Title: SPICY APPLESAUCE ICE CREAM PIE
Categories: Pies, Desserts
Yield: 2 servings

1 pk Applesauce Spice Cake mix
1 c Water
3/4 c Vanilla frosting
2 tb Oil
6 c Maple nut, butter brickle,
Or cinnamon ice cream

1>. Heat oven to 3500F. Generously grease and flour
bottom, sides and rim of two 9-ich pie pans or round
cake pans**. In a large bowl, blend all ingredients,
except the ice cream, until moistened. Beat two
minutes at highest speed. Spread half batter (2 1/4
cups) in bottom of each prepared pan. Do NOT spread up
sides of pan. 2>. Bake at 3500F for 25 to 30 minutes;
DO NOT OVERBAKE. Crusts should collapse to form pie
shells. Cool completely before filling. 3>. In a large
bowl, blend softened ice cream until smooth. Divide
and spread evenly in center of pie shells leaving a
1/2 inch rim. If desired, drop spoonfulls of ice cream
topping on top, swirl with a knife. Freeze pies at
least 2 hours before serving. Store in freezer. Once
pies are frozen, wrap airtight to avoid freezer burn.

** Do NOT use 8-inch pans. They are too small.

—–

Daily Bread

Recipe By : Bread in Half the Time
Serving Size : 32 Preparation Time :4:00
Categories : Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c bread flour — divided
2 tbsp quick rising yeast
3 c hot water — 120 degrees
2 tbsp molasses
1/4 c honey
1/3 c rolled oats
1/4 c cornmeal
1 c whole wheat flour
1/2 tsp cinnamon
2 tsp salt
3 tbsp canola oil

In warm bowl, combine 2 c. of the bread flour with the yeast, water, molasses
and honey. Mix
gently and allow the yeast to proof. In large mixing bowl (or in Kitchenaid
bowl), mix oats,
cornmeal, whole wheat flour, cinnamon, salt 2 cups of the bread flour. Mix
gently. Add in
wet mix. Gradually add in remaining bread flour to make a good dough. Knead
by hand or
with bread hook for 10 minutes or so. Place in a greased bowl, then turn dough
over and cover
with a tea towel. Place in a warm place. Allow to rise until doubled. Punch
down and let rise
a second time. After second rising, cut in half. Form each half into a loaf
and place in prepared
loaf pan. Bake at 375 for 40-50 minutes (unti loaf sounds hollow when tapped).

– – – – – – – – – – – – – – – – – –

Tasso Hollandaise Sauce

Recipe By :ESSENCE OF EMERIL SHOW #EE2433
Serving Size : Preparation Time :
Categories :New Text Import Essence of Emeril

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 egg yolks
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon Tabasco sauce
2 teaspoons water
1 stick (1/4 pound) butter, — melted warm
About 1/4 cup finely chopped tasso or — spiced ham

In a stainless steel bowl set over a pot of simmering water over medium heat,
whisk the egg yolks with the lemon juice, salt, Tabasco, and water until pale
yellow and slightly thick. Be careful not to let the bowl touch the water.

Remove the bowl from the pot whisking vigorously, add the butter, 1 teaspoon
at a time, until all is incorporated. Add the tasso and continue whisking for
30 seconds. Serve immediately.

Yield: 3/4 cup

– – – – – – – – – – – – – – – – – –

Title: POT STICKERS FILLING
Categories: Chinese, Pork, Appetizers
Yield: 1 servings

1/2 lb Ground pork
1/2 sm Head Chinese (napa) cabbage,
Cored and chopped
1 Green onion, coarsely
Chopped
2 Thumb-size slices fresh
-ginger
2 Water chestnuts, chopped
1 ts Salt
1/2 ts Granulated sugar
Pinch white pepper
1 ts Oriental sesame oil
5 tb Vegetable oil, divided
1 c Water

Combine pork, cabbage, green onion, ginger, water
chestnuts, salt, sugar, white pepper and sesame oil,
and refrigerate until read to use.

Fill pot stickers by spooning 1 level tablespoon of
filling into center of each pancake. Fold dough over
to make half-circle and pleat edges firmly together.
Pinch shut to seal, then decoratively mark with the
point of a dinner knife.

To pan-fry, heat cast-iron or wok or other
heavy-bottom skillet over moderate heat. Add 3
tablespoons vegetable oil, swirling to coat bottom.
When oil is hot, place pot stickers, seam side up in
skillet and agitate (shake) for 30 seconds. (You may
need to do this in two batches.)

Pour in 1 cup water, cover, and gently boil over
moderate heat for 7 to 8 minutes. When oil and water
start to sizzle, add remaining 2 tablespoons oil, if
needed. Tip skillet to distribute oil evenly; watch
carefully (uncovered) to prevent sticking. When
bottoms are brown, remove from heat and carefully lift
out pot stickers with spatula.

To serve, turn pot stickers over (dark side up) and
arrange on serving platter. Serve with dipping sauce.

TIPS: When cutting into these in recipe testing, we
discovered the pork filling appeared pink in some,
even though the meat was done.

You can freeze uncooked pot stickers for later use but
remember to squeeze out the water from cabbage during
preparation (in a colander or cheesecloth). Freeze
pot stickers separately on cookie sheets until firm,
then put them in plastic bags.

When rolling out the pancakes, leave the centers
slightly thicker that the edges. A thicker center
will hold up better during the browning.

If you prefer, steam pot stickers for about 12 minutes
over boiling water instead of pan-frying.

PER POT STICKER: 57 calories (20% from protein, 60
percent from carbohydrate, 20 percent from fat), 3
grams protein, 6 milligrams cholesterol, 95 grams
sodium. Exchanges 1/2 bread.

SOURCE: Adapted from “Chef Chu’s Distinctive Cuisine
of China” – presented in the Oregonian’s FOODday, July
1992.

Shared by Cate vanicek

—–

The Best Brussels Sprouts

Recipe By : A Well-Seasoned Appetite, Molly O’Neill
Serving Size : 10 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 slices bacon, cut across into 1/4″ pieces
1/2 cup pine nuts
2 1/2 pounds Brussels sprouts, halved, cored, — cut into quarters
2 teaspoons minced garlic
1 cup carrots — very finely diced
2 teaspoons kosher salt
freshly ground pepper — to taste
1/4 cup Italian parsley — chopped

Put the bacon in a large skillet over medium heat and cook until the
fat is rendered. Add the pine nuts and cook until the bacon is crisp and
the nuts are golden, about 1 minute. Add the Brussels sprouts and the
garlic, cover, and cok, shaking the pan, until the Brussels sprouts are
wilted but still bright green and crisp, about 1 minute. Add the carrots
and cook for 1 mintue longer. Stir in the salt, pepper, and chopped
parsley. Serve warm.

Serves 10 to 12 as a side dish.

– – – – – – – – – – – – – – – – – –

Title: HOT AND SOUR SOUP WITH TOFU
Categories: Chinese, Soups
Yield: 8 servings

3 tb Vegetable oil
2 lg Sweet red peppers, cored,
-seeded and cut into
-3/4"x1/4″ strips
-(about 3/4 cup)
1 sm Bunch green onions, cut
-diagonally into 3/4″ pieces
-(about 1 1/2
-cups)
2 c Chicken broth, canned OR
-homemade
2 c Vegetable stock OR water
-(stock recipe in next post)
2 tb Soy sauce
2 ts Red wine vinegar
1/2 ts Crushed red pepper flakes
1/4 ts Salt
1/8 ts Pepper
2 tb Cornstarch
3 tb Water
1 ts Oriental sesame oil
1/2 lb Snow peas, fresh or frozen
1 lb Firm tofu, drained and cut
-into 1/2″ cubes
1 cn (8 oz.) sliced water
-chestnuts, drained

Heat oil in large saucepan over medium-high heat. Add
pepper and onion; stir fry about 5 minutes.
Add chicken broth, vegetable stock and soy sauce.
Bring to boiling. Lower heat; simmer for about 5
minutes. Stir together vinegar, red pepper flakes,
salt, pepper, cornstarch, water and sesame oil in a
small bowl until smooth. Add to soup with fresh snow
peas; cook for about 5 minutes or until thickened and
bubbly. Add tofu, frozen snow peas if using, and water
chestnuts. Gently heat through.

—–