| Chef2Chef Recipe Club - Volume 1 Number 066 - December 17, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ----------------------------------------------------------------------- Good Morning Recipe Club! I hope you all had a great weekend. This week we'll feature some of YOUR Holiday recipes! Thank you all for sending in your recipes. The one's featured this week will receive a free Chef2Chef baseball cap. Funny thing though, no one sent their address so I could ship you your hats. I'll try to reach you be email. We received a wide variety of recipes and I'll feature three each day. So enjoy and Bon Appetit ----------------------------------------------------------------------- PANNA COTTA 1 T GELATIN 2 T COLD WATER 2 C HEAVY CREAM 1 C HALF AND HALF 1/3 C Sugar 1 1/2 t flavoring (Vanilla, Almond, etc) Put the water in a small saucepan and sprinkle the gelatin over the water. Wait about a minute for gelatin to melt and then heat slowly until gelatin has completely melted. In a larger saucepan heat the cream, half-and-half and sugar until just below boiling. Add the gelatin to the cream and stir. Remove from heat and add the flavoring. Pour the cream into 6 small glass bowls or ramekins. Refrigerate over night or for at least 6 hours. Put the bowls or ramekins into a warm water bath for a few seconds and use a small knife to loosen panna cotta and invert on plate. Nuts, fruit or other treat may be placed in the bottom of the bowls before the cream is pour. Think about using orange or lemon zest in the cream over candied fruit for the holidays. Susan Sterman ----------------------------------------------------------------------- Rosemary Pork Chops 6 x pork chops 1 x 500ml fresh cream (a little over one pint) 4 or 5 fresh rosemary sprigs Place pork chops or fillets in an oven dish, cover with cream, and place rosemary on top. Cover dish with tin foil and bake in a slow oven at 150 degrees for 1 hour. Uncover and bake for another hour until chops cooked and you are left with a creamy sauce, very delicious with baked potato and salad or fresh asparagus. Thanks very much, Tanya Van Prehn ----------------------------------------------------------------------- "The Best Sugar Cookie You Ever Ate or Snitched" 1c butter 2c sugar 2 eggs 1c salad oil Pinch salt 1t vanilla 5 c flour 2 t soda 2 t cream of tartar NOTE: You'll need extra sugar for dipping the balls. Cream butter and sugar. Add next 4 ingredients. After measuring, sift dry ingredients together. Mix well. Roll into balls between palms of hand. Roll ball in sugar, and "smoosh" down with fork, a decorative marker or bottom of glass dipped in sugar. Bake 10 min. or until lightly browned on edges. Mary Bazin ---------------------------------------------------------------------- Got last minute shopping to do? There is still time to visit our Holiday Gift Ideas Page where you will be able to find hundreds of fantastic gift ideas. There are great ideas from Hauser Chocolates, Gourmet Sauces and Stocks from Club Sauce, all kinds of Books, Exotic Meats and Seafood, and Specialty Foods from Prairie Harvest, Kitchen Gifts, Gadgets and more from Kitchens Today. Pieces of Vermont has maple syrup products, Vermont Bears, affordable Bennington Pottery and much more. Please visit the folks that support Chef2Chef.net and make all this possible. Thanks and Merry Christmas from Chef2Chef and all the fine folks on our Holiday Gift Ideas page. http://recipes.chef2chef.net/holiday-recipe-collection/ ----------------------------------------------------------------------- Chef2Chef Recipe Club - Simply the best daily recipe Club on the Web! Free delicious recipes delivered daily via email. Encourage your family and friends to subscribe! http://chef2chef.net/news/subscribe.htm Discussion Forum: http://forums.chef2chef.net Unsubscribe requests honored instantly http://chef2chef.net/news/subscribe.htm ----------------------------------------------------------------------- |