Pasta Rosa

Recipe By : La Bone Cuisine/New Orleans SPCA Cookbook (recipe
contributed by Maximo’s Italian Grill in New Orleans)
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish, Comp, Meat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 pieces sun-dried tomatoes
1/4 cup garlic — chopped
1 teaspoon cayenne pepper
1 cup extra-virgin olive oil
24 medium shrimp — peeled
1/2 cup arugula — chopped
1 teaspoon salt
1 pound cheese tortellini — cooked
1/2 cup romano cheese — grated

Rehydrate tomatoes and cut into julienne strips. Saute garlic and cayenne
pepper quickly in olive oil in skillet. Add shrimp and tomatoes. Cook
until shrimp are nearly done (see note). Add arugula and salt. Cook just
until shrimp are tender. Toss with pasta and cheese in serving bowl.
Yield: 4 servings.

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NOTES : Note: cook fresh shrimp for a maximum of 3-4 minutes or they will
get tough.
Lucy’s version: use one and a half times the tomatoes, arugula, and shrimp,
increase the other non-pasta items, and substitute K Paul’s seafood
seasoning for salt. When making this substitute, I halve the cayenne pepper.

Chocolate Zucchini Cake -1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes From Scratch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 Cups Flour
2 1/2 Teaspoons Baking Powder
1 1/2 Teaspoons Baking Soda
1 Teaspoon Cinnamon
3/4 Cup Margarine
1/2 Cup Cocoa Powder
1 3/4 Cups Sugar
3 Eggs
2 Teaspoons Vanilla
2 Teaspoons Grated Orange Peel
2 Cups Zucchini — grated
1/2 Cup Milk
1 Cup Chopped Nuts — (optional)

Preheat oven to 350F. Grease and flour a bundt pan or a 9×13 cake
pan. Sift together flour, baking powder, soda, and cinnamon. Set
aside. Cream together margarine, cocoa, and sugar. Add eggs one
at a time, mixing well after each addition. Combine vanilla, orange
peel, and zucchini, then stir into first mixture. Add dry ingredients,
alternating with milk, then add nuts. Pour into pan and bake for 1
hour.

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Title: WHITE FIG MARMALADE
Categories: Condiments, Jams
Yield: 9 servings

3 lb Of white figs
3 Oranges
6 3/4 c Sugar (3 3/8 pounds)
3 Lemons

Makes about 9 half-pints. Wash, peel and chop the figs. Wash and chop the
oranges, including the rind. Put figs and oranges in a preservng kettle
with the sugar. Place on low heat and cook, uncovered, about 45 minutes,
stirring occasionally. While this is simmering, wash, very thinly slice
and seed the lemons. Cook them in a small amount of water until tender and
drain. About 15 minutes before the fig mixture is done, add the lemon
slices. Ladle into hot, sterilized jars and seal immediately.

To seal: Fill to within 1/2-inch head room, being sure to first wipe the
rim and threads of the jars with a hot damp cloth to remove all particles
of food, seeds or spices. While contents are hot, cover with a 1/8-inch
layer of paraffin. When paraffin has set, add another layer of melted
paraffin, tilting and rotating the jar to seal completely.

Jams and Jellies – 1975

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Title: Chicken Soup
Categories: Diabetic, Soups/stews, Main dish, Crockpot
Yield: 8 servings

3 lb Chicken, cut in pieces 1/2 c Uncooked barley
9 c Water 2 tb Lemon juice
3 Celery stalks with leaves 1 tb Salt
1 sm Onion 1/2 ts Pepper, freshly ground
1/2 c Chopped onion 1/4 ts Celery seed
1/2 c Finely chopped carrot 1 1/2 c Green beans cut, fresh
1/2 c Chopped fresh parsley

Place chicken, water, leaves from celery and small onion in a large
saucepan. (Reserve celery stalks.)

Cover saucepan and bring to a boil; reduce heat and simmer 1 1/2 hours
until chicken is tender. Remove chicken. Strain broth into bowl;
chill until fat sets on top. Remove fat.

Remove skin and bones from chicken, discard. Cut chicken into
bite-sized pieces, set aside. (My note: if you want less than 8
servings, freeze extra broth and chicken separately in meal-sized
portions.)

Return broth to saucepan. Chop reserved celery stalks, add to broth
with chopped onion, carrot, parsley, barley, lemon juice, seasonings.
Cover and simmer 20 min.

Add fresh green beans and chicken; continue cooking 15 min or until
beans are tender. Each serving 1 1/2 cup.

11 g carbohydrate, 14 g protein 5 g fat, 145 calories 2 Protein
Choices, 1 fruit veg. choice

Source: Choice Cooking c. 1986 Canadian Diabetes Association Shared
by Elizabeth Rodier, tested Sept 93 with substitutions. From the
files of Al Rice, North PoleAlaska, Feb 1994

MMMMM

SUN-DRIED TOMATO VINAIGRETTE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sun-Dried

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Robbie Shelton
2 Sun-Dried Tomato halves
1 1/2 tablespoons Balsamic Vinegar
1 1/2 tablespoons Red-Wine Vinegar
1/2 Garlic Clove — minced and
to a paste w/ 1/2 — teaspoon salt
1/3 cup Olive Oil
1 tablespoon Fresh Basil Leaves — minced

In a saucepan simmer the sun-dried tomatoes in 2 inches of water for 3
minutes, or until they are tender, drain them, and mince them. In a bowl
wisk together the tomatoes, the vinegars, and the garlic paste, add the oil
in a stream, whisking, and whisk the vinaigrette until it is emulsified.
Stir in the basil. Makes about 2/3 cup.

This recipe is from “THE BEST OF GOURMET 1992.”

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Coconut Snowballs

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large egg white
1/4 teaspoon salt
2/3 cup sugar
1 teaspoon vanilla
1/4 cup all-purpose flour
3 cups sweetened coconut flakes — lightly packed

Preheat oven to 325 dgrees F.
Coat 2 baking sheets with cooking spray.

Beat whites in bowl until stiff, but not dry peaks. Beat in salt, sugar,
vanilla and flour. Stir in coconut. Drop batter by rounded
teaspoonfuls 1-inch apart on prepared baking sheet. Bake 20 to 25 minutes
or until lightly browned. Let cookies cool briefly on baking sheets then
transfer to wire racks to cool.

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NOTES : These are the best tasting cookies ever. If you like coconut
you need to make them, sooon.

Title: VARIATIONS ON RICE KRISPIES MARSHMALLOW SQUARE
Categories: Cookies
Yield: 8 servings

Recipe Of Marshmallow Sqs.

VARIATIONS:
Use Cocoa Krispies instead of Rice Krispies.
Melt 2 squares of unsweetened chocolate with the
marshmallows. Add 1/4 cup peanut butter to
marshmallows. Add 1 cup raisins with Rice Krispies.
Add 1 cup of salted peanuts with Rice Krispies.

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ADOBONG ISDA (Fish in Tangy Sauce)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****
2 lb Hito (catfish) dressed
-(or pickerel or trout)
4 Cloves garlic, crushed
1/3 c Vinegar
1/4 c Water
1 tb Salt
1/4 ts Pepper
1 sm Bay leaf
3 tb Cooking oil

1. Put fish in porcelain or teflon skillet. Combine the rest of
ingredients except cooking oil, and pour over the fish.

2. Over medium heat, bring to a boil. Cover, lower heat and simmer for
about 10 minutes turning fish once.

3. Transfer fish to a dish. Let sauce in skillet simmer until reduced
Transfer to a small bowl and set aside.

4. Heat oil in skillet. Fry fish until brown on all sides. Place on
serving dish. Pour sauce over it.

Preparation and cooking time: 30 minutes Serves 4-5

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

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Title: Prize Winning Quick Brown Bread
Categories: Bread Osg1966
Servings: 1

1/2 c Brown sugar
1/4 c Syrup; maple or molasses
1 ts Salt
1 ea Egg
2 c Sour or buttermilk
2 ts Baking soda
1 c Flour; white
2 c Graham flour
1 ts Baking powder
1 tb Shortening; melted

Beat first four ingredients, add soda dissolved in milk. Add flour and
baking powder sifted together, then shortening. Bake in 5 x 10 inch
greased pan for 1 hour in oven 375 F.

Source: Dela Carver, Hamden Grangem Geauga County, OH
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RATATOUILLE #2

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Casseroles
Main Dish Vegetables
Kooknet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Eggplant
2 lb Tomatoes, chopped
2 tb Vegetable Oil
1/4 ts Pepper
1 Clove Garlic, minced
1 t Fresh Basil
1/2 c Onion, chopped
1 tb Olive Oil
1 Green Pepper
1 1/2 lb Zucchini

1. Peel and cut the eggplant into 1-inch slices.
Place slices on a paper towel; sprinkle with salt.
Cover with another paper towel and place a plat on
top. Let them stand for about 30 minutes to drain,
then cut the eggplan slices into cubes.
2. Put the vegetable oil into a casserole or skillet;
saute garlic and onion.
3. Chop the green pepper after removing the seeds.
Peel the zucchini and c into 1/2-inch slices. Combine
the garlic and onion with layers of other vegetables;
add pepper and basil. 4. Drizzle olive oil over the
vegetables. Bring the mixture to a boil; cov and
reduce the heat. Simmer until the vegetables are just
tender (about 25 to 30 minutes). During the cooking,
stir occasionally and carefully so tha each vegetable
keeps its form. Serve hot or cold.

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