Title: Dried Fruit Compote
Categories: Desserts, Fruits, Harned 1994, Jewish
Yield: 16 servings

3/4 lb Pitted prunes
1/2 lb Dried peaches, apples
-or pears
1/2 c Raisins
1 Lemon; quartered
1/2 c Sugar
1 Whole clove
1 Cinnamon stick

Fruit compotes are a typical dessert for a Sabbath meat meal.

In a large saucepan, combine fruits, sugar, clove and cinnamon stick
with 6 c. water. Bring to a simmer over medium heat, cover, lower
heat and simmer until tender, 30 to 45 minutes. Remove lemons, clove
and cinnamon stick before serving warm or chilled.

Yield: About 8 cups; serves 16.

Nutritional information per serving: 122 calories; 1 g protein; 0 g
fat; 32 g carbohydrates; 3 mg sodium; 0 mg cholesterol.

Posted by Al Rice of Alaska. Formatted by Cathy Harned.

MMMMM

Popularity: 4% [?]

Chicken, Cuban Style

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 each Cut up chicken (3 1/2 lbs)
1 each Freshly ground peppr to tast
1 tablespoon Olive oil
1/2 cup Onion — chopped
1/2 cup Green pepper — chopped
1 each Jalapeno ppr.,chop — rem.seed
1 each Garlic, large clove — minced
1 teaspoon Cumin — ground
1 each Tomato (med) peeled/chopped
1 tablespoon Lemon juice
1 can Black Beans (15 oz)

Sprinkle chicken with freshly ground pepper to taste. In a 12 inch skillet,
saute chicken in olive oil about three minutes on each side; remove from pan.
To pan drippings, add onion, green pepper, jalapeno pepper and garlic.

Cook two minutes, or until onions are softened. Stir in cumin, tomatoes,
lemon juice and black beans. Return chicken to pan; cover and simmer 20
minutes. Remove lid and continue to cook until chicken is done and juices run
clear, about 10 minutes. Serve with rice. Preparation time: 10 minutes.
Cooking time – 40 minutes.

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Popularity: 5% [?]

Warm Vegetable Salad

Recipe By : Birgitt Lopez via So. Living 7/95
Serving Size : 12 Preparation Time :0:30
Categories : Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb carrots — scraped and cubed
1 cup water
1/2 lb yellow squash — sliced
1/2 lb zucchini — sliced
1/4 cup olive oil
1 clove garlic — minced
2 1/2 tablespoons fresh basil — chopped
1/2 teaspoon salt
1/2 teaspoon pepper — freshly ground
1/8 teaspoon sugar
2 tablespoons red wine vinegar
1 pint cherry tomatoes (small)
Lettuce leaves

Combine carrots and water in large saucepan. Bring to a boil; cover and cook
5 min. Add yellow squash and zucchini; re-cover and cook 3 min or until
vegetable are crisp-tender. Drain and keep warm.
Combine olive oil and next five ingredients in a small saucepan; cook over
low heat 4 min. Stir in vinegar.

Pour olive oil mixture over vegetables; add cherry tomoatoes and toss gently.
Serve immediately.

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Popularity: 4% [?]

1 can (7 1/2 oz.) canned salmon
1 pkg. (10 oz.) frozen chopped
broccoli
1/3 c. chopped onion
1 tbsp. butter
1 can cream of celery soup, undiluted
2 tbsp. lemon juice
1 egg, beaten
1/4 c. grated Parmesan cheese
1/2 tsp. dried dill weed
1/8 tsp. pepper
1 1/2 c. seasoned croutons or 1 c.
dried bread crumbs
1 can (8 oz.) mushrooms, drained

Drain salmon, reserving liquid. Remove skin and bones. Break
into chunks; set aside. Cook broccoli according to directions on
package and drain. Saute onion in butter, add soup, heat
thoroughly. Stir in lemon juice, egg, cheese, dill weed, pepper,
mushrooms and reserved salmon liquid. Blend in salmon, broccoli and
croutons; place in a greased shallow baking dish. Bake at 325 for
20 minutes.

Makes: 4-6 servings

Popularity: 10% [?]

Title: CHEESE INFO (3 OF 3)
Categories: Cheese, Info/tips
Yield: 1 servings

1 x Information on Cheeses follo
1 x (This is part 3 of 3)

MILK AND MILK PRODUCTS
Milk is used infrequently in cheesecakes. Other milk
products that appear more frequently in cheesecakes
are buttermilk, sweetened condensed milk, and Yogurt.
Buttermilk is made when special bacteria are added to
lowfat milk; therefore, an average eight-ounce serving
has about 100 calories. It is available in most
supermarkets, in 1-quart containers.
Sweetened condensed milk is evaporated milk to which
sugar has been added. It is very high in calories –
about 980 calories in a cup.
It is sold, unrefrigerated, in most supermarkets.
Yogurt is milk that has been allowed to ferment to a
semisolid consistency. It can be made from either
whole or skim milk. It is often used as a substitute
for sour cream, since it often achieves a similar
result.
If you do attempt to substitute yogurt for sour
cream, use whole milk yogurt if possible and drain
carefully of excess water. Yogurt has far fewer
calories as well — about 120 as opposed to sour
cream’s average of 475 per cup. Yogurt is sold in all
supermarkets in eight-ounce and larger containers.
You can also make it at home quite easily.
EGGS
Since the cheeses and creams used in cheesecakes have
such a high moisture content, it is necessary to have
an ingredient that can hold or absorb water. The most
popular and the most elegant solution to this problem
is the egg. Also since egg yolks and whites harden as
they bake, they add body and texture to the
cheesecake. Egg yolks in particular contain lecithin,
an emulsifier, which has the effect of congealing the
fats in the cheese. Generally a cheesecake recipe with
a high fat content will also call for relatively more
eggs.
EGG WHITES;
Many recipes require you to separate the eggs and to
beat the whites until they form stiff peaks with the
beaters of your mixer. As egg whites are beaten, the
albumen is spun out into a finer and finer web of
protein, the finer the structure, the more moisture
the batter can hold. If the whites are overbeaten or
overheated, however, the delicate structure collapses
and the result is a soggy cheesecake.
Since air is also encapsulated, the egg whites also
add lightness to the cake. Oddly enough, the freshest
eggs are not the best for cheesecakes; the whites of
eggs that are a few days old can be beaten to a larger
volume. Unless you have access to farm fresh eggs,
though, this isn’t likely to be a problem as most of
the store bought eggs are already at least several
days old.
When beating the egg whites, add a dash of cream of
tartar to make them more stable. To make the whites
stiffer 9 if this is desired) you can blend in some
confectioners’ sugar or a boiling sugar syrup once the
whites have reached the soft peak stage.
BUTTER AND SHORTENING
Except for a few special cheesecakes, butter is not
found among the ingredients in the fillings. However,
it is basic for most of the crusts. Please use sweet
butter rather than the salted.
FRUITS AND NUTS
Many of the cheesecake recipes use the grated rind of
a lemon or orange. For the best results use the fresh
peel rather than the dried because as the peels are
dried they lose much of their aromatic oils. The only
part of the peel that is used is the outermost,
colored layer, called the zest. The zest can be
removed with a zester or with any ordinary grater.
Many cheesecake recipes call for a small amount of
lemon juice.
Fresh is the best to use, but good results can be
obtained using reconstituted lemon juice. You may
wish to experiment, varying the amount to suit your
own taste and which kind to use.
Many times ground nuts are called for and it has been
found that lightly toasting them brings out a better
flavor in almonds and hazelnuts (filberts). They
retain more of their crunch when used in the batter.
To roast the nuts, spread them out on a baking pan and
bake for 10 minutes or so in a 350 degree F. oven,
stirring occasionally to ensure even browning. If you
use hazel nuts (filberts) that still have their
paperlike skins, the skins must be removed before use
— they acquire a burnt taste during the roasting.
The cost of nuts, especially walnuts, in small
quantities is outrageous, but you can save a bundle if
you buy them in the bulk and in the shell. Shelled
nuts turn rancid fairly quickly, though, store them in
the refrigerator or freezer, well wrapped.
SPICES AND FLAVORINGS
Spices such as cinnamon, cloves, ginger, nutmeg, and
cardamom will appear frequently in cheesecake recipes
because the contrast so well with the mildness of the
cheeses. Spices do deteriorate as they sit on your
rack, so be sure to always have fresh ones on hand for
your baking day. Cinnamon and ginger can be used
ground commercially, but you may want to grate your
own nutmeg and grind your own cloves or cardamom from
the whole spices. A coffee grinder is one of the best
ways to do this.
Certain flavorings such as vanilla extract or
instant-coffee powder are used in cheesecakes.
Rosewater is used in some and can be found in
specialty stores as well as the drugstore.
Chocolate is used in the mocha-flavored and
chocolate-flavored cheesecakes. Please use the real
chocolate, baking or semi-sweet

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Popularity: 18% [?]

Title: HEAVENLY CHOCOLATE DELIGHT
Categories: Desserts
Yield: 8 servings

2 c Water
1 c Uncooked rice*
1 ts Ground Mexican cinnamon
— or regular cinnamon
3 ts Vanilla extract; divided
3 c Milk
1/2 c Sugar
4 oz Mexican chocolate
1 Envelope gelatin
1/4 c Cold water
2 c Heavy cream
1/2 c Powdered sugar
1 tb Coffee liqueur
Chocolate sprinkles

Combine water, rice, cinnamon, and 1 teaspoon vanilla in 2- to 3-quart
saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and
simmer 15 minutes or until rice is tender and liquid is absorbed. Add
milk, sugar, and chocolate to rice mixture; simmer over low heat stirring
occasionally until thickened, about 30 minutes. Soften gelatin in cold
water. Add to thickened chocolate mixture. Stir well. Remove from heat.
Place pan with mixture in bowl of ice water to cool. Whip cream and
remaining vanilla at low speed until soft peaks form. Increase speed to
high. Gradually add powdered sugar, continue beating until stiff but not
dry. Fold half of whipped cream into cooled rice mixture. Add coffee
liqueur to remaining whipped cream. Spoon rice mixture into dessert
glasses; top with remaining whipped cream and sprinkle with chocolate
sprinkles. Refrigerate until set.

*Recipe based on regular-milled long grain white rice. If using other
types of rice refer to rice cooking chart.

Source: Viva Arroz!
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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Popularity: 4% [?]

Apple Tarte Tatins Part 1

Recipe By : Chef Molly O’Neill
Serving Size : 8 Preparation Time :0:00
Categories : Pastry Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 large Granny Smith apples
2 Tbs. fresh lemon juice
3/4 cup sugar
4 Tbs unsalted butter (1/2 stick)
Tarte Tatin Pastry
2 cups all-purpose flour
1 tsp. kosher salt
1/2 lb. cold unsalted butter
1 egg yolk
2 tablespoons water

Peel, quarter and core the apples. Put in a large mixing bowl and toss
with the lemon juice. Set aside. Place the sugar in a 10-inch skillet or
Tarte Tain pan over lowheat. When some of the sugar begins to melt,
begin stirring with a wooden spoon until all of the sugar is melted and
begins to turn a pale golden color. Remove the pan from the heat.
Arrange the apple piecess in the skillet, rounded side down, in
concentric circles, fitting them together as close as possible. Fill the
center with 2 or 3 apple pieces as needed. Arrange the remaining pieces,
rounded side up, in concentric circles, filling in the gaps left in the
first layer. Cut the butter into small pieces and scatter over the
apples. Place the pan over medium heat. Cook until the sugar turns a
deep caramel color and the juice released from the apples are nearly
evaporated, about 15 to 20 minutes. (Continued in Part 2)

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Popularity: 6% [?]

RAPES IN POTAGE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Turnip, white — peeled
-chunked
2 c Meat broth
2 Onion — minced
1/2 ts Salt
1 pn Saffron — opt
1/8 ts Cardamom — opt
1/8 ts Coriander — opt
1 t Sugar — opt

Parboil turnips in a pot of boiling, salted water for
about five minutes; then drain, and put in a pan with
onions, broth and seasonings, and simmer until tender
(ten to thirty minutes, depending on the age and size
of the turnips).

Take rapus and make hem clene and waissh hem clene;
quare hem; parboile hem; take hem up, caste hem in a
gode broth and seeth hem. Mynce Oynons and caste
ther-to Safron and Salt and messe it forth with powdor
douce. In the wise make of Pasturnakes and skyrwates.
— The Forme of Cury
in Pleyn Delit
by Hieatt Butler

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Popularity: 6% [?]

CHOW MEIN (TWO SIDES BROWN NOODLES)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 sm Black dried mushrooms
1/2 lb Fresh Chinese egg noodles
-(regular mein)
Sesame oil
1/2 lb Sea scallops
Cornstarch
1/2 lb Flank steak
2 ts Dark soy sauce
1/2 c Bamboo shoots, sliced
1 lb Bok choy, cut in 1 1/2-inch
-lengths
2 Eggs
2 1/4 c Fresh chicken stock
2 tb Light soy sauce
Salt
1/2 ts Sugar
Peanut oil
1 tb Or more dry sherry or
-Shaoxing rice wine

Here’s a recipe for Chow Mein which is a pretty classic application
using pan fried noodles.

Put the mushrooms in a small bowl and pour boiling water over them.
Let soak for 30 minutes.

Meanwhile, cook the noodles in a large quantity of boiling water for
3 1/2 to 5 minutes. Drain, rinse under cold water, drain again, toss
with a little sesame oil and set aside.

Cut The scallops in half, toss with a little sesame oil and 1 1/2
teaspoons of cornstarch; refrigerate. Cut the flank steak as thinly
as possible across the grain. Toss with 1 1/2 teaspoons cornstarch,
in a little sesame oil and the dark soy sauce; set aside. When the
mushrooms have soaked, squeeze them out over the soaking liquid, and
reserve 1/4 cup of the liquid. Cut off the mushroom stems and
discard; cut the caps in two and set aside with the bamboo shoots and
bok choy.

Lightly beat the eggs with a few drops of sesame oil. Heat a small
frying pan and oil the bottom lightly. Pour in enough of the beaten
egg to cover the bottom, pouring any excess back into the uncooked
eggs. Cook just until set and remove. Repeat until all the egg is
used up. Stack the egg crepes, roll them up and slice across the roll
into shreds. Set aside.

Mix the chicken stock with the light soy sauce, 1 1/2 teaspoons salt
and the sugar; set aside. Heat this mixture in a small pot over low
heat.

Meanwhile, heat a wok over medium high heat until hot. Add 1 cup
peanut oil and heat until the oil is very hot. Lower the noodles
into the oil to form a nest and let them cook until brown on one
side. (This may take 8 minutes or so.) Turn the noodles over and
brown on the other side. (This will be much faster.) Remove to a
large serving platter and keep warm.

Cook the scallops very briefly in the same oil, remove and drain in a
colander. Turn the heat off under the oil and add the beef. Stir
just until the meat slices are separated and start to change color.
Remove to drain with the scallops.

Pour off all the oil but 1/4 cup and heat. Add the vegetables and
stir-fry for 2 to 3 minutes. Add the seasoned stock and bring to a
boil. Mix the reserved mushroom soaking liquid with 2 tablespoons of
cornstarch until dissolved and stir into the chicken stock sauce.
Stir until it thickens and clears slightly. Add the beef and
scallops, then the wine and cook just until heated through. Pour
over the noodles and serve garnished with the egg shreds.

Posted by Stephen Ceideburg December 18 1990.

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Popularity: 5% [?]

Godiva Soufflé Glacé

Recipe By : Godiva Liqueur Drink and Dessert Collection
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Godiva

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 large eggs
1 cup sugar
1 tablespoon instant coffee granules
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1/2 cup Godiva Liqueur
3 1/2 cups heavy cream
shaved chocolate

Fold waxed paper or parchment paper pieces lengthwise, spray with
vegetable coating, and secure around eight 4-ounce soufflé dishes to
make 2″ standing collars. In a stainless steel bowl over simmering
water, whip the eggs, sugar, coffee, and cocoa powder until mixture is
thickened and hangs in the hoop of a whire whip. Remove from heat, add
vanilla extract and Godiva Liqueur and cool. Whip the cream until stiff
and fold into the eggs in four batches. Divide the mixture among six
greased soufflé dishes, allowing for a one-inch extension over the top
of each dish, and place immediately in the freezer. If enough mixture
remains, use to fill the remaining soufflé dishes and freeze as well.
To serve, remove the collars and garnish with shaved chocolate.
(picture shows whipped cream and chocolate-covered espresso beans)

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Popularity: 5% [?]