* Exported from MasterCook * Walnut Sweet Potato Pie Recipe By :
Serving Size : 8 Preparation Time :1:10
Categories : Desserts Pies & Tarts
Sweet Potatoes Volume 1, Oct. '98
Wild Game/Fowl Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 medium sweet potatoes or yams
1/4 cup butter or margarine
14 ounces sweetened condensed milk
1 teaspoon orange zest
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 large eggs
1 9 inch pie crust
TOPPING:
1 large egg
3 tablespoons dark corn syrup
1 tablespoon melted butter
1 cup chopped walnuts
1/2 teaspoon maple flavoring Peel and boil potatoes or yams until tender. Preheat oven to 350. In large bowl, mash hot potatoes with butter
until smooth. Add nuts, zest, vanilla, cinnamon, nutmeg, salt,
and eggs. Beat until creamy. Pour into pie shell. Bake 30 minutes. Meanwhile, prepare topping. In small bowl, mix
egg, syrup, sugar, butter, maple flavor. Stir in walnuts. Remove
pie from oven. Spoon topping evenly over top. Bake 20-25 minutes,
until pie is firm and golden. Serve warm or chilled. Contributed to Fare Share by Aleeda Crawley, 10/23/98 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * White Chocolate Mousse Recipe By : Mr. Food's Easy Cooking Fall/1998
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Chocolate
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 6 oz. pkg. white baking bars
1 pint heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla extract
Chocolate chunks -- optional
6 strawberries -- optional In a medium saucepan, combine baking bars and 1/2 cup of the heavy
cream. Heat over low heat until bars are melted and mixture is
smooth, stirring constantly. Remove from heat and cool completely. In a medium bowl, with an electric mixer on medium speed, beat
remaining 1 1/2 cups cream, the sugar, and vanilla until stiff
peaks form. With a spatula, gently fold the baking bar mixture
into the whipped cream until just combined. Cover and refrigerate
at least 2 hours. Spoon into serving dishes and garnish with small
chunks of chocolate and whole strawberries, if desired. Posted on FareShare 10-98 by BNLIMPEX@aol.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * White Chocolate Raspberry Cheesecake Recipe By : Gourmet
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Chocolate
Desserts Fruit
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- for the crust:
2 cups graham cracker crumbs
1 cup slivered blanched almonds
1/4 cup clarified butter in its liquid (unchilled)
form
for the filling:
8 ozs fine quality white chocolate (preferably
Callebaut)
4 pkgs cream cheese, 8 oz -- softened
1/2 plus 2 tbsp sugar
4 large whole eggs
2 large egg yolks
2 tbsp all purpose flour
1 tsp vanilla
2 pints raspberries To make the crust:
IN food processor blend together the graham cracker crumbs and the
almonds until the almonds are ground fine, add the butter, and combine
the mixture well. Press the mixture onto the bottom and two thirds of
the way up the side of a 10 inch springform pan. Make the filling:
In a metal bowl set over a pan or barely simmering water melt the
chocolate, stirring until it is smooth, and remove the bowl from the
heat. In a large bowl with an electric mixer beat the cream cheese
until it is light and fluffy, add the sugar and beat in the whole eggs
and the egg yolks, 1 at a time, beating well after each addition.
Beat in the flour and vanilla and add the melted chocolate in a slow
stream beating until the filling is combined well. Scatter the raspberries over the bottom of the crust, pour the
filling over them, and bake the cheesecake in the middle of a
preheated 250 degree oven for 1 hour, or until the top is firm to the
touch. Let the cheesecake cool in the pan on a rack, chill it covered
loosely overnight and remove the side of the pan. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Whole-Wheat Flax Bread (Mixer & ABM) Recipe By : Eating Well (Oct 1998) Brianna Sands, King Arthur Flour
Serving Size : 12 Preparation Time :0:00
Categories : Bread Machine Breads - Yeast
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- --MIXER-- -- --(ABM)--
1/3 cup whole flaxseed
1 3/4 cups lukewarm water -- (decrease by 1/4-c)
1 tablespoon honey
1 package active dry yeast
or 2+1/4 tsp active dry yeast
1 1/4 cups bread flour -- (decrease by 1/4-c)
1/2 cup pumpernickel flour
or dark rye flour
1 1/2 teaspoons salt
2 cups whole wheat flour
or white whole wheat flour
1 egg; lightly beaten with -- (omit)
1 tablespoon water; for brushing -- (omit) 1. In a blender, grind flaxseed into a coarse meal. Set aside 2 teaspoons
(for topping). 2. In a large bowl, stir water and honey until honey is dissolved. Sprinkle
in yeast; let stand until yeast bubbles, about 5 minutes. 3. Add 1 cup bread flour, pumpernickel (or rye) flour, salt and the
remaining ground flaxseed. With a wooden spoon, stir vigorously in the same
direction until batter is smooth. Gradually stir in whole wheat flour until
mixture becomes too difficult to stir. (Alternatively, mix dough in a stand
mixture fitted with a paddle attachment.) 4. Turn dough out onto a lightly floured surface and knead, adding only
enough of the remaining bread flour to keep it from sticking, until dough
is smooth and elastic, 10 to 12 minutes. The dough will be slighly sticky. 5. Lightly oil a large bowl. Place dough in bowl, turning to coat. Cover
with plastic wrap and let rise until doubles in bulk, about 90 minutes. 6. Lightly oil a 9-by-5 loaf pan or coat it with nonstick spray. 7. Punch dough down. Flatten into a disk and tighly roll dough into a log.
Place seam-side down in prepared pan. Cover with plastic wrap and let rise
until dough domes over the top of the pan, about 45 minutes. 8. Preheat oven too 400F. 9. Lighly brush top of loaf with egg mixture and sprinkle with reserved 2
teaspoons ground flaxseed. 10. Bake bread for 15 minutes at 400F. Reduce oven temperature to 350F and
continue baking for 20 to 25 minutes, or until bread is pulling away from
the sides of the pan. Turn bread out onto a wire rack and cool completely
before slicing. BREAD MACHINE VARIATION
1. Grind seeds as in step 1 above but do not reserve for topping. 2. In the pan of the bread machine, combine 1+1/2 cups water and 1 Tbsp.
honey. Add 2 cups whole wheat flour, 1 cup bread flour, all the ground
flaxseed, 1/2 cup pumpernickel (or rye) flour and 1+1/2 tsp salt. Gently
tap the side of the baking pan to level ingredients. Make a small
indentation in the dry ingredients and sprinkle in 1 package active dry
yeast. 3. Secure pan in machine. Program according to manufacturer's directions
for whole-grain and medium crust, 1+1/2-pound loaf. Press "start" and at
the end of the baking cycle, remove bread from pan and cool completely on
a wire rack before slicing. MAKES 1 LOAF (12 SLICES). [170 cals per slice: 6 grams protein, 3 grams
fat (0.1 gram saturated fat), 32 grams carbohydrate; 270 mg sodium: 0 mg
cholesterol; 5 grams fiber.] PANTRY : Flaxseed are small, amber color. Often found refrigerated in
health food stores. Store in refrigerator or freezer. WHITE WHOLE
WHEAT is made from a special variety of WHITE WHEAT. It is light in
color and flavor but has the same nutritional properties as regular
whole-wheat flour. Breadbaking ingredients are avilable direct from King Arthur. NOTES : FLAXSEED: "I got all excited about it two or three years ago
because it contains omega-3 fatty acids like fish does, so it's good for
your heart. It also has a great nutty flavor and natural oils that let you
make bread with almost no added fat." --Brinna Sands, King Arthur Flour Co,
Vermont (www.kingarthurflour.com) Recipe edited by kitpath@earthlink.net 10/98
Posted on FareShare 10-10-98 by Pat Hanneman
KitchenPatH Recipes http://home.earthlink.net/~kitpath
PUMPKIN PATH: http://wizard.ucr.edu/~phannema/pumpkin/index.html
By Terri and Pat - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Wok Stirred Shanghai Noodles With Shrimp & Haricots Verts Recipe By : Ming Tsai 1998 (Pat Hanneman)
Serving Size : 4 Preparation Time :0:00
Categories : Pasta/Noodles Shrimp
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 pound shanghai egg noodles -- blanched
and refreshed
or six-oz ramen noodles -- softened
3/4 pound haricots verts -- blanched
and refreshed
1 pound rock shrimp -- peeled and deveined
or -45-60count/lb
1 tablespoon cornstarch
1 teaspoon sesame seed oil
1 teaspoon coarse ground coriander seed
1 tablespoon minced garlic
1 tablespoon minced ginger
1 sliced red onion
1/2 cup sliced black mushrooms -- rehydrated
**SAUCE**
1/2 cup chicken stock
1/4 cup oyster sauce -- see pantry note
canola oil -- optional
black pepper -- to taste In a bowl, mix shrimp, cornstarch, coriander and sesame oil. In a hot wok,
coat with canola oil, and quickly stir-fry the shrimp for only 2 minutes
keeping them rare. Set aside. In the same wok, add a little more oil and
caramelize garlic, ginger and onions. Season. Add mushrooms, oyster sauce
and chicken stock. Add noodles, haricots and shrimp. Quickly heat up and
serve immediately. TEST NOTES: 1. Instead of letting the shrimp get cold while we carmelize
the onion with garlic and ginger; do it ahead. 2. REFRESH SHRIMP: Place shrimp in a large bowl. Gently rub the shrimp
with 1/2 cup coarse salt. Wash the shrimp under cold running water, and
place in a colander. Drain well. Towel dry and roughly chop into chunks. 3. See his directions but as soon as the shrimp turn pink, make a well in
the wok. Put mushrooms in the space; next the beans. Top with carmelized
onions. Do not stir yet. Add broth; stir to mix and add the oyster sauce
(see pantry note). You may wish to double the sauce. PANTRY NOTES: Mushrooms: substitute shiitake or other mushroom of
character. I would not use white mushrooms with this dish. Substitute
long beans when in season. Ramen noodles or other wheat spaghetti may be
substituted; we used 6 ounces not 16. Vegetarian stir fry sauce worked
well: it has less salt than the oyster sauce. REVIEW! Fast meal. Fresh tasting. Love shrimp that have been cleaned with
a salt wash. Exceptional! [10 Oct 98(Sat) Pat and Bob REF: EAST MEETS WEST: Basic Stir Fry (TVFN #MT1A10) Contact 1998 TV FOOD
NETWORK -(MailFrom: Hanneman 10/11/98) Pat Hanneman This was exceptional. We halved everything but the sauce. We used ramen
noodle -- liked the lighter ramen.. -pat - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Worcestershire Chicken Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Main Dishes
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/4 teaspoon garlic powder
1/2 cup olive oil
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
4 chicken pieces Marinate the chicken pieces for a couple of hours or so and then cook
normally in the oven on a greased pan. Serves 4. Posted on FareShare 10-98 by Steve Royal
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