BUTTERNUT SOUP

Recipe By : PICK OF THE DAY SHOW #PD7724 12/24/96
Serving Size : 1 Preparation Time :0:00
Categories : 12/24

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds butternut squash — peeled and cubed
2 apples — peeled and cubed
1 large onion — chopped
3 tablespoons butter
1 teaspoon ground ginger
1/2 cup apple cider
2 cups vegetable stock
milk or cream

Heat the butter in a soup pot and saute the onions until they are
softened. Add the squash and apples and the ground ginger. Add the
cider and stock, cover and cook until softened, about 25 minutes or
longer. Blend the soup, thinning with additional stock if needed. Add
heated milk or cream just before serving.

TIP:
VEGGIE SPAGHETTI

Heres a great way to get your kids to eat squash! Just pierce the stem
end of a spaghetti squash with a knife or metal skewer, and place on
roasting sheet. Roast at 350 for about an hour, open, and create
strands by pulling away the flesh with your fork. Serve with butter
and Parmesan cheese or tomato sauce.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved

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From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to “keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
break down.)”

Lemongrass Vinegar

3 stalks of lemongrass
2 cups rice vinegar
Slice thin the bottom 8 inches of the lemongrass stalks, put
the slices lemongrass in a very clean 1-qt glass jar, and bruise
it with a wooden spoon. Add the vinegar and let the mixture
steep, covered with the lid, in a cool dark place for at lease 4
days and up to 2 weeks, depending on the strength desired.
Strain the vinegar through a fine sieve into a glass pitcher,
discarding the lemongrass slices, pour it into 2 very clean 1/2
pint glass jars, and seal the jars with the lids.

Title: DEEP CHOCOLATE TORTE WITH COFFEE BUTTERCREAM
Categories: Desserts, Chocolate
Yield: 1 servings

Cake layers:
14 lg Eggs, separated
1 3/4 c Sugar
9 oz Bittersweet chocolate, melte
– and cooled
Buttercream:
1 c Sugar
2 lg Eggs
1 1/2 c Unsalted butter, softened
3 tb Instant espresso, dissolved
-n
1 tb Hot water
Ganache:
1 1/2 c Heavy cream
6 oz Bittersweet chocolate, chopp
-d fine
Assembly:
3/4 c Apricot preserves, heated to
-ukewarm
Chocolate coffee beans for d
-coration

Line 2 greased jelly-roll pans, 15x10x1-inch each, with wax paper and
butter and flour the paper, shaking off excess. In a large bowl with an
electric mixer, beat the egg yolks. Add slowly 1-1/2 cups sugar, beating,
and beat the mixture until it is thick and pale and forms a ribbon. Add the
chocolate and combine the batter well.

In another large bowl with clean beaters, beat the egg whites until they
hold soft peaks. Add the remaining 1/4 cup sugar slowly, and beat until
whites hold stiff peaks. Stir a fourth of the whites into the yolk
mixture, fold in remaining whites gently but thoroughly, and pour the
batter into the pans, spreading it evenly. Bake the cake layers in the
middle of a preheated 375f oven for 18-20 minutes or until pick test. Let
cake layers cool in the pans, covered with kitchen towels on large racks.
Invert the cake layers onto the racks and remove the wax paper carefully.

Buttercream: In a small heavy saucepan, dissolve sugar in 1/3 cup
water over moderate heat, stirring. Bring mixture to a boil, and boil it
until it registers240f on a candy thermometer.

In a large bowl with an electric mixer, beat eggs until they are frothy.
Add sugar syrup in a thin stream, beating, and beat the mixture until it is
cool. Beat in the butter, one Tbsp at a time. Beat in expresso powder and
a pinch of salt. Beat the buttercream until it is combined well. If
necessary, chill the buttercream, covered, until it is firm enough to
spread.

Ganache: In a large heavy saucepan, bring cream just to a boil and
remove from heat. Add chocolate and stir until it is smooth. Transfer
mixture to a bowl and chill, covered, stirring occasionally, until it is
cool and thickened. Do not let it solidify. Beat the mixture until it
just forms soft peaks, but do not overbeat.

Assembly: Force preserves through a fine sieve into a bowl. Transfer
the cake layers to a work surface. Trim edges and halve each layer
lengthwise. On a serving plate, arrange one layer, spread with a third of
the preserves, and spread a third of the ganache over the preserves. Top
with another layer and proceed with the preserves, ganache and cake in the
same manner, ending with a cake layer on top. Spread the sides and top of
the cake with a thin layer of buttercream an chill for 30 minutes. Spread
on additional buttercream, leaving about 1/3 cup to make rosettes. With a
pastry comb or tines of a fork, score the buttercream lengthwise. Draw the
back of a knife crosswise across the scored buttercream at intervals.
Transfer the remaining buttercream to a small pastry bag fitted with a
decorative tip. Pipe rosettes on top of the torte along the long sides and
intersperse the rosettes with chocolate coffee beans. Chill.

Remove from refrigerator about 30 minutes before serving.

a 1989 Gourmet Mag. favorite

—–

Swamp Slime (halloween)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Kids

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
see below

Make green jello. Put some of it in clear plastic containers and put
some aside. When the jello starts to
solidify, add various gummy bugs. Beat the rest of the jello to a
froth and add to the top of the slime. Let set

– – – – – – – – – – – – – – – – – –

SPINACH RISOTTO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Microwave Poultry
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Onions, chopped
2 tb Oil, olive
1 c Rice, uncooked
2 c Stock, chicken
1/4 ts Salt
10 oz Spinach — thawed
1/3 c Cheese, Parmesan, grated
1/4 ts Pepper, black
1 md Tomatoes

In 2-quart casserole, cook onion and olive oil on HIGH 3-4 minutes, until
tender, stirring halfway through cooking.

Stir in rice, coating each grain. Stir stock and salt into rice. Cook,
covered, on HIGH 5-8 minutes, until boiling. Stir.

Cook, covered, on MEDIUM (50 % power) 13-15 minutes, until liquid is
absorbed and rice is tender.

Drain spinach well, squeezing to remove all liquid. Stir spinach, Parmesan,
and pepper into rice. Let stand, covered, 5 minutes. Remove seeds from
tomato and cut into 1/2″ chunks; stir into rice.

From: “October 1992 Good Housekeeping” Posted on GEnie by S.ZENSEN [News
Queen], Dec 23, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node 004/005

– – – – – – – – – – – – – – – – – –

Title: Quick Beef Stew
Categories: Meats Main dish
Servings: 5

1 lb Cooked Beef * 4 ea Med Carrots **
3 ea Med Potatoes *** 1 c Sliced Celery
1 ea Envelope Onion Soup Mix 3 T Unbleached Flour
2 1/4 c Water

* 2 to 2 1/2 Cups cut-up Cooked Beef
** Carrots to be cut into 2 1/2-inch Strips
*** Potatoes to be pared and cut into 1 1/2-inch pieces
—————————————————————————
Mix all ingredients in 2 1/2 Qt casserole. Cover and microwave on high
(100%) to boiling, 10 to 12 minutes; stir. Cover and let stand 5 minutes
and microwave until vegtables are tender,10 to 12 minutes more, stirring
every 5 minutes.

—————————————————————————–

Spicy Cellophane Noodles

Recipe By : Nina Simonds _China Express_ (adapted)
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Diabetic
Low-Fat Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups chicken broth
2 tablespoons soy sauce
1 1/2 tablespoons rice wine
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon vegetable oil
3 tablespoons scallions — minced
1 1/2 tablespoons ginger root — minced
1 tablespoon garlic — minced
1 teaspoon hot chili paste
4 ounces cellophane noodles
2 tablespoons scallions (green part) — minced

Soak the cellophane noodles in hot water (hot tap water is ok) for 20
minutes to soften. Drain and set aside.

Combine the first 5 ingredients to make the sauce. Set aside.

Heat the vegetable oil in a non-stick pan over medium-high heat. Add
the scallions, ginger, garlic, and chili paste. Stir and fry for
about 10 seconds, until fragrant. Add the sauce mixture and the
cellophane noodles. Bring to a boil, then reduce heat to medium-low.
Simmer until almost all of the liquid has evaporated. Serve
mmediately, sprinkled with the minced scallion greens.

– – – – – – – – – – – – – – – – – –

NOTES : Per serving: 183 calories, 3.9 g. fat, 20% CFF
Diabetic exchanges: 1-1/2 starch, 1/2 fat

Title: WHITE CHOCOLATE MOUSSE AND KIWI SAUCE
Categories: Desserts, Chocolate, Fruits
Yield: 4 servings

———————————–MOUSSE———————————–
1 1/2 Gelatine leaves
200 g (7oz) white chocolate
1 Egg
1 Egg yolk
1 tb Cointreau or Grand Marnier
300 ml (10 fl oz) cream

———————————–SAUCE———————————–
3 Kiwi fruits
Icing sugar

———————————-GARNISH———————————-
Lemon slices
Sliced strawberries or kiwi
– fruit slices

Level of Difficulty: Medium difficult Preparation Time: 1 hour +
setting time Prepare in Advance: Yes
Soak the gelatine leaves in cold water for 10 mins to soften. Melt
the chocolate in a heatproof bowl over a pan of hot, but not boiling,
water. Allow to cool but not to set.
Beat the egg and egg yolk in a stainless steel bowl over a pan of
hot, but not boiling, water until thickened. Squeeze the gelatine
leaves and stir into the warm egg mixture until melted. Allow to
cool while still beating.
Add the melted chocolate to the mixture, a little at a time, until the
mixture is smooth and even. Stir in the liqueur.
Whip the cream until thick and carefully fold into the chocolate
mixture.
Put the mousse in the fridge for 2 hours, until it has set.
Meanwhile, make the sauce. Peel the kiwi fruit and pur e them in a
mixer or food processor. Add icing sugar to taste, if required.
Keep the sauce cold until ready to serve.
Pour a little sauce on 4 individual dishes. Shape the mousse into
egg-shaped balls, using two warm tablespoons, and place them on top
of the sauce.
Garnish with a few lemon leaves, sliced strawberries or slices of kiwi
fruit.

—–

Title: Coconut Tofu Soup (Vegan, But High Fat)
Categories: Veg-cook, Sept.
Yield: 1 servings

1/2 lb Extra-firm tofu
2 Cloves garlic, minced
2 T Vegetable oil
1 cn Coconut milk (I try to get
Frozen, or make fresh if I
Am ambitious)
1 1/2 c Vegetable stock (or water)
1 T Light soy sauce
Keffir Lime leaves – to
Taste, this is a tough one
Since it can come packaged
In a number of ways. I
Typically get dried in which
Case I let 2 to 3 T soak in
Water before using*.
1 oz Galanga (Kah) – Galanga is
Thai ginger
1 To 3 Thai or Serrano Chiles
To taste (I like 4!)

*Very marginal substitutes (although still good!) are to try 1/4 c. coarsly
chopped lemon grass, or the juice from 1 lime. This has to be experimented
with, it is used to reduce the sweetness of the coconut milk. You do not
want this flavor to dominate, though. Add a little at a time, and taste to
get it right.

Drain the tofu of extra water by placing a heavy weight over the tofu
surrounded by 3 layers of paper towels. Cut tofu into bite size pieces.
Stir fry the garlic in the oil until golden (do not burn), then stir fry
the tofu until it is an even golden brown. In a medium size sauce pan mix
the coconut milk, stock (or water) and soy sauce. Add the tofu, Keffir Lime
leaves (or substitute), and Galanga. Cook over low to medium heat for 15
minutes, do not allow to boil! At this point, taste the soup. If the
coconut taste is too strong add a little more of the Keffir Lime leaves (or
substitute). The idea is to reduce the sweetness of the coconut milk. With
the flat of a heavy knife (or something similar) pound the chilies until
they are split in several places. Add to the soup, and let cook a couple
minutes more.

Serve over steamed rice (preferably, Jasmine Rice).

From: markv@masig.fsu.edu (Mark Verschell). rfvc Digest V94 Issue #200
Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

—–

Title: SUGAR COOKIES
Categories: Cookies
Servings: 72

1 c BUTTER FLAVOR CRISCO
1 c Sugar
1 Egg
1 1/2 t Vanilla
2 c All-purpose flour
1 t Baking soda
1 t Cream of tartar
1/2 t Salt

1. Cream Butter Flavor Crisco and sugar in large bowl at medium speed of
electric mixer. Beat in egg and vanilla.

2. Combine flour with baking soda, cream of tartar and salt. Blend into
creamed mixture. Cover and chill at least 2 hours.

3. Preheat oven to 375’F.

4. Roll out dough on floured surface to 1/8″ thickness. Cut into desired
shapes with cookie cutters. Place on ungreased baking sheets.

5. Bake at 375’F. for 6-7 minutes. Cool on baking sheets about 1 minute.
Remove to cooling racks.

Makes 5 1/2 to 6 dozen cookies.

NOTE: For holidays, cut dough into desired holiday shapes. Sprinkle with
colored sugar crystals before baking.

MMMMM