Mock Sushi Dessert

Mock Sushi Dessert

There's definitely something fishy about these Japanese-style rolls. The rice is crispy, the wraps are fruity, and your kids will love them--no fooling!

1/4 cup butter
4 cups mini marshmallows
6 cups crisped rice cereal
20 to 25 gummy worms
1 to 2 boxes of fruit leather

Grease a 12" by 17" baking pan.

Melt butter in a 2-quart saucepan over medium heat.

Add the marshmallows and stir until smooth.

Remove mixture from heat and stir in the rice cereal until it's evenly coated.

Turn the baking sheet so that the shorter ends are at the top and bottom, then press the marshmallow mixture on the sheet, distributing it evenly.

Starting at one side and 1" up from the lower edge, place gummy worms atop the mixture end to end in a horizontal line.

Gently roll the lower edge of the marshmallow mixture over the gummy worms.

Then stop and cut the log away from the rest of the mixture. Use the same method for 4 more logs.

Slice each log in 1"-thick "sushi" rolls and wrap them individually with a strip of fruit leather.

Linda
(3/31/03)

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Italian Wedding Soup 2

Italian Wedding Soup 2

Here's my version of Italian Wedding soup, just made today, and pretty damn tasty, if I say so myself. Pretty low fat as well.

Meatballs:
2 lbs ground chicken or turkey
2 eggs
1/2 cup Italian flavored breadcrumbs
1/2 cup pecorino romano cheese, pref. imported sheep's milk variety
milk for moistening
2 tsp Penzey's Italian seasoning
1 tsp salt
2 tbsp minced fresh parsley
liberal grindings of black pepper

Mix all ingredients except milk together in a bowl. Moisten with milk (about 1/3 cup or so). Mixture will be soft and very sticky and will not easily form balls. Don't worry.

Heat olive oil in a skillet and drop meatballs by spoonful into pan, in batches. Don't attempt to turn them until they are cooked on the bottom. Cook them on both sides. They need not be cooked through as you will finish them in the soup. Set aside in fridge while you make the rest of the soup.

Soup
3 quarts chicken stock
3 good sized onions, chopped
at least a ball of garlic, chopped
2 large bunches of escarole thoroughly washed (it can be sandy) and cut into chiffonade
1 (28 oz) can tomatoes, pref. imported, with juices
1 cup dry white wine
1 tbsp fresh rosemary
1 tsp fresh thyme (I happened to have some of this lying about, you don't really need it, but don't omit the rosemary)
1/2 cup prepared pesto, or one cup fresh basil leaves chopped generous pinch dried oregano, but don't go overboard
2 cans white cannellini beans, drained thoroughly

Saute onions and garlic in olive oil until golden brown. Add escarole, which should be a bit damp from washing. Toss around for a minute, then put the lid on and sweat for a few minutes until thoroughly wilted. Add stock, tomatoes (crush them up with your hands before adding to the soup), wine, and all herbs except for the basil or pesto. Add meatballs and beans and simmer one hour.

About 15 minutes before serving, stir in the pesto. Liberally grind black pepper over and correct for salt.

Serve over cooked pasta -- mini penne, ditalini or anying med small and stubby, with plenty of real (not in the can) Romano or Parmesan.

Carolyn
(3/23/03)

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D.O.D. Southwestern Shrimp Linguine

Since we're doing lunches...

I think I sent this before, but as a NYT link to an article about M.R.E.s (y'know - army food that has to have a shelf life of a couple of years..). I had this for dinner last night and lunch today (and dinner tonight!) so it's safe to say that I liked it. I did throw in a little chipotle powder, used a whole lime, and finished it with a couple of tbls of cream to make it a white sauce - just 'cuz. <g>

D.O.D. Southwestern Shrimp Linguine
(Adapted from The D.o.D. A.F.R.S.)

3/4 cup sweet red pepper, diced
3/4 cup onion, diced
2 tbsp olive oil
1 tbsp lime juice
1 tsp jalapeño pepper, diced
1-1/4 tsp garlic powder or 3 cloves fresh, diced
1/2 tsp salt
1/2 tsp black pepper
1/2 pound linguine
3/4 pound shrimp
3 tbsp Italian parsley, chopped
3 tbsp cilantro, chopped
1/4 pound chunk of Parmesan cheese

1. Saute red peppers and onions in oil 'til tender, 5 to 10 minutes, then stir in lime juice, jalapeño peppers, garlic powder, salt and pepper.

2. Meanwhile, boil pasta in salted water 'til al dente, 10 to 12 minutes for dry, 1 to 2 for fresh. Drain, reserving 1-1/4 cups of liquid.

3. Pour pasta cooking liquid over peppers and onions, bring to a boil and add shrimp. Boil 'til shrimp turn just pink. Add pasta to pan. Quickly mix in parsley and cilantro and season with salt and pepper.

4. Divide among four plates and grate an ounce of cheese over each.

Yield: 4 servings.

posted by MoP QQQ
(3/20/03)

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Sylvia's Cheesecake Recipes (raspberry goo optional)

Sylvia's Cheesecake Recipes (raspberry goo optional)

Two good recipes, one a standard cheesecake, especially nice with a bit of raspberry goo swirled in the middle before baking (raspberries reduced with a bit of sugar), one a heavier, layered cheese pie that's got to be illegal it's so rich.

Cheesecake

Crust:
1-3/4 cups (1-1/2 pkg) graham cracker crumbs
1/4 cup finely chopped walnuts or almonds
1/2 tsp. cinnamon
1/2 cup + butter, melted

9" springform pan

Filling:
3 eggs, beaten
16 oz. cream cheese
1 cup sugar
1/4 tsp. salt
1/2 tsp. almond extract
2 tsp. vanilla
3 cups sour cream

Pat crust into pan and bake 5 minutes. Mix filling in order given, bake at 350ºF.

---

Silver Pie

Crust:
glass pie plate
16 squares graham crackers, crushed
1/4 cup butter, melted

Bake 5 min at 350ºF.

Filling:
3 pkgs. cream cheese
2 eggs
1/2 cup sugar
1 tsp. vanilla

Pour into crust and bake 20 minutes at 300ºF, then cool 5 minutes.

1 cup sour cream
2 tbsp. sugar
1 tsp. vanilla

Stir lightly and spread gently over cream cheese layer. Bake 5 minutes at 300ºF.

Cover with plastic wrap and chill. Best served after 24 hours in the refrigerator.

Sylvia - beadlizard
(3/15/03)

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Denise's Cheesecake Recipe

Denise's Cheesecake Recipe

1 cup graham cracker crumbs
1 cup + 3 tbsp. sugar, divided
3 tbsp. butter or margarine, melted
2-1/2 lbs. cream cheese, softened
3 tbsp. flour
1 tbsp. vanilla
3 eggs
1 cup sour cream

Mix crumbs, 3 tbsp. sugar and butter; make crust, bake at 350ºF for 10 min.

Beat cream cheese, 1 cup sugar, flour and vanilla. Add eggs 1 at a time, mix well. Stir in sour cream, pour over crust. Bake at 350°F for 1 hour, etc.

Denise
(3/15/03)

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Best Chocolate Frosting

Best Chocolate Frosting

Ok, it's spring today in the Virginia Blue Ridge so DH and I had the first cookout of the season so I had to make a cake. I found the recipe for the frosting in Judy Rosenberg's Baking book which is fabulous!

Melt 4 oz unsweetened chocolate in a double boiler. Let it cool briefly.

In a blender, mix 2/3 cup evaporated milk and 1 cup sugar for about 2 seconds. Add the melted chocolate and blend on high speed until the mix is thick and creamy and the blender tone changes (mine goes from a low bubbly sound to a high-pitched whine). Spoon the frosting into a bowl, let it sit for about 30 minutes, then cover it with plastic wrap and let it sit for an hour or so. Do not refrigerate.

I varied this by using Scharfenberger bitter-sweet chocolate and about 1/3 cup sugar. I spread it on a Duncan Hines French Vanilla cake which I doctored up with a ton of Penzey's vanilla, some dried egg and some cardamom. There is none left. And mind you, this is from someone who doesn't particularly like dark chocolate.

Catspaw whose favorite kitty is feeling better and so is she.
(3/8/03)

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Mahogany Cake

Mahogany Cake
(a chocolate cake)

1 cup brown sugar
1/2 cup cocoa
1 cup hot coffee

Mix well.

Add:
1/2 cup cold water and set aside.

Cream together:
1 cup white sugar
3/4 cup of shortening

Mix in:
2 eggs.

Mix together:
2 cups of flour
1 tsp soda
1/4 tsp salt.

Add liquid and flour mixture alternately to the sugar mixture, be sure flour mixture is well blended.

I use a Bundt tube cake pan, well greased and floured. Bake 350°F till toothpick comes out clean.

It is so sinfully chocolately that it needs no frosting but cool whip is good.

Barbara
(3/2/03)

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AFDB

AFDB

To learn how to make your own Aluminum Foil Deflector Beanie, go here:
http://zapatopi.net/afdb.html

They work great!

O, ELoL
(Marcy)
(3/1/03)

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Chicken with Anchovies and Olives

Chicken with Anchovies and Olives

A note to the anchovy-averse: you will not know that there are anchovies in this dish, but they impart a delectable savoriness that should not be missed. Be adventurous. Even the avowed Anchovy Hater Miss T enjoyed it. This is based on a Marcella Hazan recipe.

• 1 chicken (about 4 lbs) cut up into serving pieces
• flour for dusting
• olive oil for sauteing
• salt and pepper
• about a cup of the best imported green olives you can find
• (not the crap in the can, please), pitted and chopped
• 1 tin of anchovies, chopped fine
• garlic, and a lot of it, minced
• an onion, preferably large and red, sliced
• 1/3 cup balsamic vinegar
• Juice of one lemon
• handful of flat leaf Italian parsley (or regular fresh parsley, if flat is not available), chopped

In a large deep heavy skillet, dredge chicken pieces LIGHTLY (i.e. a dusting), in flour to which you have added salt and liberal amounts of pepper. Brown in a goodly amount of olive oil, in batches if necessary, remove to a plate. Drain all but 2 tbsp of olive oil.

In the remaining olive oil, add the garlic, the anchovies, and the onion. Sauté for about five minutes until the garlic is golden, scraping up any bits of browned chicken or flour from the pan. Add balsamic vinegar and lemon juice and return chicken to the pan. Cover (set cover slightly askew), and cook over med-low heat another 40 minutes or so. After about 30 minutes, add olives and parsley.

Serve with rice, pasta, or potatoes.

Carolyn
(3/1/03)

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Festooned with Fruit Chocolate Cake

Festooned with Fruit Chocolate Cake

My favorite is the Devils Food recipe that appears on the Hershey's Cocoa can. But I haven't seen it recently.

My next favorite is this one:
Festooned with Fruit from Chocolate Cakes: Decadent and Delicious (a fabulous tiny book full of only chocolate cake) Hyperion, 1993.

2 cup cake flour
2 cup sugar
1/2 cup cocoa
1 tsp baking soda
1 tsp allspice
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
3/4 cup vegetable oil
3/4 cup buttermilk
2 large eggs
3/4 cup boiling water

For frosting
1-1/2 cup heavy cream
1 tbsp confectioner's sugar
1 tsp. vanilla
1 pint fresh raspberries (or sliced strawberries)
mint leaves for garnish
cocoa for dusting

Preheat oven to 350ºF. Grease and flour two 8" round cake pans.

Combine dry ingredients in a large bowl. With electric mixer beat in oil, buttermilk, and eggs on medium speed until well blended. Slowly add the water and beat on medium speed for 1 minute.

Pour the batter into prepared pans. Bake for 30 to 35 minutes or until cake tester is clean. Set pans on wire racks to cool for 15 minutes. Turn cakes onto racks to cool completely.

Beat the cream, confectioner's sugar and vanilla until stiff peaks form.

Place one cake layer on server plate. Spread with half of whipped cream and one-third of the fruit. Place second layer on top and press gently. Top with remaining whipped cream. Garnish with another 1/3 of the berries and mint leaves. Dust surface with cocoa and serve with remaining berries.

--SpindleRose
(3/1/03)

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