NEW YEAR’S EVE CAKE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cakes Entertain

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Sifted Swan’s Down Cake
-Flour
3 ts Calumet Baking Powder
1/2 ts Salt
2/3 c Butter or other shortening
2 c Sugar
1 c Milk
1 1/2 ts Vanilla
6 Egg whites, stiffly beaten
Chocolate Cream Filling
3 Squares Baker’s Unsweetened
-Chocolate
2 c Milk
3/4 c Sugar
4 tb Swans Down Cake Flour
1/2 ts Salt
2 Egg yolks, slightly beaten
1 tb Butter
1 t Vanilla
Hungarian Chocolate Frosting
3 Squares Baker’s Unsweetened
-Chocolate
1 1/2 c Sifted confectioners’ sugar
2 1/2 tb Hot water
3 Egg yolks
4 tb Butter

Sift flour once, measure, add baking powder and salt
and sift together three times. Cream butter
thoroughly, add sugar gradually, and cream together
until light and fluffy. Add flour, alternately with
milk, a small amount at a time, beating after each
addition until smooth. Add flavoring. Fold in egg
whites quickly and thoroughly. Bake in three greased
9-inch layer pans in moderate oven (375 degrees
Fahrenheit) 20 to 25 minutes. Spread Chocolate Cream
Filling (page 43) between layers and Hungarian
Chocolate Frosting (page 40) on top and sides of cake.
When frosting is set, write the numbers from one to
twelve around top of cake with white frosting to
represent the face of a clock. Place hands of clock at
twelve o’clock.

Chocolate Cream Filling Add chocolate to milk and heat
in double boiler. When chocolate is melted, beat with
rotary egg beater until blended. Combine sugar, flour,
and salt; add gradually to chocolate mixture and cook
until thickened, stirring occasionally. Pour small
amount of mixture over egg yolks, stirring vigorously;
return to double boiler and cook 2 minutes longer,
stirring constantly. Add butter and vanilla, and cool.
Makes 2 1/2 cups filling, or enough filling to spread
between three 9-inch layers. Use this filling in small
cup cakes. Use 1/2 recipe for filling 2 1/2 to 3 dozen
small cup cakes.

Hungarian Chocolate Frosting Melt chocolate in double
boiler. Remove from boiling water, add sugar and
water, and blend. Add egg yolks, one at a time,
beating will after each. Add butter, a tablespoon at a
time, beating thoroughly after each amount. Makes
enough frosting to cover the top of one 9-inch layer
and sides of three 9-inch layers, or to cover the tops
and sides of two 9-inch layers.

Eat lots of this and you too can look like Kate Smith!
Probably won’t be able to sing as well though…

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Title: VENISON STEW WITH RASPBERRIES
Categories: Meats, Main dish
Yield: 4 servings

2 tb Olive oil
3 lb Venison stew meat
1 md Onion; roughly chopped
2 md Carrots; roughly chopped
2 Celery stalks
– roughly chopped
1 tb Finely minced garlic
1 1/2 c Dry red wine
1 c Water
1 Lemon; cut in half
1/2 tb Salt
3 tb Raspberry preserves
3 tb Green peppercorns in water
– drained
1/2 c Whipping cream
2 tb Unsalted butter

PREHEAT OVEN TO 325F. Heat the olive oil over medium heat in a heavy
roasting pan or Dutch oven and brown the meat well. Remove from the pan and
set aside. Pour off all but 2 tablespoons fat, add the onions, carrots and
celery and cook 5 minutes. Add the garlic, wine, water, lemon, salt and
preserves. Replace the venison. Cover and place in the oven for 1 1/2 hours
or until tender. When venison is tender, remove from the sauce, strain the
sauce through a fine sieve and discard the vegetables. Skim and discard fat
from the surface of the braising liquid. Add the peppercorns, cream and
butter and place the sauce in a pot and simmer for 5 minutes. To serve,
arrange the meat on a platter and pour over the sauce.

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Title: ALMOND PRALINE CHEESECAKE
Categories: Cheesecakes
Yield: 1 servings

—–crust—–
3/4 c Graham cracker crumbs
1/2 c Slivered almonds; toasted
1/4 c Brown sugar; firmly packed
1/4 c Unsalted butter; melted
—–cake—–
24 oz Cream cheese; softened
14 oz Condensed milk
3 Eggs
1 ts Almond extract
—–topping—–
1/3 c Dark brown sugar; firmly pac
1/3 c Whipping cream
1/2 c Slivered almonds; chopped

Preheat oven to 425. Combine crumbs, nuts, sugar, and butter; press firmly
on bottom of 9-inch springform pan. In a large mixer bowl, beat cream
cheese until fluffy. Gradually beat in condensed milk until smooth. Add
eggs and extract. Pour into pan. Bake at 425 for 10 minutes, then at 300
for one hour. Top with Almond Praline Topping and chill.

Almond Praline Topping: In a small saucepan, combine sugar and cream. Cook
and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove
from heat; stir in almonds.

—–

SWEET SOUR PUFF BATTER SAUCE***

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Italian
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
– G. Granaroli XBRG76A
1 1/2 c Flour
2 tb Baking powder
1/2 ts Salt
1 c Milk
1/2 c Veg oil
Sweet and Sour Sauce:
1 Carrot sliced thin
2 Scallions 1 " pieces
1 c Pinapple chunks
1/2 c Sugar
1/2 c Pinaple juice
1/2 Green pepper diced
2 tb Cornstarch
1/2 c Cold water

Dip chunks of chicken or fish in batter and fry in hot
oil until golden. Drain and set aside. For the sauce
combine all ingredients except peppers, cornstarch and
water. Bring to a boil, lower heat and simmer 10 min.
Add green pepper and simmer 2 more min. Combine water
and cornstarch and thicken mixture stirring well. Pour
over chicken or fish. Serve with rice.

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Chocolate Mousse Supreme

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Chocolate
Mousse

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Ounce Bittersweet chocolate — chop
2 Tablespoon Brandy -OR- Cognac
6 Tablespoon Water
2 Tablespoon Unsalted butter — room temp
3 lg Egg yolks
2 Tablespoon Sugar
1 1/4 Cup Whipping cream — well chilled

Combine chocolate, brandy and 2 tbls water in medium bowl and set over nearly
simmering water. Stir until smooth. Remove from water. Stir in butter until
blended. Let cool. Whisk egg yolks with sugar and remaining 4 tbls water in
small metal bowl. Set bowl in pan of nearly simmering water. Heat, whisking
constantly, until mixture reaches 160~ on instant-read or candy thermometer,
about l minute. Immediately remove from water and whisk until cool. Stir into
chocolate mixture. Whip cream in large, chilled bowl until nearly stiff.
Gently fold into chocolate mixture. Divide mousse among 6 or 7 ramekins or
dessert glasses. Cover and refrigerate 3 hours before serving.

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BEEF SOUP WITH LIVER BALLS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Meats
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SOUP—–
2 lb Short ribs or chuck with
-bone in 1 – 4 pieces
2 lg Onions, sliced
3 To 4 stalks celery, sliced
4 ts Salt
3/4 ts Pepper
2 qt Water
2 Carrots, halved, pared
3 Tomatoes, chopped
4 Sprigs parsley
—–LIVER BALLS—–
1 c Ground liver (1/2 lb)
1 c Dried bread crumbs
3 tb Flour, all-purpose
2 Eggs
1/4 Parsley, snipped
1 t Salt
1/8 ts Dried marjoram
1/8 ts Mace
1 cl Garlic, minced

SOUP: Wash meat; place in large kettle; add onions and
celery (include tops), salt, pepper and water. Cover;
bring to a boil; then skim off scum. Reduce heat so
meat just simmers; then cook 1 1/2 hours. Add carrots,
tomatoes, and parsley; cook 1 hour or until meat is
tender. Meanwhile, make liver balls. LIVER BALLS:
Combine liver with bread crumbs, flour, eggs, parsley,
salt, pepper, marjoram, mace and garlic. Let stand
until soup is done; then shape into balls about the
size of golf balls. Remove tender meat, bone, and
carrots from soup; cut meat and carrots into
bite-sized pieces; return to soup. Then bring soup to
a boil; drop in liver balls, cover; cook 10 minutes.
Serve.

SOURCE: Good Housekeeping Around the World Cookbook
: The Hearst Corporation 1958

Posted in FIDO Cooking by Bob Emert/Frank Skelly
09/03/93

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Title: Pizza Stew
Categories: Diabetic, Main dish, Soups/stews, Crockpot
Yield: 6 servings

6 oz Canadian Bacon;* -pitted and chopped
9 c Tomato sauce; 6 tb Celery; chopped
1 1/2 c Water; 6 tb Green pepper; chopped
12 tb Onion; chopped 6 ds Each oregono, garlic
powder;
6 tb Mushrooms pieces; Salt to taste;
6 tb Black olives; 3 c Elbow macaroni; cooked

* Makes 2 1/2 cups of soup. Gee! there isn’t any for BERT!!!!

Fry Canadian bacon; drain and cut away any fat. Heat Tomato sauce
and at water to a boil. Add bacon, vegetables, and seasonings. Cook
until vegetables are tender. Add Macaroni: reheat
Food Exchange per serving: 1 MEAT EXCHANGE + 1 STARCH/BREAD EXCHANGE
+ 1 FAT EXCHANGE CAL: 275

Source: The Complete Diabetic Cookbook by Mary Jane Finsand

This was 1 servings and I changed it to 6

MMMMM

LIME AND HOT PEPPER SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Chinese
Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons Soy sauce
1/2 tablespoon Lime peel — grated
1 tablespoon Lime juice
1/2 tablespoon Hot pepper sauce
4 Chicken Breasts Without Skin —
1/3 cup Vegetable oil
4 cups Lettuce — shredded

Combine soy sauce lime peel, juice, pepper sauce. Pour 2 Tbl
over chicken in a large plastic bag. Press air out of bag;
close top securely; turn bag over to coat.
Refrigerate 30 minutes; turn bag over occasionally.
Meanwhile, blend remaining sauce mixture with oil in small
bowl with fork. Line platter with lettuce.
Remove chicken from marinade and broil 7 minutes or each
side; Arrange over lettuce. Serve with remaining dressing.

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Title: WALDORF STYLE SALAD-WW
Categories: Fruit
Yield: 4 servings

2 T Lemon juice
2 ea Apples; sml Red Delicious
1 c Celery; diced
1/4 c Raisins; dark
2 1/2 T Mayonnaise; reduced cal.
4 ea Romaine lettuce leaves
1 1/2 T Sunflower seeds

In small mixing bowl sprinkle lemon juice over apples which have been
cored and diced. Toss lightly to combine and add celery, raisins,
and mayo. Mix until thoroughly coated. Cover with plaxtic wrap and
refrigerate for at least 30 minutes. To serve, line 4 salad plates
with lettuce leaf; top each with an equal amount of apple mixture and
sprinkle each with 1 t. sunflower seeds.

MMMMM

HAM JADE WITH OYSTER-FLAVORED SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Chinese
Ethnic Oriental

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SAUCE—–
2 T Oyster sauce
1 t Sugar
2 T Rice wine or sherry
1 T Rice vinegar
1 T Soy sauce, reduced sodium
1 T Ketchsup
1 Clove garlic, crushed in a
Press
—–HAM AND JADE—–
4 oz Lean ham, cut into thin-
Strips
1 T Peanut or Canola oil
1 md Onion, peeled sliced into
Thin strips (1 to 1 1/2 c)
1/4 t Sugar
1 1/2 t Ginger, minced
2 c Broccoli florets
1 Carrot, peel slice diag.
2 T Walnuts, coarsely chopped

SAUCE: Combine all the ingredients for the sauce in measuring bowl. Stir
well to blend; set aside.
HAM AND JADE: Lightly precook the broccoli by placing the damp florets in a
microwave-safe container. Cook on high (100%) power for 3 minutes, stiring
after one minute. Remove and allow to cool. Lightly precook the carrot
slices in the microwave for 1 minute on high. Allow to cool.
Assemble all ingredients near the wok. Heat the oil in the wok or large
non-stick skillet over high heat. When hot, add the onion slices, Cook,
stiring constantly for about 4 minutes, until onions are soft and lightly
brown. Sprinkle with sugar and ginger and cook for 1 minute longer. Add the
broccoli, carrots and ham and cook, stirring constantly for 2-3 min. until
broccoli is tender, but still has some crunchiness.
Stir in the sauce and walnuts and bring mixture to a boil. Cook for 1 min.
longer, until fragrant. Remove from heat. Serve immediately over Gingered
Rice.

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