Lemon Mousse

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 envelope unflavored gelatin
4 eggs — separated
3/4 cup sugar
1/2 cup lemon juice
1 tablespoon lemon rind — grated
3/4 cup whipping cream

Sprinkle gelatin over cold water and soften. Set in a bowl of hot water and
mix till dissolved. Beat egg yolks in a medium bowl until blended. Gradually
add half the sugar and continue beating until ribbon forms, about 3 to 5
minutes. Beat in lemon juice and zest, then the gelatin.

Refrigerator for 10 minutes, stirring every two minutes or until mixture
mounds slightly when dropped from a spoon.

Whip cream until stiff. Whip egg whites wntil soft peaks form, then add
remaining sugar a tablespoon at a time. Continue beating until stiff but not
dry.

Gently fold egg-yolk mixture into shites until no streaks are left then fold
in whipped cream.

Spoon into serving bowl or individual desset dishes.

Refrigerate 3 hours. Garnish with mint and lemon slices.

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Per serving: 225 Calories; 10g Fat (40% calories from fat); 4g Protein; 31g
Carbohydrate; 121mg Cholesterol; 63mg Sodium

OYSTERS AND MUSHROOM DIP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c UNBLEACHED WHITE FLOUR
1/4 c OIL
4 ea SHALLOTS (FINELY CHOPPED)
2 ea RIBS CELERY (FINELY CHOPPED)
1 1/2 lb FRESH MUSHROOMS (CLEANED AND
24 ea FRESH, SHUCKED OYSTERS (IN A
1/2 c OYSTER LIQUOR (FROM JAR)
1 ea CLOVE GARLIC (FINELY CHOPPED
1 t FRESH PARSLEY (CHOPPED)
1/2 t BLACK PEPPER
1/2 t SALT
1 lb CHIPS OR CRACKERS

In a large, heavy skillet, make a roux by heating flour and oil
over a medium flame. Mix thoroughly and stir constantly. Mixture
should bubble slowly. Let cook a few minutes until light brown.
Add shallots and celery.
Cook on a medium flame for about 10 minutes or until celery is
soft. Add mushrooms, oysters, oyster liquor, and garlic. Cook
slowly, uncovered, until mushrooms become tender and sauce
thickens, about 15 to 20 minutes. Add parsley, pepper, and salt.
Stir well. Serve hot with crackers, chips, or raw vegetables.
Yields 3 cups.

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1/4 cup shortening
2 cups flour
1 tbsp. sugar, if you like (which I do)
3 tsp baking powder
1/2 tsp salt
roughly 3/4 cup milk

Sometimes I add grated cheddar cheese after I blend the dry ingredients or
even while I’m kneading -depends when I think of it)

Cut shortening into flour, sugar, baking powder and salt. When mixture
resembles small crumbs add milk, but not all at once. Only add enough so
that the dough leaves the side of the bowl. Too much and the dough will not
cook through, too little and the biscuits will be dry- if they don’t fall
apart first. You’ll feel the right texture.

Knead on floured counter about 20 times and roll to about 1/2″ thick.
Cut out at about 2″ wide (a bit more or less doesn’t matter – at Christmas
I use Christmas cookie cutters and when I’m lazy I just cut the flattened
dough in rectangles with a knife).

Place on ungreased cookie sheet and bake for 10 min. or until golden on
to. (In my oven I have to watch the bottoms) If you like, you can brush
with butter an sprinkle with Parmesan cheese just before pulling out.

You can also use up that buttermilk, just cut baking powder to 1/4 tsp
salt to 1/4 tsp and add 1/4 tsp baking soda, then use buttermilk instead
of milk.

CHERRY CRANBERRY DESSERT SQUARES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Refrigerated pie crust
3 c Fresh or frozen cranberries
1 c Sugar
1/4 c Cornstarch
1/2 t Cinnamon
1/4 c Water
1 cn 21 oz cherry pie filling
2 pk (3.4 oz) instant vanilla
-pudding pie filling mix
2 c Skim milk
1/2 t Rum extract
1 c Frozen light whipped topping
-thawed

1. Heat oven to 425F. Microwave pie crust pouch on DEFROST for 20- 40
seconds, or let stand at room temperature for 15-20 minutes. Remove crust
from pouch. Unfold crust; peel off plastic sheets. Press pie crust in
bottom only of 13×9 pan, cutting to fit. Press seams firmly to seal. 2.
Price crust generously with fork. Bake at 425F for 9-11 minutes, or until
light golden brown. Cool. 3. In medium nonstick saucepan, combine
cranberries, sugar, corn- starch, and cinnamon; mix well. Stir in water;
bring to a boil. Cook and stir over medium-high heat for about 5 minutes or
until cranberries pop and sauce is very thick and translucent. Add cherry
pie filling; mix well. Cover surface with plastic wrap and refrigerate
until cool. 4. In a medium bowl, combine pudding and milk. Stir in rum
extract. Blend with a wire whisk until thickened. Spoon over baked crust.
Top evenly with cranberry mixture and refrigerate 30-60 minutes, or until
set. Serve with whipped topping.

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BREAKFAST CASTLE CASSEROLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 White Castle cheeseburgers
3 Eggs, beaten
2 c Milk
1/2 c Chopped onion
1/2 c Chopped green peppers
1 t Dry mustard
3/4 ts Garlic salt
1/4 ts Pepper
Grated taco cheese
Paprika

Cut White Castle cheeseburgers in half and place in
13″ x 9″ baking dish or pan. Mix all above ingredients
in a bowl (except the cheese) until frothy. Pour over
White Castles. Sprinkle with taco cheese and paprika.
Cover with plastic wrap and refrigerate overnight or
until thoroughly chilled. Bake at 350 deg F. uncovered
for 40-45 minutes or until custard is set. Serve hot
or cold.

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Title: HOMEMADE TERIYAKI MARINADE
Categories: Oriental, Sauces and , Ceideburg 2
Yield: 1 servings

1 c Brown Sugar
1 c Soy Sauce
1 c Sake — * see note
Fresh Ginger Root — grated
Garlic Cloves —
Diced/pressed

* or dry white wine or vodka.
put thin cut strip steak or chicken parts (especially
huge quantities of wings) in marinade and soak
overnight. Best if grilled on the BBQ, but can be
baked (usual meat 350 F for an hour a lb.) For the
truly lazy (we prefer to think of ourselves as the
“time-challenged”, Italian dressing on a (cheap) steak
adds more variety to the flavor. I can’t verify any
tenderizing qualities, though.
NOTES:
The only marinade I’ve seen that tenderizes the meat
is a homemade Teriyaki recipe a college roommate from
Hawaii used. I think it was the high alcohol content.

Recipe By : “Chris Gunning
(cgunning@millerwest.com)”

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Butterscotch Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Desserts
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

3/4 c Brown sugar,light

1/4 c Corn syrup,light

1 tb Butter or margarine

1/4 c Half-and-half

1/2 ts Vanilla

1. Combine brown sugar, corn syrup and butter in saucepan.

2. Bring to a boil over low heat, stirring constantly.

3. Remove from heat and stir in half-and-half and vanilla.

4. Serve warm.

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Cottage Cheese Puff

Recipe By : BH@G Cooking for Today, Vegetarian Recipes
Serving Size : 6 Preparation Time :60:00
Categories : Main Dish Vegetarian Main Dishes
Mc Meatless Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Cottage Cheese — 2% Fat
3/4 Cup Soft Whole Wheat Bread Crumbs
1/2 Cup All-Purpose Flour
1/3 Cup Parsley — Snipped
1/3 Cup Green Onion — Chopped Fine
2 Tablespoons Margarine
1/4 Teaspoon Salt
4 Eggs
1 Tablespoon Parsley — Snipped

In a medium mixing bowl combine cottage cheese, bread crumbs, flour, 1/3 cup
parsley, green onion, margarine and salt. Set aside.
In a large mixing bowl beat eggs with an electric mixer on high speed about
minutes or till thick and lemon colored. Gradually pour the cottage cheese
mixture over the beaten eggs, folding to combine.
Pour the egg mixture into a greased 5 or 6 cup souffle dish or casserole.
Bake in a 350 degree oven about 1 hour until a knife inserted near the
center comes out clean. Sprinkle with 1 tablespoon parsley. Serve
immediately. Serves 6.

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NOTES : This airy baked casserole resembles a souffle, but without all the
fuss.
Typed into Master 3 by samih@ix.netcom.com for the Recipe Trader Mailing
List. To subscribe visit http://www.netcom.com/~samih/trader.html

Charleys “5 Pack” Enchilada Sauce

Recipe By : Charley Van Buren
Serving Size : 1 Preparation Time :3:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Ounces New Mexican Long Red Chili Pods — Dried
7 Tablespoons Salt
5 Tablespoons Granulated Garlic
5 Tablespoons Powered Cumin
2 Tablespoons Granulated Sugar
2 Tablespoons Onion Flakes
1 Tablespoon Oregano Leaves
12 Ounces Beer

Place dried Chili Pods in large stockpot and completely cover with water.
Bring to a boil and cook until pods are extremely soft and stems remove
easily. Remove all stems but leave seeds. Seeds are heat. Once pods are
softened, place in food processer or blender and emulsify until seeds are
chopped and not visible. While processing add all remaining ingredients
except beer. Once the processing is completed return emulisified sauce to
stockpot, add beer and cook-down to desired consistency.

– – – – – – – – – – – – – – – – – –

Suggested Wine: Miller Genuine Draft while cooking
Serving Ideas : Use with your favorite Enchiladas, or Mexican dish

NOTES : You can use mild, medium or hot chili pods. If you’d like to tone
it down you can also add tomato paste or processed/blended tomatoes etc.
This recipe started out as Charleys “Six Pack” Enchilada sauce but as I was
drinkin’ the six pack I added one to the sauce….great discovery. I’m
always open to suggestions and comments….so if ya have any send to me
at… cvanbure@nctsdg.navy.mil
Charley Van Buren

Title: Haystacks
Categories: Cookies, Crisco.035, Nobake, Peanuts
Yield: 36 cookies

1/4 c Butter Flavor Crisco
1/2 c Peanut butter, creamy style
1 pk Butterscotch chips ( 12 oz )
6 c Corn flakes
2/3 c Chocolate chips, semi-sweet
– miniatures
Peanuts, chopped -=OR=-
Chocolate jimmies* ( opt )

Preparation Time: 15 Minutes Bake Time: No Bake

* I have no idea what Chocolate jimmies are! { DK }

1. Melt Butter Flavor Crisco, peanut butter and butterscotch chips in
large saucepan on very low heat. Stir constantly until melted. Remove
from heat.

2. Pour corn flakes into large bowl. Pour hot butterscotch mixture
over flakes. Stir with large spoon until flakes are coated. Stir in
chocolate chips.

3. Spoon out mixture ( scant 1/4 cup ) into mounds on wax paper-lined
baking sheet. Sprinkle with chopped nuts or jimmies, if desired.

4. Refrigerate until firm before serving.

Makes 3 dozen 2 1/2 cookies.

Source: Butter Flavor Crisco Cookie Collection, page 41.
Shared by: David Knight

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