Chocolate Oat Bars Recipe
Yield: 36 1x2" barsRecipe by luhu.jp
Ingredients:
BASE
1/4 cup: Margarine,
1/2 cup: Brown sugar, firmly packed
1: Egg,
2 cup: Quick cooking rolled oats,
1/2 cup: Chopped wallnuts,
FILLING
1/4 cup: Margarine,
2 cup: Powdered sugar,
1 T: Custard powder,
3 T: Milk,
GLAZE
1 cup: Choc. chips, semi or sweet
Recipe via Meal-Master (tm) v8.05
Directions:
Title: Cream of Shiitake Mushroom Soup
Categories: Soups, Low-fat, Low-cal, Vegetarian, Wheat free
Yield: 4 servings
1 qt Milk; whole, low-fat or skim
1 sm Onion; peeled and stuck with
2 Cloves
6 Whole peppercorns (or more)
1 pn Salt
-------------------------------BOUQUET GARNI-------------------------------
:Tie in cheesecloth,
6 Fresh parsley stems,
1/2 ts Dried leaf thyme
1/2 Bay leaf
--------------------------------SOUP, CONT--------------------------------
4 tb Rice flour
-(or barley or oat flour)
4 tb Cold milk (about)
8 oz Shiitake mushrooms
----------------------------------OPTIONAL----------------------------------
6 tb Heavy cream
2 tb Madeira
Reserved mushroom slices
This rich, earthy soup has but 100 calories per serving if made with
non-fat milk.
PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a
saucepan and bring slowly to a boil. Form a smooth paste of the rice
flour and the cold milk. Put into the just-boiling milk and stir
briskly until there are no lumps. Simmer over very low heat for 20
minutes. Meanwhile, cut off the tough ends of the mushroom stems.
Reserve a few mushroom slices for garnish and chop the remaining
mushrooms coarsely, then place in a food processor with a steel blade
and chop as finely as possible. Strain the milk mixture through a
fine sieve back into the saucepan; add the chopped mushrooms and
continue simmering 5 minutes. Add the cream and Madeira, if you wish,
and serve in hot bowls, garnished with a slice of mushroom.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
Source from luhu.jp
Categories: Soups, Low-fat, Low-cal, Vegetarian, Wheat free
Yield: 4 servings
1 qt Milk; whole, low-fat or skim
1 sm Onion; peeled and stuck with
2 Cloves
6 Whole peppercorns (or more)
1 pn Salt
-------------------------------BOUQUET GARNI-------------------------------
:Tie in cheesecloth,
6 Fresh parsley stems,
1/2 ts Dried leaf thyme
1/2 Bay leaf
--------------------------------SOUP, CONT--------------------------------
4 tb Rice flour
-(or barley or oat flour)
4 tb Cold milk (about)
8 oz Shiitake mushrooms
----------------------------------OPTIONAL----------------------------------
6 tb Heavy cream
2 tb Madeira
Reserved mushroom slices
This rich, earthy soup has but 100 calories per serving if made with
non-fat milk.
PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a
saucepan and bring slowly to a boil. Form a smooth paste of the rice
flour and the cold milk. Put into the just-boiling milk and stir
briskly until there are no lumps. Simmer over very low heat for 20
minutes. Meanwhile, cut off the tough ends of the mushroom stems.
Reserve a few mushroom slices for garnish and chop the remaining
mushrooms coarsely, then place in a food processor with a steel blade
and chop as finely as possible. Strain the milk mixture through a
fine sieve back into the saucepan; add the chopped mushrooms and
continue simmering 5 minutes. Add the cream and Madeira, if you wish,
and serve in hot bowls, garnished with a slice of mushroom.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
Source from luhu.jp