The followingTexas Chic recipes are presented by: The Virtual Repairman

These are guaranteed to please!

Chocolate-Stuffed French Toast Corned Beef Dinner With Mustard Sauce Curried Beef Roast Herb Popovers Hot-And-Sour Shrimp Poached Pears With Cream Sauce Salmon Appetizer Puffs Spiced Cranberry-Wine Sipper Spinach Frittata With Ratatouille Tomato Dill Bisque Turkey With Fennel Crab Stuffing

CHOCOLATE-STUFFED FRENCH TOAST

6 1-1/2 inch thick slices French bread   1 1- to 1-3/4 ounce bar milk chocolate   2 tablespoons chopped almonds, pistachio nuts, or pecans   4 eggs   1 cup milk   1/4 cup coffee liqueur or milk   1/2 teaspoon ground cinnamon   Cooking oil, margarine, or butter   Maple syrup, maple-flavored syrup, or sifted powdered sugar (optional)

Make a pocket in each slice by making a cut in the bottom crust, slicing through the center of the bread almost to the top crust. Break chocolate into 6  pieces and put one in each pocket with a tsp. of chopped nuts.

Preheat Griddle to 350deg. until water dances on surface.

In a shallow dish, beat eggs, milk, cinnamon and coffee liqueur  (or milk). Dip bread into mixture for 15 seconds each side. Add oil or butter  to the griddle as needed, cook dipped bread, turning once, until  golden.

Serve warm with a sprinkling of powdered sugar or syrup.

Makes 6 servings.

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CORNED BEEF DINNER WITH MUSTARD SAUCE

1 2-1/2 pound corned beef brisket   1 teaspoon whole black pepper   2 bay leaves   6 medium carrots, cut into chunks   3 medium potatoes, quartered   1 medium onion, cut into 6 wedges   1 small cabbage, cut into 6 wedges   2 medium parsnips, peeled and cut into chunks   Mustard Sauce (see recipe, below)

Trim fat from meat, place in a Dutch oven and add juices and spices that come  in the package. Add water to cover. Add whole pepper and bay leaves (if package comes with two spice packs, use that instead). Bring  to boil. Reduce heat to  Low on conventional cooktop. Cover and simmer 2-1/2 hours or until meat is almost tender.

Add carrots, potatoes and onion. Return to boil, then reduce heat to lowest setting available on conventional cooktop. Cover and cook 10 minutes.

Add remaining vegetables. Return to boil, then reduce heat to lowest setting available. Cover and cook 15 minutes, or until meat and vegetables are tender. Drain and discard bay leaves. Slice meat and serve with vegetables and mustard sauce.

Mustard Sauce: In a small, heavy saucepan mix 2 beaten egg yolks, 2  tbsp. prepared mustard, 2 tbsp. vinegar, 1 tbsp. sugar, 1 tbsp. water, 1 tbsp.  prepared horseradish, 1 tbsp. margarine or butter and a dash of paprika. Stir  at Low on a conventional cooktop, for 3 minutes. Reduce heat to lowest setting on a conventional cooktop, stirring until thickened. Remove from  heat and stir in 1/2 cup dairy sour cream. Heat through on same setting but do  not boil.

CURRIED BEEF ROAST

1 4- to 5-pound beef eye of round roast   2/3 cup soy sauce   2/3 cup vinegar   1/4 cup finely chopped onion   2 tablespoons sugar   4 teaspoons curry powder   2 teaspoons chili powder   2 teaspoons finely shredded lemon peel

Combine soy sauce, vinegar, onion, sugar, curry powder, chili powder and lemon peel. Place roast in a heavy plastic bag set in a shallow dish, pour marinade over roast. Marinate in refrigerator for 12 to 24 hours, turning occasionally.

Drain roast. Reserve marinade. Place roast on rack in shallow roasting pan.  Insert meat thermometer in center.

Convection oven: Roast on Convection Mode at 350deg. on rack 1  to desired doneness, brushing with marinade after first hour, then every 15  minutes. (Do not brush during last 5 minutes.) Allow 1-1/4 to 1/34 hours for  medium rare (145deg.) or 1-1/2 to 2 hours for medium (160deg.). Standard Oven:  Roast at 325deg., brushing marinade as directed above. Allow 1-1/2 to 2 hours  for medium rare and 2 to 2-1/2 hours for medium.

Let stand, covered, 15 minutes before carving.

Makes 16 to 20 servings.

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HERB POPOVERS

2 tablespoons shortening   4 eggs   2 cups milk   2 tablespoons cooking oil   2 cups all-purpose flour   1-1/2 teaspoons dried dillweed or basil, crushed

With shortening, grease cups of 2 popover pans or twelve 6-oz. custard cups.  (If using custard cups, place in two 15x10x1 baking pans.)

In large mixing bowl beat eggs, milk and oil to combine. Add flour and 1/2  teaspoon salt. Beat until smooth. Stir in dill or  basil Pour into prepared pans or cups, filling each half full.

Preheat oven to 400deg.. Convection oven or Standard  oven bake mode: bake on rack 2 about 40 minutes or until very firm. Remove from  oven and prick with a fork to let steam escape.

For crisper popovers, return to oven for 5 to 10 minutes.

Serve immediately.

Makes 12 popovers.

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HOT-AND-SOUR SHRIMP

1-1/2 pounds fresh or frozen peeled and deveined medium shrimp   1/3 cup white wine vinegar   3 tablespoons soy sauce   3 tablespoons catsup   2 tablespoons cornstarch   1 tablespoon sugar   1 teaspoon instant chicken bouillon granules   1/4 teaspoon ground red pepper   6 ounces rice sticks   2-3 tablespoons peanut oil   4-1/2 cups thinly sliced bok choy or torn fresh spinach   12 large green onions, bias sliced into 1-inch pieces (3 cups)   2 large yellow or red sweet peppers, cut into 3/4-inch pieces   3 cloves garlic, minced   1 tablespoon grated

Thaw shrimp, if frozen. Rinse, pat dry and halve lengthwise. For sauce,  combine wine vinegar, soy sauce, catsup, cornstarch, sugar, bouillon, pepper  and 1 cup water. Set aside.

In a medium saucepan, cook rice sticks in boiling water for 1 to 2 minutes or  until tender. Drain and keep warm by placing in metal colander over a pan of  hot water.

Add 2 tbsp. oil to preheated wok. If using bok choy, stir-fry  in hot oil for 1-1/2 minutes. Add onions and sweet peppers, stir-fry 1-1/2  minutes or until crisp-tender. Remove vegetables. Add remaining oil to  wok. Add shrimp, garlic and gingerroot, stir-fry  until shrimp turns pink. Push shrimp to sides of wok, stir sauce  and pour in center of wok. Stir until thickened. Return  vegetables to wok. If using spinach, add to wok.  Stir to coat. Serve over hot rice sticks.

Makes 6 servings.

POACHED PEARS WITH CREAM SAUCE

1/3 cup packed brown sugar   1/4 cup orange juice   1/2 teaspoon ground nutmeg   1 tablespoon amaretto or 1/2 teaspoon almond extract   3 ripe medium pears   Cream Sauce (see recipe, below)   1/3 cup sliced almonds, toasted   Ground nutmeg (optional)

Stir brown sugar, juice and nutmeg in large skillet. on   Low on a conventional cooktop, until  sugar dissolves. Add amaretto or almond extract. Set aside.

Cut pears in half lengthwise, leaving stems intact. Core and peel. Place flat  side down on cutting board and make 6-7 lengthwise cuts leaving stem end  intact.

Place sliced pears, flat side down in skillet with orange mixture, spooning  over pears. Bring to boil, then reduce to Low on a conventional cooktop. Cover and simmer 10 to 15 minutes  until pears are tender. Continue to spoon sauce over pears. Transfer to  individual dessert dishes and set aside.

Cream sauce: In medium saucepan combine 2/3 cup sugar and 1 tbsp.  cornstarch. Stir in 2 cups half-and-half or light cream. Stir over medium heat  until thickened. Remove from heat and stir 1 cup mixture into 1 beaten egg  yolk. Return all to saucepan and bring to boil on Med Low on a conventional cooktop. Reduce to the lowest setting on a conventional cooktop and cook 2  minutes. Remove from heat. Stir in 1 tsp. vanilla and optional 1 tsp. amaretto  or orange liqueur. Makes 2 cups.

To serve:  Pour warm cream sauce around pears.  Drizzle orange mixture on  sauce.  Sprinkle with almonds and nutmeg.

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SALMON APPETIZER PUFFS

1-1/4 cups sliced fresh mushrooms   1/3 cup thinly sliced green onions   1/4 teaspoon dried thyme, crushed   1 tablespoon margarine or butter   2 6-1/8 ounce cans skinless, boneless salmon, drained   1/4 cup chopped almonds   2 17-1/2 ounce packages (4 sheets) frozen puff pastry, thawed   1 slightly beaten egg

For filling: In large skillet, sauté mushrooms, onions and thyme in butter or margarine over medium-low heat until mushrooms are tender. Stir in salmon and almonds. Set aside.

On a lightly floured surface, roll a sheet of pastry into a 12-inch square.  Using a 2-1/2-inch round cutter, cut into 16 rounds. Save scraps. Repeat with  remaining pastry.

Place half the pastry rounds on ungreased baking sheet. Spoon approximately  one tablespoon filling on top of each. Combine egg and 1 tablespoon water and  brush mixture around edges of pastry. Top with other pastry rounds; seal with  tines of a fork.

Cut decorative shapes from scraps, place on rounds and brush pastry with egg  mixture. (At this point, puffs can be covered and chilled for up to 24 hours,  or sealed in airtight container and frozen for up to 1 month.).

Preheat oven. Convectionoven: bake on Convection Mode at  375deg. on racks 1 and 3 for 15 minutes (16-18 minutes for frozen pastry) or  until golden. Standard oven: Bake one rack at a time at 375deg. on rack 2 about  20 minutes, (20-25 minutes for frozen pastry). Serve warm.

Makes 32 pastries.

SPICED CRANBERRY-WINE SIPPER

1 48-ounce bottle cranberry-raspberry drink or cranberry-apple   1/4 cup packed brown sugar   2 cups dry red wine   4 inches stock cinnamon   1/2 teaspoon whole cloves

In a Dutch oven combine cranberry drink and brown sugar. Stir to dissolve.  Add wine.

Tie cinnamon and cloves in double-thickness of  cheesecloth. Add this spice bag to mixture.

Bring mixture to nearly boiling over medium-high heat. Reduce heat to   Low on a traditional cooktop. Simmer  uncovered for 15 minutes, but don't boil. Remove spices and discard.

Keeps warm on XLO Setting for 45 minutes.

Makes 12 5-oz. servings.

SPINACH FRITTATA WITH RATATOUILLE

Ratatouille (see recipe below)   8 eggs   1/4 cup chopped onion   1 clove garlic, minced   1 tablespoon margarine or butter   4 cups fresh spinach, chopped (2 cups)   Grated Parmesan cheese (optional)

NOTE: To make a frittata completely on the cooktop you must have the  Extra Low®. feature.  Without Extra Low, you  will finish the frittata in the broiler.

Ratatouille: In a large skillet combine 2 cups cubed, peeled eggplant;  1 small zucchini, chopped; one 7-1/2 to 8-oz can tomatoes cut up; 1/2 cup  finely chopped onion; 2 tbsp. olive oil; 2 tbsp. dry white wine; 1/2 tsp. dried  basil; 1/4 tsp. garlic salt; and 1/8 tsp. pepper. Bring to a  boil. Reduce heat to Extra Low® Setting 3, or Low on a  traditional cooktop. Cover and simmer 20 minutes, or until vegetables are  tender. Reduce uncovered to desired consistency.

Frittata: In a mixing bowl beat eggs and a pinch of salt and pepper.  Set aside. In large skillet sauté onion and garlic in butter or  margarine until over medium-high heat tender but not brown. Add spinach. Cook  until limp.

Pour egg mixture over vegetables. Cook over medium-low heat until edges set.  Continue lifting edges to allow uncooked eggs to flow underneath. When almost  set, reduce heat to XLO®.  Cover and cook 4 minutes or until  top is set.  (Without XLO® - when egg mixture is almost set, place skillet  in broiler for two to three minutes until top is set.)

Cut into wedges. Spoon ratatouille over wedges, and sprinkle with parmesan.

Makes 4 servings.

TOMATO DILL BISQUE

1/2 cup coarsely chopped onion   2 cloves garlic, minced   2 tablespoons margarine or butter   2 cups chopped, peeled tomatoes or one 14-1/2 ounce can tomatoes, cut up   1 14-1/2 ounce can chicken broth   1 8-ounce can tomato sauce   1 tablespoon snipped fresh dill or 1/2 teaspoon dried dillweed   Dash pepper   1/4 cup dairy sour cream   Snipped fresh dill (optional)

In a medium saucepan cook onion and garlic in margarine or butter until  tender, but not brown. Stir in fresh tomatoes or undrained canned tomatoes,  broth, tomato sauce, dill and pepper. Bring to a boil. Reduce  heat to the lowest setting on a  traditional cooktop. Cover and cook for 30 minutes.

Place mixture, half at a time, in blender , food processor or food mill and  process until smooth. Return soup to saucepan. Heat through on the lowest setting on a traditional  cooktop. Garnish with sour cream and snipped dill.

Makes 4 appetizer servings.

TURKEY WITH FENNEL CRAB STUFFING

20 cups French bread cut into 1/2-inch cubes   2 large onions, chopped   2 cups sliced celery   2 medium red or green sweet peppers, chopped   3/4 cup margarine or butter   6 beaten eggs   2 6-ounce cans crabmeat, drained, flaked, and cartilage removed   1 10-3/4 ounce can condensed cream of shrimp soup   1 cup snipped fresh fennel leaves or 1 teaspoon fennel seed,  crushed   1 20- to 24-pound turkey

Spread bread in shallow baking pan. Bake at 300deg. for 8 to 10 minutes on  convection mode, 10 to 15 minutes in a standard oven.

In large skillet cook vegetables in margarine or butter until tender. Add to  large bowl with eggs, crabmeat, soup, fennel, 1/4 cup water and 1  tsp. pepper. Add bread cubes, toss lightly to mix. (Add 1/4 cup more water for  moister stuffing).

Rinse turkey and pat dry. Season body cavity with salt and spoon stuffing  loosely into neck cavity and body cavity. Twist wing tips under back and truss  legs.

Place breast side up on rack in shallow roasting pan. Insert meat thermometer  into thigh muscle, careful not to touch the bone. Cover loosely with foil.  Place remaining stuffing in casserole, cover and chill.

Roast at 325deg. for 4-1/2 hours in Convection  mode, 5 to 6-1/2  hours in a Standard Oven, or until the thermometer registers 180deg. to 185deg.  and drumsticks move easily. Uncover turkey. Place casserole of stuffing and  turkey back in oven for remaining 35 to 45 minutes. Let turkey stand, covered,  15 minutes before carving. Makes 26 to 32 servings.

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