Linguine al la Carbonara *

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 eggs
1/4 cup whipping cream
1/4 cup margarine
1/2 pound bacon, cut up
12 ounces linguine
1 cup (4 oz) parmesan cheese
1/4 cup parsley
fresh ground black pepper

Let eggs, cream and butter stand at room temperature 2-3 hrs. Cook
bacon til brown and crisp. Drain. Beat eggs and cream until blended.
Toss cooked pasta with margarine. Pour eggs and cream over pasta and
toss. Add bacon, cheese, parsley and epper. Serve immediately.

NOTE: I use eggbeaters in this recipe – rather than tempting fate by
using raw eggs.

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Title: DEEP-DISH RHUBARB-STRAWBERRY PIE
Categories: Vegetables, Pies/pastry
Yield: 6 servings

3/4 c Sugar
1/3 c Sifted all-purpose flour
1 ts Ground cinnamon
1/2 ts Ground cloves
1 lb Fresh rhubarb
1 pt Strawberries
2 tb Butter or margarine
FLAKY PASTRY II (or 1/2
-package pie crust mix)
Milk or cream
Sugar
FLAKY PASTRY II
1 1/2 c Sifted all-purpose flour
1 ts Salt
1/2 c Vegetable shortening
4 tb (about) cold water

Sift flour and salt into a medium bowl; cut in shortening with a fork
or pastry blender until mixture is crumbly. Sprinkle cold water over
mixture, 1 tablespoon at a time; mix lightly with a fork just until

pastry holds together and leaves sides of bowl clean. Make a ball;
flatten it. Wrap dough in plastic and store in refrigerator until
ready for use.

Mix sugar, flour, cinnamon, and cloves in a bowl. Wash rhubarb; trim
ends; cut into 1-inch pieces (You should have 6 cups). Wash
strawberries; hull and halve (you should have 4 cups). Place both in
a large bowl. Sprinkle with sugar mixture; toss lightly to mix. Let
stand 15 minutes. Toss again. Spoon rhubarb-strawberry filling into
an 8 x 8 x 2-inch baking dish; dot with butter or margarine. Prepare
pastry. Roll out to a 10-inch square on a lightly floured surface.
Cut in 1/2-inch strips with a pastry wheel or knife. Weave strips
into a lattice. Cover filling. Turn ends under just enough so that
strips touch sides of baking dish. Brush lattice top with milk or
cream; sprinkle with sugar. Bake in hot oven (425 F) for 40 minutes,
or until pastry is golden and juices bubble up. Cool. Serve warm with
vanilla ice cream, if you wish.

[ Family Circle All-Time Baking Favorites; 1974 ]

Posted by Fred Peters.

Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0

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Title: PEANUT BUTTERSCOTCH SQUARES
Categories: Cookies, Candies
Yield: 6 servings

1/2 c Butter or oleo
1/2 c Brown sugar
1 1/3 c Sifted flour
2/3 c Sugar
2/3 c Light corn syrup
1 6 oz pkg butterscotch pieces
1/2 c Chunk-styled peanut butter
2 c Corn flakes

Cream oleo or butter and brown sugar. Stir in flour (mixture will be
crunchy..will have to use your hands. Press in ungreased 13x9x2 in. baking
pan. Bake in 350øF oven for 15 minutes. In saucepan, combine sugar and corn
syrup; heat to boiling. Remove from heat. Add butterscotch pieces and
peanut butter; stir till chips are melted, Stir in corn flakes. Spread over
baked layer. Cool; cut into squares.

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Title: STUFFED MUSHROOMS #2
Categories: Appetizers
Yield: 5 servings

25 Fresh Mushrooms
1 tb Milk
2 tb Onions (minced)
Bread crumbs
Salt
1 pk Cream Cheese (8 oz)
1 cn Crabmeat (6 1/2 oz)
1/2 ts Horseradish
Worcestershire (1 dash)

Blend all ingredients except mushrooms. Clean
mushrooms and remove stems. Fill mushroom caps with
mixture. Sprinkle top with bread crumbs. Bake at 350F
for 10 minutes in a shallow buttered dish until hot
and bubbly.

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SEAFOOD RAVIOLI WITH ORANGE-SAFFRON SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FILLING—–
3/4 lb Shrimp in shells (3/8kg)
3/4 lb Halibut (3/8kg)
2 lb Clams (1 kg)
2 tb Virgin olive oil
1 t Dried oregano
1 tb Parsley, chopped
Fresh ground pepper
2 c White wine (480ml)
2 Cloves garlic
Pickling spice
—–SAUCE—–
2 md Onions, diced
10 Cloves garlic, minced
Shrimp shells
12 md Tomatoes, peeled, seeded
-diced
g Zest juice of two oranges
1 t Saffron threads
1 c White wine (240ml)
2 Or 3 sprigs fresh thyme
2 Bay leaves
6 Peppercorns
3 tb Oil
Poaching liquid clam broth
3 To 4 tablespoons rice flour

You guys over on the right coast should be able to find all this at
hand. Chef Phil Sheremeta of The Pasta Shop, (Oakland, Ca.),
developed this recipe. Buy or make your own saffron ravioli dough to
stuff with this delectable combination of Spanish flavors.

Clean shrimp and reserve shells. Poach shrimp in well salted water
with pickling spice. Discard liquid. Poach halibut in wine until
set. Do not overcook. Steam clams in white wine and garlic. Remove
from shells and reserve liquid. Leave smaller clams whole and
coarsely chop larger ones. Gently toss seafood together and dress
with olive oil. Set aside.

SAUCE:

SPECIAL REQUIREMENT: cheesecloth, parchment paper, rice flour.

Steep threads in white wine for 30 minutes. Cook shrimp shells in
hot oil just until they turn pink. Then combine them with thyme, bay
leaves and peppercorns in cheesecloth. Saute onion until soft and
golden, not brown, in oil used for shrimp shells. Add garlic and
saute for an additional 5 minutes. Deglaze pan with white wine,
poaching liquid and clam broth. Add tomatoes and cheesecloth sachet.
Simmer for 1 3/4 hours. Add orange juice and zest and simmer for an
additional 15 minutes.

TO ASSEMBLE:

Place about 1 tablespoon seafood mix on each large size ravioli pasta
sheet, cover with second layer. Moisten borders with water, press
out any air, and cut with fluted ravioli cutter. Lay on sheet pans
lined with parchment paper and sprinkle with rice flour to keep dry.
Cover with plastic.

TO COOK:

Use a wide pan with plenty of water. Cook 3 or-4 raviolis at a time
for 3 to 4 minutes, removing them with a slotted spoon. Serve on a
bed of the Spanish sauce.

From “Wild About Saffron++A Contemporary Guide to an Ancient Spice”,
by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle,
Daly City, Ca., 94105. 1987.

Posted by Stephen Ceideberg; March 30 1993.

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DUBLIN SUNDAY CORNED BEEF AND CABBAGE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Irish Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Corned beef brisket
1 lg Onion stuck with 6 whole –
-cloves
6 Carrots, peeled and sliced
8 Potatoes, peeled and cubed
1 t Dried Thyme
1 sm Bunch Parsley
1 Head Cabbage (about 2 lbs)-
-cut in quarters
—–HORSERADISH SAUCE—–
1/2 pt Whipping Cream
2 tb -to 3T prepared horseradish

Put beef in a large pot and cover with cold water. Add all other
ingredients except cabbage and bring to a boil with the lid off the pot.
Turn to simmer and cook for 3 hours. Skim fat from top as it rises. Remove
the thyme, parsley and onion. Add cabbage. Simmer for 20 minutes until
cabbage is cooked. Remove the meat and cut into pieces. Place on center of
a large platter. Strain the cabbage and season it heavily with black
pepper. Surround the beef with the cabbage, carrots and potatoes. Serve
with horseradish sauce.
Horseradish Sauce: Whip cream until it stand in peaks. Fold in
horseradish.

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Title: Oatmeal Bran Bread
Categories: Diabetic, Breads/bm
Yield: 2 loaves

1 c Oatmeal 1/2 c Warm water (110-115 F)
2 c Water 1 c Bran
1/4 c Light or dark molasses 1/4 c Soy flour
2 tb Vegetable oil 1/2 c Wheat germ
1/2 ts Salt 3 c Whole wheat flour
1 Pk active dry yeast (1 tbsp)

Cook the oatmeal according to directions in 2 c water. Add the
molasses oil and salt. Cool to lukewarm. dissolve the yeast in the
warm water and add to the oatmeal mixture. stir in the bran, soy
flour, and wheat germ. Beat in the whole wheat flour, adding a little
at a time, until the dough is stiff. Knead the dough on a floured
surface until itis smooth and elastic. Cover with a damp towl and
let rise in a warm place in a lightly oiled bowl until doubles in
bulk. Punch down and knead again until smooth and elastic. Divide the
dough into two loaves. Shape and put into lightly oiled bread pans .
Let rise until doubled. Bake in a 375 degree oven about 40 minutes,
or until brown and sounds hollow when tapped on top. Remove from pan
immediately and cool on wire rack. Food energy per slice (1/15 of 1
loaf): 79 calories.

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GRILLED FISH SANDWICHES

Recipe By : BETTER HOMES AND GARDENS MAGAZINE — SEPTEMBER 1996
Serving Size : 4 Preparation Time :0:00
Categories : Fish Sandwich

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 fresh or frozen fish fillets, — (about 4oz.)
1 tablespoon lemon or lime juice
1 teaspoon lemon-pepper seasoning, Jamaican Jerk —
seasoning or
–Cajun seasoning
1/2 cup mayonnaise or salad dressing
4 teaspoons Dijon-style mustard
1 teaspoon to 3 teaspoons honey
4 slices Onion and Olive Focaccia (see recipe) or 4 —
purchased focaccia–
–or hamburger buns or kaiser rolls, — split and
toasted
watercress or lettuce leaves, — optional
roasted sweet red pepper strips or fresh —
tomato slices–
–optional

Thaw fish, if frozen. Brush fish fillets with lemon or lime juice. Rub
desired seasoning evenly onto all sides of fish. Place the seasoned fish
fillets in a well-greased wire grill basket. Grill in the wire basket on
an uncovered grill directly over medium coals for 4 to 6 minutes for each
1/2 inch thickness f fish or just till fish begins to flake easily when
tested with a fork. Meanwhile, for spread, in a small mixing bowl stir
together mayonnaise or salad dressing, mustard, and honey to taste. To
serve, spread the dressing mixture onto the cut side of focaccia slices
or buns with watercress or lettuce, fish, additional dressing mixture,
roasted red pepper or fresh tomato, and top slices or halves of bread.
Makes 4 servings.

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FEUILLETE D’ESCARGOTS ET CEPES AU SANTENAY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Puff Pastry **
1 lg Egg yolk
1 1/2 ts Water, cold
5 tb Butter, unsalted
1/4 c Shallot, chopped, fine
1/2 lb Mushrooms, chanterelles *
— coarsely chopped,
— (about 3 1/2 cups)
3 ea Cepes, fresh, sliced
24 ea Snails, (1 – 7 1/2 oz
— can), drained, rinsed
3 tb Cognac, plus more as
— needed
3/4 c Santenay OR
3/4 c Wine, red, full-bodied
1 c Sauce, Bordelaise ** OR
1 c Stock, veal **
Salt (to taste)
Pepper (to taste)
—–GARNISH—–
4 lg Mushrooms, stems trimmed
— flush with caps, caps
— fluted
2 tb Water
1 tb Juice, lemon
1 tb Butter

* Other wild or cultivated mushrooms may be substituted
** See recipes for Puff Pastry, Bordelaise Sauce, and Veal Stock.
For Feuilletes: ÿÿÿÿÿ
Roll out your puff pastry to large rectangle, 1/8-inch thick.
Use a 5-inch oval or 4-inch round cutter to cut out 4 pieces of
pastry. Place them on a baking sheet. Stir together the egg yolk and
water and lightly brush the pastry with this egg wash. Chill pastry
for 30 minutes.
Preheat oven to 400 F. Bake feuilletes for 20 minutes, then
lower the temperature to 350 F and continue to bake until they’ve
turned golden brown (about 5 to 10 minutes longer.) Cool them on a
rack.
In a saucepan, heat 3 tablespoons of butter over medium-high
heat and add the shallot, stirring until wilted (about 2 minutes.)
Add the chanterelles and cepes and stir until quite dry (6 to 8
minutes.) Add snails and toss well.
Add 3 tablespoons of Cognac, light the alcohol carefully with a
long handled match, and cook 1 to 2 minutes. Transfer this mixture
to a sieve placed over a bowl and return the pan to heat. Add red
wine and reduce by half, scraping up any browned bits in the pan
(about 4 minutes.)
Add Bordelaise sauce, or veal stock and reduce until thickened
enough to coat a spoon lightly, 3 to 5 minutes. Remove the pan from
the heat, swirl in the remaining butter a little at a time, and
adjust seasonings to taste with salt and pepper and a few drops of
Cognac.
For Garnish: ÿÿÿÿ
Slice the tops off of the feuilletes and scoop out insides.
Return feuillettes and their lids to the oven briefly to reheat. In
a small saucepan, combine the mushrooms, water, lemon juice and 1
tablespoon of butter. Bring to a boil over medium-high heat; cover
and cook, shaking the pan occasionally, until just tender (about 4
minutes.) Remove the mushrooms; drain them and cut them into thick
slices.
To Assemble: ÿÿÿÿ
Add the snail-mushroom mixture to your sauce and bring it all to
a simmer. Place heated pastry shells on 4 heated plates and fill
with snail mixture. Garnish with mushroom slices by overlapping them
along 1 edge of each shell. Spoon any remaining sauce over, replace
lids at a slight angle, and serve immediately.

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Title: Deep-Dish Pizza
Categories: Diabetic, Meats, Main dish, Cheese
Yield: 4 servings

1 lb Ground turkey; 1 ts Oregano leaves; dried
2 c All-purpose flour; 1/2 ts Basil leaves; dried
2 ts Baking powder; 1/2 ts Salt;
1/2 ts Baking soda; 1/2 c Green bell pepper; chopped
1/4 c Margarine or butter; 1/2 c Sliced fresh mushrooms;
1/2 c To 3/4 c skim milk; 1/4 lb Mozzarella cheese;grate
1cup
6 oz Can tomato paste;

Suggestion: for 2 servings, use a small aluminum foil pan about 4 x 8
inches or press a sheet of aluminum foil into a loaf pan and set the
foil pan on a cookie sheet. Measure half the other ingredients and
freeze the remaining 3 ounces of tomato paste for a future meal.

Preheat the oven to 425 F. Cook the ground turkey in a large nonstick
skillet over medium heat until cooked through. Stir occasionally.

Combine flour, baking powder, and margarine in a bowl. Cut the
margarine into the flour with a fork until the mixture resembles
coarse meal. Add enough milk to make a soft, elastic dough (like
biscuit dough). Press the dough into the sides and bottom of an
8-inch square baking pan.

Combine the tomato paste and seasonings and spread over the dough.
Crumble the ground turkey over the sauce. Sprinkle on the green
pepper, mushrooms and cheese. Bake for 20 to 25 minutes or until the
crust is brown and crisp. Cut into four squares to serve.

1/4 recipe – 358 calories, 3 low-fat protein, 1 starch, 2 vegetable,
2 fat exchanges 26 grams protein, 34 grams carbohydrate, 20 grams
fat, 584 mg sodium

Source: Quick Easy Diabetic Menus by Betty Wedman, 1993 Shared but
not tested by Elizabeth Rodier Dec 93

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