Chocolate Orange Mousse

Recipe By :
Serving Size : 12 Preparation Time :2:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 ounces semisweet chocolate — coarsely chopped
3/4 cup water
1 orange rind — grated
10 eggs — separated
1/2 cup almonds — chopped
1 ounce semisweet chocolate — grated

Melt chocolate with water on top of double-boiler then beat until smooth.
Add rind and cool to room temperature. Beat the egg yolks and add a little
at a time to the chocolate mixture, mixing well after each addition. Beat
egg whites until firm peaks form. Add a large dollop of the egg whites to
the chocolate misture and beat well. Add the nuts and beat well again. Fold
in the remaining egg whites then spoon into dessert glasses or a large
bowl. Refrigerate for at least 1 hour then serve with whipped cream
sprinkled wiht the grated chocolate.

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Per serving: 281 Calories; 18g Fat (53% calories from fat); 7g Protein; 29g
Carbohydrate; 151mg Cholesterol; 50mg Sodium

Title: FLAN ALMENDRA
Categories: Desserts
Yield: 1 servings

1/2 c Sugar
2 tb Water
1 c Milk
3 Eggs
3 Egg yolks
1 ts Vanilla
1 c Slivered almonds
1/4 c Sugar

Preheat oven to 350.

Heat sugar and water in small saucepan over medium heat. Heat and boil
until mixture caramelizes. Immediately, pour mixture into 9″ round cake
pan. Cool.

Combine rest of ingredients in a blender; process at high speed 1 minute.
Pour over caramelized sugar; cover pan with aluminum foil and place in
a large shallow pan. Pour hot water to depth of 1 inch into larger pan.
Bake for 55 minutes or until a knife inserted near center comes out
clean. Remove from water and uncover. Cool at least 30 minutes. Loosen
sides with knife and invert

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Title: Basic Hardtack
Categories: Snacks
Servings: 6

2 c Flour
1/2 tb Salt (optional)
1/2 tb Sugar (optional)
1/2 c Water

Basic HardTack

Mix flour, salt (optional), sugar (optional), and water. Using hands or
rolling pin, flatten dough on floured cloth until 1/4-inch thick. Score
with a knife if desired. Bake on cookie sheet in 350-degree oven for 30
minutes. Break into pieces as needed.

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Ham ‘n Cheese Broccoli Quiche

Recipe By : Pillsbury
Serving Size : 8 Preparation Time :1:00
Categories : Breakfast/Brunch One-Dish Meals
Pork/Ham/Sausage

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 refrigerated pie crust
1 cup milk
4 eggs — slightly beaten
1/4 teaspoon dry mustard
1/8 teaspoon pepper
1 cup cooked ham — cubed
1 1/2 cups Cheddar cheese — shredded
1 cup frozen broccoli flowerets — thawed
1 tablespoon onion — chopped

Prepare pie crust according to package directions for *filled one-crust pie*
using 9″ pie pan. Heat oven to 350F.

In medium bowl, combine milk, eggs, dry mustard, and pepper; set aside.
Layer ham, cheese, broccoli and onion in pie crust. Pour egg mixture over
ham, cheese and broccoli. Bake for 40 – 50 minutes or until knife inserted
in center comes out clean. Cool 5 minutes before serving.

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NOTES : Can substitute one 10-oz. pkg. frozen chopped broccoli for frozen
broccoli flowerets.
Can substitute any cheese of preference; Swiss suggested.

Hernekeitto (Finnish Split-Pea Soup)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Finland Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Whole Allspice
6 c Water
2 c Dried yellow
-or green split peas
2 c Cubed fully cooked ham
Or
1 1/2 lb Smoked pork hocks
2 c Cubed potatoes
1 c Chopped carrots
1 sm Onion, chopped
1/4 ts Salt
Dash of pepper

1. Wrap allspice in cheesecloth and tie with string to form a spice bag
2. In a large saucepan, combine water, peas, ham, and allspice.
Bring to boil. Reduce heat. Cover and simmer for 1 hour. 3. Add
potatotes, carrots, onion, salt and pepper. Return to boiling. Reduce
heat. Cover and simmer for an additional 30 minutes. 4. Remove
spice bag. If using pork hocks, remove and cool slightly. When cool
enough to handle, remove meat from bones and coarsely chop. Discard
bones. Return meat to soup. Makes 8 to 10 servings. Source:
August 1992 issue of Midwest Living. If I did wrong by posting this,
please contact me privately. Please don’t embarrass me in front of
everyone. Sherry (dykes@leav-emh1.army.mil)

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Title: Pork and Chicken Wing Adobo with Spinach
Categories: Chinese, Pork, Chicken, Ceideburg 2
Yield: 4 servings

2 lb Chicken wings
1 1/2 lb Boneless pork
3/4 c Palm vinegar, distilled
-white vinegar or cider
-vinegar
3 tb Light soy sauce
6 To 8 garlic cloves, peeled
2 Shallots, chopped
1 ts Coarsely ground black pepper
1/2 ts Salt
2 Bay leaves
1 1/2 c Water
1 1/2 tb Vegetable oil
Fresh spinach, blanched
Hot cooked rice

One of my all time favorite things to eat…

There are many ways of preparing adobo. In this recipe, the sauce is
reduced to a rich savory glaze to coat the pork and chicken.

Cut chicken wings between the joints. Remove tips and save for
stock. Trim fat from pork. Cut meat into 1-inch cubes.

Combine the vinegar, soy sauce, garlic, shallots, pepper, salt and bay
leaves in a non aluminum saucepan; add wings and pork, toss well to
coat and let marinate for 1 to 3 hours.

Add the water to the saucepan; bring to a boil, reduce heat and
simmer for 20 minutes. Using a slotted spoon, remove the chicken and
set aside. Let pork cook for 20 minutes longer. Remove the pork.

Reduce the sauce over high heat to about 1 cup; strain into a bowl.
Spoon off fat.

Heat the oil in a skillet; add chicken and pork and saute until nicely
browned.

Heat the sauce, then combine with chicken and pork. Serve hot on a
bed of blanched spin- spinach and steamed rice.

Makes 4 servings.

PER SERVING: 770 calories, 78 g protein, 6 g carbohydrate, 46 g fat
(12 g saturated), 238 mg cholesterol, 1,253 mg sodium, 0 g fiber.

Joyce Jue, San Francisco Chronicle, 10/28/92

Posted by Stephen Ceideberg; October 29 1992.

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Fettuccine with Shrimp and Herb Sauce

Recipe By :

Serving Size : 2 Preparation Time :0:00
Categories : Shrimp Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Lipton creamy herb soup mix
8 oz Shrimp — partially thawed
6 oz Fettuccini — cooked
1 3/4 c Milk
1/2 c Peas — partially thawed
1/4 c Parmesan — grated

Mix soup mix with milk and bring to boiling. Add shrimp and peas and
simmer 3 minutes until shrimp are tender. Toss with hot noodles and
cheese. Makes 2 servings.

– – – – – – – – – – – – – – – – – –

Per serving: 281 Calories; 9g Fat (30% calories from fat); 32g Protein; 1=
6g Carbohydrate; 201mg Cholesterol; 274mg Sodium

Szechuan Stir-Fry

Recipe By : Jo Merrill
Serving Size : 4 Preparation Time :0:45
Categories : Chinese Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon cornstarch
3 tablespoons dry sherry
1/2 cup oyster sauce
1/4 cup water
1/2 teaspoon red pepper flakes — crushed
2 tablespoons oil — * see note
1 tablespoon ginger root — minced
1 garlic clove — crushed
1 pound broccoli stalks — sliced
and flowerettes
2 celery stalks — diagonally cut
1/4 cup waterchestnuts, canned — chopped
6 green onions — diagonally cut
1 green bell pepper — julienned
1 red bell pepper — julienned
2 cups cooked beef — cut in 1 x 3″ slice

* Use your choice of oils, or use canola or peanut oil with dash of sesame oil
added.

Prepare all vegetables and meat before beginning to cook this recipe. In
small bowl, combine sherry, oyster sauce, water, pepper flakes and the
cornstarch. Mix well.

1. Heat pan over medium heat and add the oil.
2. Stir in ginger and garlic and stir-fry one minute.
3. Add broccoli; stir-fry 3 minutes.
4. Add red and green peppers, celery and green onions; stir-fry 3 minutes.
5. Add sherry-cornstarch mixture and the cooked beef; stir-fry 3 minutes.
6. Add the waterchestnuts and stir-fry one minute more.

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Title: Cranberry Upside-Down Cake
Categories: Cakes
Yield: 10 servings

1 x -Dottie Cross TMPJ72B 1/4 c Thawed frozen nonfat
1 x Butter; 1 x -egg substitute
1 x -or non-stick vegetable oil 1 x -(equivalent to 1 egg)
2 c Cranberries 1/4 c Nonfat milk
1 3/4 c Sugar 1/4 c Freshly squeezed orange
juic
1/2 c Water 1 ts Grated orange zest
1 c Cake flour 1/2 ts Vanilla
1 1/2 ts Baking powder 1 c Low-fat whipped topping
1/2 c Applesauce 1 tb Orange liqueur

Lightly butter bottom and sides of 9-inch round baking pan or spray with
non-stick vegetable oil spray. Combine cranberries, 1 cup sugar and water
in large saucepan. Bring to boil. Reduce heat and simmer until slightly
thickened to syrupy consistency, about 10 minutes. Pour into prepared pan.
Cool to room temperature. Sift together cake flour, remaining 3/4 cup sugar
and baking powder into large bowl. In another bowl stir applesauce, egg
substitute, nontfat milk, orange juice, orange zest and vanilla until
blended. Stir into dry ingredients just until blended. Pour over cranberry
mixture. Bake at 375 degrees 25 to 30 minutes or until wooden pick inserted
in center comes out clean. Let cake cool in pan about 5 minutes. Loosen
cake around edges of pan. Place inverted serving platter over cake and turn
both upside down. Shake gently then remove pan. Serve warm with whipped
topping blended with orange liqueur. Makes 10 servings. Each serving
contains about: 215 calories, 81 mg sodium, 0 cholesterol and 1 gram fat.
Source: L.A. Times Newspaper Reformatted by: CYGNUS, HCPM52C

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Title: Lefse
Categories: Breads, Christmas
Yield: 6 servings

2 c Milk, scalded
1/2 c Lard
1 tb Salt
4 c Flour

Add lard, salt and 2 cups flour to scalded milk and mix well over low
heat. Remove from fire. Sift 2 cups of flour on board, add warm
dough and work in flour. Knead well and cool. This dough can be
rolled immediately or kept in a cool place for a couple of days. May
be stored in a plastic bag. Make a small patty, about hamburger size,
with even sealed edges as you would for pastry. Flour board lightly
and with a Scandinavian rolling pin roll patty in all directions,
keeping the dough round. Roll lightly, stretching dough until it is
almost as large as the lefse baker. Use pointed stick to handle
dough when it is transferred from the board to the baker. Brown
lightly, prick air bubbles, turn and brown other side. It may be
necessary to change heat control from high to low. This is a soft
bread. Serve with butter, or butter and sugar. (Note: I don’t have
either a Scandinavian rolling pin or a lefse baker, so I use a
regular rolling pin and a griddle. This is like a Swedish tortilla!
We usually spread butter and sprinkled sugar over the lefse then
rolled them up and DEVOURED them!)

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