Title: CHOCOLATE BREAD PUDDING WITH CINNAMON CREME ANGLAISE-CLH
Categories: .clhl, Holidays, Desserts, Puddings
Yield: 6 servings

8 oz Bittersweet chocolate or
-4 1-oz squares semisweet
-chocolate and 4 1-oz
-squares unsweetened
-chocolate, coarsely
-chopped
3 c Half-and-half
1 c Sugar
2 lg Eggs
4 3/4 c Fresh bread crumbs (12 oz)
Cinnamon Creme Anglaise
-(recipe follows)

1. Grease six 3 3/4-inch individual fluted tube pans or 8-oz timbale
molds. In top of double boiler, over simmering water, melt chocolate.
In 2-quart saucepan, heat half-and-half and 1/2 C sugar to boiling.

2. In large bowl, with electric mixer, beat eggs and remaining 1/2 C
sugar until thick and lemon-colored. Slowly beat in half-and-half
mixture. Stir in bread crumbs and melted chocolatejust until combined
to form pudding batter.

3. Heat oven to 400′F. Fill greased pans with batter. Bake puddings
30 to 40 minutes or until centers spring back when gently pressed
with fm- gertip. Prepare Cinnamon Creme Anglaise.

4. Cool puddings in pans on wire rack 10 minutes; unmold.

5. To serve, pour some Cinnamon Creme Angialse onto each of 6 dessert
plates. Place Chocolate Bread Pudding on Creme Anglaise.

Cinnamon Creme Anglaise: In 2-quart saucepan, heat 2 C half-and-half
to boiling. In large bowl, with wire whisk, beat 4 large egg yolks
and 6 tablespoons sugar. Slowly beat half-and half into yolk mixture;
add 1 vanilla bean, split, 1 cinnamon stick, and 1/2 t ground
cinnamon. Pour all back into saucepan and cook, stirring constantly,
over low heat until Creme Anglaise coats a spoon. (Do not boil.)
Strain Creme Angialse into bowl and refrigerate until ready to serve.

Country Living Holidays/92 Scanned fixed by Di Pahl

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Popularity: 7% [?]

Title: Raspberry Cheesecake Cookie Pizza
Categories: Cookies
Yield: 16 servings

3/4 c Butter or margarine
3/4 c Sugar
1 Egg yolk
1 ts Vanilla
1 1/2 c All-purpose flour
8 oz Cream cheese; softened
1 Egg
1 tb Sugar
1/3 c Seedless raspberry preserves
1/4 c Sliced almonds; toasted

Beat the butter or margarine in a large mixing bowl with an
electric
mixer on medium to high speed for 30 seconds. Add the 3/4 cup sugar and
beat till combined.
Beat in egg yolk and vanilla till combined. Beat in as much of the
flour
as you can with the mixer. Stir in any remaining flour with a wooden
spoon.
Spread dough in a lightly greased 12- or 13-inch pizza pan. Bake
in a
350~F oven about 25 minutes or till golden.
Meanwhile, beat together cream cheese, 1 egg, and the 1 tablespoon
sugar till smooth. Spread over hot crust to within 1/2 inch of the
edge.
Dollop reserve on top. With a knife, carefully swirl preserve to
marble.
Sprinkle with almond. Bake 5 to 10 minutes more or till filling is set.
Cool in pan on a wire rack. Cut in wedges. Store in refrigerator.
Makes 12
to 16 servings Source: BH G Christmas Cookies 1995.

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Popularity: 2% [?]

Garlic Soup 2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Olive oil
4 tb Chopped garlic
2 1/2 c Fresh bread crumbs
2 sm Zucchini, diced
1 Sweet red pepper, diced
1 lg Ripe tomato, peeled,
Seeded and diced
1/2 c Diced eggplant
1 md Onion, diced
2 ts Paprika
2 ts Garlic powder
7 c Chicken broth
1 c Marinated artichoke hearts,
Drained
1/4 c Fresh parsley, chopped
Salt and pepper
Toasted almonds, garnish

Heat half the oil in a frying pan with chopped garlic. Add bread
crumbs and cook, stirring, 5 minutes.

In a large saucepan or soup kettle heat remaining 1/4 cup of oil. Add
zucchini, red pepper, tomato, eggplant and onion. Cook until tender,
then stir in bread mixture. (Bread will break down as soup cooks and
acts as a thickener.)

Stir in paprika and garlic powder followed by chicken broth. Simmer 30
minutes, stirring frequently. Stir in artichoke hearts and parsley.
Season with salt and pepper. Serve immediately in heated bowls.
Garnish with toasted almonds. Makes 11 cups.

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Popularity: 3% [?]

LOW-FAT CRAB CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Potatoes
4 tb Margarine
1/2 c Chopped onions
1/4 c Green pepper
4 tb Flour
4 c Skim milk
2 cn (10 1/4-oz each) whole corn
Drained
1 t Salt
1/8 ts Thyme
1/8 ts Pepper
16 oz Imitation crab
2 tb Cooking sherry

Peel, dice and cook potatoes, set aside. Melt margarine in a 6 quart pan,
over medium heat. Add onion and green pepper, cook about 4 minutes,
stirring frequently. Add flour, cook about 1 minute, stirring constantly.
Gradually add milk, using a whisk to prevent lumping and to blend the
sauce. Add corn, salt, thyme and pepper. Reduce heat to low, cook until the
mixture appears hot, but not bubbling. Cut crab into bite-size pieces and
add to the sauce. Add potatoes. Heat again until hot, but not bubbly,
stirring frequently. Just before serving, add cooking sherry.

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Popularity: 11% [?]

Title: How Canning Preserves Foods
Categories: Canning, Information
Yield: 1 guide

The high percentage of water in most fresh foods makes them very
perishable. They spoil or lose their quality for several reasons:

* growth of undesirable microorganisms- bacteria, molds, and yeasts,
* activity of food enzymes,
* reactions with oxygen,
* moisture loss.

Microorganisms live and multiply quickly on the surfaces of fresh food
and on the inside of bruised, insect-damaged, and diseased food. Oxygen
and enzymes are present throughout fresh food tissues. Proper canning
practices include:

* carefully selecting and washing fresh food,
* peeling some fresh foods,
* hot packing many foods,
* adding acids (lemon juice or vinegar) to some foods,
* using acceptable jars and self-sealing lids,
* processing jars in a boiling-water or pressure canner for the correct
period of time.

Collectively, these practices remove oxygen; destroy enzymes; prevent
the growth of undesirable bacteria, yeasts, and molds; and help form a
high vacuum in jars. Good vacuums form tight seals which keep liquid in
and air and microorganisms out.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Popularity: 3% [?]

Title: MANCHA MANTELES
Categories: Mexican, Loo
Yield: 8 servings

1 Small turkey, in serving
Pieces, or 2 chickens
1/2 c Lard
2 Ancho chiles, chopped
2 Pasilla chiles, chopped
2 Serrano chiles, chopped
4 oz Almonds,blanched,slivered
1 tb White sesame seeds
2 Chorizos, peeled/chopped
1 lg Onion, sliced thin
1/2 lb Tomatoes, peeled, seeded,
And chopped
1 ts Cinnamon powder
2 c Turkey or chicken stock
1 tb Sugar
5 ts Cider vinegar
1 ts Salt or to taste
4 oz Pineapple, chunked
2 Firm cooking apples,
Peeled, cored, sliced
1 lg Unripe banana, peeled
And sliced

This looks very much like Mancha manteles, which Richard [Manchurian
Candidate] Condon describes in The Mexican Stove:

Two little women staggered in from another room carrying a gigantic
bowl of something which was jetting hot perfume. The sen~ora hoped
I enjoyed mancha manteles. Reyes explained that this was the second
Mexican meal of my life, … but that he knew that I would -love-
mancha manteles. The sen~ora beamed and instructed me to eat heart-
ily, remembering that the translation of mancha manteles was: ta-
blecloth stainer. I was sweating hard as she overdid me the honor
of preparing my plate, a very wide plate, perhaps a foot in diam-
eter. The tablecloth stainer contains the following: one turkey,
four chorizo sausages, sliced pineapples, sliced apples, sliced
bananas, some pork; ancho, pasilla and serrano chiles; almonds,
cinnamon, lard, and tomato puree. Reyes scooped away as though
he had picked up a fake stomach at Macy’s. I got through it. …
A very peculiar physiological metamorphosis happened to Reyes
that afternoon. When he entered the chairman’s house he was a
well-set-up, definitely not stout fellow who spoke American with
a marked California accent. After that dinner he was not only a
stout man – and I mean a shorter, rounder, fatter man with a
pronounced paunch – but his speech changed. He would ramble in
the diction of a jazz musician or break into voluble Spanish.
Not that the sen~ora’s meal taught him to speak Spanish. He had
always spoken Spanish. But never to Jewish delicatessen waiters,
for example, or to austere British bootmakers.

Brown turkey in lard. Remove. Pour off fat, leaving 2 T in the pan. Fry
chiles, almonds, and sesame seeds together until fragrant. Blend to a puree
in a blender. Fry chorizo meat in the fat that remains in the pan. Remove.
In the same fat, cook onions until soft. Add blended mixture, tomatoes, and
cinnamon. Cook a few minutes and then turn out the whole mess into a large
casserole. Mix in the stock, sugar, vinegar, and salt. Taste for seasoning.
Add browned turkey pieces, chorizo meat, and fruit. Cover and simmer 45 min
to 1 hr. After Richard Condon’s recipe and description.

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Popularity: 3% [?]

CURRIED VEGETABLE SOUP (VEGAN)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 c Dried green or yellow split
Peas
1/4 ts Turmeric
4 c Water
1 tb Safflower oil
1 tb Curry powder
1/2 c Onion — chopped
1/2 c Carrot — chopped
1/2 c Celery — chopped
1 1/2 c Water
14 oz Can plum tomatoes — chopped
With liquid
1/2 ts Salt
1/4 ts Pepper
2 tb Cilantro — chopped

In a large sauce pan, combine peas, turmeric and 4
cups water; bring to a boil. Reduce heat; simmer until
peas are tender, about 1 hour. Drain.

In a medium saucepan, heat oil over medium heat (note
you may need to add up to 2 tablespoons more oil); add
curry and cook about 30 seconds. Add onions, carrots
and celery; cook 3 minutes. Add peas, 1 1/2 cups
water, tomatoes, salt and pepper; cook, covered 10
minutes.

Transfer half the mixture to food processor or blender
and puree. Add puree back to soup. Chill. Garnish with
cilantro if desired.

This soup freezes well.

Recipe By : Vegetarian Times-Amanda Cushman 7/94
Issue

From: Conni Marais (X3648) On Fri, Aug

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Popularity: 3% [?]

Title: CHILLED LEEK AND POTATO SOUP
Categories: Vegetarian, Soups
Yield: 2 servings

12 1/2 g Butter
1 1/2 lg Leeks, sliced
112 1/2 g Potatoes, diced/peeled
300 ml Vegetable stock
112 1/2 g Greek yoghurt
Seasoning
1 tb Fresh chives

1. Melt the butter in a pan, then add the leeks and fry gently for about
5 minutes without browning. Add the potatoes, stock and seasoning.
Bring to the boil, cover and simmer for about 20 minutes or until
tender.

2. Allow the soup to cool slighlty, then sieve or whizz in a food
processor until smooth/ Trangfer to a large bowl,cover and
chill thoroughly.

3. To serve, stir most of the yoghurt into the soup. Adjust the
seasoning, spoon a dollop of the remaining yoghurt into each
bowl and sprinkle with the chives.

Per serving: 130 calories High fat High saturated fat Medium protein High
fibre High sodium

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Popularity: 22% [?]

Title: LOW CALORIE CLAM DIP FOR VEGETABLES
Categories: Appetizers, Seafood
Yield: 1 servings

1 cn Gorton’s Clams, drained
1 ts Chopped chives
1 c Cottage cheese
1/4 ts Salt
1/8 ts Thyme

Combine all ingredients; mix well. Serve as a dip for raw vegetables.
Makes approximately 1-1/3 cups.

Shared By: Pat Stockett

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Popularity: 3% [?]

Almond Poppyseed Muffins

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BETTY HAHN (RTKD98B)—–
3 Cups Flour
2 1/4 Cups Sugar
1 1/2 Teaspoons Baking powder
1 1/2 Teaspoons Salt
1 1/2 Cups Vegetable oil
1 1/2 Cups Milk
3 Eggs
1/2 Teaspoon Almond extract
1 1/2 Tablespoons Poppyseeds

Preheat oven to 350 degrees. Grease or use muffin papers to line 2 12
cup muffin tins. Combine flour, sugar baking powder, and salt. In
another bowl whisk oil, milk, eggs and extract till smooth. Add dry
ingredients mixing till moist. Then gentily stir in all the poppyseeds.
Fill muffin tins and bake 30 minutes. Liz Jones 8/92.
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Popularity: 4% [?]