Chocolate Mousse

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Envelopes Unflavored Gelatin
1 Cup Sugar
1/4 Teaspoon Salt
2 1/2 Cups Milk
12 Ounces Semisweet Chocolate Pieces
2 Teaspoons Vanilla Extract
2 Cups Heavy Cream — whipped

In a 2-1/2 quart saucepan, mix gelatin, sugar, and salt. Stir in milk and
chocolate. Stir over medium heat until gelatin is dissolved and chocolate
melted. Remove from heat,
and beat with rotary beater until chocolate is blended. Stir
in vanilla. Chill in saucepan in bowl of ice water, stirring occasionally,
until slightly thickened. Fold in cream. Turn into a 10-cup mold or 12
individual molds. Chill until firm.
Unmold. Wis/Gramma

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Title: Peach Crisp
Categories: Desserts, Fruits
Yield: 6 servings

2 c Cooked brown rice
1 2/3 c Fresh peach chunks*
2/3 c Brown sugar, firmly packed
— divided
3/4 c Whole wheat flour
-OR- all-purpose flour
1/2 ts Cinnamon
1/8 ts Ground nutmeg
1/4 c Butter or margarine
1/2 c Chopped walnuts OR pecans

Combine rice, peaches, and 1/3 cup sugar in buttered shallow 1-1/2-quart
baking dish. Mix flour, remaining 1/3 cup sugar, cinnamon, and nutmeg.
Cut in butter until mixture is crumbly. Sprinkle over rice. Sprinkle
nuts over flour mixture. Bake at 350 degrees 20 to 25 minutes. Serve warm
with whipped cream or ice cream, if desired.

*Frozen unsweetened peach slices or 1 can (6 ounces) sliced peaches in
fruit juice, drained, may be substituted.

MIcrowave Oven Instructions: Prepare as directed using microproof baking
dish. Cook uncovered on HIGH (maximum power) 5 to 6 minutes, rotating
dish once during cooking time. Let stand 5 minutes.

Each serving provides:
* 354 calories
* 5.1 g. protein
* 14.5 g. fat
* 54.3 g. carbohydrate
* 89 mg. sodium
* 21 mg. cholesterol

Source: Brown Rice
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

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Thumb Print Cookies

2/3 cup butter
1/3 cup sugar
2 egg yolks (retain whites, slightly beaten)
1 tsp vanilla
1/2 tsp. salt
1 1/2 cups sifted flour
3/4 cups finely chopped nuts (optional)

Cream butter and sugar together until fluffy. Add egg yolks, vanilla
and salt and beat well. Gradually add flour, mixing well.

Shape into 3/4-inch balls, dip in egg whites and roll in nuts. Place
1 inch apart on greased cookie sheet. Press down center of each with
your thumb.

Bake at 350F for 15 to 17 minutes. Cool slightly, then remove from pan
and cool completely on rack. Before serving, fill centers of cookies
with your favorite jam.

Spicy Squid In Wine, Cyprus Style

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Greek Seafood
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Small squid
1/4 cup Olive oil or corn oil
3 Onions; peeled — sliced
1/4 cup Vinegar
1/2 cup Dry red wine
2 Cinnamon sticks
4 Whole cloves
1 Bay leaf
Salt freshly ground pepper

Wash and clean the squid, separating the outer sacs from the heads and
tentacles, removing and discarding the translucent cartilage, and small sand
bag
and ink. Rub salt on the outer sacs and rinse them inside and out with cold
water. Rinse head and tentacles thoroughly.

Heat the oil in a pan, add the squid, including the tentacles, and onions, and
cook slowly until the onions are translucent. Pour the vinegar and wine over
the squid and onions, then add the remaining ingredients and enough water to
almost cover the squid, if necessary. Cook, uncovered, over low heat until the
squid are tender and all the wine has been absorbed, approximately 1 to 1 1/4
hours. Remove the spices and bay leaf.
Cut the squid into bite-sized pieces and serve warm or cold.

From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel Books, New
York.

Typed for you by Karen Mintzias

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WHITE CHOCOLATE-COCONUT TRUFFLES

Recipe By : dave prelip
Serving Size : 30 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb (1/2 stick) unsalted butter
8 oz White chocolate — finely chopped
1 c Shredded sweetened coconut — divided
1 Large egg yolk — room temp.
2 tb Coconut liqueur or light rum
1/2 ts Vanilla extract

Melt the butter in a heatproof bowl over very hot, not simmering,
water. Add the white chocolate and melt, stirring occasionally, just
until smooth. Remove from the heat and whisk in 1/4 cup of the
coconut, the egg yolk, coconut liqueur, and vanilla. The mixture may
separate, but keep whisking and it will come together. Cover tightly
with plastic wrap and refrigerate until firm, at least 3 hours or
overnight. Using a melon baller, scoop up the mixture and roll into
1-inch balls. Roll each ball in the remaining coconut, pressing the
coconut on so it will adhere. Refrigerate until ready to serve. (The
truffles can be prepared up to 3 days ahead, tightly covered, and
refrigerated, or frozen for up to 1 month. Makes about 30 truffles.
Source: “An Edible Christmas” cookbook by Irena Chalmers. Reformatted
by: CYGNUS, HCPM52C

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Yellow Rice and Beans

3 cups long grain white rice
4 cups water
1 packet Spanish seasoning (Like Goya seasoning with saffron)
1 onion, chopped
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1 cup cooked beans (I LOVE black beans)
chopped green onion
about 1/2 cup frozen peas
about 1/4 cup finely shredded raw carrot

Mix together rice, water, seasoning, onion, peppers and beans. Put in a
rice cooker, cover and turn to cook. OR … Put in a covered saucepan,
bring to boil, turn to warm and let set 20 minutes or until rice is
cooked. Fluff with fork.

Add green onion, peas and carrot. Mix gently. This is a really colorful
dish, and reminiscent of many of the rice and beans recipes I cook.

Potato Cheddar Soup

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 2/3 Tbsp Vegetable oil
4 Oz Carrots — peeled and diced
2 2/3 Oz Celery — diced
3 1/3 Oz Onions — chopped
1 1/3 Lb Potatoes — peeled and cubes
1/3 Can Chef-Mate Sharp Cheddar Cheese Sauce — #10 ca
1 1/3 Pt Chicken stock — hot
1/4 Tsp White Pepper
2/3 tsp Worcestershire sauce
1 1/3 dash Garlic powder
1 tsp Parsley flakes

1. Place vegetable oil in large stockpot. Add carrots, celery and onions.
Saute 15 minutes. Add potatoes; saute additional 5 minutes. 2. Combine
remaining ingredients. Add to vegetable mixture. Combine thoroughly. 3.
Heat to serving temperature. Simmer 10 minutes, stirring constantly to
prevent scorching. Serve.

Makes 30 one cup servings.

Source: Carnation Company

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Date: Sun, 03 Apr 94 20:04:36 CDT
From: KRSK@db1.cc.rochester.edu

Vegetable Couscous with Chick-Peas (Adapted from Great Grains-Simon+Schuster)

4 c. water
2 c. quick-cooking couscous
2 Tbs. olive oil (I use veg. stock)
1 tsp. paprika
1/2 tsp. cumin
1/2 tsp. salt (may be omitted)
1/4 tsp. cayenne
1 medium onion, chopped
2 garlic cloves, minced
1/2 medium green pepper, chopped
1/2 medium red bell pepper, chopped
1 zucchini, chopped into 1/4 inch dice
1 medium tomato, seeded and chopped
1 cup canned chick-peas, rinsed and drained

1. In a medium saucepan, heat the water to boiling over high heat. Stir in the
couscous. Reduce heat to a simmer and cook, covered, until the couscous is
tender, about 5 minutes. Fluff the grains of couscous with a fork and let cool.

2. In a skillet heat the oil (stock), add the spices and cook for one minute,
stirring frequently. Add the onion, garlic and peppers. Cook until softened,
about 3-5 minutes.

3. Stir in the zucchini and tomato. Cook until slightly softened, about 3 min.
Add the chick-peas and cook 2 minutes longer, until heated through. Mound the
couscous on a large platter and top with cooked vegetables.

Serves 6, refrigerates well.

GRILLED CHICKEN SALAD AND 2 SALAD DRESSING RECIPES

Recipe By : BETTER HOMES AND GARDENS MAGAZINE — SEPTEMBER 1996
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Poultry
Salads Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 medium boneless skinless chicken breast halves, —
(about 12- ounces)
2 cups green and/or yellow wax beans, — optional
4 cups to 6 cups torn or shredded mixed greens; — (see
list below) *
4 cups cut-up fresh fruit; — (see list below) **
1/4 cup chopped red onion, — optional
toasted coconut, — optional
cracked black pepper, — optional
1 recipe Ginger Vinaigrette dressing OR — see recipe ***
1 recipe Creamy Honey-Lime dressing; — see recipe ****

* Mixed greens: leaf lettuce, flowering kale, curly endive, or spinach.
**Cut-up fresh fruit: mango, carambola (star fruit), peaches, nectarines,
kiwi fruit, strawberries, or grapes.

Rinse chicken; pat dry. Grill chicken on an uncovered grill directly
over medium coals for 12 to 15 minutes, turning once. (Or, place chicken
on the unheated rack of a broiler pan. Broil 4 to 5 minutes from heat 9
minutes or till no longer pink, turning once). Meanwhile, if using green
or yellow beans; in a saucepan cook the beans, covered, in a small amount
of boiling water for 8 to 10 minutes or until crisp-tender. Drain. To
serve. Slice the chicken breast crosswise into thin pieces. Line 4
plates with mixed greens. Top with onion, coconut and black pepper.
Serve with Ginger Vinaigrette dressing or Creamy Honey-Lime Dressing.
Makes 4 main-dish servings.

***Ginger Vinaigrette dressing: In a blender container or food processor
bowl combine 1 cup papaya or apricot nectar, 1/3 cup rice wine or white
wine vinegar, 4 teaspoons grated fresh gingerroot, 1/2 teaspoon sesame
oil, and 1/2 to 1/2 teaspoon ground red pepper. Cover and blend till
mixed. With the blender or food processor running, slowly add 1/2 cup
olive or salad oil through the hole in the top, blending till smooth.
Transfer to a storage container. Cover and store in the refrigerator
till ready to serve or for up to 2 weeks. Makes about 1 3/4 cups.

****Creamy Honey-Lime dressing: In a small mixing bowl combine 1/3 cup
plain low-fat or fat-free yogurt, 1/3 cup regular or or light dairy sour
cream, 2 tablespoons honey, 1 1/2 teaspoons lemon peel, 2 teaspoons
finely shredded lime or lemon peel, 2 teaspoons lime or lemon juice, 1/4
teaspoon salt, and 1/4 teaspoon pepper. Cover and store in the
refrigerator for up to 1 week. Makes about 1 cup.

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MY SEED BREAD

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breadmaker Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BETTIE COOPER (VGXB82A)
1 c Bread flour
1/2 c Pecans
1 c Wheat flour
1/4 c Poppy seeds
1/4 c Rye flour
1 1/2 tb Caraway seeds
1/4 c Cornmeal
1 tb Dry milk
1/4 c Unprocessed bran
1 tb Vinegar
1/2 ts Salt
1 tb Puritan oil
1 tb Sugar
2 tb Honey
1/4 c Raisins
1 c Water
1 1/2 ts Dry yeast

(Put ingredients into b/m according to your machine’s instructions. I
have the Panasonic; so the yeast goes into the yeast dispenser.) This
made a beautiful dense loaf, with a sweet nutty flavor. We all loved
it! Hope you all do, too! Bettie, DFW, TX FROM: BETTIE COOPER
(VGXB82A) Reformatted by Elaine Radis

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