PENNE ALA VODKA AND SMOKED SALMON

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pastas And Rice Seafood – Entrees

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces penne pasta
2 tablespoons olive oil
1 whole shallot — thinly sliced
4 whole Roma tomatoes — seeded and chopped
2/3 cup whipping cream
pinch ground nutmeg
2 tablespoons fresh dill — chopped
***OR***
1/2 teaspoon dried dill weed
1/3 cup vodka
6 ounces smoked salmon — cut into strips
white pepper
sprig fresh dill

Cook pasta and drain well.

Heaqt oil in a wide frying pan over medium-low heat. Add shallot and cook,
stirring often, until soft but not brown (about 3 minutes). Stir in chopped
tomatoes, cover and simmer for 5 minutes. Add cream, nutmeg, choped dill
and vodka. Increase heat to high and bring to a full boil. Boil for 1 minute.

Add pasta to sauce and mix lightly using 2 spoons, until pasta is well
coated. Remove from heat, add salmon and mix lightly.

Season to taste with white pepper and garnish with dill springs.

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Some of us…….
The Dreamers……..
Were born to dance
Upon the wind…………..

Jouet

Posted to the mm-recipes mailing list
by Simps

Laniev@aol.com wrote:

Cream of Corn Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Corn
2 cups Milk — scalded
3 tablespoons Melted butter or butter — substitute
1 cup Boiling water
3 tablespoons Flour
1/2 tablespoon Minced onion
1 tablespoon Chopped celery leaves
Salt and pepper

Brown onion and celery leaves in butter. Add flour. Mix until smooth.
Add milk slowly, stirring constantly. Add water. Cook over hot water
until thick and smooth. Add corn. Season to taste. Heat thoroughly. If
desired, celery salt to taste may be substituted for chopped celery
leaves. 6 servings.

The Household Searchlight

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Put a lot of skim milk in a glass bown and put in microwave on high for
6 minutes. (A lot is about 1 1/2 or 2 quarts — it doesn’t seem to matter
to the microwave.) I think it is better in a taller vessel, but this might
not matter either. Try it both ways… Then cool to tepid. Meanwhile, get
out some plain non-fat yogurt (or low fat — again it doesn’t matter,
except I try to get the kind of yogurt for this first starter that doesn’t
have gelatin in it — read carefully). Mix a little of the cooled milk
into the yogurt to smooth it down (about 1/2 cup of starter yogurt).
THen gradually stir into the cooled milk. Leave overnight in the microwave
or in the oven with the light or pilot light on. Stir if it appear that
nothing is happening. If your spoon is coated, something is happening —
it just might take a while to set. When it looks very lightly set, put in
the refrig. It will be the old fashioned kind of yogurt that Pavel’s makes
in the San Francisco Bay Area, but that doesn’t travel well at all. It
separates too easily. But it is wonderful. Use the whey (liquid) in soups
and dips, etc., and the other for spreads or eating or fruit smoothies
in the blender (this morning, I had banana, a whole orange, including the
peel, some dried apricots, and this yogurt stuff that I poured out of the
bowl into the blender.) Great and easy!

Oreo Pizza

Recipe By : Recipes From Nabisco’s Kitchen
Serving Size : 8 Preparation Time :0:10
Categories : Dessert/Dinner Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
21 ozs reduced fat brownie mix
1 1/2 c Reduced Fat Oreo® cookie crumbs
1 c miniature marshmallows
1/4 c walnuts — chopped
1/4 c Reeses’s Pieces® peanut butter candy

Preheat oven to 350, Prepare a 14″ pizza pan with cooking spray; set aside.
Prepare brownie mix batter according to package directions; stir in cookie
crumbs. Spread batter in prepared pan. Bake for 18 minutes or until done.
Sprinkle marshmallows over top of hot brownie. Bake for 3 minutes more or
until marshmallows are lightly browned. Sprinkle with nuts and candy,
pressing lightly into softened marshmallows. Cool slightly on wire rack.

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Per serving: 558 Calories; 12g Fat (20% calories from fat); 9g Protein;
106g Carbohydrate; 0mg Cholesterol; 559mg Sodium

Serving Ideas : Cut into wedges; serve warm or cooled.

Title: Peachy Pinwheels
Categories: Cookies
Yield: 60 servings

1 c Finely chopped dried peaches
3/4 c Water
1/2 c Sugar
1/2 ts Ground nutmeg
1/2 c Margarine or butter;
-softened
1/4 c Shortening
1 c Sugar
2 Eggs
1 ts Vanilla
2 1/2 c All-purpose flour*
1 ts Baking powder
1/4 ts Salt
*if using self-rising flour
— omit
Baking powder and salt.

Recipe by: Betty Crocker’s Cookbook
Mix peaches, water, 1/2 cup sugar and the nutmeg in 1-quart saucepan. Heat
to boiling; reduce heat. Cover and simmer about 35 minutes or until
peaches are tender and water is almost absorbed; cool slightly. Mash with
fork.
Mix margarine, shortening, 1 cup sugar, the eggs and vanilla. Stir in
remaining ingredients. Cover and refrigerate at least 1 hour.
Divide dough in half. Roll each half into rectangle, 11 X 7 inches, on
floured surface. Spread half of the peach mixture to within 1/2 inch of
edges of each rectangle. Roll up tightly, beginning at long side. Pinch to
seal. Wrap and refrigerate at least 4 hours or until firm.
Heat oven to 375 degrees. Cut roll into 1/4-inch slices. Place on
ungreased cookie sheet. Bake about 10 minutes or until light brown; cool.
ABOUT 5 DOZEN COOKIES; 75 CALORIES PER COOKIE.

—–

Title: Nut Wedges
Categories: Cookies
Yield: 1 servings

1 11 oz packag pie crust mix
1/4 c Sugar
1/3 c Sugar
1 ts Ground cinnamon
2 ts Honey
1 ts Lemon juice
1 c Finely chopped nuts
-(walnuts — hazelnuts, peca
1/2 c Semisweet chocolate pieces
1 ts Shortening

Recipe by: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Stir together pie crust mix and 1/4 cup sugar. Add 3 to 4 tablespoons
water
to form ball. Divide in half. On floured surface, roll each half into a
9-inch circle. Spray a cookie sheet, preferably one of those air-insulated
ones, with PAM or other non-stick spray. Transfer 1 circle to cookie
sheet.
Preheat oven to 375 deg F.

For filling, combine 1/3 cup sugar,cinnamon, honey, lemon juice, and
chopped nuts. Spread over pastry. (Be careful to leave about 3/4-inch to
1-inch edge with no topping. You will seal along this edge. I also try to
press the nut filling down, so it isn’t too crumbly. Something I do is to
take beaten egg white and brush around the edge of the pastry round with
the nut filling. This will serve as a “glue”.) Top with other pastry
round. Use tines of fork to seal edges (by pressing fork around the edge,
making a fluted-like edging). Brush with milk. (The milk makes for a shiny
top crust.) Bake in 375 deg F. oven 15 to 20 minutes or until pastry
starts
to brown. Cool 10 minutes. while warm, cut into wedges. Cool.

Combine the chocolate pieces and shortening. Cook and stir over low heat,
just till melted. Drizzle over wedges.

—–

Title: LEMON PARTY MERINGUE PIE
Categories: Pies, Lemon, Fruit, Desserts
Yield: 6 servings

1 Pkg.(4 serving size)Jello
-Lemon flavored pudding and
-pie
Filling
2/3 c Sugar
2 1/4 c Water
3 Egg yolks
2 tb Lemon juice
2 tb Butter or margarine
1 Baked 9″ pie shell,cooled
3 Egg whites
6 tb Sugar

Combine pie filling mix,2/3 cup sugar and 1/4 cup of water in
saucepan.Blend in egg yolks and remaining water.Cook and stir over
medium heat,until mixture comes to a full bubbling boil. Remove from
heat.Blend in lemon juice and butter.Cool 5 minutes, stirring
twice.Pour into pie shell. Beat egg whites until foamy
throughout.Gradually beat in 6 tablespoons sugar and continue beating
until mixture will form shiny peaks.Spread over pie filling.Bake @
425 degrees for 5 to 10 minutes or until meringue is delicately
brown.Cool at least 4 hour before cutting.

MMMMM

Title: ANISE COOKIES #3
Categories: Cookies, Dessert, Italian
Yield: 6 dozen

2 Eggs
170 g Sugar
170 g Flour
1 tb (heaped) ground anise seeds

Beat the eggs and the sugar to fluffy cream. Add flour and anise.
With 2 teaspoons place small heaps on your baking sheet. Let them dry
overnight. Next morning heat your oven to 180 degrees Celsius (!) Bake
the cookies for 8-10 minutes. They should keep their pale colour.

MMMMM

The night before:

1. Tear off leaves from the lettuce. Wash well, dry thoroughly;
don’t bruise. Chill in refrigerator.

2. Crush the garlic clove, peeled. Let stand overnight in the cup of
olive oil. Chill in refrigerator.

That day:
3. Strain the olive oil to remove the garlic clove. Trim crusts
from the French bread. Cut into cubes and brown in 1/4 cup of the
olive oil. Drain on paper towels.

4. In a jar, add to the remaining garlic-flavored olive oil the
cayenne, Tabasco sugar and the anchovies.

5. Break chilled romaine leaves in pieces and place in large bowl.

6. Sprinkle with pepper and salt.

7. Pour on the olive oil and mix thoroughly, so every leaf is shiny.

8. Boil the egg 1 minute. Remove, crack shell, drop into salad.

9. Squeeze the lemon juice over the egg and stir gently into salad.

10. Just before serving, sprinkle the Parmesan cheese over the salad
cheese and add the croutons.

Serve with hot garlic bread.

THE BEST BLACK BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Black beans, picked over,
-rinsed, and soaked for
10 Hours or longer in water to
-cover by at
Least 4 inches
6 c Beef broth
8 c Water
1 cn Tomatoes with their juice,
-chopped (28 to 32
Ounces)
2 ts Cumin
Salt to taste (Optional)
Freshly ground black pepper
-to taste
JALAPENO CREAM:
2/3 c Plain nonfat or low-fat
-yogurt
1 Or 2 fresh jalapenos OR
-pickled jalapenos, seeded
-and
Minced
3 tb Minced fresh parsley
1 tb Minced fresh cilantro
-(Optional)
GARNISHES (Optional):
1/2 c Chopped red onion
1/2 Avocado, peeled, seeded, and
-chopped

SOUP:

Drain the beans and put them in a large, heavy pot.
Add the broth and water. Bring the beans to a boil,
stirring them a few times, reduce the heat, and simmer
the beans in the uncovered pot for 1 hour.

Stir in the tomatoes with their juice and the cumin,
and continue simmering the beans for 2 hours or until
the beans are soft (check after 1 and 1 1/2 hours,
since the timing depends on the dryness or age of the
beans.)

Transfer the mixture to a large bowl, and let the
mixture cool briefly. Rinse out the pot. Then puree
the mixture in batches in a blender or food processor
until the mixture is smooth, returning the puree to
the pot as you go.

Season the soup with the salt (if desired) and pepper,
and bring the soup to a simmer. If the soup is too
thin, simmer it in the uncovered pot, stirring it
often, until the desired consistency is reached.

To prepare jalapeno cream, whisk together the yogurt,
jalapenos, parsley, and, if you are using it,
cilantro. Serve a dollop of the jalapeno cream atop
each bowl of soup. If you wish, you may also garnish
the soup with the chopped red onion and/or chopped
avocado.

PREPARATION TIPS: You can prepare the soup up to 4
days in advance and store it, covered, in the
refrigerator. Or you can freeze it. The jalapeno cream
can be prepared 1 or 2 days ahead.

SERVING SUGGESTIONS: In addition to the jalapeno
cream, try garnishing the soup with chopped red onion
and/or chopped avocado. With bread and salad, this
soup could be the base for a light lunch.

Makes 6 to 8 main or 8 to 10 first-course servings.

[ “Jane Brody’s Good Food Gourmet”;1990; ISBN
0-393-02878-X ]

Posted by Fred Peters.

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