Title: Almond Crisps With Amaretto-glazed Almonds
Categories: Cookies
Yield: 30 servings

——————————-GLAZED ALMONDS——————————-
1 1/2 ts Unsalted butter
3/4 c Slivered almonds
1 1/2 tb Amaretto liquor

———————————–DOUGH———————————–
1 c Flour, all-purpose
1 pn Salt
1/2 c Unsalted butter; room temp.
1/2 c Sugar
1 sm Egg; room temperature
2 ts Amaretto liquor
Sugar
Powdered sugar, optional

For almonds: Melt butter in heavy small skillet over medium heat. Add
almonds and amaretto and stir until almonds are golden brown, about 5
minutes. Cool on paper towels.

For dough: Preheat oven to 350-degrees. Lightly grease 2 large baking
sheets. Sift 1 cup flour with salt into small bowl. Using electric
mixer, cream butter with 1/2 cup sugar in large bowl until light and
fluffy. Blend in egg and amaretto. Add flour and mix until dough binds.
(Dough will be sticky.)

Divide dough into 30 pieces. Roll each between palms into balls, dusting
hands with flour if necessary. Set on baking sheets, spacing 2 inches
apart.

Fill small bowl with water. Mound sugar on plate. Dip bottom of 2-1/2″
round glass into water and then into sugar. Press glass down onto 1 dough
ball, flattening into 2-1/2- to 3-inch round. Repeat with remaining
dough. Sprinkle rounds lightly with sugar.

Gently press several glazed almond slivers into each round in flower
pattern. Bake until edges of cookies are golden brown, 8 to 10 minutes.
Cool on rack. Just before serving, dust cookies with powdered sugar if
desired.

Source: Bon Appetit magazine, date unknown.
Typed just for you by Karen Mintzias

—–

Title: Lentil Pasta Sauce
Categories: Prodigy, Dec.
Yield: 1 servings

1 Onion chopped
1 Clove garlic minced
1 ts Oil
1 Tomato (ripe chopped)
1/4 c Lentil (brown or red or
Both)
2 3 dash Tobasco Sauce ( or to
Taste)
1 15 oz can Contadina Tomato
Sauce
2 cn Water (use the tomato sauce
Can)
1/2 ts Oregano, Basil, Parsley
Black Pepper Salt

Saute Onions and Garlic till golden and then add all
the ingredients and let come to a boil and then low
heat till lentils are cooked thru and sauce will
thicken.. you might have to add a little more
water..serve this over capellini and with garlic bread
ofcourse and a green salad with balsamic vinegar…I
hope you all enjoy this and let me know how ya like
it..a heart healthy recipe…. PAB..back in the kitchen

Date: 12/10/94 From: STKW79A Barbara Ingram

From the recipe files of Sue Smith,
TXFT40A@prodigy.com, S.Smith34. 1.80á

—–

Jonathan’s Broccoli Soup

Recipe By : Jonathan’s of Oakville
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons oil
6 cups broccoli — chopped *see note
1 medium onion — diced
1/4 teaspoon sage — rubbed
1 clove garlic — minced
1 large baking potatoes — diced
4 cups chicken broth — defatted
1 each bay leaf
salt and white pepper — to taste
1/2 cup heavy cream — (35%)
6 teaspoons cheddar cheese, shredded — ** see note
1 package frozen puff pastry shell

* The recipe called for 2 heads of broccoli, chopped I guessed 6 cups
** The recipe called for Stilton Cheese

In a large saucepan sauté in oil, over medium heat, broccoli, onion, sage
and garlic. Add potato, chicken stock, bay leaf, salt and pepper. Bring to
a boil, reduce heat and simmer for approximately 20 minutes or until potato
is fully cooked. Purée in a food processor and return to heat. Adjust
seasoning and add cream. Simmer gently. Do not boil.
Preheat oven to 425°F. Place hot soup in individual serving bowls and add a
bit of Stilton. Cover with the puff pastry which has been rolled out, make
sure it does not touch the soup. Brush the top of the pastry with an egg
wash (egg and water mixed). Bake at 425°F 10 minutes. Watch carefully so it
doesn’t burn.

– – – – – – – – – – – – – – – – – –

NOTES : The last part using the frozen puff pastry, we did not use, instead
we use a teaspoon of cheddar cheese on each serving.

This recipe came from “Jubilation” The Junior League of Toronto 1985
Cookbook.

CHEESY CIOPPINO

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Vegetables
Alcohol Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Sweet (Mild) Italian Sausage
– — Thinly Sliced
2 tb Olive Oil
1 lg Onion — Chopped
1 md Green Bell Pepper — Coarsely
-Chopped
1 lg Clove Garlic — Minced
32 oz Beef Broth — 2 16-oz Cans
28 oz Tomatoes — Chopped, Undrained
8 oz Tomato Sauce — 1 can
1/2 c Dry Red Wine
1 lb Medium Shrimp — Deveined And
-Shelled
1 1/2 c Zucchini — Sliced
1 c Carrots — Sliced
3/4 c Celery — Diagonally Sliced
2 md Lobster Tails — Cooked,
-Shelled, And Sliced Into
-1/2-Inch Pieces
1 1/2 c Fusilli Pasta — Cooked And
-Drained
1/4 c Fresh Parsley — Chopped
1/2 ts Dried Basil — Crushed
12 oz Jarlsberg Cheese — Shredded

In a large saucepan, brown the sausage in the oil. Add the onion, Green
Pepper, and garlic. Cook and stir until the onion is transparent. Add the
beef froth, tomatoes with the juice, tomato sauce, wine, shrimp, zucchini,
carrots and celery. Simmer until the vegetables are tender and the shrimp
is cooked, about 10 minutes. Add the lobster, pasta, parsley, basil,
cooking until heated through.

TO SERVE:

Spoon the soup into 8 individual ovenproof crocks. Evenly top each with
the cheese. Broil, 4 to 5-inches from the heat source, until the cheese is
melted and lightly browned.

– – – – – – – – – – – – – – – – – –

Ricotta Pantesca

Recipe By : Cooking Live Show #CL8914
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon sea salt
2 cups water (filtered or bottled — if local water
is
— too chlorinated)
2 quarts whole milk
1 cup heavy cream
2 lemons (about 1/3 cup) — juice of

Mix salt in water until dissolved. Heat the milk and the “seawater”
over low heat until the mixture boils. Add the lemon juice, stir a few
times, and when mixture begins to curdle remove from the heat. Let
curds rest for a minute or two. Skim the ricotta curds from the whey
with a slotted spoon or skimmer and place them in a colander lined
with cheesecloth, a wire sieve, or a plastic ricotta basket. Drain for
15 minutes. Serve warm, or at room temperature, with a drizzle of
honey.

Yield: around 1/2 pound pantesca

– – – – – – – – – – – – – – – – – –

Title: MASCARPONE WITH WAFERS, CARAMELISED FRESH FIGS ORANGE SAUC
Categories: Desserts
Yield: 1 servings

SNAP MIXTURE:
60 g Unsalted butter
60 g Sugar
250 g Golden syrup
1 tb Brandy
1/2 tb Lemon juice
60 g Flour
1 tb Ginger powder
TUILE MIXTURE:
120 g Sugar
120 g Egg white
120 g Unsalted butter
100 g Flour
FIGS:
1 Fresh fig per serve
Icing sugar
TO SERVE:
Mascarpone
Orange sauce

To make wafers: process all the snap and tuile ingredients, separately, in
a food processor until smooth. Mix the two together and spread thinly and
evenly onto teflon biscuit trays. Cook in a preheated 200C oven until
golden brown. Remove the trays, cut the wafers into rounds with a 10cm
biscuit cutter and cool. To cook figs: halve figs, sprinkle with icing
sugar and place under grill. To serve: sandwich 2 wafers with a generous
amount of mascarpone. Serve with figs and orange sauce.

Typed for you by Sherree Johansson

—–

Bess’ Honey Apricot Rolls

Recipe By : National Honey Board
Serving Size : 40
Preparation Time: 0:00
Categories : candy

Amount Measure Ingredient — Prep
——– ——————– ——————
1 cup honey
12 ounces dried apricots — finely chopped
1 cup blanched almonds — whole
1/2 cup coconut

Bring honey to boil in medium saucepan. Add chopped apricots and boil 5
minutes or until mixture comes away from sides of pan. Add almonds and cool.
Divide mixture into 4 equal portions. Roll one portion into a log, 1-1/2
inches in diameter. Roll log in coconut. Wrap in waxed paper. Repeat with
remaining apricot mixture. With sharp knife, cut each roll into 10 to 12
pieces.

– – – – – – – – – – – – – – – – – –

NOTES : Makes about 40 slices.

Crust:
1 cup vanilla wafer crumbs
1/2 cup finely chopped pecans
6 tablespoons unsalted melted butter
2 tablespoons sugar,
1/2 teaspoon cinnamon.
Filling:
1 1/4 cups peanut butter
8 oz cream cheese (at room temperature)
1 cup powdered sugar
2 tablespoons soft butter
1 1/4 cups heavy whipping cream
1 tablespoon vanilla
Glaze:
1/2 cup whipping cream
4 oz semi-sweet chocolate (I use chips).

Mix crust ingredients together and push into pie shell.

Mix peanut butter, cream cheese, sugar and butter.
In a separate bowl whip cream and fold in vanilla.
Fold whipped cream into the peanut butter mixture
and put into pie crust.
Refrigerate one hour or until semi-hard.

Bring cream to a boil and add chocolate.. Remove from heat
and stir until melted. Quickly cool and spread over pie.
Refrigerate a few hours.

Note: This pie is rich and can be cut into 16 pieces. Great for a
crowd.

Title: Cream of Crab Soup
Categories: Soups/stews, Appetizers, Fish/sea, Londontowne
Yield: 6 servings

1 lb Crabmeat 1/4 c Chopped onion
1/4 ts Celery salt 1 qt Milk
1 ea Chicken bouillion cube 1 c Butter
1 c Boiling water 1 x Chopped parsley
1 x Dash pepper 3 tb Flour

Dissolve boullion cube in water. Cook onion in butter until tender, blend
in flour and seasonings. Add milk and bouillion gradually; cook until
thick, stirring constantly. Add crabmeat, heat. Garnish with parsley.

—–

Title: Stained Glass Candies
Categories: Candy, Christmas, Heritage
Yield: 1 servings

4 oz Chocolate; semisweet (4 squ
1 c Sugar; icing
1 Egg; beaten
3 c Marshmallows; coloured mini
1/2 c Walnuts
2 ts Butter

Melt chocolate, add sugar and egg, pour over nuts and
marshmallows. Form into rolls, wrap in wax paper and refrigerate.
When cool, slice into round candies.
one of mom’s Christmas recipes, originally from a neighbour

MMMMM