Foods Recipes

5 lb Veal Bones, Cut Up

10 c Cold Water

2 lg Onions, Quartered

3 lg Carrots, Scrubbed, Unpeeled,

-And Cut Up 1 Stalk Celery, Split

3 lg Leeks, Well Washed And

-Split. Several Sprigs Of Fresh -Thyme Several Sprigs Of Fresh -Parsley 10 Whole Peppercorns

White stock is generally used as a base for delicately flavored sauces. This stock adds little or no color to the final sauce. Place the bones and water in a large stock kettle. Bring to a boil and skim well. Add the remaining ingredients, turn the heat down to low, and simmer for 3 1/2 to 4 hours. Strain through a cheesecloth lined strainer and allow to cool; then skim off the fat, and chill. The cold stock will be quite gelatinous. Yield: About 6 cups. From The Complete Book Of Sauces by Sallie Y. Williams

-------------------------FOR WHIPPED CREAM FROSTING------------------------- 1 pt Heavy whipping cream

6 tb Powdered sugar

2 ts Vanilla, or liqueur

----------------------------FOR RASPBERRY SAUCE---------------------------- 10 oz Frozen raspberries in syrup

1 tb Cornstarch

DIRECTIONS: Whipped Cream Frosting: Whip cream with sugar and vanilla or liqueur. Spread over top of one layer cake. Serve with raspberry or fudge sauce. Raspberry sauce: Thaw raspberries. Thicken by cooking with the cornstarch. Chill and serve over (or along side) cake with whipped cream. Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin

For Whipped Cream Frosting: 1 pt Heavy whipping cream

6 tb Powdered sugar

2 ts Vanilla, or liqueur

For Raspberry Sauce: 10 oz Frozen raspberries in syrup

1 tb Cornstarch

DIRECTIONS: Whipped Cream Frosting: Whip cream with sugar and vanilla or liqueur. Spread over top of one layer cake. Serve with raspberry or fudge sauce. Raspberry sauce: Thaw raspberries. Thicken by cooking with the cornstarch. Chill and serve over (or along side) cake with whipped cream. Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin

Stephen Ceideburg 2 tb Mild vegetable oil

1 c Coarsely chopped onion

1 One-inch piece fresh ginger,

-peeled 1 1/2 lb Red-ripe tomatoes, cored,

-quartered 1/4 c Chopped cilantro

1/2 ts Cayenne pepper

1 ts Salt

1 1/4 ts Garam masala or curry powder

Heat oil in a heavy, medium-sized skillet over medium heat. Add onions and stir-fry until onions turn caramel brown, about 12 to 15 minutes. Remove from heat. Place in a blender with the ginger, tomatoes, cilantro, cayenne and salt; puree until smooth. Transfer to a medium-size saucepan. Stir in garam masala or curry powder, cover, and cook over medium heat until tomatoes loose their raw aroma, 15 to 18 minutes. Makes about 2 cups. PER TABLESPOON: 15 calories, 0 g protein, 1 g carbohydrate, 1 g fat (0 g saturated), 0 mg cholesterol, 69 mg sodium, 0 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

1 Ripe mango or papaya

1 md Yellow onion

1 md Garlic clove

5 Habanero chiles -- stemmed

1 1" piece ginger root

-coarslely chopped 1/2 ts Turmeric

1 tb Dry mustard

pn Cumin pn Coriander 1/2 tb Honey

1/2 c Cider vinegar

1/2 c Water

1 ts Salt

In a blender, puree the mango, onion, garlic, chiles, ginger root, turmeric, mustard, cumin, coriander, and honey. Transfer mixture to a bowl. In a nonreactive saucepan, bring the vinegar, water and salt to a boil. Pour over mango mixture and stir well. Allow to cool before bottling. Refrigerated, the sauce will keep approximately 6 weeks. Recipe By : "Hot Licks"