Title: Peaches with a Sunshine Smile
Categories: Salads, Kids
Servings: 6

1 cn Of peach halves
2 To 3 cups cottage cheese
-(low-fat)
Lettuce leaves

Arrange lettuce in a bowl or plate. Spoon a layer of cottage cheese “sun
rays” on lettuce. The peach half is placed round end up. Press raisins
gently into peach to form a sunshine face. Sprinkle extra raisins on
cottage cheese.

MMMMM

Popularity: 12% [?]

SEAFOOD GUMBO FROM TONY BURKE

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-ÿockÿ
4 qt Seafood stock*
-þgetablesÿ
1/2 c Oil
6 c Okra, sliced
3 1/2 lb Tomatoes, canned
2 c Onion, chopped
1 c Celery, chopped, with leaves
1 c Peppers, bell, chopped
2 tb Garlic, chopped
2 tb Vinegar
-þasoningsÿ
1 tb Salt
1 t Cayenne pepper
1 t Pepper, white
1 t Pepper, black
5 Bay leaf, turkish
2 ts Thyme, leaves, dried
2 ts Basil, dried
2 ts Oregano, dried, leaves
-ÿux, etc.ÿ
3 c Roux, dark, (from 1 1/2 c. o
1 lb Crab, claw meat
3 lb Shrimp, small to medium,
1 Oysters
1 c Onions, green, chopped
1 File` powder

1) *Make seafood stock from shrimp heads and shells,
crab bodies, fish carcasses or all of the above,
substituting ham hocks, chicken backs, or necks, or
other meats depending on availability. (For the 4
quarts of stock you will need about 4 pounds of
shells, bones and meat.) Bring to a boil, lower heat
and simmer several hours. Strain the stock, discarding
solids. (If time is a factor, simmer shrimp heads and
shells and ham hocks in chicken stock for at least an
hour.) 2) Cook okra in the oil in a large, heavy pot
over medium heat, stirring and scraping until some of
the sliminess is gone; about 15 minutes. Add tomatoes,
onions, celery, garlic, peppers, vinegar, the
seasoning and herb mix and cook over low to medium
heat for about 1/2 hour, stirring and scraping often.
3) Blend the roux into the okra and tomato mixture.
Very slowly blend the stock into the mixture. Simmer
about 1 hour. 4) Add crab and shrimp and simmer 10 to
15 minutes. Add oysters and simmer about 5 minutes.
Add green onions. Serve over rice with file` powder
added to taste at the table. (File` powder should not
be cooked.) Source: Overton Anderson

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Popularity: 12% [?]

WELSH FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ts Butter
8 oz Leeks, trimmed and finely
-chopped
6 ts Plain flour
8 fl Lager
10 oz Grated Caerphilly cheese
Pepper
Cubes of crusty bread, to
-serve

Method:

Put butter into a saucepan and melt over a low heat.
Add leeks, cover pan and cook gently for 10 mins until
tender. Stir in flour and cook for 1 minutes, then add
lager and heat until thickened, stirring all the time.
Gradually add cheese and continue to cook until
melted, stirring frequently. Season with pepper. Pour
into a fondue pot and serve with cubes of crusty bread.

(Serves 4-6)

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Popularity: 14% [?]

Meringue Nests With Passion Fruit Ice Cream And Summer Frui

Recipe By : webmaster@godiva.com
Serving Size : 6 Preparation Time :1:30
Categories : Godiva Company
Desserts Fruits
Ice Cream / Sherbert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Meringue Shells—–
1/2 Cup Granulated Sugar
1/2 Cup Confectioner’s Sugar
4 Large Egg Whites
—–Passion Fruit Ice Cream—–
8 Ripe Passion Fruits
6 Large Egg Yolks
3/4 Cup Granulated Sugar — divided
1 Pinch Salt
1 Cup Half And Half
2 Cups Heavy Cream
—–Mango Sauce—–
2 Large Ripe Mangoes — peel/pit/cut up
2 Tablespoons Granulated Sugar
1/4 Cup Confectioner’s Sugar
1 Tablespoon Freshly Squeezed Lemon Juice
1 Tablespoon Light Rum — (optional)
—–Sliced Fruits—–
3 Peeled Kiwis — sliced into rounds
2 Large Ripe Mangoes — peeled and sliced
1 Cup White Seedless Grapes
3 Guavas — peeled * see note
—–Garnish—–
Mint Leaves

MERINGUE NESTS WITH PASSION FRUIT ICE CREAM AND SUMMER FRUITS

* and sliced into rounds (or substitute 1 honeydew melon
or cantaloupe cut into slices)

Make the meringue “nests”:

1. Position a rack in the center of the oven and preheat to 180
degrees F. Butter an 11-by-17-inch baking sheet. Lightly dust the
bottom with flour and tap out the excess. Using a 4-inch diameter
cookie cutter, mark 6 evenly spaced circles by gently pressing it
into the floured surface of the sheet.

2. In a medium bowl whisk together the granulated and confectioner s
sugars. Set aside.

3. In a clean, dry, grease-free 4 1/2-quart bowl of a heavy-duty
electric mixer fitted with the wire whip attachment, whip the egg
whites at medium-high speed just until soft peaks form. While
continuing to beat, gradually add half the combined sugars and
beat until stiff and shiny. Remove the bowl from the mixer stand
and fold in the remaining sugars by hand with a rubber spatula.

4. Fill a pastry bag, fitted with a large star tip (such as Ateco #9)
with the meringue mixture. On the prepared baking sheet, pipe
out 6 “nests” by beginning at the center of the marked circle and
piping a tight spiral until the circle is completely covered. Add
a single second ring of meringue on top of the meringue circle.

5. Bake for 2 hours, until the nests are completely dry. The
meringues should stay white, or just become slightly beige. Remove
to a rack to cool. The meringues can be stored in an airtight
container for up to 5 days.

Make the passion fruit ice cream:

1. Using a serrated knife, cut the passion fruits in half. Scrape the
seeded orange pulp of the fruits into the bowl of a food processor
fitted with the metal chopping blade. Process the fruit for 15 to
20 seconds. Pass the passion fruit pur‚e through a fine sieve into
a small bowl. Set aside.

2. In a medium bowl, whisk the egg yolks, 1/4 cup of the sugar and
the salt until blended.

3. In a medium saucepan, cook the half-and-half, cream and remaining
1/2 cup of sugar over medium-high heat, stirring occasionally,
until it comes to a gentle boil. Gradually whisk about 1 cup of
the hot cream mixture into the beaten egg yolks until blended.
Return this mixture to the saucepan. Continue cooking over
medium-low heat, stirring constantly with a wooden spoon, for 2
to 4 minutes, or until the custard has thickened slightly. It is done
when you can run your finger down the back of the custard-coated
spoon and a path remains for several seconds. Do not allow the
custard to boil.

4. Remove the pan from the heat and immediately strain through a
fine sieve into a stainless steel bowl. Place the bowl over a larger
bowl of ice water and stir the custard for 5 to 10 minutes, until
cool. Stir in the reserved passion fruit pur‚e. Cover the surface
of the custard with plastic wrap and refrigerate for at least 3
hours, until very cold.

5. Scrape the chilled custard into the container of an ice cream
maker and freeze according to the manufacturer’s directions.

Make the mango sauce:

1. In a food processor fitted with the steel blade, process the
mango, sugars, lemon juice, and rum for 60 seconds until pur‚ed
and the sugars are dissolved. Strain the pur‚e into a bowl through
a fine mesh strainer to remove the fibers. Cover and refrigerate
until serving.

Assemble and serve:

1. Stir the mango sauce and thin with water to desired consistency.
Place the meringue nests on the center of 6 dessert plates. Spoon
some of the mango sauce on the plates and arrange the sliced
fruits along the edge of the sauce around the meringue nests. Top
with a scoop of the passion fruit ice cream. Garnish with a mint
leaf.

6 Servings.

PREPARATION: 1 1/2 hours plus freezing and baking times.

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Popularity: 5% [?]

FRESH TOMATO SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 cups Tomatoes
1 tablespoon Sugar
1 teaspoon White pepper
1 teaspoon Salt
2 cups Fresh basil

Tomatoes: Peeled, cored, seeded, and chopped, very ripe. Place all
ingredients in heavy saucepan over medium heat. Bring to boil. Lower heat
and cook for 20 minutes. Pour into sterilized containers and freeze. Makes:
6 pint jars.

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Popularity: 3% [?]

SWEDISH LIMPA BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Breadmaker
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Dottie Cross TMPJ72B
2 1/4 c Bread flour
1/4 c (1 oz.) rye flour
2 tb Brown sugar
1 tb Dry milk
1 t Salt
1 tb Butter
1 tb Orange peel — chopped
1 1/2 ts Caraway seeds
1/2 ts Fennel seed
7/8 c (7-1/2 fl. oz.) water
1 t Dry yeast

Combine ingredients in order according to your own bread machine
instructions.
Hope you enjoy! It’s delicious bread! Makes (1) 1 pound loaf
Reformatted by: CYGNUS, HCPM52C

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Popularity: 17% [?]

Title: VEGEBURGER TAQUITOS
Categories: Vegetarian, Vegan, Tex-mex, Main dish
Yield: 8 servings

2 Onions; finely chopped
1 Garlic clove; minced
2 Jalapeno peppers; seeded,
-minced
1 lb Tomatillos, fresh; husked
-and finely chopped
1/2 c Veggie stock
1/4 c Cilantro; chopped
1/4 ts Cumin
1/2 ts Sugar
1 tb Lime juice
Salt and pepper
4 Vegeburgers
8 Tortillas

Crumble and cook vegeburgers until browned.

Saute onion, garlic, and peppers over medium heat for
2 to 3 minutes, until soft but not brown. Add the
tomatillos and veggie stock. Simmer, covered, 6 to 8
minutes, or until the tomatillos are soft.

Stir in the cilantro, cumin, sugar, lime juice, salt
and pepper. If the salsa seems too tart, add sugar. If
too thick, add water.

Stir the crumbled vegeburgers into the salsa and
simmer 2 to 3 minutes. Glop onto a tortilla, fold
over, and eat.

From the files of DEEANNE

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Popularity: 8% [?]

CABBAGE SOUP #1

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn (48-oz) tomato juice
1 ea Diced onion
3 c Water
6 ea Beef bouillon cubes
1/2 ea Head cabbage shredded
1 ea Bay leaf
4 ea Sliced carrots

In a large pot, combine tomato juice, water, cabbage,
carrots, onion, bouillon and bay leaf, and simmer for an hour.
Remove bay leaf before serving.

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Popularity: 25% [?]

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: Apple Cream Lasagne
Categories: 8, Desserts, Fruits, Italian
Yield: 8 Servings

9 Oven ready lasagne noodles
1/3 c Butter
6 Granny Smith apples-
Peeled,cored and sliced.
1/3 c Packed brown sugar
1/2 c Toasted, chopped pecans
2 ts Ground cinnamon
1 pk Light cream cheese,softened
1 Egg
1 ts Vanilla
1 c Whipping cream, whipped
1/2 c Fresh breadcrumbs
1/4 c Granulated sugar

Place noodles in a 11 x 7 inch baking dish, cover with
warm water and soak 20 minutes. Drain and set aside.
Meanwhile, in saucepan, melt 1/4 cup butter over
medium heat. Add apples, cover and cook 10 minutes,
or until tender, stirring occasionally. Remove from
heat and stir in 3 tbsp. brown sugar, pecans and
cinnamon; set aside. Place cream cheese and remaining
brown sugar in large bowl. Beat 3 minutes or until
light and fluffy. Beat in egg and vanilla. Fold
whipped cream into cream cheese mixture in thirds and
set aside. Melt remaining butter. In small bowl,
combine breadcrumbs, sugar and melted butter.
Spread half of the apple mixture in bottom of same
baking dish. Layer with 3 noodles. Spread with half
of cream cheese mixture, and layer with 3 more
noodles. Spread with remaining apple mixture and layer
with last three noodles.
Top with remaining cream mixture and sprinkle with
breadcrumb mixture. Bake at 305øF for 30 minutes. Let
stand 20 minutes before serving. Makes 8 servings.
Source: Primo Family Favourites ch.

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Popularity: 8% [?]