Title: HOMINY CASSEROLE
Categories: Grains, Casseroles
Yield: 1 servings

1 md Onion, chopped
1 Garlic clove, minced
1 tb Cooking oil
1 c (8 ounces) sour cream
3/4 c Shredded cheddar cheese,
-divided
1/4 c Milk
1 cn (4 ounces) chopped green
-chilies
1/4 ts Ground cumin
3 cn (15 ounces each) golden
-hominy, drained

In a small skillet, cook onion and garlic in oil until
tender. Remove from heat. In a bowl, combine onion
mixture, sour cream, half of the cheese, milk, chilies
and cumin. Add hominy; mix well. Pour into a greased
2-qt. baking dish. Bake, uncovered, at 350! for 30
minutes or until heated through. Sprinkle with
remaining cheese. Serve immediately.

From the files of Al Rice, North Pole Alaska. Feb
1994

—–

Popularity: 4% [?]

funfetti cookies

Recipe By : best from 50 years of bake off
Serving Size : 1 Preparation Time :0:00
Categories : Best Of 50 Years Of Bake Off Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pkg funfetti cake mix
1/3 cup oil
2 eggs
1/2 can funfetti pink vanilla frosting

Heat oven to 375.In large bowl,combine cake mix,oil and eggs;stir by hand until
thoroughly moistened.Shape dough into 1 inch balls;place 2 inches apart on ung
reased cookie sheets.With bottom of glass dipped in flour,flatten to 1/4 inch t
hickness. Bake at 375 for 6-8 minutes or until edges are golden brown.Cool 1 mi
nute;remove from cookie sheets.Spread frosting over warm cookies.Immediatly spr
inkle each cookie with candy bits from frosting.Let frosting set before storing
.Store in tightly covered container.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

SALAD – FOURNOU’S OVENS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DRESSING—–
1 c Oil, salad
1/4 c Vinegar, red, tarragon
1 ea Egg yolk
1 tb Mustard, dijon
—–SALAD—–
1 ea Lettuce, butter, head
1 ea Endive, head
2 oz Shrimp, small
2 oz Cheese, Roquefort,
— crumbled
1 ea Mushroom, bay, Enoki
Parsley, chopped
Salt
Pepper

Dressing:
ÿÿÿ

Mix egg yolk and mustard with whip, add vinegar, then slowly pour
in salad oil while whipping. Salt and pepper to taste.

Salad:
ÿÿ

Wash the lettuce and endive. Toss lettuce with dressing,
sprinkle with coarse ground pepper, 3 leaves on each serving plate.
Julienne endive and toss with the dressing; then sprinkle it on the
lettuce. Toss shrimp with dressing and sprinkle on the lettuce.
Sprinkle with Roquefort cheese, mushrooms, and parsley and serve.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Christian Iser, Fournou’s Ovens, Stanford Court Hotel,
: San Francisco, CA

Pastry Chef: Jim Dodge

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Pasta e Fagioli

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion, chopped
1 cl Garilc, chopped
2 ea Stalks celery, chopped
2 tb Olive oil
1 ea 16oz. can tomatoes, drained
And chopped
1 qt Warm water
1/2 lb Ditalini macaroni
1 ea 41.5 oz. can of white
Kidney beans
Salt pepper to taste

Saute onions, garlic and celery in olive oil until soft and
transparent. Add tomatoes, salt and water. Bring to a boil and cook
approximately 30 – 45 minutes. Add the beans with their liquids.
Cover and cook for another 5 minutes. In another pot cook the
Ditalini macaroni according to directions. Drain and cool pasta under
running water. Add pasta to each dish of soup as you serve it.

– - – - – - – - – - – - – - – - – -

Popularity: 7% [?]

Title: MAPLE SYRUP MOUSSE
Categories: Desserts
Yield: 10 servings

1 tb Unflavored gelatin
1/3 c Water
1/3 c Packed light brown sugar
2 Egg yolks
1 pn Salt
1 1/4 c Pure maple syrup
4 Egg whites; room temperature
1 pn Cream of tartar
1/4 c Sugar
3 c Whipping cream; well chilled
1 1/2 tb Powdered sugar
1 ts Vanilla
1 c Crushed gingersnap crumbs
Maple candies (optional)

Sprinkle gelatin over water in double boiler set over gently simmering
water; stir to dissolve. Add brown sugar, yolks and salt and whisk until
thickened and gelatin is dissolved, about 5 minutes. Transfer mixture to
bowl; strain if necessary. Stir in maple syrup. Cool completely.
Refrigerate until just beginning to set, about 15 minutes; do not allow
mixture to gel.
Beat whites and cream of tartar until soft peaks form. Add 1/4 cup
sugar 1 tablespoon at a time and beat until stiff and shiny. Gently fold
1/3 mixture to lighten. Fold in remaining whites.
Beat 2 cups cream until soft peaks form. Fold in maple syrup mixture.
Spoon mousse into large bowl, stemmed goblets or pots de creme. Refrigerate
several hous or overnight.
Just before serving, whip remaining 1 cup cream with powdered sugar and
vanilla until soft peaks form. Sprinkle mousse with gingersnap crumbs.
Garnish with whipped cream and maple candies if desired.

Source: Bon Appetit magazine, December 1984. Typed for you by Karen
Mintzias

—–

Popularity: 5% [?]