Strawberry White Chocolate Mousse Tart*

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pastry:
1 3/4 Cups Unbleached Flour
1/4 Cup Firmly Packed Light Brown Sugar
2 1/2 Teaspoons Orange Peel — grated
1/8 Teaspoon Salt
1 3/4 Sticks Unsalted Butter — chilled and cut in p
1 1/2 Tablespoons Fresh Orange Juice
1 Egg Yolk
1 Teaspoon Vanilla Extract
2 Ounces Imported White Chocolate
Mousse:
6 Ounces Imported White Chocolate
1/4 Cup Heavy Cream
1 Large Egg White — at room temperature
1 Tablespoon Sugar
1/2 Cup Whipping Cream — whipped to stiff
— peaks
2 Tablespoons Grand Marnier
1 Large Strawberries — with stems
25 Large Strawberries — hulled
1/2 Cup Strawberry Jam Or Preserves*

For pastry:
Mix first 4 ingredients in a large bowl. Add butter and cut into mixture
until it resembles fine meal. Blend orange juice with egg yolk and vanillla.
Add enough juice mixture to dry imgredients to form ball that comes together.
Gather dough into a ball and flatten into roughly a 12 inch round.
Position rack in center of oven and preheat to 375 degrees. Roll dough out
between sheets of plastic wrap to 1/8 inch thickness. Trim to an 11 inch
circle (use tart pan as guide). Remove plastic wrap from top and invert into
a 10 inch round springform pan with removable bottom. Remove plastic wrap and
press into bottom and up sides of pan…crimp top edges. Freeze for 15
minutes.
Line tart shell with aluminum foil and weight with pie weights or beans. Bake
until sides are set – about 10 minutes. REmove foil and weights. Bake crust
until golden brown – about 16-20 minutes. Sprinkle two ounces of white chocola
te over hot crust. Let stand for about 1 minute. Using the back of a spoon,
spread chocolate over bottom and up sides. Transfer to rack to cool.

For mousse: Melt white chocolate with 1/4 C heavy cream in a small heavy
saucepan over very low heat, stirring constantly. Pour into bowl. Let stand
until just cool. Beat egg white in a small bowl until soft peaks form.
Gradually add sugar and beat until stiff but not dry. Fold whipped cream, 1
tbsp. liqueuer, and egg white into chocolate mixture. Spoon mousse into
prepared pan, spreading evenly. Refrigerate until mousse is set (2 hours or
overnight (can be made ahead and frozen at this point)).

To assemble: Fan all strawberries by making several legthwise cuts in each,
starting 1/4 inch from base and extending through the tip. Fan with
fingertips. Bring jam and remaining 1 tbsp. liqueuer to a boil in a heavy
small saucepan, stirring constantly. Transfer to processor and puree. Brush
thin layer of jam over mouse. Place 2 fanned strawberries with stems on
opposing sides of mousse. Arrange smaller fanned strawberries atop
artistically.

– – – – – – – – – – – – – – – – – –

Flourless Monster Cookies

Recipe By : Barbara Jean Lull
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 eggs (beaten)
2 lbs brown sugar
4 cups white granulated sugar
1 Tbsp. vanilla
8 tsp. baking soda
1 Tbsp. maple syrup (the real stuff)
1 lb. Butter (softened)
3 lbs peanut butter
18 cups quick oatmeal
1 lb. chocolate chips
1 lb. M M’s

Mix together well sugars and butter. Add eggs and peanut butter. Add
quick oatmeal and baking soda mix together well. Add vanilla and
maple syrup – mixing well again. Fold in the chocolate chips and
M M’s.

Spoon onto ungreased cookie sheet and bake at 350 degrees for 12
minutes per pan. Don’t over bake. Because cookies contain no flour,
they are very moist and shouldn’t be completely cooled on a rack (or
they will break).

Makes 17 dozen cookies

– – – – – – – – – – – – – – – – – –

Title: SLOW SIMMERED PORK ROAST
Categories: Meats, Crockpot, Chinese
Yield: 8 servings

2 1/4 lb Pork (boneless pork butt)
3 Green onions; cut in slivers
1 ts Ginger; fresh, cut julienne
2 Star anise, whole
2 tb Soybean condiment (mein see)
2 tb Soy sauce, light
2 ts Brown sugar
1 c Rice wine, Chinese
-OR- use dry sherry)
2 Garlic cloves; sliced thin
1/2 ts White pepper, ground
2 c Water (more may be needed)

Mix together all the ingredients except the pork.
Place the meat in an ovenproof casserole just large
enough to hold it. A crockpot may be used.

Pour the sauce over the top, cover the dish and bake
at 275 degrees from 5 to 8 hours, depending on your
taste.

By Jeff Smith The Frugal Gourmet From the 06/04/1991
issue of The Springfield Union-News

Posted by: Susan Brumer

—–

Gary’s Clam Dip

Recipe By : Gary Soto
Serving Size : 10 Preparation Time :3:30
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Onion — Chopped
3 tablespoons Parsley — Chopped
2 tablespoons Worcestershire sauce
Salt and pepper — To taste
12 dashes Tabasco sauce
16 ounces Cream Cheese — Room Temp.
3 cans clams, canned — Minced
1 each Sheepherder Bread — Round, large
(or sourdough bread round)
1 each French Bread — Baguette

Drain clams, reserving 1/2 C. of liquid. With electric mixer (not food
processor), mix together all ingredients except bread. Slice top off of
bread round. Hollow out bread. Fill with dip and replace top. Wrap
tightly in foil. Bake at 250 for
3 hours.

– – – – – – – – – – – – – – – – – –

NOTES : Use the bread scooped out of bread round for dipping. Tear into
bite size pieces. Cut the baguette into
bite size pieces for dipping.
=============== Note 2 =================

Board: FOOD BB Topic: FOOD SOFTWARE Subject: MCII
APPETIZERS To: ALL Date: 10/21
From: XTPT50B CONNIE HALLIDAY Time: 4:10 PM

Nut Butter Pie

Recipe By : Lion O’Reilly’s B.J. Monkeyshines/Seattle/Gourmet Mag
Serving Size : 12 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz chocolate wafer crumbs
1/4 c sugar
1/4 c butter — melted
1/2 gallon vanilla ice cream — softened
2 c creamy peanut butter
1 c clover honey
1 c cashews — chopped, toasted
2 c chocolate fudge sauce — heated
2 c whipped cream

Preheat oven to 350F. LIghtly grease 9 inch springform pan. Blend
chocolate crumbs, sugar and melted butter in medium bowl. Press onto bottom
and up sides of prepared pan. Bake 5 minutes. Cool.
Mix ice cream, peanut butter, honey, and cashews in large bowl. Spoon into
prepared crust. Freeze at least 2 days.
Place pie in shallow pan of hot water 10 seconds. Remove pie from pan.
Top each serving with sauce and whipped cream.

– – – – – – – – – – – – – – – – – –

BASIC FREE GREEN SALAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Diabetic Side dish
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Romaine lettuce — shredded
2 c Iceberg lettuce — shredded
1 c Spinach — shredded
->OR<- 1 c Swiss chard -- shredded 12 Radishes -- whole or sliced 1 c Endive -- curly 1 Cucumber -- sliced 2 Stalks celery -- diced w tops -----OTHER INGREDIENTS TO FORM----- -your own combinations Boston or bibb lettuce Red/green cabbage Kale or comfrey Chicory or sorrell Parsley or watercress Turnip, collard, beet greens Or mustard or dandelion Onions, tomatoes, sprouts Mushrooms -- sliced fresh Red/green/gold peppers -sliced Flowerettes or broccoli Caulifower Zucchini or yellow squash -sliced Scallions or chives Food Exchanges per serving: FREE Source: Vegetarian Cooking for Diatetics by Patricia Mozzer Brought to you and yours via Nancy O'Brion and her Meal Master - - - - - - - - - - - - - - - - - -

Artichoke And Red Pepper Pizza

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 (10-Oz.)Can Pillsbury Refrigerated All Ready Pizza Cru
TOPPING
5 Garlic cloves — peeled
1/4 to 1/3 cup olive oil
2 red bell peppers — cut into 1/4-inch st
1 (2.5-Oz.) Ja Green Giant Sliced Mushrooms — drained
3 Tablespoons chopped fresh basil
or 1 tablespoon dried basil leaves
1 (6-oz.) jar marinated artichoke hearts — drained chopped
1 (2 1/4-oz.) sliced ripe olives — drained
8 oz. (2 cups) shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Heat oven to 425F. Grease 13×9-inch (3-quart) baking dish or 12-inch
pizza pan. Unroll dough and place in greased pan; starting at center,
press out with hands. Bake at 425F. for 8 to 11 minutes or until light
golden brown.

In food processor bowl with metal blade or blender container, process
garlic 10 to 15 seconds or until finely chopped. Reserve 1 tablespoon of
the oil. With machine running, add remaining oil all at once through
feed tube or opening in top of blender lid. Process 20 to 30 seconds or
just until blended. Spread garlic mixture over partially baked crust.

Heat reserved 1 tablespoon oil in medium skillet over medium-high heat
until hot; cook and stir peppers in oil until crisp-tender, 3 to 5
minutes. Layer peppers, mushrooms, basil, artichokes and olives over
garlic mixture; top with cheeses. Bake at 425° F. for 8 to 14 minutes
until crust is golden brown around edges and cheese is melted. 8
servings

– – – – – – – – – – – – – – – – – –

NOTES : 1992 Bake-Off Contest

Finalist, George Kysor, Alameda, California

Title: Sweet and Spicy Couscous Salad
Categories: Salads, Main dish, Grains, Vegetarian, Vegan
Yield: 4 servings

1/2 c Currants
1/4 c Fresh-squeezed orange juice
1/4 c Fresh-squeezed lemon juice
1/3 c Canola or safflower oil
1/4 ts Ground cinnamon
1/2 ts Fine sea salt
1/8 ts Cayenne pepper
3 c Water
1 tb Canola or safflower oil
1 1/2 c Couscous
— preferably whole wheat
1 md Carrot; finely chopped
1 c Sliced green beans
-OR- yellow wax beans
— (cut into 1/4″ pieces)
1 md Red bell pepper
— seeded and finely chopped
1/2 sm Red onion; finley chopped
1/4 c Finely chopped fresh mint
-OR- parsley

MMMMM————————–OPTIONAL——————————-
1/2 c Tamari-roasted almonds
— coarsley chopped

Put the currants, orange juice, lemon juice, 1/3 cup oil, cinnamon,
salt, and cayenne in a jar. Cover with the lid and shake until the
ingredients are well mixed.

In a medium saucepan, bring the water and 1 tablespoon oil to a boil.
Stir in the couscous. Immediately remove from the heat, cover, and
let stand until the water is absorbed, about 6 minutes. Transfer the
couscous to a large bowl, and fluff with a fork. Cool completely.

Put 1 inch of water in a large saucepan with a steamer basket, cover
with the lid, and bring to a gentle boil. Put the carrot, green
beans, and bell pepper in the steamer basket, cover with the steamer
(lid? -K.M.), and steam until the vegetables are a bright color,
about 3 minutes. Remove the steamed vegetables from the basket; they
should still have a crunch. Rinse under cold water, drain, and cool
completely.

Stir the steamed vegetables, onion, and mint into the couscous. Shake
the Spicy Currant Dressing and pour it over the salad. Stir until
well coated. Refrigerate for at least 30 minutes to allow the flavors
to blend. Sprinkle the toasted almonds over the top just before
serving and serve chilled. (If the salad is prepared more than a few
hours ahead, adjust the seasonings before serving.)

Source: May All Be Fed – by John Robbins, with recipes by Jia Patton
and Friends

Typed for you by Karen Mintzias

MMMMM

Title: Rose Water Syrup
Categories: Greek, Syrup
Yield: 1 servings

1 c Water
1/2 c Sugar
1 1/2 T Lemon juice
1 t Rose water or rum extract

Combine water and sugar in small saucepan. Bring to boil, then simmer
until syrupy, about 5 minutes. Stir in lemon juice and rose water.
Cool completely.

MMMMM

Title: HOMEMADE MAYONNAISE
Categories: Sauces, Madison
Yield: 1 servings

1 Egg yolk
1/2 ts Salt
1/2 ts Dijon mustard
-(or more to taste)
1 tb Lemon juice
-=OR=- White Wine Vinegar
1 c Light olive oil; -=OR=-
-peanut oil or vegetable oil
Hot water

QUICKLY BRING THE EGG to room temperature by setting it in a bowl of
hot water for 2-or-3 minutes, or until the egg no longer feels
chilled when held in your hand. Then separate out the yolk. Combine
the egg yolk, salt, mustard and lemon juice or vinegar in a bowl; set
the bowl on a folded towel to keep it from moving around. Briskly
whisk the ingredients together until they are thoroughly blended;
then begin adding the oil, drop by drop at first, then in gradually
increasing amounts. When the oil is completely incorporated, taste
the mayonnaise and add more salt or lemon juice or vinegar if
desired. A very thick mayonnaise can be thinned by stirring in a
spoonful or two of hot water until you get the consistency you want.

Makes 1 1/2 Cups

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

MMMMM