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.

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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.

– – – – – – – – – – – – – – – – – –

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

– – – – – – – – – – – – – – – – – –

Title: Fruit Salad #2
Categories: Salads
Yield: 1 servings

1 Cubed cantaloupe melon
1 Cubed honeydew melon
2 Baskets sliced strawberries
2 Peeled wedged oranges
1/2 Cubed watermelon (optional)
1 lb Seedless grapes
4 Cubed peaches
1 Lemon juiced OR
1 c Yogurt, any fruit flavor

Stir fruit pieces together by hand. Squeeze juice of lemon over all,
or stir in yogurt. For a special occasion: combine 1/8 cup pure maple
syrup with one ounce vodka and pour over salad.

MMMMM

Title: BAKED CARAMEL CORN
Categories: Appetizers
Yield: 10 servings

1 c Butter
2 c Brown Sugar
1/2 c Cornsyrup
1 ts Salt
1/2 ts Baking Soda
1 ts Vanilla
6 qt Popped Popcorn

Melt butter; stir in brown sugar, cornsyrup and salt.
Bring to a boil, stirring constantly, than
boil,without stirring for 5 minutes. Remove from heat,
stir in soda and vanilla. Gradually pour over corn,
mix well. Turn into two large, shallow baking pans.
Bake at 250 degrees F for 1 hour, stir every 15
minutes. Remove from oven, cool completly. Break apart
and store in tightly covered containers. Found this in
some magazine a while ago, dont know which one any
more! From Brigitte Sealing, Cyberealm BBS Watertown
NY 315-786-1120

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Title: Prawn Salad with Basil and Feta Cheese
Categories: Salads
Yield: 4 servings

3/4 c Olive oil
2 Garlic cloves, minced
1 T Ground coriander seeds
2 1/2 c Minced fresh basil
1 lb Large prawns, shells and
-tails removed
1 c Loosely packed arugula
-leaves
2 Roasted sweet red bell
-peppers, seeded and thinly
-sliced (about 3/4 cup)
1/2 lb Feta cheese, crumbled
Freshly cracked black pepper

Combine 1/2 cup of the olive oil with the garlic, coriander seeds and
1 cup of the minced basil in a medium-size, non-reactive bowl. Add the
prawns, cover and marinate at room temperature for 1 hour or in the
refrigerator overnight.

To grill the prawns: Prepare a medium-hot fire (a light layer of gray
ash should cover the charcoal), place the prawns on the grill and
cook, basting with the marinade and rotating the prawns to cook
evenly, for 4-5 minutes or just until they are opaque to the center.
Remove from the grill.

To bake the prawns: Place prawns in a single layer, with marinade, in
a baking dish in a preheated 450’F. oven. Cook for 5-7 minutes or
just until the prawns are opaque to the center. Remove prawns from
baking pan with a slotted spoon.

Arrange the arugula and the remaining basil on a large platter. Top
with the warm prawns, roasted peppers and feta cheese. Drizzle with
the remaining 1/4 cup olive oil and sprinkle with freshly ground
pepper.

Per serving: 445 calories, 32 grams protein, 7 grams carbohydrates, 32
grams fat, 11 grams saturated fat, 225 milligrams cholesterol, 808
milligrams sodium.

MMMMM

SRI LANKA SWEET MANGO CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
———> source <--------- “A taste of Sri Lanka” By Indra Jayasekera -----SWEET MANGO CHUTNEY----- 225 g Mangoes 100 g Sugar 2 Garlic cloves 3 sl Ginger 2 ts Mustard seeds 2 Clove 2 Cardamom 75 ml Vinegar 1/2 ts Chile powder 1/4 ts Salt 50 g Sultanas ÿÿÿÿÿÿÿÿÿ> Directions
<ÿÿÿÿÿÿÿÿ Peel and slice the mangoes and place in a bowl for 3 hours with half the sugar. Crush the garlic, ginger and mustard seeds together and crush the cardamoms and cloves. Mix all these ingredients together and add the vinegar, chile powder and salt. Put in a pan, add the remaining sugar and cook for 10- 15 minutes. Add mango slices, mix well and cook for a further 10 minutes, mix well and stir in the sultanas. ISBN #962 224 010 0 - - - - - - - - - - - - - - - - - -

Title: NESSELRODE PUDDING
Categories: Desserts
Yield: 8 servings

5 Eggs
1/2 c Sugar
1 1/2 tb Gelatin
1/4 c Water
2 c Whipping cream
2 ts Vanilla
2 c Sweetened chestnut puree
5 oz Chopped candied chestnuts
1 Pie shell

WARM THE EGGS IN A DOUBLE BOILER. Whip them with an
electric mixer, and gradually beat in the sugar. Beat
until the mixture is thickened and forms soft peaks.
Soften the gelatin in the water and then dissolve over
hot water. Beat the cream to soft peaks. Fold the
gelatin and vanilla into the eggs and then fold in the
whipped cream. Fold in the chestnut puree and the
candied chestnuts. Fill the crust and refrigerate to
set. Top with sweetened whipped cream.

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