Tartar Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Condiments
Sauces

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

1 c Mayonnaise

3 tb Gherkins,chopped

1 tb Capers,chopped

1 tb Parsley,chopped

2 tb Stuffed olives,chopped

1 tb Shallots,chopped

1. Mix all ingredients well; chill.

2. Serve with fried shrimp or fish.

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Title: INDIVIDUAL LEMON-MERINGUE BREAD PUDDINGS
Categories: Desserts
Yield: 6 servings

10 White bread slices
-crusts removed
2 c Milk
40 g Butter, melted
1/2 c Sugar
2 Eggs, separated
-plus 1 egg white
Finely grated rind and juice
-of one lemon
2 tb Caster sugar

Spread bread slices in a single layer on an oven tray and place in a
200C oven. Turn oven off and leave for 4-5 hours, or until dried.
Process bread to fine crumbs in a food processor – can be done ahead
and stored in an airtight conainer until required.

Bring milk almost to simmering point in a saucepan. Pour over
breadcrumbs in a bowl and mix to combine. Set aside. Whisk
butter, sugar, egg yolks, lemon rind and juice together. Stir into
the breadcrumb mixture and spoon into 6 buttered 1/2 cup souffle
dishes. Place in a baking pan and pour in enogh hot water to reach
halfway up the sides of the dishes. Bake at 180C for 30 minutes.

Beat the egg whites until soft peaks form. gradually add caster
sugar and beat until thick and glossy. Top puddings with meringue
mixture, return to the oven and bake for 10 minutes longer, or until
golden.

Source: Australian Gourmet Traveller Magazine Posted by: Mike Kear

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RHUBARB CHUTNEY (PRODIGY)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Rhubarb
2 ts Coarsely grated fresh ginger
2 Garlic cloves
1 Jalapeno chile, (or more)
– seeds and veins removed
1 t Paprika
1 tb Black mustard seeds
1/4 c Currants
1 c Light brown sugar
1 1/2 c Light vinegar

WASH THE RHUBARB AND SLICE into pieces 1/4-inch thick.
If the stalks are wide, cut them in halves or thirds
lengthwise, first. Finely chop the grated ginger with
the garlic and chile. Place all the ingredients in a
non-corrosive pan, bring to a boil, then lower the
heat and simmer until the rhubarb is broken down and
is the texture of a jam, about 30 minutes. Store
refrigerated in a glass jar.

Makes 1 Cup

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

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Peanut Butter Dreams

Recipe By : Wendy Jerkich
Serving Size : 72 Preparation Time :0:00
Categories : Desserts Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup margarine — melted
3 cups powdered sugar
2 1/2 cups Rice Krispies®
1 18 oz. crunchy peanut butter
1 1/2 cups chocolate chips
1/2 stick paraffin wax

In a large bowl, combine first 4 ingredients; mix with hands. Roll into
small balls. Freeze for 1 hour. Melt chocolate chips and parffin in
double boiler. Drop the balls into warm chocolate one at a time and
then onto cookie sheet with wax paper. Refrigerate. Tip: These
freeze well.

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QUICK FRENCH ONION SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Yellow onions
1 t Sugar
2 tb Olive oil
5 c Beef broth, strained
1/4 ts Black pepper
4 x French bread slices
6 oz Jarlsberg cheese

hinly slice Onions and Cheese. Cut bread into 1 inch
slices and oast. In dutch oven, cook Onions and Sugar
in hot Oil over medium eat for 15 to 20 minutes or
until deep golden brown, stirring fre- uently to
prevent burning. Slowly add broth and Pepper; bring
to a Oil. Reduce heat, cover, and cook slowly for 20
minutes. Ladle into venproof container or individual
ovenproof bowls. Place bread slices n top and add
Cheese. Place under brOiler 3 to 4 inches from heat
nd cook 3 to 5 minutes until Cheese is hot and bubbly.

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Title: Rocky Road Candy
Categories: Candies, Chocolate
Yield: 4 servings

6 oz Chocolate chips
1 oz Chocolate, unsweet.
1 tb Butter
2 Eggs
1 1/4 c Powdered sugar
1/2 ts Vanilla
2 c Peanuts, salted cocktail
2 c Marshmallows, mini

Melt chocolate pieces, chocolate and butter in a large saucepan over
low heat, stirring until smooth. Remove from heat.

Beat eggs until foamy. Mix in sugar, salt and vanilla. Blend in
chocolate mixture. Stir in peanuts and marshmallows. Drop by
teaspoonfuls onto waxed paper. Chill 2 hours or until firm. Store in
refrigerator; remove just before serving. Makes about 4 dozen.

Posted by: Debbie Carlson, cooking echo, August 5, 1991

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Title: JOYCE’S DELIGHT
Categories: Holiday
Yield: 8 servings

2 sm Cans manderine oranges
1 cn Pineapple chunks
1 sm Pkg. coconut (long)
1 pk Minature marshmallows
1 lg Container sour cream

Drain fruit and mix all ingredients to-gether. You may want to use 2 pkg
marshmallows, the recipe says one or two pkgs. Chill and before serving
add cut up red and green cherries for color..

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Title: CEREAL KILLER COOKIES
Categories: Cookies, Davidson
Yield: 50 cookies

2 1/4 c Oats, old fashioned
12 oz Almond brickle chips
1 2/3 c Flour
1 ts Baking soda
1 ts Baking powder
1/2 ts Salt
1 c Sugar, brown, dark
3/4 c Sugar
1 c Butter, sweet
2 lg Egg
1 T Vanilla extract

Preheat the oven to 375. In a small bowl, mix the oats with the
brickle chips. Sift the flour, baking soda, baking powder, and salt
together. In a food processor, mix the sugars until blended, then
gradually add the butter. Continue to process until creamy and
smooth. Add the eggs and vanilla and process until blended. Add the
flour mixture and process just until combined. Pour this mixture
over the oats and brickle chips and stir until well combined. Using
a 1/8 cup measure, scoop out dough and place 3″ apart on ungreased
cookied sheets. Bake 12 to 15 minutes, or until golden. Cool on
wire racks.

—*The Cereal Murders*
Diane Mott Davidson

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Title: Vanilla Ice Cream
Categories: Diabetic, Ice creams
Yield: 8 folks

2 ts Gelatin 1 t Vanilla
2 tb Hot water 4 tb Sugar equivalent sweetener
1 1/4 c Evaporated milk, chilled

Dissolve gelatin in hot water. Whisk milk almost cold gelatin
together add the flavoring sweetener. Pour into freezing trays
freeze without stirring. Serve with fruit. 1 serving contains: 60
calories; 5 g (1/2 unit) carbohydrate 4 g protein; 3 g fat

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BACON-TOPPED CHEESE SOUP

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 sl Bacon — chopped
1/2 c Celery — finely chopped
1/2 c Carrot — finely chopped
1/2 c Onion — finely chopped
1/2 c Green pepper — finely chopped
1/3 c All-purpose flour
1/2 ts Salt
1/4 ts Pepper
2 c Half-and-half
1 c Milk
1 cn Clear chicken broth — 14 oz
2 c Cheddar cheese — shredded

Place bacon in a 3 qt. casserole; cover and microwave at HIGH 6 to 9
minutes or until done. Remove bacon with a slotted spoon, reserving
drippings in casserole; set bacon aside.

Add vegetables to drippings; microwave at HIGH 6 to 8 minutes or until
tender. Blend in lfour, salt, and pepper; stir well. Gradually stir in
half-and-half, milk, and chicken broth. Cover and microwave at HIGH 7 to
11 minutes or until thickened and bubbly, stirring at 2 minute intervals.
Add cheese, stirring until melted. Cover and microwave at MEDIUM 2
minutes. Top each serving with bacon.

SOURCE: Southern Living Magazine, October, 1980. Typed for you by Nancy
Coleman.

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