Title: Easter Eggs Candies
Categories: Candies
Yield: 5 servings

-Jo Ferry cmsj69b
1 lb Confectioners sugar
2 tb Water
1 tb Light corn syrup
1 tb Butter; softened
1 ts Vanilla
1/4 ts Salt
1/4 ts Almond extract
1 pn Cream of tartar
1 1/3 c Flaked coconut

MMMMM———————CHOCOLATE COATING————————–
8 Squares semi-sweet chocolate

Combine sugar, water, corn syrup, butter and vanilla. Add the salt,
almond extract and cream of tartar. This mixture will be crumbly. Add
the coconut. Shape into eggs (whatever size you want). Melt the
chocolate in a double boiler over low heat. Cool alittle and then
frost the eggs.

MMMMM

WILD RICE RED ONION SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soup Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Raw wild rice
1 t Salt
2 lb Red onions
3 tb Olive oil
1 tb Sugar
2 tb Unsalted butter
1 t Crushed dried rosemary
1/2 ts Freshly ground black pepper
1/2 c Dry white wine
1 qt Chicken stock
1 c Parmesan cheese — freshly
-grated

1. Wash the wild rice by placing it in a 1-quart
saucepan filled with water. Stir the rice around in
the water until the liquid darkens. Drain the rice
through a sieve.
Rinse the saucepan and add 1-1/2 cups of water and
1/2 teaspoon of the salt. Bring to a boil and add the
rice. Turn the heat to low, cover the saucepan, and
simmer for 30 to 35 minutes until the liquid has
evaporated.
Check the rice several times while it is cooking
and fluff it with a fork. Set aside, still covered,
until it is time to add it to the soup.

2. Peel and slice the onions. They should be about
1/8″ thick. Slice them on the bias to avoid rings.

3. In a 2-quart saucepan, heat the olive oil. Add
the onions and the remaining 1/2 teaspoon of salt.
Toss to coat the onions with the oil. Cover, and over
low heat, “sweat” the onions for 20 minutes. During
this time, the onions will become limp and give off
their liquid.

4. Remove the cover and turn the heat to medium. Add
the sugar, butter, rosemary, and black pepper. Toss
to mix. Continue cooking uncovered foir another 15
minutes or so until the onions are very lightly
browned. Begin warming your soup plates.

5. Increase the heat and add the wine. Bring to a
full simmer and cook until the wine has almost
evaporated. Stir to make sure that the onions do not
burn.

6. Add the chicken stock, cover, and simmer for 10
minutes. Just before serving, add the wild rice and
cook only long enough to heat the rice.

7. Serve the soup in heated soup plates, sprinkling
each serving with 2 tablespoons of the Parmesan cheese.

_The Country Gourmet Cookbook_ Sherrill Gil Roth,
1981 Workman Publishing Company ISBN 0-89480-188-0
Typos by Jeff Pruett Received by post from Gail
Dale Shipp / Baltimore Cooking Echo Picnic ’95

– – – – – – – – – – – – – – – – – –

Title: Strawberry Shake
Categories: Snacks, Syd’s book
Servings: 2

1 c Fresh Strawberries *
3/4 c Skim Milk
1/2 c Low Fat Yogurt
1 tb Light Brown Sugar
1/2 ts Vanilla Extract

* Strawberries should be rinsed and hulled. Frozen strawberries can be
used and should be thawed and drained.
~————————————————————————-
Place all ingredients in a blender bowl and process until smooth. Serve at
once. 133 calories per serving. From Syd’s Cookbook.

MMMMM

Title: Charlie Trotter’s Roasted Garlic
Categories: Appetizers, Emeril
Yield: 2 heads

2 Garlic heads; unpeeled
1 1/2 c Milk
1 1/2 c Olive oil

Prehaet oven to 250 degrees F. Place garlic in a
small saucepan. Add the milk to cover, bring to a
boil, and simmer for 10 minutes. Put the garlic in a
small ovenproof container, add olive oil to cover, and
top with foil. Bake for 3 hours or until very soft.
Squeeze the cloves out and leave whole.

Source: Essence of Emeril, #EE2273, TVFN
Formatted by Lisa Crawford, 5/27/96

—–

Title: ROMA’S WHITE CHOCOLATE BREAD PUDDING
Categories: Desserts, Chocolate, Formatted, Puddings
Yield: 12 servings

——————————–THE PUDDING——————————–
6 c Heavy cream
2 c Milk, whole
1 c Sugar, granulated
10 oz Chocolate, white; broken
-into small pieces
4 Eggs
15 Egg yolks
1 Bread, French 24″ loaf

———————————THE SAUCE———————————
8 oz Chocolate, white; broken
-into pieces
1/2 c Heavy cream
1 oz Chocolate, dark; for garnish

Preheat oven to 275F.
In a large saucepan, heat the whipping cream, milk
and sugar over medium heat until the mixture just
begins to bubble around the edges but is not boiling.
Add the white chocolate pieces and stir until melted.
Remove from heat. Combine the whole eggs and the egg
yolks in a large bowl. Slowly pour the hot cream
mixture into the eggs in a steady stream, whipping the
eggs as you pour. Slice the bread 1 inch thick (Use
stale bread, or slice the bread then dry in a 275^
oven for about 10 minutes)
Place the bread in a pan measuring about 9 x 12
inches. Pour half the egg mixture over the bread. Use
your fingers to press the bread into the mix so that
it absorbs the liquid and becomes soggy. Pour in the
remaining mix. Cover the pan with foil and bake in a
350 degree oven for 1 hour. Remove the foil and bake
for an additional 30 minutes, or until the pudding is
set and top is golden brown. Make the sauce: Bring the
cream to a boil in a small saucepan. Remove from the
heat and add the white chocolate, stirring until
smooth and completely melted. Spoon over the bread
pudding.
To serve: You can either serve the bread pudding
warm, spooned right out of the pan and topped with the
sauce and grated chocolate, or prepare ahead of time
for a more polished presentation. Chill the bread
pudding until completely set and firm, about 6 to 8
hours. Loosen the sides from the pan with a knife and
invert the pudding onto a cutting surface. Cut into 6
squares, then cut the squares in half to make 12
triangles. Place the triangles on a cookie sheet and
heat in a 275^ oven for 15 minutes. Serve with sauce
and garnish with chocolate shavings.

—–

TRINITY SQUARE CAFE MOROCCAN TOMATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1 Onion, chopped
5 Cloves garlic, minced
1 cn Tomatoes (28 oz)
1 c Peanut butter
1 t Cumin
1 tb Hot pepper sauce
2 tb Cayenne
1 tb Chili powder
2 tb White vinegar
1 t Salt
1 t Pepper
1 tb Sugar
1/4 c Tomato paste
2 c Water

In a large sauce pan, heat oil and fry onion and
garlic until golden brown.
Place the tomatoes and their liquid in a bowl, and
crush the tomatoes with a potato masher or a spoon,
breaking them into small pieces. Add the tomatoes and
their liquid to the onions, reduce heat to very low,
add peanut butter, and stir until well combined.
Add cumin, hot sauce, cayenne, chili, vinegar, salt,
pepper, sugar, tomato paste and water, and stir until
well combined. Cook over low heat at a
bare simmering for 10 to 15 minutes, stirring
frequently. (This soup burns very easily, so keep the
heat low and don’t allow it to come to a full boil.)

– – – – – – – – – – – – – – – – – –

TIRAMISU – ITALIAN COFFEE TRIFLE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheese Desserts
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Egg yolks
1/4 c Sugar
1/2 c Marsala wine
1/2 lb Mascarpone cheese
1 c 35% Real Whipping Cream
1/2 c Extra strong coffee, cold
2 tb Brandy
24 Dry Italian ladyfingers
6 oz Semisweet chocolate, finely
– chopped (approx 1 cup)

Ingredient notes: Orange liqueur or extra strong
coffee may be used in place of Marsala wine. Cream
cheese may be used in place of mascaroine cheese.
Orange liqueur or orange juice may be used in place of
brandy. Ladyfingers should be approx 4×1-inch size.
Plain cookies or cake may be used in place of
ladyfingers. 1. Make the filling by beating egg yolks
with sugar until light. Beat in Marsala. Cook gently
in a double boiler or in a stainless steel or glass
bowl set over a pot of simmering water. Cook gently,
stirring constantly, until thickened. Cool.
2. Beat mascarpone cheese until smooth and then slowly
beat in cooled custard.
3. Whip cream until light. Gently fold into cheese
mixture. Reserve. 4. Combine coffee with brandy.
Reserve. 5. Line an 8-inch baking dish or trifle bowl
with ladyfingers. (Do not worry if ladyfingers do not
fit exactly, break up extras and fit into spaces.)
Drizzle with half of the coffee mixture. Spread half
the filling over. Sprinkle with half the chocolate.
Repeat layers starting with ladyfingers, drizzling
with remaining coffee, spreading remaining filling
over ladyfingers and topping with chocolate. 6.
Refrigerate a few hours or overnight before serving.
Tiramisu can be frozen for up to one month.

– – – – – – – – – – – – – – – – – –

Title: NO-COOK APPLE RASPBERRY JAM
Categories: Desserts, Jams
Yield: 4 servings

3 c Fully ripe raspberries
1/2 c Finely ground peeled and
-cored apples
4 c Sugar
2 tb Fresh lemon juice
1 Pouch liquid fruit pectin

Thoroughly crush the berries, using a potato masher,
sieve half of the pulp to remove some of the seeds, if
desired; measure 1-1/2 cups of prepared berries; pour
into a large bowl. Add apples. Add sugar to bowl;
mix well; let stand 10 minutes. Add lemon juice and
liquid fruit pectin to bowl; stir for 3 mintes. ( A
few sugar crystals will remain) Ladle jam into clean
containers, leaving 1/4 inch headspace; cover with
tight fitting lids; let stand at room temperature
until set ( may take up to 24 hours) store in
freezer. Jam can be stored in the refrigerator if
used within 3 weeks. Makes 4-1/2 cups.

Origin: Appeal (quarterly publication for Overwaitea
Foods.) Shared by: Sharon Stevens.

—–

Ruby Tomato Chutney

Recipe By : Nancy Shour
Serving Size : 20 Preparation Time :2:00
Categories : Condiments Crockpot
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans whole tomatoes — drained, reserve liq
1 1/2 cups cider vinegar
1 large onion — chopped
1 1/2 Tablespoons ginger — slivered
5 cloves garlic — minced
1 tablespoon mustard seed
2 cups sugar
1/8 teaspoon cayenne pepper
1/4 cup raisins

Drain and chop the tomatoes, reserving the liquid.

Combine all ingredients, with 1 cup of the tomato juice in a heavy
saucepan or crockpot. Simmer covered for 1/2 hour. Stir, then continue
to simmer over low heat for another hour, so liquid evaporates and gets
very syrupy (depends on how watery the toma toes were). As the chutney
gets done, the tomatoes will get translucent and “ruby” colored.

Store in canning jars or freeze.

– – – – – – – – – – – – – – – – – –

Serving Ideas : with chutney or yogurt chicken

NOTES : tomato cans = 28 oz. size

Title: Ed Debevic’s Coconut Cream Pie
Categories: Pies
Yield: 8 Servings

2.00 Eggs
1.50 ts Vanilla
Sugar
1.50 ts Flour
2.00 tb Cornstarch
Milk
0.75 c Half half
3.00 tb Unsalted butter
1.75 c Coconut
1.00 Baked pie shell
Whipped cream
Toasted coconut

Place eggs in mixing bowl and whisk 1 minute. Add vanilla and 1/4 cup
sugar and whisk until smooth. Add flour and cornstarch. Whisk until
smooth. Gradually add 3/4 cup milk, whisking until smooth. Set aside.
Place 1-1/2 cups milk and half half in stainless steel saucepan.
Add 1/2 cup plus 2-1/2 tablespoons sugar all at once, covering entire
surface. DO NOT STIR. Bring to boil. Gradually whisk in egg mixture.
Whisk in pan while bringing to boil. Continue to whisk and cook 20
seconds. Pour into mixing bowl and whisk in butter until melted. Fold
in coconut. Pour coconut cream mixture into Baked Pie Shell. Cover
pie crust completely>> with plastic wrap and refrigerate 2 to 3
hours. Peel off plastic and cut into wedges. Top with whipped cream
and toasted coconut.
As I say, “Have Mercy”! Glad to share this, Judy. Hope you do enjoy
it! FROM: PATRICIA STUART (BTFK39B)

MMMMM