Title: FOOLPROOF CHOCOLATE MOUSSE
Categories: Dsrt/cndies
Yield: 4 servings

1 pk Chocolate instant pudding
1 Cool Whip or Whipped Cream

Make the pudding according to package directions. Fold it into some
Cool Whip or Whipped Cream. Refrigerate. Eat.

Notes from Brett Jones: "…first, you get something that tastes
almost exactly like the real thing and second, it always sets (unless
you add too much whipped cream!) and is rarely grainy.

Variations: Swirl a little raspberry jam through it or add your
favorite liqueur.

Originally posted by Brett Jones. Meal Mastered by Gaye Levy DTXT63A
on Prodigy and 1:/343/92 on Fidonet

MMMMM

Title: Mango and Prosciutto
Categories: Mangoes, Hors d’oeuv
Yield: 50 servings

1/2 lb Thinly sliced prosciutto
5 Firm-ripe mangoes,peeled
-and cut into 1″ pieces
Lime wedges as an
-accompaniment

Quarter each prosciutto slice and wrap each quarter around a piece of
mango, securing it with a wooden pick. Arrange the hors d’oeuvres on a
chilled platter and serve them with the lime wedges. makes about 50
hors d’oeuvres.

Nutritional analysis per serving: 19.1 calories; 0.2 gram total fat;
(0.1 grams saturated fat); 0.9 gram protein; 3.2 grams carbohydrates;
2.6 milligrams cholesterol; 56.8 milligrams sodium.

MMMMM

First Set:
2 cups brown sugar
1/2 cup shortening
2 cups water
11 lb. raisins
Second Set:
3 cups flour
2 tsp soda
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp cloves

Combine first set of ingredients. Boil for 5 minutes, remove, let cool. Add
second set. Bake 1 hour in slow oven.

Toasted Coconut Cake w/Lime Filling

Recipe By : Gourmet/April 1989 tpogue@idsonline.com
Serving Size : 12 Preparation Time :0:00
Categories : Cake

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup coconut — flaked
2 1/4 cups cake flour — not self rising
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shortening — room temperature
1 1/4 cups sugar
3 large egg — separate out yolks
1 teaspoon vanilla
1 cup milk
1/4 teaspoon salt
1/4 teaspoon cream of tartar
for the filling
1/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup lime juice — fresh
2 tablespoons lemon juice — fresh
1 large egg — lightly beaten
2 tablespoons butter — unsalted, softened
1/4 cup coconut — flaked
for the icing
1 1/2 cups sugar
2 tablespoons light corn syrup
3 large egg white — room temperature
1/2 teaspoon cream of tartar
3/4 teaspoon vanilla
1 1/2 cups coconut — flaked
lime slices for garnish

Make the cake: Line the bottoms of 2 greased 8 by 2 inch round cake pans with
rounds of wax paper and grease and flour the pans, shaking out the excess
flour. Spread the coconut in a jelly-roll pan, toast it in a preheated 350F
oven, stirring once or twice, for 7 minutes, or until it is golden and let
it cool. In a bowl whisk together the flour, the baking powder, the salt. In
a large bowl with an electric mixer cream the shortening, beat in 3/4 cup of
the sugar, and beat the mixture until it is light and fluffy. Beat in the
yolks, one at a time, and the vanilla and add the flour mixture alternately
with the milk, beginning and ending with the flour and beating until the
batter is smooth. In another large bowl with the electric mixer beat the
whites with the salt until they are foamy, add the cream of tartar, and beat
the whites until they hold soft peaks. Beat in the remaining 1/2 cup sugar,
a little at a time, and beat the meringue until it holds stiff glossy peaks.
Stir! the toasted coconut and one fourth of the meringue into the batter to
lighten it and fold in the remaining meringue gently but thoroughly. Divide
the batter between the prepared pans and bake the layers in the middle of
the preheated 350F oven for 30 to 35 minutes, or until tester comes out
clean. Let the layers cool in the pans on racks for 10 minutes, invert them
onto the racks, and let them cool completely.

Make the filling: In a small heavy saucepan whisk together the sugar,
cornstarch, salt, lime juice, lemon juice, and the egg until the mixture is
combined and bring the mixture to a rolling boil over moderately high heat,
whisking constantly. (The mixture will thicken as it cooks.) Whisk in the
butter and let the filling cool.

Split each cake layer in half horizontally with a long serrated knife and
brush off any loose crumbs. On a cake plate arrange one of the cake layers,
cut side up, and spread it with one third of the lime filling, leaving a 1/2
inch border. Sprinkle the filling with 1/4 cup of the coconut and top the
coconut with another cake layer, cut side down. Continue to layer and fill the
cake in the same manner with the remaining filling and coconut.

Make the icing: In a saucepan combine the sugar, corn syrup, 1/3 cup water,
bring the mixture to a boil, covered, over moderate heat, stirring
occasionally to dissolve the sugar, and boil the syrup, uncovered until it
registers 240F on a candy thermometer. While the syrup is boiling, in a
heatproof bowl with an electric mixer beat the whites with a pinch of salt and
the cream of tartar until they are frothy. As soon as the syrup reaches 240F.
add it to the whites in a thin stream, continuing to beat the whites while the
syrup is being added. Beat in the vanilla and beat the icing until the bowl is
not longer hot. (If the icing is too stiff, beat in 1 to 2 tablespoons hot
water, or enough to form a fluffy, spreadable icing.) Spread the icing over
the side and top of the cake and cover the cake with the coconut. Garnish the
cake with the lime slices.

– – – – – – – – – – – – – – – – – –

Per serving: 450 Calories; 16g Fat (31% calories from fat); 5g Protein; 74g
Carbohydrate; 68mg Cholesterol; 270mg Sodium

Iced Pumpkin Cookies

Recipe By : BAKERS’ DOZEN (BETH SETRAKIAN) SHOW #BD1A06
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup unsalted butter
1 cup sugar
1 cup cooked — pureed pumpkin
(fresh or canned)
1 egg
1 teaspoon pure vanilla extract
2 cups unbleached allpurpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup walnuts — coarsely chopped
1 cup raisins
Icing:
2 cups sifted confectioners’ sugar
1/4 cup butter — softened
1 teaspoon vanilla
3 tablespoons whipping cream — fresh orange juice
or rum

Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add
pumpkin, egg and vanilla and mix well. Combine flour, baking powder,
baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until
well blended. Add nuts and raisins. Drop by teaspoonful onto parchment
covered baking sheet, about 2 inches apart. Bake about 15 minutes, or
until golden. Cool.

Icing: Cream confectioners’ sugar and butter. Add remaining
ingredients and beat until smooth. (If icing is too thin, add more
confectioners’ sugar; if too thick, add more cream, orange juice or
rum.) Drizzle over cookies.

Yield: 6 dozen Iced Pumpkin Cookies

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Title: Stuffed Cucumbers
Categories: Vegetables, Oriental, Wok
Yield: 4 servings

2 Cucumbers, peeled
3 tb Oil
3 lg Shrimp, cleaned deveined
1 sl Pork or chicken, 2×4″
2 Water chestnuts
1 sl Onion (thick slice)
Salt
Pepper
1 sm Egg
-OR
1/2 lg Egg
1 t Corn starch
3 tb Water

1. Clean and prepare ingredients. Use your Chinese cleaver and mince
shrimp, meat, water chestnuts, and onion together until fine. Place
mixture in small bowl, add salt, pepper, egg, and corn starch to it.
Slice cucumbers into 1/2″ slices. Remove seeds from cucumber cavity,
leaving a slight bit in bottom of cavity to form a hollow for holding
filling. Fill cucumbers.

2. Place oil in wok and heat to smoking point. Reduce heat to medium
dial. Carefully place stuffed cucumber slices in wok with filling
side up. Add 3 tablespoons water, cover wok and steam ingredients for
25 minutes. Check periodically to see if there is enough moisture
left in wok for steaming. There shld be, if your heat is not above
medium.

3. At the end of 25 minutes, check to see if pork is cooked through,
and if cucumber slices are tender. If not, cook slightly longer.
Remove cucumbers to platter. If desired, soya sauce can be dribbled
over slices.

NOTE: This is a beautiful party dish. If desired, the stuffed
cucumbers could be arranged in a heat proof dish and steamed in a
steamer.

MMMMM

Title: Winter Apple Chutney
Categories: Condiments, Sauces, Fruits, Low-fat, Vegan
Yield: 2 cups

1 c Dried apples
— coarsely chopped
1 c Applesauce
1/3 c Brown rice vinegar
1/3 c Granulated cane juice
-OR- maple granules
1 sm Onion; chopped
1/4 c Seedless raisins
1 tb Fresh ginger, minced
1/2 ts Hot sauce, or to taste

Blend the sweetness of apples with the spiciness of onion and hot sauce
for a truly original chutney that adds zip to grain dishes like couscous
or millet.

DIRECTIONS:
===========
In a saucepan, combine all ingredients and bring to a boil over moderately
high heat, stirring constantly for 15 minutes. If microwaving, combine
all ingredients in a glass bowl. Microwave uncovered on high until
slightly thickened and bubbling, about 8 minutes.

Let cool slightly. Puree 1/2 cup of the mixture in a blender or food
processor and then mix wtih remaining chutney. Serve at room temperature
or chilled.

Calories per tablespoon: 20
Grams of fat: 0
Percentage fat calories: 0%
Cholesterol: 0 mg.

* Source: Delicious! Collection – compiled and edited by Sue Frederick
* Typed for you by Karen Mintzias

—–

Title: VEGETABLE STIR FRY.
Categories: Vegetables
Yield: 3 servings

1 c Green beans
1 c Sliced mushrooms
4 ea Green onions sliced
1 tb Oil
1 tb Soy sauce
1/4 ts Salt
1/4 ts Garlic powder
1/8 ts Ginger
1/4 c Slivered almonds

Cut green beans and parboil for 5 min.
Stir fry vegetables in oil for 4 or 5 min. Add rest of ingredients.

—–

HARISSA SAUCE#1 (dried Ancho’s)

Recipe By : Jennifer Trainer Thompson
Serving Size : 12 Preparation Time :0:10
Categories : Condiments Seasoning Chile

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 dried chile anchos
1/8 cup tomato paste
4 tablespoons olive oil
4 teaspoons cayenne
6 medium garlic cloves
2 teaspoons cumin
2 teaspoons coriander
3/4 cup water or reconstituted chile water

Reconstitute the anchos by putting them in a pot of hot water and
soaking until soft, about 20 minutes. While the chiles are soaking,
puree all the ingredients except the water in a blender or food
processor.

Remove the anchos from the pot (reserving the water), stem and tear
them into several pieces, and add to the blender. Taste the chile
water, and if not bitter, add 3/4 cup to the blender (otherwise add
water). Puree until smooth. For a thinner sauce, add more chile water
in small increments until you reach the desired consistency.
Refrigerated, harissa will keep for several weeks.

– – – – – – – – – – – – – – – – – –

NOTES : This rip-roaring North African and French hot sauce made with
cayenne (called “the enraged pepper” by the French) is served with
many things — stews, grilled mussels, even bread. Its thick,
paste-like consistency makes it a flavorful side accompaniment to
grilled meats, or it can be thinned with chile water and served over
couscous.

MAKES 1 1/2 CUPS

Fresh Corn Seafood Chowder

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cajun Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Fresh corn — parboiled and
Removed from cob
6 sl Bacon
2 tb Butter
5 tb All-purpose flour
2 1/2 c Chicken broth
1 cn Crab meat
1 1/2 c Fresh shrimp — peeled and
Deveined
1 1/2 c Crawfish tails
2 1/2 c Half half
1 c Onion — finely chopped
1 t Seafood seasoning
Salt and pepper to taste

Fry bacon. Crumble and set aside. Add flour to bacon
fat, stirring with a wire whisk. Add broth and milk,
stirring rapidly with whisk. Cook for about 10
minutes. In another pot, melt butter, add celery and
onions. Cook briefly until vegetables are transparent.
Add crawfish and smother for about 5 minutes. Add to
milk mixture. Add corn, crabmeat, shrimp and
seasoning. Continue simmering for about 10 minutes. If
too thick, add more half half. Add crumbled bacon.

~ – – – – – – – – – – – – – – – – –

NOTES : Festival: Louisiana Corn Festival; June 9-11,
1995 Recipe: Vickey Ryland Contact: Vickey Ryland
Address: 406 S. Sewell, Bunkie, LA 71322 Phone:
318-346-6318

Recipe By : LA Festivals

From: owner-Mm-Recipes@idiscover.Net O

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