SPINACH, MUSHROOM ANCHOVY SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Spinach
10 oz Small cap mushrooms
2 oz Anchovy fillets (canned)
2 Lemons
1 Mozzarella cheese
6 tb Olive oil
12 sl French bread, 1/2″ thick

Wash and dry the spinach, discard the stalks and put the leaves into a
shallow salad bowl. Put the canned anchovies and their oil into a large
saucepan. Add the olive oil, warm very gently and crush the anchovies with
a wooden spoon so they dissolve and disintegrate. Lightly toast the French
bread on one side only. Paint the untoasted side with a little of the
anchovy oil, then grill until gilded.

Add 2 teaspoons lemon juice and a good grinding of pepper to the anchovy
mixture remaining in the pan. Slice the mushrooms thickly and add them to
the salad bowl. Pour on the anchovy dressing while still warm (use a
plastic-bladed spatula to get every last drop formt he pan) and toss
gently.

Slice the mozzarella and add it to the salad just before serving. Garnish
with the toasts or hand round separately, and offer wedges of lemon as
well.

Source: Philippa Davenport in “Country Living” (British), September 1988.
Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

QUINOA EN SALPICON

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Side dish Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Raw quinoa
8 c Water
1 c Cucumber, peeled, seeded
— diced
1 c Tomato, seeded diced
1/2 c Scallions, sliced
1/3 c Italian parsley, chopped
1/3 c Mint, chopped
—–VINAIGRETTE—–
1/4 c Lime juice
1/4 ts Ground white pepper
1 ea Fresh chile, seeded minced
1 t Coarse salt
1/2 c Olive oil

Rinse quinoa under running water and drain. Place the quinoa and
water in a large saucepan, cover, and bring to a boil over high heat;
this should take about 5 minutes. Remove the cover and lower the
heat; simmer 10 minutes longer. Drain the quinoa and cool.
While the quinoa is cooking, make the vinaigrette. In a bowl, whisk
together the lime juice, pepper, chile and salt. Gradually add the
olive oil, stirring constantly. Set aside.
When the grain has cooled, assemble the salad. In a bowl place the
quinoa with the cucumber, tomato, scallions, parsley and mint. Toss
to mix the ingredients, then add the vinaigrette and toss thoroughly.
Season to taste with salt and white pepper.

– – – – – – – – – – – – – – – – – –

Pineapple Cake

Recipe By : Ann Porter
Serving Size : 12 Preparation Time :0:30
Categories : Cakes-13X9

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cake
2 eggs
2 cups flour
2 cups sugar
1/2 cup oil
1/2 teaspoon salt
1/2 teaspoon vanilla
2 teaspoons baking soda
1/2 cup walnuts — chopped
20 ounces crushed pineapple in juice — undrained

Icing
8 ounces cream cheese — softened
1/2 cup butter — softened
1 3/4 cups powdered sugar
1 teaspoon vanilla
1/2 cup walnuts — chopped

Preheat oven to 350 degrees
Cake:
Mix all cake ingredients until well blended. Pour into prepared 13×9
inch pan. Bake for 50 minutes.

Icing:
Combine icing ingredients until smooth. Frost cake while still warm.
(Not too hot or icing will melt)

– – – – – – – – – – – – – – – – – –

NOTES : Optional: can add 1 cup coconut

2 Egg Whites
1/8 tsp. Salt
1/8 tsp. Cream of Tarter
1 tsp. vanilla
3/4 cup sugar
6 oz.pkg. semi-sweet chocolate chips

Beat egg whites, salt and cream of tartar until very firm. Gradually
add sugar and mix. Fold in Chocolate chips. To prevent burning you
can bake on an air-space cookie sheet or put brown grocery bag on
regular cookie sheet. Drop by teaspoon fulls on pan.
Bake 300 degrees for 25 minutes. They should only be lightly browned.

This recipe can be doubled, but if you do that don’t double the
chocolate chips. Best if used in a few days.

Title: CHOCOLATE ANGEL PIE
Categories: Pies, Desserts
Yield: 8 servings

—————————FOR THE MERINGUE SHELL—————————
3 lg Egg whites
1 pn Salt
1/4 ts Cream of tartar
2/3 c Granulated sugar
1/2 ts Vanilla extract
1/3 c Finely chopped walnuts
-OR- pecans

——————————FOR THE FILLING——————————
5 oz Semisweet chocolate
1/4 c Hot milk
1 ts Vanilla extract
1 pn Salt
1 3/4 c Whipping cream
2 tb Confectioners’ sugar
Chocolate curls *

* (To make chocolate curls, scrape a bar of chocolate with a vegetable
peeler)
PREHEAT THE OVEN TO 275F. TO MAKE THE MERINGUE SHELL: Beat the egg whites,
salt and cream of tartar together in the large bowl of an electric mixer
until soft peaks form. Slowly beat in the sugar. Beat until meringue is
very stiff. Beat in the vanilla. Grease a 9-inch glass pie pan. Spread the
meringue over the bottom and sides, building up the sides as high as
possible. Sprinkle the nuts over the bottom. Bake for 1 hour. (If, after 10
minutes, the sides start to sag, gently push back into place.) Turn off the
oven and let the shell cool in the oven for 30 minutes. Cool completely on
a wire rack.
TO MAKE THE FILLING: Melt the chocolate in the top of a double boiler over
hot water. Add the milk, vanilla and salt. Stir until smooth. Cool. Beat 1
cup cream until stiff and fold into the cooled chocolate mixture. Spread
evenly in the meringue shell. Refrigerate 4 hours. Before serving, beat the
remaining cream with the confectioners’ sugar until stiff. Spread over top
of pie. Decorate with chocolate curls.

—–

Artichokes And Peas

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lg Artichokes
1 Lemon (juice only)
2 Tablespoons Virgin olive oil
Lg Basil leaves
– sliced in strips
1 Lg Onion — white or yellow
– sliced 1/4-in thick
Salt
1 pound Fresh pod peas — -=OR=-
1 cup Frozen peas
Finely chopped parsley
Freshly milled pepper
1 tablespoon Sweet butter
-=OR=-Extra-Virgin Olive Oil
Lemon juice — to taste
-=OR=- Champagne Vinegar

SLICE THE UPPER 2/3 of the leaves off the artichokes, then break off the
remaining leaves, snapping them off at the base. Trim off the dark green
stubs, going around the artichoke with a paring knife. Cut them in
quarters, remove the fuzzy choke and slice each quarter into pieces
1/4-to-1/2-inch thick. As you work, rub the cut surfaces with lemon and put
them in a bowl with the lemon juice and water to cover. Gently warm the
olive oil with half the basil. When it is fairly hot, but not sizzling, add
the onions and the sliced artichokes. Salt lightly and give them a stir to
coat them with the oil, then add 3/4 cup water and cook over a medium-low
flame. As the water cooks off, add more, in 1/2-cup increments until the
artichokes are cooked, about 25 minutes. Add the peas and continue cooking
until they are done. Let any liquids reduce until they are syrupy. Taste
and season with salt. Add the rest of the basil, the parsley and the butter
or olive oil. To brighten the flavors, stir in a little lemon juice or
champagne vinegar to taste.

– – – – – – – – – – – – – – – – – –

FANCHIE-DOFU

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 oz Tofu
5 tb Oil
1 t Salt
2 Tomatoes, cut into 8 wedges
1 Garlic clove, minced
1 t Sake
3 tb Water
1/2 Leek or onion, diced
1 tb Cornstarch dissolved in 3 tb
— water
1 c Green peas, parboiled

Cut tofu lengthwise into half, then crosswise into
1/2-inch thick pieces. In a small pot, bring 3 cups of
water to a boil. Drop in the tofu return to a boil.
Then quickly empty the tofu into a colander to drain.

Heat a wok coat with 4 tb oil the salt. Add
tomatoes saute till soft. Add tofu, garlic sake.
Saute for 2 or 3 minutes. Add water leek. Reduce
heat simmer for 4 to 5 minutes. Stir in dissolved
cornstarch remaining oil. Simmer for 1 more minute
until thick. Add peas just before serving.

Shurtleff Aoyagi, “The Book of Tofu”

– – – – – – – – – – – – – – – – – –

DOUBLE CHOCOLATE CHEESECAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Dorothy Cross-TMPJ72B
1 1/2 cup Fine crushed chocolate wafer
1/3 cup Butter — melted
3 package (8oz) cream cheese — soft
1 1/2 cup Sugar
4 ounce Semisweet chocolate*
2 tablespoon Flour
1 teaspoon Vanilla
4 Eggs
1/4 cup Milk
1/4 cup Vanilla-flavored pieces*
1 ounce Semisweet chocolate
2 teaspoon Shortening

*Melted then cooled.
=For Crust: Stir together crushed wafers and butter.

Press mixture, evenly over the bottom and 1-3/4 inches up sides of a 9-inch
springform pan. Place the pan in a shallow baking pan.

For Filling: In a large bowl, beat cream cheese, sugar, the 4 squares of
melted chocolate, flour and vanilla until well mixed. Add eggs all at once,
the beat with an electric mixer on low speed just until mixed. DO NOT
OVERBEAT! Stir in milk. Pour filling into the crust.

Bake in a 350 F Oven about 45 minutes or until center appears nearly set when
gently shaken. Cool on a wire rack 5 to 10 minutes. Remove sides of pan. Cover
and chill for 4-24 hours.

For a star design, pipe melted vanilla-flavored pieces into stars atop
cheesecake. In a small saucepan melt the 1 square of chocolate and shortening
over low heat, pipe into stars. Chill until chocolate is set.

Serves 12 Nutrition infromation per serving: 524 calories, 34 grams fat, 147
mg cholesterol, 369 mg sodium.

– – – – – – – – – – – – – – – – – –

Title: Ham Noodle Casserole
Categories: Crockpot
Yield: 4 servings

1 c Unccooked noodles
Vegetable oil (canola)
1 c Cubed ham
1 cn Condensed cream of Chicken
1 cn Whole kernel corn; drained
-(8 oz.)
1 tb Pimento; chopped
1/2 c Cheddar cheese; shredded
1/4 c Green pepper; chopped

Cook noodles according to package directions until barely tender (I do
approx. 5 to 6 minytes). Drain and toss with just enough oil to coat.
( 3 T ) Add noodles and remaining ingredients to a greased Crock pot
and stir to mix. Cover and cook on LOW setting 7 to 9 hours. (I had
mine ready in 6 Hours).Makes 2 servings or 1 1/2 to 2 quarts.

MMMMM

Title: Crisp Sugar Cookies
Categories: Cookies
Yield: 72 cookies

1 1/2 c C and H Granulated Sugar
1 c Shortening
– (part butter for flavor)
2 Eggs; unbeaten
3 tb Sweet or sour cream
1 ts Vanilla
1/2 ts Lemon extract
3 c All-purpose flour
1/2 ts Soda
1/2 ts Salt

Gradually add sugar to shortening, creaming until fluffy. Beat in eggs,
one at a time. Add cream and flavoring. Combine flour, soda, and salt.
Add to creamed mixture, mix well. Chill. Roll out small amounts at a
time, very thin, on lightly floured board or canvas. Cut with various
shaped cookie cutters. Place on ungreased cookie sheet. Sprinkle with
additional granulated or colored sugar. Bake in 400 degree oven 6 to 9
minutes, until golden. Makes 6 dozen medium-sized cookies.

Reprinted with permission from _From our Private Collection_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

—–