World Famous Recipes

Martinique Casserole With Red Peppers And Black Beans

1 acorn or butternut squash
1 1/2 cups sliced onion
1 teaspoon safflower oil
1/4 cup dry sherry
4 red bell peppers — julienned
3 cloves garlic — minced
2 teaspoons ground coriander
2 teaspoons cumin
1 teaspoon dry mustard
1/2 cup nonfat plain yogurt
1/2 cup sour cream or half-and-half
1/4 cup minced parsley
1 cup cooked black beans
1 cup cooked brown rice
1/3 cup grated low-fat jack cheese
2 tablespoons lemon juice
safflower oil — for coating pan
1/4 cup thinly sliced red bell pepper — for garnish

Preheat oven to 350 degree F. Line a baking sheet with aluminum foil.
Split squash in half and place, cut side down, on baking sheet,
leaving in seeds (moisture from seeds helps speed cooking process).
Bake squash for 20 minutes.

While squash is baking, in a large skillet over medium-high heat,
saute onion in safflower oil and sherry until soft but not browned.
Add red peppers and garlic to saute and cook for 5 more minutes.

Mix sauteed vegetables with coriander, cumin, dry mustard, yogurt,
sour cream, parsley, beans, brown rice, cheese, and lemon juice. When squash is baked, scoop out seeds and remove peel. Cube cooked squash and add to other ingredients. Lightly oil a large casserole dish and spoon mixture into it. Garnish top with red pepper slices. Bake for 25 minutes.

Café Brulot

1 cinnamon stick
6 whole cloves
Zest of 1 medium orange — cut into slivers
Zest of 1 medium lemon — cut into slivers
3 sugar cubes
1/2 cup brandy
2 tbl orange liqueur
2 cups strong black coffee

Combine cinnamon, cloves, zests and sugar in hot chafing dish and
mash together with a ladle. Add brandy and liqueur. Stir briefly
and ignite. Continue mixing with ladle until sugar dissolves and
then gradually stir in coffee. When flames go out, serve in
demitasse cups. Makes 5-6 servings

Cornish with Walnut-Apple Stuffing recipe

6 Cornish Game Hens
Paprika
Salt
Pepper
Oil
3 cups cooked wild rice (6 ounce package)
1/4 cup finely chopped celery
1/4 cup finely chopped onion
3 ounces walnut pieces
2 apples, cored and chopped
1/3 cup port wine
1/2 teaspoon salt
Pepper
1 tablespoon parsley flakes

Wash hens and pat dry. Season with salt, paprika and pepper. Rub lightly with oil. Add remaining ingredients for stuffing and toss lightly. Divide stuffing among hens and truss. Place in roasting pan and roast 1 hour or until tender in preheated 350 degree F oven.

Serves 6.

Cappuccino Eggnog

Ingredients
4 egg yolks, slightly beaten
2 cups milk
1/3 cup sugar
1 Tbsp. instant espresso powder or 4 tsp. instant coffee crystals
1/4 cup light rum or milk
1 tsp. vanilla
1 cup whipping cream
2 Tbsp. sugar
Orange peel curls (optional)

Directions
1. In a heavy large saucepan, combine the egg yolks, milk, the 1/3 cup sugar, and the espresso powder or coffee crystals. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat. Cool quickly by placing saucepan in a sink or bowl of ice water and stirring for 1 to 2 minutes. Stir in the 1/4 cup rum or milk and the
vanilla. Cover surface with plastic wrap. Refrigerate for at least 4
hours or up to 24 hours.

2. At serving time, in a chilled medium mixing bowl, combine whipping
cream and the 2 tablespoons sugar; beat with the chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl).
Transfer chilled egg mixture to a punch bowl. Fold in whipped cream
mixture. Serve at once. If desired, garnish each serving with orange
peel curls. Makes 8 servings.

Cherry Winks

Ingredients
1/2 cup sugar
1/3 cup shortening
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon milk
1 teaspoon vanilla
1 cup all-purpose flour
1/2 cup chopped raisins
1/2 cup chopped walnuts
1 teaspoon finely shredded lemon peel
2 cups wheat flakes cereal, crushed
18 candied cherries, halved

Directions
1. Preheat oven to 400 degrees F. In a large mixing bowl, beat sugar,
shortening, baking powder, and salt with an electric mixer on medium to high speed for 30 seconds. Beat in egg, milk, and vanilla until
combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in raisins, walnuts, and lemon peel.

2. Drop teaspoonfuls of dough into crushed wheat flakes. Toss lightly to coat dough with flakes. Place dough mounds 2 inches apart on an
ungreased cookie sheet. Top each mound with a candied cherry half.

3. Bake for 7 to 8 minutes or until bottoms are lightly browned.
Transfer cookies to a wire rack; cool. Makes about 36 cookies.