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

Grandma’s Cornbread Dressing

Recipe By : Sara Ellison
Serving Size : 8 Preparation Time :0:00
Categories : American Dressings Stuffings
Holiday Treats Family Recipes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cornbread:
2 cups self-rising cornmeal
1 cup self-rising flour
1 teaspoon baking powder
2 teaspoons sugar
2 eggs — beaten
3 tablespoons oil or melted shortening
2 cups milk or buttermilk — * see note
Dressing:
3 celery stalks — chopped
1 large onion — chopped
2 tablespoons butter or margarine
1/4 pound saltine crackers — broken
2 1/2 cups hot chicken broth (or 3 cups, if needed)
2 eggs — beaten
1/2 teaspoon salt OR 2 chicken boullion cubes added
to hot chicken broth
1/2 teaspoon black pepper — (or more, to taste)

1. For Cornbread: Mix all ingredients and place in a well-greased 10″
pan that has been heated in a 450 degree oven (about 4 minutes) till
hot. Bake at 450 degrees about 30 or 35 minutes or until lightly
browned. Cool;
crumble cornbread into a large bowl.

2. For Dressing: Saute celery and onion in butter until tender.
Combine cornbread, crackers, sauteed vegetables, and remaining
ingredients, mixing well. If the dressing doesn’t seem moist enough,
add some hot milk – ab
out 1 cup. Spoon into a lightly greased 13x9x2-inch baking pan or
casserole dish. Bake at 450 degrees for 25 to 30 minutes until lightly
browned. (For Pyrex dishes bake at 375 or 400 degrees.)

–Make this with turkey at Christmas or Thanksgiving and use Grandma’s
Gravy (recipe in this cookbook).

– – – – – – – – – – – – – – – – – –

NOTES : * Grandma uses buttermilk.
Nutr. Assoc. : 0 0 0 0 0 0 978 4138 0 0 0 0 0 327 0 1326 0 0

Title: SESAME CHICKEN THIGHS *** (FHND96B)
Categories: Main dish, Chinese
Yield: 5 servings

10 ea Chicken thighs
3 tb Light soy sauce
2 tb Dry Sherry
3/16 ts Grated fresh ginger
3 tb Cornstarch
4 tb Raw sesame seeds
1 x Peanut oil for deep frying

Cut the chicken thighs in half across the bone.
Marinate them in the soy sauce, sherry, ginger
enough cornstarch to make a thick sauce for 1 Hr. Add
the sesame seeds. Deep fry peices in peanut oil at 375
until lightly browned. You can try substituting beef
for the chicken. FROM: DIMAS LIZARDO
(FHND96B)

—–

CHINESE ROAST PORK

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ea Pork tenderloins (8 oz each)
1/4 c Soy sauce, low sodium
1/4 c Bourbon
1 ea Garlic clove, minced
1 1/2 T Gingerroot, fresh, minced
1 T Sugar
1 x Vegetable cooking spray (pam

Calories per serving: 176
Fat grams per serving: 4.3 Approx. Cook Time: 20
Trim fat from tenderloins; place in a shallow dish. Combine soy sauce
and next 4 ingredients; pour over tenderloins, turning to coat all
sides. Cover and chill 2-3 hours, turning occasionally.
Remove tenderloins from marinade, reserve marinade. Place tenderloins
on a rack coated with cooking spray. Place rack in broiler pan; add
water to pan. Broil 6 inches from heat source for 15-18 minutes,
turning often, and basting with reserved marinade. Meat is done when
meat thermometer inserted in thickest portion of tenderloin registers
160 degrees.

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Chocolate Scotcheroos

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups rice krispiesr
1 package semisweet chocolate chips — 6 ounces
1 package butterscotch chips — 6 ounces
vegetable cooking spray

Measure corn syrup and sugar into a large saucepan. Cook over medium heat,
stirring frequently, until sugar dissolves and the mixture begins to boil.
Remove from heat; stir in the peanut butter. Mix well. Add the rice
krispies and stir until well coated. Press the mixture into a 9″ x 13″ x 2″
pan that has been coated with nonstick vegetable cooking spray.

Melt the chocolate and butterscotch chips together in a small saucepan over
low heat, stirring constantly. Spread this mixture evenly over the cereal
mixture. Let stand until firm. Cut into 1″ x 2″ bars to serve.

From _More Back of the Box Gourmet_ by Michael McLaughlin.
Formatted by Ilene Warfield.

– – – – – – – – – – – – – – – – – –

Ilene
Evanston IL

POTATO-BARLEY SOUP

Recipe By : Net
Serving Size : 6 Preparation Time :0:00
Categories : Soups Grains
Low-Fat Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large Onion — diced
2 Celery stalks — diced
4 Garlic cloves — minced
3 quarts chicken stock — or beef
1/2 cup barley — rinsed
2 Carrots — diced
2 large Idaho potatoes — peeled and diced
1/4 teaspoon Pepper
Salt to taste

SAUTE THE ONION, CELERY and garlic in a bit of the stock until the vegetables
become translucent. Add the stock, barley and carrots.
Simmer gently, stirring occasionally, about 2 hours. Add the potatoes after the
soup has cooked 1 hour. If the soup gets too thick, a
dd more stock or water. Taste for seasoning and add salt and pepper as needed.

– – – – – – – – – – – – – – – – – –

Title: STUFFED ARTICHOKES
Categories: Vegetables, Poultry
Yield: 4 servings

1/2 c Pine nuts
4 Large fresh artichokes
1/2 Lemon
3/4 c Low-fat chicken broth;divide
1 c Onion; chopped
1 c Shrimp; cooked, diced
1/2 ts Garlic powder
1/4 c Bread crumbs
1/4 c Fresh parmesan; grated
1/2 ts Dried dillweed
1/4 ts Ground white pepper

Toast pine nuts.(You can do this in the microwave, if desired. Spread them
in one layer on a m/w-safe paper towel on High until lightly browned about
2 to 4 minutes). Cut off artichoke stems so that they are flat on the
bottom and will stand up in the baking dish. Snip points off outer leaves.
Rub with cut side of lemon. Place artichokes in micro-safe dish and pour
1/4 c of the ckn. broth into bottom of dish. Cover tightly with plastic
wrap and cook on High until bottoms are tender when pierced with tip of
knife (about 11 minutes). Let stand covered, 3 minutes; drain. When cool
enough to handle, pull out center leaves and remove center choke. Cook oil,
onion and garlic, uncovered, on High in m/wave for 3 minutes. Add remaining
ingredients and another 1/4 c. chicken broth to the onion mixture. Stir
until well blended. Spoon mixture into center of artichokes (and in between
leaves, if desired). Pour the remaining 1/4 c chicken broth into the bottom
of the dish. Place artichokes in broth. Cover with plastic wrap and cook on
high until heated through, about 4 minutes. Judy Garnett/pjxg05a Raleigh,
NC.

—–

Date: Fri, 04 Mar 94 08:42:53 CST
From: “Lu Bozinovich ”

Hot and Sour Hunan Vegetables
(adapted from _China Moon Cookbook_, Workman, 1992)

1 T minced ginger
1 T minced garlic
2 T fermented black beans, coarsely chopped (Chinese)
1/4 t hot red pepper flakes
1/2 c unsalted vegetable stock
2 1/2 T soy sauce
2 T white vinegar
1/4 t sugar
3/4 pound cauliflower florets, cut into walnut sized pieces
1/2 pound peeled carrots, cut diagonally into 1/8 inch coins
1 pound slender green and golden zucchini, cut into 1/4 inch rounds
1 T cornstarch dissolved in 1 1/2 T water
4 scallions, cut diagonally into rings

Combine ginger, garlic, black beans and red pepper flakes in a small
bowl; cover and set aside. Blend stock, soy sauce, vinegar and sugar
together in a second bowl.

Bring large pot of water to a rolling boil. Fill a large bowl with
ice water. Blanch cauliflower 1 minute, then plunge into the ice
water. Repeat with remaining vegetables, letting water in the pot
return to a boil before adding a fresh batch. Blanch the carrots for
15 seconds, and the zucchini for 5 seconds. Drain the vegetables
well and place in separate bowls.

Heat a wok or large heavy skillet over high heat until hot enough to
a drop of water on contact. Add water (about 2 T) and swirl to glaze
pan. Reduce heat to moderately high, than add ginger mixture and
stir gently until fragrant, 20 to 30 seconds. Add cauliflower and
toss 2 minutes. Add carrots and toss 1 1/2 minutes, than add zucchini
and toss 30 seconds. Stir stock minxture and add to pan, stirring to
combine. Bring mixture to a simmer, then cover and cook until veggies
are crisp-tender, about 30 to 60 seconds. Stir cornstarch mixture to
blend, than add to pan and stir until sauce turns glossy and slightly
thick, 10 to 20 seconds. Serve immediately ona heated platter,
garnished with a sprinkling of scallion rings and teamed up with
noodles or rice. Serves 4 to 6.