Title: Progres with Grand Marnier III (Mousse)
Categories: Desserts, Mousses, Masterchefs, Frisco, Chzm
Yield: 12 servings

———————————–MOUSSE———————————–
1 pt Cream, heavy — above)
4 ea Egg yolks 4 oz Chocolate, semi-sweet,
3/4 c Syrup (Grand Marnier from — melted

Mousse:
=======

Whip the cream with a whisk. Add melted chocolate to whipped
cream and whisk until smooth.

In another bowl, over hot water, whisk egg yolks and syrup.

Fold egg syrup mixture into chocolate/cream mixture and mix with
a spatula.

Set aside for use in the rest of the Progres with Grand Marnier
recipe.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Roberto Gerometta, Chez Michel, San Francisco, CA

—–

Popularity: 2% [?]

KEMA (CURRIED VEGETABLES)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c TVP® granules
7/8 c Boiling water
1 lg Yellow onion, minced
1 lg Clove garlic, crushed
–minced
1/2 ts Ginger root, minced
3 tb Tomato paste
1 c Stewed tomatoes
2 ts Curry powder (may use 3 tsp
–I use 2 tsp curry 1 tsp.
–garam masala.)
1 t Salt
1/8 ts Cayenne pepper
1 c Green peas, fresh or frozen
1 c Mushrooms, sliced

Combine TVP® and water in a bowl. Let stand 10
minutes. In a non-stick skillet or wok, heat 2 tbs.
water or other liquid. Saute onion, garlic, and
ginger root for 5 minutes. Add TVP® and stir
constantly another 5 minutes (add additional liquid to
prevent sticking, if necessary). Add tomato paste,
tomatoes, curry powder, salt, and cayenne and simmer
for a few minutes. Add peas and mushrooms, bring to a
boil, cover, and simmer over low heat 5 minutes.
Serve over rice.

– - – - – - – - – - – - – - – - – -

TVP is a registered trademark of Archer-Daniels-Midland Company.

Popularity: 3% [?]

MINESTRONE LO-CAL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Thinly sliced Celery
1/2 c Thinly sliced Carrot
3/4 c (1 lg) Potato, cut 1″ pieces
Clove Garlic, minced
16 oz Can Tomatoes, undrained
1 c Thinly sliced Zucchini
1/2 lb Green Beans,cut in 1″ piece
1/2 c Broken Spaghetti
3 c Hot Water
2 ts Instant Beef Bouillon powde
1 t Basil leaves
1 tb Parsley Flakes

In 3-qt casserole, combine all ingredients. Cover.
Microwave at High 25-35 minutes or until vegetables
are tender, stirring once or twice. PER SERVING: 35
calories, 315 mg sodium, 0 cholesterol Exchanges: 1
1/2 vegetables

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: VEGETABLE MULLIGATAWNY
Categories: Low-cal, Soups, Vegetables
Yield: 4 servings

Penny Schenck nfsm70b
2 ts Vegetable oil
1/2 c Red onion; chopped
1/2 c Celery; chopped
2 Garlic cloves; minced
2 Small Granny Smith apples;
-pared, cored, chopped
1/2 c Carrot; chopped
1/4 c Fresh Parsley; chopped
2 c Low sodium Vegt. Broth
5 oz Potatoes; cubed, pared
2 ts Curry powder
1 ts Chili powder
1/4 ts Ground allspice
1/4 ts Dried Thyme
1/4 ts Freshly ground black pepper
1 c Tomatoes, canned,;coarsely
-chopped
1 1/2 c Frozen spinach;thawed,
-squeezed dry

1. In large saucepan, heat oil; add onion, celery and
garlic. Cook stirring frequently, 4-5 minutes until
tender. Add apples, carrot and parsley; cook stirring
frequently, 2 minutes longer. Stir in broth, 2 cups
water, potatoes, curry, chili powder, allspice, thyme
and pepper; bring to a boil. Reduce heat to low; cover
and simmer 45 minutes. Stir in tomatoes. 2. Remove 2
cups of the soup to food processor; puree until
smooth. Return puree to soup; add spinach. Simmer 2-3
minutes longer, until heated through. Each serving
provides: 1/2 FA, 2 V, 1/2 FR, 40 C. 153 cal. Weight
Watcher’s magazine

—–

Popularity: 9% [?]

Title: BARFI (NUT BASED DESSERT)
Categories: Indian, Vegetarian, Desserts
Servings: 4

1 c Almond, ground 13 oz Evaporated milk
1 c Cashews, unsalted ground 1/2 Stick of Butter
1 c Sugar

Melt 1/2 stick of butter in a heavy skillet. Add milk. Stirring
constantly, bring to a boil.

Low heat and cook until milk thickens. Add nuts and sugar. Stir. Cook
for 10 mins. Turn off heat.

Pour mixture on to a flat dish and spread evenly with the back of a spoon.
Cool. Cut into small squares.

—–

Popularity: 24% [?]

Seafood Marinara LISA HLAVATY FDGN81A

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Sauces
Italian Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounce Dry thin whole wheat pasta
1/4 pound Fresh mushrooms — sliced
1 tablespoon Full flavored olive oil
1/4 teaspoon Dried thyme leaves
2 Cloves garlic — minced
1/4 cup Chopped fresh basil leaves
1 Onion — minced
1/4 cup Chopped fresh parsley or 1
10 Medium pitted black olives
1/8 teaspoon Red pepper flakes
2 cup Chopped canned plum tomatoe
Freshly ground pepper
2 tablespoon Tomato paste
1 pound Tuna or any other firm fish

~————MICROWAVE————————– or scallops or peeled shrimp
Bring enough water to boil on top of conventional stove > and cook pasta until
al dente. Meanwhile, combine oil; garlic and onions in 2 quart microwaveproof
casserole. Microwave on high 1 minute. Add olives, undrained tomatoes and
tomato paste. Cover with wax paper and microwave on high 3 to 5 minutes or
until boiling. Stir. Add mushrooms, thyme, basil, parsley, red pepper flakes,
pepper to taste and tuna. Cover again and microwave on hgih 4 to 6 minutes or
until fish is cooked through. Let stand 5 minutes. To serve, drain pasta and
divide among 4 bowls. Spoon 1/2 cup seafood mixture on top.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: Pineapple Yogurt Freeze
Categories: Beverages
Yield: 4 Servings

1 c Dole Pineapple Juice
1 pk (8 oz) vanilla yogurt
1 tb Sugar
1 t Vanilla extract

Combine all ingredients. Spoon into 4 small dessert bowls. Freeze.
To serve. let stand at room temperature 10-20 minutes to soften; or
microwave for 20 seconds to soften.

For frozen pops: Spoon into 6 fruit bar molds or 3-oz paper cups.
Freeze until slightly firm, insert wooden sticks. Freeze until firm.
Makes 6.

Source: Dole; Packages Foods Corporation

MMMMM

Popularity: 3% [?]

LEMON-STRAWBERRY PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
1 1/2 c Flour, all-purpose
2 tb Sugar, granulated
1/2 ts Salt
1/3 c Oil, vegetable
3 tb Milk, whole
—–LEMON FILLING—–
1 c Sugar, granulated
2 tb Flour, all-purpose
2 ts Lemon peel — grated
1/4 c Lemon juice
1 tb Butter — melted
1 c Milk, whole
3 lg Eggs — seperated, room temp
1 pt Strawberries — reserve 5,
-slice remaining
1/2 c Strawberry jam, seedless
-melted

Heat oven to 325. Have a 9-inch pie plate ready.
Crust: Mix flour, sugar and salt in a large bowl.
Add oil and milk. Stir with a fork until well blended.
(Mixture will be crumbly.) Scatter evenly in ungreased
pie plate. Press over bottom and up sides. Press
edges into a plain rim.
Lemon Filling: Mix sugar, flour and lemon peel in a
large bowl. Whisk in lemon juice, butter, milk and egg
yolks until blended. Beat egg whites in a large bowl
with electric mixer until stiff peaks form when
beaters are lifted. Stir gently (fold) into lemon
mixture. Pour into crust.
Bake 35 to 40 minutes until a pick inserted near
center comes out clean and top is golden.
Cool completely on wire rack. Cover and refrigerate
up to 2 days.
UP TO 8 HOURS BEFORE SERVING: Arrange sliced berries
on pie beginning at outer edge and leaving a 2 1/2
inch circle empty in center. Fill circle with reserved
whole berries. Brush sliced and whole berries with
melted jam. Refrigerate until serving.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

VEGETABLE QUESADILLAS

Recipe By :
Serving Size : 2 Preparation Time :0:20
Categories : Appetizers – Hors d’Oeuvres Sandwiches
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 whole tortillas — whole wheat
2 1/2 tablespoons canola oil — divided
2 tablespoons onion — chopped
1 whole carrot — sliced
1 cup zucchini — chopped
1 cup tomatoes — chopped
1 tablespoon jalapeno peppers, canned — chopped
4 tablespoons goat cheese
1/2 cup salsa — optional

Heat 1 1/2 teaspoons of the oil in a heavy 2 quart saucepan. Add onions and
carrot and cook over low heat 3 minutes or until onion is soft but not brown.
Add zucchini and cook 2 minutes.

Stir in tomatoes and jalapenos – cook until just heated through.

Heat the remaining 1 tablespoon of oil in a large, heavy non-stick skillet.
Cook one tortilla at a time until lightly browned, about 30 seconds. Turn and
spoon 1/4 of mixture and 1/4 of goat cheese onto half of the tortilla. Fold
the other tortilla half over the filling. Slide onto warm serv ing plate.
Repeat with other tortillas and serve immediately.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: MARTHA WASHINGTON’S PLUM PUDDING
Categories: Colonial, Desserts, Make ahead
Yield: 6 servings

MMMMM——————–OLD FARMER’S ALMANAC————————-

MMMMM——————COLONIAL COOKBOOK-YANKEE———————–
2 1/2 lb Prunes
1 1/2 lb Raisins
3/4 c Brandy
2 ts Cinnamon
1/2 ts Cloves
1 ts Allspice
2 ts Mace
1 1/2 ts Nutmeg
1 lb Beef suet, minced
1/2 c Grated orange peel
1/4 c Grated lemon peel
1 lb Citron
2 c Flour
7 Eggs, beaten
2 c Sugar

**According to her time honored recipe, you take three days to
prepare this great concoction***
First, prunes and raisns are cooked until soft. Leave the fruit in
its cooking water and add brandy and spices. let mixture steep for 2
days in cool place.

When the day comes of baking, drain off liquid. Add beef suet, grated
orange and lemon peel and citron, combining further with flour, eggs
and sugar. Press into a butter bread-loaf pan, cover tightly, and
steam for 6 hours. You will have the famous pudding.

MMMMM

Popularity: 8% [?]