Title: CHOCOLATE MOUSSE – MASTER CHEFS
Categories: Basics, Desserts, Masterchefs, New york, 24fa
Yield: 10 servings

1/2 c Sugar
1/2 c Water
4 Egg whites, room temp.
1/4 ts Cream of tartar
2 c Cream, whipping, whipped
— to soft peaks
1 c Cocoa, unsweetened
4 oz Chocolate, semi-sweet,
— melted, cooled to room
— temperature
3 tb Espresso powder, instant

For Mousse:
===========

Heat sugar and water in heavy saucepan over medium-low heat until
sugar dissolves, stirring occasionally and brushing down any crystals
from sides of pan with brush dipped in cold water. Increase heat and
boil until mixture registers 240 F (soft ball stage) on a candy
thermometer.

Meanwhile, beat egg whites and cream of tartar until soft peaks
form.

Slowly pour in hot syrup, beating until mixture is cool, about 5
minutes

Gently fold in whipped cream, cocoa, melted chocolate and
espresso.

Cover and refrigerate for 1 hour.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Michel Fitoussi, 24 Fifth Avenue, New York

—–

Title: Apple Roast Hadrosaur
Categories: critters, crockpot, dinos, extinct, weird
Yield: 4 servings

3 lb hadrosaur meat (Maiasaurus)*
1 tb cooking oil
1 carrot; small chunks
2 celery; chopped
3 tb quick-cooking tapioca
1/4 c white wine
1 ts beef bouillon granules
1/4 ts salt
1/4 ts ground cinnamon
6 oz frzn apple juice
-concentrate; thawed, undiluted

If Maiasaurus meat is not available, lean pork will do.

Trim any fat from hadrosaur meat. Cut in half, if necessary, to fit into
crockpot. Put carrots and celery into bottom of crockpot. Sprinkle in
tapioca and add apple juice concentrate combined with other ingredients.
Cover, cook on Low for 10-12 hours or on high for 5 to 6 hours.

Contributor: Roy Olsen (roy@indy.net) (http;//www.indy.net/~roy/)
—–

Title: PASSOVER RHUBARB COBBLER
Categories: Jewish, Desserts, Ethnic, Holidays
Yield: 8 servings

1 3/4 c Sugar 1 c Matzo meal
1/4 c Quick-cooking tapioca 1/2 c Margarine or butter
4 c Rhubarb pieces,1/2″ 1/8 ts Ground nutmeg
1 c Unsweetened raspberries Raspberry or lemon sorbet
2 tb Lemon juice

1. In a shallow 2 quart baking dish, mix 1 1/4 cups sugar and tapioca. Add
rhubarb, raspberries, and lemon juice; mix gently but thoroughly. Let stand
15 minutes to 1 hour to soften tapioca; mix several times.

2. Meanwhile, in a food processor or a bowl, whirl or rub together with
your fingers the matzo meal, the remaining 1/2 cup sugar, margarine, and
nutmeg until fine crumbs form. Squeeze to compact into lumps, then crumble
over rhubarb mixture. Bake in a 375’F. oven until cobbler is bubbling in
center and top is golden brown, about 1 hour. Let cool 15 minutes; spoon
cobbler into bowls and top with sorbet, if desired.

—–

Title: Pumpkin scones
Categories: Breads, Australian
Yield: 4 servings

1 T Butter
1/2 c Sugar
1 Egg
2 c Flour, self-raising
1 c Pumpkin, cooked
-(cold), mashed
1/8 t Salt

Grease a scone tray or baking tray. Cream together the butter and sugar
until light and fluffy. Add egg and beat well.

Add pumpkin, flour and salt and fold in by hand. Knead lightly and cut
into 1-inch squares. Place close together on the scone tray and bake at 425
degrees F. until well risen and golden on top (about 15 minutes). Serve
hot, with butter.

NOTES:

* Pumpkin scones — Scones (pronounced with a short `o’, rhymes with
`Fonz’) are a popular accompaniment to afternoon tea. They are often served
with jam and whipped cream. In this variation the scones are flavoured with
pumpkin. It is not a typical scone recipe.

Pumpkin scones can be eaten in place of bread with a meal. This recipe was
made famous by the wife of the Premier of Queensland. Yield: Serves 4-6.

* To an Australian, a pumpkin is a large round, squat, green or blue-green
vegetable that is orange on the inside. There are many varieties, all of
species Cucurbita maxima. In North America a good substitute is acorn
squash (Cucurbita pepo); elsewhere a butternut squash (Caryoka nuciferum)
would be a fair substitute.

: Difficulty: easy.
: Time: 15 minutes preparation, 15 minutes baking.
: Precision: approximate measurement OK.

: bob@basser.oz (Bob Kummerfeld)
: Dept of Computer Science,
: University of Sydney, Australia.

: Copyright (C) 1986 USENET Community Trust

—–

MADDY’S PANCAKE/WAFFLE MIX

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
From Maddy Himy (NFBH49A)
1/2 c Whole wheat pastry flour
1/2 c Corn flour
Salt (optional)
1 1/2 ts Baking powder
1/2 ts Vanilla
1 1/2 ts Egg replacer w/2 T. water
1 c Soy milk (lite)

Mix ingredients and make either pancakes or waffles.

Recipe posted on Prodigy by Madeline Himy. Posted on
GEnie by DEEANNE.

– – – – – – – – – – – – – – – – – –

Title: Brioche – Great Chefs
Categories: Basics, Breads, Masterchefs, Frisco, Fo
Yield: 2 loaves

1 lb Flour, bread 1/2 oz Salt
1 1/2 oz Sugar 5 lg Eggs
1/2 oz Yeast, fresh, active 8 oz Butter, unsalted

In a bowl, mix the flour, sugar, yeast and salt. Blend well. Add
eggs and continue mixing until dough is smooth.

Add butter in 4 stages, working each piece into the dough before
adding more.

Continue mixing until dough is very elastic and clings to the
spoon. Cover with plastic and chill for six hours.

Unwrap the dough and cut it in half. Shape each half into a ball
and then work into a loaf with the palm of the hand. Place each loaf
into a clean loaf pan and let stand in a warm spot.

When the dough has become slightly puffy, deflate with hands.
Allow the dough to rise again, to the top of the pan.

Bake in a preheated 350 F oven for about 45 minutes, until the
dough pulls away from the sides of the pan and is golden brown.

Turn loaves out of the pans and let them cool on a wire rack.
(Only one loaf is used in this recipe.)

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Christian Iser, Fournou’s Ovens, Stanford Court Hotel,
: San Francisco, CA

Pastry Chef: Jim Dodge

—–

Title: Acadian Eight Bean Chili Annie Rosensweigs’
Categories: Chili
Yield: 25 servings

1/4 lb Each of the following beans
Kidney, White, Pink, Black,
Red, Pinto, Cranberry, Navy.
1 lb Bacon
5 lg Onions, peeled and chopped
2/3 c Garlic, minced
1/4 c Coriander seeds, toasted
And ground
1/4 c Cinnamon
1/4 c Paprika
1/4 c Cayenne pepper or to taste
For the timid tongue
1/2 c Dried Poblano Chili peppers
Ground
1 cn 108 oz Italian tomatoes
W/juice
12 oz Beer
5 lb Lean ground beef
Salt to taste

Pick over and wash beans. Put in large pot and cover with 4 qts. cold
water. Soak over night. Wash and drain. Cover with water, bring to a
bowl
over high heat, lower heat and simmer for 2 hours or until tender. Cook
bacon in a large skillet, drain and crumble. Put next 7 ingredients in
skillet and saut=82e for 5 minutes. Add tomatoes and beer, simmer. In
another
skillet saut=82e ground beef until no longer pink. When beans are tende=
r
drain, reserving liquid. Add meat, bacon and vegetables to beans.
Simmer
over low heat until hot, adding bean liquid if necessary.

—–

Tahini Yogurt Dressing

Recipe By :
Serving Size : 8 Preparation Time :0:05
Categories : Sauces Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup tahini
1 cup plain yogurt
1/4 cup lemon juice
1/4 cup fresh coriander — chopped
2 tablespoons garlic — minced
1/4 cup honey
salt to taste
Cayenne pepper to taste

In medium bowl, combine tahini, yogurt, lemon juice, coriander, garlic,
honey, salt and cayenne pepper. Blend well.

– – – – – – – – – – – – – – – – – –

Title: Savory Chicken and Rice in a Lotus Leaf (China)
Categories: Chinese, Chicken, Ceideburg 2
Yield: 8 servings

8 lg Dried lotus leaves
1 c Long-grain rice
3/4 c Sweet glutinous rice (see
-Note)
2 c Chicken stock
3 Chinese sausages lop
-cheong) *
8 Chinese dried black
-mushrooms **
2 tb Small dried shrimp ***
1 Whole chicken breast, boned
-and skinned
2 tb Soy sauce, plus more for
-dipping
1 ts Sugar
1/4 ts White pepper
1 ts Asian sesame oil

MMMMM———————-CHICKEN MARINADE—————————
1/2 ts Grated ginger
2 ts Soy sauce
2 ts Dry vermouth or Shao Hsing
-wine
1/2 ts Sugar
1/4 ts White pepper
1 ts Asian sesame oil

* cut diagonally into 1-inch slices ** soaked in warm water until
soft and pliable (about 30 minutes) *** soaked in warm water for 30
minutes

Foods wrapped in dried lotus leaves become infused with an exotic
earthy flavor. If lotus leaves are not available, you can wrap the
rice filling in oiled parchment. Besides being an unusual appetizer,
this dish can be served as a snack, for lunch, or as a light meal.
Note that the first step must be done the night before. Because
lotus leaves vary so much in size, eight packets may require anywhere
from four to ten leaves. (Larger leaves can be split in half, smaller
leaves may need to be overlapped.)

1. The night before, pour boiling water over the lotus leaves and
let them soak for 1 hour. Rinse and squeeze them dry. Mix the long-
grain and glutinous rice together in a large bowl. Wash the rice
under running cold water; gently stir and rub the grains between your
fingers to loosen all the excess starch. Continue until the water
runs clear. Drain thoroughly. Mix the rice with the chicken stock in
a 2-quart saucepan; soak overnight in the refrigerator.

2. The next day, set the saucepan of rice uncovered over high heat;
bring to a boil. Stir just enough to loosen the rice grains. Reduce
the heat to medium-high and boil until the liquid is absorbed, about
8 to 10 minutes. Put the sausages on top of the rice and cover the
pan. Reduce the heat to low and cook for 20 minutes. Turn off the
heat but do not remove the cover. Let the rice stand for 10 minutes,
then, with a wet wooden spoon, transfer it to a large bowl; set aside.

3. Squeeze the mushrooms dry. Cut off the stems at the base and
discard them; cut the caps in half. Combine the marinade ingredients
in a medium bowl. Cut the chicken breast into 3/4-inch chunks and
toss it with the marinade. Add the mushrooms and marinate for 20
minutes. Drain and coarsely chop the shrimp.

4. In a small bowl combine the soy sauce, sugar, white pepper, and
sesame oil; mix into the cooked rice. Add the chicken-mushroom
mixture and the shrimp.

5. Fold a lotus leaf in half and put it on a cutting board. If the
middle stem or edges are tough and hard, trim and discard them. (If
the leaves are small, you may need to over- lap halves.) Divide the
rice mixture into 8 portions; place one portion in the center of a
leaf half. Fold the edges over the rice to make a 4-inch square
packet. Tie it with twine. Repeat with the remaining leaves and
rice. Arrange the packets in a single layer in a bamboo steaming
basket.

6. Prepare a wok for steaming. Steam the packets over medium-high
heat for 20 minutes. Remove them from the steamer and cut each
packet across the top to expose its contents. Serve with small
dishes of soy sauce for dipping.

NOTE: Sweet glutinous rice is also known as “sticky rice” because
when it is cooked it becomes sticky. It is used to make poultry
stuffing and leaf-wrapped rice packages; it is called sweet rice
because it is often used to make sweet dishes. Soak it overnight
before cooking for the best results.

Makes 8 packets.

From “Asian Appetizers” by Joyce Jue, Harlow and Ratner, 1991. ISBN
0-9627345-1-9.

Posted by Stephen Ceideberg; December 6 1992.

MMMMM

MOCHA JAVA BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Electric Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Marie Frainier *DGCP02C*
3/4 c Water
1 3/4 c Bread Flour
1 tb Nonfat Dried Milk
1 t Salt
1 1/2 tb Applesauce
1/4 c Rye flour
1 1/2 tb Brown sugar
1 Egg Beaters
1 tb Instant mocha sugar free
Coffee mix
1/4 c Chopped pecans
2 ts Yeast

1 POUND LOAF

– – – – – – – – – – – – – – – – – –