Recipes Included On This Page Walnut Sweet Potato Pie White Chocolate Mousse White Chocolate Raspberry Cheesecake Whole-Wheat Flax Bread Wok Stirred Shanghai Noodles With Shrimp & Haricots Verts Worcestershire Chicken Use Your Browser's "Back" Button to Return to This Recipe List
	* 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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