SPINACH ROMAN STYLE

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

Amount Measure Ingredient — Preparation Method
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1 lb Washed spinach
1/2 ts Salt
2 tb Lard or bacon drippings
1/2 ts Pepper
1 tb Shelled pine nuts
1 tb Raisins

Cook Spinach in 1 cup water, 5 minutes and drain well. Melt leaf lard or
drippings in saucepan, add spinach, salt and pepper and cook 5 minutes
longer. Add nuts and raisins and serve. Serves 4.

From: The Talisman Italian Cook Book Shared By: Pat Stockett

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Title: Confetti Salad
Categories: Salads, Vegetables, Apples
Yield: 6 servings

3 tb Lemon juice
2 tb Cider
1/2 ts Salt
3 Granny Smith apples
2 c Carrots; finely shredded
1 Sweet red pepper; fine chop
1 tb Scallion greens; minced
Sugar; to taste (opt)

Combine lemon juice, cider and salt in a non-reactive bowl.Peel an
apple and grate it into the bowl,using the graters large holes so you
get shreds rather than pulp.Discard core.Stir to coat shreds with the
dressing so they don’t brown,then repeat with the remaining apples..
Toss the carrots,red pepper and chives.The salad tends to clump,so a
large fork works better than a spoon.Let it sit for 10 minutes or so
to develop flavor,then add sugar to taste.The amount needed will not
be constant,since carrots and apples both vary greatly in
sweetness.Makes 6 to 8 servings..

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PASTA E FAGIOLI (MACARONI AND BEANS)

Recipe By : Net
Serving Size : 4 Preparation Time :0:00
Categories : Legumes Low-Fat
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion
2 cloves garlic — (or to taste)
1 tablespoon basil
1 tablespoon oregano
balsamic vinegar
5 cups water — or more
2 large veggie bouillion cubes
2 cups navy beans, cooked — or other beans
15 oz tomatoes, canned — drained and diced
handful FRESH parsley — chopped
1 1/2 cups pasta — cooked

Finely chop the onions and garlic. Saute them along with the basil and
oregano in the vinegar until very soft. Meanwhile, in a large pot put
the water, buollion, beans, tomatoes, and parsley and heat up. When the
onions and garlic are done, add them to the rest of the soup. Let this
simmer for about 30-45 minutes. Then add the macaroni and let this
mixture simmer for another 10-15 minutes.

Serve with a sprinkle of good quality grated parmesan on top if desired.

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Eggs Hussarde No. 2548 Yields 4 Servings

8 Slices Smoked Ham 8 Eggs, Poached, Trimmed
2 LARGE Tomatoes, Sliced Kept Warm
4 English Muffins, Split 1 Cup Sauce Hollandaise
Toasted – Paprika
1 Cup Sauce Marchand de Vin

Grill the ham slices and the tomatoes in a large skillet until very hot.
Place a round of ham and a tomato slice on each half English Muffin.
Spoon a little Sauce Marchand de Vin over each.
Top with a poached egg.
Spoon Sauce Hollandaise over.
Garnish with paprika.

Title: Yorkshire Pudding
Categories: Breads Londontowne
Servings: 2

2 ea Eggs 1 1/2 c Flour
1 x Salt, pinch 1 x Milk
2 T Beef fat

Beat eggs and salt slightly with fork. Add flour gradually, beat, add milk
a little at a time until smooth. Add more milk to make a batter like a
rather thin pancake batter. Let stand 1 hour. Put 2 tablespoons beef fat
in baking pan and heat in oven. Pour batter on hot fat. Bake 20 minutes in
425 degree oven. The PERFECT accompaniment to Rib Roast!

Mrs. William McG. Harlow

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Title: 7th Inning Hot Dogs
Categories: Kids, Appetizers
Yield: 16 Servings

2 8 oz. cans refrigerated
-crescent dinner rolls
8 Cheese-filled or regular
-wieners, cut in half

Heat oven to 375F. Separate dough into 8 rectangles;
firmly press perforations to seal. Cut each rectangle
in half lenghwise. Place a wiener half lengthwise on
1 end of dough strip. Fold dough in half over wiener;
press short edges to seal, leaving sides open. Place
on ungreased cookie sheet. Bake at 375F for 11-13
minutes or until golden brown. Serve with ketchup,
mustard and pickle relish, if desired. Yield 16
servings. Typed in MMFormat by cjhartlin@msn.com
Source: Pillsbury Party Cookbook.

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Mushroom and Ham Fettuccine

Recipe By : Akron Beacon Journal
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb fettucine
3 tablespoons butter
2 cups diced ham
2 cups thinly sliced mushrooms
1 cup heavy cream
1/2 cup grated Parmesan cheese
freshly ground black pepper

Cook fettucine according to package directions; drain and keep warm.
Meanwhile in a large skillet over medium heat, melt butter. Add ham and
mushrooms; cook, stirring frequently, about 5 minutes. Add cream,
increase heat to medium-high; boil 5-7 minutes or until mixture coats
back of spoon. Stir in half of the cheese. Add fettucine; toss to
combine. Sprinkle with pepper and remaining cheese.

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Bread Machine Tips

Recipe By : Dinner Co-op
Serving Size : 1 Preparation Time :0:00
Categories : Bread Information
MC

Amount Measure Ingredient — Preparation Method
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Directions Only

Bread Machine Tips

1.Use good quality hard wheat unbleached, unbromated flour that has at
least 12 grams of
protein per cup. (I like King Arthur)
2.Use fresh, quick dissolving active yeast, not rapid rise.
3.Open the machine and check the dough during the first 5 – 10 minutes of
the first
kneading cycle!!! Even if your manual says not to do it: flour acts as
a sponge absorbing
moisture on wet days and becoming dehydrated during dry weather. You’ll
have to
adjust for fluctuating humidity and barometric pressure by adding small
amounts of flour
or liquid to the dough.
4.If you’ve never made bread before and don’t know what dough is supposed
to look
like, buy a package of frozen bread dough (available at your local
supermarket), and let
it defrost according to the package directions. Place it on a lightly
floured surface and
play with it until you are familiar with the consistency. This is what
you’re aiming for in
the bread machine.
5.Now, to adjust the dough in your bread machine during the first knead
cycle: wait until
the ingredients have been kneaded for 3-4 minutes. If the dough looks
sticky and wet
and is coating the bottom and sides of the pan, then sprinkle in flour,
a tablespoon at a
time (you may need up to an extra 1/2 cup) while the machine is
kneading, until you
have a smooth, supple ball of dough. If the mixture is dry and
corrugated looking or the
dough doesn’t hold together then sprinkle in additional liquid, a
little at a time, until the
dough is smooth and pliable and forms a cohesive ball. If you’ve
wandered away from
your machine only to return to find a wet messy glob or a dry desert
thumping around in
the machine, press stop (you can do this at any time – except if the
machine has gone
into the bake cycle), add a small amount of flour or liquid and press
start. Stick around
and make additional adjustments, if necessary, until the dough looks
right.
6.I have found that when you are either making dough, or placing the
ingredients in the
machine to make bread at that time, you can add either the liquids
first or the dry
ingredients first. The major exception to this is the old dak (no
longer made) where the
yeast must be placed in the bread pan first in a position farthest away
from the kneading
blade. When programming ahead make sure to place any dried fruits away
from contact
with wet ingredients as they will absorb those liquids and throw off
the recipe.

Extra kneads and extra rise times all contribute to the depth of flavor,
character of the crumb
and general personality of a loaf of bread. One of the reasons I dislike
rapid rise yeast and
rapid cycles on the bread machines is that the dough really requires the
entire life span of the
yeast to become the amazing miracle that is bread. If you are partial to
whole grain breads and
are winding up with lower loaves than you wish, then try a double knead
cycle: place the
ingredients in the machine and program for dough or manual. At the end of
the final knead
reprogram the machine for bread (of Whole Wheat) and press start. You’ve
given the dough
an extra work-out to develop the gluten – that will result in a higher loaf.
For an even higher
loaf you can (if your machine permits) program for a longer rise time, or
simply remove the
dough from the pan after the final rise cycle (but before baking) transfer
it to a bread pan and
allow it to raise in a warm place until doubled in bulk. Then bake it in the
oven.

Sweet doughs with lots of butter and eggs also respond well to a second long
rise in a cool
place. I remove my brioche from the machine after the dough cycle is
complete. I place it in a
large freezer strength zip lock bag and refrigerate it overnight. Then I
place it back in the
machine (my Zojirushi has flexible programming), program for 2nd rise and
bake. If you can’t
program your machine this way you can place the dough in a bread pan after
you remove it
from the machine, give it a long, refrigerated rise, and then bake it in the
oven. Even non-wheat
and non-sweet doughs can benefit from this extra rise.

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Title: JALAPENO POPPERS
Categories: Appetizers, Mexican
Yield: 1 batch

4 sl Bacon; chopped up
1/2 c Onion; chopped small
1/2 c Mushrooms; chopped small
8 oz Cream cheese
1/2 c Monterey jack
1/2 c Mozzarella

Fry the bacon, onion, and mushroom together until bacon is crisp;
drain well and let cool. Mix all ingredients together. Slice
peppers in half, stuff with mixture. Bake at 350 F. for about
15 minutes.

From: gator@ionet.net (Jim Fayard)
posted on rec.food.cooking

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Title: VEGETABLES MORNAY
Categories: Vegetables, Sauces
Yield: 1 servings

2 16 oz. pkg. frozen
-broccoli, carrots, water
-chestnuts and red peppers
4 1/2 oz Jar sliced mushrooms,
-drained
2 tb Margarine or butter
3 tb Flour
1/2 ts Salt
1/8 ts Nutmeg
1/8 ts Pepper
2 c Milk
1/3 c Grated Parmesan cheese
2 tb Dry bread crumbs, if
-desired

The creamy nutmeg Moray sauce is a lighter version of
the traditional sauce. Save preparation time by using
prepackaged frozen vegetables.

Cook vegetables as directed on package. Drain; place
in large bowl. Stir in mushrooms. Meanwhile, melt
margarine in small saucepan over medium heat. Stir in
flour, salt, nutmeg and pepper; cook until smooth and
bubbly, stirring constantly. Remove from heat.
Gradually stir in milk. Cook over medium heat until
thickened, stirring constantly. Remove from heat; stir
in Parmesan cheese. Pour over vegetables; stir until
well coated. Spoon into serving dish; sprinkle with
bread crumbs. 12 (l/2-cup) servings.

Frozen vanilla yogurt is the surprise ingredient in
this satisfying, but not sinfully sweet, pumpkin pie.

From the files of Al Rice, North Pole Alaska. Feb
1994

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