CAPPELLACCI (STUFFED PASTA SQUARES)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PASTA SQUARES—–
4 Eggs
2 ts Oil
1/2 ts Salt
2 c Flour
—–TOMATO SAUCE—–
1 md Onion — finely chopped
5 Garlic cloves — crushed
10 tb Olive oil
2 cn Italian-style tomatoes
-(14 1/2 oz. size cans)
-cut in small pieces
8 Fresh basil sprigs
2 ts Salt
Pepper
1 tb Sugar
—–FILLING—–
1 1/2 lb Ricotta cheese
3/4 lb Spinach — cooked and chopped
1 t Ground nutmeg
4 Eggs
Grated Parmesan
-ÿÿSharp pecorino cheese
Salt, pepper
—–FOR COOKING WATER—–
1 tb Oil

Combine 4 eggs, 2 teaspoons oil and 1/2 teaspoon salt in bowl and whisk
until well blended. Add flour, a little at a time, beating after each
addition. Turn out onto well-floured board and knead several minutes until
dough is firm and smooth but not dry. Add more flour if necessary to
prevent sticking. Cover and let stand at slightly warm temperature about 30
minutes to ripen. Cut dough in 2-inch portions and roll out slightly to
flatten enough to fit into pasta machine. Roll in machine starting with
thickest setting and progressing to next to finest setting until pasta is
very thin (expansion takes place during cooking). Continue until all dough
is rolled into strips. Place strips on floured board and sprinkle lightly
with flour. Cut in 4-inch squares and let rest 10 minutes before filling
and cooking.
Meanwhile, to make sauce, saute onion and garlic in olive oil until golden.
Add undrained tomatoes, basil and 2 teaspoons salt. Season with pepper to
taste. Bring to boil and simmer 15 minutes. Add sugar at last minute.
To make filling, combine ricotta, drained spinach, nutmeg, 4 eggs and
Parmesan to taste in bowl and mix well. Season to taste with salt and
pepper.
Bring large pot of generously salted water to boil. Add 1 tablespoon oil.
Drop each piece of pasta into boiling water and cook 3 to 4 minutes, or
just until pasta floats to surface. Remove at once and plunge into bowl
filled with ice water 1 minute. Drain pasta on clean cloth to prevent
sticking. Place 1 tablespoon filling in center of each pasta square. Fold
square into triangle, then again into smaller triangle. Press edges to
seal. Pour layer of tomato sauce in large baking pan. Arrange cappellacci
in rows, slightly overlapping. Cover with remaining sauce and sprinkle with
additional Parmesan cheese. Bake at 400F 5 to 7 minutes.

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Title: LOW FAT BANANA BREAD
Categories: Breads, Fruits, Desserts, Low-fat
Yield: 2 loaves

2 c Sugar
1 c Applesauce
8 oz Healthy Choice Egg Product
2 ts Vanilla
6 Ripe Bananas-mashed
4 c Flour
2 ts Baking Soda

1. Cream together sugar and applesauce.
2. Add egg product and mix well.
3. Add vanilla and bananas and mix well.
4. Sift flour with soda, add gradually until all blended in.
5. Bake both loaves at 325 for about an hour. (With both loaves
in the oven at the same time it usually takes a little longer.

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ELECTRONIC GOURMET’S FRENCH ONION SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Appetizers
Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Yellow Onions, thinly sliced
(about 5 cups)
3 tb Butter
1 tb Oil
1 t Salt
1/4 ts Sugar
3 tb Flour
8 c Boiling Brown Stock
1/2 c Dry White Wine or Vermouth
3 tb Cognac
Rounds of Hard Toasted Bread
2 c Swiss Cheese, grated

1) Cook the onions slowly with the butter and oil in a
covered saucepan
for 15 minutes.

2) Uncover, raise the heat to moderate and stir in the
salt and sugar.
Cook for 30 to 40 minutes stirring frequently until
the onions have
turned and even, deep golden brown.

3) Sprinkle in the flour and stir 3 minutes.

4) Off heat, blend in the boiling liquid. Note that
instead of brown stock
you may use canned beef bouillon (same quantity).
Or, and equal part of
boiling water plus stock or bouillon.

5) Add the wine and season to taste. Simmer partially
covered for 30 to 40
minutes or more, skimming occasionally. Correct
Seasoning.

6) Set aside uncovered until ready to serve, then
reheat to simmer.

7) Just before serving, stir in the cognac. Pour into
french onion soup
bowls over the rounds of bread. Cover with cheese.
Bake at 350 F until
cheese melts.

Typed for you by Peggy and Bruce Travers,Cyberealm BBS
Watertown NY 315-786-1120

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title: many bean soup
categories: soup
servings: 12

1 lb dried beans
2 t salt
2 qt water
1 lb smoked ham shank
1 c onion
24 oz canned tomatoes
1/4 c fresh lemon juice
1 t garlic

combine beans, salt, and water to cover in a large pot, over a high flame
heat to a boil, cook for 5 minutes, remove from heat, cover, and let
stand for 1 hour
drain, rinse, and drain well
combine beans, 2 quarts water, and sausage or ham hocks heat to a boil,
reduce heat, and
simmer for 2-3 hours
add remaining ingredients-mix well
season to taste
simmer for 30 minutes, until beans and sausage or hocks are tender
remove sausage or hocks from beans
cut into bite-size pieces, discarding bones, and return to pot serve hot,
with hot buttered
cornbread to the side

—–

Texas Venison Chili

Recipe By : EBWATERS
Serving Size : 8 Preparation Time :0:00
Categories : Wild Game Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup olive oil
1 pound venision sirloin — cut in 1/2″ cubes
1 pound ground beef (extra lean)
2 cups yellow onions — chopped
1 cup green pepper — chopped
1/4 cup celery — chopped
4 cloves garlic — minced
3 large jalapeno chile pepper — seeded and chopped
1/3 cup masa harina (Mexican corn flour)
1/3 cup chili powder
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1/2 teaspoon white pepper
1/2 tablespoon salt
2 cans (15 1/2 oz.) chopped tomatoes
3 cups beef broth
2 cups canned black beans — rinsed and drained

Heat oil in a large Dutch oven or kettle over moderately high heat. Brown
venison and ground beef in batches, transferring each to a bowl when browned;
leave liquid in pot. Cook onion, green pepper, celery, garlic and chiles in
beef juices, stirring until onion is soft. Add masa harina, chili powder, Add
cayenne, cumin, pepper and salt and cook 5 minutes, stirring constantly. Add
tomatoes, beef broth and meat; simmer, uncovered, 1 1/2 hours, or until meat
is tender. Stir in beans and simmer 15 minutes more.

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Per serving: 190 Calories; 16g Fat (70% calories from fat); 6g Protein; 9g
Carbohydrate; 1mg Cholesterol; 1043mg Sodium

Title: CRUNCHY OATMEAL COOKIES
Categories: Biscuits, Cookies
Yield: 1 servings

3 c Uncooked Quick Oats
1 c All-purpose flour
1 ts Baking soda
1/2 ts Salt (optional)
1 c Packed brown sugar
1/2 c White granulated sugar
3/4 c Shortening
1 Egg
1 ts Vanilla extract
1/4 c Molasses

raisins, nuts, chocolate chips, birdseed, etc.

Preheat oven to 350 F

Mix dry ingredients. Cream together sugars, shortening, vanilla, molasses.
Mix in dry ingredients until mixed. Add “extras” — raisins, nuts, chips,
etc. (I like pecans and chocolate chips). Roll tablespoons of the batter
into little balls (the molasses will make a mess out of your hands — I
have to wash them a few times) about 3/4″ or 1″ in diameter; place on a
greased cookie sheet. Press them down with your fingers to flatten them,
and put them in the oven for 11-13 minutes. If you bake them at a bit lower
than 350 you can do it longer and they get more crispy. Remove from oven
and let sit for a minute or two so they don’t fall apart when you cool them
on a wire rack.

Enjoy!

Gary L Hewitt glhewitt@phoenix.princeton.edu

—–

Title: GREAT TUNA CASSEROLE
Categories: Casseroles
Yield: 1 recipe

1 pk Wide noodles (16 oz.)
1 lg Can Albacore tuna
-in water
1 Red bell pepper *
1 lg Onion *
1 lg Jar pimentos
5 md Celery stalks *
1/2 c Seasoned bread crumbs
1 1/2 c Mayonaise
1 cn Cream of celery soup
1 Soup can milk
3/4 c Good Sherry wine
1 pk Slivered almonds

* Chopped small

1. Cook noodles al dente, rinse with cold water, drain, and toss with a
little olive oil. Put aside and cover to keep soft.

2. Saute onions, peppers, celery in olive oil for about 5 minutes. Throw in
the pimentos. Set aside.

3. In a large deep skillet, mix together the mayonaise, celery soup, milk
and Sherry. Cook a few minutes until well blended, then add sauted
ingredients.

4. Drain the tuna, flake and put in the sauce. Cook for a couple of
minutes, stirring gently.

5. In a large bowl, mix the cooked noodles and sauce until well blended.

6. Transfer to small casserole dishes or one large (your choice) and
sprinkle with bread crumbs and slivered almonds. Salt pepper to taste
when served.

—–

SOPA DE FRIJOLES NEGROS (EASY BLACK BEAN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz CAN BLACK BEANS
2 tb BUTTER
1 STALK OF CELERY
1 GARLIC CLOVE,MINCED
1 ONION
1 t CHILI POWDER
1/2 ts CUMIN
1 t CILANTRO (OPTIONAL)
1/2 ts SALT
1 c CHICKEN BROTH
8 oz CAN TOMATO SAUCE
1 c SOUR CREAM

PLACE CANNED BEANS IN BLENDER A SMALL AMOUNT AT A TIME
TILL BLENDED COMPLETELY. IN SAUCEPAN MELT BUTTER, ADD
ONION, GARLIC, CILANTRO, CUMIN, CHILI POWDER, CELERY
AND SALT. COOK TILL ONION IS TRANSPARENT. ADD TOMATO
SAUCE, BLENDED BLACK BEANS, AND CHICKEN BROTH. SERVE
HOT AND TOPPED WITH SOUR CREAM.

– – – – – – – – – – – – – – – – – –

Title: MAPLE-COCONUT RICE PUDDING
Categories: Puddings, Rice, Desserts
Yield: 4 servings

2 c Cooked rice
1/3 c Grated unsweetned coconut
1 1/4 c Skim milk
1/4 c Maple syrup
1 1/2 ts Cinnamon
2 Eggs

Coat a 2-quart baking dish with nonstick spray, and add rice and
coconut. In a medium bowl, whisk the milk, maple syrup, cinnamon and
eggs, and pour over the rice. Stir to combine.
Bake, uncovered at 325 F until set, 45 to 50 minutes.

—–

KASHA SOUP

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Vegetarian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 (3") piece kombu
4 c Water
1 c Diced onions
1/2 c Diced carrots
1/2 c Shredded green cabbage
1/2 c Diced potatoes
1/2 c Sliced mushrooms
1 tb Plain sesame oil
2 ts Garlic powder
1 t Dried basil
1/2 c Kasha
1/2 c Frozen lima beans
1/2 c Sauerkraut — pressed dry
1 1/2 ts Miso

Place kombu in water for 10 minutes to reconstitute
it. Remove kombu, chop and set aside, reserving water.

Saute onions, carrots, cabbage, potatoes and mushrooms
in oil in a large stockpot until slightly softened,
about 5 minutes.

Add garlic powder, basil, kombu, reserved water,
kasha, lima beans and sauerkraut and bring to a simmer.

Remove 1/4 cup broth to a small bowl, dissolve miso in
it and return mixture to stockpot.

Simmer until beans and kasha are cooked, about 8
minutes. Serve hot.

Per serving: 168 cal, 6 g prot, 254 mg sod, 31 g carb,
4 g fat, 0 mg chol, 37 mg calcium

HINT: for more intense flavor, increase miso to 2-1/4
teaspoons.

Source: Chef Ron Pickarski in Vegetarian Gourmet
(Winter 1993) Typed for you by Karen Mintzias

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