Date: Fri, 06 Jan 95 20:56:56 CST
From: Cynthia Barnes

Ben is extremely well-fed because he knows how to compliment the chef.
This earned a “Darling, you’ve outdone yourself” earlier this evening.
Hope it is as well-received in your homes!

MARVELOUS MANICOTTI

6 manicotti noodles
*cooked, rinsed drained*
1/2 package frozen chopped spinach
*thawed and squeezed dry (er)*
1/2 cup white mushrooms
1/2 cup shitake mushrooms
1/2 cup onion
1/2 cup pepper
*sauteed in red wine, open a nice bottle drink the rest*
1 cup fatfree cottage cheese (or that dryer kind of cottage cheese)
I forgot!
4 cloves garlic sauteed w/ the rest of the stuff
Italian herbs to taste
1/2 cup fatfree Parmesan

All measurings except the six noodles (which serves 2) are approximate.
Really, I guess you can put in about anything you like. I left the
mushrooms out of Ben’s because he’s weird that way. Anyway, stuff this
mixture into the shells. You may have some left over. So sue me. Put
them in a baking dish and pour one jar of Healthy Choice f/f spaghetti
sauce over the noodles. Bake at 400 F for about 45 minutes. This is
very easy and I hope you like it as well as we do. Mangia!

CREAMY VEGETABLE SOUP

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion, lg. -chopped
1/4 c Butter
3 Sweet potatoes — peeled and
-chopped
3 Zucchini, med. — chopped
1 bn Broccoli — chopped
2 qt Chicken broth
2 Potatoes, med. — peeled and
-shredded
1 t Celery seed
1 t Cumin, ground — (or to taste
2 ts Salt — (or less)
1 t Pepper
2 c Light cream

In a large kettle, saute onions in butter until
transparent but not browned. Add the sweet potatoes,
zucchs and broccoli; saute lightly for 5 minutes or
until crisp-tender. Stir in broth; simmer for a few
minutes. Add potatoes and seasonings; cook another 10
minutes or until vegetables are tender. Stir in cream.
Taste and adjust seasonings. Heat through.

– – – – – – – – – – – – – – – – – –

Title: Baked Custard
Categories: Diabetic, Desserts
Yield: 1 servings

2 1/2 c Low fat milk -replacement
1/4 ts Salt 1 ts Vanilla
3 Eggs -nutmeg
3 tb Granulated sugar

Combine milk, sugar replacement, salt, vanilla and eggs in large
bowl. Beat to blend well. Pour into six 1/2 cup individual baking
dishes; sprinkle with nutmeg. Set cups in large baking pan. Add 1
inch of water to pan. Bake custard at 350 degrees for 45 min. or
until knife inserted in center comes out clean.

MMMMM

Borlenghe with Lardo

Recipe By : MOLTO MARIO
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups pasta flour
1 teaspoon salt
1 egg — beaten
5 1/2 cups water
1/4 pound Lardo (available at Salumeria Biellese) — plus 2 T
1/4 pound Prosciutto — minced finely
2 tablespoons rosemary leaves — finely chopped
2 cloves fresh garlic — finely minced
1 tablespoon freshly ground black pepper
2 cups Parmigiano-Reggiano — freshly grated

Combine the flour, salt and egg in a large mixing bowl. Add 2 cups water and
beat with a whisk for 5 minutes or until very smooth. Quickly stir in
remaining water. Allow to stand 1 hour. (The batter will appear very thin,
almost milk-like, but do not worry).

Stir together 1/4 cup lardo, prosciutto, rosemary, garlic and black pepper
in a mixing bowl until smooth and set aside.

To cook borlenghe, heat a 14- to 16-inch non-stick pan over medium heat and
brush with a 1/4 teaspoon of remaining lardo. Pour enough batter to coat pan
(just like a crespella) and return to heat. Cook 4 minutes on the first side
and turn carefully. (The texture will not be like a crespella, or anything
else, for this is an original and distinct delicacy. It may crack, but keep
going). Continue until all the batter is finished, or about 10 to 12 borlenghe.

To serve, reheat borlenghe quickly in same pan, spread with 1 tablespoon
prosciutto mixture, sprinkle with grated cheese and serve warm, folded into
quarters.

Yield: 4 servings

– – – – – – – – – – – – – – – – – –

Title: TEA EGGS
Categories: Chinese, Eggs, Appetizers
Yield: 8 servings

8 Tea bags OR
3 tb Loose black tea leaves
3 c Water
1/2 c Terkyaki Sauce
8 Eggs, room temperature

Combine tea bags, water and teriyaki sauce in medium
saucepan, add eggs. Bring to full boil over high heat.
Remove from heat; cover tightly and let stand 20
minutes. Remove eggs, RESERVING liquid.
Place eggs under cold running water until cool enough
to handle. GENTLY tap each eggshell with back of metal
spoon until eggs are covered with fine crakes. (Do
Not Peel Eggs) Return eggs to reserved liquid. Bring
to boil; reduce heat, cover and simmer 25 minutes.
Drain off liquid and refrigerate eggs until chilled.
About one hour. Peel carefully before serving.

== Courtesy of Dale Gail Shipp, Columbia Md. ==

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Title: Lamb w/ Yoghurt, Coconut Milk Almond Masala (Badami Gosht)
Categories: Indian Spicy Entertain Ethnic Main dish
Servings: 6

1 t saffron threads 2 c unflavored yoghurt
2 t caraway seeds 2 t salt
1/4 c ghee (or melted butter) 4 ea 1 in stick of cinnamon
1/2 t cardamom seeds 6 ea whole cloves
2 c chopped onions 3 ea cloves garlic chopped
2 t chopped fresh ginger 1/2 t grnd red chili pepper
2 c coconut milk 3/4 c boiling water
1/2 c cold water

2 lb cubed lamb 1/2 c unsalted almonds
Drop the saffron threads into a small bowl or cup, add 1/3 of the
boiling water and soak for at least 10 minutes. Pour the saffron and
its soaking liquid into a deep bowl and stir in the yoghurt, caraway
seeds and salt. Add the lamb and turn it about with a spoon until all
the pieces are evenly coated. Marinate the lamb at room temperature for
about 30 minutes.
Meanwhile, combine the almonds and the rest of the boiling water in a
bowl, and soak for 10 minutes. Pour the almonds and their soaking water
into a blender and blend until you have a smooth paste. Set aside. In
a heavy casserole, heat the ghee over moderate heat until fairly hot.
Add the cinnamon, cardamom, and cloves, stir for a minute or so, then
add the onions, garlic and ginger. Lifting and turning them constantly,
fry for 7 to 8 minutes until the onions are soft and golden brown.
With a slotted spoon, remove the lamb from the marinade, add the meat to
the casserole, and stir over moderate heat until it browns evenly. Stir
in the marinade and the cold water, then add the almond puree and red
pepper and cook for 10 minutes stirring occasionally. Pour in the
coconut mild, bring to a boil, and simmer partially covered for 20
minutes, or until the lamb is tender.
To serve, discard the cinnamon and cloves, mound the lamb attractively
on a deep heated platter, and pour the sauce over it.

—————————————————————————–

Oven Easy Turkey Potato Dinner

Recipe By : Quick Easy Casseroles
Serving Size : 6 Preparation Time :0:10
Categories : Ground Turkey Breast Casserole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Hash Brown Potatoes
1/2 tsp olive oil
1 lb turkey light meat, skinless — cooked and cubed
1/2 c onions — chopped
1/2 c bell peppers — chopped
1 c water
1 pkg brown gravy mix
1/2 tsp salt
2 c frozen mixed vegetables — thawed
1/2 c fat-free cheddar cheese — grated
1/2 c fat-free cheddar cheese — grated

Preheat oven to 350. In a 2-quart casserole dish , firmly press hash brown
potatoes evenly across bottom to form a shell; set aside. Meanwhile, in a
skillet, heat oil over medium heat. Add turkey, onions, and bell peppers.
Cook until turkey is longer pink and vegetables are tender. Stir in water,
gravy mix, and salt; bring to a boil. Add mixed vegetables; reduce and
cook, uncovered, 5 minutes. Remove from heat. Stir in 1/2 cup cheddar
cheese. Spoon in hash brown potato shell. Bake, uncovered, for 15 minutes
or until heated through. Top with remaining cheddar cheese. Bake, uncovered
again, for 5 minutes more.

– – – – – – – – – – – – – – – – – –

Per serving: 249 Calories; 4g Fat (14% calories from fat); 20g Protein; 35g
Carbohydrate; 32mg Cholesterol; 955mg Sodium

Title: CHOCOLATE PUNCH
Categories: Beverages, Kids
Yield: 12 servings

4 1-oz sq semisweet chocolate
1/2 c Sugar
2 c Hot water
2 qt Milk
1 1/2 ts Vanilla extract
1 qt Vanilla ice cream
1 qt Club soda
1/2 pt Heavy cream; whipped
Ground cinnamon

Recipe by: Spoonbread Strawberry Wine – ISBN 0-385-47270-6 In a
large saucepan combine the chocolate and sugar with the hot water.
Bring to a boil, stirring for 2 mins. Add milk, and continue heating.
When hot, beat in vanilla with a rotary egg beater or whisk. Remove
from heat. Chill, then pour into a punch bowl over ice cream. For
sparkle, add club soda. Top with whipped cream and dust with
cinnamon. Yield: 12 servings.

—–

Cinnamon Sugar Balls

Recipe By : The Complete Book Of High Altitude Baking
Serving Size : 60 Preparation Time :0:10
Categories : Cookie And Bar

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c margarine — softened
2 egg whites
1 tsp pure vanilla extract
2 3/4 c unbleached flour
1 1/2 c granulated sugar
1/2 tsp baking soda
1/2 tsp salt
2 tsps cream of tartar
2 tbsps cinnamon
2 tbsps granulated sugar

Preheat oven to 400. In a mixing bowl, combine margarine, egg whites, and
vanilla extract. In another mixing bowl, combine flour, sugar, and baking
soda, salt, and cream of tartar. Mix wet ingredients with dry ingredients
just until moistened. Chiil dough until firm. Then, roll into balls the
size of walnuts. Mix cinnamon and remaining sugar together. Roll balls into
the cinnamon-sugar mixture. Place balls 2″ apart on unprepared baking
sheet. Bake for 10 minutes.

– – – – – – – – – – – – – – – – – –

Per serving: 68 Calories; 3g Fat (39% calories from fat); 1g Protein; 10g
Carbohydrate; 0mg Cholesterol; 66mg Sodium

—
Anita A. Matejka

Texas, USA

Title: Hermits2
Categories: Cookies
Yield: 20 servings

1 1/4 c Seedless raisins
2 1/2 c All-purpose flour
1/2 ts Baking soda
1 ts Cream of tartar
1/2 ts Ground cloves
1/2 ts Cinnamon
1/2 ts Allspice
1/2 ts Ginger
1/2 ts Ground nutmeg
1/2 c Butter
1 c Sugar
1/4 c Milk

Recipe by: Elizabeth Powell
Preparation Time: 2:00
Chop raisins finely in food processor with 1/4 cup flour. Sift 2 cups
flour with soda, cream of tartar, and spices. Cream butter with sugar. Add
dry ingredients alternately with milk until well blended. Stir in raisins
and enough additional flour, up to 3/4 cup, to make a stiff dough. Shape
into two logs, about 1-1/2″ diameter. Chill overnight or freeze.
When ready to make, slice to desired thickness and bake at 375-400
degrees until done (15-20 minutes). See NOTES.

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