This issue "I" 06-08-09

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Hi Everyone!

I hope you enjoy the recipes!
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Index

1. IMPOSSIBLE FRENCH APPLE PIE
2. Independence Day Trifle
3. Irish Cheddar and Stout Fondue

4. Italian Roasted Peppers Recipe
5. Italian Tofu Balls

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1. IMPOSSIBLE FRENCH APPLE PIE
      Yield: 8 servings
INGREDIENTS:
6 cups Apple, tart; sliced & pared
1-1/4 tsp      Cinnamon, ground
1/4 tsp Nutmeg, ground
3/4 cup Milk
2 Tbsp Butter; softened
2    Eggs
1 cup Sugar
1/2 cup Bisquick baking mix
3 Tbsp Butter or margarine, firm
1 cup Bisquick baking mix
1/2 cup Nuts; chopped
1/3 cup Sugar, brown
DIRECTIONS:
Heat oven to 325 F.
Grease a 10" pie plate.
Mix apples, cinnamon, nutmeg; turn into a pie plate.
Beat milk, two tablespoons of butter, eggs, sugar and half a cup of baking mix for 15 seconds in blender on high speed, one minute with a wire whisk or hand beater, until smooth.
Pour into pie plate.
Cut three tablespoons of butter into remaining ingredients; sprinkle over the top. Bake 55 to 65 minutes, or until a knife inserted in the center comes out clean.
High Altitude Directions (3500 to 6500 ft.): Heat oven to 350 F. Use five cups thinly sliced apples.

Source: Recipe Ross

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2. Independence Day Trifle

A great way to celebrate July 4th.

1 8-ounce prepared angel food cake

¼ cup raspberry preserves

2 cups Raspberry Lowfat Mountain High Yoghurt

1 cup blueberries, divided

1 cup chopped strawberries, divided

Additional whole strawberries for garnish

Cut angel food cake into one-inch cubes. Set aside.

Combine raspberry preserves and raspberry yoghurt in a medium glass or ceramic bowl. Spoon ¼ cup of the yoghurt mixture into the bottom of a parfait serving glass. Add ¼ cup blueberries, followed by ¼ of the angel food cake cubes, ¼ cup of strawberries, followed by another ¼ cup of the yoghurt mixture. Garnish with an additional whole strawberry. Repeat for the remaining three serving glasses. Serve chilled.

Makes 4 servings.

Source: Mountain High Yoghurt

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3. Irish Cheddar and Stout Fondue
Bon Appétit | March 2006

Bon Appétit Test Kitchen

A meatless yet rich dish that would make a perfect appetizer for St. Patrick's Day dinner.

Yield: Makes 6 first-course servings

2 cups 1- to 1 1/2-inch-diameter red-skinned potatoes, halved
2 cups cauliflower florets
2 cups very small brussels sprouts
2 apples, cored, cut into wedges

1 pound Irish cheddar cheese, grated
2 1/2 tablespoons all purpose flour
3/4 cup (or more) Irish stout (such as Guinness)
6 tablespoons frozen apple juice concentrate, thawed
1 tablespoon Dijon mustard

Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.

Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired. Season to taste with salt and pepper. Transfer fondue to bowl. Place in center of platter with vegetables.

Market tip
Sharp white cheddar is a great substitute for the Irish cheddar.

Source: Epicurious

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4. Italian Roasted Peppers Recipe

Roasted peppers never tasted so good

From, "River Road Recipes II... A Second Helping,"

INGREDIENTS:

6 large, firm bell peppers

4 tablespoons olive oil

1 tablespoon lemon juice

1/4 cup parsley, chopped

1 clove garlic, chopped

1/4 teaspoon oregano

Salt and pepper TO PREPARE:

Wash and dry peppers. Cut in half and remove seeds. Put on broiler rack, skin side up, and broil about 10 minutes or until skin is medium brown and peppers are soft. Remove and cool. Peel off brown skin and cut lengthwise into 2-inch strips. Mix oil, lemon juice, garlic, parsley and oregano. Place peppers in bowl and pour mixture over them. Add salt and pepper to taste. Store in refrigerator until cold.

SERVES: 4 - 6Copyright 1994 The Junior League of Baton Rouge, Inc. All rights reserved. Visit The Junior League of Baton Rouge web site (http://www.juniorleaguebr.com) to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.

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5. Title: Italian Tofu Balls
Yield: 1 Servings

Ingredients:

1 1/2 lb Extra firm tofu
1 1/2    Grated carrots
      2 tb Sunflower seeds
1 1/2 c Grated zucchini
    1/4 c Minced parsley
      2    Cloves garlic; minced
1 1/2 ts Italian herb mixture
    1/4 ts White pepper
      1 tb Green onions; minced
      1 tb Vegetable broth
      1 tb Soy sauce
      6 tb Corn meal plus extra for
           -coating balls
      1 tb Arrowroot powder* or
           -cornstarch
      4 c Plus of your favorite pasta
           -sauce, warmed

Hi I promised someone tofu recipes but accidently deleted the digest with
your request. so, I thought I'd post these recipes I created for a natural
food deli I worked for. (For those in Milwaukee, it was Outpost.)

Drain tofu and wrap in a kitchen towel. Press between two plates for 30
minutes. Grate carrots and zucchini. Crumble tofu into a large bowl. Mix
vegetables, herbs, spices, garlic, and onions in thoroughly. Add corn meal,
olive oil, soy sauce, and arrowroot powder or cornstarch and mix
thoroughly. You may have to add more corn meal or arrowroot powder
depending on the wetness of your tofu. The mixture should roll into a
meatball-like consistency without crumbling or falling apart. Form mixture
into balls, whatever size you prefer, small, medium or large. Coat with
corn meal and bake in a lightly oiled pan (use light coating of spray) at
400o for 30-40 minutes until golden brown. When done, cover with your
favorite pasta sauce and serve immediately. Serve with pasta such as penne, rigatoni, or with rice.

Serves 4-6. *Arrowroot powder is a thickener which can be found in a
natural food store.

Posted to fatfree digest V97 #206 by JBennicoff@aol.com on Sep 6, 1997

Source: Steve's Recipe Database

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