Chick-Pea and Red-Pepper Dip

Recipe By : Woman’s Day 12/20/94
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can chickpeas — rinsed and drained
– 16 oz. can
1 jar roasted red peppers — rinsed and drained
– 7 oz. jar
1/2 cup plain nonfat yogurt
1 small garlic clove — chopped
1/4 teaspoon salt
1/4 teaspoon pepper

Process all ingredients in a food processor or blender until
smooth. Makes 2 cups. Per 2 tablespoon serving: 26 calories, 0.2 g. fat.

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Molasses Oatmeal Bread

Recipe By : Recipe/Roberta Banghart
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine
Tried

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
LARGE LOAF:
1/4 oz.pkg. active dry yeast
1 cup quick oats
3 cups bread flour
1 teaspoon salt
1/2 cup molasses
1 tablespoon oil
1 1/4 cup + 1 T. warm water (70-80 F.)

Place ingredients in bread machin in order suggested by manufacturer.
Select White Bread cycle. Bake as directed on lightest crust setting.
MC formatting by bobbi744@sojourn.com

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NOTES : Very brown loaf. A very moist, dense loaf with a sweet molassey
taste.

YANKEE FIDDLEHEAD PIE (OR QUICHE)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Eggs
1 c Milk
1 c Fiddleheads, cooked —
Chopped
2 tb Leeks — chopped,cooked
1 tb Parsley, chopped — or 2
1 c Cheddar cheese, mild —
Shredded
Salt
1 Pie crust , partially baked
9 Or 10″
8 Whole cooked fiddleheads

Beat the eggs with lthe milk until blended. Fold in
the chopped fiddleheads,
leeks, and parsley, and half of the grated cheese.
Season with salt to taste. Turn into the partially
baked shell and sprinkle on the remaining cheese.
Decorate the edge with whole fiddleheads. Bake in a
preheated 350^
oven for 40 minutes, or until set. Let rest 10
minutes before serving.

Recipe By : L.L. Bean Book of New England Cookery

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Title: PLUM CONSERVE
Categories: Fruits, Jams/jellys, Malgieri
Yield: 6 servings

3 lb Plums
1/2 c Water
1/2 c Sugar
1/4 c Lemon juice
1/2 ts Cinnamon

RINSE, HALVE AND PIT the plums. Combine with the water in a 5- or
6-quart non-aluminum pan with a cover. Bring to a boil, uncovered.
Lower heat, cover and simmer for about 15 minutes, uncovering and
stirring occasionally to prevent sticking. Add the remaining
ingredients and continue to simmer the conserve, stirring often,
until it is thick, about 30 minutes longer. Leave the conserve as it
is or cool and puree in the food processor. Pack the boiling conserve
(pureed or not) into 6 hot, sterilized 1/2-pint Mason jars, filling
them to within 1/2-inch of the top. Wipe the rims of the jars with a
clean, damp cloth and immerse the caps in boiling water. Place the
caps on the jars with tongs, place ring over the caps and screw rings
down immediately. Cool the jars with plenty of space between at room
temperature. If you do not wish to keep the conserve a long time,
cool it and fill plastic containers with tight-fitting covers. Store
the conserve in the refrigerator up to 1 month.

Makes about 6 (1/2-Pint) Jars

NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK

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Title: HAVANA BANANA
Categories: Beverages, Alcohol
Yield: 1 servings

3/4 oz Light rum
3/4 oz Banana liqueur
1/2 c Pineapple-coconut drink
Ice cubes
1 Maraschino cherry
1 sl Orange

Combine rum and banana liqueur. Add pineapple-coconut drink and stir to
blend. Pour over ice cubes in large or small brandy snifter. Garnish with
maraschino cherry and orange slice.

Created by: Warehouse, Marina del Rey, Calif.

(C) 1992 The Los Angeles Times

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Title: Meatballs In Chile Sauce
Categories: Appetizers Meats Mexican
Servings: 8

3 ea Corn Tortillas; * 1/2 c Milk
1/2 lb Ground Beef 1/2 lb Ground Porked
1/2 lb Ground Ham; Smoked, Cooked 1/4 c Onion; Chopped, 1 Small
1 ea Clove Garlic; Finely Chopped 1 t Cumin; Ground
1 t Oregano Leaves; Dried 1/2 t Salt
1/4 t Pepper 1 c Basic Red Sauce; **
1 c Beef Broth

* Corn Tortillas should be 6 inches in diameter and should be cut into
** For Red Sauce Recipe see Sowest2.zip, or use your favorite mexican
————————————————————————–
Place tortilla pieces and milk in large bowl; let stand 15 minutes. Mix
in remaining ingredients except basic red sauce and broth. Shape into
1-inch balls. Heat basic red sauce and broth to boiling in 10-inch
skillet; reduce heat. Add meatballs. Cover and simmer until done, 15 to
20 minutes.

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Title: MINT CHOCOLATE CHEWS
Categories: Cookies
Servings: 36

1/2 c BLUE BONNET Margarine
1 c Sugar
1 oz Unsweetened chocolate,
-melted (1 oz)
1 Egg
1/3 c Buttermilk
1 t Vanilla extract
1 3/4 c All-purpose flour
1/2 t Baking soda
1/4 t Salt
3 pk Pep-O-Mint LIFE SAVERS
-Holes (0.35 oz ea)
1/2 c Walnuts, chopped

In large bowl with mixer at medium speed, beat margarine, sugar, melted
chocolate and egg until creamy. Stir in buttermilk and vanilla until
smooth. Mix in flour, baking soda and salt until blended; stir in holes
and walnuts. Cover and chill dough at least 1 hour.

Drop dough by level tablespoonfuls, 2″ apart, onto ungreased baking
sheets. Bake at 400’F. for 8-10 minutes or until set. Remove from sheets,
cool on wire racks.

Makes 3 dozen cookies.

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OYSTERS WITH LIME-CHILI SAUCE SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Masterchefs
Frisco

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ea Oysters, shucked, shells
— reserved
2 lg Shallots, fresh
1/2 bn Coriander
1 ea Chili, Jalapeno, seeded
1 ea Chili, red, seeded
1/2 c Juice, lime, fresh

Place the raw oysters on their half shells on a serving plate.

Dice the remaining ingredients to approximately the same size (not too
fine). Place these diced ingredients in a bowl with the lime juice and mix
well. Dab this relish onto the oysters and serve.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA

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Spiedies (Broome County, NY)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Soul Food
Sauces And Marinades Fish And Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Oil
3/4 c Wine Vinegar
1/8 c Sugar
1 Onion
4 Clove Garlic
1/2 t Salt
1/2 t Pepper
1 1/2 t Thyme
1 1/2 t Marjoram
1 1/2 t Basil
1 1/2 t Oregano

Mix all ingredients in a large covered bowl. Place cubed meat to merinate
for atleast 5 days, shaking or turning over each day. Place on squires to
cook on grill. Use Italian bread.

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Title: Macaroni a l’Italienne
Categories: Pasta, Italian
Yield: 2 servings

1 c Milk
1 tb Flour
2 tb Butter
1 t Salt
Freshly ground pepper
ds Cayenne
2 tb Whipping cream
4 oz Cheddar cheese, shredded
1 tb Ground mustard (opt)
1/4 lb Macaroni

An early recipe for macaroni served with a sauce, rather than baked.
From “Miss Parloa’s New Cookbook” (1884), by Marla Parloa.

Scald milk in double boiler. In bowl, rub flour and butter together
and whisk into milk. Stir over heat until thickened. Stir in salt,
pepper to taste, cayenne, cream, cheese and mustard. (This can also
be done in saucepan, if watched carefully.)

Cook macaroni according to package directions. Drain well and arrange
in serving dish. Stir in sauce and serve.

Each serving contains about: 642 calories; 1,716 milligrams sodium;
110 milligrams cholesterol; 36 grams fat; 53 grams carbohydrates; 26
grams protein; 0.20 gram fiber.

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