Title: FLORENTINES
Categories: Cookies, Kump
Yield: 24 servings

1/4 c Butter
1/3 c Light brown sugar
– (firmly packed)
1/4 c Sifted flour
1/4 c Whipping cream; plus
1 tb Whipping cream
3/4 c Finely chopped almonds
4 oz Semisweet chocolate
3 tb Butter

PREHEAT OVEN TO 350F. Cream butter and sugar until light and fluffy. Stir
in flour alternately with cream, then mix in almonds. Drop teaspoons of
batter 3-inches apart on greased and floured baking sheets. With a knife
dipped in cold water, spread the batter into 2-inch rounds. Bake for 12
minutes. Cool 1-or-2 minutes on baking sheets then transfer to wire racks.
If cookies become hard to remove, return to the oven for 1-or-2 minutes to
soften. Melt chocolate with butter and cool slightly. Spread over bottoms
of cookies.

—–

Title: WHITE CHOCOLATE MOUSSE – GREAT CHEFS
Categories: Basics, Mousses, Masterchefs, Frisco, M
Yield: 6 servings

1 c Sugar
1/2 c Water
8 lg Egg whites
6 lg Egg yolks
1 tb Rum, white
1 lb Chocolate, white, melted
Creme fraiche
Raspberry puree

In a saucepan, heat the sugar and water until the mixture forms a
soft ball.

Put the egg whites in the bowl of a mixer, and beat them until
medium stiff (beating first on medium, then on high).

Add the sugar and water (soft ball stage) from the saucepan to
the egg whites and continue to beat briefly until a stiff meringue is
formed.

Place the egg yolks in a metal bowl and beat them over heat with
a whisk. Add rum to the egg yolks – still beating over heat. Fold
the egg yolks into the egg whites. Fold the melted chocolate into the
egg mixture. Refrigerate for 3 to 4 hours.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel,
: San Francisco, CA

—–

Title: Coffee Meringue Kisses
Categories: Cookies, Christmas
Yield: 36 servings

3/4 c Sugar
1.00 ts vanilla extract
3 ts Powdered instant
-coffee
0.25 ts cream of tartar
4 Egg whites, room
-temperature

These cookies – said to have been a favorite with Marie Antoinette –
are 100 percent fat-free, and have about 20 calories per cookie. They
also have no flour, so would be good for someone who isn’t able to
eat wheat. They will, however, tie up your oven for 3-4 hours.

Heat oven to 250’F. Use nonstick cookie sheets, or line regular cookie
sheets with parchment paper. In a food processor with a metal blade,
process the sugar and coffee powder until the texture of the sugar
becomes very fine. In a large mixing bowl, beat the egg whites and
vanilla extract with an electric mixer at medium speed, until very
frothy. Add cream of tartar, and continue beating at medium speed
until soft peaks form. Increase beater speed to high, and gradually
beat in sugar-coffee mixture. Continue beating until soft peaks form
and mixture has a glossy sheen.

To pipe cookies from pastry bag: Fill pastry bag (or 1-gallon freezer
bag), fitted with Number 6 plain round pastry tube, with meringue.
Hold bag upright over prepared cookie sheets and squeeze out
meringue, leaving pastry tip buried in meringue, until you have piped
out a round about 1 1/2″ in diameter. Lift up tip and stop squeezing.
Leave 1″ between cookies. Or, drop by tablespoonfuls onto prepared
cookie sheet, leaving 2″ between cookies.

Bake 1 hour without opening oven door. Turn off oven, and let
meringues dry in oven 2-3 hours more without opening oven door.
(After the first hour, it’s okay to peek just once.) At this point
you can leave them in the oven overnight.

Remove the meringues from the cookie sheet with a spatula. Store in
airtight container. Makes about 3 dozen.

—–

OLD-STYLE WHEAT BISCUITS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Unbleached white flour
1 c Whole wheat flour
2 ts Baking powder
1/4 ts Lite salt or less or none
1/4 ts Baking soda
1/4 c Canola oil
2 tb Vinegar
1 c Skim milk

Preheat oven to 475 degrees. Sift together flours,
baking powder, lite salt and baking soda. Cut in oil
until mixture looks like coarse corn meal. Put vinegar
and milk together in a cup and stir. Stir enough milk
into flour mixture until soft dough is formed.
Sprinkle flour on countertop and knead dough. Roll out
dough to 1 inch thick. Cut with a biscuit cutter or
glass. Place on baking sheet. Bake about 12 minutes.
Makes 16 2″ biscuits.
~——————————————————
~————- ~ 1 Biscuit calories 86,protein 2.3
gm,carb. 11.5 gm,total fat 3.6 gm,CSI Units
0.6,dietary fiber 1.1 gm,sodium 81 mg,potassium 76
mg,calcium 51 mg,iron 0.5 mg
~——————————————————
~————- ~ The New American Diet by Connor
Connor

– – – – – – – – – – – – – – – – – –

Title: Wilson Family Sauce for English Plum Pudding
Categories: British, Christmas, Desserts, Harned 1994, Sauces
Yield: 1 batch

2 c Light brown sugar
3 To 4 tb. cornstarch
3 c ;Water
2 tb Butter
2 ts Vanilla or
2 ts Favorite flavoring*
1 Lemon; juice of
1 c Marshmallows

*Brandy, rum or whiskey, for instance.

Combine brown sugar and cornstarch in a saucepan. Add the water and
butter. Stir over medium heat until the mixture boils, then cook
until mixture clarifies and thickens slightly, about 3 to 5 minutes.

Remove from heat and stir in the flavoring, lemon juice and
marshmallows.

Serve hot over plum pudding.

From Special Writer Marilyn Kluger’s 11/25/92 “A Dickens of a Delight:
Christmas Plum Pudding is a Holiday Treat Straight from Merry Olde
England” article in “The (Louisville, KY) Courier-Journal.” Pg. C7.
Typed for you by Cathy Harned.

MMMMM

Green Chili Stew

Recipe By : New Mexico Market Source
Serving Size : 1 Preparation Time :0:00
Categories : Texas Cooking Beef
Main Dish Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lbs. Ground Beef
1/2 Cup Onions — chopped
2 Cans Whole Kernel Corn — (16 oz. each)
1 Large Can Whole Stewed Tomatoes — lightly chopped
1 Cup Fresh Green Chili — (or frozen) chopped
Garlic
Salt
2 Cups Water

Brown hamburger with chopped onions. After browned, add corn, stewed
tomatoes (with juice in can) and green chili. Add 2 cups water. Season
with garlic and salt to taste.

Cover and simmer approx. 1 hour or longer if desired.
This stew is very hearty and simple. Served from the Pueblo
Kitchen’s of New Mexico.

– – – – – – – – – – – – – – – – – –

Title: FREEZER TOMATO SAUCE
Categories: Sauces, Freezer, Make ahead
Yield: 3 servings

6 lb Ripe tomatoes; peeled —
Seeded, chopped (10
1 1/2 c Onion — chopped
1/2 c Celery — chopped
3 lg Garlic cloves — minced
2 tb Olive oil
2 ts Sugar
1 ts To 2 tsp. salt
1/2 ts Ground black pepper
1 Cayenne chili pepper —
Seeded finely chop
ts ) OR
1/8 ts Ground red pepper
2 tb Fresh oregano — snipped OR
2 ts Dried crushed oregano
1 tb To 2 tbsp. fresh thyme —
Snipped OR
1 ts To 2 tsp dried crushed
Thyme

In lg. kettle, cook onions, celery, and garlic in hot
oil for about 5 mins. or until tender. Add tomatoes,
sugar, salt, black pepper, and chili pepper (red
pepper). Bring to boil; reduce heat. Simmer,
uncovered, about 45 mins. or until desired consistency
is reached, stirring occasionally. Add oregano and
thyme. Simmer, uncovered, for 15 mins. more. Cool
slightly. In food processor bowl, process sauce, 1/4
at a time, to desired texture. (Or, put sauce through
food mill). Place sauce in a bowl set in ice water to
cool quickly. Fill freezer containers; seal tightly,
label, and freeze. Makes 3 to 4 pints.

Per 1/2 cup serving – 81 cal, 3 g fat, -0- chol, 2 g
pro, 14 g carbo, 4 g fiber, 203 mg sod Source: Nancy
Byal, AP (Sarasota Herald Tribune, 2/24/94)
Typed by Sue Woodward

Recipe By :

—–

Title: Double Chocolate Cake Mix Cookies
Categories: Cookies, Christmas
Yield: 36 servings

1 pk Devil’s food cake
-mix with pudding
1/2 c Vegetable oil
2 lg Eggs
6 oz Semisweet chocolate morsels

Combine first 3 ingredients, and beat at medium speed with an electric
mixer until blended. Stir in chocolate morsels. Drop by rounded
teaspoonfuls about 2″ apart onto ungreased baking sheets. Bake at 350 F
for 10 min. Cool on pan for 5 min; remove to wire racks to cool
completely. Recipe By: Southern Living magazine

—–

Title: Turkey Waldorf Salad
Categories: Poultry, Ww, Low-cal, Salads
Yield: 2 servings

1 c Cubed cooked turkey or
-chicken
2 sm Apples, chopped (1 cup)
1/2 c Celery; chopped
2 Green onions, sliced
1/4 c Plain yogurt
2 tb Mayonnaise; nonfat or low
-cal.
2 ts Lemon juice
1/2 ts Sugar

Combine turkey, apple, celery and green onions in a medium mixing
bowl. Stir together yogurt, mayonnaise, lemon juice and sugar in
another small bowl. Pour yogurt mixture over turkey mixture. Toss to
mix well. Cover and chill for 1 to 3 hours. Serve on purple kale
leaves, if desired. 2P,1/2V, 1/2FR, 1FA, 3cal. 193cal, 4gm fat.

MMMMM

Date: Wed, 26 Oct 94 16:32:58 EDT
From: ae877@freenet.buffalo.edu (Beth Bradley)

Try this recipe from Moosewood Restaurant Cooks at Home.

4 cups cooked white beans
lemon juice to taste
salt, pepper, red pepper flakes to taste.

1 pound kale
4 garlic cloves
1 onion

Mix beans, lemon juice, salt and peppers together.
Heat gently and mash slightly.

Chop onions and garlic. Saute until garlic golden.
Slice the greens into shreds and add to garlic onion mix.
Saute until greens wilted.

Suggested serving mound beans on topof greens.