Cream yolks and sugar until smooth. Add mascarpone cheese and mix on low speed for 2 min. Fold in cream (or whipped topping) Combine coffee and brandy in a bowl. Dip 15 ladyfingers, one by one into brandy mixture and line up on a platter to make a rectangle about 7 by 13 &q

Combine all ingredients except ice cubes in blender container. Process, adding ice cubes 1 at a time, until smooth. Serve immediately. Per serving: 44 calories, 2 g. protein, 2 g. fat, 5 g. carbohydrates, 26 mg sodium SERVINGS: 2 SOURCE: _The Weight Watcher s 3

Prepare coffee and allow to cool. Add cocoa powder, sugar and milk; blend well. Fill 6 glasses, top with fresh cream and sprinkle with chocolate. Source: A bag.     strongServings: 6/strong  

This sophisticated sauce will quickly become a favorite at your house. Spoon it over grilled veal chops or a crisp roast duck, and you will present a memorable dish indeed. It is outstanding over noodles for a small but rich first course. Salt And Freshly Ground Black P

Mix together shrimps, cucumber and seasonings; stir in buttermilk and chill thoroughly. How to Cook a Wolf M.F.K. Fisher     strongServings: 6/strong  

Grind together the first 5 ingredients into a coarse powder. Add this powder to the garlic, ginger, and chilies, mix well, and allow to sit for at least 1 hour to blend the flavors. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0 316 18224 9 pg 212 &nbs

Recipe By :     strongServings: 2/strong  

Put all ingredients, except rum and cream, and nutmeg into crockpot. Add 2 quarts hot water. Stir well. Cover pot and cook on LOW for 5 hours. Add rum; stir to blend. Serve from pot in warm mugs with a scoop of whipped cream and a dusting of nutmeg.    

This is the Gorgeous Green Punch. Thaw concentrates. In large non metal pitcher or punch bowl, combine concentrates and water. Just before serving, add ginger ale and ice; stir to blend. Garnish as desired. Makes 25 (1/2 cup) servings. GOLDEN GLOW PUNCH: Substitute 6 oz

Combine all ingredients, except ice cubes & mint, in a blender container and blend on high speed until frothy. Pour into 6 tall glasses filled with ice cubes. Garnish with mint sprigs, if desired. Thicker Variation: Omit ice cubes. Freeze the pineapple juice in ice

36 oz tomato juice : (4 1/2 cups) 1 c vodka 2 ts Worchestershire sauce 1/2 ts salt 1/4 ts coarsely ground pepper : few dashes of hot : pepper sauce : ice cubes 2 limes, quartered lengthwise In large pitcher, combine first 6 ingredients. Cover and

Boil together one part sugar and 2 parts milk until thickened or until milk registers 225 on candy thermometer.     strongServings: 1/strong  

Combine all ingredients. Heat to boiling. Cook until thick, about 15 to 20 minutes. Equals 1 can.     strongServings: 1/strong  

Melt butter with sugar in top of double boiler. 1 egg, well beaten Add to the above and cook until thick (about 20 min.) Cool thoroughly. Whip 1/2 pint of heavy cream. Add 4 Tbsp. brandy or rum to cooled mixture. Blend in&127; cream.   b

In a heavy saucepan, combine milk, lightly beaten eggs and powdered sugar, and mix well using a wire whisk. Slowly bring to a simmer, over low heat, for 5 minutes, stirring frequently with the whisk. Remove from heat. Add vanilla extract and mix well. Refrigerate until cold.

In large skillet, saute diced bacon and green onions until bacon is crisp. Remove and drain on paper towel. Add chicken pieces to skillet and brown well on all sides. Remove the chicken when it has browned and set aside. Put peeled onions, mushrooms, potatoes, and garl ic

Any cream soup will do, although cream of mushroom is best. Remove skin from chicken, bone, and cube into bite size pieces. Bones may be left in if desired. Skinless, boneless chicken breasts may be used if dark meat is not desired. Coat chicken pieces in flour. B

2 TB unsalted butter 10 oz pearl onions peeled 4 sl bacon cut 1" pieces 1 TB all purpose flour 3/4 c chicken stock 1 bouquet garni (parsley, : thyme, bay leaf) garlic : optional 2 c red wine : salt and pepper 1 TB red wine vinegar

*Bouquet garni place 1/2 celery stalk cut in half, 2 parsley sprigs, 1 bay leaf, 1 thyme sprig or 1/4 tsp. dried thyme, and 1 leak or green onion in a cheesecloth tie with a string to make a small bag. In a 5 quart dutch oven cook bacon on medium heat. Remove bacon bits

1. heat butter and oil in pan, fry pork, onions, garlic 2. add mushrooms, fry gently, remove ingredients from pan 3. dredge chicken pieces in seasoned flour and saute in the pan for 5 10 minutes until well brown. 4. return mushrooms, onions and pork to pan,

Place chicken in slow cooker. Add bacon, shallots, garlic, parsley, bay leaf, thyme, salt, pepper, onions, mushrooms, wine, broth, and tomato. Cover and cook on LOW 8 9 hours. Remove chicken and vegetables with slotted spoon. Discard bay leaf. Turn pot to HIGH. Dissolve corn

In a large skillet over medium high heat, melt the butter. Add chicken pieces skin side down and brown well. Using tongs, turn chicken pieces to brown on all sides. Transfer chicken pieces to a large baking dish. Set aside. Preheat oven to 350F. To drippings that remain

1. Wash chickens and pat dry. Combine flour, salt and pepper in a plastic bag. Put chicken pieces in bag to coat witlh flour mixture. 2. Melt butter or margarine in skillet on a conventional surface unit. Lightly brown chicken pieces on all sides. 3. Place browned chicken pi

Preheat oven to 350F. Rinse chicken and pat dry. Melt 2t margarine in a large non stick skillet over medium heat. Add garlic powder and herbs; stir together 30 seconds. Dredge chicken in flour. Add to skillet and cook until brown on both sides. Remove to a small casserole; s

Coconut cream is made by pureeing 1 1/4 cups coarsely chopped fresh coconut with 1 1/4 cups light cream, then straining through cheesecloth. Combine the coconut cream, evaporated milk, egg yolks and vanilla in the jar of an electric blender, and blend at high speed for

In a skillet, cook the onion and the bell peppers in the butter over moderately low heat, stirring, for 3 minutes, or until the vegetables are softened. While the pepper mixture is cooking, cut the corn kernels off the cobs with a sharp knife. Add the corn to the skillet and

Heat the oven to 450 degrees F. Twist the wings of each cornish hen behind its back and tie the legs together. Put the hens breast side up on a rack in a roasting pan. Sprinkle the hens with 1/2 teaspoon of the salt and 1/4 tsp pepper. Dot with the butter. Roast the hens unt

Method: Sieve dry ingredients into a mixing bowl and make a well in the centre. Add melted butter and mix. Beat egg lightly in a seperate bowl and add milk to it. Now gradually stir egg milk mixture into dry ingredients butter mixture. Remove any lumps by beating lightly. La

Saute onion and green pepper in bacon drippings. Add bacon, bread cubes, walnuts and seasonings. Stuff hens, place in roaster pan. Combine remaining ingredients; pour in roaster around hens. Bake at 4oo degrees for 1 hour; baste occasionally with sauce. Turn off heat and coo

1 ea 9 inch pastry crust, baked 2 1/2 c half and half or light cream 4 tb cornstarch 1/3 c sugar 6 ea squares (6 ounces) semisweet chocolate 4 ea egg yolks 1 ts vanilla 1/4 c Courvoisier 1 c whipping cream 2 tb Courvoisier Chocolate shavings br

1. Combine all ingredients in a medium size sauce pan. Heat just to boiling; reduce heat; cover. 2. Simmer 5 minutes. Stir in tea. Serve hot. Source: "Family Circle Illustrated Library of Cooking". Typed for you by: Lois Flack, CYBEREALM BBS

Pour ginger ale and cider into punch bowl. Squeeze juice from 2 of the limes and thinly slice the third. Stir juice into punch. Taste and add raspberry concentrate, if you wish. If concentrate is still frozen, you may not need to add ice. Refrigerate until serving time. Float b

Heat water and sugar to boiling, stirring constantly, until sugar is dissolved; cool. Prepare tea, using 2 teaspoons loose tea or 2 tea bags and 1 cup boiling water; cool. Refrigerate all ingredients. Just before serving, mix in large punch bowl. To make ice ring,arrang

In punch bowl, combine cranberry cocktail, limeade concentrate, pineapple and ginger ale. Just before serving, add soda water and ice. Makes 28 servings, each 1/2 cup Source: Canadian Living magazine     strongServings: 28/strong &nb

This is for folks who like to toast their feet by the fire while the snow falls outside. A little seasonal cheer... It also looks like a good way to use up those nasty little berries that always seem to pop up in every ones kitchen this time of year. This is from Narsai Davi

Look for bright, plump cranberries, avoiding soft, crushed, or shriveled ones. Season is Sept. to Dec. They will keep in the refrigerator for 4 8 weeks (can also be frozen), but DO NOT wash them until ready for use as moisture will make them spoil. Rinse cranberries and chop

Press cloves into orange and place it in a heavy saucepan. Add water, cranberry juice, sugar, cinnamon, bitters and allspice. Bring to a simmer, stirring until sugar dissolves. Reduce heat to very low, cover and simmer 1 1/2 hours. Strain into punch bowl or crockpot. Tw

Combine juices and chill. Add ginger ale just before serving. Garnish with orange slices. Yields 1.5 gallons. One of the cans of lemonade concentrate may be diluted and frozen to make an ice ring or cubes.     strongServings: 1/strong br

Soften sherbet and ice cream. Add 1 qt. of juice; mix. Add remaining juice; blend well. Just before serving, add Sprite. (MM d by Nancy Hagfors N.HAGFORS/GEnie) Food & Wine RT Category 2, Topic 31 Sat Apr 23, 1994 N.HAGFORS [NANCY]    b

Simmer cranberry juice, sugar and rind, uncovered, in a saucepan (NOT aluminum) 10 minutes, stirring now and then. Off heat, mix in lemon juice; cool, pour into a bottle, cover and refrigerate. Serve as is on the rocks in punch cups or small glasses. OR, half fill a tall gla