Sweet Corn Ravioli

Recipe By :CHEF DU JOUR SHOW #DJ9118
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons chives
2 ears fresh corn, kernels removed from cob
1 cup cream
Salt
Pepper
1/2 pound raw shrimp, — shelled and deveined
28 round wonton wrappers
2 eggs
Water

With a knife, roughly chop shrimp. In a food processor blend shrimp, corn
and cream. Season with
salt, pepper and chives. Lay out wanton wrappers and brush with an egg
wash. Place 1 tablespoon of the shrimp mixture on one side of each wrapper.
Fold over each wrapper and seal with a fork.
Bring salted water to a boil and place ravioli in water. Poach for about 4
minutes. Serve ravioli with
corn sauce

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NOTES : Serve with SHRIMP AND SWEET CORN RAVIOLI WITH CORN COULIS AND BLACK
PEPPE

Title: S’MORES BARS
Categories: Snacks, Bars, Chocolate
Yield: 20 servings

8.00 oz Quick Crescent Dinner Rolls
6.00 oz Semi-sweet Chocolate Chips
10.00 Marshamallows; cut in half

Heat oven to 375~. Unroll dough into 2 long rectangles. Place in
ungreased 13×9″ pan; press dough over bottom, sealing perforations
well. Sprinkle chips evenly over dough. Place marshmallow halves over
chips, cut-side-down, in five rows of four. Bake at 375~ for 10-12
minutes or until light golden brown. Cool about 15 minutes. Cut in
squares around marshmallows. Makes 20 bars. TIP: For ease in cutting
marshmallows, use kitchen scissors dipped in warm water.

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Pinto Beans

Recipe By : Bill Hatcher
Serving Size : 6 Preparation Time :0:20
Categories : Beans Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb pinto beans — dry
1 med smoked ham hock
4 boullion cubes — optional
1 med onion — chopped
1 clove garlic — minced
1 rib celery — chopped
1/2 med bell pepper — chopped
2 tsp chili powder — or more to taste
2 tsp oregano
1 tsp cumin
crushed red pepper — to taste
salt — to taste
black pepper — to taste

Pick through beans to remove rocks, dirt, etc. Rinse liberally 3 times,
cover with water and bring to a boil. Boil 2 minutes and shut off heat.
Allow beans to set about 2 hours. Alternatively, beans may just be soaked
over night in cold water after washing.

Add all remaining ingredients except salt and black pepper and bring to a
boil; simmer covered until beans are at desired tenderness, about 1 1/2
hours. Add water as needed. Add salt and black pepper last few minutes of
cooking.

Virtually everything except the beans is optional; adjust for personal
taste. Good with 3 or 4 slices of bacon substitued for ham hock, or omit
both and use 2 tbs oil.

Serve with hot cornbread, green onions and fresh sliced tomatoes.

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Title: Anasazi Beans with Juniper
Categories: Beans
Yield: 4 servings

2 c Dried Anasazi or pinto beans
10 Coriander seeds
8 Juniper berries
1 sm Noion
1 T Sunflower seed or light
-olive oil
1 t Ground red chile (opt)
1 t Dried Mexican or Greek
-oregano
2 1/2 qt Water
Salt

Uncomplicated and satisfying, this recipe for anasazi beans is from
Deborah Madison’s “The Savory Way.”

You can find juniper berries in the spice section of specialty food
markets.

Sort through the beans, rinse them well, cover them with cold water,
and set them aside for six hours or overnight. (Or use the
quick-soaking method.)

Bruise the seeds and berries in a mortar, and chop the onion into
small squares.

Warm the oil in a wide-bottomed soup pot; add the onions, coriander
seeds, juniper berries, chile and oregano. Cook together over medium
heat for 3 or 4 minutes, stirring occasionally.

Drain the beans and add them to the pot along with the fresh water.
Bring to a boil; then lower the heat and simmer for 40 minutes. Add
salt to taste and continue cooking until the beans are as tender as
you like them ~ probably another 30 minutes or so. When done, check
the seasoning. Serve the beans in a bowl with the broth.

Suggestion: There are lots of tasty additions you can use – cilantro,
mint, scallions, sour cream, cheese and so on. But try the beans plain
first.

Nutritional analysis per serving: 401 calories, 4.84 grams fat, 0
milligrams cholesterol, 27.6 milligrams sodium; 11 percent of calories
form fat.

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Title: CROCKPOT PEPPERED MEAT LOAF
Categories: Beef
Yield: 6 servings

2 lb GROUND CHUNK
1 ea ONION, FINELY CHOPPED
8 oz CAN TOMATO SAUCE
3/4 c CRUSHED SALTINE CRACKERS
2 t WORCESTERSHIRE SAUCE
1/4 t PEPPER
1 c KETCHUP
1 1/2 t DRY MUSTARD
1/2 lb BULK SAUSAGE
3 ea GARLIC, MINCED=7F
1/2 c KETCHUP
2 ea EGGS
2 t SEASONED SALT
2 ea POTATOES, PEELED IN FIN
1/3 c BROWN SUGAR
1/2 t NUTMEG

COMBINE ALL LOAF INGREDIENTS EXCEPT POTATOES SAUCE INGREDIENTS.
MIX WELL AND SHAPE INTO A LOAF. PLACE POTATOES IN BOTTOM OF CROCK
POT. TOP POTATOES WITH MEAT LOAF. POUR SAUCE OVER ALL. COVER AND
COOK ON LOW FOR 8 TO 12 HOURS

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ZIMTSTERNE1

Recipe By :
Serving Size : 65 Preparation Time :0:00
Categories : Cookies Ethnic
Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 lb Almonds unpeeled
4 x Eggwhites
1 pn Salt
2/3 lb Powdered sugar
1 tb Lemonjuice
2 ts Cinnamon

Clean the almonds in a kitchentowel.Grind the almonds throug a mill or
buy already grind almonds.Whip eggwhite with salt until stiff.Add pwd.
sugar while still whipping eggwhite and also add the juice of the lemon
by the drop while still whipping.Take 4 Tbsp. from the mixture,cover and
set aside.Add 1 Lb of almonds and the cinnamon carefully under the
eggmixturer.Sprinkle the remaining almonds on a workingsurface.Place the
dough in small portions on it.(dough will brake easy).Roll out 1″ thick
and use your Starcutter medium size.Take a cookiesheet and cover with
pergamentpaper or aluminumfoil.Grease with margarine.Place the zimtsterne
on cookiesheet and brush with the eggmixturer you set aside earlier. Bake
in preheated oven on the middle shelf for 25 min. at 325′. When you cut
the zimtsterne out of the dough use the space very good because the
remainung dough can not be used again,sorry.I just roll the dough in small
balls and press them down with a fork and bake.After baking take the
zimtsterne carefully of the paper and let cool on rack.Store in airtight
containers.

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WORMY APPLES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Holiday
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pkg caramel apple mix
– (for 8 apples)
8 Apples
1 Bottle red crystal
– decorating sugar
8 Or more gummy worms

Prepare caramel apples according to package
directions. As each is done, roll it in red sugar
while still warm. Place on individual plates and put a
gummy worm on each. Chicago Tribune 10/28/93. Happy
Halloween!

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Title: ANTIPASTO SALAD
Categories: Salads
Yield: 8 servings

1 Cauliflower;small in small
3 Carrots; large, thinly slic
1 Green pepper; diced
1 c Black olives
2 1/2 c Pasta; rotini
Dressing:
1 1/4 c Oil; vegetable or corn
3/4 c Vinegar; cider
2 Garlic cloves; peeled min
1 ts Sugar; granulated
Salt pepper

In large bowl, toss together cauliflower, carrots,
green pepper and olives. Cook rotini in large pot of
boiling salted water till tender but firm about 8 to
10 minutes, drain and rinse in cold water. Dressing:
Combine oil, vinegar, garlic and sugar, adding salt
and pepper to taste; mix well. Pour all but 1/3 cup
dressing over salad, tossing to mix, reserve remaining
dressing. Cover and refrigerate overnight. Just before
serving, taste and readjust seasonings and add
remaining dressing if necessary.

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Zucchini Puff-Up

Recipe By : Jo Merrill
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cups Zucchini — chopped
1 Cup Chopped Onion
1/4 Cup Water
2 Tablespoons Butter Or Margarine
1/2 Teaspoon Salt
1/8 Teaspoon Black Pepper
1 Tablespoon Horseradish — grated
1 Egg — slightly beaten
1 Cup Coarse Cracker Crumbs
3 Tablespoons Butter Or Margarine

This dish is light and tender–almost like a souffle. This dish is good
to serve with roast meats.

Combine zucchini and onion in a saucepan. Add water; cover and cook un
til tender, about 15 minutes. Drain well. Mash zucchini, add butter, sal
t, pepper and horseradish. Cool.
Add egg and mix thoroughly. Pour into greased 1-quart baking dish. Top
with crumbs that have been browned in 3 tablespoons butter. Bake in 350
degree oven for 30 minutes. Jo Merrill

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Title: White Chip Chocolate Cookies
Categories: Cookies
Yield: 1 servings

1 c Margerine; softened (2
Sticks)
2 c White sugar
2 Eggs
2 ts Vanilla extract
2 c Flour
3/4 c Powdered cocoa
1 ts Baking soda
1/2 ts Salt
1 White; (10 oz)
Vanilla-flavored baking
-chips
; (i used nestlees)

Preheat oven to 350 degrees. In large mixer bowl, cream butter
and sugar until fluffy. Add eggs and vanilla extract. Beat
until light and fluffy.

Stir together flour, cocoa, baking soda, and salt. Beat into
sugar mixture, mixing until well blended. Stir in white chips.

Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake
8-9 minutes. Cool slightly on pan before removing to a wire
rack. Cool completely. Makes about 5 dozen cookies.

Personal Note: Do NOT overbake. Nine minutes is the tops. The
cookies will be soft. They puff up while baking, but will
flatten upon cooling. Do not be tempted to bake them “just a
minute” longer. If you do, the bottoms will burn. (I found out
the hard way…)

I compared this recipe with the one on the back of the
Nestlee’s White Chip bag….they were similar, but not
identical. For instance, this one doesn’t use brown sugar like
the Nestlee’s one did. I have absolutely no idea where my
mother-in-law clipped this recipe, but it is definitely worth
your time to make it.

Wonderful with a glass of cold milk….

Hugs to all,
Sharon Frye

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