Title: CHOCOLATE BREAD PUDDING WITH STRAWBERRY SAUCE
Categories: Puddings, Chocolate, Desserts, Formatted
Yield: 8 servings

1/3 lb Chocolate, dark
3/4 c Heavy Cream
1/2 c Sugar, superfine
4 Eggs; seperated
1/4 lb Butter, unsalted; cut in
-small pieces
3 ts Vanilla
1 1/2 c Breadcrumbs, white
1 tb Sugar, superfine

——————————STRAWBERRY SAUCE——————————
1 1/8 lb Strawberries
2 tb Sugar, superfine
2 tb Brandy

Process the chocolate in a food processor until
finely chopped. Bring cream just to simmering point in
a saucepan. With the motor running, pour hot cream
over chopped chocolate and process until smooth. Add
1/4 cup sugar, egg yolks one at a time, butter, and
vanilla essence and process until combined. Combine
breadcrumbs and chocolate mixture in a large bowl and
mix well.
Butter a round 20cm diameter cake tin or souffle
dish and sprinkle with the extra caster sugar. Beat
egg whites until soft peaks form. Gradually add
remaining sugar, beating until thick and glossy.
Gently fold whites into the chocolate mizture until
thoroughly combined. Spoon mixture into prepared tin
and place in a baking pan. Pour in enough hot ater to
come halfway up the sides of the tin and bake at 180C
for 45-50 minutes, or until cooked when tested with a
skewer. Leave in tin for 10 minutes before turning out
on a serving platter.
Serve warm or cold, with Strawberry sauce.

*** Strawberry Sauce ***
Process 250g of the strawberries, hulled, with 2
tablespoons of caster sugar and the brandy until
smooth and well combined. Transfer to a small saucepan
and cook over low heat until just simmering. Add the
other 250g of hulled and chopped strawberies and cook
gently until warmed through.
Makes about 1 1/2 cups.

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Title: SNICKERDOODLES
Categories: Cookies
Servings: 72

1 c BUTTER FLAVOR CRISCO
1 3/4 c Sugar, divided
2 Eggs
1 t Vanilla
2 1/4 c All-purpose flour
2 t Cream of tartar
1 t Baking soda
3/4 t Salt
1 t Cinnamon

1. Preheat oven to 400’F.

2. Cream Butter Flavor Crisco, 1 1/2 cups sugar, eggs and vanilla
thoroughly in large bowl at medium speed of electric mixer. Combine flour,
cream of tartar, baking soda and salt. Stir into creamed mixture.

3. Shape into 1″ balls. Combine remaining 1/4 cup sugar and cinnamon in
small bowl. Roll balls of dough in cinnamon-sugar mixture. Place 2″ apart
on ungreased baking sheets.

4. Bake at 400’F. for 7-8 minutes. Removr to wire racks to cool
completely.

Makes 6 dozen cookies.

MMMMM

TACO BELL MEAT SEASONING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Chili powder
1 1/2 ts Cumin — ground
1/2 ts Coriander — ground
1/2 ts Cilantro leaves
1 t Instant tea powder
1/2 ts Dry minced parsley
1/2 ts Black pepper
1/4 ts Garlic salt
1/4 ts Onion salt
—–COMBINE WITH—–
1 t Dry mustard
1 t Ground tumeric
1 t Sugar
1 tb Paprika
1 tb Seasoned salt

Combine first group of ingredients and sift together 3
times. Funnel into bottle with tight fitting cap. Keep
out of direct sunlight and use within 6 mos, or
refrigerate to use in one year. Makes 3T of seasoning.

For taco seasoning, use 2T of last group of
ingredients added to the 3T of above
seasoning mixture for 1-1 1/2 pounds ground beef.
Posted by Suzze Tiernan in Cooking echo Recipe by
Gloria Pitzer

Recipe posted by: Lisa Greenwood Via: RFIX_S 09-28-1994

– – – – – – – – – – – – – – – – – –

Title: Basil Pork Chops
Categories: Diabetic, Meats, Main dish
Yield: 4 servings

4 Lean center-cut pork chops 1 ts Dried basil
(1 1/4 lbs.) 1/2 ts Salt
1 c V-8 Juice 1 ts Coarsely ground black
pepper

Trim and discard excess fat from chops. In a large frying pan, brown
chops without added fat. When chops are browned, add other
ingredients. Cover tightly and simmer 40 minutes or until tender.
Turn meat occasionally and add a few tablespoons of water if
necessary to prevent burning.

1 Serving: 1 Chop Plus 1 Tbsp. Sauce

Nutritive values per serving: 3 gm. carbohydrates; 25 gm. protein; 14
gm. fat; 240 calories; 0.7 gm. fiber; 521 mg. sodium; 91 mg.
cholesterol

Food Exchange per serving: 3 Medium-Fat Exchanges + 1 Vegetable
Exchange.

Low-sodium diets: Omit salt. Substitute unsalted V-8 Juice.

Courtesy of Shareware RECIPE CLIPPER 1.1

Posted from the Echo’s Library 04/19/94 by Frank Skelly

MMMMM

Title: CHEESE AND SPINACH BORAG
Categories: Cheese/eggs
Yield: 8 servings

4 c Spinach; blanched, drained,
– and chopped
1 lb Monterey Jack cheese, grated
1/3 c Cream cheese
1 Egg; beaten
1 tb Fresh parsley, chopped
1 ds Cayenne pepper
1/2 ts Salt
1/4 ts Pepper
1 pk Phyllo dough
1/2 c Butter (or as needed)
– melted
1 c Milk
1 Egg

In a medium bowl place the blanched spinach, Monterey Jack cheese,
cream cheese, the first beaten egg, parsley, cayenne pepper, salt,
and pepper. Mix the ingredients together so that they are well
blended.

On a buttered flat baking pan place 2 sheets of the phyllo dough.
Brush on the melted butter. Repeat this process until half of the
phyllo dough is used. Spread on the cheese-spinach mixture. Place 2
sheets of the phyllo dough on top. Brush on the melted butter.
Repeat this process until the rest of the sheets are used. Carefully
slice the layers into squares.

In a small bowl place the milk and the second egg, and beat them
together. Generously brush the mixture on top of the squares.

Preheat the oven to 350 F. Bake the squares for 30 to 40 minutes, or
until they are a light golden brown.

Source: Papa Garo’s – Redondo Beach, California “Southern California
Beach Recipe” by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed
for you by Karen Mintzias

MMMMM

POCKET SOUP – GOLDBECK

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Split peas, dried
2 tb Cracked wheat
1/4 c Dehydrated vegetable flakes
— (soup greens)
2 ts Sesame seeds
2 ts Sunflower seeds
1 t Nutritional yeast
1/2 ts Salt

Grind split peas, cracked wheat, vegetable flakes and seeds in blender
until
they are a fine powder. Combine ground mixture with yeast and salt. Store
in
a covered container at room temperature. To use, add 1 heaping teaspoon
soup
mix to 6 ounces of boiling water, or 2 level teaspoons to 1 cup boiling
water. Stir, let sit a few minutes, and serve. Makes 3/4 Cup dried soup
mix –
enough for 18 cups of soup. Note: this is one of those times when a blender
seems to do a much more efficient job than the food processor. Note 2:
Those
who enjoy an instant cup of broth but are dismayed by the use of flavor
enhancers and the abundance of salt in commercial brands may welcome the
chance to make their own soup mix.

– – – – – – – – – – – – – – – – – –

Title: SWISS CRABWICHES
Categories: Breads, Cheese/eggs
Yield: 4 servings

1/4 c Almonds-slivered
1/4 c Sour cream
1/4 c Mayonaise
1 ts Dry mustard
1 ts Lemon juice
1/4 ts Garlic powder
1/8 ts Pepper
1/8 ts Nutmeg-ground
1/4 lb Bacon-cooked, drained, crumb
3/4 lb Crabmeat
6 Green onions with tops, slic
2 c Swiss cheese shredded
4 Rolls-kaiser or french

————————JOYCE IN SUN CITY, AZ, FOR T————————

Toast almonds until lightly browned. Toast split buns. Stir next 7 items
until well blended. Stir in crumbled bacon, almonds, crabmeat, onions, and
cheese. Spread about 1/3 cup of mixture on each roll half. Place on baking
sheet and broil 6 inches from heat until golden brown. 2 open faced
sandwiches per person.
01/02/92 9:51 AM FOOD AND WINE CLUB TOPIC: FOOD FORUM
TIME: 12/23 11:46 AM TO: PATRICIA WILLIFORD (BPMC88A) FROM: JOYCE
ALENSKIS (XMXX58B) SUBJECT: R-MM LEFTOVER HAM #1 Pat: Here are a few
recipes that are our favorites:

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Corn Chowder

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup chopped onion
2 tablespoons butter or margarine
1 cup frozen hash brown potatoes
1 cup diced cooked ham
1 10 oz pkg frozen corn
1 cup cream-style corn
1 10.5 oz can cream of mushroom soup — undiluted
2 1/2 cups milk
salt and pepper — to taste
parsley flakes

Combine onion, margarine, potatoes, ham, corn, cream of mushroom soup, and milk
in Crock-Pot. Cover and cook on High 4 to 5 hours. Salt and pepper to taste.
Garnish with parsley flakes. serve

Serves 8

– – – – – – – – – – – – – – – – – –

Title: ARTICHOKE TART IN WALNUT PASTRY
Categories: Pies, Vegetables
Yield: 8 servings

8 ea Chopped scallions,
6 oz Jar marinated artichoke hear
1 c Light cream
3 ea Eggs
1/2 t Salt
1 c All purpose flour
1/2 t Salt
8 T Cold unsalted butter, cut up
1 ea Egg
1 ea Garlic clove, finely minced
4 T Butter
1 x Ground pepper to taste
8 oz Gruyere cheese, grated
1/2 c Walnuts, toasted, cooled

Preheat oven to 375 degrees for 10 minutes. 1. Saute scallions and garlic
in butter until softened. Cut artichoke 2. Combine cream, eggs, salt and
pepper in medium bowl. 3. Sprinkle grated cheese over the bottom of the
partially baked crust. 4. Bake 35 minutes until golden and slightly puffy.
Let rest 10
WALNUT PASTRY 1. Process walnuts until coarsely ground. Add flour and salt
to work 2. Place pieces of butter atop dry ingredients and pulse until
mixture 3. Add egg and process just until mixture begins to hold together.
Do 4. Remove dough from processor and shape into a flattened disc. Cover
5. Roll dough large enough to fit into 10 inch quiche or tart pan. 6. Line
chilled pastry with large sheet of aluminum foil and fill with

—–

Title: BATTER FOR FRYING – ORIENTAL
Categories: Chinese, Condiment
Yield: 1 servings

2 Eggs; beaten
3/4 ts Salt
1/2 ts Garlic powder; or fresh
-garlic, finely minced
1/2 c All purpose flour
1/4 c Cornstarch
1/2 c Milk
1 tb Honey
1 ts Lemon juice
2 tb Sherry
1 ts Ginger; fresh, put thru
-garlic press (or grated)

Mix eggs, salt, garlic, flour, cornstarch, and
milk to make a smooth batter. Mix honey, lemon juice,
sherry and ginger together and marinate shrimp (split
in back), lobster (cut in cubes), chicken (cut in
pieces 1″ x 2"), or thin-sliced pork for at least 15
minutes. Fry dipped pieces in peanut oil until light
brown. OPTION: Cool fried pieces after frying, then
refrigerate, if desired, and later redip in batter,
refry until golden brown. Even crunchier, and great
as appetizers for a party that you can prepare ahead
and still serve HOT at the last minute! It makes
enough batter for 1 lb. of Shrimp, Lobster Meat,
Chicken or Pork.

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