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Food
You Asked For It: Peach mango salsa for sassy whitefish
By ELLEN FOLKMAN
Published March 29, 2006
Lois Korman wanted the recipe for Red Lobster's peach mango salsa, and although the version submitted by Laura S. Peterson may not be Red Lobster's, Laura confirms that it is very good. She suggests using it over most any mild whitefish. Betty Kostal wanted a recipe from the former Sweetwater's restaurant in Clearwater for diabetic chocolate mousse. Dianna Suratt offers two recipes. The first, for chocolate mousse, would also make an excellent pie filling; the second recipe is for chocolate banana mousse. Dianna has also provided the diabetic exchanges for each recipe. Jenifer Chapko wanted a recipe for strawberry cookies that came from a Plant City grower. Jo Ann Sanderson shares a recipe for Parkesdale Farms' strawberry pecan cookies. Carol Hurm shares a slightly different recipe for red 'n' whites. For: Lois Korman of Marlboro, N.J. From: Laura S. Peterson of Homosassa Recipe: Peach Mango Salsa Peach Mango Salsa 3/4 cup chopped red onion
2 tablespoons fresh lime juice
3/4 teaspoon kosher salt
1 fresh seeded jalapeno pepper, finely chopped
2 ripe fresh peeled peaches cut into 1/4 to 1/2 inch cubes
1 ripe mango, peeled and cut into 1/4 to 1/2 inch cubes
Add sugar to taste, optional Mix onion, salt and lime juice in a bowl. Let stand for approximately 30 minutes. Mix in other ingredients just before serving. For: Betty Kostal of Spring Hill From: Dianna Suratt of Palm Harbor Recipe: Chocolate Mousse For: Betty Kostal of Spring Hill Chocolate Mousse 1 envelope unflavored gelatin
2 cups skim milk
6 tablespoons semisweet chocolate chips
1 tablespoon cornstarch
1 egg, separated
3 packets Equal
1 teaspoon vanilla
Dash of salt In medium saucepan, combine gelatin and milk. Let stand 1 minute, then add chocolate chips, cornstarch and egg yolk. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Reduce heat and cook 1 minute longer. Chill until slightly thickened, stirring occasionally. Set saucepan in a larger bowl of ice cubes. Add Equal and vanilla. Beat with mixer at high speed, 5 to 6 minutes. In another bowl, using clean beaters, beat egg white with salt until stiff peaks form. Fold into chocolate mixture. Spoon into 6 individual serving glasses. Chill at least 2 hours. Makes 6 servings. Diabetic exchanges per serving: milk 1/2, vegetable 0, fruit 0, bread 0, meat 0, fat 1. From: Dianna Suratt of Palm Harbor Recipe: Chocolate Banana Mousse Chocolate Banana Mousse 1-ounce square unsweetened chocolate
1 cup evaporated skimmed milk
3 tablespoons granulated sugar replacement
2 egg yolks
1/4 teaspoon salt
1 teaspoon vanilla extract
2 bananas, sliced Combine chocolate, 1/4 cup of the milk and the sugar replacement in top of double boiler. (Chill remaining milk in freezer.) Cook and stir over simmering water until chocolate melts. Pour small amount of hot chocolate mixture over egg yolks and beat well. Pour egg mixture into chocolate mixture in top of double boiler. Stir in salt. Cook and stir over hot water until mixture thickens. Cool completely. Scrape cold or slightly frozen milk into mixing bowl and beat until very stiff. Fold chocolate mixture into stiffly beaten milk. Fold in vanilla and banana slices. Spoon into mold, freezer tray or individual cups and freeze until firm. Makes: 8 servings. Exchange per serving: 1 bread, 1/2 fat For: Jenifer Chapko of Redington Shores From: Jo Ann Sanderson of Temple Terrace Recipe: Parkesdale Farms' Strawberry Pecan Cookies Parkesdale Farms' Strawberry Pecan Cookies 1 1/2 cups granulated sugar
1 cup shortening
1/2 teaspoon baking soda
2 large eggs, beaten
3/4 cup strawberry puree,
from 1 pint of berries
3 cups sifted all-purpose flour
1 teaspoon salt
3/4 cup pecans, chopped Preheat oven to 350 degrees. In the large bowl of an electric mixer, cream sugar, shortening and soda. Add eggs and strawberry puree and mix just until blended. Stir in flour, salt and pecans. Mix well. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake about 15 minutes. Makes 4 dozen For: Jenifer Chapko of Redington Shores From: Carol Hurm of Seminole Recipe: Red 'n' Whites Red "n" Whites 1 cup unsalted butter, softened
1 3-ounce package cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 cups flour
36 small, ripe strawberries, hulled and halved Preheat oven to 350 degrees. In mixing bowl, beat the butter with the cream cheese until well blended. Beat in sugar and vanilla. Stir in flour until well mixed. Using a 1/2 tablespoon measure, shape the mixture into small balls and place 2 inches apart on ungreased cookie sheets. Make a small indentation in the top of each cookie with your thumb. Carefully place a strawberry half, cut side down, in each indentation. Bake for 12 to 18 minutes or until lightly browned. Cool on racks. Makes 5 dozen Recipe requests Dolores Ryan would like a recipe for herring salad that appeared in the You Asked For It column a few years ago. Joanne Schaarschmidt is looking for an authentic Cuban black beans and rice recipe. You Asked for It is a reader mail column. Send requests to You Asked for It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail youaskedforit@knology.net Please put "Recipe request'' in the subject line. Include your full name, city and phone number.
[Last modified March 28, 2006, 13:04:18]
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