CHEF JOHN HOGAN’S PERSIMMON PUDDING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Brandy, Armagnac preferred
1/2 c Raisins
4 tb Butter, melted
1 c Sugar, plus 2 tb
1 c Persimmon puree
1/2 c Chopped pecans
1/2 ts Grated nutmeg
1/4 ts Ground clove
1 t Vanilla extract
1 c All-purpose flour
1 t Baking soda
1 pn Salt
3 Egg whites
1 qt Vanilla ice cream

1. Heat an oven to 300 degrees. In a small dish,
combine brandy and raisins.

2. In a bowl, combine melted butter, 1 cup sugar,
persimmon pure, pecans, nutmeg, clove and vanilla.
Mix, then add flour, baking soda and salt and mix
again. Add the brandy and raisins.

3. Bring water to a boil in a tea kettle. Using a
mixer or hand beater, whip the egg whites to soft
peaks. Continue beating while gradually adding
remaining 2 tablespoons sugar and beat until glossy,
stiff peaks form.

4. Fold this meringue into the persimmon mixture and
pour it into a greased 1-quart souffl mold or six to
eight 4-ounce ramekins. Place the mold in a high-sided
pan, place in the oven and fill the pan half-way with
boiling water. Close the oven and bake for 45 minutes,
or until the center of the pudding is springy to the
touch.

5. Serve from the mold along with scoops of vanilla
ice cream or with whipped cream.

by John Hogan, chef of Park Avenue Cafe, Chicago,
Illinois

Chicago Tribune, December 22, 1996

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White Chocolate Almond-Pecan Pie

Recipe By : Charles E. Wallace
Serving Size : 8 Preparation Time :0:00
Categories : Pies Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 eggs — beaten
1 cup light corn syrup
2/3 cup sugar
3 tablespoons butter — melted
1 tablespoon vanilla
1 tablespoon almond extract (or to taste)
1 tablespoon chocolate extract
6 ounces white chocolate — melted
1 cup pecan halves
1 cup sliced or slivered almonds
unbaked 9-inch pastry shell

Combine first eight ingredients, beat with an electric mixer until blended.
Stir pecans and almonds into mixture. Pour mixture into pastry shell. Bake
at 350 for 50-55 minutes.

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NOTES : A winner in the Austin American Statesman 1994 Christmas Cookin’
Contest.

Date: Fri, 04 Jun 93 20:02:14 BST
From: Dennis Furey
Subject: grain dish recipes

1/2 cup short grain brown rice (do not substitute)
1/4 cup sweet brown rice (a.k.a. glutinous brown rice)
8 dried chestnuts
2-3 tbs hijiki seaweed
1 7/8 cups water

Soak the chestnuts at least eight hours but preferably over night for a sweeter
flavor. Don’t throw away the soaking water. Organic chestnuts are preferable.

Using a big enough bowl to allow for expansion by up to a factor of five, soak
the hijiki for at least an hour. Longer makes no difference. (Arame can be
substituted, but then use more as it doesn’t expand.) Retain the soaking
water, but leave out any sandy stuff that accumulates at the bottom of the
bowl.

Mix the brown rice and sweet rice, and wash and drain them a few times until
the water clears. (Other kinds of rice shouldn’t be used in this recipe because
the pressure cooking would probably beat them up too much.)

Use the soaking water from the chestnuts and the hijiki, and sufficient
additional water to make 1 7/8 cups. Put it in a pressure cooker with the rice.

Cut the hijiki into pieces of about a centimeter, and layer it on top of the
rice in the pressure cooker.

Arrange the chestnuts symmetrically on top of the hijiki.

Pressure cook for 45 minutes. (See notes on pressure cooking grains.) Wisk it
around a little with a wooden spoon when it’s done. If it sticks to the bottom,
let it sit for a few minutes and it will be easier to take out. The optimum
result is of a chewy, cohesive consistency, but don’t be put off if you think
sticky rice makes you gag: in this dish it’s a virtue.

WINE AND VEGETABLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lg Potatoes
2 1/2 c Vegetable stock
2 tb Margarine
1 ea Garlic clove, crushed
1 lg Onion, chopped
2 ea Stalks celery, chopped
2 ts Fresh thyme/basil, chopped
1 tb Olive oil
1/2 c White wine
1 tb Soy sauce

Peel and cube the potatoes and boil them in the stock
for 15 mins, until tender.
In a large saucepan, melt the butter and saute the
garlic and onion. Add the celery, carrots and herbs.
Add the olive oil, potatoes and stock. Stir well,
cover and simmer 20 mins.
Pour in the wine and soy sauce, stir again, cover and
simmer a further 20 mins, adding extra water or veg
stock if necessary.

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Title: CREAMY HORSERADISH DIP #2
Categories: Dips
Yield: 1 servings

1/2 lb Cubed Velveeta cheese
Spread
1/3 c Horseradish
1/4 c Milk

Microwave process cheese spread, sauce and milk in 1
quart bowl on high 4-5 minutes or until process cheese
spread is melted; stirring every 2 minutes. Serve with
hot cooked chicken nuggets. Conventional: Combine
process cheese spread, sauce and milk in sauce pan;
stir over low heat until process cheese spread is
melted. Serve as directed.

—–

Title: Lemon Sauce for Shark
Categories: Wildgame, Fish, Sauces
Yield: 1 servings

1/2 c Sour cream
1/4 c Pineapple, crushed, drained
2 T Lemon, peeled diced
2 T Green pepper, finely chop
1 T Onion, chopped
1 T Sugar, light brown
1 1/2 t Lemon rind, grated
1/4 t Mustard, dry
1/4 t Celery salt
1/8 t Cloves, ground

Combine all ingredients. Chill in refrigerator for 2 hours before
serving. Makes 1 cup relish. Great with Buttermilk Fried Shark.
Source: LOUISIANA CONSERVATIONIST Sept/Oct 81 Recipe date: 08/21/81

MMMMM

Baked Blueberry Puff

Recipe By : Have Your Cake and Eat It, Too, Susan G Purdy, pg 76
Serving Size : 4 Preparation Time :0:00
Categories : Breads Breakfast
Desserts Low Fat
Luncheon Main Dishes
Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Tbsp unsalted butter
nonstick cooking spray — butter flavor or reg
1 Lg Egg Beaters® 99% Egg Substitute — *Note, Plus
1 Lg egg white — lightly beaten
1/2 C all-purpose flour
1/2 C skim milk
1/2 Tsp vanilla extract
1 Tbsp granulated sugar
Pinch nutmeg
Pinch salt
1 C fresh blueberries — rinse, pat dry
1/2 lemon
1/4 C confectioner’s sugar

*NOTE: I did not use the 1 large egg it called for but egg beaters instead.

Position a rack in the lower third of the oven and preheat to 425 deg F.
After preheating for 10 min, add the butter and a 5 sec spray of cooking
spray (I didn’t use this much spray) to the pan. Set the pan in the oven to
preheat 10 min.

In a large bowl, whisk together the egg and egg white, then whisk in flour,
milk, vanilla, sugar, nutmeg, and salt. Stir in the berries.

Set a small sifter in a dish and pour the confectioner’s sugar into it. Set
this and the lemon half (plus a reamer if you have one) near the stove.

Pour the batter into the preheated pan and return it to the oven to bake for
15 – 20 min, until the edges are puffed up high and are golden brown.
Remove the pan from the oven. Squeeze the juice of the halved lemon over
the whole surface of the pancake, and sift on the confectioner’s sugar.
Serve hot, directly from the baking pan, cut into wedges. Spoon a little of
the pan sauce over each slice.

Yield: One 10″ pancake; 4 servings.

Advance Preparation:
Baking pan must be preheated in the oven for at least 15 min before adding
the batter. The pancake must be served as soon as it is baked.

Temperature and Time:
425 deg F for 20 min to preheat pan, plus 15 min to bake pancake.

Although the recipes contains blueberries, you can make it with other
berries or sliced fruit. Or you can make it plain without any berries, just
lemon juice and sugar on top. Or as a dessert you could prepare the pancake
plain and serve it with a fruit compote and vanilla nonfat/lowfat/regular
yogurt.

EXCELLENT

Entered into MasterCook and tested for you by Reggie Dwork

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NOTES : Cal 175.6
Fat 3.4g
Carbs 301.8g
Fiber 1g
Protein 5.7g
Sodium 75mg
CFF 17.1%

Zucchini Herb Pate

Recipe By : Country Woman Magazine July/August 92
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers (Dips)

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Medium Zucchini — about 1 lb
2 Teaspoons Tarragon Vinegar
2 Teaspoons Sugar
2 Teaspoons Salt — divided
1/2 Cup Fresh Parsley Sprigs — packed
1/2 Cup Fresh Chives — snipped OR
1/4 Cup Dried Chives
8 Ounces Cream Cheese — softened
1/2 teaspoon Pepper
Crackers

Line a mixing bowl with a double thickness of cheesecloth. Coarsely =
shred=20
zucchini into prepared bowl. Sprinkle with binegar, sugar and 1 t salt.=20
Toss gently; cover with a towel and set aside for 1 hour.
Meanwhile, in a food processor with the chopping blade, mince parsley =
and=20
chives. Gather ends of cheesecloth, squeezing out as much liquid as=20
possible.
Add drained zucchini to food processor and process until pureed. Add =
cream=20
cheese, pepper and remaining salt; process until smooth. Press pate into =
a=20
small bowl. Cover and refrigerate overnight. Serve with crackers. Yield: =

1-1/2 Cups.

Diabetic Exchanges: One serving (1 T) equals 1/2 vegetable, 1/2 fat;=20
also, 29 calories, 280 mg sodium, 5 mg cholesterol, 3 gm carbohydrate, 2 =

gm protein, 2 gm fat.

SOURCE:Country Woman Magazine July/August 92 SHARED BY:Gwynne Bodle =
7/92=20
Posted on NVN #67436 by Reichma1 [robbie/asst] on 10/05/93, MM format

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NOTES : I made the tarragon vingar, but have never made

SWEET POTATO, CHEESE AND ONION CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : African Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Sweet potatoes — peeled
-sliced thinly
-a little water or stock
1 tb Margarine
1 lg Onion — sliced thinly into
-circles
1 c Cheese — grated
1/2 ts Chili powder
-Salt and Pepper

Preheat oven to 350F/180c/gas mark 4. grease an oven proof dish and line it
with the sweet potato slices. pour in just enough water or stock to coat
the base of the dish evenly and then dot with margarine amongst the layers
of potato. arrange the onion circles on top of the the sweet potato and
finish up with the cheese. Sprinkle on the chili powder, salt pepper.
Cover the dish and cook for 1 hour, removing the lid for the last 15
minutes to brown. Serve hot as a main dish.

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Title: Braised Short Ribs
Categories: Beef, Crockpot, Main dish
Yield: 6 servings

4 lb Beef short ribs; lean
1/2 c Flour
1 1/2 ts Paprika
1 1/2 ts Salt
1/2 ts Dry mustard
2 md Onions sliced, and s
-eperated into rings
1 cl Garlic; chopped
1 c Beer, beef broth or water;
-optional
2 tb Water; optional

Preparation Time: 12:0 Place short ribs on broiler rack or in skillet
and brown to remove fat; drain well. Combine 1/2 cup flour with the
paprika, salt and dry mustard; toss with short ribs. Place remaining
ingredients except 2 tablespoons flour and the water in the crockpot ;

Remove short ribs to warm serving platter. If thickened gravey is
desired, make a smooth paste of flour and water. Turn Crock pot on
High and stir in paste. Cover and Cook until gravey is thickened.

MMMMM