TOAST HAWAIIAN STYLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 sl White Bread
4 sl Boiled Ham
4 sl Pineapples (Rings)
4 sl Gouda Cheese
4 Marachino cherries

1.Put a slice of ham, a slice of pineapple and a slice of cheese on each
slice of bread. 2.Bake in 200 C oven until the cheese is melted. 3.Garnish
with cherry and serve at once. Translated by Brigitte Sealing

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Title: FRIED ICE CREAM
Categories: Desserts
Yield: 1 batch

MMMMM———————CREAM PUFF SHELLS————————–
1 c ;Water
1/2 c Butter
1 1/2 c Flour
5 Egg; room temp
1 1/2 qt Ice cream, vanilla;
-firmly frozen (about)

MMMMM————————BEER BATTER—————————–
2 c Flour
12 oz Beer; flat
2 Egg; room temperature
Oil; for deep frying
Maple syrup; OR
Raspberry syrup

FOR SHELLS: Preheat oven to 350F. Lightly grease baking sheet. Bring
water to boil in medium saucepan. Add butter and let melt. Add
flour, stirring quickly until dough forms ball. Transfer to mixing
bowl. Using electric mixer at medium speed, add eggs 1 at a time,
beating thoroughly after each addition. Spoon 1-1/2- to 2-inch
mounds onto baking sheet or fill pastry tube with dough and mound
onto sheet. Bake until golden brown, about 40 minutes. Let cool
completely in draft-free area.

Slide partway through each shell and fill with ice cream. Wrap each
puff with foil and freeze until solid, at least 1 hour.

FOR BATTER: Combine flour, beer and eggs in medium bowl and mix well.
Heat oil to between 350F and 375F. Dip frozen puffs in batter and
deep fry until golden brown. Quickly drain on paper towels. Place
each puff in individual serving dishes and pour syrup on top. Serve
immediately.

Recipe from Spruce Pond Inn, Stowe, Vermont.
Published in Favorite Restaurant Recipes, by Bon Appetit, 1982.

MMMMM

* Sam Waring
* sam.waring@382-91-12.ima.infomail.com
* waring@purch.ci.austin.tx.us

——- end of forwarded message ——-

TURKEY SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Onion, chopped
1 ea Carrot, chopped
1 ea Stalk celery, chopped
2 tb Unsalted butter
1 tb Vegetable oil
1/4 c All purpose flour
4 c Chicken stock
4 c Water
1 c Dry white wine
1 ea Turkey carcass
2 ea Sprigs of parsley
1/2 ts Thyme
1 ea Bay leaf
6 ea Peppercorns

Cook onion, carrot and celery in the butter and oil
over moderately high heat, stirring for 7 to 10
minutes or until vegetables are golden. Add flour
and cook over moderate heat, stirring for 2 minutes.
Stir in stock, 4 cups water and wine. Bring to a
boil. Add turkey carcass broken in pieces, parsley,
thyme, bay leaf and peppercorns. Simmer soup,
partially covered, skimming any froth as ti rises to
surface, for about 1 1/2 hours. Strain soup into
heated tureen, pressing hard on the solids. Serve or
cool and store.

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Title: Kourambiedes
Categories: Cookies, Greek
Yield: 50 servings

1 c Sweet butter
1/2 c Powdered sugar
1 ea Egg yolk
2 tb Brandy or Cognac, (optional)
1 ts Almond extract
1 ts Vanilla extract
1 ts Baking powder
2 1/4 c Sifted cake flour; (or more)
3/4 c Ground almonds; toasted
1 lb Powdered sugar; sifted

In electric mixing bowl, whip the sweet butter until
it is fluffy and white. Continuing to beat on medium
speed, gradually add the 1/2 cup powdered sugar, egg
yolk, and flavorings. Meanwhile, sift the baking
powder with the flour and gradually add to the batter,
mixing by hand and working the flour thoroughly into
the mixture before adding more. Mix in ground
almonds. Knead until a soft, buttery dough is formed
that will stay together when a little is rolled in the
palms of your hands. Break off pieces slightly larger
than a walnut, then roll into balls, half-moons, or
S-curves. Place on cookie sheets allowing an inch
between each. Bake on the center rack of a 350-degree
oven for 12 to 15 minutes or until golden colored, not
chestnut. Remove from the oven and carefully lift
each Kourambie and place on a generous layer of sifted
powdered sugar. Immediately sift more powdered sugar
over to cover Kourambiedes. Allow to cool for 10 to
15 minutes before lifting and rolling to be sure they
are evenly coated. May be served in Individual fluted
paper cups. Karen Mintzias TCVC49A

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Title: SWEET ‘N SOUR TUNA RICE SALAD
Categories: Salads, Main dish, Fish, Wt-watchers, Low-fat
Yield: 4 servings

3 tb Red wine vinegar
2 ts Granulated sugar
1/4 ts Salt
1/4 ts Pepper (or up to 1/2 tsp.)
8 oz Water-packed tuna
— drained (reserve liquid)
— broken into chunks
2 c Cooked long grain rice
— (white or brown)
2 c Chopped peeled tomatoes
— (fresh)
1 c Finely diced red onion
1 c Finely diced celery
1/2 c Chopped scallions
1/2 c Frozen peas; thawed

In a small bowl, combine vinegar, sugar, salt, pepper
and 1 tablespoon of reserved tuna liquid.

In a large bowl combine remaining ingredients; add
vinegar mixture and toss. Let stand for 10 minutes;
toss again and serve.

Each serving (1-1/2 cups) provides:
* 2-1/4 V, 1 P, 1-1/4 B, 10 C

Per serving:
* 274 cal, 22 g pro, 4 g car,
* 1 g fat: 0 g poly, 0 g mono, 0 g sat
* 538 mg sod, 24 mg chol

Source: Wonderful World of Walnuts Rice
(Weight Watchers Magazine in association with The Rice
Council
and The Walnut Marketing Board)

Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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Creamy Leek Soup

Recipe By : Sainsbury’s Leaflet – Take a Long Look at Leeks, 1997
Serving Size : 6 Preparation Time :0:00
Categories : New Soups
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large leeks — sliced
50 g butter
1 small onion — chopped
1200 ml vegetable stock
salt and freshly ground black pepper
25 g flour
150 ml milk
142 ml single cream

1. Melt half the butter in a large saucepan, add the leeks and onion and
cook gently for 5 minutes until tender.

2. Add vegetable stock and seasoning, bring to the boil, cover and simmer
for 15-20 minutes.

3. Meanwhile, melt remaining butter in a saucepan, stir in flour and cook
gently for 1 minute. Gradually add the milk and cream, bring to the boil,
stirring until thickened.

4. Mix the sauce with the leek mixture and then puree in a blender or food
processor until smooth. Return to the saucepan and reheat gently.

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NOTES : Serve with croutons and freshly chopped parsley.

Preparation time: 10 minutes
Cooking time: 25-30 minutes
1.2 litres vegetable stock to serve 6
Calories/Fat per serving: 161cal / 13g

Lowfat Chicken Stock

Recipe By : Diane Mott Davidson, Killer Pancakes
Serving Size : 1 Preparation Time :0:00
Categories : Carrots Chicken
Onions Recipes From Mysteries
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 1/3 cups canned chicken broth — 2-49 1/2 oz. cans
1 large onion — chopped
1 carrot — chopped
3 to 3 1/2 lbs chicken legs and thighs, skinned — fat removed
12 3/4 cups water — 2 cans
1 stalk celery, with leaves
2 bay leaves
1 teaspoon dried thyme

Discard fat from the top of the can of chicken broth. Heat a very large
stockpot. (If you do not have a very large stockpot, you can divide the
ingredients and make the stock in two stockpots.) Remove from the heat and
spray twice with vegetable oil spray. Toss in the onion and carrot, lower
the heat and cover the opt. Cook, stirring frequently, over Medium-High, add
the chicken and cook until the chicken flesh is browned on both sides, about
5 minutes.=20
Pour in the chicken broth an water. Add the celery and bay leaves, and bring
to a boi. Boil for 5 minutes. As foam accumulates, skim it off and discard.
Lower the heat to simmer and add the thyme. Simmer, covered for 2 hours. Add
water as necessary to keep the chicken covered with liquid.=20
Remove the pot from the heat. Remove the chicken and allow to cool, then
pick the meat from the bones and reserve for another use. Strain the stock
and discard the vegetables and bay leaves. Cool to room temperature. Cover
and refrigerate overnight. Lift any congealed fat from the stock and
discard. Stor for 2-3 days in the refrigerator or freeze for longer storage.=
=20
Makes 20-24 cups.=20

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NOTES : MC formatting and posted by bobbi744@sojourn.com

AUNT CORA’S SOURDOUGH BISCUITS *

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Sifted Unbleached Flour
3 ts Baking Powder
1 t Salt
1 1/2 ts Baking Soda *
2 tb Sugar
1/4 c Shortening, Melted
1 1/2 c Sourdough Starter

* More Baking Soda may be added if the starter if
very sour. Place flour in bowl, add starter in a well,
then add melted shortening and dry ingredients. Mix
lightly and turn out onto a lightly floured board and
knead until the consistency of bread dough, or of a
satiny finish. Pat or roll out dough to 1/2 inch
thickness, cut and put on a greased pan. Coat all
sides of biscuits with melted butter. Let rise over
boiling water for 1/2 hour. Bake at 425 degrees F for
15 to 20 minutes.

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BRANDIED CHERRY CLAFOUTI

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Drained black or red
Cherries
(preferably canned in
Water)
1/4 c Brandy or cognac
2/3 c Sugar
Butter for pan
2/3 c All-purpose flour — sifted
1 c Milk
3 lg Eggs
1 tb Vanilla extract
1/8 ts Allspice
1 tb Lemon zest
1/8 ts Salt
Confectioners’ sugar

In nonreactive bowl, mix drained cherries, brandy and
1/3 cup of the sugar. Let sit for 1 hour.

Preheat oven to 425 degrees. Butter a 9-inch pie pan.

Place flour in medium bowl and make a well in the
center.

Drain cherries, reserving the liquid. Pour liquid into
a blender and add remaining 1/3 cup sugar, plus the
milk, eggs, vanilla, allspice, lemon zest and salt.
Blend well.

Pour liquid mixture into the well in the flour and
blend into a smooth batter. Spread cherries evenly in
prepared pan. Pour batter over fruit. Bake in the
preheated oven for 5 minutes, then reduce heat to 350
and bake 45 to 50 minutes more until claf outi is
puffy and golden. (A sharp knife inserted in the
center should come out clean.) Let cool. Dust with
confectioners’ sugar and serve warm.

Per serving: 216 calories, 5 gm protein, 38 gm
carbohydrates, 3 gm fat, 84 mg cholesterol, 1 gm
saturated fat, 80 mg sodium

The Washington Post

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NOTES : An adaptation of a recipe from New York chef
and cooking teacher Katherine Alford, this is elegant,
impressive and easy to make. In the summer you can
make this with fresh cherries, but it works just as
well now with canned. Recipe By
:

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Penne Alla Puttane D’Elba

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound young zucchini — sliced paper thin
2 cloves garlic — sliced paper thin
12 large leaves basil — torn in half
1 pound overripe tomatoes, roughly chopped
retaining seeds and liquid
1/2 cup extra virgin olive oil
2 tablespoons giant capers, rinsed of salt — drained
1/4 cup tiny black olives
Juice of 1/2 lemon
2 tablespoons crushed red pepper flakes
2 tablespoons kosher or sea salt
1 pound dried penne pasta — preferably Italian

In a large bowl, combine zucchini, garlic, basil, tomatoes, olive oil,
capers, olives, lemon juice, pepper flakes, and salt. Allow to stand in cool
place 1/2 hour.

Meanwhile, bring 6 quarts water to boil in spaghetti pot and add 2
tablespoons salt. Drop penne in and cook according to package instructions
until al dente, about 10 to 12 minutes. Drain pasta in colander and add
pasta to cool vegetables in mixing bowl. Stir gently to mix well and serve
immediately.

This dish is not served hot!!

Yield: 4 servings

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