Recipes Included On This Page Noodles Czarina Casserole Nutmeg Vanilla Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Noodles Czarina Casserole Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chopped onion 1 teaspoon olive oil 1 tablespoon cornstarch 1 teaspoon salt -- (optional) 1 dash white pepper 2/3 cup nonfat dry milk powder 1 cup water 1 teaspoon Dijon mustard or any other prepared mustard to suit your taste 1 cup non-fat cottage cheese 2 ounces reduced fat cheddar cheese -- shredded (1/2 cup) 2 tablespoons lemon juice 8 ounces noodles -- cooked Dissolve milk powder, salt, mustard, pepper and corn starch in water; set aside. Saute onion in olive oil until tender. Stir in milk mixture and bring slowly to a boil stirring constantly. Stir in cheeses and lemon juice; mix in cooked noodles. Put mixture into a greased 1 1/2-quart casserole. Bake 40 to 45 minutes in a 350-degree-F. oven until hot and bubbly. Makes 4 servings. Contributed to the FareShare Gazette by Dancer^; 12 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 309 Calories; 5g Fat (13.6% calories from fat); 16g Protein; 51g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 712mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Nutmeg Vanilla Sauce Recipe By : Gale Gand Serving Size : 12 Preparation Time :1:30 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups milk 1/2 teaspoon ground nutmeg -- freshly ground preferred 1/2 vanilla bean -- split lengthwise 6 egg yolks 2/3 cup sugar Heat the milk, nutmeg, and vanilla in a saucepan over medium heat, whisking occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes. In a bowl, whisk together the egg yolks and sugar. In a thin stream, whisk the cream mixture into the egg yolk mixture. Pour the egg-cream mixture back into the saucepan. Heat over medium heat, stirring constantly with a wooden spoon to 180 degrees F. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat and pour it though a fine-meshed strainer into a container in an ice bath to cool. Keep chilled and serve cold. Recipe Summary: Prep Time - 10 minutes; Cook Time - 10 minutes Yield : 3 cups Author : Recipe courtesy Gale Gand Source : Sweet Dreams Episode#: SD1D32 © 2003 Television Food Network, G.P. Contributed to the FareShare Gazette by Dee in response to a request; 2 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 98 Calories; 4g Fat (35.8% calories from fat); 3g Protein; 13g Carbohydrate; trace Dietary Fiber; 112mg Cholesterol; 24mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

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