This issue "E" 05-25-09

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Hi Everyone!

I hope you enjoy the recipes!
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Index

1. Easy Napoleons

2. Easy Sweet Rolls
3. Egg Roll with Vegetable Filling

4. Eggnog Pound Cake

5. Escalivada (Grilled Vegetables)

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1. Title: Easy Napoleons
Yield: 8 Servings
Categories: Desserts

Ingredients:

      1 lg Egg white
      1 pn Salt
      4    Phyllo sheets
      2 tb Margarine or butter, melted
    1/3 c Plus 1 tablespoon sugar
    1/2 c Sliced natural almonds
      1 pt Strawberries
    3/4 c Heavy or whipping cream
    1/2 ts Vanilla extract

1. Preheat oven to 375 degrees F. In small bowl, lightly beat egg white and
salt with 1 teaspoon water; set aside. 2. Place 1 phyllo sheet on work
surface; brush with melted margarine or butter and sprinkle with 1 rounded
tablespoon sugar. Top with a second phyllo sheet; brush with margarine and
sprinkle with 1 rounded tablespoon sugar. Repeat layering with phyllo, ma

3. Cut phyllo stack lengthwise into 3 strips, then cut each strip crosswise
into 4 squares. Cut each square diagonally in half to make 24 triangles in
all. Place triangles on ungreased large cookie sheet; sprinkle with almonds
and 1 rounded tablespoon sug

4. Bake phyllo triangles 10 minutes or until golden; transfer to wire racks
to cool.

5. Just before serving, hull and thinly slice strawberries. In small bowl,
with mixer at medium speed, beat cream with vanilla and remaining 1
tablespoon sugar until stiff peaks form.

6. To assemble, place 1 phyllo triangle in center of each of 8 dessert
plates. Top each with about 1 tablespoon whipped cream and about 1 rounded
tablespoon sliced strawberries. Place a second phyllo triangle on top of
each, rotating it so that points of

Each serving: About 220 calories, 4 g protein, 19 g carbohydrate, 15 g
total fat (6 g saturated), 31 mg cholesterol, 115 mg sodium.

Posted to MM-Recipes Digest V4 #13 by valerie@nbnet.nb.ca (valerie) on Apr
08, 1999

Source: Steve's Recipe Database

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2. Easy Sweet Rolls

Servings: 8
Preparation Time: 10 min.
Cooking Time: 10 min.

Ingredients:

1/2 Lbs. refrigerated biscuit dough
1/2 cup prepared lemon pudding
4 tsp. strawberry jam

This Recipe is considered:
Low Fat
Low Calorie
Low Cholesterol

Cooking Directions:
Preheat oven to 375° F. Without unrolling, remove rolls from package and cut into 8 slices. Press or roll on lightly floured surface to 3-1/2 inch circles. Transfer to an ungreased baking sheet. Spoon about 1 tablespoon pudding in center of each roll. Bake 8-10 minutes. Cool slightly and spoon a little strawberry jam in center, if desired. Serve warm.

Per Serving: calories 107, fat 1.3g, calories from fat 11%, protein 2.3g, cholesterol 2.0mg, dietary fiber 0.4g

Nutrients Exchanges
Calories 107 Milk Exchanges 0.0
Protein 2.3g Vegetable Exchanges 0.0
Carbohydrates 16.1g Fruit Exchanges 0.0
Dietary Fiber 0.4g Bread Exchanges 0.7
Sugar 5.3g Other Carbohydrates/Sugar Exchanges 0.3
Fat Total 1.3g Lean Meat Exchanges 0.0
Saturated Fat 1.2g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 0.1g Fat Exchanges 0.6
Poly-unsaturated Fat 0.0g
% Calories from Fat 11%
Cholesterol 2.0mg
Sodium 264.1mg
Vitamins Minerals
Vitamin A 4.6IU Calcium 25.0mg
Thiamin (B1) 0.0mg Copper 0.0mg
Riboflavin (B2) 0.0mg Iron 0.8mg
Niacin (B3) 0.1mg Magnesium 2.1mg
Vitamin B6 0.1mg Manganese 0.1mg
Vitamin B12 0.0mcg Phosphorus 14.7mg
Vitamin C 0.4mg Potassium 25.6mg
Vitamin E 0.0IU Selenium 0.2mcg
Folate 1.7mcg Sodium 264.1mg
Pantothenic Acid 0.1mg Zinc 0.1mg

Source: Nubella

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3. Egg Roll with Vegetable Filling
INGREDIENTS:

8 dried mushrooms, or fresh
8 oz. firm tofu
1 Tbsp. water
1 Tbsp. soy sauce
1 tsp. cornstarch
1 tsp. sugar
1/2 tsp. sesame oil
1 Tbsp. cooking oil
2 cloves garlic, minced
4 cups finely shredded Chinese cabbage
2 medium carrots, shredded (1 cup)
10 egg roll skins
Chinese Mustard

DIRECTIONS:

In a mixing bowl, soak dried mushrooms for 30 minutes in enough water to cover. Rinse well and squeeze to drain thoroughly. Chop finely discarding stems. Cut tofu into 1/4 inch cubes.
In a bowl combine water, soy sauce, cornstarch, sugar and sesame oil.
Pour the 1 Tablespoon cooking oil into a large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir fry garlic in hot oil for 15 seconds. Add the regular cabbage (if using) and stir fry for 1 minute. Add the soy mixture to the skillet.
Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Stir in the mushrooms, tofu, and if using, Chinese cabbage. Remove from the skillet and cool.
In a wok or 3-quart saucepan, heat 1-1/2 - 2" cooking oil to 365 degrees F. Fill egg rolls with mixture and wrap as demonstrated.

Fry egg rolls a few at a time for approximately 2 minutes or until golden brown. Serve with warm chinese mustard sauce. <Recipe for mustard sauce below>

*Chinese Mustard Sauce

Combine 1 cup brown mustard, 3-4 Tbsp. of chopped cilantro
3 tsp. of water and 4 tsp. of sesame oil.

Cover and refrigerate overnight.

*Honey Sauce:

In a small saucepan, stir together, 1/2 cup honey, 2 Tbsp. soy sauce, 1 tsp. grated ginger root, and 1/4 tsp. cracked black pepper. Heat through.
Serve warm

Source: Recipe Ross

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4. Title: Eggnog Pound Cake
Yield: 16 Servings
Categories: Desserts, Holidays

Ingredients:

-------------------------PREP:15 MINS.BAKE: 1 HOUR-------------------------
      1 c Sugar
    1/2 c Margarine or butter,softened
      2 tb Rum or 2 ts. rum extract
      1 ts Vanilla
      5    Egg yolks
1 3/4 c Gold Medal all-purpose flour
      2 ts Baking powder
    3/4 ts Salt
    1/2 ts Ground nutmeg
    3/4 c Milk

Heat oven to 350F. Grease and flour loaf pan, 9x5x3 inches. Beat sugar,
margarine, rum, vanilla and egg yolks in large bowl with electric mixer on
low speed 30 seconds, scraping bowl constantly. Beat on high speed 5
minutes, scraping bowl occasionally. Beat in flour, baking powder, salt
and nutmeg alternately with milk on low speed. Pour into pan.

Bake 50 to 60 minutes or until toothpick inserted in center comes out
clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.
Store covered at room temperature up to 2 days. Yield: 16 servings. Typed in MMFormat by cjhartlin@email.msn.com Source: Holiday Recipes Nov.99

Posted to MM-Recipes Digest by "Cindy Hartlin"
on Nov 8, 1999

Source: Steve's Recipe Database

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5. Escalivada (Grilled Vegetables)
INGREDIENTS:

1 eggplant (aubergine), about 1 lb (450 g)
2 red bell peppers (capsicum), seeded
2 green bell peppers, seeded
2 tomatoes
1 onion, peeled
1/4 cup extra virgin olive oil
2 Tbsp      lemon juice
Salt and freshly ground pepper to taste

DIRECTIONS:

Prick the eggplant several times with the tines of a fork. Place the vegetables on a baking sheet and grill under a preheated broiler,
turning frequently. Remove the tomatoes once the skins have split,
but grill the remaining vegetables until fairly charred on all sides.
Remove and cover with a cloth until cool, reserving the accumulated liquid. Remove and discard the skins of the eggplant, pepper, and tomatoes. Tear the eggplant and peppers into strips, and cut the tomatoes and onion into wedges.
Combine the vegetables and the reserved liquid in a bowl. Add the olive oil, lemon juice, salt, and pepper, and toss gently. Serve immediately or allow the vegetables to marinate for several hours. Serves 4 to 6.

Source: Recipe Ross

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