SWEET CORN AND CHEDDAR CHOWDER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Main dish
Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Butter
1 lg Onion — chopped
1 Celery stalk — chopped
1 Carrot — chopped
2 ts Dry mustard
1 1/2 c Canned chicken broth
3/4 lb Potatoes — peel dice
1 tb Chopped fresh thyme or
1 t -dried thyme
1 lg Bay leaf
3 c Corn kernels — fresh or
– frozen
3 c Half and half or milk
2 c Shredded sharp cheddar
– cheese
1 Green onion — thinly sliced

Melt 3 Tbsp of the butter in a heavy large saucepan
over medium heat. Add the chopped onion, celery and
carrot and saute until vegetables begin to soften,
about 5 minutes. Mix in 2 tsp dry mustard. Add 1 1/2
cups canned chicken broth, potatoes, bay leaf, and
thyme. Bring mixture to a boil. Reduce heat to low,
cover saucepan and simmer until potaotes are almost
tender, about 10 minutes. Add the corn and half and
half. return soup to a simmer. Cover saucepan and
cook until vegetables are tender, about 6 minutes.
Reduce heat to very low and add the cheddar cheese to
the soup, mixing until cheese is just melted. Season
soup to taste with salt and pepper. Ladle soup into
deep bowls, and garnish with remaining cheese and
green onion and serve.

From Bon Appetit; August 1991

Shared by Robert Rostrup

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BROCCOLI-RICE CASSEROLE II

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Main dish
Cajun

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Chopped broccoli OR
1 Bunch fresh broccoli
1 Stick oleo
1 c Cooked rice
Paprika
1/2 cn Cream of chicken soup
1 Onion, chopped
1/2 c Celery, chopped
1 c Chopped mushrooms
1 sm Jar Cheez-Whiz
1/2 cn Cream of Mushroom soup

Saute onion, celery and mushrooms in oleo until
soft. Set aside. Heat soups and Cheez Whiz. Add
rice and broccoli to vegetables. Add soup mixture.
Sprinkle with paprika. Bake at 350 F. for 25 minutes.

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PIZZA SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Risotto — uncooked
3/4 c Onion — chopped
1 c Mushrooms — sliced
1/4 c Green Pepper — chopped
2 Cloves Garlic — minced
2 ts Olive Oil
2 c Beef Broth
2 c Tomato Sauce
2 ts Dried Basil
1 t Oregano
2 oz Mozzarella Cheese —
Shredded

In a large pot cook macaroni about 10 minutes, or
until tender; drain. Saute onion, mushrooms, green
pepper and garlic in olive oil until onion is
transparent. Add beef broth, tomato sauce, basil,
oregano, and cooked macaroni; simmer 10 minutes.
Ladle into bowl and top each with mozzarella.

Makes 4 servings.

Recipe By :

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Coffee-Almond Tortoni

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Italian
Freezer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Whipping cream
1/2 cup Sugar — divided
1 teaspoon Vanilla extract
1/4 teaspoon Almond extract
2 Egg whites
1/4 cup Almonds; finely chopped — toasted
1/4 cup Flaked coconut — toasted
1 teaspoon Instant coffee granules

Combine whipping cream, 1/4 cup sugar, and flavorings in a medium mixing bowl;
beat at high speed until soft peaks form. Beat egg whites (at room temperature)
at high speed of electric mixer just until foamy.
Gradually add remaining 1/4 cup sugar, 1 Tbl at a time, beating until soft
peaks form. Fold in whipped cream mixture, 2 Tbl almonds, and 2 Tbl coconut;
spoon half of mixture into 8 muffin cups lined with foil liners. Stir coffee
granules into remaining half of tortoni mixture; spoon over whipped cream
mixture in muffin cups. Sprinkle with remaining 2 Tbl almonds and 2 Tbl
coconut. Cover tightly, and freeze for 8 hours.
Remove frozen tortoni from muffin pans, and place in a zip-top heavy-duty
plastic bag. Remove from freezer 15 minutes before serving. Makes 8.

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Chocolate Mint Napoleon*

Recipe By : Shane Gorringe, The Grill Room, Windsor Court Hotel
Serving Size : 4 Preparation Time :0:00
Categories : Chocolate
Desserts And Sweets

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Mint Sauce:
6 Tablespoons Green Creme De Menthe
2 Tablespoons Sugar
1/2 Vanilla Bean — split lengthwise
Mousse:
2 Large Egg Yolks
1/4 Cup Sugar
3/4 Cup Whipping Cream — chilled
6 Ounces Bittersweet Chocolate — finely chopped
1/4 Cup Clear Creme Do Cacao
1/4 Cup Unsalted Butter — at room temperature
Chocolate Barke:
2 Ounces Clear Hard Peppermint Candies
12 Ounces Bittersweet Chocolate — finely chopped

For sauce: Combine creme de menthe and sugar in small saucepan. Scrap in
seeds from vanilla bean; add bean. Stir over medium heat until sugar
dissolves.
For Mousse: Whisk yolk and 1/4 cup sugar in small bowl to blend. Bring 1/4
cup cream to simmer in heavy small saucepan. Gradually whisk hot creme into
egg mixture. Return mixture to same saucepan. Stir constantly over
medium-low heat until custard thickens, about 1 minute (DO NOT BOIL). Reduce
heat to low. Add chocolate, creme do cacao and butter and stir until smooth.
Pour into large bowl. Chill until cool, stirring occasionally, about 15
minutes. Beat 1/2 cup cream in small bowl to stiff peaks. Fold cream into
chocolate mixture. Cover and chill.
For Chocolate Bark: Line 2 large baking sheets with parchment. Finely grind
mints in food processor. Place half of chocolate in top of double boiler set
over simmering water. Stir until candy thermometer registers 115 degrees.
Pour onto 1 prepared sheet. Using spatual, spread chcolate to 1/16-inch
thickness over parchment. Spinkle half of ground candies over half of
chocolate. Fold parchment in half to seal candies in chocolate. Repeat with
remaining chocolate and candies. Cover and chill 1 to 24 hours.
Peel parchment off chocolate bark. Break or cut each sheet of bark into 6
irregular pieces, reserving any small pieces for garnish. Place 1 bark piece
on plate. Spread scant 1/3 cup mousse over bark. Place another bark piece
atop mousse. Spread scant 1/3 cup mousse over. Top with another bark piece.
Place dollop of mousse atop chocolate and top with any smaller bark pieces,
standing pieces upright. Repeat with remaining bark and mousse. (Can be
made 6 hours ahead. Cover; chill.) Garnish with fresh mint leaves.
Serve napoleons with mint sauce.
My note: The picture of this recipe shows the napoleons sitting atop the
mint sauce which has been carefully spooned in swirls on to the plate.

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NOTES : Bon Appetit, September 1994, pg. 72

Buffalo Chip Cookies

Recipe By :
Serving Size : 48 Preparation Time :1:00
Categories : Cookies To/From Eat-L

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Margarine
1 c Brown sugar
1 c Granulated sugar
2 – Eggs, beaten
1 tsp Vanilla
1 c Oatmeal
2 c Flour
1 tsp Baking powder
1 pkg Chocolate chips
1 c Nuts, chopped
1 c Cornflakes

Preheat oven to 350 deg. F.

Mix all ingredients and place spoonsful on cookie sheet.

Bake 12 to 14 minutes.

Makes 4 dozen cookies. These freeze well.

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Blueberry Pound Cake

Recipe By : Southern Sideboards
Serving Size : 12 Preparation Time :0:15
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c margarine — softened
4 egg whites — whipped
1 tsp vanilla
3 c unbleached flour
2 c granulated sugar
1/4 tsp salt
1 tsp baking powder
1 c blueberries

Preheat oven at 325. Prepare a tube pan with cooking spray and flour. In a
mixing bowl, combine margarine, egg whites, and vanilla. In another mixing
bowl, combine flour, granulated sugar, salt, baking powder, and blueberries.
Mix wet ingredients with dry ingredients just until moistened. Bake for 1 hour
and 15 minutes

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Title: CREAM OF VEGGIE SOUP
Categories: Soups, Vegetarian
Yield: 1 servings

-G GRANAROLI (XBRG76A)
2 c Leftover veggies; broccoli,
-cauliflower, spinach, kale
-or cabbage*
1 Onion; chopped
2 tb Butter
2 tb Olive oil
4 tb Flour; heaping
2 c Hot milk
2 c Broth
x Salt and pepper
1/4 c Grated cheese; Italian,
-swiss, cheddar, etc.

If you do not have enough veggies, add mashed
potatoes, rice or finely chopped sauteed celery or
onion. In a pot melt the butter in the oil and saute
the onion until golden. Stir in the flour. Lower the
heat and add the milk gradually whisking as you add to
avoid lumps. Cook, stirring until bubbly. Add the
broth and mix well. Combine the leftovers with 2 cups
of the cream sauce and puree in blender, 2 cups at a
time. Retun to pot and cook over med heat for 3-4 min.
Add salt and pepper. Heat to just below boiling and
stir in cheese until melted. Serve hot with crusty
croutons. (wrv)

—–

All Purpose Marinade

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups Dry white wine
1/2 teaspoon Cayenne pepper
1 teaspoon Onion powder
1/2 cup Soy sauce
1/2 teaspoon Garlic powder

Mix all ingredients together. Marinate the meat (beef, pork, chicken, or
game) for 3 to 6 hours, then use the marinade as a basting sauce as the meat
cooks on the grill.
>From Justin Wilson’s “Outdoor Cooking With Inside Help”

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This is the recipe I’ve created after eating Applebee’s pizza appetizer. I
mixed the ingredients ahead of time while cooking other items, then all I
had to was split the bread open, put the toppings on and bake!

Spinach Pizza

Ingredients:

Pita Bread (2 or 3 whole)
1 – 10oz pkg frozen spinach
1/3 cup nutritional yeast
1 med. onion
5 or 6 plum tomatoes
8 oz pkg fresh mushrooms
3-4 cloves garlic
1 tsp of each of the following spices:
basil, parsley, cayenne pepper
1/2 to 1 cup rice milk
4 tbsp flour

Thaw spinach completely, press out all water. Heat milk in saucepan, when
hot but not boiling stir in flour. Stir until sauce begins to thicken, turn
heat down. Add nutritional yeast and spinach. Stir constantly until thick
and gooey, only about 3-4 min.
In separate pan, saute onion, garlic, until onion is tender. Stir in
tomatoes, mushrooms, and spices. Saute until just done. Preheat oven to
425. Using a very sharp bread knife, split each pita bread so that you have
two round flat pieces instead of one thick one. Place each piece of bread
on a cookie sheet or pizza pan. Spread spinach sauce over each. Top with
tomato mixture, being careful to avoid the juice. Bake for 5 to 7 min.
Watch closely so that the edges of the pita don’t burn. Makes a nice
crunchy crust. This made enough for 5 individual pizzas. Sorry, I don’t
have nutritional info.