Title: BLUEBERRY SURPRISE
Categories: Desserts, Fruits, Cakes
Yield: 10 servings

2 c Blueberries
1/3 c Sugar
1 cn Crushed pineapple in juice
Undrained
1 pk White cake mix (not with
Pudding)
1/2 c Chopped walnuts
3/4 c Butter — melted

Layer first 5 ingredients in a greased 9×13″ pan.
Dribble margarine over all.

Bake 1 hour at 350F.

Recipe By : Mary Weston

From:how To Boil Water

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To the Moon Chili

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Ground beef
1 package (1.75 oz) chili-o seasoning
Mix
1/2 cup Water
1 can (14.5-oz) whole tomatos
Cut up
1 can (16-oz) drained kidney bean
1 tablespoon Red hot cayenne pepper sauce
Red pepper chopped
Shredded cheddar cheese
Green onion chopped

In a dutch oven brown ground beef; drain. Stir in seasoning mix, water,
tomatos, beans and red hot sauce. Bring to a boil; reduce heat and simmer,
covered 10 minutes. Garnish with chopped red pepper, green onion and cheese, if
desired.

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Title: CHOCOLATE MALTED ICE BOX PUDDING
Categories: Puddings
Yield: 6 servings

3 c Heavy cream
3 tb Malted milk powder
1 tb Icing sugar
1/2 ts Vanilla
4 oz Milk chocolate; 4 squares
-finely grated
1 oz Semi sweet chocolate;1 squr
-finely grated
4 sl Pumpernickel bread;made
-into soft, day old bread
-crumbs

Beat 2 1/2 cups cream with malted milk powder and icing sugar in a large
bowl until stiff. Beat in the vanilla. Fold in the grated chocolate. Fold
in the bread crumbs.
Spoon the mixture into a 1 1/2 – 2 qt souffle dish. Refrigerate, covered
overnight.
No more than three hours before serving, beat the remaining 1/2 cup
cream in a medium bowl until stiff. Using a pastry bag, pipe the remaining
cream in concentric circles in concentric circles over the top. Keep
chilled until ready to serve.
SERVES: 6-8

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Coffee Milkshake

Recipe By : Lifestyle
Serving Size : 0 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups coffee ice cream
1 cup milk
1/2 teaspoon vanilla extract

Combine all ingredients in container of an electric blender;
blend mixture until smooth. Serve immediately.

NOTE: 3 cups vanilla ice cream and 1 tablespoon instant
coffee granules may be substituted for coffee ice cream, if
desired.

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Title: BLUEBERRY-AND-WALNUT PIE
Categories: Pies, Fruits, Nuts, Desserts, Malgieri
Yield: 8 servings

MMMMM———————SWEET PASTRY DOUGH————————–
1 c Unbleached all-purpose flour
1/4 c Sugar
1 pn Salt
1/4 ts Baking powder
4 tb Butter
1 lg Egg

MMMMM———————BLUEBERRY FILLING————————–
2 pt Blueberries
3/4 c Sugar
3 tb Cornstarch
3 tb Water
1 tb Grated lemon zest
3/4 c Walnut pieces
– toasted coarsely chopped

MMMMM——————–WALNUT CRUMB TOPPING————————-
4 tb Butter
1/4 c Sugar
1/2 ts Cinnamon
3/4 c Unbleached all-purpose flour
1/2 c Walnuts, coarsely chopped

MIXING THE PASTRY DOUGH: Stir together the dry ingredients in a bowl.
Cut up and add the butter; toss gently to coat. Rub in the butter
until the mixture looks sandy. Beat the egg and toss into the flour
and butter mixture. Press the dough together, wrap and chill it.

FORMING THE PIE SHELL: Lightly flour the work surface and dough. Roll
the dough to a 14-inch diameter disk, 1/8-inch thick. Fit the dough
into a 9-inch oven-proof glass pie pan and trim away all but 1/4-inch
of the excess dough. Turn the excess dough under and flute the edge
of the pie. Chill while preparing the filling.

MIXING THE FILLING: Rinse and pick over the blueberries and drain
them on a paper-towel-lined pan. Combine one third of the berries and
the sugar in a saucepan and bring to a simmer over medium heat,
stirring occasionally. Simmer the berries in the juices that
accumulate about 5 minutes. Strain the juices into another pan. Pour
the water into a small bowl and stir in the cornstarch to dissolve
it. Return the blueberry juices to a boil and beat about one quarter
of it into the dissolved cornstarch. Return the remaining juices to a
boil and beat the cornstarch mixture into it. Return the juices to a
boil, beating constantly, and allow to boil about 1 to 2 minutes,
beating constantly. Stir in the remaining blueberries, the cooked
berries, lemon zest and walnuts, and cool.

MIXING THE CRUMB TOPPING: Cream the butter until soft, add the sugar
and cream until soft and light. Beat in the cinnamon. Mix in the
flour, then the walnuts. The mixture should fall into large, soft
crumbs. Pour the filling into the prepared pan and smooth. Scatter
over the crumbs and bake at 350F until the filling is set, the crumbs
have colored and the crust is baked through, about 40 minutes. Cool
on a rack. Makes one 9-inch pie.

NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

From _The New McDougall Cookbook_ by John and Mary McDougall.

Oatmeal Bran cookies

1 cup WW flour
2 cups rolled oats
1/4 cup oat bran
1/4 cup wheat bran
1/4 cup soy flour
1 T baking powder
1 t baking soda
2 ts ground cinnamon
3/4 C honey
1/2 cup frozen apple juice
concentrate, thawed
1/2 C unsweetened pineapple juice
1/2 C raisins
1/2 C chopped dates
2 ts vanilla extract

Preheat oven to 350 degrees.
Mix the dry ingredients together. Mix the wet ingredients tog. Add dry
ingredients to the wet and mix thoroughly. Drop by tablespoonsful onto
nonstick baking sheet. Bake for 15 to 20 minutes or until golden brown.,

Orange-Sesame Pain Perdu

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Main dish
Eggs Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

8 Eggs

3/4 c Milk

3 ts Grated orange rind

3/4 c Orange juice

1 ts Vanilla

8 Bread slices,French/Italian

2 tb Sesame seeds

2 tb Butter

Orange rind strips (opt)

Confectioners’ sugar (opt)

Preserves (opt)

Syrup (opt)

1. Thoroughly blend eggs, milk, geated orange rind, juice and vanilla.

2. Pour half the egg mixture into buttered 13x9x2-inch baking dish.

3. Place bread slices in egg mixture (trim larger slices to fit or use

smaller slices to fill in).

4. Pour remaining egg mixture over bread; cover dish and refrigerate

several hours or overnight.

5. Sprinkle 1 tablespoon sesame seeds over soaked bread slices.

6. In large skillet over low heat, melt 1 tablespoon butter; cook 4 bread

slices, seeded side down, until lightly browned, about 7 to 9 minutes.

7. Sprinkle with half the remaining sesame seeds; turn and continue cooking

until lightly browned on other side.

8. Repeat with remaining toast.

9. If desired, garnish with orange rind strips and serve hot with

confectioners’ sugar, preserves or syrup (optional).

NOTE: Pain Perdu, or lost bread, is an economical egg dish; use stale

French bread that you may otherwise discard. Creoles relish this

crisp-coated treat as a breakfast of brunch dish. It’s often served in the

Latin Quarter with a warm cup of cafe au lait.

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Watermelon Gazpacho Soup

Recipe By : COOKING RIGHT SHOW #CR9720
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 Cups fresh watermelon juice
2 tomatoes — chopped
1 Small cucumber — peeled and diced
3 scallions
Salt and pepper
Crostini for garnish

In a blender combine watermelon juice, tomatoes, cucumber, scallions. and
salt and pepper.

Serve in bowls garnished with crostini.

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Basil Oil

Recipe By : Cooking Live Show #CL8906
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups basil leaves
2 cups vegetable or olive oil

Bring a large saucepan of salted water to a boil. Blanch the basil
leaves for 15 seconds, immediately transfer to a bowl of iced water
and drain. Coarsely chop the basil, squeezing out

any excess water between paper towels. In a blender combine the
chopped basil and oil and puree for 3 to 4 minutes or until bright
green. Pour into a jar or other air tight container, cover, and
refrigerate for 1 day. Strain the oil through cheesecloth and
refrigerate for another 24 hours. Bring oil to room temperature to
use.

Yield: about 2 cups

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COLD CHERRY SOUP- MEGGY LEVES TSPN00B

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Hungarian Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Fresh cherries — pitted*
1 Water
1 Lemon slice — seeded
2 ts Cornstarch
2 tb Sugar
3 tb Sour cream

*2 lb. canned pitted sour cherries may be substituted.
Fresh cherries: Place them in a saucepan and add
approx. 1 1/2 c. cold water or enough to cover
cherries. Add sugar and lemon.

Canned Cherries: Put cherries with liquid from can
into the saucepan. Simmer canned cherries for 5
minutes or until hot. Simmer fresh cherries for 10
minutes or until they have softened; simmer either
with sugar and lemon. Remove from the heat.

Stir together the cornstarch and sour cream; pour the
mixture into the hot cherries. Return saucepan to the
heat and stir until the sour cream is well combined
and the liquid has thickened. Do not let the soup boil
after the sour cream has been added. Cool and chill
the soup. Add additional sugar and lemon juice, if
desired. Serve chilled.

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