Title: MARBLED EGGS
Categories: Chinese, Eggs, Appetizers
Yield: 6 servings

6 Eggs
2 tb Indian tea leaves

Hard boil the eggs for 10 minutes, then slightly crack
the shells all round but do not remove the shell.
Boil tea leaves in 1/2 litre water for 5 minutes.
Immerse the cracked eggs in the tea for 45 minutes or
until cool. When you remove the shell where the cracks
where will be a dark line and make them look as if
they are made of marble.

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VRYONOYE MIASO PO-RUSSKI (BOILED BEEF RUSSIAN-STYLE)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Ukrainian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Beef marrow bones
2 qt — Water
1 Onion — cubed 1/2″
1 Carrot — sliced
2 Celery ribs — w/leaves sliced
1 Turnip — peeled cubed 1/2″
8 Peppercorns, whole
2 Bay leaves
4 tb Parsley — fresh; chopped
4 tb Dill, fresh — chopped
3 lb Beef rump roast, boneless
1 1/2 ts Salt
2 Garlic clove — chopped

Place the peppercorns, bay leaves, parsley, and dill into a small
cloth bag. Tie the bag closed. Put water, marrow bones,, the bag of
spices, the vegetables, salt into a large pot. Bring to a boil over
high heat, skim the foam off as it occurs. Cook for 10 minutes at a
boil, add the beef roast, boil for 3 minutes, reduce heat to low,
cover, and simmer for 3 1/2 hours. Be sure to skim occassionaly.
Remove from heat, remove the roast from the pot, slice for serving.

* NOTE: This is excellent with a honey-onion sauce.

ORIGIN: Tantiana Shulenko, Slavutych-Ukraine, circa 1995
per Don Houston
Fidonet COOKING echo

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VANILLA GENOISE

Recipe By : COOKING LIVE SHOW #CL8785
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 large eggs — separated
1 1/2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 cup hot water
4 tablespoons (1/2 stick) unsalted butter, melted
1 cup all-purpose flour
Equipment:
11 x 17 x 1-inch baking tray,
the bottom lined with parchment paper

Preheat the oven to 350 degrees F.

In a bowl of an electric mixer, combine the egg yolks, 1 cup of the
sugar,
salt, and vanilla. Using the whisk attachment on high speed whip
until
thick, 3 to 5 minutes. Reduce to medium speed and slowly add the hot
water.
Scrape down the sides of the bowl. Increase to high speed and again
whip
until thick. Fold in the flour and then the melted butter. Set aside.

In a clean bowl of an electric mixer using the whisk attachment, whip
the
egg whites on medium speed until frothy. Increase to high speed and
slowly
add the remaining 1/2 cup sugar. Whip the egg whites until stiff and
then
fold them into the reserved batter. Gently spread the batter in the
prepared baking tray. Bake until the cake is golden brown and springs
back
lightly when touched, about 20 to 25 minutes.

Cool the cake in the pan. Remove the cake from the pan by running a
knife
along the inside edge of the pan and inverting it onto a work
surface.
Carefully peel off the parchment paper.

The genoise can be made a day or two in advance. Store wrapped in
plastic
wrap at room temperature. It also freezes well

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Title: WHITE CHOCOLATE CHOCOLATE CHIP SORBET
Categories: Desserts, Chocolate
Yield: 1 servings

2 1/2 c Water
1/3 c Sugar
1/2 ts Vanilla
6 oz White chocolate
1 ts Creme de cassis
-(black currant)
1/4 c Chocolate chips or
-grated semi-sweet
-chocolate

Boil water and sugar. Simmer 5 min. Move to double boiler, add white
chocolate and melt. Cool. Add creme de cassis and vanilla. Freeze
in ice cream maker. Fold in chips. Freeze again.

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Title: Peach Crisp
Categories: Diabetic, Fruits, Desserts
Yield: 6 servings

4 Ripe peaches,peel+slice 1/4″ 2 tb Reduced calorie margarine
3 tb Flour 2 ts Reduced calorie margarine
2 1/4 oz Quick-cooking oats,uncooked 3 tb Firmly packed brown sugar
OR
1 ts Cinnamon 9 ts Swwetener
1/2 ts Nutmeg

Preheat oven to 350 F. Toss peaches with 1 tablespoon of the flour
and place in a 6×11″ baking pan that has been sprayed with a nonstick
cooking spray. In a small bowl, combine remaining ingredeints. M,ix
well until mixture is crumbly. Sprinkle evenly over peaches. Bake
30-35 minutes, until crisp. serve warm or cold. From *Prodigy’s Food
and Wine-Healthy Eating Bulletin Board, from Broidget Benjamin –
PHFC09A.

MMMMM

Couscous Timbales

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes – Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup scallion — thinly sliced
1 tablespoon unsalted butter
3/4 teaspoon ground cumin
1/4 teaspoon turmeric
1/8 teaspoon cinnamon
1 14 oz. can Italian plum tomatoes, drained — chopped fine,drain
1/4 cup dried currants
3/4 cup couscous
3 tablespoons fresh parsley — minced
4 flat parsley leaves — garnish

In a skillet cook the scallion in the butter over moderately low heat,
stirring, for 1 minute. Stir in the cumin, turmeric, cinnamon, tomatoes,
currants and 1 cup plus 2 tablespoons water. Bring the liquid to a boil,
stir in the couscous and let the mixture stand, covered, off the heat for 5
minutes or until the couscous has absorbed the liquid. Pack the couscous
into 4 well buttered 1/2 cup timbale molds. The couscous may be prepared and
molded up to 2 hours in advance and kept at room temperature. Reheat the
timbales, covered with foil, in a preheated 350 oven for 10 minutes. Invert
the timbales onto a plattter and garnish each timbale with a parsley sprig if
desired.

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EGG DROP SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Soups
Cheese/eggs Appetizers
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Hot water
3 1/2 oz Pk chicken noodle soup mix
(2 envelopes)
2 Eggs, well beaten
1 T Soy sauce (optional)
Chinese fried noodles

1. Pour water into a deep, 2-quart, heat-resistant, non-metallic
casserole and heat, covered, in Microwave Oven 10 minutes or
until boiling.
2. Add noodle soup mix and heat, covered, 4 minutes. Allow
to stand 4 to 5 minutes or until noodles and chicken are tender.
3. Pour beaten eggs in soup mixture gradually, stirring with a
fork and heat, uncovered, 2 to 3 minutes or until egg is cooked.
Stir frequently with a fork to make eeggs form thin strings.
4. If desired, stir in soy sauce. Garnish with fried noodles.

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GERMAN CHOCOLATE PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-G HENNINGSEN (DRKD50A)
1 package German sweet chocolate — 4 oz
1/4 cup Butter
12 ounces Evaporated milk
1 1/2 cups Sugar
3 tablespoons Cornstarch
1/8 teaspoon Salt
2 Eggs
1 teaspoon Vanilla extract
1 Unbaked deep dish pie shell
1 1/2 cups Coconut
1 cup Pecans — chopped

In a saucepan, combine chocolate and butter. Melt over low heat. Remove from
the heat and blend in milk; set aside. In a mixing bowl, combine sugar,
cornstarch and salt. Beat >> in eggs and vanilla. Blend in melted chocolate;
pour into pie shell. Cpombine coconut and pecans; sprinkle on top of pie. Bake
at 375 degrees for 45 mins. I have left outthe coconut on occasion when some
of my kids didn’t like it. Believe me, this disappears fast. Reformatted by
Elaine Radis

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SPICED CARROT ORANGE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Carrots, thinly sliced
2 tb Peanut oil
2 c Chopped onions
2 lg Celery stalks, diced
4 c Water
1 1/2 c Fresh orange juice
1/4 c Dry white wine
1 t Cumin, coriander, ginger
1/2 ts Nutmeg
1 c Soymilk
Salt pepper
3 tb Freshly minced parsley
3 tb Minced scallions

Reserve set aside 1/2 lb carrots. Heat oil in a
large soup pot, saute onions celery till golden.
Add all but reserved carrots, water, orange juice,
wine spices. Bring to a boil, cover simmer over
moderate heat till vegetables are tender. Puree till
smooth. Return to a low heat stir in enough soymilk
to give a medium thick consistency. Season to taste
let stand several hours before serving. Just before
serving, steam reserved carrots till tender crisp
stir into soup with parsley scallions. Serve hot.

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Title: Winter Carrot Soup
Categories: Soups/stews, Vegetables
Yield: 5 servings

1 tb Safflower oil 1 tb Soy sauce
4 x Carrots, grated 1/2 ts Thyme
1 x Med Onion, chopped (1/2 cup) 1/4 ts Ground Cumin
4 c Vegetable stock 1/4 ts Black Pepper
6 oz Can Tomato Paste (2/3 cup)

GARNISH: scallion curls or Herbed Garlic Croutons (optional).
In Dutch oven or 4-5 qt saucepan, heat oil. Stir in carrots and onion;
saute until tender, about 5 minutes. Add remaining ingredients, increase
heat, and cover. When mixture reaches a boil, reduce heat to med and
simmer for about 5 minutes. Top with garnish if desired.
VARIATIONS: – add 1/2 cup raisins-cook soup until they are plump tender.

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