Title: EASY NUTELLA ICE CREAM CUPS
Categories: Chocolate, Ice cream
Yield: 8 servings

1 pt Chocolate ice cream, softene
Spreadable but not melted
1 c Nutella
2 pt Coffee ice cream, softened u
Spreadable but not melted
8 Toasted peeled hazelnuts

Recipe by: Elinor Klivans BAKE AND FREEZE DESSERTS
Have ready 8 ramekins with a 5 to 6 oz capacity. Spread 1/4 cup chocolate
ice cream in the bottom of each ramekin. Drizzle 2 tsp nutella evenly over
the chocolate ice cream. Spread 1/2 cup coffee ice cream in each ramekin.
Smooth the top. Freeze the ramekins until the coffee ice cream is firm,
about 30 minutes. Removing only 4 ramekins from the freezer at a time,
spread a smooth layer of nutella over the coffee ice cream. Place a
hazelnut in the center of each filled ramekin. Freeze the ramekins just
until the topping is firm, about 15 minutes. Serve.

TO FREEZE AHEAD: Wrap each ramekin tightly with plastic wrap. Gently
press heavy aluminum foil around each ramekin. Label with date and
contents. Freeze up to 2 weeks.

TO SERVE: Unwrap the ramekins and let sit at room temperature 5 to 10
minutes to soften the ice cream slightly.

—–

Title: RUMAKI PATE
Categories: Appetizers
Yield: 1 servings

1/2 lb Chicken livers; cooked
3 tb Soy sauce
1/2 c Butter or margarine
– softened
1/2 ts Onion salt
1/2 ts Dry mustard
1/4 ts Ground nutmeg
1 ds Hot pepper sauce
8 oz Canned water chestnuts
-drained coarsely chopped
6 sl Bacon; cooked and crumbled
2 tb Chopped green onion
Melba toast or crackers

In blender or food processor, finely chop chicken
livers, a few at a time. When all are chopped, return
to blender and add soy sauce, butter, onion salt,
mustard, nutmeg and hot pepper sauce. Blend until
smooth and well mixed, scraping down sides frequently.
Add water chestnuts and bacon. Mix in thoroughly by
hand. Spoon into 1 large or 5 small molds, pressing
firmly so all air pockets are removed. Chill. Unmold
by dipping quickly into hot water up to rim and allow
to soften to room temperature before serving. Garnish
with green onion. Serve with melba toast. Makes about
1 1/2 cups

—–

Title: NEVER ON SUNDAY CHOCOLATE ICE CREAM
Categories: Chocolate, Frozen
Yield: 1 servings

2 c Heavy cream
2 c Half half
2/3 c Sugar
1/3 c Unsweetened Cocoa powder
2 1/2 oz Semi-sweet chocolate; chop
6 Eggs; well-beaten
1/2 c Jack daniels whiskey

Bring cream and half and half to a simmer in a large heavy saucepan.
Add sugar and cocoa; stir utnil sugar dissolves. remove from heat. Add
choclate, stir until smooth. Gradually whisk 1/2 cup chocolate
mixture into eggs. Return mixture to saucepan. Stir over medium-low
heat for 10-15 minutes or until mixture thickenes and coats the back
of a spoon. Strain into bowl. Cool mixture completely, stirring
often. Stir whiskey into custard. Pour into a 1 quart ice cream
churn. Freeze according to manufacturer’s directions. Store in a
covered container for several hours to mellow the flavor. If ice
cream is frozen solid, soften in refrigerator before serving.

MMMMM

Title: Easy Cheese and Shrimp Gyozas (East/west)
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 4 servings

1/2 lb Medium shrimp (41 to 50 per
-pound), shelled and
-deveined
1 1/2 ts Salt
1 ts Finely minced ginger or
-ginger juice
2 ts Shao Hsing wine or dry
-sherry
1 ts Cornstarch
5 Water chestnuts (fresh),
-finely chopped
2 Green onions, chopped
1 1/2 tb Chopped fresh coriander
2 Chinese sausages, finely
-chopped
1 1/4 c Grated Monterey Jack cheese
-(about 5 ounces)
1 Package (12 to 16 ounces)
-round siu mai wrappers or
-won ton wrappers

MMMMM———————-LIME CREAM SAUCE—————————
1 tb Oil
2/3 c Chicken stock
1/2 c Whipping cream
1 tb Lime juice
Salt and white pepper, to
-taste
Fresh coriander

I find Chinese recipes that use dairy products highly suspect and
tend to turn my nose up at them. Ooopsss. Guess I *am* a snob. ;-}
But I just bought an excellent new cookbook++Asian Appetizers by
Joyce Jue, a local (SF local, that is) food columnist. Check this
one out… You should be able to get all the ingredients easily,
including the Chinese sausages.

Cheese and cream are not traditional ingredients in Asian cooking.
However, I enjoy the subtle flavor of a mild cheese, such as Monterey
Jack, and the way it works in this gyoza (Japanese-style potsticker)
recipe. The cheese acts as a velvety binder that melts in your mouth;
the cream is used to make a lime-scented sauce.

A dozen gyozas makes a nice appetizer serving for four, but it’s not
really practical to make just a dozen at a time. This recipe makes 4
dozen, and the rest can be frozen for another use. The sauce recipe
is enough for a dozen; if you want to make more, simply multiply the
sauce ingredients, but bear in mind that you will have to make the
sauce separately as part of each batch. Freeze extra uncooked gyozas
on a baking sheet; when frozen, transfer them to a freezer bag. Do
not defrost before browning.

1. Toss the shrimp with 1 teaspoon of the salt and let them stand
for 10 minutes. Rinse thoroughly, drain, and pat dry. Finely chop
the shrimp and put them into a mixing bowl. Add the remaining salt
and the ginger, wine, cornstarch, water chestnuts, green onions,
coriander, sausages and cheese: mix thoroughly.

2. If you are using won ton wrappers, trim the corners to make them
round. Place 1 heaping teaspoon of the filling in the center of a
wrapper. Moisten the edge of the wrapper with water and fold it in
half to enclose the filling and form a half circle. Pinch the edges
together to seal. Set the gyoza on a baking sheet; cover it with a
towel. Repeat with the remaining filling and wrappers.

3. To cook and sauce 4 servings, add 1 tablespoon of oil to a 10-
inch nonstick skillet and set it over medium heat. Arrange 12 gyozas
in a single layer n the pan; pan-fry for 1 minute or until lightly
browned. Turn the gyozas over and brown the other side, about 1
minute longer. Add the chicken stock; shake the pan to prevent the
gyozas from sticking. Cover and cook at a low boil for 2 minutes.
Remove the gyozas to a plate and keep them warm.

4. Increase the heat to high and add the cream; bring to a boil and
cook, stirring until thickened, about 45 seconds. Stir in the lime
juice; season to taste with salt and pepper.

5. To serve, divide the sauce among 4 plates; arrange 3 gyozas on
each. Garnish with fresh coriander.

From “Asian Appetizers” by Joyce Jue, Harlow and Ratner, 1991. ISBN
0-9627345-1-9.

This is a gorgeous book by a local Asian food columnist. She covers
all of east Asia and includes some of the new “East/West” recipes
that seem to be evolving in California. The largest number of
recipes are from Thailand and China but recipes from Indonesia,
Japan, Korea, Vietnam and the Philippines are also included. She
calls these ‘appetizers’ but most will easily serve as main courses.

Posted by Stephen Ceideberg; October 14 1992.

MMMMM

CHILLED EHU MOLOKAI SWEET POTATO SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb Ehu, mahimahi, or snapper
6 c Fish stock*
2 tb Unsalted margarine
1/2 c Diced leeks
1/4 c White wine
1 1/2 lb Molokai sweet potatoes
— pared and diced
1/3 c Chopped limu
Salt and white pepper
— to taste
1 c Skim milk

Blanch ehu in 2 cups of the fish stock; remove, dice,
and chill. In a sauce pot, heat margarine; sauté
leeks. Add wine, sweet potatoes, limu, and the
remaining 4 cups of fish stock. Bring to a boil,
lower heat and simmer for 30 minutes or until sweet
potatoes are soft. Add salt and white pepper. Puree
soup in blender; chill. Before serving, add milk to
desired consistency. Divide fish between two serving
bowls; add soup. Makes 2 servings.

*To make fish stock: Clean 3 lb fish heads and bones
under running water. Place in sauce pot with 1 cup
white wine, 1/2 cup diced onion, 1/2 cup diced leeks,
1/2 cup diced celery, 1 tablespoon whole white
peppercorns, 2 sprigs fresh thyme, and 3 quarts of
water; cover and bring to a boil. Skim surface;
simmer for 15 minutes. Strain stock through a fine
sieve. Makes 2 quarts.

(courtesy of Tim Le, Sheraton Waikiki)

Recipes compliments of Department of Business, Economic
Development Tourism and demonstrated by EXECUTIVE
CHEF WILLIAM TRASK

HAWAII SEAFOOD FESTIVAL – JULY 1995

Reprinted with permission from:
The Electric Kitchen Hawaiian Electric Company, Inc.

– – – – – – – – – – – – – – – – – –

Mysticandy Dough

Recipe By : Betty Crocker’s Merry Makings
Serving Size : 1 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup soft butter
2/3 cup sugar
3 egg yolks
1 teaspoon vanilla
2 3/4 cups flour
4 nickel candy rolls (life savers, etc.)
food coloring

Mix butter, sugar, egg yolks and flavoring thoroughly. Using hands, mix in flou
r. Place the candy rolls in 4 layers of saran wrap. Crush with a mallet. Add fo
od colorings according to individual recipes.

– – – – – – – – – – – – – – – – – –

MILLIONAIRE SHORTBREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Leland cgvh43b- — CRUST-
3/4 cup Flour
1/4 cup Sugar
1/4 cup Butter — CARAMEL LAYER-
1/2 cup Butter
2 tablespoons Corn syrup
1 can Sweetened condensed milk — 14-oz can
1 teaspoon Vanilla
1/2 cup Semisweet chocolate chips

Crust. Preheat oven to 350~. Mix together the flour, 1/4 cup sugar and
1/4 cup butter until crumbly.
Press into a greased 8- inch square pan. Bake for 10-15 minutes or until
golden brown. Cool.
Caramel Layer. In heavy saucepan, melt 1/2 cup butter. Add the corn syrup
and the sweetened condensed milk. Bring to a boil and cook 12-15 minutes,
stirring constantly, until mixture turns medium caramel color.
Do not let burn. Remove from heate and stir in vanilla. Pour over crust.
Cool. Melt chocolate chips and spread over the caramel layer. Cool until
set. Cut into bars or squares.

Here is my recipe for Millionaire Shortbread. It’s a very good one
because I am frequently asked for the recipe. Bette…NM.

– – – – – – – – – – – – – – – – – –

CHESTNUT-AND-LENTIL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Chestnuts
Light oil
1 c French green lentils
-ÿÿBrown Lentils
2 qt Water
1 md Carrot
– diced into
– small, even squares
1 Celery stalk
– cut into small squares
1/2 sm Onion — finely diced
1 lg Garlic clove
– peeled and finely chopped
1 Bay leaf
1/2 ts Salt — or to taste
5 Parsley sprigs
—–FINISHING THE SOUP—–
3 tb Light olive oil
-Chestnuts (from above)
1 1/2 ts Chopped fresh marjoram -OR-
1/2 ts -Dried Marjoram
1/4 ts Fennel seeds, crushed
– (or ground)
Fresh thyme sprigs — -ÿÿ
1 pn -(generous) dried Thyme
1/2 c Dry white wine
1 tb Tomato paste
-Lentils (from above)
Water, stock or cream
-(as needed)
Salt
Freshly milled black pepper
Extra-virgin olive oil
Finely chopped parsley
Small croutons, fried
-(in butter or oil)
-(optional)

PREHEAT OVEN TO 350F. Score chestnuts on their rounded
sides and toss them in just enough oil to lightly coat
them. Place chestnuts on baking sheet. Bake until
skins have opened and meat is tender, about 20
minutes. When cool enough to handle, peel and dice
them into small pieces. Set aside. Rinse lentils and
combine them in soup pot with the water. Bring to
boil. Cook a few minutes at gentle boil, removing foam
that forms on surface. Add carrot, celery, onion,
garlic, bay leaf, salt and parsley. Lower heat and
simmer until lentils are tender, about 35 minutes.
When done, remove parsley sprigs and bay leaf. Correct
seasoning and add salt, if necessary. Puree half the
lentils until smooth, then recombine them with the
rest. FINISHING THE SOUP: In pan large enough to hold
soup, warm olive oil, then add roasted chestnuts and
herbs. Cook over medium heat, stirring frequently, for
several minutes. Add wine and tomato paste. Stir to
dissolve tomato paste and cook a few minutes to reduce
wine. Stir in lentil mixture and simmer gently 20
minutes. If soup is too thick, thin it with a little
water, stock or cream until of right consistency.
Taste for salt and season with pepper. Serve with
spoonful of olive oil swirled into each bowl. Sprinkle
with parsley and croutons, if desired. —

– – – – – – – – – – – – – – – – – –

Title: KEY LIME ITALIAN ICE
Categories: Beverages
Yield: 4 servings

1 Key Lime
1 c Sugar
4 c Water
1 ds Salt
1/2 c Key Lime juice

Remove zest, the colored part of the rind, from 1 Key
Lime, and cut into small
pieces. Place zest and sugar in a blender or food
processor, and process until zest is finely chopped.
Pour mixture into a 3 qt saucepan. Add water
and salt and heat until sugar dissolves. Cool.

Add enough water to Key Lime juice to make 2/3 cup
liquid. Stir into cooled
sugar mixture. Pour into divided ice cube trays and
freeze. Place frozen cubes in container of blender.
Cover and process until cubes become a velvety
slush.

Scoop into individual goblets or store, covered in
the freezer.

Makes about 4 1/2 cups.

This recipe is from The Key Lime Cookbook that my
Mumsie sent me.

—–

MATAMBRE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Flank steak, butterflied
1/4 c Red wine vinegar
1 t Garlic, finely chopped
1/2 ts Thyme, dried
1 bn Spinach
2 Carrots, peeled, cut in
-quarters lengthwise
2 Eggs, hard-cooked, cut in
-quarters lengthwise
1 md Onion, thin sliced and
-separated into rings
2 tb Parsley, finely chopped
1/2 ts Red pepper flakes
1 t Sea salt
2 tb Vegetable oil
2 c To 3 c beef broth

Place the meat in a glass dish. Mix together the vinegar, garlic and
thyme. Pour over the meat and let marinate for 1 or 2 hours at room
temperature.
Preheat the oven to 375 degrees F.
Wash the spinach under cold running water; drain and trim off the stems.
Spread the leaves evenly over the meat. Lay the carrots, in rows, across
the grain of the meat. Place the egg quarters between the rows of carrots.
Scatter the onion rings over the eggs and carrots, then sprinkle the
parsley, red pepper flakes and salt over all. Carefully roll up the meat
with the grain, jellyroll fashion. Secure with toothpicks and lace up with
string. Or tie with string at 1-inch intervals.
Heat the oil in a dutch oven. Add the meat and brown well on all sides.
Add the stock, cover tightly, and bake for 1 hour.
Remove the matambre from the pan to a board and let rest for 10 minutes.
Using a sharp knife, remove the strings and cut the roll into 1/4 inch
slices. Arrange on a heated platter and moisten with a little of the
cooking broth.
To serve cold: In Argentina, the matambre is poached, then removed from
the pot and pressed under weights until the juices drain off. It is
refrigerated until chilled, then served as a hors d’oeuvre, cut into thin
slices.

– – – – – – – – – – – – – – – – – –