‘NCAPRIATA DI FAVE (FAVA BEAN PUREE WITH GREE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Italian
Appetizers Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Dried fava beans, soaked
2 ea Celery ribs, chopped
1 md Onion, chopped
2 ts Salt
2 tb Fruity olive oil
12 oz Broccoli or rabe
1/3 c Water
1 tb Salt
3 tb Fruity olive oil
2 ea Garlic cloves, minced

Drain the beans slip them outr of their skins. If
the skins cling too tightly, boil them for 5 to 10
minutes then skin. Put peeled beans in a pot with
celery onion. Add just enough water to cover
bring to a simmer. Add the 2 ts salt, cover cook
for 20 to 25 minutes or until the beans are very soft.
Add more water if necessary. Drain place in a
processor with the 2 tb olive oil. Clean the broccoli
rabe by peeling off any thick skin covering the larger
stems cut into 2″ pieces. Rinse the greens well.
Bring the water to a boil, add the greens 1 tb salt,
cover cook until the greens are soft but not mushy,
5 minutes. Drain. Warm the 3 tb olive oil in a
skillet slowly saute the garlic just enough until it
is golden brown soft. Do not let it brown. Add the
greens swilr them around in well flavoured oil.
Serve on a platter, spooning the garlic infused greens
over the favas.

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Title: Fruit Chili Sauce
Categories: Perserves, Preserves, Heirloom
Yield: 1 Servings

30 Large tomatoes, peeled
6 Onions, peeled
6 Pears, peeled
6 Peaches, peeled
3 Green pepper
3 Sweet red peppers
1 Large bunch celery
4 c Granulated sugar
2 tb Salt
1 qt Cider vinegar
1/2 c Mixed pickling spices (tied
In a bag)

Prepare and chop the vegetables and fruit. Add sugar,
salt, vinegar and spices. Simmer slowly uncovered
until thick – about two hours. Discard spices and
pour into sterlized jars and seal. Source: Heritage
Recipes ch.

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Tasso Hollandaise Sauce

Recipe By :ESSENCE OF EMERIL SHOW #EE2433
Serving Size : Preparation Time :
Categories :New Text Import Essence of Emeril

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 egg yolks
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon Tabasco sauce
2 teaspoons water
1 stick (1/4 pound) butter, — melted warm
About 1/4 cup finely chopped tasso or — spiced ham

In a stainless steel bowl set over a pot of simmering water over medium heat,
whisk the egg yolks with the lemon juice, salt, Tabasco, and water until pale
yellow and slightly thick. Be careful not to let the bowl touch the water.

Remove the bowl from the pot whisking vigorously, add the butter, 1 teaspoon
at a time, until all is incorporated. Add the tasso and continue whisking for
30 seconds. Serve immediately.

Yield: 3/4 cup

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Title: Bubble Cake
Categories:
Yield: 8 Servings

1 c Scalded milk
1/2 c Sugar
1/2 c Oil
1 Salt
2 pk Yeast
2 Eggs
4 1/2 c Flour
1 Butter; melted
1 c Sugar
1 Cinnamon
3/4 c Chopped pecans

Recipe by: 1982 BAKE: 350° 45 mins

Mix milk, sugar, oil and salt together. Cool to lukewarm. Add yeast and
eggs. Mix well. Add flour. Mix together and knead till smooth. Put in
greased bowl, cover and let rise till double (about 1 to 1-1/2 hours).
Punch down and let stand 10 mins. Mix sugar and cinnamon together. Pinch
off small balls of dough, dip in butter and roll in sugar mixture. Place
in well-greased tube pan in staggered rows and layers. Sprinkle nuts
between layers and on top. Let rise till double (about 1 to 1-1/2 hours.)

Bake for 45 mins.

ORIGINATOR ? SUBMITTER Grace Wagner (wgmm@citynet.net) DATE 11/10/96

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RISOTTO WITH MUSHROOMS AND ASPARAGUS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Wasnone

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mushrooms — assorment
1 lb Asparagus
1 sm Onion — chopped very fine
1 lb Arborio rice
Olive oil and butter
1 qt Chicken stock
1 qt Red wine — see options
1/2 c Parmesan cheese
Salt and pepper

Assorted mushrooms: crimini, shitake, oyster; or
combination of standard white, dried morel or porcini
soaked in warm water one hour. OPTIONS: Need 2 quarts
of liquid to cook the risotto. Half should be chicken
stock but the rest can be either wine, mushroom
liquid, or vegetable stock; or some combination. For a
red wine, try Barbera D’Alba.

Saute mushrooms in a little olive oil and butter and
set aside. Blanch asparagus by a quick dip in boiling
water until they turn bright green. Then plunge them
in a bowl of ice water (not tap water). Chop off the
tips and three or four inches os stalk. Save the rest
for soup. With a low flame under the heaviest saucepan
or saute pan you have: saute onion in a butter/oil
combo until clear. Add rice and coat the grains with
the oil. After a couple of minutes start adding liquid
a little at a time, just enough to cover the rice.
Stir often with a wooden spoon. Alternate chicken
stock and the wine or other liquid. Continue adding
the liquids a little at a time. The rice is done when
it is still firm at the very middle of the grain but
not crunchy to taste. This takes about 25 minutes.
When it reaches this stage, add the mushrooms, a
tablespoon of butter, the cheese, the salt and pepper,
and thee sections of asparagus, saving the tips to
decorate the tope of the dish.

Recipe By : Lou Jane Temple, Death by Rhubarb
Categories : Grains Recipes From
Mysteries

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Title: ITALIAN PISTACHIO PILAF
Categories: Main dish, Side dish
Yield: 13 portions

3 1/2 c Water
1 c White Basmati Rice
— (Arrowhead Mills)
1/2 ts Salt (optional)
1 c Diced onions
1 c Diced red bell pepper
3 tb Olive oil
2 tb Fresh chopped garlic
2 c Flaked Seitan*
2 ts Salt (optional)
1 ts Ground black pepper (opt.)
3 tb Ground fennel
1 c Sliced scallions
1 c Chopped pistachios

Prep time: 45 minutes

Bring water to simmer. Add 1/2 teaspoon salt and
simmer for 10 minutes. Cover pot and turn off heat.
Let sit until cooked (about 5 minutes.)

Saute onions, bell peppers, garlic, Seitan, salt,
fennel, and black pepper in olive oil until soft
(about 10 minutes on medium heat). Add rice,
scallions and pistachios. Serve hot with a vegetable
as a light meal.

*NOTE: The word “flaked” refers to a style of cut in
which the food medium is thinly sliced at a 45 degree
angle.

This recipe has been developed by Bro. Ron Pickarski
as part of his work toward being a participant and
finalist in the Culinary Olympics held in Frankfurt,
Germany.

Source: Arrowhead Mills “Seitan Quick Mix” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Caramel Sweet Potato Casserole

Recipe By : Linda Verillo from Better Homes and Gardens Dec. 1993
Serving Size : 6 Preparation Time :0:40
Categories : Casseroles Eggs
Fruit Potatoes
Vegetables Vegetarian
Fatfree Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lg Egg White
1/2 C Evaporated Skim Milk
3 C Sweet Potatoes, Mashed — cooked
— (about 4 med)
1/2 C Dates — pitted, chopped
2 Tbsp Maple Syrup

In med. mixing bowl, whip together egg white and evaporated skim milk.
Add yams; stir till smooth. Add dates to mixture and mix well.
Spoon mixture into a 1 1/2 qt caserole.

For topping, pour maple syrup over top of mixture in casserole. Bake in a
350 deg. F. oven for 25 to 30 min. or until hot.

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NOTES : Adapted to fatfree from original recipe.

Cal. 188.9
Fat 0.4 g
Carbs 43.6 g
Protein 4.5 g
Sodium 102 mg
Dietary Fiber 4.8 g
CFF 1.7%

Title: Beef Stew~ Pressure Cooked
Categories: Meats, P cooker
Yield: 6 servings

—–INGREDIENTS—–
1 tb Shortening
1 lb 1-in Cubed Stew Beef
1 lg Onion; sliced
1/2 c Water
4 sm Peeled Potatoes
1 pk Frozen Peas
1 sm Carrot; chunked
1 cn (15 oz) Stewed Tomatoes
1 1/2 ts My Seasoning (follows)

A VERY QUICK AND EASY STEW RECIPE

Heat the cooker. Add shortening. Brown the meat. Add the vegetables,
stewed tomatoes, and water, and place over the meat.

Close the cover securely. Place pressure regulator on vent pipe and
cook 10-12 minutes with pressure regulator rocking slowly. Cool
cooker at once. If desired, make a paste of 1 tablespoon flour and
1/4 cup of water and stir into stew to thicken.

Another method of preparing stew is to cook the meat separately 8-10
minutes, then add the vegetables and cook 5 more minutes with the
presure regulator rocking slowly.

My Seasoning: 1 part garlic powder, 1 part onion powder, 1/2 part
black pepper. Mix well before measuring and adding to the recipe.

Deidre Anne Penrod, Prodigy Food Wine Board

MMMMM

Lollipop Cookies

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Cookie mix — * see note
14 Wooden skewers — or sticks
Sugar
Raisins
Dried fruit

Recipe by: Jo Merrill * Use a sugar or peanut butter cookie mix, the
size for 3 dozen. Prepare cookie dough and cookie sheet according to
package directions, or make your own dough using a recipe that will
give you a stiff dough but not too much shortening in the recipe. With
too much shortening the cookies tend to crumble easily. Roll dough
with your hands into 1 1/2 inch balls. Place about 2 inches apart on
cookie sheet. Insert wooden stick halfway into each ball of
dough. Dip bottom of a glass into sugar and use to flatten
cookies. Decorate as desired using raisins and bits of snipped dried
fruit. Bake at time and temperature on mix. Remove to wire rack to
cook complete l y.

Jo Merrill recipe from Sylvia on GEnie (nickname Cookie-Lady).

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Title: Peanut Butterscotch Cookies
Categories: Cookies
Yield: 48 servings

1/2 c Butter softened 1 ts Baking soda
3/4 c Packed brown sugar 1 c Salted peanuts
1/2 c Chunky peanut butter 6 oz Semi-sweet chocolate chips
2 Eggs 6 oz (or) butterscotch chips
1 1/2 c Flour

1. Preheat oven to 350. Cream butter and brown sugar until light and
fluffy. Add peanut butter and eggs. Mix well. Stir in flour and baking
soda and blend well. Add peanuts and chips. Mix just until blended. 2.
Drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet.
3. Bake 9-12 minutes or until golden brown. Remove right away from cookie
sheet and cool on wire rack. from: _Cookiemania_

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