3 tablespoons unsalted butter 6 tablespoons all-purpose flour 1 1/4 cup milk freshly grated nutmeg to taste 4 eggs -- separated, the -- whites at room -- temperature 1/2 cup freshly grated parmesan 1 pinch cream of tartar Preheat oven to 350 degrees. In a saucepan melt the butter over low heat, stir in the flour, and cook the roux, stirring, for 3 minutes. Remove the pan from the heat and add the milk, heated, in a stream, whisking. Simmer the mixture, whisking occasionally, for 5 minutes, add the nutmeg and salt and pepper to taste, and transfer the mixture to a large bowl. Whisk in the egg yolks, 1 at a time, whisking well after each addition, and whisk in the Parmesan. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they are frothy, add the cream of tartar, and beat the whites until they just hold stiff peaks. Stir one third of the whites into the mixture and fold in the remaining whites gently but thoroughly. Spread the sponge batter evenly in a buttered 15 1/2 by 10 1/2-inch jelly roll pan lined with buttered and floured waxed paper and bake it for 25 minutes, or until it is golden and firm to the touch. Cover the egg sponge with a sheet of buttered waxed paper, buttered side down, and a dish towel, invert a baking sheet over the towel, and invert the egg sponge onto the baking sheet. Remove the jelly roll pan and the waxed paper carefully and trim 1/4-inch from the short sides of the egg sponge. Fill the egg sponge with the filling of your choice while it is still warm and flexible. |
| Ingredients | |||
| 2-3 | cup | basil, fresh | |
| 3 | tablespoon | pine nuts | |
| 2 | each | garlic cloves | |
| 1/4 | teaspoon | salt | |
| 1/2 | cup | olive oil | |
| 1/2 | cup | parmesan cheese, grated | |
| 1 | cherry tomatoes, for garnish | ||
Directions: | |||
| Place all ingredients except oil in a food processor or blender. Process, quickly, to a puree. With machine running, gradually add oil until absorbed. Toss with 1 pound fresh, hot pasta (vermicelli, linguini). Serve hot. Garnish with cherry tomatoes. | |||
4 Tb Butter 2 Md Onions, chopped 1/2 Lb Mushrooms, sliced 1 1/2 C Pearl barley 3 C Chicken or beef broth 1/4 T Salt 1/4 T Pepper Garnish: chopped parsley Preheat oven to 350 degrees. Melt butter in a large casserole. Saute onions 2 minutes over medium heat. Add mushrooms and saute 5-7 minutes more. Add barley. Cook until lightly browned. Add 2 cups of broth, salt and pepper. Bring to a boil. Cover, reduce heat, and bake 45 minutes. Add remaining 1 cup of broth. Return to oven and bake 30 minutes more. Garnish with chopped parsley. SOURCE: National Cooking Echo 04/19/90 Contributed to the echo by: Ellen Cleary |
6 ounces pasta -- cooked 2 cups chicken breast -- cooked 1 cup celery -- diced 1 cup mandarin oranges -- try apples 1/2 cup waterchestnuts -- slivered 2 tablespoons parsley-fresh -- chopped 3/4 cup nonfat plain yogurt 2 tablespoons honey 1 tablespoon frozen orange juice concentrate 1 teaspoon poppy seeds 1/2 teaspoon dry mustard 1/4 teaspoon black pepper lettuce-any kind you like In a large bowl mix pasta,chicken,celery.oranges,waterchestnuts and parsley.. In a seperate bowl stir together Yogurt,honey,orange juice concentrate,poppyseeds,mustard and pepper. Pour yogurt mixture over chicken-pasta mixture and toss.Serve on a bed of lettuce.. Hint: "If you don't have any chicken on hand(or on foot or on head...) try tuna,turkey,crabmeat or shrimp in its place." The book says" 5 grams of fat and 418 calories" |
3 c Fresh bread crumbs 1 c Black raisins 1 c Golden raisins 1 c Currants 1 1/3 c Sugar 1/2 ts Cinnamon 1/2 ts Mace 1/2 ts Nutmeg 8 oz Butter;melted 4 Eggs;large, beaten 1/4 ts Almond extract 1/2 c Rum or bourbon Chop raisins & currants in food processor. Toss bread crumbs in a large mixing bowl with the raisins & currants, sugar and spices. Then toss with the melted butter, and finally with the rest of the ingredients. Taste carefully for seasoning, adding more spices of needed. Pack the pudding mixture into a steamer; cover with a round of wax paper or the lid. Set the container on the a trivet in the kettle, and add enough water to come a third of the way up the sides of the container. cover the kettle tightly; bring to simmer, and let steam about 6 hours. **CHECK PERIODICALLY TO MAKE SURE WATER HASN'T BOILED OFF! Let the pudding cool in its container. Store in a cool wine cellar or refrigerator. It will keep for several months. Resteam the pudding approx. 2 hours before serving if you wish to flame it. Unmold onto a hot serving platter and decorate, if you wish, with sprigs of holly. Warm 1/2 c rum or bourbon whiskey. Pour around the pudding & ignite. Serve with Zabaione Sauce, if desired. From Julia Child's, "The Way To Cook" |
1 lb Fresh or frozen fish fillets 1/2 lb Crabmeat,clams,shrimp and or -scallops (any combinations) 1 cn Cream of shrimp soup 3 tb Flour 1/4 c Milk 1/4 c White wine 1/4 c Shredded Mozzarella cheese 2 tb Snipped fresh parsley 1/2 c Soft bread crumbs 2 tb Parmesan cheese 2 tb Butter 1/2 ts Paprika 1/2 ts Dijon mustard 1/2 ts Fresh lemon juice Lemon slices and parsley for -garnish Thin slices of green onion -rings for garnish 1 Quartered onion and 1 lemon -slice for poaching seafood Thaw fish,if frozen.Cut into 1/2" cubes.Place all seafood in a pan or skillet.Add lemon slice,quartered onion and water,just to cover. Bring to a boil,then reduce heat and simmer for 4 minutes.Meanwhile, in a small saucepan,blend soup and the flour.Gradually,stir in milk, lemon juice and wine.Cook while stirring constantly until thick.Stir in mustard,Mozzarella and parsley. Carefully,drain seafood well and gently fold in sauce.Spoon mixture into a lightly-greased medium-size casserole or into individual casserole dishes.Combine bread crumbs,Parmesan cheese,butter and paprika.Sprinkle over casseroles.Broil 1 to 2 minutes.Serve over your choice of rice or pastry shells.Serves 4. |
Peanut Butter Mousse 12 oz Cream cheese 1 3/4 c Confectioners' sugar 2 c Peanut butter, at room -temperature 3/4 c Heavy cream, divided use In the bowl of an electric mixture,whip the cream cheese until light and creamy. Gradully beat in the confectioners' sugar, then the peanut butter. Continue beating until thoroughly incorporated and fluffy. If mixture looks lumpy, add 2 Tablespoons of the heavy cream. If may not smooth out, but it will be easier to blend. Transfer mixture to another blowl and set aside. Place the remaining heavy cream in the electric mixer bowl and whip until stiff. Carefully, but thoroughly, combine both mixtures. Set aside |
| Ingredients | |||
| 2 | pound | hamburger, browned, drained | |
| 2 | cup | onion, chopped | |
| 2 | each | garlic cloves, minced | |
| 5 | tablespoon | chili powder | |
| 2 | teaspoon | salt | |
| 1 | teaspoon | paprika | |
| 1 | teaspoon | oregano | |
| 1 | tablespoon | cumin, ground | |
| 1 1/2 | cup | beef broth | |
| 28 | oz | tomatoes, undrained, chopped | |
| 2 | each | kidney beans, cans (16 oz each) | |
| 1 | teaspoon | cayenne | |
| 1/2 | teaspoon | tabasco sauce | |
Directions: | |||
| Combine all ingredients and cook in crockpot all day on low. | |||
4 md Potatoes sliced 1/4" thick 1 lb Chicken breasts 1/2"thick 2 tb Vegetable oil 1/4 c Honey-Dijon BBQ Sauce 1 t Dried tarragon Microwave potatoes 8 - 10 minutes until tender. While potatoes cook, in large skillet toss and brown chicken in oil over high heat 5 minutes. Add potatoes; saute and toss until potatoes are lightly browned. Add BBQ sauce and tarragon; toss until heated through. Time: 20 minutes. |
1/2 c Olive oil 4 tb Water or soda water 4 tb Orange juice 1 ea Lemon, juiced 6 tb Sugar 4 c Flour 1/2 ts Baking soda 1 ts Salt ----------------------------------FILLING---------------------------------- 1 c Ground walnuts 1 c Ground almonds 1 c Sesame seeds 1 c Liquid sweetener -----------------------------------TO DIP----------------------------------- Orange flower water Confectioners' sugar Mix olive oil, water, orange juice, lemon juice, and sugar. Sift flour, baking soda and salt together. Add olive oil mixture and work to a smooth dough. Cover and leave for one hour on floured board. Roll out dough about 1/4 inch thick. Cut into 3 inch squares. Mix ingredients for filling and place one heaped teaspoon in centre of each square. Moisten edges, cover the filling by folding the four corners and press firmly together in the centre. Bake in a moderate oven for about 25 minutes. While warm sprinkle with orange flower water and dip in confectioners' sugar. |