Title: Consomme De Mer
Categories: Soups
Yield: 6 servings

Jim Vorheis
10 1/2 oz Consomme
1 cn Water
8 oz Bottle clam juice
2 ts Lemon juice
1/2 c Whipping cream
1/2 ts Salt

Heat the consomme, water, clam juice and lemon juice to boiling. Whip
the cream with the salt. Serve hot with a large dollop of cream on
each portion.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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Popularity: 7% [?]

Title: Easy Lo Cal Fruit Ices
Categories: Diabetic, Desserts, Snacks, Kids
Yield: 8 servings

1/4 c Granulated sugar replacement Mix (your choice)
1 Env unsweetened fruit drink 3 c Crushed ice

Combine all ingredients in a blender or processor and beat until just
blended. Scoop into cups and eat immediate or freeze.

Recipe makes 2 c and is considered a free item

source diabetic dessert cookbook

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Popularity: 5% [?]

Title: Flaming Mangos (Kh)
Categories: Desserts, Fruits
Yield: 1 servings

2 Fresh mangos
1 c Orange juice
2 tb Sugar
1 c Tequila

Wash and peel fresh mangos: cut each into 6 slices. Place in chafillg
dish or skillet. Pour orange juice over fruit and sprinkle with
sugar. Heat to simmering stirrlng gently to dissolve sugar and coat
fruit. After 3 or 4 minutes. pour tequila: keep over medium heat.
Flame sauce by pouring a little tequila into teaspoon and holding it
over flame of chafing dish or range until it flames: then use this
flaming tequila to light tequila on top of mangos. Serve over vanilla
ice cream.

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Popularity: 4% [?]

Title: Danish Pastry (Dansk Wienerbrod)
Categories: Danish, Desserts, Ceideburg 2
Yield: 1 servings

4 c Flour
1 ts Salt
1/4 c Sugar
2 Yeast cakes (2 1/4 OZ.)
1 c Milk
1 Egg
1 1/2 c Butter

Sift flour and mix with sugar and salt. Mix yeast with a little cold
milk. Add this, the rest of the milk and the beaten egg to flour and
sugar. Beat well until smooth with a wooden spoon.

Roll out the dough on baking board to 1 finger thickness. Spread
small pieces of butter on 2/3 of the dough. The butter must have same
consistency as the dough; if it is too soft it melts into the dough.

Fold together into three layers like folding a napkin, first the part
without butter. Roll out and fold again. Repeat three or four times.

Leave in a cold place for 1/2 hour. This is the dough with which many
different kinds of Danish pastry is made. When pastry is shaped,
place on baking sheet and leave in cold place to rise for 15 to 20
minutes, then brush with egg white and bake in a fast oven until
golden brown.

COCKS’ COMBS (HANEKAMME): Roll out dough to finger thickness and
spread with a paste made of equal parts of butter and sugar, then cut
into square pieces 4″ x 4“. Place filling across middle and fold
over.

Press the edges firmly together and make 4 or 5 deep slashes in this
side. Let rise, brush with egg white and spread with chopped almonds
and sugar.

SPANDAURERS: Roll out dough, spread with paste and cut as above.
Place filling in middle. Fold corners to the center and press down.
After baking drop 1 teaspoon of jelly in the center and spread with
frosting of confectioner’s sugar and water.

CHOCOLATE BUNS (CREMEBOLLER): Roll out dough, spread with paste and
cut as above. Place filling of vanilla creme in middle, fold corners
to the center, forming dough as a ball and place upside down on
baking sheet. After baking spread with frosting of confectioner’s
sugar, cocoa and water.

As filling may be used apple sauce, jelly, prunes, vanilla creme or
almond paste:

VANILLA CREME: Mix 1 egg yolk, 1 tablespoon sugar, 1 tablespoon
flour and 3/4 cup milk and cook until thick. Take off, add 1/2
teaspoon vanilla extract and cool stirring occasionally.

ALMOND PASTE: Cream 1/2 cup butter, add 1/4 lb. ground, blanched
almonds and 1/2 cup sugar and mix well until smooth. Another kind of
almond paste without butter is made of: 1/4 lb. almonds, 1/2 cup
sugar and 3 egg whites. Work well together until smooth.

From ”Danish Cookery" by Suzanne, Andr. Fred. Host Son, Copenhagen,
1957.

Posted by Stephen Ceideberg; March 9 1993.

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Popularity: 5% [?]

Title: Braised Buckwheat Kernels
Categories: Cereal
Servings: 6

1 c Uncooked medium buckwheat
-kernels (kasha)
1 Egg
2 1/2 c Boiling water
2 tb Margerine or butter
1 1/2 ts Beef bouillon granules
1/4 ts Salt
1/4 ts Pepper

Braised Buckwheat Kernels

Popular in Russia where it’s called Kasha, this hearty style side dish is
prefect for a hurry-up meal. (Sue’s note: This stuff is good!!)

Mix buckwheat kernels and egg in ungreased 10-inch skillet. Cook over
medium-high heat, stirring constantly, until kernels are seperated and
brown. Stir in remaining ingredients; reduce heat.

Cover and simmer about 5 minutes or until liquid is absorbed and buckwheat
kernels are tender. Makes 6 servings.

Recipe from Betty Crocker’s “30 Minutes or Less” Cookbook

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Popularity: 7% [?]

Triple Pear Puree

Recipe By : Terry Pogue tpogue@idsonline.com
Serving Size : 14 Preparation Time :0:00
Categories : Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 pounds Anjou pears (each cut in 1/8ths) — peeled, cored
1/2 cup water
2/3 cup pear vinegar
2/3 cup sugar
2/3 cup poire William or pear brandy

Simmer pears and water in heavy large saucepan until pears are very
soft, stirring occasionally, about 40 minutes. Puree mixture in
blender in batches until smooth. Return to saucepan. Mix in vinegar
and sugar. Simmer until reduced by 1/3 and thickened to consistency of
applesauce, stirring frequently, about 40 minutes. Mix in poire
William. (Can be prepared 2 days ahead and refrigerated.) Serve Triple
Pear Puree at room temperature.

– - – - – - – - – - – - – - – - – -

Per serving: 37 Calories; 0g Fat (0% calories from fat); 0g Protein;
10g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Popularity: 6% [?]

Title: BRAISED CARROTS, APPLES AND CELERY
Categories: Vegetables
Yield: 8 servings

1 ts Olive Oil
3 Carrots; peeled cut
-into 2 inch julienne
1 Red Onion; chopped
3 Celery Ribs; slice thin
2 Granny Smith Apples; cored
-thinly sliced
2 c Currants
1/2 c Apple Juice
1/4 c Apple Cider Vinegar
1/4 c Honey
2 tb Dijon Mustard
2 tb Chopped Basil
Salt and pepper to taste

In a large nonstick skillet, heat the olive oil until
very hot. Add the carrots, red onion and celery. Cook
over medium heat until the vegetables begin to
slightly caramelize and soften in texture, about 10
minutes. Add the apples, currants, apple juice,
vinegar, honey and dijon mustard. Cover, reduce heat
to a simmer, and cook 10 minutes more. Remove the
cover, and boil until the liquid has evaporated and
the vegetables begin to glaze. Stir in the chopped
basil and season to taste with salt and pepper. Serve
at once.

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Popularity: 5% [?]

Title: Marinated Spiced Olives
Categories: Appetizers, Snacks
Yield: 6 servings

3/4 c Pitted ripe olives
3/4 c Pimiento-stuffed green
-olives
3 Lemon slices
3 Dried red chilies
2 Garlic cloves, crushed
1 ts Mustard seeds
1 ts Black peppercorns
3 Allspice berries
1 3/4 c Olive oil

Add lemon slices, chilies, garlic, mustard seeds, peppercorns and
allspice berries. Stir in olive oil and mix well. Spoon mixture into
a large jar with a tight-fitting lid. Screw on lid tightly and turn
jar over several times to ensure ingredients are well mixed.

Let olives marinate at least 1 week before serving, turning jar
several times a day. Store up to 6 months in a cool place.

NOTE: Use a mixture of corn oil and olive oil for a more economical
marinade. Add sprigs of dried herbs to marinade, if desired. To serve,
garnish with lemon twists and a fresh parsley sprig, if desired.

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Popularity: 5% [?]

CHA QUE (CINNAMON PATE)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vietnam Appetizers
Archived

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Boneless pork (weight after
-trimming fat), preferable
-fresh ham
3 tb Fish sauce (nuoc mam)
3 tb Water
1/2 tb Potato starch or rice flour
1/2 ts Granulated sugar
1 t Baking powder
ds MSG (optional)
Sprinkling of freshly
-ground black pepper
2 oz Pork fat
1/2 ts Ground cinnamon

This recipe is very tasty with an interesting texture.
Unless you’re a fan of hard work, use a food
processor. The pate was originally pounded to the
proper consistency in a mortar and pestle… It can
be used all sorts of ways++made into balls for soup,
sliced after cooking and added to lettuce or rice
paper rolls, served with shrimp chips for
munchies++whatever inspires you. The cinnamon flavor
is discernible but not overpowering. I’ve actually
made this recipe and found it to be a keeper.

Be sure pork is trimmed of all fat. Slice the meat
1/4 inch thick, then cut into 1 inch squares. Make a
marinade by combining all the remaining ingredients,
except for the pork fat and cinnamon, in a large bowl.
Add the pork slices to the marinade and mix well with
your hands, then cover the bowl with wrap or foil.
Refrigerate for 5 hours, and after that period of time
has elapsed, transfer the bowl to the freezer for 10
minutes.

Remove the pork from the freezer, add the cinnamon,
and reduce to a paste in a food processor only.

Boil the pork fat for 10 minutes and dice into small
pieces, the size of whole peppercorns. Add the diced
pork fat to the ground pork mixture.

Coat an 8-inch-square baking pan with oil. Put the
meat paste into the pan and press down firmly with
your hands, making sure the surface is smooth. The
meat will come halfway up the side of the pan.

Preheat the oven to 350F and bake the pate for 40
minutes or until the surface looks brown. Remove from
the oven and allow to cool. Then slice and serve as
an appetizer or with French bread for lunch or dinner,
or use in any recipe where it is required. It can be
eaten hot or cold.

This will keep fresh in the refrigerator for a week,
or it can be stored for a longer period in the
freezer. To reheat, wrap in foil and place in a 300F
oven for 15 minutes.

From “The Classic Cuisine of Vietnam”, Bach Ngo and
Gloria Zimmerman, Barron’s, 1979.

Posted by Stephen Ceideburg August 28 1990.

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Popularity: 4% [?]

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

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Popularity: 5% [?]