Chocolate Cake Roll -- below 1 container (12 oz.) whipped topping -- thawed
2/3 cup crused hard peppermint candies -- about 18
CHOCOLATE CAKE ROLL 4 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
1 cup cake flour
1/4 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
Prepare Chocolate Cake Roll. Beat whipping cream in chilled large bowl with electric mixer on high speed until stiff. Reserve 2 cups of the whipped cream. Fold 1/2 cup of the candies into remaining whipped cream. Unroll cake and remove towel. Spread cake with peppermint topping.
Cut cake lengthwise evenly into 6 strips. Roll up one of the stirps and place it cut side up on a 10 inch serving plate. Coil remaining strips tightly around center roll. Smooth top with spatula if necessary. Frost top and side of torte with reserved whipped cream. Sprinkle remaining candies over top of torte. Cover and refrigerate at least 2 hours before serving. Cover and refrigerate any remaining torte.
Heat oven to 375. Line jelly roll pan, 15 1/2x10 1/2 x1 inch, with cooking parchment paper, aluminum foil or waxed paper; grease aluminum foil or waxed paper generously. Beat eggs in small bowl with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Pour eggs into medium bowl. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, cocoa, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.
Bake 12 to 15 minutes or until toothpick inserted incenter comes out clean. Immediately loosen cake from edges of pan and invert onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 3 minutes.
|2||each||cakes compressed yeast, or 2 pk dry yeast|
|5 1/2||cup||flour, all-purpose, sifted (plus more as necessary)|
|1 1/2||cup||quaker oats, uncooked (quick or old-fashioned)|
|For dough, soften yeast in lukewarm water. (Use warm water for dry yeast.) Pour scalded milk over sugar, salt and shortening. Cool to lukewarm. Stir in 1 cup flour. Add softened yeast and oats. Stir in enough more flour to make a soft dough.|
Turn out on lightly floured board or canvas; knead until smooth and satiny, about 10 minutes. Round dough into ball; place in greased bowl; brush lightly with melted shortening. Cover and let rise in warm place until double in size, about 1 hour.
Punch dough down; cover; let rest 10 minutes. Divide dough in half. Roll one half to form a 15x8 inch rectangle. Brush with melted butter; sprinkle with half of filling made by combining sugar and cinnamon. Starting with short side, roll up as for jelly roll.
Place in greased loaf pan. Brush lightly with melted shortening. Repeat with other half of dough. Cover; let rise until nearly double in size, about 45 minutes.
Bake in preheated 375 degree oven 45 to 50 minutes. Remove from pans; brush with melted butter. Cool.
1 pkg. yellow rice
1 can crab meat
3 oz. (or 8 oz.) cream cheese
1/3 c. milk
1/4 c. green onions
2 tbsp. butter
2 garlic cloves (or powder)
1 tsp. parsley
1/4 tsp. Tabasco
1/4 c. dry bread crumbs
2 tbsp. lemon juice
Cook rice as directed. Combine with other ingredients except bread crumbs and place in baking dish and sprinkle with bread crumbs. Bake at 425 degrees for 10 minutes. Serves 4.
12 ea Endive, Belgian, split
1 tb Mustard, Dijon
1/4 c Vinegar, wine, red
Salt (to taste) Pepper (to taste) 1 tb Juice, lemon
3/4 c Oil, walnut
1/4 c Walnuts
2 md Tomatoes
Beat together the mustard, vinegar, salt, pepper and lemon juice. Slowly drizzle in the oil, emulsifying the salad dressing. Toss the endive with the dressing and add the walnuts and tomatoes as garnish. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Chris Kerageorgiou, La Provence Restaurant, New Orleans
------------------------------------CAKE------------------------------------ 1 pk Spice cake mix (18.5 oz.)
1 c Quaker Oats, uncooked
-- (quick or old-fashioned) 8 oz Plain low-fat yogurt
3 Eggs; OR...
3/4 c -Egg substitute
1/4 c Vegetable oil
1/4 c Water
1 1/2 c Finely chopped apple
-- (about 2 medium) ----------------------------------TOPPING---------------------------------- 1 c Quaker Oats, uncooked
-- (quick or old-fashioned) 1/2 c Brown sugar, firmly packed
1/4 c Margarine or butter; melted
1/2 ts Ground cinnamon
Whipped cream (optional) Heat oven to 350 F. Grease and flour 13 x 9-inch baking pan. For cake, combine first six ingredients. Blend on low speed of electric mixer until moistened; mix at medium speed 2 minutes. Stir in apple. Pour into prepared pan. For topping, combine oats, brown sugar, margarine and cinnamon; mix well. Sprinkle evenly over batter. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Serve with whipped cream, if desired. Nutrition Information (1/16 of recipe): * Calories 290 * Fat 11g * Sodium 300mg * Dietary Fiber 1g Source: Quaker Oats Prize-Winning Recipes (Hazel Nute) Copyright 1994, The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
1/4 c Chopped red bell pepper
2 tb Green onion slices
2 tb Margarine or butter
2 tb Milk
1/4 lb Velveeta Mexican
Pasteurized Process Cheese Spread with Jalapeno Pepper Cubed Saute peppers and onions in 1 tbsp. margarine or butter in a 7" skillet.Remove vegetables from the skillet.Melt remaining butter or margarine in the skillet over low heat.Add combined eggs and milk.As eggs set,lift edges,slightly,with a spatula to allow uncooked portion to flow underneath.When eggs are set but the top is still moist,place 1/2 cup process cheese spread and 1/4 cup of the vegetables on half of the omelet.Slip spatula underneath,tip the skillet to loosen and gently fold in half.Top with the remaining process cheese spread and vegetables.Cover 2 to 3 minutes or until process cheese spread begins to melt.Total cooking time
should be 10 minutes.Makes 2 servings.
1 well-trimmed 1-1/2 pound rack of lamb -- room temperature 3
tablespoons coarse grained mustard 1/2 cup fresh bread crumbs
1/4 cup fresh parsley -- minced
1 teaspoon dried rosemary -- crumbled
1 clove garlic -- minced
Position rack in center of oven and preheat to 450 F. Season lamb with salt and pepper. Brush lamb with 1 tablespoon mustard. In small bowl, combine remaining 2 tablespoons mustard with remaining ingredients. Press crumb mixture over top of lamb.
Arrange lamb crumb side up in roasting pan. Roast 10 minutes. Reduce heat to 400 F. and roast until thermometer inserted into center of meaty part registers 135 F. for medium rare, about 15 minutes longer. Let lamb stand 10 minutes. Carve lamb, cutting between ribs, and serve.
4 8-bone lamb racks
: Marinade-- 1 c olive oil
1/2 c dry white wine
1 TB fresh garlic -- minced
2 ts each minced fresh rosemary
: and thyme -- 1 teaspoon : each 1 ts salt
1 ts freshly ground black pepper
: Sun-Dried Cherry Sauce : (recipe follows) : Garnish-- : Deep fried parsnip chips : braised swiss chard : fresh thyme <<Or>> : rosemary sprigs Remove fat cover from racks and French-trim the bones of any fat. Whisk marinade ingredients together and marinate racks 6 hours or overnight refrigerated. Turn occasionally. Prepare sauce and keep warm. Roast racks in a preheated 425 degree oven until rare to medium rare (120 - 125 degrees internal temperature). Allow racks to rest 5 minutes before slicing. Cut rack into double bone chops and arrange on warm plates with the swiss chard. Spoon sauce around chops and arrange parsnip chips over. Garnish with herb sprigs and serve immediately. Recipe By : COOKING RIGHT SHOW #CR9735 Date: Thu, 31 Oct 1996 09:35:11 -0500 ( -----
|2||cup||onions, yellow, chopped|
|1||salt & pepper|
|1||each||granny smith apple|
|Melt the butter in a pot. Add chopped onions and curry powder and cook, covered, over low heat until onions are tender, about 25 minutes. Meanwhile peel the squash (about 3 lbs). A regular vegetable peeler works best. Scrape out the seeds and chop the flesh.|
When the onions are tender, pour in the stock, add squash and the 2 apples (peeled, cored and chopped). Bring to a boil. Reduce heat and simmer, partially covered, until squash and apples are very tender, about 25 minutes.
Pour the soup through a strainer, reserving liquid, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disk. Add 1 cup of the cooking stock and process until smooth.
Return the pureed soup to the pot and add apple juice and additional cooking liquid, about 2 cups, until the soup is of desired consistency.
Season to taste with salt and pepper, simmer briefly to blend and heat through. Shred Granny Smith apple, unpeeled. Serve soup immediately, garnished with shredded apple.
Note: Squash and apples complement each other naturally; curry adds an exotic note. Feel free to experiment with other types of winter or summer squash.
0.50 c plus 1 tablespoon cold water
1.75 ts salt
1.00 tb honey
2.00 tb olive oil
2.00 ts dried rosemary leaves
1.00 c whole-wheat flour
0.50 c bread flour
1 oil and cornmeal for baking
-pans 3.00 tb butter or margarine
2.00 lg. red onion, thinly
-sliced, slice 1.50 c finely shredded
-parmigiano-reggiano 1 parmesan-like hard cheese
0.25 c finely julienned sun-dried
-tomatoes 1 salt
1 crushed hot red pepper
More than just flat bread, this focaccia is a great base for open- faced sandwiches with sliced left over meat or poultry or cheese, spread with robust mustard. Or try juicy tomatoes, thinly sliced with fresh basil strewn over.
In processor fitted with metal blade, mix Basic Sponge with water, salt, honey, olive oil and rosemary until smooth. Combine flours and add to sponge mixture, 1/4 cup at a time, pulsing several times to incorporate each addition. Then process dough until supple, elastic and stick- ing slightly to work bowl, about 1 minute, adding more water or flour by teaspoon, if dough is either too dry or too wet. Dough should be very sticky, almost wet.
Transfer dough to large plastic bag, squeeze out all air and seal tightly on top to allow room for dough to expand. Set bag in bowl and let dough rise in warm spot until doubled, about 1 hour. Can be refrigerated overnight once punched down.
Oil round pizza pans, preferably black steel. Sprinkle with corn meal. Divide dough in half. Gently stretch each into about 12-inch diameter round. Transfer to pans. Dimple dough with fingers.
Heat butter with garlic until melted. Brush over surface of each focaccia, dividing evenly. Scatter sun-dried tomatoes on top. Season to taste with salt and crushed hot red pepper. If baking 1 focaccia at a time, refrigerate unbaked loaf until after first is baked.
Bake on lower rack of 425-degree oven until lightly browned on edge, about 18 to 20 minutes. Cut into wedges. Serve warm. Makes 2 (13-inch- diameter) focaccia loaves, or 4 servings.
Each serving contains about:
730 calories; 2,050 mg sodium; 47 mg cholesterol; 29 grams fat; 94
grams carbohydrates; 28 grams protein; 1.7 grams fiber; 36% calories from fat.
Recipe from: The Los Angeles Times Newspaper, Thursday March 05, 1992 Food Section By: Abby Mandel.