Chimneysweeps

Recipe By : Mimi Markofsky
Serving Size : 30 Preparation Time :0:45
Categories : Cookies Passover

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup blanched almonds
2/3 cup sugar
2 extra large egg whites
3 ounces semisweet chocolate — melted cooled
1/4 cup blanched almonds — toasted and chopped
1 tablespoon unsweetened cocoa powder
30 blanched almonds — whole

Place rack in center of oven. Preheat oven to 325 degrees. Line baking sheets
with parchment paper and lightly butter the parchment (if cooking spray is avai
lable, spray the paper). Place 1 cup blanced almonds in the bowl of a food proc
essor that has been fitted with the steel blade. Add 2 tablespoons sugar and g
rind the nuts and sugar to a fine texture. Add 1 egg white and blend 10 second
s. Add half the remaining sugar and blend 10 seconds. Add the remaining sugar
and blend another 10 seconds. Transfer to a medium bowl. Mix in the melted c
hocolate, chopped almonds and cocoa powder. Using a tablespoon,
drop the batter onto the prepared sheets, leaving 1-1/2″ in between each cookie
. Moisten fingertips with cold water and shape the dough into 3/4″ high 1-1/4″
wide mounds. Set a whole almond into the center of each mound, pointed end up
. Bake until the cookiese are dry and just firm on the outside but soft in the
center, about 12-15 minutes. Let set on baking sheet for 5 minutes. Transfer
to rack and cool.

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Popularity: 4% [?]

Title: Chilled Couscous Salad with Mango
Categories: Vegetarian, Ovo lacto, Salad/dress
Yield: 4 servings

1 c ;water
2/3 c Couscous, whole-wheat; un-
-cooked
1 tb Tahini
2 tb Orange juice
1 c Yogurt OR
1 c Tofu, soft
1/2 ts Cumin, ground
pn Ginger, grund
1/2 c Chickpeas; cooked, thorough-
-ly rinsed if canned
1 lg Mango; peeled, diced
1/4 c Raisins, golden
1/4 c Cilantro, fresh; minced
1/2 c Fruits, dried, assorted:
-pineapple, papaya, orange
-optional

Bring water to a boil in a saucepan. Stir in couscous, return to a
boil, cover and turn off heat. Let sit (without lifting the lid)
until the water has been absorbed.

Meanwhile, stir together tahini and orange juice to make a smooth
paste. Place yogurt or tofu in a large mixing bowl and whisk until
light and smooth. Whisk in tahii mixture, cumin and ginger. Stir in
chickpeas, mango and raisins.

Fluff couscous with a fork to break up any lumps. Stir into mago
mixture. Add cilantro and dried fruits if desired; stir until
thoroughly blended. Cover and refrigerate until chilled through, aout
3 hours.
Serves 4 as a side dish.

Per serving (lacto version): 246 cal; 10 g prot; 2 g fat; 47 g carb;
1 mg
chol; 611 mg sod; 6 g fiber

Vegetarian Times, August 1993/MM by DEEANNE

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Popularity: 4% [?]

RAISIN BUTTERMILK BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Buttermilk + 1T OR
1 c Water + 1T AND
5 tb Powdered buttermilk.
2 c White flour
1 c Whole wheat flour
1 t Salt
2 1/2 ts Yeast
1/3 c Raisins
1/3 c Broken nuts – your choice

Place all the ingredients except the raisins and nuts in
machine,program for Mix Bread,or Raisin Bread press Start Add the
raisins nuts during the last part of the 2nd kneading when the
beeper sounds.

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Popularity: 6% [?]

Basic Muffins And Variations

Recipe By : Carole A. Resnick ak399@cleveland.freenet.edu
Serving Size : 1 Preparation Time :0:00
Categories : Eggs Breads
Make-Ahead Dishes MC

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound unbleached all-purpose flour
2 Tbls granulated sugar
1 extra large egg
1/2 cup vegetable oil
1 Tbls baking powder
1 teaspoon salt
1 cup milk

1. Grease twelve 6 cm muffin cups. Heat oven to 200 =F8C .

2. Sift flour, baking powder, sugar and salt into a medium-sized bowl. Stir
to mix well.

3. In a small bowl, beat egg with a fork. Add milk and oil. Add all at once
to dry ingredients.

4. Stir mixture only until dry ingredients are moistened. Batter will be
lumpy. Drop batter from a tablespoon into prepared muffins pans, filling
each cup 1/2 – 2/3 full.

5. Bake 15-20 minutes, or until golden brown. Remove from pan and serve hot
with butter, jam or marmalade. .SH “VARIATIONS” GINGER MUFFINS .RS Add 1/2
cup finely diced candied ginger to flour mixture before adding liquid. .RE
.PP BANANA PECAN MUFFINS .RS Prepare muffin batter but use only 110 ml milk.
Add 60 g chopped pecans and 1/4 tsp ground nutmeg to sifted flour. Add 1
cup mashed, peeled banana with the egg, milk and oil. .RE .PP BLUEBERRY
MUFFINS .RS Toss 1 cup washed and well-drained fresh or frozen blueberries
with sifted flour mixture before adding liquid. .RE .PP ORANGE MUFFINS .RS
Cut 2 peeled navel oranges into sections. When batter is in the cups, place
an orange section on top of each and sprinkle lightly with granulated sugar.
.RE .PP CHEESE MUFFINS .RS Fold 50 g grated sharp yellow cheese into muffin
mix with the last few strokes on batter. Serve hot with scrambled eggs and
bacon for a special breakfast. .RE .PP SURPRISE MUFFINS .RS Fill muffin cups
1/3 full of batter. Drop 1/2 tsp of your favorite jelly in center of
batter. Add batter to fill cup 2/3 full. Kids just love these as you will.
.RE .PP COCONUT MUFFINS .RS Add 1 cup shredded coconut with the last few
strokes of mixing. For a snack have coconut muffins, butter and milk. .RE
.PP CHIVE MUFFINS .RS Fold 1/4 cup chives into the batter during the last
few strokes and serve at dinner. Great with a steak and salad. .RE

Difficulty : easy.
Precision : measure ingredients.

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Popularity: 3% [?]

RED DELICIOUS HERBAL SPICED CIDER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beverages Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
12 Ruby Mist, Red Zinger or
-other fruity herbal tea
-bags
4 c Boiling water
2 c Apple juice concentrate
1/4 c Freshly squeezed lemon juice
-(1 lemon)
2 c Cold water
1 Honey to taste
8 Thin slices of lemon, for
-garnish

Steep tea bags in the boiling water for 10 minutes.
Gently squeeze tea bags and remove. Add apple juice
concentrate, lemon juice, cold water and honey. Heat
and serve warm in mugs. Garnish with lemon slices.

Per serving (without honey): 119 calories (1 percent
from protein, 97 percent from carbohydrate, 2 percent
from fat), less than 1 gram protein, 30 grams
carbohydrate, less than 1 gram fat, 0 cholesterol, 19
milligrams sodium.

Exchanges: 2 fruit.

Makes 8 servings

Naomi Kaufman Price writing in the Portland
Oregonain’s FOODday, 12/22/93.

Posted by Stephen Ceideburg

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Popularity: 4% [?]

Spinach-Artichoke Dip (Chicago Style)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Dips
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz Light Sour Cream
3 oz Parmesan cheese
14 oz Can Artichoke Hearts — drain, rinse, chop
10 oz Pk chopped spinach — thaw, drain well
6 oz Monterey jack cheese — shred

Combine sour cream and 2 oz of parmesan cheese (reserve other ounce
for topping later) in a 2qt casserole dish. Stir in spinach and
artichokes. Mix well. Cover top with monterey jack and other ounce of
parmesan cheese. Bake for 15 minutes at 400~ and then broil for about 5
minutes or until cheese is golden brown. Serve with tortilla chips and
side dishes of sour cream and your favorite salsa. This makes about 4
times what you are served at a restaurant so you may want to adjust the
ingredients. (wrv)

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Popularity: 3% [?]

Title: HOLLANDAISE
Categories: Sauces, Party
Yield: 4 servings

4 Egg yolks
3 tb Lemon juice
1/4 ts Salt
1/4 ts Sugar
1/4 ts Dry mustard
8 Drops Tabasco sauce

* Into the top of a double broiler put all ingredients Place about
one inch of water in the bottom part of the double boiler, and bring
water to a boil. Turn the fire down to very low. Place the top part
of the double boiler into the bottom part. Add 1 stick (1/2 c) of
VERY COLD butter to the egg mixture. Whisk until the butter melts
and the sauce thickens. Keep the sides and bottom scraped. If the
water seems to be boiling too much simply lift the top part of the
double boiler out of the bottom, and let it calm down.
When the sauce thickens, put a top on, and try to>>> serve as soon as
possible. This never curdles on me.
Let me know if it does on you. Sometimes, I even reheat this (if I
ever have leftovers). When I reheat it, it curdles. The trick then
is the following: Add a small amount of milk (about 1/2 to 1
teaspoon), and whisk, whisk, whisk. Hope this is the info you need.

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Popularity: 4% [?]

Brazil’s Fettuchinni Alfredo (Traditional)

Recipe By : Stephen Brazil
Serving Size : 1 Preparation Time :15:00
Categories : Boletes Italian
Italian/Tuscan Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Unsalted butter — 1 cube
1 pint Heavy Cream — ok to use 1/2 1/2
1 clove Garlic — crushed
Sea salt — to taste
Fresh Ground White Pepper — to taste
Fresh Ground Nutmeg — to taste
8 oz Quality Parmesan Cheese
1 lb Fresh Fettucinni Noodles — cooked

Melt the butter slowly in a heavy pan, add garlic and saute for a few
minutes, do not brown garlic. Remove garlic and discard. Slowly incorporate
cream or light cream into butter with a wisk. Season with salt, pepper and
nutmeg.
Add cooked pasta and 3 tablespoons of cooking liquid to butter and cream
mixture and toss so the pasta is coated.
Remove from heat and add Parmesan by the hand full, you don’t have to use
all of the cheese.

Variations:
I like to use reconstituted porcini or shitake mushrooms added just before
the pasta. Too Good!

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Suggested Wine: Full Bodied Red like a Chianti or Burgundy
Serving Ideas : Serve with a loaf of bread and Ceasar Salad

NOTES : I always have Parmesan on hand, just eye-ball the amount used in the
dish. Too much is too much!

Popularity: 4% [?]

Title: Hot Apple Soup
Categories: Polkadot, Lisa, Autumn, Soups/stews, Fruits
Yield: 4 Servings

4 Green apples (Granny Smith)
4 McIntosh apples
2 1/2 c Water
2 tb Lemon juice
1/4 ts Nutmeg
1/2 ts Cinnamon
1 c Light cream
Unsweetened whipped cream,
-for garnish

Peel, core quarter apples. Combine all ingredients except cream in
saucepan bring to boil. Simmer 15 min. till applesa are soft.
Puree; return to pan; add cream heat through but don’t boil.
Garnish each serving with a dollop of unsweetened whipped cream and a
sprinkle of cinnamon.

You can even serve this soup for brunch – it’s a Fall soup, when
apples are a part of the celebration.

Source: “Vinyard Seasons” by Susan Branch

I know I mentioned “Vinyard Seasons” to you guys before, but I haven’t
tried anything out of it yet. I just picked these three things (Hot
Apple Soup, Chicken in Phyllo, Indian Pudding) to put together for
what I think will be a nice autumn meal. Get a fire going in the
fireplace, and it’ll be great! This is a nice book. Meal Master
doesn’t do these recipes justice. The entire book is hand-written
and illustrated.

* From the Polka Dot Cottage, 1-201-822-3627, NJ’s BBS for Homemakers!
Posted by LISA on 11-26-95

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Popularity: 4% [?]

Butterscotch Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Desserts
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

3/4 c Brown sugar,light

1/4 c Corn syrup,light

1 tb Butter or margarine

1/4 c Half-and-half

1/2 ts Vanilla

1. Combine brown sugar, corn syrup and butter in saucepan.

2. Bring to a boil over low heat, stirring constantly.

3. Remove from heat and stir in half-and-half and vanilla.

4. Serve warm.

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Popularity: 3% [?]