AMERICAN TRIFLE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pt Blueberries (reserve 1 cup
1 t Vanilla
-for the topping)
24 Ladyfingers
2 pt Raspberries (reserve 1 cup
-for the topping)
1/4 c Rum
1 Sponge or Pound Cake
2 tb Orange Liquor
1/4 c Orange Juice
1 tb Honey
2 tb Vodka
2 c Ricotta Cheese
1 c Heavy Cream, whipped
1/2 c Sugar

Mix ricotta, sugar and vanilla together and set aside.
Combine the orange liquor and honey, toss with the
berries. Slice cake and then cut slices into triangle
pieces. Line the bottom of a 8-inch spring form pan
and sprinkle with rum. Line the sides with
ladyfingers. Spread half of the ricotta mixture over
the cake layer on bottom. Sprinkle with some berries.
Place another layer of cake down and sprinkle with
orange juice and vodka mixture, ricotta cream and some
berries. The last layer should be a layer of cake.
Cover with whipped cream. Decorate with the reserved
berries. Chill over night.

Source: “The Yankee Kitchen” 03-18-93 (#4) [Dora]

– – – – – – – – – – – – – – – – – –

Title: DEEP DARK CHOCOLATE SAUCE
Categories: Low-cal, Sauces, Chocolate
Yield: 1 cups

0.50 c Firmly packed brown sugar 0.50 c Unsweetened cocoa
1.00 tb Cornstarch Dash of salt
1.00 c Water 1.50 ts Vanilla

In a medium sized heavy saucepan, combine brown sugar, cocoa, corn- starch,
and salt. Mix well. Stir in water; cook over medium-high heat, stirring
constantly until mixture comes to a boil and thickens. Stir in vanilla.
Serve warm. Store in refrigerator. Makes 1 1/2 cups.

TIP: If desired, 1 T. liqueur, such as amaretto, peppermint schnapps,
hazelnut, raspberry, or orange flavored liqueur, can be added with the
vanilla.

Nutritional info: 2 Tbsps = 90 calories. Dietary exchange: 1/2 bread, 1
fruit

Source: Pillbury Fast and Healthy Magazine, May-June 1994 Typed for you by
Linda Fields Cyberealm BBS Watertown NY 315-786-1120

—–

Title: SPICED SHRIMP (LAHT HA)
Categories: Chinese, Seafood
Yield: 4 servings

1/2 lb Fresh prawns
2 Cloves garlic, chopped
1/2 ts Salt
1/2 ts Sugar
Dash of white pepper
1 tb Oil
2 c Oil for deep-frying

————————–BATTER————————–
1 lg Egg
2 tb Flour
1 1/4 tb Cornstarch

—————————SAUCE—————————
2 tb Thin soy sauce
1 tb Cider vinegar
1 tb Sesame oil
1 1/4 tb Sugar
5 Dried chili peppers, finely
– chopped, or 1-1/2 tsp.
– crushed red pepper

Shell, devein and wash prawns. Drain and pat dry with
paper towels.

Add salt, sugar and pepper, mixing well.

While oil is heating to 350-degrees, prepare the
batter by beating the egg, adding the flour and
cornstarch. Mix thoroughly.

Dip prawns in batter, drop in hot oil and deep-fry for
4 minutes. Remove and drain off excess oil.

Prepare sauce by combining the listed ingredients.

Heat wok, add 1 tablespoon oil, and stir-fry garlic
for 1 minute. Add sauce and bring to a boil.

Add deep-fried prawns, mix thoroughly, and serve.

FOR DEEP FRIED PRAWNS ONLY: Follow steps 1 and 2 above.

1/2 cup Sitjar’s Crispy Mix or any type of deep fry
chicken batter. Purchase at any Chinese grocery store.
Add 1/4 cup and 2 tablespoons cold water. Mix well.

Heat 2 cups oil to 350-degree. Dip prawn in batter
and fry for 4 minutes, and serve.

SOURCE: Chopstick, Cleaver and Wok.

—–

RUGGALACH I

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Jewish
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Butter — or margarine
2/3 cup Sour cream
1 Egg — – separated
1/3 cup Chopped walnuts
2/3 cup Sugar
2 teaspoons Cinnamon

Recipe by: Sandra Capps WXHA93A
Sift flour blend with softened butter. Add sour cream egg yolk.
Divide into 4 equal balls chill at least 3 hours or overnight in
refrigerator. For filling mix walnuts, sugar cinnamon.

Roll dough into 4 circles cut into 12 wedges each.
Roll with 1/2 tsp. of filling at outer edge of wedge (wide end). Brush
with egg white dip in sugar mixture to coat top.

Bake at 400 degrees about 20 minutes on lightly greased sheet. Makes 4
dozen.

Formatted for Meal Master (and posted on P*, October, 1995) Elaine
Radis, BGMB90B

– – – – – – – – – – – – – – – – – –

BROCCOLI APPLE SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Olive Oil
2 c Fresh Broccoli Stalks
– (peeled and diced)
2 tb Fresh Thyme, finely chopped
-OR-
3/4 ts -Dried Thyme, crushed
1 c Onion — thinly sliced
1 c Red Cooking Apple
– peeled and diced
1/2 c Celery, diced
4 c Lo-Salt, Lo-Fat Chick. stock
1/4 ts Ground white pepper
1/4 c NonFat Yogurt
2 tb Minced Parsley

Heat oil in large pot with lid. Add broccoli, thyme,
onion, apple and celery. Cover and cook over low heat
10 minutes. Add chicken stock and pepper. Cook 30
minutes more. Remove from heat and cool slightly.
Puree 1 cup at a time in blender or food processor.
Serve hot or chilled, garnished with a dollop of
yogurt and sprinkling of minced parsley. Makes 5 1/2
cups.

– – – – – – – – – – – – – – – – – –

Title: Everything I Wanted In A Snack Snack
Categories: Snacks, Chocolate, Nuts
Yield: 1 servings

2 c Peanut Butter Captain
– Crunch cereal
2 c Salted pretzel sticks
2 c M M’s
2 c Salted peanuts;
– not dry roasted
1 lg White chocolate coating

Combine all in a large bowl. Melt 1 large package Candy Quick white
chocolate flavor, and pour over cereal mixture. Mix thoroughly. Drop
by large spoonfulls onto waxed paper. Allow to cool. Enjoy!

MMMMM

BREAKFAST DUTCH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Breakfast

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

3 – cups flour 1 – tsp. salt 2 – eggs Milk Oil for
cooking

Combine first 3 ingredients.Add enough milk to make
soupy consistency like eaten eggs.Put enough cooking
oil in cast iron skillet so batter will not stick.(Be
generous.Batter will stick while baking.)Pour batter
into skillet.Bake on top of stove,stirring and
chopping as for scrambled eggs,until it looks like
scrambled eggs and is baked through.Serve immediately
with butter and syrup.

– – – – – – – – – – – – – – – – – –

Miso Vinaigrette

Recipe By : COOKING RIGHT SHOW #CR9751
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Teaspoons roasted garlic
1/4 Cup mirin
2 Tablespoons rice vinegar
2 Tablespoons vegetable or chicken stock or water
2 Tablespoons yellow or white miso — or to taste
1/2 Cup olive oil
Fresh lemon juice
Salt and freshly ground pepper
Sugar

Whisk the garlic, mirin, vinegar, stock and miso together to make a smooth
paste. Whisk in olive oil and drops of lemon juice to taste. Season to taste
with salt, pepper and sugar. Store covered in refrigerator up to 3 days.

Yield: about 1 1/4 cups

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

– – – – – – – – – – – – – – – – – –

NOTES : Show: 10/18/9

Raspberry Mousse*

Recipe By : Bon Appetit Magazine 1985
Serving Size : 8 Preparation Time :0:00
Categories : Desserts And Sweets

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cups Fresh Raspberries — or
30 Ounces Frozen Raspberries — thawed and drained
— liquid reserved
1/2 Cup Sugar
3 Tablespoons Cold Water
1 Tablespoon Light Corn Syrup
3 Egg Whites
1/2 Lemon
2 Cups Whipping Cream

For Mousse:
Choose a few perfect raspberries for garnish and set aside. Puree remaining
raspberries in processor or blender until very smooth. Transfer 2 tablespoons
of puree, with seeds, to measuring cup. Strain remaining puree into mixing
bowl, eliminating all seeds. Add enough strained puree to the 2 tablespoons
to measure 1/2 cup. Set aside. Chill remaining strained puree, which will be
used as sauce.
In a small heavy saucepan combine sugar, water, and corn syrup. Bring slowly
to boil over medium heat, stirring occasionally and brushing down any sugar
crystals from sides of pan with brush dipped in cold water. Raise heat
slightly and cook until temperature of syrup reaches 240 F (soft ball stage).
While syrup is cooking, beat 3 egg whites in a mixer until stiff.
As soon as syrup reaches 240 F, lower mixer speed to slow and pour hot syrup
onto beaten whites, in a very thing stream. When all of the syrup has been
incorporated, raise a mixer speed and beat meringue until cool.
Stir together the 1/2 cup reserved raspberry puree and lemon juice and fold
into the meringue until nearly blended. Whip cream until stiff and fold into
the meringue until blended. DO NOT OVERMIX.
Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard
Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
Chef: Andre Soltner, Lutece Restaurant, New York

– – – – – – – – – – – – – – – – – –

CAJUN 3-PEPPER BREAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Flour, bread
3/4 Polenta — uncooked
1/2 pt Pepper — cayenne
1 pt Pepper — black ground
1 pt Parsley flakes [dry]
3 pt Garlic — crushed
2 pk Yeast
4 pt Salt, preferably sea
1/2 Pepper — diced sweet red
4 pt Tabasco or hot pepper sau
2 1/2 Water

Proof yeast in 4 T of the water. Mix all the dry
ingredients in a bowl, then add the liquids. Turn the
dough onto a floured surface and knead it for 10-12
minutes.The dough should have a coarse look, but will
be cohesive, stretchy, tacky but not sticky, and
resilient. Allow the dough to rise for about 1-1/2
hours (until double in size).
>>>>NEXT>>>> Punch it down, and
allow it to rise again for 1-1 1/2 hours. Punch it
down again. Cut the dough into two (2) pieces and form
into rounds or french loaves. Allow to proof for 1
hour, then bake like french breads in a 400 deg oven
with steam or spray for 30-40 minutes. Cool before
cutting.

– – – – – – – – – – – – – – – – – –