Recipes Included On This Page Cagouilles, France Cinnamon-Wheat Brownies Coconut-Almond Mound Brownies Creamy Zucchini Quiche Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Cagouilles, France Recipe By : Bistro Recipes Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 dozen snails -- canned 1 slice stale bread 1 cup champagne -- or dry white wine 1 clove garlic 1 bunch parsley 150 grams melted butter Salt and pepper Preparation & cooking time : 30 mins. Rinse and drain the snails. Soak the bread in the champagne or wine. Blend the bread, peeled garlic and parsley in the liquidizer. Add the butter to the mixture. Season. Mix together well. Put the snails in a snail dish or individual ramekin dishes. Put a little of the mixture on each snail and cook in the oven (gas mark 6 / 400øF / 200øC) for 10 minutes. REG 3 Restaurant Row shared by Sherilyn Schamber <sherilyn@inreach.com> Ccontributed to Fare Share, 1-2000 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon-Wheat Brownies Recipe By : Chocolate Lover's Cookies and Brownies Serving Size : 1 Preparation Time :0:00 Categories : Desserts Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Method 2 Squares unsweetened chocolate 1/2 Cup butter -- or margarine, soft 1 Cup dark brown sugar -- packed 2 eggs 1 Teaspoon ground cinnamon 1 Teaspoon vanilla 1/4 Teaspoon baking powder 1/4 Teaspoon ground ginger 1/8 Teaspoon ground cloves 1/2 Cup whole wheat flour 1 Cup walnuts -- coarsely chopped Preheat oven to 350 F. Butter an 8-inch square pan. Melt chocolate in top of double boiler over hot, not boiling, water. Remove from heat; cool. Cream butter, sugar, eggs and melted chocolate in large bowl until light and smooth. Blend in cinnamon, vanilla, baking powder, ginger and cloves. Stir in flour and walnuts until well blended. Spread batter evenly in prepared pan. Bake 25 to 30 minutes or until top feels firm and dry. Do not overbake. Cool in pan on wire rack. Cut into 2-inch squares. Makes 16 brownies REG shared by Sherilyn Schamber <cookingcenter@yahoo.com> and to FareShare, Jan, 2000 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Coconut-Almond Mound Brownies Recipe By : Chocolate Lover's Cookies and Brownies Serving Size : 1 Preparation Time :0:00 Categories : Desserts Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Method 2 Cups graham cracker crumbs 1/2 Cup butter -- or margarine,soft 1/4 Cup powdered sugar 2 Cups flaked coconut 1 Can sweetened condensed milk 1/2 Cup whole blanched almonds 1 Cup milk chocolate chips -- 6 oz Preheat oven to 350 F. Lightly grease a 13x 9-inch pan. Combine crumbs, butter and powdered sugar in large bowl until blended and smooth. Press on bottom of prepared pan Bake 10 to 12 minutes or just until golden. Combine coconut and milk in small bowl; spread evenly over baked crust. Arrange almonds evenly over coconut mixture. Bake 15 to 18 minutes or until almonds are toasted. Remove from oven; sprinkle chocolate chips over the top. Let stand a few minutes until chips melt, then spread evenly over bars. Cool completely in pan on wire rack. Cut into 2 x 1 1/2-inch bars. Makes about 3 dozen brownies. REG shared by Sherilyn Schamber and to FareShare, Jan, 2000 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Zucchini Quiche Recipe By : The Maples Inn, Bar Harbor, Maine Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 unbaked pastry shell -- 9-10-inches 2 tablespoons Dijon mustard 3 cups zucchini -- grated salt 8 large mushrooms -- sliced 2 tablespoons butter 2 cups Monterey Jack cheese -- grated 8 ounces cream cheese 1/2 cup whipping cream 2 egg yolks 1 egg salt and pepper to taste Specialty Recipe Spread the bottom on a pastry shell with mustard and bake in a 450 oven for 10 minutes. Saute the mushrooms in butter. Sprinkle one cup of Jack cheese in the bottom of the pastry shell. Spoon mushrooms on top. Squeeze zucchini to remove the excess moisture. Place in the shell, separating and fluffing with fingers. Beat together the cream cheese, cream, egg yolks and egg, season with salt and pepper. Place the pastry dish on a baking sheet and carefully pour in egg-cream mixture. Sprinkle the remaining Jack cheese on top. Bake in a 350 oven for 45 minutes, until top is puffed and golden and a knife inserted in center comes out clean. Let stand for 5 minutes before cutting. VERY RICH!! Serves: 6 REG 3 Restaurant Row shared by Sherilyn Schamber <sherilyn@inreach.com> Contributed to Fare Share, 1-2000 - - - - - - - - - - - - - - - - - -