BROCCOLI-RICE CASSEROLE II

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Main dish
Cajun

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Chopped broccoli OR
1 Bunch fresh broccoli
1 Stick oleo
1 c Cooked rice
Paprika
1/2 cn Cream of chicken soup
1 Onion, chopped
1/2 c Celery, chopped
1 c Chopped mushrooms
1 sm Jar Cheez-Whiz
1/2 cn Cream of Mushroom soup

Saute onion, celery and mushrooms in oleo until
soft. Set aside. Heat soups and Cheez Whiz. Add
rice and broccoli to vegetables. Add soup mixture.
Sprinkle with paprika. Bake at 350 F. for 25 minutes.

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Popularity: 6% [?]

Chocolate Soup

Recipe By : Marni Tuttle
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups light cream
1 5 1/2 ounce chocolate pudding
1/3 cup Creme de Cacao
2 tablespoons Amaretto
1/2 cup toasted almond slivers or coconut shreds t

In a medium (3 quart) saucepan, combine 3 cups of the light cream and
the package of chocolate pudding powder. Cook and stir over medium heat
until mixture has come to a full boil.

Remove from heat. Add the additional cream, Creme de Cacao and Amaretto.
Heat with the chocolate. If to be served cold, chill in the refrigerator
overnight or for at least 4 hours.

Pour the cold soup into chilled bowls. Sprinkle toasted almonds or
coconut over the surface and serve.

To serve hot, present in heated bowls with either of the garnishes.

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Popularity: 4% [?]

PUFFY BAKED FONDUE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 x Eggs, separated
1 tb Dry White Wine
1 1/2 c Cubed French bread
1 c Skim Milk
1/4 ts Salt
2 oz Sliced Swiss cheese

In a small mixer bowl, beat egg whites till stiff
peaks form (tips stand straight). Set aside.
In another small bowl beat egg yolks, milk, wine, and
salt till smooth. Fold into egg whites.
Spray two 12-oz individual casseroles with nonstick
spray coating. Divide bread betweem casseroles. Top
with cheese; pour egg mixture over bread and cheese.
Bake, uncovered, in 350 deg F oven for 20-30 minutes
or till golden. Try sourdough French bread for a
little different flavor.
*******************************************************
***** Per serving: 333 calories, 21 f protein, 27 g
carbohydrates, 15 g fat, 304 mg cholesterol, 469 mg
sodium, 336 mg potassium.

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Popularity: 3% [?]

Acorn Squash And Apple Soup

Recipe By : Richard Sax and Marie Simmons in “Bon Appetit”
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Med Acorn Squash — 1 lb each
3 C Chicken Stock — degreased
2 Green Apples — tart
1/2 C Onion — chopped
1 C Apple Juice — unsweetened
2 Tsp Fresh Ginger Root — grated
1/2 Tsp Salt
1 Tbsp Fresh lemon juice
Freshly ground white pepper
Plain non- or low-fat yogurt
Snipped fresh chives
OR shredded fresh basil

Notes: * Squash should be halved and seeded. Unsalted canned chicken
** broth may be used instead of stock. *** Green apples should be
** cored, peeled and chopped (about 2 cups) Place squash
cut side down on rack set over gently simmering water in saucepan.
Cover and s team until tender, about 10 minutes. Cool squash
slightly. Scoop pulp from shel ls. Combine 1/4 cup chicken stock,
apples and onion in heavy medium saucepan. Cover and cook over low
heat 10 minutes. Add squash pulp, remaining chicken sto ck, apple
juice, ginger and salt. Cover and simmer until ingredients are very t
ender, about 20 minutes. Puree soup in batches in processor or
blender. Strain through sieve into clean saucepan, pressing puree
with back of spoon. Reheat soup gently. Add lemon juice. Season
with salt and generous amount of pepper. Ladle into bo wls. Garnish
with yogurt and chives.

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Popularity: 3% [?]

ADVOCAAT (DUTCH EGGNOG)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Ethnic Beverages
Alcohol

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 Eggs
1/2 Level teaspoon salt
275 g Sugar
4 dl Cognac
1 1/2 level teaspoons vanilla
-essence (extract, I think)

Separate the eggs and beat the yolks with the salt and the sugar, until the
mixture is thick and creamy. Beat in the cognac, very slowly and put the
mixture into a double saucepan. Heat gently, whisking all the time until
the advocaat is warm (not hot) and thick. Remove the pan from the heat and
stir in the vanilla essence. Pour into a jug. Advocaat is served in a glass
and eaten with a teaspoon. It can also be topped with whipped cream.

Also, might I add, that advocaat is nothing like the eggnog here in
America…it is thick and creamy—not foamy at all. Boy, is Advocaat
delicious!

(I usually get a bottle of it from the Dutch-America store and skip the
above…:)

This delicious Dutch drink is actually eaten with a spoon!

One more from FROM HOLLAND WITH LOVE…the Dutch National drink!!<>

Food Wine RT [*] Category 6, Topic 33 Message 6 Mon Jan 04, 1993 J.BOLLER
[Jacquie] at 21:29 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005

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Popularity: 3% [?]

SIMPLE ORANGE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Orange
1 oz Tofu
3/4 c Sugar — (less if desired)
3 tb Oil
1/2 c Water or orange juice
2 c Flour
1 t Baking soda
1 t Cream of tartar
1/4 ts Salt

Preheat the oven to 350 degrees F.

Finely grate the zest from the orange. Squeeze out
and strain the orange’s juice. Set zest and juice
aside.

In a bowl, thoroughly mash the tofu with the sugar, or
blend together with an electric mixer. Mix in the
finely grated orange zest and juice from the orange,
oil, and water (or additional orange juice).

In a large bowl, sift together the flour, baking soda,
cream of tartar and salt. Blend in the orange juice
mixture. Spoon batter into muffin pans, filling each
cup about 2/3 full. Bake for about 15 minutes, or
until muffins are starting to brown very lightly, and
toothpick inserted in center comes out clean.

Karen’s notes: I always use tofu as an egg-replacer
in baked goods, with excellent results. It may only
be luck, or coincidence, so if you don’t have a piece
of tofu handy, try omitting it.

These muffins are pretty sweet, so you may want to
decrease the amount of sugar used. The sugar does
seem to act as a humectant though, so the muffins will
stay a little moister in storage if you use more sugar.

From the kitchen of Karen Mintzias

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Popularity: 3% [?]

Title: Poblano Sauce for Chicken or Spaghetti (Mexican)
Categories: Mexican, Sauces, Chicken, Pasta
Yield: 1 cup

3/4 c Cream
1 Or 2 chiles poblanos
Salt and Pepper

Peel and deveined the Poblanos, cut in slices, put in the blender
with the cream, salt and pepper. This sauce can be used over the
spaghetti or chicken. This sauce cannot be warmed too much, it do not
have to be boiling, is better to use the microwave for to warm the
dishes or the oven if the dish is cover with plastic wrap.
For Spaghetti: cook the spaghetti as usual and cover with the sauce,
you can add some cheese and then warm in the microwave.
For Chicken: cook the chicken with water and some vegetables
(optional) or as ususal, cover with this sauce and warm in the
microwave. VARIATIONS: instead or cream you can use cheese cream or
both. Also you can add the chiles poblanos as you want.
Patricia Wriedt.

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Popularity: 4% [?]

FALAFEL (DAKROUB)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Dry ful (fava beans)
1 sm Onion
1 bn Chopped parsley
2 Cloves of garlic, crushed
1 t Ground coriander
1/4 ts Hot red pepper (optional)
1 t Baking soda
1/2 ts Cumin
Salt and pepper to taste
1 tb Flour

Soak ful (fava beans) in cold water for a few days,
changing water daily. When ready, peel ful and grind
with onion in meat grinder. Add all ingredients,
mixing well. Grind mixture a second time. Form into
patties and fry.

Variation: Soak 3/4 cup of dry homus (chick pea) with
ful. Then

follow above directions.

From: “Alaa Dakroub” . rfvc Digest
V94 Issue #214, Oct. 4, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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Popularity: 4% [?]

Title: Old South Benne Seed Cookies
Categories: New, Text, Import
Yield: 4 servings

1/3 c Sesame Seeds, — Toasted
1 Stick Butter, — Room
: Temperature
1 c Firmly Packed Brown Sugar
1 Egg
1 c Self-Rising Flour
1 ts Vanilla Extract

Preheat oven to 350 degrees F. Line cookie sheets whit
foil. In large mixing bowl, combine butter, brown
sugar, egg, flour and vanilla. Beat until well mixed.
Stir in toasted sesame seeds. Drop dough on foil line
baking sheets, using 1/2 teaspoon for each cookie.
Space 2 inches apart. Bake 8-10 minutes or until
cookies are lightly browned. Remove from sheets
immediately and cool on racks.

Recipe By :THE DESSERT SHOW SHOW #DS3258

Date: Tue, 29
Oct 1996 08:29:05 -0500

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Popularity: 5% [?]

Title: Peanut Butter Cookies
Categories: Cookies, Crisco.012
Yield: 24 cookies

1/2 c Butter Flavor Crisco
1 c Peanut Butter, creamy style
3/4 c Sugar, granulated
1/2 c Brown Sugar, firmly packed
1 tb Milk
1 ts Vanilla
1 Egg
1 1/4 c Flour, all purpose
3/4 ts Baking Soda
1/2 ts Baking Powder
1/4 ts Salt

Preparation Time: 20 Minutes Bake Time: 8 to 10 Minutes

1. Heat oven to 375 F.

1. Cream Butter Flavor Crisco, peanut butter, granulated sugar, brown
sugar, milk and vanilla in large bowl at medium speed of electric
mixer until well blended. Beat in egg.

2. Combine flour, baking soda, baking powder and salt. Mix into
creamed mixture. Drop rounded tablespoonfuls of dough 2 inches apart
onto ungreased baking sheet. Flatten in crisscross pattern with fork
dipped in flour.

4. Bake at 375 for 8 to 10 minutes. Cool 2 minutes on baking sheet.
Remove to cooling rack.

Makes 2 dozen 2 1/2 cookies.

Source: Butter Flavor Crisco Cookie Collection, page 15.
Shared by: David Knight

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Popularity: 7% [?]