Pasta w/ Smoked Mozzarella, Asparagas Dried Tomatoes

Recipe By : Country Living, May 1995
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup warm water
1/2 cup dried tomatoes, sliced into strips
3/4 lb asparagus, cut diagonally 1″ pcs
1 12 oz pkg farfale (bowtie pasta)
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, finely chopped
1 tablespoon fresh thyme leaves (or 1 t dried)
1/4 teaspoon salt
1/4 lb smoked mozzarella, cut in sm. cubes

Soak dried tomato strips in the cup of warm water for 3-5 min until they
begin to soften. Drain and reserve the liquid.

Heat 5″ of water to boiling in large saucepot. Add the asparagus and cook
3 min. until tender but still crisp. Remove to a bowl and set aside.

In the same of pot of boiling water, cook the pasta. While it’s cooking:

Heat 1 T olive oil over med. heat; add onion saute 5 min. Reduce heat to
low; add garlic saute 3 min. Stir in tomato liquid, asparagus, thyme
leaves salt. Cook for 5 min.

Drain pasta; return it to the pot and toss with remaining 1 T olive oil.
Place on serving platter and top with tomato-asparagus mixture and
mozzarella. Serve immediately; or to serve cold, cool to room temperature,
cover refrigerate.

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BRIAMI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Greek
Usenet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Eggplant
2 lb Zucchini
4 md Potatoes
2 Green peppers
1 Red pepper
2 md Onions
1 c Olive oil
4 md Tomatoes
2 Garlic cloves
1 t Sugar
Salt and pepper,
-to taste

Prepare the vegetables: Cut the eggplant, zucchini and potatoes in bite
sized chunks (do not peel the zucchini or the eggplant). Remove the stems
and seeds from the peppers and slice them into strips. Peel and slice the
onions. Dice the tomatoes.

Saute the vegetables except the tomatoes in the olive oil in small batches.
Saute each batch for 2 or 3 minutes, then remove from the pan, trying to
drain some of the oil so that enough oil is left for the next batch. When
you’re done, most (if not all) of the oil should be gone from the pan.
Place the sauteed vegetables in a baking dish and toss them briefly so that
you won’t get only one kind of vegetable in one place.

Add the tomatoes into the pan and saute for a couple of minutes. Crush the
garlic and add to the tomatoes. Add the sugar, salt and pepper to taste
and simmer for another minute. Pour the tomato sauce on top of the
vegetables and bake at 350 degrees F. or until the vegetables are tender.

Serve with plenty of fresh bread and, if you like, some feta cheese on the
side.

NOTES:

* Greek vegetable casserole — This is a very colourful vegetable dish
from Greece. I got the recipe out of a Greek cookbook.

: Difficulty: easy.
: Time: 30-45 minutes preparation, 1 hour baking.
: Precision: No need to measure.

: Kriton Kyrimis
: Princeton University, Computer Science Dept., Princeton, New Jersey, USA
: kyrimis@princeton.edu allegra!princeton!kyrimis

: Copyright (C) 1986 USENET Community Trust

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SCOTS TABLETS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 lb sugar
3 c cream

Put into an enamelled saucepan two pounds of
granulated sugar and three teacupfuls of thin cream or
milk. Bring it gradually to the boiling-point,
stirring all the time. Let it boil a few minutes.
Test as for toffee, but do not boil it so high. When
it has reached the consistency of soft putty when
dropped in wold water (about 245 F.), remove the pan
from the fire. Add flavorings as below. Now put the
pan into a basin of cold water and stir rapidly with a
spoon. It soon begins to solidify round the edge, and
this must be scraped off repeatedly. Keep stirring
until the mass is sufficiently grained, and then pour
it immediately on to a buttered slab. If too highly
grained, it will not pour out flat; if too thin, it
will be sticky. Only practice makes perfection. When
sufficiently firm, mark into bars with a knife, or cut
into rounds with the lid of a circular tin.
Flavorings: Cinnamon. Add a few drops of oil of
cinnamon Coco-nut. Add four ounces of coco-nut and
boil for two minutes, then add a pinch of cream of
tartar and remove from the fire. It should be
vigorously stirred till quite creamy. Fig. Add a pinch
of cream of tartar just before removing from the fire.
Then stir in four ounces of finely chopped figs,
previously washed and dried. Ginger. Add Two
teaspoonfuls of ground ginger, dissolved in a little
cold water, and (if liked) some chopped preserved
ginger. Lemon. Add a small teaspoonful of essense of
lemon Orange. Add the grated rind and juice of an
orange Peppermint. Add a few drops of oil of
peppermint Vanilla. Add a small tsp. of essence of
vanilla. Walnut. Add half a tsp. of essence of
vanilla, and four ounces of shelled and chopped
walnuts.

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Title: Cinnamon-Raisin Bread
Categories: Breads Fruits Yeast
Servings: 10

5 1/2 c Unbleached Or Bread Flour
2 pk Active Dry Yeast; OR
2 tb Active Dry Yeast; Bulk
1 c Milk
3/4 c Water
1/4 c Sugar
1/4 c Vegetable Oil
2 t Salt
1 ea Egg; Lg
1 c Raisins
1 c Sugar
1 tb Cinnamon; Ground,Or To Taste
2 tb Butter Or Margarine; Melted

Stir 2 cups of flour and the yeast together in a large mixing bowl. Heat
the milk, water, 1/4 cup sugar, oil and salt in a saucepan over very low
heat until very warm, (120-130 degrees F.). Ad the liquid mixture to the
flour-yeast mixture. Beat, with an electric mixer at medium speed, until
smooth, about 3 minutes. Blend in the egg and then stir in the raisins.
Gradually stir in enough of the remaining flour to make a moderately soft
dough, (It will be slightly sticky and light in weight). Turn the dough
out on a lightly floured surface, adding flour if needed as you knead the
dough, and knead until smooth and satiny about 10 minutes. Cover the
dough with the bowl and let rest for 20 minutes. Combine the 1 cup of
sugar and the cinnamon, then set aside. Punch the dough down and divide
in half. Roll out one half, on the floured surface, to a 14 X 7-inch
rectangle. Brush with the melted butter and sprinkle with half of the
cinnamon-sugar mixture. Beginning at the narrow end, roll up tightly like
a jelly roll. Press the edges to seal and fold the ends under. Place in
a greased 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan. Repeat for the second
half. Brush the tops of the loaves with the remaining butter. Cover and
let rise in a warm place until doubled, about 45 minutes. Bake in a
preheated 375 degree F. oven for 35 to 40 minutes or until the loaves
sound hollow when tapped. Remove from the pans immediately and cool on
wire racks.

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BAZAAR VEGETABLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 c Cold water
3/4 c Green split peas
2 tb Pearl barley
1/4 c Baby lima beans
2 c Sliced carrots
1 lg Onion, diced
Handful of celery tops, cut
-up
4 tb Commercial chicken soup base
2 tb Butter or margarine
1 t Dillweed
1 pn Sugar
1/4 c Buckshot (pellet shaped
-pasta)

Salt pepper to taste

Place water in stock pot. Add split peas, pearl
barley and lima beans. Cook until peas are mush. Add
carrots, onion, celery tops, chicken soup base, butter
or margarine, dill weed, sugar, pasta, salt and
pepper. Cook slowly until vegetables are done. Stir
frequently to prevent scorching on bottom. May be
frozen. More water may be added to soup if too thick.
Cook for 3 to 4 hours.

Makes 8 to 10 servings.

NOTE: This recipe was developed by a woman who sells
the soup at Hadassah Bazaars. She says the secret to
the soup is long slow cooking and the addition of the
dill weed. It’s a very tasty one!

Posted by Debra Young. Courtesy of Fred Peters.

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Title: LONG LIFE NOODLES WITH EGG
Categories: Chinese, Pasta
Yield: 4 servings

1 lb “Long Life” egg noodles
8 qt Salted water
1/2 lb Spinach
4 Eggs
1 c Chicken broth
1 tb Dark soy sauce
1 ts Sesame oil
1/4 ts Salt
1 ts Cornstarch paste
2 Green onions, minced
1/4 c Boiled ham, slivered

This dish is a traditional birthday snack in China.

Preparation: Wash trim spinach. Wash, then boil
noodles; drain; divide among soup bowls. In same
water, blanch spinach; drain; press dry; chop
coarsely; put on noodles.

Heat broth in sauce pan. Add soy sauce, sesame oil,
salt cornstarch paste to thicken slightly.

Poaching Eggs: Put 4 cups of water in wok; bring to
boil. Break eggs in ladle one at a time; poach for 2
minutes. Place egg on spinach.

Finishing: Pour hot soup over egg. Garnish with
minced onion ham. Serve.

—–

Title: MANGO JUICE
Categories: Indian, Vegan, Vegetarian, Beverages
Servings: 2

1/2 c Mango pulp, canned 1 c Water

Put the mango pulp and the water into a juice container. Cover and shake.

—–

Title: SCALLION PANCAKES #1
Categories: Chinese, Pancakes
Yield: 4 servings

2 c Flour, + about 1/4 cup for
-kneading
1 ts Sugar
2/3 c Boiling water
1/4 To 1/3 cup cold water
2 ts Sesame oil
1 ts Kosher salt
1/2 c Finely minced scallions
1/2 c Peanut oil

A dough is made, a cylinder is formed, the cylinder is
shaped into a coil, which is then flattened and fried.
The result is the most sensational fried bread you may
ever taste. It’s a favorite street snack in china.

In a large bowl, combine the 2 cups flour and the
sugar. Stir in the boiling water, and mix with
chopsticks just until water is absorbed. Gradually
stir in enough cold water so that a dough forms and
pulls away from the sides of the bowl and is no longer
sticky. Turn the dough out onto a lightly floured
surface and knead for 3-5 minutes, or until smooth and
elastic. Cover loosely with a dampened cloth and let
rest for 1 hour. Redust surface with flour and knead
dough again for several minutes, or until smooth.
Divide dough into 4 equal pieces, and cover with
dampened cloth. Using a floured rolling pin, roll one
piece of dough into a 6-7 inch round. Lightly brush
with sesame oil. Evenly scatter some salt and
scallions on the round, then roll up into a tight
cylinder. Coil cylinder around itself into a spiral,
and pinch the end under into the dough. Repeat with
the remaining dough pieces. Cover coils with a
dampened cloth and let rest 15-20 minutes. Using a
floured rolling pin, roll the coiled dough on a
floured surface into 6-7 inch rounds. heat the peanut
oil in a wok or heavy skillet over medium high heat to
375F. Carefully add a pancake and fry 1-2 minutes per
side, or until golden. As each pancake fries, press
the center lightly with a metal spatula to insure that
it is cooked. Remove to a plate lined with paper
towels to drain. Repeat with remaining pancakes. Cut
each pancake into 6-8 wedges. Serve immediately.
Serves 4-6 as part of a multi-course meal.

Origin: Cookbook Digest, Mar/April 93 Shared by:
Sharon Stevens.

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PEANUT SOUP WITH OKRA CROUTONS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Appetizers
Nuts Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SOUP—–
1/2 tb Peanut oil
1/4 ts Crushed red pepper flakes
1/2 tb Coriander seeds
1/2 c Celery, diced
1/2 c Carrot, diced
2/3 c Butternut squash, diced
2/3 c Potatoes, diced
1 c Peanuts, roasted, shelled
– unsalted
6 c Stock
1 tb Lemon juice
Salt pepper
—–OKRA CROUTONS—–
1 1/2 c Okra, thinly sliced
3 tb Cornmeal
1/4 ts Cumin
1/4 ts Cayenne
1/4 ts Herbal salt
Olive oil spray

Place oil, pepper flakes coriander in a large
non-stick pot fry over moderate heat until the seeds
begin to darken. Add vegetables peanuts cook for
3 minutes. Pour in the stock bring to a boil.
Cover, reduce heat simmer 30 minutes. Cool slightly
puree. Gently reheat, add lemon juice season to
taste. Serve in shallow bowls garnished with okra
croutons.

CROUTONS: Prehaet oven to 375F. Rinse okra under
running water, drain pat dry with paper towels.
Combine cornmeal, seasonings, salt okra in a bag.
Seal shake well.

Spray a baking sheet with oil, spread okra slices in a
single layer spray them with oil too. Bake until
crisp browned, spraying stirring twice during
cooking. Should take 30 minutes.

Yamuna Devi, “Yamuna’s Table”

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New Zealand Pavlova

Recipe By : Edmonds Cookery Book
Serving Size : 6 Preparation Time :0:00
Categories : Cakes Desserts
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Egg Whites
1 1/4 cups Caster Sugar
1 teaspoon White Vinegar
1 teaspoon vanilla essence
1 tablespoon Cornflour
1/2 liter Cream
2 Kiwi fruit
4 Passion fruit

Preheat oven to 180 C. Using an electric mixer, beat egg whites and sugar for
10 minutes or until thick and glossy. Mix vinegar, vanilla and cornflour
together. Add to meringue. Beat on high speed f r a further 5 minutes. Line
an oven tray with baking paper (Don’t grease). Draw a 22 cm circle on the
baking paper. Spread the pavlova mixture to within 2 cm of the edge of the
circle, keeping the s ape as round and even as possible. Smooth top surface
over. Place pavlova in oven then turn oven temperature down to 100 C. Bake
pavlova for 1 hour. Turn oven off. Open oven door slightly and leave avlova
in oven until cold. Carefully lift pavlova onto a serving plate. Decorate
with whipped cream, sliced kiwi-fruit and the pulp of fresh passionfruits.

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