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LEMON MINT CUSTARD TART

~Submitted by Treva, NC

Tart Crust Ingredients:
2 cups graham cracker crumbs
1/2 stick butter, melted
1/4 cup sugar

Combine graham cracker crumbs and sugar. Add the melted butter and combine until you have a crumbly mixture.

Split the crust mixture between (6) 4" tart pans. Press the crust onto the bottom and sides of the pans. Bake in a 350 degree preheated over for about 6 minutes. Remove the tart pans from the oven and set aside to cool.

Custard Filling Ingredients:
1 cup chilled whipping cream, divided
8 fresh mint sprigs
5 large egg yolks
6 tablespoons sugar
1/3 cup fresh lemon juice
1 tablespoon grated lemon peel
fresh whipped cream, mint and lemon zest for garnish

In a heavy saucepan bring 1/2 cup of the cream to a simmer over a medium high heat. Add the mint sprigs to the cream, cover and remove from the stovetop. Allow the mint to steep for about 30 minutes. Remove the mint and strain the cream.

While the mint steeps begin making the lemon custard. In a heavy saucepan combine egg yolks, sugar, lemon juice, and lemon peel. Whisk constantly over medium-low heat until the mixture thickens. This should take about 5 minutes. To be on the safe side you may want to use an instant-read thermometer. It should read about 160 degrees F.

Pour the custard into a glass or glazed mixing bowl and whisk in the mint cream. Put this in the refrigerator and chill for about 1 hour.

In the mean time, whip the remaining 1/2 cup of cream until peaks form. You can do this with a hand beater or an electric mixer, just be sure that the cream is well whipped. Otherwise the lemon mint filling will be too runny.

Now combine whipped cream with the chilled lemon mint custard until well incorporated.

Take your tart pans, turn them upside down on a plate and gently tap the bottom. Lift the pan and, if you use non-stick type, the graham cracker crust should pop right out.

Turn the crust right side up, fill with lemon mint custard and garnish with a sprig of mint, a little lemon zest and a dollop of fresh whipped cream.

BLUSHING BAKED SALMON

~Submitted by Treva, NC

6 salmon fillets (about 6 ounces each)
3 tablespoons lime juice
3 tablespoons honey
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste

Place the fillets in a glass or ceramic dish to fit, skin- side down. Combine the next 4 ingredients and brush them over the salmon. Refrigerate, covered, for 30 minutes. Preheat the oven to 450 degrees F. Bake the salmon for 15 minutes or until cooked through.

Serves 6.

Per serving:
275 calories, 14g carbohydrates, 27g protein, 13g fat, 73mg cholesterol.

MAPLE MOCHA PUDDING

~Submitted by Treva, NC

Adapted from Maple Syrup Cookbook, by Ken Haedrich (Storey Books, 2001). Printed from www.care2.com

This is the kind of classic comfort food we all cherished as kids and now secretly yearn for. But as adults, we know how harmful white sugar can be, so this creamy chocolate and coffee delight uses healthier maple syrup instead.

This fabulous dessert has plenty of calcium and omega-3, besides the most sensual flavors and texture ever: a rich and delicious pleasure that is one of the joys of adulthood. Indulge! It’s a cinch to make, too.

3 tablespoons cornstarch
1 tablespoon powdered instant coffee or powdered instant espresso
1 teaspoon unsweetened cocoa
Pinch of salt
3 egg yolks
3 cups milk
1/2 cup pure maple syrup
1 tablespoon butter, cut into pieces
1 teaspoon pure vanilla extract

1. Combine cornstarch, coffee, cocoa, and salt in a large, heavy-bottomed pot and whisk to mix. Whisk the egg yolks slightly in a medium-sized bowl, then add the milk and maple syrup. Stir into the cornstarch mixture and begin to heat over medium-high heat.

2. Gradually bring the mixture to a boil, stirring gently but constantly. Be sure to scrape the sides as you stir. When the mixture finally comes to a boil, boil for 1 minute, stirring. Remove from the heat and stir in the butter and vanilla.

3. Ladle pudding into four or five individual serving bowls. To prevent a skin from forming, place a piece of wax paper--cut to size--on top of each. Cool, then chill for several hours before serving.

Serves 4-5.

ZESTY COLESLAW

~Submitted by Treva, NC

This zesty coleslaw is a nice change from the regular coleslaw. I add even more horseradish for extra zing.

1/2 cup mayonnaise
3/4 cup creamy salad dressing (e.g. Miracle Whip)
2 tablespoons prepared horseradish
1 & 1/2 teaspoons white vinegar
1 1/2 teaspoons dill weed
3 1/2 tablespoons sugar
1 (16 ounce) package coleslaw mix

In a large bowl, mix together the mayonnaise, creamy salad dressing, horseradish, vinegar, dill weed and sugar. Add coleslaw mix, and stir to coat. Refrigerate at least 3 hours before serving to blend flavors.

Makes 8 servings

Nutrition Info: Amount Per Serving: Calories: 266, Total Fat: 22.9 g, Cholesterol: 20 mg, Sodium: 246 mg, Total Carbohydrates: 16.3 g, Dietary Fiber: 1 g, Protein: 1 g

TUNA AND AVOCADO STUFFED SHELLS

~Submitted by Treva, NC

Source: Better Homes & Gardens

8 jumbo shell macaroni
8 ounce tuna fillet, cooked and broken into small chunks*
1 medium avocado, halved, seeded, peeled, and coarsely chopped
3 tablespoons walnut oil or cooking oil
3 tablespoons lemon juice
2 tablespoons snipped fresh chives
1 tablespoon Dijon-style mustard
1 medium cantaloupe, cut into wedges

Cook pasta shells according to package directions. Drain; rinse with cold water. Drain; set aside. In a large mixing bowl stir together tuna, avocado, oil, lemon juice, chives, and mustard. Spoon about 1/4 cup of the tuna salad mixture into each shell. Arrange 2 filled shells per serving with a cantaloupe wedge on each plate.

Makes 4 main-dish servings.

*Note: To cook tuna fillet, rub with cooking oil. Grill fish on rack of an uncovered grill directly over medium to medium-hot coals 8 to 12 minutes, turning once, until fish just flakes with a fork. Cover and refrigerate until cool enough to handle.

Note 2; To cut prep time when making this pretty pasta salad, substitute one 9-ounce can of water-pack, solid white tuna, drained and broken into small chunks, for the cooked fresh tuna.

Nutritional facts per serving: calories: 354, total fat: 22g, saturated fat: 2g, cholesterol: 24mg, sodium: 134mg, carbohydrate: 22g, fiber: 8g, protein: 19g, vitamin A: 76%, vitamin C: 102%, calcium: 2%, iron: 11%

STRAWBERRY PUFFS

~Submitted by Treva, NC

2 pint baskets strawberries, stemmed and sliced
Sugar
1/2 cup water
1 /4 cup butter
1/2 teaspoon salt
1/2 cup all-purpose flour
2 large eggs
1 cup whipping cream
1 teaspoon vanilla extract
1/3 cup prepared fudge sauce
Powdered sugar

In bowl toss strawberries with sugar, to taste; cover and chill.

Preheat oven to 400*F.

In 1-quart saucepan bring water, butter and salt to boil. Remove from heat; stir in flour all at once to blend thoroughly. Set over medium heat. Cook and stir until mixture pulls away from side of pan and forms a ball. Remove from heat and cool slightly. Thoroughly beat in eggs one at a time.

Spoon batter in 6 equal mounds, spaced apart, onto lightly greased baking sheet.

Bake in center of oven 20 to 25 minutes until puffs are evenly browned. Turn off oven. Remove from oven and with thin knife cut a slit in each puff. Return to oven for 10 minutes, then cool completely on rack.

In bowl whip cream to form soft peaks; sweeten with sugar, to taste, and flavor with vanilla.

To assemble, halve puffs horizontally with serrated knife. Fill puffs with whipped cream and some of the strawberries. Drizzle with fudge sauce, thinning with a little water, if needed. Cover with puff tops. Dust lightly with powdered sugar. Serve with remaining strawberries, and accompany with additional fudge sauce, if desired.

Makes 6 servings
Lowfat Variation: Substitute 1 package (3.4 ounces) instant vanilla pudding mix made with 2 cups nonfat milk, as package directs, for the whipped cream. Substitute light fudge sauce for the fudge sauce.

Nutritional Information: Per Serving: 370 calories; 27 g fat; 150 mg cholesterol; 300 mg sodium; 28 g carbohydrate; 3 g fiber; 6 g protein.

Low Fat Variation Per Serving: 240 calories; 10 g fat; 90 mg cholesterol; 510 mg sodium; 35 g carbohydrate; 3 g fiber; 4 g protein.

MEXICAN HOT CHOCOLATE

~Submitted by Treva, NC

This rich twist on hot chocolate includes just a hint of cinnamon.

Ingredients:
6 cups milk
1/2 cup sugar
3 ounces unsweetened chocolate, chopped
1 teaspoon ground cinnamon
2 beaten eggs
Whipped cream

Preparation:
In a large saucepan combine 1 cup of the milk, the sugar, chocolate, and cinnamon. Cook and stir over medium-low heat until chocolate is melted. Gradually stir in remaining milk. Cook and stir until milk is very hot, almost boiling. Do not boil.

Gradually stir 1 cup of the hot milk mixture into eggs, then transfer entire mixture to saucepan. Cook and stir for 2 minutes over low heat. Remove from heat and stir in vanilla. Beat with a rotary beater until very frothy.

Pour hot chocolate into mugs and dollop with whipped cream.

Makes six 8-ounce servings.

Nutrition facts per serving: 286 calories, 14 g total fat, 8 g saturated fat, 89 mg cholesterol, 144 mg sodium, 33 g carbohydrate, 12 g protein.

ROASTED ONIONS

~Submitted by Treva, NC

Metric / Ingredient / Imperial

6 / onions / 6
175 ml / fresh fine breadcrumbs / 3/4 cup
50 ml / Romano or parmesan cheese, grated / 1/4 cup
15 ml / fresh basil, chopped / 1 tbsp
30 ml / butter, melted / 2 tbsp

Peel the onions, leaving the root ends intact. Place in a pan of water, bring to the boil and simmer gently for 20 minutes. Remove and cool. Cut off and discard the top quarter of each onion; scoop out a third of the inside.

Combine breadcrumbs, cheese, basil and butter in a bowl. Season to taste. Spoon into the onions and roast in a lightly greased baking dish at 350 F (180 C) for 50 minutes or until onions are soft.

Serves 6

More recipes available at www.PeakMarket.com

AFTERNOON DELIGHT PEANUT BUTTER PIE

~Submitted by Treva, NC

2 oz. cream cheese
1 Cup sifted confectioners' sugar
1/3 Cup half and half
1 tsp. vanilla
1 Cup peanut butter
1 & 1/2 Cups whipping cream
Chocolate cookie crust or graham cracker crust

Using a electric mixture combine cream cheese, sugar, cream, vanilla, and peanut butter. Chill a small bowl and beaters in the freezer. Whip the cream until very stiff in the chilled bowl. Add one-third of the whipped cream to the peanut butter mixture and fold into remaining whipped cream. Spoon into the chocolate pie crust or graham cracker crust.

ASIAN GRILLED TUNA SANDWICH

~Submitted by Treva, NC

Prep Time: 20 minutes
Cooking Time: 5 minutes
Source: Ladies' Home Journal

3 tablespoons rice wine vinegar
3/4 teaspoon grated fresh ginger
2 teaspoons sugar
1-1/2 teaspoons minced shallot
4 tuna steaks (5 to 6 oz. each)
1 tablespoon vegetable oil
1/4 teaspoon salt
1/4 cup mayonnaise
1 teaspoon soy sauce
3/4 teaspoon prepared wasabi paste*
1/4 teaspoon minced garlic
8 slices Tuscan bread, lightly toasted
3 cups packed mesclun salad greens, watercress or other mixed salad greens (4 oz.)
Sesame noodles (optional)

1. Heat grill pan.

2. For the vinaigrette, combine the rice wine vinegar, ginger, sugar and shallot in a small bowl; set aside.

3. Brush tuna with oil; sprinkle with salt. Grill on medium heat 2-1/2 minutes to 3 minutes per side for medium-rare. Set aside; keep warm.

4. For the Asian Mayonnaise, combine all mayonnaise, soy sauce, wasabi paste and garlic in cup. Spread evenly on four slices bread; set aside.

5.Toss salad greens with vinaigrette in bowl; divide and arrange evenly on remaining bread slices. Arrange tuna steaks on greens. Top with reserved bread. Cut sandwiches in half. Serve with sesame noodles, if desired. Makes 4 servings.

*Available in specialty markets.

*Note: To test for medium heat, you should be able to hold your hand over the coals at the height of the food for 4 seconds before you have to pull away.

Nutritional facts per serving: calories: 510, total fat: 23.5g, saturated fat: 4.5g, cholesterol: 61mg, sodium: 706mg, carbohydrate: 34g, protein: 38g

HAM FLORENTINE SOUP

~Submitted by Treva, NC

Source: Midwest Living

Leftover ham from Easter dinner? Simply dice it up, add hearty vegetables and spinach, and you have a delicious pot of soup for an instant, no-fuss meal.

1 & 1/2 cups water
1 & 1/2 cups sliced carrots
1 medium onion, chopped
1 small green pepper, chopped
1/2 cup chopped celery
1 teaspoon instant chicken bouillon granules
1/4 teaspoon ground white pepper
1/4 cup butter or margarine
1/3 cup all-purpose flour
2 cups milk
1 cup water
8 ounces fully-cooked ham, diced
1 & 1/2 cups chopped fresh spinach

1. In a medium saucepan, combine the 1-1/2 cups water, the carrots, onion, green pepper, celery, bouillon granules, and pepper. Bring to boiling. Reduce heat; simmer, covered, for 10 minutes. Don't drain.

2. In a large saucepan, melt the butter. Stir in flour. Add milk and the 1 cup water all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

3. Add the vegetable mixture and ham to the milk mixture. Heat through. Stir in the spinach. Serve immediately.

Makes 4 or 5 servings.

Nutritional facts per serving: calories: 341, total fat: 20g, saturated fat: 11g, cholesterol: 76mg, sodium: 1334mg, carbohydrate: 21g, fiber: 3g, protein: 19g, vitamin A: 259%, vitamin C: 29%, calcium: 19%, iron: 13%

SPRING SALAD OF BEETS, PICKLED ONIONS AND ORANGES

~Submitted by Treva, NC

The perfect start to any spring meal. It goes well with everything from salmon and roast chicken to lamb and baked ham.

6 baby beets
1/2 red onion, thinly sliced
1/2 white wine vinegar
1 teaspoon black peppercorns
1 teaspoon mustard seeds
2 teaspoons sugar
salt to taste
freshly ground black pepper
1 bunch watercress, large stems removed
2 oranges, peeled and sectioned
1 tablespoon extra virgin olive oil

1. Place the beets in a pot of cold water and bring to a boil. Simmer the beets until they are tender when pierced with the tip of a sharp knife, about 25 minutes. Drain and let cool.

2. Meanwhile, place the sliced onions in a medium sized heatproof bowl. In a small saucepan, bring the vinegar, peppercorns, mustard seeds and sugar to a boil and simmer until the sugar is dissolved. Strain the vinegar mixture, pour it over the onions and set aside.

3. When the beets are cool enough to handle, peel them, cut them into wedges and toss them with the onions. Season with salt and pepper.

4. Transfer the beets and onions, along with their liquid to a serving bowl. Garnish the salad with sprigs of watercress and orange sections. Drizzle the salad with extra virgin olive oil and serve.

This recipe serves: 4

Nutrition Facts: Amount Per Serving: Calories 136, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 230 mg, Total Carbohydrate 26 g, Dietary Fiber 5 g, Protein 3 g, Percent Calories from Fat 22%, Percent Calories from Protein 8%, Percent Calories from Carbohydrate 70%

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For Two...

QUICK AND EASY ARTICHOKES WITH LEMON VINAIGRETTE
This recipe serves: 2

~Submitted by Treva, NC

Preparation time : 5 minutes
Cooking time : 5 minutes

2 large artichokes
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon zest
1 tablespoon finely chopped shallots
1 tablespoon extra virgin olive oil
salt to taste
freshly ground black pepper

1. Slice about 1 inch off the top of each artichoke and trim the stems. Remove the tough outer leaves and trim any sharp, thorny leaf tips with scissors.

2. Place the artichokes, stem end down, in a microwaveable dish with about 1/2 cup of water. Cover the dish with plastic wrap and microwave on high for 4 to 5 minutes or until the stem end of the artichoke is just tender when pierced with a knife. (The artichokes can be cooked in advance and stored in the refrigerator for up to 2 days.)

3. In a small bowl, whisk the lemon juice, lemon zest, shallots and olive oil together. Season with salt and pepper to taste.

4. Serve the artichokes with a small bowl of vinaigrette to dip the leaves in.

Nutrition Facts: Serving Size 1 artichoke with vinaigrette

Amount Per Serving: Calories 215, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 504 mg, Total Carbohydrate 33 g, Dietary Fiber 19 g, Protein 13 g, Percent Calories from Fat 27%, Percent Calories from Protein 21%, Percent Calories from Carbohydrate 52%

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Publisher's Choice...

SKILLET CORN ON THE COB WITH PARMESAN AND CILANTRO

4 ears of fresh corn

6 tablespoons olive oil
1/3 cup freshly grated Parmesan cheese
1 garlic clove, minced
1 tablespoon fresh lime juice
1 teaspoon ground cumin
1/2 teaspoon hot pepper sauce
1/4 cup chopped fresh cilantro

Cook corn in pot of boiling salted water until tender, about 5 minutes. Drain.

Whisk 5 tablespoons oil, cheese, garlic, lime juice, cumin, and pepper sauce in medium bowl to blend. Season to taste with salt and pepper.

Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add corn and sauté until heated through, turning frequently, about 2 minutes. Brush corn with some of Parmesan mixture. Turn corn and brush with more cheese mixture. Cook until coating begins to color, about 3 minutes. Transfer corn to platter. Mix cilantro into any remaining Parmesan mixture and brush over corn.

Makes 4 servings.

Bon Appétit - August 2003

Porcelain Corn Dishes
Set for four
For serving corn on the cob
White ceramic
Measures 9-1/4 by 4 inches
Microwave-, dishwasher-, and oven-safe
Price: $16.95








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