Brie with Roasted Garlic

Recipe By : BHG Oct 1991 / Wine Country Recipes
Serving Size : 16 Preparation Time :1:00
Categories : Appetizers Cheese
Low Fat Italian
Summer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 whole garlic bulbs
1/4 cup olive oil
2 pounds Brie — wheel
— chill well — (four 4-1/2 oz tiny
wheels)
1/2 cup Olives (Greek, or ripe) — pitted and quartered
4 teaspoons finely chopped fresh parsley
Apple — wedges
baguette slices

~Place whole heads of garlic in a heavy saucepan with olive or cooking oil.
Cook and stir over medium heat for 5 minutes. Cover and reduce heat to
medium-low for 15 minutes or till garlic is soft. Remove heads of garlic
from oil; drain on paper towels; cool.
~ To assemble Brie, carefully slice the thin rind off one of the flat sides
of the Brie wheel (s). Place on a baking sheet, cut side up. Divide heads of
garlic into cloves and peel. With a small, sharp knife, slice cloves
diagonally, being careful not to completely sever each slice. Gently press
garlic cloves into fans. Arrange garlic fans and olives atop Brie wheel (s)*.
~ Bake uncovered, in a 400F oven for 10 to 12 minutes or till Brie is warm
and slightly softened. Sprinkle warm Brie with parsley. Carefully transfer
to a plate and serve with apple wedges or bread. Makes 16 servings.
* To make ahead: At this point, you can wrap the Brie whell (s) in plastic
wrap and chill for up to 3 days. Before serving, heat through as directed.

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Tiramisu (5)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Eggs — separated
1 1/4 c Granulated sugar
1 1/2 c Mascarpone cheese substitute
24 Lady fingers — split lengthwise
3/4 c Hot water
2 ts Instant coffee granules
1/4 c Brandy
2 tb Brandy
1 2/3 c Whipping cream — whipped
4 oz Bittersweet chocolate — coarsely grated
3 tb Cocoa powder
-Extra whipping
-cream for garnish
MASCARPONE CHEESE SUBSTITUTE:
16 oz Cream cheese (2 8 oz. packages)
1/3 c Sour cream
2 Ounces (1/4 cup) whipping cream

Arrange half the lady fingers in the bottom of a 9 x 13 pan. Mix hot
water with coffee granules and 2 T. brandy. Pour 1/2 this mixture gently
over lady fingers. Set aside.

Make a zablione by beating the egg yolks and sugar in the top of a double
boiler until ivory colored. Add 1/4 C. brandy and whisk over simmering
water until the mixture starts to thicken – 8-10 minutes. Let cool a
little. Stir constantly while cooking.

Carefully mix zabliogne with mascarpone cheese. It will appear to be
quite liquid. Whip the egg whites until very stiff and fold into
zabliogne/mascarpone mixture.

Pour 1/2 zabliogne mixture over the lady fingers, which have been soaking
up the coffee/brandy mixture. Top with 1/2 whipped cream. Sprinkle with 1/2
of cocoa powder and 1/2 of grated chocolate.

Place balance of lady fingers on top of this to create a second layer. Pour
remaining coffee mixture carefully over these lady fingers. Then repeat
layers; zabliogne, whipped cream, cocoa powder and grated chocolate. Cover
with plastic wrap and refrigerate till set. It is best if left over-night.
When ready to serve, decorate with piped-on whipped cream around the edges
and more chocolate and/or cocoa powder if desired. Yield 10-12 servings,
depending on the size you cut them. It is quite rich so you might consider
smaller sized pieces.

NOTE: You can substitute Marsala wine for the brandy if you prefer and
like the taste of Marsala.

MASCARPONE CHEESE SUBSTITUTE Mascarpone cheese is sold in Italian delis,
cheese shops and speciality food markets. It is somewhat difficult to
find and very expensive (i.e. from $9.95 per pound). From January 1991
Southern Living Magazine comes this substitute for mascarpone.

Blend three ingredients well, until it becomes somewhat light and fluffy.
This will make the equivalent of about 2 1/2 cups of cheese. Substitute in
equal amounts – 1 cup substitute for 1 cup mascarpone. From: Fred Towner
Date: 08-03-93

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Frank’s Place New Orleans Gumbo

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Soups
Gumbos

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 c Chopped onions

1 c Chopped celery

1 c Chopped green bell pepper

2 Cloves garlic,minced

1/4 c Butter or margarine

1/4 c Flour,all-purpose

Salt to taste

Pepper to taste

1 ds Tabasco sauce

5 Bay leaves

1 cn Tomatoes,drained (16oz)

1 c Tomato juice

5 c Hot water

3 c Shrimp,shelled/deveined

6 Small hard-shell crabs

24 Shucked oysters

1 lb Okra,chopped

3 c Hot cooked rice

Chopped fresh parsley

1. In large Dutch oven, gently saute onion, celery and bell pepper in

butter; add garlic and continue to sauce 5 minutes.

2. Remove from heat and slowly stir in flour.

3. Add salt, pepper, Tabasco, bay leaves, tomatoes and tomato juice; simmer

for 15 minutes.

4. Add the hot water, shrimp, crabs, oysters, and okra; cover and simmer 30

minutes.

5. Spoon a few tablespoons cooked rice in each of six large soup bowls;

ladle gumbo onto rice and garnish with parsley.

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CAJUN SHEPHERD’S PIE PAUL PRUDHOMME

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cajun Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Ground beef
1/2 lb Ground pork
2 Eggs lightly beaten
1/2 c Very fine dry breadcrumbs
1/4 lb +3 tb butter in all
3/4 c Finely chopped onion
3/4 c Finely chopped celery
1/2 c Finely chopped gree pepper
1 tb +1 ts minced garlic
1 tb Worcestershire
1/2 ts Tabasco
MEAT SEASONING MIX
2 ts Ground cayenne pepper
1 1/2 ts Ea salt and black pepper
1 1/4 ts Ground white pepper
3/4 ts Ea ground cumin dried thyme
3/4 c Evaporated milk in all
2 lb White potatoes peeled 1/4’d
1 t Ea salt white pepper
1 1/2 c Julienned carrots
1 c Julieened onions
VEGETABLE SEASONING MIX:
1/2 ts Salt
1/4 ts Ea white pepper,onion powder
Garlic powder,cayenne pepper
1 1/2 c Julienned zucchini
1 c Julienned yellow squash

In a 13×9″ ungreased baking pan combine the beef pork.Mix in the eggs
and breadcrumbs by hand until mixed thoroughly, reserve. In a 1 qt saucepan
combine 3 tb butter with the onions,celery,green pepper, worcestershire
,tabasco and meat seasoning mix. Saute over high heat for 5
minutes,stirring frequently and scraping the bottom well. Remove from heat
and let cool. Add mixture and 1/4 c milk to the meat mixture and mix well
by hand. Form into a 12X8 loaf and center in the pan.Bake in a 450 oven for
30 minutes,remove from oven and pour off drippings,reserving 2 1/2 tb
drippings.Set meat and drippings aside. Boil the potatoes until fork
tender,drain reserving 1 c potato water.Place the potatoes while hot in a
large mixing bowl. Add remaining butter,1/2 c milk salt white pepper.
Stir with wooden spoon until broken up then beat with a whisk or hand held
mixer.If potatoes are not creamy enough beat in some of the reserved water.
In a large skillet combine the reserved drippings with the
carrots,onions and veg. seasoning mix. Saute over high heat for 1 1/2
minutes stirring frequently. Add zucchini and yellow squash and continue
saute until noticably bright in color,about 3-4 minutes stirring once in a
while. Remove from heat. Mound the cooked vegetables on top of the meat
loaf,keeping away from edges. Layer the mashed potatoes evenly over top of
of the vegetable layer and top edges of meat,using all of the potatoes.
Bake at 525 until brown on top about 8-10 minutes. Serve immediately.

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BROCCOLI CHEESE BARLEY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Water
14 1/2 oz Reduced sodium chicken broth
— (canned) about 1-3/4 cups
1/2 c Chopped onion
1/2 c Medium QUAKER Barley*
2 Garlic cloves — minced
1/2 ts Salt (optional)
1/8 ts Black pepper
2 c Chopped broccoli — OR…
9 oz -Frozen broccoli
1 1/2 c Skim or low-fat milk
1/4 c All-purpose flour
4 oz Reduced fat cheddar cheese
— shredded

In 4-quart saucepan or Dutch oven, combine water,
broth, onion, barley, garlic, salt and pepper. Bring
to a boil. Reduce heat to low; cover. Simmer 30
minutes, stirring occasionally. Add broccoli;
continue simmering 15 to 20 minutes or until barley
and broccoli are tender. Combine 1/2 cup milk and
flour, mixing until well blended. Gradually stir into
soup with remaining milk and cheese. Continue cooking
over medium heat about 5 minutes or until thickened,
stirring occasionally. Add additional water or
chicken broth if soup becomes too thick upon standing.
*NOTE: To user Quick QUAKER Barley, substitute 2/3 cup
quick barley for medium barley and decrease water to 3
cups. In 4-quart saucepan or Dutch oven, combine all
ingredients except milk, flour and cheese. Bring to a
boil. Reduce heat to low; cover. Simmer 15 to 20
minutes or until barley and broccoli are tender.
Proceed as 2nd paragraph directs.

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Title: ORANGE BARBEQUE SAUCE
Categories: Sauces, Bar-b-q
Yield: 12 servings

6 oz Chili sauce
1/4 c Orange juice
1/4 c Soy sauce
1/4 c Molasses
2 tb Vinegar, chinese black
2 tb Onion, grated
1/2 ts Ginger, grated
2 ts Sauce, hot pepper

Combine all ingredients in a large saucepan. Stir to
blend then bring to a boil and let it cool. Makes
about 1 1/4 cups. Will keep for a brief period if
refrigerated. Serve with Barbequed Ribs, roast chicken
or beef.

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Title: Beaumont Inn Smoked Sausage Mushrooms
Categories: Side dish, Meat sausag, Appetizer, Mushroom
Yield: 12 servings

1/2 lb Fresh; ground smoked Sausage
– cooked and drained
24 lg Mushrooms; stems removed
1/2 lb Cream cheese
1 oz Parmesan cheese; grated

Recipe by: Beaumont Inn

Cook mushrooms at 350 degrees for 7 minutes. Allow to cool. Mix cooled
sausage, cream cheese, and Parmesan. Fill each mushroom with 1 teaspoon of
filling. Bake at 350 degrees for 7 minutes.

Note: If ground smoked sausage isn’t available you can add 1/2 teaspoon of
a liquid natural smoke product (like Wright’s) to 1/2 pound ground pork
(not pork sausage).

Entered for you by: Bill Webster

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Ground Chicken And Rice Casserole

Recipe By : 365 Ways To Cook Hamburger
Serving Size : 9 Preparation Time :0:10
Categories : Casserole Ground Chicken Breast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb ground chicken breast, skinless — cooked
1 egg white — whipped
1/2 c mashed potatoes
1/2 c long-grain rice — uncooked
1/4 c evaporated skim milk
1/2 c onions — chopped
1/2 c bell peppers
2 tsps salt
1/2 tsp black pepper
1/4 tsp poultry seasoning
1/2 c ketchup
1 tbsp honey

Preheat oven to 350. In a mixing bowl, combine chicken, egg white, mashed
potatoes, rice, evaporated skim milk, onions, bell peppers, salt, black
pepper, and poultry seasoning. Spread evenly into a 8″ casserole dish.
Bake, covered, for 1 hour. Meanwhile in another mixing bowl, combine
ketchup and honey. Remove cover and spread onto baked chicken mixture.
Bake 30 minutes more or until rice is done.

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Per serving: 118 Calories; 1g Fat (5% calories from fat); 12g Protein; 16g
Carbohydrate; 27mg Cholesterol; 795mg Sodium

CHERRY DIVINITY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Sugar
3/4 c Water
3/4 c White corn syrup
2 ea Egg whites
3 oz Box cherry jello
1 c Coconut
1 c Chopped nuts

Mix, sugar, corn syrup and water. Boil to hard ball stage then beat
two egg whites and stir in jello. Pour hot syrup slowly over this.
Mix and beat. Add chopped nuts and coconut. Pour into buttered pan
and cut into squares when cool.

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Title: Cheddar Crumble Apple Pie
Categories: Desserts Fruits Pies
Servings: 8

1 ea 9″ Unbaked Pie Shell
———————————-TOPPING———————————-
1/2 c Unbleached Flour
1/3 c Sugar
1/3 c Brown Sugar; Firmly Packed
1/2 ts Cinnamon; Ground
5 tb Butter
———————————-FILLING———————————-
1 1/2 lb Cooking Apples; *
1 tb Lemon Juice; Fresh
6 oz Cheddar;Md, Shredded,1 1/2 C
4 ts Unbleached Flour
1/4 ts Nutmeg; Ground

* Use a cooking apple such as Granny Smith’s. Core, peel and thinly
slice the apples.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Make a high rim around the pie crust. Combine all the dry ingredients in
the topping and cut in the butter until crumbly. Set aside. Toss the
apples and lemon juice together and add the cheese, flour, and nutmeg,
tossing and mixing well. Arrange the apples in the crust and sprinkle on
the topping. Bake in a preheated 375 degree F. oven for 40 to 50 minutes.
Serve warm with Vanilla Ice Cream if desired.

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