-Begin Recipe Export- QuikBook version 0.96 Beta A Title: Sam Higgins Beef Brisket Keywords: BBQ, Beef, Brisket 6 Cups Mesquite Chips 4 lb Beef Brisket, Untrimmed 2 Tbs Dry Rub Barbeque Sauce Soak Mesquite chips in water to cover for 1 hour. Drain Prepare BBQ gril, lighting fire at one end only. Rub brisket with dry rub. Chen coals are white, place meat over coals and sear 5 minutes on each side. Move meat to side of grill away from fire. Spread 4 cups of mesquite chips over coals. Cover grill. Smoke brisket 1 hour, maintaining temperature at about 200 degrees and sprinkling mesquite with water occasionally. Spread remaining 2 cups mesquite chips over coals and continue smoking meat 1 hour. Preheat oven to 200 degrees. Wrap beef tightly with heavy-duty foil. Bake 8 hours. Slice meat across grain and serve with your favorite BBQ sauce. Collection of Clarence Fontish DRY RUB 1/4 Cup Salt 1 1/2 tsp Freshly Ground Pepper 1 1/2 tsp Ground Red Pepper Combine all ingredients in small bowl. Can be stored several weeks in airtight jar. Collection of Clarence Fontish -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Barbeque Sauce (Sam Higgins - S.A. Express-News) Keywords: BBQ, Sauce 1 1/4 Cups Catsup 1/2 Cup Worcestershire Sauce 1/4 Cup Brown Sugar Juice of 2 Lemons 1/4 Cup Chopped Onion 1/4 Cup Water 4 Tbs Meat Drippings (See Note) 1 Tbs Tabasco Sauce Combine all ingredients and simmer 30 to 45 minutes. NOTE: To get meat drippings, cut brisket fat into 1/2 inchpieces and heat in heavy skillet over low heat, stirring frequently, until rendered, about 30 minutes Collection of Clarence Fontish -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Barbeque Sauce #2 (Sam Higgins - S.A. Express-News) Keywords: Sauce, BBQ 1 Tbs Liquid Smoke 1 1/2 Tbs Brown Sugar, Tightly Packed 1/2 Cup Ketchup 1/4 Cup Water 3 Tbs Butter 2 Tbs Worcestershire Sauce 1 1/2 tsp Dry Mustard Dash of Pepper Combine all ingredients and simmer 10 minutes over low heat. Collection of Clarence Fontish -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Overnight Brisket (Sam Higgins - S.A. Express-News) Keywords: BBQ, Beef, Brisket 8 - 10 Lb Brisket 1/4 Cup Dry Red Wine 1 Tbs Molasses 1/4 Cup Soy Sauce 1 tsp Black Pepper 1 Tbs Salt 5 Cloves of Garlic, Finely minced 2 Large Onions, finely minced 2 Stalks of celery, Finely Minced Barbeque Sauce from your favorite recipe. Put partially trimmed brisket on large piece of heavy-duty foil. Combine Red Wine, molasses, soy sauce, black pepper, salt, garlic, onion and celery and spread over all surfaces of the brisket. Wrap brisket tightly. When you are finished, the foil should be touching all surfaces of the meat snugly. Be careful not to puncture it during the cooking and handling process. Place in refrigerator and marinate for 24 hours. Place foil-wrapped brisket in large, open, roasting pan or jellyroll pan and bake in preheated 225 degree oven for 8 hours. Remove, slice and serve topped with favorite barbecue sauce. Collection of Clarence Fontish -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: BARBECUE RIBS, CHICAGO STYLE (made in the oven) Keywords: Genie, Beef, BBQ, Ribs 1/2 C. catsup 1/2 C. brown sugar 1 C. barbecue sauce 1/2 C. cider vinegar 1/4 C. sugar 1 Tbsp. Worcestershire 2 tsp. paprika 2 tsp. onion powder 1/2 tsp. MSG 2 lbs. country-style back ribs Bake ribs at 450 degrees for 20 minutes. Pour off fat. Reduce oven to 300 degrees & cook 30 minutes more. Meanwhile, mix sauce & simmer over low heat for 30 minutes. Drain ribs & cover with sauce. Cook another hour, basting every 15 minutes. This is from the New Orleans Times-Picayune Cooking Contest, 1980. Recipe said 4 servings- use your own judgement. Also - I cut down on the sugar - found it a little sweet. Recipe originally called for 1/2 C. Good, though... ***** Collection of Clarence Fontish ***** -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Barbecue Sauce Keywords: BBQ, sauces, pork Servings: 3 16 oz Tomato Sauce 2 T Brown Sugar 1/4 c Vinegar 2 T Worcestershire Sauce 1 t Salt 1 T Paprika 1 t Dry mustard 1 t Chili Powder 2 T Chopped Green Onion Tops 1/8 t Cayenne Pepper Combine tomato sauce, brown sugar, vinegar, Worcestershire sauce, salt, paprika, mustard, chilipowder and cayenne pepper. Simmer 15 minutes, stirring occasionally. Serve hot. Makes 2 1/2 cups. * Collection of Clarence Fontish * -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Barbecue Sauce Keywords: Sauces, BBQ Servings: 4 3/4 c Chopped Onion 3/4 c Tomato Catsup 1/3 c Lemon Juice 3 T Worcestershire Sauce 2 t Salt 1/2 c Salad Oil 3/4 c Water 3 T Sugar 2 T Prepared Mustard 1/2 t Pepper Cook onion until soft in oil. Add remaining ingredients. Simmer 15 minutes. Good for steak, chicken or other barbecue favorites. * Collection of Clarence Fontish * -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Rhubarb Cake Keywords: Dessert, Spring, Happpy Talk -*--*Ingredients*--*- 1-1/4 c. sugar 1/2 c. shortening 1/2 c. milk 2 eggs 2 c. flour 1 t. cinnamon 1 t. baking soda 1 t. salt 1 t. allspice 2 c. sliced rhubarb (stems only, no leaves!) Topping: 1/3 c. brown sugar 1/2 t. cinnamon 1/2 c. chopped pecans or walnuts *-**-Directions-**-* Cream sugar and shortening. Add eggs. Sift dry ingredients and add alternating with milk. Add rhubarb and mix well. Pour into greased 8"x12" pan. In separate bowl gently mix topping ingredients and sprinkle topping over all and bake in 350 degree oven for about 30 minutes. -End Recipe Export- -Begin Recipe Export- Title: Savory Egg Puff Keywords: Eggs, breakfast, brunch Servings: 6 - 8 QUAN MEAS ING ===================== 1/2 c onion, coarsely chopped 1/2 c green pepper, coarsely chopped 3 Tbs margerine 1 2 oz jar diced pimientos, drained 5 eggs 2 c Monterey Jack cheese, shredded 1 c cottage cheese 1/4 c all purpose flour 1/2 tsp baking powder DIRECTIONS --------------------------------------------------------- In small skillet, over medium heat, saute onion and green pepper in margerine until tender. Add pimientos. In large bowl, with electric mixer at medium speed, beat eggs, cheeses, flour and baking powder until well blended. Stir in all but 2 Tbs. vegetable mix- ture. Pour into 1 1/2 qt. oblong baking dish. Bake at 350 degrees for 40 minutes or until set. Garnish with remaining vegetable mixture. -End Recipe Export- -Begin Recipe Export- Title: Baked Corn Keywords: vegetables, corn, side dish Servings: 4 QUAN MEAS ING ===================== 1 17 oz can cream style corn 1 Tbs butter, melted 2 Tbs green bell pepper, finely chopped 2 Tbs all purpose flour 2 Tbs milk 2 Tbs cream 1 tsp salt 2 eggs, well beaten DIRECTIONS --------------------------------------------------------- Combine corn, butter, bell pepper, flour, milk, cream, salt and eggs. Mix well. Put in pan or casserole and set pan in another pan that has warm water added. Bake in prreheated 350 degree oven until knife inserted in center comes out clean, about 1 hour. If needed add additional milk to provide more moisture. NOTE: To make this a low cholesterol, low fat dish - use 1/2 c. liquid egg substitute instead of 2 fresh eggs and use 1/4 c. non-fat milk instead of milk and cream, use 1 tablespoon corn oil margerine instead of butter, and reduce salt to 1/2 tsp. Courtesy of: Joann Pierce - Moderator -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Gooey Butter Cake Keywords: Cake, Dessert 1 pkg Cake Mix (Yellow, White or Lemon) 1/2 cup Shortening (Oil) 1 ea Egg, (Slightly Beaten) 8 oz Pkg, Cream Cheese 1 box Powdered Sugar 3 ea Eggs Mix cake mix, shortening and egg until moist and pat in 9 x 13 inch pan, floured and greased. Mixture will be heavy, pat it in with fingers. *TOPPING* Beat Cream Cheese. Mix cheese and sugar; add eggs and beat 3 to 5 minutes. Put in pan over other mixture and sprinkle with nuts. Bake at 350F for 30 - 40 minutes, sprinkle with powdered sugar. My Note: Made this in Feb. Coming out of the oven, the top was nice and full. After it cooled, the top dropped down flat. Tasted good, but was ugly. May be due to letting it sit on a cutting board to cool. Next time set on a cooling rack ??? Collection of Clarence Fontish -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Mark's Chili Keywords: Chili, Texas 4 lbs Chuck, (Lean) 8 ea Chili Anchos 4 T Chili Powder 3 T Chile Petines (dried) 6 ea small garlic cloves or 4 large 2 ea Bay Leaves 1 ea Medium onion 1 t Oregano 1 1/2 T Comino (whole) 1 T Salt 5 T Flour Cut chuck into 1/2"-1" pieces and brown in a skillet. Put browned meat in a 6 qt pot. Fill a 3 qt pot about half way with water. Split Chili Anchos, remove seeds, wash and put in pot. Simmer Anchos for an hour, uncovered. Peel skin off Anchos. Put Ancho meat in with browned chuck. Pour water from Ancho pot into the pot with Chuck and the Ancho meat. In a dry skillet, heat chili powder (don't burn it). Add to pot. Crush garlic, add it to the pot. Grate the onion and add it to the pot. Add water to pot to within 1" from top. Simmer, (so that it bubbles) for 2 1/2 hours. In the dry skillet, brown the flour (don't burn it). Add to pot. Crush Comino and add to pot. Add Oregano and salt to the pot and continue simmering for 1/2 hour. Recipe originally from Mark Hall, San Antonio, Tx *Collection of Clarence Fontish* -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Red Beans and Rice Keywords: creole, cajun, main dish, Ellen, red beans 1 lb red beans 1 onion, chopped 1 clove of garlic, minced 1 stalk of celery, chopped Lg pinch of thyme 2 bay leaves 1/4 c chopped parsley 1 lb seasoning ham 1 lb smoked sausage Cover beans with water and boil 2 minutes. Let soak in covered pot at least 1 hour. Drain. Fill pot with beans and onion 3/4 full with water. Add garlic, celery, thyme, bay leaves, parsley and seasoning ham. Cook over medium heat, simmering, 2 1/2-3 hours. Cut sausage into slices. Place in 1/2 inch water in skillet. Cook until water evaporates and sausage is brown. Smash some of the beans against the side of the pot, until mixture is creamy. Add hot sauce to taste. Add sausage with pan juices and serve over cooked rice. Serves 6 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Southern Style Green Beans Keywords: green beans, side dish, Ellen 4 slices bacon, diced About 4 Tbsp chopped onion 1 can of green beans (not French style) (1 lb can, I think) Place bacon in a saucepan over medium heat. When it has begun to brown, add onion and cook until tender and bacon is brown (about 5 minutes). Rinse and drain green beans and add with about 1 inch of water. Cover and cook about 1 hour so flavors will mingle. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Smothered Cabbage Keywords: cabbage, cajun, creole, Ellen, side dish 1 mdm onion, chopped 1 c ham pieces, chopped 1 Tbsp oil 1 large head of cabbage, chopped Saute onion and ham in oil for 5 minutes. Add cabbage, cover and cook around 1 hour, stirring occasionally. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Hearty Bean Soup Keywords: soup, Ellen, bean, beans 20 oz pkg Hamm beans or 2 c mixed dried beans 1 ham bone or ham hock (I use 1 lb ham chunks) 2 1/3 tsp bouquet garni (can buy in the spice section) 3 qts water 28 oz can tomatoes 2 lg onions, chopped (2 cups) 4 ribs celery, chopped (2 cups) 2 cloves garlic, minced 1 lb smoked kielbasa or Polish sausage (optional) salt and pepper Chopped fresh parsley Rinse beans under cold running water. Drain. Place in 8 quart Dutch oven with ham bone, bouquet garni and water. Bring to a simmer over medium heat. Reduce heat to low. Simmer covered 2 1/2-3 hours, adding water as necessary to keep beans covered. Add tomatoes, onions, celery and garlic. Simmer, covered, 1 1/2 hours. If using sausage, cut in 1 inch chunks and add. Simmer 30 minutes longer. Remove from heat; add salt and pepper. Sprinkle with parsley before serving. 10 (1 cup) servings without sausage -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Eggplant Casserole Keywords: eggplant, cajun, Ellen, side dish 1 lg eggplant 1/4 lb (4 slices) bacon, chopped 1 lg onion, chopped 1 clove garlic, minced 2 Tbsp fresh chopped parsley 1/4 tsp Italian seasoning 1/4 tsp thyme 1/2 c + 1/4 c Italian bread crumbs 3 - 4 Tbsp butter Cut eggplant in half. Boil until tender, about 40 minutes. Drain. When cool, scrape out the pulp and remove most of the seeds. Cook bacon until brown. Drain all but 1/4 c grease. Add onion and garlic and cook slowly until onion is clear. Preheat oven to 350 degrees. Add to skillet the eggplant, parsley, Italian seasoning and thyme. Cook about 5 minutes on very low heat. Add 1/2 c crumbs. Mix well and cook about 5 minutes more. Place in a buttered casserole. Dot with butter and sprinkle lightly with 1/4 c crumbs. Bake about 15 minutes, until crumbs are brown. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Stuffed Artichokes Keywords: artichokes, St. Joseph's Day, Italian, Ellen 3 lg artichokes 5 oz Parmesan cheese, grated 1 lg clove of garlic, minced 1 c Italian bread crumbs 1/4 c olive oil (this needs to be olive oil, no substitute) Lemon juice Cut the stems and the tops (Just low enough to remove the pointy ends of the leaves) off of the artichokes. Mix cheese, garlic, and crumbs. Spread the artichoke leaves so you can fill each layer, from the outside in, with the crumb mixture. Place the artichokes in a pot with about 1-2 inches of water. Drizzle olive oil and lemon juice over the top of each artichoke. Cover and steam 45 minutes or longer, checking occasionally that the water has not completely evaporated. The artichokes are done when a leaf can be easily pulled off. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Stollen Keywords:mine, holiday, Christmas, bread 1 C raisins 1 8 oz jar candied mixed fruits (fruitcake mix) 1/4 C orange juice combine in small bowl, set aside 1/2 C milk 1/2 C sugar 1 tsp salt 1 C butter or margerine (2 sticks divided!) 2 pkgs yeast 1/2 C warm water 5 C all purpose flour 2 eggs 1 tsp grated lemon rind 1/4 tsp mace (I've been known to subst. nutmeg) 1 C chopped blanched almonds 2 Tbpsp sugar 1/2 tsp cinnamon scald milk, add 1/2 C sugar, salt, and 1/2 C butter. Cool to lukewarm. Sprinkle yeast on warm water, stir to dissolve. Combine yeast, milk mixture, 2 C flour, eggs, lemon peel and mace. Beat with electric mixer on med. speed 2 minutes, scraping bowl and beater occassionally, until the batter is smooth. stir in chopped almonds and the fruit mixture. Stir in enough remaining flour, a little at a time, to make a dough that leaves the sides of bowl and that you can handle easily. Turn onto floured board, knead until smooth and satiny, about 5 minutes. Place in lighly greased bowl, turn dough over to greese top. Cover and let rise in warm place free from drafts until doubled, about 2 hours. Punch down, turn onto board, knead a few times and divide in half. Cover and let rest 5 mins. Roll each half into a 15x9" oval. Melt remaining stick of butter and brush part of it on each oval. Save what you donot use for the icing. Sprinkle buttered surface with cinnamon sugar blend. Fold each oval lengthwise in half to make a big parkerhouse roll shape. Carefully lift folded rolls onto greased cooky sheet, and curve the ends slightly, to form slightly crescent shape. You can press down on the folded edge slightly to help it hold it's shape. cover and let rise until doubled, 1 to 1 1/2 hours. Bake in moderate over (350) for 30 to 35 mins. While still hot, brush with Creamy Icing, decorate top with slivered almonds and sliced candied cherries. let cool on rack. Creamy Icing: to 1 C conf. Sugar add 1 Tblsp cream and 1/4 C melted butter. Stir until smooth. -=-=-=-=-=-=-=-Courtesy of The HomesteadBBS(615)385-9421-=-=-=-=-=-=-=-=-=- -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Monkey Bread I Keywords: breads, cake 4 cans refrigerator biscuits, country or buttermilk 1/2 cup granulated sugar 1/3 cup brown sugar 1 Tbl cinnamon SAUCE 1 1/2 sticks butter or margarine 1/2 cup granulated sugar 1/2 cup brown sugar For the cake: combine the sugars and the cinnamon in a plastic bag. Break the biscuits into quarters and add 10 or 12 pieces at a time to the bag and shake to coat. Place in a greased tube or bundt pan. For the sauce: Melt the butter and sugars in a small saucepan. Cook until thick. Pour over the biscuits and bake at 350 degrees for 30 minutes. [THE BALTIMORE SUN; February 13, 1991; Mickey Brogan] -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Monkey Bread II Keywords: breads, cake 1 handful nuts, such as walnuts or pecans 3 5/8 ounces butterscotch pudding or pie filling (1 package) *** Do not use instant *** 20 frozen bread rolls (Bridgeford brand) 1/4 cup brown sugar 1 tsp cinnamon Dash salt 1/4 pound butter or margarine, melted Spray a bundt pan with vegetable cooking spray (PAM). Put the nuts in the bottom of the pan. Sprinkle the dry pudding mix over the nuts. Arrange the frozen bread rolls evenly over the pudding. Mix the sugar, cinnamon, salt, and butter together and pour over the top of the rolls. Cover and refrigerate overnight or cover and place in a draft-free place until the rolls thaw and rise to the top of the pan. Bake at 350 degrees for 25 to 30 minutes or until the top is a deep golden brown. Cool for 5 minutes. Invert and serve. [THE BALTIMORE SUN; February 13, 1991; Joyce Eiben] -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Marzipan Fruits (and variations) Keywords: AmyVanderbilt, Basics/candy, Candies/almond, Candies/date Servings: Makes 2 lbs, about 30 to 50 pieces INGREDIENTS: 2 egg whites 2 cup almond paste confectioners' sugar food coloring cocoa DIRECTIONS: Whip egg whites until stiff. Add almond paste and enough confectioners' sugar to make mixture easy to shape. Form into small pears, apples, cherries, and other fruits. Brush some very lightly with food coloring. Roll others in cocoa. Wrap and store in cool place until wanted. "Usually texture and flavor are better in marzipan when paste is mixed with an equal amount of freshly made White Fondant." Pecan Twins: Put 2 large pecan halves together with small amount of colored marzipan. Marzipan Stuffed Dates: Remove pits from large dried dates. If very sticky, rinse dates in cold water and let them dry. Fill with marzipan mixed with fondant. Source: Amy Vanderbilt's Complete Cookbook, 1961 edition From: Sallie Austin -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Fondant - White Keywords: AmyVanderbilt, Basics/candy, Candies/misc Servings: Makes 1 lb INGREDIENTS: 2 cup sugar 1 1/4 cup water 2 Tbsp light corn syrup 1 tsp vanilla or lemon flavoring DIRECTIONS: Place a large platter in refrigerator to chill. Combine sugar, water, and corn syrup in saucepan. Cook, stirring constantly, until sugar is dissolved. Remove spoon. Do not stir candy again during cooking. When candy begins to boil, cover saucepan tightly and let boil 3 minutes; the steam formed washes down any sugar crystals. Remove cover; continue cooking. From time to time, wash away sugar crystals which now appear on the sides of the saucepan. For this, use a fork wrapped in a piece of cheesecloth and dipped in cold water. (Or- from another recipe- use a wet pastry brush.) Cook to soft ball stage, and 1 minute longer, or 240-F on candy thermometer, for firm fondant for molding. (At 238-F, which is soft ball, fondant is suitable for coconut drops, layers in fudge, et cetera.) At 240-F remove pan from heat; pour fondant at once onto cold, wet platter. Let fondant cool to lukewarm. Add flavoring. Beat with fondant paddle, spatula, or wide, flat wooden spoon until fondant becomes white and creamy. Knead until the mass is smooth and no lumps remain. Put fondant away in covered glass bowl or jar to ripen for 2 or 3 days before using. It may be kept longer if tightly covered. Use fondant as suggested in various recipes. "The home candymaker who likes to create professional-looking chocolates and other candies must be able to make good fondant. This recipe is simplified from a commercial formula. The fondant remains creamy and workable. It may be shaped and dipped in chocolate. Some may be colored with food coloring. Some may be combined with nuts, coconut, chopped candied fruits or combined in layers with fudge, caramels, and other mixtures to make logs, squares, and various decorative pieces for the sweetmeat tray." Source: Amy Vanderbilt's Complete Cookbook, 1961 edition From: Sallie Austin -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Fondant Variations & Uses Keywords: AmyVanderbilt, Candies/misc CHOCOLATE FONDANT: Add 1 1/2 ounces of unsweetened chocolate, or 3 Tbsp dry cocoa, to sugar mixture in White Fondant recipe before cooking. Cook as described, but only to 238-F. COFFEE FONDANT: 2 cup sugar 1 1/4 cup strongly brewed coffee 2 Tbsp light corn syrup 1 tsp vanilla 1 tsp coffee essence (I assume this is instant) Combine sugar, coffee, corn syrup, vanilla and coffee essence in saucepan. Cook, following directions for making and storing White Fondant. LEMON FONDANT: Prepare White Fondant as described, but cook to 248-F. Spread grated peel of 1/2 lemon and 3 Tbsp lemon juice on cold, wet platter just before pouring fondant on platter. Do not stir. Let cool to lukewarm. Add flavoring. Beat long and steadily until fondant is thick enough to be handled, then knead as described in basic recipe. Fruit juice does not always blend well with sugar mixture, and long beating is necessary. ORANGE FONDANT: Prepare White Fondant as described, but cook to 252-F. Mix grated peel of one orange, 3 Tbsp orange juice, 1 Tbsp lemon juice. Spread on cold, wet platter. Pour fondant over fruit mixture. Do not stir. Let cool to lukewarm. Beat, knead, and store as described for basic fondant. CREAMY FONDANT: 2 cup sugar 3/4 cup milk or light cream 1 Tbsp light corn syrup 1 Tbsp butter 1 tsp vanilla Place platter in refrigerator to chill. Combine sugar, milk or cream, and syrup in saucepan. Cook, stirring until sugar dissolves. Continue cooking to soft ball stage, or 238-F on candy thermometer. Stir occasionally to prevent scorching. Remove from heat and add butter. Let stand until butter is melted. Stir only enough to mix the butter through the fondant. Pour onto cold, wet platter. When cooled to lukewarm, add vanilla and begin beating with fondant paddle, spatula, or wide, flat wooden spoon. Follow general directions for beating and kneading as in basic fondant recipe. This rich, creamy fondant makes delicious centers for chocolate coating, pecan rolls, and other pieces. Makes about 1 pound. Source: Amy Vanderbilt's Complete Cookbook, 1961 edition From: Sallie Austin -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Whole Grain Banana Bread Keywords: quick bread, whole wheat, healthy, Ellen, banana, fruit * This recipe uses a lot of whole grains, but it will turn out excellently if you use all-purpose flour in place of any or all of the whole grains. Also, any of the whole grains are interchangeable with any of the other whole grains in the recipe. 1/2 c butter 1 c sugar 2 eggs, slightly beaten 1 c mashed banana (3 mdm) 1 c flour 1/2 tsp salt 1 tsp soda 1/4 c whole wheat flour* 1/4 c oat bran* 1/4 c wheat bran* 1/4 c wheat germ* 1/3 c hot water 1/2 c chopped walnuts Preheat oven to 325 degrees. Melt butter. Blend in sugar. Mix in beaten eggs and mashed bananas, blending until smooth. Sift flour, salt, and soda. Stir in whole wheat flour, brans and wheat germ. Add alternately with hot water. Stir in nuts. Bake in 9x5 inch loaf pan 1 hour 10 minutes. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Whole Grain Pumpkin Bread Keywords: pumpkin, quick bread, Ellen * This recipe uses a lot of whole grains, but it will turn out excellently if you use all-purpose flour in place of any or all of the whole grains. Also, any of the whole grains are interchangeable with any of the other whole grains in the recipe. 1 c oil or butter 1 1/2 c firmly packed light brown sugar 1/2 c molasses 2 eggs, well beaten 16 oz can pumpkin (Libby's) 2 c flour 1/2 c whole wheat flour* 1/3 c wheat bran* 1/3 c oat bran* 1/3 c wheat germ* 2 tsp baking soda 2 tsp cinnamon 1 tsp cloves 1 tsp nutmeg 1/2 tsp salt 1/4 c pecans, finely chopped (optional) Preheat oven to 375 degrees. Grease 2 loaf pans. Beat oil, brown sugar, and molasses until well blended. Blend in egg and pumpkin. Stir flours, brans, wheat germ, soda, cinnamon, cloves, nutmeg, and salt into mixture just until moistened. Fold in nuts. Fill pans and bake about 1 hour, until pick comes out clean. Cool on rack. Better if served the day after cooking. This bread freezes well. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Savory Chicken Keywords: Mexican, Enchiladas, Salsa Book, Cumin Savory Chicken is so fast and so good you will just want to stand and eat it out of the pan. -*--*Ingredients*--*- 3 or 4 half chicken breasts, boned and skinned, cut into pieces (Home Spice Blend: use approximately the measurements below for spices. For the spice blend, combine cumin, cayenne pepper, thyme, garlic and onion powders, salt and flour. Increase the spice amounts if you are cooking more than 2 1/2 pounds of chicken.) 1 t. cumin powder 1/4 t. cayenne pepper 1 t. crushed thyme 1/2 t. garlic powder 1/2 t. onion powder 1/2 t. salt 1 T. flour 2 T. butter 1 or 2 cloves garlic, chopped 1 or 2 jalapeno chiles, seeded, minced 1/2 c. to 3/4 c. light beer *-**-Directions-**-* This recipe doubles easily but don't try to saute the chicken all at once. After the chicken is skinned and boned, rub it with your home spice blend. If you get inspired, add another spice. Let the spiced chicken sit at room temperature for about 20 minutes. Using a heavy 12-inch skillet, heat the butter and oil and add 1 c. of the chicken pieces at a time. Saute over medium heat until golden. Remove to a plate. Saute the rest of the chicken, adding more oil if necessary. When all the chicken is sauteed, drain off any excess oil. Put all the chicken pieces back in the pan, along with the chiles and garlic and add the beer. A great head of steam will rise up the the most wonderful aroma. Quickly now, clamp on the lid and turn the heat to low. Check every 5 minutes and turn the chicken in the reducing broth. Cook for about 15 to 18 minutes. If the broth cooks away toward the end of the cooking, just add a tablespoon more beer. At the end you should be left with a nice thick glaze. Push the chicken around the beer glaze so it all gets coated. This is about the best taco meat you will ever encounter. Since tacos are filled with other things, the recipe above will serve 4 people unless you ate too much out of the pan. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Tomatillo Salsa Keywords: Mexican, Sauce, Chile, Salsa Book This lovely green sauce, made with the fruity, Mexican husk tomatoes is one of the natural wonders of classic Latin sauces. The little green tomatoes do not have to be peeled or seeded. Just remove the dry, outer husk. By using the technique given below, you will produce a fresh-tasting, lemony salsa with a gentle, picante flavor. My mother-in-law, of Dutch Irish heritage, has resisted hot salsas but she adores this one and has put in her order for a lifetime supply. -*--*Ingredients*--*- 1 1/2 pounds fresh tomatillos (usually available in larger grocers) 2 Anaheim green chiles, charred, peeled, and seeded 3 jalapeno chiles, partially seeded, veins removed 2 cloves garlic 1/2 of a chicken bouillon cube or 1/2 c chicken broth 1/4 c. rice vinegar (regular vinegar doesn't give same flavor) 1 T. light oil (sunflower or grapeseed) 1/4 c. cilantro, snipped (I prefer to omit this MW) pinch of salt *-**-Directions-**-* After removing the dry husks from the tomatillos, rinse them well under warm water to remove some of the stickiness. Cut tomatillos into quarters. Cut the Anaheim chiles and jalapenos into pieces. To the bowl of a food processor fitted with the knife blade attachment, add the tomatillos, chile pieces, and cloves of garlic. Chop to a coarse puree using on and off pulsations. If you want to use the salsa for dipping tostada chips or spooning onto homemade pizzas or tortas, it is best to make a coarse puree. For a thinner suace consistency, pulse on your food processor for 20 seconds and puree the salsa. You can further thin down the sauce by adding 1 cup chicken broth, sour cream, or cream. Stir this liquid in during the simmering stage. This thinner suace is perfect for enchiladas and tortas. After you have pureed the ingredients fory our Tomatillo Salsa, place mixture in a 3-quart saucepan. Simmer everything except the fresh cilantro, for 12-15 minutes. Place the salsa into a bowl to cool completely before adding the cilantro. Or store the salsa in a glass jar in the refrigerator for up to 2 weeks and stir a few snipped springs of cilantro into the portion you will be serving. Adjust seasonings, such as salt and more cilantro, by taste testing. This sauce is probably one of the most adaptable of all of the salsas: it can be used for dipping tostada chips, adding zest to quacamole, or saucing enchilidas, tortas, or homemade Mexican pizza. Makes 3 cups. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Scalloped Potatoes Keywords:mine, sidedish, vegetable, casserole 3 Tbspn butter 2 Tbspn flour 1 1/2 tsp salt 1/2 tsp pepper 3 C milk 6 medium potatoes, pared and thinly sliced (6 Cups) 2 Tbspn chopped onion Make basic white sauce of butter, flour, salt, pepper & milk. Place half the potatoes in buttered 2 qt. casserole. Cover with half the onion and half the sauce. Repeat layers. Cover and bake at 350 for about an hour. Test to make sure potatoes are almost, but not quite, fork tender. Uncover and bake 30 mins longer. Serves 4-6 (the recipe says...I say 4 max!) -=-=-=-=-=-=-=-Courtesy of The HomesteadBBS(615)385-9421-=-=-=-=-=-=-=-=-=- -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Pat Zeber's Monkey Bread Keywords:Breakfast, bread, cinnamon, brunch, mine 3 cans Pillsbury Buttermilk Biscuits 1 C brown Sugar 1 Stick Margerine Cinnamon Sugar mix Melt together the brown sugar and margerine, heat and stir until blended. quarter 15 biscuits, roll each quarter into a ball, roll in cinnamon sugar. place balls in buttered bundt pan. Pour the butter/brown sugar mixture over balls. Continue with the rest of the biscuits. Bake at 350 degrees for 20-25 minutes. Invert on plate immediately after removing from oven. -=-=-=-=-=-=-=-Courtesy of The HomesteadBBS(615)385-9421-=-=-=-=-=-=-=-=-=- -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Baked Wild Duck Ordinaire Keywords: 10-28-90, Wildgame, Fowl Servings: 1 1 ea duck 1 ea celery stalk 2 ea onions 1 ea potato, small 1 ea apple, studed with cloves 1 x hot water 1 x margarine, melted 1 x red wine and/or orange juice Parboil duck 5 minutes with 1 piece celery and small onion. Remove and drain. Rub cavity and outside with salt & pepper. Place inside duck 1 small onion, apple studded with cloves, and a small white potato. Bake 20 minutes at 450 degrees uncovered. Reduce heat to 350 degrees and bake covered 15-20 minutes. Baste with equal parts melted butter, hot water, and wine and/or orange juice mixture. Source: Mississippi Outdoors Nov-Dec 87 Recipe date: 11/30/87 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Duck with Raspberry Sauce Keywords: 10-28-90, Wildgame Fowl Sauces Servings: 1 1/2 c wine, dry red 1/4 c soy sauce 1/4 c vegetable oil 1/4 t pepper 4 ea duck-breasts, skin/deboned 1/4 c black raspberry preserves 1/4 c water 1 1/2 T Dijon mustard 1 t lime juice 1 t soy sauce 1/2 t salt 1/2 t pepper 1/4 t caraway seeds, crushed 1/2 t steak sauce (Heinz/A1) Prepare marinade by combining Black raspberry preserves (seedless), water, mustard, lime juice, soy sauce, salt, 1/2 tsp pepper, caraway seeds and steak sauce in a small sauce pan. Cook over low heat until thoroughly hot. Place duck breasts in shallow dish; pour marinade over meat. Cover and refrigerate 2 to 2-1/2 hours, turning occasionally. Combine wine, 1/4 C soy sauce, vegettable oil and 1/4 tsp ground pepper, stirring well. Place duck on broiler and broil 5 in. from heat 15-20 min. Slice thin and serve with sauce. Hugg's Note: Subst. muscadine jelly for raspberry preserves Source: Ernie Pickens, SOUTHERN LIVING Nov 87 Recipe date: 12/05/87 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Duck a l'Orange Keywords: echo, Poultry Main Dish Servings: 4 INGREDIENTS ------------------------------------------------------------ 2 ducks 6 bacon slices 1 can frozen orange juice - (6 oz.) thawed, undiluted 1 garlic clove - minced 3/4 tsp mustard 1/2 tsp ginger 1/2 tsp salt 1 Tbsp cornstarch 1 cup water DIRECTIONS ------------------------------------------------------------ Wipe ducks dry inside and out, season with salt and pepper, and place in roasting pan close together, breast sides up. Cover with strips of bacon. Roast at 400 degrees for 25 minutes or until done to taste. Meanwhile, heat to boiling in small saucepan the orange juice, garlic, mustard, ginger and salt. Remove from heat and during the last 10 minutes of roasting, remove bacon from birds and brush them with the mixture. Mix cornstarch with 1/4 cup of the water and add to remaining orange sauce. Pour in remaining water and stir over low heat until sauce thickens. Place ducks on heated platter, slice and serve with the orange sauce. Serves 4. November, 1990 - Louisiana Conservationist Calendar -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Ham It Up Potatoes Keywords: Vegetables, Main dish Servings 4 6 T ham drippings 1/4 lb shredded cheese 6 T flour 1 lb cooked diced ham 3 c milk 4 c cubed cooked potatoes 1 t salt 2 ea onions, diced Saute onions in ham drippings. When brown, add flour, milk and cheese. Heat until cheese melts. Add remaining ingredients and bake at 350 degrees for 30 to 40 minutes. Date Entered: July 15, 1988 By: Donna Endreson -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Cream of Vegetable Soup Keywords: Appetizers, Soups Servings 1 1 T celery 1 x salt & pepper to taste 1 T onion 1 c milk 1 T butter 1 x worcestorshire sauce to taste 2 t flour 1/2 c any cooked vegetable 1/4 t chicken bouillon Cook celery and onion in butter until soft. Stir in flour, bouillon, salt and pepper. Add milk and worcestorshire sauce. Cook until thickened plus 1 minute. Blend vegetable with soup until smooth. Makes 1 serving. Suggested combinations: carrots and nutmeg, peas and mint, potatoes and dill. Date Entered: July 10, 1988 By: Donna Endreson -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Italian Stuffed Chicken Breast Keywords: Main dish, Poultry Servings 1 1/2 c tomato sauce 1 t parmesan cheese 4 oz chicken breast 1/4 t dried oregano 1/4 c havarti or swiss cheese 1 t melted butter 1 T bread crumbs Mix crumbs, parmesan cheese and oregano. Pound breast thin. Cover with havarti or swiss chesse. Roll up and brush with butter. Roll in crumb mixture. Bake at 350 degrees for 30 minutes. Add sauce and bake 10 minutes more. Makes 1 serving. Date Entered: July 10, 1988 By: Donna Endreson -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Refrigerator Pecan Cookies Keywords: Cookies Servings 8 1 1/4 c flour 1/4 c brown sugar 1/4 t soda 1 ea egg 1/4 t salt 1/2 t vanilla 1/3 c butter 1/2 c pecans 1/2 c sugar Cream butter, sugars and egg. Add remaining ingredients. Can be dropped by teaspoonful or chilled and cut in 1/4-inch slices. Bake at 375 degrees for 8 to 10 minutes. Date entered: July 10, 1988 By: Donna Endreson -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Grilled Salmon Keywords: Fish, Main dish Servings 8 2 lb salmon fillets 1/4 t sugar 1/2 c oil 1/2 t Italian seasoning 1/4 c red wine vinegar 1 ea large minced garlic clove 3/4 t garlic salt 1/8 t pepper 1/4 t salt 1 t water Mix all ingredients except salmon. Marinate for at least 30 minutes. Grill (15 minutes per side for steak, 6 for fillet), brushing often with leftover marinade. Date Entered: July 10, 1988 By: Donna Endreson -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Thai Chicken Keywords: Poultry, Main dish Servings 4 1 ea med. chicken, cut in pieces 1 1/2 t chili paste 3/4 c chunky peanut butter 1 t honey 1/2 t sesame oil 3-4 ea scallions, chopped 1 t minced fresh ginger 1/8 c soy oil 1/8 c warm water Mix all ingredients except chicken to make sauce. Alternate adding soy oil and water to finish. Brown chicken 10 minutes each side at 400 degrees. Coat with sauce and make at 350 degrees for 20 minutes. Date Entered: July 30, 1988 By: Donna Endreson -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Apple Pancake, pancake house Keywords: breakfast, dessert, apple (from Janice Norman) Apple Pancake . Here's an apple pancake recipe which is supposed to be very much like the one from the Original Pancake House. (Due to the fact that the original Original Pakcake House pancake recipe is part of a franchise, it is not published.) This recipe came from the Chgo Tribune a couple of years ago. . 3 Tbs butter 1 tsp cinnamon 1/2 cup superfine or bar sugar 3 eggs 1/2 cup all-purpose unbleached flour 1/2 cup whole milk 1 Granny Smith apple, peeled and thinly sliced . Place te butter in a 9 inch ovenproof skillet. Place skillet in a preheated 425 deg oven for 3 to 5 minutes until the butter is sizzline and the skillet is heated. In a small bowl, throughly combine the cinnamon and superfine sugar. While the skillet is heating, beat the eggs well in a large bowl. . Gradually add the flour beating the batter briefly after each addition until the batter is smooth. Add milk, 1/4 cup at a time, beating after each addition until a smooth batter is formed. Tilt skillet, making certain that the sides and bottom are well coated with melted butter. Quickly place the apples in a thin single layer on the bottom of the hot skillet. Sprinkle the sugar-cinnamon mixture evenly over the apples. Very carefully so as not to disturb the bottom layer of sugar and apples, pour the batter evenly into the skillet. . Return to the oven. Bake 10 minutes at 425 deg Reduce heat to 350 deg and cook for 15 minutes longer, or until the pancake is puffy and golden brown. Lift the edge of the pancake and peek at the sugar coating. Quickly set the skillet over high heat on top of the stove for 15 to 30 seconds to quickly caramelize the sugar. Peek again, the sugar should be liquid and bubbling. Make sure that the pancake is loosened from the pan and invert the skillet onto a 12 inch serving plate, (being careful to avoid any drips of caramelized sugar which could cause burns). Serve immediately. -=-=-=-=-=-=-=-Courtesy of The HomesteadBBS(615)385-9421-=-=-=-=-=-=-=-=-=- -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Green Garlic Bread Keywords: breads, appetizer, accompaniment 1 large baguette 1 1/2 sticks unsalted butter, at room temperature 2 to 3 cloves garlic 1/3 cup chopped scallions or chives (or mixture of both) 1/2 cup very finely chopped parsley 1/2 cup very finely chopped cilantro (or more parsley) Salt and freshly ground black pepper, to taste Cayenne pepper, to taste Thinly slice the baguette on the diagonal. Arrange the slices on a baking sheet. Lightly toast the bread on both sides under a preheated broiler. Meanwhile, cream the butter. Mince the garlic, scallions, parsley, and cilantro; add to the butter. Beat in the salt, pepper, and cayenne pepper. Just before serving, spread the garlic-herb butter on the bread slices. Place under the broiler and cook until the butter is melted and bubbly and the bread slices are nicely browned. NOTE: The garlic-herb butter is also delicious on grilled or broiled fish or for a fat to saute shrimp. Makes 6 servings. Nutrients per Serving: 380 Calories, 6 g Protein, 30 g Carbohydrate, 27 g Fat, 15 g Saturated Fat, 66 mg Cholesterol, 321 mg Sodium. [THE WASHINGTON POST; January 2, 1991] -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Poached Salmon -- Microwave (Barb Irlbeck) Keywords: salmon, seafood, microwave, ellen, main dish 1/2 c water 1/3 c dry white wine 2 peppercorns 1 lemon, sliced thin 1 bay leaf 1 tsp instant minced onion 2 lg or 4 sm salmon steaks Sauce: 1/2 c sour cream 1 Tbsp minced parsley 1 tsp lemon juice 1/2 tsp dill weed Pinch white pepper In a large microwaveable dish in which the salmon will fit in one layer, place water, wine, peppercorns, lemon, bay leaf, and onion. Microcook until it reaches a full boil. Add salmon, cover with plastic wrap, and cook on HIGH until the fish is opaque. Let stand 5 minutes. Sauce: Combine sour cream, parsley, lemon juice, dill weed and pepper. Serve with salmon. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Peanut Butter Pie Keywords: peanut butter, pie, dessert From: Daniel Reemes 8 oz cream cheese 1 c crunchy peanut butter 16 oz whipped topping 1 1/2 c sifted powdered sugar 2 9" graham cracker crusts Chocolate shavings for garnish Combine cream cheese and peanut butter in a large mixing bowl; beat at medium speed of an electric mixer until light and fluffy. Gradually add whipped topping and powdered sugar, and continue beating until smooth. Spoon filling into prepared crusts. Cover and FREEZE AT LEAST 8 HOURS. Garnish, if desired. Source: Special Holiday Issue; Southern Living; Home For The Holidays, '89 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ From: Gary Miller 9 inch pie shell 1/2 c sugar 1/2 c flour or 1/4 c cornstarch 1/4 tsp salt 3 c milk 4 eggs, separated 1/4 c creamy peanut butter 1/4 c coarsely chopped peanuts (optional) Meringue Preheat oven to 450 degrees. Prick pie shell and bake 10 to 12 minutes. Cool. Lower oven to 350 degrees. In saucepan combine sugar, flour or cornstarch, and salt. Gradually stir in milk. Cook and stir till thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove saucepan from heat. Beat yolks slightly. Gradually stir 1 c of the hot mixture into yolks. Return mixture to saucepan; bring to gentle boil. Cook and stir 2 minutes more. Remove saucepan from heat. Stir in peanut butter till smooth. Stir in peanuts, if desired. Pour hot mixture into baked pastry shell. Make meringue using the 4 reserved egg whites. Spread meringue over filling; seal to edge. Bake 12 - 15 minutes. Cool. Cover; chill to store. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ From: Janice Norman and Clarence Fontish (untried) 3 eggs, slightly beaten 1 c corn syrup 1 c sugar 1/3 c creamy peanut butter 1/2 tsp vanilla 1 unbaked pie shell Meringue (optional) Preheat oven to 400 degrees. Blend eggs, corn syrup, sugar, peanut butter, and vanilla. Pour into unbaked pie shell. Bake for 15 minutes. Reduce heat to 350 and bake 30-35 minutes longer. Filling should appear slightly less set in center than around edge. Optional - top with meringue if desired. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Pumpkin Bread Keywords: bread 2/3 c shortening 2 2/3 c sugar 4 eggs 1 (16 oz) can pumpkin 2/3 c water 3 1/3 c all purpose flour 2 tsp baking soda 1 1/2 tsp salt 1/2 tsp baking powder 1 tsp ground cinnamon 1 tsp ground cloves 2/3 c chopped nuts 2/3 c raisins Mix shorting and sugar in large bowl. Add eggs, pumpkin, and water. Blend in dry ingredients. Stir in nuts and raisins. Grease bottoms only of 2 9x5x3 inch loaf pans, or 3 8 1/2x4 1/2x2 1/2 inch pans. Bake at 350 for 1 hour 10 minutes. Cool slightly before loosening sides of loaf from pans and removing from pans. Cool completely before slicing. For zucchini bread: substitute 3 c shredded zucchini for the pumpkin. Blend in 2 tsp vanilla with other ingredients. Decrease baking time -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Eggplant Casserole Keywords: eggplant, cajun, Ellen, side dish 1 lg eggplant 1/4 lb (4 slices) bacon, chopped 1 lg onion, chopped 1 clove garlic, minced 2 Tbsp fresh chopped parsley 1/4 tsp Italian seasoning 1/4 tsp thyme 1/2 c + 1/4 c Italian bread crumbs 3 - 4 Tbsp butter Cut eggplant in half. Boil until tender, about 40 minutes. Drain. When cool, scrape out the pulp and remove most of the seeds. Cook bacon until brown. Drain all but 1/4 c grease. Add onion and garlic and cook slowly until onion is clear. Preheat oven to 350 degrees. Add to skillet the eggplant, parsley, Italian seasoning and thyme. Cook about 5 minutes on very low heat. Add 1/2 c crumbs. Mix well and cook about 5 minutes more. Place in a buttered casserole. Dot with butter and sprinkle lightly with 1/4 c crumbs. Bake about 15 minutes, until crumbs -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Eggplant Parmesan (Sheryl Title) Keywords: eggplant, main dish, vegetarian, Ellen 1 onion, chopped 2 cloves garlic, minced 2 (28 oz) cans tomatoes 1/2 c ketchup 3/4 tsp salt 1/4 tsp pepper 1 c oil 2 sm eggplants 1/2 c grated Parmesan cheese 1 Tbsp chopped parsley 1 c Italian bread crumbs 1 c plain bread crumbs 1 Tbsp oregano (optional) 1/2 lb Mozzarella cheese, thinly sliced Simmer onion, garlic, tomatoes, ketchup, salt, and pepper for 30 minutes. While simmering, add 1/2 c oil to frying pan. Slice eggplant into 1/2 inch slices, slicing only enough at a time to fit into the frying pan. Fry in HOT oil until lightly browned. Press each slice against the side of the pan to drain oil before removing. Add more oil as needed. Preheat oven to 350 degrees. Mix Parmesan, parsley, bread crumbs, and oregano. Place a layer of eggplant in a flat casserole dish. Sprinkle with crumb mixture and cover with tomato mixture. Alternate layers. Top with Mozzarella cheese. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Broccoli Cheese Lasagne Keywords: lasagne, pasta, main dish, vegetarian, broccoli (NB: This lasagne has no tomato in it) 12 slices bacon 8 oz lasagne noodles 24 oz creamed cottage cheese 2 eggs 3 Tbsp parsley 1/4 tsp + 1/4 tsp salt 2 pkgs frozen broccoli, THAWED 1/2 tsp garlic powder 1/4 tsp dry mustard 6 oz grated Monterey Jack cheese 6 oz grated Mozzarella cheese 1 c Parmesan cheese Fry bacon until cooked but not crisp. Cook lasagne noodles and drain. Combine cottage cheese, eggs, parsley and 1/4 tsp salt. Sprinkle broccoli with 1/4 tsp salt, garlic powder and mustard. Place a layer of noodles, a layer of cottage cheese mixture, a layer of broccoli, then a layer of cheeses. Repeat. On top, place bacon slices in a checkerboard fashion. Bake uncovered at 350 degrees for 30 minutes. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Carrot cake Keywords: cake Combine, 4 eggs with 1/4 cup vegetable oil and two cups sugar. Add 2 cups all purpose flour, 2 tsp.baking powder, 2 tsp. cinnamon And 1 tsp salt. beat until smooth then stir in 3 cups grated carrots. Pour Batter into 2 greased and floured 9 inch round pans and bake at 350 degrees for 40-45 minutes or until a wooden pick inserted in the center comes out clean. cool 10 minutes and remove from pan. cool completely before frosting, usi frosting below for best results. Frosting for carrot cake In a heavy saucepan combine,1 cup of sugar with 1/2 cup light corn syrup and 1/4 cup water. cook over medium heat, stirring frequently until mixture comes to a boil and sugar is disolved,continue cooking, stirring frequently until mixture reaches soft stage 240 degrees. remove from heat but keep warm. beat 2 egg whites at room temperature until foamy. slowly pour hot syrup in a thin stream over egg whites while beating at medium speed with an electric mixer. turn mixer to high turn mixer to high speed, and continue beating until stiff peaks form and frosting is thick enough to spread. blend in 1 tsp. vanilla extract spread immediatley between layers and on top and sides of cooled cake. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Butternut Squash Soup Keywords: Soups, Mexican, Vegetables, Fruits Servings: 6 1/2 c Onion; Chopped, 1 Medium 2 T Butter Or Margarine 2 c Chicken Broth 1 lb Butternut Squash; * 2 ea Pears; Pared and Sliced 1 t Thyme Leaves; Fresh, Snipped 1/4 t Salt 1/4 t White Pepper 1/4 t Coriander; Ground 1 c Whipping Cream ---------------------------------GARNISHES--------------------------------- 1 ea Pear; Unpared, Sliced 1/2 c Pecans; Toasted, Chopped * Squash should be pared, seeded and cut into 1-inch cubes. -------------------------------------------------------------------------- Cook and stir onion in margarine in 4-quart Dutch oven until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes. Pour about half of the soup into food processor workbowl fitted with steel blade or into blender container; cover and process until smooth. Repeat with remaining soup. Return to Dutch oven; stir in whipping cream. Heat, stirring frequently, until hot. Serve with sliced pear and pecans. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Acorn Squash Rings Veronique Keywords: Vegetable, Side-dish, squash, echo SQUASH RINGS VERONIQUE 2 med acorn squash, sliced in 3/4" rings & seeded using a bisquit cutter or a knife to cut circle from center 2 T butter or margarine 3/4 c orange juice 2 T lemon juice 3/4 c maple syrup 3/4 tsp salt dash pepper 1/2 c seedless red grapes In skillet (preferably non-stick), melt butter and add juices. Add squash rings (skin on), cover and simmer 10-12 minutes until almost tender. Add syrup, salt & pepper and simmer uncovered 2 minutes until glazed. Add grapes and heat through. Serves 4. -=-=-=-=-=-=-=-Courtesy of The HomesteadBBS(615)385-9421-=-=-=-=-=-=-=-=-=- -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Instant Acorn Squash Keywords: echo, squash, sidedish, vegetable, microwave *Instant Acorn* Half and deseed one large acorn squash. Pour approx. one TBLSP of orange juice into the center cavity. pierce flesh well with a fork. Microwave on HIGH for anywhere between 4 and 7 minutes. Start checking it at 4... you should be able to pierce it with a fork, but it shouldn't be truly tender yet. At this point, remove from the nuker, pour out any remaining orange juice, and replace it with a little maple syrup. Spread the syrup to cover all exposed surfaces. Stabbing it a few more times with the fork won't hurt it either. return to the microwave and finish cooking for another minute or two, until really soft. Let stand about 3 minutes, add a pat of butter... devour. -=-=-=-=-=-=-=-Courtesy of The HomesteadBBS(615)385-9421-=-=-=-=-=-=-=-=-=- -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title:Apple Baked Squash Keywords:Mine, Squash, Microwave, vegetable 1 medium buternut squash, halved lengthwise, peeled & seeded 1 med. apple, quartered, cored & peeled 1/4 C brown sugar 1/4 C butter or margerine, softened 1 1/2 tsp flour 1/2 tsp salt 1/4 tsp cinnamon Cut squash into 12/inch slices. Arrange lsices in 2 quart oblong baking dish. Cut apple into thin slices, place on top of squash. In small bowl combine remaining ingredients until well bleneded. Drop by spoonfuls over apple squash miscture. Cover with plastic wrap. Set power on Medium, cook for 17 mins. let stand covered, 3 mins. before serving. (The time is really iffy on this, start testing it at about 15 mins for tenderness. Squash slices should be fork tender) -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Spanish Hot Dogs Keywords:mine, tomato, rice, hotdogs, maindish 1 lb hotdogs (or as many as you have) 1 can stewed tomatoes or plain canned tomatoes 1 green pepper, chopped 1 onion, chopped Rice Start the pepper and onion sauteeing in a little butter. slice the hotdogs into pennies, add to half cooked pepper & onion mix. Add canned tomatoes, taste for seasoning, lower heat and simmer while rice cooks. Cook as much rice as you need and serve hotdog mix over rice -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Kit's Chocolate Mousse Keywords: Desserts, Chocolate, echo Servings: 12 18 oz Semisweet chocolate 2 c Heavy cream, well chilled 6 ea Eggs 2 T Confectioner's sugar 2 T Creme de Cacao 1 T Vanilla extract 1. Melt the chocolate over hot water. Let it cool until only warm. 2. While the chocolate cools, whip the cream until it forms medium-stiff peaks. Do not overbeat or the mousse will lose some of its smooth, light texture. 3. Separate 4 of the eggs and set the whites aside. Combine yolks with the 2 remaining whole eggs in the bowl of an electric mixer. Beat until eggs are thick and lemon colored, around 5 minutes. While the yolks are beating, place the 4 egg whites in a clean copper or stainless steel bowl and whisk, preferably by hand, until the whites start to stiffen. Sprinkle on the confectioners' sugar and beat until you have firm peaks. 4. Working quickly, add the cooled melted chocolate and a scoop of the whipped cream to the egg yolks. Stir until smooth, then add the remaining cream. When it is fully incorporated, add the liqueur and vanilla, then fold in the whites until just blended. 5. This mousse can be poured into small individual serving dishes or into 1 larger dessert dish. Chill at least 4 hours before serving. (Chilling it overnight intensifies the flavor.) The mousse may be frozen for up to 2 weeks. Remove from the freezer and let it sit in the refrigerator overnight before serving. VARIATION: Make a Brownie Cookie Crust from the Brownie Cookies recipe, then fill it with the mousse. Chill for 4 hours, then pipe whipped cream on top. Source: The Joy of Chocolate by Judith Olney -End Recipe Export- -Begin Recipe Export- Title: Brownie Cookies Keywords: Desserts Cookies Chocolate Servings: 48 4 oz Semisweet chocolate 1 oz Unsweetened chocolate 2 1/3 c Sifted all-purpose flour 1 1/2 t Baking soda 1/2 t Baking powder 1/4 lb Unsalted butter 1 c Granulated sugar 1 T Vanilla extract 2 ea Eggs 1 T Milk 3/4 c Finely chopped walnuts 1. Melt the chocolate over hot water. 2. Sift the flour, baking soda, and baking powder together. Set aside. 3. In the bowl of a mixer, cream the butter. Add the sugar slowly and continue to beat. Add the vanilla, then the eggs 1 at a time. Add the chocolate and stir to blend. 4. Stir in the dry ingredients and the milk by hand. When just blended, mix in the walnuts. Cover and refrigerate dough for 30 minutes before rolling. 5. Preheat oven to 375 degres. Lightly grease a cookie sheet. 6. To form the cookies, scoop out a portion of dough and roll out on a well-floured surface. When dough is 1/4 inch thick, cut it into rounds or other desired shapes. Re-roll scraps and cut again. 7. Place on cookie sheet (leave room for expansion) and bake for 6 to 8 minutes. Watch for any hot spots in the oven and don't let these cookies overbrown. VARIATION: For the Brownie Cookie Crust, make 1 recipe of Brownie Cookies and chill the dough briefly. Lightly grease the back side of a large baking sheet. Roll the dough out onto the baking sheet as thinly as possible so that the baked product will crumble easily. Bake crust at 375 degrees for 5 to 7 minutes. Let crust harden, then slide the cookie from the sheet and cool completely. Roll over the cookie with a rolling pin until it is crushed to a fine crumb. (There should be about 2 1/4 cups of crumbs.) Melt 1 stick plus 1 tablespoon of unsalted butter. Mix it into the crumbs and pack the mixture over the bottom and up the sides of a 10-inch springform pan. Freeze for 30 minutes before filling in order to set the crust. Note: When I made this, I made individual cookie crumb crusts for the "Kit's Chocolate Mousse" recipe by using a large muffin pan. Line each cup with waxed paper for easy removal. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Chocolate Oblivion Truffle Torte Keywords: chocolate, dessert, torte Rose Levy Beranbaum's Chocolate Oblivion Truffle Torte At room temperature this cake resembles a creamy truffle; chilled it's like a dense fudge. 16 oz bittersweet chocolate, chopped coarse 1 cup unsalted butter or margarine 6 large eggs For garnish: confectioner's sugar 1. Heat oven to 425 degrees. Grease an 8-inch springform pan. Line bottom with parchment or waxed paper. Grease paper. Wrap outside of pan with a double layer of foil. 2. Put chocolate and butter in a medium-size heatproof bowl set over a pan of water over low heat. (Bottom of bowl shouldn't touch water.) Stir occasionally until smooth and melted. (Or microwave in a 2-quart microwave-safe bowl on *high* 2-1/2 to 3-1/2 minutes, stirring 4 times. Remove from microwave when there are still a few lumps of chocolate and stir until completely smooth.) 3. Break eggs into a large bowl set over simmering water. Stir constantly (to prevent scrambling) until eggs are warm to the touch (about 3 minutes). Remove from heat and beat with electric mixer 5 to 7 minutes until triple in volume and soft peaks form when beaters are lifted. 4. Fold half the eggs into the melted chocolate until partially incorporated. Fold in remaining eggs just until blended and no streaks remain. 5. Scrape into prepared pan and smooth top with spatula. Place in a larger pan and add hot water to come 2/3 up sides of springform. Bake 5 minutes. Cover loosely with lightly buttered foil and bake 35 minutes longer. (The cake will look soft, but it will set when it chills.) 6. Remove pan to wire rack to cool 45 minutes. Cover and refrigerate 3 hours or until very firm. (If not serving immediately, cover tight and keep refrigerated up to 2 weeks.) 7. To unmold, line a flat plate with plastic wrap. Run a thin metal spatula around edge of cake. Remove pan sides. Place lined plate on cake and carefully invert. Remove pan bottom and peel off paper. Reinvert cake onto serving plate and remove plastic wrap. 8. To garnish, gently press a lacy paper doily on top. Sift confectioner's sugar over doily. Carefully lift off. Makes 16 servings. Per serving without garnish: 265 cal, 5 g pro, 13 g car, 25 g fat, 111 mg chol with butter, 80 mg chol with margarine, 26 mg sod. NOTE: Lindt or Tobler bittersweet chocolate is excellent. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Chocolate D**nation Keywords: Desserts, Chocolate, Cakes, echo Quan Measure Item ======================== Brownie Shell: 2/3 cup butter or margarine 4 ounces semisweet chocolate 2 cups sugar 4 eggs, well beaten 1 1/2 cups flour 1 tsp. baking powder 1/2 tsp. salt 1 tbls. vanilla Filling: 12 ounces semisweet chocolate 1/4 cup strong coffee 2 eggs, separated 1/4 cup coffee liqueur 3 tbls. sugar 1/4 cup whipping cream Chocolate Glaze: 4 ounces semisweet chocolate 3 tbls. strong coffee Chocolate Curls (optional) -=-=-=-=-=-=-=-=-=-=-=<*-Directions-*>=-=-=-=-=-=-=-=-=-=-=-=-=- To make shell: Melt butter with chocolate in saucepan over low heat. Remove from heat and add sugar and eggs. Combine flour, baking powder and salt and beat into chocolate mixture. Add vanilla. Line greased 15 X 10-inch jelly-roll pan with waxed paper. Pour in batter and spread evenly. Bake at 350F 12 to 15 minutes or until cake springs back when lightly touched. Cake should be soft, not crisp. Turn out on rack and cool. Filling: Combine chocolate and coffee in top of double boiler and melt over hot water. Remove from heat. Beat egg yolks until pale yellow and stir in some of chocolate mixture. Return to chocolate in pan and stirring until smooth. Gradually stir in liqueur and cool. Beat egg whites until foamy. Gradually add sugar and beat until stiff. Whip cream until stiff. Fold cream into cooled chocolate mixture, then fold in egg whites. Invert brownie shell on to towel and peel off paper. Line bottom and sides of greased 9-inch square baking dish with brownie shell, cutting strips for sides and 9-inch square for bottom. Turn filling into cake-lined dish and cover with plastic wrap. Chill 3 to 4 hours or until firm. Glaze: Combine chocolate and coffee in top of double boiler and belt over hot water. Invert chilled dessert onto serving platter. Coat with chocolate glaze. Let glaze set and decorate with chocolate curls. Cut into very thin slices to serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- From the Collection of Tia L. Darrow... -=-=-=-=-=-=-=-Courtesy of The HomesteadBBS(615)385-9421-=-=-=-=-=-=-=-=-=- -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Chocolate Truffle Loaf Keywords: Echo, Desserts, Chocolate, Party Servings: 12 (See Also "Rasberry Sauce") INGREDIENTS ------------------------------------------------------------ 2 cup Heavy Cream (divided) 3 ea Egg yolks ,slightly beaten 16 oz Semi-sweet Chocolate 1/2 cup Karo light/dark corn syrup 1/2 cup Margarine or butter 1/4 cup Confectioners sugar 1 tsp Vanilla 1 x Raspberry Sauce DIRECTIONS ------------------------------------------------------------ Line 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan with plastic wrap. Mix 1/2 cup cream with egg yolks. In 3-qt saucepan stir choclate, corn syrup and margarine over medium heat until melted. Add egg mixture. Stirring constantly, cook 3 min. Cool to room temperature. Beat remaining cream, sugar and vanilla until soft peaks form. Fold into chocolate until no streaks remain. Pour into pan. Refrigerate overnight or chill in freezer 3 hours. Serve with Raspberry Sauce. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Raspberry Sauce #29 Keywords: Echo, Chocolate, Sauces, dessert, fruit Servings: 0 INGREDIENTS ------------------------------------------------------------ 1 pt raspberries, fresh 2 Tbsp water 1/4 cup sugar 2 Tbsp corn syrup, light DIRECTIONS ------------------------------------------------------------ *** My notes: I used whole, frozen raspberries for this- NOT the kind frozen with sugar added! I used a pint berry container to measure, so I'm not sure of how many cups that is. The sauce was delicious! Fresh berries were unavailable at the time. Notes: This is the most luxurious of all fruit sauces, for here we cheat nature by removing the thorns on the rose of the fruit world- the seeds of the raspberry. Most raspberry sauces depend so much on sugar and thickening agents to achieve proper texture that they dull the fruit's naturally sharp flavor. Here the sauce is thickened with the pulp of the berries themselves, creating a fruity, velvety, gleaming sauce worth making for the scent in your kitchen alone! Remember all fresh raspberries are not created equal; you may need to reduce the sauce more or less depending on their moisture content. 1. Put raspberries and water in saucepan and bring to a boil over medium heat. Use wooden spoon to stir in sugar, and cook for 5 minutes, till berries are completely broken down. 2. Pour berries into strainer over small bowl; allow to cool. Then press through as much of the remaining juice and pulp as possible, till nothing remains in strainer but dry seeds. You may use a spoon or rubber spatula for this, but your best tool here is your fingers, rubbing the pulp up the sides of the strainer. Occasionally scrape the accumulation on the underside into the juice. You may need to repeat this to remove all the seeds; if you do, whisk strained raspberries first. 3. Whisk the pulp and juice together with the corn syrup, and return to saucepan. Cook over medium heat another 10 minutes to clear sauce and reduce it to 1 cup. Put in storage container and refrigerate. Serve cold. About keeping: Will last up to 2 weeks, refrigerated, but if reboiled weekly will last several weeks longer. Yield: 1 cup sauce. Source: Chocolate Fantasy Desserts by Robert Lambert -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: The Ultimate Chocolate Mousse Cake Keywords: Desserts, Cakes, Chocolate Servings: 16 INGREDIENTS ------------------------------------------------------------ 1 lb bittersweet chocolate - coarsely chopped 1/2 lb butter - unsalted 6 eggs - lightly beaten ----- CHOCOLATE GANACHE GLAZE--------------------------- 2/3 cup heavy cream 6 oz semi-sweet chocolate - finely chopped DIRECTIONS ------------------------------------------------------------ CHOCOLATE MOUSSE CAKE: 1. Preheat the oven to 425F. Wrap the outside of an 8-inch springform pan in a double layer of aluminum foil to prevent seepage. Butter the pan and line the bottom with a round of parchment or waxed paper. Butter the paper. 2. Combine the chocolate and butter in a large metal bowl over a pan of hot - not simmering - water (the bottom of the bowl should not touch the water). Let stand, stirring occasionally, until the chocolate is smooth and melted. Or melt in a glass bowl in a microwave oven on high (100%), stopping and stirring every 15 seconds; remove the chocolate when there are still a few lumps and stir until completely smooth. 3. Put the eggs in a large mixer bowl set over simmering water and stir constantly until warm to the touch, about 3 minutes; remove from the heat. With an electric mixer, beat the eggs until they triple in volume and form soft peaks when the beater is lifted, 5 to 8 minutes. (To ensure maximum volume, if using a hand-held mixer, continue to beat the eggs over simmering water until they are hot to the touch, about 5 minutes, then remove from the heat and beat until cool.) 4. Fold half the eggs into the melted chocolate until partially incorporated. Add the remaining eggs and fold until they are just blended and no streaks remain. 5. Pour at once into the prepared springform pan and smooth the surface with a spatula. Place in a larger roasting pan and add enough hot water to the pan to reach about two-thirds of the way up the springform. 6. Bake for 5 minutes. Cover the top of the springform loosely with lightly buttered aluminum foil and bake for 10 minutes longer. Remove the cake from the oven and let cool on a rack for 45 minutes; then cover and refrigerate until chilled and very firm, about 3 hours. 7. To unmold, run a small spatula or a blunt knife around the edge and remove the side of the springform. Carefully invert the cake into a plate that has been covered with plastic wrap and remove the bottom of the springform; peel off the parchment. Reinvert the cake onto a cardboard round or a cake plate. Cover and refrigerate for 6 hours or overnight, until thoroughly chilled, before serving. 8. If you want to cover the cake with a chocolate ganache glaze, set it on a rack or tuck strips of waxed paper around the bottom of the cake. Pour the tepid glaze onto the center of the cake, letting it cascade over the sides. Run a long metal spatula lightly across the top so that the glaze will not be too thick. If necessary, use the spatula to patch any pare spots. Work quickly before the glaze sets. Prick any air bubbles with a needle or pin. Carefully remove any strips of waxed paper. Let the glaze stand undisturbed until set, 2 to 3 hours at room temperature, or 30 minutes in the refrigerator. CHOCOLATE GANACHE GLAZE: 1. In a small heavy saucepan, scald the cream. Remove from the heat and immediately add the chopped chocolate. Cover and let stand for 5 minutes; then stir gently until the chocolate is fully melted and smooth. Let cool until tepid. 2. Stir the glaze to test it. It is ready to use when a small amount mounds just a tiny bit when dropped from the spoon before disappearing into the mixture. If the glaze is too thick and the mound remainds on the surface, add warm water (or liqueur) by the teaspoonful, testing until the consistency is correct. If for some reason the glaze remains too thin, stir in more finely grated chocolate, heat until melted and then let cool again. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Ultimate Chocolate Mousse Cake Variations Keywords: desserts, chocolate, cake As promised, further variation of the Chocolate Mousse Cake. MOCHA FUDGE MOUSSE CAKE: Make the Ultimate Chocolate Mousse Cake, preferably using extra-bittersweet chocolate. In Step 2, add 2 Tbsp. instant espresso powder to the melted chocolate and butter. In Step 5, pour half the chocolate mousse batter into the prepared springform pan and drizzle with half the Hot Fudge (recipe follows). Add the remaining batter and drizzle on the remaining fudge. PRALINE CHOCOLATE MOUSSE CAKE: Make the Ultimate Chocolate Mousse Cake, preferably using extra-bittersweet chocolate. In Step 2, add 1/2 cup praline paste (see note) to the melted chocolate and butter. Garnish, if desired, with toasted hazelnuts (I bet pecans would go good). NOTE: Praline paste can be ordered from Maison Glass, 52 E. 58th St., New York, NY 10022; 212-755-3316. BRANDIED CHERRY CHOCOLATE MOUSSE CAKE: Make the Brandied Cherries (recipe follows) at least a day ahead. Make the Ultimate Chocolate Mousse Cake (using semi-sweet chocolate). After Step 4, fold in 1 cup halved, well-drained brandied cherries. CHOCOLATE LIQUEUR CAKE: Make the Ultimate Chocolate Mousse Cake, but after Step 2, stir in 2 Tbsp of your favorite liquor or liqueur: Cognac, Grand Marnier, bourbon, dark rum, Kahlua and Cointreau are some favorites. Serve with Creme Anglaise au Grand Marnier (recipe follows) and use the same liquor you use in the cake in place of the Grand Marnier in the creme anglaise. The recipe for the Ultimate Chocolate Mousse and these variations are all the creation of Rose Levy Beranbaum. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Garlic Soup Keywords: Vegetables, Soups, Mexican Servings: 8 3 ea Cloves Garlic; Crushed 2 T Vegetable Oil 2 ea White Bread; Slices, * 4 c Chicken Broth 1/2 t Salt 1/4 t Pepper 1 ea Egg; Large, Slightly Beaten * Bread should be cut into small pieces. -------------------------------------------------------------------------- Cook and stir garlic in oil in a 3-quart saucepan until brown. Stir in bread; cook and stir until light brown. Stir in broth, salt and pepper. Heat to boiling; reduce heat. Cover and simmer for 20 minutes. Stir at least half of the hot mixture gradually into egg. Stir back into hot mixture in saucepan. Boil and stir 1 minute. Sprinkle with snipped -End Recipe Export- -Begin Recipe Export- QuikBook version 0.97/R Alpha 2 Title: Green Jello Salad Keywords: dessert, salad Green Jello Salad 1 large box of lime jello (or two small. Same difference.) prepared according to directions 1 12-14 oz can of fruit cocktail, drained 1/3 c crushed walnuts 16 oz sour cream Mix all ingredients until smooth and pour into a mold. Let sit for at least two hours (preferably overnight, though) and invert onto a serving tray. Tray -End Recipe Export- -Begin Recipe Export- QuikBook version 0.97/R Alpha 2 Title: Zucchini bread Keywords: bread 2 1/2 c sifted all-purpose flour 1 Tbsp baking powder 1/2 tsp salt 3/4 c sugar 2 eggs, lightly beaten 1/2 c melted butter, margarine, or cooking oil 1/2 c milk 2 1/2-3 c grated zucchini Preheat the oven to 350 degrees. Sift flour, baking powder and salt together. Add sugar and stir. Add remaining ingredients and mix well. Spoon into two loaf pans and bake about 50 minutes. Loaves will pull away from the sides of the pan when done. (Remember to reduce the temperature 25 degrees if you're using glass loaf pans) Test by poking a toothpick into the center; if it comes out clean, your bread is done. Cool in the pans about 20 minutes before turning loaves out to finish cooling. I'm not specific about the zucchini because I just kind of throw it all in. 2 1/2 cups is nice, 3 cups makes a really moist bread. Anything in between is fine. The original recipe, in fact, made only one loaf. I found, though, that with the extra zucchini I threw in, I ended up with half the batter forming another -End Recipe Export- -Begin Recipe Export- QuikBook version 0.97/R Alpha 2 Title: Butternut Squash and Apple Soup Keywords: Soups, Squash BUTTERNUT SQUASH AND APPLE SOUP . Serves 8 . 3 Tbsp. unsalted butter 1 lb. 10 ounces butternut squash, peeled and chopped 1 lb. tart green apples, peeled, cored, and quartered 1/2 lb. onions, sliced 3 slices bread, cubed 6 cups chicken stock or canned unsalted broth 1/4 tsp. dried tarragon, crumbled salt and freshly ground white pepper 1 cup whipping cream 1/3 cup dry Sherry or dry vermouth Sour cream Snipped fresh chives . Melt butter in heavy large pot over low heat. Add squash, apples, onions and bread and saute' 5 minutes. Add stock, tarragon, salt and pepper and bring to a boil. Reduce heat to low. Cover and simmer until squash and apples are very tender, about 50 minutes. Cool soup slightly. Puree in batches in processor. (Can be prepared 1 day ahead. Cool, cover, & refrigerate.) Add cream and sherry to soup and bring to simmer. Season. Ladle soup into bowls and top each with a dollop of sour cream. Sprinkle with chives. From Bon Appetit, March of 89. -End Recipe Export- Barbara Tucker -Begin Recipe Export- QuikBook version 0.97/R Alpha 2 Title: Pumpkin Soup Keywords: Soups, Vegetables Servings: 8 1 T Butter 3 ea Cloves garlic 1 ea Large onion, diced 1 cn (10 oz) chicken broth 1 cn (19 oz) tomatoes 4 c Fresh pumpkin puree 1 1/2 t Curry 1 t Salt 1 t White pepper 1 c Milk 1 c Cream 1/4 lb Thinly sliced ham In a large saucepan, melt butter. Add garlic and diced onion; saute until transparent. Add chicken broth, tomatoes, pumpkin, curry, salt and pepper. Cook 5 minutes over medium heat. Place in a blender or food processor and puree mixture until smooth. Return to saucepan. Just before serving, add milk and cream. Cook over medium heat, stirring well until heated through. Do not boil. Slice ham into 1/2" strips. Add to soup. Makes 8 servings. -End Recipe Export- Barbara Tucker -Begin Recipe Export- QuikBook version 0.97/R Alpha 2 Title: Pumpkin Seed Sauce Keywords: Sauces, Vegetables, Mexican Servings: 6 1 c Pumpkin Seeds; Shelled 1/4 c Onion; Chopped, 1 sm 1 ea Bread; White, Slice * 1 ea Clove Garlic; Crushed 2 T Vegetable Oil 2 T Green Chiles; Chopped,Canned 14 oz Chicken Broth; Canned 1/2 c Whipping Cream 1 x Dash Salt * Slice of white bread should be torn into small pieces. -------------------------------------------------------------------------- Cook pumpkin seeds, onion, bread, and garlic in oil, stirring frequently, until bread is golden brown. Stir in chiles. Place mixture in food processor workbowl fitted with steel blad; cover and process until smooth. Stir in broth, whipping cream and salt. Makes about 3 cups of sauce. BLENDER METHOD: Place pumpkin seed mixture and about half the broth in blender container; cover and blend until smooth. Stir in remaining broth, the whipping cream -End Recipe Export- Barbara Tucker -Begin Recipe Export- QuikBook version 0.97/R Alpha 2 Title: Magic Chicken Keywords: chicken 1 pkg. barbecue chips (editor's note: Lay's brand chips worked best) 4 chicken thighs or 2 chicken breasts or substitute boneless, skinless chicken breasts Melted butter Garlic salt Crush potato chips. Dip chicken in butter, dredge in chips and season with garlic salt. Bake at 375 degrees 45 minutes to 1 hour. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.97/R Alpha 2 Title: Mimi's Strawberry Dessert Keywords: dessert 1 1/2 pints strawberries, stemmed and sliced 1/4 cup sugar 1/2 box vanilla wafers, crushed by hand 1/2 pint heavy cream, sweetened with 1/4 cup sugar and whipped or use 1 container (8 ounces) Cool Whip Sprinkle strawberries with 1/4 cup sugar. Layer 1/3 of crumbled wafers, strawberries and whipped cream in 2-qt bow. Repeat layering until bowl is full. Refrigerate, covered, a short time before serving to set. Editor's note: We thought the texture and flavor were both better when made with the real cream. One of our testers thought this tasted similar to strawberry shortcake. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: High Altitude Baking Keywords: Mom's, Tips High altitude baking calls for these simple adjustments: 3,000-4,000 ft. 4000-5,500 ft. Over 5,500 ft. *Reduce baking powder by: 1/4 1/4 1/4 Reduce total sugar: no change 1/4 cup 1/3 cup Baking temperature: no change (350-F) 375-F 400-F * This means to multiply the total amount of baking powder called for by 1/4- for example, if a recipe calls for 3 tsp, use 2 1/4 tsp. Up to 3,000 ft. no adjustments are necessary. Source: Mom's old magazine clippings- 1940's to 1970's From an old Betty Crocker recipe booklet. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Chocolate Mousse Torte Keywords: ChocFantasy, Tortes, Chocolate Servings: 12 1 *Dark Chocolate Torte #1 recipe 1 *Dark Chocolate Mousse #13 recipe 1 pt raspberries, fresh 1 *Whipped Cream #25 recipe *OPTIONAL INGREDIENTS: 1 *Raspberry Sauce #29 recipe *** My notes: This cookbook presents the dessert recipes as a final assembly of the component parts. Prepare each component recipe first. *** I used whole, frozen raspberries (not the kind with sugar added) due to the unavailability of fresh. It was excellent, but still not quite the same! Assembly: Trim overhanging torte edges and treat yourself to the scraps. With long serrated knife carefully slice the cake horizontally into two equal layers. Because this is essentially a flourless cake there is little gluten to bind it, and it will be crumbly and very delicate. Slide tart pan bottom or cardboard into cut, and lift off the top layer. Slide bottom layer onto cake plate. Any breaks will eventually be cemented by the mousse when it sets. Before assembly, the mousse should be chilled about 2 hours from the time it was made, or till not yet set but no longer runny. With rubber spatula lift half of mousse onto first cake layer. Smooth with metal pastry spatula, taking care to disturb the texture of the mousse as little as possible. Scatter raspberries over the surface, and press in lightly. Invert top cake layer and spread with a small amount of the remaining mousse, flip over onto the raspberries and smooth sides with pastry spatula. Spread rest of mousse on top and smooth with pastry spatula run under hot water. Wrap sides in plastic wrap to retain shape and refrigerate till firm. Once firm, torte can be wrapped and frozen and will hold for several weeks. With pastry bag pipe strips of whipped cream from bottom to top all the way around the chilled cake, topping with a row of rosettes around the top edge. Top cake with remaining berries or reserve them for plate garnish. Serve with raspberry sauce, if desired. About keeping: Refrigerate. Serve within 8 hours once whipped cream is piped. Also try: This torte will stand on its own merits without raspberries. Try spreading the first layer with Bourbon-Apricot Filling #15 before adding the first layer of mousse, or just use the mousse alone. Source: Fantasy Chocolate Desserts by Robert Lambert -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Dark Chocolate Mousse #13 Keywords: ChocFantasy, Chocolate Servings: 1 lb chocolate, semisweet 1 cup butter, unsalted 8 large egg 2 Tbsp sugar 1/2 cup whipping cream Notes: Keys to success here are the gradual cooling of the chocolate as various ingredients are added, the texture of the egg whites and your folding technique; if the whites are too stiff you will tend to overfold to incorporate them. If necessary live with a few flecks of white rather than risk loss of loft. 1. In medium bowl over medium saucepan 1/4 full of simmering water, melt chocolate. 2. While chocolate is melting, cut butter in small chunks and separate eggs: whites in mixer bowl, yolks in a small bowl. 3. Whisk chocolate to smooth. Remove bowl and saucepan from heat, add butter and whisk till all lumps are melted. 4. Remove bowl from saucepan and whisk in egg yolks one at a time till smooth. 5. Use mixer to beat egg whites, adding sugar slowly as they reach soft-peak stage. Stop when they are stiff but not dry. 6. Scrape chocolate mixture into large bowl, and fold in egg whites 1/3 at a time. 7. In mixer bowl whip heavy cream till stiff. Fold into mousse. Refrigerate; about 2 hours to use as torte filling or at least 4 hours to set (best set overnight). About keeping: Will keep, refrigerated, up to a week. Yield: 5 cups mousse Source: Chocolate Fantasy Desserts by Robert Lambert -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Dark Chocolate Torte #1 Keywords: ChocFantasy, Chocolate, Tortes Servings: 8 oz chocolate, semisweet 1/2 cup butter, unsalted 5 large egg 1/3 cup sour cream 1 Tbsp vanilla 1 tsp almond extract 1/2 cup almonds, blanched, toasted 1 Tbsp flour, cake 1/2 cup sugar 1. Melt chocolate and butter together in large bowl over large saucepan 1/4 full of simmering water. Preheat oven to 350 degrees. 2. While chocolate and butter are melting, separate eggs: whites in a mixer bowl, yolks in a small bowl. Add to the yolks the sour cream, vanilla and almond extracts; whisk to smooth. 3. In blender or food processor grind nuts and flour together finely. When the chocolate is completely melted, whisk to smooth and remove from heat. Whisk in egg yolk mixture, then nuts and flour. 4. Beat egg whites in mixer at high speed. As foam turns to fine bubbles, slowly shake the sugar into the bowl in a fine shower. Continue beating till whites are stiff and glossy but not dry. 5. With large rubber spatula fold egg whites 1/3 at a time into chocolate mixture to make a smooth batter. 6. Scrape batter into prepared springform pan; bake at 350 degrees for 40 minutes. You may cool and cover torte in pan for further preparation at another time. Or, if proceeding with assembly using torte, let it cool for 10 minutes, then remove sides from pan bottom to cool torte completely. About keeping: Torte will keep, frozen, for several months. Yield: 1 10-inch torte Source: Fantasy Chocolate Desserts by Robert Lambert -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Whipped Cream #25 Keywords: ChocFantasy, Garnishes, Chocolate Servings: 1 cup whipping cream, chilled 1 Tbsp powdered sugar 1 tsp vanilla Notes: It may seem presumptuous to offer a recipe for one of the first things a child is allowed to do in the kitchen. Yet few things are so often done badly- oversweetened, overwhipped or abandoned completely for aerosol or even ersatz versions. These proportions and hints will make every batch pipe like silk, dollop like a cloud and last for hours if it has to. In what must have been its ultimate test, a whipped-cream-covered five-tier wedding cake for more than 500 people remained intact in a garden gazebo in August at 97 degrees for 3 1/2 hours one recent summer. I can think of no higher recommendation; it's served me well. 1. The most crucial thing to remember is to whip slowly. The electric mixers that bade farewell to the ache in whisking arms gave us more power than we need when it comes to cream, and we use too much. Beat at medium speed- the air bubbles trapped between the fat molecules will be finer, stronger and more durable and will achieve greater loft. 2. As soon as the first faint ridges left in the wake of the tines appear on the surface of the cream, add first the powdered sugar, then the vanilla. The cornstarch in the powdered sugar will be all you'll need of a stabilizer. Whip to texture appropriate for use intended. About keeping: Whipped cream should be kept cold as long as possible before serving. While it will hold piped for several hours it should be whipped just before piping to ensure a smooth flow. If it must stand for even a few minutes before entering the piping bag, whisk first to smooth. Yield: About 2 1/3 cups whipped cream. Source: Chocolate Fantasy Desserts by Robert Lambert -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Applesauce Spice Cake Keywords:mine, dessert, spicecake 1 cup unsalted butter, softened 2 cups superfine sugar 2 cups applesauce 3 cups flour 1 tsp cinnamon 1 tsp nutmeg 1/2 tsp mace 1 3/4 tsp baking soda 1 c coarsely chopped pecans 1 c golden raisins 1 tsp vanilla cut a strip of waxed paper to fit the bottom of a 9" tube pan. grease the paper and the pan. dust the pan with flour and set aside. Cream butter and sugar, until light and fluffy, then fold in applesauce. Don't worry if ingredients don't blend completely. Sift flour, spices and soda together. set aside 1/4 cup of flour mixture and dredge raisins and nuts with it. Fold remaining flour mixture into butter/sugar. Then add vanilla and raisin/nut mixture. Mix well, pour into pan. Bake for 1 1/2 to 1 3/4 hour, use toothpick to test for doneness. Let cool slightly, loosen sides of pan and turn out onto rack. Let cool completely before icing. Brown Sugar Frosting: 2 cups light brown sugar 6 Tblsp heavy cream 1/4 C melted butter 1 tsp vanilla 1 C sifted conf. sugar Place all frosting ingredients except conf. sugar and vanilla in small saucepan. Bring slowly to a full rolling boil, stirring occasionally until smooth. Remove from heat, add vanilla and confectioners sugar, stir quickly until smooth. Quickly pour over the cooled cake, allowing it to run down the sides and set. Do not try to control the flow of the icing, as it hardens very quickly. The icing looks best when allowed to flow naturally. Serves 12 or more. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Spicy Layer Cake Keywords: dessert,cake CAKE 30 pitted prunes, cut into quarters 1/3 cup brandy 1 cup unsalted butter, room temperature 1 cup packed dark brown sugar 1 cup granulated sugar 4 eggs 3-1/4 cups sifted unbleached all-purpose flour 2 tsp baking powder 1 tsp baking soda 1 tsp ground cinnamon 1 tsp ground cardamom 1/2 tsp ground nutmeg 1/2 tsp ground cloves 1/2 tsp salt 1-1/4 cups buttermilk 1 tsp vanilla extract FROSTING 1/2 cup unsalted butter, room temperature 8 oz cream cheese, room temperature 1 tsp vanilla extract 4 cups confectioner's sugar 1 tbsp grated lemon zest Fresh lemon juice Lemon zest strips or whole poached prunes (garnish) 1. To make the cake, place the prunes in a medium-size saucepan. Add the brandy and enough water to cover by 1/2 inch. Simmer until the prunes are plump and tender, about 20 minutes. 2. Preheat oven to 350 deg F. Butter and flour two 9-inch cake pans. (NOTE: Use 2-inch deep pans. The shorter pans will overflow!!!) 3. Cream the butter and the sugars in a large mixer bowl. Add the eggs, one at a time, beating well after each addition. 4. Sift the flour, baking powder, baking soda, cinnamon, cardamom, nutmeg, cloves, and salt together. Drain the prunes, reserving 1/2 cup of the cooking liquid. Add the flour mixture alternately with the buttermilk and prune cooking liquid to the butter mixture, beating well after each addition. Beat in the vanilla and stir in the prunes. 5. Pour the batter into the prepared pans. Bake until the cake springs back when lightly touched in the center, 35 to 40 minutes. Let cool 10 minutes. Invert onto wire racks and cool completely. 6. To make the frosting, beat the butter, cream cheese, and vanilla in a mixer bowl until smooth. Gradually beat in the confectioners' sugar. Add the lemon zest and beat until blended. Beat in a few drops of lemon juice if the frosting is too thick. 7. Frost the layers, side, and top of the cake. Use any extra frosting to pipe a decorative design on the cake, if desired. 8. Refrigerate until cold. Remove from the refrigerator 30 minutes before serving. Garnish with lemon zest or whole poached -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: German Sweet Chocolate Cake Keywords: dessert,cake,chocolate 4 oz sweet baking chocolate 1/2 cup boiling water 1 cup butter, softened 2 cups sugar 4 eggs, separated 1 tsp baking soda 1 cup buttermilk 2-1/4 cups all-purpose flour 1/2 tsp salt 1 tsp vanilla extract Coconut-Pecan Filling (recipe follows) 1. Combine chocolate and boiling water, stirring until melted. Set aside. 2. Cream butter; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition. Add chocolate mixture; beat well. 3. Dissolve soda in buttermilk. Combine flour and salt; add to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Stir in vanilla. 3. Beat egg withes (at room temperature) until stiff peaks form; fold into batter. 4. Pour batter into 3 greased and floured 9-inch by 1-1/2 inch round cakepans. Bake at 350 deg F for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely. 5. Spread Coconut-Pecan Filling between the layers and on top of the cooled cake. Yield: One 3-layer cake. Coconut-Pecan Filling 1 cup whipping cream 1 cup sugar 3 egg yolks 1/2 cup butter 1 tsp vanilla 1-1/3 cups flaked coconut 1 cup chopped pecans Combine cream, sugar, egg yolks, and butter in a medium saucepan; cook over medium heat, stirring constantly, until thickened. Remove from heat, and stir in vanilla. Stir in remaining ingredients, and let cool completely. Yield: enough for one -End Recipe Export- -Begin Recipe Export- Title: Mom's Marzipan Keywords: Candies Servings: QUAN MEAS ING ===================== 1/2 lb almond paste 1 med egg white 1 Tbsp white karo 3/4 box powdered sugar 1 dash lemon flavoring DIRECTIONS --------------------------------------------------------- Place almond paste in bowl and knead, add egg white and mix well. Add powdered sugar until consistency of very soft dough. Add Karo and flavoring. Add enough sugar so that douch is sticky, but does not stick to your fingers. Keep covered with damp cloth. Color to suit fruit or vegetable you plan to make. Roll 3/4 inch in diameter and cut into 1 1/4" pieces. Use powdered sugar to keep from sticking to board and fingers. PEARS: Yellow - form and add whole clove at bottom. Fleck lightly with brown. PEACHES: Yellow - form, crease one side with knife blade. Shade red. BANANA: Yellow - form, fleck lightly with brown. Shade end lightly with green. ORANGES: Orange - form, roll in sieve to roughen and resemble orange skins CARROTS: Orange - form, crease at intervals with knife blade. APPLES: Delicate green - form, indent top. Add whole clove at bottom. Shade red - can add artificial leaf at top stem end STRAWBERRIES: - Red - form, indent top, roll in red sugar NEW POTATOES: - Uncolored marzipan - form, press "eyes" into each - roll in sugar mixed with cocoa. WATERMELOM: - Form thin oval of green, thin oval of white of same size. Place white over green. Form oblong roll of red, roll up in the green and white ovals. Let dry. Slice and add "seeds" with black food coloring applied with a toothpick. NOTE: Do not use the liquid food coloring you buy at the supermarket. Use cake decorator coloring that comes in a little jar. It can be purchased from Wilton's or other cake decorator suppliers. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Snickers Cake Keywords: PCSIG1215, Cakes/chocolate Betty Crocker German Chocolate Cake Mix 1/4 Cup Milk 1 Pkg. Kraft Caramels 6 Oz. Pkg. Chocolate Chips 1 Cube Butter or Margarine 1 Cup (or more) salted peanuts Mix cake as directed on package. Pour 1/2 the mix in a greased/floured 9xl3 pan and bake at 350 for 20 min. While cake is baking melt caramels, butter and milk together. Also slightly chop nuts. When cake is done remove from oven and pour caramel mixture over the top. Cover with chocolate chips, peanuts, and spread the remaining cake mix over the top. Bake for 20-30 more minutes at 350. Let cool about 2 hours, then cut into squares. Enjoy! -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Michael's Restaurant Garlic Butter Linguine Keywords: APPETIZ2, Italian/pasta, Pasta 1/2 - oz fresh minced garlic 1 - lb sweet creamery butter 1 - lb linguine Grated Parmesan cheese Bring 2 quarts of water to full boil. Add pinch of salt to water. Add linguine to water, stirring occasionally. Cook 4 1/2 to 5 minutes. Rinse linguine immediately after cooking. Lightly oil linguine with pure vegetable oil to prevent sticking. Melt butter on medium flame. Add minced garlic to butter, stirring thoroughly. To serve: Bring 2 quarts of water to full boil; add precooked linguine. Heat 1 minute; drain water from linguine; add garlic butter sauce; stir gently. Sprinkle lightly with Parmesan cheese. Makes 4 dinners or 8 appetizers. Serve immediately. -End Recipe Export- -Begin Recipe Export- Title: Lobster Bisque Keywords: Seafood, lobster 2 medium-sized boiled lobsters 2 1/2 cups poultry sock or Fish Fumet 1 sliced onion 4 ribs celerey with leaves 2 whole cloves 1 bay leaf 6 peppercorns 1/4 cup soft butter 1/4 cup flour 3 cups heated milk 1/4 teaspoon nutmeg 1 cup hot but not boiling cream minced parsley paprika Remove the meat from boiled lobsters. Dice the body meat and mince the tail and claw meat. Reserve it. Crush the shells. Add to them the tough end of the claws and: stock or fumet, onion, celery, cloves, bay leaf, and peppercorns. Simmer these ingredients for 30 minutes. Strain the stock. If there is a coral roe, force it through a fine sieve. Combine it with: soft butter. Blend in: flour. Gradually pour into this mixture: heated milk and nutmeg. When the sauce is smooth and boiling, add the lobster and stock. Simmer the bisque, covered, for 5 minutes. Turn off the heat. Stir in: cream, then season to taste. Serve at once with minced parsley and paprika. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Marinara Sauce Keywords: Sauces, Italian, Main Dish, Pasta 1/2 C olive oil 3 med. onions, sliced thin 2 stalks celery, chopped fine 1 tsp. oregano 1 tsp. basil 1 tsp. thyme 8 large, ripe tomatoes, stemmed and quartered Salt, fresh-ground black pepper Pinch sugar 1/2 C tomato paste 1/4 lb. fresh mushrooms, sliced thin 1/3 C dry white wine Heat olive oil in heavy skillet. Saute onions gently until tender and transparent, about 10 mins. Add celery and herbs; cook 5 mins. Add tomatoes. Stir in salt, pepper, sugar and tomato paste. Bring to boil and stir. Simmer 35 mins., stirring occasionally. Add mushrooms and white wine. Continue to cook until sauce is thick, about 15-20 mins. From "The Hay Day Cookbook" -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Heath Brickle Blond Brownies Keywords: Brownies, Desserts, Cakes 1/2 C butter 1 C granulated sugar 1/2 C brown sugar 2 eggs 1 tsp vanilla 1 1/2 tsp bk. pwdr 1/2 tsp salt 1 bag Heath Brickle Cream butter, add sugar and brown sugar, cream well. Add eggs and vanilla, beat until fluffy. Sift together dry ingredients, and blend in. Stir in brickle. Pour into well greased 13x9x2 baking dish, bake at 350 F for 25-30 min. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Red Beans and Rice Keywords: vegetable, pork, maindish 1 lb red beans 1 onion, chopped 1 clove of garlic, minced 1 stalk of celery, chopped Lg pinch of thyme 2 bay leaves 1/4 c chopped parsley 1 lb seasoning ham 1 lb smoked sausage Cover beans with water and boil 2 minutes. Let soak in covered pot at least 1 hour. Drain. Fill pot with beans and onion 3/4 full with water. Add garlic, celery, thyme, bay leaves, parsley and seasoning ham. Cook over medium heat, simmering, 2 1/2-3 hours. Cut sausage into slices. Place in 1/2 inch water in skillet. Cook until water evaporates and sausage is brown. Smash some of the beans against the side of the pot, until mixture is creamy. Add hot sauce to taste. Add sausage with pan juices and serve over cooked rice. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A TITLE: Chick-N-Chiladas KEYWORDS: Tex-Mex, Chicken 4 chicken breasts, skinned/de-boned 1 clove minced garlic 1/2 cup divided, vegetable oil 1 can(12oz) tomato 2 cups chopped onion 2 cans(4oz) mild green chiles to taste, garlic 1/2 tsp oregano 1/2 cup water 2 cups grated, monterey jack cheese 2 cups sour cream 12 flour or corn, tortillas to taste, salt Cook garlic in 2 tablespoons oil until tender; add tomatoes, onion, green chiles, garlic salt, oregano and 1/2 cup water. Cook over low heat until thickened. Prepare the chicken breasts however you wish (steamed, baked etc), and with a fork, shred them when cooked. In a separate bowl, combine chicken, cheese and sour cream. Heat 1/3 cup oil; dip tortillas (corn tortillas, not flour tortillas), in oil; just until they are limp. Fill with chicken mixture; roll up. Place in 9 x 13 baking dish. Top with tomatoe mixture. Bake at 325 degrees for 15 minutes. Additional grated cheese can be placed over the tomatoe mixture before placing in oven. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: PICCATA DI VITELLO ALLA LOMBARDA Keywords: Veal Scaloppine Lombardy Style This dish comes from the Lombardy region of Italy--the flat plains surrounding Milan. The green and red peppers, mushrooms and tomatoes make it a colorful as well as tasty dish. 500 grams veal 125ml/4oz flour 2ml/ 1/2tpsp salt Pinch of pepper 2tbsp of olive oil 2tpsp butter 1 green pepper, sliced 1 red pepper, sliced 1 garlic clove, chopped 8 mushrooms, sliced 2 tomatoes, peeled and chopped 125ml/ 4oz white wine 2tbsp parsley, chopped 125ml /4oz olives, chopped 1. Cut veal into 8 pieces and pound very thin, then dredge lightly in flour seasoned with salt and pepper. 2. Heat oil and butter in large fry pan and cook veal very quickly for 1 minute each side. Remove and keep warm. 3. Add more oil to the pan if necessary. Cook peppers, garlic, onions and mushrooms for 5 minutes. 4. Add tomaatoes and wine. Simmer for 5 minutes more. Stir in parsley and pour sauce over veal. Serve with olives sprinkled on top. Yield: 4-6 servings ****** -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Herb Bread Keywords: bread 1 to 2 cubes butter/margarine, softened 4 cloves minced garlic 1 loaf sliced sourdough bread (I like extra sour sourdough) Parmesan cheese, grated 2 tsp. parsley flakes 1/2 tsp. leafy oregano 1/2 tsp. dill weed Mash butter in bowl; add garlic, 2 tsp. parsley, oregano, dill and Parmesan cheese to taste (approx. 2-3 Tbsp.). Blend. Pull out two sheets of aluminum foil, enough to wrap around bread when necessary. Unwrap bread and set on foil. Butter 1 side of each slice of bread with butter mixture. Be generous. Once buttered, stand loaf on foil. Wrap foil up and around bread to form a boat (don't cover top with foil, just sides). Sprinkle top of loaf with additional grated Parmesan cheese and sprinkle with parsley flakes. Place bread on a cookie sheet and bake in a pre-heated 350 degree oven for 20-25 minutes or until heated through. This can be made ahead, refrigerated and baked before serving (allow extra -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: BBQ Meatballs: Keywords: beef, pork 2 lb. ground beef 1 lb. bulk pork sausage 1 small finely chopped onion 1 cup milk 1 lightly beaten egg 2 cups dry bread crumbs 2 tsp. salt 1/2 tsp. pepper 1/2 tsp. allspice Combine all and form into 1" balls. Bake at 350 degrees for about 45 minutes -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: BBQ Sauce: Keywords: sauce 1 Tbsp. oil 1/4 cup minced onion 8 oz. can tomato sauce 1 Tbsp. lemon juice 1 Tbsp. brown sugar 1 1/2 tsp. sugar 1 tsp. Worcestershire sauce 1/2 tsp. dry mustard 1/2 tsp. salt 1/8 tsp. pepper Cook onion in oil till tender. Add remaining ingredients. Simmer for 10 minutes. Place meatballs in crockpot. Pour sauce over meatballs and stir to coat balls. Keep warm in the crockpot. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Sausage Cheese Dip Keywords:Steve, appetizer, mine, velveeta 2 lbs. Sausage 1 lb box Velveeta 13 oz can evaporated milk 1 pkg good seasons Zesty Italian Dressing Mix 1 pkg Good Seasons Ranch Dressing mix Brown Sausage, drain well. Cut velveeta into chunks, put in large pan or crockpot. Add Evap. Milk. Melt over very low heat, stirring frequently. When melted, add sausage and salad dressing mixes, stir well, serve warm. May use regular Italian dressing, rather than zesty for a less spicy dip, may use hot sausage or Velveeta with jalapenos for a VERY spicy dip. -End Recipe Export- -Begin Recipe Export- Title: CUISINE ALIVE AND WELL IN CHINA Keywords: Ken_Hom, Lesson After years of official government policy in China against the "decadent" practice of dining out--and the consequent lack of decent food in restaurants--official policy is being reversed. In the past decade, the government authorized the revival of professional restaurant training. There are over 130 academies and vocational centers for training chefs. Also, the government has sponsored a massive publication project, a nine-volume series, Authentic Chinese Cuisine. Authentic Chinese Cuisine is a lavishly illustrated set, drawing on expert scholarship and the professional knowledge of China's best chefs. It stands in the words of one commentator as "a lasting testament to one of the world's great cuisines." There are more accessible reflections of this in daily life, too--during my most recent visit, there were eight different magazines devoted to Chinese cuisine, and I was told there are more in different regions. From what I have seen, most of the future health and glory of Chinese restaurant food will unfold within the family-run restaurant kitchens and in cooperative restaurants. As in the past, restaurants that specialize in one type of food can be found by the adventuresome traveler. Cheng Ma Po Doufu, in Chengdu, Sichuan, is one place I was directed to, famous throughout China for its spicy beancurd dish. The restaurant was established toward the end of the Qing Dynasty (1644-1911), and its chefs passed their recipes down from father and mother to son and daughter but never outside the family. Jealously guarding the family recipe and determined to keep the quality of food which has made this restaurant famous, it has managed to maintain a high degree of excellence. One thing I noted was that the farther we traveled from Beijing, the better the restaurant food became. In Yunnan, young chefs are busy reviving regional dishes, long forgotten or neglected. In the remote village of Yi Liang Gou Jie, I discovered an unusual and unsung restaurant, more like an eating house or glorified food stall, with a patron's goat tethered outside. The food was basic but delicious. I was served a superb roast duck, one of the tastiest I have ever had anywhere, served hot from the pit outside. On my latest trip I found the restaurants of Hangzhou to vary from the mediocre to the very good. In Shaoxing, I sampled delicious food served with the sauce made with the famous rice wine of the city. I was a bit disappointed in Shanghai--while there are some decent private eating places, the great and authentic Shanghai cuisine still awaits its true renaissance in the restaurants of that city. However, it is alive and well in the kitchens of private homes. Chinese history is replete with sudden advances and just as sudden regressions but I am confident and extremely hopeful that today's reforms in regard to restaurant chefing will be permanent. The state-managed restaurants are better than they were. Private restaurants are generally at last creditable and improving every day. There is room for hope, even optimism --but only time will tell. -End Recipe Export- -Begin Recipe Export- Title: CHINESE CUISINE--UNITY IN VARIETY Keywords: Lesson, Ken_Hom The whole of China is vast, mysterious and seemingly unending. It would take a dozen lifetimes to visit it all-- traveling to the Tibetan highlands and up to the wastes of Inner Mongolia. Yet despite regional differences--like those between the minority peoples of southwest China and the majority Han Chinese, and the lush green of the south and dried barren look of the north--there is a sense of unity. By far the best food I ate during my recent visits to China was in private homes. The meals varied from place to place, and they reflect seasonal availability--refrigeration and manufactured or processed foods are still the exception and only 10 percent of households have refrigerators. The food habits of my family and friends are quite different from those one sees in the "official" restaurants or in the government's "model families." I visited the Guans, who live in the rather remote southwestern part of China, in Kunming, Yunnan, a city of more than 1 million. Yunnan has the most varied mix of ethnic minorities in all of China. In the Guan household, Cantonese and Yunnan approaches to food are evident. Both Guans do the cooking in the home, and at the gate of their apartment complex there is a large market that provides them with a wide variety of fresh foods and ingredients. I went shopping with the Guans several times and noted the varied specialty offerings in the market place: fresh goat cheese; dried goat cheese in curled sheets; so-called "stinky bean curd" (bean curd that has been allowed to curdle and to acquire a strong cheese aroma and flavor). There were fresh vegetables in profusion, from Chinese broccoli to squash. Mrs. Guan prepared her version of Yunnan clay pot-steamed chicken. Most commercial or restaurant versions begin by adding water but Mrs. Guan's recipe develops the broth solely from the steam which condenses through the chimney of the clay pot. She allows the chicken to steam for four hours. Meanwhile, the dried goat cheese is soaked in water to soften it, then dried with towels before being deep-fried into savory chips. Other members of the family helped by preparing savory Yunnan mushrooms, rice and the other foods that made up the 12-course feast centered around the delicious Yunnan chicken casserole. At other times, I enjoyed the Guan's preparations of mild goat cheese stuffed with Yunnan ham--another regional specialty. I found especially memorable a dish of minced pork with Chinese yellow chives (which I noted was very Cantonese), and a dish of sliced beef with a version of broccoli quite unlike the broccoli of Guangdong, having much more assertive flavor and taste. From Kunming, I traveled north to Sichuan, home of the fabled hot and spicy cuisine. Despite my Cantonese background, I have always enjoyed the fiery spices of Sichuan cookery (the Cantonese preferring subtlety and delicate understatement in such matters). Visiting the markets, food stalls and restaurants of Sichuan, I indulged my passion for this zesty food. One thing I noticed was how much more pungency and aroma Sichuan peppercorns have in Sichuan--they lose so much in being shipped so far. On the spot, the peppercorns and freshly ground dried chilies have a richer, deeper dimension than the same spices elsewhere. I decided then that these two ingredients constitute the essence of the Sichuan style, and I have ever since tried to recapture it in my own attempts at Sichuan cookery. My hosts, the Huangs, served a special birthday feast. The Huangs' version of the washing-of-the-rice ritual was one I had not seen before. The rice was first boiled in a wok in much water for about 15 minutes. It was then drained in a bamboo sieve to separate out any impurities; then it was returned to the wok, covered, and cooked slowly until done. While the rice cooked, I helped Mrs. Huang string the crispy fresh green beans, breaking them into bite-size pieces. Someone brought plump, pungent cloves of fresh garlic in from the garden and Mrs. Huang proudly showed me her earthen jar filled with red chilies she had pickled the year before. The meal, or rather banquet, included at least 16 dishes by my count: cold spicy chicken; fried peanuts with salt and Sichuan peppercorns; tender pork belly in a spicy sauce; fresh green beans stir-fried with mild chile peppers; cooked smoked meats; Sichuan-style duck; stir-fried yellow chives with pork; stir-fried celery with minced pork; eggplant with pork; stir-fried oyster mushrooms; stem lettuce with cloud ears; stir-fried fresh chilies with pork; grass carp with chile-bean sauce; stir-fried cloud ears; a tomato soup and, finally, cucumbers stir-fried with pork. Roasted Sichuan peppercorns were sprinkled on most dishes before serving. The meal was finished with a rice-cabbage dish, the cabbage having been boiled in water that the meats had been cooked in. -End Recipe Export- -Begin Recipe Export- Title: FURU CHAO WENG CAI-Chinese Water Spinach With Fermented Bean Curd Keywords: Ken_Hom, Chinese, Vegetables 1 1/2-to-2 lb fresh Chinese water spinach or European spinach 2 T peanut oil 3 T chili fermented bean curd or plain fermented bean curd 2 T rice wine or dry sherry 3 T water WASH WATER SPINACH, drain. Cut off bottom 2 inches of stem. Cut rest of spinach into 4-inch segments. Heat wok or large saute pan until hot; add oil. Put in fermented bean curd and crush with spatula, breaking into small pieces. Put in water spinach and stir-fry 2 minutes. Pour in rice wine and water and cook 3 minutes. Place on serving platter; serve at once. -End Recipe Export- -Begin Recipe Export- Title: LIANG BAN ROU-Twice-Cooked Pork Keywords: Ken_Hom, Chinese, Meats, Main Dish 2-to-2 1/2 lb fresh bacon or pork belly 6 whole scallions (spring onions) 6 slices fresh ginger 1 T salt 6 scallions (spring onions) 3 T peanut oil 2 T finely chopped garlic 1 T finely chopped peeled fresh ginger 1 1/2 T chili bean sauce 1 T rice wine or dry sherry 1 T light soy sauce 2 t sugar 1 t salt ADD TO LARGE POT of boiling water: pork belly, scallions, ginger, salt. Cover tightly; simmer for 1 1/2 hours. Remove meat with slotted spoon and drain well. Discard liquid. When pork belly has cooled, cut it into thin 1/4-inch slices. Cut scallions into 3-inch pieces. Heat wok or large saute pan until hot. Add oil and pork and stir-fry for 10 minutes. Drain any excess oil. Add garlic and ginger; stir-fry 10 seconds. Add scallions and stir-fry 3 minutes. Add the other ingredients; stir-fry 3 minutes, mixing well. Serve at once. -End Recipe Export- -Begin Recipe Export- Title: HUANG GUA SHAO ROUPIAN-Cucumber Stir-Fried With Pork Keywords: Chinese, Ken_Hom, Meats, Main Dish 8 oz lean boneless pork 2 t light soy sauce 1 t dark soy sauce 1 t rice wine or dry sherry 1 t sesame oil 1/2 t cornstarch (cornflour) 1 lb cucumber 1 1/2 T peanut oil 1 T chili bean sauce 2 t finely chopped garlic 1 t roasted ground Sichuan peppercorns 1/2 t chili flakes or chili powder 1/2 t salt 2 t light soy sauce 2 t rice wine 2 t white rice vinegar 1 t sugar CUT THE PORK INTO THIN SLICES, 1/8-in thick by 3-in long. In a medium-sized bowl, combine the pork with soy sauces, rice wine, sesame oil and cornstarch (cornflour) and set aside. Peel the cucumbers, split them in half and with a spoon, scoop out the seeds. Then finely slice the cucumber. Heat a wok or large saute pan until it is hot. Add the oil, then chili bean sauce, garlic, Sichuan peppercorns, chili flakes and salt, and stir-fry for 10 seconds. Then add the pork; stir-fry 1 minute. Add cucumbers, stir-fry for 1 minute. Pour in soy sauce, wine, vinegar and sugar. Stir-fry 2 minutes, or until all the liquid has evaporated. Serve at once. Serves 4 as part of Chinese meal, or 2 as a -End Recipe Export- -Begin Recipe Export- Title: HUA JI FAN-Chicken Cooked With Rice Keywords: Ken_Hom, Chinese, Chicken, Main Dish 1 1/2 c long grain white rice 8 oz boneless chicken thighs with skin removed 1 T light soy sauce 2 t dark soy sauce 2 t rice wine or dry sherry 1 t salt 2 t sesame oil 1 t cornstarch (cornflour) 1 1/2 T peanut oil 2 t finely chopped peeled fresh ginger Garnish 1 T dark soy sauce 2 T finely chopped scallions (spring onions) PUT RICE IN CLAY POT or medium-sized pot with water to cover about 1 inch. Bring rice to boil; cook until most water evaporates. Reduce heat to low and cover tightly. Coarsely chop chicken; combine with soy sauces, wine, salt, sesame oil and cornstarch. Heat wok or large saute pan until hot. Add oil and ginger; stir-fry for 10 seconds. Add chicken, and stir-fry for 2 minutes. Pour the contents of wok on top of the rice, cover, and continue to cook for 10 minutes. Just before serving, drizzle the soy sauce on top of the rice and garnish with the scallions. Serves 4 as part of a -End Recipe Export- -Begin Recipe Export- Title: JIDAN CHAO XIHONGSHI-Stir-Fried Eggs With Tomatoes Keywords: Chinese, Eggs, Breakfast, Ken_Hom 6 eggs, beaten 2 t sesame oil 1 t salt 1 lb fresh tomatoes 6 whole scallions (spring onions) 1 1/2 T peanut oil 1/2 t salt IN A MEDIUM-SIZED BOWL, combine the eggs with the sesame oil and salt. Set aside. Cut the tomatoes into quarters and then into eights. With the flat of a cleaver or knife, crush the scallions and then finely shred them. Heat a wok or large saute pan until it is hot. Add the oil, salt, and scallions and stir-fry for 30 seconds. Then add the tomatoes and eggs and continue to cook, stirring continually until eggs are set, about 5 minutes. Quickly place on a platter and serve at once. -End Recipe Export- -Begin Recipe Export- Title: Butterscotch Peach Pie Keywords: Pie, peaches Servings: QUAN MEAS ING ===================== 1 #2 1/2 can (3 1/2 cups) sliced peaches 1 recipe plain pastry 1/2 c brown sugar 2 Tbs enriched flour dash salt 1/4 c syrup from canned peaches 1/4 c butter or margerine 2 tsp lemon juice, fresh, frozen or canned. DIRECTIONS --------------------------------------------------------- Place peaches in 9 inch pastry lined pie pan. Combine sugar, flour, salt, peach syrup. Add butter, cook until thick. Remove from heat, add lemon juice, pour over peaches. Make lattice top crust. Bake in hot oven (425 degrees) 30 minutes. -End Recipe Export- -Begin Recipe Export- Title: Strawberry Cream Pie Keywords: Pie, strawberries Servings: QUAN MEAS ING ===================== 1 c sugar 6 Tbs cornstarch 1/2 tsp salt 2 1/2 c milk, scalded 2 eggs slightly beaten 3 Tbs butter or margerine 1/2 tsp vanilla 1 pint fresh strawberries, sliced 1 c heavy cream, whipped 1 9" pastry shell - baked DIRECTIONS --------------------------------------------------------- Mix sugar, cornstarch, salt, gradually add milk. Cook and stir in double boiler till thick. Add small amount of hot mixture to eggs, stir into remain- ing hot mixture. Cook until thick, stirring constantly. Remove from heat, add butter and vanilla. Chill. Pour into cooled baked shell. Cover with strawberries. Chill. Spread with sweetened whipped cream just before serving. -End Recipe Export- -Begin Recipe Export- Title: Cream Pie Keywords: Pie Servings: QUAN MEAS ING ===================== 1/3 c sifted flour or 1/4 c cornstarch 2/3 c sugar 1/4 tsp salt 2 c milk, scalded 3 egg yolks, slightly beaten 2 Tbs butter or margerine 1/2 tsp vanilla 3 stiff beaten egg whites 6 Tbs sugar 1 9" baked pie shell DIRECTIONS --------------------------------------------------------- Mix flour, 2/3 c. sugar and salt. Gradually add mild. Cook over moderate heat stirring constantly until mixture thickens and boils. Cook 2 minutes, remove from heat. Add small amount to egg yolks, stir into remaining hot mixture. Cook 1 minute, stirring contantly. Add butter and vanilla. Cool slightly. Pour into baked pie shell. Cool. Cover with meringue made of egg whites and 6 Tbs. sugar. Bake in moderate oven (350 degrees) for 12 - 15 minutes. VARIATIONS: Banana: Slice 3 bananas in shell - add filling. Butterscotch: Substitute 1 cup brown sugar for 2/3 c. granulated sugar, increase butter to 3 Tbs. Caramel: Carmelize 1/4 cup of the sugar, gradually add scalded milk, mix well. Chocolate: Increase sugar to 1 c., melt two one oz. squaraes unsweetened choc. in scalded milk. Coconut: Add one cup moist, shredded coconut to filling. Sprinkle 1/2 C. coconut over meringue before browning. Pineapple: Add 1/2 c. thoroughly drained, crushed pineapple to cooled filling. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Veal-Sausage Stew Keywords: veal, meat, sausage, mine 1/2 lb pork sausage (standard bulk breakfast sausage) 2 lbs stewing veal 1 cup flour 1 medium onion, chopped 1 tsp paprika 1/2 tsp basil 1/4 tsp thyme 3/4 C white wine (that's what the recipe calls for, I use at least 1/2 chicken broth!...boullion cube type works fine) and usually use about one cup total liquid... brown the sausage lightly, remove from pan and set aside. dredge the veal in flour and brown in the sausage drippings. set aside. Drain as much grease as humanly possible from the pan. Deglaze pan with wine/broth mixture. Add sausage, veal, onion & seasonings to a casserole, pour wine/broth over top. (at this point you can refrigerate it overnite or whatever.) When ready to cook...bake at 350 for one and a half hours. I serve this over noodles, with the juices as unthickened gravy. cooked broccoli and an arranged salad work well with it. one thing....based on the amount of meat in the recipe, it should serve about 5 or 6 people. it DOESN'T! I always doubled the recipe for the 5 of us, and had -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Chocolate Turtle Cheesecake Keywords: cheesecake, chocolate 2 cups vanilla wafer crumbs 6 tablespoons margarine, melted . 1 14oz bag of Kraft Caramels 1 5oz can evaporated milk 1 cup chopped pecans, toasted 2 8oz pkgs cream cheese softened 1/2 cup sugar 1 tsp vanilla 2 eggs 1/2 cup semi sweet chocolate pieces, melted . Combine crumbs and margarine; press into bottom and sides of 9 inch springform pan. Bake at 350 10 minutes. . In a 1 1/2 quart heavy saucepan, melt caramels with milk over low heat. stirring frequently, until smooth. Pour over crust. Top with pecans. Combine the cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate; pour over pecans. Bake at 350, for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries if desired. -End Recipe Export- -Begin Recipe Export- Title: Mushroom Almond Pate Keywords: pate Servings: 1 c slivered almonds 1/4 c butter 1 small onion, chopped 1 clove garlic, pressed or minced 3/4 lb mushrooms, sliced 3/4 t salt 1/2 t thyme leaves 1/8 t white pepper 2 T salad oil Toast almonds at 350 for about 8 minutes, or until lightly browned. Melt butter in large frying pan over medium high heat. Add onion, garlic, mushrooms, salt, thyme and pepper. Cook, stirring occasionally, until the onion is soft and most of the pan juices have evaporated. In a food processor or blender (I use my blender) whirl almonds to form a paste. With motor running, add oil and whirl until creamy. Add mushroom mixture and blend until smooth. I usually either pour this over almonds in a loaf pan (so that when you turn it out, it is covered with almonds) or pour it into fancy bowls, and refrigerate until set. This is one of the things that I -End Recipe Export- -Begin Recipe Export- Title: OYSTER CRACKERS: Keywords: bread, appetizer Servings: 1-10oz package of oyster crackers 1 tsp of dill 1 tsp of garlic powder 1 package of Ranch Dressing mix (butter milk recipe) 3/4 cup olive oil *Preheat oven to 250 degrees *Mix the dill, garlic, and Ranch Dressing mix into the olive oil. *Put the 10oz package of oyster crackers into a pyrex baking dish. *Pour the olive oil over the crackers and coat the crackers with the oil. *Bake the crackers for 20 minutes total. At about 10 minutes into baking, stir up the crackers so they will absorb the remaining oil and spices on the bottom of the baking dish. Talk about addicting! As they might say in New Orleans, "It's so good, it'll make you slap your mama!..." It may even cure your popcorn addiction... -End Recipe Export- -Begin Recipe Export- Title: Corn Chowder Keywords: vegetable Servings: 5 slices bacon 1 medium onion, thinly sliced and separated in to rings 2 medium potatoes, peeled and diced 1/2 cup water 2 cups milk 1 can (17-oz) cream-style corn 1 tsp salt dash pepper margarine or butter In saucepan, cook bacon until crisp. Drain bacon, reserving 3 tbsp drippings. Crumble bacon and set aside. In same saucepan, cook onion in reserved drippings until lightly browned. Add diced potatoes and water; cook over medium heat until potatoes are tender, ten to fifteen minutes. Stir in milk, corn, salt and pepper; cook until heated through. Pour chowder in to warm soup bowls and top each serving with crumbled bacon and a pat of margarine or butter. -End Recipe Export- -Begin Recipe Export- Title: Orange & Corn Flake Muffins Keywords: dessert, muffins, bread Servings: 1 1/2 cups corn flakes 2 cups flour 3 tsp baking powder 1/2 tsp salt 1/2 cup butter or margarine, softened 1/2 cup sugar 2 eggs 1 tbsp grated orange rind 1 cup orange juice 1/2 cup finely chopped nuts 1/2 cup raisins Crush corn flakes until they measure 3/4 cup; set aside. Sift together flour, baking powder and salt; set aside. Preheat oven to dg350. Place butter and sugar in large mixing bowl and beat until light and fluffy. Add eggs and orange rind and beat again. Stir in orange juice. Add flour mixture, stirring until just combined. Stir in corn flakes, nuts, and raisins. Fill greased muffin tins three-fourths full. Bake for about 25 minutes. Cool 10 minutes before removing from pan. Makes 15 -End Recipe Export- -Begin Recipe Export- Title: Butter Balls Keywords: dessert, candy Servings: 1 c butter or margarine 4 Tbs confectioners sugar 1 tsp vanilla 2 c all-purpose flour 1 c chopped nuts, preferably hazelnuts (filberts) Additional confectioners sugar Preheat oven to 350 degrees. Cream butter. Add confectioners sugar and beat until light. Add vanilla and mix well. Stir in flour, and then nuts. Shape into small balls, about 3/4" to 1" in diameter. Place on an ungreased cookie sheet, and bake for 15 minutes. While still hot, roll in addional confectioners sugar. If desired, roll in confectioners sugar again just before serving. -End Recipe Export- -Begin Recipe Export- Title: CHERRY-PECAN BALLS Keywords: dessert, candy Servings: . 1 cup shortening 1 pkg cream cheese, softened (3 oz) 1 cup sugar 1 egg 1 tsp almond extract 2 1/2 cup flour, all purpose 1/4 tsp baking soda 1/2 tsp salt 1 3/4 cup pecans, finely chopped 36 maraschino cherries, halved . Cream shortening and cream cheese in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg; beat well. stir in almond extract. . Sift together flour, soda and salt in a medium mixing bowl; add to creamed mixture, beating well. Chill 1 hour. . Shape dough into 1 inch balls; roll in pecans. Place 2 inches apart on ungreased cookie sheets. gently press a cherry half in center of each cookie. Bake at 350 degrees -End Recipe Export- -Begin Recipe Export- Title: CHOCOLATE DESSERT PANCAKES Keywords: breakfast, pancakes, chocolate Servings: This recipe was in the Local newspaper, may even have come from here....but I thought someone might be interested. I'm sorry, I don't have a cookbook pgm online to enter this so please forgive the format. 2 Tbsp. Butter 2 oz semisweet chocolate 3/4 c. milk 1 egg beaten 1 c. flour 1 Tbsp unsweetened cocoa 1 1/2 tsp. baking powder 1/2 tsp. baking soda 2 Tbsp. sugar Dash salt Vegetable oil 1 small banaa Vanilla ice cream, optional Chocolate Sauce, recipe in following message, Melt together butter & chocolate in top of dbl boiler set over simmering water. Stir in milk & egg and set aside. Sift together next 5 ingred. in a bowl. Add egg mixture to flour mix. stirring just to mix. Using a little oil, grease pancake griddle, then heat. Pour out batter for 2 large or 4 med. pancakes (if necessary, cook large pancakes one at a time) Cook pancakes until air bubbles form on uncooked tops. Gently turn over and cook second side. When done, arrange on plates, (use one pancake per serving for lg., 2 if med.) Slice banana into 1/4 in. slices,. Scatter half the slices over each large pancake, then fold in half. If making 4 med. pancakes, scatter 1/4 of slices over each pancake. But don't fold as it will be difficult. Top each pancake w/ -End Recipe Export- -Begin Recipe Export- Title: CHOCOLATE SAUCE Keywords: chocolate, sauce Servings: 2 oz bittersweet chocolate 2 Tbsp Butter 2 Tbsp Brown sugar 1/4 c. whipping cream 1/4 tsp. vanilla Melt together chocolate and butter in top of dbl boiler set over simmering water. Stir in brown sugar and cream. Cook, stirring, over low heat until smooth and thick. Remove from heat and stir in Vanilla. -End Recipe Export- -Begin Recipe Export- Title: Beef Filets and Roasted Quail Californian Keywords: Victoria, Beef/filet, Quail, Sauces/meat, Sauces/poultry Servings: 6 INGREDIENTS: PORT WINE TRUFFLE GLAZE: 1/2 cup chopped carrot 1/2 cup chopped celery 1/2 cup chopped onion 1 small tomato, chopped 3 sprig parsley 3 peppercorns, crushed 2 clove garlic, peeled 1 bay leaf 1/2 tsp fresh thyme, or 1/8 tsp dried 4 cup beef broth 1/2 cup red wine 1/2 cup port wine 2 fresh truffles or mushrooms, chopped salt & pepper to taste CHARDONNAY SAUCE: 1/2 cup chopped onion 2 Tbsp unsalted butter 1/2 cup chopped celery root 1/2 cup chopped leeks, white part only 1 clove garlic, minced 1 cup chicken broth 1 cup dry Chardonnay 1 Tbsp sour cream 1 Tbsp chopped fresh tarragon or 1 tsp dried salt & pepper to taste ROASTED QUAIL CALIFORNIAN: *** 1/3 cup cream sherry 8 dried figs, chopped 1/4 cup golden raisins 6 (4 oz each) boneless quail 3 Tbsp unsalted butter, melted salt & pepper to taste 1 cup cooked wild rice 1/2 cup toasted chopped pecans 2 small country-style link sausage, sliced, cooked, & drained 1 Tbsp fresh thyme, or 1 tsp dried 3 Tbsp cooking oil 1/4 cup lime juice 2 Tbsp honey BEEF FILETS: 6 slice bacon 6 (4 oz each) beef filet steaks, about 1" thick (I used filet mignon, already bacon wrapped) salt & freshly ground pepper 2 Tbsp clarified unsalted butter (I used plain, melted) 2 Tbsp port wine 1 fresh truffle or mushroom, sliced cooked fresh seasonal vegetables for garnish *** I think Cornish game hens (1/2 per person) could be substituted for the quail, or maybe even chicken breasts. DIRECTIONS: Port Wine Truffle Glaze: In large saucepan, combine carrot, celery, onion, tomato, parsley, peppercorns, garlic, bay leaf, and thyme. Stir in beef broth and red wine. Bring to boiling. Reduce heat. Boil gently until reduced to 2 cups, about 1 hour. (I overcooked this, ending up with a little over 1 cup.) Strain sauce discarding solids. Return liquid to saucepan. Stir in 1/2 cup port wine. Bring to boiling. Boil until reduced to 1 1/2 cups, about 20 minutes. (I overcooked this, also- ending up with about 1 cup.) Stir in chopped truffles and salt & pepper to taste. Keep warm. (After cooking the meat, I added a little beef broth and about another 1/4 cup port and boiled for a few minutes to reduce it slightly.) Chardonnay Sauce: In medium saucepan, saute onion in 2 Tbsp butter until translucent. Add celery root and leeks. Saute for 3 minutes. Whisk in 1 clove garlic, chicken broth, Chardonnay and sour cream. Bring to boiling. Reduce heat. Simmer, uncovered, 15 minutes. Puree in blender. Press through a sieve. Discard vegetable pulp. Stir tarragon and salt and pepper to taste into sauce. Keep warm. Roasted Quail Californian: Heat sherry in small saucepan. Add figs and raisins. Let stand 30 minutes. Preheat oven to 400-F. Brush quail generously with 4 Tbsp butter, inside and out. Season with salt and pepper. Drain fruit. In medium bowl, combine drained fruit, wild rice, pecans, sausage, and 1 Tbsp thyme. Mix well. Fill birds loosely with stuffing and secure with wooden picks. Tie legs together. Twist wings behind back. In large skillet, brown quail on all sides in hot oil. Arrange quail skin side up in shallow baking pan. In small bowl, combine lime juice and honey. Brush over quail. Bake at 400-F for 25 to 30 minutes until thermometer registers 185-F, basting occasionally with pan juices and more glaze. Beef filets: While quail are roasting, wrap bacon strips around sides of filets and secure with wooden picks. Season with salt and pepper. Melt 2 Tbsp clarified butter in large skillet over medium high heat. Brown steaks in hot butter, about 3 minutes on each side. Arrange steaks in shallow baking pan. Bake at 400-F for 5 minutes, or until done to your liking. While steaks are cooking, pour 2 Tbsp port wine into same hot skillet. Reduce by half. Glaze steaks with port wine pan juices and garnish with a slice of truffle. (I misread this and did it differently. I added the port while browning the filets, then poured the pan juices over them before putting them in the oven.) To serve: Using 2 ladles, slowly pour Port Wine Truffle Glaze and Chardonnay Sauce simultaneously onto opposite sides of 6 serving plates, starting at edges of plates. Arrange a beef filet on each pool of Port Wine Truffle Glaze and a roasted quail on each pool of Chardonnay Sauce. Garnish rims of plates with cooked fresh seasonal vegetables. Source: Victoria magazine, February 1991 -End Recipe Export-