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% [?]

CHILE PABLANO WITH VERDE SAUCE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry Mexican
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Chicken, Boiled And Shredded
8 Fresh Ortega Chiles
16 oz Grated Mozzarella *
2 c Verde Sauce
—–VERDE SAUCE—–
4 oz Fresh Tomatillos
7 Yellow Chiles **
1 Chopped Onion
1/2 ts Salt
1/2 ts Sugar
1 t Garlic Powder
Water, 1/2 To 1 Cup

* Use any low fat cheese, Mozzarella Monterey Jack or
cheddar. ** Let the number of hot chiles depend on the
hotness of the chile.
~——————————————————
~—————– Verde Sauce: Boil tomatillos for
approximately 15-20 minutes. Drain. Cool with cold
water. Peel outer brown skin off. In a blender,
blend all ingredients until smooth. Set aside until
needed.
~——————————————————
~—————– Preheat oven to 350øF. In a large
pot, boil whole chicken with salt, pepper, 1 ts
oregano and 1 whole bay leaf for 40 – 45 minutes until
chicken falls off bone. Remove skin. Cool. Shred
chicken. Blanch chiles in boiling water. Peel off
outside skin. Let cool. Slit chiles open lengthwise.
Stuff each chile with 3-4 ounces of chicken and 2
ounces cheese. Lay chiles in a 9″ X 13″ baking dish.
Cover chiles with verde sauce. Sprinkle with grated
cheese. Heat in oven for 20 minutes. Serve with rice
and beans if desired. From: Syd’s Cookbook.

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Popularity: 5% [?]

PUMPKIN RING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Bisquick baking mix
1 c Granulated sugar
1 c Packed brown sugar
1/4 c Margarine or butter,
-softened
4 Eggs
1 cn (16 oz) pumpkin
2 1/2 ts Pumpkin pie spice
1/4 c Milk
—–GLAZE—–
1 c Powdered sugar
1 tb Milk
1/2 ts Vanilla

Heat oven to 350. Grease and flour 12-cup bundt cake
pan or angel food cake pan, 10 x 4 inches. Beat all
ingredients on low speed for 30 seconds, scraping bowl
constantly. Beat on medium speed 3 minutes, scraping
bowl occasionally. Spread in pan. Bake about 50
minutes or until toothpick inserted in center comes
out clean. Cool 10 minutes; remove from pan. Cool
completely.

Beat glaze ingredients. Drizzle over cooled cake.
Submitted By RHOMMEL On
WED, 15 NOV 1995 172444 ~0500

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Popularity: 7% [?]