Recipes Included On This Page Boston Cream Pie Braised Red Cabbage With Cranberries Brandy Peppercorn Sauce -Leysath Brownies Bulgur Stuffed Green Peppers (Lowfat) Butter Onions with Cream and Thyme -McCartney Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Boston Cream Pie Recipe By : Southern Living Five-Star Recipe Collection Serving Size : 8 Preparation Time :1:00 Categories : Cakes Chocolate Desserts Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Butter or margarine -- softened 1 Cup Sugar 3 Eggs 2 Cups Sifted cake flour 2 Tsps Baking powder 1/4 Tsp Salt 1/2 Cup Milk 2 Tsps Vanilla extract -----CREAM FILLING----- 1/2 c Sugar 1/4 c Cornstarch 1/4 tsp Salt 2 c Milk 4 Egg yolks -- lightly beaten 1 tsp Vanilla extract -----CHOCOLATE GLAZE----- 2 tbsp Butter or margarine 1 1 oz square Unsweetened chocolate 1 c Sifted powdered sugar 2 tbsp Boiling water Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350~ for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Spread cream filling between cake layers. Spread chocolate glaze over top of cake, letting excess drip down sides of cake. Chill until ready to serve. Yield: 8 to 10 servings CREAM FILLING: Combine sugar, cornstarch and salt in a heavy saucepan. Add milk and egg yolks, stirring with a wire whisk until blended. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 1 minute or until mixture is thickened, stirring constantly; remove from heat. Stir in vanilla; let cool completely. Yield: 2 1/2 cups CHOCOLATE GLAZE: Combine butter and chocolate in top of a double boiler; bring water to boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Let cool slightly. Add sugar and water, beating until smooth. Yield: 1/2 cup Posted on FareShare 10-2-98 by Bill <vwbug@iadfw.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Braised Red Cabbage With Cranberries Recipe By : Choice Menus,M.Hollands & M. Howard (Wendy Lockman) Serving Size : 8 Preparation Time :0:00 Categories : Cabbage Eat-Lf Mailing List Fruit Healthwise Vegan Vegetarian Volume 1, Oct. '98 Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon olive oil -- or veg. oil 1 tablespoon Brown sugar 3 cloves garlic -- crushed 1 cup cranberries -- fresh or frozen 3 tablespoons Red wine vinegar 5 cups Shredded red cabbage -- 3/4 lb 1/3 cup Dry red wine -- (sub.cran juice 1 pinch Cayenne pepper Salt & Pepper to taste Serve with turkey. Cabbage may be shredded in food processor. In large saucepan, heat oil, brown sugar and garlic over medium heat for 2 min. Add 1/2 cup cranberries and vinegar. Cover and cook about 5 min. or until cranberries pop their skins. Add cabbage, wine (sub cranberry or other juice) and vinegar. Cover and cook on low heat for about 20 min. or until cabbage is tender; stir occasionally. Stir in remaining 1/2 cup cranberries. Remove from heat; cover and let stand for 5 min. or until cranberries are warm. Season to taste with salt and pepper. Serve hot or cold. Makes 4 cups. Prep. 20 min, cook about 30 min. 1/2 cup serving 32 calories 6 g carbohydrate, 1 g protein, 1 g fat, 1 g fibre 1/2 fruits & veg. choice Source: Choice Menus by Marjorie H. Hollands and Margaret Howard 1993 Canadian Diabetes Assoc. ISBN 0-7715-9167-5 Shared but not tested by Elizabeth Rodier Oct 93 Posted on FareShare 10-98 by Roberta Banghart <bobbi744@acd.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brandy Peppercorn Sauce - Leysath Recipe By : Scott Leysath, Home and Garden TV's Sporting Chef Serving Size : 4 Preparation Time :0:00 Categories : Sauces Volume 1, Oct. '98 Spirits Wine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup dry white wine 1/4 cup orange juice 1 teaspoon crushed mixed peppercorns 2 teaspoons brown sugar 2 tablespoons brandy OR 3 tablespoons brandy 1/4 cup heavy cream salt and pepper Add wine to hot skillet and stir with a wooden spoon to loosen bits of cooked duck. Add next three ingredients and reduce liquid by half. Add brandy. Caution: Brandy may ignite, so stay a safe distance from the pan. Stir in cream and cook for a few minutes. Season with salt and pepper. ARCHIVES: Article by Ann Burger, Charleston.net 28-0ct-98. Desktop of Pat Hanneman (kitpath@earthlink.net). FareShare Gazette 10/28/98. Notes: The term "reduce" means to boil the liquid rapidly until the total volume is reduced by evaporation. Sauces work with just about any dark-fleshed game, include waterfowl and antlered animals, Leysath says. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brownies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bars Chocolate Desserts Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all purpose flour 2 cups sugar 1/2 cup butter (1 stick) 1/2 cup shortening 1 cup strong coffee or water 1/4 cup dark unsweetened cocoa 1/2 cup buttermilk 2 eggs 1 teaspoon baking soda 1 teaspoon vanilla Frosting: 1/2 cup butter (1 stick) 2 Tablespoons cocoa 1/4 cup milk 3 1/2 cups unsifted powdered sugar 1 teaspoon vanilla In a large mixing bowl, combine the flour and the sugar. In heavy saucepan combine butter, shortening, coffee or water and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda and vanilla. Mix well using a wooden spoon or high speed on electric mixer. Pour into a well buttered jelly roll pan. Bake at 400 for 20 minutes or until brownies test done in the center. While brownies are baking, prepare the frosting. In a saucepan, combine the butter, cocoa and milk. Heat to boiling, stirring. Remove from heat and stir in the powered sugar and vanilla until smooth. Pour warm frosting over brownies as soon as you take them out of the oven. Cool and cut into bars. For one 17 1/2 by 11 inch pan, or 48 brownies Note: If you don't have buttermilk on hand, substitute 2 teaspoons vinegar or lemon juice. Mix into the milk. Posted on Fareshare 10-98 by Denise Borne - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bulgur Stuffed Green Peppers (Lowfat) Recipe By : Reynolds Wrap Kitchens Serving Size : 4 Preparation Time :0:00 Categories : Bulgar/Couscous Cheese Healthwise Peppers Tomatoes Vegetables Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup bulgur -- uncooked 1/2 cup onion -- chopped 1/2 cup celery -- sliced 1 tablespoon olive oil 2 cans Italian-style stewed tomatoes -- (14 1/2 oz. each) 1/2 cup water 1/4 teaspoon pepper 4 large green peppers -- halved lengthwise, -- seeded 1 cup shredded part-skim Mozzarella cheese -- (4 oz.) Preheat oven to 400 degrees F. Tear off four 12x18-inch sheets of heavy duty aluminum foil; set aside. In large skillet, saute bulgur, onion and celery in olive oil, stirring constantly until bulgur is golden brown and toasted. Add tomatoes, water and pepper. Stirring constantly, bring to a boil. Cover, reduce heat and simmer until bulgur is done and most of the liquid is absorbed, 12 to 15 minutes. Remove from heat, stir in Mozzarella cheese. Fill each green pepper half with a heaping 1/2 cup bulgur mixture. Center 2 stuffed green pepper halves on each foil sheet. Bring longer sides of foil together over food. Allowing space for heat circulation and expansion, fold down loosely in locked folds. Fold up short ends; crimp to seal. Place foil packets on a cookie sheet. Bake until peppers are tender, 30 to 35 minutes. Using pot holder or oven mitts, transfer packets to dinner plates. To serve, open packet. Fold foil back. Nutrition information per serving: 315 calories, 22 grams protein, 45 grams carbohydrate, 9 grams fat (26 percent total calories), 15 milligrams cholesterol, 290 milligrams sodium. http://www.rmc.com/wrap/ Formatted and contributed to FareShare 10/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Butter Onions with Cream and Thyme -McCartney Recipe By : LINDA MCCARTNEY ON TOUR: Spain (1998)* Serving Size : 4 Preparation Time :0:00 Categories : Celebrity Onions Side Dishes Vegetables Vegetarian Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds button onions or small onions 2 teaspoons olive oil unsalted butter; 2 tbs 1 tablespoon fresh thyme -- leaves only 1 1/2 cups vegetable broth; garlic scented 1/2 cup half and half salt and black pepper To peel the onions, submerge them in a pot or pyrex bowl of boiling water for 5 minutes, drain, and allow them to cool slightly before making a cut in the bottom of each one with a sharp knife. The onions will then pop out of their skins easily. If stubborn, put the scored onions back into boiling water for a few more minutes. In a medium frying pan, melt the butter or margarine and saute the onions, shaking the pan occasionally, for 8 to 10 minutes until they start to brown. Add the thyme and stock and bring to a boil. Then reduce the heat and simmer, uncovered, for 15 minutes or until the onions are cooked but still slightly crisp. Just before serving time, pour in the cream and heat through; adjust salt and pepper. [Each Serving Provides: 148 Calories; 10 g total fat; 28 mg cholesterol; 22 g Carbohydrates; 5 g protein; 614 mg Sodium; Calories from Fat 45%] pat's note: lowfat variation: Omit butter. Saute over medium low heat with 2 teaspoon olive oil; adding a teaspoon of broth as needed to sweat and brown the onions. [Each Serving Provides: 114 Calories; 6 g total fat; Calories from Fat 34%] Or use a small amount of butter to flavor a small amount of olive oil; deglaze with sherry and then brown to until caramelized. Add a sprinkle of finely ground nuts (peanuts, cashews). Notes: SOURCE: 1) LINDA MCCARTNEY ON TOUR (1998) Published by www.littlebrown.com 2) nutrition by mastercook (Kitpath@earthlink.net) FareShare Oct 1998 - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 4032 0 0 0 0 4418

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