1 cup water
1/2 cup butter or margarine
1 cup all-purpose flour
1/4 teaspooon salt
4 eggs
1 package (3 ounces) cook-and-serve vanilla pudding mix
1-1/2 cups milk
1 cup whipping cream, whipped
1 teaspoon vanilla extract
2 packages (10 ounces each) frozen strawberries, thawed and drained or 2 cups
sliced fresh strawberries
Confectioners’ Sugar

In a saucepan over medium heat, bring water and butter to a boil. Add flour
and salt all at once; stir until a smooth ball forms. Remove from the heat;
let stand 5minutes. Add eggs, one at a time, beating well after each adition.
Beat until smooth. Cover a baking sheet with foil; grease foil. Tracea 12-in.
heart onto foil. Drop batter by rounded tablespoonfuls along the outside of
the heart (mounds should be almost touching). Bake at 400-deg. for 40-45
minutes or until golden. Lift foil and transfer to a wire rack. Immediately
cut a slit in each puff to allow steam to escape; cool. In a saucepamn, cook
pudding mix and milk according to package directions. Cool. Fold in cream and
vanilla. Place cream puffs on a serving plate; split puffs and remove soft
dough from the inside. Spoon filling into puffs; add strawberris. Replace
tops; dust with confectioners’ sugar. Chill until serving.

Makes: 14 to 16 servings.
Source: Feb/Mar 96 Issue of A , Edna Hoffman of Hebron, Indiana

Popularity: 3% [?]

Semolina Cake*

Recipe By : Susie Jacobs – Recipes from a Greek Island
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup All-Purpose Flour
1/2 Teaspoon Baking Powder
1 1/3 Cups Semolina Flour*
4 Large Eggs — separated
1/2 Cup Sugar
1/2 Cup Olive Oil
2 Lemons — zest only, finely
— grated
1/2 Teaspoon Almond Extract
1/2 Cup Orange Juice
1 Teaspoon Vinegar
1 Pinch Cream Of Tartar
1/2 Cup Slivered Almonds — blanced
Syrup:
3/4 Cup Sugar
2 Lemons — zested and juiced
1/4 Teaspoon Almond Extract

Make the syrup ahead. Combine the sugar, lemon zest and jice and 1 1/2 c
ups
water in a saucepan. Bring to a boil, simmer for 5 minutes then add the
almond extract. Remove and chill overnight.

Line a 10-inch cake pan that is at least 3 inches deep, with baking
parchment. Sift together the flour and baking powder, then stir in the se
molin
a. Beat the egg yolk, sugar, olive oil, lemon zest, and almond extract
together until pale and creamy. Beat in the flour mixture, splashing wit
h
orange juice to moisten it.

Wipe a mixing bowl with a cloth moistened with vingegar, then put in the
egg
whites. Beat with the cream of tartar until stiff peaks form, then fold
into
the batter. pour into the pan and sprinkle with the almonds. Bake in an

oven preheated to 350 degrees for about 45 minutes until golden brown.
Remove from the oven and, while still hot, cut into squares. Slowly pou
r
the chilled sryup over it.

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Popularity: 2% [?]

CREAMY FENNEL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Defatted beef or chicken
-stock (Or bouillon
From cubes)
1 Fennel bulb, about 1 pound
1 Sliver garlic
2 tb Chopped shallots
1 tb Lemon juice (or more to
-taste)
1 pn Lemon zest
1/2 ts Dried dillweed (or 1 1/2
-teaspoons fresh)
1 t Ground coriander
1 qt Nonfat yogurt

Clean and slice the fennel bulb, reserving any greens
for garnish. Cook the fennel in the stock with the
garlic and shallots until soft. Puree in a blender
with the lemon juice and zest, and the spices. Strain
the puree if you wish a smoother texture. Combine
well with the yogurt and chill. Serve garnished with
chopped fennel greens or chopped coriander.

Serves six.

[ MID-ATLANTIC COUNTRY; August 1989 ]

Posted by Fred Peters.

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Popularity: 3% [?]

Coffee Almond Ice Cream Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Chocolate wafer crumbs (abou — 30 cookies)
1/4 cup Unsalted butter — melted
1 1/2 pints Coffee ice cream — slightly
softened
1 1/2 cups Heavy cream — well chilled
1 teaspoon Vanilla
1 1/2 cups Amaretti — crushed
1/2 cup Almonds; sliced — toasted
Dark chocolate sauce

In a bowl with a fork, stir together the crumbs and butter until the mixture is
well combined. Pat the mixture onto the bottom and 1″ up the sides of a lightly
oiled 8", 2-1/2″ deep springform pan. Freeze crust for 30 minutes or until
firm. Spread ice cream evenly on the crust and return to freezer for 30
minutes or until ice cream is firm. In a bowl with an electric mixer, beat
cream with vanilla until it holds stiff peaks, fold in amaretti thoroughly and
spread over ice cream. Smooth top of cake, sprinkle with almonds, and freeze
cake for 30-45 minutes, or until top is firm. Freeze cake, covered with plastic
wrap and foil, overnight. Just before serving, wrap a warm damp towel around
the side of the pan, remove side of pan, and transfer cake to a serving plate.
Cut into wedges with a knife dipped in hot water and serve it with the Dark
Chocolate Sauce.

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Popularity: 4% [?]

Title: Fat Free Granola
Categories: Low fat, Cereals
Yield: 1 servings

5 Apples 1/4 c Raisins Cinnamon, cloves

Pour boiling water over the raisins and let sit for five minutes.
Core and cut the apples (I use McIntosh when available) into thick
slices and place in a casserole dish. Add raisins and mix. Sprinkle
on cinnamon (about 1/2 teaspoon) and a pinch of ground cloves.

Bake covered in 350 F oven for 30 – 40 minutes. At this point the
apples should be tender, but not mushy. Add enough granola to cover
the apples and put uncovered casserole back in oven for about 15
minutes or until granola is browned.

Serve warm with soymilk or an ice cream-like substance. Or serve
cold with warm soymilk or warm custard.

rom: HUDGINS_JS%AMSCLS@corning.com Converted to MM by Donna Webster
Donna@webster.demon.co.uk

MMMMM

Popularity: 3% [?]

SPAGHETTI WITH SHRIMP ASPARAGUS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb MAZOLA Corn Oil
3 Garlic cloves, minced
1/2 lb Asparagus, trimmed, cut into
-1″ pieces
1/2 lb Shrimp, cleaned and deveined
1 c Chicken broth
1/2 ts Grated lemon peel (opt)
2 tb Lemon juice
2 ts Grated fresh ginger
-Or
1/2 ts Ground ginger
1 t KINGSFORD’S Corn Starch
8 oz NAPOLINA Spaghetti, cooked
-and drained

In large skillet heat corn oil over medium heat. Add garlic and
asparagus; saute 2 minutes. Add shrimp; saute 2 minutes or until
pink. Combine next 5 ingredients; add to skillet. Stirring
constantly, bring to boil over medium heat; boil 1 minute. Toss with
spaghetti.

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Popularity: 1% [?]

Title: Spring Salad
Categories: Salads
Yield: 4 servings

1/2 lb Snow peas
6 ea New red skinned potatoes
1 c Frozen sweet corn
2 ea Tomatoes
1 x ———-dressing———-
1 ts Dijon mustard
1 ea Pepper
1 tb Lemon juice
1 ts Honey
1 tb Finely chopped fresh parsley
1/2 lb Mixed green and yellow beans
1/2 lb Carrots
1 c Fresh or frozen peas
4 ea Hard cooked eggs
3 ea Large egg yolks
1 ea Salt
1 1/2 c Saflower oil
1 ea Shallots, finely chopped
1 tb Finely chopped fresh mint

Top and tail beans. Cook in lightly salted boiling water for 3 to 5
minutes or until tender crisp. Drain and refresh under cold running
water. Add potatoes to boiling salted water, Cook gently for 15
minutes or until tender. Drain. Place peeled corrots in a saucepan
with enough cold water to cover. Salt lightly, bring to a boil, then
reduce heat and simmer until tender. Drain. Add corn and peas to
small amounts of lightly salted boiling water cook for 3 to 5
minutes. Drain. Place beans, corn and peas on tea towel to drain
while preparing dressing. Peel and seed tomatoes and cut into small
dice. DRESSING: Whisk together egg yolks, Dijon mustard, salt and
freshly ground pepper. When mixture begins to thicken, add 2
tablespoons of oil drop by drop, beating well. Thin with a 1/2
teaspoon lemon juice.
Add remaining oil in a slow, steady stream. As mayonnaise thickens,
thin by adding up to 2 tablespoons of lemon juice. Stop adding oil
when mayonnaise is desired thickness) Stir in shallots, honey, mint
add parsley. Adjust seasoning. Arrange vegetables on one large
plater or individual plates, and garnish with egg wedges. Thin
mayonnaise with boiling water and lightly coat salad. (Any leftover
mayonnaise can be refridgerated for up to 1 week).

MMMMM

Popularity: 4% [?]

PAD THAI VMXV03A

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Rice Vermicelli
3 tb Oil
3 ea Garlic cloves, minced
1/4 c Dried Shrimp
1/4 c Fish sauce
1/4 c Sugar
2 tb Tamarind juic (Lemon or lime
1 x -may be substituted)
1 tb Paprika
1/2 c Fried tofu
2 tb Dried, unsalted turnip,
1 x -cut into small pieces
1 ea Egg, beaten
1/4 c Chives, cut in 1 in lgths
1/4 c Ground roasted peanuts
1 c Bean sprouts
1 x GARNISH:
1/2 c Bean sprouts
1/2 c Chopped chives
1/2 ea Lime, cut in wedges

Soak noodles in cold water for 2 hours, until soft. Drain and set
aside.Heat a large skillet until hot, then add oil. Add the garlic and
dried shrimp and stirfry. Add the noodles and stirfry until translucent. It
may be necessary to reduce the heat if the mixture is cooking too quickly
and the noodles stick.Add fish sauce, sugar, tamarind juice and paprika.
Stirfry mixture until combined. Stir in the tofu, turnip and egg. Turn the
heat to high and cook until the egg sets, stirring gently. Thoroughly
combine the mixture and continue cooking over medium-high heat for about 2
minutes, until most of the liquid is reduced.Mix in the chives, peanuts and
Place on a serving dish, arrange the garnishes attractively and serve.
Makes four servings.Note: To make fried tofu, chop tofu into 1/2 inch
squares and fry in oil on both sides until golden brown.From Thailand the
Beautiful Cookbook, as printed in the Phila. Inquirer, 8/19/92.

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Popularity: 3% [?]

Title: Pecan Rocca
Categories: Candies
Yield: 6 servings

1 c Pecans, chopped (we use
-chopped almonds on some
-batches)
3/4 c Brown sugar (packed)
1/2 c Butter or margarine (butter
-makes it richer)
1/2 pk (6 oz size) semisweet
-chocolate chips. (1/2 cup)

Almond Rocca: This is not for Almond Roca, yet it is close enough and
it is real easy. In fact my 14 year old daughter has been making it
by herself at Christmas for the past 4 years. Hope this will meet
your needs. It comes from the Betty Crocker cookbook, so you may have
it on hand already.

Toffee: Butter square pan, 9x9x2 inches. Spread chopped nuts in pan.
Heat sugar and butter to boiling, stirring constantly. Boil over
medium heat, stirring constantly, 7 minutes (watch it real close the
last minute or two). Immediately spread mixture evenly over nuts in
pan. Sprinkle chocolate pieces over hot mixture; place a baking sheet
over pan so contained heat will melt chocolate. Spread melted
chocolate over canndy. While hot, cut into 1 1/2 inch squares. chill
until firm.

Now for the changes we use.

When we are going to be giving this as a gift, we melt another 1/2
cup of chocolate in the microwave. Use an 7x7x2 pan (or smaller than
the 9x9x2). Spread the melted chocolate on top of the buttered pan
that is covered with the nuts. After the chocolate is spread on top,
sprinkle more nuts on top, while chocolate is still warm. Then cut
into small sizes. After the candy is set, remove from the pan and
wrap individually with desert foil. I get mine at the bakery supply,
or a craft shop.

MMMMM

Popularity: 3% [?]

San Francisco Fudge Foggies

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chocolate Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Bittersweet chocolate — finely chopped
1 cup Unsalted butter — cut into
1/3 cup Strong brewed coffee
4 large Eggs — at room temp
1 1/2 cups Sugar
1/2 cup Flour
8 ounces Walnuts — chopped

Position a rack in the center of the oven and preheat to 375~. Line a 9×13″
baking pan with a doule thickness of aluminum foil so that the line foil
extends 2″ beyond the sides of the pan. Butter the bottom and sides of the
foil-lined pan. In the top of a double boiler set over hot, not simmering
water, melt the chocolate, butter and dissolved coffee, stirring frequently,
until smooth. Cool the mixture, stirring occasionally for 10 minutes. In a
large bowl, using a handheld electric mixer set at high speed, beat the eggs
for 30 seconds, or until foamy.
Gradually add the sugar and continue to beat for 2 minutes, or until the
mixture is very light and fluffy. Reduce the mixer speed to low and gradually
beat in the chocolate mixture until just blended.
Using a wooden spoon, stir in the flour. Stir in the walnuts. Do not overbeat
the mixture. Transfer the batter to the prepared pan. Bake for 28-30 minutes,
or until the foggies are just set around the edges. They will remain moist in
the center. Cool the foggies in the pan on a wire rack for 30 minutes. Cover
the pan tightly with aluminum foil and refrigerate overnlight or for at least 6
hours. Remove the top foil and run a sharp knife around the edge of the
foggies. Using two ends of the foil as handles, lift the foggies onto a large
plate and peel off the foil. Invert them again onto a smooth surface and cut
into 16 rectangles.
Makes 16 foggies.

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Popularity: 2% [?]