Title: CHOCOLATE MADELEINES
Categories: Cookies, Personal
Yield: 24 servings

2 Eggs
1/2 c Sugar
1 ts Grated lemon rind; OR
2 ts Grated orange rind
1 ts Vanilla extract
1/4 ts Salt
2/3 c All-purpose flour
1/3 c Unsweetened cocoa
8 tb Butter; melted
-cooled slightly, plus
4 tb Butter; softened

PREHEAT OVEN TO 400F. Smear 1/2 teaspoon softened butter over the
inside of each madeleine form. Be sure to completely cover with
butter–don’t leave spots. Combine the eggs, sugar and lemon or
orange rind in a large mixing bowl, and stir them together. Set in a
pan of simmering water and stir until the egg mixture is very warm to
your finger. Remove from the heat and beat with a mixer at high speed
until fluffy, pale yellow, and tripled in volume, about 3 minutes.
Add the vanilla and salt. Dump the flour and cocoa into a sifter or
strainer. Sift once, return to sifter or strainer and sprinkle half
of it over the egg mixture, and fold it in. Pour in 8 tablespoons of
butter and sprinkle on the remaining flour, and fold gently just
until the batter is mixed. Spoon a generous tablespoon of batter into
each prepared mold; do not spread it evenly; it will level itself in
the oven. Bake for about 10 minutes, until the edges of the cakes are
golden and they lift easily from the molds. (If you have only 1 pan,
and can bake only 12 at a time, let the mold cool, wipe it out,
grease with butter, then refill with batter and bake again.) Remove
from the oven, slipping the tines of a table fork under each cookie
to free it, and transfer the madeleines to a rack to cool. Serve
within a few hours, or wrap airtight and freeze. Serve plain, or
sprinkle the ribbed side with confectioners’ sugar.

MARION CUNNINGHAM

PRODIGY GUEST CHEFS COOKBOOK

MMMMM

WELSH FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ts Butter
8 oz Leeks, trimmed and finely
-chopped
6 ts Plain flour
8 fl Lager
10 oz Grated Caerphilly cheese
Pepper
Cubes of crusty bread, to
-serve

Method:

Put butter into a saucepan and melt over a low heat.
Add leeks, cover pan and cook gently for 10 mins until
tender. Stir in flour and cook for 1 minutes, then add
lager and heat until thickened, stirring all the time.
Gradually add cheese and continue to cook until
melted, stirring frequently. Season with pepper. Pour
into a fondue pot and serve with cubes of crusty bread.

(Serves 4-6)

– – – – – – – – – – – – – – – – – –

1 pkg. (6 oz.) raspberry or grape flavor gelatin
3 envelopes unflavored gelatin
3 cups boiling water
100 flexible plastic straws
1 tall (same height as extended straws), slend 4 cup container
3/4 cup whipping cream
12 to 15 drops green food coloring

Cooking Time: ~5min.
Prep Time: ~15min., plus overnight chilling
Notes: Use a cleaned 1-quart milk or orange juice carton to hold straws
Makes: About 100, including a few casualties

In a bowl, combine gelatins. Add boiling water; stir until gelatins
completely dissolve. Chill until lukewarm, about 20 min.

Meanwhile, gently pull straws to extend to full length; place in tall
container. Blend cream and food coloring with the lukewarm gelatin mixture.

Pour into container, filling straws. Chill until gelatin is firm, at least 8
hours, or cover and chill up to 2 days.

Pull straws from container (if using a carton, tear carton away from
straws). Pull straws apart; run hot tap water for about 2 seconds over 3 to 4
straws at a time. Starting at the empty ends, push worms from straws with
rolling pin, or use your fingers; lay worms on waxed paper-lined baking
sheets. Cover and chill until ready to use, at least 1 hour or up to 2 days.
Worms will hold at room temp. up to 2 hours.

Nutritional Analysis: Per worm: 17 cal., 42% (7.2 cal. from fat; 0.4 g.
protein; 0.8 g fat (0.5 g sat.); 2 g carbo.; 6.8 mg sodium; 3 mg chol.

Title: Peaches with a Sunshine Smile
Categories: Salads, Kids
Servings: 6

1 cn Of peach halves
2 To 3 cups cottage cheese
-(low-fat)
Lettuce leaves

Arrange lettuce in a bowl or plate. Spoon a layer of cottage cheese “sun
rays” on lettuce. The peach half is placed round end up. Press raisins
gently into peach to form a sunshine face. Sprinkle extra raisins on
cottage cheese.

MMMMM

Title: Sloppy BBQ Joes
Categories: Hamburger
Yield: 4 servings

1 lb Ground beef
1 sm Green pepper, diced
1/2 c Ketchup
Salt and pepper to taste
1 md Onion, chopped
1/2 c Bottled BBQ sauce
2 tb Sweet chunky relish
4 x Hamburger buns,
Split and toasted

Cook beef in skillet until well browned. Add onion and green pepper, cook
until vegetables are tender. Drain off fat. Stir in BBQ sauce, ketchup,
relish, salt and pepper into meat mixture. Simmer a few minutes, stirring
often. Serve meat mixture spooned over toasted buns. SERVES 4.

—–

Comforting Barbecue Sauce

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Cajun Sauces

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

4 c Onions, chopped

1 c Celery, chopped

1 c Bell pepper, chopped

1 c Fresh parsley, chopped

1 c Peanut cooking oil

2 tb Garlic, chopped

3 c Steak sauce

1/2 c Louisiana hot sauce

3 c Ketchup

3 ts Salt

1 c Southern Comfort Liquor

In a large skillet, saute onions, celery, bell pepper and parsley in

peanut oil until onions are clear or tender. Add garlic and cook a

little longer. Add steak sauce, hot sauce, and ketchup. Salt to

taste. Add Southern Comfort. Bring to a boil. Lower heat and cover.

Cook for 2 to 3 hours. This sauce can be stored in the refrigerator

for several weeks. Makes 3 quarts to 1 gallon. Justin says, “This is

not to drink, no. It’s to use as a bubba-que sauce, but it also, too,

is mighty fine for soppin.” From Justin Wilson’s “Outdoor Cooking With

Inside Help”

– – – – – – – – – – – – – – – – – –

Title: Tiramisu – Cooked
Categories: Desserts
Yield: 8 servings

6 Egg yolks
1/2 c Granulated sugar
2 T Brandy or almond extract
1 1/3 c Extra strong coffee
1 lb Mascarpone or ricotta cheese
1 1/2 c Cream; whipping
24 Ladyfingers; giant italian
4 oz Chocolate semisweet; choppe

In bowl, beat egg yolks with sugar till light about 5 minutes. Whisk in
1/2 cup coffee and 1 tbsp brandy or almond extract. Transfer to double
boiler, over gently simmering water, whisk for about 7 minutes, till
thickened. Let cool. Beat cheese till smooth, fold into egg mixture. Whip
cream, stir 1/4 into egg mixture. Fold in remaining cream. Combine
remaining strong coffee and 1 Tbsp brandy or almond extract. Arrange 1/2 of
ladyfingers in 11X7″ glass baking dish, brush with half of coffee mixture.
Spread with half of cream mixture. Repeat layers. Top with chocolate. Cover
and refrigerate overnight. Can be frozen for up to 2 weeks, let defrost in
fridge for 24 hours.

—–

TART DOUGH

Recipe By : COOKING LIVE SHOW #CL8785
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large egg
1 1/2 tablespoons heavy whipping cream
2 cups all-purpose flour
1 1/2 tablespoons granulated sugar
Pinch of salt
12 tablespoons (1 1/2 sticks) cold unsalted butter

In a small bowl, mix together the egg and cream. Set aside.

In the bowl of an electric mixer, combine the flour, sugar, salt, and
butter. Using the paddle attachment on low speed, mix in the butter
until
is the size of small peas. With the mixer on low speed, add the egg
mixture. Mix the dough just until it is no longer dry-looking. It
will
still be loose and crumbly at this point.

Place the dough on the work surface. With your hands, combine and
form the
dough into a single ball. Wrap the dough in plastic wrap and
refrigerate
until firm but still malleable.

Rolling and forming the shells:

On a lightly floured work surface roll the dough out to 1/8-inch
thick.

Yield: 6 4-inch tartlets

When lining tart, be sure to press the dough carefully around the
bottom
edges of the pans.

Prebaking shells:

To prebake a frozen or chilled shell line it with parchment paper.
Fill the
shell with uncooked rice, beans, or pie weights. (This helps the
shell
retain its shape.) Bake the shell in a preheated 350 degree oven
until the
edges are golden brown, about 10 minutes. Remove the parchment paper
and
the rice, beans, or weights and continue to bake the shell until it
is
golden brown all over.

Unbaked shells can be stored for a day in the refrigerator or for
several
weeks in the freezer. Once a shell is baked, it should be eaten that
day
for maximum freshness and flakiness of the crust

– – – – – – – – – – – – – – – – – –

Polish Reuben Casserole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Pork/ham
Sausages Casseroles
Polish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cn (10 3/4 oz each) condensed
Cream of mushroom soup
1 1/3 c Milk
1/2 c Chopped onion
1 tb Prepared mustard
2 cn (16 oz each) sauerkraut,
Rinsed and drained
1 pk (8 oz) uncooked
Medium-width noodles
1 1/2 lb Polish sausage, fully
Cooked, cut into 1/2 inch
Pieces
2 c (8 oz) shredded Swiss
Cheese
3/4 c Whole wheat bread crumbs
2 tb Butter, melted

Another good pasta recipe. Try it with real fresh kielbasa (but make sure
you cook it completely first). Combine soup, milk, onion and mustard in
medium bowl; blend well. Spread sauerkraut in greased 13 x 9 inch pan. Top
with uncooked noodles. Spoon soup mixture evenly over top. Top with
sausage, then cheese. Combine crumbs and butter in small bowl; sprinkle
over top. Cover pan tightly with foil. Bake in preheated 350 degree oven 1
hour or until noodles are tender. Garnish as desired.

Source: Best Recipes Pasta Cookbook Shared by: Sue Bryant

– – – – – – – – – – – – – – – – – –

Per serving: 69 Calories; 2g Fat (27% calories from fat); 3g Protein; 10g
Carbohydrate; 6mg Cholesterol; 127mg Sodium