CREAM OF GARLIC SOUP – GREAT CHEFS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter
2 md Onions, sliced
4 Garlic, heads, mashed
1 qt Stock, chicken **
1/2 lb Bread, French, day old
1 Bay leaf
2 Thyme, sprigs OR
1/2 ts Thyme, dried
6 oz Cream, heavy
Salt (to taste)
Pepper (to taste)

** See Chicken Stock recipe.

Melt the butter in a soup kettle and add onion
and garlic. Cook for 5 minutes over moderate heat.

Strain a quart of chicken stock into the pan and
simmer for 10 minutes.

Stir in the bread slices and add bay leaf and
thyme. Simmer for 10 minutes longer.

Put the mixture into a food processor and process
to a puree. Force through a sieve and add cream.

Heat through and correct seasoning.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Daniel Bonnot, Louis XVI Restaurant,
: Marie Antoinette Hotel, New Orleans

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

Title: LEMON SNOWFLAKE CAKE – COUNTRY LIVING
Categories: .cl, Holidays, Desserts, Cakes
Yield: 12 servings

——————————-LEMON FILLING——————————-
1 c Sugar
1/4 c Cornstarch
1/4 t Salt
1 c Water
4 lg Egg yolks, lightly beaten
2 T Butter
1/2 c Lemon juice
1 T Finely grated lemon rind

——————————–CAKE LAYERS——————————–
3 1/2 c Unsifted cake flour
4 t Baking powder
1/2 t Salt
2 c Sugar
1 c (2 sticks) butter, softened
1 T Lemon juice
1 t Finely grated lemon rind
1 t Vanilla extract
1 c Milk
7 lg Egg whites
White-Chocolate Snowflakes
-and Frosting
4 3-oz bars white chocolate,
-coarsely chopped
Silver dragees (opt.)
1 1/2 8-oz packages cream
-cheese, softened
1/2 c (1 stick) butter,
-softened
1 T Lemon juice

White-chocolate snowflakes balance gracefully on a delicate, lemony
three-layer white cake filled with zesty lemon custard and covered
with a white-chocolate frosting.

1. Several hours or day before serving, prepare Lemon Filling: In
2-quart saucepan, combine sugar, cornstarch, and salt until well
mixed. Gradually add water, stirring until smooth. Heat mixture to
boiling over medium heat, stirring constantly with wire whisk; boil 1
minute (or until mixture thickens). In small bowl, quickly stir some
of hot mixture into egg yolks, then stir egg-yolk mixture into
remaining hot mixture in saucepan until well blended. Reduce heat to
low; add butter and cook mixture for 5 minutes, stirring
occasionally. Remove from heat; stir in lemon juice and rind. Cool to
room temperature; cover surface of filling with plastic wrap and
refrigerate until filling is completely cold-at least 2 hours.

2. Prepare Cake Layers: Heat oven to 375′F. Grease three 9-inch-round
baking pans. Line bottoms of pans with parchment or, waxed paper;
grease and flour paper. In medium-size bowl, combine flour, baking
powder, and salt.

3. In large bowl, with electric mixer at medium speed, beat 1 3/4 C
sugar and very light and fluffy; beat in lemon juice, lemon rind, and
vanilla. Add flour mixture alternately with milk to butter mixture,
beginning and ending with flour mixture, beating until smooth batter
forms.

4. In another bowl, with clean beaters and mixer at high speed, beat
egg whites and remaining 1/4 C sugar until stiff peaks form. With
rubber spatula, gently fold egg whites into batter. Divide evenly
among prepared pans.

5. Bake 25 minutes, or until cake tester inserted in center comes out
clean. Cool cake layers in pans on wire racks 10 minutes; invert
layers onto wire racks, remove parchment paper and cool layers
completely.

6. Meanwhile, prepare White-Chocolate Snowflakes: In double boiler,
over hot, not boiling, water, or in microwave, melt 1 1/2 bars white
chocolate. Cover a baking sheet with aluminum foil. Spoon melted
white chocolate into pastry bag fitted with writing tip. Reserve pan
in which white chocolate was melted. Onto foil-lined sheet, pipe
twenty-eight 2-inch snowflakes. Decorate with silver dragees, if
desired. Place sheet of snowflakes in freezer until cake is
completely frosted.

7. Prepare White-Chocolate Frosting: Melt remaining 2 1/2 bars white
chocolate in the same pan; set aside to cool to room temperature. In
large bowl, with electric mixer at medium speed, beat cream cheese
until smooth. Gradually beat in white chocolate, butter, and lemon
juice until frosting is smooth.

8. To assemble cake, with sharp knife, trim tops of cake layers to
make level. Place one cake layer on serving plate; spread with half
of lemon filling; repeat with second cake layer and filling. Place
last cake layer, upside down, on top of filling to complete 3-layer
cake. Frost cake smoothly with White-Chocolate Frosting. Remove
snowflakes from freezer; gently peel snowflakes from foil. Press a
few snowflakes into side of cake; pile remaining on top of cake.
Serve immediately or store in refrigerator.

Country Living/December/92 Scanned fixed by Di Pahl

—–

Popularity: 7% [?]

Title: NOODLES WITH SPICY PORK
Categories: Chinese, Pork
Yield: 6 servings

1 lb Fresh angel hair pasta or
-other very fresh noodles
2 ts Chinese sesame oil
1 1/2 lb Very lean ground pork
4 tb Ginger grated coarse
2 lg Cloves minced garlic
2 ts To 4 ts hot chili sauce
-with garlic
4 ts Reduced sodium soy sauce
4 tb Dry sherry
3 tb Hoisin sauce
1 1/2 c Chicken stock
4 Chopped scallions

Cook noodles according to package directions. Heat
sesame oil in wok or skillet and brown pork. Stir in
ginger and garlic; saute 30 seconds, stirring. Reduce
heat and add chili sauce, soy sauce, sherry and hoisin
sauce; mix thoroughly. Add chicken stock; raise heat
and cook quickly to reduce liquid. Remove from heat,
stir in scallions and mix thoroughly with noodles. Let
stand, covered, 30 minutes to blend flavors. Stir
occasionally.

—–

Popularity: 24% [?]

Pineapple Applesauce Matzo Kugel

Recipe By : Ronnie Coben/ Cherry Hill NJ
Serving Size : 32 Preparation Time :0:00
Categories : Calling All Kugels… Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups matzo farfel
5 large eggs — separate out yolks
1 teaspoon salt
4 tablespoons sugar
8 ounce can crushed pineapple
1 teaspoon cinnamon
4 ounces margarine — melted
2 cups applesauce
Cinnamon and sugar — for topping

OVEN: 350
9 x 13- inch pan

Put farfel in a colander and pour hot water over it.

Beat yolks, salt, sugar and margarine. Mix in farfel. Add pineapple,
applesauce and cinnamon.

Stiffly beat egg whites; fold into yolk mixture. Sprinkle sugar and
cinnamon over top of kugel.

Bake for 40 to 45 minutes.

– - – - – - – - – - – - – - – - – -

Popularity: 23% [?]

HAGGIS #1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stomach bag and pluck (heart
Liver and lights of a sheep
-(You can substitute a
-Selection of organ meats)
2 Onions — peeled
2 c Pinhead oatmeal — (Irish
-oatmeal)
1 2/3 c Suet
Salt pepper
-trussing needle and fine
– stirng

Thoroughly wash the stomach bag in cold water. Turn
it inside out and scald it, then scrape the surface
with a knife. Soak it in cold salted water overnight.
Next day remove the bag from the water and leave it on
one side while preparing the filling. Wash the pluck.
Put it into a pan, with the windpipe hanging over the
side into a bowl, to let out any impurities. Cover the
pluck with cold water, add 1 teaspoon of salt and
bring the water to a boil. Skim the surface, then
simmer for 1 1/2 to 2 hours. Meanwhile parboil the
onions, drain, reserving the ligquid, and chop them
roughly. Also tpast the pinhead oatmeal until golden
brown. Drain the pluck when ready and cut away the
windpipe and any excess gristle. Mince half the liver
with all the heart and lights, then stir in the
shredded suet, the toasted oatmeal and the onions.
Season well with salt and pepper. Moisten with as much
of the onion or pluck water as necessary to make the
mixture soft. With the rough surface of the bag
outside fill it just over half full, the oatmeal will
swell during cooking, and sew the ends together with
the trussing needle and fine string. Prick the bag in
places with the needlw. Place the haggis on and enamel
plate and put it into a pan of boiling water. Cover
the pan and cook for about 3 hours, adding more
boiling water when necessary to keep the haggis
covered. Serve with the traditional accompaniment of
Tatties-an’Neeps. (Mashed potatoes and mashed turnips.)

– - – - – - – - – - – - – - – - – -

Popularity: 15% [?]

Title: Tamale Pie
Categories: Meats Main dish Londontowne
Servings: 4

2 ea Onions, chopped 1 ea Clove garlic, minced
1/4 c Olive oil 1 lb Lean ground meat
1 c Canned tomatos, chopd/draind 1 cn Tamales cut in 1″ chunks
1 cn Corn niblets 1 cn Olives, sm, chopped/sliced
1 T Chili powder (more to taste) 1/2 t Salt
1/2 t Pepper 1/2 lb Sharp cheddar cheese,
grated

Sautee onions and garlic in 1/4 c olive oil. Remove from pan. Add ground
meat and brown, but do not break up too much. Remove excess fat and liquid
from skillet. Return onions and garlic to pan. Add remaining ingredients
and nix together. Transfer to a casserole dish. Top with about 1/2 pound
grated sharp cheddar cheese. Bake, uncovered, for 1 hour at 350 degrees.
Casserole may be frozen. Bring to room temperature and bake as directed
but slightly longer.

Mrs. Donald K. Dement

—————————————————————————–

Popularity: 6% [?]