Title: SNAILS MENETREL / ESCARGOTS A LA MENETREL
Categories: Appetizers
Yield: 8 servings

1 lb Butter
1/2 c Parsley, chopped
1 tb Crushed garlic
3 tb Shallots, chopped
12 Canned anchovy fillets
1 tb Salt
1 ts Pepper
1 tb Quatre-epices
100 Canned snails
1/2 c White wine (optional)
2 c Fresh white breadcrumbs

Preparation time 25 minutes. Cooking time 8 minutes.
Make snail butter by working the butter with a mixture
of chopped parsley, garlic, shallots and anchovy
fillets. Season with the salt, pepper and spice, then
work through a fine sieve. [Quatre-epices is a plant
from the Antilles (West Indies) whose fruit is at the
same time reminiscent of pepper, cinnamon, nutmeg and
clove. –mkm] Place a piece of butter the size of a
bean inside each snail shell. Add the snail, then
close up the shell with some more butter, pressing it
down firmly. Arrange the snails on a dish and moisten
with the wine if liked. Sprinkle with the breadcrumbs
and bake in a hot oven for 8 minutes. Dry white wines:
Macon-Vire, Bourgogne-Aligote, Rully, Pouilly-Fuisse.
[From “Larousse Traditional French Cooking.”]

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Title: M M COOKIES
Categories: Cookies
Yield: 1 servings

1 pk Yellow cake mix
2 Eggs
1/2 c Oil
1 1/2 tb Water
3/4 lb M M’s
1/2 c Nuts, optional
1/2 c Coconut, optional

Mix together the cake mix, eggs, oil and water. Add
M M’s and other items. Bake on an ungreased cookie
sheet at 350 degrees for 6 to 8 minutes. Don’t
overbake. Randy Rigg

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DATE DROPS

Recipe By :
Serving Size : 21 Preparation Time :0:00
Categories : Cookies Desserts
Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Phillip Bower (FHMN87A)
2 Eggs beaten
1/3 cup Margarine
1/2 pound Dates
1 1/2 cup Crisp rice cereal
1/2 cup Chopped nuts
1 teaspoon Vanilla

Combine eggs, margarine, and CHOPPED Dates. Cook over low heat, stirring
constantly. Boil 2 minutes. remove from heat and add cereal and nuts and
vanilla. Cool, shape into 42 little From ADA Family Cookbook vol.II Exchanges
for 2 cookies: 1/2 fruit, 1/2 bread, 1/2 fat cal 95, cho 10, pro 1, fat 6, Na
66, K 102,

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Title: TUSCAN SPINACH TORTA
Categories: Tarts
Yield: 8 servings

15 oz Pkg Pillsbury
-Refrigerated Pie Crusts
1 tb Dijon mustard

———————————-FILLING———————————-
1/4 c Unsalted butter
9 oz Pkg Green Giant Harvest
-Fresh Frozen Spinach,
-thawed drained
1/2 c Chopped red onion
1/4 c Chopped sun-dried
-tomatoes without oil
1/2 ts Dried Italian seasoning
1/2 ts Dried oregano leaves
1/4 ts Garlic powder
1/4 ts Salt
4 Eggs, beaten
2 c Shredded mozzarella
-cheese
1/4 c Pine nuts or slivered
-almonds, toasted*

*To toast nuts, spread on cookie sheet; bake at 350 for 3 to 6
minutes or until light golden brown, stirring occasionally.
Heat oven to 450 degrees. Prepare pie crust according to
package directions for one-crust baked shell using 10″
springform pan (or 9″ pie pan – refrigerate remaining crust for
later use). Place prepared crust in pan; press in bottom and up
sides of pan. Trim edges if necessary. Spread mustard over
bottom of crust. Bake for 9 to 11 minutes or until crust is
lightly browned. Reduce oven to 350 degrees. Melt butter in
large skillet over medium-low heat. Add spinach, onion and
tomatoes; cook and stir 5 to 7 minutes or until onion is
crisp-tender. Remove from heat. Add Italian seasoning,
oregano, garlic powder and salt; mix well. In large bowl,
cimbine eggs and cheese; mix well. Stir in spinach mixture.
Spoon evenly into partially baked crust; sprinkle pine nuts
evenly over top, pressing in slightly. Bake for 25 to 35
minutes or until filling and pine nuts are golden brown. Let
stand 10 minutes.

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OUR FAVORITE ITALIAN BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Posted by Gaye Levy DTXT63A
From Donna German #1
—–SMALL LOAF—–
1/2 c Water
2/3 ts Salt
1/2 ts Sugar
1 1/2 c Bread flour
1 t Yeast
—–MEDIUM LOAF—–
2/3 c Water
3/4 ts Salt
2/3 ts Sugar
2 c Bread flour
1 1/2 ts Yeast
—–LARGE LOAF—–
1 c Water
1 1/4 ts Salt
1 t Sugar
3 c Bread flour
2 1/2 ts Yeast

This is by far our favorite dinner bread. It is closer to genuine
“french” breaf than any other recipe we have tried so maybe it is
really Italian bread that we like so much !! From Donna German CB #1.

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Title: Mexican Tomato Sauce
Categories: Sauces, Canning
Yield: 7 quarts

2 1/2 lb -to…
3 lb Chile peppers
18 lb Tomatoes
3 c Chopped onions
1 tb Salt
1 tb Oregano
1/2 c Vinegar

Yield: About 7 quarts

Procedure: Caution: Wear rubber gloves while handling chilies or wash
hands thoroughly with soap and water before touching your face. Wash and
dry chilies. Slit each pepper on its side to allow steam to escape. Peel
peppers using one of the following methods:

Oven or broiler method: Place chilies in oven (400 degree F) or broiler
for 6-8 minutes until skins blister.

Range-top method: Cover hot burner, either gas or electric, with heavy
wire mesh. Place chilies on burner for several minutes until skins
blister. Allow peppers to cool. Place in a pan and cover with a damp
cloth. This will make peeling the peppers easier. After several minutes,
peel each pepper. Cool and slip off skins. Discard seeds and chop
peppers. Wash tomatoes and dip in boiling water for 30 to 60 seconds or
until skins split. Dip in cold water, slip off skins, and remove cores.
Coarsely chop tomatoes and combine chopped peppers and remaining
ingredients in large saucepan. Bring to a boil. Cover. Simmer 10
minutes. Fill jars, leaving 1-inch headspace. Adjust lids and process
according to the recommendations in Table 1 or Table 2 depending on the
method of canning used.

Table 1. Recommended Process time for Mexican Tomato Sauce in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 20 minutes for Pints, 25 minutes for Quarts.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Mexican Tomato Sauce in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 20 minutes for Pints, 25 minutes for Quarts.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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GRILLED CATFISH SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FOR MARINADE—–
3 ea Catfish fillets (5-8oz)
1/4 c Butter,melted
1/4 c Louisiana cane syrup
1 tb Dried thyme
1 tb Dried basil
1 tb Cracked black pepper
Salt to taste
—–FOR SALAD—–
6 ea Leaves red leaf lettuce
6 ea Leaves romaine lettuce
6 ea Leaves curly endive
1/2 c Crumbled blue cheese
1 c Blue cheese dressing
6 ea Cherry tomatoes, sliced
Cracked black pepper
To taste

FOR MARINADE: In a mixing bowl combine all of the marinade ingredients and
mix well to ensure that spices are well blended. Allow fillets to set in
marinade appoximately thirty minutes. Charbroil the fillets on a hot
barbecue grill three to five minutes on each side or until fish is cooked
to desired doneness. Remove and keep warm. FOR SALAD: On a six inch salad
plate, place one piece of red leaf lettuce as a base. In a large mixing
bowl, combine the other three lettuces and break into appropriate size
serving pieces. Place one handful of mixed lettuces on top of red leaf
lettuce. Using a sharp knife, cut grilled catfish into one inch slices.
Place an equal number of slices on top of each salad, sprinkle with blue
cheese crumbles and top with salad dressing. Garnish each salad with tomato
circles and cracked pepper.

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CINNAMON NUT BISCUITS – *P COOKING CLASS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
1 tb Baking powder
1 t Salt
1/3 c Vegetable shortening
3/4 c Milk
3 tb Melted butter
1/2 c Firmly packed dark brown sug
3/4 ts Cinnamon
1/2 c Chopped pecans

PREHEAT THE OVEN TO 450F. Combine the flour, baking powder and salt in a
large mixing bowl. Cut in the vegetable shortening using a pastry blender
or two knives until the mixture has the consistency of coarse crumbs. Add
the milk, adding more milk if necessary so the dough is pliable but is
still wet. Turn the dough onto a heavily floured surface, and knead it
lightly (8 to 10 times). Do not overwork the dough. Roll the dough into a
rectangle 1/3-inch thick. Mix the melted butter with the brown sugar,
cinnamon and nuts. Press the mixture into one half of the dough, then fold
the dough over to encase the filling, pressing it lightly to adhere. Cut
out biscuits with a 2-inch round cutter (the diameter of a juice can),
dipping the cutter in flour between cutting each biscuit so they do not
stick. Place the biscuits on an ungreased cookie sheet and bake in the
center of the oven for 12 to 15 minutes, or until golden brown. Serve
immediately, or bake up to 2 hours in advance and reheat for 5 minutes in a
300F oven. Makes 12 to 14. These biscuits are delicious served warm with
sweet butter or apple butter.

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Title: LENTILLA SALAD
Categories: Cyberealm, Low-cal, Salads, Vegetables
Yield: 1 serving

1 1/2 c Shredded lettuce
1/2 c Chopped tomato
2 tb Sliced scallions
2 tb Salsa
2 tb Low-fat sour cream
2 oz Cooked lentils
3/4 oz Shredded lowfat cheddar
.cheese
1 6″ flour tortilla, cut into
1/4″ strips

In a medium bowl, combine all ingredients, tossing
well to mix.

Makes 1 serving. Each serving provides 1 protein, 4
1/4 vegetables, 2 Breads, 20 optional calories.

Per serving: 287 calories, 16 gm protein, 10 gm fat,
36 gm carbohydrates, 312 mg calcium, 412 mg sodium, 22
mg cholesterol, 5 gm fiber

Source: Weight Watchers meeting Watertown NY Typed for
you by Linda Fields, Cyberealm BBS and home of
Kook-Net Watertown NY 315-786-1120

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Orange Habanero salsa

Recipe By : Katrine Kirk via the Chile-heads
Serving Size : 1 Preparation Time :0:00
Categories : Chile-heads Salsa

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 habanero (to have medium heat – add more
if you like)
2 carrots
3 cloves garlic
1/4 cup water
2 tbsp. chopped white onion
1 tsp. salt
3 tbsp. freshly squeezed lemon juice
1/4 cup ginger pickle juice (or substitute fresh — 1 tsp.
sugar
ginger and a little water)
1 teaspoon sugar
1/2 orange zestted

I steamed the carrots and garlic with water until soft in the microwave.
(You could use them raw for a sharper flavour and crunchier texture.) Put
everything in the blender and pureed till smooth. Adjust flavours. (More
lemon or salt might be good.)
It was delicious as a thick condiment with my pasta with pesto, and also a
great topping on a cold potato salad today. The sauce thickened overnight in
the refrigerator, and I suspect it will keep for about a week.
It’s such a beautiful, bright orange colour!
Katrine Kirk kk@cbs.dk

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