Title: CURRIED BROCCOLI SLAW
Categories: Salads, Appetizers, Side dish, Vegetables
Yield: 4 servings

1 ts Curry powder
1 lb Broccoli slaw
1 tb Orange peel, grated
3/4 c Orange juice
2 1/2 tb Maple syrup
1 ts Cornstarch, mixed with
1 tb Water
Salt pepper, to taste

———————————-GARNISH———————————-
Minced parsley
Cilantro

——————————–FOR SERVING——————————–
Cooked brown or white rice

Broccoli cole slaw is available in plastic bags in the produce
section; it contains shredded broccoli, red cabbage and carrots.
In a 10 to 12 inch skillet, stir the curry powder over medium heat
until it smells toasted, about 2 minutes. Add broccoli slaw, orange
peel, orange juice and maple syrup. Boil over high heat for about 8
minutes, or until vegetables are cooked tender-crisp, stirring
frequently. Stir cornstarch mixture and add to vegetables. Stir until
boiling. Add salt and pepper to taste.
Serve hot over cooked rice. Garnish with chopped parsley or cilantro,
if desired.
Can be prepared in advance, refrigerated and served cold as a salad.

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Title: Pureed Vegetable Soup with Broccoli Florets
Categories: Soups/stews, Vegetables
Yield: 4 servings

2 x Potatoes, peeled diced 1/2 ts Thyme
2 x Med stalks Celery, chopped 1 ds Nutmeg
2 x Med Carrots, chopped 3 c Broccoli Florets
1 x Sm Onion, chopped (1/4 cup) 1 c Milk
1 x Clove Garlic, minced 1 x Egg Yolk, lightly beaten
2 c Vegetable stock 1 tb Soy sauce
1/4 ts Black Pepper

GARNISH: minced fresh parsley, dash of paprika, minced fresh chives,
grated cheese, sliced almonds, or finely diced sweet red peppers, opt.
In Dutch oven or 4-5 qt saucepan, place potatoes, celery, carrots, onion,
garlic, stock, and seasonings. Bring to a boil, cover, lower heat, and
simmer until vegetables are very tender, about 10 minutes. (The potatoes
must be fully cooked to thicken the soup properly.)
While the soup is simmering, steam the broccoli florets.
When the simmered vegetables are tender, transfer it and broth to food
processor, and process till smooth.
Return pureed soup mixture to pan. Stir in broccoli florets. In a
measuring cup, combine remaining ingredients. Add to soup and heat; do
not allow mixture to boil. Top each serving with garnish if desired.
Variations: – substitute 2 cups steamed chopped carrots, or 2 cups steamed

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AUTHENTIC ENGLISH TRIFLE

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

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

First, make a soft, rich custard: beat 4 egg yolks
until light and pale yellow. Heat 2 cups light cream
with 1/4 cup sugar and 1 tablespoon orange flower
water or vanilla. Add beaten egg yolks, while beating
very hard. Then cook without boiling, stirring
continuously until custard coats the spoon. Remove to
a bowl. Cover and refrigerate until well chilled. Cut
a two-layer sponge cake (that you bake or buy) into
finger-length pieces. Spread each one on one side with
raspberry jam and quickly dip in 1/2 cup sherry.
Place half these sponge fingers in the bottom of a
deep cut-glass bowl. Cover with half the custard. Whip
2 cups cream. Sweeten with 1/2 cup icing sugar and
vanilla to taste. Cover custard with half the whipped
cream. Make a second layer on top of all this. Top
with a dozen or so toasted almonds, standing them
upright in the cream, add a few slivers of angelica –
or use small roses instead of almonds and angelica.
Refrigerate at least 12 hours. This beautiful dessert
never fails to create a sensation, yet is easy to
prepare.

~from The Best of Mme Jehane Benoit From: Sandee
Eveland

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Title: Almond Praline Bell
Categories: Candies
Yield: 1 servings

-Nancy Speicher DPXX20A
1 c Blanched almonds
1 1/3 c Granulated sugar
2/3 c Light-brown sugar; packed
1/3 c Honey
1/3 c -cold water
6 tb Butter
1 Lemon; cut in half

1. Preheat oven to 300F. Butter inside of 9", 10-cup decorative
mold; or use a 10-cup bowl. Grease a large cookie sheet. On another
cookie sheet, toast almonds until golden brown – about 20 minutes. In
blender or food processor, grind almonds (makes 1 1/2 cups).
2. In a heavy, 3-quart saucepan, combine granulated sugar, brown
sugar, honey and water. Cook, stirring with a wooden spoon, until
sugar is dissolved.
3. Cook, uncovered and without stirring, to 300F on candy
thermometer, or until a few drops of syrup in cold water form hard,
brittle threads.
4. Remove from heat; add butter and ground almonds.
5. Pour into prepared cookie sheet. Using the 2 lemon halves and
working quickly, smooth out and push from the center to the edge of
the cookie sheet until the brittle is 1/8″ thick.
6. Lift brittle off the sheet before it is completely cooled and
hardened, and mold it against the inside of prepared mold.
7. Cool completely – about 2 hours. Unmold just before it is to be
served.
8. To unmold: With spatula, carefully loosen candy from pan; remove.
Makes 1 large bell.
Note: Leftover pieces can be kept in a closed jar at room
temperature, or wrapped in aluminum foil.
From McCalls Cookery No. 13

MMMMM

Title: DOUBLE CHOCOLATE MINT CHIP COOKIES
Categories: Chocolate, Cookies, Desserts
Yield: 6 servings

1 1/2 c Mint-Chocolate Chips; *
1 1/4 c Flour; Unbleached
3/4 t Baking Soda
1/2 t Salt
1/2 c Butter; Softened
1/2 c Brown Sugar; Firmly Packed
1/4 c Sugar; Granulated
1/2 t Vanilla Extract
1 ea Egg; Large
1/2 c Nuts; Chopped

* Use 1 10-oz bag of Nestles Toll House Mint-Chocolate Chips divided in
half for this recipe.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Preheat oven to 375 degrees F. Melt over hot (not boiling) water, 3/4 cup
of the mint-chocolate chips; stir until smooth. Remove from heat; cool to
room temperature. In a small bowl, combine flour, baking soda and salt;
set aside. In a large bowl, combine butter, brown sugar, sugar, and
vanilla extract; beat until creamy. Add melted chips and egg; beat well.
Gradually blend in the flour mixture. Stir in remaining 3/4 cup of
mint-chocolate chips and nuts. Drop by rounded tablespoonfuls onto
ungreased cookie sheets. Bake at 375 degrees F. for 8 to 10 minutes.
Allow to stand 2 to 3 minutes; remove from cookie sheets. Cool completely
on wire racks.

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Title: Dietetic Melt-Away Mints
Categories: Diabetic, Candies, Chocolate
Yield: 1 servings

1 1/2 lb Milkcote chocolate coating 2/3 c Melted vegetable shortening
-finely chopped 3 Or 4 drops Peppermint oil

Milkcote chocolate In the top of a double boiler, melt milkcote
coating over hot, not boiling, water. Add shortening and peppermint,
a little at a time, beating well after each addition. Chill chocolate
mixture in the refrigerator until of a soft custard consistency.
Place in a mixing bowl and beat for 30 seconds. DO NOT OVERBEAT. Pour
into a waxed paper-lined 10 x 13-inch pan. Cover with waxed paper and
tap pan to level mixture. Place in refrigerator until firm but not
hard. Cut into squares. Dip in melted and cooled milkcote coating.
Makes about 100 pieces. Source: Ideals Candy Cookbook by Mildred
Brand Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201

MMMMM

CINNAMON APPLE MINCE MUFFINS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Unsifted flour
1/3 c Sugar
1 tb Baking powder
1/2 ts Ground cinnamon (or more)
1/2 ts Salt
1 Egg
3/4 c Apple juice
1/3 c Vegetable oil
1 1/3 c Ready-to-use mince filling
1 c Apples, chopped fine

Preheat oven to 400 F. Grease 18 muffin cups or
line with paper baking cups. In large bowl, combine
all ingreds.; stir only until all ingreds. are
blended. Spoon equal portions into prepared muffin
cups. Bake 18 to 20 min. or until lightly browned.
Cool 1 min. Remove from muffin cups. Top with Apple
Cinnamon Glaze. Serve warm.

APPLE CINNAMON GLAZE: In small bowl, mix 3/4 c.
confectioners sugar, 1/8 ts. ground cinnamon, and 5 to
6 ts. apple juice. Drizzle over warm muffins.

Hint: Use ice cream scoop (or #20 food scoop) to
fill muffin cups. Makes life much easier.

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