May 16th, 2008 by alice
Tags: Mousse, Salmon
INGREDIENTS
- 1/4ounceunflavored gelatin
- 2tablespoonslemon juice concentrate
- 1smallonion, diced
- 1/2cupboiling water
- 1/4teaspoonpaprika
- 1tablespoonfresh dill
- 1 (16 ounce)cansalmon
- 1cupplain yogurt
DIRECTIONS
- Remove any skin and bones from salmon.
- Put gelatin in blender. Add boiling water, lemon juice and onion.
- Blend about 30 - 40 seconds.
- Add yougurt, paprika, dill weed and salmon.
- Blend 30 seconds and pour into mold.
- Chill about 3 hours before serving.
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May 16th, 2008 by alice
Tags: Bars, Cheesecake, Swirl
INGREDIENTS
-
Crust
- 3/4cupbutter, softened
- 1cupconfectioners’ sugar
- 1/2teaspoonsalt
- 1 1/2cupsall-purpose flour
-
Filling
- 4ounceswhite baking chocolate
- 1cupfrozen unsweetened raspberries, thawed
- 2 (8 ounce)packagescream cheese, softened
- 1/2cupgranulated sugar
- 2largeeggs
- 1/2cupsour cream
- 1teaspoonvanilla extract
- 2tablespoonsall-purpose flour
- 1/4teaspoon liquidred food coloring
- 1/4teaspoonraspberry extract
DIRECTIONS
- Heat oven to 350 degrees.
- You’ll need a 13×9-inch baking pan lined with foil (let foil extend about 2 inches above pan at both ends).
- For crust, beat butter in medium bowl until creamy.
- Add confectioners’ sugar and salt; beat 1 minute until light and fluffy.
- Gradually beat in flour just until blended.
- With fingers, press evenly over bottom of pan.
- Bake 18 minutes or until golden.
- Place pan on wire rack; let cool.
- Filling: Melt chocolate in small bowl in microwave as package directs.
- Cool to room temperature.
- With a rubber spatula, press raspberries through a fine strainer set over medium bowl (you should have 1/4 cup puree); discard seeds.
- Beat cream cheese and sugar in large bowl until creamy.
- Beat in eggs, 1 at a time.
- Beat in sour cream and vanilla extract, then flour just until blended.
- Stir in 1 cup batter, the food color and raspberry extract into raspberry puree; remove and reserve 1/2 cup.
- Stir melted white chocolate into remaining batter.
- Pour 1 1/2 cups white batter over crust; top with spoonfuls of remaining raspberry mixture, then remaining white batter to cover.
- Top with small dollops reserved raspberry mixture.
- Drag a toothpick through dollops and white batter to marbleize.
- Bake 32-35 minutes until slightly puffed and set.
- Cool completely in pan on wire rack, then refrigerate at least 1 hour until firm.
- To serve, holding foil by ends, lift to cutting board. Cut in 4 equal rows lengthwise and 8 crosswise.
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May 16th, 2008 by alice
Tags: Lemonade, Plus
INGREDIENTS
- 2 (12 ounce)cansfrozen lemonade concentrate
- 1lemon, sliced
- 1lime, sliced
- 1orange, sliced
- 1grapefruit, sliced
DIRECTIONS
- Empty both cans of lemonade concentrate into a gallon-sized pitcher.
- Add sliced lemon, lime, grapefruit and orange.
- Stir in water until pitcher is full.
- Chill in refrigerator.
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May 16th, 2008 by alice
Tags: , , Pudding
INGREDIENTS
- 1lbpig liver, chopped
- 1lbstale bread, cubed
- 1/4lbbacon fat
- 1lbonions, chopped
- 2teaspoonsmixed herbs
- 1/2teaspoonsalt
- 1/4teaspoonpepper
- 2tablespoonsflour
- 6ounceslentils, soaked
- 1/2teaspoonsalt
DIRECTIONS
- Place the bread in a bowl and cover with warm water, leave for five minutes.
- In a food processor mix the liver, bacon fat and the onion, do not over process, the ideal is a course mix.
- Press the bread as dry as possible and beat with a fork till smooth,add the herbs and seasoning to the bread. Add the minced meat and mix the bread and meat well.
- Flour hands and form the mix into largish balls , not too large!
- Place in a lightly greased tin and bake in the oven 450 degrees till firm, about 45 minutes.
- Meanwhile put the lentils in a pan, cover with water bring to the boil, reduce heat and simmer till soft. Drain the lentils and mash them adding the salt.
- Serve the faggots on a bed of lentils with a rich onion gravy poured over. Wonderful.
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May 16th, 2008 by alice
Tags: Artichoke, Heart, Soup
INGREDIENTS
- 1tablespoonolive oil
- 1cup thinly slicedonions
- 4garlic cloves, minced
- 2celery ribs, with leaves
- 14ouncesartichokes, drained
- 1cupchopped tomatoes
- 2cupspeas, fresh, frozen, canned
- 8cups garlicstockor vegetable stock
- 1tablespoonlemon juice
- 1-2tablespoon choppedfresh basil(1/2 teasp. dried)
- 1teaspoonsalt
- 1/4teaspoonblack pepper
- gratedparmesan cheese(optional) or romano cheese (optional)
- choppedfresh parsley (optional)
DIRECTIONS
- Warm the oil in a large nonreactive soup pot and saute’ onions and garlic on medium heat for about 5 minutes, until lightly browned, stirring occasionally.
- Meanwhile, thinly slice the celery to make about 1 cup and cut the artichoke hearts into eighths.When the onions are golden brown, add the artichoke hearts and celery and cook for 5 min., stirring.
- Stir in the tomatoes and peas and gently simmer for about 5 more minutes.Add the stock, lemon juice, basil, salt, and pepper, increase the heat to medium-high, and cook for about 10 minutes.
- Top with cheese and parsley.
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