Title: Fog Cuttere
Categories: Beverages
Yield: 1 Servings

1 1/2 fl Light rum
1/2 fl Gin
3 tb Lemon juice
1 1/2 ts Orgeat syrup
1/2 fl Brandy
1 fl Orange juice
1 ts Sweet sherry

Shake all ingredients. Strain into a Collins glass over ice cubes.
Float a teaspoon of sweet sherry on top.

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Title: RONALD REAGAN’S CORNED BEEF HASH IN BELL PEPPERS
Categories: Potatoes, Celebrity, Beef
Yield: 4 servings

3 md Potatoes; cook — dice
1 lg Onion
3 md Tomatoes
1 cn Corned beef
4 Bell peppers
4 Eggs
Olive oil
Salt pepper to taste

Brown onions and potatoes in oil. Add tomatoes, corned beef, salt,
pepper and enough warm water to keep from burning. Simmer for 20
minutes. Cut off the tops of the bell peppers. Clean out seeds and
remove center core. Parboil in salted water until tender limp. Drain.
Fill peppers almost to the top with corned beef mixture. Bake at 350~
for 20 minutes. Five minutes before serving, drop raw egg in top of
each pepper. Return to the oven until egg has set.

Recipe By :

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Title: PIZZA SAUCE WITH HERBS
Categories: Sauces, Herb/spice, Italian, Pizza
Yield: 1 batch

1 tb Olive oil
1 lg Garlic clove; finely chopped
1 sm Onion; chopped
28 oz Can crushed tomatoes*
1/4 c Dry red or white wine or
1/4 c ;Water
1/2 ts Dried marjoram**
1/2 ts Dried oregano**
1/2 ts Dried basil**
4 Fennel seeds; crushed
1 sm Bay leaf
Crushed chiles (opt’l.)
— to taste

MMMMM————————–TOPPING——————————-
Cheddar, mozzarella or
-Parmesan cheese; grated

*Use a commercially canned brand which contains tomato puree.

**Or 1 tsp. fresh herb.

Heat oil in bottom of a medium, heavy saucepan. Saute garlic and
onions, stirring just to soften. Do not let color. Add remaining
ingredients. Let come to the boil, then reduce heat and simmer
gently, uncovered, 10 minutes. Remove bay leaf from sauce before
using or freezing.

As pizza sauce, spread on prepared pizza crusts, English muffin
halves or pita bread halves and top with your favorite toppings and
sprinkle with grated cheddar, mozzarella or Parmesan cheese. Bake at
400 F. until bubbling and cheese has melted, 10 to 15 minutes.

To use this as a tomato sauce for pasta, thin the sauce with stock or
wine to desired consistency. Leftover sauce freezes well.

Yield: About 2 1/2 cups.

From _Nancy Enright’s Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer Company, 1985. Pg. 45. ISBN 0-88862-788-2.
Electronic format by Cathy Harned.

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Title: Lemon Cake (English)
Categories: Cakes, English
Yield: 4 servings

6 oz SR flour
6 oz Margarine
6 oz Sugar (caster or soft brown)
2 lg Eggs
Rind of 1 lemon,grated
Finely

Set oven to 375/F or Mark 5. Grease an 8 inch x 10 inch roasting
tin. Cream the margarine and sugar in a bowl until soft. Beat the
eggs in a basin and gradually beat into the creamed mixture. Fold in
the flour and the grated lemon rind. Spread the mixture evenly in
the tin and bake for 30 to 40 minutes until springy to the touch.
For the topping, mix the caster sugar and lemon juice together, and
while the sponge is still hot pour the mixture over the top of the
cake. Leave to cool in the tin and cut into slices.

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WHITE CHICKEN SPAGHETTI

Recipe By : Kitchens of Eastern Arabia/Judy Richardson, St. Amant, LA
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles One Dish Meals Main Course–Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large chicken — cut-up
1 large onion — chopped
1 cup celery — chopped
1 small bell pepper — chopped
3 quarts water
1 package spaghetti
3/4 pound Velveeta cheese — cubed
1 can condensed cream of mushroom soup — (10 3/4 oz.)
1/2 cup milk
salt and pepper — to taste, OR
Tony Chachere’s Creole Seasoning — to taste
1 box frozen chopped broccoli — thawed

Boil chicken, onions, celery, and bell pepper in water until chicken is
tender. Bone chicken. Reserve 1 cup stock for sauce. Using remaining
stock, boil spaghetti until tender. During last 3 minutes of boiling, add
chicken. Drain.

Combine cubed cheese, mushroom soup, milk, and 1 cup reserved stock. Cook on
low until cheese is melted. Salt and pepper to taste. Mix broccoli,
chicken, spaghetti, and sauce together. Put in casserole dish. Bake at 350F
degrees for 30 minutes or until bubbly.

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Springtime Pasta Salad

Recipe By : National Pasta Association
Serving Size : 8 Preparation Time :0:10
Categories : Vegetable Pasta, Rice, Couscous
Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ozs spaghetti, thin — cooked
1 1/2 c frozen broccoli cuts — thawed and cooked
1/2 c onions — chopped
2 cloves garlic — chopped fine
2 c frozen green peas — thawed
1/2 c bell peppers — chopped
8 ozs mushrooms — sliced
1/4 c parsley
—-Dressing—-
3 tbsps white vinegar
3 tbsps lemon juice
1 tbsp prepared mustard
1 tsp olive oil
2 tsps salt
1/2 tsp basil
1/2 tsp oregano
1/2 tsp thyme
1/4 tsp black pepper
1/8 tsp cayenne pepper

Prepare spaghetti according to package directions; drain. In a large pot,
cook broccoli in boiling water until crisp yet tender, about 4 minutes.
Drain and add to pasta. Add onions, garlic, peas, bell peppers, mushrooms,
and parsley to pasta. To prepare dressing, combine vinegar, lemon juice,
mustard, oil, salt, basil, oregano, thyme, black pepper, and cayenne pepper
in a mixing bowl. Pour dressing over pasta mixture and toss gently until
well mixed.

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Per serving: 276 Calories; 2g Fat (7% calories from fat); 11g Protein; 53g
Carbohydrate; 0mg Cholesterol; 660mg Sodium

Title: MOCHA MINT MOUSSE TART
Categories: Chocolate, Desserts, Candies
Yield: 8 servings

1 pk Brownie mix (apx 13 oz.)
1 tb Hot water
1 pk Cream cheese (8 oz),softened
7 1/2 oz Marshmallow creme (1 jar)
6 oz Junior Mints
– 4 1.6-oz boxes
1 tb Instant coffee
1 c Heavy cream, whipped

Prepare brownie mix according to package directions in a greased
9-onch round pan; cool. In a mixing bowl, dissolve coffee powder in
water; add cream cheese. With electric mixer, beat mixture until
smooth; blend in marshmallow creme. Melt Junior Mints — place in a
microwave-safe bowl and heat on HIGH for 1 1/2 to 2 minutes, stir
until smooth; OR place in a small saucepan and stir over low heat.
Stir in melted Junior Mints (the chocolate will form slivers in the
mixture). Fold in whipped cream and spread onto brownie. Loosely
cover and chill several hours or overnight. To serve, cut into wedges
and garnish as desired.

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MUSHROOM, ANCHOVY ROSEMARY FOCACCIA

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Olive oil
1 md Portobello mushroom
1 Plain focaccia or
Pizza crust
6 Anchovy strips
1/4 ts Fresh shredded mozzarella
Or provolone cheese

Heat oil in medium skillet. Cut mushroom into 1/4-inch-thick slices.
Saute in hot oil until lightly browned, about 5 minutes. Place on
focaccia. Arrange anchovy strips on top. Sprinkle with rosemary.
Sprinkle on cheese.
Place on baking sheet. Bake at 400 degrees until cheese melts and bread
is hot, 6 to 10 minutes. Serve hot.

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SPINACH-RICOTTA STUFFED SHELLS

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Vegetable Cooking Spray
1 c Chopped Onion
6 c Chopped Fresh Spinach
1 1/4 c Minced Cabbage
2 tb Chablis OR Dry White Wine
2/3 c Part-Skim Ricotta
2 tb Minced Fresh Parsley
1/4 ts Pepper Divided
15 Cooked Jumbo Macaroni
Shells
1 cn (10 1/2 Oz.) Chicken Broth
1 cn (6 Oz.) Tomato Paste
1/4 ts Salt
1/4 ts Ground Nutmeg

Coat A Large Skillet With Spray. Place Over Medium Heat Until Hot. Add
Chopped Onion Saute Until Tender. Add Spinach, Cabbage Wine. Saute 4
Min. Stir in Ricotta Cheese, Parsley 1/8 t., Pepper. Saute 2 Min. Stuff
Each Shell With 2 1/2 t. Spinach Mixture. Arrange in Shallow Baking Dish
Coated With Spray. Set Aside. Combine Remaining 1/8 t. Pepper, Broth,
Tomato Paste, Salt Nutmegin A Small Bowl. Spoon Over Shells. Cover Bake
At 350 For 30 Min. OR Until Heated Thoroughly.
Yields 5 Servings (About 193 Cal. Per 3 Shells 1/3 C. Sauce) (Fat 3.8
Grams. Per Serving, 194 Calories.)

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Pizzelle Alle Nocciole

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cookies Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large Eggs
1/4 cup Cocoa powder
1 cup Granulated sugar
1/2 teaspoon Cinnamon
1/4 teaspoon Salt
1 tablespoon Baking powder
1/2 cup Unsalted butter
3/4 cup Ground hazelnuts
2 cups All-purpose flour

WHISK THE EGGS WITH THE SUGAR and salt until light. Melt the butter and stir
in. Sift together all the remaining ingredients except the hazelnuts and fold
in. Stir in the hazelnuts last. Heat Pizzelle iron and place 1 teaspoon of
batter on each imprint. Close iron and bake 30 seconds. Cool on racks.

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