Title: Kit’s Chocolate Mousse
Categories: Desserts, Chocolate
Yield: 12 servings

18 oz Semisweet chocolate
6 ea Egg
2 T Creme de cacao
2 c Heavy cream; well chilled
2 T Confectioner’s sugar
1 T Vanilla extract

1. Melt the chocolate over hot water. Let it cool until only warm. 2.
While the chocolate cools, whip the cream until it forms medium-stiff
peaks. Do not overbeat or the mousse will lose some of its smooth,
light texture. 3. Separate 4 of the eggs and set the whites aside.
Combine yolks with the 2 remaining whole eggs in the bowl of an
electric mixer. Beat until eggs are thick and lemon colored, around 5
minutes. While the yolks are beating, place the 4 egg whites in a
clean copper or stainless steel bowl and whisk, preferably by hand,
until the whites start to stiffen. Sprinkle on the confectioners’=7F
sugar and beat until you have firm peaks. 4. Working quickly, add the
cooled melted chocolate and a scoop of the whipped cream to the egg
yolks. Stir until smooth, then add the remaining cream. When it is
fully incorporated, add the liqueur and vanilla, then fold in the
whites until just blended. 5. This mousse can be poured into small
individual serving dishes or into 1 larger dessert dish. Chill at
least 4 hours before serving. (Chilling it overnight intensifies the
flavor.) The mousse may be frozen for up to 2 weeks. Remove from the
freezer and let it sit in the refrigerator overnight before serving.
VARIATION: Make a Brownie Cookie Crust from the Brownie Cookies
recipe, then fill it with the mousse. Chill for 4 hours, then pipe
whipped cream on top.

MMMMM

SOUTHWESTERN CHICKEN CON QUESO SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/8 c Peanut oil
1 Small red onion, diced
1 Green pepper, diced
1 Tomato, peeled, seeded and
-diced
1/4 c Jalapenos, diced
1 tb Garlic, minced
2 tb Cilantro, chopped
1 tb Cumin
1 1/2 ts Paprika
2 ts Oregano
1 t Coriander
4 c Chicken, cooked and diced
3 1/2 c Chicken broth
1/2 Stick butter
1/3 c Flour
2 1/2 c Cream
3/4 lb Grated cheddar cheese

Heat peanut oil in soup pot over medium heat. Add
onion, bell pepper, tomato and jalapenos and saute
until onion is almost translucent and garlic is golden
brown.

Add precooked chicken and chicken stock. Simmer over
low heat 1/2 hour.

While chicken simmers, prepare a roux: Melt butter in
skillet over low-medium heat. Add flour and stir to
blend. Cook, stirring continuously, 3 to 5 minutes or
until flour is cooked and is a very light golden color.

Add cream to soup and bring to a rolling boil. Reduce
heat to low-medium and whisk in cheese. Slowly stir 1
to 2 cups hot soup into roux. Immediately add back
into soup, stirring to blend. Soup will thicken
slightly. Remove from heat and serve with tortilla
chips.

Posted By pgl@iglou.com (Don Thomas) On
rec.food.recipes or rec.food.cooking

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Bay Head Cream Cheese Spread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Cheese/Eggs
Londontowne

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces Cream cheese
Garlic and curry powders
Chinese duck sauce

Soften cheese and add flavorings to taste. Mound in a serving dish and cover
gen
erously with duck sauce. Serve with crackers.

Mrs. Donald K. Dement

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Title: GUACAMOLE OMELET
Categories: Cheese/eggs, Mexican
Yield: 1 servings

1/2 Avocado; peeled
1/2 ts Lemon juice
1 ds Seasoned salt
3 dr Hot pepper sauce
1 sm Tomato; chopped
2 Eggs
1 tb Water
Salt, pepper

In small bowl, mash avocado until chunky. Add lemon juice, seasoned salt,
hot pepper sauce and tomato. Mix well. Mix eggs, water and dash of salt and
pepper. Beat briskly. Pour into hot nonstick skillet or omelet pan. Stir
with circular motion while shaking pan vigorously over heat. Stir until
eggs begin to set. Let stand 2 to 3 seconds and shake pan. Omelet should
move freely. Spoon avocado mixture over half of omelet. Slip broad spatula
under omelet and fold in half carefully.

(C) 1992 The Los Angeles Times

—–

MAGNIFICENT MINESTRONE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cooked AM Garbanzo Beans
1 c Cooked AM Adzuki Beans
1 c Cooked AM Kidney Beans
1 1/2 qt Water or vegetable stock
1/2 c AM Pearled Barley
2 Celery stalks — chopped
1 Carrot — thinly sliced
16 oz Whole peeled tomatoes
— chopped
12 oz Tomato juice
2 tb Unrefined olive oil
1 Onion — chopped
1/2 c Parsley, chopped
1/2 c Spinach, chopped
2 Garlic cloves — mashed
1 t Oregano
1 Bay leaf
4 tb Red wine
2 tb Parmesan cheese
2 tb Tamari soy sauce
Salt to taste

Saute onion, parsley, spinach, garlic and herbs in
olive oil until tender. Mix all ingredients except
wine, soy sauce, and parmesan cheese. Simmer covered
for 1 hour. Stir in wine, soy sauce and Parmesan
cheese before serving.

Source: Arrowhead Mills “Variety Bean Recipes” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Title: Vinaigrette Pasta Salad with Chicken
Categories: Salads, Poultry
Yield: 6 servings

1 c Olive oil
1/4 c Fresh Pesto sauce
1/2 ts Seasoned salt
1 lb Chicken breasts,skinned,bone
1 ea Sliced blanched zucchini
1/3 c Fresh lemon juice
1 ea Egg yolk
1/2 ts White pepper
9 oz Fresh Angel’s Hair pasta
1/2 c Pine nuts

In a medium bowl,place oil,lemon juice,pesto sauce,egg
yolk,seasoned salt and pepper.Whisk together until well
blended.Reserve 1/4 cup mixture.Broil chicken breast halves on both
sides until tender.Slice chicken,crosswise,unto 1″ wide strips.Toss
remaining oil mixture with hot cooked,drained pasta and
zucchini.Arrange on a serving platter.Place chicken slices over
pasta;sprinkle with pine nuts.Pour reserved oil mixture over
salad.Serve immediately or chill.

MMMMM

Title: CRUNCHY TUNA SALAD
Categories: Salads, Seafood
Yield: 2 servings

1 cn (6 1/2 Oz.) Can Solid
White Tuna Packed in Water,
Drained Flaked
1 cn (8 Oz.) Water Chestnuts
Drained Chopped
1 c Chopped Celery
1/2 c Shredded Carrots
1/4 c Sliced Green Onions
1/4 c Low Cal. Mayonnaise
1 tb Dijon Mustard
1 ts Soy Sauce
1/4 ts Pepper

in Large Bowl, Combine All Ingredients. Cover
Chill. Line Two Plates With Lettuce. Spoon Half Of
Tuna Salad Onto Each Plate.
(May Use Low Fat Yogurt in Place Of Mayonnaise.)

—–

Capetown Fruit Vegetable Curry

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups Coarsely chopped onions
2 tablespoons Peanut oil
2 Garlic cloves — minced
1 teaspoon Grated fresh ginger
1 1/2 tablespoons Ground cumin seeds
1 1/2 tablespoons Ground coriander seeds
1 1/2 teaspoons Cinnamon
1 teaspoon Turmeric
1/2 teaspoon Cayenne
1/2 teaspoon Ground fennel seeds
1/4 teaspoon Black cardamom
1/4 teaspoon Ground cloves
2 medium Zucchini — quartered sliced
1 1/2 cups Water
1 cup Green beans
2 Firm, tart apples — cored
cubed
1/2 Red bell pepper
1 cup Chopped dried apricots
1/2 cup Raisins
1/2 cup Strawberry conserve
Fresh lemon juice

Saute the onions in the peanut oil for 10 minutes. Stir in the garlic,
ginger curry spices continue to saute, stirring constantly for 3
minutes.

Add the zucchini water stir well so that the spices won’t stick to
the pot. Cover simmer for 10 minutes. Mix in the green beans, apple,
peppers dried apricots. Simmer gently, covered for about 30 minutes.
Stir occasionally add a little more water if needed to prevent sticking.
When the fruit vegetables are quite tender, stir in the raisins, the
conserve the lemon juice. Taste adjust to your liking if necessary.
If you need it to be more spicy, add more cayenne or garam masala. If you
want it sweeter, add more conserve.
Tarter, add more lemon juice.

Serve on a bed of rice, topped with nuts banana.

“Sundays at Moosewood Restaurant Cookbook”

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BAGELS (LEWIS)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-DIANA LEWIS (VGWN37A)
1 c Water
1 1/2 tb Honey
1 1/2 ts Salt
1 c Flour
2 c Bread flour
1 1/2 ts Yeast

make dough let rise only twenty minutes in machine cut
into 12 pieces. Roll into balls and using the thumb
put hole in middle and turn to shape make sure you
have a good opening dust with flour if you have to
Place on greased cookie sheet and let rise 15 to 20
minutes. In a pan, put in about 2 inches of water and
bring to a slight boil carefully lower 3 or 4 bagels
at a time cooking 30 seconds on each side. Remove
bagels and drain on towel sprinkle with poppy seeds,
sesame seeds or onion bits if you want then place on
greased cookie sheet and bake in a PREHEATED 550 oven
8 minutes. All so try rolling dough in to rectangles
and roll up a hot dog in it and seal well with water.
After they are cooled they can be frozen and will last
1 month to 6 weeks. Diana (:>) FROM: DIANA LEWIS
(VGWN37A)

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Title: Onion Chutney
Categories: Relishes
Yield: 1 servings

6 cups chopped sweet onions
2 teaspoons whole cumin seed
1/2 teaspoon Tabasco sauce
2 teaspoons ground chili pepper
Salt to taste
1/2 cup fresh lemon juice
1 teaspoon whole mustard seed
1/4 teaspoon red pepper flakes
1/4 cup light brown sugar

Combine all ingredients in heavy saucepan over medium heat. Bring to boil,
stirring frequently. When mixture comes to a boil, immediately remove from
heat and pack into hot sterilized jars. Vacuum seal.
Makes 4 1/2 pint jars.