Penne with Vodka and Spicy-Tomato Cream Sauce

Recipe By :

Serving Size : 6 Preparation Time :0:00
Categories : Chicken Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Extra-virgin olive oil
4 garlic cloves — minced
1/2 t Crushed red pepper — or to taste
Sea salt
28 oz crushed tomatoes in puree
1 lb penne
2 tb Vodka
1 c Heavy cream
1/4 c Fresh flat-leaf parsley — chopped

In an unheated skillet large enough to hold the pasta later on,
combine oil, garlic, crushed red peppers and a pinch of salt,
stirring to coat with oil. Cook over moderate heat just until the
garlic turns golden but not brown, 2 to 3 minutes. If using whole
canned tomatoes, place a food mill over the skillet and pure’e
tomatoes directly into it. Crushed tomatoes can be added directly.
Stir to blend, and simmer, uncovered, until sauce begins to thicken,
about 15 minutes. Taste for seasoning.

Meanwhile, in a large pot, bring 6 quarts of water to a rolling
boil. Add 3 tablespoons salt and the penne, stirring to prevent
sticking. Cook until tender but firm to the bite. Drain thoroughly.

Add the drained pasta to the skillet with the tomato sauce. Toss.
Add the vodka, toss again, then add the cream and toss. Cover, reduce
the heat to low for 1 to 2 minutes to allow the pasta to absorb the
sauce. Add the parsley and toss again. Transfer to warmed shallow
soup bowls and serve immediately. (Traditionally, cheese is not
served with this dish.)

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Per serving: 242 Calories; 24g Fat (95% calories from fat); 1g Protein; 2=
g Carbohydrate; 54mg Cholesterol; 17mg Sodium

ENGLISH TRIFLE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Low-Fat
Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Angel Food Cake
– fresh baked or purchased
1 Jar Low Cal Raspberry Jam
1 pk Sugar Free Raspberry Jello
— (6-serving size)
1 lg Pkg Instant Vanilla Pudding
— (Sugar-Free)
1/2 c -to
1 c Dry Sherry
– (not cooking variety)
1 -OR-
3 Maraschino cherries w/ stems
3 Fresh mint leaves
-OR- similar garnish
Cool-Whip Lite.

Have you got a recipe for Low Cal English Trifle?
Just in case—

(Takes up to two days to prepare properly)

Break angel cake in medium size pieces, spread each
with small amount of Raspberry Jam, arrange in
straight sided glass bowl. Pour over the sherry and
weight down lightly with saucer and cover with plastic
wrap, set aside for a few hours. After sherry has
been absorbed, mix Jello according to directions, do
not use ice. Pour over cake and sherry in the bowl.
Cover and place in refrigerator for several hours or
overnight until jello is set. Before serving, prepare
Vanilla Pudding mix and pour over top of jello, using
a knife to slide down sides of bowl to allow some of
the pudding to go down sides. Cover and chill again.
Garnish with cherries and mint, or use some of the
candied holiday fruits to decorate top of bowl. When
serving, be sure to slide spoon to the bottom of the
bowl for each serving, not only for the colors of the
different layers, but to be sure each serving gets the
flavor of the sherry. Top with a small dollop of Cool
Whip Lite.

If you’re not watching sugar content or calories, the
same recipe can be made with regular jam, regular
jello and regular pudding mix. Looks best in a
straight sided glass bowl. This has been a family
favorite for Christmas since my childhood.

This was the last posting from Jean Thombs to
Elizabeth Rodier dated August 26, 1993. She died of
diabetes complications Aug 28.

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TURKEY-STUFFING SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Roasted turkey carcass
– broken into pieces
2 1/2 qt Cold water
3 Carrots — thickly sliced
3 Celery stalks with leaves
– sliced
1 Onion — chopped
1/2 c Chopped parsley
1 Bay leaf
1 t Dried thyme — crumbled
2 1/2 c Leftover turkey stuffing
2 c Turkey gravy
Salt

Combine turkey carcass, water, carrots, celery,
onion, parsley, bay leaf, thyme, stuffing, gravy and
salt in soup pot. Place over medium heat and bring to
boil, then reduce heat to simmer. Stir and break up
all clumps of stuffing. Simmer, covered, about 1 1/2
hours.
Remove carcass, saving any meat that can be
stripped, and add up to 1 1/2 cups of water if
necessary to replace evaporation. Adjust salt to
taste. Let simmer 10 more minutes. Serve hot. Makes
about 10 cups, or 8 servings.
Each serving contains about: 367 calories; 412 mg
sodium; 94 mg cholesterol; 17 grams fat; 16 grams
carbohydrates; 35 grams protein; 0.67 grams fiber.

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GREEK EASTER COOKIES

Recipe By :
Serving Size : 54 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 c Flour
1 1/4 ts Baking powder
1/4 ts Salt
1/2 c Butter, softened
1 c Powdered Sugar
1 Egg
2 tb Brandy or Milk
1 t Vanilla
1 Egg Yolk +
1 tb Milk beaten together
3 tb Sesame Seeds

In a medium bowl combine the flour, baking powder,
salt and set aside. In a large bowl combine butter and
sugar, beating until fluffy. Add egg, brandy, vanilla
and beat well after each addition. Add flour mixture /
cup at a time blending will after each addition. Roll
1 teaspoon of dough on a lightly floured surface into
a 6 inch rope, fold in half and twist 2 or 3 times,
pinch ends together. Place 1 inch apart on 3 greased
cookie sheets. Brush with egg/milk mixture. Sprinkle
with sesame seeds. Bake 10-13 minutes in a preheated
375oF oven until golden. Cool on rack. Store in an air
tight container at room temperature. Makes 4/ dozen
cookies.

Source: “The Yankee Kitchen” 03-31-93 (#1) [Carmella]

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Title: DIET BLUEBERRY BREAD PUDDING
Categories: Desserts
Yield: 6 servings

2 tb Sugar
1 tb Cornstarch
10 pk Diet sweetener (1gr each)
1/2 ts Grated orange peel
1 pt Blueberries,washed,stem,sort
Juice of 1/2 lemon
4 Slices stale diet bread,(w)
1 tb Diet margarine, softened
1/2 c Evaporated skim milk

Combine the sugar, cornstarch, sweetener and orange rind, pressing
out all the lumps. Dump the blueberries into a 6-cup shallow
casserole that has been lightly sprayed with non-stick vegetable
cooking spray. Dump the sugar mixture, add the lemon juice and toss
well to mix. With a potato masher, lightly mash the blueberries, set
aside. Butter the bread slices lightly on one side, stack the slices
and cut into 1/2 " cubes. Dump into the casserole and toss well to
mix. Bake the pudding at 350 F for 30 minutes, remove from oven, add
the evaportated milk and stir well to mix. Return to the 350 F oven,
and bake for 15 minutes more, uncovered. Served warm, topped, if you
desire, with a little whole milk. Makes 6 servings. From*Prodigy’s
Food and Wine Bulletin Board.

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Mixed Bean Salad With Tofu.

Recipe By :=20
Serving Size : 1 Preparation Time :0:00
Categories : Salads Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ounces 90 g green beans trimmed and
Sliced
2 ounces 60 g broad beans.
1 Shallot or 3 spring onions
Finely chopped.
1 Stick celery finely chopped
Quarter small red pepper
Finely chopped.
3 ounces 90 g canned red kidney beans
Rinsed and drained.
1 ounce 30 g firm tofu cubed.
Few drops of lemon juice.
Salt and pepper.
1 ounce 30 g fromage frais 8 per
Cent fat.
2 teaspoons Chopped fresh herbs: parsley
Oregano, coriander — mint etc
Sprigs of fresh herbs to
Garnish

1. Place the green and broad beans in a saucepan with a little lightly=
salted water and cook for 8 minutes, or until tender. Drain and rinse with=
cold water.

2. Mix the cooked beans with the shallot or spring onions, celery, red=
pepper, kidney beans and tofu. Sprinkle with the lemon juice and season=
with salt and pepper. Transfer to a serving plate.

3. Place the fromage frais in a small bowl and mix in the chopped herbs,=
seasoning with a little salt and pepper. Serve with the salad and garnish=
with sprigs of fresh herbs.

Preparation 15 minutes.

Serves 1, 210 calories.

Selections bread 1 protein 2 vegetable

– – – – – – – – – – – – – – – – – -=20

BENNIGAN’S POTATO SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Potatoes
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Garnett PJXG05A
1 3/4 oz Ham base — (2-#40 scoop)
2 qt Chicken stock
8 oz Yellow onion — dice
3 oz Margarine
2 lb Potatoes — bite size
1 1/2 ts Black pepper
2 c Milk
3 oz Flour
3 oz Margarine

Combine chicken stock in sauce pan with ham base. Stir
until lumps are gone. In separate stock pot: melt
first margarine measurement; add onion and sautee
until transparent. Addpotato bite size pieces and
pepper. Add chicken stock mix and stir until well
mixed. Bring mixture to a boil. In small pan, melt
second margarine measure and add flour to create a
roux. It should be light brown in color. When stock
comes to a boil, add roux with a wire whisk. This will
cause the soup to start thickening. Return to a boil.
Slowly add the milk. If the soup is too thin, make
additional roux and add it to the soup. If you need to
do this, be sure to cook the roux until a tan color.
This will get rid of the raw flour taste. If the soup
is too thick, thin it out with more milk.

Recipe By :

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Title: Cookies Your Way
Categories: Cookies, Chocolate, Peanut butt
Yield: 48 servings

1 pk Cake mix; *see note
2 Eggs
1/2 c Vegetable oil
—choice of following—
6 oz Chocolate chips; miniature
6 oz Butterscotch chips
6 oz Peanut butter chips
1/2 c Coconut; shredded
1/2 c Raisins
1 Apple; grated
1 c Nuts; chopped
1/2 c Dried apricots; chopped fine

Recipe by: Jo Anne Merrill
Preparation Time: 0:30
* Use a versatile cake mix that allows you to add ingredients of your
choice to create a unique cake. Don’t use a cake mix with pudding in it.
Use one or more of the ingredients listed.

Preheat oven to 350 degrees. Combine the cake mix, eggs, and oil. Mix
well, then add the optional ingredients and blend in. Drop by rounded
teaspoons onto ungreased cookie sheet. Bake 9-12 minutes.

—–

Title: Fresh Fruit Crisp
Categories: Desserts
Yield: 9 servings

1 c Quaker Oats, uncooked
— (quick or old-fashioned)
1/2 c Brown sugar, firmly packed
1/4 c Margarine or butter; melted
3/4 ts Cinnamon
1/4 c Water
2 tb All-purpose flour
6 c Peeled, sliced pears
-OR- peaches, or apples

Heat oven to 350 F. Combine oats, 1/4 cup brown sugar, margarine and 1/4
teaspoon cinnamon; set aside.

Combine remaining 1/4 cup brown sugar, 1/2 teaspoon cinnamon, water and
flour. Add fruit, tossing to coat. Spoon into 8-inch square glass baking
dish. Top with reserved oat mixture. Bake 40 to 45 minutes or until
fruit is tender.

MICROWAVE DIRECTIONS: Prepare oat mixture as directed above; set aside.
Combine remaining 1/4 cup brown sugar, 1/2 teaspoon cinnamon, water and
flour. Add fruit; tossing to coat. Spoon into 8-inch square glass baking
dish. Microwave at HIGH 6 minutes, stirring once. Top with reserved oat
mixture. Microwave at HIGH 3 to 6 minutes or until fruit is tender.

NUTRITIONAL ANALYSIS per serving:
* calories 182
* carbohydrates 30 g
* protein 2 g
* fat 6 g
* calcium 22 mg
* sodium 65 mg
* cholesterol 0 mg
* dietary fiber 3 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

—–

Title: STRAWBERRY LEMON TRIFLE
Categories: Fruits, Desserts, Malgieri
Yield: 12 servings

MMMMM———————–GENOISE LAYER—————————-
4 lg Eggs
1 pn Salt
2/3 c Sugar
1/2 c Cake flour
3 tb Cornstarch

MMMMM———————–LEMON FILLING—————————-
3/4 c Lemon juice
1 c Sugar
1/2 c Butter
6 Egg yolks
1 1/4 c Whipping cream

MMMMM———————-STRAWBERRY SYRUP—————————
1/2 c Water
1/2 c Sugar
1 pt Strawberries
2 tb Kirsch
1 c Toasted sliced almonds
2 pt Strawberries
1 c Whipping cream
– for finishing

FOR THE GENOISE: Preheat oven to 350F. Break the eggs into the bowl
of an electric mixer and whisk in salt, then sugar. Place the bowl
over a pan of simmering water and whisk until just lukewarm. Whip by
machine until cold and increased in volume, about 4-to-5 minutes. Mix
cake flour and cornstarch. Sift over egg foam in 3 or 4 additions,
folding it in with a rubber spatula. Pour the batter into a buttered,
paper-lined 10-inch round pan and level it off. Bake the Genoise
layer about 30 minutes until it is well risen, golden and beginning
to shrink away from sides. Unmold immediately and cool on a rack.
Bake and cool the Genoise layer.

FOR THE LEMON FILLING: Combine lemon juice, sugar and butter in a
non-reactive saucepan. Bring to a boil over low heat. Whisk yolks in
a bowl and whisk in 1/3 mixture. Return remaining lemon mixture to a
boil over low heat and whisk in yolk mixture. Continue cooking
several minutes, whisking constantly, until thickened and just at a
boil. Pour into a bowl, press plastic wrap against surface and chill.
Immediately before using, whip cream and fold into lemon curd.

FOR THE STRAWBERRY SYRUP: Combine water and sugar in a saucepan and
bring to a boil. Rinse, hull and puree strawberries. Add puree and
kirsch to syrup off the heat. Strain and chill. To assemble, rinse
remaining berries and reserve six for a decoration. Hull and slice
remaining berries. Cut Genoise into thin vertical slices. Place a
layer of cake slices in a glass serving bowl. Moisten cake with syrup
and strew with 1/4 each of the sliced berries, almonds and jam.
Spread with 1/4 of the lemon filling. Repeat with remaining
ingredients, ending with a layer of cake slices and syrup. Whip
remaining cream and spread half on the trifle. Decorate border with
remaining cream (pipe with a star tube) and reserved strawberries.
Chill until serving time.

NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK

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