CHOCOLATE BREAD PUDDING 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Puddings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 sl Chelsea bun — Danish or
-Croissant
2 c Milk
2 T Butter
2 T Brown sugar
4 oz Bittersweet chocolate — 4 sq
1/4 c Coffee — strong
1 c Currants Raisins — mixed
4 Eggs

Butter an 8 X 8 inch baking dish. Lay bread slices flat in dish. Bring 1
1/2 cups milk, butter and sugar to a boil. Add chocolate, coffee and
currants; bring back to a boil. Pour over bread slices. Beat eggs with
remaining milk and pour over milk. Refrigerate and let soak at least 6
hours. Bake in 350F oven, covered, 45 minutes. Serve warm with sliced
berries or strawberry jam.

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AARGAUER RUEBLITORTE

Recipe By : Danny Stocker , MR-Freudenberg, Bern , Switzerland
Serving Size : 2 Preparation Time :2:20
Categories : Cakes Sussspeisen
Nationalgerichte

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
480 g Karotten
300 g Butter
200 g Griesszucker
200 g Eigelb pasteurisiert
1 dl Milch/Rohmilch, offen
200 g Haselnusse gemahlen
200 g Eiweiss pasteurisiert
100 g Griesszucker
350 g Weissmehl
25 g Backpulver
100 g Aprikoture
200 g Fondant weiss
1/4 dl Zitronensaft

Vorbereitung :
– Tortenringe auf ein mit Silikonpapier belegtes Backblech stellen
– Karotten waschen, schalen und fein raffeln
– Mehl und Backpulver zusammen sieben
– Aprikoture erwarmen
– Fondant mit Zitronensaft im Wasserbad erwarmen
Zubereitung :
– Weiche Butter und Zucker schaumig ruhren
– Eigelb nach und nach zu der Buttermasse geben
– Milch, Haselnusse, und Karotten unter die Masse melieren
– Eiweiss und Zucker zu Schnee schlagen und abwechslungsweise
mit dem Mehl unter die Masse ziehen
– In die Ringe abfullen und bei 190 C backen (Nadelprobe)
– Auf ein Gitter sturzen und erkalten lassen
– Oberflache Aprikotieren und mit Fondant glasieren

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E-mail from: Natividad Yepez, 28-May-1996

Smoky Tomato Catsup

Recipe By :
Serving Size : 24
Preparation Time: 0:00

Amount Measure Ingredient — Prep
——– ——————– ——————
5 pounds tomato — coarsely chopped (or 3 28 oz. cans
crushed
1 large onion — finely chopped
1 poblano chili — finely chopped
2 jalapeno — coarsely chopped
2 dried chipotle chilies — or canned
1/2 cup cider vinegar
1 cup packed brown sugar
1 teaspoon celery seed
1 1/2 teaspoons mustard seed
1/4 teaspoon cayenne
1 teaspoon black pepper
1 1/2 teaspoons salt

Combine all ingredients in a large nonreactive pot and bring to a boil over
medium eat. Reduce heat and simmer 1 1/2 hours, stirring occasionally until
vegetables are soft an sauce is reduced by 1/4. Puree in food processor.
Strain through a sieve into a clean pot (for a chunkier catsup, don’t
strain). Bring to a boil over medium-low heat and simmer (partially covered
to prevent splatters) for 1 hour or until quite thick and dark brownish red.
Store in refrigerator for up to 1 month. Freeze for longer storage or can.

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Title: Hollandaise Snack Mix
Categories: Snacks
Servings: 6

1/2 c Butter
2 pk (0.9 ounces each)
-hollandaise sauce mix
1 tb Worcestershire sauce
2 Teaspoons. garlic powder
2 c Unsalted dry-roasted peanuts
2 c Ritz Bits crackers
2 c Stick pretzels

Preheat oven to 300 degrees. In a small saucepan, melt butter over medium
heat. Stir in next 3 ingredients. In a large bowl, mix together peanuts,
crackers, and pretzels. Pour butter mixture over peanut mixture. Toss
until well coated. Spread evenly on a baking sheet. Bake 15 to 20
minutes, stirring occasionally. Transfer to paper towels to cool
completely. Store in an airtight container. Yield: about 6 cups snack mix

MMMMM

Title: Apple Cheddar Wontons
Categories: Cheese Desserts Fruits
Servings: 6

1 x Peanut Oil
1 pk Wonton Skins
2 ea Apples; Md, *
10 oz Cheddar; Sharp, Cubed
———————————GARNISHES———————————
1/2 c Brown Sugar
2 tb Cinnamon; Ground

* Core the apples and cut into small pieces.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Mix the brown sugar and cinnamon together and set aside. Preheat the
peanut or vegetable oil in a deep fryer or other pan used for deep frying.
Wrap a piece of apple and a cube of cheddar cheese in a wonton skin and
seal according to the directions on the package. Deep fry until golden
brown. Coat with the brown sugar – cinnamon mixture and serve. This is
good served hot or cold.

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POTATO-NUT PATTIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Unseasoned mashed potatoes
1/4 c Onion — minced
3/4 c Filberts — ground in a blender
1/2 c Whole wheat bread crumbs
1/2 ts Sage
1 t Savory
3 tb Miso
3 tb Parsley
1/3 c Whole wheat pastry flour
Oil as needed

Make sure the nuts are ground into small pieces.
Place the potatoes, onion, ground filberts, bread
crumbs sage, savory, miso and parsley in a large bowl.
Mix well.

Shape the mixture into hamburger-sized patties of
about 1/2-inch thickness.

Dredge both sides of each patty in the flour, and
brown the paties on both sides.

These patties are good plain or accompanied by a
sauce.

From DEEANNE’s recipe files

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BASIC BISCUITS – *P COOKING CLASS

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
3 ts Baking powder
1/2 ts Salt
1/2 ts Baking soda
6 tb Vegetable shortening
2/3 c Buttermilk

HEAT THE OVEN TO 450F. Sift the flour with the baking
powder, salt and baking soda. Cut in the vegetable
shortening until mixture resembles bread crumbs. Stir
in the buttermilk with a wooden spoon until just
blended. Turn the mixture onto a floured surface, and
knead 10 times. Pat the dough into a rectangle
1/2-inch thick. Cut with a 3-inch cutter, and place
biscuits close together on an ungreased cookie sheet.
Bake in the center of the oven for 10 to 12 minutes,
or until golden brown. Serve immediately. Makes about
20. Biscuits can be made a day in advance and covered
tightly in aluminum foil. Reheat in a 300F oven for 10
minutes.

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CHIP CHICKEN CASSEROLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Casseroles
Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Chicken — cooked, chopped
2 c Celery — chopped
1 c Blanched almonds
2 tb Onion — grated
2 tb Lemon juice
1/2 c Sour cream
1 cn Cream of chicken soup
1 c Cheese — shredded
1 c Potato chips — crushed

Combine chicken, celery, almonds and onion. Blend together until
smooth the lemon juice, sour cream, and soup. Stir into chicken
mixture. Top with cheese and potato chips. Bake at 350~ for 30
minutes.

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Title: Glazed Sweet Potatoes
Categories: Diabetic, Vegetables, Side dishes
Yield: 8 sweet ones

2 1/2 lb Fresh sweet potatoes; 2 tb Sweet’n Low brown sugar
1/4 c Margarine; -substitute
2 tb Brown sugar; packed to 1/2 c Pecans; chopped
-measure.

Cut sweet potatoes in half crosswise. Place in large pot with lightly
salted water to cover. Bring to a boil and boil until tender, about
so minutes. Drain Preheat oven to 350 degrees. When potatoes are
cool enough to handle, cut crosswize in 1/4 slices. Spray 1 1/2
quart baking dish with non-stick cooking spray. Place half the
potatoes in the baking dish, top with margarine, half brown sugar and
half the Sweet’ n Low Brown. Repeat. Top with chopped pecans. Bake
20 – 25 minutes or until pecans begin to brown. Makes 8 Servings.
Calories: 250 per serving.
Calories saved: 105 per serving.

Souce: From the box of Sweet’n Low Brown

MMMMM

Praline Toffee Sundae Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ounces Praline Liquor
1 tablespoon Instant Coffee Powder
1 dash Salt
1/4 cup Water
1 1/4 cups Lt brown sugar
1 can Sweetened condensed milk
1/2 cup Chopped pecans
1 teaspoon Vanilla

Combine liquor, coffee, salt, water, sugar in heavy saucepan. Heat, stirring
constantly, to boil. Cook without stirring to 230 deg. on candy therm. Blend
syrup slowly into milk. Add pecans and vanilla. Serve over ice cream.

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