Title: Mingle Mangle (Warm Zucchini Salad)
Categories: Salads, Mimi
Yield: 4 servings

EVA ESTES BXGT29B
1 tb Butter
2 Shallots; minced
2/3 c Heavy cream
1/4 c Fresh basil;chopped plus 1TB
1 ts Lemon juice
1 ts Red wine vinegar
1/4 ts Hot pepper sauce
Salt and pepper
3/4 lb Zucchini; 1/8inch slices
2 md Tomatoes;peeled,seeded,cubed

Melt the butter in a large heavy skillet over medium heat. Add the
shallots; cook 1 minute. Add the cream and 1/4 cup basil. Heat to
boiling; reduce the heat. Simmer, stirring occasionally, until thick,
about 10 minutes. Add the lemon juice, vinegar, hot pepper sauce,
and salt and pepper to taste. Stir in the zucchini and toss it until
well coated. Add the tomatoes; toss lightly. Sprinkle with the
remaining 1 TB basil. Serve immediately.

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Popularity: 6% [?]

UNCOOKED CHOCOLATE ROLL, MRS. LYON’S RECIPE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Semi-sweet chocolate
1 pk Colored marshmallows
1/2 lb Cherries
1 c Walnuts

Melt the chocolate and add the cherries marshmallows. Mix well and put
on waxed paper and roll up like jelly roll. On another piece of waxed
paper put some cocoanut and roll the roll in it. Refrigerate and slice as
needed.

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Popularity: 3% [?]

Title: CHOCOLATE BREAD PUDDING
Categories: Desserts, Personal
Yield: 6 servings

3 oz Unsweetened chocolate
– cut into small pieces
2 c Half and half
2 c Soft white bread crumbs
– (loosely packed)
2 Jumbo eggs
1 c Sugar
1 1/2 ts Vanilla
1 pn Salt
1 c Heavy cream; whipped

HEAT THE CHOCOLATE AND half and half in a large saucepan over low
heat for 12-15 minutes, stirring frequently until chocolate is
completely melted. Remove pan from the heat, stir in the crumbs and
let stand for one hour. Preheat oven to 350F. Beat the eggs until
frothy, blend in the sugar, vanilla and salt, then mix into the
chocolate. Pour the pudding into a buttered 1 1/2-quart casserole,
set it in a shallow baking pan and pour enough hot water into the pan
to come halfway up the sides of the casserole. Bake the pudding
uncovered for 50 to 60 minutes until the pudding is set like custard.
To test it, insert a toothpick in the center. If it comes out clean,
pudding is done. Serve the pudding warm, topped with dollops of
whipped cream.

JEAN ANDERSON

PRODIGY GUEST CHEFS COOKBOOK

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Popularity: 5% [?]

Title: Sofi’s Yaourtopita (Yogurt Cake)
Categories: Cakes, Yogurt
Yield: 16 servings

1 c Unsalted butter, at room
-temperature
1 c Sugar
4 Eggs, separated
2 T Vanilla
Flour
4 t Baking soda
1 1/2 c Plain yogurt
1/2 c Blanched almonds, chopped
ds Salt
1/4 c Whole blenched almonds
Butter
Cinnamon Syrup
-OR
Powdered sugar

Beat butter and sugar in large bowl of mixer until light and creamy.
Add egg yolks one at a time and beat in. Add vanilla.

Combine 4 cups flour, baking powder and baking soda. Add flour
mixture and yogurt slowly to butter mixture while stirring, not
beating. Add chopped almonds.

Beat egg whites in separate bowl with salt until thick meringue forms.
Fold into batter. Butter 13×9″ baking pan. Dust with flour. Turn
batter into pan. Bake at 350′F. 45 minutes, or until top is golden
brown. Serve at room temperature. Just before serving, spoon Cinnamon
Syrup over entire cake until absorbed. Or omit syrup and sprinkle
with powdered sugar. Makes 16 servings.

Each serving, with Cinnamon Syrup, contains about 371 calories; 155
milligrams sodium; 84 milligrams cholesterol; 16 grams fat; 50 grams
carbohydrates; 7 grams protein; 0.23 gram fiber.

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Popularity: 3% [?]

Title: CHEESEBURGER LOAF
Categories: Casseroles
Yield: 6 Servings

MMMMM——————MEAT STRETCHER COOKBOOK———————–
1.00 Beaten egg
1.00 (10 3/4oz) cheddar cheese
-soup
0.50 c Soft bread crumbs
0.50 c Dill pickle; chopped
0.25 c Onion
0.25 ts Salt
0.13 ts Pepper
1.50 lb Hamburger

Preheat oven to 350. Combine egg, 1/3 c soup, bread crumbs, pickle,
onion, salt and pepper. Add hamburger. Mix well. Shape into loaf.
Place in shallow pan. Bake 1-1/4 hr.

Turn onto platter. Heat remaining soup. Pour over loaf to serve.

Posted on GEnie Food Wine RT Feb 23, 1993 by C.SVITEK [cathy]

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT
Cookbook and PlanoNet Lowfat Luscious echoes

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Popularity: 4% [?]

Chocolate Extasy

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 ounce Semisweet chocolate chips
1/2 cup Butter
10 tablespoons Sugar
4 Eggs; separated — room temp
2 tablespoons Flour
—–WHIPPED TOPPING—–
1 pint Whipping cream
1 tablespoon Sugar
—–GLAZE—–
1/2 pint Heavy cream
2 teaspoons Instant coffee
1 1/4 cups Semisweet chocolate chips
Raspberry preserves (opt)

Melt together butter and 3/4 cup chocolate chips. Set aside and let cool. Mix
together 10 tbls sugar, 4 egg yolks, and 2 tbls flour. Make sure this is well
mixed, add the chocolate mixture when it is cooled. Mix well.
Beat egg whites until stiff, and fold into the chocolate mixture. Blend well,
but gently. Spread batter evenly into a 9×13″ pan. Bake at 350~ for 18 minutes.
This will puff up and then fall when removed from the oven. When cool, spread
with a THIN layer of Raspberry preserves.
Whipped Cream Layer: Beat 1 pint cream with 1 Tbls of sugar, until stiff.
Spread evenly on cooled cake.
Refrigerate.
GLAZE: Melt together heavy cream, instant coffee and chocolate chips. When this
mixture is melted and well blended, take off of heat and let cool. Stir well
and pour on top of whipped cream layer of cake. Tilt the pan so the glaze
distributes evenly over the cream.
This may seem like it will not work, but it will.
Refrigerate until ready to serve.

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Popularity: 7% [?]

MONKFISH WITH GINGER SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Japanese Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb Julienned vegetable (i.e.
-cucumber, onions, carrot or
Celery)
Vegetable oil
Salt and pepper
1 lb Monkfish
Flour
1/4 c Butter
3/4 c White wine, approximately
Fish Stock (see below)
3/4 c Heavy cream, about
3 1/2 tb Peeled, sliced ginger, set
-aside in a bowl of water
—–FISH STOCK—–
3 1/2 tb Butter
2 lb White fish bones
2 md Onions, thinly sliced
17 oz White wine, approximately
34 oz Water, approximately
1 Bay leaf
White pepper
pn Thyme

This one comes from the Japanese consulate, but is
obviously not a traditional Japanese dish. It uses
cream, butter, thyme and white pepper++not traditional
Japanese ingredients.

From Hisashi Vakada, Japanese Consulate.

Saute the vegetables in a small amount of oil. Season
with salt and pepper. Set aside.

Cut the monkfish into 4 pieces, one for each person.
Season fish with salt and pepper; dip into a little
flour and shake lightly. Put the butter in a baking
pan, add the fish, and bake in a 350F oven for about
10 minutes. Set aside and keep warm.

Combine wine and fish stock in a saucepan. Place over
medium-high heat and reduce until only a small amount
of liquid remains in the bottom of the pan, turn off
the heat. Add heavy cream. Cook over low heat for 3
to 5 minutes. Add vegetables. Drain ginger and add
to sauce. Adjust seasoning with salt and pepper.
Pour sauce over fish before serving.

Serves 4.

FISH STOCK:

Melt the butter in a stockpot; add fish bones and
saute. Be careful bones don’t stick or burn. Add
onion slices and white wine. Turn heat to high.
Reduce liquid by half, skimming the top to remove
residue.

Turn the heat to low. Add water and herbs. Simmer
for 2 to 3 minutes. Strain and reserve the stock.
Discard bones.

From the San Francisco Chronicle 6/15/88/

Posted by Stephen Ceideberg; November 12 1992.

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Popularity: 6% [?]

Arby’s horsey sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Copycat Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Mayo
3 tbsp Bottled horseraddish cream
Sauce
1 tbsp Sugar — or
2 pkg Equal

Mix all well. Keep refrigerated, tightly covered to use in 2 weeks. Do not
freeze. Source: Gloria Pitzer.

Recipe By :

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Popularity: 5% [?]