Angel’s Pasta *

Recipe By : unknown (5/20/96)
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Fruits
Pasta/Noodles Sauces/Gravies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c strawberries — thinly sliced
1/3 c dark brown sugar — divided
3/4 c whipping cream
4 oz angel hair pasta
4 tbsp toasted hazelnuts — chopped

In a small bowl, gently toss the sliced berries and 1 tablespoon of the
sugar. Cover and set aside.
In a medium saucepan, mix the cream and the rest of the sugar. Bring to a
boil, stirring constantly. Lower the heat and simmer until the sugar has
dissolved, cream has turned light brown and mixture is smooth. Remove from
the heat.
Cook the pasta per package instructions, omitting the salt. Be sure to drain
the pasta completely.
Over medium heat, add the pasta to the sauce mixture and toss until coated.
Before serving, spoon the berries with their juice over the pasta and
sprinkle with the chopped nuts. Serve immediately.

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Title: THOUSAND-YEAR-OLD EGGS
Categories: Cheese/eggs, Chinese
Yield: 12 servings

2 c Very strong black tea
1/3 c Salt
2 c Each ashes of pine wood,
Ashes of charcoal and ashes
From fireplace
1 c Lime*
12 Fresh duck eggs

These are often called thousand-year eggs, even
though the preserving process lasts only 100 days.
They may be purchased individually in Oriental markets.

Combine tea, salt, ashes and lime. Using about 1/2
cup per egg, thickly coat each egg completely with
this clay-like mix- ture. Line a large crock with
garden soil and carefully lay coated eggs on top.
Cover with more soil and place crock in a cool dark
place. Allow to cure for 100 days. To remove coating,
scrape eggs and rinse under running water to clean
thoroughly.
Crack lightly and remove shells. The white of the egg
will appear a grayish, translucent color and have a
gelatinous texture. The yolk, when sliced, will be a
grayish-green color.

To serve, cut into wedges and serve with:

Sweet pickled scallions or any sweet pickled
vegetable

Sauce of 2 tablespoons each vinegar, soy sauce and
rice wine and 1 tablespoon minced ginger root.

*Available in garden stores and nurseries.

The description of the whites turning grayish
isn’t quite accurate from the ones I’ve seen. They’re
more a dark blackish amber color– quite attractive
actually.

From “The Regional Cooking of China” by Margret
Gin and Alfred E. Castle, 101 Productions, San
Francisco, 1975.

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ARBORIO RICE SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Dijon mustard
1 t Salt
2 ts Red wine vinegar
6 tb Olive oil
1 c Arborio rice
8 c Water
1 tb Salt
1/2 c Swiss cheese — diced
1/4 c Black olives — diced
1/4 c Green olives — diced
1/4 c Green peppers — diced

Whisk together first 4 ingredients and set aside.
Boil rice in water and salt for 10-12 minutes. Drain
and rinse well. Toss with dressing and remaining
ingredients. Rest at room temperature for awhile
before serving.

Recipe By :

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Title: Breakfast Fruit Chimichangas
Categories: Mexican, Cheese/eggs
Yield: 6 servings

Apricot Basting Sauce
8 oz Cream Cheese Softened
1/2 c Ricotta Cheese
1/4 c Sugar
1 ts Orange Peel, Grated
6 Flour Tortillas
1/4 c Apricot Preserves
1 lg Egg, Beaten
2 tb Butter, Softened
1 c Apricots, Sliced

Flour Tortillas should be 8-inches in diameter and be warm. Prepare apricot
basting sauce; set aside. Heat oven to 500’F. Mix cream cheese, ricotta
cheese, sugar, and orange peel thoroughly. Spoon about 1/4 cup of the
mixture into the center of each tortilla; top with 1 Tbsp of preserves.
Fold one end of the tortilla up about 1-inch over mixture; fold in the
right and left sides over the folded end and then fold the remaining side
to overlap the others. Brush the edges with egg to seal. Brush each with
margarine. Place seam sides down on an ungreased jelly roll pan, 15 1/2 X
10 1/2 X 1-inch. Bake until chimichangas begin to brown and the filling is
hot, 8 to 10 minutes. Serve with apricots and Apricot Basting Sauce.

—–

Title: SWISS CHALET DIP
Categories: Appetizers, Cheeses, Dips, Meats, Vegetables
Yield: 4 servings

1 c Dry White Wine
2 c Swiss Cheese; Shredded
1 tb Unbleached Flour
1 tb Brandy
1 ea Garlic Clove;CrushedIn Press
1 tb White Onion; Finely Diced
1 x Black Pepper; To Taste
1/4 c Smoked Ham; Finely Diced

MMMMM————————–GARNISH——————————-
1 x Nutmeg

Place the wine in a saucepan over medium-high heat. Mix the Swiss
cheese and flour together and gradually add to the wine, stirring
constantly, until all the cheese is melted and mixture is smooth.
Remove from the heat and add the brandy, garlic, onion, pepper, and
ham. Pour into a chafing dish and sprinkle with nutmeg. Serve hot.
Makes about 3 1/4 cups of dip. SUGGESTED DIPPERS: Apples, Artichoke
Hearts, Crackers, French Bread Chunks, Ham, Salami

MMMMM

Title: Linda’s Pumpkin Trifle
Categories: Polkadot, Lisa, Desserts, Holidays
Yield: 12 Servings

2 c Prepared crumbled unfrosted 1/4 ts Ground allspice
-spice cake, muffins or 2 1/2 c Cold milk
-gingerbread 4 pk Instant
butterscotch pudding
1 cn Pumpkin (16 oz) -mix (4 serving size)
1 ts Ground cinnamon 2 c Whipping cream
1/4 ts Ground nutmeg Maraschino cherries
1/4 ts Ground ginger -(optional)

Set aside 1/4 c of cake crumbs for top. Divide remaining crumbs into
four portions; sprinkle one portion into the bottom of a trifle bowl
or 3 qt serving bowl. In a large mixing bowl, combine pumpkin,
spices, milk and pudding mixes; mix until smooth. Spoon half into
the serving bowl. Sprinkle with a second portion of crumbs. Whip
cream until stiff; spoon half into bowl. Sprinkle with a third
portion of crumbs. Top with the remaining pumpkin mixture, then last
portion of crumbs and remaining whipped cream. Sprinkle the reserved
crumbs on top, around the edge of the bowl. Place cherries in the
center, if desired. Cover and chill at least 2 hours before serving.

Yield: 12-15 servings
Source: Best of Country Cooking, shared by Linda Meyer, 10/09/96

The Chef’s Comments:
“A coworker gave me this recipe, and i tried it on Sunday – it was
very good!. I’m going to make another one, i think, to bring with my
to neil’s parents’ house on Thanksgiving.” – Lisa

From: Lisa
Date: 11-26-96 (18:38)
The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627

—–

ABLESKIVER (PANCAKE BALLS)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Swedish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sifted flour
2 tb Sugar
1 t Baking soda
1 t Cardamom
3/4 ts Salt
Combine:
1 c Thick sour cream
2/3 c Milk
3 Egg yolks, beaten
2 tb Melted butter

Set an ableskiver pan over low heat

Sift together and set aside:

Make a well in center of dry ingredients. Add liquid
mixture all at one time, stirring until well blended.

Beat until rounded peaks are formed: 3 egg whites.
Gently spread batter over egg whites and fold together.

Test ableskiver pan by dropping on it a few drops of
cold water; if drops dance around in small beads,
temperature is right. Grease well with butter (About
1/2 tsp. per well)

Pour batter into wells, filling about one half full.
With a fork turn ableskivers frequently to brown
evenly. Do not pierce. Ableskivers are done when a
wooden pick inserted in center comes out clean. Serve
immediately sprinkled with Confectioners’ sugar. If
desired, accompany with a tart jam. About 4 doz.
balls.

Apple Pancake Balls (Ableskiver II

Follow above recipe. Rinse, pare and dice 2
medium-sized apples. Sprinkle about 1 tsp. of the
diced apples over batter in each well.

From: The Scandinavian CookBook Shared By: Pat Stockett

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Linguini With White Clam Sauce

Recipe By : Cooking Live Show #CL8905
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 dozen littleneck clams — scrubbed well
1/2 cup dry white wine
1 pound thin linguine
salt
2 tablespoons extra-virgin olive oil
3 garlic cloves — very thinly sliced
— , (up to 4)
1 teaspoon hot pepper flakes
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
freshly ground black pepper

In a large pot combine the clams and white wine and bring to a boil.
Cover and steam the clams over moderately high heat about 5 to 10
minutes, checking them after 5 minutes and transferring them as they
open to a bowl. Discard any clams that do not open after 10 minutes.
Remove pot from heat and reserve the liquid in a measuring cup.

In another large pot bring at least 4 quarts salted water to a boil
and cook the linguine until al dente, stirring occasionally. Drain
linguine in a colander.

With a small knife remove the meat from 24 of the largest clams,
discarding the shells, and in a food processor pulse just until
chopped coarse. In a large pot heat the olive oil over moderately high
heat and quickly toast the sliced garlic until just golden. Add the
hot pepper flakes and stir. Add the reserved cooking liquid from the
clams and bring to a simmer. Stir in the pureed clams and simmer for 2
minutes. Add the linguine, parsley, basil, remaining clams in their
shells, salt and pepper and toss to combine. Serve immediately.

Yield: 4 servings

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Title: Lemon Pudding Sauce
Categories: Diabetic, Desserts, Low-fat/cal
Yield: 1 servings

4 ts Cornstarch (try 2 tbsp) 1 Egg
1 c Water 2 ts Margarine or butter
Peel of 1 lemon, grated 8 ts Sugar, Aspertame substitute
1/4 c Lemon juice

Combine cornstarch, water, lemon peel and lemon juice in a small heavy
saucepan. Beat in egg. Cook over medium heat, stirring constantly
until thickened and clear. Stir in margarine and sweetener.

WHOLE RECIPE: 20 g carbohydrate, 10 g protein, 10 g fat (210
calories) Source: Choice Cooking, Canadian Diabetes Association 1986
Real sugar – add 48 calories 12.4 grams carbohydrate per extra Tb.
Cornstarch – add 29 calories 7 grams carbohydrate per extra Tb. Egg
~ subtract 1 med-fat meat exchange if not used. Adjust for the number
of servings.

Note: original recipe is for a sauce, try 2 tbsp cornstarch and
divide among 3 dishes for a pudding/pie filling with one crumbled
graham cracker and a shake of cinnamon in the bottom of each dish.

EGGLESS: 1 or 2 extra tsp. cornstarch (5 tsp or 2 tb.) would likely
thicken the sauce without the egg. 1 tsp. cornstarch plus 3 tb.
liquid is given as an equivalent to 1 whole egg in the book called
Substituting Ingredients.

Lemon Sauce may be served with cake, gingerbread, and crisp meringues
with strawberries or other fruit (Pavlova is the common name in
Australian cookbooks).

MMMMM

Title: Herb Butter
Categories: Extras
Yield: 1 servings

1 c Butter; softened
1 tb Oregano
1 tb Basil
1/4 c Green onion tops; chopped
1 Lemon; juice of

Cream butter; add all ingredients. Spoon into containers and garnish
with your favorite herb. Makes 1 1/2 cup. Especially good on veggies!
It is really good on homemade whole wheat bread also.

MMMMM