Title: ICE CREAM PIE
Categories: Desserts, Pie
Yield: 8 servings

1 9-inch graham crumb crust
2 tb Cream de menthe
1/2 c Crushed peppermint candy
1 qt Vanilla ice cream
1 oz Square semi-sweet baking
Chocolate, grated

Prepare crumb crust. Set aside. Place ice cream in large mixing bowl. Cut
into squares. Microwave at 10 % (low)* for 3-4 minutes, or until softened.
Add creme de menthe, chocolate and half of peppermint candy. Beat at
medium speed until smooth. Spoon in prepared crust. Sprinkle with
remaining candy. Freeze for about 5 hours, or until firm.

*If your oven does not have a 10 % setting, microwave at 30 % (medium-low)
for 2 1/2 – 3 1/2 minutes, or just until softened.

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PIPERADE* [Master Recipe]

Recipe By : MARIA CIANCI, Chronicle Staff Writer
Serving Size : 12 Preparation Time :0:00
Categories : Main Dishes Side Dishes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup olive oil
1 3/4 pounds onions — peeled, halved, cut
7 pounds peppers — seeded, trimmed, in 1″ strips
3 jalapeno peppers — seeded, slivered
1 1/2 teaspoons salt — or to taste
black pepper — Freshly ground (optional)

Heat oil in heavy stock pot (or use 2 large, heavy pots) over high heat.
When it is rippling, add onions and saute, stirring frequently, for 2
minutes. Add peppers and jalapenos and saute, stirring frequently, for 5
minutes. Add 1/4 cup water, cover pot, reduce heat to medium-low, and
“sweat” the mixture, stirring occasionally, until peppers are just
tender, 15 to 25 minutes. Add salt halfway through cooking time. When
mixture is cooked, season with more salt, if necessary, and pepper, if des
ired. Let mixture stand for 10 minutes before serving. Serve warm or hot,
about 1 cup per person, as a side dish. Refrigerate remaining piperade
for up to 5 days. Yields about 12 cups

– – – – – – – – – – – – – – – – – –

NOTES : Using one variety of pepper only — say, green bell or red Gypsy
— can make a perfectly fine piperade, but a variety of colorful peppers
looks festive and shows off the bounty of the summer harvest. Serve with
roasted chicken, grilled lamb cho ps and steaks, or as a topping for
hamburgers and fish such as halibut or salmon.
The leftovers can be transformed into even more side dishes during
the week with the help of condiments, such as capers and olives, or fresh
herbs, such as thyme, oregano and basil. Adding vegetables is another way
to vary piperade during the week. Tomatoes, sauteed squash, eggplant or
greens, or boiled potatoes and green beans are delicious additions to the
sweet peppers. Lamb, beef and chicken are fine partners for the piperade,
as are fish such as halibut, salmon and orange roughy.

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 potato, chopped
1 carrot, chopped
1 stalk broccoli, chopped
1/2 sweet onion, finely chopped
3-4 cloves garlic, minced
1/4 cup balsamic vinegar
black pepper to taste
dried basil to taste

Steam the potato, carrot, and broccoli until just tender, 15-20 minutes.
Meanwhile saute the onion, garlic, and seasonings in the vinegar. Stir the
steamed vegetables into the vinegar mixture until thoroughly coated.
Serve.

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: Buttermilk Pecan Pie
Categories: Pies
Yield: 1 pie

1 Pastry shell, unbaked (9")
1/2 c Butter
2 c Sugar
2 ts Vanilla extract
3 Eggs
3 tb Flour
1/4 ts Salt
1 c Buttermilk
3/4 c Pecans, chopped (to 1 cup)

Cream butter and sugar, adding 1/2 cup sugar at a
time. Blend in vanilla. Beat in eggs, one at a time.
Combine flour and salt; add to creamed mixture a
little at a time. Stir in buttermilk.
Sprinkle pecans in bottom of pie crust; pour custard
mixture over pecans.
Bake at 300 degrees for 1 1/2 hours. Best served at
room temperature with sweetened whipped cream.

Posted by Helen Jolly.

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JAPANESE NOODLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb EDEN Hot Pepper Sesame Oil
2 Cloves garlic — pressed
1 md Onion — cut in half moons
2 Carrots
— chopped in half moons
1 Celery stalk — chopped
1 pk EDEN Shiitake Mushrooms
– soaked in 1 cup water
– for 20 minutes
7 c Water
1/2 pk EDEN Bifun Rice Pasta
-OR- Mung Bean Pasta
2 tb Grated fresh ginger
1 c Pea pods — cut off ends
1 bn Mustard greens or kale
-OR- collards or chard
– chopped
1 sm Red pepper — chopped
1/4 c EDEN Organic Shoyu
-OR- Tamari
–(amount may be doubled)
2 tb EDEN Brown Rice Vinegar
2 tb EDEN Mirin
1 t Cayenne (optional)
1/2 c Roasted cashews, chopped

Heat oil, saute onions, carrots, celery. Slice
shiitake mushrooms, discarding stems. Add shiitakes,
soaking liquid and water to sauteed vegetables. Bring
to a boil, simmer 15 minutes. Add pasta, cook
according to package directions. Add ginger, pea pods,
red pepper, greens, shoyu, vinegar and mirin. Turn
heat down and allow vegetables to cook for 5
cashews.Vegetables should be bright and minutes. Serve
garnished with chopped crunchy. The soup is best
served immediately.

Prep. 30-40 minutes
Cooking: 15 minutes
Yields: 6-8 servings

Copyright 1995 Eden Foods, Inc.

– – – – – – – – – – – – – – – – – –

Title: ALMOND DOUBLE CHIP COOKIES
Categories: Cookies
Yield: 36 servings

3/4 c Butter or margarine,
-softened
3/4 c Packed light brown sugar
1 Egg
1/2 ts Almond extract
1 1/2 c All-purpose flour
1/4 ts Baking soda
ds Salt
1 c Semisweet chocolate chips
1 c Vanilla milk chips
1/2 c Slivered blanched almonds

Preheat oven to 375’F. Line cookie sheets with parchment paper or leave
ungreased. Beat butter and brown sugar in large bowl until creamy. Beat in
egg and almond extract. Combine flour, baking soda and salt in small bowl.
Blend in butter mixture. Stir in semisweet and vanilla milk chips and
almonds. Drop dough by rounded tablespoonfuls, 3″ apart, onto prepared
cookie sheets. Bake 8-10 minutes or until light brown. DO NOT OVERBAKE.
Cool 2 minutes on cookie sheets; remove to wire racks to cool completely.

Makes about 3 dozen cookies.

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Title: Homemade Mincemeat
Categories: Diabetic, Fruits, Vegetables
Yield: 36 servings

6 Green tomatoes, chopped 1/2 ts Allspice
6 Tart apples, chopped 1/2 ts Ground ginger
1 c Currants 1/4 c Vinegar
1 c Raisins 1 tb Grated orange peel
3 ts Ground cinnamon 1/2 c Unsweetened orange juice
1 ts Ground cloves

Combine all ingredients in a large, heavy pot. Simmer until thick.
Makes about 3 quarts. Freeze mincemeat in one-cup portions.

1/3 cup serving = 44 calories, 1 Fruit Vegetable choice .6 grams
protein, .2 grams fat, 11.3 grams carbohydrate, 1 gram fiber Cookies
Naturally by Shirley Hartung, Kitchener, Ontario 1989

MMMMM

Title: SHRIMP WITH CHILI GARLIC
Categories: Fish, Chinese
Yield: 4 servings

————————–BATTER————————–
4 tb Cornstarch
1/4 c Flour
1 ts Baking powder
1/2 c Water
1/2 ts Salt
1 Egg
1 Egg white
2 tb Salt
1 1/2 lb Shrimp; peeled and deveined
2 c Peanut oil, for deep-frying

—————————SAUCE—————————
1 1/2 tb Peanut oil
5 Dried chiles; halved
3 tb Finely sliced garlic
1 ts Salt
3 tb Sugar
1 ts White rice vinegar
1/2 c Water
1 ts Cornstarch; mixed with
1 ts Water

MIX THE BATTER INGREDIENTS in a medium-sized bowl
until thick and smooth. Let the batter sit, covered,
for at least 30 minutes. Combine shrimp and batter.
Heat a wok or large deep skillet until hot and add the
oil for frying. When the oil is barely smoking,
deep-fry the shrimp for 2 minutes or until the batter
is just firm. You should do this in several batches.
Remove shrimp with a slotted spoon and drain on paper
towels. Heat a small saucepan and when hot, add the
oil, dried chiles and garlic. Stir for 30 seconds. Add
remaining sauce ingredients and simmer for 2 minutes.
Keep warm. Reheat the oil in the wok until it is very
hot, but not smoking. Deep-fry the shrimp again until
they are golden and crisp, about 2 minutes. Remove and
drain, place on a warm platter, drizzle with the sauce
and serve immediately.

KEN HOM – PRODIGY GUEST CHEFS COOKBOOK

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