ated platter. Garnish with watercress. Serve the
fillet cut into 3/4-inch thick slices, with the sauce.
Yield: 2 cups
1/2 c Sliced Fresh Mushrooms
2 Green Onions, Sliced
3 ts Butter Or Margarine
1 1/3 c Water
6 tb Long Grain Regular Rice
1/4 Med Bell Pepper (any color), julienne strips
1/4 ts Salt
1/4 ts Dried Sage, Crushed
4 ts Snipped Parsley
In a 1-quart casserole micro-cook
mushrooms, onion, and butter or margarine, uncovered, on 100% power for 2 to4
minutes or till vegetables are tender. Stir in water, rice, bell pepper, salt
and sage. Micro-cook, covered, on 100% power for 3 to 4 minutes or till
boiling. Micro-cook, covered, on 50% power for 15 to 17 minutes or till rice is
tender and liquid is absorbed, stirring once. Sir in parsley. Let stand,
covered, for 5 minutes. Serve hot.
Yield: 4 Servings
2 lb Asparagus
3 Egg yolks
2 tb Lemon juice
1/4 ts Salt
1/2 c Butter or margarine
1 ts Grated orange peel
3 tb Orange juice
Snap tough ends from asparagus and
discard. Place asparagus in 1 inch water in large skillet, bring to boil,
reduce heat, cover and simmer until tender, 5 to 8 minutes.
Blend egg yolks, lemon juice and salt in saucepan or top of double boiler. Add
half of butter and stir constantly over low heat or boiling water until butter
melts. Add remaining butter and continue stirring until it melts and sauce
thickens. Stir in orange peel and juice. Drain asparagus and serve topped with
Chocolate Cheesecake Recipe
Yield: 8 Servings
12 oz White chocolate
2 c Graham cracker crumbs
1 1/2 lb Cream cheese, softened
1 c Sugar
2 1/2 ts Vanilla
1 tb Apricot brandy
2 c Sour cream
Melt white chocolate over low heat in a
double boiler. Set aside to cool slightly. Preheat oven to 350F. Distribute
graham cracker crumbs evenly over the bottom of a 9-inch springform pan. Press
crumbs down lightly. Set aside.
In a large bowl, cream together cream cheese, sugar, vanilla, and apricot
brandy with an electric mixer for at least five minutes or until very smooth.
Add melted white chocolate and blend another five minutes. Add sour cream and
mix to combine. Pour into crumb lined pan and bake at 350F for 30 minutes.
Chill overnight before serving.
This cheesecake freezes very well, and makes about 12-14 slices. Dress up with
a garnish of fresh raspberries or strawberries and mint sprig