Title: ELLEN’S CHOCOLATE EXPRESSO TORTE
Categories: Cakes, Desserts, Passover, Jewish
Yield: 16 servings

1 c Butter; or margarine
1 c Sugar; +
1 tb Sugar
1 c Expresso; +
2 tb Expresso**
1 pk Semisweet chocolate (12 oz)
6 Eggs; plus
6 Egg yolks
Confectioners sugar; garnish

* can use margarine if it is good quality and pareve,
(if you’re serving a dairy meal). **brewed expresso or
very strong coffee.

1. Preheat oven to 325 degrees. Grease 9″ spring-form
pan. Place wax paper on bottom of pan, grease and
flour; set aside.

2. Place butter, sugar and Expresso in the top of a
double boiler and heat until sugar dissolve.

3. Pour hot liquid over chocolate and stir until
dissolved; set aside. Beat eggs and yolks until
frothy; add to the chocolate mixture and pour into pan.

4. Bake for one hour; edges should crack slightly.
Remove from oven and cool; cover and refrigerate.
Remove from pan and sprinkle with confectioners’ sugar.

HINT: This cake is rich and has NO flour. It is almost
as creamy as cheesecake You should only serve tiny
thin slices.

NOTE: This TORTE can be served at Passover; of course
then you would use Passover Cake Meal to dust the pans
not flour This is Ellen’s Trademark Pesadicha dessert.
She has made it EVERY year for Passover for at least
10 years.

SOURCE: A Jewish Mother’s Cookbook; Author, Elaine
Radis; published on disk by ONE COMMAND SOFTWARE, 1995.

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Title: CHOW-DOWN CHOWDER
Categories: Low-cal, Soups, Vegetables
Yield: 6 servings

14 1/2 oz Chicken broth, can
1 c Broccoli, frozen, cut
1 c Mushrooms, fresh, sliced
1/2 c Onion, chopped
1 tb Margarine
2 tb Flour, all-purpose
13 1/2 oz Evaporated skim milk, can
8 oz Corn, whole kernal, drained
1 tb Pimiento, chopped
1/4 ts Salt
1/8 ts Pepper

PER SERVING: 116 Cal., 8g Pro., 17g Carbo., 3g fat,
2mg chol., 477 Sodium
415mg Potassium
In a samll saucepan bring broth and broccoli to boil.
Reduce heat; cover and simmer for 5 minutes. Do not
drain. Set aside. In a large saucepan cook mushrooms
and onions in margarine till tender. Stir in flour,
salt, and pepper. Add milk all at once. Cook and
stir till bubbly. Cook and stir 1 minute more. Stir
in broccoli with broth, corn, and pimiento; heat
through. BETTER HOMES AND GARDENS

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BLACK BEANS SOUP

Recipe By : Patricia Wriedt
Serving Size : 1 Preparation Time :0:00
Categories : Beans Mexican
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 liter black beans broth
1 medium onion — chopped
1 cup tomato sauce
1 teaspoon salt or chiken bouillon cube
100 grams pasta (fideo)
Side Dish:
1 medium onion — chopped
cilantro — chopped
chiles serranos — chopped

In a sauce pan with a little amount of vegetable oil fry the onion, fry the
pasta and add the tomato sauce, fry 10 min and add the black beans broth,
add salt or chicken bouillon cube. cook 30 min. serve with chile, cilantro
and onion chopped.

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Title: Brownie Cups
Categories: Cookies
Yield: 48 servings

1/2 c Margarine or butter;
-softened
1 pk Cream; (3 ozs)
Cheese; softened
3/4 c All-purpose flour*
1/4 c Powdered sugar
1/2 ts Vanilla
3 oz Semisweet chocolate
1 tb Margarine or butter
1/3 c Granulated sugar
1/4 c Chopped walnuts
1 Egg
*self-rising flour can be
-used
1 This recipe.

Recipe by: Betty Crocker’s Cookbook
Mix 1/2 cup margarine and the cream cheese. Stir in flour, powdered sugar
and vanilla. Cover and refrigerate at least 1 hour.
Heat oven to 325 degrees. Pat scant 1 tablespoon dough in bottom and up
side of each of 24 small muffin cups, 1-3/4 X 1 inch. Heat chocolate and 1
tablespoon margarine over low heat until melted; remove from heat. Stir in
remaining ingredients. Fill each muffin cup about two-thirds full with
chocolate mixture (about 1-1/2 teaspoons). Bake about 25 minutes or until
edges are light brown; cool. Remove cups from pan. 2 DOZEN COOKIES; 110
CALORIES PER COOKIE.

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Sangrtia

Recipe By : CD
Serving Size : 1 Preparation Time :1:00
Categories : Beverages Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart tomato juice
4 oranges — juice of
1 lime — juice of
2 lemons — juice of
2 tablespoons hot chili powder
1 tablespoon sugar
3/4 teaspoon sugar
1 medium onion — grated

Heatthe tomato juice to almost a boil then add the remaining juices and
ingredients except the tobasco sauce. Simmer for 5 minutes, adjust seasoning
then strain and chill
Serve very cold with vodka, tequilla or just plain and a dash of tobasco.
NOTE: Chili peppers can be substituted for chili powder, grate them with the
onion.

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Per serving: 572 Calories; 6g Fat (6% calories from fat); 20g Protein; 182g
Carbohydrate; 0mg Cholesterol; 4242mg Sodium

Title: Frozen lady heath dessert **
Categories: Desserts
Yield: 10 servings

——————————PATTI – VDRJ67A——————————
18 To 24 ladyfingers; split
1 tb Instant coffee
1 tb Water; boiling
5 1.4oz Heath Bars; frozen
1 qt Vanilla ice cream; softened
1 c Whipping cream
2 tb Cream de cacao

Line bottom and sides of 8″ springform pan with ladyfingers, cutting to
fit. Dissolve coffee in water. Cool. Crush 4 candy bars, careful not to
smash. Combine with coffee and softened ice cream. Spoon mixture into pan
and freeze until firm. Whip cream with cream de cacao until stiff. Spread
over frozen ice cream mixture. Crush remaining candy bar and sprinkle over
whipped cream layer. Cover with foil and freeze until firm. Cut into wedges
to serve.

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Creamy Tomato Bisque with Lump Crabmeat and Basil

Recipe By : Cooks Tip, Charleston.net
Serving Size : 8 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 large ripe tomatoes — chopped (1-1/2 cups)
1/3 cup extra virgin olive oil
1 small onion — chopped (1/3 cup)
1 teaspoon minced garlic
1/2 cup all-purpose flour
3 cups chicken broth
3/4 cup fresh basil — chiffonade cut
4 cups tomato sauce
2 cups tomato juice
1 cup half and half — or
whipping cream
1 tablespoon sugar
1/2 teaspoon salt — to taste
White pepper — to taste
8 ounces lump crabmeat

Chiffonade: rolls leaves in sheath, from tip to stem. Then cut into thin
strips.

Core and cut “x” in bottom of tomatoes; plunge into boiling water 20 to 30
seconds or until skin begins to peel back. Plunge into ice water. Peel
tomatoes; cut in halves. Seed and coarsely chop tomato; set aside. Heat olive
oil in large heavy saucepan. Add onions and garlic; cook 5 minutes or until
transparent. Add flour, whisk over low heat 3 to 5 minutes. Do not brown.
Whisk in chicken broth, removing all lumps. Add 1/2 cup fresh basil. Heat
mixture to a boil; reduce heat to simmer and cook 5 to 10 minutes. Whisk in
tomato sauce, tomato juice and reserved chopped tomatoes. Simmer 10 minutes.
With large spoon, skim froth from top as it forms. Whisk in cream; heat to a
simmer. Skim again, if necessary. Add sugar and season with salt and white
pepper. Ladle into warm cups or bowls and garnish with remaining basil and
fresh crabmeat, if desired. 8 cups; 8 servings

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Title: Tomato Basil Drop Biscuits
Categories: Breads
Yield: 1 servings

1/2 c Finely chopped onion
1 tb Olive oil
3/4 c Finely diced tomatoes
1/4 c Chopped fresh basil
1/2 ts Dried oregano
2 c Flour
1 tb Baking powder
1 ts Salt
1/4 ts Pepper
1/3 c Shortening
2/3 c Milk

Preheat oven 425. Saute onion in oil til tender,about
7mns. Add clove of garlic, chopped if desired and add
tomato. Cook one minute more. Remove from heat stir in
basil oregano. Cool slightly.Mix flour, baking powder,
salt, pepper in a separate bowl. Cut in shortning til
resembles crumbs. Stir in milk tomato mix just til
together, it will be sticky.
Drop by heaping teaspoonful 2 inches apart on an ungreased
sheet.. Bake for 10 to 12 mns or til golden brown. Cool on
wire rack.JMI Just LOVE these biscuits. CELENA FEILTEAU
(CPYA82A)

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Title: FREEZER MIX CHILIES CASSEROLE
Categories: Meats, Casseroles, Chili
Yield: 4 servings

1 pk Beef-Mushroom Freezer Mix
1/4 c Water
1 cn Hot enchilada sauce (10oz)
1 cn Green chilies (4oz)
1 cn Red chilies (4oz)(see note)
3 c Corn chips
1 1/2 c Shredded Cheddar cheese

Dip container of frozen mix in hot water just to
loosen. In 2-quart saucepan, heat frozen mix, water
and enchilada sauce to boiling. Reduce heat; cover and
simmer, stirring frequently, until mix is thawed,
about 20 minutes. Heat oven to 350′. Rinse green and
red chilies to remove seeds (the seeds are very hot).
Cut chilies into small pieces. Arrange 2 cups of the
corn chips, and half each of the meat mixture, chilies
and cheese in ungreased baking dish, 10x6x1 3/4
inches; repeat with remaining meat mixture, chilies
and cheese. Sprinkle with remaining corn chips. Bake
uncovered until casserole is bubbly, 30 to 35 minutes.
NOTE: This casserole is hot and spicy. If you prefer a
milder flavor, you can substitute 1 can (2 ounces)
sliced pimiento, drained, for the red chilies.

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RUSSIAN BEEF BORSCHT

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups Beef
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Lean beef in 1/2 inch cubes
2 cn Beef broth
Water *
6 oz Tomato paste
1 t Salt
1/2 ts White pepper
1/2 ts Black pepper
1 tb Vegetable oil
3 lg Garlic cloves,minced
2 lg Onions sliced (2 cups)
4 c Coarsely shredded beets
4 c Coarsely shredded cabbage
2 c Coarsley shredded carrots
1 1/2 c Thinly sliced celery
1/4 c Minced fresh parsley OR
2 tb Dried parsley flakes
1 1/2 ts Dried dillweed
1 t Dill seed
1 t Celery seed
2 Bay leaves
1 1/2 ts Sugar

Servings: 12

Fresh lemon juice**

*Add enough water to beef broth to make 12 cups
liquid. **Use 2 to 4 tablespoons of lemon juice or to
taste.

1. Brown beef quickly and transfer to a very large
soup kettle.

2. Add broth and water, tomato paste, salt, white and
black pepper. Bring to boil, reduce heat, cover and
simmer for 1 1/2 hours.

3. In skillet, heat oil, add garlic and onions and
saute for 5 minutes. When meat is done, add to soup
kettle with remaining ingredients. Bring back to boil,
reduce heat, simmer uncovered for 45 minutes or until
vegetables are tender. Discard bay leaves before
serving.

NOTE: The flavor of this soup improves with
reheating. This is a large recipe and leftovers can be
frozen. Offer plain yogurt as a topping, unless this
is to be a kosher meal, and serve with pumpernickel or
rye bread or rolls.

Posted by Sheila Exner. Posted by Fred Peters.

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