Title: Chocolate Mint Baked Alaska
Categories: Mint, Chocolate, Desserts
Yield: 12 servings

MMMMM—————————CRUST——————————–
1 1/2 c Mint-Chocolate Chips;Nestles
3 ts Butter
1 1/2 c Chocolate Wafer Crumbs

MMMMM————————–FILLING——————————-
1 c Mint-Chocolate Chips;Nestles
2 tb Corn Syrup
2 tb Heavy Cream
3 pt Vanilla Ice Cream; Softened

MMMMM————————–MERINGUE——————————-
4 Egg Whites; Large
1/2 ts Cream Of Tartar
3/4 c Sugar

CRUST: Combine over hot (not boiling) water, 1/2 cup mint-chocolate
chips and butter. Stir until chips are melted and mixture is smooth.
Add chocolate wafer crumbs; stir until well blended. Press into
bottom of 9-inch springform pan; freeze until firm. FILLING: Combine
over hot (not boiling) water, remaining 1 cup of chips, corn syrup,
and heavy cream. Stir until chips are melted and mixture is smooth.
Cool to room temperature. In a large bowl, whip the ice cream until
smooth but not melted. Gradually stir in chocolate mixture (flecks
will appear in ice cream). Spoon into center of crust, mounding high
in center and leaving 3/4-inch edge. Using spatula, smooth to form
dome. Freeze until firm. Remove sides of pan. Preheat oven to 450
degrees F. MERINGUE: In a large bowl, combine egg whites and cream of
tartar; beat until soft peaks form. Gradually add sugar, beat until
stiff peaks form. Spread meringue over ice cream and crust to cover
completely; swirl to decorate. Bake at 450 degrees F. for 4 to 6
minutes or until lightly browned. Serve IMMEDIATELY !

MMMMM

Popularity: 15% [?]

Bailey’s

Recipe By : JUDY ZEGKE
Serving Size : 1 Preparation Time :0:00
Categories : Drinks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 eggs
1 T. instant espresso powder
2 tsp. choc. syrup
2 tsp. vanilla
1 1/2 c. Irish whiskey
1/2 c. water
1 c. whipping cream
2 14 oz. cans Eagle brand milk.

Mix all ingridients in blender.

This tastes best if you let it age for a week. But you’d better hide it!!!
It is great.

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Popularity: 2% [?]

GAZPACHO (COOK)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Clove garlic, peeled
4 Ripe tomatos cut in eighths
1 t Salt
1/2 Small onion, peeled/sliced
3 tb Wine vinegar
1 Slim cucumber, peeled/cut
1/2 Green pepper, seeded/sliced
1/4 ts Pepper
2 tb Olive oil
1/2 c Ice water

Put all ingredients into container of electric blender
in order listed. Cover and blend at high speed 5-10
seconds or until ingredients are finely chopped. Chill
thoroughly and serve. May be served with side dishes
of chopped cucumber, green onion, green pepper,
tomatos, croutons.

Mrs. Harold T. Cook

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Popularity: 12% [?]

BEEF CARBONNADE SOUP WITH SPATZLE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups/Stews Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SOUP—–
3 lb Beef
1 tb Oil
5 c Beef broth
4 c Tomato juice
12 oz Beer
1 c Onions, chopped
1 c Celery, sliced
2 ts Chili powder
1 t Basil
3 ea Garlic cloves, crushed
2 ea Bay leaves
1 c Carrots
1 c Green beans
1 1/2 c Mushrooms
—–SPATZLE—–
2 ea Eggs
1 1/2 c Flour
1/4 ts Salt
1/8 ts Nutmeg
3/4 c Milk

Brown meat in oil in soup pot. Add broth, juice, beer,
onion, celery, chili powder, basil, garlic, and bay
leaves. Bring to boil, reduce heat and simmer covered
2-3 hours. Add carrots and green beans and simmer
until tender. Add mushrooms and spatzle and cook 10
minutes more. Noodles can be used in place of spatzle.
SPATZLE: Beat eggs slightly. Combine flour, salt, and
nutmeg. Beat eggs into flour mixture. Gradually add
1/2 c. milk, then add more milk a tablespoon at a time
until the mixture is smooth, soft, and quite moist.
Pour some of the batter into a colander and press it
through the holes with a spatula into boiling salted
water. Cook 5 minutes or until tender, stirring
occasionally. Remove with a slotted spoon and add to
soup.

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Popularity: 4% [?]

PIPERADE PICANTE

Recipe By : MARIA CIANCI, Chronicle Staff Writer
Serving Size : 4 Preparation Time :0:00
Categories : Condiments Side Dishes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups piperade*
1 tablespoon wine vinegar
5 large green olives — pitted, coarsely chopped
1 teaspoon capers
Salt and pepper — (optional)

Combine piperade, vinegar, olives and capers in heavy medium-size
saucepan. Heat, stirring frequently, until mixture is hot. Season with
salt, pepper and additional vinegar, if you wish. The mixture should be
pungent. Spoon over meat or fish and serve immediately. Yields enough for
4 servings.

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NOTES : A versatile mixture that can be served over grilled chicken
breasts, steaks or lamb chops, or steamed halibut, snapper or orange
roughy. 6/21/95 , San Francisco Chronicle

Popularity: 3% [?]

Title: Tabouli
Categories: Appetizers, Rice, Mcdougall
Yield: 4 servings

1/2 c Bulgur; dry
1 c Water; boiling
1 Tomato; chopped
1/2 c Fresh parsley; chopped
2 tb Lemon juice
1/8 ts Garlic powder
1/4 c Green onions; chopped
(about 3 green onions)
1/4 c Fresh mint leaves
1/2 c Garbanzo beans, cooked

Recipe by: McDougall Put the bulgur in a small mixing bowl. Pour the
boiling water over the bulgur. Mix. Cover with a towel and let stand for 1
hour. After 1 hour the excess water should be removed. The easiest way to
do this is to pour the bulgur and water into a fine mesh strainer. Let the
water drain off, pressing the bulgur with your hands to remove as much of
the excess water as possible. Place the drained bulgur in a bowl. Add the
remaining ingredients. Toss well to mix. Cover and refrigerate at least 2
hours to blend flavors.

HELPFUL HINTS: This is a great make-ahead dish, easy to take to a pot-luck
dinner or picnic. Try it stuffed in pita bread for a different sandwich
idea. This recipe can be doubled or quadrupled easily for larger amounts.
Keeps well in regrigerator.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Popularity: 4% [?]

FRENCH SILK CHOCOLATE PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Lisa Hlavaty-PDGN81A
1 Stick butter — cut into
– 8 equal parts
3/4 cup Sugar
1 ounce Square unsweetened
– chocolate — melted and cool
1 teaspoon Vanilla
2 Large eggs
1 8 inch baked pastry shell
Whipped cream for garnish

In small mixing bowl, cream butter and sugar. Beat in chocolate and vanilla
until blended. Add eggs, one at a time, beating with electric mixer at medium
speed for 5 minutes after each addition. Turn into pastry shell. Chill. Garnish
with whipped cream. Best to you! Lisa

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Popularity: 11% [?]

Strawberry White Chocolate Mousse Tart*

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pastry:
1 3/4 Cups Unbleached Flour
1/4 Cup Firmly Packed Light Brown Sugar
2 1/2 Teaspoons Orange Peel — grated
1/8 Teaspoon Salt
1 3/4 Sticks Unsalted Butter — chilled and cut in p
1 1/2 Tablespoons Fresh Orange Juice
1 Egg Yolk
1 Teaspoon Vanilla Extract
2 Ounces Imported White Chocolate
Mousse:
6 Ounces Imported White Chocolate
1/4 Cup Heavy Cream
1 Large Egg White — at room temperature
1 Tablespoon Sugar
1/2 Cup Whipping Cream — whipped to stiff
— peaks
2 Tablespoons Grand Marnier
1 Large Strawberries — with stems
25 Large Strawberries — hulled
1/2 Cup Strawberry Jam Or Preserves*

For pastry:
Mix first 4 ingredients in a large bowl. Add butter and cut into mixture
until it resembles fine meal. Blend orange juice with egg yolk and vanillla.
Add enough juice mixture to dry imgredients to form ball that comes together.
Gather dough into a ball and flatten into roughly a 12 inch round.
Position rack in center of oven and preheat to 375 degrees. Roll dough out
between sheets of plastic wrap to 1/8 inch thickness. Trim to an 11 inch
circle (use tart pan as guide). Remove plastic wrap from top and invert into
a 10 inch round springform pan with removable bottom. Remove plastic wrap and
press into bottom and up sides of pan…crimp top edges. Freeze for 15
minutes.
Line tart shell with aluminum foil and weight with pie weights or beans. Bake
until sides are set – about 10 minutes. REmove foil and weights. Bake crust
until golden brown – about 16-20 minutes. Sprinkle two ounces of white chocola
te over hot crust. Let stand for about 1 minute. Using the back of a spoon,
spread chocolate over bottom and up sides. Transfer to rack to cool.

For mousse: Melt white chocolate with 1/4 C heavy cream in a small heavy
saucepan over very low heat, stirring constantly. Pour into bowl. Let stand
until just cool. Beat egg white in a small bowl until soft peaks form.
Gradually add sugar and beat until stiff but not dry. Fold whipped cream, 1
tbsp. liqueuer, and egg white into chocolate mixture. Spoon mousse into
prepared pan, spreading evenly. Refrigerate until mousse is set (2 hours or
overnight (can be made ahead and frozen at this point)).

To assemble: Fan all strawberries by making several legthwise cuts in each,
starting 1/4 inch from base and extending through the tip. Fan with
fingertips. Bring jam and remaining 1 tbsp. liqueuer to a boil in a heavy
small saucepan, stirring constantly. Transfer to processor and puree. Brush
thin layer of jam over mouse. Place 2 fanned strawberries with stems on
opposing sides of mousse. Arrange smaller fanned strawberries atop
artistically.

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Popularity: 4% [?]

Pomegranate-Eggplant Relish

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Sauces And Preserves
Pasta Pasta Sauces Restaurant
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Olive oil
1 md Eggplant — diced medium
1 md Red onion — diced small
2 tb Minced garlic
1 c Tomato juice
1/3 c Pomegranate molasses
Salt and pepper — to taste
1/4 c Roughly chopped fresh mint
1 Pomegranate — seeds of

In a large saute pan, heat oil over high heat until hot but not smoking.
Add eggplant and cook, stirring, until well seared and quite soft, about 5
to 7 minutes. Reduce heat to medium, add onion and cook, stirring, for 2
to 3 minutes. Add garlic and cook, stirring, for 1 minute.

Add tomato juice and pomegranate molasses, bring just to a boil, reduce
heat to low and simmer, stirring occasionally, for 5 minutes. Remove from
heat, season with salt and pepper, stir in the mint and pomegranate seeds
and serve hot or cold.

This relish will keep, covered and refrigerated, for about 6 days.

Yield: About 4 cups.

From John Willoughby and Chris Schlesinger’s New York Times News Service
“Pucker Power: Sour Tastes Can Sound a Sweet Note for Discriminating Cooks”
01/31/96 article in “The (Louisville, KY) Courier-Journal.” Pg. C6.
Electronic format by Cathy Harned.
From: Intercook

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Popularity: 3% [?]

MEATBALL STEW WITH DUMPLINGS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Hamburger Main dish
Meats Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 x Recipe Of Basic Meatballs — *
10 1/2 oz Cream of Celery Soup — **
1/4 c Dairy Sour Cream
16 oz Vegetables — ***
15 oz Potatoes — Drained Sliced, 1Cn
1 x Egg Or Parsley Dumplings
—–EGG DUMPLINGS—–
2 c Biscuit Baking Mix — Bisquick
2 ea Eggs — Lg.
2 tb Milk
—–PARSLEY DUMPLINGS—–
2 c Biscuit Baking Mix — Bisquick
2 tb Parsley Flakes
2/3 c Milk

* See Recipe 12
** Use the condensed soup undiluted.
*** Use 1 can of peas, cut green beans, or sliced
carrots.
~——————————————————
~—————– Prepare the basic meatball recipe
~- except cook them in a Dutch oven. Drain off the
excess fat. Add the soup, sour cream, peas (with
liquid) and potatoes, heat to boiling, stirring
occasionally. Prepare the dumplings. Drop the dough
by TBLS onto the boiling stew. simmer uncovered for
about 10 minutes. Cover and simmer another 10 minutes
longer. Serve. EGG DUMPLINGS:
Mix all the ingredients together until a soft dough
forms. PARSLEY DUMPLINGS:
Mix all the ingredients together until a soft dough
forms.

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Popularity: 8% [?]