Brandied Chocolate Truffles

Recipe By :
Serving Size : 26 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup Whipping cream
3 tablespoons Unsalted butter
1/2 pound Bittersweet chocolate — OR- semisweet chocol
Chopped
2 tablespoons Cognac or other brandy
3/4 pound Bittersweet chocolate — OR- semisweet chocol
chopped

Bring whipping cream and unsalted butter to simmer in heavy medium saucepan.
Re
duce heat to low. Add 1/2 pound bittersweet chocolate and stir until melted.
M
ix in 2 tablespoons Cognac. Let stand at room temperature until firm enough to
mound on spoon, about 3-1/2 hours.

Line cookie sheet with foil. Spoon truffle mixture by rounded tablespoons
onto
prepared cookie sheet, spacing apart. Chill until firm, about 1 hour.

Roll 1 truffle between palms of hands into ball. Place on same sheet.
Repeat with remaining truffles; refrigerate. Melt 3/4 pound chocolate in top
of
double boiler over simmering water, stirring frequently until smooth. Remove
f
rom over water. Grasp 1 truffle between thumb and index finger. Dip into
choco
late, coating completely. Shake gently to remove excess chocolate. Place on
sa
me sheet. Repeat dipping with remaining truffles. Refrigerate until firm,
abou
t 30 minutes. Remove truffles from foil. (Can be prepared 1 week ahead.
Refri
gerate in airtight container.) Serve cold.

Source: Bon Appetit – June 1991 Typed for you by Karen Mintzias

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NOTES : Kathy’s note. Try putting truffle on tooth pick to dip in the
chocolate.

from the January 94 issue of Shape magazine

Cajun-Style Red Beans Brown Rice
Serves 9 (it really does!)

1 pound dried pinto beans
2 cup chopped yellow onion
1 cup chopped green onions
1 cup chopped green bell pepper
1/2 teaspoon minced garlic
1/4 teaspoon red cayenne pepper
3/4 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon oregano
1/4 teasppon garlic powder
1 tablespoon Worcestershire sauce
3 dashes Tabasco sauce
6 ounce can of tomato paste
1/4 teaspoon thyme
1 teaspoon celery flakes
6 cups cooked brown rice

Wash beans and then soak for 12 hours. (I never soak beans and never have any
gas unless I eat them with milk.)

Drain water. Fill a large pot with beans; add water to 1/2 inch above
beans level. Add remaining ingredients except rice; cook over low heat
2 to 2 1/2 hours, covered. Serve over cooked brown rice.

Nutritional information per serving:
260 calories
5 percent fat (1.3 grams)
77 percent carbohydrate
18 percent protein

Title: CHOCOLATE MINT SUGAR COOKIE DROPS
Categories: Cookies
Servings: 66

2 1/2 c All-purpose flour
1 1/4 t Baking powder
3/4 t Salt
1 c Granulated sugar
3/4 c Vegetable oil
2 Eggs
1 t Vanilla extract
1 pk NESTLE Toll House mint
-flavored semi-sweet
-chocolate morsels (10 oz)
Assorted colored sugars or
-additional granulated sugar

Preheat oven to 350’F. In small bowl, combine flour, baking powder and
salt; set aside.

In large mixer bowl, combine granulated sugar and oil. Add eggs, 1 at a
time, beating well after each addition. Blend in vanilla extract.
Gradually beat in flour mixture. Stir in Nestle Toll House mint flavored
semi-sweet chocolate morsels. Shape rounded measuring teaspoonfuls of
dough into balls; roll in colored sugar. Place on ungreased cookie sheets.

Bake 8-10 minutes until set. Let stand on cookie sheets 2 minutes. Remove
from cookie sheets; completely.

Makes about 5 1/2 dozen cookies.

MMMMM

Title: BULGAR BURGERS
Categories: Vegan
Yield: 24 servings

4 c Water
2 c Bulghur
2 tb Oil
1 Onion — diced
2 Beets — grated
2 Carrots — diced
1/2 Head cabbage — chopped fine
3 tb Tamari
1 ts Garlic powder

In a large pot, heat the water to a boil. Add the bulghur, reduce
heat, and cook for 20 minutes, until the bulghur is soft anf the
water is absorbed. Set aside. Preheat oven to 350. Heat the oil in a
large skillet, over medium-high heat; add the onions and saute for 3
minutes. Add the beets, carrots and cabbage, and saute for 7 minutes
more. Add the seasonings. Remove from heat and combine with the
bulghur. Shape the batter into burgers to fit buns. Place on oiled
cookie sheet, and bake for 20 minutes; turn over and bake for 29
minutes more.

MMMMM

Quick Hearty Veggie Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
6 cups water
5 1/2 cups fat-free chicken broth — low sodium
4 oz cooked lentils
20 oz. potatoes — raw peeled
cubes — cut into 1″ cubes
1 cup tomato sauce — low sodium
1 Tbsp minced garlic
1 Tbsp cider vinegar
1 Tbsp. fresh minced basil
2 cups broccoli slaw mix
2 cups mixed vegetables
4 oz. cooked black ey
2 cups cooked brown rice
1 cup cooked spinach
8 Tbsp nonfat plain yogurt

*1 or 1 teaspoon dried basil crushed between palms of your hand.

Method:
Bring water, broth, lentils, potatoes, tomato sauce, garlic, vinegar and
basil to a boil. Reduce heat to medium-high. Cover and cook for 5
minutes.

Add broccoli, soup vegetables and black-eyed peas. Cover and cook for 5
minutes. Stir in rice. Cover and cook for 5 minutes. Remove from
heat.
Let stand for 5 minutes before serving. Top each serving with a
tablespoon of yogurt.

– – – – – – – – – – – – – – – – – –

NOTES : Serves 6 (2 cup serving)

Canadian Diabetic Exchanges:
Each 2 cup serving:
1 Protein.; 1 Starch.; 2 Fruit/Vegetable

I think I found this recipe in either The Toronto Star or The
Toronto Sun a couple of years ago, I make this at least twice
during the winter.

EASY CHOCOLATE DELIGHT PIE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk (4oz. ea.) BAKERS GERMAN Swe
1/2 c Milk
1 pk (8 oz.) Philadelphia Cream C
2 tb Sugar, (optional)
3 1/2 c (8oz.) Cool Whip Topping
1 ea Chocolate Wafer Crumb Crust

HEAT all but 3 squares of the chocolate with 1/4 cup
milk in large microwave bowl at HIGH 1 1/2 to 2 min.
Stir until completely melted or, heat in heavy
saucepan over very low heat.
BEAT in cream cheese, sugar and remaining milk.
Gently stir in whipped topping until smooth. Spoon
into crust. Freeze until firm.
REMOVE from freezer. Let stand 30 min. at room temp.
until you can cut easily.
MELT remaining chocolate about 15 seconds; drizzle
over pie.

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Title: KOLATCHKIES
Categories: Cookies
Yield: 30 servings

1 lb Margarine (4 sticks)
2 pk Cream cheese
4 c Flour
2 cn Solo canned filling

Mix all ingredience until soft (except Solo filling).
Refrigerate dough until firm. Roll dough out to 1/8″ thick and cut
into 2″ squares. Put 1/2 t. of solo filling into center of square
and seal by pinching two opposite sides together. Bake at 350* for
about 18-20 minutes until light brown. Sprinkle with powdered sugar
before serving.

MMMMM

Title: Cherokee Pepper Pot Soup (Ai)
Categories: Soups/stews, Meats, Native amer
Yield: 1 servings

1 lb Venison or beef short ribs
Or shanks
2 qt Water
2 lg Onions, quartered
2 Ripe tomatoes, seeded and
Diced
1 lg Sweet bell pepper, seeded
And diced
1 c Fresh or frozen okra
1/2 c Diced potatoes
1/2 c Sliced carrots
1/2 c Fresh or frozen corn
Kernels
1/4 c Chopped celery
Salt and ground pepper to
Taste

Put meat, water, and onions in a heavy soup kettle. Cover and bring
to a boil over high heat. Reduce heat to low and simmer for 3 hours.
Remove meat, let cool, and discard bones, returning meat to pot. Stir
in remaining vegetables and simmer, partially covered for 1 1/2
hours. Season with salt and pepper. Serves 4 to 6.

SOURCE: “Spirit Of The Harvest, North American Indian Cooking” by
Beverly Cox and Martin Jacobs Posted By: April Roche 10/92

From: Robert Miles Date: 09-02-95 Cooking
From: Dale Shipp Date: 04-26-96

MMMMM

Purple And Orange Critter Slaw

Recipe By : Cooking Live Show #CL8861
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups very thinly sliced red cabbage
1 pound coarsely grated or julienned carrots
1/3 cup lowfat sour cream
1/2 cup mayonnaise
1 teaspoon prepared mustard
1 tablespoon lemon juice — (up to 2)
2 tablespoons finely chopped parsley
salt and freshly ground pepper

In a large bowl toss together the cabbage and carrots. In a small bowl whisk to
gether the sour cream, mayonnaise, mustard, lemon juice and parsley. Season to
taste with salt and pepper. Pour the dressing over the mixed vegetables and tos
s to coat. Chill, covered, for 1 hour. Coleslaw may be made 1 day ahead. Serve
chilled or at room temperature.

Yield: 7 to 8 cups coleslaw

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COOKING LIVE YORKSHIRE PUDDING

Recipe By : COOKING LIVE SHOW #CL8783
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups all-purpose flour
1 teaspoon salt, or to taste
2/3 cup milk at room temperature
2/3 cup water at room temperature
3 large eggs
4 tablespoons roast beef pan drippings
4 teaspoons minced fresh rosemary
1/8 – 1/4 teaspo cayenne, or to taste

In a bowl combine flour and salt. With a handheld mixer add the milk,
in a
stream, until smooth. Add water and eggs and beat until combined well
and
bubbly. Let stand, covered, at room temperature for 1 hour.

Preheat oven to 450 degrees F.

Divide drippings among eight muffin pan cups. Heat the cups in the
oven
until almost smoking. Beat batter until bubbly, stir in rosemary and
cayenne, and divide among muffin cups. Bake 10 minutes in lower third
of
the oven without opening the oven door. Reduce oven temperature to
350
degrees F and continue to bake for another 10 minutes until puffed,
crisp
and golden brown. Serve immediately.

Yield: 8 serving

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