CROSTINI DI POLENTA AI FUNGHI (POLENTA CROSTINI MUSHROO

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Italian
Side dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 oz Dried porcini mushrooms
4 tb Olive oil
1 lg Red onion, finely minced
1 lb Fresh brown mushrooms,
— cleaned sliced
3 sm Ripe plum tomatoes, chopped
1 tb Parsley
Salt pepper
—–POLENTA—–
6 c Water
2 1/2 ts Salt
2 c Cornmeal, finely ground
Olive oil

Soak the porcini mushrooms in warm water to cover for at least 45
minutes. Carefully remove from liquid rinse well under cold water.
Chop roughly pat dry.
Heat olive oil in a heavy saute pot saute onion until it is
translucent soft. Add the garlic all the mushrooms. Reduce heat
to low cook, stirring intermittently, for 20 to 25 minutes, until
tender. Add the tomatoes, parsley, salt pepper cook for another
5 minutes.
POLENTA: Bring the salted water to vigorous boil in a large pot.
Reduce heat to low slowly sprinkle in the cornmeal in a thin
stream, first whisking it in then stirring constantly being careful
to eliminate any lumps. Keep the water at a steady simmer stir
frequently. When it comes away from the side of the pot, after 20 or
25 minutes, then it is cooked. Check for salt. Allow to cool by
pouring onto a baking sheet patting until it is as smooth as
possible.
Cut the polnta into slices that are 2″ wide 3″ to 4″ long. Brush
lightly with the olive oil. Broil until they are firm lightly
crisp on both sides. Place a spoonful of the hot mushroom sauce on
the top of each crostini serve.
Can be served as an appetizer, as an antipasto, as a side dish or as a
main dish.

– – – – – – – – – – – – – – – – – –

Slow-Cooked Chili

Recipe By : Oct/Nov ’96
Serving Size : 10 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb ground beef
2 16 oz cans kidney beans — rinsed and drained
2 14.5 oz cans diced tomatoes — undrained
1 8 oz can tomato sauce
2 med onions — chopped
1 green pepper — chopped
2 cloves garlic — minced
2 tbsp chili powder
2 tsp salt — optional
1 tsp pepper
shredded cheddar cheese — optional

In a skillet, brown beef; drain. Transfer to a slow cooker. Add the
next nine ingredients. Cover and cook on low for 8-10 hours or on high
for 4 hours. Garnish individual serving with cheese if desired.

– – – – – – – – – – – – – – – – – –

Tiramisu

Recipe By : COOKING LIVE SHOW #CL8735
Serving Size : 12 Preparation Time :0:00
Categories : Cooking Live Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9- or 10-inch Pan di Spagna — baked and
cooled
Espresso Syrup
1/3 cup sugar
1/4 cup water
1/2 cup very strong brewed espresso
1/4 cup Italian or other brandy
Zabaglione Filling
3 large egg yolks
1/3 cup sugar
1/3 cup sweet Marsala
1/2 pound Mascarpone, at room temperature
2/3 cup heavy whipping cream
Decorations
1 cup heavy whipping cream
2 tablespoons sugar
Ground cinnamon
Ground coffee
Unsweetened cocoa powder

Cut the pan di spagna into vertical slices about 1/4-inch
thick. Place a layer of the slices in the bottom of a shallow
2-quart dish, such as a gratin dish, and soak with one-third
of the syrup, using a brush. Spread with half the filling.
Repeat with the pan di spagna on the top and soak with
the remaining syrup.

Whip the cream with the sugar until it holds its shape and
spread it on the surface of the dessert. Decorate with the
cinnamon and ground coffee or the cocoa powder. Refrigerate
for several hours before serving.

– – – – – – – – – – – – – – – – – –

Title: EASY MUSHROOM FILLED TORTILLIAS
Categories: Mexico
Yield: 1 Servings

1/2 c Fresh mushrooms
5 tb Olive oil
Salt
Pepper
Oregano
Marjoram
Garlic
1/2 Bell pepper, sliced
– into bite-sized strips
1/2 sm Onion, thinly sliced
-and separated into rings
1 c Prepared salsa
2 Flour tortillias
Shreded cheddar cheese

Heat tortillias in oven along with serving plate at
low temp, as per package directions (ie: in foil so
they don’t dry out). (If you plan to do this in the
microwave, wait.)

Saute mushrooms, bell pepper, onions, garlic, with
seasonings in oil. I prefer somewhat crunchy bell
peppers, so i begin sauteing everything before cutting
up the pepper. This seems to get the timing right.
When the vegetables have reached

the desired level of doneness — I like my mushrooms
cooked to death — pour into the pan the salsa. Cook
together for several more minutes.

Place the cheese and mushroom mixture in the tortilla,
roll and serve.

(This is a “what is edible in my refrigerator” recipe
that actually turned out well. So i thought i’d share.
I never thought of mushrooms in “Mexican” food before.
‘Course we made shark fajitas a few weeks ago with soy
sauce, so “authentic” doesn’t seem to make a dent with
me except for how i fix refried beans.) — Judith
Elaine Bush bush@bohr.physics.upenn.edu Physics
Department, 209 S 33rd St. Lab:
215-898-8832 Philadelphia, PA 19104-6396 USA
FAX: 215-898-2010

—–

Title: Crunchy 7 Grain – Sesame Bars
Categories: Cookies, Snacks, Bars
Yield: 1 batch

——————————–MIX
12 sl White bread; -melted
-crust removed 1/4 c Parmesan Cheese,
grated
1/8 c Reduced-calorie margarine; 2 tb Sesame seeds

Cut each slice of bread into 8 sticks, and arrange on ungreased baking
sheets. Brush bread stick lightly with margarine. Sprinkle evenly with
Parmesam cheese and sesame seeds Bake at 350 degs for 10-15 mins or unitl
golden brown. Serve immediently

From: All New Cookbook For Diabetics and Their Families

Each serving amount: 4 sticks; Exchanges: 1 Vegetable Chol: Tr.;
Calories:
40; Carbo: 4 gm; Protein: 1 gm Fat: 2 gm; Fiber: Tr.; Sodium: 87 mg;

—–

Title: BUTTERFLY SHRIMP WITH SNOWPEAS
Categories: Chinese, Seafood
Yield: 4 servings

1/4 lb Fresh or frozen medium-
Sized shrimp
1/3 lb Fresh snowpeas
8 lg Fresh or canned water
Chestnuts
1/2 c Unpeeled straw mushrooms
2 ts Fresh ginger, slivered
1 lg Clove garlic, minced
2 Green onions
3 tb Peanut oil
1/2 c Chicken stock
2 ts Thin soy sauce
1 ts Dry sherry
1/2 ts Salt
1 pn Sugar
Cornstarch paste

Preparation: Soak snowpeas in cold water for 2 hours
to make crisp. Soak shrimp in salted cold water for 1
hour. Drain straw mushrooms. Break off ends of
snowpeas. Peel rinse water chestnuts. Shell shrimp,
keeping tail intact. Deeply slit shrimp around upper
curve (don’t cut through), deveining, spreading
shrimp almost flat. Cut freen onion on the bias in 2″
lengths. Slice water chestnuts thinly crosswise. In
small bowl, mix stock, soy sauce, sherry, salt sugar.

Stir-frying: Swirl peanut oil into very hot wok. When
oil begins to smoke, add shrimp stir-fry until they
curl (about 20 seconds). Remove shrimp to serving
platter. Stir-fry mushrooms for 30 seconds; add garlic
ginger; stir-fry another 30 seconds. Add snowpeas
water chestnuts; stir-fry briskly for 1 minute. Add
stock mixture; bring to boil; keep tossing until
snowpeas are bright green. Push ingredients out of
liquid, dribble in cornstarch paste to thicken
slightly. Return ingredients, including shrimp. Stir
briefly. Serve immediately. HINT: snowpeas should be
slightly undercooked when served.

—–

Title: Daddy’s Shishkabob Marinade
Categories: Meats, Holiday
Yield: 1 batch

1 c Oil
3/4 c Wine vinegar
1 tb Garlic salt
1/4 c Worchestershire Sauce
1 tb Salt
1/4 c Sugar
1 tb Black Pepper

Mix above ingredients together in a large container
and marinade Shishkabob ingredients for a minimum of
24 to 48 hours in the refrigerator. Turn occasionally
to insure that the liquid is distributed throughout.
Use onions, fresh mushrooms, green peppers, tomatoes,
beef cubes, etc. *I serve this with consommed rice, a
green salad and french bread.

—–

Title: Spratley Cake Or Fly Pie (English)
Categories: Cakes, English
Yield: 4 servings

4 oz Shortcrust pastry
FILLING
4 oz Currants
2 oz Butter
2 oz Suga (brown or white)
1/2 ts Cinnamon or mixed spice
1/2 ts Fresh mint, chopped

Set oven to 375/F or Mark 5. Roll out the pastry on a floured
surface to a rectangle about half as long as it is wide. Mix the
cun~ants butter, sugar and spice in a basin and spread down the
centre of the pastry. Sprinkle on the fresh mint. Fold over the
edges of the pastry to meet in the middle and seal the edges. Turn
the pastry over and roll out until the currants show through. Place
on a greased baking tray, brush with milk and sprinkle with sugar.
Bake for 20 minutes. The currants are meant to look Iike sprats or
flies.

—–

Title: Hot Cocoa
Categories: Diabetic, Beverages
Yield: 2 servings

1 1/2 tb Cocoa Vanilla to taste (optional)
2 c Skim milk 1 tb Gran. artificial sweetener
Dash salt

Mix cocoa with 1/2 cup milk. Stir in remaining milk. Cook over low
heat, stirring constantly until mixture comes to a boil.

Remove from heat. Add salt, vanilla, and artificial sweetener.

1 cup serving – 95 calories, 1 skim milk exchange 9.1 gm protein, .9
gm fat, 14.1 gm carbohydrate, 126 mg sodium (not counting pinch of
salt), 467.5 mg potassium, .2 gm fiber, 4 mg cholesterol.

Source: Am. Diabetes Association Family Cookbook Vol 1, 1987 Shared
but not tested by Elizabeth Rodier, Nov 93

MMMMM

Cream Biscuits

Recipe By : Mrs. William C. Edmonston
Serving Size : 1 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups Flour
1 teaspoon Salt
3 teaspoons Cream of tartar
1 1/2 teaspoons Baking soda
1/4 cup Butter
2 cups Cream — OR
2 cups Half and half

Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on
a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a
hot oven of 400 degrees for 12 to 15 minutes or until golden brown. Mrs.
William C. Edmonston

– – – – – – – – – – – – – – – – – –