TIRAMISU – ITALIAN COFFEE TRIFLE

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

Amount Measure Ingredient — Preparation Method
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2 Egg yolks
1/4 c Sugar
1/2 c Marsala wine
1/2 lb Mascarpone cheese
1 c 35% Real Whipping Cream
1/2 c Extra strong coffee, cold
2 tb Brandy
24 Dry Italian ladyfingers
6 oz Semisweet chocolate, finely
– chopped (approx 1 cup)

Ingredient notes: Orange liqueur or extra strong
coffee may be used in place of Marsala wine. Cream
cheese may be used in place of mascaroine cheese.
Orange liqueur or orange juice may be used in place of
brandy. Ladyfingers should be approx 4×1-inch size.
Plain cookies or cake may be used in place of
ladyfingers. 1. Make the filling by beating egg yolks
with sugar until light. Beat in Marsala. Cook gently
in a double boiler or in a stainless steel or glass
bowl set over a pot of simmering water. Cook gently,
stirring constantly, until thickened. Cool.
2. Beat mascarpone cheese until smooth and then slowly
beat in cooled custard.
3. Whip cream until light. Gently fold into cheese
mixture. Reserve. 4. Combine coffee with brandy.
Reserve. 5. Line an 8-inch baking dish or trifle bowl
with ladyfingers. (Do not worry if ladyfingers do not
fit exactly, break up extras and fit into spaces.)
Drizzle with half of the coffee mixture. Spread half
the filling over. Sprinkle with half the chocolate.
Repeat layers starting with ladyfingers, drizzling
with remaining coffee, spreading remaining filling
over ladyfingers and topping with chocolate. 6.
Refrigerate a few hours or overnight before serving.
Tiramisu can be frozen for up to one month.

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CREAM OF CELERY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Celery, diced
3 tb Flour
1 tb Onion, minced
Salt and pepper
1 c Boiling water
2 1/2 c Milk, scalded
3 tb Butter or marg, melted

Combine celery and water. Cover. Simmer until celery
is tender. Brown onion in butter or margarine. Add
flour. Mix until smooth. Add milk slowly, stirring
constantly. Cook over hot water until smooth and
thick. Add celery and the water in which it was
cooked. Season to taste. Heat thoroughly.

From The Household Searchlight Recipe Book – 1935

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Shrimp Greek style *****

Recipe By : 60 Minute Gorumet
Serving Size : 4 Preparation Time :20:00
Categories : Ethnic Seafood
Pasta Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
1 teaspoon garlic — finely chopped
2 cups tomatoes — peeled seeded
1/2 can white wine, dry
salt and pepper
1/4 cup basil, fresh — chopped
1 teaspoon oregano, dried
1 1/2 pounds shrimp, fresh — devained
1/8 teaspoon red pepper flakes
1/2 pound feta cheese — crumbled

Heat 2 tablespoons of the oil in a skillet and add the garlic. Cook briefly,
stirring, and add the tomatoes. Cook about 1 minute and add the wine, salt,
and pepper. Add the basil and oregano. Cook over moderate heat about 10
minutes.
Heat the remaining 3 tablespoons of oil in a large skillet and add the shrimp.
Cook quickly, about 1 minute, just until shrimp turn red. Stir as they cook.
Sprinkle with red pepper flakes. Preheat oven to 400 degrees. Spoon the shrimp
and any pan juices into a small baking dish. Sprinkle the shrimp with the
crumbled feta sheese and spoon the tomato sauce over.

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Nutr. Assoc. : 0 0 0 1638 0 0 1016 4928 0 0

Medallions of Pork Tenderloins

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 lb Pork tenderloin,well-trimmed

1 ts Salt

1/2 ts Black pepper

1/2 c Flour,all-purpose

2 Eggs

1/4 c Water

1 c Bread crumbs,dry

6 tb Butter or margarine

2 tb Oilve oil

1/2 c White wine,dry

1/2 lb Mushrooms,sliced

1 tb Lemon juice

2 tb Parsley,minced fresh

1. Dry meat with paper towels.

2. Combine salt, pepper and flour; dredge medallions in flour, shaking off

excess.

3. Beat eggs with water; dip medallions in egg and coat with bread crumbs.

4. Press medallions with heel of palm to make crumb stick; dry 10 minutes.

5. Heat butter and oil in Dutch oven; saute medallions 8 minutes per side.

6. Remove meat; drain on paper towels, transfer to heated platter and keep

warm.

7. Add wine to pan; deglaze over high heat, scraping brown bits from bottom

and sides of pan.

8. When liquid is reduced by half (about 3 minutes), add mushrooms and cook

2 minutes, stirring.

9. Add lemon juice and cook 1 minute, stirring.

10. Correct seasonings, pour sauce over meat and garnish with parsley.

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Title: Lemony Split Pea Soup
Categories: Share, soups
Yield: 6 servings

2 lean bacon
1 lg onion; chopped
2 garlic; pressed
1 lb dried green split peas;
-picked over rinsed
8 c water
1 1/2 ts dried leaf thyme
1 bay leaf
6 carrot; peeled, diced
1 lb all-purpose potatoes;
-peeled, diced
2 ts salt
1/2 lb canadian bacon; diced
1/2 ts lemon zest; grated
1 ts lemon juice
1/4 ts black pepper

1.Saute bacon in heavy 5-qt. Dutch oven. Drain on paper toweling. Crumble
and reserve.
2.Pour off all but 1 tbsp. drippings from pot. Add onion; saute 3 min.
Add garlic; saute 2 min. Add peas, water, thyme, bay leaf. Simmer,
uncovered, 40 min.
3.Add carrots, potatoes, salt. Simmer 40 min. until tender. Remove bay
leaf. Add crumbled bacon and canadian bacon, lemon zest and juice. Heat
through.
4.To Make Ahead: Omit lemon zest and juice. Cool slightly. Refrigerate
covered, for up to 3 days.
5. To Serve: Reheat gently, stirring occasionly. Stir in zest and juice.

Nutrient Value per serving:
464 calories, 31 g protein, 5 g fat, 75 g carbo, 661 mg sodium, 24 mg
cholesterol.

Formatted by Sarah Gruenwald 7-8-97

Contributor: Family Circle-11/22/94
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Date: Thu, 18 Nov 93 13:45:33 EST
From: aiko@epoch.com (Aiko Pinkoski)

I had to go home early today caught my mother
actually making her kuri-gohan so we measured!

Kuri Gohan (Chestnut rice)

3 go short grain rice (the rice cooker cup measure,
a “go” is about 3/4 normal cups)
1.5 c. peeled raw chestnuts (whole or halves)
1/3 – 1/2 c sake
1 TBSP light soysauce
optional: 1/2 tsp salt (we leave it out)

Wash rice well (my mother insists rice must be
still washed). Put in rice cooker and add water to
normal level (I forgot to measure how much! I promise
to do that soon as we empty it out….)
Add everything else cook.

Title: ANISE COOKIES “ ANESPLATZCHEN”
Categories: Cookies, Ethnic
Yield: 5 dozen

3 Eggs, room temperature
1 c Plus 2 Tbs. sugar
1 3/4 c Flour
1/2 ts Baking powder
1/2 ts Salt
1 1/2 ts Anise extract

Beat eggs until fluffy in mixer bowl at medium speed.
gradually beat in sugar. Continue beating 20 minutes
more ( a must ). At low speed blend in flour, baking
powder and salt. Add anise extract and beat only to
blend. Drop by teaspoonful on greased and floured
baking sheets about 1/2 inch apart. Swirl each to make
a circular form. You can bake these two ways. Either
let stand on baking sheets for 8 hours at room
temperature ( to dry out ) or bake immediately. Either
way bake at 325 degrees about 10 minutes or until firm
looking or set. cool on rack and store airtight. If
made the first way to dry out these are a coffee
dunker cookie or if baked immediately they are much
softer and delicate.Either way they are delicious. I
bake mine the second way.

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CHIPOTLE RUB

Recipe By : La Parilla: The Mexican Grill Reed Hearon
Serving Size : 2 Preparation Time :0:00
Categories : Mc Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup dried Mexican oregano*
1/4 cup corn oil
5 dried chipotle chiles* — stemmed, seeded,
and deveined (wear rubber gloves)
5 ancho chiles* — seeded and deveined
(wear rubber gloves)
25 garlic cloves
1 1/2 cups coarse salt

In a small heavy skillet dry-roast oregano over moderate heat, shaking
skillet occasionally, until fragrant and beginning to brown, about 2
minutes, and transfer to a small bowl. Cool oregano completely and in an
electric coffee/spice grinder grind fine.
In a heavy skillet heat oil over moderately high heat until hot but not
smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until
puffed and just beginning to brown, about 10 seconds. (Do not let chiles
burn or rub will be bitter.) Transfer chiles as fried to paper towels to
drain and cool until crisp.
Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder
grind fine in batches. In a food processor grind oregano and chiles with
garlic and salt until mixture is a shaggy, saltlike consistency. If mixture
seems moist, on a large baking sheet spread it into a thin even layer and
dry in middle of an oven set at lowest temperature until no longer moist,
about 1 hour. Wearing rubber gloves, break up any lumps with your fingers.
(Chipotle rub keeps in an airtight container, chilled 6 months. Regrind rub
before using.) Makes about 3 1/4 cups.
Serves 2 to 4.
La Parilla: The Mexican Grill Reed Hearon

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NOTES : The following recado is a dry rub that gives a burst of flavor to
almost any meat or vegetable but is particularly wonderful on beef and corn.
* available at Mexican markets and some specialty produce markets

PEANUT REFRIGERATOR CAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Butter,soft
1/2 c Peanut butter
1 lb Confectioners’ sugar
1 pk Social tea biscuits (11 oz)
1 c Coffee,cold,strong
1/4 c Cocoa
1/2 c Peanuts,salted,chopped

1. In a bowl cream butter until light and fluffy.
Gradually stir in peanut butter, then gradually beat
in confectioners’ sugar until mixture is soft and
fluffy.

2. Dip biscuits quickly, one by one, into cold coffee
and place 16 of them, touching, on a foil-lined cookie
sheet (4 biscuits lengthwise and 4 biscuits across).
Spread biscuits with 1/4 of the peanut butter mixture,
spreading mixture carefully into an even layer. Sift
over 1/4 of the cocoa. Repeat until you have 4 layers
of biscuits. Spread remaining peanut butter mixture
over the top and sides of the cake; dust with
remaining cocoa; sprinkle top and sides with chopped
peanuts.

3. Refrigerate for 12 hours. Slice thinly and serve
while still cold.

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SPINACH RICE SALAD

Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Salads Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Uncle Ben’s Original Rice
-Pilaf (36 oz.)
2 2/3 c Italian salad dressing
1/3 c Soy sauce
1 tb Sugar
1 lb Spinach, fresh, cut into
-thin strips
1 1/2 c Green onions, sliced
1 c Crisp Cooked/crumbled, bacon

1. Cook rice according to package directions, omitting margarine. 2.
Transfer rice and remaining liquid to shallow pan. Let stand until all
liquid is absorbed. 3. Combine salad dressing, soy sauce and sugar. 4.
Stir into coooked rice. 5. Cover and chill 6. Fold in spinach, onion and
bacon just before serving.

Measurements and timing are designed only for Uncle Ben’s Fast Cooking Rice
Pilaf, Original Rice Pilaf, Fast Cooking Spanish Rice, Long Grain Wild
Rice Blend, and CONVERTED Brand Rice

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