Category: Recipes

Posted on » by Dana & Nancy » Theme:

Cold Borscht Russian Beet Soup

From http://www.worldsoups.com/

INGREDIENTS:
2 bunches fresh beets
9 c. cold water
6 tbsp. sugar
1 tsp. salt
Juice of 2 medium lemons
4 egg yolks
Sour cream

PREPARATION:
Wash, trim and peel the beets. Shred them into a saucepan and add the water. Bring to a boil, skim off foam that will form, and simmer, covered, for about 45 minutes or until the beets are very tender. Strain the liquid and reserve the shredded beets or puree the beets in your processor or blender, whichever you prefer.

Stir the sugar, lemon juice and salt into the liquid. Add the beets. Cool slightly. Beat the egg yolks well and pour 2 cups of the partially cooled beet soup gradually into the yolks, stirring constantly. This is to prevent eggs from curdling. Add remaining soup and blend. Adjust seasonings. Chill. When ready to serve, ladle the soup into bowls and top with a dollop of sour cream.

See glossary for recipe ingredients you’re not familiar with.

Serves 8 – 10.

Posted on » by Dana & Nancy » Theme:

Autumn Apple, Pear, and Cheddar Salad with Pecans

From Cooking Light, August 2005

Yield: 6 servings (serving size: about 1 2/3 cups salad, 2 teaspoons cheese, and 1 1/2 teaspoons nuts)

Ingredients:
1 cup apple juice
2 tablespoons cider vinegar
1 teaspoon extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
10 cup gourmet salad greens (about 10 ounces)
1 cup seedless red grapes, halved
1 medium McIntosh apple, cored and cut into 18 wedges
1 medium Bartlett pear, cored and cut into 18 wedges
1/4 cup (1 ounce) finely shredded sharp cheddar cheese
3 tablespoons chopped pecans, toasted

Preparation:
Place apple juice in a small saucepan, and bring to a boil over medium-high heat. Cook until reduced to about 3 tablespoons (about 10 minutes). Combine reduced apple juice, vinegar, oil, salt, and pepper, stirring with a whisk.

Combine greens, grapes, apple, and pear in a large bowl. Drizzle with apple juice mixture; toss gently to coat. Sprinkle with cheese and nuts.

Posted on » by Loren » Theme:

Grilled Chocolate Fluffernutter Sandwhich

Store Purshased Oatmeal Wheat Bread : )
Marshellow Fluff (recipe follows)
Chocolate chips (I used Ghirdrdelli 60% cocoa)
1 RRIPE Bananas
Peanuts (peanut butter)
about 2 TB butter

I think the procedure if fairly obvious. I used a panini press to cook it.
Cut open bread butter the outside. In the middle thick layer of fluff on one side and PB on the other.
Banana slices on top of one side and chocolate chips on the other.
Assemble and cook until brown on both sides (sorry there’s no picture)

Marshmellow Fluff
Ingredients
3 egg whites
2 cups light corn syrup
1/2 tsp salt
2 cups confectioner’s sugar
1 Tbsp vanilla extract

How to make it
In a large bowl, combine egg whites, corn syrup and salt.
Mix with mixer on high speed for 10 minutes (or until thick).
Add in confectioner’s sugar.
Beat on low speed until well blended.
Add vanilla and mix until blended.
It’s now ready to use or store.
*To make strawberry fluff, substsitute strawberry falvoring for the vanilla and add one or two drops of red food coloring.
This recipe may be frozen for later use.
Remove from freezer and stir until fluff is mixed.
It can be kept in the refrigerated for up to 1 week,.
Stir well with a spoon before serving
**You can use this in any recipe that calls for marshmallow creme/fluff.

Equivalents:
1 tablespoon Marshmallow Cream = 1 large marshmallow
3 oz Marshmallow Cream = 85g = 1 cup Marshmallow Cream
7 1/2 oz Marshmallow Cream = 200 g = 2 1/2 cups = 32 large marshmallows
16 oz Marshmallow Cream = 450g = 5 cups = 5 1/2 dozen large marshmallows

Peanut Butter
Grind 11oz roasteed peanuts. I added about 1/2ts salt and 1/2ts sugar