Title: Grilled Sonoma Goat Cheese in Vine Leaves
Categories: Cheeses, Greek, Masterchefs, Frisco, Sfbg
Yield: 4 servings

4 ea Cheese, goat, white, in 8 ea Leaves, grape, stems
— rounds — removed
8 ea Tomatoes, sun-dried, in 16 ea Croutons, rubbed with oil
— olive oil — and baked in the oven
1 c Oil, olive

Gently pound the tomatoes until flat. Dip the rounds of goat cheese
in the olive oil, placing a flattened tomato on the top and bottom of each
round.

Wrap the cheese with grape leaves (1-2 grape leaves should cover).
Drip some olive oil on the leaves, then grill for 5 minutes on each side.

Serve the cheeses on leaves, using croutons to scoop out melted
cheese.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA

—–

Title: Granola Bars
Categories: Snacks, Cookies, Vegan
Yield: 1 batch

1 c Brown sugar
1/2 c Light corn syrup
1/2 c Melted margarine
2/3 c Peanut butter
2 ts Vanilla extract
3 c Quick oats *
1/2 c Sunflower seeds
1/2 c Coconut
1/3 c Wheat germ
1/2 c Raisins
1 c Carob chips
Other nuts/dried fruits
-you want to add

*Note: (I substitute half quick oats and half crisped rice)

Preheat the oven to 350 F. Grease the bottom of a 9×12 (9×13?)
baking dish (glass works best). In a large bowl, combine the first 5
ingredients and stir well (it should be sort of a paste). Stir in
remaining ingredients. You can add in whatever you want, so long as
the mixture is sticking together in several large clumps. Press the
mixture into the baking pan ( you can use your fingers — it’s not
very sticky). Bake at 350 for 15 – 20 minutes (until it turns golden
brown). Cool completely and cut into bars. Voila!

Specifically, from VT, I’ve adapted the following (basically I simply
eliminated the oil they listed):

Garlicky Caesar Dressing
————————–

4 – 5 cloves mashed fresh garlic
1 tsp. good red wine vinegar
2 tsp balsamic vinegar
1 Tbls. lemon (preferbly fresh)
1 tsp. water
1/2 tsp. dry mustard
1-2 drops hot pepper sauce

Mix or blend all ingredients together.

When I eat out, I always order their lowfat salad dressing on the
side and either vinegar or lemon. Then I mix about 1-2 tsp of the
lowfat dressing with the straight vinegar or lemon. This adds lots of
flavor and additional “cling” with just a little bit of fat.

My Best Beef Stew

Recipe By : Julia Child
Serving Size : 6 Preparation Time :0:00
Categories : Beef Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
———-DAY 1———-
4 pounds chuck steak (pot roast) — 2-3 inches thick
1 tablespoon salt
1 teaspoon pepper — crushed
2 sprigs thyme, fresh
3 cups onions — thinly sliced
1 1/2 cups carrot — thinly sliced
3 cloves garlic — peeled and crushed
1/4 cup olive oil or vegetable oil
3 tablespoons red wine vinegar
———-DAY 2———-
1 tablespoon olive oil — for browning meat
4 Italian plum tomatoes — chopped
2 bay leaf, imported
1/4 cup water
1 cup beef stock
Chianti or Zinfandel — to cover
———-DAY 4———-slurry———-
1 tablespoon all-purpose flour
1 1/2 tablespoons beef stock — cold

DAY 1
Remove surrounding fat from meat and cut into pieces according to its natural
muscle separations, trimming as you go, finally cut into 1-1/2″ chunks. Toss
meat into an enameled or stainless casserole with all DAY 1 items listed above.
Cover and refrigerate overnight.

DAY2
Remove meat chunks from casserole. Dry with paper towels. Transfer vegetables
and marinade to a medium frying pan and cook over moderate heat until onions
are translucent. Meanwhile set a large frying pan over moderately high heat
and add the oil. Cook meat in batches until browned being careful not to
crowd meat. Return meat to casserole and strew the cooked vegetables and
marinade on top along with tomatoes and bay leaves. Discard fat from pan in
which meat was browned, deglaze with water, add to casserole. Add beef stock
and wine to almost submerge the ingriedients.

DAY 3
Bring stew to a simmer on stove top. Then, set it covered in a 300 F oven so
that it barely bubbles. It will take about 2-1/2 hours to become fork tender.
Cool and refrigerate overnight.

DAY 4
Remove from refigerator and skim fat from the surface and discard. Reheat the
stew and then strain hot cooking liquid into a nonreactive sacuepan, pressing
on the vegetables which will have disentegrated. Taste sauce for strength
and seasoning. Boil down quickly if it seems weak; you should have 2-1/2 cups.
If the sauce seems too liquid you will need to add a slurry or flour and beef
stock dribbled with hot sauce. Once you have checked for seasing again, the
stew is ready to serve. If you are not serving right away, cool the stew and
press pastic wrap on it and refrigerate. Rewarm slowly before serving.

You might finish the stew with two dozen small braised onions, several large
spoonfuls of sauteed mushrooms and two cups or so of braised cut carrots,
turnips, plus freash peas and green beans, simmering together briefly before
serving.

Recipe by Julia Child. Adapted for electronic use by Jonathan Shanes.

– – – – – – – – – – – – – – – – – –

RICE PUDDING WITH BLUEBERRIES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Rice — short-grain
4 c Milk
1/2 c Sugar
Nutmeg
1 c Blueberries — fresh
1/2 c Cream — heavy
1 tsp Vanilla extract

Combine the rice and milk in a saucepan or in the top of a double boiler
and cook until very soft, about 45 minutes. Stir in sugar and nutmeg. Cool
slightly. Fold in blueberries. Whip the cream and vanilla together. Pour
the pudding into a broilerproof dish and top with whipped cream. Place
under the broiler and brown top slightly.
Sprinkle a few additional berries on top if you like. Serve at once.

Source: Lee Bailey’s California Wine Country Cooking recipe from
Schramsberg Vineyards Cellars per Sallie Austin Krebs

– – – – – – – – – – – – – – – – – –

Title: Pasta with Meatballs
Categories: Pasta, Ceideburg 2
Yield: 4 servings

2 c Peeled fresh plum tomatoes
-or canned Italian plum
-tomatoes.
4 tb Butter
2 sm Onions, chopped fine
1 Clove garlic, chopped fine
4 sl Bacon, cooked and crumbled
Salt and black pepper
1/2 c Marsala
1/2 ts Dried oregano
1/2 lb Vermicelli
1 c Fresh grated Parmesan or
-Romano cheese

MMMMM————————-MEATBALLS——————————
1/2 lb Ground chuck
2 sl French bread, moistened
-with 1/2 cup milk and
-squeezed dry
1 tb Minced parsley
2 Eggs, lightly beaten
1/4 c Grated Parmesan cheese
Salt and ground pepper
3 tb Vegetable oil

Here’s the recipe I made the other night with the nice pasta sauce.
The meatballs were mediocre, mainly because I’d never made meatballs
before that I can remember. The sauce, on the other hand, was very
tasty. For the pasta I used rigatoni++the first type of pasta I made
with the new machine.

Serves 4 to 6.

1. Put the tomatoes trough a food mill to puree pulp and remove
seeds.

2. In a large skillet or medium saucepan, melt half the butter and
cook the onions9on until soft. Add the garlic, tomato puree, and
crumbled bacon. Then add salt and pepper to taste and boil this
sauce hard for five minutes.

3. Add the marsala and oregano, and cook for another 5 minutes. Set
aside.

4. Put all the meatball ingredients except the vegetable oil in a
bowl, and mix with your hands. Shape the mixture into 12 balls, and
in the skillet brown them on all sides in the vegetable oil. Do not
overcook, they will cook further in the sauce. Add the meatballs to
the tomato sauce and keep warm. (You can brown the meatballs ahead
of time and add them to the sauce when you are ready.)

5. Cook the pasta until al dente, drain well and return to the pot in
which it cooked. Add remaining butter and toss well. Add several
large spoonfuls of the tomato sauce and toss well again. Transfer
pasta to a large serving platter or bowl. Pour sauce and meatballs
overall, serve and pass the cheese.

Wine: A chianti classico

From “The Joy of Pasta”, Joe Famularo and Louise Imperiale. Baron’s
Educational Series, Inc., N.Y. 1983. ISBN 0-8120-5510-1.

Posted by Stephen Ceideberg; May 2 1991.

MMMMM

SPANAKOPITA (GREEK SPINACH AND CHEESE PIE)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : New Text
Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Onions, finely chopped
1/3 c Scallions, Including Green
-Tops, finely chopped
1 tb Garlic, finely chopped
3 tb Olive Oil
2 1/2 lb Fresh Young Spinach,, washed
– finely chopp
1/4 c Fresh Dill Leaves (2
-Tablespoons Dried)
3 tb Parsley, coarsely chopped
1 tb Fresh Mint, chopped
1/3 c Thick Buttermilk <>
1/3 c Light Cream
Salt And Freshly Ground
-Pepper
3 Eggs, lightly beaten
1/2 lb Feta Cheese, drained and
-crumbled
1/2 lb Butter (2 Sticks), melted
16 Sheets Filo Pastry

Saute the onions, scallions and garlic in olive oil
until soft but not brown. Stir in spinach, cover and
cook for 2-3 minutes or until completely wilted. Add
the dill, parsley and mint and continue to cook
uncovered for another 6-8 minutes or until the liquid
has evaporated. Transfer spinach to a bowl and stir in
the buttermilk. Season to taste with salt and pepper.
Cool to room temperature and stir in the eggs and feta
cheese.

Lightly paint the bottom and sides of a 12 x 7-inch
baking dish with melted butter. Line the dish with a
sheet of filo pressing the edges firmly into the
corners and up the sides. Brush with a tablespoon or
two of butter and lay another sheet of filo on top.
Paint with butter and continue layering in this way
until youve used 8 layers of filo.

Spread the spinach mixture evenly over filo layers.
Lay a sheet of filo on top and paint with butter and
continue layering with remaining sheets. Tuck edges of
last filo layer in attractively and paint with butter.
Bake in a pre-heated 300 degree oven for 55-60 minutes
or until filo is crisp and golden brown. Serve cut
into squares hot or at room temperature.

Yield: 6 serving
Posted to MC-Recipe Digest V1 #

Recipe by: COOKING RIGHT SHOW #CR9681

From: Bill Spalding

Date: Sun, 8 Dec 1996 04:29:39 -0500 (EST)

– – – – – – – – – – – – – – – – – –

BUTTERSCOTCH TAPIOCA

Recipe From : Public domain recipes converted from Meal Master format
Serving Size : 8
Categories : Pies, Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 cups water
1 cup milk
3/4 teaspoon salt
1/2 cup granulated sugar
1 1/4 cups tapioca — small pearl
1/2 cup butter — plus 2 tbsp
2 cups brown sugar — dark
2 egg
2 teaspoons vanilla extract

Every Amish and Mennonite restaurant has this buttery, rich pudding on its
menu, and it is always served at Amish gatherings. This recipe can be
halved. Bring the water and salt to a boil in a large, deep saucepan.
Sprinkle in tapioca. Add the dark brown sugar, lower the heat a little, and
cook 5 min., longer, or until tapioca is clear. In a small bowl, beat the
eggs. Add the milk and granulated sugar and blend. Stir 1 cup of the hot
tapioca mixture into the egg-milk mixture, then combine it with the rest of
the tapioca. Continue cooking over low heat, stirring often, for about 10
min. or until mixture bubbles up. In the meantime, heat the butter in a
small saucepan over medium heat until it is light brown. Add to the bubbling
pudding, along with the vanilla, and mix well. Pour into a 3 quart serving
bowl and allow to cool to room temp. This pudding will set up without
refrigeration (6 hours) and it is really better if it can be eaten right
away. If you do refrigerate it, allow pudding to come to room temp. before
serving, and stir it up a bit to further soften it. Note: Small pearl
tapioca does not have to be soaked before cooking.

– – – – – – – – – – – – – – – – – –

Title: CAKE/ICE CREAM DESSERTS FROM A FREEZER TRAY
Categories: Ice cream
Yield: 6 servings

1 1/2 Tablesp. sherry, and another
-1/2 pt. ice cream. Freeze.
-Serve sliced,

The freezer tray of your automatic refrigerator makes
wonderful cake-and-ice-cream specialties in jig time.

FROZEN LADYFINGERS: Pack tray two thirds full with
vanilla ice cream. Split ladyfingers, sprinkle
generously with rum- arrange crosswise, with flat
sides down, on ice cream. Freeze. Before serving,
spread generous layer whipped cream over ladyfingers.
Serve sliced.

BUTTERSCOTCH-ALMOND ICE-CREAM CAKE: Line bottom of
tray with strips of bakers’ poundcake. Spread with 1
pt. vanilla, coffee, or chocolate ice cream. Freeze.
Serve sliced, with butterscotch sauce and toasted
almonds.

CHOCOLATE CHARLOTTE: Slice 8 spongecake layer
crosswise into 1/4"-thick slices. Use to line bottom
and sides of tray. Sprinkle with 2 tablesp. sherry;
then spread with 1/2 pt. chocolate ice cream. Top with
rest of cake, with whipped cream. Makes 6 servings.

FREEZER-TRAY TRIFLE: In tray, alternate layers of
spongecake strips with layers of vanilla, coffee,
chocolate, butter-pecan, or strawberry ice cream,
ending with cake. Sprinkle with 1/4 cup rum. Freeze.
Serve sliced with crushed berries and bottled eggnog
sauce or custard sauce flavored with rum.

—–

MAHARAGWE (SPICED RED BEANS IN COCONUT MILK)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried red kidney beans
2 md Yellow onions, chopped
1 tb Oil
2 ea Tomatoes, chopped
1 t Salt
2 ts Turmeric
3 ea Chili peppers, ground
2 c Coconut milk

In a large pot, cover the beans with water simmer
until they are tender. Saute the onions in the oil
until golden. Add, with the remaining ingredients, to
the pot simmer for several minutes until the beans
are very tender the tomatoes are cooked. Serve over
rice or a stiff porridge.

– – – – – – – – – – – – – – – – – –