Creamy Corn and Potato Chowder

ngredients

• 2 tablespoons butter
• 1 large onion, finely chopped
• 1 rib celery, finely chopped
• 5 1/2 cups chicken stock
• 1 1/2 cups frozen corn kernels
• 1 large all-purpose potato, peeled and diced

• 1/2 to 3/4 teaspoon salt, to taste
• 1 cup heavy cream
• 3 tablespoons all-purpose flour
• Black pepper, to taste
• Fresh dill or parsley for garnish, chopped

Instructions

1. Melt the butter in a large saucepan or medium soup pot.
   
2. Stir in the onion and celery.
   
3. Partially cover the pan and cook the vegetables over moderate heat for 9 to 10 minutes, stirring occasionally.
   
4. Add the chicken stock, corn, potato, and salt and bring the mixture to a low boil.
   
5. Lower the heat, cover the pot, and simmer for about 7 minutes, until the potatoes are just tender.
   
6. In a small bowl, whisk together the cream and flour.
   
7. Stir the mixture into the soup with the pepper.
   
8. Bring the soup back to a low boil, then reduce the heat and simmer for about 8 minutes.
   
9. Serve hot, garnished with herbs.
   

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فطيرة القرع العسلي بالشيكولاتة والجبن Pumpkin Chocolate Cheesecake Pie

Ingredients

• 1 recipe  Deep Dish Pie Pastry, below
• 12 oz.  cream cheese, softened (1-1/2 8-oz. pkgs.)
• 1/4 cup  granulated sugar
• 1   egg, lightly beaten
• 3/4 cup  finely chopped semisweet chocolate or miniature chocolate pieces
• 1 15-oz. can  pumpkin
• 2/3 cup  packed brown sugar
• 2 tsp.  pumpkin pie spice
• 4   eggs, lightly beaten
• 3/4 cup  half-and-half or light cream
•   Chopped chocolate (optional)

Directions

1

Preheat oven to 450 degrees F. Prepare and roll out Deep Dish Pie Pastry. Transfer pastry to a 9-1/2- to 10-inch deep-dish pie plate. Trim crust edge 1/2-inch beyond pie plate. Flute edge high. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil; bake 6 minutes more or until golden. Cool on wire rack. Reduce oven temperature to 375 degrees F.

2

In medium mixing bowl combine cream cheese, 1/4 cup sugar, and 1 egg; beat on low speed until smooth. Spread cream cheese mixture in cooled pastry shell. Sprinkle with chopped chocolate.

3

In bowl combine pumpkin, brown sugar, and spice. Stir in 4 eggs. Gradually stir in half-and-half. Slowly pour pumpkin mixture on chocolate layer. To prevent overbrowning, cover pie edge with foil.

4

Bake 60 to 65 minutes or until knife inserted near center comes out clean. Remove foil. Cool on wire rack. Cover and refrigerate within 2 hour. Top with chopped chocolate.

 

 

 

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Chocolate Truffles

ngredients

• 1 cup  semisweet chocolate pieces (6 ounces)
• 1/3 cup  butter (no substitutes)
• 1/4 cup  milk
• 1   beaten egg yolk
• 2 tablespoons  rum, brandy, kirsch, amaretto, hazelnut liqueur, coffee liqueur, praline liqueur, orange liqueur, or orange juice
•   Melted chocolate (optional)
•   Foil candy cups (optional)
•   Finely chopped nuts, candy sprinkles, or coconut (optional)
•   Melted white baking pieces (optional)

Directions

1

In a microwave-safe 4-cup measure combine chocolate pieces, butter, and milk. Microwave, uncovered, on 100 percent power (high) for 1 to 2-1/2 minutes or until soft enough to stir smooth, stirring once during cooking.

2

Gradually stir about half of the hot mixture into beaten egg yolk. Return to the 4-cup measure. Microwave, uncovered, about 1 minute or until bubbly, stirring after every 30 seconds.

3

Stir in liquor, liqueur, or orange juice. Cover and chill about 1 hour or until mixture is cool, evenly thick, and smooth, stirring occasionally.

4

Beat chocolate mixture with an electric mixer on medium speed about 2 minutes or until slightly fluffy and lighter in color. Cover and chill about 15 minutes or until mixture holds its shape.

5

Drop from a slightly rounded teaspoon measure onto a baking sheet lined with waxed paper. Cover and chill about 30 minutes or until firm. If desired, dip in melted chocolate; place in foil candy cups. Sprinkle with nuts, candy sprinkles, or coconut, or drizzle with melted white baking pieces. Or, instead of dipping, roll balls in nuts, candy sprinkles, or coconut. Makes 48 pieces (about 3/4 pound).

Make-Ahead Tip

Up to 1 week ahead, make truffles. Place in an airtight container and store at room temperature.

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Thai Mini Meatballs & Noodles (لحم ومكرونة تايلاندي )

Ingredients

      Meatballs:

• 1-1/2meat
• 3/4 cup  light mayonnaise
• 1 tablespoon  Thai Seasoning
•   Sauce and Noodles:
• 3 tablespoons  butter
• 1/4 cup  all-purpose flour
• 1 teaspoon  Thai Seasoning
• 1/2 teaspoon  salt
• 1 can  (14.5 ounces) chicken broth
• 1 can  (14 ounces) coconut milk (not cream of coconut)
• 2   sweet peppers, assorted colors, seeded and thinly sliced lengthwise
• 1 pound  fettuccine (see Note)
•   Fresh basil, for garnish (optional)

Directions

1

Heat oven to 350 degrees F. Line baking sheet with nonstick foil or regular foil coated with nonstick cooking spray.

2

Meatballs: In large bowl, mix together meat , mayonnaise and 1 tablespoon Thai Seasoning. Using slightly moistened hands, shape meat mixture into 32 meatballs, using about 1 slightly rounded tablespoon for each meatball; place on prepared baking sheet.

3

Bake in 350 degree F oven for about 30 minutes or until firm and lightly browned.

4

Sauce and Noodles: In large skillet, melt butter on medium heat. Stir in flour, 1 teaspoon Thai Seasoning and salt; cook 1 minute. Whisk in chicken broth and coconut milk; cook, stirring occasionally, until smooth and thickened, 5 minutes.

5

Drop meatballs into sauce. Add sliced sweet peppers; simmer, covered, stirring occasionally, for 15 minutes.

6

While the meatballs are cooking, cook fettuccine in large pot of lightly salted boiling water following package directions. Drain.

7

In a large bowl, toss fettuccine with meatballs and sauce. Let stand 5 minutes. Garnish with fresh basil, if desired. Serve immediately. Makes 8 servings.

8

Note: If desired, substitute 1 pound flat rice noodles for the fettuccine and cook according to package directions.

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