Warm Garlic Balsamic Dressing

Recipe By : Star Chefs http://starchefs.com/TOC.html
Serving Size : 1 Preparation Time :0:00
Categories : Mc Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 large cloves garlic — cut into 1/4 to 1/2
inch dice (8 to 10)
1/2 cup fruity extra-virgin olive oil
salt and freshly ground black pepper
6 tablespoons high-quality commercial balsamic vinegar — (6 to 7)
4 tablespoons red wine vinegar — (4 to 5)
1 1/2 tablespoons dark brown sugar

In a medium skillet combine garlic, oil and some salt and pepper.
Cook over medium low until garlic is soft and barely blonde. (If it
darkens , it will turn bitter. Throw everything away and start again.)
Stand back and add the vinegars and sugar. Simmer 2 to 3 minutes.
Taste by cooling a sample first (it will be scorching), and seeing if
there’s soft acidity and good sweet/tart balance. If too, acid, continue
simmering. If acid is lacking, add a little more vinegar. Remove from
heat, cover and hold until shortly before serving (up to 3 hours).
Taste again, adjusting seasonings if necessary. Heat up and spoon over
salad.

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NOTES : FROM “THE SPLENDID TABLE: RECIPES FROM EMILIA-ROMAGNA, THE
HEARTLAND OF NORTHERN ITALIAN FOOD,” by Lynne Rossetto Kasper, published by
William Morrow, 1992. Copyright 1992 Lynne Rossetto Kasper.
In the Emilia-Romagna region of northern Italy this dresses an antipasto
salad of tart greens, fresh herbs and a pine nuts, all topped with long
furls of Parmigiano-Reggiano cheese and Prosciutto di Parma. You could use
it this way, or over steamed little new potatoes, tossed with arugula,
fresh basil, and red onion. If meat is desired, add thin slices of rare
roast lamb and you’ve a wonderful supper. The dressing is excellent over
sauteed scallops or shrimps. Or just spoon it over a mixed salad of curly
endive and other assertive greens like the organic salad mixes so popular
now. It will overwhelm very delicate ones. Remember if dressing is too
acid, simply simmer a little longer.

Source: http://starchefs.com/TOC.html.

Title: Chocolate Munchies
Categories: Cookies, Chocolate
Yield: 48 servings

1 c Semi-sweet chocolate chips 1/2 c Softened butter
8 ea Marshmallows 1/3 c Packed brown sugar
1 tb Water 1 ea Egg
3/4 c Sifted flour 2 ts Almond extract
1/2 c Sugar 1/2 ts Vanilla
3/4 ts Salt 1 1/4 c Quick cooking oats
1/2 ts Baking sodaa 1 c Chopped pecans

1. Preheat oven to 350. Grease cookie sheet. Melt chocolate chips in
top of double boiler over hot water. Add marshmallows and water. Stir
until melted. Remove from heat and set aside.
2. Sift together already sifted flour, sugar, salt and baking soda.
Slowly blend butter, brown sugar, egg, almond extract and vanilla into
sifted ingredients. Mix well. Stir oats, pecans and melted chocolate
into batter. Blend thoroughly.
3. Drop dough by teaspoonfuls, 2 inches apart onto prepared cookie sheet.
Bake 12-15 minutes. Remove from cookie sheet immediately and cool an
rack.
shake off excess Bits ‘o Brickle.from: _Cookiemania_
from: _Cookiemania_

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Title: LIGHT-STYLE FIESTA SHRIMP DIP
Categories: Dips, Seafood
Yield: 1 servings

10 oz Frozen cooked shrimp,
-thawed, rinsed and drained
1 pk Light cream cheese, softened
-(8 oz)
1/4 c Light mayonnaise
1/3 c Thinly sliced green onions
-with tops
2/3 c Pace Picante Sauce
2 ts Horseradish, as desired
3/4 ts Ground cumin

Finely chop shrimp, reserving a few whole shrimp for
garnish. Combine cream cheese and mayonnaise; mix
well. Reserve 1 tablespoon green onions for garnish.
Stir remaining green onions and remaining ingredients
into cream cheese mixture; mix well. Spoon into
serving bowl. Chill at least 2 hours or up to 24
hours. Stir; garnish with reserved shrimp and green
onions. Serve with assorted vegetable dippers.

Makes about 2 cups.

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Title: RICE KRISPIE TREATS
Categories: Candies, Desserts
Yield: 24 servings

1/4 c Margarine or butter
1 pk 10 oz. mini marshmallows
6 c Rice Krispies

Melt Margarine in large deep pan over low heat. Add marshmallow and stir
until completely melted. Remove from heat add Rice Krispies and stir until
they are well coated. Using buttered spatula press mixture into buttered
pan 13x9x2. Cut when cool.

VARIATION: Stir in 1/4 cup of peanut butter into marshmallow mixture
before cereal is added. You could also use colored marshmallows too.

—–

Greek Stuffed Mushrooms

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Greek Microwave
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 Mushrooms — fresh,stemmed
10 Ounces Spinach, Frozen — package
1/2 Cup Parmesan Cheese — grated
4 Ounces Feta Cheese — rinsed,crumbled
1/2 Cup Chopped Green Onions — finely chopped
1/2 Cup Chopped Parsley — finely chopped
1 Dash Salt

Cook frozen spinach on HIGH until barely defrosted. Drain in colander, pressing
out moisture. In mixing bowl, combine spinach, cheeses, onion, parsley and
sa
lt to taste. Mix well. Mound mushroom caps high with spinach mixture.
Arrange
on serving pl
ate and cook on HIGH until steaming – approximately 3 – 4 minutes. Spinach
mi
xture may be formed into balls and frozen to be placed in mushroom caps just
bef
ore microwaving.

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Title: CANDIED CITRUS PEEL
Categories: Candy
Yield: 6 servings

3 c Citrus peel, cut into strips
-from:
4 md To 5 medium oranges
6 md Lemons
2 md To large grapefruit
12 c Cold water
2 1/2 c Sugar
1/2 c Honey
1 3/4 c Boiling water

From: Arizona Cookbook

Wash fruit. Score peel into quarters. Remove sections of peel with
fingers; cut into uniform strips about 3/8 in. wide. Boil peel with 6
cups cold water, uncovered, for 10 minutes. Drain and rinse. Repeat
process with 6 cups fresh water.

In a large saucepan, combine 1 1/2 cups sugar, honey and boiling
water. Bring to a boil, and boil about one minute. Add cooked,
drained peel and briskly simmer until almost all of the syrup has
been absorbed, about 30 to 40 minutes. Stir frequently to avoid
sticking.

Transfer peel to collander. Drain well, about 10 minutes. In large
bowl, toss drained peel with remianing 1 cup sugar to coat well.
Spread pieces out on waxed paper to dry. Store in tightly covered
container.

MMMMM

Title: Australian Dinkum Chili
Categories: Chili
Yield: 8 servings

1/2 lb Bacon,packaged
2 T Oil,vegetable
2 Onions,med,coarsely chopped
1 Celery stalk,coarse chopped
1 Bell pepper (s)
2 lb Top beef sirloin,1″ cubes
1 lb Beef,hamburger grind
1 lb Pork,hamburger grind
4 T Red chile,hot,ground
3 T Red chile,mild,ground
2 Garlic cloves,med,fine chop
1 T Oregano,dried,pref. Mexican
1 t Cumin,ground
2 cn Beer,pref. Aus.(12oz ea)
1 cn Tomatoes,whole (14 1/2oz ea)
3 t Brown sugar
1 Boomerang (opt but authentic)

1. Fry the bacon in a skillet over medium heat. Drain the strips on
paper toweling and cut into 1/2″ dice and reserve.

2. Heat the oil in a large heavy pot over medium heat. Add the onions,
celery, and green pepper and cook until the onions are translucent.

3. Combine all the beef and pork with the ground chile, garlic,
oregano, and cumin. Add this meat-and-spice mixture to the pot. Break
up any lumps with a fork and cook, stirring occasionally, until the
meat is evenly browned.

4. Add the beer, tomatoes, and reserved bacon to the pot. Bring to a
boil, then lower the heat and simmer, uncovered, for 1 1/2 hours.
Wave a boomerang over the pot 14 times each hour from this point on.
(This is definitely optional adding no noticeable flavor, just a
touch of authenticity and humor.) Stir for 3 minutes. Taste, adjust
seasonings, and add more beer if desired. Simmer for 2 1/2 hours
longer.

5. Add the brown sugar and simmer for 15 minutes longer, vigorously
waving the boomerang over the pot.

MMMMM

Subject: Chinese Duck Sauce, ideas?

from the Moosewood Cookbook

Chinese Duck Sauce

5 cups mixed peeled, chopped fruit (apples, pears, peaches and/or
plums)
1 cup water
1/4 cup cider vinegar
1/4 cup (packed) light brown sugar
1/4 tsp. salt
2 to 3 medium cloves garlic, minced
1/2 tsp. dry mustard
optional: up to 1/2 tsp. crushed red pepper

Combined everything in a medium-sized saucepan and bring to a boil.

Turn the heat down, and simmer uncovered until all the fruit is very
soft (about 30 minutes or longer)

Cool thoroughly, then chill

Title: Grandma Rosenbrook’s Gingersnaps
Categories: Cookies
Yield: 1 servings

1 c Sugar; plus extra for
2 c Flour
1/2 ts Salt
2 ts Soda
1/2 ts Cloves
1/2 ts Ginger
1 ts Cinnamon
3/4 c Shortening
1 Egg; unbeaten
1/4 c Molasses

Sift together all the dry ingredients. Cream shortening, egg and molasses.
Add dry ingredients. Shape dough into balls, roll in sugar and bake 15
minutes at 350 degrees. Source: Sharon Harm, Stamford (Nebr.) Centennial
Cookbook Formatted by: Nancy Filbert; March, 1995

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SUGAR COOKIE WREATHS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk DUNCAN HINES Golden Sugar
-Cookie Mix
1 Egg
Green food coloring
Candied or maraschino
-cherry pieces

1. Preheat oven to 375’F. Combine cookie mix, contents of buttery flavor
packet from Mix and egg in large bowl. Stir until thoroughly blended.

2. Tint dough with green food coloring. Stir until desired color. Form into
balls the size of miniature marshmallows. For each wreath, arrange 9 or 10
balls with sides touching into a ring, 2″ apart, on ungreased baking
sheets. Flatten slightly with fingers. Place small piece of candied cherry
on each ball.

3. Bake at 375’F. for 5-7 minutes or until set but not browned. Cool 1
minute on baking sheets. Remove to cooling racks. Cool completely. Store in
airtight container.

Makes 2 dozen cookies.

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