Tiramisu (6)

Recipe By : Jason McDonald
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Egg yolks
6 tb Sugar
6 tb Dry Marsala
1 lb Mascarpone room temp.
2/3 c Chilled whipping cream
1/3 c Freshly brewed Espresso coff
1/4 c Dark rum
3 tb Sugar
1 ts Vanilla extract
1 12x6x1 layer sponge cake cut
3 tb Shaved bittersweet chocolate
3 tb Finely ground Espresso coffe

Hi Scott, hi Stacy! Know you love desserts, so I thought I’d share this
fabulous recipe from Bon Appetit with you. Granted, it is a bit
time-consuming, but should keep you busy – and…it is so worth the wait.
Whisk yolks, 6 tablespoons sugar, and Marsala in large metal bowl to blend.
Set bowl over saucepan of simmering water (do not allow water to touch
bottom of bowl). Using portable electric mixer beat until mixture triples
in volume about 5 minutes. Cover zabaglione and refrigerate until well
chilled. (Can be prepared 2 days ahead). Place mascarpone in large bowl.
Using electric mixer whip cream with 2 tablespoons sugar in medium bowl to
soft peaks. Fold into mascarpone. Gently fold in zabaglione. Refrigerate
until well chilled about 3 hours. Combine espresso coffee, rum, 3
tablespoons sugar, and vanilla in small bowl. Brush over both sides of cake
pieces. Place generous tablespoon mascarpone mixture in bottom of each of
8 balloon-shaped wineglasses. Set cake square or wedge into each at angle.
Top with remaining mascarpone mixture. Combine shaved chocolate and ground
coffee beans. Sprinkle over desserts. Refrigerate until chilled at least
30 minutes and up to 3 hours.
NOTE: Instead of 12x6x1 layer sponge cake cut into eight 3 squares you may
use a 9 round sponge cake cut into 8 wedges. Take all the time you need to
enjoy this scrumptious recipe! Rita in ever so sunny and beautiful
Scottsdale….02/22/92

– – – – – – – – – – – – – – – – – –

BARLEY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 qt Chicken Stock
1 c Bite-size cooked Chicken mea
Small Onion, sliced in rings
Rib Celery, chopped
Sm Parsnip, sliced thin
1 c Pearl Barley
Small strip Kombu *
1 t Dried basil
1/4 ts Ground white Pepper
1 d Salt (opt.)
1/4 c Shredded carrot (opt)

* Available in health stores, it make beans and peas
more digestible. Combine all ingredients except salt
and carrot and simmer until the barley is cooked,
about 45 minutes. Season to taste with salt if needed
and garnish with shredded carrot if desired. Note:
Barley soup can be a soothing and digestible meal for
convalescents. Omit the chicken to make it easier to
eat. This soup is rich in protein, carbohydrates, and
fiber.

– – – – – – – – – – – – – – – – – –

Eneiman’s Texas White Chili

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Mexican
Ethnic Beans
Chicken Low-Fat
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound White beans — dried
1 1/2 quarts Chicken stock
1 1/2 medium Onions — chopped
2 Garlic cloves — chopped
1 teaspoon Salt
1 tablespoon Vegetable oil
4 ounces Green chiles — diced
2 teaspoons Ground cumin
2 teaspoons Dried oregano — crushed
2 teaspoons Ground coriander
1 pinch Ground cloves
1 pinch Cayenne
4 Boneless skinless chicken br
1/2 cup Monterey jack cheese — grated
4 Green onions — thinly sliced

In a large kettle, combine beans, stock, 1/2 the onions, garlic
and salt; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or
until beans are very tender, adding more chicken stock as needed. Heat
oil in skillet. Add remaining chopped onions and cook about 5 minutes,
until tender and clear. Add chilies, cumin, oregano, coriander, cloves
and cayenne; mix thoroughly. Cook 2 minutes more. Add skillet mixture to
bean mixture. Portion chicken into 4 servings. For each serving, put
chicken in bottom of bowl, spoon chili over top and sprinkle with grated
cheese and sliced green onion. Makes 4 servings.

– – – – – – – – – – – – – – – – – –

Per serving: 592 Calories; 11g Fat (17% calories from fat); 41g Protein;
86g Carbohydrate; 12mg Cholesterol; 2023mg Sodium

Title: CHINESE PEPPER STEAK – WITH COKE
Categories: Beef, Chinese
Yield: 6 servings

1 lb Top round steak, OR
– boneless sirloin,
– (1 to 1-1/2 lbs)
2 tb Oil
1 md Clove garlic, minced
1 ts Salt
1 c Beef broth, or bouillon,
– canned and undiluted
1 c Green pepper, cored,
– seeded, cut in
– thin strips
1 c Celery, thinly sliced
1/4 c Onions, thinly sliced
1/2 c COCA-COLA
2 md Tomatoes, ripe
2 1/2 tb Cornstarch
1/4 c COCA-COLA
1 tb Soy sauce
Rice, cooked and hot

Trim all fat from the meat and cut into pencil-thin
strips. In a deep skillet or Dutch oven, heat oil,
garlic, and salt. Add the meat and brown over high
heat, about 10 minutes, stirring occasionally with a
fork. Add the beef broth. Cover and simmer for 15 to
20 minutes, or until the meat is fork-tender.
Stir in the green pepper strips, celery, onions, and
1/2 cup of Coca-Cola. Cover and simmer for 5 minutes.
Do not overcooked, the vegetables should be
tender-crisp. Peel the tomatoes, cut into wedges,
gently stir into meat. Blend cornstarch with the 1/4
cup of Coca-Cola and the soy sauce. Stir mixture into
the meat and cook until sauce is thickens, about 1
minute, stirring lightly with a fork. Serve over hot
rice. Makes 6 (3/4 cup) servings.

—–

Title: Radish Spread
Categories: Cheeses, Dips, Herb/spice, Spreads, Vegetables
Yield: 1 cup

12 sm Radishes
2 tb Dill or basil, fine chopped
8 oz Cream cheese
Lemon juice (opt’l.)

Wash and trim radishes. In a food processor fitted with a steel
blade, grate radishes and herbs briefly. Blend in cream cheese and
lemon juice. Refrigerate. Serve on crackers or thin slices of bread.

Recipe developed by Ellen Ogden. In “The Cook’s Garden” catalog,"
Vol. 9, No. 1. Spring 1992. Pg. 48. Posted by Cathy Harned.

MMMMM

Title: Mushroom Delight
Categories: Diabetic, Main dish, Vegetables
Yield: 6 servings

1 tb Vegetable oil; 1 To 2 tb dill pickle;
1 tb Lemon juice; -finely chopped
1 tb Wine vinegar; 12 oz Fresh mushrooms;
sliced thin
1/4 ts Salt; -about 4 1/2 cups
1/2 ts Coarsely ground pepper; 6 Lettuce leaves;
1/2 ts Dry Mustard; 2 tb Snipped fresh parsley;
1/8 ts Garlic powder;or 1 cl garlic

Place all ingredients except mushrooms, lettuce, and parsley in a
small jar. Cover the jar and shake it well. Drizzle dressing over
mushrooms and toss mushrooms gently so that dressing thoroughly coats
them. Serve on lettuce leaves and garnish with snipped parsley.
Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL: 40 CHO: 4g;
PRO: 1g; FAT: 3g; Low-sodium diets: Omit salt.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

Title: Curry Butter – Great Chefs
Categories: Basics, Butters, Masterchefs, Frisco, Relf
Yield: 1 servings

1/4 lb Butter, unsalted 1 tb Curry, powder (If Garam
2 ea Ginger, thin slices, — Masala is not
— chopped — available, use 2 tb of
1 lg Shallot, chopped — Curry powder)
1 sm Garlic, clove, chopped 1 tb Juice, lemon
1 sm Chili, green, seeded and 1 pn Turmeric, ground
— chopped Salt (to taste)
1 tb Garam Masala (see any Pepper (to taste)
— Indian cookbook)

Blend all of the ingredients in a food processor until smooth.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Bruce LeFavour, Rose et Le Favour, St. Helena,
: Napa Valley, California

Pastry Chef: Ann McKay

—–

Tart and Tangy Beef on a Bun

Recipe By : Dupree, TVFN
Serving Size : 6 Preparation Time :1:00
Categories : Dupree Lunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground chuck
1 onion — chopped
2 cups ketchup
3 cups packed brown sugar
3 cups apple cider vinegar
3 tablespoons Worcestershire sauce
3 tablespoons Dijon mustard
2 teaspoons honey
6 hamburger buns

Combine the ground beef and onions in a large skillet and cook over medium
heat, breaking up the chunks with a wooden spoon, until the meat is browned,
about 10 minutes. Drain off the excess fat. In a small mixing bowl, stir
together the ketchup, brown sugar, vinegar, Worcestershire, mustard, and honey
if using until well combined. Stir the sauce mixture into the meat and onions
and bring to a simmer. Serve on hamburger buns.

Serves 6

– – – – – – – – – – – – – – – – – –

Title: CHINESE LAUNDRY CAFE’S FETA AND GARLIC PATE
Categories: Appetizers, Garlic, Chinese
Yield: 1 servings

2 Garlic cloves; minced
4 Anchovy fillets; minced
6 tb Butter; softened
10 oz Cream cheese; 300 g.
6 oz Feta cheese; 175 g.
1/4 c Sour cream
1 tb Chives, fresh; chopped -OR-
1 tb -Green onions
Tabasco sauce; few drops
1 pn -Pepper; freshly ground

“This funky little cafe is a regular hangout for
Queen’s university students. Lucky students.” this
recipe comes from the owner, Ann Marie Rousseau.
Combine all ingredients in food processor until very
smooth and creamy. Spread on crackers, bread or
bagels. Also terrific in sandwiches.

MAKES: 2 CUPS SOURCE: Bonnie Stern’s “Quick
Cuisine”column in the Toronto Star posted by Anne
MacLellan

—–

Wheateana mix

Stir these ingredients together in the bowl:

up to 1/8 cup of farina, yellow grits, or corn meal
enough Wheateana to make 1/2 cup
1/8 teaspoon salt
raisins or other dried sweet fruit
spices, if desired — like nutmeg or cinnamon

Place in microwave, and pour in one cup of water. Cook for 2:40 on
high, or until the water boils for about 15 seconds or so. Take it
out and add the following:

A bunch of rolled oats or wheat or rye or whatever — you can
adjust the runniness of the mixture by adding more or less
Some honey, if desired (I have a sweet tooth)
Non-fat milk

Place the bowl back in the microwave. Heat on Defrost power level for
2:30. If you can program your microwave, I would suggest 0:30 at
high, followed by 2:30 at defrost, for a better cooked cereal.

If you make it the night before, it tastes even better in the morning.