Title: CHOCOLATE CHIP ALMOND PIE
Categories: Pies
Yield: 1 pie

6 Chocolate bars with almonds
17 Marshmallows
1/2 c Milk
1 c Heavy cream, whipped
1/2 c Chocolate chips
1/2 c Slivered almonds
1 Baked graham cracker crust

Melt chocolate bars and marshmallows in milk in top of double boiler. Cool.
Fold in whipped cream, chocolate chips and slivered almonds. Pour into
graham cracker crust. Garnish with shaved chocolate. Refrigerate for at
least 4 hours.

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Popularity: 18% [?]

Title: Hashbrown Cassarole
Categories: Easy, Pot luck, Vegetables, Casseroles
Yield: 2 servings

1/2 lb Southern Hash Browns (cubes)
1/8 c Soft butter
1/4 Cream of Chicken Soup
3 oz Chedder, grated
2 oz Sour cream
1/4 ts Salt
1/4 Onion, chopped
1/2 c Cornflakes, crushed
1/4 STICK butter

Line 13X9 pan with potatoes. Mix next 6 well. Spoon over potatoes.
Top with flakes. Use vegetable peeler to slice stick butter over the
top , covering as much as you can. Bake at 350 for 50 min. Really
need to use a bigger pan as it usually runs over, but this is the
size from the original recipe. This is very richer and creamy,
everyone loves it!

MMMMM

Popularity: 37% [?]

Chilled Tomato Soup (Awsome)

Recipe By : diane@keyway.net
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Med Firm Ripe Tomatoes (3 Cups) — Chopped Pureed
1 C. sour cream
1/2 C. milk
3 Tbsp. fresh lemon juice — strained
2 Tbsp. tomato paste
1 Tbsp. olive oil
3 Tbsp. finely chopped fresh parsley
1 1/2 Tsp. salt
1/4 Tsp. freshly ground black pepper
1 Small cucumber
1 Small ripe avocado — seeded,
peeled and mashed to smooth paste
1 Pinch dill
1 Pinch lemon herb seasoning

Beat pureed tomatoes, sour cream, milk, lemon juice,
tomato paste and oil together with a whisk or spoon until well
blended. Stir in parsley, salt, pepper and other seasonings.
Taste! Cover tightly with foil or plastic wrap and refrigerate
at least 2 hours until thoroughly chilled.
Peel cucumber. Slice lengthwise in half. Scoop out
seeds. Cut into 1/4-inch; dice and set aside.
To serve, beat the pureed avocado into the chilled soup
and taste for seasoning.
Ladle into chilled tureen or individual bowls.
Serve at once with chopped cucumbers. Serves 4.

This is Wonderful Wonderful

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Popularity: 10% [?]

Title: CHINESE COLESLAW
Categories: Low-cal, Salads
Yield: 8 servings

4 c Chinese cabbage, shredded
8 1/4 oz Pineapple, crushed, drained*
8 oz Water chestnuts, sliced **
1 c Parsley, fresh, snipped
1/4 c Green onions, sliced
1/4 c Mayonnaise, reduced calor.
1 tb Mustard, prepared
1 ts Gingerroot, grated

* packed in its own juice
** drained
~——————————————————
~—————— PER SERVING: 57 cal., 1g pro., 9g
carbo., 2g fat, 0mg chol., 80mg sodium .
Combine cabbage, pineapple, water chestnuts, parsley,
and onion. Cover and chill. For dressing, combine
mayonnaise, mustard, and gingerroot. Cover and chill.
Spoon dressing over the cabbage mixture; toss to coat.
BETTER HOMES AND GARDENS

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Popularity: 6% [?]

Date: Wed, 10 Nov 93 16:39:37 EST
From: davenpor@ben.dev.upenn.edu (Donna Davenport)

LASAGNA

Since I come from an Italian family, Thanksgiving wouldn’t be anything
without pasta. We traditionally serve lasagna as the second course and
this year I’m making it again. I thought I’d share the recipe:

Marinara sauce:

3 cans of crushed tomatoes
5 – 6 cloves of crushed or chopped garlic
handful of parsley
basil if you have it
1 small onion
salt to taste

In a large pot, saute the onion and garlic in a little water. Add the
tomatoes and basil. Let simmer on low for an hour, then add salt and
parsley to taste.

Lasagna:

1 and 1/2 box of lasagna noodles – you will have some left over
3 – 4 lbs of Fat Free ricotta cheese
4 egg whites
2 cups of steamed spinach leaves, de-stemmed
2 cups of boiled and mashed carrots
3 long zucchini, cut into long strips and steamed
sun-dried tomatoes, chopped fine (or, buy the flakes)
white pepper
black pepper
crushed garlic or garlic powder
chopped mushrooms

Boil the lasagna noodles and lay them out on a tablecloth so they remain
flat and dry, set aside. In a large bowl mix ricotta cheese with egg,
white pepper, black pepper and sun-dried tomatoes. Place 1/3 of the
mixture in a separate bowl with the spinach and 1/3 of the mixture in a
separate bowl with the carrots (add extra pepper to carrots) – you should
have 1/3 plain cheese left. Ladle some marinara sauce on the bottom of a
large lasagna pan and then add noodles to cover the bottom. Layer the
steamed zucchini on top of the noodles — spice the zucchini as you like
garlic and pepper is good. Add another layer of noodles. Add the carrot
and cheese mixture and another layer of noodles. Add the spinach and
ricotta mixture and another layer of noodles. Add some marinara sauce and
the remainder of the cheese. The top layer is the topped with noodles
tomatoe sauce and the copped mushrooms plus any left-over sun-dried
tomatoes and/or parsley you have around. Bake at 350 for about 45
minutes. Serve with marinara sauce.

Enjoy. My family was amazed that this was “healthy”!

Notes:

You can substitute tofu for cheese if you don’t want to eat cheese, and
egg beaters for the egg whites. Also, I’ve made this with only 3 layers:
the zucchini, the carrot cheese, and the spinach and cheese — when I
was feeling like less cheese was in order and it was still delish.

Popularity: 12% [?]

Title: WHITE CHOCOLATE CREME BRULEE
Categories: Desserts, Chocolate
Yield: 4 servings

5 lg Egg yolks
1/2 c Sugar
2 c Whipping cream
3 oz White chocolate – imported,
-finely chopped
1/4 ts Vanilla extract
2 tb Sugar

FROM: Michelle Bass (High Concepts (Raise it to
the Power) 504/391-2925 (1:396/16))

Number of Servings: 4

Position rack in center of oven and preheat to 300F.
Whisk egg yolks and 1/4 cup sugar in medium bowl.
Bring cream and remaining 1/4 cup sugar to simmer in
heavy medium saucepan. Reduce heat to low. Gradually
add chopped chocolate to cream mixture and whisk until
smooth. Gradually whisk hot chocolate mixture into
yolk mixture. Mix in vanilla.

Ladle custard into four 10-oz. custard cups (or creme
brulee cups). Place cups in large baking pan. Add
enough hot water to pan to come halfway up sides of
cups. Bake until custards are set in center, about 1
hour. Remove custards from water and cool. Cover and
refrigerate overnight.

Preheat broiler. Sprinkle 1/2 tablespoon sugar over
each custard. Broil until sugar caramelizes, watching
carefully, about 2 minutes. Serve hot, or refrigerate
up to 1 hour and serve cold.

Portobello Yacht Club on Pleasure Island, Disney
World, Orlando, FL.

Courtesy of Bon Appetit, March, 1991.

** -=> this comes from the bottom of the files of
Shelley Rodgers <=-

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Popularity: 3% [?]

PEANUT BUTTER CREAM PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–

2 cups Crushed oreo cookies
1/4 cup Butter — melted

1 package 8 oz. cream cheese — room temp
1 1/3 cups Powdered sugar
2/3 cup Creamy peanut butter
1 cup Heavy cream
1 cup Heavy cream — whipped
1/2 cup Salted peanuts — coarsely chop

Combine cookie crumbs and butter. Press mixture into a 9″ pie pan. Set
in freezer while you prepare the filling. Combine cream cheese,powdered
sugar and peanut butter. Beat until smooth.Add the 1 cup cream and mix
well. Fold in the whipped cream gently. Turn into the prepared pie
crust. Sprinkle with chopped peanuts. Place in the freezer for at least
2 hours. It can be made several days in advance.

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Popularity: 8% [?]

Lowfat Fettuccine Alfredo with Asparagus

Recipe By : Diane Mott Davidson, Killer Pancakes
Serving Size : 4 Preparation Time :0:00
Categories : Asparagus Cream Cheese
Healthwise Main Dishes
Pasta Recipes From Mysteries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons red onion — finely chopped
2 1/2 cups aspargus with tight tips, diag. sliced — tough ends
removed
1 teaspoon mashed and chopped BAKED garlic* — about 2 cloves
1/3 cup nonfat dry milk
1 1/2 cups skim milk — or as needed
1 1/2 tablespoons Wondra instant-blending flour
2 tablespoons Neufchatel cheese — NOT fat-free
2/3 cup grated parmesan cheese
9 ounces fettuccine — cholesterol-free
1/2 cup arugula — chopped

Heat a medium-size nonstick saute pan. Remove from the heat and spray with
vegetable oil spray. Add the onion and saute over Medium heat unitl limp,
about 5-10 minutes. Add the asparagus and the garlic, cover the pan, and
turn off the heat. (The steam from the onion will cook the asparagus.)
In a large skillet, combine the dry milk and skim milk and whisk until
blended. Add the flour, stir and cook over Medium-High heat until thickened.
In a small bowl, add 2 Tbsp. of the hot sauce to the cream cheese and stir
until smooth. Return this mixture to the hot sauce. Add the Parmesan cheese
and stir until melted. Keep hot. If the mixture becomes too thick, thin it
out with small amounts of skim milk. The consistency should be like cream,
not gravy.
Cook the fettuccine in boiling water according to the package directions
until it is al dente and drain. Add the hot pasta and the garlic and the
vegetables to the sauce in the skillet. Stir and cook over Medium-Low heat
until heated through. Serve garnished with the chopped arugula.

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NOTES : MC formatting and posted by bobbi744@sojourn.com
* To Bake Garlic: Preheat the oven to 350° Place a whole head of garlic in a
small baking pan. Drizzle one teaspoon of olive oil over the head of garlic,
add 1/4 cup water to the pan. Bake the garlic, loosely covered with aluminum
foil, for 45-60 minutes or until the cloves are soft. The cloves will slip
right out of their skins to be mashed, chopped or served whole. The whole
garlic cloves can be served as a side dish with any roast meat, the mashed
garlic cloves are also delicious mixed with hot homemade mashed potatoes.

Popularity: 7% [?]

SCANDINAVIAN APPLE CAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Scandia, Hollywood
5 lb Apples
Sugar
Lemon juice
Butter/Margarine — melted
1 1/2 c Toasted cake crumbs
1/2 c Currant jelly
3 oz Mixed nuts — ground
12 Macaroons
3 oz Sliced blanched almonds
1 c Whipping cream

Core, peel and slice apples. Season to taste with sugar and lemon
jice and cook in small amount of water until apples are tender. Drain
in large strainer and press to extract water. Pour melted butter into
2-inch-deep 10-inch layer cake pan, spreading evenly in pan. Sprinkle
1/2 cup cake crumbs over bottom of pan. Spread half of apples over
crumbs. Top with jelly, then nuts, then 1/2 cup more crumbs. Place
macaroons in layer over crumbs. Top with remaining apples and cover
with remaining 1/2 cup cake crumbs. Bake at 450 deg. 30 minutes. Cool
in refrigerator. Sprinkle almonds lightly with water, then sprinkle
with sugar and toast at 350 deg. 15 to 20 minutes or until golden.
Shake pan after 10 minutes to keep almonds from sticking together.
Whip cream and frost cake. Sprinkle with almonds.

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Popularity: 4% [?]