Nutty Quinoa Salad

Recipe By : The New Basics
Serving Size : 8 Preparation Time :0:00
Categories : Vegan Ethnic
Grains Vegetarian
Asian Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups quinoa
4 cups water
1 cup golden raisins
1/2 cup sesame oil
6 scallions — sliced
1 cup peanuts — roasted
1 cup mandarin oranges — sections
4 tablespoons fresh mint — chopped
4 tablespoons orange zest — grated

1. Combine the quina and water in a large saucepan, and bring to a boil.
Reduce the heat, cover and simmer for 10 minutes. Then add the raisins and
continue cooking until al the liquid has evaporated, 5 minutes. Remove the pan
from the heat and spread the mixture out on a baking sheet. Let it cool
completely.
2. In a large bowl, combine the quinoa and raisins with all the remaining
ingredients. Toss gently and serve.

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Per serving: 450 Calories; 25g Fat (48% calories from fat); 11g Protein; 50g
Carbohydrate; 0mg Cholesterol; 21mg Sodium

MARSHMALLOW FONDUE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ts Cornflour
15 fl Single (light) cream
6 oz Packet marshmallows
—–CRISPY CAKES—–
2 oz Butter
2 tb Golden syrup
2 oz Drinking chocolate
3 oz Rice breakfast cereal

Method:

To make crispy cakes, put 60 petit fours cases on 2
baking sheets. Place butter and syrup in a saucepan
and stir over a low heat until melted. remove from
heat and stir in drinking chocolate and rice cereal,
mixing well until thoroughly coated. Using a teaspoon,
spoon the mixture into petits fours cases and
refrigerate until set.

To make marshmallow cream, in a saucepan, blend
cornflour smoothly with a little cream, then stir in
remainder and add marshmallows. Cook over a gentle
heat until mixture thickens and marshmallows melt,
stirring all the time. Pour into a fondue pot. Serve
hot with the crispy cakes.

(Serves 6-8)

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After Dinner Mint Cookies

Recipe By : Recipes from Ghirardelli Chocolate Company
Serving Size : 9 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Ghirardelli mint chocolate wafer
1/4 tsp Salt
3/4 c Butter — softened
1 1/3 c Unsifted flour
2/3 c Sugar
3/4 c Walnuts — finely chopped
1 Egg

Melt 5 oz of the Mint Wafers in a double boiler, stirring constantly o
r microw ave on medium for about 3 minutes. Set aside. Cream butter
with sugar, egg and s alt. Mix in melted chocolate. Gradually add
flour. Chill do at least 1 hour. Sha pe dough into balls, using 1
level Tbsp for each cookie
Roll balls into nuts. Place on greased baking sheets. Flatten
slightly with the palm of hand. Bake at 350-F for only 8
minutes. Remove from oven a place Mint W afer on top of each cookie,
pressing slightly. Continue baking minutes longer or
until cookie is firm.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco
Makes 3 dozen
From: Sallie Austin Posted on NVN #25127 by ASINGER on 7/13/93 in
qbook format

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Title: Peanut Butter White Chocolate Candy Dreams
Categories: Candies, Chocolate
Yield: 18 servings

JUDI M. PHELPS—–
1/2 c Peanut butter — crunchy or
1/2 c Powdered sugar
2 tb Heavy cream
12 oz Imported white chocolate
1/2 c Almonds — toasted and
Finely
18 Whole natural almonds

In a small glass bowl or dish, heat peanut butter in a
microwave oven on High
30-40 seconds to soften. Mix in powdered sugar and
cream; mixture should be
stiff, not runny.

In a medium glass bowl, melt white chocolate in
microwave oven on Medium 1-1/2
to 2-1/2 minutes, stirring once halfway through
cooking time, or until melted
and smooth. Stir in chopped almonds.

Spoon a little white chocolate mixture into bottom of
each of 18 paper candy
cups 2 inches in diameter, swirling with back of a
teaspoon to make an even layer. Drop a little peanut
butter mixture on top of white chocolate in each
cup and spread around with back of spoon to make an
even layer. Spoon remaining white chocolate over
peanut butter, using back of spoon to swirl evenly.
Top each cup with a whole almond. Refrigerate until
firm. Store candies in refrigerator for up to a week.

Source: 365 Great Chocolate Desserts by Natalie
Haughton.

Shared and MM by Judi M. Phelps.
Internet: jphelps@shell. portal. com or
juphelps@delphi. com.

Recipe By :

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UNCLE’S FAVORITE BLUEBERRY MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fruits
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter
1 c Sugar
2 c Flour
1/2 c Milk
2 ts Baking powder
1/2 ts Salt
2 c Blueberries
1 t Vanilla
2 Eggs
Sugar, for topping

Cream butter and sugar. Add eggs, one at a time. Mix
until blended. Sift all dry ingredients, add
alternately with milk and vanilla. Mash 1/2 cup
blueberries; stir into batter. Add remaining whole
berries. Grease tins or use liners. Pile batter
high. Sprinkle with sugar. Bake at 375F for 30
minutes. Makes 12 muffins.

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Title: THREE FLAVORS SOUP
Categories: Chinese, Soups/stews
Yield: 4 servings

5 c Light, clear chicken stock
10 Fresh medium shrimp (OR
1/4 lb Cooked baby shrimp)
8 Water chestnuts
2 Green onions
1 ts Salt

Preparation: Wash, shell devein shrimp. Slice
water chestnuts into thin circles. Mince entire green
onions. Bring stock to boil with onions water
chestnuts. Add shrimp salt. Taste correct salt if
necessary. Return soup to boil. Serve.

—–

Title: APRICOT SAUCE
Categories: Desserts, Sauces
Yield: 1 cup

1 c Apricot jam
2 T Orange juice
1/2 t Brandy flavoring

Mix all together. Serve hot or cold over crêpes, ice cream, cake or
whatever.

MMMMM

Title: POLSKA KIELBASA POTATO SOUP
Categories: Ethnic, Potatoes, Soups ste, Kid friendl
Yield: 6 servings

2 c Onion — chopped
3 Carrots — chopped
1/4 c Butter
3 lg Baking Potatoes — *see
: note
6 c Chicken Broth
3/4 lb Polska Kielbasa — **
: chopped (note)
2 c Milk

In a Dutch oven, saute onion and carrots in butter
till onion is tender. Add potatoes and broth. Bring to
a boil. Reduce heat; simmer till vegetables are
tender, about 25 minutes. Remove from heat. Puree at
least half of mixture in blender (more blended makes
creamier soup). Return to saucepan. Add milk and
sausage. Cook over low heat till sausage is heated
through.

Recipe By : Hillshire Farms

From: Jim And Joni Jones

Clam Chowder – From A New England Famous Restaurant

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Stews Fish Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Pound Salt Pork — diced
1 Lg Onion — thinly sliced
3 Med Potato — peeled and cubed
3 Cups Milk
1 Quart Clams — chopped
1/8 Pound Butter
Salt Pepper
1 1/2 Cups Water

Cut salt pork into small dices and render in a sauce pan. Reserve the
cracklings. Cook in the fat the onion thinly sliced until golden. Bring
the water to a boil and cook potatoes, (peeled and cubed), for 10
minutes. Remove potatoes.add chopped clams and cook for 25 minutes. Then
add milk, cracklings, potatoes, onion, butter, salt pepper to taste.
Serve in soup bowls with dot crackers.

From: Charlotte Grunwald’s Private Collection of Authentic New England
Cooking

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NOTES : This Recipe is from the PUBLICK HOUSE, Sturbridge, Mass. It’s
excellent, but a bit on the expensive side.

Le Latini’s Tiramisu

Recipe By : Jason McDonald
Serving Size : 14 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Double Strength Espresso
1/4 c Amaretto
2 c Mascarpone Cheese
1/2 c Sugar
25 ea Italian Amaretto Biscuits
2 tb Cognac
20 ea Savoyarde Biscuits
7 ea Eggs — separated
1 ea Bitter Chocolate Square

* The mascarpone cheese should be whipped until fluffy. Grate the bitter
chocolate square. In a shallow bowl, mix together coffee, cognac and half
of the amaretto. Dip each Savoyarde biscuit in the coffee mixture and
immediately place in a 3 litre rectangular baking dish (13 x 9 inch) sugar
side up. Reserve leftover espresso mixture. A layer of coffee dipped
biscuits should cover the bottom of dish. Beat egg whites until they hold
peaks; set aside. Beat egg yolks until lemon-coloured. Gradually add sugar
and continue beating until all of the sugar has been incorporated. Add the
mascarpone cheese. Stir in grated chocolate and remainder of the amaretto.
Gently fold in stiffly beaten egg whites. Spoon the mixture over the
Savoyarde biscuits. Dip the amaretto biscuits in the espresso mixture and
place them on the cheese mixture. Serve chilled. Serves 14. ~-

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