Date: Tue, 16 Nov 93 14:09:44 CST
From: Lu Bozinovich

Chestnut Cookies

5 egg whites, whipped or beaten
1/4 cup of Lundberg brown rice syrup (<1gm fat/tbs) 1 1/3 cups of flour (I used unbleached white) 1 1/3 cups of roasted chestnuts, finely ground Whip egg whites, whip in the brown rice syrup (add more if you like very sweet, but note that most chestnuts are naturally sweet on their own). When you add the brown rice syrup to the whipped whites, they will go a bit flat. Not to worry, the recipe works anyway. Mix the flour with the chestnuts, until well blended. Add the flour mix to the egg white mix. Drop on parchment paper-lined cookie sheet (or on a cookie sheet), which has been lightly swiped with oil. Bake 400F for about 10 minutes. Makes about 18-20 large cookies. Comments: Cookies are chewey in texture, kind of old fashioned, and not too sweet (unless you up the brown rice syrup). These cookies kind of grow on you. Because of the variations in the chestnuts (some are very sweet, others a bit peppery in flavor), the cookies will vary from bite to bite!

SAUTE OF SUMMER SALAD

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6718
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
1/4 cup finely diced red onion
2 kirby cucumbers, peeled, seeded and cut — into=
1/2-inch
1 bunch radishes, trimmed thinly sliced
2 tomatoes, seeded and — cut into 1/2 inch dice
2 cups strips or romaine of washed escarole lettuce
2 teaspoons tarragon or white wine vinegar
Salt and freshly ground black pepper

Heat the olive oil. When hot add the onions and cook for 2 to 3 minutes or
until tender. Add the cucumbers and radishes and saute for about a minute
or just until hot. Add the tomatoes and lettuce and saute just until
lettuce wilts. Remove from heat, add vinegar and season to taste with salt
and pepper.

Yield: 4 servings

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Title: LASSI (YOGURT DRINK)
Categories: Indian, Vegetarian, Beverages
Servings: 4

5 c Yogurt 1 tb Rose water
5 ea Cardamom pods 1/8 ts Nutmeg
6 tb Sugar

Remove seeds from cardamom pods and crush seeds.

Blend 3 cups yogurt, cardamom and sugar in a electric blender.

Beat remaining yogurt well in a bowl. Add to contents of blender and mix
well.

Add rose water to yogurt and mix well. Serve in individual glasses and
sprinkle with nutmeg.

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PUREE OF FAVA BEANS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Dried fava beans, soaked
3 ea Garlic cloves
1 t Cumin seeds
Olive oil
Salt
1/4 ts Za’atar -ÿÿuse thyme,
— oregano or marjoram

Drain skin the soaked fava beans. Cover with fresh
water cook gently with the garlic cumin seeds
until the beans are tender. Drain.
Puree the beans. Stir in enough olive oil a littel
water, to give the puree a soupy consistency. Season
with salt beat well. Heat just before serving with
a little more olive oil a sprinkling of the za’atar.
Serve with Arab bread a bowl of mixed spices (ground
cumin, cayenne salt).

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Comforting Barbecue Sauce

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Cajun Sauces

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

4 c Onions, chopped

1 c Celery, chopped

1 c Bell pepper, chopped

1 c Fresh parsley, chopped

1 c Peanut cooking oil

2 tb Garlic, chopped

3 c Steak sauce

1/2 c Louisiana hot sauce

3 c Ketchup

3 ts Salt

1 c Southern Comfort Liquor

In a large skillet, saute onions, celery, bell pepper and parsley in

peanut oil until onions are clear or tender. Add garlic and cook a

little longer. Add steak sauce, hot sauce, and ketchup. Salt to

taste. Add Southern Comfort. Bring to a boil. Lower heat and cover.

Cook for 2 to 3 hours. This sauce can be stored in the refrigerator

for several weeks. Makes 3 quarts to 1 gallon. Justin says, “This is

not to drink, no. It’s to use as a bubba-que sauce, but it also, too,

is mighty fine for soppin.” From Justin Wilson’s “Outdoor Cooking With

Inside Help”

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Title: BAKED POLENTA W/ITALIAN SAUSAGE, MUSHROOMS THREE CHEESES
Categories: Main dish, Herbs
Yield: 6 servings

1 tb Fruity olive oil
1 sm Yellow onion; chopped
2 lg Garlic cloves; minced
1 md Red sweet pepper
— cored, seeded and chopped
1/2 lb Mild Italian sausage
— (the kind with fennel
— seed and garlic)
— with casing removed
1/2 lb Fresh mushrooms
— (crimini, button, or
— other type as available)
— trimmed and thinly sliced
2 1/2 c Milk, broth or water
3/4 c Yellow cornmeal
— preferably stone-ground
1 tb Chopped fresh sage
1 tb Chopped Italian parsley
1/4 ts Ground cayenne pepper
1 c Ricotta cheese
1/2 c Shredded gruyere cheese
-OR- other swiss cheese
Salt
Freshly ground black pepper
4 tb Butter or margarine; melted
4 tb Grated parmesan cheese
Fresh Tomato Sauce
– (see separate recipe)

———————————-GARNISH———————————-
Fresh Italian Parsley
— chopped
Herb sprigs

Heat olive oil in a medium skillet; saute onion, garlic, and sweet pepper
until hot through. Add crumbled sausage and continue cooking just until
meat changes color. Stir in mushrooms and cook until hot through. Drain
excess fat and set mixture aside. Place milk or other liquid in a large,
heavy saucepan over moderately high heat; slowly add cornmeal, stirring
briskly with a wire whisk to prevent lumping. Bring to a boil and cook 10
minutes, or until mixture is very thick and smooth; stir constantly to
prevent scorching. Remove pan from heat and stir in herbs, cayenne pepper,
and ricotta and gruyere cheeses. Add sausage and sweet pepper mixture,
combine well, then season to taste with salt and pepper. Pour mixture into
two 9-inch pie plates lined with plastic wrap. Cool on a wire rack, then
cover and refrigerate at least an hour, or as long as three days. When
ready to serve dish, preheat oven to 375 degrees F. Cut polenta in wedges
and place on an oiled shallow baking pan large enough to hold polenta in
one layer without crowding. Drizzle with melted butter and sprinkle with
parmesan cheese. Bake 15 to 20 minutes, or until polenta is lightly
browned and very hot when tested with a small knife in center of wedge.
Serve with Fresh Tomato Sauce, and garnish with chopped fresh parsley and
sprigs of herbs.

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Title: Chewy Macaroons
Categories: Cookies
Yield: 24 servings

2 Egg whites; room temperature
1/2 ts Vanilla (or almond) extract
2 tb Flour
1/2 c Sugar
1/4 ts Salt
2 c Flaked coconut

Preheat oven to 325 degrees. Lightly grease and flour 2 large cookie
sheets, set aside.

In large mixing bowl, beat egg whites until stiff but not dry. Beat
in vanilla. Mix together remaining ingredients, fold into egg whites.
Drop by rounded teaspoonfuls onto prepared cookie sheets 2 inches apart.
Bake 20 to 25 minutes or until golden brown. Cool slightly, then remove.

Source: Unknown
Typed for you by Karen Mintzias

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Title: Truffier au Chocolat a la Cafe de Paris
Categories: Desserts
Yield: 16 servings

1 9 inch chocolate layer cake
8 oz White fondant
2 lb Semi-sweet chocolate
2 c Whipping cream

With a serrated knife or thread, cut cake into two layers and place one
layer in a 9 inch springform pan.
In a double boiler, over hot water, melt chocolate and fondant. Or, use a
microwave oven to melt the ingredients, allowing 12 minutes for chocolate,
20 seconds for fondant – medium power.
Heat 1/2 cup cream to lukewarm. If using a microwave, allow 30 seconds.
Beat the remaining chilled cream until it forms soft peaks; set aside.
In a large bowl, combine warm cream with fondant and melted chocolate. Stir
until ingredients are evenly blended and the temperature is reduced to
lukewarm.
Beat the soft chocolate mixture and gradually incorporate the whipped
cream.
Spoon one-half of the creamy chocolate mixture over cake. Top with second
layer of cake. Complete by spreading the second half of the chocolate
mixture over top. Refrigerate the cake for 8 to 12 hours.
Serve chilled with whipped cream and chocolate curls.
Serves 16.
From The Gazette, 90/12/12. The recipe is from Chef Steven McKeown at the
Cafe de Paris, 66 St. Louis in Quebec City.

MMMMM

STIR-FRIED SPINACH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side dish Thai
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Vegetable oil
4 ea Garlic cloves, crushed
2 tb Soy bean paste
1 t Pepper
2 ea Tomatoes, cut into wedges
2 ea Red chilies, sliced
2 lb Spinach, chopped

Heat the oil in a wok stir-fry the garlic, soy bean paste, pepper,
tomatoes chilies for 1 minute. Add the spinach cook for 3
minutes, stirring frequently. Serve hot do not overcook.

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Hot Chocolate – Al Martin

Recipe By : The Frugal Gourmet
Serving Size : 1 Preparation Time :0:00
Categories : Frugal Gourmet Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Ounces Milk Chocolate — or 3
1 Teaspoon Butter
1/4 Teaspoon Vanilla
1 Cup Half And Half — or
Cream

For each cup, in a double boiler combine the milk chocolate,butter and
vanilla. Stir together until completely melted and smooth.Then add the half and
half or cream slowly, incorporating it gradually as it heats; do not boil.
Serve
over a handful of minature marshmallows and garnish with a dash of nutmeg.
Makes
1 serving. Source: The Frugal Gourmet

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