2 c Sugar
1 Stick margarine [see PS at
-end] 6 tb Cocoa
3 Eggs, separated
1 c Buttermilk*
2 1/2 c Flour
1 1/2 ts Vanilla
1/2 c Hot water
1 1/2 ts Baking soda
* (1 cup milk+1 tsp vinegar mixed together may be substituted here) 1- Blend sugar and margarine; add cocoa and egg yolks. 2- Alternately add
buttermilk and flour. 3- Beat egg whites, add vanilla and blend into mixture. 4 a Pour into a greased and floured 13x9-inch baking pan -OR- 4 b Pour into two 8" or 9" diamter cake pans lined with wax paper. SURPRISE FILLING 8 oz (1 pckg) cream cheese, softened 0.5 c sugar 1 egg 1 dash salt 0.5 c semi-sweet chocolate chips 1- Blend cream cheese, sugar, egg and salt. 2- Stir in chocolate chips. 3-
Drop by teaspoonfuls over cake batter in pan. 4- Bake at 350 F for 30-40 minutes. Cake is done when it leaves side of the pan. To make cupcakes, fill paper baking cups 2/3 full with batter, then drop 1 teaspoon Surprise Filling on top of each. Bake at 350 F for 25-30 minutes. Makes 30-32 cupcakes.
3 c Unbleached white flour
1 ts Salt
1 c Water
3 tb Ice water
2 Celery stalks, diced
-(about 1 c) 1 sm Turnip, diced
(about 3/4c) 1 Leek, washed and chopped
(about 2/3 c) OR 1/2 c Chopped scallions
1 1/3 c Diced carrots
4 c Grated cheddar cheese
-(12 oz) pn Mace 1/4 ts Freshly grated black
-pepper 1/4 ts Cayenne
To make the crust, sift the flour with the salt. Cut the butter into the flour with your fingers until the mixture resembles coarse meal. Sprinkle on ice water while you stir with a fork until the dough hangs together. Form into a ball and refrigerate for 15-30 min. Don't chill too long or you will have trouble working the dough. In a large bowl, mix together all the filling ingredients. Preheat the oven to 375F. Cut the ball of dough into 6 equal pieces. Roll out each piece to about 1/8" thick. Cut a 9" circle out of each pastry piece. Place 1/6 of the filling in the middle of each pastry circle. Pack it down so that it will fit. Pull one edge over the filling to make a half-circle. Seal the two edges together like a turnover. Turn the edges over all around and press with a fork or your fingers to double seal. Cut slits in the tops of each pastie so that steam can escape. Bake for 15 min at 375F, then reduce the heat to 350F and bake for 15 ~ 20 min more, until lightly golden. Let the pasties rest for at least 5 min out of the oven before serving. Make plenty. Pasties are even better when reheated the following day. Source: Sundays at Moosewood * The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN
1 cup cake flour
1 1/4 cups powdered sugar
12 large egg whites
4 tablespoons instant espresso granules
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/4 cups granulated sugar
***MOCHA ICING*** 2 teaspoons instant espresso powder
3 teaspoons cocoa powder -- divided
2 tablespoons hot water
1 1/2 cups powdered sugar
1. Sift cake flour and 1 1/4 cups of powdered sugar together in a small bowl. S et aside.
2. Place room temperature egg whites, espresso, cream of tartar, and salt in a large mixing bowl. Beat at high speed until soft peaks form.
3. Add vanilla and continue beating. Gradually incorporate granulated sugar, a few tablespoons at a time so that sugar can dissolve.
4. Keep beating at high speed until egg whites form stiff peaks; carefully fold in flour mixture.
5. Spoon batter into an ungreased 10-inch tube pan. Bake in a preheated 375 deg ree oven for 35 to 40 minutes or until cake springs back when lightly touched. Invert pan and cool completely.
6. Loosen cake from sides of pan with a narrow metal spatula.
Icing: 1. Mix espresso powder and 1 teaspoon of cocoa powder into hot water unt il dissolved. Stir in 1 1/2 cups of powdered sugar.
2. Drizzle icing over cake; sprinkle with remaining cocoa powder.
[12 servings 220 calories per serving; 0.1 gram of fat; trace of saturated fat; 0 cholesterol]
American Dietetic Association Nutrition Fact Sheets http://www.eatright.org/
From the files of Kitpath [[email protected]]
12 Fresh Asparagus Spears
4 (4 0Z.) Boned, Skinned
Chicken Breast Halves 1/4 c (1 Oz.) Shredded Swiss
2 c Sliced Mushrooms
3 tb Chablis OR White Dry Wine
1 ts Lime Juice
1/2 tb Dried Whole Tarragon
1 ts Minced Fresh Parsley
Snap Off Tough Ends Of Asparagus, Remove Scales With Vegetable Peeler. Set Aside. Trim Fat From Chicken. Place Each Breast Between Wax Paper & Flatten To 1/4 in. Thickness. Place 3 Asparagus Spears On Each Chicken Breast; Top With 1 T. Cheese. Roll Up Lengthwise; Secure With Wooden Picks. Place Seam Side Down in A 10 Inch Glass Pie Plate Coatedwith Cooking Spray. Cover With Plastic Wrap, Venting One Corner. Microwave At High 5 To 6 Min. OR Until Done. Let Chicken Rolls Stand Covered 5 Min. Combine Mushrooms & Wine, Lime Juice & Tarragon in A 1 Qt. Glass Measure. Microwave At High 2-3 Min. Stirring Once. Stir in Parsley. To Serve, Remove Chicken Rolls From Cooking Liquid, Spoon Mushroom Sauce Over Rolls. About 194 Calories Per Roll And 1/4 C. Sauce. (Fat 6.1. Chol. 79.)
1 Mango, peeled and diced
1/8 c Red pepper, diced
1/4 tb Ginger, minced
1 oz Honey, liquid
1/2 tb Mint leaves, dry
NOTE: This sauce is excellent on chicken, lamb and fish! Combine all the ingredients in a small pot and bring to a simmer. Reduce heat to medium-low and cook 5 minutes. Thats it!
2 c Eggnog
2 pk Chocolate-laced Piroutte coo
16 oz Cream cheese softened
1/3 c Graham cracker crumbs
8 oz French vanilla instant puddi
2 c Buttermilk
1 T Rum
1/8 t Ground nutmeg
3 T Butter, melted
2 c Whipped cream or Kool-Whip
Cut 1 inch crosswise off of each cooky. Crush the short pieces; set long ones aside for a garnish. Mix the cooky crumbs, Graham cracker crumbs, & the butter. Press this mixture firmly into the bottom of a 9 inch springform pan. Beat the cream cheese in a large bowl until smooth. Gradually add 1 cup of eggnog, blending until smooth. Add remaining eggnog, buttermilk, pudding mix, rum, & nutmeg. Deat until well blended. Pour carefully into the springform pan. Chill until firm, usually approx. 3 hours. Remove the sides of the pan. Place the remaining cooky pieces on top as a garnish then top with the whipped cream. Serves 10-12. Enjoy!
1 pk Frozen Broccoli (thawed)
(10 1/2 oz) 1 c Sour Cream
1/2 c Becal Dressing
1/4 ts Nutmeg
Chop broccoli into fine pieces in a medium bowl or food processor. Combine broccoli, sour cream, dressing and nutmeg until smooth. Serving Suggestions: =================== Hollow out a loaf of pumpernickle bread or red cabbage. Put dip in the middle. Dip with bread chunks and/or vegetables. Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120
1/4 cup firmly packed brown sugar
3 Tablespoons rice or cider vinegar
3 Tablespoons ketchup
1 Tablespoon reduced-sodium soy sauce
1 clove garlic -- minced
3/4 teaspoon ground ginger
4 halibut steaks -- (about 1 1/2 pound)
1 red bell pepper -- halved and seeded
1 green bell pepper -- halved and seeded
2 scallions, cut in 2" julienne strips
Preheat the grill to medium heat. (When ready to cook, spray the rack--off the grill--with nonstick cooking spray.
In a nonaluminum pan or large shallow bowl, combine the brown sugar, 1/4 cup water, the vinegar, ketchup, soy sauce, garlic, and ginger. Measure out 1/4 cup of the mixture and set aside. Add the halibut to the mixture remaining in the pan, turning to coat.
Grill the bell pepper halves, cut-sides up, for 5 minutes, or until the skin is blackened. When cool enough to handle, peel the peppers and cut them into thin strips.
Grill the halibut, uncovered, turning once, for 5 minutes or until the halibut is just opaque. Place the halibut on 4 plates, top with the reserved brown sugar mixture, the bell pepper strips and the scallions, and serve.
|1 1/4||cup||rice, long-grain|
|4||each||chicken breasts, skinless|
|2||teaspoon||peanut oil, or salad oil|
|1 1/4||cup||red bell pepper, 1 inch squares|
|1||pound||bok choy, chopped 2 inch pieces|
|Place rice and 2-1/2 cups water in a 2-3 quart pan; bring to boil over high heat. Reduce heat and simmer, covered, until liquid is absorbed, about 20 minutes.|
Meanwhile, stir broth, cornstarch, lemon juice, soy sauce, honey, and ginger until smooth; set aside.
Cut chicken crosswise into 1/2 inch wide strips. Place wok or stir fry pan over high heat. When hot, add oil, then chicken. Stir often until chicken is no longer pink in center, 2-3 minutes. Lift out and cover to keep warm. To wok, add bell pepper, bok choy, and 2 tablespoons water. Cover tightly and cook until bell pepper is barely tender-crisp to bite, 1 1/2-2 minutes; lift out and set aside.
Stir broth mix, then pour into wok and stir, bubbling, about 1 minute. Gently mix in chicken and vegetables. Spoon rice into center of a platter and arrange chicken mix alongside, placing bok choy around rim of platter. Add additional soy sauce to taste.
1/2 lb Ground beef
1/2 lb Ground lamb
1/2 lb Herring, fresh, cubed,
Skinned & boned 1/2 c Plain Yogurt
4 T Butter
4 ea Eggs, seperated
1 ea Garlic clove minced
1 ea Onion lg. chopped
4 ea Potatos peeled & boiled
1/2 t Salt
1/2 t Black pepper
2 T Goat cheese 3 T Bread crumbs 4 T Carrots shredded Put 1 qt of milk into a bowl and soak the herring in it 8-12 hours. Pat dry being sure to remove any and all bones. Fry the onions & garlic in 2 T of butter until golden. Pan fry the ground meats and place into a food processor. Add the onion, garlic herring, & potatos. Chop until a smooth mixture is achieved. Stir in the yogurt and the egg yolks. Add the spices. Preheat the oven to 400 degrees F. & butter a large baking dish. Add the shredded carrots at this point. Beat the egg whites until the are fairly stiff but not dry and then add to the mixture. Turn the mixture into the buttered baking dish. Sprinkle with the bread crumbs and goat
3 T Bread crumbs
4 T Carrots shredded
Put 1 qt of milk into a bowl and soak the herring in it 8-12 hours. Pat dry being sure to remove any and all bones. Fry the onions & garlic in 2 T of butter until golden. Pan fry the ground meats and place into a food processor. Add the onion, garlic herring, & potatos. Chop until a smooth mixture is achieved. Stir in the yogurt and the egg yolks. Add the spices. Preheat the oven to 400 degrees F. & butter a large baking dish. Add the shredded carrots at this point. Beat the egg whites until the are fairly stiff but not dry and then add to the mixture. Turn the mixture into the buttered baking dish. Sprinkle with the bread crumbs and goat