Title: Mingle Mangle (Warm Zucchini Salad)
Categories: Salads, Mimi
Yield: 4 servings

EVA ESTES BXGT29B
1 tb Butter
2 Shallots; minced
2/3 c Heavy cream
1/4 c Fresh basil;chopped plus 1TB
1 ts Lemon juice
1 ts Red wine vinegar
1/4 ts Hot pepper sauce
Salt and pepper
3/4 lb Zucchini; 1/8inch slices
2 md Tomatoes;peeled,seeded,cubed

Melt the butter in a large heavy skillet over medium heat. Add the
shallots; cook 1 minute. Add the cream and 1/4 cup basil. Heat to
boiling; reduce the heat. Simmer, stirring occasionally, until thick,
about 10 minutes. Add the lemon juice, vinegar, hot pepper sauce,
and salt and pepper to taste. Stir in the zucchini and toss it until
well coated. Add the tomatoes; toss lightly. Sprinkle with the
remaining 1 TB basil. Serve immediately.

MMMMM

MENUDO

Recipe By : Ariadna Tanguma
Serving Size : 12 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 pounds tripe — cut in 1-inch pieces
1 gallon water
2 medium onions — chopped
2 cloves garlic
1 tablespoon salt
1/2 teaspoon black pepper
2 ancho chiles
1 tablespoon fresh cilantro leaves
7 cups hominy, yellow — cooked
lime wedges — for garnish

For starters, you must place the tripe, water, onions, garlic,
salt, and pepper in a large kettle and let it simmer over low heat for
about two hours, skimming fat as necessary. Next, you must toast the
chiles well. Then you slit them open and remove the seeds and veins. You
must grind them until they are very fine and then you add them to the
kettle. Continuing, you can add the cilantro and let it simmer for about
two hours. At last, you can add the hominy and cook for another thirty
minutes. Finally, it is a good idea to serve with lime wedges. This
recipe will serve from ten to about twelve people

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NOTES : Edinburg, Texas High School Family Recipes
Ariadna Tanguma
Spanish III H/AP
Isabel Prescott
4th Period

For some time now, my favorite Mexican food has been Menudo.
The first time I was introduced to it, was at my grandmother’s house.
She lives in Oaxaca, Mexico.
My parents don’t really like to go visit my grandmother,
because she tends to be very irritable. But when my parents actually
decide to go for a visit, we really have a good time.
My quinceanera was very near and my grandmother decided it
was about time that I learned how to cook. Of course, my grandmother
also decided that she was the one who was to teach me all I needed to
know. I felt like that was a very good idea since she is a very good
cook.
She took me to the kitchen and told me that the first thing
I was to be taught was how to make my grandfather’s favorite food

2 med sweet potatoes (1/2 lb)
8 dried apricot halves
1/4 Cup raisins
1/2 Cup cranberries
1-1/2 Cups light soymilk, plain
2 Tbsp rice flour or cornstarch
1/4 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground ginger
dash ground cloves

Steam sweet potato until just tender. Peel and cut into 1/2
inch pieces. Cut each dried apricot half into 8 or 10 pieces.
Put sweet potato, apricot pieces, raisins, and cranberries into
a medium sized bowl.
Preheat oven to 375 degrees F. Coat a 4 cup casserole dish
with non-stick cooking spray.
In a small saucepan, heat soymilk to steaming. Reduce heat
to low. Remove several Tbsp. of milk to a small bowl and mix
in the rice flour. Stir rice flour paste into soymilk. Cook,
stirring constantly, until sauce thickens enough to coat the
back of a spoon.
Fold sauce into potato and fruit mixture. Spoon into
prepared casserole and bake 30 minutes.

Makes: 2 servings

Title: Potato Cheese Soup
Categories: Cyberealm, Mom’s best, Soups
Yield: 6 Servings

4 tb Sweet butter
2 c Finely chopped yellow onions
2 c Peeled and chopped carrots
6 Parsley sprigs
5 c Chicken stock
2 lg Potatoes, peeled cubed
1 c Chopped fresh dill
2 c Grated cheddar cheese
Salt pepper to taste

1. Melt butter in soup pot. Add onions and carrots and cook over low
heat covered until vegetables are tender and lightly colored about 25
minutes.

2. Add parsley, stock, and potatoes, and bring to boil. Reduce heat,
cover and simmer until potatoes are very tender, about 30 minutes.

3. Add dill, remove soup from heat, and let it stand covered for 5
minutes.

4. Pour soup through a strainer and transfer the solids to the bowl
of a food processor fitted with a steel blade. Add 1 cup of the stock
and process until smooth.

5. Return pureed soup to the pot and add additional cooking liquid
(about 3-4 cups) until the soup reaches the desired consistency.

6. Set over low heat, and add salt and pepper, and gradually stir in
the grated cheese. When all the cheese is melted, serve immediately.

Garnish with croutons.

Source: The Silver Palate Cookbook

MMMMM

ROSEMARY LAMB PITTA WITH GREEK SALAD.

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 And a half oz 75 g lean lamb
Cubed
Quarter tsp crushed dry
Rosemary
1 2 oz 60 g pitta bread.
Salt and pepper.
1 sm Tomato chopped.
1 One inch 2,5 cm piece of
Cucumber, chopped.
Half oz 15 g feta cheese
Crumbled
2 lg Black olives, sliced.
Lettuce leaves shredded.
1 t Lemon juice.

1. Thread the lamb onto a kebab stick or bamboo
skewer. Place on a grill rack. Sprinkle with rosemary
and grill until the fat stops dripping and the meat is
golden brown. 2. Warm the pitta bread under the grill
and then cut in half and split open to form pockets.
Remove the lamb from the skewer and stuff it into the
pitta bread. Season lightly to taste. 3. Mix together
the tomato, cucumber, cheese olives and lettuce.
Sprinkle with lemon juice and use to fill the pitta
pockets. Serve at once.

Preparation 5 minutes Cooking 8 minutes Serves 1 325
calories Selections

– – – – – – – – – – – – – – – – – –

UNCOOKED CHOCOLATE ROLL, MRS. LYON’S RECIPE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Semi-sweet chocolate
1 pk Colored marshmallows
1/2 lb Cherries
1 c Walnuts

Melt the chocolate and add the cherries marshmallows. Mix well and put
on waxed paper and roll up like jelly roll. On another piece of waxed
paper put some cocoanut and roll the roll in it. Refrigerate and slice as
needed.

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Mushroom Soup

Recipe By : Cuisine Magazine
Serving Size : 8 Preparation Time :40:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Tablespoons butter — unsaled
2 cups shiitake mushrooms — coarsely Chopped
2 cups crimini mushrooms — coarsely Chopped
2 cups button mushrooms — coarsely Chopped
1 cup leek white part only — chopped
1 cup kale — chopped
2 cups wild rice — cooked
2 cloves garlic — minced
2 cups chicken broth
2 cups half and half
2 Tablespoons chives fresh optional — chopped
2 Tablespoons parsley fresh optional — chopped
salt and white pepper to taste
4 Tablespoons all-purpose flour

Saute the mushroom, leeks and kale in 4 Tbsp. butter ( 5 minutes).
Add garlic and wild rice. Saute until you start to smell the garlic cooking.
Add the flour, thoroughly stirring it into the mushroom mixture. This
combination of butter and flour is called a roux (roo).
The mixture will become thick and lumpy. Don’t be alarmed. Just keep
stirring and cooking to remove the starchy taste from the flour. This will
take about 3 minutes.
Slowly add the chicken stock and half-and-half. Use a whip to blend the
liquids and ensure a smooth, creamy texture. As it heats, the roux thickens
the soup. When the soup is smooth and hot, add the chives and parsley.
Season with salt and pepper to taste. For an even richer soup, stir in 1
Tbsp. of butter.

– – – – – – – – – – – – – – – – – –

NOTES : 1 cup serving:
207 calories
13g total fat

Title: Hermits
Categories: Diabetic, Desserts, Cooky/bars
Yield: 24 servings

1/2 c Margarine; (1 stick) -to 1/4 cup sugar
2/3 c Brown sugar; 1 ts Cinnamon;
2 Large eggs; 1/2 ts Nutmeg;
2 c All-purpose flour; 1/4 ts Ginger;
1 ts Baking powder; 1/4 c English walnuts; chopped
1/4 ts Salt; 1/4 c Raisins;
Dry sugar substitute equal; 1/4 c Water at room temperature

Cream margarine and brown sugar together at medium speed until light
and fluffy. Add eggs and mix at medium speed for 1 minute, scraping
down the bowl before and after adding eggs. Stir flour, baking
powder, salt, dry sugar substitute, cinnamon, nutmeg, ginger,
walnuts, and raisins together to blend well. Add along with water,
to creamy mixture; mix at medium speed to blend well. Drop dough by
1 1/2 tablespoon onto cookie sheets that have been sprayed with pam
spray or lined with aluminum foil. Bake at 350 for 10 to 12 minutes,
or until cookies are browned on the bottom. Remove them to wrie rack
cand cook to room temperature.

Food exchanges per serving: 1 STRACH/BREAD EXCHANGE 1 FAT EXCHANGE
Calories: 114, FAT: 5g, CHO: 15g, Na: 89, PRO: 2g, Cholesterol: 23 mg

Source: Desserts for Diabetics by Mabel Cavaiani, R. D.

MMMMM

Title: SHRIMP WITH SAUCE
Categories: Chinese, Seafood
Yield: 6 servings

1 lb Small shrimp
1/4 c Peanut oil
1 tb Pale dry sherry
1 ts Fermented black beans
1 ts Chopped garlic
1/4 ts Sugar
1 tb Soy sauce
1/8 ts Black pepper
2 Fine chopped scallions
1 c Chicken broth
2 tb Cornstarch
2 Lightly beaten eggs

Clean and devein shrimp but leave the tail shell
attached. Chop fermented black beans. Set a 12 inch
wok or 10 inch skillet over high heat for 30 seconds.
Pour in 2 tablespoon of the oil, swirl about in the
pan and heat for another 30 seconds, turning down the
heat to moderate if the oil begins to smoke. Drop in
th shrimp and stir-fry for about 1 minute, or until
the shrimp turn pink. Stir in the sherry, then remove
the shrimp mixture to a plate. Add the remaining 2
tablespoon oil to the pan. Add the fermented black
beans and garlic, and stir for a few seconds, making
sure garlic doesn’t burn. Stir in soy sauce, sugar,
pepper, scallions and reserved shrimp, them pour in
the chicken stock. Cover the pan and bring the stock
to a boil. Dissolve 2 tablespoon cornstarch in 3
tablespoon of chicken stock. Add it to the pan. When
sauce has thickened and becomes clear, about 30
seconds, pour in the beaten eggs in a slow stream.
Meanwhile, with a large spoon, lifting the contents of
the pan gently from the sides so that the eggs merge
with all ingredients without further cooking. Transfer
to a heated plate and serve.

—–

Title: Cheese Pasta Roll with Tomato Sauce
Categories: Pastas, Cheeses, Masterchefs, Frisco, Tfr
Yield: 8 servings

——————————–TOMATO SAUCE——————————–
1 lb Tomatoes Bouquet garni **
2 tb Butter Salt (to taste)
2 ea Shallots, peeled, minced Pepper (to taste)

———————————PASTA ROLL———————————
2 tb Butter 1/2 ts Pepper, black
1/2 c Ham, smoked, diced 2 ea Pasta, spinach, sheets
4 ea Scallions, minced — ( 12 x 4 inches ea. )
8 oz Cheese, cream, softened 1/2 lb Prosciutto, sliced
1/4 c Cheese, Parmesan, grated — 1/4-inch thick
1/2 c Cheese, Ricotta 1 ga Stock, chicken
2 lg Eggs Chives, chopped

** Bouquet garni is a cheesecloth bag (or some other porous
material) in which you’ve put some rosemary, thyme, bay leaf, and
crushed peppercorns. There is no rule for how much of each you’d use.

Tomato Sauce:
=============

To prepare the tomatoes, drop them briefly into boiling water,
then remove and plunge them into cold water and peel.

Remove the seeds and chop the tomatoes.

Melt butter in a saute pan and add minced shallots. Saute,
covered, for 5 minutes over low heat. Add tomatoes and bouquet garni.
Season to taste. Cook covered over medium heat for 30 minutes.

Remove shallots and bouquet garni, then puree. Reserve sauce.

Pasta Roll:
===========

In a saute pan, melt the butter and add the diced ham and
scallions. Cook over medium heat for about 2 minutes until scallions
are soft.

Beat the cream cheese, Parmesan cheese, Ricotta cheese, and
pepper together until smooth.

Add the sauteed ham and scallions to the cheese mixture; then add
eggs, and mix well. Cover and refrigerate at least 2 – 3 hours.

Spread half of the filling on one of the pasta sheets – leaving a
half-inch border around the edges. Brush the border with a little
melted butter.

Place a layer of sliced Prosciutto to cover the filling mixture
then beginning at one of the short ends of the pasta, roll it up. Do
not roll too loosely or the poaching liquid may seep into the
cheese/meat mixture.

Wrap roll in a double thickness of cheesecloth and tie each end
securely with string.

Repeat for second pasta sheet.

Fill a large saute pan with chicken stock. Bring the stock to a
boil and add pasta rolls. Reduce the heat to simmer and cook gently,
turning occasionally, for 25 minutes.

Drain and cool before removing string and cheesecloth. Cut each
roll in half-inch thick slices. Pour some of the tomato sauce into a
pool on the bottom of individual serving plates and arrange the slices
on the plates.

Garnish with chopped chives. Serve warm or at room temperature.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Werner Albrecht, The French Room –
: Four Season’s Clift Hotel, San Francisco, CA

—–