Recipes Included On This Page Safe Egg Yolks--from Cookwise Spinach and Feta Stuffed Phyllo Shells Spooky Spiders Stewed Tomato Soup with Black Beans & Bell Peppers Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Safe Egg Yolks--from Cookwise Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eggs Miscellaneous Volume 4, Jan. '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *see below* Heat 2 egg yolks and 1/4 cup liquid from the recipe--for example, lemon juice and water in mayonnaise or cream in truffles--and 1/2 teaspoon sugar in a small skillet over very low heat, stirring and scraping the bottom of the pan constantly with a spatula. At the first sign of thickening, remove the pan from the heat, but continue stirring and dip the pan bottom in a larger pan of cold water to stop the cooking. Use in the recipe instead of raw yolks. Destroying bacteria is a matter of both time and temperature. You do not even have to get the yolks to the salmonella instant-kill temperature of 160F (71C). Holding them at slightly lower temperatures for several minutes is just as effective. Yolks are pasteurized by holding them for 3.5 minutes at 140F (60C), which is not very hot--hot tap water is in this range. Eggs don't scramble (cook) until about 180"F (82C). So there is some margin here. Posted to FareShare 1-99 by ddmmom/Gayle <ddmmom@popalex1.linknet.net - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach and Feta Stuffed Phyllo Shells Recipe By : Detroit Free Press Food Section Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Cheese Filo/Puff Pastry Spinach Volume 4, Jan. '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package frozen chopped spinach -- (10 oz.) thawed, well-drained and squeezed to remove excess water 1/2 cup finely chopped onion 1/4 cup crumbled feta cheese 1/4 cup small-curd cottage cheese 1/4 cup grated Parmesan cheese 2 eggs 2 tablespoons fresh chopped dill or 1 tablespoon dried dill 2 packages frozen -- premade, mini phyllo shells (about 30 shells) Preheat the oven to 325 degrees. In a medium bowl, combine the spinach, onion, feta, cottage and Parmesan cheeses, eggs and dill. Evenly divide the mixture among the frozen phyllo cups and bake for 15-20 minutes until the phyllo is golden and the filling is hot. Makes 30 appetizers; analysis based on 1 appetizer. From Annabel Cohen Tested by Susan Selasky for the Detroit Free Press Test Kitchen 40 calories (45% from fat), 2 grams fat (1 gram sat. fat), 3 grams carbohydrate, 2 grams protein, 55 mg sodium, 16 mg cholesterol, 32 mg calcium, trace of fiber http://www.freep.com/ December 21, 1998 MC formatting and posting on FareShare 1-99 by Roberta Banghart <bobbi744@acd.net> ICQ# 12099532 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spooky Spiders Recipe By : Favorite Recipes, Bon Accord Preschool Association Serving Size : 24 Preparation Time :0:00 Categories : Desserts Fareshare Chat Holidays Peanut Butter Volume 4, Jan. '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup flour 1/2 teaspoon baking powder 1/4 cup peanut butter 3/4 teaspoon vanilla 1/4 teaspoon salt 2 eggs 1/2 cup cocoa powder 1 cup sugar Licorice string candy -- cut in One-inch pieces **Cobweb Frosting** 1 tablespoon butter 1 tablespoon peanut butter 3 tablespoons cocoa powder 1 cup powdered sugar 2 tablespoons milk Combine flour, baking powder and salt. Set aside. Place butter and peanut butter in a large pan. Cook over medium heat until butter melts and mixture is thoroughly combined. Blend in cocoa powder. Stir in sugar, eggs and vanilla. Blend in dry ingredients. For each spider cookie form a 3/4-inch ball for the head of the spider and a 1-inch ball for the body. Insert 8 pieces of licorice string candy into sides of body to make the legs. Bake one dozen at a time in preheated 350F oven for 9 to 10 minutes or until done. Cool slightly on the pan, remove to wire racks to finish cooling completely. Frost with Cobweb Frosting and decorate with licorice candy. Cobweb Frosting: Melt the butter and peanut butter in a small pan. Stir in the cocoa. Blend in the powdered sugar and milk until smooth. This recipe is from a little booklet entitled "Favorite Recipes" compiled by the Bon Accord Preschool Association, Bon Accord, Alberta, Canada. Hallie's notes: The recipe reads that you attach the licorice legs before baking but also says to decorate with the licorice pieces after baking. I haven't made these so you will have to decide which way to do it, however I think the licorice would melt during baking so I would be inclined to press the "legs" into the cookie after baking while still warm and soft. Formatted for MasterCook by Hallie du Preez. Contributed to #fareshare by allium; 3 October 1998. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stewed Tomato Soup with Black Beans & Bell Peppers Recipe By : Pat Hanneman, Riverside (1998 Dec) Serving Size : 4 Preparation Time :0:25 Categories : Tomatoes Volume 4, Jan. '99 Beans/Legumes Cheese Soups,Stocks & Chowder Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon olive oil 1/4 cup finely chopped red onion 4 garlic cloves -- finely chopped 1/4 teaspoon freshly ground black pepper 1/2 cup red, green, and yellow bell peppers -- chopped 1 teaspoon cre-ole chile spice blend -- see recipe or Mexican-seasoning blend 2 cups cooked black beans -- rinsed 2 cups Mexican stewed tomatoes 1 cup low-salt vegetable or chicken broth 1/2 cup carrot juice 2 tablespoons apple juice 2 tablespoons chopped fresh cilantro -- leaves only 1 ounce lowfat cheddar cheese malt vinegar -- as condiment This black bean soup has evolved over the years into a tomato soup with black beans. It's fast; It uses canned ingredients. It's comfort food when served with cornbread, also made from a mix. The only unusual ingredients are the juices: carrot and apple. You could omit them but they calm the tomato's acidity. Serves 4 when served with cornbread. Also good as a topper for baked potatoes. 1. Heat oil in a medium saucepan. Soften onion with garlic and black pepper. Add the chopped bell peppers, the Mexican spice blend and the rinsed and drained black beans. Stir well to combine and add the stewed tomatoes (Mexican style). Simmer, crushing the larger pieces of tomato and adding chicken broth to thin. Cook until the flavors are combined; about 15 to 20 minutes or as long as it takes to bake the corn bread. 2. Just before serving, add the chopped fresh cilantro leaves and stir until aromatic. Serve in wide bowls, garnish with a few cheddar cheese shavings; sprinkle soup with malt vinegar. ER BOWL: 183 cals, 2.5 g fat (12%cff) Tested by Pat and Bob Hanneman 12/98 from http://home.earthlink.net/~kitpath Posted on FareShare 1-99 by Pat Hanneman <kitpath@eathlink.net> CARROT JUICE SUBSTITUTE: Cook 1 carrot with apple juice in the microwave then mash it, adding apple juice to taste. JIFFY CORN MUFFIN MIX: plus 1/3 cup lowfat buttermilk, 1 medium egg, and up to 4 tablespoons skim milk; 400F preheated oven, 15-mins in an 8x8-inch pan; centered rack). VARIATION: Add an ounce or two of leftover cooked meat, shredded and warmed with the onion. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 20115 20120 0 0 2614 0 0 0 4712 0

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