Salsa de Chile Verde con Queso

Salsa de Chile Verde con Queso
Makes: 6 servings
1 tsp oil
4-5 fresh tomatoes , chopped
1 can (7 oz) diced green chiles
2 Tbsp diced onions
dash garlic powder
salt and pepper to taste
1 can (6 oz) tomato sauce
½ cup shredded longhorn cheese
• In a saucepan, heat oil and saute tomatoes, chiles and onions.
• Stir in garlic powder, salt and pepper, tomato sauce and cheese.
• Add water in small amounts to desired thickness.
• Serve hot or cold.
Jot’s Notes:
• This was much better hot than cold, and not great the next day.
• I thought it was a little runny, so I wouldn’t add any water.
• This isn’t really a cheese sauce, more of a tomato salsa with a taste of cheese.

Salsa de Chile Verde

Salsa de Chile Verde
Makes:
3 to 4 tomatoes, chopped
2 Tbsp chopped onion
1 can (4 oz.) diced green chiles
½ tsp salt
¼ tsp coarsely ground pepper
2 dried cilantro leaves, crushed
Combine all ingredients. This is a mild table salsa that goes with everything.

Xnipec Anaheim Salsa

Xnipec Anaheim Salsa
Makes: 8 Servings
1 purple (Red) onion, into 1/8" dice
4 limes
3 habanero chiles, cored seeded & minced
¼ C cilantro, chopped
1 tsp cumin, ground
1 tsp garlic salt
2 anaheim chiles, cored, seeded, peeled & diced
½ red bell pepper, cored, seeded, peeled & diced
2 tomatoes, diced
• Pierce the limes.
• Place in a microwave safe bowl.
• Warm them in the microwave.
• Squeeze the juice into a non-metallic bowl.
• Add the onions, Habanero chiles, cilantro, cumin and garlic salt.
• Let stand for at least 30 minutes.
• Add the Anaheim chiles, red bell pepper and tomatoes.
• Blend thoroughly.
• Allow any dogs that have been begging to taste, so as to discourage them in the
future.

Salsa Fresca

Salsa Fresca
Makes: 4 cups
3 large ripe tomatoes
½ red onion, diced
1 to 2 serranos, finely diced with seeds
1 bunch chopped fresh cilantro
juice of 1 lime
Salt
Tabasco to taste
• Core tomatoes and finely chop.
• Place in mixing bowl and combine with remaining ingredients, seasoning to taste
with salt and Tabasco.
• Salsa Fresca tastes best served within 3 to 4 hours.
• Keep refrigerated until serving time.
• Great with meat, poultry, fish, cheese, small children and chips.

Xnipec Salsa

Xnipec Salsa
Makes: 6 servings
4 habanero chiles, seeds and stems removed and diced
juice of 4 limes
1 onion, diced
1 tomato, diced
You don't find too many recipes for Habanero chiles. This is Pinch a Pollo
restaurant's recipe for a delicious pico de gallo made with fresh Habaneros.
• Soak the diced onion in the lime juice for at least 30 minutes.
• Add all the other ingredients and mix.
• Salt to taste.
• Run around naked in back yard. When police arrive, blame it on the habanero.
• Serve with grilled fish or grilled chicken.
Caution: Extremely hot!

Smoked Chili Salsa

Smoked Chili Salsa
Makes 2 cups. Serves 8.
1 can chipotle chiles in adobo sauce
2 C boiling water
2 Tbsp tomato paste
1 Tbsp strong red wine or balsamic vinegar or more to taste
2 Tbsp brown sugar
• Blend the chiles and water together in a food processor or blender until smooth.
• Add the other ingredients and blend again.
• Taste and adjust the flavorings as desired.
• Serve salsa with beans, eggs or in soups.
Nutritional analysis per serving: 22.7 calories; 0 grams total fat; (0
grams saturated fat); 0.3 grams protein; 2.1 grams carbohydrates; 0
milligrams cholesterol; 35.7 milligrams sodium.

Roasted Habanero Salsa From Hell

Roasted Habanero Salsa From Hell
Makes: 2 cups
1 Tbsp virgin olive oil
¼ C virgin olive oil
6 ripe plum tomatoes, halved
Freshly ground black pepper
10 habanero chile peppers
¼ C lime juice (about 2 limes)
¼ C chopped cilantro
• Combine tablespoon of olive oil and garlic and mix well.
• Rub tomato halves with this mixture, sprinkle with salt and freshly cracked
pepper and roast in 500-degree oven until they begin to take on some serious
color, about 15 to 20 minutes.
• Remove from oven, cool to room temperature and dice.
• Meanwhile, grill habanero peppers over a medium-hot fire until slightly colored,
2 to 3 minutes.
• Remove peppers from fire and mince.
• In medium-size bowl, combine tomatoes, peppers, ¼ cup olive oil, lime juice and
cilantro, mix well, and prepare for takeoff.
• This salsa will keep, covered and refrigerated, about 5 to 6 weeks, mainly because
no mold or bacteria would dare to come near the stuff.

French-Like Chicken and Goat Cheese Tortillas

Yield > 4
Keys : Main Dish Poultry Game Meats Chicken Md Cheese Oven
French France European Mediterranean
Ingredients :
2 cup seedless red or green grapes
washed, chopped
1/2 cup toasted chopped walnuts
1/4 cup chives
8 oz soft goat cheese like
Montrachet room
temperature
1/2 cup chopped fresh parsley
1 tsp dried thyme
Salt to taste
Freshly-ground black pepper
to taste
Dijon mustard to taste
1 tbl fresh lemon juice - (to 2)
4 tbl melted butter
8 x flour tortillas
2 cup shredded roasted or other
cooked chicken
Method :
• Preheat the oven to 450 degrees. Combine the grapes,
walnuts and chives and set aside.
• Combine the goat's cheese with the parsley and thyme
and season well to taste with salt and pepper.
• Mix a tablespoon or more of mustard and the lemon juice
in the melted butter and brush some of this mixture over each
tortilla. Set them on a baking sheet and top with some chicken
and goat's cheese. Bake for 5 minutes or until warmed
throughout and cheese has melted somewhat.
• Remove from oven, fold in half and serve topped with the
grape, walnut and chive mixture.
• This recipe yields 4 servings.

French Market Almond Torte

Yield > 6
Servings
Keys : Cajun Desserts Nuts Jewish Jewish Kosher French France
European Mediterranean
Ingredients :
8 tbl Butter or pareve margarine
1 cup Light brown sugar
1/2 tsp Almond extract or flavor
1 x Egg
5 tbl Flour
1/2 cup Pecans, chopped
1/2 cup Almonds, chopped
1 cup Heavy whipped cream
Method :
• Cream butter and sugar; add almond flavor, egg and
flour. Blend well and add nuts. Shape ino roll, wrap in foil, and
place in freezer. When ready to serve, thaw abt. 30 min.. Slice
1" thick and top with whipped cream.
• Decorate with slivered almonds or additional chopped
pecans.

French Lemon Custard Creme Brulee

Yield > 6
Keys : Desserts Citrus French France European Mediterranean
Ingredients :
6 x egg yolks
2 x eggs
1 cup granulated white sugar
1/4 cup fresh lemon juice
Finely-grated zest of 2
lemons
2 cup heavy cream
1/4 cup granulated white sugar (for
caramelized tops)
Lemon peel for garnish
Method :
• Preheat oven to 300 degrees. In a large bowl, combine
yolks, eggs, and sugar. Whisk until smooth. Stir in lemon juice,
zest, and cream. Allow oils from the zest to seep into the
custard mixture for about 10 to 15 minutes. Strain into a large
bowl, skimming off any foam or bubbles.
• Divide mixture among 6 ramekins or custard cups. Place
in a water bath, and bake until set around the edges, but still
loose in the center, about 40 to 50 minutes. Remove from
oven and leave in the water bath until cooled. Remove cups
from water bath and chill for at least 2 hours, or up to 2 days.
• When ready to serve, sprinkle about 2 teaspoons of sugar
over each custard. For best results, use a small, handheld
torch to melt sugar. If you don't have a torch, place under the
broiler until sugar melts. Re-chill custards for a few minutes
before serving. Garnish with thin strips of fresh lemon peel.
• This recipe yields 6 servings.

French Fritters (Beignets)

Yield > 12
Servings
Keys : Breads French France European Mediterranean French
Ingredients :
1 cup Water
1/2 cup Butter
1/4 tsp Salt
1 cup Sifted enriched flour
4 x Eggs
Method :
• Heat water, fat, and salt to boiling. Simmer until fat has
melted. Reduce heat as much as possible without eliminating it
altogether. Add flour all a once. Stir briskly until mixture forms
a ball that no longer leaves the sid of the saucepan, but no
longer. Remove from heat. Add eggs one at a time, beating
after each addition until mixture is stiff and glossy. Drop by
spoonful into deep, hot fat (370) and cook until delicately
brown. As soon as they are cooked enough on one side, they
will turn themselves over.
• Remove when browned on both sides. Drain and sprinkle
lightly with powdered sugar. If desired, cut a split in each and
stuff with marmalade or chocolate filling.

Uncooked Salsa

Uncooked Salsa
Makes: 4 servings
2 each onions, chopped
2 each chopped green peppers
¼ cup red wine (something from France, maybe a Rothschild ’82, or perhaps a
Colt .45, ’02)
1 each juice of a lemon
½ teaspoon basil, oregano, salt
1 quart canned tomatoes, chopped fine
• Pour canned tomatoes through a strainer or a colander to drain off some juice.
You will need about 2 ½ cup of mostly drained tomatoes to make a thick salsa.
• Chop the tomatoes into small pieces.
• Mix all other ingredients into chopped tomatoes.
• Taste and adjust the seasonings.
• Let stand for about 30 minutes so flavors can blend.
• This salsa will keep for 2-3 days in the refrigerator.

French Fried Shoestring Potatoes

Yield > 100
Servings
Ingredients :
30 lb POTATOES FRENCH FZ
Method :
• 1. USE FROZEN SHOESTRING POTATOES.
• 2. PLACE POTATOES ON SHEET PANS; BAKE AT 450 F OVEN 12 MINUTES OR UNTIL GOLDEN BROWN.
• 3. SERVE IMMEDIATELY.
• SERVING SIZE: 3/4 CUP

French Fried Lobster

Yield > 6 Servings
Ingredients :
6 whl lobster tails
2 x Eggs
1 cup Milk
4 oz Butter
Cracker meal
Salt and pepper
Lime juice (6 limes)
/2 c evaporated milk
1 tbl Grated coconut
Method :
• Break the shells on the back of the tails. Remove meat
from tail. Cut lengthwise on undersides and remove vein. Wash
in col water. Beat with a dull knife until tender. Place on a
baking sheet lined with foil and season thouroughly. Sprinkle
with lime juice. Leave to stand for 2 hours. Crush crackers.
Beat eggs and milk together. Dip crawfish in egg mixture and
roll in cracker crumbs. Fry in deep fat until golden brown. Place
crawfish on baking sheet and baste with butter-lime mixture.
Bake at 200F for 45 minutes. Serve Immediately
• Serve with a salad as a light lunch or use as an appetizer
with Devil's sauce.
• NOTES : Use saltine cracker for the cracker meal.

French Dressing with Homemade French Dressing Mix

Yield > 1
Servings
Ingredients :
Mix
3/4 cup Vegetable oil
Method :
• Combine ingredients in a glass jar. Shake until well
blended. Chill before serving.
• Makes about 1 1/4 c .

French Cream of Lettuce Soup - (Soupe De Laitue)

Yield > 6
Ingredients :
4 tbl butter
2 x garlic cloves minced fine
2 tbl minced parsley
1 tbl minced fresh tarragon
1 cup chopped onion
2 cup finely-shredded romaine lettuce
1 cup finely-chopped watercress
4 cup beef or vegetable stock
2 x egg yolks
2 cup light cream
Salt to taste
Freshly-ground black pepper to
Method :
• Heat butter in a large saucepan, then saute garlic,
parsley, tarragon, and onion until the onion is transparent. Add
the lettuce and watercress, and stir over low heat for 5
minutes. Stir in the beef stock and simmer uncovered for 30
minutes.
• When ready to serve, beat the egg yolks and the cream
together with several tablespoons of the hot soup, then pour
in, stirring constantly over low heat until the soup thickens
slightly. Stir in salt and pepper and serve immediately.
• Comments: Sounds bland, but isn't. This savory and
attractive French first-course soup for 6 has a wonderful
consistency and is distinctive enough to set up strongly
flavored courses; silken enough in texture to make you champ
at the bit to eat more.

French Country Pot Pie Sweet Lorraine's

Yield > 6
servings
Keys : French France European Mediterranean
Ingredients :
1 box puff pastry with sheets cut
into 12 5 inch circles
1 tbl butter
1 tbl olive oil
1/2 cup diced onion
1 x (6-oz.) bag small, whole
baby carrots
1 cup frozen peas, defrosted
2 med -sized Yukon gold potatoes,
unpeeled, cut into 1 inch
chunks and
steamed until fork tender
1 cup cooked, cubed chicken
Mustard sauce (see below)
1 cup shredded havarti cheese
Method :
• Six 1 1/2 cup size ramekins or soup bowls, lightly oiled
• Put butter and olive oil in medium-sized skillet and saute
onions until just golden. Add vegetables and chicken and stir
until heated through. Add mustard sauce, stir, then add cheese
and stir to combine.
• To prepare personal pot pies, lightly oil individual 1 1/2
cup to 2 cup gratin dishes or ramekins and place 1 puff pastry
circle in the bottom of each ramekin. Divide filling equally
between dishes, then place another puff pastry circle on top.
Bake at 350 F. for 20 minutes or until browned and bubbly.
Place ramekin on plate and serve.
• Makes 6 servings.

Almost-Flourless KahlÚa Cake

This cake has just a little bit of flour, but it is incredibly creamy and chocolatey, with a richness
similar to a cheesecake. It’s incredibly easy to throw together and is versatile. You can experiment with
other liqueurs besides Kahlúa to mix things up. If you are leery about baking with tofu, I can understand
your hesitation; it used to scare me, too. I can assure you that you could feed this cake to anyone and they’d
never know what’s in it. This cake is baked in a water bath to keep it from cracking on top.
3 aseptic packages fi rm tofu
1¼ cups sugar
1 tablespoon lemon juice
½ cup chocolate chips, melted
¼ cup baking cocoa
cup Kahlúa
3 tablespoons fl our
½ teaspoon vanilla
Preheat the oven to 350 degrees. Lightly grease the sides
and bottom of a 9-inch springform pan and wrap foil
around the bottom outside edge to cover the seal between
the bottom and the sides. Bring a large pot of water to a
simmer for the water bath.
In a food processor or blender, process tofu, sugar, lemon
juice, melted chocolate chips, cocoa, Kahlúa, fl our and
vanilla until smooth, scraping down the sides of the bowl
as needed. Pour mixture into the springform pan. Place the
springform pan inside of another larger pan with high sides.
Pour enough hot water into the outer pan to reach the
middle of the springform pan. Your springform pan should
look like it is surrounded by water.
Bake for 1 hour. If water evaporates while it is baking, be
sure to refi ll the pan with hot water only, especially if you
are using a glass dish; the temperature shock could cause
the glass to break. Cool cake completely in the pan on a
cooling rack and then let set in fridge for 2 hours before
serving. This cake is best if left to sit overnight. Store
leftover cake covered in the fridge.
Yield: 12 SLICES
Prep time: 15 MINUTES

Mexican Salsa

Mexican Salsa
Makes: 8 servings
1 each 8 oz. can tomato sauce
2 Tbsp crushed red chili
½ tsp cumin powder
½ tsp oregano
1 tsp salt
2 each garlic cloves, minced (or ¼ tsp garlic powder)
2 tsp vinegar
1 each juice of half a lemon
• Combine all ingredients and mix well.
• Let stand for 3 hours.
• Excellent with tacos or as a dip for tortilla chips.

Benihana Ginger Salad Dressing

Benihana Ginger Salad Dressing
Yield: 1 Servings
1/2 c onion,Minced
1/2 c peanut oil
1/3 c rice vinegar
2 T water
2 T fresh ginger,Minced
2 T celery,Minced
2 T ketchup
4 t soy sauce
2 t sugar
2 t lemon juice
1/2 t garlic,Minced
1/2 t salt
1/4 t black pepper
1. Combine all ingredients in a blender. Blend on high speed for
about 30 seconds or until all of the ginger is well-pureed.
Makes 1 3/4 cups.

Salsa Rojo

Salsa Rojo
Makes: 4 Cups
1 clove garlic, peeled
3 oz pork back fat
4 C chicken stock
½ C chili powder
6 oz tomato paste
1 pinch sugar
1 tsp salt
½ tsp oregano
6 sprigs fresh cilantro, snipped
• Use the metal blade of a food processor.
• Drop the garlic through the feed tube.
• Set aside.
• Fry the pork fat in a large skillet until rendered (about 5 minutes).
• Discard the solid pieces.
• You'll need about 1 ½ Tbsp of rendered fat for 4 cups of Salsa adjust if needed.
• Add 3-4 Tablespoons of the chicken stock (when preparing 4 cups of salsa adjust
as needed), the chili powder and the garlic.
• Stir constantly over medium heat for 3-4 minutes to cook the chili powder and
remove the raw taste. Watch carefully, chili powder burns easily.
• Stir in the tomato paste, the remaining chicken stock, sugar, salt and oregano.
• Simmer for 15 minutes.
• Stir in the cilantro.
• Serve hot or cold.
• Can be refrigerated for up to 4 days.

French Bread with Goat Cheese and Sun- Dried Tomato Spread

Yield > 1
Ingredients :
1 pkt soft fresh goat cheese (such
as Montrachet) (11-ounce)
2/3 cup chopped walnuts
1/2 cup chopped drained oil-packed
sun-dried tomatoes
4 tsp minced fresh thyme or 1
teaspoon dried crumbled
1/4 cup sour cream (about)
Minced fresh thyme
Chopped walnuts
2 x French bread baguettes sliced
Method :
• Mix first 4 ingredients in bowl. Thin to spreadable
consistency with sour
• cream. Season with generous amount of pepper. Mound
cheese in crock or bowl. (Can be prepared 2 days ahead. Cover
and chill. Bring to room temperature before serving.)
• Sprinkle cheese with thyme and walnuts. Serve with
bread.
• Serves 8.

Flageolets with a Mirepoix
Yield > 4
Ingredients :
1 cup dried flageolets
(2 1/2 cups cooked)
1 tsp olive oil
1 tsp unsalted butter
1 cup diced celery
1 cup diced carrots
1 cup diced onion
1 tsp dried tarragon
1 cup ready-to-serve vegetable broth
salt and black pepper
Method :
• 1. Sort through the beans; rinse, soak and cook the
flageolets by your preferred method until tender. Drain.
• 2. In a large frying pan with a lid, warm the oil and melt
the butter over medium-high heat. Add the celery, carrots,
onions and tarragon and stir to mix. When the vegetables are
hot, lower the heat, cover and cook, slowly for 10 to 15
minutes or until tender, stirring occasionally to prevent
browning.
• 3. Add the flageolets and stock. Bring to a boil, lower the
heat and simmer, covered, 15 minutes. Season with salt and
pepper. Serve hot.
• [Serve hot with pasta, ravioli, rice or with a medley of
steamed vegetables that includes peas, asparagus and
broccoli. Serve at room temperature with lettuce and fresh
fruit. Serve either as a side dish or main dish with crusty bread
or crostini. Add to rice and stuff zucchini, tomatoes or acorn
squash. Add to a cassoulet. Flageolets are enhanced by leek,
parsley and fenugreek -patH]
• NOTES : Although flageolets come in several colors, the
most commonly available is a very pale green. These beans
are a stable in many French dishes. They have a delicate flavor
that is enhanced by the subtlety of a mirepoix, a classic
aromatic mixture used as seasoning in French cooking. A
mirepoix is made up of equal parts of finely diced celery,
carrots and onions and an her, such as marjoram, thyme,

Family Brunch - French-Toasted Cheese Sandwiches

Yield > 1
Ingredients :
1 tbl butter or margarine
1/4 cup chopped onion
1/8 tsp black pepper
8 slc home-style white bread
4 slc American cheese OR
2 slc Cheddar cheese (3 ounces
halved crosswise)
2 slc part-skim mozzarella cheese
(3 ounces) halved crosswise
For the egg coating:
1 lrg egg
1 lrg egg white
3 tbl low-fat (1% milkfat) milk
Nonstick cooking spray
Method :
• Step 1: To prepare the sandwiches, in a 10-inch nonstick
skillet, melt butter over moderate heat. Cook mushrooms,
onions, and pepper in butter until vegetables are tender.
Remove from skillet.
• Step 2: For each sandwich, layer a slice of bread, a slice
of American cheese, some of the mushroom-onion mixture, a
half-slice of mozzarella cheese, and another slice of bread.
• Step 3: To prepare the egg coating, in a shallow bowl,
whisk together the egg, egg white, and milk. Dip sandwiches in
coating to coat on both sides. Wipe out skillet. Coat skillet with
cooking spray. In the skillet, cook sandwiches, 2 at a time,
over moderate heat until bread is golden and cheese begins to
melt, turning once.
• NOTES : Originally, these luscious, hot sandwiches were
coated in egg like French toast and then deep fried. Today's
lighter version uses egg whites and is pan fried to give the
same golden brown crust and creamy center with less fat.
• Preparation Time: 10 minutes.
• Cooking Time: 13 minutes.
• Makes 4 main-dish servings.

Escargots En Cercueils ( Snails in Puff Pastr

Yield > 6
Servings
Ingredients :
36 x Snails, undrained
1/2 cup Chardonnay or dry white
wine
1 med onion, minced
1 x Shallot, minced
2 x Garlic cloves, minced
Salt & freshly ground pepper
Freshly grated nutmeg
1 lb Puff pastry, pref. homemade
1 x Egg yolk (blended w/ milk)
3 tbl Milk (to blend with yolk)
3/4 cup Butter, well-chilled*
1/3 cup Chopped toasted hazelnuts
3 tbl Minced fresh parsley
Method :
• *Note: Butter should be cut into 12 pieces.
• Drain snail juices into small saucepan. Place snails in
bowl. Add wine, onion, shallot, garlic, salt, pepper and nutmeg
to juices and bring to boil. Pour marinade over snails. Let cool.
Cover and refrigerate for 24 hours. Preheat oven to 425
degrees. Butter baking sheets. Roll dough out on lightly floured
surface to thickness of 1/4". Cut out 36 circles using 2-inch
floured cutter. Arrange circles on prepared sheets. Using knife
tip, trace lid on each circle 3/4-inch from edge; do not cut
through dough.
• Brush with glaze. Bake pastry until puffed and golden
brown, about 10 minutes. Cool slightly on rack. Using sharp
knife, cut out lids. Discard any soft dough inside shells. Reduce
oven to 375 degrees.
• Strain marinade into large saucepan, pressing down on
vegetables to extract all liquid. Boil until reduced to 1/2 cup.
Remove pan from heat and whisk in 2 pieces of butter. Set pan
over low heat and whisk in remaining butter 1 piece at a time.
Mix in snails, hazelnuts and parsley.
• Adjust seasoning. Place 1 snail and some of sauce inside
each shell. Top with lid. Bake until heated through. Serve
immediately.

Endive and Prosciutto Gratin

Yield > 6
Ingredients :
ENDIVE
12 x firm Belgian endive heads
5 tbl butter divided
1/4 tsp salt
Juice of 1/2 small lemon - (1
tbspn)
1/4 cup water
CHEESE SAUCE
2 tbl butter
3 tbl flour
2 cup milk
1/4 tsp salt
Freshly-grated nutmeg as
needed
1 oz finely grated Parmigiano-
Reggiano
2 oz medium-grated Swiss cheese
ASSEMBLY
12 slc prosciutto - (1/3 lb) trimmed
of fat edges
3 tbl grated Swiss cheese
1 tbl butter cubed
Method :
• For the Endive: Heat the oven to 400 degrees. Trim the
bottoms of the endives and discard. Wash the whole endives
under running water and shake dry. Cut the endives in half
lengthwise.
• Smear 1 1/2 tablespoons of butter in a 9- by 13-inch
stove-to-oven casserole. Lay the endives in it so they cover the
bottom. Sprinkle with some of the salt and half the lemon
juice. Make another layer of endives, and add more salt and
lemon juice. Add the water. Cut the remaining butter into
small pieces and dot the top of the endives. Cover and simmer
over medium heat for 10 minutes. Uncover and boil rapidly
until the liquid is reduced to 2 or 3 tablespoons, for about
another 10 minutes.
• Place a sheet of buttered wax paper over the pan, cover
with a lid and place in the oven. Reduce the heat to 325
degrees. Bake for 1 hour. Remove the casserole cover but
leave the wax paper and bake until the endives are golden,
about 20 to 30 minutes
• For the Cheese Sauce: Melt the butter in a heavybottomed,
medium-sized saucepan over medium heat, then
stir in the flour until smooth. Cook 2 to 3 minutes to get rid of
the raw flour taste. Remove from the heat and set aside.
• Bring 2 cups of milk to boil in a small saucepan and add
the grated nutmeg, about 11 passes on the grater. Whisk the
heated milk into the roux, followed by the Parmigiano-
Reggiano and Swiss cheeses. As it thickens, cover and set
aside.
• For Assembly: Heat the broiler and set a rack in the
middle of the oven. Butter a shallow 2-quart baking dish. Add
half of the cheese sauce. Lay the prosciutto slices on a work
surface. Add 2 endive halves to a prosciutto slice, then roll the
slice up over the endives to form a bundle. Repeat with the
remaining endive halves and prosciutto slices.
• Neatly arrange the 12 prosciutto-endive wraps in the
baking dish. Cover the wraps with the remaining cheese sauce.
Sprinkle with the Swiss cheese and dot with the butter. Set the
dish in the oven and broil until bubbling and the cheese has
browned a bit, 3 to 4 minutes. You'll want to do this just before
you serve dinner so that the dish is nice and hot.
• This recipe yields 6 servings.

Ben & Jerry's Heath Bar Ice Cream

Ben & Jerry's Heath Bar Ice Cream
Yield: 1 Servings
5 heath candy bars
3 eggs
1 c granulated sugar
3 c whipping cream
1 1/2 c half-and-half
3 t vanilla extract
1. Freeze the candy bars. 2. Beat the eggs by hand until fluffy. 3.
Slowly beat in the sugar. 4. Add the cream, half-and-half, and
vanilla, and mix well. 5. Pour the mixture into an ice cream maker
and freeze. 6. While the ice cream is freezing, place the frozen
candy bars in a plastic bag and break them into small pieces with a
knife handle. 7. When the ice cream is done, remove it from the ice
cream maker and add the candy pieces. Mix well with a large spoon and
store in the freezer.
Makes 1 quart.

Salsa Fresca

Salsa Fresca
Makes: 3 Cups
5 ripe tomatoes, cored
3 fresh jalapeño or serrano chili peppers
1 small yellow onion, peeled & quartered
5 sprigs fresh cilantro
½ tsp salt
1 cup tomato sauce
• Place the tomatoes on a cookie sheet under a preheated broiler, about 6" from the
heat source.
• Broil, turning until charred on all sides.
• Set aside to cool.
• Remove the stems from the chili peppers.
• Cut the peppers in half.
• Place the peppers with the onion in a food processor.
• Use the metal blade to mince using a pulsing method.
• Rinse under cool water to remove the bitter milky liquid.
• Place the tomatoes and cilantro in the food processor.
• Puree.
• Stir the onions and peppers in by hand.
• Add salt to taste.
• Add the tomato paste.
• Refrigerate until needed.
• Keeps several days.

Tropical Coconut Cake

This is a really refreshing treat, perfect for a summery potluck or for a pick-me-up on a cold
winter’s day. Use a springform pan for this cake, if you have one. If not, just line the bottom of
a cake pan with parchment paper, otherwise the mandarin oranges will stick.
1½ cups fl our
2 teaspoons baking soda
teaspoon salt
1 cup sugar
cup oil
1 cup milk
1 tablespoon vanilla
1 teaspoon mild vinegar
2 small cans mandarin oranges,
well-drained and chopped
1 recipe Coconut Glaze
Preheat the oven to 350 degrees. Lightly grease and fl our a
9-inch springform pan or a 9-inch cake pan and line it with
parchment paper.
In a large bowl, combine fl our, baking soda and salt. In a
small bowl, combine sugar and oil. Add milk, vanilla and
vinegar. Combine wet ingredients with dry ingredients and
fold in mandarin oranges until just mixed.
Spread batter into prepared pan. Bake for 30 to 35
minutes or until cake looks browned and springs back
when you touch it and the toothpick comes out clean.
Cool completely on rack and top with Coconut Glaze and
shredded coconut. Store leftover cake covered at room
temperature.

Salsa Ranchero

Salsa Ranchero
Makes: 2 Cups
1 C pico de gallo salsa
1 C tomato sauce
1 C cilantro, minced
2 Tbsp tomato paste
1 tsp sugar
1/4 tsp oregano
¼ tsp black pepper
1 Tbsp safflower oil
1 tsp vinegar
tomato juice
• Use the metal blade of a food processor to process all the ingredients except the
tomato juice until well blended.
• Simmer mixture over medium heat for 10-15 minutes.
• Thin with tomato juice if needed.
• Taste and adjust salt.