2 packages (8 oz each) cream cheese -- softened 1/2 cup sugar 2 eggs 1 teaspoon vanilla extract 1 cup miniature chocolate chips 1 package graham cracker crumb crust -- (6 oz) CHOCOLATE TOPPING 1/3 cup miniature chocolate chips 2 tablespoons whipping cream Heat oven to 450F. In small mixer bowl, breat cream cheese and sugar until well blended. Add eggs and banilla; beat well. Stir in small chocolate chips; pour batter into crust. Bake 10 minutes; without opening door, reduce temperature to 250F. Continue baking 20 to 25 minutes or just until set. Cool completely. Cover; refrigerate several hours. Spread Chocolate Topping over top. Refrigerate several minutes or just until set. Cut into wedges; serve cold. YIELD: 6 servings CHOCOLATE TOPPING: In small microwave safe bowl, place small chocolate chips and whipping cream. Microwave at HIGH 20 to 30 seconds or just until chocolate is melted and mixture is smooth when stirred. Cool slightly. |
30 oz Black beans; drain,rinse 3 c Chicken; cooked, cubed 6 Green onions; sliced 1 Sweet red pepper; chop 1 Sweet yellow pepper; chop 2 Tomatoes, coarse chop 1/4 c Coriander; chop, fresh ----------------------------------DRESSING---------------------------------- 1 Jalapeno pepper; minced 1 ts Grated lime rind 1/4 c Lime juice 1 cl Garlic; minced 1/4 ts Salt 1/4 ts Pepper 1/4 c Vegetable oil Use canned black beans (15oz (425mL) per can) In large bowl, gently stir together black beans, chicken, onions, red and yellow peppers and tomatoes. Dressing: in small bowl, whisk together jalapeno pepper, lime rind and juice, garlic, salt and pepper; gradually whisk in oil. Pour over salad; add coriander and toss gently. |
| Ingredients | |||
| --- | FOR | THE SOUP --- | |
| 1 | tablespoon | olive oil | |
| 2 | each | onions, cut into 1/2 inch dice | |
| 2 | each | carrots, cut into 1/2 inch dice | |
| 2 | each | zucchini, cut into 1/2 inch dice | |
| 1/4 | pound | green beans, cut into 1 inch pieces | |
| 3 | each | tomatoes, peeled, seeded, cut into 1/2 inch dice | |
| 8 | each | garlic, cloves, finely chopped | |
| 1/2 | pound | potatoes, cut into 1/2 inch dice | |
| 3 | cup | chicken broth, low-fat or vegetable broth or water | |
| 1 | cup | chick peas, or garbanzos, or canned bean of your choice, rinsed, drained | |
| 1 | salt, to taste | ||
| 1 | pepper, to taste | ||
| --- | FOR | THE PISTOU --- | |
| 1 | cup | basil, leaves, fresh, packed | |
| 1 | tablespoon | olive oil | |
| 2 | each | garlic, cloves, finely chopped | |
| 1/2 | cup | chicken broth, low-fat, or vegetable broth or water | |
| 1 | salt, to taste | ||
| 1 | pepper, freshly ground | ||
| --- | FOR | THE GARNISH --- | |
| 2 | tablespoon | parmesan cheese, grated | |
Directions: | |||
| Begin by making the soup. Heat the olive oil in a large soup pot over moderate heat, and cook the onions and carrots for 5 to 10 minutes, until soft but not brown. Add the remaining ingredients and bring to a boil. Cover, reduce the heat, and simmer for 15 to 20 minutes, until the vegetables are tender. For the pistou, combine all ingredients in a blender or food processor and puree until smooth. To serve, ladle the soup into bowls and top with about 2 tablespoons (30 ml) of pistou and one (15 ml) of grated cheese. Served with thick slices of toasted garlic bread, this dish is a meal in itself. Serves 4 to 6. | |||
--------------------------EGGPLANT-CAVIAR FILLING-------------------------- 1 ea Red bell pepper 1 lb Eggplant Olive oil spray 2 ea Jalapeno peppers, seeded & -- minced 1/4 c Mixed fresh herbs 5 ea Saffron threads, crushed 6 oz Extra-firm tofu, diced Salt & pepper 48 ea Round won ton wrappers -----------------------------------BROTH----------------------------------- 5 c Stock 2 ea Carrots, cut on the diagonal 24 ea Snow peas 2 ea Tomatoes, peeled, seeded & -- diced 1 ea 1/2" ginger, sliced 24 lg Cilantro leaves, for garnish 1 tb Extra-virgin olive oil Char pepper on all sides. Transfer to a covered bowl & set aside. Grill eggplants for at least 15 minutes. Rub off skins of both pepper & eggplant. Seed, devein & mince pepper. Cut eggplant lengthwise into 3/8" thick slices. Spray olive oil on both sides. Grill slices till golden & cut into 1/4" dice. Combine in a bowl the eggplant, pepper, jalapeno, herbs, saffron & tofu. Season lightly. Place about 1/2 tb of filling in centre of each won ton wrapper. Brush the edges of the wrapper with water & press one edge over the other, forming a semi-circle. Press tightly to seal the entire edge. Repeat with remaining wrappers. Lay a round of parchment paper in a steam basket. Cover it with a single layer of won ton wrappers & spray with olive oil. Top with a parchment round & continue to layer & spray won tons in between rounds of parchment. Cover pot & steam over boiling water for 5 minutes. Set aside covered. Place a soup pot over high heat. Add stock & reduce it to 3 1/2 cups. Lower heat & drop in carrots & cook 2 to 3 minutes. Add snow peas & tomato & cook for 1 minute. Remove from heat; add won tons, ginger & cilantro. Serve in shallow bowls, allowing 6 won tons to one person. Each serving can be drizzled with olive oil. Serve with Carrot Slaw & Pine Nut & Orange Wild Rice Salad for a lunch meal. Yamuna Devi, "Yamuna's Table" |
3 oz Unsweetened chocolate -squares 1/2 c Butter or margarine; -softened 2 1/4 c Brown sugar; firmly packed 3 Eggs 1 1/2 ts Vanilla extract 2 1/4 c Cake flour; sifted 2 ts Baking soda 1/2 ts Salt 8 oz Commercial sour cream 1 c Boiling water Whipped cream filling ; see recipe for Chocolate mocha frosting ; see recipe for Recipe by: Southern Living Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Set aside to cool. Cream softened butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Add chocolate and vanilla; mix just until blended. Combine flour, soda, and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixure. Stir in boiling water. (Batter will be thin.) Pour batter into 2 greased and floured 9-inch round cakepans. Bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Split cake layers in half horizontally to make 4 layers. Spread Whipped Cream Filling between layers; spread Chocolate Mocha Frosting on top and sides of cake. ----- |
1 c Butter 1/2 ts Salt 3/4 c Powdered sugar 1 ts Vanilla 2 c Flour Frosting: 2 tb Butter 2 oz Baking chocolate 1/2 c Sugar 1/3 c Evaporated milk - or heavy cream Recipe by: Three Rivers Cookbook III Cream butter, salt and sugar together. Mix in vanilla. Add flour and mix well. Mixture will be dry. Roll into small balls the size of a walnut. Place on an ungreased cookie sheet. Bake at 300 degrees for 25 minutes. Do not brown. Cool completely before frosting. Frosting: Melt butter and chocolate in a saucepan. Add sugar and cream. Boil for 1 minute. Remove form heat. Beat until thick enough to stick to cookie. Dip the top of each cookie into frosting and return to cookie sheet or wire rack to set until frosting is firm. If frosting gets too hard to dip into, add a few drops of cream. ----- |
1 1/4 c Flour 3/4 c Creamota -(quick cooking -rolled oats) 2 ts Baking powder 1/4 ts Salt 3/4 c Milk 1 c Grated carrot 3/4 c Raisins 1/2 ts Cinnamon 1 Egg 3 tb Oil Mix flour, creamota, baking powder & salt. Stir in carrot, raisins & cinnamon. Beat egg, milk & oil. Make a well in centre of dry ingredients, pour in liquid. Mix lightly. 3/4 fill greased muffin pans & bake at 375oF for 15-20 mins. From: Ricardo Landrau Date: 09-15-93 |
-----BROTH----- 1 Minced Onion 1 Minced Clove Garlic 2 tb Oil 4 oz Tomato Sauce 3 qt Beef Stock -----ALBONDIGAS----- 3/4 lb Ground Beef 3/4 lb Ground Pork 1/3 c Raw Rice 1 1/2 ts Salt 1/4 ts Pepper 1 Slightly Beaten Egg 1 tb Chopped Mint Leaves Wilt onion and garlic in oil; add tomato sauce and beef stock. Heat to boiling point. Mix meat with rice, egg, mint, salt and pepper; shape into little balls. Drop into boiling broth. Cover tightly and cook 30 minutes. Will freeze nicely. |
2 lemons 1/2 cup butter 2 cups sugar 4 eggs 2 unbaked pie crusts Grate entire peel off the two lemons and squeeze all the juice; set aside. Cream together butter and sugar. Add eggs and beat well. By hand, mix in lemon juice and rind until smooth. Divide mixture into two unbaked pie crusts. Bake at 425 until edges of filling begin to brown (watch carefully!). Reduce oven temperature to 300. When top of pie begins to brown, turn off oven and open oven door. Leave pie in oven until oven is cool. Makes 2 9 inch pies. |
4 Boneless chicken breasts 1 Can cream chicken soup 1 Can cream celery soup 1 c Swanson's chicken broth 1 Stick margarine; melted 1 c Milk 1 Box frzn peas & carrots; 1 c SELF-RISING flour 1 ts Baking powder Spray baking dish well with Pam. Remove skin and cut each chicken breast into several pieces. Place on bottom of baking dish. Mix soups and broth and pour over chicken. Defrost frozen peas and carrots in microwave. Scatter over top of chicken pieces. Mix milk and melted margarine. Add a little bit of flour and baking powder at a time to the milk and margarine. (Whisk smooth while adding.) Pour over soup layer. Bake at 350 degrees for 1 hour. Crust will brown. |