Title: Beef Satay
Categories: Appetizers
Yield: 4 servings

3 tb Corn oil
1 sm Onion, finely chopped
1 Garlic clove, crushed
1/2 ts Hot chili powder
1 1/2 ts Curry Powder
1 1/4 c Water
2/3 c Crunchy peanut butter
1 ts Light brown sugar
2 ts Dark soy sauce
1 ts Lemon juice
Salt to taste
Fresh ground pepper to taste
1 lb Boneless sirloin steak
Lemon pieces (opt)
Fresh cilantro sprigs (opt)

To make peanut sauce, heat 2 tablespoons of oil in a saucepan. Add
onion and garlic and fry gently until golden.

Stir in chili powder, Curry Powder, water, peanut butter and brown
sugar. Bring to a boil; simmer gently until thickened. Stir in soy
sauce and lemon juice, then salt and pepper. Turn mixture into a
serving dish.

Preheat broiler. Grease a broiler pan. Trim and cut meat in 1/2″
cubes. Thread (not too tightly) onto 8 bamboo skewers, leaving a
space at each end for holding. Cover ends with small pieces of foil
to prevent burning. Place skewers in greased broiler pan. Brush with
remaining 1 tablespoon oil. Cook under preheated broiler 10-15
minutes until golden and cooked through. Turn and brush frequently
with oil during cooking. Garnish with lemon pieces and cilantro
sprigs, if desired, and serve hot with peanut sauce.

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Popularity: 3% [?]

Title: Pineapple Gelatin
Categories: Diabetic, Desserts
Yield: 6 servings

2 tb Unflavored gelatin 1/4 ts Cinnamon
1/2 c Cold water 1/4 ts Orange extract (optional)
1/2 ts Lemon juice 20 oz Can unsweetened
cr.pineapple

Sprinkle gelatin over cold water in a small bowl and allow 5 minutes
to soften. Dissolve over hot water.

Mix remaining ingredients in blender until smooth. Add gelatin
mixture and whip until blended. Pour into 3 cup mold and refrigerate
until set. Garnish with whipped topping.

Adapted from Fancy, Sweet Sugarfree by Karen Barkie, 1985 Shared
but not tested by Elizabeth Rodier Feb 94

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Popularity: 7% [?]

Title: Chicken Tortellini Soup
Categories: Soups, Pasta, Restaurants, Left chick
Yield: 8 servings

——————-MICKEY’S GOURMET CKBK——————-
1 c Chicken breast meat, diced
1 T Butter
2/3 c Carrots, diced
1 c Celery, diced
1 c Onion, diced
3 Chicken bouillon cubes
5 1/2 c Water
1 T Parsley, chpd
1/8 t Ground thyme
1/4 t Garlic powder
Salt and white pepper
1/2 lb Tortellini, cooked

Tony’s Town Square Restaurant, Main St, USA, Magic
Kingdom In 3 qt saucepan, melt butter. Add carrots;
saute 2-3 mins. Add chicken and cook 5 mins until
chicken is done. Add celery and onions; cook 4-5 mins.
Dissolve bouillon cubes in water; add to soup with
remaining ingreds except tortellini. Simmer until all
vegs are tender. Salt and pepper; add tortellini.

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Popularity: 6% [?]

Title: MAPLE SYRUP MOUSSE
Categories: Desserts
Yield: 10 servings

1 tb Unflavored gelatin
1/3 c Water
1/3 c Packed light brown sugar
2 Egg yolks
1 pn Salt
1 1/4 c Pure maple syrup
4 Egg whites; room temperature
1 pn Cream of tartar
1/4 c Sugar
3 c Whipping cream; well chilled
1 1/2 tb Powdered sugar
1 ts Vanilla
1 c Crushed gingersnap crumbs
Maple candies (optional)

Sprinkle gelatin over water in double boiler set over gently simmering
water; stir to dissolve. Add brown sugar, yolks and salt and whisk until
thickened and gelatin is dissolved, about 5 minutes. Transfer mixture to
bowl; strain if necessary. Stir in maple syrup. Cool completely.
Refrigerate until just beginning to set, about 15 minutes; do not allow
mixture to gel.
Beat whites and cream of tartar until soft peaks form. Add 1/4 cup
sugar 1 tablespoon at a time and beat until stiff and shiny. Gently fold
1/3 mixture to lighten. Fold in remaining whites.
Beat 2 cups cream until soft peaks form. Fold in maple syrup mixture.
Spoon mousse into large bowl, stemmed goblets or pots de creme. Refrigerate
several hous or overnight.
Just before serving, whip remaining 1 cup cream with powdered sugar and
vanilla until soft peaks form. Sprinkle mousse with gingersnap crumbs.
Garnish with whipped cream and maple candies if desired.

Source: Bon Appetit magazine, December 1984. Typed for you by Karen
Mintzias

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Popularity: 5% [?]