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.

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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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Title: CAJUN CORN CHOWDER
Categories: Cajun, Soups, Vegetables
Yield: 6 servings

2 1/4 c Skim milk
1 3/4 c Chicken broth
1 cn Green Giant Mexicorn 12oz.
1 c Corn, frozen
1 x Celery seed
1 ea Pepper, small, diced
1 x Cayenne pepper
1 x Paprika
1 x Garlic Powder
1 x Onion Powder
1 x Coarse Black pepper
1 x Marjoram
1 c Onions, chopped
1 c Celery, chopped
2 tb Margarine

Place milk, chicken broth, Mexicorn, corn and peppers
in a large saucepan. Shake in spices to taste. In
another pan, saute onions and celery in margarine;
then add to broth. Simmer 10 to 15 minutes; let stand
1 to 2 hours. Reheat and serve.
Source: TV Guide Dec 28/91-Jan 3/92

—–

Title: COLD MELON SOUP
Categories: Soups, Fruits/nuts
Yield: 6 servings

3 c Corsely chopped cantaloupe
3 c Corsely chopped honeydew
2 c Fresh orange juice
3 T Honey
2 c Dry champagne
1 c Whipping cream
Fresh mint leaves (garnish)

Note: Melons should be RIPE.
Finely chop 1 1/2 cups each of cantaloupe and honeydew melons. Set aside.
Place remaining coarsely chopped melons in blender with orange juice, lime
juice and honey (this will only take a few seconds). Pour into large
bowl. Stir in champagne and reserved melon. Cover and refrigerate until
ready to serve.
Pour into iced bowls. Whip cream and use as garnish with fresh mint
leaves. Makes 6 to 8 servings

—–

Title: Pumpkin Chiffon Pudding
Categories: Diabetic, Desserts, Low-fat/cal
Yield: 4 servings

1/4 c Water 2 tb Powdered
sweetener;(aspertm.
1 ts Unflavored gelatin; 1/2 ts Pumpkin pie spice;
2/3 c Pumpkin; canned 1/2 c Frozen whipped
non-dair.topp
1/2 c Evaporated skim milk;

In a small saucepan combine water and gelatin. Let stand for 5 min.
Cook and stir over low heat till gelatin dissolves.

Transfer to a medium mixing bowl. Stir in pumpkin, milk, sweetener,
and pumpkin pie spice. Chill till partially set (the consistency of
unbeaten egg whites). Fold in whipped topping.

Spoon into individual dessert dishes. Chill for 1 to 3 hours or till
firm. Makes 4 servings, each 1/3 cup.

1 serving, 79 calories 4 g protein, 10 g carbohydrate, 3 g total fat,
2 g sat. fat, 1 mg cholesterol

Source: Diabetic Cook Book, Better Homes Gardens c. 1992 Shared
but not tested by Elizabeth Rodier, Oct 93.

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SPICY BRUSSEL SPROUTS

Recipe By :WELL-STOCKED PANTRY SHOW#ND7037
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon vegetable oil
1/4 cup slivered almonds
1/2 teaspoon yellow mustard seeds, — crushed
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
3 cups cooked brussel sprouts, — halved
1/8 teaspoon cayenne pepper
1 tablespoon finely chopped fresh ginger
About 1 tablespoon fresh lime juice
1/2 teaspoon salt

In a large, heavy, nonreactive skillet, heat oil over moderately high heat
for about 30 seconds. Add almonds and mustard, cumin, and fennel seeds.
Cook, stirring, until nuts and spices are fragrant and dark, about 15
seconds. Reduce heat to moderate and add Brussels sprouts, cayenne, and
ginger. Cook and stir until vegetables are heated through and spices are
well distributed, about 4 minutes. Add a few tablespoons of water if
vegetables look dry. Season to taste with up to 1 tablespoon of lime juice
and salt and serve hot.

Serves 6

– – – – – – – – – – – – – – – – – –

Title: KESÄKEITTO (SUMMER VEGETABLE SOUP)
Categories: Soups/stews, Vegetables, Cheese/eggs
Yield: 6 Servings

4.00 sm Carrots; diced
0.75 c Green peas; fresh
1.00 c Cauliflower flowerettes (sm)
2.00 New potatoes; diced
0.50 lb String beans; fresh, cut in
-1/4″ strips
4.00 sm Red radishes; halved
0.25 lb Spinach; fresh, washed,
-drained finely chopped
2.00 ts Salt
2.00 tb Butter
2.00 tb Flour
1.00 c Milk
1.00 Egg yolk
0.25 c Heavy cream
0.50 lb Shrimp; medium-sized, cooked
-and cleaned (opt)
0.25 ts White pepper
2.00 tb Parsley or dill; finely
-chopped

Select the youngest, freshest vegetables that you can find. Wash,
scrape or cut them to the sizes specified in the ingredient list.
Then, except for the spinach, place all of the vegetables in a 2-3
quart pot, cover with cold water and add the salt. Boil uncovered for
5 minutes or until the vegetables are tender. Add spinach and cook
another 5 minutes. Remove the pan from the heat and strain the liquid
through a fine sieve into a bowl. Set the vegetable stock and the
vegetables aside in separate bowls. Melt 2 tablespoons of butter in
the pan over moderate heat. Remove from the heat and stir in the
flour. Slowly pour in the hot vegetable stock, beating vigorously
with a wire whisk and then beat in the milk. In a small bowl, combine
the egg yolk and cream. Whisk in 1 cup of the hot soup, 2 tablespoons
at a time. Now reverse the process and slowly whisk the warmed egg
yolk and cream mixture back into the soup. Add the reserved
vegetables to the soup and bring to a simmer. As soon as it comes
almost to a boil, reduce the heat, add the cooked shrimp and simmer
uncovered over low heat for 3 to 5 minutes or until the shrimp and
vegetables are heated through. Taste and season the soup with white
pepper as well as additional salt if necessary. Pour into a soup
tureen and sprinkle with finely chopped parsley or dill.

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