Title: CORN CREPES WITH GOAT CHEESE STUFFING IN MOLE POBLANO
Categories: Vegetarian
Yield: 8 Servings

MMMMM————————–FILLING——————————-
1 lb Goat cheese, fresh, white
3 Eggs
1 2/3 c Corn kernels, fresh
1 2/3 c Nopalitos; diced/cooked *
1/2 c Golden raisins
1/2 c Pine nuts; lightly toasted
2 tb Green chilis; diced
Salt to taste
Melted butter

MMMMM————————TO ASSEMBLE—————————–
18 Corn crepes
1 qt Mole Poblano Sauce; approx

MMMMM————————-GARNISHES——————————
Sour cream
Cilantro sprigs

* if nopalitos can’t be found, use diced small zucchini, lightly
sauteed in a little butter and a drop of lemon juice

Soften the goat cheese with a fork. Lightly beat the eggs and stir
them thoroughly into the cheese.

Scald the corn kernels for about a minute, then drain them completely.

Stir together the cheese mixture, the corn kernels, and all the
remaining ingredients except the melted butter. Taste, and add salt
only if it is really needed.

To assemble and serve the crepes: Lightly butter a large baking sheet.
Take one pliable crepe at a time and mound 2 rounded tablespoons of
filling down the center of it, leaving plenty of room all around.
Roll the crepe over the filling, folding in the sides envelope-style
as you finish rolling it up. Fill and fold all the crepes this way.
Arrange the crepes, seam side down, close together on the prepared
baking sheet. Brush their tops lightly with melted butter. Bake the
crepes for about 25 minutes at 350 degrees–they will be slightly
puffed and golden brown.

Meanwhile, heat the mole to a simmer. Spoon about 1/2 cup of mole onto
each plate, place one or two of the hot stuffed crepes on top of the
mole, and garnish with a little dollop of sour cream and a few
cilantro sprigs. Serve at once.

Serve 8-10 as a main course, 18-20 as little dish in a series of
courses.

Source: “The New Vegetarian Epicure” by Anna Thomas

MMMMM

Title: White Vegetable Stock
Categories: Sauces
Yield: 1 servings

MMMMM————————INGREDIENTS—————————–
8 Celery Stalks
6 Carrots
3 Unpeeled baking potatoes
3 Medium zucchini
1 Lg Leek, halved lengthwise
2 Lg Onions, unpeeled
1 Whole head garlic, crushed
1/2 lb Mushrooms
10 Black peppercorns
8 Fresh thyme sprigs
3 Bay leaves
1 1/2 c Dry white wine

Directions: About 2-1/2 hours before using: 1. Cut up celery, carrots,
potatoes, zucchini, leek, and onions. 2. In 12-quart stockpot,
combine all ingredients, add water to cover. Over high heat, heat to
boiling. Reduce heat to low; cover and simmer 1 hour. Remove cover,
simmer 45 minutes. 3. Pour vegetable mixture through strainer,
pressing vegetables to remove as much stock as possible. Discard
vegetables. Makes about 9 Cups. From Files of Alice in Houston 5/14/93

MMMMM

Crockpot Red Beans

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lb Red kidney beans — soaked
-overnight in water
1 1/2 C white rice
16 Oz Tomato — stewed
1 ham hock
1 Ts basil
1 Ts thyme
1 Onion — chopped
2 Garlic clove; OR
1/4 ts Garlic powder
White pepper; to taste
Salt; to taste

I put the everything in the crockpot at the same time, except
for the rice. Turn on high for 4 hours, then on low for 6 hours.
During the last 1 1/2 hour,put in the rice. The final ingredient
is about 1/2 cup of white wine. You can add this whenever. It
is optional, of course.
My husband really likes it spicy, so he adds 1/8 tsp red
pepper. Enjoy

– – – – – – – – – – – – – – – – – –

Title: APPLE PIE (RADNOR)
Categories: Pies, Desserts, Fruits
Yield: 6 servings

————————-PIE CRUST————————-
2 1/2 c All-purpose flour
1/2 ts Salt
1/2 c Cold unsalted butter
1/2 c Vegetable shortening
1/4 ts Grated orange rind
3 ts Very cold orange juice
3 ts Ice water

———————–CRUMB TOPPING———————–
1/3 c All-purpose flour
1/3 c Packed dark brown sugar
1/4 ts Ground cinnamon
ds Salt
ds Ground ginger
2 tb Cold, unsalted butter

————————–FILLING————————–
8 md Granny Smith apples
1 1/2 ts All-purpose flour
3/4 c Granulated sugar
1/2 ts Ground cinnamon
1/2 ts Orange rind
1/2 ts Vanilla extract
1/8 ts Ground nutmeg
ds Salt
1/2 c Honey
1 1/2 tb Unsalted butter
1 Egg, beaten

1. For pie crust, sift flour and salt into large bowl.
Cut in butter and shortening until mixture resembles
coarse crumbs. Add orange rind. Sprinkle in juice and
water,. 1 tablespoon at a time, mixing with fork until
flour is moistened and soft dough forms. Shape into
ball. Refrigerate, covered, 1 hour.

2. For crumb topping, mix flour, brown sugar,
cinnamon, salt and ginger. Work in butter with fingers
until mixture is crumbly.

3. For filling, peel core and cut apples into 1/2-inch
slices. Put slices in large bowl; toss with 1 to 1 1/2
tablespoons flour. Add sugar, cinnamon, orange rind,
vanilla extract, nutmeg and salt. Stir in honey; let
stand 1 hour.

4. Heat oven to 450 degrees. Roll half of dough into a
circle; fit in metal, 9-inch pie pan. Trim edge. Drain
liquid from apples, reserve. Set 1/4 cup of the crumb
topping aside. Layer apples with remaining crumbs in
dough-lined pan. Use crumbs like mortar to build fruit
up. Dot apples with 1 1/2 tablespoons butter. Sprinkle
with 5 tablespoons reserved apple liquid.

5. Roll out remaining dough; cut with knife or fluted
pastry wheel into 1/2-inch-wide strips. Weave strips
into lattice over fruit. Seal strips at edge of pan,
moistening with apple liquid. Flute edge. Sprinkle
reserved crumbs in holes of lattice. Brush only crust
edge and strips with beaten egg.

6. Bake on foil-lined baking sheet at 450 degrees, 5
minutes. Reduce oven temperature to 350 degrees; bake
until apples are tender, 50 to 55 more minutes (or
only 40 minutes if you like crunchier apples). Cool on
wire rack to room temperature.

NOTE: Serve with vanilla ice cream or whipped cream
flavored with vanilla sugar and orange-flavored
liqueur.

Posted By japlady@nwu.edu (Rebecca Radnor) On
rec.food.recipes or rec.food.cooking

—–

ORANGE EGGNOG

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 qt Milk
Orange sections
6 oz Orange juice concentrate
1 1/2 c Sugar
12 Eggs — separated

Heat milk in large heavy saucepan. Beat egg yolks with 1 cup sugar. Stir in
about 1 cup hot milk. Quickly stir into remaining hot milk and cook,
stirring constantly, over very low heat until mixture thickens and coats
metal spoon. Remove from heat and add vanilla. Chill. Stir in undiluted
orange concentrate. Pour into punch bowl. Beat egg whites until foamy. Add
remaining 1/2 cup sugar, 2 tablespoons at a time, and continue beating
until mixture stands in stiff peaks. Float heaping tablespoons of meringue
on top of eggnog. Garnish with orange sections.

– – – – – – – – – – – – – – – – – –

SPANAKOPITA PELOPONNISOS (PELOPONNESE SPINACH ROLLS)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Ethnic
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 kg Spinach
1 md Onion — chopped
1 Leek — chopped
1 c Chopped spring onions
1/3 c Olive oil
1/2 c Chopped parsley
3 ts Chopped dill or fennel
14 ts Ground nutmeg
Salt
Freshly ground black pepper
8 Fillo pastry sheets
Olive oil (or butter)
– for assembling rolls

SERVES: 6-8 OVEN TEMPERATURE: 180øC (350øF) COOKING TIME: 50 Minutes

Wash spinach well and cut off any coarse stems. Chop coarsely and put into
a large pan. Cover and place over heat for 7-8 minutes shaking pan now and
then or turning spinach with a fork. Heat just long enough to wilt spinach
so that juices can run out freely. Drain well in colander, pressing
occasionally with a spoon.

Gently fry onion in olive oil for 10 minutes, add chopped leek and spring
onions and fry gently for further 5 minutes until transparent.

Place well-drained spinach in a mixing bowl and add oil and onion mixture,
herbs and nutmeg. Blend thoroughly, adding salt and pepper to taste.

Place a sheet of fillo pastry on work surface and brush lightly with olive
oil. Top with 3 more sheets of pasry, brushing each with oil.

Brush top layer lightly with oil and place half the spinach mixture along
the length of the pastry towards one edge and leaving 4 cm (1-1/2 inches)
clear on each side.

Fold bottom edge of pastry over filling, roll once, fold in sides then roll
up. Place a hand at each end of roll and push it in gently like a
concertina. Repeat with remaining pastry and filling. Place rolls in an
oiled baking dish leaving space between rolls. Brush tops lightly with oil
and bake in a moderate oven for 30 minutes until golden. Serve hot cut in
portions.

Source: The Complete Middle East Cookbook – by Tess Mallos
ISBN: 1 86302 069 1
Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: Peach Daiquiri Ice
Categories: Low-cal Ice cream Desserts
Servings: 4

16 oz Can Peach slices (juice pack 1/4 c Sugar
2 T Rum 1/4 t Lime peel, finely shredded
2 T Lime Juice

Drain peaches, reserving 2 T juice. In a blender container or food
processor bowl combine peach slices, sugar, rum, lime peel, lime juice,
and reserved peach juice. Cover and blend or process till smooth. Pour
peach mixture into an 8x4x2″ loaf pan.
Cover and freeze 4 hours or till firm. Let stand at room temperature
about 5 minutes before serving.
*************************************************
Per serving: 108 calories, 0 g protein, 25 g carbohydrates, 0 g fat, 0 mg
cholesterol, 1 mg sodium, 6 mg potassium.

—————————————————————————–

Title: MINTED PEACHES AND MELONS
Categories: Desserts, Entertain
Yield: 6 servings

2 sm Cantaloupes, peeled, seeded
-and cut into 1/2 inch cubes
(about 4-1/2 lbs.)
6 Medium-size peaches, peeled,
-pitted and sliced (about
-1-1/2 lbs.)
1/2 c Slivered toasted almonds
1/2 c Ornage juice
2 tb Lemon juice
1/4 c Chopped mint

FROM: Reader’s Digest Cook Now, Serve Later

In a large bowl, stir together the cantaloupe, peaches, almonds, orange
juice and lemon juice. (At this point the fruit can be refrigerated,
tightly covered, for up to 8 hours.)

Just before serving, toss with the mint. Serve cold or at room
temperature.

—–

Strawberry Super Pie

Recipe By : _Dying for Chocolate_ by Diane Mott Davidson
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Crust:
1 1/2 sticks unsalted butter — melted
1 1/2 cups unbleached flour
1 tablespoon confectioner’s sugar
3/4 cup chopped pecans
Topping:
2 pounds strawberries — divided
1/2 cup water
1 cup sugar
3 tablespoons cornstarch — or arrowroot
Filling:
1 1/4 cups whipping cream
4 ounces cream cheese — softened
3/4 teaspoon vanilla extract
1/2 cup confectioner’s sugar

Preheat oven to 375x.

For the crust: Mix melted butter with flour, confectioner’s sugar, and
pecans. Press into a buttered 10″ pie plate. Bake for 25 minutes or until
light brown. Allow to cool completely.

For the topping: Mash enough strawberries to make 1 cup. Cut the tops off
the rest of the strawberries and set aside. Place mashed berries in a
saucepan and add water. Mix sugar and cornstarch into crushed berry mixture
and bring to a boil on top of the stove, stirring. Boil about one minute or
until clear and thickened. Set aside to cool.

For the filling: Whip cream until stiff. In another bowl, beat cream cheese
with vanilla and confetioner’s sugar. Carefully fold whipped cream into
cream cheese mixture. Spread into cooled crust and refrigerate.

To assemble the pie: Stand whole berries on top of cream filling, cut side
down. When entire filling is covered with whole berries, carefully spoon
cooled crushed berry mixture over all. Cream filling should not be seen
between whole berries.

Once the crevices have been filled, do not overload the pie with the crushed
berry mixture, as it will just drip over the sides. Reserve any leftover
crushed berry mixture to serve on pancakes or English muffins.

– – – – – – – – – – – – – – – – – –
It is a bit of a production, but taken in steps it isn’t too bad. And, if
you’re in a pinch, it is still worth it to make the filling and topping and
using a store-bought graham cracker crust.

BYW, does anyone have any idea what happened to my whipping cream? Why would
it have separated and curdled like that? Was it just bad? The pull date
was okay . . .

Enjoy,

Ilene
Evanston IL

HEARTY ALPHABET BEEF SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Crockpot Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Stew beef
-or round steak
1 Stewed tomatoes 1 pound can
1 cn Tomato sauce, 8 oz can
1 c Water
1 pk Onion soup mix
1 pk Frozen mixed vegetables
-partially thawed
1/2 c Alhabet noodles — uncooked

Using the beef stew meat which is already cut up, place the meat, combined
with the stewed tomatoes, tomato sauce, water and soup mix into crockpot.
Cover and cook on LOW for 6 to 8 hours. Turn to HIGH, add vegetables that
have been partially thawed, and nookles. Cover and cook on HIGH for 30
minutes or until vegetables are done.

– – – – – – – – – – – – – – – – – –