Recipes Included On This Page Raspberry Semifreddo Rock Lobster Potato Salad Rocky Road Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Raspberry Semifreddo Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 900 g frozen raspberries (defrost or use fresh) 4 egg whites at room temperature 250 g caster sugar plus little more for sauce 300 ml double thick cream very softly whipped To serve: Raspberries and/or blueberries optional. Puree raspberries and any juices in a blender then using the back of a spoon rub the puree through a fine sieve to remove the seeds. Measure out 300ml of puree reserve the remainder. Beat the egg whites in a large heat proof bowl until just fluffy then beat in about quarter cup of the sugar a spoonful at a time. Put bowl over saucepan of simmering water and continue to beat, shaking remaining sugar in a little at a time. Beat until thick fluffy and sugar is dissolved, about six minutes. Remove from heat. Stand bowl in sink or larger bowl of very cold or iced water and continue to beat until mixture is cool. Remove and whisk in raspberry puree. Fold in cream. Scrape into individual metal moulds or plastic tub, splotching a little of the reserved puree here and there as you go. When done run a knife through once or twice to swirl. Cover and freeze at least overnight. Sweeten any remaining berry puree and chill. If using moulds, dip very briefly into lukewarm water. Wipe dry and loosen around edges. Turn onto chilled plates. Return to freezer while you turn out remainder. If serving scoops, scoop out with an ice cream scoop into chilled bowls or ice cream glasses. Spoon sauce around or over semifreddo (or serve separately) and garnish with berries. Serves 4 to 6 Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 3 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rock Lobster Potato Salad Recipe By :Rock Lobster recipe pamphlet; 1967 Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 ounces rock lobster tails [8 tails of 3 ounces each] 2 pounds potatoes 1/2 cup diced onion 1 teaspoon salt 1/4 teaspoon white pepper 1 1/2 cups mayonnaise 1/4 cup heavy cream Drop frozen rock lobster tails into boiling salted water. When water returns to the boil cook for 3 minutes. Drain immediately and drench with cold water to stop the cooking. Cut away the underside membrane and remove the meat from the shells. Chill. Boil the potatoes; drain and peel. If using new or thin-skinned potatoes there is no need to peel them except for appearance. While the potatoes are still warm cut them in cubes and place them in the bottom of a large bowl. Add the onion, salt and pepper. Mix the mayonnaise with the heavy cream until smooth. Pour over the potatoes and onions. Do not mix; leave it in a thick layer over the top. Cool slightly then refrigerate. At serving time cut the chilled rock lobster meat into bite-sized pieces. Add to the bowl of potatoes and mayonnaise. Toss until well blended. From an old pamphlet of rock lobster recipes; 1967. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 8 January 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 415 Calories (kcal); 38g Total Fat; (77% calories from fat); 3g Protein; 22g Carbohydrate; 25mg Cholesterol; 511mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Rocky Road Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quantity of marshmallow mixture, (see toasted marshmallow recipe above) red food colouring green food colouring 250 g (8 oz) unsalted peanuts 250 g(8 oz) milk or dark chocolate 60 g(2 oz)copha(vegetable shortening) Before beating marshmallow mixture as the above recipe directs, divide cooled mixture into 3 portions in separate bowls. Leave one plain, colour one pink with a few drops of red colouring, colour the 3rd portion green, with a few drops of green colouring. Beat each portion until thick and fluffy, pour into 3 wetted 20cm(8") tins. When marshmallow has set, cut into 2.5cm(1") pieces. Melt chopped chocolate and copha in a double saucepan over hot water, cool. Place half the chopped marshmallows into greased and greased paper lined baking dish, sprinkle with half the peanuts. Pour half the cooled chocolate over, cover with remaining marshmallows, peanuts and chocolate. When set cut into squares! and watch them go! Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 3 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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