NUTTY WILD RICE SAUSAGE STUFFING

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Uncooked wild rice
1 1/4 c Uncooked long-grain rice
16 oz Bulk sausage
2 tb Butter or margarine
4 lg Celery ribs — sliced
5 oz Medium sized fresh mushrooms
– sliced
1 lg Onion — diced
Salt — to taste
Fresh ground black pepper
– to taste
1 c Chopped walnuts — toasted
-(see note)

Prepare wild rice and long-grain rice according to
package directions; toss together in large bowl; set
aside. In 12″ skillet over high heat, cook sausage,
stirring frequently until well browned. With slotted
spoon, remove sausage to bowl with rice. Add butter to
drippings remaining in skillet; melt over medium heat.
Add celery, mushrooms, onion and salt and pepper; cook
10 minutes, stirring occasionally until vegetables are
tender. Remove from heat; add vegetable mixture to
rice mixture in bowl along with walnuts; toss well to
mix. Makes 12 to 14 cups, just, enough to stuff 12 to
14 pound turkey. Note:To toast walnuts; In dry small
skillet over very low heat, toast walnuts 3 to 5
minutes, stirring frequently until golden brown. Cool
before adding to stuffing.

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Popularity: 3% [?]

Title: HIPPO POT DE MOUSSE
Categories: Mousse, Usenet
Yield: 6 servings

4 oz Semisweet chocolate
2 oz Bittersweet chocolate
2 c Heavy cream,
-well-chilled (whipping
-cream will do nicely)
1 t Almond extract
-(optional)

Melt the chocolate together in the top of a double boiler. Be careful to
do this slowly, so as not to burn the chocolate, and to keep all moisture
away from the pot. Let the chocolate cool for five minutes.

While the chocolate cools, whip the cream and almond extract together until
very stiff. Gently fold the cooled chocolate into the whipped cream. There
will be many flecks of chocolate in the mixture.

If you’re not going to eat it all yourself, spoon into six large wine
glasses. Chill one hour.

NOTES:

* Extremely quick and easy chocolate mousse — This is an adaptation of a
very easy chocolate mousse recipe from Sandra Boynton’s hilarious book,
“Chocolate, the Consuming Passion.” It requires none of the laborious
preparation that most French mousse recipes call for, and really optimizes
the effort needed to consume the chocolate, which is, after all, what this
is all about. Yield: Serves one to six people.

* If you’re careful, you can also melt the chocolate in a microwave oven,
in its wrapper. If you try this, be especially mindful of the semisweet
chocolate, as the sugar therein caramelizes very quickly, leading to an
awful mess (and ruined chocolate).

: Difficulty: easy to moderate.
: Time: 20 minutes preparation, 1 hour chilling.
: Precision: measure the ingredients.

: Chris Kent
: Digital Equipment Corp., Western Research Lab, Palo Alto, Calif., USA
: kent@decwrl.dec.com decwrl!kent

: Copyright (C) 1986 USENET Community Trust

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Popularity: 5% [?]

Title: SPINACH, CHEESE AND TOMATO LASAGNA
Categories: Vegetarian, Pasta, Main dish, Madison
Yield: 10 servings

MMMMM————————-EGG PASTA——————————
2 c Unbleached all-purpose flour
2 pn Salt
2 lg Eggs
2 ts Olive oil

MMMMM————————–LASAGNE——————————-
8 oz Mozzarella cheese, fresh
2 1/2 lb Tomatoes, fresh or canned
-peeled, seeded, chopped
3 tb Virgin olive oil
1 sm Onion, finely diced
2 Garlic cloves; minced
1 1/2 ts Fresh marjoram or oregano
-=OR=-
1/2 ts -Dried marjoram or oregano
1/2 c Red wine
Sugar; if needed
Red wine vinegar

MMMMM——————-SPINACH-CHEESE FILLING————————
3 sm Bunches spinach
2 tb Olive oil
1 sm Onion; finely diced
2 Garlic cloves; minced
Salt, pepper and nutmeg
2 c Ricotta
2 Eggs
1 c Parmesan, freshly grated
3 tb Parsley; chopped
1 ts Lemon peel, minced or grated

MMMMM————————–BECHAMEL——————————-
1 tb Butter
1 tb Flour
1 c Milk

EGG PASTA: Combine the flour and the salt in a bowl, make a well in
the middle, add the egg and the olive oil. Using your fingers,
lightly and gradually work the egg into the flour so that it is
completely distributed throughout. When it is well combined, press
the mixture together to form a dough. Turn it out onto a counter and
begin to work it together. If it is too dry, add drops of water, a
few at a time, to moisten the dough and help it come together. Knead
the dough for about 10 minutes, until it feels smooth and supple. Put
it in a plastic bag or wrap it in plastic, and set it aside to rest
at least half an hour, preferably an hour before rolling it out.

LASAGNE: Prepare the pasta dough and set it aside to rest. Grate or
slice the cheese; then prepare the tomato sauce and spinach-cheese
filling. Heat the oil in a wide skillet, add the onion, garlic and
marjoram or oregano and saute until the onion is transparent and
soft. Season with salt; then add the tomatoes and wine. Cook slowly
until the sauce is thickened. If the tomatoes are overly tart,
correct the acidity by adding a pinch or two of sugar. Once they are
cooked, pass them through a food mill; then season to taste with a
few drops of vinegar, freshly ground black pepper and more salt if
needed.

SPINACH-CHEESE FILLING: Remove the stems from the spinach; discard any
bruised or yellow leaves. Wash the spinach well in 2 changes of water.
Roughly chop the leaves into small pieces about an inch square. In a
wide pan, heat the oil and saute the onion for several minutes; then
add half the garlic, the spinach leaves and a sprinkling of salt.
Cook until the spinach is wilted; then remove it to a bowl and
combine it with the ricotta, eggs, Parmesan, the remaining garlic and
the parsley and lemon peel. Season to taste with salt, freshly ground
pepper and a scraping or two of nutmeg.

BECHAMEL: Melt the butter in a saucepan, add the flour, and cook over
low flame for 2-to-3 minutes, stirring continuously. Scald the milk
in a separate pan, then pour it into the flour-butter mixture,
whisking as you do so. Season with salt, pepper and a scraping of
nutmeg and continue to cook the sauce for 15 minutes over low heat,
giving an occasional stir. Roll the dough thin, and cut the final
strips into pieces that will fit your baking pan. Bring a pot of
water to a boil and add salt. Have ready a large bowl of cold water.
Cook several pieces of dough at a time. Remove them when they rise to
the surface, and put them in the cold water to cool; spread on a
kitchen towel. Preheat the oven to 350F. Butter a 9-by-13-inch baking
dish and spread half the bechamel over the bottom. Piece together
several strips of the pasta so that they cover the bottom and hang
over the edges of the baking dish. (Later they will be folded over
the top, effectively sealing in the fillings.) Spread 1/2 the tomato
sauce over this first layer of pasta and cover with 1/2 the
mozzarella. Put down another layer of pasta and cover this with 1/2
the spinach-cheese filling. Continue with more pasta, tomato and
mozzarella, pasta and spinach-cheese filling. Finish by laying 1-or-2
strips of pasta down the center and folding the overhanging edges
over the top. Cover with the remaining bechamel sauce. Cover the
lasagna with foil and bake for 20 minutes. Remove the foil and
continue baking for another 15 minutes, or until the top is puffed
and browned. Let the lasagne rest for a few minutes; then cut it into
pieces and serve.

NOTE: Lasagne can also be made by using commercial fresh pasta sheets,
which will be thicker than those you make at home. These commercial
pasta sheets often come in pieces about 9-by-13-inches, each weighing
about 4 ounces; 1 1/2 pound should be more than enough. Use 4-or-5
sheets and do not try to overlap the bottom layer as in the basic
recipe. Though fresh pasta makers often say the lasagne sheets need
not be precooked, the lasagna will be moister and lighter if they are.

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Popularity: 5% [?]

Title: Tahini Milk
Categories: Beverages, Milk
Yield: 2 cups

1 c Water, ice cold
1/4 c Tahini (sesame seed paste)
1/2 t Vanilla (opt)
1 t Sweetener (opt)

Blend well in a blender. Good for baking. Yields 1 1/2 cups.

MMMMM

Popularity: 5% [?]

Title: Coeurs a la Creme
Categories: desserts
Yield: 4

8 oz. unsalted cream cheese
10 oz soured cream
2 Tbsp caster sugar
2 large egg whites

To serve
fruit of your choice, such as raspberries and redcurrants
4 Tbsp double cream

Quite simply combine the cream cheese, soured cream and sugar thoroughly in a
mixing bowl. Then whisk the egg whites until they are stiff and fold them
carefully into the cream mixture. The whole lot now needs to be drained –
overnight – in a cool place, and this is done by placing the mixture in a
suitably-sized square of muslin, and placing this in a sieve over a bowl.
When it has drained completely, pile the mixture into small dishes or
ramekins, arrange your fruit on top, then pour a tablespoon of cream over
each serving.

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Popularity: 3% [?]

Triple Chocolate Chunk Cookies

Recipe By : Ann Miner
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 semisweet chocolate squares — *
6 ounces white chocolate — chips or chunks
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter — at room temp.
1 cup firmly packed light brown sugar
2 eggs
2 teaspoons vanilla extract — not imitation

Preheat oven to 375 degrees.
Melt 2 squares of semisweet chocolate in small saucepan.
Cut remaining 6 squares chocolate into large chunks.
Sift together flour, baking soda and salt in small bowl.
Beat butter in large bowl until creamy. Gradually beat
in brown sugar and granulated sugar until light and fluffy.
Beat in eggs and vanilla. Then beat in melted chocolate.
Beat flour mixture into chocolate mixture until well
blended. Stir in semisweet chocolate chunks and white
chocolate chips or chunks.
Drop the dough by rounded tablespoons, 2 inches apart,
onto ungreased baking sheets.
Bake for 10 to 12 minutes or until slightly browned
around edge. Remove from baking sheets to racks to cool.

* you may substitute 8 ounces semisweet chocolate chips for
the squares. You will be melting 2 ounces and using the
rest as chips.

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Popularity: 4% [?]

Lemon Rice Pudding

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Puddings Rice
Vegetables Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Water
1/2 c Long-grain rice — uncooked
1/3 c Raisins
1/4 ts Ground nutmeg
1 pk 1 oz instant sugar-free vani
2 ts Lemon peel — grated

Recipe by: DEC/JAN 1996 In a saucepan, bring water, rice,
raisins
and nutmeg to a boil. Reduce heat is absorbed. Cool Prepare pudding mix
according to
pkg directions. Stir in

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Popularity: 15% [?]

QUINCE-AND-CRANBERRY COMPOTE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 md Quince
6 c Water
2 c Sugar
12 Cloves
18 Whole allspice berries
1 lg Orange peel strip
2 pk Cranberries
1 Cinnamon stick (3″ long)
Cranberry juice (optional)
Balsamic vinegar, to taste

CUT EACH QUINCE INTO QUARTERS, then cut quarters into
pieces about 1/2-inch thick. Grasp each piece firmly
and cut away peel and core with sharp knife. When all
slices have been cored and peeled, cut each piece into
small chunks. Don’t worry about the fruit discoloring.
In saucepan, combine water, sugar, spices and orange
peel. Bring mixture to boil, stirring to dissolve
sugar. Add quince. Reduce heat, cover pan and cook
very slowly until fruit has turned a deep pink color,
about 2 hours. You don’t need to worry about
overcooking as the fruit will hold its texture well.
If cooked slowly, there should still be quite a bit of
liquid in pan when fruit is done. Sort through
cranberries, remove those that are not in good shape
and rinse the rest. Add cranberries to cooked quince.
If mixture seems too dry, add a little more water or
cranberry juice. Increase heat a little and cook
cranberries until they begin to pop open, 12-to-15
minutes. Use rubber scraper to gently mix them with
quince. When done, refrigerate compote to cool, then
stir in enough vinegar to balance the sweetness.

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Popularity: 3% [?]

Title: Chocolate Mint Sticks
Categories: Cookies
Yield: 40 servings

1 x ———–cookie———–
1/2 c Melted butter
2 oz Unsweetened chocolate melted
1/2 c Flour
1 x —–peppermint filling—–
1 tb Heavy cream
1 ts Peppermint extract
1 oz Semi-sweet chocolate
2 Eggs
1 c Sugar
1/2 ts Peppermint extract
1/2 c Ground almonds
2 tb Butter
1 c Confectioners sugar (sifted)
1 x ———-frosting———-
1 tb Butter

1. Preheat oven to 350. Grease a 9 inch square baking pan. Beat eggs.
Add
melted butter and sugar. Beat well. Add melted chocolate and peppermint.
Beat. Add flour and nuts. Mix well. Pour ingredients into prepared pan
and
bake 25-30 minutes until toothpick inserted in center comes out clean.
Remove from oven and set on trivet or rack to cool.
 2. Prepare filling. In small bowl, thoroughly blend butter and cream.
Add
sugar and peppermint. Mix well. Spread evenly over cooled baked layer.
 3. Prepare frosting. Melt chocolate and butter together in small pan
over
low heat.  4. When filling is completely firm, spread frosting mixture
on
top.  5 . Refrigerate until chocolate is firm. Cut into 3/4 by 2 1/4
inch
strips.  from: _Cookiemania_

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Popularity: 3% [?]

Super Pizza Sauce

Recipe By :=20
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 Tsp. black pepper
1 Tsp. salt
1/2 Tsp. powdered onion
1/2 Tsp. powdered garlic
1 Tsp. minced onion
1 Tsp. minced garlic
1/2 Tsp. marjoram
1 1/2 Tbsp. oregano

Mix with: 12 oz. tomato paste On crust put layer of sauce,
layer Mozzarella cheese, layer Parmesan or Romano cheese, then
desired toppings. Bake at 450 degrees for 8 minutes.

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Popularity: 7% [?]