Strawberry-Lemon Cream Parfaits

Recipe By : Woman’s Day – 6/3/97
Serving Size : 4 Preparation Time :0:12
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c sugar
2 tbsp cornstarch
3/4 c 1% milk
1/2 c egg substitute
2 tsp grated lemon rind
2 tbsp lemon juice
1/2 c reduced fat sour cream
1 pt ripe strawberries — hulled and sliced
lemon peel — garnish

Have ready 4 parfait or wine glasses, each with at least 1-cup capacity.

Mix sugar and cornstarch in a small saucepan. Whisk in milk until
smooth. Whisk over medium heat until boiling. Continue whisking and
boiling until thick as paste, 1-2 minutes. Remove from heat. Pour egg
substitute into a 2-cup glass measure. Whisk in 1/3 the hot milk
mixture, then pour it back into the saucepan. Don’t return to heat, but
whisk until smooth and thick as pudding.

Whisk in lemon peel and juice. Cover surface directly with plastic wrap
to keep a skin from forming. Refrigerate 1/2 hour. Stir in sour cream.

Fill glasses, alternating lemon cream and strawberries. Cover and chill
at least 1 1/2 hours or up to 12 hours.

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Title: Marshmallow Nut Loaf
Categories: Bread No bake Osg1966
Servings: 1

1/2 lb Marshmallows
1/2 c Sweet cream
1/2 c Dates
1/2 lb Graham crackers
1/2 lb Walnut or pecan meats

Soften marshmallows in cream, finely crumb graham crackers, quarter
dates lengthwise, coarsely cut or break walnut or pecan meats. Mix and
work into loaf, keep in cool place, slice when ready to serve, either
alone or with whipped cream.

Source: Mrs. Bessie Davis, Leroy Grange, Lake County, OH
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Title: SOFT VEGETABLE TACOS
Categories: Vegetarian, Vegan, Tex-mex, Main dish
Yield: 8 servings

8 Flour tortillas
2 c Pico de gallo
2 c Fresh mushrooms; sliced
1 c Alfalfa sprouts
1/4 c Sesame seeds
1 c Picante (or to taste)
2 c Guacamole (optional)

Wash and slice mushrooms. Fold flour tortillas like
tacos and fill with mushrooms, pico de gallo, alfalfa
sprouts and guacamole (if desired). Garnish with
sesame seeds and picante to taste.

Makes 8 tacos.

From Deeanne’s recipe files

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Peanut Butter Honey Cookies

Recipe By : Sue Klapper
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup shortening
1/2 cup peanut butter
1/2 cup honey
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup raisins — optional

In a large bowl, cream shortening and peanut butter, blending well. Add
the honey, mixing it in thoroughly. Gradually blend in brown sugar.
Beat in egg and vanilla. Sift together the flour with baking powder,
baking soda and salt. Stir the dry ingredients into the creamed
mixture. Stir in the raisins, if using. Shape in a roll. Wrap in
waxed paper and chill thoroughly. Preheat oven to 350°. Cut chilled
dough into thin slices and bake on greased cookie sheets for 10 to 12
minutes. Yield 4 to 5 dozen. Source: Cookies by Marian Levine

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Title: Pear Bread Pudding
Categories: Heritage
Servings: 6

1/2 c Raisins
1/4 c Rum or 1 tsp rum extract w
-Rum extract 1 tsp water
2 c Pears; peeled, sliced, ripe
1/2 c Sugar
4 c Bread; white, coarsely torn
3 c Milk
1 c Cream; or evaporated milk
3 Eggs
1 ts Vanilla

Preheat oven to 350F. Heat rum mixture and pour over raisins; set
aside. Melt 1 tbsp of butter in frypan, add pears and cook 5 minutes. Add
1/4 cup sugar, stir and cook 2 more minutes and then put aside. Place bread
in bowl. Scald milk and pour over bread. Let soak 5 minutes. Add raisin
mixture and pears with syrup. Beat together eggs, rest of sugar, vanilla
and stir in bread mixture. Pour in buttered baking dish, bake at 350F for
50 minutes.

Source: mom’s recipe, similar to a recipe her Aunt Truie served
posted by Anne MacLellan

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Title: Hippennasse
Categories: Desserts, Fruits, Masterchefs, Frisco, Tfr
Yield: 35 baskets

1 1/8 c Cream, whipping Fruit, fresh
13 oz Sugar, confectioner’s Puree, strawberry OR
18 oz Flour Puree, apricot
12 lg Egg whites Mint leaves
Berries, fresh OR

In a large bowl, combine the egg whites and cream, then mix well
with a whip.

In a separate bowl, sieve together the confectioner’s sugar and
flour. Slowly add the sugar-flour mixture to the egg whites and cream
until a smooth paste is formed.

Place a teaspoon at a time on a well-greased sheet pan. With the
back of a spoon, spread the mixture to approximately 5 inches in
diameter.

Prepare the basket molds by greasing the bottoms of teacups.

Bake cookies 2 – 3 minutes in a 375 F oven. While still soft,
mold into desired basket shapes, then continue baking until light
brown and completely dry.

Cool and store in an air-tight container until used.

To serve, fill cookie baskets with fresh fruit such as
raspberries. Garnish with strawberry or apricot puree and fresh mint
leaves.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Werner Albrecht, The French Room –
: Four Season’s Clift Hotel, San Francisco, CA

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Title: CROCK POT VENISON BARBECUE
Categories: Wild game, Bar-b-q
Yield: 7 servings

3 lb Venison stew meat
1 c Onion, diced
4 Garlic cloves, chopped
1 c Red wine vinegar
1/2 c Worcestershire sauce
2 ts Lawrey’s Natural Choice
Seasoning for meat
2 ts Seasoned salt
1 lb Seasoned bacon
2 c Catsup
1/2 c Molasses
1/2 c Brown sugar

Place venison, onion, garlic, vinegar, Worcestershire sauce and
seasoning in crock pot. Cook on high for 1 to 2 hours until meat is
cooked. Cook bacon and crumble or chop. Add bacon, catsup, molasses
and brown sugar. Turn crock pot on low and heat for the rest of the
day. Serve over rice potatoes or toast. NOTE: Venison can be
substituted with any red meat, just cut in 1-inch cubes.

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Title: Ha Rageel
Categories: Cakes, Star trek
Yield: 6 servings

MMMMM———————VULCAN CARROT LOAF————————–
-Jo Ferry cmsj69b
1 1/2 c Carrots; grated
1 Grated rind juice of lemon
1/2 c Butter
1/2 c Dark brown sugar
3 Eggs; large
2 tb Water
1 c Golden raisins
1 1/2 c Flour
1/2 ts Cinnamon
1/2 ts Nutmeg
1 ts Baking powder
1 ts Baking soda
1/4 ts Salt
Confectioners sugar

Note: It has never ceased to amuse Dr. McCoy that Mr. Spock, with all
his logical training, cannot consider Ha Rageel a close equivalent to
Tufeen Hushani. Actually, to the logical Vulcan mind, a ceremonial
wedding cake is quite unrelated to an “everyday” dessert loaf. It is
quite true that they contain many of the same ingredients and have a
somewhat similar taste. But this no more makes them related than the
same number of eyes and legs makes first cousins of horses and dogs.
To a cook the difference is also important. Preparing the wedding
cake requires time, attention, and care to avoid a minor disaster;
with Ha Rageel you can hardly go wrong.
Preheat the oven to 350. Grease a 2-quart ring mold with a little
butter.
Peel the carrots and grate them. Grate the yellow rind off the
lemon, using the coarse set of teeth on your grater. Leave enough of
the white inner rind so that you can squeeze the lemon for its juice
when you are done grating.
Cream the butter and sugar together until the mixture is somewhat
light colored. Add the eggs, mix well, then add the carrots, lemon
juice and rind, water and raisins.
In a smaller bowl mix together the dry ingredients, exept the
confectioners sugar, and add them to the liquid part a bit at a time.
When it is well mixed, pour the batter into the greased mold. Bake
for about 40 minutes, or until a knife or skewer stuck into it comes
out clean. Let it cool for about 5 minutes, unmold on a serving plate
and dust with confectioners sugar.
Note: If you dust the plate with a little confectioners sugar
before you unmold the cake onto it, the cake will tend to stick to it
less.

MMMMM

Title: ANGEL PIE
Categories: Pies/pastry
Yield: 1 pie

4 ea Egg Whites
1/4 ts Cream of Tartar
1 c Sugar
1/2 c Sugar
3 tb Lemon Juice
1 ea Lemon; grated rind from
4 ea Egg yolks

MERINGUE: Beat egg whites until foamy. Add Cream of Tartar then beat
until the whites stand in peaks. Add sugar a little at a time,
beating well after. Beat for a minute or two after adding all the
sugar. Butter flour pyrex pie plate. Spread the meringue in the
plate. Bake 1 hr 10-15 minutes in a 275 degree oven, then raise
temp to 300 degrees and bake for additional 20 minutes.

FILLING: Beat egg yolks well. Add sugar, juice and rind. Cook in
double boiler until thickened. Cool.

Whip 3/4 cup of whipping cream and sweeten with 2 T powdered sugar.
Cover meringue with half of cream then lemon filling and then the
rest of the cream. Leave in refrigerator overnight.

MMMMM

Oyster Bisque

Recipe By : Marriott Hot Shoppes Cookbook
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 tablespoons butter — or oleo
1/2 cup flour — all purpose
5 1/2 cups whole milk
1/2 cup celery — 1/4-inch dice
1/3 cup onions — 1/4-inch dice
2 cups oysters, canned — with juice
or fresh, 1/2″ dice
Salt — to taste
White Pepper — to taste
1/3 cup cream — or half and half

Preparation:
1. Melt 7 tablespoons of butter or oleo margarine in a large
saucepan
over low heat.
2. Blend in flour and allow to cook approximately 2 minutes,
stirring
often
3. Gradually add 5-1/2 cups of milk to the flour and butter
mixture.
Heat slowly, stirring constantly until mixture thickens.
4. Melt the remaining 1 tablespoon of butter in a small saucepan.
5. Add the diced celery and onions and saute until tender.
6 Add the diced oysters and juice and simmer until tender,
approximately 5 minutes or until the edges curl, stirring gently.
7. Add salt and white pepper to taste.
8. Combine the oyster mixture to the thickened milk mixture.
9. Stir in cream.
10. If soup is not served immediately, hold soup hot, covered on a
double boiler set up.

DO NOT BOIL AFTER OYSTERS AND CREAM ARE ADDED.

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NOTES : Published in 1987 for Marriott Corporation ISBN 0-9619257-0-1