Tapioca Pudding

Four 4 : About 2/3 cup per serving.  

3 tbsp. quick-cooking tapioca

1/3 c. sugar

2 lg. egg whites, lightly beaten

2 3/4 c. skim milk

3/4 tsp. vanilla extract

Pinch ground nutmeg

--GARNISH:--

1/4 c. slivered almonds, toasted

 

In a 2-quart saucepan, mix tapioca, sugar, egg whites and milk and let stand 5 minutes. 

Bring mixture just to a boil over medium heat, stirring constantly.  

Remove from heat and stir in vanilla and nutmeg.  

Cover with plastic wrap and let stand at room temperature 20 minutes.  

Stir and pour into individual serving dishes.  

Garnish with 1 tablespoon slivered almonds per serving.  

Serve warm or chilled.  

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Tuscan Onion Soup

3 oz. bacon fat

1 oz. olive oil

2 lb. onion, cut into thin strips

2 oz. marsala wine

1 gal. chicken stock

1/2 gal. beef stock

1 tsp. each thyme, basil, oregano

Saute onion in fat and oil. 

Add wine and cook approximately 5 minutes, until onion is soft.  

Add all other ingredients.  

Simmer for 20 minutes.  

Skim fat from soup.  

Serve with croutons and grated Romano cheese.   

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Creamy Zucchini Soup

2 c. condensed chicken broth

2 med. zucchini, sliced

1/2 c. chopped green pepper

1/4 c. chopped onion

1 tsp. dill weed

Salt and pepper

1 c. sour cream or plain yogurt

Snipped parsley

In a 2 quart saucepan combine broth, zucchini, green pepper and onion. 

Cover and simmer about 20 minutes.  

Add dill, salt and pepper to taste.  

Puree in food processor or blender.  

Stir in sour cream.  

Garnish with parsley.  

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Salmon Mousse with Cucumber Vinaigrette

1/2 c. dry Vermouth

1 env. unflavored gelatin

1 c. smoked salmon, flaked

3 hard-cooked eggs, mashed

3/4 c. sour cream

1/2 c. sliced green onions

1/4 c. fresh parsley, chopped fine

3 tbsp. mayonnaise

1 tsp. prepared horseradish

1 tbsp. lemon juice

1 tsp. finely chopped onion

Combine gelatin and dry Vermouth.  

Heat gently until dissolved, and set aside to cool.  

Combine all other ingredients into gelatin mix, blending well.  

Pour into a 2-cup flat-bottom mold.  

Chill at least 3 hours or overnight. 

CUCUMBER VINAIGRETTE :

1 med. unpared cucumber, very thinly sliced (about 2 c.)

1 med. green pepper, cut into thin strips (about 1 c.)

1/4 c. vinegar

1/4 c. lemon juice

1/4 c. salad oil

1/2 tsp. salt

1/4 tsp. Worcestershire sauce

1/8 tsp. pepper

In medium bowl, combine cucumber slices with green pepper strips.  

In measuring cup, combine rest of ingredients, mixing well.  

Pour over cucumber mixture, tossing to coat well.  

Refrigerate, covered, until well chilled--about 1 hour--tossing occasionally.  

To serve:  Drain dressing from vegetables.  Arrange vegetables attractively on large platter.  

To unmold mousse:  Run a spatula around edge of mold; invert onto vegetables.  

Serve at once, with crackers as appetizer or as salad on bed of lettuce.  

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