Maple-Glazed Shallots~

Recipe By : Sophie Grigson, Style,The Sunday Times, September 29, 1996
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
600 Grams Small Round Shallots — Peeled
60 Grams Butter
3 Tablespoons Maple Syrup
2 Tablespoons Lemon Juice
Salt And Pepper

Leave the shallots whole. If some of them are much larger than others, remove
the outer layers to reveal twin inner shallots of a more equal girth. Melt the
butter in a heavy pan large enough to take the shallots in a single, snug
layer.
Fry the shallots until patched with brown – about 5 minutes. Drizzle over the
maple syrup and stir for about 1 minute. Now add the lemon juice, salt and
pepper and just enough water to cover. Bring to the boil, then reduce heat and
simmer gently, stirring every now and then, until the shallots are very tender
(add a little more water if necessary) and there is only a thin layer of syrup
left in the pan – about 30 to 40 minutes. Reheat when needed (they will keep in
the fridge, covered, for 2 to 3 days).

– – – – – – – – – – – – – – – – – –

NOTES : These sweet, buttery shallots serve as a relish and go well with dark
game meats such a venison or grouse, or with boiled gammon or ham.

Title: Pecan Tea Cookies
Categories: Cookies
Yield: 60 cookies

1 c Butter or margarine
2 c C and H Powdered Sugar
— unsifted
1 Egg
1/2 ts Vanilla
2 c All-purpose flour
1/8 ts Salt
1/2 ts Nutmeg
1 Egg yolk
1 tb Water
Pecan halves

Cream together butter and sugar until light and fluffy. Beat in egg and
vanilla. Combine flour, salt and nutmeg. Add to creamed mixture. Mix
well. Shape into small balls. Place on greased cookie sheet. Mix egg
yolk and water. Brush each cookie with egg mixture. Lightly press pecan
half on top of cookie. Bake in 350-degree oven 12 to 15 minutes.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

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Nutty Cheese Brulee

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/Eggs Desserts
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Ounces Brie Cheese — Rind Removed OR
2 Teaspoons Ice Cream Topping *
2 3/4 Ounces Camembert CheeseRind Removed
1 Tablespoon Broken Pecan or Walnuts
—–DIPPERS—–
Flat Bread OR
Apple Or Pear Slices
Unsalted crackers

* Ice cream toppings can be one of the following: strawberry,
Place the Brie or Camembert cheese in the center of a nonmetal plate or
small shallow baking dish. Spoon the ice cream topping over the cheese.
Sprinkle with pecans or walnuts. Micro-cook, uncovered, on 100% power
about 15 seconds or till cheese begins to melt and lose its shape. Serve
immediately with flat bread or unsalted crackers and apple or pear slices.

– – – – – – – – – – – – – – – – – –

>I found the attached recipe on one of my cookbooks and the directions seem
>to be missing. Does anyone have the entire recipe? Thanks,
>
Sheila

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Title: Topping, Low Fat Whipped
Categories: Desserts, Low-cal
Yield: 1 servings

1/3 c Evaporated Skim Milk
1 tb Cold water
1/2 ts Vanilla Extract
1/2 ts Unfavoured Gelatin
1 tb Sugar
1 ts Lemon juice

Chill evaporated milk. Sprinkle gelatin over cold water in small
saucepan, then stir over low heat until dissolved. Add to milk and
beat until stiff. Add sugar, vanilla and lemon juice. Use
immediately, or beat again before serving. Makes 1/2 c. 1 serving
2T, 29 cal.

MMMMM

Fisherman’s Catch Chowder

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Fish
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound to 1 1/2 lb.
fish (use any combo of following:
(flounder — ocean perch
pike — rainbow trout
haddock or halibut)
1/2 cup Onion — chopped
1/2 cup Celery — chopped
1/2 cup Pared carrots — chopped
1/4 cup Parsley — snipped
1 teaspoon Leaf rosemary
1 can whole tomatoes — (16 oz.)
mashed
1/2 cup Dry white wine
1 Bottle clam juice — (8 oz.)
1 teaspoon Salt
3 tablespoons Flour
3 tablespoons Butter or marg. melted
1/3 cup Light cream (half-n-half)

Cut cleaned fish into 1-inch pieces. Combine all ingredients except
flour, butter and cream in crockpot; stir well. Cover and cook on LOW
setting for 7-8 hours. (On HIGH setting for 3-4 hours.) One hour
before serving, combine flour, butter and cream. Stir into fish mixture.
Continue to cook until mixture is slightly thickened. 4 servings (about 2
qts.) Double recipe for 5-qt. crockpot.

– – – – – – – – – – – – – – – – – –

CREAMY WALDORF SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Sour cream
1 tablespoon Sugar
1/2 teaspoon Salt
1 tablespoon Lemon juice
2 large Red apples — chopped
1 cup Chopped celery
1/3 cup Chopped walnuts

Combine sour cream, sugar, salt and lemon juice.
Combine apples, celery and walnuts and fold in dressing mixture. Serve
immediately.

(C) 1992 The Los Angeles Times

– – – – – – – – – – – – – – – – – –

Title: Tomato-onion soup with rigatoni
Categories: Low-Fat, Soups, Mcdougall
Yield: 4 servings

1 lg Onion; chopped
1/8 ts Garlic powder
1 c Water
28 oz Canned tomatoes; chopped, w/
1 tb Dried parsley
1 c Rigatoni
1/2 ts Dried thyme
1 Bay leaf
1/2 ts Dried basil
1 tb Soy sauce

Recipe by: The New McDougall Cookbook Preparation Time: 0:10
Saute the onion and garlic powder in the water for 15 minutes. Add the
remaining ingredients, except the soy sauce. Simmer, covered, for 1 hour.
Add the soy sauce and remove the bay leaf just before serving.

150 calories, 1.0 gram fat per serving.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Title: Quick French Onion Soup
Categories: Soups/stews, Beef, French
Yield: 4 servings

1 lb Yellow onions 1 ts 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.

—–

Title: Old Fashioned Macaroni Cheese
Categories: Pasta, Main dish, Side dish
Yield: 1 servings

3 1/2 c Uncooked elbow macaroni (12
-oz.)
1/4 c Butter
1/4 c Flour
1 ts Salt
3/4 ts Dry mustard
1/2 ts Pepper
-Few dashes hot pepper sauce
3 1/2 c Milk
5 c (20 oz.) shredded cheddar,
-divided

Cook macaroni in boiling salted water until almost tender. Meanwhile,
in a small saucepan, melt butter. Stir in flour, salt, mustard,
pepper and hot pepper sauce. Cook and stir until smooth. Drain
macaroni; combine with butter mixture in a large bowl and mix well.
Stir in milk and 4 cups of cheese. Pour into an ungreased 13x9x2″
baking dish. Cover and bake at 350 degrees for 45 minutes or until
bubbly. Sprinkle with remaining cheese; let stand 5 minutes before
serving.

Serves: 12 From: “Reminisce Extra” Magazine Posted by: Debbie
Carlson – Cooking Echo

From: Debbie Carlson

MMMMM

Title: CHESTNUT ALMOND TORTE
Categories: Desserts, American
Yield: 10 servings

4 Egg yolks
3/4 c Sugar
2 1/4 c Heaping cups (roughly 1/2lb
-unshelled chestnuts, peeled
-and put through food mill)
2 tb Dark rum
1 c Whole, shelled almonds,
-blanched, peeled, and
-put through food mill
5 Egg whites
Unsalted butter
Flour

——————CHOCOLATE WHIPPED CREAM——————
3 oz Semisweet chocolate
1 c Heavy cream, whipped

———————–APRICOT GLAZE———————–
3 tb Apricot jam
1 tb Dark rum

———————-CHOCOLATE ICING———————-
4 oz Semisweet chocolate
6 tb Unsalted butter

Preheat oven to 350 deg F.
Beat yolks and sugar until very light and fluffy. This
will take several minutes even with an electric
beater. The end product should have an off-white color.
Add chestnuts and run to yolk-sugar mixture. Blend
together and add half the almonds.
Beat egg whites to stiff peaks and fold into mixture.
Next, fold in rest of almonds and pour mixture into a
buttered, floured, 10×2.5 inch spring mold.
Place filled mold in oven. After 10 minutes, reduce
heat to 325 deg F and bake for 35 to 50 minutes more,
until cake has pulled away slightly from sides of mold.
Remove from oven, let cool, unmold, and cut into two
layers of equal thickness, leaving spring mold bottom
attached to bottom of 1 layer. Apply chocolate whipped
cream to top of bottom layer and arrange the other
layer on top of that. Several hours before serving,
glaze top of top layer with hot apricot glaze.
When glaze has set, prepare icing. Balance cake in one
hand, with hand under spring mold bottom, and dribble
icing over top of cake. Tilt cake back and forth to
coat evenly. Put cake on a rack and finish icing sides
with a table knife or spatula. Refrigerate until icing
sets. CHOCOLATE WHIPPED CREAM FILLING:
Place chocolate and 3 tb water in a small pan, over
low flame. Stir until
chocolate melts into water and mixture is smooth.
Start with 3 tb water
and add more if necessary for smooth texture.
Cool, but do not refrigerate. Combine with whipped
cream. APRICOT GLAZE:
Heat jam until it thickens slightly.
Add rum off heat and apply immediately to cake.
CHOCOLATE ICING:
Soften chocolate in a double boiler over simmering
water.
Add butter to chocolate. When butter melts, stir it
into chocolate until
mixture is smooth and all lumps have disappeared. If
icing is too thick
to pour, add more butter. If it is too loose, add a
small amount of
chocolate. It should coat the spoon heavily and drip
slowly off.

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