Recipe By : Giuseppe Manco, Quisiana Trattoria, New York
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Godiva

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Crepes:
1 large egg
2/3 cup all-purpose flour
2/3 cup milk
2 tablespoons butter — melted
1/4 cup Godiva Liqueur
3/4 tablespoon sugar

Pastry Cream:
5 large egg yolks
1/3 cup sugar
2/3 teaspoon orange zest
7 tablespoons flour
2 2/3 cups milk — scalded
3/4 cup Godiva Liqueur — divided
whipped cream as needed
strawberries for garnish
fresh mint leaves for garnish

For the crepes, combine the eggs and flour in a blender and blend until
smooth. Gradually add the milk until fully mixed. Pour in the butter,
Godiva Liqueur and sugar; stir, cover, refrigerate and allow to rest for
two hours. For each crepe, pour 2 tablespoons (1 oz) of batter onto a
lightly greased 8-inch non-stick saute’ pan and tilt to cover the bottom
of the pan. Cook on medium-high heat until the edges are light brown,
turn over and cook for one additional minute. Stack the crepes with wax
paper between each, cover and refrigerate. Yields approximagely eight
crepes. For the pastry cream, beat the egg yolks, sugar, and orange
zest in a mixer, add the flour and mix until smooth. Gradually add the
milk and 1/2 cup of Godiva Liqueur until blended. Pour into a saucepan
and bring to a boil; boil for four minutes, stirring constantly. Remove
from heat and stir in the remaining Godiva Liqueur. Strain the pastry
cream into a bowl, cover and refrigerate. Yields one quart. To serve,
fill each crepe with 1/2 cup pastry cream, fold it in half and garnish
with whipped cream, strawberries, and fresh mint.

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1 bunch (app. 20 med. leaves) collards
1 cup FRESH butterbeans (limas or blackeyed peas would work too)
1 small onion, chopped
1 or 2 fresh hot peppers, seeded and chopped
1/2 c white wine
2 bayleaves

put the wine in the pressure cooker and add the rinsed beans, the
bayleaves, and enough water to cover. put the heat on medium to
medium high, and do not cover (yet). let the beans simmer as you
prepare the greens: rinse each leaf, devein, stack flat on top of
one another, roll them up tightly, and slice across the roll to
shred them nicely. add the onions to the beans and cook until
just translucent. add the greens and the hot peppers and mix
well. put the lid onto the pressure cooker and bring up to
pressure. cook at pressure for about 3 minutes. cool the cooker
under cool water. serve the beans and greens with your favorite
vinegar (like apple cider, balsamic, or rice).

Recipe By : Mrs. Fields Cookie Book
Serving Size : 30 Preparation Time :0:00
Categories : Cookies Chocolate
*Haven’t tried it yet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
1/2 t Baking powder
1/4 t Salt
1/2 c Light brown sugar
1/2 c Sugar
1/2 c Salted butter, softened
1 lg Egg
1/2 c Sour cream
1 t Vanilla
1 c Semisweet chocolate chips

Preheat oven 300F. In med bowl, combine flour, baking powder, and
salt with wire whisk. Set aside. Combine sugars in a lg bowl using an
electric mixer set at med speed. Add butter and beat until batter is
grainy. Add egg, sour cream, and vanilla, and beat at med speed until
light and fluffy. Scrape bowl. Add flour mixture and blend at low
speed until just combined. Do not overmix. Place chocolate chips in
double boiler over hot but not boiling water. Stir constantly until
melted. Or microwave, stirring every 20 sec until melted. Cool
chocolate for a few minutes and pour over cookie batter. Using a
wooden spoon or rubber spatula, lightly fold melted chocolate into
the dough. Do not mix chocolate completely into cookie dough. Drop by
rounded T’s, 2″ apart, onto ungreased cookie sheets. Bake 23-25 mins.
Do not brown. Quickly transfer cookie to a cool surface.

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Per serving (excluding unknown items): 90 Calories; 3g Fat (26% calories from f
at); 1g Protein; 16g Carbohydrate; 8mg Cholesterol; 29mg Sodium

Recipe By : Better Homes and Gardens – June 1997
Serving Size : 8 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 egg white — slightly beaten
2 eggs — slightly beaten
1/3 c granulated sugar
3 tbsp honey
2 tbsp fruit-flavored liqueur
1 tsp vanilla
dash salt
1 1/2 c plain nonfat yogurt
1 c all-purpose flour
3 c raspberries, blueberries or sliced strawbe
2 tsp sifted powdered sugar

In a large bowl beat together egg whites, eggs, granulated sugar, honey,
liqueur, vanilla and salt with a wire whisk or an electric mixer on low
speed till light and frothy. Stir in yogurt till mixture is smooth.
Add flour; beat till combined and mixture is smooth.

Grease a 10-inch quiche dish; arrange desired berries in bottom of
dish. Pour batter over fruit. Bake in a 375° oven for 30-35 minutes or
till center appears set when shaken. Cool on a wire rack for 30
minutes. Serve warm. Just before serving, sprinkle with powdered sugar
and, if desired, garnish with additional raspberries and edible flowers.

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-Jo Ferry cmsj69b
1 lb Confectioners sugar
2 tb Water
1 tb Light corn syrup
1 tb Butter; softened
1 ts Vanilla
1/4 ts Salt
1/4 ts Almond extract
1 pn Cream of tartar
1 1/3 c Flaked coconut

MMMMM———————CHOCOLATE COATING————————–
8 Squares semi-sweet chocolate

Combine sugar, water, corn syrup, butter and vanilla. Add the salt,
almond extract and cream of tartar. This mixture will be crumbly. Add
the coconut. Shape into eggs (whatever size you want). Melt the
chocolate in a double boiler over low heat. Cool alittle and then
frost the eggs.

MMMMM

Recipe By : From: SuzyWert@aol.com
Serving Size : 1 Preparation Time :0:00
Categories : Pork Ham Soups Stews
Freezer Meals

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons olive oil
1 large onion — chopped
2 teaspoons minced garlic
1 14 1/2 ounce diced tomatoes with Italian-style herbs — undrained
2 cans (10 1/2 oz.) beef broth
1 16 ounces pk frozen bean and carrot blend
1 19 ounces ca cannellini beans — drained
1 medium potato — peeled cut into
— 1/2″ pieces
1 medium sweet potato — peeled, cut into
— 1/2″ pieces
1 tablespoon Worcestershire
2 teaspoons dried basil — crumbled
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound cooked pork roast — cut into 3/4″ cubes
— (3 cups)
5 tablespoons freshly shredded Parmesan cheese

In large Dutch oven, heat oil over medium heat. Saut‚ onion and garlic until
oni
on is tender (about 5 min.), stirring often. Stir in next 10 ingredients. Bring
to boiling; reduce heat, simmer, covered until vegetables are crisp-tender (ab
out 15 min .). Stir in pork cubes; heat through (2-3 min.). To Serve: Ladle 2 c
ups into each soup bowl; sprinkle with 1 tbsp. Parmesan cheese. Amount: 5 (2 cu
p) servings.

from the Frozen Assets List

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Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Ethnic
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 kg Spinach
1 md Onion — chopped
1 Leek — chopped
1 c Chopped spring onions
1/3 c Olive oil
1/2 c Chopped parsley
3 ts Chopped dill or fennel
14 ts Ground nutmeg
Salt
Freshly ground black pepper
8 Fillo pastry sheets
Olive oil (or butter)
– for assembling rolls

SERVES: 6-8 OVEN TEMPERATURE: 180øC (350øF) COOKING TIME: 50 Minutes

Wash spinach well and cut off any coarse stems. Chop coarsely and put into
a large pan. Cover and place over heat for 7-8 minutes shaking pan now and
then or turning spinach with a fork. Heat just long enough to wilt spinach
so that juices can run out freely. Drain well in colander, pressing
occasionally with a spoon.

Gently fry onion in olive oil for 10 minutes, add chopped leek and spring
onions and fry gently for further 5 minutes until transparent.

Place well-drained spinach in a mixing bowl and add oil and onion mixture,
herbs and nutmeg. Blend thoroughly, adding salt and pepper to taste.

Place a sheet of fillo pastry on work surface and brush lightly with olive
oil. Top with 3 more sheets of pasry, brushing each with oil.

Brush top layer lightly with oil and place half the spinach mixture along
the length of the pastry towards one edge and leaving 4 cm (1-1/2 inches)
clear on each side.

Fold bottom edge of pastry over filling, roll once, fold in sides then roll
up. Place a hand at each end of roll and push it in gently like a
concertina. Repeat with remaining pastry and filling. Place rolls in an
oiled baking dish leaving space between rolls. Brush tops lightly with oil
and bake in a moderate oven for 30 minutes until golden. Serve hot cut in
portions.

Source: The Complete Middle East Cookbook – by Tess Mallos
ISBN: 1 86302 069 1
Typed for you by Karen Mintzias

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pkg. frozen green peas — (10 oz.)
1 1/2 Tbsp. Minute tapioca
1 Tsp. salt
1/8 Tsp. thyme
1 Dash pepper
2 C. skim milk
1 Tbsp. finely chopped onion
2 Tbsp. margarine

Prepare peas as directed on package, omitting salt in
water. DO NOT DRAIN. Combine tapioca, salt, thyme, pepper,
milk, onion and margarine in medium bowl and let stand 5
minutes. Stir tapioca mixture and add to cooked peas in
saucepan. Stir over medium heat until mixture comes to a boil.
Pour all into blender and process until smooth or desired
texture. Serve hot or chilled. Makes about 4 servings.
Note: May top chilled soup with dollop of Mock Sour
Cream if desired.

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Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-purpose flour
1/2 c Cake flour
1/2 ts Salt
2 ts Baking powder
1/2 c Cold unsalted butter
34 c Buttermilk or more

Preheat the oven to 450F; set rack in middle level.
Prepare biscuit dough. COMBINE THE FLOURS, salt and
baking powder in a mixing bowl and stir well to mix.
Rub in the butter by hand or with a pastry blender
until the mixture is mealy. Stir in 3/4 cup of the
buttermilk with a fork and continue stirring gently
until the dough begins to hold together. (If the dough
is dry, add more buttermilk, 1 tablespoon at a time.)
Sprinkle the work surface generously with flour and
scrape the dough onto it. Fold the dough over on
itself two or three times. Use the dough immediately .
Pat dough into a 6-by-12- inch rectangle and cut into
eight 3-inch biscuits with a sharp, floured knife.
Transfer to a parchment-lined cookie sheet. Paint tops
with buttermilk. Bake for 10 to 15 minutes, until
well risen and golden.

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 md Yellow and red bell peppers
2 tablespoon Extra-virgin olive oil
18 Garlic cloves — sliced
1/4 cup Plus 1-1/2 teaspoons
Balsamic vinegar
2 Sprigs fresh thyme OR
1/4 teaspoon Dried
6 ounce Fresh mozzarella cheese
Sliced as thin as possible
1/4 cup Coarsely chopped flat-leaf
Parsley or fresh basil
Freshly ground black pepper

1. Roast the bell peppers directly over a gas flame or under the broiler as
close to the heat as possible, turning, until charred all over, about 5
minutes.
Enclose the peppers in a paper bag and set aside for 10 minutes to steam. With
a small knife, scrape off the blackened skin; remove the cores, seeds and ribs.
Rinse under running water. Slice the peppers lengthwise into 1-inch strips.
(The recipe can be prepared to this point up to 3 days ahead; cover and
refrigerate.) 2. In a small nonreactive skillet, combine the olive oil and
garlic. Cover and cook over very low heat until the garlic is very tender, 7 to
10 minutes. Uncover the pan, increase the heat to moderate and cook until
browned, about 2 minutes. Stir in the vinegar and thyme and cook for 1 minute.
3. To assemble, decoratively arrange the pepper strips and mozzarella slices on
6 small plates. Spoon the caramelized garlic dressing over the peppers and
cheese and sprinkle the parsley and black pepper on top. Serve at room
temperature. (The salad can be assembled up to 2 hours before serving.)

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