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% [?]

Title: SAI WO DUCK B1
Categories: Chinese, Poultry, Main dish
Yield: 4 servings

1 md Duckling, dressed
Soy sauce; for duckling
2 Stalks celery
1 Whole green onion
4 Thin slices ginger root
5 Chinese black mushrooms,
-presoaked
2 Pieces dried mandarin orange
-peel (size of a half-dollar)
-presoaked
5 Thinly sliced pieces
-bamboo shoots
10 Star anise seeds
1 1/4 ts Salt
1/4 ts Sugar
1 ds Pepper
1 ts MSG (optional)
1 tb Cornstarch
1 tb Soy sauce
Chinese parsley
Vegetable oil (for frying)

————————–GARNISH————————–
Loose lettuce leaves

This dish will require a good deal of time to prepare
but will turn out well.

Rub soy sauce over duckling. Boil enough oil to cover
the bird in large deep-fry pan. Add duck, fry until
entire bird is well-browned. Remove, drain on
absorbent toweling. Use sharp cleaver to slash duck
from breast to lower belly. Don’t cut through bone.
Place duck in pan, stuff cavity with celery, onion,
ginger root, black mushrooms, orange peel, bamboo
shoots, anise, 1 tsp. salt, sugar, pepper, MSG.
Distribute evenly. Place on platter, elevate in a
steamer. Cover, steam for 2-1/2 hrs. Make sure water
is replenished as it evaporates. Remove platter, allow
duck to cool. Discard all ingredients except bamboo
shoots mushrooms. Save all juices for gravy.
Carefully remove wings legs. Gently separate flesh
from carcass with hands, starting from slash keeping
skin intact.

Be sure not to make any more holes in skin, to keep
bird in its natural shape.(Carcass will make good
soup.) Spread duck, meat side up, on a deep platter.
De-bone the legs, place w/ wings. Spread mushrooms
bamboo shoots on duck meat. Replace in steaming
utensil steam again 20 minutes. Remove. Line large
serving platter with lettuce leaves. Turn platter with
duck upside-down so that duck rests on leaves, skin
side up. Pour cooking juices into saucepan. There
should be 2 cups liquid. Bring to boil, on high heat.
Add cornstarch, 1 tbs. soy sauce, 1/4 tsp. salt. Stir
continuously until gravy thickens. Pour gravy over
whole duck. Garnish with Chinese parsley serve
immediately.

Chopsticks are recommended.

Temperature (s): HOT Effort: DIFFICULT Time: 04:00
Source: KAN’S Comments: GRAND ST., SAN FRANCISCO
Comments: WINE:WAN FU WHITE WINE

—–

Popularity: 5% [?]

Title: Hot Bean Dip
Categories: Appetizers, Diabetic, Microwave, Vegetarian, Lacto
Yield: 16 servings

17 oz Refried Beans
1/2 c Red Salsa Sauce
1/3 c Reduced-Calorie Sour Cream
2 tb Dried Onion Flakes
1/8 ts Cayenne Pepper
1/3 c Sharp Cheddar Cheese
— (shredded)

Combine refried beans, salsa sauce, sour cream and
dried onion flakes in a 1-1/2 or 2 quart (1-1/2 or 2
L) microwave bowl.

With the microwave on MEDIUM, cook for 5 to 7 minutes,
stirring the mixture and turning the bowl every 2
minutes.

Next, stir in cayenne pepper and sprinkle with
shredded cheese.

Return to the microwave and cook on MEDIUM 1 to 2
minutes longer or until the cheese is melted and hot.
One Serving: Calories: 33 (spread only) Carbohydrates:
5 (spread only)

Exchange: 1/2 bread (spread only) Source: Diabetic
Microwave Cookbook, by Mary Jane Finsand
Sterling Publishing (1989), ISBN 0-8069-6957-1,
ISBN 0-8069-6960-1 (pbk.)

Shared by: Norman R. Brown

—–

Popularity: 3% [?]

Layered Tamale Pie with Corn, Tomatoes Cheese

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Casseroles
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 19 oz can Kidney Beans
4 Cloves garlic
1 large Onion — chopped
2 medium Green peppers — diced
2 medium Carrots — diced
1 medium Jalapeno — seeded

2 tablespoons Dried oregano
1 tablespoon Ground cumin
1 16 oz. can whole tomatoes — drained
1 cup Whole kernel corn
3 1/2 cups Water
1 1/2 cups Yellow cornmeal
1 cup Shredded low fat — cheddar
1/4 teaspoon Black pepper
1 cup Shredded Monterey Jack — cheese

Drain liquid from beans, reserving 1/4 cup. In a large skillet heat reserved
bean liquid to a boil over medium heat. Add onion, garlic, green pepper,
carrots, jalapeno, oregano and cumin. Cover and cook, stirring occasionally,
until vegetables are tender and liquid is absorbed. About 10 min. Add drained
beans, corn and tomatoes; cook uncovered, stirring occasionally, for about 15
minutes or until thickened. Preheat oven to 350 deg. In a 2 quart saucepan,
heat
water, cornmeal and black pepper to boiling, stirring constantly. Cook for 5
minutes until well thickened. Into an 11 inch round baking dish, pour half of
the bean mixture, spreading evenly around bottom of dish. Spread half of
cornmeal mixture evenly over the bean mixture. Sprinkle with half of the
cheese.
Repeat layering. Bake for 35 minutes or until bubbly and brown. Cool for 10
minutes before serving.

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Popularity: 2% [?]

Date: Sun, 16 Oct 94 20:29:57 PST
From: “Rob Ryerson”

Chocolate Macaroons VLF – Archive Recipe Update

I got this from the archive, altered it slightly, and it was great.
Since I crunched it through Micro Cookbook for breakdowns, I’ll just
post the way the recipe came back out. Please drop me a line if you
see any inaccuracies since I didn’t hand verify the nutritional info.
Serves : 30

Prep. :20 Cook :0 Stand :20 Total :40

From: Crispin Cowan via Internet Fat-Free List Archive

3 Cups Brown Sugar
1/3 Cup Fat Free Soy Moo
1/3 Cup Oatmeal Milk (J. McDougall Recipe)
1 tsp. vanilla extract
1 tsp. coconut extract
4 Tbs. unsweetened cocoa powder
4 Cups rolled oats (quick oats acceptable)

Mix sugar milks in a pot, and bring to a boil. Remove from
heat, and stir in vanilla coconut extracts. Stir in cocoa, and mix
until blended. Stir in oats. Mix well, should make a very stiff
dough. Spoon onto a cookie sheet, and refrigerate for 20 minutes.

Nutrition (per serving) 71 calories

Saturated Fat 0 g
Total Fat 0 g (5% of cals)
Protein 1 g (6% of cals)
Carbohydrates 16 g (89% of cals)

Cholesterol 0 mg Sodium 10 mg
Fiber 0 g Iron 1 mg
Vitamin A 5 IU Vitamin C 0 mg
Alchol 0 g

Source Fat-Free List Archive on the Internet

Popularity: 3% [?]

CORNMEAL DUMPLINGS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cornmeal
1/2 ts Sea salt
1/4 ts Baking powder
1 pk Extra-firm silken tofu (10.5
-oz)

In a medium-size mixing bowl, combine cornmeal, salt
and baking powder.

Blend tofu in a blender or food processor untilsmooth
and creamy.

Add tofu to cornmeal mixture and mix wel.

Drop batter by tablespoonfuls into a kettle of gently
boiling stew or soup. Cover and cook over medium heat
for about 10 minutes. To test for doneness, remove one
dumpling from stew and slice it. The inside should be
bread-like.

Per dumpling: 55 cal; 4 g prot; 125 mg sod; 6 g carb;
2 g fat; 0 mg chol; 51 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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Popularity: 13% [?]

“Gone in a Second” Pickles

Recipe By : Gael Godfrey
Serving Size : 15 Preparation Time :0:00
Categories : Pickles Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds cucumbers
6 tablespoons salt
1 1/2 cups boiling water
2 tablespoons sugar
1/2 teaspoon Accent
6 cloves garlic — sliced
1/4 cup vinegar
1 1/2 cups ice water
2 teaspoons dried red pepper flakes

Cut the cucmbers in half lengthwise, then slice diagonally into 1/2"-thick
slices
and place in a large bowl. Mix salt with boiling water and pour over the
cucumbers and let stand 1 hour, then drain. Mix the remaining ingredients and
pour over the cucumbers and refrigerate.

– - – - – - – - – - – - – - – - – -

Per serving: 20 Calories; less than one gram Fat (5% calories from fat); 1g
Protein; 5g Carbohydrate; 0mg Cholesterol; 2561mg Sodium

Popularity: 17% [?]

Pour boiling water over couscous in a large bowl; cover and let stand 30
minutes until water is absorbed. Add remaining ingredients. In a small
bowl mix ingredients for dressing. Pour over salad and refrigerate for a few
hours. six servings

Popularity: 4% [?]

ENGLISH TRIFLE – GUY ATTWOOD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 To 2 small pound or sponge
Cake – two days old
3/4 c Raspberry jam
2 Half pints whipping cream
3/4 c Cream sherry (use a good one
1 10 oz package frozen raspber
Thawed and drained
2 Recipes of custard (below)
Chocolate drizzle
– not traditional
—–CUSTARD—–
4 Egg yolks
10 tb Whole milk (1/2 cup plus 2 T
3 tb Sugar
1/4 c Whipping cream
2 1/2 ts Cornstarch dissolved in 2 Tb
1/2 ts Vanilla
1/8 ts Ground nutmeg

This recipe was given to me by my Grandmother who came
over to America in 1895 from England. I have altered
it slightly. As far as I know it is relatively
original, or as original as any type of recipe, such
as this, can be. It is not only addictive and decadent
but pretty to look at as well. This is a special
occasion dessert.

Whisk yolks in a medium saucepan. Gradually add sugar,
whisking until mixture is thick and lemon colored,
about 1-2 minutes. Blend in milk, whipping cream and
cornstarch mix. Place over medium low heat and cook,
stirring constantly until mixture thickens, about 3-5
minutes. DO NOT BOIL OR MIXTURE WILL SEPARATE. Remove
from heat and stir until slightly cooled. Blend in
vanilla and nutmeg. Transfer to a bowl and repeat
process for the two required for TRIFLE.

ASSEMBLY: Whip the cream as your MaMa or Daddy taught
you to do. In your prettiest large crystal bowl (salad
bowl size) place a little less than half the whipped
cream around the bottom and half way up the sides.
Break 1/2 of the cakes into bite sized pieces and drop
randomly all over the cream. Drizzle sherry over all
and drop dollops of jam and slightly less than half of
the drained raspberries over the cake. Drizzle 1/2 of
the thick but liquid custard over all. Repeat for the
next layer, reserving some raspberries for the top.
(Try to plan to end with a layer of jam and
raspberries as the top of the Trifle.) Finally,
completely cover the top with the remaining whipped
cream. Drizzle a little chocolate on top in any
pattern you think looks good. Add a few raspberries
and stand back to receive your raves. To serve,
merely scoop down and place on a pretty plate.

NOTE: Make about 4 hours before serving. Cover with
plastic wrap and refrigerate.

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Popularity: 3% [?]

Title: Onion Vetha Kozhambu
Categories: Vegetables, Vegetarian, East indian
Yield: 4 Servings

Lemon-size tamarind;
-soaked in 1 cup water
Pearl onions/shallots;peeled
2 Dried red chilli pods
1 1/2 ts Sambar powder
1 1/2 ts Rice flour; mixed with a
-little water for thickening
Salt; to taste
Mustard (seasoning)
Chana dal (seasoning)
Curry leaves (seasoning)
1 pn Hing
2 tb Oil

Warm oil. Season with mustard , chana dal and curry powder. Saut‚
peeled onions till translucent. Add squeezed out extract of tamarind.
Throw the sambar powder, salt and hing in. Let simmer till onions are
cooked. Add dissolved rice flour water for thickening. Stir and wait
till it simmers again a couple of minutes. Remove.

Variations:

Tomatoes with chick peas makes a delicious vatha kozhambu. Add some
slit green chillies if you would like to spike it up. Other
suggestions are diced sweet potato, diced butternut squash, daikon
(Chinese radish), drumsticks (available fresh in Indian stores or
canned, pre-cooked) all on their own.

U15297@uicvm.bitnet (Shyamala Parameswaran)

MMMMM

Popularity: 3% [?]