FISH AND CHEESE CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fish fillets, fresh or froze

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿÿÿÿÿÿûBS: Ned’s Opus Date: 03-21-94
(00:52) Number: 309 From: STUART FLECK Refer#: 30 To:
CARL GRIFFITH Recvd: NO Subj: MREs Conf: (4) Cooking

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Title: CHOCOLATE ANGEL PIE
Categories: Pies, Desserts
Yield: 8 servings

—————————FOR THE MERINGUE SHELL—————————
3 lg Egg whites
1 pn Salt
1/4 ts Cream of tartar
2/3 c Granulated sugar
1/2 ts Vanilla extract
1/3 c Finely chopped walnuts
-OR- pecans

——————————FOR THE FILLING——————————
5 oz Semisweet chocolate
1/4 c Hot milk
1 ts Vanilla extract
1 pn Salt
1 3/4 c Whipping cream
2 tb Confectioners’ sugar
Chocolate curls *

* (To make chocolate curls, scrape a bar of chocolate with a vegetable
peeler)
PREHEAT THE OVEN TO 275F. TO MAKE THE MERINGUE SHELL: Beat the egg whites,
salt and cream of tartar together in the large bowl of an electric mixer
until soft peaks form. Slowly beat in the sugar. Beat until meringue is
very stiff. Beat in the vanilla. Grease a 9-inch glass pie pan. Spread the
meringue over the bottom and sides, building up the sides as high as
possible. Sprinkle the nuts over the bottom. Bake for 1 hour. (If, after 10
minutes, the sides start to sag, gently push back into place.) Turn off the
oven and let the shell cool in the oven for 30 minutes. Cool completely on
a wire rack.
TO MAKE THE FILLING: Melt the chocolate in the top of a double boiler over
hot water. Add the milk, vanilla and salt. Stir until smooth. Cool. Beat 1
cup cream until stiff and fold into the cooled chocolate mixture. Spread
evenly in the meringue shell. Refrigerate 4 hours. Before serving, beat the
remaining cream with the confectioners’ sugar until stiff. Spread over top
of pie. Decorate with chocolate curls.

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Bunuelos

Recipe By : Teresa Villarreal
Serving Size : 60 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup shortening
3 cups flour
dash salt
3/4 cup warm water
1/2 cup oil
—-Topping—-
1 cup sugar
1 teaspoon cinnamon

Work shortening into flour and salt with a pastry blender or your hands.
Add warm water and stir until dough comes together. Roll out to thin rounds
7-8 inches in diameter. Heat oil in a shallow skillet until hot. Quarter
each round and drop flat into hot oil, brown lightly about 30 seconds on
each side. Remove from skillet and sprinkle to taste with topping mixture
of cinnamon and sugar. Makes 15-16 tortilla rounds, or about 60 bunuelos.

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PAVLOVA

Recipe By :NATHALIE DUPREE COOKS SHOW#ND7109
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 egg whites
3/4 cup sugar
1 tablespoon cornstarch
12 teaspoons white vinegar or 3 teaspoons cream of tartar
1 teaspoon vanilla
1 cup heavy cream, — whipped
3 cups sliced fresh tropical fruit

Preheat oven to 250 degrees. Grease and flour an 9-inch pie plate or line a
baking sheet with parchment and draw a 9-inch circle, using the plate as
your guide. Whip the egg whites until they hold stiff peaks. Beat in the
sugar, 1 teaspoon at a time, until the mixture is stiff and shiny. Then,
beat in the cornstarch, vinegar, and vanilla. Fill the plate with the
meringue mixture, hollowing out the center slightly. Or, mound mixture in
center of circle. Spread meringue out to cover circle, then make a
depression in the center. Bake for 13 to 12 hours, or until the meringue is
very lightly brown. Cool slightly, then unmold and cool completely. (It may
collapse slightly.) Just before serving, add sugar to taste to the whipped
cream, add half the fruit, and fill the center of the Pavlova with it. Pile
the remaining fruit on top.

Yield: 6 to 8 servings

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Title: BRUSSELS SPROUTS IN MAPLE GLAZE
Categories: Cyberealm, Vegetables, Low-cal
Yield: 12 servings

3 c White Onions, small, peeled
3 c Brussel Sprouts, small
1/2 c Maple Syrup
2 tb Tarraggon Vinegar
3 c Canned Chestnuts
1/2 ts Black Pepper

1. With a small knife, cut an x into the root ends of
the onions and the brussel sprouts.

2. In a large pot of boiling water; blanch onions for
3-4 minutes. Remove with a slotted spoon and place in
a medium-sized bowl.

3. Blanch sprouts in the same water for 3-4
minutes.Pour into a colander; let cool, set aside.

4. In a 3-quart saucepan, warm maple syrup for 4
minutes over medium – high heat.

5. Add the vinegar and onions.Reduce heat and simmer
until the liquid has almost evaporated. 20-30 minutes.

6. Add chestnuts and sprouts;stir and cook until
sprouts are heated but still bright green, about 5
minutes.

7. Season with pepper.

Out of “Lose Weight Naturally” cookbook Typed by
Brigitte Sealing Cyberealm BBS Watertown NY
315-786-1120

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NO-BAKE COOKIES

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter or margarine
1/4 c Unsweetened cocoa
2 c Sugar
1/2 c Milk
1/2 c Peanut butter
3 c Oatmeal
1 t Pure vanilla extract
pn Salt

In a saucepan, combine butter or margarine, cocoa,
sugar and milk. Bring to a boil and boil 1 minute.
Remove from heat and stir in peanut butter, oatmeal,
vanilla and salt. Drop from a teaspoon onto waxed
paper and allow to cool.

Makes about 3 dozen.

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Title: Rosky’s
Categories: Cookies
Yield: 10 servings

1 Butter; softened
1 Margarine; softened
8 oz Cream cheese; softened
2 1/2 c Flour
1 lb Powdered sugar; for dusting
1 lb Apricot filling; deli best

Recipe by: Cheri , 12/25/76
Combine butter, margarine, cream cheese. Add flour. Refrigerate a few
hours or overnight. Roll out as for pie crust. Cut into 2″ circle or
squares. Put 1/2 t filling in center. Pinch center to seal. Place on
ungreased baking sheet. Bakeat 350′ 10 to 12 min. If they pop open, press
together while still hot. Cool on rack. Dust with sugar before serving.

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HANOI BEEF AND RICE-NOODLE SOUP (PHO BAC)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Beef bones with marrow
5 lb Oxtails
2 lb Short rib plate, or 1 lb
-flank steak
2 lg Onions, unpeeled, halved and
-studded with 8 whole cloves
3 Shallots, unpeeled
2 oz Fresh ginger root, unpeeled,
-in one piece
8 Star anise
1 Cinnamon stick
4 md Parsnips, cut into 2-inch
-chunks
2 ts Salt
1 lb Beef sirloin
2 Scallions, thinly sliced
1 tb Shredded coriander
2 md Onions, sliced paper-thin
1/4 c Hot chili sauce (tuong ot or
-sriracha sauce)
1 lb 1/4-inch-wide dried rice
-sticks (banh pho)
1/2 c Nuoc mam (Vietnamese fish
-sauce)
Freshly ground black pepper
ACCOMPANIMENTS:
2 c Fresh bean sprouts
2 Fresh red chile peppers,
-sliced
2 Limes, cut into wedges
1 bn Of fresh mint, separated
-into leaves
1 bn Fresh Asian basil or regular
-fresh basil, separated into
-leaves

NOTE: In order to cut the beef into paper-thin
slices, freeze the pieces of meat for 30 minutes
before slicing. The night before, clean the bones
under cold running water and soak overnight in a pot
with water to cover at room temperature. (This will
help loosen the impurities inside the bones. When
heat is applied, these impurities are released and
come to the top much faster and can be removed,
therefore, producing a clear broth.) Place the beef
bones, oxtails and short rib plate in a large
stockpot. Add water to cover and bring to a boil.
Cook for 10 minutes. Drain. Rinse the pot and the
bones. Return the bones to the pot and add 6 quarts of
water. Bring to a boil. Skim the surface to remove
the foam and fat. Stir the bones in the bottom of the
pot from time to time to free the impurities.
Continue skimming until the foam ceases to rise. Add
3 quarts more water and bring to a boil. Skim off all
the residue that forms on the top. Turn the heat to
low and simmer. Meanwhile, char the clove-studded
onions, shallots and ginger directly over a gas burner
or under the broiler until they release their fragrant
odors. Tie the charred vegetables, star anise and
cinnamon stick in a double thickness of dampened
cheesecloth. Add the spice bag, parsnips and salt to
the simmering broth. Simmer for 1 hour. Remove the
short rib plates. Pull the meat away from the bones.
Reserve the meat and return the bones to the pot.
Simmer the broth, uncovered, for 4 to 5 hours. Keep an
eye on it; as the liquid boils away, add enough fresh
water to cover the bones. Meanwhile, slice the beef
sirloin against the grain into paper-thin slices,
roughly 2 by 2 inches in size. Slice the reserved
short rib meat paper-thin. Set aside. In a small
bowl, combine the scallions, coriander and half of the
slice onions. Place the remaining sliced onions in a
small bowl and stir in the hot chili sauce. Blend
well. Soak the rice sticks in warm water for 30
minutes. Drain and set aside. When the broth is
ready, remove and discard all of the bones. Strain the
broth through a strainer or colander lined with a
double layer of dampened cheesecloth into a clean pot.
Add the fish sauce and bring the broth to a boil.
Reduce the heat and keep the broth at a bare simmer.
In another pot, bring 4 quarts of water to a boil.
Drain the noodles, then drop them in the boiling
water. Drain immediately. Divide the noodles among 4
large soup bowls. Top the noodles with the sliced
meats. Bring the broth to a rolling boil. Ladle the
broth directly over the meat in each bowl (the boiling
broth will cook the raw beef instantly). Garnish with
the scallion mixture and freshly ground black pepper.
Serve the onions in hot chili sauce and the
accompaniments on the side. Each diner will add these
ingredients as desired.

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Title: SPICY CLEAR TOMATO SOUP
Categories: Soups, Vegetables
Yield: 5 servings

2 1/2 lb Ripe Fresh Tomatoes; Abt 10
1 1/2 c Water
8 ea Stalks Celery; Chopped
2 ea Carrots; Sliced
1 ea Onion; Md, Chopped
1 ea Green Pepper; Md, Seed, Chop
5 ea Whole Cloves
1 x Salt Freshly Ground Pepper
2 ts Sugar
2 tb Fresh Lemon Juice

Cut up the tomatoes and put them, with the water, into a soup-pot.
Add the celery, carrots, onion, green pepper, and cloves. Bring the
soup to a boil, reduce the heat and add the salt pepper to taste,
and sugar. Simmer, partially covered, for 15 minutes. Remove from
the heat and stir in the lemon juice. Strain, (Note: You can put
the vegetables in the food processor and then sieve the juice out of
the chopped veggies using the back of a wooden spoon). Correct the
seasonings and serve either hot or cold.

MMMMM

HOLIDAY UNBEATABLES

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Powdered sugar
1/2 c Flour
1/2 ts Baking Powder
1/2 c Egg whites (3 to 4 whites)
2 c Chopped walnuts
1 c Chopped Candied Cherries

In mixing bowl combine sugar, flour, baking powder and egg whites. Stir
until thoroughly blended. Add walnuts and cherries, mix well. Drop by
teaspoonfuls on greased and floured cookie sheets. Bake at 325 degrees for
12 to 15 minutes, until light brown. Let stand 3 minutes, then remove.

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