MM: Brown-Butter Frosting

Title: Brown-Butter Frosting
Categories: Icings
Yield: 1 recipes

1/2 c Butter
2 c Powdered sugar
Hot water, approx 2 Tb
1 ts Vanilla

Melt and stir butter in a heavy pan over medium heat
till golden brown. Blend in sugar gradually. Add
vanilla and hot water to make spreading consistency.
Spread over warm rolls.

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ORIENTAL SPICY ORANGE BEEF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Beef flank or round steak
1 cup Cool beef broth
2 tablespoon Corn oil
1/4 cup Soy sauce
1/4 cup Slivered orange peel
1/4 cup Dry sherry
10 milliliter Minced garlic
1/4 cup Orange marmalade
1/2 teaspoon Ground ginger
1/2 teaspoon Crushed dried red pepper
2 tablespoon Corn starch

In Wok medium heat oil: Add meat 1/3 at a time.Stir fry 3 minutes or until
browned. Return all beef to Wok. Add: peel, garlic and ginger. Stir fry 1
minute. Stir together: corn starch, beef broth, soy sauce, sherry, marmalade
and pepper. Stir into beef. Stirring constantly, bring to boil over medium
heat. Boil 1 minute. Serve over rice. Serves 4.

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4 oz (1/2 cup) dry canellini beans, soaked and drained
1/2 pint (1 1/4 cups) water
1 pound chestnuts
1 stick celery
1 onion
sauteing liquid
1 1/2 pints (3 3/4 cups) water
seasoning
Cook beans in 1/2 pint (1 1/4 cups) water til tender. Drain and reserve the
stock. Meanwhile, slit the chestnuts with a knife and bake in a moderate
oven til soft. When cool, remove the shells and skins. Chop the veggies and
soften in the sauteing liquid. Mix in the beans, chestnuts, and 1 1/2 pints
(3 3/4 cups) water and blend to a puree. Season well and dilute with a
little of the reserved bean stock to the desired consistency. Heat
thoroughly. Serve with warm french bread.

PEPPER SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Beef, stewing — lean, cut in
-bite size pieces
6 c -Water
2 Green chilies — seeded
-finely chopped
1 Onion — peeled finely
-chopped
4 Potatoes, new red — washed
-cut in bite size pieces,
-leave skin on
2 Tomatoes — peeled cubed
1/2 c Tomato paste
3 Thyme, fresh spriga — or
1 t -Dried thyme
-Salt and pepper to taste
2 c Rice — cooked, for serving

“…can be made with firm skinless fish fillet instead
of meat. If using fish, cut each fillet into 3 pieces
and reduce cooking time to 40 minutes.” Equipment:
large-size saucepan with cover or Dutch oven, mixing
spoon 1. Put meat, water, peppers, onion, potatoes,
tomatoes, tomato paste, thyme and salt and pepper to
taste in saucepan with cover or Dutch oven. Bring to a
boil over high heat and mix well. 2. Cover and cook
for 1 hour or until meat is very tender. To serve: put
cooked rice into the bowls and cover with soup.

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Title: TUTTI FRUTTI TRIFLE
Categories: Desserts
Yield: 4 servings

1/2 Grapefruit
1 Orange
1 c Fresh pineapple
6 Marshmallows
6 Maraschino cherries
1/2 c Moist shredded coconut
2 tb Maraschino juice
3 Egg whites
6 tb Confectioner’s sugar

Remove segments from membrane of grapefruit and orange, slice pineapple and
cut marshmallows and cherries into eighths. Soak marshmallows and coconut
in combined juices. Beat egg whites until stiff and fold in sugar. Combine
with fruits and coconut marshmallow mixture. Freeze in refrigerator tray
until firm. For an extra taste treat add 1 tb of brandy or some people
like to add 1/2 cup of seedless raisins.

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Title: Rocky Road Pie
Categories: Pies, Desserts
Yield: 6 servings

1/3 c Semi-sweet chocolate chips
1 1/2 c Half and half or light cream
1/3 c Chopped nuts
1 Graham cracker pie crust
1 pk 4 serving chocolate pudding
1/3 c Miniature marshmallows
3 1/2 c (8 oz.) whipped topping

Pour half and half into large bowl. Add pie filling mix. Beat with
wire whisk until well blended,about 1 minute. Let stand 5 minutes.
Fold in whipped topping,chocolate chips,marshmallows and nuts. Spoon
into pie crust. Freeze until firm,about 6 hours or overnight. Remove
from freezer and let stand 10 minutes to soften before serving. Store
leftover pie in freezer.

MMMMM

Chocolate Mousse Royale

Recipe By : Jo Ellen Harris
Serving Size : 8 Preparation Time :0:00
Categories : Chocolate/Cocoa Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces semisweet chocolate
1 cup water
1 cup sugar
1 teaspoon vanilla
1 1/2 cups whipping cream
6 egg yolks

Melt chocolate in top of double boiler, SLOWLY, over hot, not boiling
water.

Combine water, sugar and vanilla and cook syrup until it reaches 230
degrees on a candy thermometer. Set syrup aside and let it cool to a warm
temperature around 125 degrees.

Meanwhile, whip the cream until it is stiff and refrigerate it.
( kitchen aid, use whip start on 8 … increase to 10)

Place egg yolks in mixer bowl and beat them for 1 minute. Slowly ( just a
fine line of syrup) start adding warm syrup beating all the while until
yolks are thick and cool…approx 5 minutes.
(kitchen aid, use paddle, speed 3)

Slowly beat in the chocolate until it is blended in the yolk mixture.
Slowly beat in the cream until it is thoroughly mixed.
(kitchen aid, use paddle…speed2)

Pour mixture into 8 long stem glasses or pretty desert dishes. Chill
until firm. Serves 8

Notes…. This mousse is simple, yet a little tricky. The thing to
remember is that the syrup needs to be warm when beating into the egg
yolks. Then beat the yolks until they are cooled.

* If you are useing this at holiday time, it is wonderful served in
chocolate boxes, or cups

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LIGHT SWISS ENCHILADAS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Cheese/eggs
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Corn Tortillas
1 Medium onion, chopped
1 Clove garlic, pressed/minced
1/2 lb Lean ground chicken
16 oz Can, tomato puree
1/4 c Canned whole green chiles
1/2 ts Salt
2 1/2 c Defatted, chicken stock
2 c Dry instant non-fat milk
1/2 lb Low fat Swiss cheese grated
1 Fresh cilantro garnish

Servings: 4

Can use fat-reduced Swiss or Jack cheese, grated, 2 cups. Omit salt if
stock is salted.

Preheat oven to 350 degrees. Wrap tortillas tightly in foil and place in
preheated oven for 15 minutes to soften. While tortillas are warming, cook
onion an dgarlic, covered, over low heat until soft, adding a little water
or stock if necessary to prevent scorching. Add chicken and cook over
medium heat, stiffing frequently until chicken is cooked, about 5 minutes.
Add tomato puree, chilies and salt and mix well. Simmer, uncovered for 10
minutes.

While chicken mixture is simmering, combine stock and dry milk powder in
saucepan and mix thoroughly. Slowly heat to simmer, stirring frequently.
Dip each tortilla in milk sauce. Divide chicken filling, spooning 1/4 cup
mixture down the center of each tortilla.

Roll each tortilla around filling and place, seam side down, in glass
baking dish that has been sprayed with non-stick vegetable coating. Pour
milk sauce over top and bake in 350 degree oven for 20 minutes. Remove
from oven and sprinkle grated cheese evenly over top. Return to oven for
another 5 minutes until cheese is melted.

To serve, place each enchilada on a plate and garnish with fresh cilantro
if desired. This recipe may also be made in individual au gratin dishes.

Calories per enchilada 200 Chloesterol 25 mg Fat 4 Gram Sodium 278 mg

Jeanne Jones ‘Cook it Light’ S.A. Express News, 19 SEP 90

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COCKTAIL CRUNCH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Indian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Rye flakes
3 oz Jumbo oat flakes
3 oz Barley flakes
3 oz Wheat flakes
3 oz Peanut kernals
— not salted or dry-roast
2 oz Flaked almonds
2 oz Sunflower seeds
1 t (heaped) coriander seeds
1 t (heaped) cumin seeds
1 tb Garam marsala
1 t Tumeric
3 tb Sesame oil
3 tb Peanut oil
1 tb Soy sauce
5 tb Water

Crush the coriander and cumin – lightly. Mix them with the nuts and seeds
on two baking trays. Set the oven to 375 F (190 C) gas mark 5 and put the
baking trays into the oven while it heats up. Meanwhile measure the flaked
grains and mix them together in a large bowl. Put into a cup the garam
marsala, tumeric, a good grinding of black pepper, a scrunch of sea salt,
the soy, both sorts of oil and the water.

When the oven has reached the required temperature, stir the nut and seed
mixture with the flaked grains. Beat the spicy oil-and-water mixture with
a fork to emulsify it, pour it on to the dry ingredients and stir for 2
minutes. Spread the mixture out on to the baking trays and bake for 40
minutes until golden. Swap the positions of the trays in the oven at least
once during this time and stir the mixture occasionally to encourage even
cooking. Let the mixture become cold and crunchy before storing in an
airtight jar. It keeps well for about a month. Makes enough to fill one
jar.

Source: Philippa Davenport in “Country Living” (British), February 1988.
Typed for you by Karen Mintzias

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Grilled Vegetable Soup (From My Garden)

Recipe By : From My Garden Show #5541
Serving Size : 1 Preparation Time :0:00
Categories : From My Garden Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 tomatoes
2 red onions — sliced
2 zucchini — sliced
2 yellow squash — sliced
3 red peppers — roasted and peeled
2 cloves garlic — chopped
Salt
Pepper
Juice of one lemon
2 tablespoons rosemary — chopped

Grill all vegetables except garlic. In food processor place all
ingredients, except 1/2 cup vegetables. Process until smooth. Season
with salt, pepper, lemon and rosemary. Dice remaining 1/2 cup vegetables
. Serve hot or cold with diced vegetables sprinkled on top.

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