Title: Coconut Cream Clouds
Categories: Dessert, FP
Yield: 6 servings

8 oz Cream cheese; softened
1 ts Vanilla extract
3/4 c Coconut snow
1/4 c Cream of coconut
2 tb Lemon juice
2 c Whipping cream

———————————-GARNISH———————————-
Fresh fruit; such as
-Strawberries or kiwi fruit
Toasted coconut (optional)

Recipe by: the California Culinary Academy Preparation Time: 1:10

1. In large bowl of electric mixer or food processor fitted with steel
blade, beat together cream cheese and vanilla.

2. Beat in coconut snow, cream of coconut (stir well before adding), and
lemon juice.

3. In another bowl, whip cream until it forms soft peaks. Fold into cream
cheese mixture.

4. Divide mixture among 6 to 8 souffle dishes, dessert cups, stemmed
glasses, or charlotte molds. Refrigerate 1 hour or longer.

5. Garnish with fresh fruit, and toasted coconut, if desired.

Serves 6 to 8.

* Timesaver Tip: Dessert can be made up to a day ahead.

Notes – coconut snow and cream of coconut are available at liquor stores
and supermarkets.

From the recipe files of suzy@gannett.infi.net

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CREATE-YOUR-OWN-ONE-BOWL SOUPS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Chicken or beef broth

Add any combinations of the following: 1/4 c. any
cooked meat, poultry or fish 1/4 c. cooked rice, pasta
or potatoes or combination of two 1 c. mixed frozen
vegetables or mix your own, such as celery, onion,
green beans, corn, carrots and cabbage 1/2 c. canned
tomatoes Pinch of thyme, parsley, garlic powder and 1/2
small bay leaf (remove bay leaf before serving)
Salt and pepper to taste 1/4 t. sugar
Fresh green lettuce leaf to add fresh taste

Combine everything in a 2-cup saucepan in order
listed. Lay lettuce leaf on top; cover and bring to a
boil. Lower heat to simmer and cook gently for 20
minutes. If using raw vegetables, cook 30 minutes or
until vegetables are tender. Remove bay leaf and
lettuce leaf. Enjoy

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Title: Low Fat Pumpkin Oatmeal Cookies
Categories: Cookies
Yield: 48 servings

1 c Pumpkin
2 Egg whites; whipped
1 c Brown sugar; packed
1 1/2 c Unbleached flour
1 ts Baking soda
1 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Cloves
3 c Rolled oats
1 c Raisins

Recipe by: Anita A. Matejka
Preparation Time: 0:20
Preheat oven at 350. Prepare baking sheet with cooking spray. In a
mixing bowl, combine pumpkin and egg whites. In another mixing bowl,
combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and
raisins. Mix wet ingredients with dry ingredients just until moistened.
Drop by tablespoonfuls onto prepared baking sheet, 2″ apart. Bake for 15
minutes, or until they seem firm.

—–

Title: Beaver Tail (jvn)
Categories: Meats
Yield: 1 servings

1 Beaver tail

Roast beaver tail over campfire, cut it open and pull the skin off. (This
makes a very rich meat.)

:source: Yukon Cookbook by Leona Kananen

—–

Title: SPLIT SECONDS
Categories: Cookies
Yield: 48 cookies

3/4 c Butter, softened
2/3 c Sugar
2 ts Vanilla
1 Egg
2 c All-purpose flour
1/2 ts Baking powder
1/2 c Red jelly or preserves

Heat oven to 350F. In large bowl, beat butter and sugar until light and
fluffy. Add vanilla and egg; blend well. Stir in flour and baking
powder; mix well. Divide dough into 4 equal portions. On lightly floured
surface shape each part into 12 x 3/4 inch roll; place on ungreased
cookie sheets. Using handle of wooden spoon or finger, make depression
about 1/2 inch wide and 1/4 inch deep lengthwise down center of each roll.
Fill each roll with 2 tablespoons of jelly.

Bake at 350F for 15 to 20 minutes or until light golden brown. Cool
slightly; cut diagonally into strips. Cool completely on wire racks.

Nutrition per cookie: Calories 70; Protein 1g; Carbohydrates 9g; Fat 3g;
Sodium 40mg

Notes: I always seem to get more than 48 – guess I’m cutting them too
small. If using jam, try to use seedless, or strain it first.

Source: Complete Book of Baking, Pillsbury
Unsolicited Comments: Anne Sheresky (sheresky@worldchat.com)

—–

BRAN MUFFINS 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7/8 c Oil
8 oz Egg substitute
2 c 100 percent bran
1 qt Buttermilk
5 c All-purpose flour
2 ts Baking powder
-Directions:
2 1/2 c Sugar
4 c All-bran
1 c Boiling water
2 ts Vanilla extract
5 ts Baking soda
1 t Salt (optional)

Mix oil and sugar thoroughly in a VERY LARGE bowl. Add
egg substitute, 2 ounces at a time and beat well. Mix
together All Bran and 100 percent Bran. Add boiling
water. Stir and let cool.

Add buttermilk and vanilla to bran mixture. Sift
together flour, baking soda, baking powder and salt.
Add bran mixture to the creamed mixture, alternating
with the flour. Do this in three portions. Stir
thoroughly to blend. If storing batter, store in
tightly covered container in refrigerator. This will
keep up to 3 months. If using stored batter, DO NOT
STIR! To bake muffins, fill paper muffin cups 2/3
full. Bake at 350 degrees for 20-25 minutes or until
they test done. Dates, nuts, raisins or glaced fruit
may be sprinkled on top of batter in bowl when filling
muffin cups. This becomes a filling inside the batter
as muffin cups are filled. Muffins are very good cold.
They also may be re-heated or frozen after baking.

– – – – – – – – – – – – – – – – – –

Title: Homemade Granola
Categories: Snacks
Servings: 8

4 c Rolled Oats
1/2 c Wheat Germ
1/4 c Sesame Seeds
1/4 c Shelled Peanuts
2 tb Light Sesame Oil
1/4 c Honey
1 ts Ground Cinnamon
1/2 ts Grated Nutmeg Or Cardamon

Raisins, grated coconut, nuts, or dried fruit (optional). Preheat the oven
to 350øF. Toast the oats, wheat germ, seeds, and legumes lightly on a
baking sheet for 5-10 minutes, until slightly browned. Remove and cool.
Heat the honey and oil together in a small pan; drizzle it over the dry
mixture. Sprinkle with cinnamon or cardomon. Return the mixture to the
baking sheet and heat in the oven for 5 minutes. Stir or turn. Bake for a
few minutes more, until crispy but not too browned. Remove and cool. Add
raisins, nuts, or dried fruit if desired.

MMMMM

SWEET AND SOUR TVP® WITH PINEAPPLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Vegetables
Main Dish Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–COMBINE AND LET
STAND——————-
1 c TVP® chunks
1 tb Ketchup
1 1/4 c Hot water
—–REST OF INGREDIENTS—–
1 c Sliced carrots
1 Green pepper cut in 1"square
20 oz Can unsweetened pineapple
-chunks
1/4 c Sugar
1/4 c Cider vinegar
2 tb Cornstarch
1/4 c Tamari

Combine first three ingredients and let stand 5
minutes. Cover tightly and microwave on medium high
power for 10 minutes or add 1/2 c liquid and simmer in
a covered pan until tender but not mushy (20-30
minutes). Bring 1 cup water to a boil and add carrot
and pepper. Cover, return to a boil and cook for 2
minutes to crisp-tender. Remove from heat, drain,
reserving liquid. Return liquid to pan and add juice
from the pineapples. Bring the liquid to a boil and
add sugar and cider-vinegar. In a small bowl, combine
the cornstarch and tamari. Stir the cornstarch mixture
into the hot liquid; the sauce will thicken and come
to a boil almost at once. Add the cooked TVP®, the
carrots pepper, and pineapple to the sauce. Serve
over rice or crisp chow mein noodles. This can be made
ahead of time and reheated later. PER SERVING:
Calories: 234, Protein: 6gm, Carbohydrate: 56gm,
FAT:0gm FROM The TVP® Cookbook, Dorothy Bates ISBN#
0-913990-79-5 Typed for Meal Master by Susan Grabowski
on 5/7/93 Prodigy: TRGS55A Internet:
susan.grabowski@bnb.com FIDO: (1:107/928)

– – – – – – – – – – – – – – – – – –

TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: De Luxe Apple Pie
Categories: Pies, Desserts
Yield: 1 pie

Pastry for 2-crust pie
1 c C and H Granulated Sugar
2 tb Flour
1/8 ts Salt
1/2 ts Cinnamon
4 c Diced tart apples
— (5 or 6 apples = 4 cups)
4 Canned pear halves
2 tb Rum
2 tb Butter or margarine

Line 9″ pie pan with pastry; refrigerate until used. Mix sugar,
flour, salt and cinnamon; add to apples and mix thoroughly. Set
aside. Crush pears and spread in bottom of pastry-lined pan;
sprinkle with rum. Heap apple mixture over pears; dot with butter.
Put on top crust; seal and crimp edges; cut slits for steam to
escape. Bake at 400 F for 45 minutes or until apples are tender.
Serve warm.

Reprinted with permission from _Pies On Parade_
(Jean Porter, C and H Sugar Kitchen)
Typed for you by Karen Mintzias

—–

CIMA ALLA GENOVESE I (STUFFING)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Roast Masterchefs
New york

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Oil, olive
1 md Onion, halved, sliced
— vertically through the
— root end
1 1/2 md Carrots, peeled **
1 1/2 md Zucchini **
1 1/2 md Peppers, red bell **
2 c Spinach, leaves, stems
— removed, shredded into
— 1/2 inch wide ribbons
1 c Peas, fresh OR frozen
— thawed
Salt (to taste)
Pepper (to taste)
14 lg Eggs
2 c Cheese, Parmesan, grated
4 oz Prosciutto OR
4 oz Ham, cooked **

** Cut vegetables into 1/4″ x 3″ julienne strips

For Stuffing:
ÿÿÿÿ
Heat the olive oil in a large skillet over high
heat. Add the vegetables and salt and pepper. Saute,
stirring occasionally, until the vegetables are just
softened. (About 5 minutes)

In a mixing bowl, beat the eggs with salt and
pepper to taste until blended. Beat in the Parmesan
cheese until the mixture is smooth.

Add the eggs to the skillet, stirring constantly.
Lower heat and stir until the eggs are scrambled and
set. Transfer to a bowl and cool to room temperature.
Stir in prosciutto.

Set aside.

Source: New York’s Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Lidia Bastianich, Felidia Restaurant, New
York

– – – – – – – – – – – – – – – – – –