Braille Monitor                                                                  October 1985




by Suzanne Magin

(Note: Suzanne Magin's husband, Herb, is a good insurance man, but his exploits in the world of insurance are no greater than Suzanne's in the kitchen.)

1) 3/4 cup water

2) 1/2 cup sugar

3) 1 1/2 tabsp. each, kirsch & cognac

4) 1 pkg. unflavored gelatin

5) 4 ounces cream cheese

6) 4 ounces ricotta

7) 6 eggs separated

8) 1 cup whipped cream, fresh

Mix first four ingredients in a saucepan and stir over medium heat until gelatin is dissolved.

In processor mix 5, 6, and egg yolks.

Blend well. Then cool in medium saucepan and stir over low heat until thick-- about five minutes or so. But be careful. It will curdle if you try to thicken it too fast.

Mix in gelatin mix. Cool. If you want to cool it fast, put on ice water (mixture in metal bowl). Stir. It will cool fast.

Beat egg whites until stiff. Fold in cooled mixture and cream (whipped).

Pour into cups or serving dishes. Refrigerate four to six hours. Preparation time: 6 hours. Serves 8.

My favorite way to serve this is with a raspberry sauce. It cannot be frozen and reheated. It can be increased easily to serve more people.


by Suzanne Magin

3 cups broccoli, chopped

3 cups cauliflower, chopped

2 1/2 cups carrots, chopped

1/4 stick butter

1 large onion, chopped

2 garlic cloves, crushed

3 eggs

1 tsp. salt

2 tsps. parsley

1 1/2 tsps. basil

1/2 tsp. tarragon

1 lb. Swiss cheese, shredded

About 14 Greek phyllo dough sheets bought in frozen foods section

Another 1 - 1 1/2 sticks butter to use for buttering phyllo sheets

Combine vegetables and steam for 5 minutes--no more. Cool. Melt butter and sauté onion and garlic until brown. Combine eggs and seasonings. Mix all together.

Butter phyllo sheets one at the time (about 14 or so). Put mixture along long side of dough. Fold over sides to hold mixture in and roll up. Be careful. It's heavy. Seal with butter.

Bake on cookie sheet at 375 degrees 20 - 30 minutes. Preparation time: 1/2 hour. Cooking time: 30 minutes. Serves 6-8.

Good for lunch or appetizer. I like to serve it with hollandaise sauce.