Title: SAUCY BEEF TACO PIZZA
Categories: Beef, Meats
Yield: 4 servings

2 lb Ground Beef Round
1 ea Med. Onion, Chopped
16 oz Taco Sauce, Mild or Hot
4 oz (1 cn) Mild Green Chilies *
1/2 c Sliced Ripe Olives
8 oz (1 cn) Refrigerated Rolls **
1 1/2 c Crushed Corn Chips
1 c Dairy Sour Cream
1 c Shredded Monterey JackCheese
1/2 c Shredded Cheddar Cheese
1 x Sliced Olives (Optional)
1 x Sliced Mushrooms (Optional)
1 c Shredded Lettuce
1 ea Med. Avocado ***
1 ea Med Tomato, Diced

* Chilies should be chopped mild green chilies and be drained.
** Rolls should be Refrigerated Crescent Rolls.
*** Avocado should be peeled and sliced.
~————————————————————————-
Brown ground beef and onion in large frying-pan or Dutch oven. Pour off
drippings. Add 1 cup taco sauce, green chilies and olives. Separate
crecent rolls into 8 triagnles and press into greased 9 to 10-inch pie pan
to form crust. Sprinkle 1 c crushed corn chips evenly over dough. Spread
beef mixture evenly over chips, spread with sour cream. Cover with
shredded Monterey Jack cheese, then shredded Cheddar Cheese. Sprinkle
with remaining 1/2 cup crushed chips. Garnish with sliced olives adn
mushrooms, if desired. Bake in a moderate oven (375 degrees F.) for 20 to
25 minutes or until crust is golden. Cut into wedges and serve with
lettuce, avocado, tomato and remaining taco sauce.
NOTE:
Pastry for single-crust pie may be substituted for crescent rolls.

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Dark Chocolate Raspberry Mousse

Recipe By : Chocolatier Vol. 1, NO. 7 1985
Serving Size : 6 Preparation Time :0:30
Categories : Desserts And Sweets Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Cups Fresh Raspberries
1/4 Cup Sugar
2 Tablespoons Framboise Liqueur
10 Ounces Bittersweet Chocolate, Coarsely Chopped
4 Tablespoons (1/2 Stick) Unsalted Butter
1 Cup Heavy Cream — chilled
3 Jumbo Eggs, Separated — at room temperature
3/4 Cup Heavy Cream, Softly Whipped — for garnish
1/2 Pint Fresh Raspberries — for garnish

1. In a small bowl, crush the raspberries roughly with a fork. Stir in the
sugar and the Framboise. Let the mixture stand at room temperature for 30
minutes.
2. In a modified double boiler, melt the chocolate and the butter.
3. While the chocolate is melting, whip the cream. Stir the egg yolks into
the crushed raspberry mixture. Whisk the egg whites.
4. Remove the bowl of melted chocolate from the modified double boiler and
place it on a work surface. All at once, stir in the raspberry mixture. Stir
in the whipped cream. Fold in the egg whites.
5. Turn the mousse into a serving bowl or individual dishes. Chill until
firm, about 2 hours for individual portions, five hours for a large bowl of
mousse.
6. Garnish each serving with a dollop of softly whipped cream and one or two
fresh raspberries.

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Maple Pumpkin Pie

Recipe By : The Dessert Show
Serving Size : 8 Preparation Time :0:00
Categories : Pies Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 unbaked 10″ pie shell, well chilled — fluted edge
Leaf shapes cut from pastry scraps
1 1/2 cups pumpkin puree — fresh or canned
1/2 cup maple syrup
1 1/2 cups milk
2 eggs — lightly beaten
2 tablespoons flour
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg — freshly ground
1/4 teaspoon ground ginger
1/2 teaspoon salt

Preheat oven to 425. Mix together pumpkin, syrup, milk and eggs. Whisk
together until smooth. Stir in flour, cinnamon, nutmeg, ginger and salt.
Mix until well blended. Pour pumpkin mixture into pie shell. Bake about 40
minutes until filling is firm and a knife inserted in center comes out
clean. Let cool. While cooling, place leaf shapes in oven on cookie sheet
and bake until golden brown. Garnish top of pie with baked leaf shapes.
Let cool completely before cutting with a sharp knife.

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Title: LENTILLA SALAD
Categories: Cyberealm, Low-cal, Salads, Vegetables
Yield: 1 serving

1 1/2 c Shredded lettuce
1/2 c Chopped tomato
2 tb Sliced scallions
2 tb Salsa
2 tb Low-fat sour cream
2 oz Cooked lentils
3/4 oz Shredded lowfat cheddar
.cheese
1 6″ flour tortilla, cut into
1/4″ strips

In a medium bowl, combine all ingredients, tossing
well to mix.

Makes 1 serving. Each serving provides 1 protein, 4
1/4 vegetables, 2 Breads, 20 optional calories.

Per serving: 287 calories, 16 gm protein, 10 gm fat,
36 gm carbohydrates, 312 mg calcium, 412 mg sodium, 22
mg cholesterol, 5 gm fiber

Source: Weight Watchers meeting Watertown NY Typed for
you by Linda Fields, Cyberealm BBS and home of
Kook-Net Watertown NY 315-786-1120

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Date: Wed, 11 May 94 09:45:28 EDT
From: Lucinda Rasmussen

STUFFED MUSHROOMS

20 large white mushrooms (about 2 inches diameter)
2 cups cubed bread crumbs (I use a mix of white and WW)
2 cloves garlic, minced
1 medium onion, finely minced
1/4 cup wine for sauteeing
2 ribs celery, finely minced
2 tbsp finely shredded carrot
1 1/2 tsp salad herbs (mix of parsley, majoram, etc. I think McCormick
makes this mix)
salt/pepper to taste

Remove mushroom stems. Chop and reserve stems. Bring a large pot of water
to boil and add mushrooms. Cook for a couple minutes or until they start to
shrink. Drain and place the mushrooms into a pan of cold water for a minute
to stop cooking. Drain mushrooms.

Preheat oven to 350F. In a large non-stick saute pan, saute the onions,
mushroom stems, garlic and celery in the wine. When vegetables are tender, add
the carrot and herbs. Add bread crumbs and mix well. Add salt/pep and adjust
seasonings to taste. Fill mushrooms with a heaping tablespoon of the mixture,
place on a lightly sprayed baking sheet and cook for 10-12 minutes or until
lightly browned on top.

Title: SWEET AND SOUR BEEF STIR FRY
Categories: Beef, Oriental
Yield: 2 servings

8 oz Beef flank or round steak
4 tb Salad oil
1/2 c Diagonally sliced carrots
1/4 c Green bell pepper,cut into
Squares
1/2 c Snow peas
1/2 ts Ground ginger
1 md Clove garlic,minced
1 tb Cornstarch
1 cn 10 1/2 oz. ready to serve
French onion soup
1 tb Cider vinegar
1 ts Sugar

Place steak in freezer until partially frozen for
easier slicing.On a cutting board,slice beef,crosswise
of grain,into 1/4″ wide strips. In a 10″ skillet or
wok over high heat with 3 tsp. hot oil,cook carrots
and green bell pepper for 2 minutes,stirring quickly
and frequently. Add snow peas;stir fry 2 additional
minutes.With a slotted spoon,remove vegetables to a
plate. Add remaining oil,ginger,garlic and beef to
skillet; stir fry until meat loses pink color,about 2
minutes. In a small bowl,blend cornstarch with
soup;stir in vinegar and sugar.Gradually,stir into
skillet;cook,stirring constantly until thickened.
Return cooked vegetables to skillet;heat
thoroughly.Serve over rice,if desired.Makes 2 servings.

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Title: SPAM FETTUCCINI PRIMAVERA
Categories: Main dish
Yield: 8 servings

1 tb Butter or margarine
2 tb Flour
1 1/2 c Skim milk
1/2 c Lower sodium chicken broth
1 1/2 ts Dried basil
12 oz Fettuccini
1 cn SPAM Luncheon Meat, cut into
-julienne strips (12 oz)
1 pk Frozen broccoli, carrot and
-cauliflower combination,
-cooked and drained (16 oz)
2/3 c Grated Parmesan cheese

In small saucepan, melt butter. Stir in flour. Cook
and stir 1 minute. Stir in milk, chicken broth, and
basil. Bring to a boil, stirring constantly, until
thickened; keep warm. In 5-quart saucepan, cook
fettuccini according to package directions; drain and
return to saucepan. Stir in SPAM, vegetables, and
sauce. Cook and stir over medium-high heat until
thoroughly heated. Stir in Parmesan cheese.

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Title: CZECHOSLOVAKIAN CHEESECAKE
Categories: Cheesecakes, Cheese/eggs
Yield: 10 servings

MMMMM—————————CRUST——————————–
Sweet Yeast; See Recipe # 23

MMMMM————————-CHEESECAKE——————————
2 c Cottage Cheese
1 c Sugar; Granulated
1 tb Cornstarch
1 tb Rum; Dark
1/3 c Raisins
1/4 c Butter; No Margarine
2 Eggs; Large, Separated
3 tb Milk OR Heavy Cream
1/2 ts Lemon Rind; Grated

Preheat the oven to 350 degrees F. Press the cottage cheese through a
sieve and drain. In a large mixing bowl, combine the butter, sugar,
and the egg yolks. Beat until foamy, then add the cornstarch, milk,
rum, cheese, lemon rind and raisins blending well. Beat the egg
whites until they from soft peaks, then gently fold them into the
cheese mixture. Pour the mixture into the prepared crust and bake for
50 minutes, or until the edges are golden brown. Cool and serve at
room temperature.

MMMMM

Rum Cake

Recipe By : Norma D. Hosken
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
150 Grams plain flour
25 Grams cocoa
2 Lvl Tsp baking powder
100 Milliliters corn oil
100 Milliliters milk
2 eggs — separated
150 Grams soft brown sugar
1/4 Tsp salt
100 GRAMS soft brown sugar
140 Milliliters water
40 Milliliters rum

1. Sift and mix together the 5 dry ingredients. Beat together the
corn oil, milk and egg yolks. Beat the two mixtures together, like a
batter.

2. Beat egg whites until stiff. Fold into batter mix.

3. Pour mixture into a greased 20 cm cake tin, and bake at 180 oC for
40 mins.

4. When cake is cold make topping by putting the sugar and water into
a saucepan and boiling slowly for 5 mins. Remove from heat, stir in
rum and pour over cake. If this is served as a pudding then serve with
whipped cream.

Difficulty : moderate.
Precision : measure ingredients.

– – – – – – – – – – – – – – – – – –

Title: CHOP SUEY
Categories: Main dish, Chinese, Ethnic
Yield: 1 servings

3 tb Cooking oil
1 1/2 lb Lean pork, cubed
1/2 lb Mushrooms, sliced
1 c Onions, sliced
2 c Celery, sliced
1 ts Salt
1/8 ts Pepper
1 ts Ginger
1 3/4 c Hot water, bouillon
Or meat stock
3 tb Soy sauce
1 c Bean sprouts
3 tb Corn starch

Heat cooking oil and add meat and mushrooms. Brown
evenly. Add onions, celery, seasonings and water.
Bring to boil, then simmer, cover, and cook for about
30 minutes until meat is tender. Add soy sauce, well
drained bean sprouts and more seasoning. Bring to a
boil. Thicken with corn starch which has been stirred
into a smooth paste with one-half cup of water. Cook
until thickened; then simmer for 10 more minutes.
Serve on hot cooked rice and add canned chow mein
noodles.

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