2 quarts chicken stock coarse salt 4 eggs 2 lemons, juice of 2 small zucchini -- trimmed 1 lemon -- thinly sliced Bring the chicken stock to a boil in a large saucepan; add salt to taste. Meanwhile, in a medium bowl, beat the eggs with a whisk or electric mixer until thick and frothy. Slow add the lemon juice, beating constantly to prevent eggs from curdling. Stir the egg-lemon mixture into the hot chicken broth; let cool and refrigerate. Grate or julienne the zucchini; blanch in boiling salted water for 45 seconds just to set the color and remove raw taste. Quickly drain and run under cold water until cool to the touch; refrigerate. To serve, mix the zucchini into the soup. Serve chilled; garnish with lemon slices. |
4 Eggs; separated 14 oz Sweetened condensed milk 1/3 c Sifted powdered sugar 1/3 c Key lime juice 1 Graham cracker crust -(9-inch) 1/2 ts Cream of tartar 1/4 c Plus 2 tablespoons, sugar Recipe by: Southern Living Beat egg yolks at medium speed of an electric mixer until thick and lemon colored. Add sweetened condensed milk, powdered sugar, and Key lime juice, stirring well. Spoon filling into crust. Beat egg whites and cream of tartar at high speed of an electric mixer 1 minute. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over filling, sealing to edge of pastry. Bake at 350 one 9-inch pie. ----- |
16 oz Pineapple-ylw candy'd,chop'd 8 oz Cherries, red 8 oz Cherries,grn candy'd,chop'd 2 c Raisins, golden 4 c Pecans or walnuts, chopped 3 1/2 c Flour, all purpose 1/2 c Butter/margarine, softened 1 c Brown sugar, firmly 4 Eggs, separated 1 T Baking soda 3 T Milk 1/4 c Brandy 1 t Cinnamon, ground 1 t Nutmeg, ground ndy'd,chop'd cked Combine first 5 ingredients; dredge with 1 cup flour, stirring well. Set aside. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, mixing well. Dissolve soda in milk; add to creamed mixture. Add brandy, spices, and remaining 2 1/2 cups flour, mixing well. Beat egg whites (at room temperature) until stiff; fold into batter. Fold in fruit mixture. Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake at 325F for 12 to 15 minutes. Cool on wire racks. Yield: about 10 dozen. From Southern Living Cookbook |
1 ea Onion; Large, Finely Chopped 4 ea Poblano Chiles; * 1 ea Jalapeno Chile; ** 1 ea Clove Garlic; Finely Chopped 2 tb Vegetable Oil 1/2 c Whipping Cream 1/4 ts Salt * Poblano chiles should be roasted, peeled, seeded, and finely chopped. There should be about 1/2 cup. ** Jalepeno Chile should be seeded and finely chopped. ~------------------------------------------------------------------------- Cook onion, chilies, and garlic in oil over medium heat, stirring occasionally, until onion is tender, about 8 minutes. Stir in whipping cream and salt. Makes about 1 1/3 cups sauce. |
| Ingredients | |||
| 7 | oz | almond paste, 1 tube | |
| 2/3 | cup | sugar | |
| 2 | each | eggs whites, lightly beaten | |
| 1 | tablespoon | flour | |
Directions: | |||
| Using sharp knife, cut almond paste into thin slices. Sprinkle with small amount of sugar, then chop to consistency of coarse meal. Beat almond paste and remaining sugar in bowl of electric mixer; add egg whites and beat until smooth. Sprinkle flour over batter and continue beating to combine. Spoon mixture into pastry bag fitted with star tip. Pipe 1-inch circles on baking sheets lined with greased and floured aluminum foil, leaving 2 inches between cookies. Bake at 325 degrees until lightly browned, about 15 minutes. Remove from oven and transfer foil with macaroons to wire rack. Cool completely before removing cookies from foil. About 40 macaroons. Each macaroon: 36 calories; 3 mg sodium; 0 cholesterol; 1 gram fat; 6 grams carbohydrates; 1 gram protein; 0.30 gram fiber. Notes: - A macaroon is a cookie made with four ingredients: almond paste, egg whites, sugar and flour. In one variation, almond paste is replaced by shredded coconut and almond extract. - When making macaroons, the dense almond paste needs to be chopped so the batter will be smooth. If prepared well, it bakes into light, crisp disks with chewy centers. - macaroons should be baked on pans lined with either parchment paper or lightly greased and floured aluminum foil. The surface of a properly baked macaroon is light brown with fine cracks. macaroons need to be cooled to room temperature before being removed from the foil or parchment paper. Carefully pull away the foil with the help of a small metal spatula. If the macaroons were baked on parchment paper, place a moist cloth underneath for a few minutes to make them easier to remove. | |||
4 Vidalia onions 1 ts Olive oil 1/2 c TVP flakes or granules 1/2 c Hot water 1/2 ts Marjoram 1/2 ts Cumin 1/2 ts Salt 1 pn Cayenne pepper 1/2 c Fine breadcrumbs 1/2 c Vegetable stock 1/2 c Grape juice or white wine Peel onion then slice the tops off & hollow out. Leave about a 1/2-inch shell. Reserve the onion centres. Place shells in a steamer basket & steam for 6 minutes after the water has come to a boil. Measure 1/2 cup of the reserved onion & finely chop. In a small skillet heat oil & saute onion till it is soft. Stir together TVP flakes & water. Add seasonings & mix well. Combine with the cooked onions & stir in the breadcrumbs. Place the hollowed out onion shells in a baking dish. Spoon filling into the shells. Any remaining filling that won't fit into the shells can be placed around the shells. Leave uncovered bake at 375F for 30 to 35 minutes. Let stand for 5 minutes before serving. VT, February 1992 |
1/2 c Butter or margarine; -softened 1 c Sugar 1 Egg 2 ts Vanilla extract 1 3/4 c All-purpose flour 1/2 ts Baking soda 1/4 ts Salt 1/2 c Pecans; chopped Recipe by: Southern Living Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg and vanilla; beat well. Combine flour, soda, and salt; add to creamed mixture, beating well. Stir in pecans. Shape dough into two 12-inch rolls; wrap in wax paper, and chill at least 2 hours. Unwrap rolls, and cut into 1/4-inch slices; place on ungreased cookie sheets. Bake at 350 degrees for 10 to 12 minutes. Cool slightly on cookie sheets; remove to wire NOTE: Dough may be frozen up to 3 months. Slice dough while frozen, and bake as directed. ----- |
1 x Prepared puff pastry, defros 4 ea Eggs 1 lb Ricotta cheese 1/2 lb Crumbled bleu cheese 4 c Cooked chopped broccoli flow Preheat oven to 400 degrees for 10 minutes. 1. Beat eggs until light. Mix in both cheeses, pepper and nutmeg until 2. Stir in broccoli. Set aside. 3. Roll out pastry large enough to fit into a 9 inch deep dish quiche 4. Pour filling into crust. Bake 30 minutes. |
1/2 c All-purpose flour 1/2 c Whole wheat flour 1 tb Granulated sugar 1 ts Baking powder 1/2 ts Baking soda 1/2 ts Ground cinnamon 1/4 ts Salt 1 c Buttermilk -OR 3/4 c Plain yogurt -PLUS 1/4 c Water 1 lg Egg 2 tb Mild olive or vegetable oil Oil for cooking Griddle, large skillet, -or waffle iron (From "Pancakes and Waffles" by Elizabeth Alston. HarperCollins; $12.50; 1993.) Food processor method: Put the flours, sugar, baking powder, baking soda, cinnamon and salt into a food processor. Process briefly to mix. Add the buttermilk, or yogurt and water, egg and oil. Turn the machine on-off (pulse) 3 or 4 times to make a smooth batter. By hand method: Put the flours, sugar, baking powder, baking soda, cinnamon and salt into a large bowl. Stir to mix well. Measure the buttermilk in a 2-cup glass measure. Add the egg and oil to the measuring cup. Beat with a fork or wire whisk to blend. Add to the flour mixture and stir to form a smooth batter. For pancakes: Heat the griddle or skillet over moderately high heat until it feels hot when you hold your hand directly above it. Lightly grease the griddle. For each pancake, pour 1/4 cup batter onto the griddle. Cook 3-5 minutes, until bubbles appear on the surface and the undersides are golden brown. Adjust the heat if the pancakes are browning too fast. Turn the pancakes over and cook 1-2 minutes longer to brown the second side. For waffles: heat the waffle iron; grease it lightly. Pour in the appropriate amount of batter and spread to the edges. Close and cook until the iron will open easily. Keep finished waffles or pancakes warm in a 200'F. oven - pancakes on a plate and loosely covered to keep moist; waffles directly on the oven rack, uncovered, to stay crisp. Makes 8 4" pancakes. Serves 4. |
2 c Flour 1/2 ts Baking powder 1/3 c Light brown sugar, packed 1 c Sugar 1 c Butter, softened 2 lg Eggs 2 ts Vanilla 2 c Raisins 2 c Semisweet chocolate chips Preheat oven to 300*F. In a medium bowl combine flour and baking powder. Mix well with wire whisk and set aside. Blend sugars in a large bowl using an electric mixer at medium speed. Add butter and mix until grainy, scraping down the sides of the bowl. Add eggs and vanilla and mix at medium speed until smooth. Add the flour mixture, raisins and chocolate chips. Blend at low speed until just combined. Drop by rounded tablespoons onto ungreased baking sheets, 1 1/2 inches apart. Bake 22-24 minutes. Transfer cookies immediately to a cool, flat surface. |