Tiramisu

Tiramisu Dessert - Jamie B.

3 large eggs (*or pasteurized egg substitute)

1 cup Hot chocolate

1/2 cup sugar

8 oz. Mascarpone

1/8 cup cocoa

20 ladyfingers, toasted

Step 1: Combine 3 egg yolks, 1 Tbsp. hot chocolate, sugar and in large mixing bowl. Beat 2-3 minutes. Add Mascarpone and beat 3-5 minutes until smooth.

Step 2: In another bowl, combine 3 egg whites and a pinch of sugar. Beat until stiff peaks form. Gently fold into Mascarpone mixture. (*If using egg substitute, skip Step 2 and beat until fluffy.)

Step 3: Dip one side of each Ladyfinger into remaining hot chocolate and layer on bottom and sides of serving dish. Spread 1/2 of Mascarpone mixture and sprinkle with cocoa. Layer Ladyfingers and finish with a Mascarpone layer and cocoa. Refrigerate at least 1 hour before serving. Serves 6.

Asparagus Soup

Asparagus Soup - Lynne H.

Makes: 8 appetizer servings
Prep: 10 minutes
Cook: 20 minutes

1 bunch asparagus, ends trimmed (16-18)
2 Tblsp. unsalted butter
3 cups chicken broth
1 medium-size potato, peeled and diced
1 tsp. salt
1/4 tsp. dried dill
1/8 tsp. white or black pepper

1. Cut tips from asparagus. Set aside. Chop remaining stalks into 1/2-inch pieces. Melt butter in a 4-quart saucepan over medium heat. Add onion; cook 3 minutes. Add asparagus stalks and cook an additional 2 minutes. Add broth, potatoes, salt, dill and pepper. Bring to a boil.
2. Reduce heat to medium-high and cook 10 to 12 minutes, uncovered, until potatoes are very tender. Meanwhile, place asparagus tips in a small glass bowl with 1 tablespoon water. Cover with plastic wrap and microwave on HIGH for 1 minute.
3. Remove soup from heat and puree until smooth. Serve warm or chilled, garnished with asparagus tips.

Black Bean and Couscous Salad

Black Bean and Couscous Salad - Lori S.

1 (10 oz) pkg quick cooking couscous

3 T extra virgin olive oil
3 T fresh lime juice
2 t red wine vinegar
½ t ground cumin
5-8 green onions, chopped
1 red bell pepper, chopped
1 c. frozen corn (I would probably do 1 1/2 cups)
1 or 2 cans (15 oz) black beans, rinsed and drained well (I used 2)
1/4 to 1/2 c. cilantro , chopped
Salt and pepper to taste

Bring 2 1/4 cups water (or broth) to a boil and stir in couscous- cover, remove from heat and let stand 5 minutes.

In a small bowl whisk together olive oil, lime juice, vinegar and cumin.
In large bowl add onions, peppers, corn (rinse under cold running water to defrost slightly), black beans (well drained!) and cilantro.
Mix well and add dressing- toss to coat.
Pour the couscous into a colander, throw in 2 handfuls of ice cubes, and rinse under cold water, tossing the ice cubes until the couscous reaches cool room temperature, about 2 minutes. Drain well, removing any unmelted ice cubes and fluffing the couscous well and add to the bowl of veggies. Salt and pepper to taste. You can add a little more lime juice/vinegar if it seems to dry.

This can be served from a large bowl, or in individual lettuce cups.
Refrigerate until ready to serve, it keeps very well in the fridge. Serves 6-8

Susan's Sassy Sauce

Susan's Sassy Sauce (Good on Pork and Salmon) - Tracy W.

Ingredients:

Champagne vinegar (White wine vinegar is cheaper and works also), Soy Sauce, Red Chili Flakes, Garlic, Minced Onion, Brown Sugar, Tomato Paste, Salt, Butter (one stick)

Combine in saucepan:

1/2 Cup Champagne vinegar (White wine vinegar is cheaper and works also)

1/2 Cup Soy Sauce

1 tsp. red chili flakes

1 TBS garlic

2 TBS minced onion


Simmer and reduce 50 percent. Watch that it doesn't boil over. It will.

Add to reduced sauce:

1/2 Cup Soy Sauce

2 Cups brown sugar

2 TBS tomato paste

1/2 tsp salt

Simmer 3 to 5 minutes. Take off heat. Whisk in 1 stick of butter cut in pieces.

Applesauce

Applesauce - Tracy W.

3 Golden Delicious apples, peeled, cored, and quartered
3 Fuji apples, peeled, cored, and quartered
1 cup unfiltered apple juice
2 tablespoons cognac or brandy
2 tablespoons butter
3 tablespoons honey
1/2 teaspoon ground cinnamon

In a sealable microwave-safe container, combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes.
Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use.

Creamy Lemon Chicken

Creamy Lemon Chicken - Penny B.

4 chicken breasts
2 cans cream of chicken soup
2 cups milk
3 Tblsp. lemon juice
1 Tblsp. black pepper
1 lemon

In a fry pan, brown the four chicken breasts for about 6 minutes each side. In a bowl, mix 2 cans of cream of chicken soup, 2 cups of milk, 3 Tblsp. lemon juice, 1 Tblsp. black pepper. Pour all ingredients in fry pan and cook for 25 minutes, turning the breasts over so they do not burn. Serve over rice.