RHUBARB CUSTARD PIE WITH CRUMB TOPPING

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Custard

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9″ pie shell — unbaked
4 1/2 cup Rhubarb — 1/2″ pieces
1 1/2 cup Sugar
1/4 cup Flour
Dash of salt
2 Eggs
1/2 teaspoon Vanilla
————-t————–
1/2 cup Flour
1/2 cup Sugar
1/4 cup Butter or margarine

Prick pastry shell with fork.Bake @ 450 degrees for 5 minutes. Cool.Combine
rhubarb with sugar,flour and salt.Let stand 15 minutes.Beat eggs
slightly.Add vanilla.Stir egg mixture into rhubarb.Turn into pastry
shell.For Topping;stir together flour and sugar.Cut in butter until it
resembles coarse crumbs.Sprinkle over pie.Bake in 425 degree oven for 15
minutes,then reduce heat to 350 degrees.Bake for 30 minutes more.Cool
completely before serving. Store pie in refrigerator.

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SPECIAL THAI CHICKEN WITH CHILLIES (MILD)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Thai Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Oil
4 Fresh Red Chillies
— seeded and sliced
3 Garlic cloves — sliced
500 g Chicken breast — sliced
1 Onion — sliced
2 tb Oyster sauce
1 tb Fish sauce *
1 tb Tamarind sauce
2 ts Brown sugar
— (or jaggary if available)
1/2 c Straw mushrooms
— (or tinned mushrooms
— if desperate)
1/2 c Bamboo shoots (strips)
1/2 Lime — juiced
6 bn Coriander (fresh)

*NOTE: (Fish sauce is available from Asain food shops. Alternatively
substitute twice this amount soy sauce.)

Instructions: ÿÿÿÿÿeat oil in wok, add chillies and garlic and
fry until crisp and golden. Drain onto paper towels (but leave oil in the
wok). Fry chicken and onion in oil until chicken is cooked. Add lime juice
and vegetables. Fry for about 2 minutes. Add sauce.

From: neiger@vaxc.cc.monash.edu.au (David Neiger)

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15 oz. of canned blueberries in heavy syrup
1/2 cup of water
1/4 cup sugar

Drain the blueberries and reserve the syrup.
In a food processor or blender puree about
1/3 of the can of blueberries, (5 ozs.)
Cook water and sugar until the sugar dissolves.
Add the reserved syrup and the pureed
blueberries. Stir until really mixed and then
chill about 30 minutes.

Freeze in an ice-cream maker or spread out in a
baking pan in the deep freezer.

Serve with the remainder of the blueberries.

Title: Garlic Ice Cream
Categories: Ice cream, Garlic
Yield: 12 servings

1 1/2 ts Unflavored gelatin 1/8 ts Salt
1/4 c Cold water 2 tb Lemon juice
2 c Milk 2 Garlic cloves; minced
1 c Sugar 2 c Whipping cream

Soften gelatin in water. Heat the milk just to a simmer, add sugar and
salt and stir to dissolve. Dissolve the gelatin in the hot milk. Cool, then
add the lemon juice and garlic. Chill in freezer until slushy. Whip the
cream until thick but not stiff, and stir into the mixture. Freeze in a
mold or foil covered tray. Top with strawberry fruit toppings, or fresh
fruits.

FROM: ALYCE MANTIA (KRBS41A)

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Title: FRANK AND VEGETABLE CASSEROLE
Categories: Casseroles, Usenet
Yield: 6 servings

2 lb Frankfurters, boiled
-(I use Armour
-All-Beef franks)
20 oz Broccoli spears
-(frozen), cooked
12 oz Corn (canned), drained
20 oz Cauliflower (frozen),
-cooked
6 lg Potatoes, diced
-and cooked (approx.)
1 lb Cheddar cheese, sliced

Thinly slice franks (18-20 slices per frank). Break
cauliflower into bite sized florets. Separate
broccoli into individual spears.

Combine all franks and vegetables in a 6-8 quart pot
and mix well. Spread into baking pan (s). (I use 2
9×9 baking pans.) Cover ingredients with a layer of
sliced cheese.

If cooking immediately, bake uncovered at 350 degrees
F. for 15 minutes or until cheese melts. If coming
from refrigerator, cook covered at 350 degrees F. for
30-35 minutes, then uncovered for 10-15 minutes until
cheese melts and ingredients are evenly warmed.

NOTES:

* Casserole with frankfurters, vegetables and cheese.

* As a variation, cube half of the cheese and mix in
with the vegetables, then top with remaining sliced
cheese.

: Difficulty: Easy.
: Time: 45 minutes cooking, 15 minutes preparation,
15 minutes baking. : Precision: Approximate
measurement OK.

: Pat M. Iurilli
: Bell Communications Research Piscataway, NJ
: {allegra, ihnp4, topaz}!rruxqq!pat

: Copyright (C) 1986 USENET Community Trust

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4 c. sliced leeks
3 c. peeled, diced potatoes
6 c. chicken broth
1 c. whipping cream
3 tbsp. sherry
Chives
Combine the top 3 ingredients. Cook 20 minutes. Blend in a
blender. Add the rest and serve hot or cold. Serves 6.

Old-Fashioned Peanut Butter Cookies

Recipe By : Skippy Peanut Butter
Serving Size : 72 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups unsifted flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 c margarine
1 c peanut butter, chunky or smooth
1 c sugar
1 cup brown sugar, firmly packed
2 eggs
1 tsp vanilla

Stir first four ingredients; set aside. In a large bowl with mixer at medium
speed, beat margarine and peanut butter until smooth. Beat in sugars until
blended, then eggs and vanilla. Add flour mixture; beat until well blended.
If necessary chill dough. Shape into 1inch balls. Place 2 inches apart on
ungreased cookie sheets. Flatten slightly and decorate with candied cheeries,
or flatten with fork dipped in colored sugars. Bake in 350 degree oven 12
minutes, or until lightly browned. Remove from cookie sheets and cool on a
rack. Makes 6 dozen.

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Title: UPSIDE DOWN BREAD PUDDING
Categories: Desserts, Bread, Puddings
Yield: 6 servings

1/3 c Sugar
8 sl White bread
2 c Milk
1/8 ts Salt
1/2 c Sugar
1 tb Butter; melted
1 ts Vanilla
2 Eggs; well beaten
1/2 c Dried figs; chopped
1/2 c Slivered almonds

In small skillet over low heat, melt 1/3 cup sugar until it forms
carmel-like syrup, stirring constantly. Pour into greased loaf pan, tipping
slightly to coat sides. Break bread into mixing bow. Pour milk over; add
salt, 1/2 cup sugar, butter, vanilla and eggs. Blend until well mixed. Stir
in California dried figs. Spoon into loaf pan that has been coated with
caramelized sugar. Sprinkle with almonds. Bake at 350 degrees F. for 45
minutes. Turn upside down on platter immediately. Serve hot or cold, plain
or with custard sauce. Makes 6 servings. (maw)

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CHERRY RUM SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fruits Sauces
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Water
1/2 c Sugar
1 1/2 tb Cornstarch
1 t Lemon Juice
2 ts Rum Extract
2 c Fresh Dark Sweet Cherries
3 Drops Red Food Coloring

This is a good sauce for Ice Cream and other cold desserts.

Yield: About 1 Quart

Combine the sugar and cornstarch. Add to the cold water and heat to
thicken. Add the dark sweet cherries and heat but DO NOT boil. Stir in the
lemon juice, rum extract and food coloring.

NOTE: This should be made 2-3 hours before serving.

From A Flyer From The National Red Cherry Institute

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Chocolate Mousse

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Crust—–
2/3 cup chocolate wafer cookies — crumbs
1/3 cup grahm cracker crumbs
1/4 cup unsalted butter — melted
—–Bottom Layer—–
4 ounces semisweet chocolate — finely chopped
2 ounces unsweetened chocolate — finely chopped
6 egg yolks
3/4 cup sugar
1/2 cup Frangelico Liqueur
1 1/4 cups whipping cream — chilled
—–Top Layer—–
2 cups whipping cream
10 ounces white chocolate — finely chopped
3 tablespoons Frangelico Liqueur
—–Decoration—–
2 ounces semisweet chocolate
1 tablespoon butter

—–Crust
Mix first three ingredients and press into bottom of a 9-1/2 inch spring-form
pan. Bake at 350 degrees for 8 minutes.
—–Bottom Layer
Melt the chocolate in the top of double-boiler, cool until lukewarm. Beat the
egg yolks, adding the sugar a little at a time until pale in yellow and it
forms a ribbon. Blend in liqueur, then melted chocolate.
Beat chilled whipping cream to soft peaks. Fold in 1/3 cup of the whipped cream
and then the remaining. Pour mixture into the pan, smooth the top and freeze
until set, about 30 minutes.
—–Top Layer
Bring 3/4 cup of cream to a boil, reduce heat and cool for 2 minutes.
Finely chop white chocolate in food processor, pour hot cream thru feed tube
and blend until smooth. Transfer to a medium bowl, cool completely. Stir
liqueur into white chocolate.
Beat remaining whipping cream to soft peaks. Fold in 1/3 of the cream and then
fold in the remaining. Pour over bottom layer, smooth top and freeze until set.
cover and freeze for at least 24 hours. Run a knife around the edge, remove the
ring, smooth side and return to freezer.
—–Decoration
Melt chocolate and butter in a heavy pan, cool to lukewarm. Pipe decorations
and freeze until set, about 10 minutes.
NOTE: Can be prepared up to 2 days ahead, covered with plastic wrap and frozen.
Frozen mousse can be cut inot wedges to serve.

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Per serving: 736 Calories; 58g Fat (67% calories from fat); 7g Protein; 58g
Carbohydrate; 250mg Cholesterol; 144mg Sodium