Salmon-Corn Casserole

Recipe By : Bon Appetit – One-Dish Meals
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cans 17-Ounce, Cream style corn
1 Can 15-Ounce, Red or pink salmon — drained and
flaked
3 Eggs
1/3 Cup Cracker crumbs — reserve 1 tablespoon
1 Teaspoon Salt
1/4 Teaspoon Freshly ground pepper
Butter

Preheat oven to 350F. Butter 1 1/2-quart baking dish. Combine all
ingredients except butter and reserved crumbs in a large bowl and mix
well. Turn into prepared dish. Sprinkle with remaining cracker
crumbs. Dot with butter. Bake until set, about 1 hour. Serve
immediately.

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Title: Chicken Soup with Potato Dumplings (GFDM86A)
Categories: Soups, Poultry
Yield: 6 servings

1/4 c Onion; chopped
1 T Vegetable oil
2 c Chicken; cut up, cooked
1 c Carrots; sliced
1 1/2 c Bisquick
1 T Green onion; chopped w/ top
1/4 c Milk
1 ea Garlic; crushed clove
6 c Chicken broth
1 c Celery; sliced
1/4 t Sage; dried, crushed leaves
1 c Mashed potatoes; cold
1/8 t Pepper

The first 8 ingredients (onion to sage) make up the soup. Cook onion
and garlic in oil in 4 qt. Dutch oven, stirring frequently, until
golden brown. Add broth, checken, celery, carrots, and sage. Heat to
boiling. Prepare the potato dumplings by mixing the Bisquick, mashed
potatoes, green onion, pepper, and milk until a soft dough forms.
Beat vigorously 30 seconds. Knead about 2 minuted or until smooth,
adding more baking mix if necessary. Roll dough into 18 balls, about
1 1/2 inches in diameter. Drop the dumplings into the boiling soup.
Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes
longer. Each serving has 305 calories. Annette Thompson.

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Creme Brulee

Recipe By : Food and Wine – Dec85
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cups Heavy Cream
1 Vanilla bean
Pinch Salt
8 Egg yolks
3/4 Cup Sugar
2 Tablespoons Sugar
8 Tablespoons Brown sugar

Preheat the oven to 300F. In a heavy medium saucepan, combine the cream,
vanilla bean and salt. Warm over moderate heat until the surface begins
to shimmer, about 5 minutes. In a large bowl, stir the egg yolks and
sugar until blended. Pour in the hot cream and stir gently to avoid
forming air bubbles. Strain the custard into a large measuring glass and
skim off and surface air bubbles. (Rinse the vanilla bean and reserve for
future use.) Place 8 3/4-cup ramekins in a roasting pan. Pour the custard
into the ramekins, filling them up to the rim. Place the roasting pan in
the oven and pour in enough warm water to reach halfway up the sides of
the ramekins. Cover loosely with foil and bake for 1 1/4 hours, or until
the custard is firm around the edges. (It may still be wobbly in the
center but it will firm up as it chills.) Remove the ramekins from the
water bath and let cool.

Cover and refrigerate until cold, at least 3 hours. (The custards can be
prepared to this point up to 2 days ahead. If small pools of liquid
develop on the surfaces, blot with a paper towel before
proceeding.)Preheat the broiler or a salamander. Set the ramekins on a
baking sheet. Sieve 1 tablespoon of brown sugar over the top of each
custard in a thin layer. Using a spatula or knife, spread the sugar
evenly. Broil the custards as close to the heat as possible until the
sugar is caramelized, 30 seconds to 2 minutes; watch carefully. Let cool
and serve immediately or refrigerate for up to 4 hours.

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Title: CAPPUCCINO TORTE
Categories: Chocolate, Desserts
Yield: 12 servings

-DENISE BRADSHAW BDGM08B

———————————–CRUST———————————–
4 Whole graham crackers
1/2 c Chopped walnuts
1/2 c Slivered almonds
1/4 c Sugar
Salt
5 tb Unsalted butter; Melted

——————————–FUDGE LAYER——————————–
2 c Whipping cream
1 lb Semisweet choc; chopped
2 tb Light corn syrup
1/2 c Unsalted butter; cut up

——————————CAPPUCCINO LAYER——————————
2 1/2 c Brown sugar
1/2 c Water
6 Egg yolks
1 1/2 c Unsalted butter/room temp
4 oz Unsweetened choc.melted**

*espresso dissolved in 1 ts hot water **chocolate is chpped, melted, then
cooled to lukewarm

CRUST – Preheat oven to 350. Butter 10″ springform pan. Grind graham
crackers to crumbs in processor. Add nuts, sugar andsalt; chop coarsely.
Add butter process until crumbs are evenlymoistened. Press crumbs into
bottom of prepared pan. Bake until edges begin to brown, about 15 min.
Cool.

FUDGE LAYER – Bring cream to a boil in heavy med. saucepan. Reduce heat to
low. Add chocolate, stir until melted. Remove from heat. Mix in corn syrup;
add butter (that was cut into eighths) one piece at a time, stirring until
smooth. Cool to lukewarm, stirring occasionallly. Pour fudge into cooled
crust. Refrigerate until firm, about 2 hours.

CAPPUCCINO LAYER – Cook sugar and water in heavy med. saucepan over very
low heat until thick. With mixer running, gradually pour boiling syrup into
yolks (do not scrape saucepan). continue to beat until yolk mixture is
cool, about 15 minutes. Reduce mixer speed to medium. Mix in butter 1 tb at
a time. Add espresso mixture, then melted chocolate. spread buttercream
over chilled duge layer. Cover pan loosely with waxed paper ~ refrigerate
overnight.

TO SERVE – Run small sharp knife around sides of pan. Carefully release
springform pan sides. May be served with whipped cream

Adapted from Bon Appetit, Oct. 1990

—–

Title: California Almond Pilaf
Categories: Side dish
Yield: 6 servings

1 c Uncooked brown rice
1/4 c Seedless raisins
1 tb Dehydrated chopped onion
2 ts Chicken bouillon granules
1 tb Butter or margarine
1/4 ts Ground white pepper
2 c -Water, or up to…
2 1/4 c Water
1/3 c Slivered almonds; toasted

Combine all ingredients except almonds in 2 to 3-quart saucepan. Bring to
a boil; stir once or twice. Reduce heat, cover, and simmer 45 to 50
minutes, or until rice is tender and liquid is absorbed. Remove from
heat. Add almonds and fluff with fork.

Microwave Oven Instructions: Combine all ingredients except almonds in
deep microproof baking dish. Cover and cook on HIGH (maximum power) 5
minutes or until boiling. Reduce setting to MEDIUM (50% power) and cook
30 minutes. Add almonds and fluff with fork.

Each serving provides:
* 198 calories
* 4.3 g. protein
* 6.7 g. fat
* 31.3 g. carbohydrate
* 409 mg. sodium
* 6 mg. cholesterol

Source: Brown Rice
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

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Gazpacho (Salad Soup)

Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :3:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cloves garlic
2 white bread slices
1 cucumber — sliced
1/2 green bell pepper
1/2 cup water
1/4 cup olive oil
2 pounds tomatoes
1/4 cup chopped onions
1/4 cup pimientos — chopped
1 teaspoon salt
black pepper — to taste
2 tablespoons wine vinegar
3 cups vegetable stock, condensed — * see note
1/2 cup fresh herbs — ** see note

* Use low-sodium chicken stock or broth if vegetable stock is not available.
** For herbs, use your choice of chives, parsley, basil, or tarragon. All
ingredients should be as fresh as possible.

1. Crush garlic in bowl and add bread which has been torn into small
pieces. This helps give the soup consistency. Add sliced cucumber, diced
green pepper, water and olive oil. Allow this mixture to marinate for
several hours.
2. Add cut-up tomatoes, onions, pimiento and salt to chilled mixture. Blend
in blender or food processor until the texture you prefer. Chill thoroughly.
3. Just before serving, mix in vinegar, cold stock and herbs. For added
color, flavor and texture, garnish with garlic croutons, watercress or
lime slices.

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Mustard-Beer Vinaigrette

Recipe By : COOKING RIGHT SHOW #CR9636
Serving Size : 6 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Tablespoons olive oil
3/4 Cup onions — finely chopped
2 Teaspoons garlic — chopped
1 Cup ale
3 Tablespoons white wine vinegar
2 Teaspoons honey
1 1/2 Tablespoons whole grain mustard
Salt and freshly ground pepper

Heat 3 tablespoons olive oil in a small saute pan and saute onions and
garlic until very soft but not brown. Add the ale, vinegar and honey and
simmer for 4-5 minutes or until mixture is lightly reduced. Cool slightly
and place mixture in a blender with the mustard. With motor running add
remaining 2 tablespoons olive oil and reserved tablespoons bacon fat if
using. Season to taste with salt and pepper.

Yield: 6-8 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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Title: Raisin Bars (No Sugar)
Categories: Diabetic, Desserts, Cooky/bars
Yield: 16 servings

1 c Raisins (dark or golden) 1/4 ts Ground nutmeg
1/2 c Unsweetened apple juice 1/4 ts Ground cloves
1 c Whole wheat flour 1 Egg
1/2 ts Baking soda 2 tb Vegetable oil
1 ts Baking powder Grated orange rind
1 ts Ground cinnamon

In a saucepan combine the raisins and the apple juice. Bring to a
boil an cool. Meanwhile, mix the flour, baking soda, baking powder,
cinnamon, nutmeg, cloves, egg and vegetable oil together. Ad the
raisin mixture and blend thoroughly. Spread the mixture into a
lightly oiled 8 inch square pan. Sprinkle on the grated orange rind.
Bake in a 350 F oven for 30 to 40 minutes. Cool in the pan on a wire
rack and cut into bars. Food energy per serving (1/16 of recipe): 76
calories Source: American Diabetes Association Holiday cookbook

MMMMM

DIXIE PIE (MHRH24B)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Shirley Ferguson
2 Eggs
1/2 cup Flour
1/2 cup Butter — unsalted
1 cup Chocolate chips
1 cup Pecan halves
1 tablespoon Bourbon
1 teaspoon Vanilla
1 Pie shell — (9-in.) unbaked

Preheat oven to 350 degrees. Beat eggs until light and lemon colored. Gradually
beat in sugar. Fold in flour and butter; stir in chocolate chips, nuts and
flavorings. Pour into unbaked pie shell. Bake 40-50 minutes.

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Mini-Chimis

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 120 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
vegetable oil — for frying
4 cups homemade mexican meat mix — thawed
2 packages won-ton wrappers — 16 ounces each
water
guacamole
salsa

In a large skillet, heat 2″ of oil to 375°.

Place a won-ton skin on the table on the diagonal (like a diamond). Spoon 1
heaping teaspoonful of the meat mixture in the lower corner of won-ton skin.
Fold the lower point up over the fililng, the fold the sides in. Moisten the
top corner with a little water and roll the won-ton into a cylinder. Repeat
with remaining meat filling and won-ton skins.

Lower several mini-chimi rolls at a time into the hot oil. Fry for 3-4
minutes, or until golden brown, turning as needed to brown evenly. Drain on
paper towelling. Serve with guacamole and salsa.

Makes 120.

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