Zucchini Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 med onion — chopped
1 clove garlic — minced
7 med zucchini — sliced 1 1/2″ thick
1 can vegetable broth
2 1/2 c water
1 tsp salt
1/4 c parsley
1 tsp basil
1/8 tsp pepper
1/8 tsp cayenne pepper

Saute onion and garlic in some oil. Add everything else> Bring to boil, then
reduce to simmer and cook for 15 min. Place 2 cup of soup in blender at a
time. Puree. May serve with parmesean cheese.

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Godiva Strawberry Torte

Recipe By : Godiva Liqueur Drink and Dessert Collection
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Godiva

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 envelopes unflavored gelatin
1/2 cup cold water
3 egg yolks
1/2 cup sugar
1/4 teaspoon salt
1/2 cup milk — scalded
1 teaspoon vanilla extract
10 ounces strawberries, frozen, unsweetened — pureed
2 cups Godiva Liqueur — divided
1 cup heavy cream
1 sponge cake, 9″
1 quart strawberries, fresh — hulled
whipped cream

Soften gelatin in water, set aside. In double boiler, cook egg yolks,
sugar, salt, and milk until slightly thickened, stirring constantly.
Remove from heat, add gelatin and stir until dissolved. Add vanilla,
strawberry puree and 1 1/2 cups Godiva Liqueur; chill until slightly
thickened and mixture mounds on a spoon. Whip cream until stiff, fold
into strawberry mixture and set aside. To assemble the torte, place
sponge cake in 9-inch greased springform pan, sprinkle with 1/2 cup
Godiva Liqueur, cover with whole strawberries, hulled side down, and top
with strawberry mousse mixture. Refrigerate several hours before
serving. Garnish with whipped cream and fresh strawberries.

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Title: Frozen Cranberry Salad *
Categories: Salads, Fruits, Make ahead, Holidays
Yield: 8 servings

MMMMM———————-PATTI – VDRJ67A—————————
1 cn Sweetened condensed milk
1/4 c Lemon juice
16 oz Whole berry cranberry sauce
20 oz Crushed pineapple; drained
1/2 c Walnuts; chopped
9 oz Cool Whip
Lettuce leaves

In a large bowl, combine sweetened condensed milk and lemon juice.
Stir in cranberry sauce, pineapple and nuts; fold in whipped topping.
Spread in 9×13″ pan. Freeze until firm. Remove from freezer 10
minutes before serving. Serve on lettuce leaves. Return leftovers to
freezer.

MMMMM

BORDELAISE SAUCE FOR GAME

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Game
Sauces Jw

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MATIGNON—–
1/3 c Parsnip, diced
1/3 c Celery ribs leaves, chopped
1 Sprig of thyme
1 t Bacon fat or butter
1/3 c Onion, chopped
2 Bay leaves, crushed
1 tb Bacon, minced
1/4 c Madeira
—–SAUCE ESPAGNOLE—–
1 c Matignon, from above
1/2 c Flour
2 c Tomatoes, peeled, chopped
8 c Stock, clarified carb/beef
1/2 c Caribou or beef drippings
12 Cracked peppercorns
1/4 c Parsley, chopped
—–BORDELAISE SAUCE—–
1/2 c Dry red wine
1 c Espagnole sauce, from above
6 Crushed peppercorns
1/4 c Bone marrow, diced.

This is a three step process ( four if you count
making the stock in advance) but well worth it as it
makes a superb accompliment to the finest game or beef
steaks and roasts. The Matignon is similar to
Mirepoix. Carrot is traditional in the classic French
recipe but parsnip is more appropriate for game. Melt
the bacon fat, mince the vegetables and add to the pan
with the herbs. Cook slowly for 15 minutes until
vegetables are soft. Set aside and deglaze pan with
the madeira. Reserve the liquid. Melt in a heavy
saucepan the drippings. Add the Matignon and reheat
it. Add the flour, heat and stir until browned. Then
add the pepper, tomatoes, parsley and stir. Add the
stock and simmer gently until liquid reduced by half,
about 2-2 1/2 hrs. Stir occasionally and skim fat off
the top as it accumulates. Strain the sauce and stir
occasionally as it cools to avoid skimming. There
should be about 6 cups. Set aside 5 cups for other
brown sauces later and take one cup for the last step.
In a saucepan, gently simmer red wine with pepper
until reduced to 3/4. Add one cup of Espagnole and
simmer 5 min. Add reserved madeira de-glazing liquid
from step one and the diced marrow and poach it 5 min.
Serve with game or beef chops, steaks, roasted Fillet
Mignon, char boiled cuts and sweetbreads.

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PUMPKIN PUREE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 2 lb. pumpkin

Preheat oven to 425 F. Remove the seeds and strings
from the pumpkin and cut the pumpkin in wedges and
place on an oiled baking sheet. Cover with foil and
bake until thoroughly soft, about 45 min. Peel away
the skin and puree the pumpkin in the food processor
with the steel blade. Measure what you need and freeze
the rest.

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Checkerboard Cookies

Recipe By : BAKERS’ DOZEN (BETH SETRAKIAN) SHOW #BD1A08
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups unsalted butter (1 pound)
1 1/4 cups sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
5 cups unbleached allpurpose flour
1/2 cup cocoa

Cream butter and sugar. Add vanilla. Add flour and salt and blend
well. Divide dough in half. Add cocoa to 1/2 of dough. Let rest. Roll
1/4 inch cylinders of chocolate and plain vanilla dough about 12
inches long. Arrange in checkerboard by alternating 6 cylinders of
chocolate and vanilla dough, contrasting each time to six layers
total. Press tightly. Wrap in plastic wrap and chill at least 1/2
hour. Preheat oven to 350 degrees. With a sharp knife, slice the
dough into rounds about 1/3-inch thick. Place 1 inch apart on a
parchment covered baking sheet. Bake for about 10 minutes or until
lightly golden.

Yield: approximately 4 dozen cookies

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Pizelles

Recipe By :
Serving Size : 60 Preparation Time :0:15
Categories : Cookies-Shaped

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 eggs
2 cups sugar
1 teaspoon baking powder
1/2 cup crisco
1 tablespoon vanilla
1/2 cup butter — melted and cooled
6 cups flour

Combine all ingredients until well mixed. Roll into golf ball size
balls and bake in pizelle iron 45 seconds.

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NOTES : To make chocolate pizelles, substitute 3/4 cup of flour with
cocoa. You can also substitute the vanilla for any desired flavoring.

C.U.’S MILD SALSA

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cajun Gifts
Mexican Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Clove garlic
2 Jalapeno chilies — seeds
Removed (2 to
6 )
4 sm Tomatillos — (about 1/2
Cup)
6 Italian plum tomatoes —
Diced (2 1/2 cups)
1 md Onion — finely diced
1/2 Green Italian pepper — OR
1/2 Green bell pepper — finely
Diced
2 tb Coarsely chopped parsley
2 tb Coarsely chopped cilantro
1 Lime — (about 1 tbsp.)
1/2 ts Salt
Cumin — to taste
(optional)

In a food processor, finely chop garlic and jalapeos.
Add tomatillos and chop again. Remove the mixture and
combine it with the remaining ingredients. The salsa
can be served immediately, but the flavors will blend
nicely if it’s chilled for several hours or overnight.

Recipe By : Consumer Reports

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Date: Wed, 20 Jul 94 22:06:16 PDT
From: Michelle Dick

Proper Hot Chocolate (updated for the 90s):

Pour a cup of evaporated skimmed milk (either straight or cut half
with skimmed milk) in a microwave safe container. Nuke for under a
minute until hot and fragrant (do not boil). In cup you will drink
from, put in Droste cocoa and sugar (to your personal taste) and mix.
Add just a little of the heated milk and whisk till smooth. Then,
using a hand blender, beat the remaining milk until frothy (if you use
a good aerating blender (like the Braun) you can approximate a steamed
milk very well). Add frothy milk to the chocolate slurry and blend.
Drink immediately.

Additions:

A little vanilla or brandy is also dandy. And butterscotch Shnapps is
out of this world.

Title: PINEAPPLE, RAISIN, AND RUM BREAD PUDDING
Categories: Desserts 999
Servings: 6

20 oz Can crushed pineapple w liq. 1/2 c Low fat milk
5 c Packed Ital. Fr bread 1 in. 2/3 c Raisins
1/2 c Brown sugar 2 T Margarine, melted
1 T Rum 1 t Vanilla extract
1/2 t Cinnamon 1 t Margarine
1 T Rum 1 T Light brown sugar
2 T Sliced almonds

Preheat oven to 350F. Combine pineapple, milk and bread in mixing bowl.
Stir together and let stand 10 min. Stir in the remaining ingredients.
Pour mixture into lightly oiled 9 x 9 in. baking pan.Last 3 ingredients
are for glaze. Melt margarine . Add rum and brown sugar and stir just
until sugar is dissolved. Spoon in thin layer over top of pudding. Bake
for 25 min, top with almonds. Bake for another 15 to 20 min, or until top
is golden brown and turning crusty. Serve warm.

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