Spaghetti Squash Tetrazzini

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Non-Categorized

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium spaghetti squash (about 1 kg
1 garlic clove — crushed
1 medium onion — chopped
10 g parsley — chopped
pinch basil
pinch ground clove
400 ml chicken broth
1 chicken breast (whole)
50 g butter
10 g shallots or scallions — chopped
1 cup mushrooms“, ”50 g sliced
30 ml flour
200 ml whipping cream
10 ml dry vermouth
5 ml lemon juice
50 g grated parmesan cheese
hot sauce
ground pepper and salt — to taste

Squash:

1. Boil squash in large pot for 45 minutes until soft. Drain and let
cool. Preheat oven to 190 øC .

2. Divide squash in half and remove the seeds. Scrape the squash out into
a bowl.

Chicken:

1. Boil onion, garlic, clove, parsley, basil and chicken broth in a
skillet. Reduce heat and add chicken. Cook for 4 minutes each side.

2. Remove chicken. Reduce broth to 1 cup. Cut chicken into strips.

Mushrooms:

1. Saute shallots or scallions in 2 Tbsp of butter for 2 minutes.

2. Add mushrooms, continue cooking until soft.

Sauce:

1. Melt remaining butter in saucepan.

2. Add flour, and cook for two minutes stirring continuously.

3. Add vermouth, nutmeg, dash of hot pepper sauce, lemon juice and salt
(if desired) and pepper. Cook until thick (4 minutes). Combine everything
into a greased baking dish and top with parmesan cheese. Bake for 20
minutes until lightly browned

Author’s Notes:
This recipe, from Bert Greene’s Greene on Greens, is a fancy way to
serve up spaghetti squash.

Difficulty : moderate
Precision : approximate measurement OK.

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Eileen

Fried Noodles

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Top Ramen

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Pkg. Ramen noodles (any flavor)
1 C. shredded carrots
1 C. shredded cabbage
1 Medium white onion — sliced
4 eggs
scallion
2 Tbsp. margarine
salt and pepper to taste

Put 2 tablespoons margarine in skillet, scramble the
eggs, add shredded carrots, cabbage, onion and scallion. Open
2 packages of Ramen noodles seasoning packages and mix with the
vegetables; let cook for 10 minutes. Leave in skillet. Boil
the 4 packages of noodles, following the directions on package.
Take 5 minutes off cooking time. Drain! Mix noodles in the
vegetable mixture, add 1 more package of noodle seasoning and
mix thoroughly. Serves 6.

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Tortured Tomatoes With Bird Dropping Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large Ripe tomatoes
2 tablespoons Crumbled blue cheese
Roquefort dressing
—–TOOLS—–
Serrated knife
Ziploc bag
Plate
4 Salad bowls
Spoon

Wash the tomatoes in cold water and with an adults help, cut into half inch
slices.

Place slices in plastic bag. Squeeze out any extra air and close the bag
tightly. Lay the bag on a clean plate placed in the sink. Now make a fist and
gently pound the tomato slices until they look tortured.

Divide the tortured tomatoes among the four bowls and sprinkle with a half
tablespoon of crumbled cheese.
Then, holding a spoon at least 12″ from the salad bowl (to approximate the
altitude of a low flying bird), dribble a glob of dressing onto each one.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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Vegetable Pasta Sauce

Recipe By : Sherri Vaughn
Serving Size : 20 Preparation Time :0:00
Categories : Pasta Sauces
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lg Onion — chopped
1 Garlic Clove — minced
2 Tsp Dried Basil
2 Tsp Dried Tarragon
2 Tsp Fennel Seed
2 Tsp Dried Oregano — leaves
2 Tbsp Olive Oil
1 C Zucchini — cut in 1/2″ pcs
1/2 Lb Mushrooms — sliced
1 Med Green Bell Pepper — chopped
1 C Dry Red Wine
2 Lb Tomatoes, Red Ripe — peel, core, chop
12 Oz Tomato Paste
1 Tbsp Sugar

In 4 or 5 quart pan over medium heat, cook onion, garlic, basil, tarragon,
fennel and oregano in oil stirring often, until onion is limp (10-15 min).
Add zucchini, mushrooms and green pepper. Cook until mushrooms are limp,
stirring often, 10 to 15 min.

Add wine, tomatoes, tomato paste and sugar to pan. Bring to a boil over high
heat, then reduce heat to low, cover, and simmer until sauce is thick,
stirring occasionally, about 45 min. Use hot or cool, cover and refrigerate.

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Vegetable Pasta For Crock-Pot

Recipe By : Rival Crock-Pot Book
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Pasta
Vegetables Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tbsp Butter Or Margarine
1 Zucchini — 1/4″ slice
1 Yellow Squash — 1/4″ slice
2 Carrots — thinly sliced
1 1/2 C Mushrooms — fresh, sliced
1 Pkg Broccoli, Frozen — cuts
4 Green Onions — sliced
1 Cl Garlic — minced
1/2 sp Basil — dried
1/4 Tsp Salt
1/2 Tsp Pepper
1 C Parmesan Cheese — grated
12 Oz Fettucine
1 C Mozzarella Cheese — shredded
1 C Cream
2 Egg Yolks

Rub crock wall with butter. Put zucchini, yellow squash, carrots,
mushrooms, broccoli, onions, garlic, seasonings and parmesan in the
crock-pot. Cover; cook on High 2 hours.

Cook fettucine according to package directions; drain. Add cooked
fettucine, mozzarella, cream and egg yolks. Stir to blend well. Allow
to heat for 15 to 30 minutes. For serving turn to Low for up to 30 minutes.
Serves 6.

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Title: Italian Popcorn Munchies *
Categories: Popcorn, Snacks
Yield: 10 cups

MMMMM————————-BILLS20086——————————
10 c Popped popcorn
1/4 c Parmesan cheese
2 tb Fresh parsley; finely choppd
1/8 ts Garlic powder
1/2 ts Dried oregano leaves
Butter flavor non-stick
– cooking spray

Spread popcorn in jelly-roll pan. In small bowl, combine remaining
ingredients, except spray. Spray popcorn for 7-8 seconds with cooking
spray. Immediatley sprinkle with cheese-herb mixture. Toss to combine.
Store in tightly covered container.

MMMMM

Title: Easy Salmon Chowder
Categories: Soups/stews, Seafood, Main dish
Yield: 8 Servings

6 sl Bacon; Diced
1/2 c Onion; Chopped
10 3/4 oz Condensed Chicken Broth
5 1/2 oz Au Gratin Potato Mix
2 c Water
17 oz Whole Kernel Corn
1/8 ts Black Pepper
15 1/2 oz Red Sockeye Salmon; Drained
Boned, Skinned, And Broken
Into Chunks
1 1/2 c Milk
1/3 c Evaporated Milk

Fry the bacon in a 10-inch skillet until crisp, about 8 minutes.
Remove the bacon and drain on paper towels. Combine the onion,
chicken broth, au gratin potato mix (both the potatoes and sauce
mix), water, undrained corn, and pepper with the bacon in a 3
1/2-quart slow cooker. Cover and cook, on the low setting, 6 hours.
Add the salmon, milk and evaporated milk. Cover and cook, on the high
setting, 15 minutes or until thoroughly heated.

MMMMM

Title: WHOLE WHEAT BAGEL BREAD
Categories: Breadmaker, Jewish
Yield: 12 servings

-ANN SULLIVAN (VGCT49A)
-1 1/2 lb loaf
1 1/2 ts Active dry yeast
1 1/2 ts Gluten
3 c Whole wheat flour
2 ts Salt
3 tb Honey
1 c -warm water

MMMMM——————–NUTRITIONAL ANALYSIS————————-
1437 *Total calories
54 *Total protein
7 *Total fat
1 *Total saturated fat
*Total cholesterol
4269 *Total sodium
45 *Total fibre
4 *Caloris from fat
313 *Total carbohydrates

If you don’t like making bagels but want the texture of bagels with
the low-fat nutritional benefits; try this bread. It tastes like a
bagel and is especially good sliced and toasted.

There is one note for the Panasonic/National machines and that is to
use 3 tsp yeast for 1 1/2 lb loaf. I believe that this is for the
older Panasonics as I do remember Linda Rehberg saying that the newer
models came out after their book was published and that the yeast
amounts in her book were not for the newer Panasonics. Upon
re-reading I found I missed one thing. I did add a few more tsps of
water as the dough ball was not forming to my liking. Let me know if
you make this and how you like it.

Great Bread Machine Recipes Norman A. Garrett

Ann/New London,Ct. ** 10/20/92 19:42 Formatted by Elaine Radis

MMMMM

Title: SNOW-COVERED ALMOND CRESCENTS
Categories: Cookies
Servings: 48

1 c Margarine or butter,
-softened
3/4 c Powdered sugar
1/2 t Almond extract
-OR
2 t Vanilla extract
2 c All-purpose flour
1/4 t Salt (opt)
1 c QUAKER Oats (quick or
-old-fashioned, uncooked)
1/2 c Finely chopped almonds
Additional powdered sugar

Heat oven to 325’F. Beat margarine, powdered sugar and almond extract
until fluffy. Add flour and salt; mix until wel blended. Stir in oats and
almonds. Using level measuring tablespoonfuls, shape dough into crescents.
Bake on ungreased cookie sheet 14-17 minutes or until bottoms are light
golden brown. Remove to wire rack. Sigt additional powdered sugar
generously over warm cookies. Cool completely.

Makes about 4 dozen cookies.

MMMMM

WILD RICE-PINE NUT STUFFING

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Wild rice, uncooked
1 c Water
1 Green onion
1 sm Garlic clove, minced
1 t Vegetable oil
1/4 c Pine nuts or any chopped nut
1/2 ts Dried thyme

Cook the wild rice in the water until tender, about 1
hour. Add more water if needed.

Meanwhile, saute the onion, garlic, nuts and thyme in
the oil. Add the wild rice. Simmer for 10 minutes to
blend the flavors. Cool enough to stuff into quail or
one Cornish hen (or serve with chicken).

1/2 recipe – 182 calories, 1 bread exchange, 2 fat 15
grams carbohydrate, 4 grams protein, 11 grams fat 138
mg sodium, 114 mg potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty
Wedman, 1986 Shared but not tested by Elizabeth
Rodier, Nov 93

MY NOTE: Pine nuts are very expensive, about 5 times
the cost of shelled sunflower seeds in the bulk bin.
They do not have a very strong flavor.

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