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BROWN RICE PILAF

~Sent in by Larry Holmes, Ontario, Canada

1 small onion, finely chopped (1/4 cup)
2 ?? cups chicken or beef broth
1 cup uncooked brown rice
2 tablespoons finely chopped parsley

Saut?© onion in medium-size saucepan over medium-low heat until golden brown. Add chicken or beef broth. Bring to boiling; stir in rice with a fork. Cover; lower heat; cook 45 minutes or until liquid is absorbed and rice is tender. Stir in parsley.

Makes four 1-cup serving with 140 calories per serving.

RASPBERRY WHIPPED CREAM CAKE

~Sent in by Barbara, Chula Vista, CA

4 eggs, separated
1 1/4 cups sifted all purpose flour
1/4 teaspoon salt
1 cup sugar
2 Tablespoons fresh lemon juice
2 teaspoons grated lemon peel

Sift the flour with salt. Beat the egg whites until foamy.

Gradually beat in 1/2 cup of sugar, beating after each addition. Continue beating until soft peaks form.

In a small bowl beat the egg yolks at high speed until thick and lemon colored. Gradually beat in the remaining sugar and beat until smooth. At low speed, blend in the flour mixture.

Add lemon juice, 2 tablespoons of water and the lemon peel, beating until just combined. With a wire whisk or rubber scraper gently fold the egg yolk mixture into the egg white mixture just until blended.

Pour the batter into two ungreased 8 inch cake pans.

Bake at 350 F. for 25 minutes or until surface springs back when gently pressed with a fingertip.

Invert the cake layer by hanging it between two other pans. Cool completely, about one hour.

With a spatula, carefully loosen the cake from the pan; remove. Cut each layer in half to make four layers.

FILLING

3 cups boiling water
2 packages raspberry flavored gelatin
1 to 2 cups whipped cream
Sliced almonds or coarsely chopped pistachio nuts

Stir the boiling water into the gelatin until dissolved. Cool to lukewarm and then refrigerate.

When the mixture begins to thicken, in about one hour, beat until frothy and fold into whipped cream.

Refrigerate until firm.

Spread on the layers and reassemble the cake.

Frost cake with whipped cream. Decorate with nuts.

ALMOND RAISIN PANNETONE - ABM

~Sent in by: Rita, London, England

1/2 Cup Warm Milk
1/4 Cup Egg
2 1/8 Cups All-purpose Flour
4 Tablespoons Sugar
1/2 Teaspoon Salt
5 Tablespoons Butter
1/2 Teaspoon Orange Peel
1 Teaspoon Lemon Peel
4 Tablespoons Raisins
3 Tablespoons Slivered Almonds
1 1/2 Teaspoons Yeast

Place ingredients in bread machine in order as above. Use Sweet Dough Cycle.

SAVORY CREPES WITH MUSHROOM AND BACON FILLING

~Sent in by Carol, No. CA

For cr??pes:
1 large egg
1 cup milk
1 tablespoon unsalted butter, melted and cooled
1 teaspoon finely chopped fresh parsley leaves
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
vegetable oil for brushing pan

For filling:
6 slices bacon
1/2 pound mushrooms, sliced thin
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup milk
1/2 cup heavy cream
1 tablespoon chopped fresh parsley leaves

Make cr??pes:
In a bowl whisk together egg, milk, butter, and parsley until combined well. Add flour, salt and pepper and whisk until smooth.

Heat a 6- to 8-inch crepe pan over moderately high heat until hot. Brush pan with oil and heat until hot but not smoking. Remove pan from heat. Stir batter and half fill a 1/4-cup measure with it. Pour batter into pan, tilting and rotating pan quickly to cover bottom with a thin layer of batter, and return any excess to bowl. Return pan to heat and loosen edge of cr??pe with a spatula. Cook cr??pe until underside is lightly browned. Turn cr??pe and lightly brown other side. Transfer cr??pe to a plate. Make more cr??pes with remaining batter, brushing pan lightly with oil as necessary. (Cr??pes may be made 1 day in ahead and chilled, stacked and wrapped well in plastic wrap.)

Make filling:
In a large heavy skillet cook bacon over moderately high heat until crisp and transfer to paper towels to drain. Pour off all but 1 tablespoon fat from skillet and chop bacon. To fat remaining in skillet add mushrooms and 1 tablespoon butter and saut?© over moderately high heat, stirring, until liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat.

Preheat oven to 200?°F.

In a heavy saucepan melt remaining 2 tablespoons butter over moderately high heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk gradually, whisking constantly, and cook, stirring, occasionally, 5 minutes or until thickened and smooth. Add mushrooms, cream, parsley, bacon, salt and pepper to taste and simmer 10 minutes, or until very thick. Cool filling slightly.

Spread each cr??pe with about 1/4 cup filling and fold in quarters, transferring cr??pes as filled to an ovenproof platter. Heat cr??pes in oven until heated through.

Makes 12 cr??pes, serving 6 as a lunch main course.

Source: Gourmet

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For Two...

SALISBURY STEAK FOR TWO

~Sent in by Jean, Syracuse, NY

1 egg
1 slice bread, torn into small pieces
1 tablespoon finely chopped onion
1/2 pound ground beef
2 teaspoons vegetable oil, optional
1 can (10-3/4 oz) condensed golden mushroom or cream of mushroom soup, undiluted
1/2 cup water
1 jar (4-l/2 oz) whole mushrooms, drained or 3/4 cup sliced fresh mushrooms
Dash pepper

In a bowl, combine the egg, bread and onion; crumble beef over mixture and mix well. Shape into two patties. In a nonstick skillet over medium heat, brown patties on both sides in oil if desired; drain. Combine the soup, water, mushrooms and pepper; pour over patties. Bring to a boil. Reduce heat; cover and simmer until meat is no longer pink.

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