Other

Creole Sauce

Ingredients1 c. chopped carrots
1 c. chopped onions
1/2 c. chopped celery
1 qt. clam juice
1 tsp. salt
1/4 tsp. marjoram
1/4 tsp. tarragon
3/4 tsp. thyme
2 bay leaves
1 tbsp. garlic
1/2 c. white wine (Taylor Chardonnay)
1 lb. can tomato paste
Cayenne pepper

Preparation:
Saute carrots, onion and celery together in butter (or olive oil, preferred). Add flour and saute to cook roux, stirring constantly. Add clam juice, herbs, garlic and wine. Simmer about 15 to 20 minutes. Add tomato paste to thicken. Serve with shrimp, scallops, etc.

Creole Champagne Punch

Ingredients1 lb. sugar
1 pt. lemon juice
1 qt. white wine
1 qt. champagne
2 qts. club soda
2 oz. curacao
1/2 fresh pineapple, or 1/2 can Dole pineapple chunks packed in own juice

Preparation:
Chill all ingredients (except sugar) for several hours. Into a large punch bowl, pour lemon juice and sugar. Mix well. Then add remaining ingredients, saving the champagne until last. I also add an ice ring: Arrange maraschino cherries (1 small bottle reserving the juice), fresh strawberries, if in season, remaining 1/2 can of pineapple chunks and fresh mint attractively in ring mold. Add juices from cherries and pineapple and enough water to fill ring. Freeze overnight.

Ambrosia

Ingredients8 oz. crushed pineapple (in own juice), drained well
1/2 c. chopped walnuts
2 oranges or 1 sm. can mandarin oranges, drained
1 lb. seedless grapes
3/4 c. plain low-fat yogurt (6 oz.)

Preparation:
Drain pineapple (reserve juice for beverage or gelatin dessert). Clean grapes. Peel and section oranges and then cut each section in half. Mix fruit and nuts into yogurt. Store in refrigerator for a few hours before serving to blend flavors. Serves 8. NOTE: You may substitute 2 cups of unsweetened fruit (e.g., unsweetened canned peaches, drained instead of grapes). Each serving provides: 124 calories, 3 total fat (gms), 30 sodium (mgs).

Mocha (hot) 4 servings

Ingredients2 cups coffee
1/3 cup cocoa
2 cups milk
1/2 teaspoon vanilla extract
1/2 cup whipping cream
dash cinnamon

Preparation:
Mix cocoa, sugar, coffee and milk in a sauce pan Heat, over medium heat constantly stirring, until simmering Remove from heat and stir in vanilla Pour into cups, top with whipped cream and cinnamon

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