HEAVENLY STRAWBERRY TRIFLE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Angel food cake (store
-bought, homemade, mix,
-whatever)
1 Envelope whipped topping mix
2 oz To 6 oz cartons non-fat
-strawberry yogurt
1 pt Sliced strawberries
3 Kiwi fruit, sliced
1/4 c Toasted slivered almonds

Heavenly Strawberry Trifle

Cut cake vertically into halves. Freeze 1/2 of cake
for future use (such as dipping in hot chocolate fudge
sauce), tear other half into 3/4″ pieces. Prepare
topping mix as directed on package using skim milk.
Layer half the cake pieces, yogurt, whipped topping,
strawberries, and kiwi in a 2 qt serving bowl. Repeat
layers and sprinkle with almonds. Garnish with whole
strawberries if desired. Refrigerate at least two
hours.

Serves 12 (little, tiny, miserly servings, not the
kind real people eat) Serves 6 real people

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Title: Sour Milk Biscuits
Categories: Bread Biscuit Osg1966
Servings: 1

2 1/2 c Flour; general purpose
1 c Buttermilk
1/2 ts Baking powder
1 tb Shortening; rounded
1 ts Soda
1 ts Salt

Mix quickly, roll about 1/2-inch thickness. Fold and roll again. Cut
out with biscuit cutter and place on greased baking sheet. Bake
imediately in a hot oven about 400 F about 10 minutes. If sour milk is
very sour, add more soda.

Source: Mrs. Gaylod Preston, Scioto Valley Grange, Scioto County, OH
Mrs. L. E. Gorham, Westfield Grange, Medina County, OH
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Title: MINT CHUTNEY
Categories: Indian, Vegan, Vegetarian, Relishes
Servings: 4

2 c Mint leaves, fresh 1/4 ts Ground red pepper
1/4 ts Salt 2 tb Water
1/4 c Sugar

Put everything into an electric blender and mix well. Serve with veggies.

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Fried Ice Cream3

Recipe By : Favorite Restaurant Recipes, by Bon Appetit, 1982
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
_ Cream Puff Shells
1 Cup Water
1 Stick Butter — (1/2 cup)
1 1/2 Cups All-Purpose Flour
5 Eggs — room temp
1 1/2 Quarts Vanilla Ice Cream — firmly frozen
__ Beer Batter
2 Cups All-Purpose Flour
12 Ounces Beer — flat
2 Eggs — room temp
Oil — for deep frying
Maple Syrup — pure or
Raspberry Syrup

FOR SHELLS:
Preheat oven to 350F. Lightly grease baking sheet. Bring water to
boil in medium saucepan. Add butter and let melt. Add flour, stirring
quickly until dough forms ball. Transfer to mixing bowl.
Using electric mixer at medium speed, add eggs 1 at a time, beating
thoroughly after each addition. Spoon 1-1/2- to 2-inch mounds onto baking
sheet or fill pastry tube with dough and mound onto sheet. Bake until
golden brown, about 40 minutes. Let cool completely in draft-free area.

Slide partway through each shell and fill with ice cream. Wrap each
puff with foil and freeze until solid, at least 1 hour.

FOR BATTER:
Combine flour, beer and eggs in medium bowl and mix well.

Heat oil to between 350F and 375F. Dip frozen puffs in batter and
deep fry until golden brown. Quickly drain on paper towels. Place
each puff in individual serving dishes and pour syrup on top. Serve
immediately.

Posted on Cooking echo 1/4/80 by Marge Clark

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NOTES : Recipe from Spruce Pond Inn, Stowe, Vermont

Title: CHOCOLATE RUM MOUSSE
Categories: Desserts, Chocolate
Yield: 8 servings

1/4 c Sugar
4 tb Rum
1/4 lb Sweet Chocolate
3 tb Whipping Cream
2 lg Egg Whites, Beaten
2 c Whipped Cream

Directions: 1. Cook over low heat the sugar and rum until dissolved, but
not
brown.
2. In a double boiler, melt the sweet chocolate.
3. After the sweet chocolate is melted, stir in the 3 tablespoons of
whipping cream.
4. Add the syrup to the melted chocolate and stir until smooth.
5. When the mixture is cool, but not chilled, fold into the 2 beaten
egg whites. The egg whites need to be beaten stiffly.
6. Fold in everything very gently to the cups whipped cream.
7. Chill in sherbet glasses for 2-3 hours prior to serving.
Edee Deeden

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SWEET-POTATO-AND-APPLE CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Side dish
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Sweet potatoes
-(about 1/2 lb each)
Water
2 md Golden Delicious apples
3 tb Brown sugar
1 tb Butter or margarine
1/2 ts Salt
1/4 ts Ground cinnamon
1/8 ts Ground nutmeg
1/2 ts Cornstarch

Peel sweet potatoes; cut into 1-inch cubes. In 2-quart casserole, place
sweet potatoes and 2 tablespoons water; cover with casserole lid or large
plate. Cook at HIGH (100% power) 4 minutes, stirring after 2 minutes.
Meanwhile, peel and core apples and cut into 1-inch pieces. Add apples,
brown sugar, butter or margarine, salt, cinnamon, and nutmeg to sweet
potatoes in casserole; stir gently to combine. Cover and cook at HIGH
10 to 12 minutes until potatoes and apples are fork-tender, stirring
gently with rubber spatula after 6 minutes.
In cup, stir cornstarch and 1 teaspoon water until smooth; stir into
liquid in casserole. Cover and cook at HIGH 1 minute or until liquid
thickens slightly.
220 calories per serving.

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Title: JADE SCALLOPS B1
Categories: Chinese, Fish, Side dish
Yield: 6 servings

1 lb Scallops
– (cut in half if large)
– soaked in water, dried
1 Egg white
Salt pepper; to taste
1 ts Cornstarch
3 c Oil; plus…
1 ts Oil, or more
1/2 c -Canned baby corn, or up to
1 c Canned baby corn
1/2 c Stringed snow peas
1/2 c Sliced water chestnuts
1 c Chunked bok choy
1 Carrot; very thinly sliced
-(optional)
2 Garlic cloves; chopped
1 sl Ginger; chopped
1 c Chicken broth
1 tb Dry sherry
2 ts Cornstarch; dissolved in…
1 tb Water

Marinate scallops for 1 hr. in egg white, salt,
pepper, cornstarch 1-2 tsp. oil. Heat wok hot dry.
When hot, add 3 cups oil. When it’s just beginning to
smoke, add scallops, stirring so they separate. After
1-2 minutes, drain them through colander, reserving
2-3 tbs. oil. Return reserved oil to wok, add all
vegetables, stir-frying or flipping the wok 2-3
minutes. Drain again, reserving 1 tbs. oil. Again,
return reserved oil to wok. Stir-fry garlic ginger
several seconds add chicken broth, dry sherry, salt,
pepper cornstarch mixture. When it thickens, return
scallops vegetables to wok allow them to become
hot. Serve.

Note: Make sure all sand is removed from scallops so
they are not gritty. Make certain cooking oil is fresh
so scallops remain white.

Temperature (s): HOT Effort: AVERAGE Time: 01:30
Source: MING’S Comments: YORK ROAD; BALTIMORE
Comments: WINE: WAN-FU

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Chinese Fortune Cookies #2

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Chinese Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs
1/2 Cup Powdered Sugar
4 Tablespoons Water
1/2 Teaspoon Almond Flavoring
1 Cup Cake Flour — sifted

Butter a baking sheet dust it lightly with flour. Heat oven to 350.
Beat eggs gradually mix in sugar while beating until mixture is
very thick. Beat water in a T at a time. Add beat in the almond
flavoring, preferably with an electric mixer, as it must be thorough.
Very gently fold in the flour to mix, but do not beat.Drop the batter
by level tablespoonfuls on the buttered sheet 5 inches apart. Bake
until very lightly browned. Remove from oven and shape while still
quite warm, inserting fortunes. Let cool in glasses to hold the form.

Shared by Michael Kean, Prodigy ID# VMXV03A

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Title: Vegetarian Ham (Buddhist)
Categories: Chinese, Vegetarian, Ceideburg 2
Yield: 1 appetizer

2 oz (3 sheets) dried bean curd
3 tb Soy sauce
2 tb Water
1 Level teaspoon sugar
1/2 Level teaspoon MSG
1 Level teaspoon fennel
1/2 Star anise
2 Cloves, crushed
1/2 Level teaspoons wild
-pepper, crushed.
-[Szechwan peppercorns S.C.]

“The Buddhists, whether monks or ordinary people, mingled freely with
the non-vegetarians, and because the manners of Chinese society are
all-embracing and diffuse, felt obliged to provide food which looked
and almost tasted like meat. This was a sign of hospitality. Their
cuisine was based on nuts, spices, vegetables, sauces, sesame, peanut
and vegetables oils, and bean curd. The last was the factotum, now
appearing as duck, then as chicken, then as fish. Its very lack of
personality made it an excellent actor.”

Soak the bean curd in water for about 1/2 hour until soft. Mix
together the remaining ingredients, and marinate the bean curd in
this mixture for about 2 hours.

Select the largest and smoothest sheet and lay it on a flat surface.
Place the remaining sheets on top of it evenly, so that when rolled
up it will form a cylinder of regular dimensions. Roll it up VERY
tightly. Place it on a single piece of cheese-cloth or old sheet and
roll it up, with the cloth overlapping both at both ends. Tie the
bundle at both ends like a toy firecracker at the two points where
the bean curd ends. Steam the roll for about 1 hour. Cool the roll
and unwrap it. Slice the roll into 1/4-inch slices and serve cold.

From “Chinese Gastronomy” by Hsiang Ju Lin and Tsuifeng Lin, First
Harvest/HBJ, New York, 1977. Introduction by Lin Yutang.

Posted by Stephen Ceideburg; December 20 1990.

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Title: White Beans with Sage
Categories: Main dish
Yield: 4 servings

1/4 c Olive oil
3 lg Garlic cloves, peeled and
-minced
1 cn White beans (2 cups)
1 t Dried sage leaves
-OR
1 tb Fresh sage leaves
1 c Chicken broth
1 1/2 t Cracked pepper (or freshly
-ground)
12 oz Small shell noodles
1/2 c Parmesan or Asagio cheese
Salt

Heat olive oil in a wide skillet and add garlic. Cook briefly. Add
white beans and heat through. Add sage, broth and pepper. Lower heat
and simmer.

Bring a large pot of water to a boil. Add noodles. Cook until al
dente; they should be cooked through but just barely. Drain pasta
well. Place in a large serving bowl and toss with beans and about
half the cheese, salting to taste. Top with remaining chesse. Garnish
with fresh sage, if you have it. Serve with baked carrots and
Italian-style bread (or bread of choice).

In the summertime, you could add a cut-up garden tomato, or several
quartered cherry tomatoes.

To bake carrots: Peel and trim 4 or 5 large carrots. Cut them on the
diagonal about 1/2″ thick. Toss with 1 tablespoon olive or vegetable
oil. Spread in a 9×13″ baking pan (or on a shallow baking sheet).
Season liberally with salt and pepper and bake at 400’F. for 30
minutes, or until browning and tender. These are also good if you
throw in a few chunks of red bell pepper.

White bean vegetable soup: Add a diced carrot, onion and rib of
celery to the olive oil when you add the garlic. Cook until soft,
then proceed with recipe. Add a can of water when you add the broth.
Cook 8 ounces of noodles separately as instructed in the recipe, then
add to soup, adding more water or broth if you think the mixture is
too thick. Serve in bowls with cheese on top.

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