A to Z Recipes
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TROPICAL WALDORF SALAD

~Submitted by Nancy, NM

1 (8 oz.) can crushed pineapple, undrained
1/4 cup flaked coconut
1/4 cup chopped nuts (macadamia, walnut, pecan)
1/3 cup mayonnaise or salad dressing
1 red apple, unpeeled and sliced
1 red apple, unpeeled and chopped
1/4 cup thinly sliced celery
3 TB chopped dried papaya
1 green apple,. unpeeled and sliced
Lettuce leaves

Drain pineapple, reserving juice, and set juice aside. Combine pineapple, coconut, nuts, mayonnaise or salad dressing, chopped red apple, celery, papaya. Cover and chill.

Combine green and red apple slices and reserved pineapple juice and toss to coat. Arrange apple slices and pineapple mixture on individual lettuce-lined plates.

Yield 6 servings.




SAVORY BISCUITS WITH HOT-PEPPER AND ORANGE PRESERVE

~Submitted by Patricia, Hahnville, LA

2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon snipped fresh chives
1/3 teaspoon paprika
Freshly ground black pepper, to taste
5 tablespoons unsalted butter, cold
3/4 cup half and half

Preheat the oven to 450 degrees.

In a large bowl, toss together the flour, baking powder, sugar, snipped chives, paprika, freshly ground black pepper and salt. Cut the butter into small pieces, and cut it into the flour, until it resembles coarse crumbs.

Add the half and half, and stir gently until the mixture forms a mass. Gather it into a ball.

Transfer the dough to a lightly floured surface. Knead it for about 30 seconds, and then pat it out to form a 3/4 inch-thick rectangle. Using a 2 3/4 inch biscuit cutter, cut out 8 circles, use up all the dough.

Arrange the biscuits about 1 inch apart on a baking sheet. Bake until puffed and golden, about 14 minutes.

Makes about 8 biscuits

Serve with Hot Pepper and Orange Preserve.

HOT- PEPPER AND ORANGE PRESERVE

1/2 blood orange or navel orange
1 to 1/2 hot fresh red chile peppers
1 cup sugar
1/4 cup water
2 tablespoons fresh lemon juice

Quarter the orange half and remove the seeds; do not remove the peel. Carefully remove the stem and seeds from the chili pepper, and quarter it. Combine the orange and pepper pieces in a food processor and process until smooth. (There may be small flecks of red pepper.)

Transfer the puree to a deep 2 quart micro-wave-safe casserole, and stir in the remaining ingredients. Cook at full power (650-700 watts) for 2 minutes. Stir, and cook until thick, about another 4 minutes

Allow the marmalade to cool to room temperature and then cover and refrigerate.

Makes about 1 1/4 cups.




LEMON AND GINGER PORK RIBS WITH PLUM SAUCE

~Submitted by Vicki, Sarasota, FL

1kg pork spare ribs
3/4 cup (180ml) plum sauce
2 tablespoons soy sauce
2 teaspoons grated lemon rind
2 teaspoons grated fresh ginger
1 tablespoon peanut oil
150g snow peas, halved

Cut each rib section into three pieces; place in large saucepan. Cover with cold water; bring to a boil. Drain; cool.

Combine ribs, sauces, rind and ginger in medium bowl. Cover; refrigerate 3 hours or overnight preferably.

Heat oil in wok or large frying pan; stir-fry undrained rib mixture, in batches, until ribs are browned.

Return ribs to wok. Add snow peas; stir-fry until hot.

Serves 4.

Note: The preparation time for this recipe is around 30 minutes (plus marinating time) and cooking time is 30 minutes.




ESPRESSO MASCARPONE CINNAMON GANACHE TORTE

~Submitted by Larry Holmes, Ontario, Canada

For the cake:
8 tablespoons unsalted butter, softened
10 tablespoons sugar
?? cup unsweetened cocoa powder
2 large eggs
?? teaspoons baking powder
?? teaspoon baking soda
1 teaspoon salt
2 ?? cups cake flour
1 cup cold water

For the ganache:
2 ounces bittersweet chocolate, chopped
?? cup heavy cream
1 3-inch cinnamon stick

For the cream:
8 ounces mascarpone cheese
1 cup heavy cream
1 tablespoon espresso coffee powder
1 teaspoon vanilla extract

For the espresso syrup:
?? cup sugar
2 tablespoons water
?? cup brewed espresso

Garnish: unsweetened cocoa powder for dusting.

Make cake: Preheat oven to 350?° F. Butter and line bottom of a 9-inch cake pan with parchment paper.

In a bowl cream the butter and sugar until light. Add the eggs, one at a time, beating well after each addition. Into a bowl sift together the next 5 ingredients and stir the flour mixture into the batter mixture alternately with 1 cup cold water. Pour the batter into prepared pan and bake in the middle of the oven for 30 to 35 minutes, or until a tester inserted in the center comes out clean, and let cake cool in pan on a rack for 5 minutes. Turn the cake out onto a rack and let it cool completely.

Make ganache: In a small bowl place chopped chocolate. In a heavy saucepan, heat cream and cinnamon stick over medium heat until it just comes to a boil. Pour hot cream over chocolate and let it stand for 5 minutes. Whisk chocolate mixture until it is smooth and remove and discard the cinnamon stick. Cover with plastic wrap and chill until firm, yet still spreadable.

Make cream: In a large bowl whisk together the cream ingredients until they hold soft peaks and chill until ready to use.

Make espresso syrup: In a small saucepan, combine the sugar and 2 tablespoons water and cook until sugar is dissolved. Transfer to a bowl and add the brewed espresso.

To assemble: Remove parchment paper from the cake and halve it horizontally with a serrated knife. Arrange one half cut side up on a platter and brush some of espresso syrup over the cake. Spread half of the ganache evenly over the cake and then half of the mascarpone cream. Top the cream with the second layer of cake, brushing it with the syrup and repeat process, ending with the mascarpone cream. Dust the top of the cake with cocoa powder and refrigerate until chilled, about 2 hours.

Serves 8 to 10.




LOUISIANA CARAMEL PRALINES

~Submitted by Joyce, IL

2 cups granulated sugar
1 cup evaporated milk
1 cup granulated sugar
2 teaspoons vanilla extract
2 1/2 cups chopped pecans, toasted
2 tablespoons butter

Place 2 cups sugar & milk in a large saucepan. Cook slowly, stirring often. At same time, put the 1 cup sugar in another saucepan on low heat; stir until melted. Pour slowly into the milk & sugar that should be ready to boil; stir while adding. Cook slowly until a firm ball will form when dropped into cold water (238 degrees F on a candy thermometer). Set off the heat. Add vanilla extract, pecans & butter. Beat or stir until this begins to thicken. Drop by spoonfuls on wax paper. They should set up immediately. Store in airtight container.

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For Two...

CHOCOLATE-STRAWBERRY COOLER

~Submitted by Barbara, Chula Vista, CA

Makes 2 servings.

1/4 cup sweetened strawberries
1 tablespoon Hershey's Cocoa
1 tablespoon granulated sugar
1 1/2 cups milk
1/2 cup chilled club soda
Whipped cream, optional
Fresh strawberries, optional

Combine sweetened strawberries, cocoa, and sugar in blender, blend well. Add milk and club soda, blend. Garnish with a dollop of whipped cream and a fresh strawberry.