Title: Ganache Hearts With Raspberry Sauce
Categories: Desserts
Yield: 1 servings

1/2 c Whipping cream
8 oz Chopped semisweet chocolate
1/4 c Butter
1/4 c Confectioner’s sugar
1 Pack (12 oz) frozen
Unsweetened raspberries
1/4 c Sugar
1 tb Cornstarch
2 tb Cold water
1 ts Lemon juice

To make ganache: place cream in pan heat until it just starts to
boil. Stir in chocolate butter until smooth melted. Stir in
confectioners sugar. Refrigerate until slightly firm, about 30
minutes. Using pastry bag fitted with a star tip, pipe ganache onto
baking sheet lined with wax paper. Or mixture can be spooned out
smoothed into heart shapes. Refrigerate or freeze until firm.
Meanwhile, place berries sugar in a 1 quart bowl. Cook until
mixture starts to boil. Combine cornstarch water, stir into berries
with lemon juice. Cook until slightly thick. Strain; discard seeds.
Refrigerate until chilled. Before serving, thin with a little water
to desired consistency. To serve, pour a thin layer of sauce onto
small plate. Carefully place ganache in center.

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Popularity: 5% [?]

Title: Oatmeal Cookies *****
Categories: Low-cal, Cookies
Yield: 6 servings

3 ea Cup Rolled Oats 2 ea Tbsp Light Sesame Oil
1 ea Cup Flour (unbleached) 1 1/2 ea Cup Apple Juice
1/4 ea 4 tsp Salt 1 ea Tbsp Honey (opt)

Raisins and/or nuts (optional)
Sugarless! Preheat the oven to 375 deg F. Mix the dry ingredients in
a bowl. Add the oil and mix. Add the juice (plus remaining
ingredients, if desired.) If the dough seems too dry, add more juice.
Drop by the teaspoonful onto a greased cookie sheet and flatten
slightly to ensure a crisper cookie. Bake until golden brown, about
15-20 minutes.
VARIATIONS: * Make the cookies w/o wheat flour for those allergic. Use
oat flour and add 1 T arrowroot flour or powder. * Use pineapple juice
instead of apple for sweeter cookies. * To use leftover oatmeal, use 1
cup juice and 2 T honey or other sweetener.

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Popularity: unranked [?]

Title: LEMON TRUFFLE PIE
Categories: Pies
Yield: 8 servings

1 Single pie crust, baked
1 c Sugar
2 tb Cornstarch
1 1/2 tb Flour
1 c Water
2 Egg yolks; beaten
1 tb Butter
1/2 ts Grated lemon peel
1/4 c Lemon juice
1 c White chocolate chips; -OR-
6 oz -White baking bar
250 g Light cream cheese
1/2 c Whipping cream; whipped
1 tb Sliced almonds, toasted

In microwave-safe bowl, combine sugar, cornstarch and flour. Gradually
stir in water until smooth. Cook on High in microwave oven until mixture
boils, stirring several times. Reduce heat; cook 1 minute.
Remove from oven. Stir about 1/4 cup hot mixture into egg yolks; blend
well.
Add yolk mixture back into hot mixture; stir well. Cook on High in
microwave until mixture bubbles, stirring 2-3 times. Remove from the
oven; stir in butter, peel and juice.
Transfer 1/3 of lemon mixture to small bowl. Immediately add white
chocolate chips and stir until melted.
In food processor bowl, beat cream cheese until smooth. Add melted
chocolate chip mixture and mix to blend. Spread over bottom of cooled
crust. Spoon lemon mixture over cream cheese layer.
Refrigerate 2 to 3 hours to set. Pipe whipped cream over pie and garnish
with toasted almonds before serving. Serves 8-10.

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Popularity: 6% [?]

Three Flavored Fried Rice

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
JUDI M. PHELPS (BNVX05A)
1 cup Cooked chicken — diced
3 tablespoon Oil
4 cup Rice; cold — cooked
2 Green onions chopped
2 tablespoon Soy sauce
1 cup Raw shrimp; shelled
1/4 teaspoon Black pepper
deveined and diced
1 sm Piece ginger or dash
1/4 teaspoon Salt (optional)
ground ginger
2 Eggs — slightly beaten
1 cup Lettuce — shredded
1 cup Cooked pork — diced

Set ingredients prepared and measured by the stove in order listed. Set wok
over high heat for 30 seconds, swirl in half the fat, count to 20, add green
onions and ginger and brown lightly. Add shrimp. Stir-fry 3 minutes.
Salt. Add eggs. Scramble until not quite cooked. Remove to a warm plate.
Swirl remaining fat into the wok, count to 20, add pork and chicken, and
stir-fry 2 minutes. Add rice, soy sauce, and pepper, stir and toss until
heated. Add scrambled eggs and toss a half minute. Add lettuce; stir and toss
until mixed. Serve at once before lettuce wilts.

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Popularity: 10% [?]

Title: WHITE CHOCOLATE-COCONUT TRUFFLES
Categories: Candies, Chocolate
Yield: 30 servings

-Dottie Cross TMPJ72B
4 tb (1/2 stick) unsalted butter
8 oz White chocolate; finely chop
1 c Shredded sweetened coconut;
-divided
1 Large egg yolk; at room
-temperature
2 tb Coconut liqueur or light rum
1/2 ts Vanilla extract

Melt the butter in a heatproof bowl over very hot, not
simmering, water. Add the white chocolate and melt,
stirring occasionally, just until smooth. Remove from
the heat and whisk in 1/4 cup of the coconut, the egg
yolk, coconut liqueur, and vanilla. The mixture may
separate, but keep whisking and it will come together.
Cover tightly with plastic wrap and refrigerate until
firm, at least 3 hours or overnight. Using a melon
baller, scoop up the mixture and roll into 1-inch
balls. Roll each ball in the remaining coconut,
pressing the coconut on so it will adhere. Refrigerate
until ready to serve. (The truffles can be prepared up
to 3 days ahead, tightly covered, and refrigerated, or
frozen for up to 1 month. Makes about 30 truffles.
Source: “An Edible Christmas” cookbook by Irena
Chalmers. Reformatted by: CYGNUS, HCPM52C

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Popularity: 2% [?]

COCONUT-MOLASSES MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c AM Whole Wheat Flour
2 ts Non-alum baking powder
1/2 ts Sea salt (optional)
1/2 ts Ginger
1 c Flaked unsweetened coconut
1/4 c AM Unrefined Vegetable Oil
1 Egg or egg replacer
2/3 c Buttermilk
1/2 c Unsulphured molasses
-OR- honey
1 t Pure vanilla

In mixing bowl stir together flour, baking powder,
salt, ginger and coconut. Mix liquid ingredients and
add to the dry mixture until moistened. Fill
well-greased muffin tins 2/3 full. Bake at 350 F. for
20-25 minutes.

(Yield: 24 small or 12 large muffins)

Source: Arrowhead Mills “Whole Grain Muffins” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Popularity: 22% [?]

Title: Tuna Noodle Casserole
Categories: Pasta, Casseroles
Yield: 8 servings

8 oz Egg noodles
1 pk Frozen peas (10 oz)
1 cn Cream of mushroom soup (8oz)
1 c Milk
1 cn Tuna,drained (12 1/2 oz)
1/2 c Plain or seasoned bread
-crumbs tossed with
3 T Melted butter
-or
1/2 c Crushed Ritz crackers
-tossed with
3 T Melted butter or margarine

Heat the oven to 375′F. with the rack in the center position. Grease
or spray non-stick vegetable cooking spray on 1 medium to large
ovenproof baking dish, or two smaller dishes.

Cook the noodles according to the directions on the package, but
shorten the cooking time by 2 minutes. Drain the noodles and combine
with the peas, soup and milk. Mash the tuna with a fork to break it
up and add it to the noodles. Mix gently and spoon into prepared pan.
Sprinkle the crumbs over the top and bake for 35 minutes, until hot.

Variations: Add salt (taste first, as soup may be salted enough);
freshly grated black pepper; white pepper; snipped fresh herbs, such
as tarragon, or dried herbs. Also, if you’re not an avid fan of bread
crumbs, 2 cups may be too much. Toss 1/2 to 3/4 cups with 1
tablespoon melted butter or margarine for a light sprinkling.

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Popularity: 10% [?]

Title: Lemon Curd
Categories: Lemon, Citrus
Yield: 1 servings

3 Whole eggs
1 c Sugar
3 T Butter
2 Lemon, juice and grated rind
-(oranges may be
-substituted)

Put all in double boiler. Cook until thick and creamy (about 15-20
minutes), stirring frequently, more frequently as it thickens. Water
in double boiler should be simmering and should not touch bottom of
top pan.

Makes about 1-1/2 cups.

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Popularity: 4% [?]

Title: Joe’s Soak Sauce
Categories: Other sauce
Yield: 3 cups

4 Dried New Mexico red chilies
4 Dried chipotle chilies
1 To 2 fresh habanero or
Scotch bonnet chilies,
Stemmed and seeded
2 To 6 medium garlic cloves,
Peeled and coarsely chopped
1/4 c Coarsely chopped onions
1/3 c Loosely packed fresh
Rosemary
1 ts Coarse sea salt
1/4 c Bourbon, or 3 tablespoons
Brown sugar
2 c Red wine vinegar
1/4 c Lemon juice

1. Stem and seed the dried chilies. Place in a skillet and
put into a preheated 250-degree oven for about 4 minutes,
until they become fragrant. Shake once during the roasting
time. Remove from oven and put in just enough hot water
(water just below the boiling point) to cover then put a
small plate on top to submerge the chilies. Let soak 20 to
30 minutes, until softened.
2. Drain the chilies and chop coarsely. Put into a food
processor or blender with the fresh chilies, garlic
according to taste, onions, rosemary, salt, bourbon or
brown sugar, vinegar and lemon juice. Blend about 3 to 4
minutes, until very smooth. Pour into a jar, cover and
refrigerate. Note: The sauce can be used to marinate
chicken, pork, ribs, or a meaty fish such as swordfish
before grilling.

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Popularity: 4% [?]

Red, White, And Blue/Black Casserole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Cheese
Main Dish Side Dishes
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large Eggplant
3 Large Tomatoes — sliced 1/2-in thick
1 1/2 Pounds Mozzarella Cheese — sliced 1/4-in thick
1 Large Onion — sliced thin (optiona

Red, White, and Blue/Black Casserole
(Eggplant casserole with tomato and cheese)

Cut the eggplant lengthwise once, then slice crosswise into semidisks
about 3/4 inch thick.

In a shallow casserole dish (2 in deep), stand some slices of eggplant
on the narrow cut edge, to make a row, then fol- low this with slices
of tomato, then slices of mozzarella cheese. Repeat until the whole
dish is full. It should appear from the top to have bands of red,
white, and black.

Use your favorite seasoning (basil/oregano is the default), and bake
until bubbly (about 25-30 minutes at 350 deg. F.

contributed by Richard Newman-Wolfe, University of Rochester, Rochester
NY, Nemo@Rochester.ARPA, from The Victory Garden Cookbook (?)

Serves 4-6. 5 minutes preparation, 30 minutes to bake.

You may wish to put a layer of onions on the bottom, horizontally,
before you put the eggplant in the pan.

This only works with European-style eggplant; Japanese and Asian
eggplants are too narrow.

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Popularity: 6% [?]