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EASY BROWNIE TORTE

~Submitted by Angelique, TX

Source: Betty Crocker?®
8 servings

1 package Betty Crocker Supreme chocolate chunk or triple chocolate chunk brownie mix
3 tablespoons water
1/2 cup vegetable oil
2 eggs
1 tub Betty Crocker Pour & Frost chocolate frosting
1/2 cup coarsely chopped chocolate-covered peanut butter cup candies

Heat oven to 350 degrees F. Line 13x9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray bottom of foil with cooking spray.

In medium bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan.

Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 1/2 hours. Remove from pan by lifting foil; remove foil. Cut brownie in half lengthwise.

Microwave frosting uncovered on High 20 seconds. Stir thoroughly 20 times or until smooth. Pour half of frosting over one half of brownie. Place other half of brownie on top; pour remaining frosting on top, allowing some to drizzle down sides. Sprinkle with candies. Refrigerate 30 minutes. Store loosely covered.



SPICED PUMPKIN AND COCONUT SOUP

~Submitted by Robyn, Auckland, New Zealand

For 3-4 servings:
1 Tbsp butter
4 cloves garlic
2 tsp ground cumin
1 tsp ground coriander
750 g (1 lb 10oz) pumpkin
1 cup (250 ml/8 fl oz) water
1 cup (250 ml/8 fl oz) coconut cream
?? tsp salt
1 tsp hot pepper sauce

Cook the butter and finely chopped garlic together in a large pan with a lid for 1-2 minutes. Add the spices, and cook for another minute or so before adding the pieces of unpeeled pumpkin and the water.

Cover and cook gently for 10 minutes or until the pumpkin is tender, adding more water if it evaporates during this cooking. Leave until cool enough to handle, then peel or scoop out seeds and peel off skin.

Put the remaining flesh in a blender or food processor, puree, then add the coconut cream, salt and hot pepper sauce. Taste and balance the flavors, adding more water or coconut cream if you think it necessary. Sieve the soup to remove any debris, then reheat when required.

Serve with crisp bread rolls and a salad as the main course of a light meal, or as a starter for a spicy Asian meal.



PASTA HOUSE SALAD

~Submitted by Edna, Decatur, IL

1 head of iceberg lettuce
1/3 head romaine lettuce
1 cup artichoke heart (drain and dice)
1 cup diced pimento (drain)
1 sliced red onion
2/3 cup olive oil
1/3 cup vinegar
1 tsp salt
1/4 tsp pepper
2/3 cup parmesan cheese

Break lettuce into pieces. Add artichoke hearts, onion, and pimento. Mix oil, vinegar, salt, pepper and cheese. Toss just before serving.



HEARTY TUNA CASSEROLE

~Submitted by Larry Holmes, Ontario, Canada

For 4 to 6 servings:

2 cans (6 ?? ounces each) chunk-style tuna
6 ounces uncooked egg noodles
?? cup chopped celery
1/3 cup sliced green onions
?? to 2/3 cup dairy sour cream
2 teaspoon mustard
?? cup mayonnaise
?? teaspoon thyme leaves
?? to 11/2 teaspoon salt
1 small zucchini, scrubbed and sliced
1 cup shredded Monterey Jack cheese
1 medium tomato, chopped

Drain and flake the tuna. Set aside.

Cook noodles according to package directions. Drain and rinse in hot water. Combine noodles with the tuna, celery and green onions. Blend in sour cream, mustard, mayonnaise, thyme and salt.

Spoon half of mixture into a buttered 2-quart casserole. Top with half the zucchini. Repeat layers. Top with cheese.

Bake at 350?° F. for 30 minutes or until hot and bubbly. Sprinkle with chopped tomato.

Per serving: Calories: 419; Fat: 25.4 g; Protein: 23.1 g;
Carbohydrates: 24.2 g; Sodium: 518 mg

Tips: You may substitute canned, drained and flaked salmon for the tuna. You may also add some shopped fresh parsley, dill, basil or chives to the casserole.



INSIDE OUT GERMAN CHOCOLATE CAKE

~Submitted by Anita, Battle Ground, WA

This was in an issue of Gourmet magazine. It's adapted from a recipe the Bridge Street Bakery uses.

For cake layers:
1 1/2 cups sugar
1 1/2 cups flour
1/2 cup plus 1 Tbs. unsweetened Dutch process cocoa powder
1/4 tps. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
3/4 cup whole milk
6 Tbs. unsalted butter, melted
1 large egg
1 large egg yolk
3/4 tsp. vanilla
1/8 tsp. almond extract
3/4 cup boiling hot water

For filling:
7 oz. sweetened flaked coconut
4 oz. coarsely chopped pecans (1 cup)
14 oz. can sweetened condensed milk
1 Tbs. vanilla

For Glaze:
2 1/2 sticks unsalted butter
10 oz. fine quality semisweet chocolate, finely chopped
3 Tbs. light corn syrup

Special equipment:
3 (9 inch) round cake pan

Make cake layers:
Preheat oven to 350 degrees and oil cake pans. Line bottoms of pans with rounds of parchment or wax paper.

Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined. Beat egg mixture into flour mixture with an electric mixer on low speed, then beat on high speed 1 minute. Reduce speed to low and beat in water until just combined (batter will be thin). Divide batter among cake pans (about 1 1/2 cups per pan) and bake in upper and lower thirds of oven, switching position of pans and rotating them 180 degrees half way through baking, until a tester comes out clean, 20 to 25 minutes total.

Cool layers in pans on racks15 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment or wax paper and cool layers completely.

Make filling:
Reduce oven temperature to 325 degrees. Spread coconut in a large shallow baking pan and pecans in another. Bake pecans in upper third of oven and coconut in lower third, stirring occasionally, until golden, 12 to 14 minutes. Remove pans from oven.

Increase oven temperature to 425. Pour condensed milk into a 9 inch deep dish pie plate and cover tightly with foil. Bake milk in a water bath in middle of oven 45 minutes. Refill baking pan with water to reach halfway up pie plate and bake milk until thick and brown, about 45 minutes more. Remove pie plate from water bath. Stir in coconut, pecans, and vanilla and keep warm, covered with foil.

Make glaze while milk is baking:
Melt butter in a 3 quart saucepan. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Transfer 1 cup glaze to a bowl, reserving remaining glaze at room temperature in pan. Chill glaze in bowl, stirring occasionally, until thickened and spreadable, about 1 hour.

Assemble cake:
Put 1 cake layer on a rack set over a baking pan (to catch excess glaze). Drop half of coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula. Top with another cake layer and spread with remaining filling in same manner. Top with remaining cake layer and spread chilled glaze evenly over top and side of cake. Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over top of cake, making sure it coats sides. Shake rack gently to smooth glaze.

Chill cake until firm, about 1 hour. Transfer cake to a plate.

Cooks notes: Cake keeps, covered and chilled, 3 days. Bring to room temperature before serving. For easier handling when assembling cake, place bottom layer on a cardboard round or the removable bottom of a tart.



GARLICKY BAKED CHICKEN

~Submitted by Katina, Memphis, TN

Source: Mr. Food Cooks Chicken by Art Ginsburg

3 to 4 servings

Marinade:
?? cup mayonnaise
?? cup Italian dressing
?? tsp. garlic powder
?? tsp. Italian seasoning
?? tsp. brown seasoning sauce

2 chicken breasts, split, skinned and boned
Chopped fresh parsley for garnish

In a medium-sized bowl, mix together all the marinade ingredients. Place the chicken in the marinade in the refrigerator for 20 minutes. Preheat the oven to 350?°F. Shake off the marinade from the chicken, discard excess marinade, and place the chicken in a baking pan that has been coated with non-stick vegetable spray. Bake for about 15 minutes, or until the chicken is fork tender and no pink remains. Sprinkle with parsley before serving.

Note: This is great grilled or broiled, too.

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For Two...

CHEESY TORTELLINI

~Submitted by Jean, Syracuse, NY

Crock pot recipe
Serves:2
Ready in: > 5 hrs

1/2 pound Italian sausage
8 ounces pasta sauce
7 ounces can diced tomatoes with Italian seasonings
1/2 (9-oz.) pkg. cheese tortellini
1/2 cup shredded pizza cheese

Cook sausage in heavy skillet over medium heat until browned, about 10 minutes. Stir sausage frequently to break up as it cooks. Drain well and place in 4-5 quart slow cooker. Add pasta sauce and tomatoes and stir well. Cover and cook on low 7-8 hours. Then stir in tortellini, cover again and cook on low for 15-20 minutes until pasta is tender and heated. Sprinkle with cheese and let stand 5 minutes before serving.