Recipies

Italian Sausage and Mozzarella Frittata - Recipe -

The recipe of day: Italian Sausage and Mozzarella Frittata

Ingredient

  6 ounces sweet Italian turkey sausage links -- casings removed
  2 yellow bell peppers -- cut 2" x 1/4" strips
  1 large  red onion -- thinly sliced
  1/2 cup  water
  8 large  eggs
  1/4 cup  chopped fresh parsley
  3/4 teaspoon  salt
  1/4 teaspoon  ground black pepper
  4 ounces  shredded mozzarella cheese

1. Preheat oven to 350F.

2. In a non-stick skillet, cook sausage over medium heat, breaking up
sausage until well browned and cooked through, about 5 minutes.
Transfer sausage to paper towels to drain.

3. Add yellow peppers, onion, and water to drippings in skillet and
cook, stirring occasionally, until peppers are tender and water has
evaporated, about 12 minutes.

4. In a medium bowl, beat eggs, parsley, salt, and pepper until well
blended; stir in mozzarella and sausage. Pour egg mixture over
vegetables in skillet.  Cook over medium heat until egg mixture begins
to set around edge, about 3 minutes. Place skillet in oven and bake
until frittata is set, about 12 minutes.

5. To serve, loosen frittata and slide onto a warm platter; cut into
wedges. Makes 6 main-dish servings.

Adapted from The All New Good Housekeeping Cookbook

Description:
  "The hearty flavor of this frittata makes it ideal for brunch on a
  cold winter day."

                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 215 Calories; 13g Fat (56.1%
calories from fat); 17g Protein; 6g Carbohydrate; 1g Dietary Fiber;
290mg Cholesterol; 624mg Sodium.  Exchanges: 0 Grain(Starch); 2 1/2
Lean Meat; 1 Vegetable; 1 1/2 Fat.

Honey, Anise and Almond Biscotti - Recipe -

Cook Recipes: Honey, Anise and Almond Biscotti 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  all-purpose flour
  1           teaspoon  baking powder
     1/2      teaspoon  baking soda
     1/2      teaspoon  salt
     1/2           cup  vegetable oil
     1/2           cup  sugar
     1/2           cup  honey
  2              large  eggs
  2          teaspoons  grated lemon peel
  2          teaspoons  aniseed, crushed
  1           teaspoon  vanilla extract
  1 1/2           cups  slivered almonds (about 6 ounces),
                        Lightly toasted

Whisk first 4 ingredients in medium bowl to blend. Whisk oil, sugar, 
honey, eggs, lemon peel, aniseed and vanilla in large bowl until 
smooth. Stir in flour mixture, then nuts. Cover and refrigerate dough 
until well chilled, about 3 hours.

Preheat oven to 350F. Butter and flour 2 large baking sheets. Spoon 
out dough in 3 equal strips (2 on one sheet, spaced well apart, and 1 
on second sheet).  Using well-floured hands, shape strips into 2-inch-
wide by 1-inch-high logs.

Bake logs until just springy to touch, switching and turning pans 
after 10 minutes, about 20 minutes total (logs will spread).  Cool 15 
minutes on sheets.  Maintain oven temperature.

Using large spatula, gently transfer logs to work surface.  Using 
serrated knife, cut each log on diagonal into 1/2-inch thick slices.  
Arrange slices, cut side down, on baking sheets.  Bake until bottom 
side browns, about 7 minutes.  Turn cookies over.  Bake until bottom 
side browns, about 7 minutes longer. Transfer to racks and cool 
(Cookies will crisp as they cool).  (Can be made 2 weeks ahead.  
Store airtight at room temperature.)

Description:
  "The honey makes these delicate cookies light and crisp.  Offer them
  with Vin Santo (an Italian Dessert Wine made from dried Malvasia and
  Trebbiano grapes), cream Sherry, Port or Sauternes."

Cuisine:  "Bon Appetit"

Source:  "Bon Appetit, March 2000"

Yield:  "48 pieces"

                 - - - - - - - - - - - - - - - - - - - 

Per serving: 2925 Calories (kcal); 120g Total Fat; (36% calories from 
fat); 37g Protein; 434g Carbohydrate; 374mg Cholesterol; 2307mg Sodium

Food Exchanges: 12 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 
0 Fruit; 22 1/2 Fat; 16 Other Carbohydrates

Grilled Tuna with Honey-Herb Sauce - Recipe -

Cook recipe: Grilled Tuna with Honey-Herb Sauce

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1/2 cup lightly packed parsley
 3     tablespoons + l teaspoon olive oil
 2     tablespoon apple cider vinegar
 2     tablespoon fresh dill
 1 1/2 tablespoon honey
   1/4 teaspoon salt
   1/4 teaspoon ground black pepper
 4     tuna steaks, about 1” thick and 6 oz each
 2     teaspoons drained capers

Preparation:

1. Preheat the grill to medium-hot.

2. Puree the parsley, 3 tablespoons of the oil, vinegar, dill, and honey 
in a blender until they are a bright green, slightly thickened sauce 
flecked with herbs. Season with half of the salt and half of the pepper.

3. Moisten both sides of the tuna steaks with the remaining 1 teaspoon of 
the oil, and season with the remaining salt and pepper.  Grill them for a 
total of 5 to 6 minutes, turning once, until they are just opaque.

4. Place the tuna steaks on plates, drizzle with the sauce, and sprinkle 
with the capers.

                   - - - - - - - - - - - - - - - - - -

NOTES : MC formatted by Art Guyer

Olive oil does triple duty in your recipes. It helps reduce disease-causing 
cholesterol and provides antioxidant protection. Plus, it adds great flavor 
at the same time.

Grand Marnier Brownie Kisses - Recipe -

Recipe: Grand Marnier Brownie Kisses

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        BROWNIES
  4             ounces  unsweetened chocolate, chopped
     1/2           cup  (1 stick) unsalted butter
  1 1/4           cups  sugar
  2          teaspoons  grated orange peel
  1           teaspoon  vanilla extract
     1/4      teaspoon  salt
  3              large  eggs
     3/4           cup  all-purpose flour
                        TOPPING
     1/2           cup  whipping cream
  1           teaspoon  grated orange peel
  5 1/2         ounces  bittersweet (not unsweetened) or semisweet
                        chocolate, chopped
  3        tablespoons  Grand Marnier or other orange liqueur

FOR BROWNIES: Preheat oven to 325F.  Line 8x8-inch metal baking pan 
with foil. Melt unsweetened chocolate and unsalted butter in heavy 
medium saucepan over low heat, stirring until smooth; cool slightly. 
Whisk sugar, grated orange peel, vanilla extract and salt into 
chocolate mixture. Whisk in eggs 1 at a time, then continue whisking 
until mixture is velvety. Add flour and whisk just to blend. Transfer 
batter to prepared metal baking pan.

Bake brownies until top is just springy to touch and toothpick 
inserted into center comes out with moist crumbs attached, about 35 
minutes. Cool in pan on rack 10 minutes. If necessary, press down on 
raised brownie edges to level top. Cool in pan completely.

FOR TOPPING: Bring cream and orange peel to simmer in heavy small 
saucepan. Remove from heat. Add chocolate and whisk until smooth. 
Whisk in Grand Marnier. Refrigerate until thick enough to spread, 
stirring occasionally, about 45 minutes.

Spread topping over brownies. Refrigerate until topping is cold, 
about 1 hour. (Can be prepared 1 week ahead. Cover brownies tightly 
and keep refrigerated.) Using foil as aid, lift brownies from pan; 
trim edges. Cut into 25 squares. Let brownies stand at room 
temperature 30 minutes before serving.

Cuisine:  "Bon Appetit"

                - - - - - - - - - - - - - - - - - - - 

Per serving: 77 Calories (kcal); 2g Total Fat; (26% calories from 
fat); 1g Protein; 13g Carbohydrate; 29mg Cholesterol; 30mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
1/2 Fat; 1/2 Other Carbohydrates

Fried Zuchinni Squash - recipe -

Fried Zuchinni Squash - recipe -

3 pounds zuchinni squash
1 cup flour
1 egg, beaten
peanut oil
Salt and pepper, to taste

Slice the squash into 1/4-inch rounds.  

Heat a large, heavy frying pan.  Add oil and bring to temperature.

Dredge squash in flour; dip in egg and shake off excess; dredge in flour 
again, and carefully place in hot oil.  Fry on this side until nicely brown, 
flip with a fork (do not stick the pieces) and finish frying.  

Season to taste.

Eastern Shore [Oyster] Scallop

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------

   1      pint          oysters -- freshly shucked
     1/4  cup           oyster liquid
     1/2  cup           half and half (milk and 10-12% cream)
   2      tablespoons   butter
   1      cup           oyster crackers -- crushed
   3      small         hot red chiles -- seeded & diced fine
     1/8  cup           parsley -- chopped
   1      tablespoon    crab seasoning
   1      teaspoon      lemon juice -- fresh or bottled
   2      teaspoons     Worcestershire sauce
   2      teaspoons     hot pepper sauce

Drain oysters, saving 1/4 cup oyster liquid.  Combine oyster
liquid and light cream.  Set aside.

Melt butter in medium sauce pan.  Saute chiles until soft.  Stir
in crushed crackers, parsley and crab seasoning.  Mix well. 
Remove when heated through.

Spread half the cracker mix on bottom of 9" x 11" baking dish. 
Spoon the oysters on top.  Pour lemon juice evenly over oysters. 
Cover with remaining crackers.  Stir Worcestershire and hot
pepper sauces into cream and oyster juice.  Pour evenly between
oysters, avoid soaking top crackers.

Bake at 350F until firm, about 35 minutes.

                   - - - - - - - - - - - - - - - - - -

NOTES : Watermen everywhere have a tradition of crating meals
from whatever's available.  The basic recipe for Eastern Shore
Scallop originates from a little Chesapeake Bay area once known
as Devil's Dominion.   The torrid twin twists of crab seasoning
and hot pepper sauce give the dish and initial bite, but the true
fire is in the red chiles.

Cream Cheese Brownie Pie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     Pillsbury Refrigerated Pie Crust
                        (from 15-ounce package) , softened as
                        directed on package
  1       (8-ounce) package  cream cheese, softened
  3        tablespoons  sugar
  1           teaspoon  vanilla
  3                     eggs
  1       (15.1-ounce) package  Pillsbury Thick 'n Fudgy 
                       Hot Fudge Swirl Deluxe Brownie Mix
     1/4           cup  oil
  2        tablespoons  water
     1/2           cup  chopped pecans

1. Heat oven to 350F. Prepare pie crust as directed on package for 
one-crust filled pie using 9-inch pie pan.

2. In medium bowl, combine cream cheese, sugar, vanilla and 1 of the 
eggs; beat until smooth. Set aside.

3. Reserve hot fudge packet from brownie mix for topping. In large 
bowl, combine brownie mix, oil, 1 tablespoon of the water and 
remaining 2 eggs; beat 50 strokes with spoon.

4. Spread 1/2 cup brownie mixture in bottom of crust-lined pan. 
Spoon and carefully spread cream cheese mixture over brownie layer. 
Top with remaining brownie mixture; spread evenly. Sprinkle with 
pecans.

5. Bake at 350F for 40 to 50 minutes or until center is puffed and 
crust is golden brown. If necessary, cover edge of crust with strips 
of foil after 15 to 20 minutes of baking to prevent excessive 
browning. (Pie may have cracks on surface.)

6. Place hot fudge from packet in small microwave-safe bowl. 
Microwave on HIGH for 30 seconds. Stir in remaining tablespoon 
water. Drizzle fudge over top of pie. Cool 3 hours or until 
completely cooled. Store in refrigerator.

Description:
  "Pillsbury Bake-Off Cooking Contest Prize-Winning Recipe"

Source:  "Pillsbury"

Start to Finish Time:  "4:05"

                 - - - - - - - - - - - - - - - - - - - 

NOTES : HIGH ALTITUDE (ABOVE 3500 FEET):  Add 3 tablespoons flour 
to dry brownie mix.  Bake as directed above.

Coconut Shrimp with Spicy Banana Dipping Sauce

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Equipment:
                        Deep fryer
                        Food processor
                        ---
                        Batter:
  12            ounces  cold beer
  3        tablespoons  coconut milk
  3        tablespoons  concentrated coconut cream (Coco Lopez)
  5        tablespoons  flour
                        Dipping Sauce:
  1                     fresh banana
     1/4                red bell pepper
     1/4        medium  white onion
  1              clove  garlic
  1              Pinch  ginger, chopped
  1              Pinch  cumin
  1              Pinch  coriander
  1         tablespoon  cilantro
  1               dash  fresh lemon juice
                        Hot sauce to taste
     1/4           cup  vegetable oil
                        Salt and pepper to taste
                        ---
  24             large  shrimp
  1              pound  finely shredded coconut

1.   Beer batter: In a bowl, mix beer, coconut milk and coconut 
cream. To this mix, add flour and continue mixing until batter 
obtains a thick consistency. Let stand for 30 minutes.

2. Dipping Sauce: Put peeled banana, bell pepper, onion, garlic, 
ginger, cumin, coriander, cilantro, hot sauce and lemon juice in 
food processor. While processing, slowly add vegetable oil until 
mixture emulsifies. Add salt, pepper and additional hot sauce to 
taste.

3. Shrimp: Wash, remove head, peel and de-vein shrimp. Dip shrimp 
into beer batter and place in a flat pan. Cover shrimp with 
shredded coconut and place in refrigerator for several minutes 
before deep frying.

4. Deep fry shrimp and serve immediately with dipping sauce

Source:   "Chile Pepper Magazine, February 2001"

S(MC Format by Art)

                 - - - - - - - - - - - - - - - - - - - 

Per serving: 227 Calories (kcal); 17g Total Fat; (67% calories from
fat); 9g Protein; 10g Carbohydrate; 55mg Cholesterol; 57mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 
0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates

NOTES : Subscribe to our Free FareShare Recipe Exchange Gazette
http://www.fareshare.net

Chocolate Strawberry Port Cake

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  butter or margarine
  1                cup  semisweet chocolate pieces -- 6 oz. divided
     1/2           cup  port wine -- divided
  2                     eggs -- separated
     1/2           cup  sugar -- divided
     1/2           cup  flour
  1               pint  basket fresh California strawberries -- stemmed
                             and sliced
  1                cup  whipping cream -- whipped sweetened

In double boiler over simmering water, melt butter and 1/2 cup of the
chocolate in 1/3 cup of the port. Stir and cool. In mixer bowl beat egg
yolks with 6 tablespoons of the sugar until thick and pale. Gradually beat
in chocolate mixture. Mix in flour and remaining chocolate. In another bowl
beat egg whites with remaining sugar just until stiff; gradually fold into
chocolate batter to blend. Pour into greased and floured 9-inch round layer
cake pan. Bake in 325-degree oven 25 to 30 minutes until pick inserted into
center comes out clean. Cool in pan 5 minutes; loosen and invert onto plate.
With back of spoon press shallow indentation into center of cake. Toss
strawberries with remaining port; spoon into center of cake. Pipe or spoon
whipped cream around edge.

Yield: 6 servings.

Chocolate Crunch Layer Cake W/milk Chocolate Frosting

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        CAKE:
  4             ounces  unsweetened chocolate
     1/2           cup  hot water
  1 3/4           cups  cake flour
  1           teaspoon  baking soda
     1/2      teaspoon  salt
     1/2           cup  (1 stick) unsalted butter,
                        room temperature
  1 3/4           cups  sugar
  3              large  eggs, room temperature
  1           teaspoon  vanilla extract
     3/4           cup  whole milk
                        FROSTING:
  1 1/4           cups  whipping cream
     1/4           cup  light corn syrup
     1/4           cup  (1/2 stick) unsalted butter
  1              pound  milk chocolate, chopped
                        ASSEMBLY:
  4          1.4 ounce  chocolate-covered English toffee bars
                   (such as Heath or Skor), cut into 1/4-inch dice
  7             ounces  milk chocolate (such as Hershey’s)

CAKE:
Position rack in center of oven and preheat to 350F Butter two
9-inch-diameter cake pans with 1 3/4-inch-high sides. Line bottoms
of pans with waxed paper; butter paper Dust pans with flour; tap out
excess. Combine chocolate and 1/2 cup hot water in small saucepan.
Stir over low heat until melted and smooth. Cool to lukewarm,
stirring often.

Whisk flour, baking soda and salt in medium bowl to blend. Using
electric mixer, beat butter in large bowl until fluffy. Gradually
beat in sugar Beat in eggs 1 at a time, then vanilla extract. Beat
in chocolate mixture. Add flour mixture in 3 additions alternately
with milk in 2 additions, beating just to blend after each addition.
Divide batter equally between pans.

Bake cakes until tester inserted into center comes out clean and cake
just begins to pull away from sides of pan, about 35 minutes. Cool
cakes in pans on racks 5 minutes. Cut around pan sides. Turn cakes
out onto racks; peel off waxed paper Cool cakes completely.

FROSTING:
Combine 1 1/4 cups whipping cream, 1/4 cup light corn syrup and 1/4
cup unsalted butter in heavy large saucepan. Whisk over medium heat
until mixture begins to simmer.  Add chopped milk chocolate. Reduce
heat to low and whisk until frosting is smooth, about 1 minute;
transfer to large bowl.

Fill another large bowl with ice. Set bottom of bowl with frosting
atop ice. Whisk until frosting is cool and begins to thicken, about
8 minutes. [See Picture 1]

Place bowl of frosting on work surface. Using electric mixer, beat
until color lightens and just until frosting becomes thick enough
to form soft peaks when beaters are lifted, about 2 minutes  [See
Picture 2](frosting will continue to thicken as it stands).

ASSEMBLY:
Place 1 cake layer, flat side up, on 8-inch-diameter tart pan bottom
or cardboard round. If desired, place pan bottom with cake atop
8-inch-diameter cake pan to make simple decorating stand. Top layer
with 1 1/2 cups frosting, spreading to edge. Sprinkle evenly with
diced toffee.  [See Picture 3]

Top with second cake layer, flat side down; press slightly to adhere.

Spread thin layer of frosting over top and sides of cake to seal and
set crumbs. [See Picture 4]

Spread remaining frosting over top and sides of cake (if frosting
becomes stiff, stir gently with spatula to loosen).

Stand chocolate bar on 1 short end. Using vegetable peeler and
starting at top edge of 1 side, run peeler down length of bar
(chocolate will come away from side of chocolate bar in curls). 
[See Picture 5] Pile chocolate curls atop cake. Chill at least 2
hours. (Can be made 2 days ahead. Cover with cake dome and keep
chilled. Let stand at room temperature 1 hour before serving.)

Description:
  "The milk chocolate frosting provides a subtle and delicious contrast
  to the dark chocolate cake. Either imported or domestic milk chocolate
  works well."

Cuisine:  "Bon Appetit"

                    - - - - - - - - - - - - - - - - - - -

Per serving: 335 Calories (kcal); 15g Total Fat; (38% calories from
fat); 3g Protein; 51g Carbohydrate; 36mg Cholesterol; 221mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
3 Fat; 2 1/2 Other Carbohydrates

Chile-Fried Squid - Recipe-

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------

   1 1/2  pounds        small squid -- cleaned
   1      teaspoon      salt
     1/4  cup           water
   4      tablespoons   vegetable oil
   4      medium        onions -- sliced
     1/2  tablespoon    green (serrano) chile peppers -- sliced
  20                    curry leaves
     1/2  tablespoon    ginger -- julienned
   1      tablespoon    garlic -- sliced
     1/2  teaspoon      chili powder
     1/2  teaspoon      turmeric powder
     1/2  tablespoon    coriander powder
     1/2  tablespoon    lime juice
                        salt -- to taste
   3                    lettuce leaves -- garnish

Cut cleaned squid into 1/2-inch rings.  In a pan bring water and salt
to a boil, add squid, and cook for two or three minutes, or until 
tender.  Drain immediately, discard fluids, and set squid aside.

In a wok or frying pan, heat oil and saute onions, chiles, curry 
leaves, ginger and garlic at medium heat for about three minutes.  
Stir frequently to avoid browning of ingredients.  Add chili, 
turmeric and coriander powders and stir briefly before adding squid 
rings.  Mix ingredients, season with lime juice, and adjust salt to 
taste.

Serve on lettuce leaves.

                   - - - - - - - - - - - - - - - - - - 

NOTES : If market-cleaned squid is not available, remove the tube on 
the squid's head, as it is tough and rubbery even when cooked.  In 
addition, rub the dark-colored skin off the squid's body, either with 
a towel or with the blunt side of a knife, as that, too, detracts 
from the quality of the dish.

Chicken and Vegetable Pot Pies With Dilled Biscuit Topping

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            5 pound  chicken,
                        quartered, giblets reserved
  6               cups  canned low-salt chicken broth
  1                     bay leaf
  5                     butter
     3/4           cup  red bell pepper, finely chopped
     1/2           cup  chopped onion
     3/4      teaspoon  dried thyme, crumbled
  8             ounces  button mushrooms, coarsely chopped
  5        tablespoons  unbleached all-purpose flour
  1 3/4           cups  frozen mixed vegetables
                        (from one 16-ounce bag), thawed
     1/2           cup  whipping cream
                        Dough for Dilled Buttermilk
                        Biscuits (unbaked; see recipe)

Combine chicken, giblets, broth and bay leaf in large pot. Cover 
partially; simmer until chicken is just cooked through, rearranging 
chicken occasionally, about 25 minutes. Transfer chicken to large 
bowl.

Simmer broth over medium-high heat until reduced to 2 1/2 cups 
liquid, about 15 minutes. Strain broth; discard solids. Remove skin 
and bones from chicken pieces. Tear meat into bite-size pieces; 
transfer to bowl.

Melt butter in heavy medium saucepan over medium heat. Add bell 
pepper, onion and thyme. Sauté until onion is tender about 5 minutes. 
Add mushrooms. Cook until mushrooms are tender, about 7 minutes. 
Reduce heat to medium-low. Sprinkle vegetables with flour; sauté 2 
minutes. Gradually whisk in reduced broth. Add mixed vegetables. 
Simmer until broth thickens, stirring occasionally, about 5 minutes. 
Remove from heat. Stir chicken and cream into sauce; season with salt 
and pepper (Can be made 1 day ahead. Cool slightly Cover and 
refrigerate. Rewarm before continuing.)

Position rack in top third of oven; preheat to 450F. Divide chicken 
mixture among six 1 3/4-cup individual casserole dishes or soufflé 
dishes. Place 1 unbaked 3-inch square of biscuit dough over each. 
Bake until filling is bubbling and biscuits are puffed and brown, 
about 12 minutes. Let stand 5 minutes before serving.

Dilled Buttermilk Biscuits:

3/4  cup chilled buttermilk
1  large egg
3  tablespoons minced fresh dill
2 1/2 cups unbleached all purpose flour
4 teaspoons baking powder
2  teaspoons sugar
1/4 teaspoon salt
1/2  cup solid vegetable shortening, chilled, cut into small pieces
7  tablespoons unsalted butter, chilled, cut into small pieces

Preheat oven to 400F. Whisk buttermilk, egg and dill in small bowl 
to blend. Whisk flour and next 3 ingredients in large bowl to blend. 
Add shortening and butter to dry ingredients; cut in with fork until 
mixture resembles coarse meal. Add buttermilk mixture and stir just 
until moist dough forms.

Using floured hands, gently knead dough on well-floured work surface 
until dough just holds together Pat out dough to 9x6-inch rectangle (
about 3/4 inch thick). Cut dough into six 3-inch squares. Transfer 
squares to ungreased baking sheet, spacing 2 1/2 inches apart. (Can 
be prepared 8 hours ahead. Cover and refrigerate.)

Bake biscuits until puffed and golden brown, about 12 minutes.

Description:
  "There’s nothing more comforting than this version of chicken pot
  pie."

Cuisine:  "Bon Appetit"

                     - - - - - - - - - - - - - - - - - - - 

Per serving: 785 Calories (kcal); 84g Total Fat; (94% calories from 
fat); 3g Protein; 9g Carbohydrate; 234mg Cholesterol; 813mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 
0 Fruit; 17 Fat; 0 Other Carbohydrates

Cherry-Almond Bars

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  all purpose flour
     1/4           cup  cornstarch
     1/2      teaspoon  salt
     3/4           cup  (1 1/2 sticks) unsalted butter, room
                        temperature
     1/2           cup  sugar
  1           teaspoon  vanilla extract
     1/4      teaspoon  almond extract
     3/4           cup  coarsely chopped toasted
  3             ounces  slivered almonds (about)
  1 1/4           cups  cherry preserves

Preheat oven to 350F. Line 1 1x7-inch glass baking dish with foil. 
Combine first 3 ingredients in medium bowl; whisk to blend. Using 
electric mixer, beat butter in large bowl until light and fluffy. Add 
sugar and beat until light. Beat in vanilla and almond extracts. Add 
flour mixture and beat just until dough begins to come together. Mix 
in almonds. Press dough onto bottom of prepared dish. Pierce all over 
with fork. Bake until just firm to touch, about 45 minutes.

Stir preserves in small saucepan over medium-low heat until melted and 
hot; spread over warm pastry. Bake until preserves bubble in center, 
about 15 minutes. Cool in dish on rack.

Using foil as aid, lift entire cookie from dish; trim edges. Cut 
into 2x1-inch bars. (Can be prepared 2 days ahead. Cover and store 
in single layer in refrigerator.)

Cuisine:  "Bon Appetit"

                   - - - - - - - - - - - - - - - - - - - 

Per serving: 50 Calories (kcal); trace Total Fat; (0% calories from 
fat); trace Protein; 13g Carbohydrate; 0mg Cholesterol; 41mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
0 Fat; 1 Other Carbohydrates

Burnt Sugar Candy Bar Cake

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  granulated sugar
     3/4           cup  hot water
  3               cups  all-purpose flour
  1 1/2       teaspoon  baking powder
     1/4      teaspoon  baking soda
  1 1/2           cups  granulated sugar
     2/3           cup  butter, softened
  2                     egg yolks
  2           teaspoon  vanilla
  2                     egg whites
  1 1/2           cups  finely chopped assorted candy bars
                        Browned Butter Frosting:
     1/2           cup  butter *
  6             ounces  cream cheese, softened
  3        tablespoons  butter *
  2               cups  powdered sugar, sifted
     1/2      teaspoon  vanilla
  4 1/2           cups  powdered sugar, sifted
  2          teaspoons  milk -- (2 to 3)
                        Garnish:
                        Coarsely chopped assorted candy bars,
                        such as Hershey’s,
                        Mars, Nestlé, or other (optional)

Grease and lightly flour three 8 x 1 1/2-inch round baking pans or two 
9 x 2-inch pans. In a large skillet cook the 3/4 cup sugar over medium-high 
heat until the sugar just begins to melt. Do not stir. Reduce heat; cook 
until sugar is golden brown, about 1 to 3 minutes more, stirring mixture 
constantly.

Carefully stir in hot water (syrup will form lumps). Bring mixture to 
boiling; reduce heat. Continue stirring until mixture is free of lumps. 
Remove from heat, Pour syrup into a large glass measuring cup. Add 
additional water to equal 1 3/4 cups liquid. Set aside to cool.

Preheat oven to 350F. In a large mixing bowl stir together flour, baking 
powder, and baking soda. Beat together the 1 1/2 cups sugar, the 2/3 cup 
butter, egg yolks, and the vanilla with an electric mixer on medium speed 
for 1 minute or until mixture is smooth.  Alternately add flour mixture and 
sugar syrup to egg yolk mixture, beating on low speed after each addition 
just until combined. Clean beaters thoroughly. In a medium mixing bowl, 
beat egg whites until stiff peaks form (tips stand straight). Fold into 
batter. Divide batter into baking pans; spread evenly.

Bake for 25 to 30 minutes or until a wooden toothpick inserted near center 
comes out clean. Cool in pans on wire rack for 10 minutes. Remove cakes 
from pans; transfer to wire racks; cool completely. Prepare Browned Butter 
Frosting (below).

To assemble, spread 1/2 cup Browned Butter Frosting (see below) over bottoms 
of two of the cake layers. Sprinkle each frosted layer with half of the 
finely chopped candy. Stack these layers on cake plate, frosted sides up. 
Place the third (unfrosted) layer on top, rounded side up. Spread remaining 
frosting on top and sides of cake. Garnish with the coarsely chopped candy 
bar pieces, if desired.

Browned Butter Frosting:  In a small saucepan heat and stir 1/2 cup butter* 
over low heat until melted. Continue heating until butter turns a nut-brown 
color.

Remove from heat; cool for 5 minutes. In a large mixing bowl beat together 
softened cream cheese with 3 tablespoons butter until combined. Beat in 
about 2 cups sifted powdered sugar. Beat in the browned butter and vanilla. 
Gradually beat in 4 1/2 more cups sifted powdered sugar and 2 to 3 
teaspoons milk until frosting is of spreading consistency.

*Note: Use butter only. Margarine or other spreads will not yield same 
results and could keep the frosting mixture from setting properly.

                      - - - - - - - - - - - - - - - - - - - 

Per serving: 206 Calories (kcal); 1g Total Fat; (3% calories from fat); 
3g Protein; 46g Carbohydrate; 27mg Cholesterol; 75mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 
2 Other Carbohydrates

NOTES : 

Formatted in MasterCook
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Brie with Rustic Fruit

Serving Size  : 24      Preparation Time :0:00
Categories    : FareShare Gazette October 2004

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2        tablespoons  unsalted butter
   2                     shallots -- minced
   1              small  tart green apple -- sliced with peel
   6                     dried figs -- sliced
   1                     orange -- skin zested
      1/2                orange -- juiced
      1/3           cup  walnuts -- chopped
      1/3           cup  dried cherries
      1/3           cup  apple jelly
                         or guava jelly
   2             medium  Brie rounds -- (6-inch)
                         or 1 large

Melt butter in a saute pan and saute the minced shallots until soft. Add
the apples, figs, orange zest, orange juice, walnuts and cherries; simmer
on low until the apples are just tender. Prepare the Brie round(s) by
removing white rind from the top. Spoon topping over. Heat jelly in the
microwave or in a small pan set over low until just melted. Brush jelly
over fruit to add shine.

Serve at room temperature with plain flavored crackers.

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