Recipe: 39 Fruit Recipes: TALK TKL Chat Room - 01-15-98

Banana Dessert Drink
Winter Squash And Apple Soup
Peach Soup
Fruit Soup
Chilled Cherry Soup (Scandinavia)
Onion-Apple Soup
Fresh Peach Glace Pie
Honeydew Melon Shake
Ginger-pears
Frostie Fruit Iced Tea
Cherry Sweet Potatoes
Dip For Fruit
Cream cheese dip
Fresh Fruit Dip
Farm House Baked Apples
Puff Pastry Hearts
Burnt Sugar Pie
Appetizer Meatballs
Curried Four-Fruit Bake
Lemon-Apricot Cake
Dad's Fruit Pie
Pears in Red Wine (France)
PEARS IN RED WINE (Jacques Pepin)
Pineapple Fool (Latin America)
Baked Papayas (Indonesia)
7-up Cake
Poached Oranges
Orange Pineapple Pie
Peach Sherbet
Ginger Peaches
Mahi mahi with Macadamia Nut Crust/Pineapple Ginger relish
VIP Cornish Hen with Plum Sauce
Shrimp with Mangoes and Black Beans
Making a whole watermelon into a "serving basket"
Chocolate Dipped Delights
Fresh Pineapple With Rum Cream
Simple Nuclear Squash
Low fat Hummingbird Cake
Lime Souffle From Barbados

CC/CA (08:34:14 am) : Banana Dessert Drink

Yield: 2 Servings

2 scoops sorbet, any flavor
1 peeled and sliced Dole banana
1/2 cup sliced Dole strawberries
1/2 cup blueberries
1 12 oz. can diet ginger ale

1. Place 1 scoop of sorbet in each of 2 large stemmed glasses or wine
glasses.
2. Top each with banana, strawberries and blueberries.
3. Pour ginger ale over fruit.

Prep Time: 10 mins.
Dole Packaged Foods Company
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Peggy, (9:25:36 pm) :
* Exported from MasterCook *

WINTER SQUASH AND APPLE SOUP
Serving Size : 6

2 c Butternut squash or buttercup squash peeled, seeded & chopped
2 c Sweet potato -- peeled & chopped
3 medium Apples -- peeled, cored & chopped Spartan, Macintosh or similar
cooking apple
1 medium Onion -- chopped
2 c -Water or just enough to cover apples & veggies
1/2 tsp Sea salt
1/2 tsp Chinese 5 spice -- or pumpkin pie spice*
1/4 tsp Cayenne pepper

Bring the vegetables, apples and water to a boil in a saucepan on high
heat. Reduce the heat and simmer 30 minutes, or until all the vegetables
are tender. Add the seasonings and use a blender to process the mixture.
Heat in the saucepan again on low heat until hot. Keeps 3-5 days
refrigerated. *Original recipe by David Tinker, Vancouver chef

SERVES: 6 SOURCE: _Vegan Delights_
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CC/CA (09:04:51 am) : Peach Soup

An easy recipe that's great for a summer lunch, brunch or dinner starter.

2 pounds yellow peaches
1/4 cup sugar
1 cup water
1/2 cup white wine
1 fresh lemon peel, grated
mint, for garnish

Blanch peaches in hot water and remove skins. Halve and slice. Dissolve the
sugar in water, boil for a few minutes, then add peaches and lightly poach.
Let cool, then puree in a blender. Add wine and lemon peel and chill well.
Serve chilled, garnished with sprigs of mint.

Yield: 4 Servings
Prep Time: 5 mins. Cook Time: 15 mins. Stand Time: 1:30
Produce for Better Health Foundation and 5 a Day
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CC/CA (09:36:08 am) : Fruit Soup
Sotsuppe (Scandinavian)
Servings: 18

1 pound dried fruit
1/2 cup raisins
1/4 pound dried cherries
1/2 cup tapioca
1 cup sugar
2 quarts water
1 cinnamon stick
1 lemon, sliced
1 orange, sliced

Soak dried fruits and tapioca overnight in water. Next day add remaining
ingredients. Simmer until flavors blend, tapioca is clear, and soup is
slightly thickened - about 1 hour. Remove cinnamon stick before serving.
Serve warm or chilled.

Note: For dried fruit, use a combination of prunes, peaches, apples,
apricots and pears.

Prep Time: 5 mins. Cook Time:1:00
Stand Time: 12:00
Wisconsin Department of Agriculture
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Margaret, MA (4:29:48 pm) :
Chilled Cherry Soup (Scandinavia)

1/2 cup seedless raisins
6 thin slices orange
6 thin slices lemon
1/4 cup lemon juice
1 stick cinnamon
2 cups water
2 cups sliced fresh peaches
1-1/2 cups pitted sweet or sour cherries
1/3 cup sugar
dash salt
1-1/2 Tbs. cornstarch
whipped cream

1.Simmer raisins, orange and lemon slices, lemon juice, cinnamon stick and
water for 20 minutes.
2. Add peaches, cherries, sugar and salt and bring to a boil.
3.Dissolve cornstarch in cold water and add to fruit mixture. Cook,
stirring, until clear, about 1 minute. Serve, chilled, garnished with
whipped cream.

From: Memorex Library, International Recipes
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Annie NJ (10:22:06 pm) : Onion-Apple Soup

1 3/4C vegetable stock
2 medium onions, sliced thin and
ringed
1t thyme
2T dark brown sugar
1T flour
2 cloves garlic, minced
1C water
1 C apple juice
2t light soy sauce

Fry the onions and thyme in 1/4 cup of the stock for 8 - 10 minutes. Add sugar
and stir for 2 minutes. Add flour and garlic. Cook and stir for one more
minute. Whisk in the rest of the ingredients and bring to a boil. Reduce heat
and simmer another 2 minutes.
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Nancy/CA (09:11:09 am) : * Exported from MasterCook *

Fresh Peach Glace Pie

Recipe By : from Nancy's Kitchen - Sierra Live - August 1994
Serving Size : 8 Preparation Time :1:00
Categories : Dessert

EASY PIE CRUST
1 1/2 cups all-purpose flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 cup canola oil
4 tablespoons skim milk
9-inch prepared, easy pie crust -- recipe follows

FILLING
6 cups (6 -8 large) freestone peaches -- peeled and sliced
1 tablespoon fresh lemon juice or -- ascorbic acid

GLACE
2/3 cup sugar
1/2 cup water
3 tablespoons cornstarch
4 1/2 teaspoons peach gelatin
2 freestone peaches

CRUST:
Combine the flour, sugar, and salt in a 9-inch pie pan; stir with a fork to
blend ingredients. Whisk oil and milk together; drizzle mixture over flour
and lightly toss together with your finger tips or with a fork until
crumbly. If mixture is too dry, add milk (1 teaspoon at a time) until it
begins to hod together). It shouldn't be sticky.
With the back of a spoon or your fingers, press or pat the dough evenly over
the bottom and up the sides and rim of the pie plate. Crimp the edge with a
fork or pinch into a fluted edge with your fingers. Prick sides and bottom
of crust with a fork. Refrigerate at least 30 minutes before baking.
Bake in a preheated 450 degree oven for 10 minutes. Reduce oven temperature
to 350 degrees and bake for an additional 10 to 15 minutes. If crust starts
to bubble up from the pan, pierce the raised part with a fork. Remove baked
pie shell from oven and cool on a wire rack

FILLING:
Peel and slice enough ripe peaches to measure 6 full cups; place in large
glass bowl and stir in the lemon juice or ascorbic acid according to package
directions. Cover and refrigerate sliced peaches while you prepare the glace.

GLACE:
Mash 2 sliced peaches to measure 1 cup of crushed peaches. Add any remaining
slices to pie filling. In a large saucepan, stir together sugar and
cornstarch. Gradually stir in water and crushed peaches. Cook over medium
heat, stirring constantly, until mixture thickens and boils. Continue to
boil and stir for 1 minute. Remove from heat and add the peach flavored
gelatin, stirring until gelatin is completely dissolved. Cool glace by
setting pan in a container of water and ice. Refrigerate cooled glace just
until it begins to thicken. Remove sliced peaches from the refrigerator and
pour cooled glace over the sliced peaches; gently stir to distribute the
glace. Pour glaced peach filling into pie shell; chill in refrigerator until
filling is firm.

To serve, top each serving with softened nonfat frozen vanilla yogurt,
nonfat vanilla ice cream or low fat frozen dessert topping.

This recipe was created for Sierra Live - For A Healthier You, television
program series.
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CC/CA (09:40:01 am) : Honeydew Melon Shake

1/2 cup low fat vanilla yogurt
2 teaspoons sugar
1 cup honeydew melons, in chunks, chilled

In blender or food processor blend all ingredients thoroughly.

Variation: For strawberry melon flavor blend in 1 cup frozen strawberries
and add another teaspoon sugar.

Yield: 2 Servings
Prep Time: 5 mins.
The Sugar Association, Inc.
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Ingrid F (09:40:27 am) : My favorite fruit-recipe is VERY simple:

Ginger-pears

Core, peel and cut in half small hard grassy pears. Make a syrup of 1 cup
water, 1/2 cup sugar, 2 tblsp. lemon-juice and 10-15 thin slices of fresh
ginger. Boil pears until tender, but not more. Cool. Serve while lukewarm or
cold with a dollop whipped cream or cool whip.
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CC/CA (09:41:17 am) : Frostie Fruit Iced Tea

Thirst quenching and refreshingly different

4 to 6 bags of tea
2 cups boiling water
1 recipe (about 16 cubes) FRUIT CUBES
1 12 oz. can soda water, or citrus soda, chilled
4 slices California nectarines
4 fresh mint sprigs, for garnish, (optional)

Place tea bags in heat proof glass measure. Pour boiling water over tea bags;
let steep 4 to 6 minutes. Remove tea bags and refrigerate tea until chilled.
Fill 4 tall glasses with Fruit Cubes and divide tea equally. Add soda. Serve
with nectarine slices and garnish with mint sprigs, if desired.

Fruit Cubes

About 21 Cubes

4 California nectarines, peaches or Bartlett pears, quartered
1 tablespoon lemon juice

In blender or food processor, blend fruit with lemon juice until smooth.
Pour into ice cube trays; freeze until firm

California Tree Fruit Agreement
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CC/CA (09:47:52 am) : Cherry Sweet Potatoes

Turned canned ingredients into a quick side dish.

1 21 oz. can cherry filling
1/2 teaspoon ground allspice
1/8 teaspoon black pepper
29 ounces sweet potatoes, drained, cut into small pieces

In a mixing bowl, combine cherry filling, allspice and black pepper. Add
sweet potatoes and mix gently. Pour into a lightly greased 1-quart baking
dish. Bake, uncovered, in a preheated 350-degree oven 25 to 30 minutes, or
until hot and bubbly.

NOTE: If desired, 2 pounds fresh sweet potatoes peeled, sliced and cooked,
may be substituted for canned sweet potatoes.

Yield: 6 Servings
Prep Time: 5 mins. Cook Time: 30 mins.
The Cherry Marketing Institute
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Teresa, AR (09:49:55 am) : DIP FOR FRUIT

1 (16 oz.) jar marshmallow cream
1 (8 oz.)pkg. cream cheese
orange peel for flavor (optional)

Blend together until creamy. Good with any kind of fruit.
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vickip.on (8:38:24 pm) : Cream cheese dip

11 oz. cream cheese
1/2 c sour cream
1 tsp. lemon juice
1/2 c butter
3/4 c sugar
1 tsp vanilla
1/2 c each,-walnuts, raisins, slivered almonds.

Mix all together. Sets slowly so make a day ahead. Very rich and delicious.
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98125 (9:41:19 pm) :
Fresh Fruit Dip

8 oz. cream cheese, softened
1/2 c. lemon yogurt
1/2 tsp. vanilla
1/2 c. coconut, toasted
3 tbl. milk

In a small mixer bowl beat together the cream cheese, lemon yogurt, honey,
and vanilla till smooth. Stir in the coconut and milk. Turn into serving
bowl.
Cover and chill in the refrigerator till cold. Serve with slices of fresh
fruit.
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nancy/CA (10:54:08 am) : * Exported from MasterCook *

Farm House Baked Apples

Recipe By : Modern Maturity Jan/Feb 1998
Serving Size : 6 Preparation Time :1:00
Categories : Apples Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Granny Smith apples -- Macintosh or Rome Beauty
1/2 cup walnuts -- chopped
1/2 cup raisins
1/3 cup real maple syrup
1/4 teaspoon ground nutmeg
3 tablespoons butter -- melted
1/2 cup fine gingersnap cookie crumbs

Preheat oven to 350 degrees. Peel the top half of each apple and remove the
core. Stand apples in a baking dish. In a bowl toss together the walnuts,
raisins, maple syrup, nutmeg, and melted butter. Fill the empty apple-core
space with this mixture. Brush the peeled part of the apple with the liquid
remaining in the bowl and press the cookie crumbs onto the surfaces. Gently
pour 1/2 inch of hot water into the bottom of the baking dish.

Cover dish with foil and bake in a preheated 350 degree oven for 40-50
minutes, or until apples are soft. Apples should be tender but should retain
their shape. Serve hot or at room temperature.
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Dawn.NY (12:46:06 am) : Puff Pastry Hearts

1 each Puff pastry; thawed
2 T Sugar
1/2 t Nutmeg; ground

Preheat oven to 350F. Roll pastry out on lightly floured surface to a
11x14-inch rectangle. Using 3- to 4-inch heart-shaped cookie cutter, cut out
hearts. Transfer to cookie sheet.

Combine sugar and nutmeg in bowl. Sprinkle over hearts. Bake until cookies
are puffed and golden brown, about 15 minutes. Transfer to rack and cool.
(Can be made 1 day ahead. Store airtight.) Makes about 16 hearts.

Note: These look very pretty when presented on a plate of raspberries,
peaches, and sliced strawberries.

Recipe from Bon Appetit, February, 1992.
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SueA, CA (1:29:34 pm) : Got this off the web some time ago and have
forgotten where

Burnt Sugar Pie
Burnt sugar, another name for caramelized sugar, provides a golden color and
rich flavor. While this golden syrup is popular today in creme brulee, it
was once popular for burnt sugar pie. This recipe is for Eileen Looman of
Excelsior Springs.-From Claudine Campbell of Wellington, Mo.

Ingredients:

Caramel syrup:
1 cup sugar
1 cup water
Pie filling:
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 cup milk
1 1/2 cups heavy or whipping cream
2 egg yolks, lightly beaten
1 cup chopped nuts
Meringue:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar, divided
1/2 teaspoon vanilla

Preparation:

To make caramel syrup: Place 1 cup sugar in a heavy skillet. Heat, stirring
constantly, over low heat, until sugar turns light brown, 8 to 10 minutes.
Remove from heat; slowly and carefully blend in water. Return to heat and
continue to cook, stirring, until mixture becomes a clear, thick caramel
syrup. Remove from heat.
To make filling: Combine 1/2 cup sugar and flour in a heavy saucepan. Stir
in milk, cream and egg yolks. Cook, stirring constantly, until mixture is
hot and thickened. Stir in nuts. Stir in caramel sugar syrup, adding syrup
until the filling is a medium-golden color. (Adjust volume of syrup as
desired for flavor.) Pour hot filling into crust.
To make meringue: Combine egg whites and cream of tartar in a mixing bowl.
Beat at high speed with electric mixer, until foamy. Gradually add sugar,
adding 1 tablespoon of sugar at a time; beat constantly until sugar is
dissolved and whites are glossy and form soft peaks. Beat in vanilla. Spread
meringue over hot pie filling, sealing to crust all around the edges. Bake
in preheated oven at 350 degrees 12 to 15 minutes or until golden. Cool at
room temperature, then refrigerate.
Makes 1 (9-inch) pie

Per serving: 390 calories (51 percent from fat), 23 grams fat (10 grams
saturated), 93 milligrams cholesterol, 44 grams carbohydrates, 5 grams
protein, 40 milligrams sodium.

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(2:00:37 pm) : Title: Chocolate Mint Figs
Categories: Fruits, Chocolate, Desserts
Yield: 48 halves

1/2 c Semisweet chocolate chips
4 tbsp Fresh mint; finely
-chopped
48 Almonds, toasted and
-coarsely chopped
24 Fresh figs; halved

Preheat the oven to 350 degrees F. In a small mixing bowl, combine
the chips, mint, and almonds, stirring well. Press a bit of this
mixture into each fig half. Lightly spray or wipe a baking sheet
with vegetable oil. Place the figs on the baking sheet and bake for
15 minutes. Serve warm or at room temperature.

From the MM database of Judi M. Phelps.
jphelps@slip.net or jphelps@best.com

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(2:01:42 pm) : Curried Four-Fruit Bake

Serving Size : 12

1/3 cup butter
3/4 cup brown sugar -- packed
4 teaspoons curry powder
1 can pear halves -- (16 ounce)
5 maraschino cherries
1 can apricot halves -- (16 ounce)
20 ounces pineapple chunks in syrup -- or slices

Start heating oven to 325 degrees. Melt butter; add sugar and curry.
Drain and dry fruits; place in 1 1/2 quart casserole; add butter
mixture. Bake 1 hour, uncovered.
Serve warm, from casserole, with ham, lamb, poultry, etc.

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SueA, CA (2:05:18 pm) : Lemon-Apricot Cake

1 box Lemon Supreme cake mix
1 1/4 c. apricot nectar
1/2 c. Wesson oil
1/2 c. sugar
4 eggs
1 c. confectioners' sugar
Juice of 1 lemon

Mix first 4 ingredients together. Add eggs, 1 at a time; beat well. Pour
into a well-greased 9-inch tube pan. Bake in 325-degree oven for 1 hour. Mix
well confectioners' sugar and juice; pour over cake while still warm. Yield:
20 servings.

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Terry (2:57:15 pm) : Dad's Fruit Pie

1 pt. fresh strawberries, sliced
2 bananas, sliced
1(8 oz.)can crushed pineapple
2 tbsp cornstarch
1 tsp. vanilla
1 graham cracker crust
Prepare crust with egg per instruction on pkg. cool. Combine the can of
pineapple, cornstarch and vanilla in a small saucepan. Cook until thickened.
Put the bananas in bottom of pie crust (sprinkle with a little lemon juice
to keep them from turning dark). Pour the pineapple over the bananas. Put
the strawberries over the pineapple. Chill. Note: I cover the top with
whipped topping, then refrigerate.
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Margaret, MA (4:27:32 pm) :
Pears in Red Wine (France)

2 cups dry red wine
2 Tbs. lemon juice
1 cup sugar
1 piece cinnamon stick
6 small pears, peeled, cored and halved

1.In a saucepan bring wine, lemon juice, sugar and cinnamon to a boil,
stirring until the sugar dissolves.
2. Add the pear halves and simmer, partially covered about 15 to 20 minutes
or until the pears are soft, but not mushy.
3. Cool the pears in the syrup until lukewarm. Refrigerate until ready
thoroughly chilled.

From: Memorex Library, International Recipes
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Pat, CT (8:54:05 pm) : PEARS IN RED WINE (By Jacques Pepin, Simple and
Healthy Cooking)

5 medium to large Bartlett pears, peeled, quartered and cored
1-1/2 cups hearty red wine
1/3 cup sugar
grated rind of 1 lemon
1/4 cup lemon juice

Place the pears, wine, sugar, lemon zest and lemon juice in a large
saucepan. Bring the mixture to a boil, reduce heat to low, cover and boil
gently for about 25 minutes (less if pears are very ripe, more if they are
unripe or if a hard variety is used). Pierce the pears with the point of a
sharp knife to determine tenderness.

Using a slotted spoon, transfer the pears to a serving bowl.

You should have about 1-1/4 cups liquid (more if pears rendered a lot of
juice). Bring it to a boil until reduced to about 2/3 cup. Add reduced
liquid to the pears and cool to room temp. (Liquid should become syrupy).

Divide the pear quarters among 6 small deep dessert dishes. Spoon syrup over
and serve.

(Chef Pepin recommends using ripe, full-season flavorful pears. The color
when prepared is a beautiful mahogany)
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Margaret, MA (4:28:01 pm) :
Pineapple Fool (Latin America)

2 cups finely chopped fresh pineapple
1 cup heavy cream
2 Tbs. confectioner' sugar
1 tsp. vanilla

1.Place pineapple in a sieve and let drain for at least 10 minutes.
2.Whip cream with confectioners' sugar and vanilla until stiff. Chill
whipped cream and pineapple in separate bowls until ready to serve.
3.At last minute, fold pineapple into cream and spoon into serving bowls.
Serve immediately.

From: Memorex Library, International Recipes
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Margaret, MA (4:28:26 pm) :
Baked Papayas (Indonesia)

2 small ripe papayas
1/2 cup sugar
1/4 cup water
1-1/2 cups fresh coconut milk

1.Peel papayas, cut in half lengthwise and scoop out seeds. Arrange in a
baking dish in one layer.
2.Sprinkle fruit with sugar and pour water down the sides. Bake uncovered at
375 degrees, 1-1/2 hours, basting every 20 minutes.
3.Raise heat to 400 degrees and bake 5 more minutes until syrup turns to a
caramel color.
4.Turn off heat, pour coconut milk into cavities of papayas and let rest in
warm oven 5 minutes. Serve warm or chilled.

From: Memorex Library, International Recipes
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Terry, tx (5:44:24 pm) : 7-up Cake

1 box orange or lemon cake mix
1 box instant vanilla pudding mix
1c oil
4 eggs, beaten
10-oz 7-up, Mountain Dew or Sprite
bake according to pkg. directions
Topping
1 20-oz can crushed pineapple
1c sugar
3 tbsp cornstarch
cook until thick. Add 1/2 stick butter, 1 c coconut, and pour over cooled
cake

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Pat, CT (6:36:08 pm) : POACHED ORANGES by Jacques Pepin (Simple and Healthy
Cooking)

6 navel oranges (10-12 oz. each)
1/3 cup sugar
1/3 cup water
2 TBS Grand Marnier (optional)

Peel the oranges with a sharp knife, removing all skin and white pith so
fruit is totally exposed. Cut the oranges crosswise into slices 1/2" to 3/4"
thick.

Place orange slices in a large saucepan with the sugar and water. Cover and
bring to a boil. Reduce heat to low and boil the oranges gently, still
covered, for 2 minutes.

Using a slotted spoon, carefully remove orange slices to a serving dish.
Gently boil cooking liquid in the pan until it is reduced to about 1/3 cup;
pour this syrup over orange slices and allow to cool to room temp. Just
before serving, sprinkle with Grand Marnier (if desired).
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Donna/TN (7:22:28 pm) :

Orange Pineapple Pie

I don't know the origins of this recipe but it one of my family's favorites
probably came from cool whip but I am not sure

2 small cans mandarin oranges drained well
1 medium tub cool whip
1 15 oz can crushed pineapple drained well
3 tablespoons lemon juice
1 can sweetened condensed milk
2 deep graham cracker pie shells

combine first 5 ingredients well with mixer and spoon into the graham
cracker crust chill for about an hour or till set can be made the night
before to be set well
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nancy/CA (8:34:56 pm) : This is only as good as the peaches you use in the
recipe. I freeze it in a small ice cream maker that has a cylinder that is
placed in the freezer before using.
* Exported from MasterCook *

Peach Sherbet

Recipe By : Nancy's Kitchen
Serving Size : 4 Preparation Time :0:35
Categories : Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large ripe peaches (should make 2 cups mashed)
1/2 cup 1% buttermilk -- strained
3 tablespoons sugar (more or less to suit your taste)
1/8 teaspoon almond extract

Peel peaches; remove pits. Put peeled and pitted peaches into a blender;
blend until almost smooth; a few chunks are desirable. Add buttermilk,
sugar, and almond extract. Blend ingredients together. Place in a small ice
cream freezer and freeze according to manufacturer's directions.

This can also be frozen in a shallow pan. Freeze mixture in shallow pan;
scrape frozen mixture into a large bowl, then beat with an electric mixer.
Place mixture back into shallow pan and place in freezer until frozen. Take
from freezer and allow to sit at room temperature about 10 minutes before
serving.
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Bill,DC (9:29:42 pm) : * Exported from MasterCook *

Ginger Peaches

Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :0:30
Categories : Desserts Fruit
Healthy And Hearty

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 fresh peaches
1 cup sugar
2 cups water
1 cup dry peach wine
1/4 cup candied ginger root -- finely chopped

Blanch peaches for one minute. Peel, cut in half, and remove stone. In a
large saucepan, combine sugar, water, and wine and bring to a boil. Reduce
to simmer. Add peach halves and ginger and simmer until peach halves are
tender, about 20 minutes. Serve warm or allow to cool in juice and serve
chilled.

- - - - - - - - - - - - - - - - - -

Serving Ideas : Serve in a meringue shell with whipped cream.

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Bill,DC (9:36:10 pm) : * Exported from MasterCook *

Mahi mahi w/ Macadamia Nut Crust/Pineapple Ginger relish

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish And Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds mahi mahi -- fillet
1 teaspoon vegetable oil
to taste salt and pepper
3 tablespoons honey
1/2 cup macadamia nuts -- toasted, crushed

RELISH
1 cup pineapple -- fresh diced
1/4 cup pineapple juice
1 tablespoon ginger -- minced
2 tablespoons scallion -- chopped
1/4 cup lime juice
1 teaspoon jalapeno -- minced

Spray sheet pans with vegetable spray and place fish on pans. Rub fish
lightly with vegetable oil and season with salt and pepper.

Preheat oven to 350 degrees. Bake fish for 4-5 minutes and remove from the
oven. Brush fish lightly with honey and sprinkle with macadamia nuts. Put
back in the oven and bake until fish flakes easily with a fork. Maybe 4-5
minutes more. Remove to 2 inch hotel pans and serve.

To make the relish, combine all the ingredients in a bowl and mix well.
Chill for at least 2 hours before serving. Relish can be made 1 day ahead.
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Bill,DC (1:33:58 pm) : VIP Cornish Hen with Plum Sauce

4 Cornish hens
1/2 tsp lemon pepper
2 oranges, sliced
1/4 C margarine, melted
1/4 C yellow onion, minced
1 tsp fresh ginger root, grated
1 tsp Worcestershire sauce
1 1/2 tsp yellow mustard
1/3 C chili sauce
1/4 C soy sauce
6 oz lemonade concentrate, thawed
16 oz plums in juice
1/4 C dried coconut

Split the hens in half, then sprinkle them with lemon-pepper and salt to
taste.
Arrange orange slices in a shallow roasting pan. Place the hens skin side
up, over oranges. Bake in a 350 degree oven for 45 minutes.
Combine margarine, onion, ginger, worcestershire, mustard, chili sauce, soy
sauce, lemonade and drained and pureed plums in a saucepan. Blend well.
simmer stirring frequently, for 15 minutes.
Pour plum sauce over hens. Bake for 20-25 minutes longer, basting every 5
minutes.
Place hens on a serving platter, top with the pan drippings and sprinkle
with the coconut.
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Bill,DC (4:13:24 pm) : * Exported from MasterCook *

Shrimp with Mangoes and Black Beans

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fish And Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 each red bell pepper -- julienned
2 tablespoons shallot -- minced
1 1/3 tablespoons sesame oil
1 cup cilantro -- chopped
2 pounds shrimp -- peeled and deveined
6 tablespoons lime juice
salt and pepper -- to taste
1 pound black beans -- soaked
2 cups mango -- large diced

Blanch Black beans until tender. Cool and reserve.

In a bowl, toss shrimp with lime juice. Sprinkle with salt and pepper. Set
aside.

In a large skillet over medium high heat, saute the red pepper and shallot
in sesame oil until pepper is almost soft- do not allow to brown. Add
shrimp, continue to cook until shrimp is pink, stirring occasionally, about
4 minutes. Add black beans and mango. Stir together. Add cilantro and toss
to incorporate. Season if needed with more salt and pepper. Serve when beans
are heated through.
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Peggy, WA (8:46:50 pm) : For Dee:

Making a whole watermelon into a "serving basket"

1. Visualize your watermelon as a basket with an attached handle.

2. Slice a section off one end of the watermelon. You will take off as much
as is needed so that the melon will rest upright on a platter.

3. Place the melon on the platter as it will be when it is finished.

4. Use toothpicks to mark approximately 1/2 or more up the melon. This will
become the lower basket. Place toothpicks all the way around the melon at
about 2" intervals. This will be your cutting guide.

5. Use toothpicks to mark off a section of the watermelon you will NOT cut
which will become the handle to the basket. Make this a wide piece for
strength.

6. begin cutting your basket using the toothpicks as a guide AND by making
angled cuts /\/\/\/\ all the way around the watermelon EXCEPT for where the
handles will remain.

7. You will be hollowing out the lower basket with a melon baller, so
concentrate on the outer cuts being nice.

8. After you have cut all the way around /\/\/\/\____/\/\/\/\/\____ etc.
leaving spaces for handles, cut down from the top to cut away that part of
the watermelon that will not be the basket. (whew! this is hard to explain!
I hope you are following me)

9. Cut carefully remembering you can always cut more off. Carefully cut away
the melon inside the "handle" starting at the top working your way down to
the basket.

10. Use a mellon baller to remove the melon inside the basket.

11. One you have created your masterpiece you can fill it with anything you
want. You can make a mixed salad using the watermelon balls, or just return
the melon balls inside.

If your "basket" is going to sit on the table for a long time, you may want
to insert a glass bowl inside the basket to give support.

11. Decorate the handle of your basket with other fruits such as grape
clusters, thin cut lemon spirals, etc.

Dee, I hope this is clear.....
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98125 (10:27:00 pm) :
Chocolate Dipped Delights

Prep Time:30 mins.
Ready In:1 hr. 2 mins.
Skill: No Experience
Required
Serves:Makes about 2
dozen

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Baking
Chocolate*
Whole strawberries, dried apricots, orange slices, cookies
or pretzels

*or 1 pkg. (6 squares) BAKER'S Bittersweet Chocolate
Squares or 1
pkg. (8 squares) BAKER'S Semi-Sweet Chocolate
Squares or 1 pkg.
(6 squares) BAKER'S Premium White Chocolate Square

MICROWAVE chocolate in small microwavable bowl on HIGH 2 minutes or until
chocolate is almost melted. Stir until chocolate is completely melted.

DIP fruit, cookies or pretzels into chocolate; let excess
chocolate drip off.

LET stand at room temperature or refrigerate on wax paper-lined cookie sheet
30 minutes or until chocolate is
firm. Drizzle with additional melted chocolate, if desired.
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98125 (10:29:32 pm) :
FRESH PINEAPPLE WITH RUM CREAM

Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium Pineapple
8 slices Cantaloupe, thin slices
-- (garnish)
--
-----RUM CREAM-----
3 each Egg yolks
3 tbsp Sugar, superfine
2 tbsp Rum, dark
1/2 c Butter, unsalted, chilled
-- and cut into pieces
1/3 c Cream, whipping

For Rum Cream:

In the top of a double boiler, blend the egg yolks and sugar.
Place this over boiling water and whisk until warm to the touch. Add the
butter, 1 or 2 pieces at a time. When all of the butter has been
incorporated, whisk until lightly thickened, 1 or 2 minutes longer.

Remove from heat and cool, whisking occasionally. When cool, gradually whisk
in the rum and fold in about 1/3 cup of
whipped cream.

Cut off the base and stem of the pineapple, reserving a few small leaves for
garnish. Quarter the pineapple lengthwise and then remove the skin and core
with a sharp knife. Slice each quarter lengthwise into 1/4-inch-thick
slices.

To Assemble:

Arrange the pineapple slices on chilled plates, overlapping slightly. Gently
curl the cantaloupe slices in the shape of an "S"
and place 2 pieces on each plate as garnish. Garnish with reserved pineapple
leaves. Spoon some of the rum cream over the pineapple and
serve remainder of the cream on the side.
----------------------------------------------------------------------------
Annie NJ (10:39:14 pm) :

Simple Nuclear Squash

1 acorn squash
1 granny smith apple
2t sugar

Halve the acorn squash and scrape
out the seeds. Microwave on HIGH
for 6-7 minutes, depending on the
size of the squash. Wash and dice
the apple. When the microwave
goes off, fill the cavities of the squash
with the diced apple and sprinkle with
sugar. Microwave on HIGH another
6 minutes.

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98125 (11:19:18 pm) : LOW FAT HUMMINGBIRD CAKE

Ingredients

Vegetable oil cooking spray
3 C. flour
2 C. sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 C. fat-free sour cream
1/2 C. unsweetened applesauce
3/4 C. egg substitute
1 1/2 tsp. vanilla
1 can (15 1/4 oz.) unsweetened crushed pineapple, undrained
2 bananas, chopped

For icing

8 oz. fat-free cream cheese
1 C. powdered sugar
1/2 tsp. butter flavoring
1 tsp. vanilla
1 C. light whipped topping
1 T. white chocolate flavored sugar free pudding mix
2 T. chopped pecans

Directions

Preheat oven to 350 degrees F. Spray three 8" cake pans with vegetable oil
cooking spray. Set aside. In a large mixing bowl,
combine flour, sugar, salt, baking soda and cinnamon. I a separate bowl,
combine sour cream, applesauce, egg substitute and
vanilla. Blend with a wire whisk until smooth. Stir in pineapple and
bananas. Stir wet ingredients into dry ingredients. Stir only
until combined. Pour batter into cake pans. Bake at 350 degrees F. for 35-40
minutes or until tester comes out clean. Let
cake cool completely before making icing. In a medium mixing bowl, soften
cream cheese with electric mixer. Beat in
powdered sugar, butter flavoring and vanilla until smooth. Blend in whipped
topping and pudding mix until well blended. Let
stand 5 minutes before frosting cake. Sprinkle frosted cake with chopped
pecans.

Yield: 20 servings

Nutrition information per serving: 221 calories, 48 gm carbohydrate, 5 gm
protein,
1 gm fat, 1 mg cholesterol
----------------------------------------------------------------------------
Csally/wv (6:49:05 pm) : * Exported from MasterCook *

Lime Souffle From Barbados

Recipe By : the California Culinary Academy
Serving Size : 8 Preparation Time :8:20
Categories : Low Calorie International Cuisine
Desserts Low Sodium

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon butter -- to coat souffle dish
1/2 Cup agar flakes or 2 pkgs. unflavored gelatin
1 Cup freshly squeezed lime juice
3 egg yolks
1 Cup coconut milk
1/2 Cup maple syrup
2 Tablespoons arrowroot powder
3 Tablespoons grated lime rind
1/2 Cup grated fresh coconut
6 egg whites

1. Lightly butter a large (2-quart) souffle dish.

2. In a small saucepan over medium-high heat, cook agar in lime juice until
completely dissolved. In a small bowl combine egg yolks, coconut milk, maple
syrup, and arrowroot. Add to lime juice mixture and cook, stirring
constantly, until a thick custard-like sauce forms. Remove saucepan from
heat.

3. Stir in lime rind and coconut. Beat egg whites until stiff peaks form,
then fold into lime mixture. Pour into prepared souffle dish and refrigerate
until firm (about 8 hours). Serve chilled.

- - - - - - - - - - - - - - - - - -

NOTES : This cloud-like souffle is composed of vitamin-rich fresh lime juice,
grated lime rind, and egg whites, sweetened with a small amount of maple
syrup. The tart taste of the lime makes it a good dessert to serve after a
rich-tasting entree, such as Chicken Breasts in Green Peppercorn
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END OF FILE

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