Honey Mustard

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning/Preserving/Dehydrating

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ounces dry mustard
1 tablespoon flour or cornstarch
2 tablespoons cider vinegar
1 tablespoon brandy
1 tablespoon honey

Combine the dry ingredients and flour. Gradually stir in 1/4 cup cold
water and let stand for 15 minutes. Add the remaining ingredients and
mix thoroughly. Makes about 1/2 cup.

– – – – – – – – – – – – – – – – – –

SEAFOOD MEDITERRANEE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 Cherrystone Clams
3 Cloves Garlic, chopped
1/2 c Olive Oil
18 oz Lobster Tails, thawed if
Frozen, each cut in thirds
Crosswise
1 c Dry White Wine
16 oz Can Italian Plum Tomatoes,
Cut up
1/2 c Fresh Parsley, chopped
1 t Dried Oregano
1 1/2 ts Salt
1/2 ts Pepper
2 Bay Leaves
1 lb Medium Shrimp, peeled and
Deveined, with shell left
On tail

Scrub clams. Soak in salt water for 15 minutes. Drain
and rinse. Repeat soaking process twice. In an 8 quart
pot, saute garlic in hot olive oil over medium-high
heat until lightly cooked but not brown. Add lobster
tail pieces and stir well. Add white wine, tomatoes,
parsley, oregano, salt, pepper and bay leaves. Mix
well. Arrange shrimp and clams on top of stew. Brin to
a boil. Reduce heat. Cover and steam for 5-8 minutes
until clams have opened and shrimp and lobster are
opaque when cut in center. Discard any unopened clams
and bay leaves before serving stew in bowls.

Source: Victoria Magazine, January 1994 Typed by
Katherine Smith

– – – – – – – – – – – – – – – – – –

Title: MANDARIN ALMOND CREAM
Categories: Chinese, Desserts
Yield: 6 servings

Stephen Ceideburg
2 Envelopes (1/4 ounce each)
-unflavored gelatin
1 qt 2% milk
1/3 c NutraSweet Spoonful
1/4 To 1/2 teaspoon almond
-extract
20 oz Mandarin orange segments,
-drained

As luscious as its name sounds, this oriental-inspired
dessert is the smooth, creamy kind everyone has room
for.

SPRINKLE GELATIN over milk in medium saucepan; let
stand 2 to 3 minutes. Cook over medium-low heat,
stirring constantly, until gelatin is dissolved.
Remove from heat; stir in NutraSweet Spoon- ful and
almond extract.

POUR MIXTURE into serving bowl; refrigerate until
mixture is the consistency of unbeaten egg whites,
about 1 hour. Stir in oranges. Refrigerate until
custard is set, 2 to 3 hours. Spoon into individual
dishes.

NOTE: After stirring oranges into the custard, the
mixture can be spooned into individual dishes or
stemmed goblets; refrigerate as above. Sweet cherries,
peach slices, or other fruit can be substituted for
the oranges.

NUTRITIONAL INFORMATION

Serving Size: 1/6 recipe

Calories………115 Saturated Fat….2 g
Protein……….8 g Cholesterol….12 mg
Carbohydrates…14 g Fiber………..,1 g Total
Fat……..3 g Sodium………85 mg

DIABETIC FOOD EXCHANGE: 1 low fat milk or 1 skim milk,
1/2 fat

From “The NutriSweet Spoonful Recipe Collection”, 1992.

Posted by Stephen Ceideburg

—–

CHAMBORD CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Della Masia-TXBG93A
1 cup Chocolate wafer or graham cr
2 tablespoon Sugar
3 tablespoon Melted butter or margarine
19 ounce Cream cheese — softened
1 cup Sugar
1/4 teaspoon Vanilla
3 Eggs
1/2 cup Seedless raspberry jam

2-4 T raspberry liquer Heat oven to 350. Mix crumbs, 2 T. sugar and the butter
together. Press into bottom of 9″ springform pan. Bake 10 minutes; cool.

Heat oven to 300. Beat cream cheese in large mixer bowl. Add l c. sugar
gradually, beating until fluffy.

Add vanilla, jam, and liquer. Beat in eggs 1 at a time. Pour over crumb
mixture.

Bake until center is firm, about l hour. Cool to room temperature. Refrigerate
at least 3 hours but no longer than 10 days. Loosen edge of cheesecake with
knife before removing side of pan.

– – – – – – – – – – – – – – – – – –

Title: Very Moist Lemon Cake
Categories: Jello, Cakes
Yield: 15 servings

1 pk Lemon cake mix
3 oz Lemon jello
3/4 c Water; cold
4 Eggs
3/4 c Oil
1 ts Lemon extract

MMMMM—————————GLAZE——————————–
3 Lemons
2 c Powdered sugar

Combine cake mix and jello, add cold water. Add eggs
one at a time. Add oil and lemon extract. Pour in
lightly greased 9×13″ pan. Bake in a preheated 325~
oven. Bake for 30 minutes. While cake is baking, mix
glaze ingredients. Pour over baked cake while hot from
oven, after poking holes in cake.

MMMMM

Herbal Astringent for Oily Skin

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ounce Chamomile
3 tablespoons Witch hazel
1/2 teaspoon Cider vinegar
1 ounce Peppermint extract
8 ounces Water
Few drops of peppermint — extract
1/4 teaspoon Boric acid — optional

Boil chamomile, witch hazel, vinegar, peppermint and water. Cool and
strain. Add remaining ingredients in a spray bottle and shake. Keep
refrigerated.

– – – – – – – – – – – – – – – – – –

SPANAKOPITAS

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Appetizers Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
—–FILLING—–
2 tb Butter or oil
1 lb Frozen spinach — thawed
3 Green onions — sliced
3 tb Minced parsley
2 tb Chopped fresh dill
1/2 lb Feta cheese — crumbled
3 Eggs — lightly beaten
Salt Pepper to taste
—–PASTRY—–
1 lb Commercial Filo pastry
1/2 lb Melted butter

In butter or oil, saute green onion until soft.
Meanwhile, squeeze out excess moisture from spinach
and chop by hand or in food processor. Combine green
onion with spinach and remaining filling ingredients
in bowl. Mix well and set aside.

Lay out the Filo sheets, covering them with waxed
paper and a damp towel. Take out two sheets at a time
and keep the rest covered. Brush melted butter onto
top sheet of each pair. Cut each double-sheet
crosswise into equal strips, about 2-1/2″ wide. Place
1 teaspoon of the filling 1″ from the end (nearest
you) of each strip. Fold the strips back over the
filling so the bottom edge meets the left edge,
forming a right angle. Continue folding back at right
angles to make a triangular shape. Place on baking
sheets and keep covered until all are ready to bake.
Bake in a 350 degree oven for 20 to 25 minutes or
until golden and crisp, turning once. NOTE-
Spanakopitas may be frozen before baking. When ready
to bake, separate while still frozen, spead on baking
sheets, and bake as above, allowing an extra 10
minutes baking time.

Source: The Food of Greece by Vilma Liacouras
Chantiles. Avenel Books, New York.

Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Syros Island Nougat

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Roasted pistachios almonds
2 cups Sugar
1 cup Corn syrup
1 cup Honey
1/2 teaspoon Cream of tartar
3 Egg whites
1/4 teaspoon Salt
1 teaspoon Vanilla
1/4 cup Oil for pan
Cornstarch (or see note)

Note: Sweet rice flour or thin rice wafers may be used instead of cornstarch to
line pan.

Roast nuts on shallow pan in preheated oven at 350 degrees F for 10 minutes.
Combine sugar, corn syrup, water, and cream of tartar in a deep sauce pot.
Stir
gently over medium heat until sugar dissolves and bring to a boil. After it
comes to a boil, cover pot for 5 minutes, then wash down sides of pot with a
clean brush to remove sugar crystals. Continue cooking on medium-high heat to
272 degrees F on a jelly thermometer. Remove from heat.
In a separate pot heat honey to boil.
Whip egg whites and salt until stiff and dry using a heavy electric mixer and
large bowl. Add a small amount of honey at first in a thin stream, very
slowly.
Beat in vanilla and continue adding remaining honey and then syrup. Beat
until
batch thickens and the beater slows down. Add nuts and blend in.
Oil a long shallow pan. Sift a thick layer of cornstarch or sweet rice flour
over it or lay rice wafers over bottom. Pour out the nougat. Dust top with
more
rice flour or thin rice wafers and let stand overnight to set. Cut into
rectangular pieces about 3/4″ by 1″ and wrap individually in heavy waxed paper.

From: “The Complete Greek Cook Book” by Theresa Karas Yianilos. Avenel Books,
New York.

Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Chocolate Mint Terrine

Recipe By : Godiva’s Home Page
Serving Size : 10 Preparation Time :1:30
Categories : Chocolate Desserts And Sweets

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ganache Coating:
6 Ounces Bittersweet Chocolate — finely chopped
1/2 Cup Heavy Cream
1/4 Cup White Creme De Menthe
Dark Chocolate Mousse:
8 Ounces Bittersweet Chocolate
2 Tablespoons Unsalted Butter
1 Cup Heavy Cream
2 Large Eggs
3 Tablespoons Water — divided
Pinch Salt
1/3 Cup Granulated Sugar
1 Teaspoon Unflavored Powdered Gelatin
Mint Mousse:
3/4 Cup Heavy Cream
1 Large Egg
1 Large Egg Yolk
Pinch Salt
1/3 Cup Granulated Sugar
1/4 Cup White Creme De Menthe
2 Teaspoons Unflavored Powdered Gelatin
2 Tablespoons Water
Garnish:
Mint Leaves

Make the ganache coating:
Place a 8 1/2-by-4 1/2-by-2 3/4-inch non-stick metal loaf pan in the freezer
while preparing the ganache coating.
Place the chocolate in a medium bowl. In a small saucepan, set over medium
heat, bring the cream to a gentle boil. Pour the hot cream over the
chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Gently
whisk until smooth. Stir in the creme de menthe.
Remove the pan from the freezer. Pour half of the ganache into the pan.
Quickly begin rotating the pan slowly, allowing the ganache to coat the
inside of the pan evenly over the bottom and sides. Allow any excess ganache
to drip back into the bowl. Return the pan to the freezer for 5 minutes.
Remove the pan from the freezer and, using a small metal spatula, spread
additional ganache over the sides of the pan only. Return the pan to the
freezer. Cover the remaining ganache with plastic wrap and reserve at room
temperature for glazing the terrine.
Make the dark chocolate mousse: Melt the chocolate with the butter. Set
aside to cool.
In a chilled, large bowl, using a hand-held electric mixer set at
medium-high speed, whip the cream until soft mounds start to form.
Refrigerate until needed.
In a 4 1/2-quart bowl of an electric mixer, using the wire whip attachment,
beat the eggs, 1 tablespoon of the water, and salt at medium speed until
blended. While continuing to beat, add the sugar in a steady stream. Remove
the bowl from the mixer stand and place over a pot of hot water. (The bottom
of the bowl must touch the water.) Cook over medium-high heat, whisking
constantly for 3 to 5 minutes, or until the granules of sugar have dissolved
and the egg mixture has reached 140 degrees F on an instant-read thermometer.
Return the bowl to the mixer stand and beat at medium-high speed until the
mixture is thick and pale yellow, about 8 minutes.
Place the remaining 2 tablespoons of water in a small heatproof cup.
Sprinkle the gelatin over the water and let it stand for 5 minutes to soften
the gelatin.
Place the cup with the softened gelatin in a saucepan with enough water to
come halfway up the side of the cup. Heat the gelatin mixture over hot, not
simmering, water. Stir the gelatin frequently for 3 to 4 minutes, or until
the gelatin granules dissolve completely and the mixture is clear. Remove the
pan from the heat. Leave the cup containing the gelatin mixture in the hot
water to keep the gelatin warm until ready to use.
Remove the egg mixture from the mixer stand and, using a large whisk,
quickly whisk the gelatin in by hand. Using a large rubber spatula, gently
fold one-third of the whipped cream into the egg mixture to lighten it. Fold
in the remaining whipped cream.
Remove the loaf pan from the freezer. Pour one-third of the chocolate mousse
into the pan and, using a small offset metal spatula, spread the mousse in an
even layer. Return the loaf pan to the freezer. Set the remaining chocolate
mousse aside in a cool place, but do not refrigerate.
Make the mint mousse:
In a chilled, large bowl, using a hand-held electric mixer set at
medium-high speed, whip the cream until soft mounds start to form.
Refrigerate until needed.
In a 4 1/2-quart bowl of an electric mixer, using the wire whip attachment,
beat the egg, yolk, and salt at medium speed until blended. While continuing
to beat, add the sugar in a steady stream. Beat in the creme de menthe.
Remove the bowl from the mixer stand and place over a pot of hot water. (The
bottom of the bowl must touch the water.) Cook over medium-high heat,
whisking constantly for 3 to 5 minutes, or until the granules of sugar have
dissolved and the yolk mixture has reached 140 degrees F on an instant-read
thermometer. Return the bowl to the mixer stand and beat at medium-high speed
until the mixture is thick and pale yellow, about 8 minutes.
Place the 2 tablespoons water in a small cup. Sprinkle the gelatin over the
water and let it stand for 5 minutes to soften the gelatin.
Place the cup with the softened gelatin in a saucepan with enough water to
come halfway up the side of the cup. Heat the gelatin mixture over hot, not
simmering, water. Stir the gelatin frequently for 3 to 4 minutes, or until
the gelatin granules dissolve completely and the mixture is clear. Remove the
pan from the heat. Leave the cup containing the gelatin mixture in the hot
water to keep the gelatin warm until ready to use.
Remove the egg mixture from the mixer stand and, using a large whisk,
gradually whisk the gelatin in by hand. Using a large rubber spatula, gently
fold one-third of the whipped cream into the egg mixture to lighten it. Fold
in the remaining whipped cream.
Assemble the terrine:
Remove the loaf pan from the freezer. Pour half of the mint mousse over the
layer of chilled chocolate mousse and spread it level with a small offset
metal spatula. Place the pan in the freezer for 5 minutes.
Remove the pan from the freezer. Pour a thin layer of chocolate mousse over
the mint mousse layer and gently spread it in an even layer. Return the pan
to the freezer for 5 minutes. Pour the remaining mint mousse over the
chocolate layer and spread evenly. Return the pan to the freezer for 10
minutes. Remove the pan from the freezer and pour enough of the remaining
chocolate mousse over the mint mousse layer to fill the pan to the same level
as the ganache coating. Refrigerate the remaining chocolate mousse, reserving
it for garnish. Cover the pan with plastic wrap and place it in the freezer
for 1 hour. Refrigerate the terrine until ready to unmold.
Unmold and garnish the terrine:
Cut an 8 1/2-by-4 1/2-inch piece of stiff cardboard and cover with aluminum
foil. Cut a piece of parchment or waxed paper to fit the surface of the
exposed filling. Press the paper onto the filling to adhere. Dip the pan up
to the top rim in very hot water for 20 seconds. Remove the pan from the
water and immediately wipe dry. Place the foil-covered piece of cardboard
over the pan and carefully invert the pan. Gently remove the pan from the
terrine and smooth the sides and top with a small metal spatula. Place the
terrine in the freezer while preparing the glaze.
Place the bowl containing the reserved ganache over a pot of hot water. Cook
over medium heat, stirring the ganache with a wooden spoon, just until the
ganache is fluid.
Place the terrine on a wire rack set over a baking sheet. Pour the ganache
over the terrine, covering it completely. Refrigerate the terrine on the wire
rack for 5 to 10 minutes, until the glaze is set.
Fill a pastry bag fitted with a star tip (such as Ateco #5) with the
reserved chocolate mousse. Pipe a row of rosettes down the length of the top
of the terrine and around its base. Garnish with mint leaves. Refrigerate the
terrine until ready to serve.

– – – – – – – – – – – – – – – – – –

Title: CHOCOLATE ROULAGE
Categories: Desserts
Yield: 12 servings

9 oz Sweet cooking chocolate
9 oz Semi-sweet chocolate
13 c Cold water
8 Eggs; separated
1 c Sugar
Cocoa
1 1/2 c Whipping cream
3 tb Confectioners’ sugar; sifted
1 t Vanilla extract

Oil the bottom of a 15 1/z x lO 1/2h x 1-inch jelly roll pan. Cut a piece
of waxed paper to fit the width of pan and extend about 1 inch over ends.
Place the chocolates and the water in the top of a double boiler over hot
water. Stir with a wooden spoon until the chocolate is melted, then cool.
Place the egg yolks in a large mixer bowl and beat slightly with the mixer,
Add the sugar gradually, beating constantly until all the sugar is
dissolved and the mixture is thick and of a batter consistency. Stir in the
chocolate with a rubber spatula until well combined and free of streaks.
Beat the egg whites until stiff peaks form. Fold about 1/3 of the egg
whites into the chocolate mixture thoroughly to lighten, then fold in the
remaining egg whites carefully but completely with a rubber spatula. Spread
the batter evenly in the prepared pan. Bake in a preheated 350 – degree
oven for 18 minutes. Remove from oven and cover top with damp towels. Let
stand for 30 minutes or until cooled. Remove the towels carefully, then
loosen by lifting the extending ends of waxed paper. Place cocoa in a fine
sieve and dust top generously. Place a piece of waxed paper over the top,
then place a cookie sheet on top and invert. Peel the waxed paper carefully
from the cake. Place the cream in a large mixer bowl and beat with an
electric mixer until soft peaks form. Sprinkle in the confectioners’ sugar
and beat until stiff. Stir in the vanilla. Spread the whipped cream evenly
over the cake. Roll the cake from the long side, as for a jelly roll,
directly onto a serving tray. Roll with care as this cake is extremely
tender. Dust the top generously with cocoa. You may refrigerate the roll
for several hours before serving. Cut into slices to serve.

—–