Egg Drop Soup

Another one to try.

3 eggs, lightly beaten
4 cups of chicken stock
1 tablespoon of corn starch
1/2 teaspoon grated ginger
1 tablespoon of soy sauce
3 green onions, chopped
1/4 teaspoon of white pepper
3/4 cup of straw, enoki, or sliced shitaki mushrooms


1. Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.
2. Place the chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil. Add the cornstarch and stock mixture and stir. Reduce heat to a simmer.
3. Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and garnish with a few more chopped green onions. Serve immediately.

Truffle Brownies

I want!!!

• 2 eggs
• 1/2 teaspoon salt
• 1 cup sugar
• 1 tablespoon pure vanilla extract
• 1 stick margarine
• 3 ounces unsweetened chocolate chopped
• 1/2 cup all-purpose flour
• Chocolate ganache for topping, recipe follows
• Special equipment: 9-inch round foil cake pan

Preheat oven to 350 degrees F.

Using a hand held electric mixer, beat the eggs and salt together in a large mixing bowl until frothy. Add the sugar and beat until the eggs are thick and pale yellow, about 2 to 3 minutes. Add the vanilla extract and beat an additional 30 seconds.

Put the margarine and chocolate in a microwave safe container and microwave on high for 1 minute. Stir to insure that the chocolate has melted. Microwave an additional 30 seconds, if needed.

With the mixer running, pour the melted chocolate into the egg mixture. Add the flour and beat 1 minute. Scrape down the sides of the bowl and beat an additional 30 seconds.

Spray the cake pan with a pan release spray and pour in the brownie batter. Place the pan on the top rack of the oven and bake 15 to 20 minutes until the center is barely set.* Remove the pan from the oven and let cool. Top with the ganache and place in the freezer for at least 1 hour.

To serve, remove from freezer and slice immediately. Allow to come to room temperature before serving.

*Cook's Note: If tested with a toothpick the center will still be gooey. If tested by touch, the center will be soft. It will set once frozen.

Chocolate Ganache:

1/2 cup (4 ounces) semisweet chocolate chips

1/4 cup heavy cream

Put the chocolate chips and cream into a microwave safe bowl. Microwave on high for 1 minute. Remove the bowl and stir with a whisk or fork until well mixed. Use immediately. If using the ganache later it will need to be reheated.

Yield: 3/4 cup

From: Robyn Green

Jan Bullock's Lasagna

I was so proud of myself after I made this because it was so good! I couldn't believe it turned out as good at it did for being such an easy recipe.

Cook 1 package of lasagna noodles. I discovered a new kind of noodle that doesn't require cooking before it's placed in the in the pan. Cuts 20 minutes out of the cooking process. It worked great!

Brown 1 lb. hamburger, 1 small onion, and 1/2 clove garlic in 1 T olive oil.

Drain grease from hamburger and add 4 cans of Golden Grain Italian Style Marinara sauce. I couldn't find any Golden Grain, so I used 2 cans of the 1 lb, 8 oz Classico Spicy Tomato and Basil pasta sauce. Add a bay leaf and simmer for 15 minutes.

Spray 9x13 pan. Layer half of the noodles, half of the sauce, sprinkle liberally with mushrooms (I thought the mushrooms made the dish), sliced olives, half of a large container of cottage cheese, Parmesan cheese, and lots of mozzarella cheese.

Repeat layers, top with Parmesan. Bake 350 20 minutes. Let sit 20 minutes before serving.

From: Mom Santini

Interesting Observation....

I was looking at my posting and noticed that I've got 2 entries for salads and 17 entries for dessert. Hmmmm....

Chris' Lemon Fudge

First, Chris basically follows the recipe for Remarkable Fudge in the Better Homes & Gardens Cookbook which is:

4 c sugar
2 5-oz cans (1 1/3 c total) evaporated milk
[modification: he believes that powdered milk made as directed makes the recipe more creamy]
1 c margarine or butter
1 12-oz pkg (2 c) semisweet chocolate pieces
[modification: bakers chocolate has more butterfat because it isn't intended to keep it's shape - also makes the fudge more creamy]
1 7-oz jar marshmallow creme
1 tsp vanilla

Line a 13x9x2-inch baking pan with foil; extend foil over edges. Butter foil; set aside. Butter sides of a heavy 3-qt saucepan. In it, combine sugar, milk, and butter. Cook and stir over medium-high heat to boiling. Stir and cook to 236 degrees (soft-ball stage; about 12 min).

Remove from heat, add chocolate pieces, marshmallow creme and vanilla (add nuts here if you prefer); stir until the chocolate melts. Pour into pan.


For the lemon fudge, he used white baking chocolate, and 4 tsp of pure lemon extract. Then he layered ground unsweetened chocolate (he suggests 8 oz) on the bottom of the pan as a base for the lemon fudge. The unsweetened chocolate melts itself when the hot fudge is poured over the top. His first recipe he did not line the pan, and the unsweetened chocolate adhered to the pan and he had to heat the bottom to get it out in one piece. By lining the pan with foil, it stays together better - but not absolutely perfect.

From: Chris and Dani DuBois

Chewy Chocolate Chip Oatmeal Cookies

INGREDIENTS
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 tablespoon baking soda
1/2 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips

DIRECTIONS
Preheat the oven to 325 degrees F. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

From: Amanda Wilkinson

Mom's Potato Salad

6 med sized red potatoes (2 lb)
1/4 cup green onions
1, 2-oz jar diced pimientos
1/2 cup nonfat mayo
1/4 cup plain nonfat yogurt
1/4 cup low fat sour cream
1 T sugar
2 T mustard
1 T apple cider vinegar
1/2 t salt
1/2 t celery seed
1/4 t pepper
1/8 t garlic powder

Cube and cook potatoes, drain. Mix in the the other stuff. Refrigerate. Yum!

From: Mom