Chocolate Mousse Pie 12 oz. semisweet chocolate, chopped 1/4 cup butter 6 egg yolks 1/4 cup + 2 Tablespoons sugar 1 tablespoon pure vanilla extract 3 cups of heavy cream 1 baked 9" pie crust In a large metal bowl set over a pot of simmering water, melt chocolate and butter, stirring often; do not let bowl touch water. Remove bowl from pot, cool to lukewarm. Meanwhile, in another metal bowl combine 6 yolks, 1/4 cup sugar and vanilla. Over same pot of simmering water with hand mixer at medium speed beat until thickened, about 3 minutes. Remove bowl from pot. At medium-high speed, beat until cooled, 2-3 minutes, gradually fold into chocolate mixture. In a clean bowl at medium-high speed, beat 2 cups heavy cream until soft peaks form. Stir 1/4 of whipped cream into chocolate mixture; fold in remaining whipped cream. Transfer to crust. Refrigerate until beginning to set, 30 minutes. Loosely cover. Refrigerate overnight. Beat remaining heavy whipping cream and sugar until stiff peaks form. Uncover pie, spread with whipped cream. Garnish with strawberries. Serve. From: Woman's World Magazine, April 2004
Wild Rice and Herb Salad with Toasted Pecans SERVES: 4 RECALCULATE SERVINGS: PREP TIME: 20 Minutes COURSE: Side Dish INGREDIENTS 1 package UNCLE BEN'S® Long Grain & Wild Rice 3 green onions, chopped 1/4 cup parsley 2 ribs celery, small diced 1 tsp. thyme 1 tsp. marjoram 1/4 cup olive oil 1 Tbsp. lemon juice 1/2 cup pecans, chopped and toasted INSTRUCTIONS 1. Prepare rice according to package directions and chill. 2. Place chopped pecans on a baking sheet and bake in 325-degree oven for 15 minutes 3. Mix all ingredients except pecans in large bowl. 4. Place in serving dish and top with toasted pecans.
Herb-Crumbed Broccoli Serves: 6 INGREDIENTS - Butter-flavored vegetable cooking spray - 2-4 tablespoons chopped pecans - 1/4 cup dry unseasoned breadcrumbs - 1/2 teaspoon dried marjoram leaves - 1/4 teaspoon dried chervil leaves - 2 tablespoons finely chopped parsley - 1-1/2 pounds broccoli, cut into florets and stalks sliced, cooked - Salt and pepper, to taste DIRECTIONS Spray small skillet with cooking spray; heat over medium heat until hot. Add pecans and spray with cooking spray; cook over medium heat until toasted, 2 to 3 minutes, stirring frequently. Add breadcrumbs, marjoram, and chervil to skillet; cook until crumbs are toasted, 3 to 4 minutes, stirring frequently. Remove from heat and stir in parsley. Season broccoli with salt and pepper to taste; arrange in serving bowl. Spoon crumb mixture over broccoli. Nutritional Information Per Serving: Calories: 61, Fat: 2.1 g, Cholesterol: 0 mg, Sodium: 64 mg, Protein: 3.7 g, Carbohydrate: 8.7 g Diabetic Exchanges: 1-1/2 Vegetable, 1/2 Fat