Creamy Smoked Salmon and Dill Tart

Recipe By : Bon Appetit Magazine/ April 1991
Serving Size : 6 Preparation Time :0:00
Categories : What’s For Brunch?

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 frozen phyllo pastry sheets — thawed
3 tablespoons unsalted butter — melted
4 large egg yolks
1 tablespoon Dijon mustard — + 1 tsp
3 large eggs
1 cup half and half
1 cup whipping cream
6 ounces smoked salmon — chopped
4 green onions — chopped
1/4 cup chopped fresh dill — or 1 tbsp dried
— dillweed
Dill sprigs — for garnish

Generously butter a 9 1/2-inch-diameter deep -dish pie plate.

Place 1 phyllo sheet on work surface. (Cover remaining pieces with plastic
wrap,
then with clean damp towel.) Brush phyllo sheet with butter and fold in half
lengthwise. Brush folded surface with butter. Cut in half crosswise.

Place 1 phyllo rectangle, buttered side down, in prepared pie plate, covering
bottom and letting pastry overhang 1 section of edge by 1/2 inch.

Brush top of phyllo in pie plate with butter. Place second phyllo
rectangle in pie plate, covering bottom and letting pastry overhang
another section of edge by 1/2 inch; brush with butter.

Repeat process with remaining 4 phyllo sheets, making certain entire
surface of edge is covered to form crust.

Fold overhang under to form crust edge flush with edge of pie plate.
Brush crust edges with butter. (Can be prepared 4 hours ahead.
Cover and refrigerate.)

OVEN: 300

Whisk yolks and mustard in medium bowl to blend.
Beat in eggs, half and half, cream, salmon, onions and chopped dill.
Season to taste with salt and pepper. Pour into prepared crust.

Bake until center is set, about 50 minutes. Transfer to rack.
Cool Garnish with dill sprigs and serve slightly warm or at room temperature.

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NOTES : Purchased phyllo pastry is used here instead of a regular pie crust for
quick and easy assembly. This tart is best when served at room
temperature.

Popularity: 5% [?]

Oriental Marinade

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fatfree Marinades/Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C Honey
2 Tbsp Soy Sauce, Low Sodium
2 Tbsp Cilantro — Chopped
1 Tbsp Fresh Ginger — Greated, Peeled
1/2 C Dry White Wine

Combine all the above and use as a marinade.

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Popularity: 4% [?]

Title: NERO WOLFE’S BREAD TRIANGLES FRIED IN ANCHOVY
Categories: Appetizers
Yield: 4 servings

12 sl White bread
1/2 c Anchovy butter

Trim the crusts from the bread and cut the slices into
triangles. Butter one side of each slice with anchovy
butter and set aside. Heat two tablespoons of the
butter in a large skillet and arrange as many
triangles in the pan as possible. When they are golden
brown on the bottom, turn and cook them on the other
side. Add more butter as needed. Serve warm. (Serves 4
or 1 Archie) (If Death Ever Slept) SOURCE: The Nero
Wolfe Cookbook by Rex Stout The Viking Press, Inc. 625
Madison Avenue, New York, NY 10022 ISBN 670-50599-4
Library of Congress #72-75754 1973 Posted by: Bob Emert

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Popularity: 6% [?]

Title: HOT AND SOUR SOUP 1
Categories: Soups, Chinese, Chicken
Yield: 8 servings

4 ea Chicken breasts, skind,boned
1 tb Salad oil
3/4 ts Ground white pepper
1/4 lb Snow peas
8 oz Can bamboo shoots, drained
1 lb Firm tofu, cut bite size
2 ea Eggs
4 tb Soy sauce
6 c Water
3 tb White wine vinegar
1 ea Red pepper, thin strips
2 ea Chicken bouillon cubes
1/3 c Cornstarch
1 ea Green onion, thinly sliced

Cut the chicken into 1/8 in. slices. Stir the chicken
slices with 1 tablespoon soy sauce in a bowl. Cook
chicken in oil in 5 qt. dutch oven until tender -
about 3 min. Remove the chicken, add the remaining
soy sauce to pan with next seven ingredients, and heat
to boiling, stirring frequently. Reduce heat to low
and simmer for 10 min. or until veg. are tender. Add
chicken and tofu, bring to boil over medium heat. Stir
cornstarch and 1/3 c. water in small bowl until
smooth. Gradually add the mixture to the simmering
soup until slightly thickened and smooth. Beat the
eggs in a small bowl and slowly pour into soup,
stirring gently until set. Sprinkle green onion over
the soup. Cal. 230 serving, 1g fat.

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Popularity: 12% [?]

Title: Gingerbread Men
Categories: Cookies
Yield: 60 servings

1 c Shortening
1 c Sugar
1/2 ts Salt
1 Egg
1 c Molasses
2 tb Vinegar
5 c Sifted flour
1 1/2 ts Soda
1 tb Ginger
1 ts Cinnamon
1 ts Cloves; ground
1 x Raisins

Thoroughly cream shortening, sugar and salt. Stir in egg, molasses and
vinegar. Beat well. Sift dry ingredients; stir into molasses mixture.
Chill about 2 hrs. On lightly floured surface roll to 1/8″ thickness. Cut
with cookie cutter. Place 1″ apart on greased cookie sheet. Make eyes and
buttons with raisins. Bake in moderate (375 deg.) oven for about 6
minutes. Cool slightly and remove from sheet. Allow to finish cooling on
wire racks. Store in tightly covered tin. Keeps well for 3-4 weeks. NOTE:
I use a 4-in. cutter. For smaller men, you may need to reduce the baking
time by a minute or so.

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Popularity: 8% [?]

Title: Double Chocolate Drop Cookies1
Categories: Cookies
Yield: 54 servings

Chocolate frosting
1 c Sugar
2/3 c Margarine or butter;
-softened
1 Egg
2 oz Unsweetened chocolate
Melted and cooled
1/3 c Buttermilk; milk or water
1 ts Vanilla
1 3/4 c All-purpose flour *
Or whole wheat flour
1/2 ts Baking soda
1/2 ts Salt
1 c Chopped nuts; if desired
1 pk Semisweet; (6 ozs)
Chocolate chips
Chocolate frosting
2 oz Unsweetened chocolate
2 tb Margarine or butter
3 tb Water
2 c Powdered sugar (about)

Recipe by: Betty Crocker’s Cookbook
Heat oven to 400 degrees. Mix, sugar, margarine, egg, chocolate,
buttermilk and vanilla. Stir in flour, baking soda, salt, nuts and
chocolate chips. Drop dough by rounded teaspoonfuls about 2 inches apart
into ungreased cookie sheet. Bake 8 to 10 minutes or until almost no
indentation remains when touched; cool. Frost with Chocolate Frosting.
ABOUT 4-1/2 DOZEN COOKIES; 110 CALORIES PER COOKIE.
*If using self-rising flour, omit baking soda and salt.
CHOCOLATE FROSTING Heat chocolate and margarine over low heat until
melted. Remove from heat. Stir in water and powdered sugar until smooth.

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Popularity: 6% [?]

BOSTON CREAM PIE DGSV43A

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 9″ pie crusts
14 ounces Eagle sweetened conden. milk
1/3 cup Cold water
1 Instant vanilla pudding mix*
1/2 pint Whipping cream — whipped
Confectioner’ sugar
1/4 cup Chocolate chips (semi-swt)
1 teaspoon Shortening

Heat oven to 425 degrees. For bottom crust: Divide dough in half and follow
directions on crust recipe for baked pie shell. For top crust: Roll remaining
half of dough into 13 " circle. Place 8″ round cake pan on dough. Draw around
pan with tip of knife.Remove pan. Cut dough circle into 8 wedges. Place on
ungreased baking sheet. (Use leftover pastry for tart shells.) Bake at 425
degrees fro 8 to 10 minutes.Cool. For filling: Combine sweetened condensed milk
and water in large bowl. Add pudding mix* (4 serving size) Beat well at medium
speed of electric mixer.Chill 5 minutes. Fold in whipped cream. Spoon into
cooled, baked pie shell. Top with pastry wedges. Press lightly against filling.
Dust lightly with confectioners’ sugar. For glaze: Melt chocolate chips and
shortening in small saucepan on low heat (or use MW). Stir to blend. Drizzle
over crust wedges.Refrigerate one hour or until firm. A Crisco American Pie
reformated for you by Judy Lausch DGSV43A

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Popularity: 10% [?]

GUJERATI-STYLE CABBAGE WITH CARROTS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Green cabbage
3/4 lb Carrots
1 ea Green chili
4 tb Vegetable oil
1 pn Asafetida
1 tb Black mustard seeds
1 ea Dried red chili
1 1/4 ts Salt
1/2 ts Sugar
4 tb Cilantro, chopped
1 tb Lemon juice

Core the cabbage shred it finely. Grate the carrots. Cut the green
chili into thin strips.
Heat oil in a casserole-type pot over medium-high heat. When hot add
the asafetida. Immediately afterwards, add the mustard seeds. When
they begin to pop, stir in the red chili. When the chili darkens,
add the cabbage, carrots green chili strips. Reduce heat to medium
stir the vegetables around for 30 seconds. Add salt, sugar
cilantro. Stir cook for 5 minutes. Add lemon juice serve.

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Popularity: 3% [?]

CITRUS SOUP FRAPPE -P I.E.S.JJGF65A

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tb Unflavored gelatin
1/4 c Red wine
1 c Orange juice
3/4 c Raspberry juice
1/4 c Lemon juice
1 c Sauterne
2 tb Kirsch
1 Dash of salt
1 Nut Nutmeg to taste
1 c Orange sections

Soften: 1 1/2 tb unflavored gelatin. in: 1/4 cup red wine.
Dissolve mixture over hot water: Stir in;strained: 1 cup orange juice
3/4 cup raspberry juice
1/4 cup lemon juice
Add: 1 cup sauterne
2 tbs. kirsch ?
Dash of salt
nutmeg to taste
1 cup orange sections I must confess at this
moment in time I do not know what kirsch is.If some one knows I would
appreciate being enlightened.
Robbie I never tried making this soup.It really isn’t something I
would enjoy.I sent it along because,the authors of the book are
infallable.Nothing the bride or I have made following there recipe to
a “T” has been anything other than delicious.I would be interested in
knowing your taste bud’s reaction to said recipe.I am at a loss as to
what kirsch is.Maybe Elaine,or Barb. might know.. Irwin E.In South
Jersey

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Popularity: 4% [?]

BANANA TEA LOAF

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Diabetic Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Bananas — ripe, mashed
1/2 c Canola oil like Crisco
2 lg Eggs
2 tb Frozen orange/pineapp. conc.
1 3/4 c Flour
2 ts Baking powder
1/4 ts Baking soda
1/2 ts Orange peel
Cooking spray

Adapted from The Joslin Diabetes Gourmet Cookbook, 1993 which used 1
large egg white plus 6 tbsp. egg substitute, 1/8 tsp almond extract,
orange juice concentrate, 2 cups unbleached flour and no orange peel.

Original nutritional info. 1/18 recipe ñ bread, 1 fat Joslin
Exchanges 122 calories, 2 grams protein, 14 grams carbohydrate, 6
grams fat (44% of calories), trace cholesterol, 61 mg sodium, 105 mg
potassium.

Preheat oven to 350 F. Line a 9 by 5 inch loaf pan with waxed paper
and spray with cooking spray.

In a large bowl, combine bananas, oil, beaten egg, juice concentrate
and orange peel. Stir dry ingredients together and then stir them
into banana mixture until just blended.

Spread the batter in the pan and bake for 45 minutes or until the top
is lightly browned. Cool in a pan for 5 minutes, then transfer to a
wire rack. Slice the first sample while the loaf is still warm.
Comment in the original recipe states that the well-wrapped loaf
keeps in the refrigerator and freezes well. Slice is smaller than a
slice of regular bread (about half size).

Tested with changes noted by Elizabeth Rodier, Jan 1994. To cut down
on cholesterol use 1 whole egg and 2 whites, or home made egg
substitute.

When comparing bread recipes, consider serving size as well as
calories. Does the serving taste good alone or would I add 1 tsp
margarine (1 fat)?

1 tb peanut butter would add 1 fat exchange + 1 meat or 95 calories, 3
grams carb. 4 grams protein, 8.2 grams fat, 98 mg sodium

1 tb regular strawberry jam made of equal parts fruit and sugar would
add 54 calories, 14 grams carbohydrate or 1 fruit exchange

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Popularity: 5% [?]