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WHITE CHOCOLATE MOUSSE PARFAITS

(See web version of newsletter for photo!)

~Submitted by Treva, NC

Source: cookingvillage.com

Want a showstopper to top off your brunch or dinner? Prepare this simple yet elegant dessert. The layers of fresh strawberry sauce and white chocolate mousse are not only delicious but absolutely beautiful!

1 & 1/2 pints strawberries
1/4 cup sugar
1 1/2 tablespoons cherry-flavored liqueur (optional)
1 teaspoon lemon juice
6 squares (6 ounces) white chocolate, coarsely chopped
1 cup heavy cream

1. For sauce: Slice about 3/4 pint strawberries; set aside. In a food processor or blender, whirl remaining strawberries and sugar until pureed. Transfer puree to a small saucepan and add sliced berries. Bring mixture to a boil over medium heat, stirring often; boil for 2 minutes. Remove pan from heat and stir in liqueur and lemon juice. Transfer to a small bowl and set aside to cool, stirring occasionally. Cover bowl and refrigerate until cold, about 1 hour.

2. Meanwhile, for mousse: In double boiler, melt chocolate with 1/4 cup cream, stir until smooth. Remove pan from above water and let stand until cool and thick, stirring occasionally, about 30 minutes.

3. In a small bowl, with a mixer on medium-high speed, beat remaining 3/4 cup cream until stiff peaks form. Fold about 1/4 of whipped cream into cooled chocolate mixture. Then fold in the remaining whipped cream.

4. To assemble parfaits, divide 1/2 of strawberry sauce among 4 parfait glasses. Spoon 1/2 of mousse on top. Repeat with remaining sauce and mousse. Serve right away or refrigerate for up to 1 hour before serving.

Per Serving: 531 Cal.; 5g Protein; 36g Fat; 47g Carb.; 70mg Sodium; 97mg Chol.; 3g Fiber.

Makes 4 servings

Tip:
For a special garnish, use a vegetable peeler to scrape tight curls from a 1-ounce square of white chocolate (at room temperature). Scatter curls on top of parfaits; add mint leaves.

GOBBLEDY GOOK STEW

~Submitted by Patti, NM

2 lbs hamburger
3 large cloves garlic, diced
2 medium onions, diced
3 large potatoes, diced
2--15 oz cans tomato sauce
1--16 oz can stewed tomatoes, drained and sliced
1 large bell pepper, diced
1/2 tsp salt
2 beef bouillon cubes
5 green onions, cut in 1/2--1 inch long pieces
1/2 tsp pepper
2--2-1/2 TBSP chili powder (for mild, add more for hot)
4-6 dashes Louisiana hot sauce
1/4 C Worcestershire sauce
1/8 C Teriyaki sauce

Optional Ingredients: Okra, corn, green beans, carrots, etc. If you add these, you may need more liquid.

Brown hamburger, onions (not the green ones!), and garlic with the salt and pepper. Stir in tomatoes, tomato sauce, chili powder, potatoes, hot sauce, Worcestershire, Teriyaki, and bouillon cubes. Cook, covered, in electric wok or large pan at 300* until potatoes start to get tender. Stir often to make sure it doesn't burn. Add bell peppers, green onions, and any other vegetables you wish to add. Cover and cook another 20-25 minutes. Makes lots!!!

WILD RICE AND HAM STEW

~Submitted by Jessica, Corfu, Greece

1/2 lb. wild rice
3 c. water
3 tbsp. margarine
1/2 c. chopped onion
1 1/2 c. thinly sliced carrots
1 12 c. thinly sliced celery
1/2 lb. diced lean ham (turkey is good, too)
1 qt. water
2 tbsp. chicken bouillon
1 1/2 c. Half and Half
3 tbsp. cornstarch
1/4 c. water

Heat rice and 3 cups water in medium saucepan to boiling, stirring occasionally. Reduce heat to simmer, cover and cook 40 minutes. Cut up vegetables and ham.

Remove rice from heat and drain in colander. In large saucepan or Dutch oven, melt butter over medium heat.

Saute vegetables and ham until crisp tender, about 15 minutes.

Meanwhile, heat 1 quart water, stir in chicken bouillon and boil. When vegetables are tender, pour in chicken broth and drained rice. Turn heat to low. Pour in Half and Half in a thin stream while stirring. Blend cornstarch and 1/4 cup water until smooth. Add in thin stream to stew, stirring constantly until thickened.

Serve with buttered toast.

8 servings of 1 1/2 cups per serving.

DATE-NUT BREAD

~Submitted by Larry Holmes, Ontario, Canada

1 cup boiling water
1 ?? teaspoons baking soda
1 cup each raisins and chopped dates
2 eggs
1 cup sugar
1 teaspoon vanilla
2 cups flour
1 cup chopped walnuts

Add water and soda to raisins and dates in bowl; let cool. In second bowl, beat eggs, sugar and vanilla until well blended. Stir in flour alternately with cooled fruit mixture just until blended. Stir in nuts. Turn into 2 well-greased 7x3-inch loaf pans. Bake in preheated 325?° F. oven 60 to 70 minutes or until pick inserted into center comes out moist-clean. Cool in pan on rack 15 minutes; remove from pan; cool completely. Wrap airtight; store overnight before serving.

Makes 2 loaves.

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For Two...

CHEESE ENCHILADAS

~Submitted by Jean, Syracuse, NY

Source: Cooking For 1 Or 2

----- For 1-----
1 Tbs. Oil 2 Tortillas
2 Tbs. Chopped Onion
?? Clove Garlic, Crushed
?? Cup Tomato Sauce,
1/8 Tsp. Cumin
1/8 Tsp. Chili Powder
Salt And Pepper
1 Cup Grated Cheddar Cheese
1 Hard-Cooked Egg, Chopped
1 Green Onion, Sliced
1/4 Cup Sliced Ripe Olives

-----For 2-----
2 Tbs. Oil
4 Tortillas
1/4 Cup Chopped Onion
1 Clove Garlic, Crushed
1 Cup Tomato Sauce,
1/4 Tsp. Cumin
1/4 Tsp. Chili Powder
Salt And Pepper
2 Cups Grated Cheddar Cheese
2 Hard-Cooked Egg, Chopped
2 Green Onion, Sliced
?? Cup Sliced Ripe Olives

Heat Oil In A Pan Over Medium-High Heat. Fry Tortillas Lightly On Both Sides. Place On Paper Towels To Drain. Reduce Heat To Medium-Low. Saut?© Onion And Garlic In Remaining Oil Until Tender. Add Tomato Sauce And Seasonings. Stir Until Mixture Is Heated Through. Dip Tortillas In Sauce. Combine Half Of Cheese, Egg, Onion And Olives In A Mixing Bowl. Divide Mixture Among Tortillas And Fill. Roll Tortillas To Enclose Filling And Place In A Lightly Greased Baking Dish. Top With Remaining Sauce And Cheese. Bake In A 350-Degree Oven For 15 Minutes Or Until Hot And Bubbly.