Title: Impossible Greek Spinach Pie
Categories: Easy, Cheese, Pies
Servings: 4

1/2 c Green onions;chopped
1 tb Butter
1 pk Spinach; thaw drain
1/2 c Cottage cheese
1 c Milk
1/2 c Bisquick
3 Eggs
1 ts Lemon juice
1/4 ts Pepper
3 tb Parmesan cheese
1/4 ts Nutmeg

Layer spinach, onions and cottage cheese in greased dish. Put rest in
Blender. Pour over cheese. Bake at 350 for 35-45 min until tests clean with
knife.

Joan Mershon, F-Cooking
~—-

—–

Title: Greek Stew
Categories: Soups/stews, Greek
Yield: 6 servings

3 lb Stew meat, chopped 1 ea Clove garlic, diced
5 tb Butter 1 1/2 c Water
1 x Salt 1 ea Bay leaf
1 x Pepper 2 lb White onions, sm
1 ea Onion, chopped 1/2 lb Mushrooms, sliced
1 ea 6 oz can tomato paste 3/4 lb Jack cheese, grated
2 tb Red wine vinegar

In a heavy kettle, brown meat in butter. Season lightly with salt and
pepper. Add chopped onion and saute until clear. Mix in tomato paste,
vinegar, garlic and half of the water. Add bay leaf. Cover and simmer 1
hour, adding additional water as needed. Add white
onions and mushrooms. Cover and simmer 1 more hour or until meat and
onions are tender. Add cheese, cover and cook 5 minutes, or until cheese
melts.

—–

Title: CLINGONS
Categories: Snacks, Kids, Candy
Yield: 12 servings

4 1/2 c Minature marshmallows
1/2 c Peanut butter
1/4 c Oleo or butter
3 1/2 c Rice Chex
1/2 c M M’s
3 1/2 c Corn Chex

Grease a 13x9x2-inch baking pan; set aside. In large bowl, combine
4 cups marshmallows, peanut butter and oleo. Microwave on high 2
minutes or until melted; stir until smooth. Add, in the following
order, remaining marshmallows, Rice Chex, M M’s and Corn Chex; stir
to coat all pieces evenly. Using back of a buttered spoon, or
buttered hands, spread cereal mixture evenly into prepared pan.
Refrigerate 1 hour. To serve, pull apart and enjoy. Refrigerate any
leftovers in airtight container. Submitted By
AB255@DETROIT.FREENET.ORG (PATRICIA C. EMPSON) On TUE, 28 NOV 1995
134040 -0500

MMMMM

Gnocchi alla Giordano

Recipe By :=20
Serving Size : 8 Preparation Time :0:00
Categories : Italian Pasta
Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Baking potatoes
1 cup All-purpose flour
1 Whole egg plus
1 Egg yolk — lightly beaten
=09
2 tablespoons Unsalted butter — softened
1 teaspoon Salt
Freshly grated Parmesan — cheese
Tomato sauce

(Anna Teresa Callan’s “Menus for Pasta”)=20
Boil the potatoes in their jackets, drain, peel and put through a ricer or
food mill. While the potatoes are still warm, blend in the flour, add the
egg, egg yolk, butter and salt.

Place the potato mixture on a floured board and knead lightly; the dough
will be soft. Roll the dough in 1″ thick sticks about 10″ long.
Cut each roll into 3/4″ pieces.

Rub each pieces of dough lightly over the coarse side of a cheese grater.
In a large pot of boiling salted water, cook the gnocchi until they rise to
the top of the water. Using a slotted spoon, remove the gnocchi to a warm
bowl. Sprinkle with Parmesan cheese, top with tomato sauce and serve at=
once.

– – – – – – – – – – – – – – – – – -=20

Basil Pasta with Tomatoes and Feta

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Pasta
Rcrockett

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
FOR THE PASTA:
1 1/2 cups packed fresh basil leaves
1 small clove garlic — chopped
2 eggs — beaten
1/2 teaspoon olive oil
1 1/2 cups unbleached flour
Pinch of salt
FOR THE SAUCE:
1 garlic clove — split
1 tablespoon olive oil
3 tomatoes, skinned — and chopped
1/3 cup dry vermouth
Pinch of cayenne pepper
salt and pepper — to taste
2 tablespoons chopped fresh basil leaves
6 ounces crumbled feta cheese

To make the pasta, puree the basil with the garlic in a food
processor. Add the eggs and the oil, and process to blend.
Add the flour and the salt and process until a ball of dough
forms in the center of the processor. It should be very
stiff. If it is too gummy, process with a bit more flour. If
it’s too dry, add a drop of water. Knead the dough on a
floured board for 5 minutes, cover loosely with plastic and
allow to rest for 10 minutes.

Roll the pasta to 1/8-inch thickness with a pasta machine
or a rolling pin on a floured board and cut into fettuccine.

Bring a large pot of salted water to a vigorous boil while
you prepare the sauce.

For the sauce, saute the garlic in olive oil over high heat
for 30 seconds. Add the tomatoes and vermouth, boil until
the alcohol has evaporated. Season to taste with cayenne,
salt and pepper. Toss in 2 tablespoons chopped fresh basil
leaves and cook 20 seconds more. Remove the garlic from the
sauce.

Boil the pasta for 2 minutes in the pot of water. Drain
well. Add to the hot sauce and toss with the feta cheese.

Per serving: 400 calories, 44 gm carbohydrates, 144 mg
cholesterol, 595 mg sodium, 15 gm protein, 16 gm fat, 8 gm
saturated fat

– – – – – – – – – – – – – – – – – –

Title: PENN TELLER DESSERT
Categories: Desserts, Halloween
Yield: 1 Servings

Red jello mix
Cool whip
Karo syrup
Dk red wine or grape juice

Here is the outline for something I saw this morning on Geraldo (by
accident) that was done by Penn Teller. It’s more of a macabre
show-off desert, but I laughed my head off when I saw it.

Okay, start off by making some Jell-O, preferably strawberry or
cherry or some other flavor that’s naturally red. But, use two to
three times as much Jell-O mix as you normally would, to thicken up
the consistency. After this is mixed, stir in some cool whip, and
pour it into your favorite standard party mold (the dome kind would
be good).

Get a CLEAN plastic bag (inside and out) and place in it some Karo
syrup. Now add something like a very dark red wine, or grape juice.
What you want is a semi-thick VERY dark red (opaque) liquid which
looks not unlike blood. Starting to get the picture yet?

Okay, now place this bag in the mold, so that the bag is still
floating on top. Keep in mind that you want the Jell-O plus the bag
to completely fill the mold, but have a level surface, as this thing
is going to flip over later on. Put it in the fridge, and allow it
to chill and set.

When you take it out of the refrigerator, you should decorate it a
little. Try drizeling some chocolate glaze on top and poping a couple
of strawberries or cherries on top of this. Allow to set if
necessary, and then bring it out to your dinner guests.

At this point, your dinner guests will probably be oo’ing and ah’ing
over this rather nice dessert you’ve brought out to them. Make sure
you’ve got that big pointy butcher knife in one hand as you set this
beauty down on the table.

Now you get to play Norman Bates: cut into the side of this, making
sure you go deep enough to cut into the bag real wide. As you
continue to cut out a piece of the geltin mold, the bag will leak
into this, and your bewildered guests will think your dessert is
_BLEEDING_. Not to disappoint them, cut out one of these bloody
pieces of geletin and plop it down on a plate. If you’re lucky, it
will look like a recently-extracted body organ.

Yes, this is gross. Yes, I wouldn’t bring this to the typical dinner
party. Yes, I probably have a *very* warped sense of humor. But, I
laughed quite loudly when I saw this being done by Penn Teller. At
the very least, it might be fun for a Halloween party… 🙂

Newsgroups: rec.food.recipes Gregory L. Pratt aragon@acm.rpi.edu

MMMMM

Title: SPANISH GARLIC SOUP
Categories: Low-fat, Soups
Yield: 4 servings

———————–FOR THE SOUP———————–
1 ts Olive oil
1 Head garlic, separated,
-peeled, and sliced
3 c Chicken broth
1 md Carrot, pared and cut into
-narrow 2″ strips
1/4 c Diced red pepper
1/8 ts Black pepper
2 tb Minced parsley

——————FOR THE CHEESE CROUTONS——————
4 1 oz slices Italian Bread
1 lg Garlic clove, peeled split
3/4 oz Parmesan cheese, grated

To prepare soup:

1. In a medium nonstick saucepan, heat oil and add
garlic. Cook, stir- ring constantly over low heat
until pale gold (do not let garlic brown) Add 1/2 cup
of water; cover and simmer until very soft. With a
fork, mash the garlic to a smooth puree. Add broth,
carrot, bell pepper, black pepper, and 1/4 cup of
water and bring to boil. Reduce heat and simmer until
carrots are barely tender, about 3 minutes. Sprinkle
with parsley and serve with cheese croutons, if
desired.

To prepare the Cheese Croutons:

1. Preheat oven to 300F. Bake the bread slices until
dried, about 15 minutes. Rub each slice with cut side
of garlic; sprinkle evenly with parmesan cheese. Run
under broiler to brown lightly. Keep warm.

Per serving: (1 cup soup) provides: 1/4 fat, 1/2
vegetable, 15 cal. Per serving: 70 cal. Each crouton
provides: 1 bread, 10 cal. Per serving: 102 cal.

Source: Weight Watchers Magazine, Mar. 1994 Typed for
you by: Linda Field, Cyberealm BBS Watertown NY
315-785-8098

—–

Title: Joe’s Soak Sauce
Categories: Other sauce
Yield: 3 cups

4 Dried New Mexico red chilies
4 Dried chipotle chilies
1 To 2 fresh habanero or
Scotch bonnet chilies,
Stemmed and seeded
2 To 6 medium garlic cloves,
Peeled and coarsely chopped
1/4 c Coarsely chopped onions
1/3 c Loosely packed fresh
Rosemary
1 ts Coarse sea salt
1/4 c Bourbon, or 3 tablespoons
Brown sugar
2 c Red wine vinegar
1/4 c Lemon juice

1. Stem and seed the dried chilies. Place in a skillet and
put into a preheated 250-degree oven for about 4 minutes,
until they become fragrant. Shake once during the roasting
time. Remove from oven and put in just enough hot water
(water just below the boiling point) to cover then put a
small plate on top to submerge the chilies. Let soak 20 to
30 minutes, until softened.
2. Drain the chilies and chop coarsely. Put into a food
processor or blender with the fresh chilies, garlic
according to taste, onions, rosemary, salt, bourbon or
brown sugar, vinegar and lemon juice. Blend about 3 to 4
minutes, until very smooth. Pour into a jar, cover and
refrigerate. Note: The sauce can be used to marinate
chicken, pork, ribs, or a meaty fish such as swordfish
before grilling.

—–

Title: CHOCOLATE FROSTING – SUGAR FREE
Categories: Cakes, Diabetic, Frosting
Yield: 12 servings

1 pk Dream whip (1 envelope)
1/2 ts Vanilla
1/2 c Skim milk
1 pk Sugarfree choc. pudding (2oz)

Blend together skim milk, vanilla, and dream whip (or
sugarfree whipped topping mix). Beat til stiff. Add
pudding mix and continue to beat til light and fluffy.

Add more skim milk if too thick. Use as frosting on
lowfat cupcakes using 1T per cupcake. Can also be used
to frost cake or brownies. 1T = 9cals, 0cholesterol

—–

OVEN CHICKEN SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Main dish
Vegetables Salads
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Butter or margarine
5 tb Flour
1 t Salt
1/8 ts Pepper
1 3/4 c Chicken stock
3 c Cooked chicken
4 oz Mushroom stems pieces, can
-drained
1/4 c Canned pimiento, finely
-chopped
8 Puff pastry shells, baked

1. Combine all ingredients except cheese and the second 1 cup of croutons
in
a 1 1/2-quart, heat-resistant, non-metallic casserole.
2. Sprinkle with cheese and the 1 cup of croutons or crushed potato chips.
3. Heat, uncovered, in Microwave Oven 6 to 8 minutes or until bubbly.

– – – – – – – – – – – – – – – – – –