Date: Fri, 06 May 94 15:25:59 PDT
From: J. Ari Kornfeld

STRAWBERRY TAPIOCA PUDDING
(makes plenty of servings)

1 cup small tapioca pearls
2 cups water
1/2 basket fresh strawberries
1/4 cup Sucanat ™
1 TB vanilla

– chop strawberries
– cook water with strawberries to a rolling boil
– add remaining ingredients, reduce heat to low.
– stir constantly or frequently until most of the tapioca pearls
have turned completely translucent.
– turn off heat and let cool for a while

Tastes great warm or cold and is real filling too!

NOTES:
Sucanat (powdered cane juice) should be available at a local HFS
if you don’t have it try cane sugar (found in the mexican section,
usually), cane syrup, or some other flavored sweetner. Cinnamon sugar
might work too.
If you want to avoid sugar altogether try doubling the strawberries
and vanilla, leaving out sugar altogether. You will probably need to
reduce the water as well.
I assume you could make this with tapioca flour or different size
pearls. This is the only method I’ve tried – gotta use up what I have
first!

1 basket = 1 pint = 12 oz = .35kg
1 cup = 2.5dl

Popularity: 5% [?]

SORREL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Young sorrel leaves
2 tb Butter
2 ts Cornstarch
1 Sprig parsley, minced
3 c Chicken stock
2 Egg yolks
1 d Of salt
1 c Light cream

Info: from The Old Farmer’s Almanac Colonial Cookbook

Wash the sorrel leaves and cook them in the butter
until just wilted. Puree’ the sorrel and add other
ingredients, dissolving the cornstarch first in a
little stock, or whirl all together in the blender.
Then cook the soup over gentle heat until slightly
thickened. Serve hot or chilled, garnished with sour
cream and chives, or with thin slices of lemon.

Courtesy of Fred Peters.

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Popularity: 9% [?]

Title: FLAKY MUSHROOM SWIRLS
Categories: Appetizers, Vegetables
Yield: 94 servings

2 tb Olive or vegetable oil
1 1/4 c Frozen chopped onions
2 tb Olive or vegetable oil
1 lb White mushrooms; trimmed,
– wiped, finely chopped
– (See NOTE)
2/3 c Grated Parmesan cheese
2 ts Dried chervil leaves
– crumbled
Salt
Freshly ground black pepper
1 lb All-butter puff pastry
– defrosted according to
– package directions

IN A LARGE HEAVY SKILLET, heat 2 tablespoons of oil
over medium-high heat until hot but not smoking. Add
the onions and saute them until just limp, about 3 to
4 minutes. Add the remaining oil, then stir in the
mushrooms. Adjust the heat to high and cook the
mushrooms until the moisture has almost completely
evaporated, 7 minutes, stirring often. Remove the pan
from the heat, stir in the cheese, chervil and pepper,
and set the filling aside while rolling out the
pastry. Lightly flour a clean workspace. Unfold the
pastry and dust lightly with flour. Using a floured
rolling pin, roll the pastry into a rectangle about
12-by-18 inches. Cut the rectangle into 2 long
rectangles measuring 6-by-18 inches each. Brush off
the excess flour, and spread half of the mushroom
mixture over each rectangle, leaving a 1-inch border
at the uppermost edges. Starting with the bottom long
edge, roll up each rectangle jelly roll fashion gently
pressing the top edge to seal the pastry. Carefully
wrap the rolls tightly in plastic wrap or foil.
Flatten each roll slightly by pushing gently on the
sides so the spirals will be oval-shaped, and
refrigerate until the pastry is firm, at least 2
hours. This may be done up to 4 days ahead of time.
Preheat oven to 375F, and line a cookie sheet (or 2 if
you have them) with baking parchment. Remove the rolls
from the refrigerator as you are ready to cut them.
With a sharp knife, cut the rolls crosswise into
3/8-inch slices. Place each oval onto the parchment,
leaving 1 1/2 inches of space between them. Transfer
the pan (s) to the middle of the oven, and bake until
the tops are lightly browned. With a spatula, turn the
spirals over and continue cooking until the second
side is lightly browned and the centers are cooked
through. If using 2 pans, rotate the pans during
baking for even baking. Remove the pans, slide the
swirls onto a rack to cool, and continue in the same
fashion until all the swirls are baked. Serve warm.
NOTE: If using your food processor to chop mushrooms,
you will be far more successful if you pulse them
several times to reach the desired consistency rather
than let the machine run. Over-processed mushrooms are
often watery and will not brown.

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Popularity: 3% [?]

Title: Brandied Tomato Gravy
Categories: Appetizers
Yield: 12 servings

1 cn Tomatoes (8oz)
4 tb Butter or margarine
2 tb Flour,all-purpose
1 cn Beef broth (14oz)
1 tb Brandy
1/2 ts Meat-extract paste
1/4 ts Salt

1. Drain tomatoes; reserve liquid. Finely chop tomatoes; set aside.
2. In 1-quart saucepan over medium heat, melt butter or margarine.
Stir in flour; cook 1 minute.
3. Gradually stir in beef broth, tomato liquid and tomatoes, brandy,
meat-extract paste and salt; cook, stirring until gravy thickens and
boils.
NOTE: Meat-extract paste is an extract of meat, concentrated to a
paste, with seasoning added and packed in a jar. It is available in
most supermarkets.

MMMMM

Popularity: 4% [?]

QUICK BREAD CINNAMON CHOCOLATE CHIP MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c FLOUR
2 ts BAKING POWDER
1/2 ts SALT
1/4 c EGG BEATERS
1/4 c SUGAR
1/4 c BUTTER OR MARGARINE, MELTED
1 c CHOCOLATE CHIPS
1 t CINNAMON
3/4 c SKIMMED MILK

PREPARE PAN BY GREASING WITH BUTTER, MARGARINE OR
SOLID SHORTENING. IN A LARGE BOWL, COMBINE FLOUR,
SALT, CINNAMON AND BAKING POWDER. IN A DIFFERENT BOWL,
BLEND MILK, EGG, SUGAR, CHOCOLATE CHIPS AND BUTTER.
ADD FLOUR MIXTURE ALL AT ONCE AND MIX ONLY UNTIL FLOUR
IS MOIST. MIXTURE WILL BE LUMPY. SPOON MIXTURE IN TO
PREPARED PAN.
**** IF USING A BREAD PAN – BAKE FOR 50 TO 70 MINUTES
AT 350 DEG F. OR UNTIL A PICK INSERTED IN THE MIDDLE
COMES OUT CLEAN.
**** IF USING MUFFIN CUPS – BAKE AT 400 DEG F. FOR 20
MINUTES. REMOVE FROM PAN IMMEDIATELY, COOL ON WIRE
RACK.
NOTE:: IF USING A BREAD OR LOAF PAN – LINE THE PAN
WITH ALUMINUM FOIL TO MAKE REMOVING THE BREAD EASIER.
MAKES 12 SERVINGS. EACH SERVING ò18 CALORIES, 9 g
FAT (37% CALORIES FROM FAT), 4 g PROTEIN, 30 mg
CARBOS, 215 mg SODIUM, 30 mg CHOL (IF USING REAL EGG
OR 5 mg CHOL IF USING EGG BEATERS).

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Popularity: 3% [?]

Title: Rose’s Chocolate Pots De Creme
Categories: Desserts, Chocolate
Yield: 8 servings

MMMMM——————-KAREN PHILLIPS CBTX40A————————
1 c Heavy cream
3/4 c Whole milk
12 oz Semi-sweet chocolate;
-fine chopped
6 Egg yolks
1 T Kahlua

EQUIPMENT: Measuring cup, cook’s knife; cutting board,
measuring spoons, 2 1/2-qt saucepan, double boiler,
rubber spatula, whisk, instant-read test thermometer,
2 stainless steel bowls (1 large), 8 small pot de
creme forms or custard cups, film wrap.

Heat the heavy cream and milk in a 2 1/2-qt saucepan
over medium heat. Bring to a boil. While the cream is
heating, heat 1 inch of water in the bottom half of a
double boiler over medium-high heat. Place the
chocolate in the top half and stir with a rubber
spatula until melted. Whisk the egg yolks into the
melted chocolate. Slowly pour the boiling cream and
milk into the chocolate, whisking constantly. Bring
tjo a temperature of 160 degrees, about 3 1/2 to 4
minutes. Remove the mixture from the heat and transfer
to a stainless steel bowl. Add the Kahlua. Cool in an
ice water bath, stirring constantly with a whisk to a
temperature of 90 degrees, about 4 to 5 minutes.

Evenly divide the mixture into 8 small pots de creme
forms or custard cups. Cover each with film wrap and
refrigerate for 2 to 3 hours to set before serving.

Serve within 2 days.

Source: Death by Chocolate Cookbook by Marcel
Desaulniers

MMMMM

Popularity: 4% [?]

Title: Butterscotch Drops
Categories: Cookies
Yield: 84 cookies

1 c Butter or margarine
2 c C and H Brown Sugar; packed
2 Eggs
2 1/2 c All-purpose flour
1 ts Baking soda
1/4 ts Salt
1 ts Vanilla

Cream together butter and sugar. Add eggs, one at a time. Beat well
after each addition. Combine flour, soda, and salt. Add to creamed
mixture; mix well. Stir in vanilla. Drop by teaspoonfuls on greased
cookie sheet. Bake in 350 degree oven 10 to 12 minutes. Cool on rack.
Makes about 7 dozen crisp cookies.

Reprinted with permission from _From our Private Collection_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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Popularity: 9% [?]

Spinach Salad With Strawberries

Recipe By : The Denver Post 6/25/97
Serving Size : 4 Preparation Time :0:00
Categories : Salads Spinach
Strawberries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups baby spinach leaves — washed and dried
1 cup firm ripe strawberries — sliced
1 tablespoon white wine vinegar
3 tablespoons lightly flavored olive oil
1/4 teaspoon fresh cracked black pepper

Place the stwarberries on top of the spinach in a salad bowl. Drizzle the
vinegar, then oil. Add pepper, toss and serve.

– - – - – - – - – - – - – - – - – -

Per serving (excluding unknown items): 1 Calories; 0g Fat (0% calories from
fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Popularity: 2% [?]

Title: Mushroom Pate
Categories: Pate, Vegetarian
Yield: 6 servings

1 c Butter
1 md Leek, white only, chopped
2 cl Garlic, minced
1 1/2 lb Coarsely chopped mushrooms
2 tb Chopped fresh parsley
1 ts Dried thyme
1/2 c Dry white wine
2 tb Dry sherry or sauterne
1/4 ts Pepper
1/8 ts Salt
Fresh herbs, if desired
Carrot flowers if desired
Toasted french bread slices

Melt butter in a large skillet. Add leek and garlic.
Saute until leek is tender, about 8 minutes.

Stir in mushrooms, parsley and thyme. Saute until
mushrooms give off their juices, about 10 minutes.

Stir in wine or sherry. Season to taste. Cook,
stirring occasionally, until liquid is reduced and
thickened, about 10 minutes. Cool mixture slightly.

Puree in blender or food processor until smooth.
Place mixture in 3-cup terrine. Refrigerate, covered,
several hours or overnight. Garnish with fresh herbs
and carrots. Serve with toasted French bread slices.
Store tightly wrapped in the refrigerator, this
intensely-flavored spread can be prepared up to two
days in advance.

If you like, substitute some of the more exotic
mushrooms that are readily available today, such as
shitake, enoki or oyster, for part of the mushrooms.

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Popularity: 3% [?]

Title: SKORTHALIA (GARLIC SAUCE)
Categories: Greek, Sauces, Garlic
Yield: 1 servings

Karen Mintzias 5.00 Garlic cloves
0.25 c White vinegar Salt
125.00 g Crustless stale white bread 0.50 c Ground almonds
0.50 c Olive oil 1.00 tb Lemon juice
Freshly ground white pepper

Makes: 1 1/2 cups

Soak halved garlic cloves in vinegar for 10 minutes. Remvoe garlic to a
mortar, add 1/2 teaspoon salt and pound to a paste. Soak bread in cold
water and squeeze dry. Crumble into small particles and gradually blend
into garlic, adding a little vinegar to smooth the mixture.

When well pounded and smooth, transfer to a bowl if mortar is small.
Gradually beat in ground almonds and olive oil alternately with remaining
vinegar. Beat in lemon juice and add salt to taste. If mixture is very
thick, beat in a little more oil or lemon juice, depending on flavour
balance. Mixture should be the consistency of stiff mayonnaise.

Turn into a serving bowl and serve with fried fish, squid, fried or boiled
vegetables or as directed in recipes.

Food processor or blender method: Soak garlic as above. Place all
ingredients except oil in container and process or blend until smooth.
Gradually beat in oil. Adjust seasoning, flavour and consistency as above
and blend until smooth. Do not over-beat as mixture could heat and curdle.

From: “The Complete Middle East Cookbook” by Tess Mallos ISBN: 1 86302 069
1

Typed for you by Karen Mintzias

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Popularity: 14% [?]