STIR-FRIED ARTICHOKES WITH PEA PODS BLACK M

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Tree ear mushrooms, dried
16 ea Baby artichokes, trimmed
2 tb Oil
1 c Pea pods
1/4 c Vegetable stock
1 t Cornstarch
1 tb Dry sherry
1 tb Tamari
1/2 ts Ginger, grated

Pour boiling water over the mushrooms let stand for
10 minutes. Drain set aside.

Cook artichokes in boiling, salted water until just
tender, should be about 10 minutes. Drain set
aside. When cool, cut each artichoke in half.

Heat oil in a wok. Stir-fry artichoke halves, pea
pods mushrooms for 1 minute. Add stock, cover
simmer until the vegetables are tender, be careful not
to overcook, they do not need long. Whisk together
the rest of the ingredients in a small bowl add to
the wok. Cook stir for a further 2 minutes serve.

“Vegetarian Gourmet, Special Low-Fat Issue” 1995

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Title: Al’s chocolate to the max.
Categories: Desserts, Microwave
Yield: 6 servings

6 oz Package of semisweet
Chocolate chips
1 Egg
1 ts Vanilla
1 ts Almond extract
1 tb Creme de cacao liqueur
1 c Whipping cream

Blend together first 4 ingredients while microwaving the cream until
just beginning to boil. With blender going add the hot cream and
blend until well combined. Pour into small sherbet or wine glasses (I
use the disposable plastic ones) and refrigerate for several hours.
This is chocolate to the MAX! Few people refuse one of these and few
can eat more than one.

MMMMM

Spanakopita

Recipe By : Good Housekeeping
Serving Size : 32 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium onion — chopped
2 green onions — thinly sliced
2 tbs vegetable oil
10 oz frozen chopped spinach — thawed
12 oz low-fat cottage cheese
8 oz light cream cheese — softened
1/2 c feta cheese (about 2 oz)
1/2 tsp dried dill
1/4 tsp black pepper
1 large egg
16 oz frozen phyllo — thawed
1/2 c butter — melted

1. In large skillet over medium heat, heat oil and cook onions and green
onions until tender and golden. Remove skillet from heat.
2. Drain spinach and squeeze dry. To onion mixture in skillet, add spinach,
cottage cheese, cream cheese, feta cheese, dill, pepper and egg. Mix well.
3. Remove half of phyllo sheets from package; keep remaining phyllo wrapped
with plastic wrap to prevent drying out. Brush bottom and sides of 13×9″
baking pan with some of the melted butter. Working quickly, place 2 sheets
of phyllo in baking dish, pressing phyllo against side of dish. Lightly
brush with butter. Repeat layering and brushing until first half of phyllo
is gone.
4. Preheat oven to 350x. Spread spinach mixture evenly over phyllo in
baking dish. Unwrap remaining phyllo and place 2 sheets over spinach
mixture, letting edges hang over sides of dish; brush with butter, making
sure to moisten edges. Repeat layering with remaining phyllo and butter.
5. Gently roll edges of phyllo that are hanging over pan inward to form an
attractive border. Bake 45 minutes or until crust is golden and filling hot.
Remove from oven and let stand 10 minutes for easier serving.

Betsy Burtis
Derry, NH

Title: LEMON ICE-BOX PIE (FOR NON-WEIGHT WATCHERS)
Categories: Pies, Pastries
Yield: 1 servings

Crust—–
1 1/2 c Cookie crumbs — lemon
1/2 c Almonds — finely chopped
6 tb Butter
1/4 c Sugar
1/4 c Heavy Cream
Filling—–
1 c Powdered Sugar
6 oz Cream Cheese — softened
1/2 c Sour Cream
1/2 c Whipped Topping
3 1/2 oz Box lemon pie filling
1 3/4 c Milk
1 ts Lemon Juice
1 ts Lemon rind — grated
Topping—–
2 c Whipped Topping
1/4 c Lemon drop hard candies —
Finely crushed

For crust: Mix cookie crumbs, ground almonds, butter,
sugar and heavy cream together. Pat in bottom and up
sides of a nine-inch pie pan. Bake at 300 degrees for
15 minutes. Set aside to cool.

For filling: Mix powdered sugar, softened cream
cheese, sour cream and whipped topping until smooth
and creamy. Spread in bottom of cooled crust. Mix
lemon pudding and pie mix (according to package
directions), milk, lemon juice
and grated lemon rind. Spread over cream cheese layer
in crust. Refrigerate for one hour.

For topping: Spread whipped topping over top of pie
and sprinkle with crushed
lemon candies. Refrigerate.

~The Times-Picayune, June 24, 1993

Recipe By : christi@meaddata. com (Christi Wilson)

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Title: Prosiutto and Mushroom Ravioli with Fried Sage
Categories: Meat/pork, Emeril, Ethnic, Am/la
Yield: 4 servings

2 tb Olive oil
2 tb Shallots; minced
1/2 lb Prosciutto; julienned
2 c Wild mushrooms; sliced
2 ts Garlic; minced
2/3 c Parmigiano-Reggiano cheese
;grated plus 1/4c for
-garnish
2 Sheets fresh pasta (8×10)
1/4 c Cornmeal
Bottle of truffle oil
15 Sage leaves
Salt and pepper
Oil for frying

In a saute pan, heat the olive oil. When the oil is
hot, saute the shallots for 30 seconds. Add the
mushroom and saute for 2 minutes. Add the garlic and
prosciutto, saute for 1 minute. Season with salt and
pepper. Remove from heat and turn into mixing bowl.
Stir cheese into mushroom mixture and allow to cool.
Slice the sheets of pasta into thirds. Using a hand
ravioli molder place one sheet of pasta down. Spoon
in 2 tablespoons of the mushroom mixture in each
square. Place a sheet of pasta over the filling.
Press the 2 sheets together using a wooden bowl. The
pasta should be slightly mosit around the edges so the
ravioli will seal completely. Bring a pot od salted
water to a boil. Drop the ravioli into the boiling
water and cook for 3-4 minutes or until the pasta
floats for 1 minute. Remove the pasta and drain.
Turn in a bowl with truffle oil. Season with salt and
pepper. Fry the sage leaves for 30 seconds. Remove
from the fryer and drain on a paper-lined plate.
Season with salt and pepper. Place the ravioli in a
shallow bowl. Srizzle the truffle oil over the pasta.
Garnish with the sage leaves and the
Parmigiano-Reggiano cheese.

Source: Essence of Emeril, #2329, TVFN
formatted by Lisa Crawford, 4/29/96

—–

Title: SPINACH SALAD ORIENTALE
Categories: Salads
Yield: 6 servings

—————————SALAD—————————
3 Heads spinach, washed and
Drained
1 c Sliced water chestnuts
3 Eggs, hard boiled, chopped
1 c Fresh bean sprouts
4 Slices bacon, cooked and
Crumbled

————————-DRESSING————————-
1 c Sunflower oil
3/4 c Chopped onion
1 tb Worcestershire sauce
1/4 c Red wine vinegar
1/2 c Sugar
1 ts Salt
1/3 c Catsup

Mix all dressing ingredients together first, and
refrigerate. Mix salad together. Just before
serving, toss salad with dressing. Serve.

—–

2 cups prepared strawberries
2 cups prepare rhubarb
1/4 cup lemon juice
5 1/2 cup sugar
1 box pectin

Hull strawberries,rinse and crush.
Finely chop rhubarb.
In a 8 qt. saucepan add fruit, lemon juice and pectin.
Measure sugar in a bowl and set aside.
Bring fruit mixture to a boil over high heat, stirring constantly.
Stir in sugar.
Return to a full rolling boil and boil for 1 minute, stirring constantly.
Remove from heat.
Skim off foam.
Ladle into hot sterlized jars leaving 1/4″ head space.
Adjust caps.
Process 10 minutes in a boiling-water canner.
Let jam cool 12 -24 hours.

Title: ORANGE FREEZE PIE
Categories: Pies
Yield: 8 servings

1 ea Deep dish pie crust shell,ba
3 oz Pkg. orange flavor gelatin
2/3 c Boiling orange juice
1 c Vanilla ice cream,softened
11 oz Can mandarin oranges,drained
1 c Whipped topping,thawed

Dissolve gelatin in boiling orange juice.Add ice
cream by spoonfuls, blending until dissolved.Chill
until slightly thickened.Stir in mandarin oranges.Fold
in whipped topping.Pour into pie shell.Freeze until
firm, about 2 hours.Remove from freezer 15 minutes
before serving.Serves 8.

—–

Title: ZESTY ZUCCHINI RELISH
Categories: Relishes
Yield: 6 servings

4 1/4 lb Zucchini, quartered 14 med.
1 1/2 lb Onions, quartered, 5 medium
1 lg Sweet green pepper
2 lg Sweet red peppers
1/3 c Pickling salt
2 1/2 c Sugar
1 tb Ground nutmeg
1 tb Ground tumeric
2 1/2 c White vinegar
4 tb Prepared horseradish
1 lg Hot pepper w/seeds chopped

Good with hot dogs.

Fit food processor with metal blade. Chop zucchini to
yield 12 cups and onions 4 cups. Place in a large
glass, stainless steel or enamel bowl. Remove seeds
and membrane from sweet green and red peppers. Finely
chop green pepper; cut red pepper into 1/4 inch cubes;
add both to zucchini. Stir in pickling salt. Let
stand overnight.

PRESERVING DAY Drain vegetables; rinse with cold
running water and drain into cheesecloth-lined
colander, twisting cheesecloth to remove excess
moisture.

Fill boiling water canner with water. Place 6 clean
pint mason jars in canner over high heat.

Place vegetables in a large stainless steel or enamel
saucepan. Stir in remaining ingredients and bring to
a boil. Reduce heat and simmer 45 minutes until thick.

Place snap lids in boiling water; boil 5 minutes to
soften sealing compound.

Ladle relish into a hot jar to within 1/2 inch of top
rim. Remove air bubbles by sliding rubber spatula
between glass and food; readjust head space to 1/2
inch. Wipe jar rim removing any stickiness. Center
snap lid on jar; apply screw band just until fingertip
tight. Place jar in canner.
Repeat for remaining relish.

Cover canner; return water to a boil; process 15 min
at altitudes up to 1000 feet. Remove jars. Cool 24
hours. Check jar seals (sealed lids curve downward.)
Remove screw bands (if desired). Wipe jars, label and
store in a cool, dark place.

Source: Bernardin Guide to Home Preserving $5
Canadian cheque or money order, Bernardin of Canada
Ltd. 120 The East Mall, Toronto Ontario M8Z 5V5

Shared but not tested by Elizabeth Rodier Aug 93

—–

Fresh Berry Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruits
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pint Berries — * see below
2 Teaspoons Fresh Lemon Juice
2 Teaspoons Sugar — or to taste

Use strawberries, raspberries, blackberries or boysenberries (or a
combination of berries) for this incredibly easy sauce that can be
poured over fresh berries or low-fat cake at a picnic or sorbet or
frozen yogurt at home.

1. Wash and drain the berries. Place them in a food processor or
blender and process until smooth.

2. Add the lemon juice and sugar and process until well combined,
pulsing on and off and tasting for sweetness.

3. Pour the sauce over a mixture of fresh berries or low-fat pound
cake and serve with fresh mint sprigs on the side.

Yield: 1 cup

Accompaniments:

Mixed fresh berries and low-fat pound cake
Garnish: Mint sprigs

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