Title: DEVIL’S DECADENCE
Categories: Chocolate, Desserts, Sauces
Yield: 2 servings

3 oz Semisweet chocolate
1 oz Unsweetened chocolate
2 Eggs
1/4 c Sugar
1/2 c Whipping cream
1/4 t Ground cinnamon
Sifted Powdered Sugar
FUDGE MOCHA SAUCE:
1 c Sugar
1/2 c Light cream
3 T Butter
2 oz Unsweetened chocolate, chop
2 T Light corn syrup
1 oz Semisweet chocolate, chopped
1 T Instant coffee crystals

Butter two 8-ounce souffle dishes. Attach buttered foil collars.
Melt chocolates in heavy small saucepan over low heat, stirring
constantly.
In a large bowl beat eggs until frothy. Add sugar, beating 4-5 minutes,
or until thick and lemon-colored.
Beat one-half of the cream and cinnamon until soft peaks form. Fold
whipped cream into the melted chocolate.
Fold chocolate mixture into beaten eggs. Pour into prepared souffle
dishes. Place in baking dish; pour 1-inch of hot water into dish. Bake
in a 350 degree oven for 30-35 minutes, or until a knife inserted into
center comes out clean. Remove collars. Cool to room temperature. Whip
remaining cream and cinnamon. Sprinkle souffle with sifted powdered
sugar; serve with Fudge Mocha Sauce and whipped cream.
FUDGE MOCHA SAUCE: Combine sugar, cream, butter, chocolates, corn syrup,
and coffee crystals in a saucepan. Cook and stir over medium-low heat
until smooth and slightly thick. Serve warm. Refrigerate leftover sauce.
Makes 1 3/4 cups.

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Title: “TRASH BAG” TACO SALAD
Categories: Salads, Beef
Yield: 45 servings

3 lb Ground beef
3 ea Envelopes taco seasoning mix
3 Heads lettuce, shredded
3 c Shredded cheddar cheese
3 c Chopped tomatoes
2 c Chopped onion
3 cn Chopped or sliced ripe
-olives, drained (4-1/4 oz
– each)
2 cn Ranch or chili beans,
– drained
1 lg Bag corn chips
1 Bottle (16 ox.) Catalina
– salad dressing
1 Jar (12-oz) salsa

Brown beef, drain. Add taco seasoning and prepare according to package
directions. Cool. Toss with remaining ingredients in a large plastic
bag or container.

MMMMM

FONDUE ITALIENNE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Garlic clove — halved
10 Fluid ounces milk
8 oz Mozzarella cheese — grated
8 oz Dolcelatte cheese — grated
2 oz Parmesan cheese — grated
2 ts Cornflour
3 tb Dry white wine
Salami, bread sticks — to
Serve

Rub inside of fondue pot with garlic. Add milk and
heat until bubbling. Stir in cheeses, continue to heat
until melted, stirring frequently. Blend cornflour
with wine, stir into cheese mixture and cook for 2-3
minutes until thick and creamy. Serve with salami and
bread sticks.

Recipe By :

From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est - - - - - - - - - - - - - - - - - -

Title: Key Lime Pie
Categories: Diabetic, Pies, Desserts
Yield: 8 servings

1 c Graham cracker crumbs
3 tb Melted margarine
2 tb NutraSweet Spoonful
1 pk 1/4 oz. – unflavored gelatin
1 3/4 c Skim milk
1 pk 8 oz. reduced fat cream
-cheese, softened
1/3 To 1/2 cup fresh lime juice
1/2 c NutraSweet Spoonful
Lime slices
Mint sprigs

SOURCE: The NutraSweet Spoonful Recipe Collection cookbook,
copyright 1992 The NutraSweet Company.
Combine graham cracker crumbs, margarine and 2 tbsp.
NutraSweet Spoonful in bottom of 7-inch springform pan; pat evenly on
sides and 1/2 inch up the side of the pan.
Sprinkle gelatin over 1/2 cup of the milk in small saucepan; let
stand 2 to 3 minutes. Cook over low heat, stirring constantly, until
gelatin is dissolved.
Beat cream cheese until fluffy in small bowl; beat in remaining 1
1/4 cups milk and the gelatin mixture.
Mix in lime juice and 1/2 cup NutraSweet Spoonful. ** Refrigerate pie
until set, about 2 hours.
To serve, loosen side of pie from pan with small spatula and
remove side of pan. Place pie on serving plate; garnish with lime
slices and mint.
Makes 8 servings. Serving size 1/8 pie.
NUTRITIONAL INFORMATION: Calories – 150, Protein – 6 g,
Carbohydrates – 11 g, Total Fat – 10 g, Saturated Fat – 3 g,
Cholesterol – 16 mg, Fiber – Trace, Sodium – 231 mg.
DIABETIC FOOD EXCHANGE: 1 starch and 2 fat.
** PERSONAL NOTE – this was typed as it came from the cookbook –
only they left out to then pour the filling into the springform pan
on top of the crust.

MMMMM

Breakfast Sundae

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm container nonfat yogurt
3 different types of fruit — sliced
(like bananas, strawberries, grapes, etc.)
Granola or Grapenuts cereal
raisins

Spoon yogurt into a sundae dish or bowl. Layer with fruit and granola or
grape nuts. Sprinkle with raisins. Serve

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Out-Of-The-Ordinary Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Poultry
Main Dish Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Beef, chicken — or turkey
2 cups Water
1 tablespoon Chili powder
1 tablespoon Curry powder
3 Tomatoes — diced
4 cups Cooked kidney beans
1 Onion — chopped
1 Bunch green onions — sliced
1 1/2 cups Grated natural sharp cheese

In a frying pan, saute meat until lightly browned.
Pour off drippings. Add water, chili, and curry powder; simmer 5 minutes. Add
tomatoes and beans; heat through. Stir in onions. Ladle into serving bowls
and sprinkle on cheese.

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SOUTHERN OYSTER SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Oyster liquor
2 Dozen oysters
6 c Milk
4 tb Butter
1/2 ts Mace
1/8 ts Salt
1 d Of pepper

From: Gone With The Wind Cook Book; Valerie Whittle

Paprika

Heat oyster liquor to boiling point. Add oysters and
simmer until edges curl. Scald milk; add butter,
oysters, liquor, and seasonings. Serve at once in hot
soup bowls with a dash of paprika over soup. Serves 6

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Title: Lemon Bread with Lemon Ice
Categories: Desserts
Yield: 1 servings

MMMMM—————————BREAD——————————–
1 c Sugar
1/2 c Milk
6 tb Unsalted butter
2 Eggs
1 1/2 c Flour
1 ts Baking powder
1/8 ts Salt
1 Lemon rind, grated

MMMMM—————————GLAZE——————————–
1/2 c Sugar
1/4 c Fresh lemon juice

MMMMM————————-LEMON ICE——————————
2 c Water
1 c Sugar
2 tb Grated lemon rind
1 c Fresh lemon juice
2 Egg whites (opt)

Grease and flour a 9×5 loaf pan for each loaf of bread you are making.
Combine sugar, milk, butter, and eggs; mix well. Blend in flour,
baking powder, salt and grated lemon rind. Turn mixture into pan and
bake 1 hour in preheated 350-degree oven. Cool slightly, remove from
pan, and set on foil.

Meanwhile, prepare glaze. Combine sugar and lemon juice in sauce
pan. Stir over low heat until sugar dissolves and glaze is hot.

Pour hot glaze slowly over surface of bread. Let bread cool
completely before slicing.

To prepare Lemon Ice, combine water and sugar in a saucepan. Add
rind and bring to a boil. Simmer 5 minutes. Let cool. Add lemon
juice and stir. Pour liquid into freezer trays (two for each loaf of
bread) and freeze until set, but not hard. Place in food processor or
blender. If desired, add egg whites (they will make the ice smooth
and white), and beat until smooth. Refreeze for about 3 hours or
until firm. When ready to serve, let stand for a few minutes before
scooping out.

Serve bread slices with a scoop of lemon ice on the side.

MMMMM

Title: Potato Pancakes,latkes
Categories: Pancakes, Jewish, Potatoes
Yield: 100 servings

————————–KOSHER GOURMET COOKBOOK————————–
4 Very large potatoes
1 Egg
1 tb Salt
1 ds Pepper
1 tb Flour
2 ts Grated onion
1/2 ts Baking powder

Peel and grate potatoes. Drain off half the liquid. Add: egg, salt, pepper,
flour, grated onion and baking powder. Mix very well. Drop by teaspoon into
very hot oil (475 deg,) in skillet. Brown well on both sides.

May be frozen by placing pancakes between layers of aluminum foil. When
ready to serve, reheat uncovered, in 450 deg. oven until crispy. Serve with
apple sauce.

This method will give you 100 2″ diameter pancakes.If you use a much
larger spoon, cup, etc, you will of course get larger pancakes, less
cooking and still the same delicious taste….

——–

CHILLED PUREE OF BEET WATERMELON

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Vegetable oil
1 md Onion — peeled and sliced
1/2 lb Beets — peeled, roughly
diced
4 c Chicken stock
-OR Low-sodium chicken broth
1 t Salt
2 1/2 c Diced seeded watermelon
– (rind removed)

HEAT THE OIL IN A STOCK POT over low heat, add the
onions and cook slowly, stirring, about 7 minutes. Add
the beets and continue to cook slowly, covered, until
most of their water has been released and they have
fallen apart, about 35 minutes. Stir often to avoid
sticking and burning. Add the stock and salt, cover
and bring to a boil. Reduce the heat and simmer,
covered, for 15 minutes. When the soup is finished
cooking, strain and reserve the liquid. Transfer the
beets to a blender or food processor and add the
watermelon. Puree until very smooth. Return the puree
to the pot and add the reserved liquid. Chill the soup
well, about 4 hours before serving.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

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