Page 12,Babylove`s

PAGE 12

FRENCH SILK PIE

1 cup whipping cream
1 6-ounce package semisweet chocolate pieces
1/3 cup butter
1/3 cup sugar
2 beaten egg yolks
3 tablespoons creme de cacao or whipping cream
1 baked 8- or 9-inch pastry shell
Whipped cream (optional)
Chocolate curls or miniature chocolate pieces (optional)

In a heavy 2-quart saucepan combine the 1 cup whipping cream, chocolate pieces, butter, and sugar. Cook over low heat, stirring constantly, until chocolate is melted. This should take about 10 minutes. Remove saucepan from heat.
Gradually stir about half of the hot mixture into the beaten egg yolks. Return egg mixture to saucepan. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and nearly bubbly. This should take 3 to 5 minutes. Remove saucepan from heat. (Mixture may appear to separate.)
Stir in creme de cacao or whipping cream. Place saucepan in a bowl of ice water; stir occasionally until mixture stiffens and becomes hard to stir (20 minutes). Transfer chocolate mixture to a medium mixing bowl.
Beat the cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy. Spread filling in a baked pastry shell. Cover and chill pie about 5 hours or until set, or for up to 24 hours.
At serving time, top each serving with whipped cream and sprinkle with chocolate curls or pieces, if desired. Makes 10 servings.

EASY VEGGIE LASAGNA

SAUCE:
1 tablespoon olive oil
2 cups sliced white mushrooms
2 cups sliced zucchini
1/2 cup diced onion
1 jar (26 oz.) prepared spaghetti sauce
1 can (14 1/2 oz.) Italian-style diced tomatoes with liquid
1/2 teaspoon oregano
1/4 teaspoon ground red pepper
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1 container (15 oz.) low-fat ricotta cheese
1/4 cup freshly grated Parmesan cheese
1 large egg, lightly beaten
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
8 to 10 uncooked lasagne noodles
2 cups shredded part-skim mozzarella, divided

1. Heat oven to 375 degrees.
2. Make sauce: Heat oil in large skillet over medium-high heat. Add mushrooms, zucchini and onion; cook 6 to 7 minutes, until tender. Stir in spaghetti sauce, diced tomatoes with liquid, oregano and pepper; remove from heat and set aside.
3. Lightly coat a 13x9-inch glass baking dish with vegetable cooking spray. Combine ricotta, Parmesan, egg, parsley and salt in medium bowl.
4. Spread 2 cups sauce over bottom of prepared dish. Arrange 4 or 5 uncooked lasagne noodles lengthwise and slightly over- lapping on top. Spread all of ricotta mixture over top to cover; sprinkle evenly with 1 1/2 cups mozzarella. Pour 1 1/2 cups sauce on top. Repeat layering remaining noodles over sauce. Top with remaining sauce; sprinkle with remaining mozzarella.
5. Cover with foil and bake 20 minutes. Uncover and bake 20 to 25 minutes more until bubbly. Let stand 10 minutes before serving. Makes 8 servings.

PASTA SALAD WITH HAM

8 oz shell macaroni, uncooked
1 c. chopped cooked ham
1/2 c. chopped green pepper
1 large tomato, chopped
1/2 c. mayonnaise or salad dressing
1/4 c. Parmesan cheese

Cook macaroni according to directions; drain. Rinse with cold water; drain. Combine macaroni and remaining ingredients; toss well. Cover and chill. Yield: 6 servings.

CRABBY JACK QUESADILLOS

1/4 pound shelled cooked crab
2 cups shredded Jack cheese
1 cup thinly sliced green onions
10 flour tortillas, each 7 to 8 inches wide
Fresh cilantro (coriander) sprigs
Chili-cilantro sauce (recipe follows)

In a bowl, mix crab, cheese, and onions. Place 5 tortillas in a single layer on 2 baking sheets-each 14 by 17 inches. Evenly cover tortillas with crab mixture to within 3/4 inch of edges. Top each with 1 of the remaining tortillas. Bake in a 450 oven until cheese melts, and tortillas are lightly browned, 7-9 minutes. Slide quesadillas onto a board and cut each into 6 wedges. Arrange on a platter and garnish with cilantro sprigs. Offer with chili-cilantro sauce to add to each serving. Makes 10 servings

Chili-cilantro sauce: Place 4 medium sized fresh Anaheim chiles on a baking sheet and broil 2" from below heat, turning often, until brown and blistered all over, about 5 minutes. Let cool in pan, then pull off and discard skin, stems and seeds. Coarsely chop. In a blender or food processor, smoothly whirl chiles, 1/4 cup dry white wine, (or water) 1 medium size shallot, chopped, and 1 TBS lemon juice. Pour into a 2-3 quart pan, and bring to a boil over high heat, stirring, until reduced to 1/3 cup, 5-10 minutes. Return to blender or food processor. Add 1 cup firmly packed cilantro and whirl till smooth. With motor running, slowly add 1/4 cup butter or margarine, until incorporated- Scrape container sides once or twice. Serve warm

SHREDDED BEEF WITH GREEN PEPPERS

1 cup beef, cut into thin strips
1 cup julienned green pepper
1 stalk green onion, cut into an inch long
3 slices fresh ginger root
4 tablespoon Canola oil

Marinade:
2 tablespoon water
1 1/2 tsp. each soy sauce and cornstarch
1 tsp. rice wine
1/4 tsp. salt
2 tbs. water
3/4 tsp. sugar
1/8 tsp. salt

Shred/cut beef into thin strips. Mix marinade ingredients and marinate beef for 1/2 hour. Wash green pepper, remove seeds and cut into thin strips.
Add 1 tablespoon oil to marinated beef and coat beef well. Preheat the wok, when hot, add 2 tablespoon oil and swirl to coat surface. Stir-fry beef over high heat until pale in color. Remove and set aside.
Heat the same wok, add 1 tablespoon oil, swirl, add green onions and ginger roots and stir-fry till you smell the fragrance. Add green pepper strips, stir, add water, sugar and salt and continue stir-fry till green peppers turn into dark jade green. Add pre-fried beef, mix well and serve with steamed white rice.

*** Rice eaten in moderation without any butter, gravy or soy sauce is healthy!

PANCAKES

1 c. All purpose flour
1 Tbls. Sugar
2 Tbls. baking powder
1/4 tsp salt
1 egg, beaten
1 c. milk
2 Tbls. cooking oil

In a mixing bowl combine dry ingredients (flour, sugar, baking powder, and salt).
In another mixing bowl combine egg, milk, and cooking oil.
Add the flour mixture all at once to the wet ingredients - stir until just blended, but sitll slighlty lumpy.
At this point for variations you can add 1-2 cups of blueberries, chopped strawberries or chopped bananas
Pour about 1/4 c batter onto a hot lightly greased griddle to make one pancake.
Cook until golden brown turning to cook second side when pancakes have bubble surfaces Serve with warm maple syrup Makes 8-10 pancakes

PEACHES CHIANTI

4 - 6 large ripe freestone peaches
2 Tbs (30 ml) fresh lemon juice
2 Tbs (30 ml) sugar
1 cup (250 ml) Chianti or other full-bodied red wine
Biscotti for garnish (optional)

Cut the peaches into wedges. Combine all ingredients in a stainless steel or glass bowl and refrigerate covered for 8 to 24 hours. Serve peaches in wine glasses with a little of the wine mixture spooned over them. Serve with biscotti if desired. Serves 4 to 6.

JAM-FILLED BUTTERMILK BISCUITS(JAMMERS)

4 cups unbleached all purpose flour
6 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1 3/4 cups chilled buttermilk
9 tablespoons raspberry, cherry or apricot jam

Whisk flour, sugar, baking powder, baking soda and salt in large bowl to blend. Freeze flour mixture 1 hour. Position rack in center of oven and preheat to 375°F. Transfer flour mixture to processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Return mixture to large bowl. Make well in center of mixture. Add chilled buttermilk and stir just until blended and moist clumps form. Turn dough out onto floured work surface. Gather dough together and pat into 1-inch-thick round (do not knead). Using 2 3/4-inch-diameter biscuit cutter, cut out biscuits. Transfer buttermilk biscuits to large ungreased baking sheet, spacing 1§ inches apart. Gather scraps and re-pat to 1-inch thickness, then cut out additional biscuits, for a total of 9.
Insert thumb into center of 1 biscuit, making deep indentation that almost reaches bottom, then push toward sides of biscuit to form 1-inch-diameter hole. Repeat with remaining biscuits. Spoon 1 tablespoon jam into each hole. Bake jam-filled biscuits until golden brown, about 25 minutes. Serve biscuits warm. Makes 9 biscuits.

CHEDDAR,ONION, AND RED BELL PEPPER SOUFFLE OMELET

1 cup chopped onion
1 cup chopped red bell pepper
1/2 teaspoon unsalted butter
3 cups 1% milk
1/2 cup yellow cornmeal
4 oz extra-sharp reduced-fat Cheddar (made from 2% milk), coarsely grated
2 tablespoons chopped fresh flat-leaf parsley
2 large egg yolks
1/4 teaspoon freshly ground black pepper
1 teaspoon salt
7 large egg whites
1/4 teaspoon cream of tartar

Preheat oven to 375°F.
Cook onion and bell pepper in butter in a 2-quart heavy saucepan over moderate heat, stirring frequently, until softened. Add milk and bring to a boil. Add cornmeal in a slow stream, whisking, and cook over low heat, stirring constantly, until thickened, about 5 minutes. Remove from heat and cool 5 minutes.
Whisk in cheese, parsley, yolks, pepper, and ‚ teaspoon salt.
Beat whites with cream of tartar and remaining ‚ teaspoon salt in a large bowl with an electric mixer on medium speed until they just hold stiff peaks. Fold one fourth of whites into cornmeal mixture to lighten, then fold cornmeal mixture gently but thoroughly into remaining whites. Spoon mixture into a greased 3-quart casserole and smooth top.
Bake in middle of oven until puffed and golden brown, 30 to 35 minutes.
Serve immediately.Serves 8.

PARMESAN GRITS

3 cups water
1 cup milk
1 cup quick-cooking grits
1 teaspoon salt
1/2 cup freshly grated Parmesan cheese

Bring first 4 ingredients to boil in heavy large saucepan, whisking constantly. Reduce heat, cover and simmer until grits are creamy, stirring occasionally, about 10 minutes. Add cheese and whisk until melted. Season to taste with pepper. Makes 4 servings.

MINI CHEESECAKES

Nonstick spray coating
1/3 cup crushed vanilla wafers (8 wafers)
1-1/2 8-ounce tubs fat-free cream cheese, softened (12 ounces total)
1/2 cup sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla
1/4 cup frozen egg product, thawed
3/4 cup red raspberries; blueberries; sliced, peeled kiwifruit; sliced strawberries; sliced, pitted plums, and/or orange sections

Spray 10 muffin cups with nonstick coating.
Sprinkle bottom and sides of each cup with about 1 teaspoon of the crushed vanilla wafers. Set pan aside.
In a medium mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. Add sugar, flour, and vanilla. Beat on medium speed until smooth. Add egg product and beat on low speed just until combined. Divide evenly among the muffin cups.
Bake in a 325 degree F. oven for 18 to 20 minutes or until set. Cool in pan on a wire rack for 5 minutes.
Cover and chill for 4 to 24 hours.
Remove cheesecakes from the muffin cups. Just before serving, top cheesecakes with fresh fruit. Servings: 10

CHOCOLATE-SAUCED PEARS

4 small pears
2 tablespoons lemon juice
2 teaspoons vanilla
1/2 teaspoon ground cinnamon
2 tablespoons chocolate-flavored syrup

Core pears from bottom end, leaving stems intact. Peel pears. If necessary, cut a thin slice from bottoms of pears to help stand upright.
Place pears in a 2-quart-square baking dish. Stir together lemon juice, vanilla, and cinnamon. Brush onto pears. Pour any extra lemon juice mixture over pears.
Bake, covered, in a 375 degree F. oven for 30 to 35 minutes or until pears are tender. Cool slightly.
To serve, place warm pears, stem end up, on dessert plates. Strain baking liquid; pour liquid into a small bowl. Stir in chocolate-flavored syrup. Drizzle sauce over pears. Serve warm. Servings: 4

ORIENTAL=STYLE SALAD DRESSING

3 Tbs (45 ml) soy sauce
2 Tbs (30 ml) water
1 Tbs (15 ml) sherry (optional)
2 tsp (10 ml) sesame oil
1 tsp (5 ml) ground ginger
Freshly ground pepper to taste

Whisk together all ingredients. Will keep refrigerated for several weeks. Makes about 1/2 cup (125 ml) to serve 4 to 6.

GINGER-PINEAPPLE UPSIDE-DOWN CAKE

4 tablespoons butter or margarine, melted, divided
1/4 cup firmly packed brown sugar
2 cans (8 oz. each) pineapple slices in juice, drained
1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1 teaspoon baking soda
3/4 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 large egg
1 large egg white
1/2 cup skim milk
1/4 cup light molasses
1/2 teaspoon vanilla extract

1. Heat oven to 350 degrees. Lightly brush 9-inch round cake pan with some melted butter; reserve remaining butter. Sprinkle brown sugar over bottom of pan. Arrange 7 pineapple slices in a single layer on top (reserve remaining slice for another use).
2. Combine flour, granulated sugar, baking soda, ginger, cinnamon and salt in large bowl. Whisk together remaining butter, egg, egg white, milk, molasses and vanilla in small bowl.
3. Stir wet ingredients into dry ingredients until blended. Pour into prepared pan. Bake 40 minutes until toothpick inserted in center comes out clean. Immediately invert cake onto serving platter; remove pan. Serve warm. Makes 12 servings.

BAKED SWEET POTATO FRIES

Nonstick spray coating
4 small sweet potatoes (about 1 pound)
1 tablespoon butter or maragine, melted
1/4 teaspoon seasoned salt
Dash ground nutmeg

Spray a 15x10x1-inch baking pan with nonstick coating. Scrub potatoes; cut lengthwise into quarters, then cut each quarter into 2 wedges. Arrange potatoes in a single layer in pan. Combine butter or maragine, salt, and nutmeg. Brush onto potatoes. Bake in a 450° F oven 20 minutes or until brown and tender. Servings: Makes 4 side-dish servings