1/2 c. butter
8 lg. leeks, finely chopped (white
only)
4 c. (or more) chicken stock
1/2 c. flour
4 c. half half cream
1 1/2 lbs. Brie cheese, well chilled
and cut into cubes
Salt and pepper to taste
2 tbsp. fresh chives, minced
Melt 1/4 cup of the butter in a soup kettle over medium heat.
Add leeks and saute until translucent, stirring frequently, about 4
minutes. Add stock and bring to a boil. Reduce heat, cover, and
simmer about 25 minutes. Puree mixture in batches in blender. Melt
remaining butter in a saucepan over medium heat. Add flour and stir
2 minutes. Blend in half half; whisk until smooth. Add cheese in
batches, stirring until cheese melts and mixture is smooth. Strain
through fine sieve. Return to saucepan. Add leek puree and heat
through. Season with salt to taste. Ladle into soup bowls and
garnish with ground pepper and chives. Serves 6.

Popularity: 19% [?]

POTATO CELERY ROOT PUREE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 lb boiling potatoes, peeled –
: cut into 1″
: pieces
1 lb celery root, peeled — cut
: into 1″ pieces
5 TB unsalted butter — cut into
: pieces
1/2 c milk
2 ts fresh lemon juice
1 ts salt — or to taste
: freshly ground pepper to
: taste

In a large saucepan combine the potatoes and enough
salted cold water to cover them by 2 inches. Bring the
water to a boil, and boil the potatoes, covered, for 4
minutes. Add the celery root, simmer the vegetables,
covered, for 10 to 15 minutes, or until they are very
tender, and drain them well. While the vegetables are
still hot force them through a food mill fitted with
the medium disk into a saucepan.

Add the butter, milk, lemon juice, salt and pepper,
and stir the puree well. (The puree may be made up to
1 day in advance and kept covered and chilled.) In a
heavy saucepan reheat the puree over low heat,
stirring constantly, until it is hot.

Yield: 5 1/2 cups

Recipe By : COOKING LIVE SHOW #CL8726

From: “Jon And Angele Freeman” Oct 1996 11:34:50 -0500

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Popularity: 15% [?]

Title: CHOCOLATE MOUSSE DESSERT
Categories: Chocolate, Mousse, Desserts
Yield: 1 servings

Chocolate Mousse—–
6 oz Semisweet Chocolate Chips –
Or chunks
5 tb Boiling Water
4 Eggs — separated
2 tb Dark Rum — (or coffee or
Liquer
Graham Cracker Crust—–
15 Graham Crackers
1 tb Sugar
1/2 ts Cinnamon
1/4 c Butter — melted

Put the chocolate in a blender on high for 6 seconds (or so). Scrape
the sides of the blender with a knife. Add the water and blend on
high for 10 seconds. Then add the yolks and liquer/coffee and blend
until smooth.

Meanwhile, beat the egg ehites to stiffness.

Fold the chocolate into the egg whites. Pour mousse into cups or
into the graham crakcer crust. It makes about 4-6 servings.

Break the crackers into a blender and blend into crumbs. Place the
crumbs into a bowl. Stir in the sugar, cinnamon and add the butter
and mix. Press into a pie plate and chill before adding filling.

I cheated and bought a Keebler shell. I brushed it with egg white and
baked it at 350 for 5 minutes. I guess you could do that with this
crust, never tried.

Your standard toll-house chocolate works fine for the mousse but the
Ghirardelli chocolate made my knees weak! I also used anisette
instead of rum.

You should have seen my kitchen! Flour and chocolate EVERYWHERE! At
least I got to lick the bowl

Recipe By : Jessica Chaiken <11JCHAIKEN@GALLUA.GALLAUDET.EDU>

MMMMM

Popularity: 10% [?]

PUMPKIN OATMEAL COOKIES
(This is really just a standard oatmeal cookie recipe, with half as
much sugar and pumpkin substituted for the butter. I made it for an
office meeting last summer substituting applesauce for the butter, and
nobody noticed that they weren’t ordinary, high-fat oatmeal cookies.)

1 cup canned or cooked pumpkin
1 cup brown sugar
Egg replacer for 2 eggs (I used Eggbeaters, but one could try a vegan
substitute instead)
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3 cups oatmeal
1 cup raisins

Thoroughly mix pumpkin and brown sugar; then beat in egg substitute.
Gradually mix in flour, soda, and spices, then mix in oatmeal and raisins.
Drop by spoonfuls on non-stick or oil-sprayed cookie sheets. Bake at
350 degrees for 10-20 minutes. Makes 4-5 dozen.

Popularity: 8% [?]

Title: Cape Breton ‘pork Pies’
Categories: Tarts, Scottish, Nova scotia, My
Yield: 1 servings

MMMMM————————TART SHELLS—————————–
1 c Butter
4 ts Icing sugar; confectioner’s
2 c Flour

MMMMM————————–FILLING——————————-
2 c Dates; chopped
1 1/2 c Brown sugar
1 c -Water
Lemon juice

“How these little tarts got their name remains a mystery to us. It
could be that pork fat was once used as the shortening or it just
moght be a reflection of the wonderful Cape Breton sense of humor.”

Tart Shells: Cut the butter into the flour; add the suga rand knead
until well blended. Press small amounts of dough into small muffin
tins. Press small amounts of dough into small muffin tins. Bake in a
425F oven for 10 minutes. When cool fill with the following:

Filling: Simmer the above ingredients until the dates are of soft
consistency. Cool; then fill the tart shells. Ice with butter icing.

Source: _Out of Old Nova Scotia Kitchens_

MMMMM

Popularity: 7% [?]

Flat Cat Cookies^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package (20oz) refrigerated sugar
Cookie dough
1 tablespoon To 2 flour
Red cinnamon candies
Seedless strawberry jam
—–TOOLS—–
Rolling pin
Butter knife
Spatula
Cookie sheet
2 Spoons
Wire cooling rack

with an adult’s help, preheat oven to temperature specified on package.

Sprinkle flour on a clean, flat surface and roll out cookie dough slightly
thicker than what the package calls for. then, using butter knife, cut out
cookies in the shape of a flattened cat. Use a large spatula to carefully
transfer cookies to cookie shee
Bake according to package directions. While they’re cooling, count out enough
cinnamon candies to put two eyes and a nose on each cat. Carefully flatten
between the front and bakdof two spoons and set aside.

Allow the cookies to cool on the cookie sheet for about 3 minutes and then
press in eyes and nose.
Transfer to wire rack to continue cooling. Dribble jam here and there on each
cookie for blood. Makes approximately 3 dozen kitty road kill (HEY BODLE!!!!!)
Sicko serving suggestion: Instead of making each cookie in a perfect cat
shape,
make a few that are missing a limb and/or tail. Why not even sever a head or
two? Drip jam blood at stumps for an authentically dismembered look?
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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Popularity: 10% [?]

Title: Fido’s Ranch Biscuits
Categories: Dog biscuit
Servings: 10

1 pk Dry Yeast
2 c Warm Chicken or Beef Broth
1/4 c Margerine or Hamb. Grease
1 Egg, Beaten
2 c All Purpose Flour
1 c Wheat Germ
4 c Whole Wheat Flour
1/2 c Warm Water
1/2 c Powdered Milk
1/4 c Honey
1/4 tb Salt
1 c Cornmeal
2 c Cracked Wheat

Servings: 10

In small bowl, dissolve yeast in warm water. In large bowl combine broth,
powdered milk, margerine, honey, egg and salt. Add yeast/water and mix
well. Stir in flour, cornmeal, wheat germ and cracked wheat. Mix well. Add
whole wheat flour, 1/2 cup at a time, mixing well after each addition.
Knead in the final amounts of flour by hand and continue kneading for 4 or
5 minutes until dough is not sticky. Pat or roll dough to 1/2 inch
thickness and cut into bone shapes. Place on a greased cookie sheet, cover
lightly and let set for 20 minutes. Bake in a 350 degree oven for 45
minutes. Turn off heat and leave in oven several hours or over night. Makes
approximately 3 1/2 pounds.

MMMMM

Popularity: 11% [?]

Deep Dish Blueberry Pie

Recipe By : COOKING LIVE SHOW #CL8725
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For the dough:
1 1/3 Cups All-Purpose Flour
2 Tablespoons sugar
1/4 Teaspoon salt
1/2 Cup Cold Unsalted Butter — cut into bits
1 Large Egg Yolk, Beaten Lightly
With 1 1/2 Tablespoons Ice Water
For the filling:
3 Tablespoons cornstarch
3 tablespoons rum or water
1 tablespoon fresh lemon juice
2/3 cup sugar
1/4 teaspoon cinnamon
8 cups blueberries — picked over
An egg wash made by beating
1 egg with 2 teaspoons water
1 1/2 tablespoons sugar

Make the dough:
In a bowl stir together the flour, the sugar, and the salt. Add the
butter, and blend the mixture until it resembles coarse meal. Add the

yolk mixture, toss the mixture until the liquid is incorporated, and
form
the dough into a ball. Dust the dough with flour and chill it,
wrapped
in plastic wrap, for 1 hour.

Make the filling:
In a large bowl stir together the cornstarch, the rum, the lemon
juice,
the sugar, and the cinnamon. Add the blueberries, and combine the
mixture well.

Pour the filling into a 6- to 7-cup gratin dish or other shallow
baking
dish. Roll out the dough slightly larger than the dish. Roll out the
dough slightly larger than the dish on a floured surface and drape it

over the filling. Fold the overhang under, pressing the dough to the
edge of the dish, and crimp the edge decoratively. Make slits and
holes in the crust for air vents, brush the crust with the egg wash,
and sprinkle it with the sugar. Bake the pie on a baking sheet in the

middle of a preheated 375 degree F oven for 1 hour to 1 1/4 hours,
or until the filling is bubbly and the crust is golden. Transfer the
pie
to a rack and let it cool. The pie may be made 1 day in advance and
kept at room temperature.

Yield: 1 pie

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Popularity: 6% [?]

Title: Gourmet Beef Patties
Categories: Meats, Easy
Yield: 4 Servings

1 1/2 lb Lean ground beef
1 1/2 ts Salt
1/4 ts Pepper
2 tb Ice water
4 Thin slices Swiss cheese
4 Thin slices cooked ham

Lightly mix ground beef with the salt, pepper and ice
water. Shape into 8 equal size patties. Place a
slice of cheese and ham on 4 patties. Cover with
remaining patties; press to seal in ham and cheese.
Broil 4 minutes on each side or to desired degree of
doneness. Makes 4 servings. Tip: The ice water
prevent the meat from drying out. Typed by
cjhartlin@msn.com

—–

Popularity: 4% [?]

Frozen Cappuccino

Recipe By : Tina Danze–August 14.1996
Serving Size : 1 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 to 2 cups ice cubes — crushed
3/4 cup espresso or strong coffee
1/3 cup fat-free sweetened condensed milk

Place ingredients in blender and blend until smooth, about
30 seconds.

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Popularity: 5% [?]