Key Lime Cheesecake

Recipe By : Land O Lakes
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C graham cracker crumbs
1/4 C sugar
1/3 C butter — melted

1 c lime juice
1/4 c water
2 1/4 oz envelopes unflavored gelatin
1 1/2 c sugar
5 eggs — beaten
1 tbsp lime peal — grated
1/2 c butter — softened
2 8 oz cream cheese — softened
1/2 c whipping cream

IN MEDIUM BOWL STIR ALL CRUST INGREDIENTS. PRESS ON BOTTOM OF 9 INCH
SPRING FORM PAN; SET ASIDE.
IN 2-QUART SAUCEPAN COMBINE LIME JUICE AND WATER; SPRINKLE WITH GELATIN.
LET STAND FIVE MINUTES TO SOFTEN.
ADD SUGAR, EGGS AND LIME PEEL. COOK OVER MEDIUM HEAT, STIRRING
CONSTANTLY, UNTIL MIXTURE JUST COMES TO A BOIL (7 TO 8 MINUTES). DO
NOT BOIL!!!! SET ASIDE

IN LARGE BOWL COMBINE BUTTER AND CREAM CHEESE. BEAT AT MEDIUM SPEED,
SCRAPING BOLW OFTEN, UNTIL WELL MIXED ( 1 TO 2 MINUTES); GRADUALLY
ADDING HOT LIME MIXTURE, UNTIL WELL MIXED (1TO 2 MINUTES).
REFRIGERATE, STIRRING OCCASIONALLY, UNTIL COOL (ABOUT 45 MINUTES).

IN CHILLED SMALL BOWL BEAT CHILLED WHIPPING CREAM AT HIGH SPEED,
SCRAPING BOWL OFTEN, UNTIL STIFF PEAKS FORM (3 TO 4 MINUTES). FOLD INTO
LIME MIXTURE. POUR INTO PREPARED CRUST. COVER; REFRIGERATE UNTL FIRM (3
TO 4 HOURS). LOOSEN SIDE OF CHEESECAKE FROM PAN BY RUNNING KNIFE AROUND
INSIDE OF PAN. COOL COMPLETELY. GARNISH TOP OF CHEESECAKE WITH WHIPPED
CREAM AND LIME SLICES.

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NOTES : SWEETENED WHIPPED CREAM, IF DESIRED. LIME SLICES, IF DESIRED.
(FOR GARNISH)

Title: Mixed Vegetable Curry
Categories: Main dish, Vegetables, Indian
Yield: 6 servings

1/2 lb Turnips
1/2 lb Potatoes
1/2 lb Carrots
1/2 lb Tomatoes
2 Bunches fenugreek leaves
1/2 lb Onions
1 c Oil
2 ts Garlic and ginger ground
Together
2 ts Ground fresh green chillies
2 ts Salt

Wash all the vegetables, peel as necessary, cut into pieces, and set
aside.

Heat oil and fry all the vegetables until they are light brown.

Chop onions finely and mix together with all the ground spices.

Add onions and spices to the vegetables and fry together until light
brown. Add salt.

Add 1/2 cup hot water and cook over slow fire until vegetables are done
and thick gravy forms. Take care not to overcook or stir too vigourously
to avoid mashing the vegetables.

Compiled by I. Chaudhary
Gold Coast, Oz

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Title: Silken Tofu Whipped Topping
Categories: Holidays, Desserts, Lo/no-fat
Yield: 1 servings

10 1/2 -oz package extra-firm or
Firm tofu, reg. or low fat
2 To 4 Tbls. sweetener of your
Choice
2 tb Lemon juice
1/4 ts Vanilla extract
1/8 ts Salt
1/8 ts Almond extract
x Soymilk as needed

Place all ingredients in a blender or food processor and process until very
smooth. Add more soymilk a teaspoon at a time if the mixture is too thick;
blend well. Place in a covered container; refrigerate until chilled.

Makes 1 3/4 cups

—–

Triple Chocolate Chunk Pecan Pie

Recipe By :
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9-inch baked pie shell — (recipe follows)
3 tablespoons unsalted butter — cut into 1-inch pieces
3/4 cup packed dark brown sugar
1/2 teaspoon salt
2 large eggs
1/2 cup light corn syrup
1 teaspoon vanilla extract
1 cup pecans (4 ounces) — toasted and chopped into small
pieces
2 ounces semisweet chocolate — cut into 1/4-inch pieces
2 ounces milk chocolate — cut into 1/4-inch pieces
2 ounces white chocolate — cut into 1/4-inch pieces

1. Adjust oven rack to center position, and
heat oven to 275 degrees. Place pie shell in
oven if not already warm.

2. Melt butter in medium heatproof bowl set in
skillet of water maintained at just below
simmer. Remove bowl from skillet, mix in sugar
and salt with wooden spoon until butter is
absorbed. Beat in eggs, then corn syrup and
vanilla. Return bowl to hot water; stir until
mixture is shiny and warm to the touch, about
130 degrees. Remove from heat, stir in pecans.

3. Pour mixture into warm shell. Scatter
chocolate pieces over pecan mixture. Gently
press them into the filling with the back of
a wooden spoon.

4. Bake until center feels set yet soft, like
gelatin, when gently pressed, 55 to 65 minutes.
Transfer pie to rack; let cool completely, at
least 4 hours. Serve pie at room temperature
or warm, with lightly sweetened whipped cream
or vanilla ice cream

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NOTES : If you want warm pie, cool the pie thoroughly,
then cut and warm it in a 250-degree oven for
about twenty minutes.

PALATSCHINKEN MIT FRUECHTEN (PANCAKES WITH FR

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-ÿÿÿÿÿÿÿÿÿ
-ÿÿÿÿÿÿÿ -(serves 2)

Ingredients:

Dough:

4 tblsp butter 100 g flour 1 pinch salt 1/8 l milk 4
tblsp soda water 1 egg

Filling:

1/4 banana 250 g strawberries or any other fruit
you like 2 tsp honey vanilla or chocolate ice cream
fruits for garnish Melt butter, let cool. Stir
together flour woth salt, milk and soda water. Stir
egg (to combine white and yolk thoroughly). Add egg
and 1 tblsp of butter to the dough.

For filling:

Clean and dice fruits. Steam together with honey in a
small pan for about 2 minutes at medium heat. Put
aside.

Put 1/2 tsp butter in pan (1/2 tsp for every pancake)
and bake 6 pancakes one after the other for about 2
minutes each side so that they are golden brown.

Puree steamed fruit roughly. Put on pancakes and roll
them together.

Put 3 pancakes each on a plate and serve with ice
cream and fresh strawberries.

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From: artc@world.std.com (Art Campbell)

Source: Tasahara Bread Book
Converted by MMCONV vers. 1.40

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LEMON CREAM MERINGUE PIE

Recipe By : BAKERS’ DOZEN (NICK MALGIERI) SHOW #1A16
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Flaky Pie Dough for a 1crust pie — about 10 ounces
Filling:
2 cups milk
2/3 cup sugar
3 medium lemons — (3 to 4)
1/4 cup cornstarch
4 egg yolks
2 tablespoons unsalted butter — softened
Meringue topping:
4 egg whites
2/3 cup sugar
1 Pinch salt

To make the filling, combine milk and sugar in a nonreactive saucepan,
preferably enameled iron.
Strip the zest from the lemons with a sharp vegetable peeler, making sure
you remove the yellow
zest but none of the white pith beneath. If you do remove some of the white
pith, scrape it off the
strips of zest with the point of a paring knife and discard it. Add the zest
to the milk and sugar and
bring to a simmer over low heat. Remove from heat and allow to steep for 5
minutes; remove the
strips of zest with a slotted spoon or skimmer anddiscard them.
Squeeze lemons to make 1/2 cup strained juice. Place juice in a mixing bowl
and whisk in
cornstarch, then yolks.
Return milk and sugar mixture to a boil over low heat and whisk about a
third of the boiling milk into
the lemon juice mixture. Return remaining milk and sugar mixture to a boil
once more and whisk the
lemon juice and yolk mixture back into it, whisking constantly until the
filling comes to a boil and
thickens. Allow to boil, whisking constantly, for about 30seconds. Remove
from heat, whisk in butter
and pour into a nonreactive bowl. Press plastic wrap against the surface of
the filling and chill until it
is approximately 75 degrees. (If you prepare the filling in advance, let it
come to room temperature
before proceeding.) Set a rack at the middle level of the oven and preheat
to 350 degrees. Roll out
the dough to make bottom crust and arrange in pan. Chill crust until firm.
To bake the crust, pierce it
all over with the tines of a fork at 1/2inch intervals. Line it with a disk
of parchment or wax paper and
fill with cherry stones or dried beans. Bake about 20 minutes, until lightly
colored. Remove paper and
beans and continue baking until the crust is a deep golden brown. Cool crust
on a rack. Spread the
cooled filling evenly in the cooled crust. Set a rack at the middle level of
the oven and preheat to 400
degrees.To make the meringue bring a small pan of water to a boil. Lower
heat so that
watersimmers. Combine egg whites, sugar and salt in the bowl of the mixer or
if you are using a
hand whisk another heatproof bowl. Place bowl over pan of simmering water
and whisk gently for
about 2 minutes, until egg whites are hot (about 140 degrees) and sugar has
dissolved. Whip
meringue on medium speed until it has cooled and is able to hold a shape,
but it should not be dry.
Distribute spoonfuls of the meringue all over the top of the pie, then use
the back of a spoon or a
small offset metal spatula to spread the meringue evenly. It should cover
the top of the pie and touch
the edges of the crust all around. Here and there, bring up the surface of
the meringue so that it is
swirled. Place the pie on a cookie sheet and bake for about 5 to 10 minutes,
until the meringue is
colored evenly. Cool on a rack.
Yield: One 9 inch pie

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AUTUMN BREAKFAST SQUASH SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breakfast Soups
Vegetarian Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Diced butternut squash
— (peeled)
1 c Diced carrots
1/2 c Diced onions
1 tb Canola oil
1 tb White miso
3/4 c Water
—–OPTIONAL—–
1 tb Orange juice concentrate
-OR- more if desired
— thawed

A soup this hearty makes a wonderful morning meal by itself or served with
whole grain bread.

DIRECTIONS ÿÿÿÿteam squash and carrots for 10 minutes. Set aside.

Saute onions in oil until translucent.

Dissolve miso in water.

Place all ingredients in a blender and puree.

Per serving: 202 cal, 4 g prot, 342 mg sod, 31 g carb, 9 g fat, 0 mg chol,
112 mg calcium

* Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for
you by Karen Mintzias

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Title: Whole Wheat Fruit Bread
Categories: Bread Osg1966
Servings: 2

2 c Flour; pastry
1 c Flour; whole wheat
3/4 c Sugar
2 tb Baking powder
1 ts Salt
1 ea Egg; slightly beaten
2 c Mincemeat; dry

Sift pastry flour, baking powder, sugar and salt. Add whole wheat
flour. Add slightly beaten egg with milk to dry mixture, and beat
vigorously. Fold in mincemeat and bake at 350 F. for 40 minutes or
until done. Makes 2 loaves.

Source: Mrs. Elden Crabill, Pitchin Grange, Clark County, OH
—–

NO-CHOLESTEROL FRUIT-FILLED MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Skim milk
1 tb Vegetable oil
1/4 c Cholesterol-free egg product
2 c Bisquick baking mix
2 tb Sugar
1/4 c Fruit preserves (any flavor)
—–GLAZE—–
2/3 c Powdered sugar
4 ts Water

1. Heat oven to 400’F. (High-altitude (3500-6500 ft.):
Heat oven to 425’F.) Grease bottom of 12 medium muffin
cups, 2 1/2×1 1/4", or line with paper baking cups.
2. Stir milk, oil and egg in medium bowl until
blended. Stir in remaining ingredients except fruit
preserves and glaze just until moistened.
3. Divide batter evenly among cups. Drop 1 level
teaspoon fruit preserves onto center of batter in each
cup. Bake 13-18 minutes or until golden brown. Cool
slightly; remove from pan. Drizzle with glaze.

*** GLAZE ***
Stir powdered sugar and water in small bowl until
smooth.

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PRIK KAENG KIAO WAN (GREEN CURRY-SWEET/HOT)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Thai Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Prik ki nu
(green birdseye chilis)
5 tb Lemon grass,
Finely sliced
10 tb Shallots (purple onions),
Chopped
10 tb Garlic, minced
5 tb Galangal (kha) grated
5 tb Coriander/cilantro root,
Chopped
2 tb Coriander seed
1 tb Cumin seed
1 tb Freshly ground
Black pepper
2 tb Shredded bai makroot
(lime leaves)
4 tb Kapi (fermented shrimp
Paste)
1 tb Palm sugar.

This is a paste for a green curry, and the ‘wan’
indicates that it should be slightly sweet as well as
hot. If you can’t get prik ki nu, you can use half a
pound of habanero chilis or one pound of jalapena
chilis. If you use the latter deseed them before use.
Note that if you use a substitute you will get a
different volume of paste, and that you will need to
use different amounts in subsequent recipes.
If you can’t get kha use ginger if you can’t get bai
makroot use lime zest if you can’t get coriander root,
use coriander leaves.

coarsely chop the chilis.
Toast the dry seeds in a heavy iron skillet or wok,
and grind them coarsely.
Add all the ingredients to a food processor and
process to a smooth paste.
Place in tightly stoppered jars, and keep in the
fridge for at least a week for the flavors to combine
and develop before use. The remaining three pastes are
all made from dried red chilis: those sold in Thailand
are frankly stale. Those sold in Europe and America
are generally barely fit for human consumption. If you
must use them then break them up and shake out the
seeds, and soak them in tepid water for about 30
minutes before use. Preferably dry fresh red chilis.
All these recipes call for one cup of fresh red
chilis, or half a pound of red habaneros, or one pound
of red jalapenas, deseeded. Dry them in the sun, or if
the climate doesn’t allow then dry them in a herb
desicator, or smoke them in a smoker or over a
barbeque. The dried chilis (which need not be tinder
dry – it is enough to remove most of the water) are
then toasted under a broiler until *almost* burnt.
Treat this stage with extreme caution: if you overcook
them a noxious gas closely related to Mustard gas is
released. This is quite dangerous at a minimum cook
them in a very well ventillated room with a fan on and
have a damp cloth ready to cover your mouth and nose
in case of emergencies — and disconnect your smoke
detector/fire alarm! Thai ‘curries’ are typically made
using a ‘curry’ paste. However that is an
oversimplification: firstly the word used for these
dishes in Thai is kaeng (pronounced ‘gang’) and it
covers soups, stews and of course curries. A paste
which is used could be used just as well for a soup as
for a curry. Secondly of course it is not true that
Thais call them curry: the word for curry is kari and
it is only applied to a small number of dishes: the
dishes that appear on western Thai restaurant menues
as ‘curries’ are kaengs, and they are made not with
curry paste but with a sauce made from prik kaeng
(which in this case could be translated better as
chili paste). There are many different prik kaeng in
Thai cuisine and from them you could make a vast
number of different dishes by using different protein
ingredients, and vegetable ingredients and so on to
the extent that it is said that most Thai housewives
could cook a different kaeng every day of the year.
However if you know the four basic pastes listed here,
and the basic techniques from my next posting, you can
make a vast array of dishes, if not perhaps quite one
per day for a year. A rough rule of thumb is that one
cup of raw chilis yields a cup or so of paste (since
there is air in the chilis). Further it will keep
about 3 months in a preserving jar in the fridge.
Since the average kaeng will require (depending on how
hot you make it) between 2 and 8 tablespoons of paste,
and since there are roughly 16 tablespoons in a cup,
you can scale this recipe up to suit your needs.
Suffice it to say that we make these pastes on a cycle
over 8 weeks and make 6-8 portions of each of them. As
they say in US motor advertisements: your mileage may
vary!

Colonel Ian F. Khuntilanont-Philpott
Systems Engineering, Vongchavalitkul University, Korat
30000, Thailand

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