Rigatoni a la Vodka

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G Granaroli XBRG76A
1/2 cup Heavy cream
1 Packet bouillion
1 1/2 cup Plain tomato sauce
Salt and pepper to taste
1/4 cup Butter
1 pound Rigatoni
1/4 pound Bacon diced
Grated cheese (parmagiana)
1/3 cup Vodka

Lightly sautee bacon. Drain except for 2 tbls drippings. Add butter and simmer
on low heat for 3 min. Add vodka and tomato sauce and simmer 5 min.
Add cream. salt and pepper and keep warm (never cook with cream on high heat-it
will separate) Cook macaroni according to directions. Drain well, mix with
sauce, top with cheese and serve.
Converted by MMCONV vers. 1.00

– – – – – – – – – – – – – – – – – –

Title: Crockpot Swiss steak #3
Categories: Beef, Crockpot
Yield: 4 Servings

2 lb Round steak
(cut in pieces
3 tb Flour
2 tb Oil
1 cn Tomatoes; 16 oz; chopped
1 lg Onion; chopped fine
2 Celery stalks; chop fine
1 tb Dijon mustard
2 tb Wine vinegar
2 Beef bouillon cubes
1 tb Worcestershire sauce
1 Bay leaf
Salt
Pepper

Season meat with salt and pepper. Dredge meat in flour. Heat oil in
large skillet. Brown meat in batches so as not to crowd in pan. Add
to crockpot with remaining ingredients.
Cover pot and cook on low for 6 to 8 hours. Garnish with chopped
parsley and serve with boiled, herbed potatoes.

MMMMM

Tuna and Watercress Sandwiches

Recipe By : Starkist Co
Serving Size : 12 Preparation Time :0:00
Categories : Seafood Cold Sandwiches

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Starkist Solid White Tuna — drained, chunked
1/2 c Butter — softened
1/2 c Watercress leaves — firmly pkd
2 tbsp Lemon juice
1/4 tsp Salt
1/8 tsp White pepper
24 slices Thin sandwich bread — crusts

Additional watercress — garnish

1. In food processor bowl with metal blade, place tuna, butter, 1/2 cup
watercress, lemon juice, salt and white pepper. 2. Pulse on and off until
watercress is finely chopped and mixture is blended. 3. Spread tuna on
half the bread slices; top with remaining slices. 4. Cut into squares or
triangles. Serve or refrigerate up to 2 hours. 5. Garnish with additional
watercress. Makes 12 servings

http://www.starkist.com
Shared by Sherliyn Schamber

– – – – – – – – – – – – – – – – – –

Creole Baked Cod

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Fish
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 tb Corn oil

1/2 c Sliced mushrooms

1/4 c Onion,coarsely chopped

1/4 c Grn bell pepper,coarse chop

2 c Tomatoes,chopped

1/2 ts Basil,dried

1/4 ts Black pepper

1 lb Cod,cut into 1″ cubes

1. In medium skillet, heat corn oil over medium heat.

2. Add mushrooms, onion and bell pepper; stirring frequently, cook 2 to 3

minutes or until tender.

3. Add tomatoes, basil and black pepper; stirring occasionally, cook 10

minutes or until sauce is thick.

4. Place cod in 10x6x2-inch baking dish; spoon sauce over fish.

5. Bake in 350’F. oven 15 to 20 minutes or until fish flakes easily.

– – – – – – – – – – – – – – – – – –

Title: Stir-Fried Kangaroo Strips with Bok Choy Chilii Black B
Categories: Australian, Kangaroo, Ceideburg 2
Yield: 4 servings

400 g Kangaroo fillet, trimmed
-and sliced into thin strips
1 bn Baby bok choy, washed
2 ts Birdseye chillies, chopped
1 ts Shallots (not spring
-onions), chopped
1 ts Garlic cloves, chopped
1 ts Fresh green ginger, chopped
25 ML Chinese brown rice wine
1 tb Black beans, washed and
-drained
150 ML light beef stock
50 ML soy sauce
1 ts Fish sauce
1 ts Freshly ground black pepper.

Trim bok choy leaves, slice larger ones in half lengthways, leaving
stalks attached. Heat some oil in wok; add shallots, 3/4 of
chillies, 3/4 of garlic and ginger and saute quickly for 30 secs
until aromatic. Add the brown rice wine and reduce until it thickens.
Add black beans, stock, soy sauce, and bring to boil. Cook for five
minutes then take off heat and set aside.

Heat some oil in a clean wok; add the remaining garlic and chillies,
then kangaroo strips. Toss quickly for a few seconds over high heat.

Add the warm sauce and the bok choy leaves. Cook quickly for a few
seconds until leaves are wilted, for one minute only. Season with
fish sauce and freshly ground black pepper. Pile onto centre of
plate and serve immediately.

Makes 4 servings.

Recipe by Chris Manfield from The Paragon Cafe, Circular Quay. From an
article in The Sydney Morning Herald by Shelli-Anne Couch. 3/2/93.
Courtesy, Mark Herron.

Posted by Stephen Ceideberg; June 4 1993.

MMMMM

Title: HOT HUNAN HOAGIES
Categories: Chinese, Sandwiches
Yield: 8 servings

2 lb Beef top round steak, cut
1″ thick
3 cl Garlic,mashed
1/2 c Dry sherry
1/2 c Dark soy sauce
1/4 c Vegetable oil
1 tb Grated fresh ginger
1 Relish recipe
8 Hoagie rolls

————————–RELISH————————–
2 ts Vegetable oil
1 ts Sesame oil
1 ts White wine vinegar
1/2 ts Dark soy sauce
1/4 ts Sugar
1/8 ts Hot pepper sauce
1/2 c Sliced green onions
1/2 c Chopped mushrooms
1/2 c Chopped green pepper
1/2 c Chopped red pepper

HOAGIES: Place steak in plastic bag or utility
dish.Combine garlic,sherry, soy sauce,oil and
ginger;pour over steak.Cover dish and marinate in
refrigerator 4 to 8 hours,turning at least
once.Meanwhile,prepare relish.Remove steak from
marinade.Place on rack in broiler pan so surface of
meat is 4″ from heat;reserve marinade.Broil 16 to 20
minutes,turning once and basting with reserved
marinade.Let stand 5 minutes.Meanwhile,split hoagie
rolls and toast under broiler.Carve steak diagonally
across grain into thin slices.Place beef in hoagie
rolls;top with relish and serve.Makes 8 servings.
RELISH: Combine vegetable oil,sesame oil,vinegar,soy
sauce,sugar and hot pepper sauce.Add green
onions,mushrooms and peppers.Let stand 30
minutes.Yield:about 1 3/4 cups.

—–

Cajun Blackening Powder No. 3263 Yields

1 Tbls Sweet Paprika 3/4 tsp Black Pepper, Ground
1 tsp Salt 1/2 tsp Dried Oregano Leaves
1 tsp Onion Powder 1/2 tsp Dried Thyme Leaves
1 1/2 tsp Cayenne, Ground
3/4 tsp White Pepper, Ground

Combine the ingredients in a bottle with a tight fitting screw top.
Tighten the cap very well.
Shake the mixture to thoroughly combine.
Store in a cool, dry location.

Penicillin Pizza^

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 English muffins
1 Jar pizza sauce
2 cups Shredded mozzarella cheese
3 tablespoons Grated Parmesan cheese
Yellow — green and red food
Coloring
—–TOOLS—–
Cookie sheet
Spoon
Bowl
Plastic sandwich bag

Split muffins and place on an ungreased cookie sheet, making sure they don’t
touch.

Spoon a thin layer of sauce on topthen cover the sauce with a layer of
shredded
cheese. Set aside.

Pour the Parmesan into a small bowl and add five drops each yellow, red and
green food coloring until it’s an even shade of mold green. (Use plastic bag to
prevent your fingers from staining.) Set aside.

With an adult’s help, broil the pizzas until the cheese has melted and begun
to
brown. Remove from oven and let cool about 1 minute.

Carefully sprinkle mold on top of hot pizzas. Allow pies to cool slightly
before you slip on a lab coat and serve. Serves 6 peaked patients.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

– – – – – – – – – – – – – – – – – –

Title: Low-Fat Oatmeal Muffins
Categories: Corky, Good, Breads
Yield: 12 servings

1 c All purpose flour
1/4 c Miller’s bran (natural
Unprocessed bran)
1/4 ts Nutmeg
1/2 ts Cinnamon
1/2 ts Baking soda
1 T Baking powder
1 c Oatmeal (any kind)
1 c Unsweetened applesauce
3/4 c Nonfat milk
1/2 c Raisins or any dried fruit
Cut in small pieces
1 Egg or 2 egg whites or 1/4 c
Egg substitute

Heat oven to 400 degrees and spray a muffin tin with
cooking spray. In a bowl, mix first six ingredients
and dump out on a paper plate.

In the same bowl, mix the remaining ingredients and
let sit for 5 minutes. Stir in previously mixed dry
ingredients just until completely mixed. Fill muffin
cups almost full. Bake for 20 to 22 minutes or until
a toothpick inserted in a muffin comes out clean.

Remove muffins from pan and cool on a wire rack.

—–

BE-MY-VALENTINE PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FROM LOIS FLACK—–
—–CYBEREALM BBS (315)786-1120—–
* * * * * * *
1 c Water
1 3-ounce package – Strawberry — Flavored Gelatin
1 pt Vanilla Ice Cream (2 cups)
1 Chocolate-flavored crumb — pie shell
Milk chocolate kisses – — (optional)

1. In a 4-cup glass measuring cup stir together water and gelatin. Cook,
uncovered, on 100% power (high) for 1 1/2 to2 minutes.

2. Add vanilla ice cream to the hot gelatin mixture, stirring till ice cream
is melted. Chill mixture for 35 to 30 minutes, stirring twice during chilling
(the mixture should mound when you drop it from a spoon.

3. Pour chilled ice cream mixture into pie shell. Chill about 4 hours or
till ice cream is set.

4. If desired, arrange milk chocolate kisses in a heart shape atop pie.

Serves 8
. . . . . . . . . . . . NUTRITIONAL ANALYSIS . . . . . . . . . . .

Calories……………………252 Protein………………3 g
Fat……………………….13 g Sodium…………….159 mg Source:
Better Homes and Gardens Microwave Cooking Card Library
Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

– – – – – – – – – – – – – – – – – –