Title: Cuban Navy Bean Soup
Categories: Soups, Cuban
Yield: 8 servings

1 c Navy beans, soaked
2 1/2 qt Water
1 ea Bay leaf
1/4 c Olive oil
2 ea Garlic cloves, chopped
1 md Onion, chopped
2 c Tomatoes, chopped
1 md Potato, diced
Saffron threads
Salt pepper
1/2 ts Cumin
1 c Cabbage, shredded
1 c Butternut squash, diced
2 tb Fresh parsley, chopped

Drain beans, combine with water bay leaf simmer 1 to 1 1/2 hours. Add
additional water if necessary.

In a skillet, heat olive oil cook garlic onions 6 minutes. Add
tomatoes cook for 10 minutes.

When beans are tender, add tomato mixture, potato, saffron, salt, pepper,
cumin, cabbage squash cook for another 30 minutes. Add more water as
necessary. Serve garnished with parsley.

Adapted from Randelman Schwartz, “Memories of a Cuban Kitchen”

Title: CONTINENTAL CHEESE BAKE
Categories: Main dish
Yield: 4 servings

1 oz Butter
1 Clove Garlic, peeled and
-crushed
1 Red Pepper, deseeded and
-diced
8 oz Chestnut Mushrooms, sliced
5 oz Soft Cheese, flavoured with
-garlic and herbs
5 fl Fromage Frais
14 oz Can artichoke hearts,
-drained and halved.
2 oz Smoked Ham, diced
1 Egg, Beaten
8 oz Pasta Bows, cooked and
-drained
3 tb Fresh Breadcrumbs
2 oz Cheddar Cheese, Grated
Parsley Sprig to Garnish

Preheat ove to 200C/400F/Gas Mark 6.

Heat butter and saute garlic, pepper and mushrooms,
stirring frequently, until softened. Meanwhile, heat
together soft cheese and fromage frais, stirring until
combined. Mix in artichoke hearts, ham egg, cooked
pasta and mushroom mixture.

Turn into a heatproof dish, sprinkle over the
breadcrumbs and grated cheese. Bake for 20 minutes
until top is golden brown. Garnish with parsley sprig
to serve.

Source: CHAT Magazine

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Title: S W Tropical Garden Salad
Categories: Salads
Yield: 4 servings

6 c Salad greens, washed
-chilled
20 Red grapes, cut in half
1/2 c Chopped walnuts
3/4 c Thinly sliced celery
1/3 c Chopped sweet white onion
1/2 c Shredded coconut
1 cn S W Mandarin Oranges
1/3 c S W Vintage Lites Mango Key
-Lime Vinegar Dressing

Combine salad greens with grapes, walnuts, celery, onion, coconut, and
Mandarin Oranges. Drizzle Vintage Lites Manfo Key Lime Vinegar
Dressing over all; toss well to coat.

Nutrition Information Per Serving: 260 calories; 4 grams protein; 34
grams carbohydrates; 4 grams fiber; 14 grams fat; 0 milligrams
cholesterol; 320 milligrams sodium.

MMMMM

Title: MERYL STREEP’S HEART COOKIES
Categories: Desserts, Cookies, Celebrity
Yield: 6 Dozen

-MARY WILSON BWVB02B
3/4 lb Butter; soft
3/4 c Honey
1 ts Vanilla
2/3 c Almonds; finely ground
1 3/4 c Whole wheat flour
1 3/4 c All-purpose flour
Jam or preserve for filling

Cream butter, honey and vanilla with mixer. Add almonds and flour. Knead on
flour board until well blended. Refrigerate 1 hour. Roll out to 1/8″ on
lightly floured board. Cut into shapes. (Use a Heart-shaped cookie cutter).
If filling with jam or preserves, make a thumbprint in center of each
cookie. Place on cookie sheet, then spoon a dab of your favorite jam or
preserves into thumbprint. Bake 7 to 12 minutes at 325~. Edges should be
light brown. Cool on rack. Source: The Celebrity Chefs Cookbook by Ruby
Jeanne Caldwell.

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Title: ORIENTAL NOODLES WITH VEGETABLES
Categories: Vegetarian, Pasta, Vegetables, Chinese
Yield: 2 servings

175 g Chinese egg noodles
1 1/2 tb Vegetable oil
1/2 Garlic clove, sliced/peeled
1/2 Chopped onion
1 Sliced carrot
1/2 Green pepper, diced
1/2 tb Soy sauce
1/2 tb Sesame oil
1 tb Peanuts

1. Cook the noodles in boiling water for 7 minutes.
Drain well.

2. Heat the oil in a wok and stir fry the garlic and
ginger for
1 minute. Add the onion and stir fry for 2-3
minutes. Add the pepper,
and carrot and stir fry for 2-3 minutes.

3. Add the noodles and cook for 2-3 minutes. Stir in
the soy sauce and
sesame oil and sprinkle with the peanuts.

Serve.

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STUFFED ESCAROLE LEAVES WITH MARINATED CHICKP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Vegetarian
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Dried chickpeas
2 ts Dried sage
5 ea Bay leaves
1/4 ts Salt
1 pn Freshly ground black pepper
4 md Tomatoes, seeded diced
2 ts Minced garlic
2 tb Chopped fresh parsley
2 tb White wine vinegar
1 lg Head escarole
— washed and cored

Rinse chickpeas, place in a large bowl and cover with
9 cups water. Refrigerate and let soak overnight.
In a large pot, bring two quarts of water to a boil.
Add sage and bay leaves.
Drain chickpeas and rinse well. Add chickpeas to
boiling water and cook until they are soft, about 30
to 45 minutes. Drain chickpeas, reserving 2 cups of
cooking liquid. Sprinkle chickpeas with salt and
pepper, and lightly mash them with a fork. Set aside
to cool. In a large bowl toss tomatoes with garlic and
parsley. Add cooled chickpeas and toss with just
enough reserved cooking liquid to moisten. Add
vinegar to taste. Bring a small saucepan of salted
water to a boil. Fill a large bowl with ice water and
set aside. Place escarole leaves in a strainer and
submerge in boiling water until leaves are soft, about
2 minutes. Remove leaves from water and immediately
plunge them into ice water. Drain and pat dry.
Lay leaves out flat nad place about 2 or 3 tablespoons
of chickpea mixture at broad end of each leaf. Roll
up like a cigar, turning sides in to enclose filling.
Serve at room temperature.

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Paper Wrapped Chicken Ham No. 2754 Yields 16 Packages

2 Tbls Dry Sherry 16 Slices Ham, Black Forest or
2 Tbls Oyster Sauce Smithfield, Sliced
1 Tbls Light Soy Sauce Very Thin Cut Into
1/2 Tbls Sesame Oil 1 1/2″ x 3″ Rectangles
1/4 tsp White Pepper, Ground 4 Green Onions, Green
1/4 tsp Sugar Parts Cut Into 3″
1 Clove Garlic, Minced Fine Pieces, White Parts
1/2 tsp Fresh Ginger, Minced Cut In Half Lengthwise
1 Whole Chicken Breast, – Peanut Oil for Deep
Halved, Skinned Frying
Boned
16 6″ Square Parchment Papers

Mix the first 8 ingredients together in a small bowl.
Set aside.
Holding the knife against the grain and at a sharp angle, cut the chicken
breast into 1 1/2"x3″ rectangles.
Add to the sauce.
Marinate for at least 15 minutes.
Assemble by pointing one corner of a parchment paper square towards yourself.
Set 1 piece of chicken horizontally in the center.
Cover with 1 piece of ham.
Top with 2 or 3 pieces of green onion.
Turn the bottom corner over the ingredients.
Fold the sides over, creasing well.
Bring the bottom portion (which contains the filling) up and fold over,
creasing well.
Bring the remaining (top) corner down and tuck inside the flap, creasing well.
Repeat with the remaining squares.
Heat the oil in the deep fryer to 365 degrees.
Fry the packages until done (1-1 1/2 minutes).
Drain on paper towels, squeezing gently to remove excess oil.
Serve hot.

Tiramisu #4

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Italian
Alcohol

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lady fingers — hard
8 Egg yolks
1/4 cup Sugar
1 pound Mascarpone cheese
2 cups Cream heavy
2 cups Coffee — strong cooled
2 tablespoons Sugar
2 ounces Kahlua
2 ounces Rum

Whip heavy cream until stiff. Whip egg yolks with 1/4 cup sugar until pale
yellow. Add mascarpone and whip until mixed well. Whip in the stiffly beaten
heavy cream until all is mixed well. Use almost any size container, usually a 9
x 13 clear dish. Put half of the cheese mixture on the bottom, spreading
evenly.
Mix the coffee with the kahlua, rum and 2 tbls sugar.
Soak the lady fingers, with the coffe mix, one at a time, until they absorb
some of the liquid, but still feel a little crisp. Place the soaked lady
fingers over the cheese layer in the dish. Top with the rest of the cheese
mixture and smooth over all with the back of a spoon. Coarsely chop some
bittersweet chocolate and sprinkle it over the top. Let stand chilled at least
6 hours before serving.

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LEEK BAKED POTATOE VICHYSSOISE W/ RED CAVIA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Large baking potatoes
6 c Vegetable broth
6 lg Leeks (about 2-1/2-3#) white
Parts only
1/2 ts Fresh ground white pepper
1 c Non-fat yogurt or evaporated
Skim milk
1/4 c Red salmon roe caviar
1/4 c Snipped fresh chives

Preheat oven to 400deg. Bake potatoes on the floor
of the oven, turning once, for 1 hour or until they
are soft when pressed. Cut the cooked potatoes in
half and scoop out the flesh.
Cut leeks in half lengthwise, wash throughly to get
out all sand and grit and chop coarsely.
In a large saucepan, bring the broth to a boil over
moderately high heat. Add the chopped leeks and white
pepper, reduce heat and simmer the leeks, covered for
30 minutes or until they are very tender.
Add the potato flesh to the leeks and puree the
mixture in batches in a food processor until very
smooth. Transfer the puree to a mixing bowl, add salt
if desired and chill covered for at least 2 hours or
up to 24 hours.
Whisk in the yogurt or milk and chill again for 30
minutes if necessary.
Ladle the soup into bowls and top each serving with
1-1/2-2teaspoons of red caviar and sprinkle with
chives.
Serve in chilled bowls.

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MISSISSIPPI MUD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
JOYCE ALENSKIS XMXX58B
—–CRUST—–
2 cups GRAHAM CRACKER CRUMBS
1/4 cup SUGAR GRANULATED
1/2 cup BUTTER OR OLEO — SOFTENED
—–FILLING—–
12 ounces COOL WHIP
3/4 cup SUGAR’ GRANULATED
8 ounces CREAM CHEESE — SOFTENED
1 SMALL PKG INST. CHOCOLATE
1 Small pkg inst. butterscotch
3 cups MILK

METHOD: THOROUGHLY BLEND CRUST INGREDIENTS IN CUISINART. PRESS FIRMLY IN BOTTOM
OF PAN.BLEND TOGETHER HALF OF THE COOL WHIP, SUGAR, AND CREAM CHEESE. SPREAD
MIXTURE ON TOP OF CRUST. WHIP TOGETHER THE PUDDINGS AND MlLk AND SPREAD ON TOP
OF CREAM CHEESE MIXTURE. TOP WITH REMAINING COOL WHIP.

– – – – – – – – – – – – – – – – – –