Title: Marshmallow Cream Peach Pie
Categories: Pies
Yield: 1 servings

Graham cracker pie crust, 9
18 Marshmallows
1/4 c Milk
1 c Heavy cream; whipped
3 c Diced peaches
(5 to 6 medium peaches)

Melt marshmallows in milk in top of double boiler. Cool until set.
Beat until smooth, fold into whipped cream.

Fold peaches into marshmallow-cream mixture. Pile into graham cracker
crust. Chill several hours, or until firm.

Source:Farm Journal Bev Christensen

MMMMM

Popularity: 8% [?]

Title: Chilled Lemon Soup
Categories: Appetizers, Soups, Fruits, Vegetarian
Yield: 4 servings

1 1/2 pt Vegetable stock
1/2 pt Dry cider
2 oz Short-grain brown rice
Salt pepper
2 ea Lemons, juiced, rind grated
2 tb Chives, snipped
4 ea Thin lemon slices to garnish

Simmer the stock, coder rice in a covered pot with salt, pepper
lemon rind for 40 minutes. Puree return to the pot.

Mix in the lemon juice simmer gently. Cool skim any fat that
might appear on the surface. Chill.

To serve, scatter with the chives garnish each bowl with a slice of
lemon.

Adapted from Pamela Westland, “Fruit”

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Popularity: 5% [?]

PEAR RIESLING TRIFLE

Recipe By : COOKING LIVE SHOW #CL8785
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For the pears:
8 ripe firm pears
1 1/2 cups granulated sugar
1/4 cup Riesling wine
Pinch of salt
2 tablespoons freshly squeezed lemon juice
For the Riesling Sabayon:
8 large egg yolks
1/2 cup granulated sugar
3/4 cup Riesling wine
Pinch of salt
1 1/4 cups heavy whipping cream
For Assembly:
1 recipe Vanilla Genoise (recipe follows)
Equipment:
2 1/2-quart bowl, preferably glass

Pears:

Peel, core and slice the pears 1/2-inch thick. Combine the pears in a
large
saute pan with the sugar, Riesling, salt, and lemon juice. Cook over
medium-high heat until the juices start to evaporate, 10 to 15
minutes. In
a food processor, roughly puree the pears. Set aside to cool.

Riesling Sabayon:

Fill a medium saucepan 1/3 full of water. Bring the water to a low
boil.

Fill a medium bowl with ice water. Set aside.

In a stainless steel bowl, whisk together the egg yolks, sugar,
Riesling,
and salt. Set the bowl into the pot of water, making sure that the
water
doesn’t touch the bottom of the bowl. Cook, whisking constantly,
until
thick, about 3 minutes. Set the bowl in the bowl of ice water. Whisk
until
cool.

In a separate bowl, whisk the cream until soft peaks form. Fold it
into the
Riesling mixture. Refrigerate until you are ready to assemble the
trifle.

Assembly:

Cut the genoise in half horizontally with a knife.

Pour 1/3 cup of the sabayon in the 2 1/2-quart glass bowl. Cut and
fit
pieces of the genoise over the sabayon in a single layer. Cover with
2/3
cup of the reserved puree, then 1 cup of sabayon. Continue layering
in the
same manner, ending with sabayon.

Refrigerate for at least 6 hours before serving.

This trifle can be made 1 to 2 days ahead.

Yield: 8 to 10 serving

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NOTES : (Recipes courtesy of Emily Luchetti

Popularity: 9% [?]

Pasta Primavera No. 238 Yields 4 Servings

Main ingredients: 1 large tomato, diced
1 cup broccoli flowerets, 1/2 cup mushrooms, sliced
steamed for 5 minutes 1/2 cup carrots, shredded
1 cup asparagus pieces, 1- 1/4 cup parsley, finely minced
inch, steamed for 5 1/2 tsp black pepper, freshly
minutes ground
1 cup sugar snap peas, or 12 ozs spaghetti or linguine,
1 cup snow peas, blanched high-protein
for 1 minute Sauce:
1 small zucchini, or yellow 2 tsps butter, or
squash (see text for 2 tsps margarine
instructions) 1 tbls flour
1 cup corn kernels, canned 1 cup milk, skim
or 1/2 cup chicken stock
1 cup corn, frozen, blanched 1/2 cup Parmesan, grated
1 tbls garlic, finely minced 1/4 cup basil, frsh,minced, or
1 tbls olive oil 1 tsp basil, dried

Steam or blanch the various vegetables as indicated (for the zucchini or
squash, they should be unpeeled, sliced in half lengthwise, cut into 1″ chunks
and blanched for 1 minute).
Combine and keep warm.
Use a skillet to saute the garlic in the oil for 1 minute, but do not brown.
Add the tomatoes, mushrooms, carrot, parsley and pepper.
Cook for 4 minutes.
Add to the reserved vegetables.
Toss gently to combine.
To prepare the sauce, use a small, heavy saucepan to melt the butter or
margarine.
Add the flour, whisking the roux over medium-low heat for 1 minute.
Gradually add the milk and stock, stirring constantly, until the sauce
thickens slightly.
Stir in the Parmesan and basil.
Heat over medium low heat, stirring, until the cheese is melted.
Pour over the vegetable mixture.
Toss gently to coat.
Cook the spaghetti or linguine al dente.
Drain and keep warm.
Place the cooked pasta in a large heated serving bowl or platter.
Spread the vegetable-and-sauce mixture over the pasta.
Toss gently once or twice.
Serve.

Popularity: 4% [?]

Title: CRISP FRIED NOODLES AND CHILI VEGETABLES
Categories: Chinese, Pasta, Vegetarian
Yield: 2 servings

1 3/4 oz Chinese vermicelli
Oil
1/2 ts Oil
1 ts Grated fresh ginger
1/2 tb Chopped coriander
1/2 Garlic clove
1/2 Onion
1/2 Red pepper
1/2 Green pepper
1/2 lg Carrot
7 oz Baby corn
7 oz Straw mushrooms
1/4 c Soy sauce
1/8 c Malt vinegar
1 ts Brown sugar
1/4 c Coriander leaves
1/2 ts Preserved chopped chili

Finely chop the coriander and chili. Dice the garlic
clove. Cut the peppers and carrot into fine strips.
Drain the mushrooms and corn. Cut the onion into thin
wedges.

1. Deep fry the chinese vermicelli in hot oil.
Drain on absorbent paper.
Place on a large serving plate and keep warm.

2. Heat the teaspoon of oil in a large pan. Add the
ginger, coriander
and garlic and cook for 2 minutes. Add onion, red
and green peppers
and carrot. Stir fry for 3 minutes.

3. Add the corn, mushrooms soy sauce, vinegar, brown
sugar and chilli.

4. Stir to combine and cook over a high heat for 3
minutes.

5. Spoon the vegetables over the noodles, pour over
any remaining sauce.

Garnish with the coriander leaves and serve.

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Popularity: 11% [?]

Title: Clam Chowder, Manhattan Style
Categories: Soups/stews, Pork/ham, Fish/sea
Yield: 6 servings

36 Live clams 3 ts Basil
3 tb Butter 1/2 ts Thyme
3/4 lb Pork, diced 1 Bay leaf
4 Onions, chopped 3 Cloves garlic, diced
4 Tomatoes, chopped 1 tb Soy sauce
2 1/2 c Chopped celery 2 1/2 qt Liquid (clam cooking broth
1 1/2 c Chopped carrots + water
3 ts Fresh parsley 4 Potatoes, diced

Place clams in soup kettle, cover with water, and steam open. Remove
clams from their shells, and mince fine; reserve. Strain clam liquid and
reserve. Saute pork and onions in butter until onions are clear. Add
tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley,
basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of
liquid (clam cooking water plus additional water, if needed); simmer,
covered, 1 hour. Add potatoes and simmer 15 minutes. Add clams and simmer
another 8 minutes. Adjust seasonings if necessary. Serve immediately, with
crackers.

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Popularity: 28% [?]

Black Bean and Green Chile Salad

Recipe By : GRILLIN’ AND CHILLIN’ SHOW #GR3643
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound black beans — cooked
1 cup Poblano peppers, roasted — peeled,seeded,diced
1 medium red onion — diced
1/4 cup cilantro — chopped
1 tablespoon jalapeno — minced
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
1 teaspoon Chipotle puree
2 tablespoons olive oil
salt
freshly ground pepper

In a large mixing bowl, combine all ingredients well. Season to taste with
salt and pepper.

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Popularity: 5% [?]

MICHAEL’S MANGO CHUTNEY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sauces Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Vinegar
1 1/2 c Brown sugar
5 c Diced or sliced mango
1 tb Minced garlic
2 tb Ground ginger
1 t Ground coriander
1 tb Curry
1/4 ts Cayenne pepper
1 t Salt

PLACE VINEGAR AND SUGAR in a pot, place over medium
heat, bring to a boil and cook until the liquid
reduces and thickens. Add all other ingredients,
simmer for 5 minutes and remove from the heat. Let the
mixture cool to room temperature and pack into jars.
The chutney tastes better after about 2 weeks. If you
want to keep it longer, you can can it. Makes 8 Cups

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Popularity: 20% [?]

Title: Basic White Bread (Kh)
Categories: Breads
Yield: 1 servings

5 1/2 To 6 cups flour
2 pk Active dry yeast
2 tb Sugar
2 ts Salt
1 c Milk
1 c Vvater
2 tb Oil
Oil or butter

QUICK MIX METHOD

Combine 2 cups flour, yeast, sugar, and salt in a large mixing bowl.
Heat milk, water, and 2 tablespoons oil in a saucepan over low heat
until very warm (120 to 130F). Add liquid to flour mixture; beat on
high speed of elec- tric mixer until smooth, about 3 minutes.
Gradually stir in more flour to make a soft dough. Tum onto lightly
floured surface and knead until smooth and elastic (5 to 10 minutes).
Cover dough with bowl or pan; let rest 20 minutes. For two loaves,
divide dough in half and roll out two 14×7-inch rectangles; for one
loaf roll out to 16×8-inch rectangle. Roll up from narrow side,
pressing dough into roll at each turn. Press ends to seal and fold
under loaf. Place in 2 greased 8x4x2-inch loaf pans or 1 greased
9x5x3-inch loaf pan; brush with oil. Let rise in warm place until
double in bulk (30 to 45 minutes). Bake at 400F 35 to 40 minutes.
Remove from pans immediately and brush with oil; cool on wire rack.

CONVENTIONAL METHOD

Heat milk, sugar, oil, and salt; cool to lukewarm. In a large bowl,
sprinkle yeast in warm water (105 to 115F) stir until dissolved. Add
lukewarm milk mixture and 2 cups flour; beat until smooth. Beat in
enough additional flour to make a stiff dough. Turn out onto lightly
floured surface; let rest 10 to 15 minutes. Knead until smooth and
elastic (8 to 10 minutes). Place in a greased bowl, turning to grease
top. Cover; let rise in warm place until double in bulk (about 1
hour). Punch down. Let rest 15 minutes. Follow same shaping and baking

instructions as Quick Mix Method.

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Popularity: 6% [?]

Title: New Year Fried Rice
Categories: Chinese, Rice
Yield: 6 servings

3 Strips bacon, diced
1/4 c Frozen green peas, thawed
3/4 c Chopped green onions and
-tops
4 c Cold, cooked white rice
1 Egg, beaten
1/3 c Diced red bell pepper
2 tb Soy sauce

Cook bacon in wok or large skillet over medium heat until crisp. Add green
onions, red pepper and peas; stir-fry 1 minute. Add egg and scramble. Stir
in rice and cook until heated, gently separating grains. Add soy sauce;
cook and stir until heated through. Serve immediately.

Serves: 4 From: Kikkoman recipe booklet Posted by: Debbie Carlson -
Cooking Echo

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Popularity: 5% [?]