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

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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.

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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.

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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

TYROPITTA ROUMELIOTIKI (CHEESE PIE)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Feta cheese, crumbled
10 ea Eggs, lightly beaten
1 1/4 lb Phylo pastry
1/2 c Melted butter for brushing

Crumble feta cheese and mix with beaten eggs.
Butter a baking pan the size of the phyllo pastry.
Put four sheets of phyllo into the pan, brushing each
one with melted butter. Spoon in some of the cheese
mixture; top with 2 more phyllo sheets, brushing them
with butter. Continue in this manner until all cheese
mixture is used up, saving 4 sheets of phyllo for top
of pie.

Score lightly in long strips. Bake in preheated
300 F. oven for about 45 min. Cut scored strips into
2-inch pcs. and serve hot. Serves 6-8.

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Title: Sugar Cookies
Categories: Polkadot, Faylen, Cookies
Yield: 1 Servings

3 c Flour
1 1/2 c Sugar
2 ts Baking powder
1 pn Salt
1 c Butter
2 lg Eggs, beaten
1 ts Vanilla

Preheat oven to 350 degrees. Sift dry ingredients together. Work
butter into the dry mixture with a pastry cutter until it becomes
coarse grains. Add eggs and vanilla and mix until blended. You can
use an electric mixer at this point, but it’s better if done by hand.
Roll out dough to about 1/8 inch thick and cut with cookie cutter.
Space cookies 2 inches apart on baking sheets. Bake 8-10 minutes and
cool on racks. Cool completely before frosting.

These are the Christmas cookies that my family’s sworn by for three
generations. You can fool around with them by adding different
extracts – I’ve done well with mint extract and almond extract.

Recipe By: Beth Shoot

* The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN

MMMMM

Title: ORANGE TANGERINE MIMOSA
Categories: Diabetic, Beverages, Fruits
Yield: 2 servings

1 Orange
2 Tangerines
1/3 c Chilled sparkling mineral
-water, seltzer or club
-soda – about 1/3 cup

SOURCE: The Joslin Diabetes Gourmet Cookbook by
Bonnie Sanders Polin, Ph.D., and Frances Towner Giedt,
ISBN #0-553-08760-6. Formatted into MM by Ursula R.
Taylor.

Juice the fruits using a hand or electric juicer;
blend together. Divide the juice between 2 goblets.
Fill with mineral water. Makes 2 servings.

Per serving: calories – 37, protein – 1 g,
carbohydrate – 9 g, fat – trace, calories from fat –
less than 1%, dietary fiber – trace, cholesterol ~ 0
mg, sodium – 1 mg, potassium – 107 mg. Joslin
Exchanges: 1/2 fruit

Posted to rec.food.recipes, 6/22/95 by Judi M. Phelps.
Submitted By JUDI MAE PHELPS
On FRI, 23 JUN 1995
143559 GMT

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Title: VEGETABLE CHOP SUEY (MICROWAVE)
Categories: Chinese, Vegetables, Microwave
Yield: 6 servings

2 c Sliced celery
1 c Chopped onion
8 oz Sliced fresh mushrooms
2 tb Butter/margarine
1/2 c Water
1 1/2 tb Soy sauce
2 tb Cornstarch
1 ts Instant beef bouillon
1 ts Sugar
28 oz Can chinese vegetables
1/8 ts Pepper

Mix celery, onion, mushrooms and butter in 2 quart
casserole, cover. Microwave on high 6-8 minutes, or
until tender-crisp. Set aside. In 2 cup measure,
combine water, soy sauce, cornstarch, bouillon and
sugar. Microwave on high 2 minutes or until thickened,
stirring twice during cooking.

Mix sauce and remaining ingredients with celery
mixture. Microwave at high 4 6 minutes or until
thoroughly heated, stirring after half the time. Serve
over rice or chow mein noodles.

—–

GARBANZO PARSNIP GNOCCHI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 tb Olive oil
2 c Coarsely chopped parsnips
3/4 c Finely diced onions
1 tb Minced garlic
1/2 c Garbanzo flour
1/4 c Gluten flour
2 ts Nut yeast
1 t Salt
1/4 ts White pepper
Peanut oil — for frying

Saute vegs in oil until onions are translucent and
parsnips are soft. Process until a smooth paste is
formed. Add all remaining ingredients except peanut
oil and blend until well mixed. Heat oil in a 3″ deep
skillet to 375. Fill the bowl of a tablespoon
w/batter and use a second spoon to scoop it into the
oil. It may help to oil the spoon, but I haven’t had
any problems. Don’t fry more than four at a time
because they get done in less than a minute and if you
leave them longer they’ll burn and the fat content
will skyrocket. Drain and serve.

For the tomato sauce I recomend your basic homemade
tomato sauce w/o any bay leaf but some extra red wine.
Figger it out for yourself. If you can’t make your
own tomato sauce you’ve already read too far;-)

(also from Friendly Foods, serves 4)

From: mad4@ellis.uchicago.edu (Bill Maddex)

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