whir in blender till smooth add berries
mix lightly
serve in dessert cups, garnish with whole berries and mint leaves

SPLIT PEA RATATOUILLE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Main dish
Easy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Eggplant — sliced 1/4-inch
-thick
3 oz Zucchini — sliced 1/4-inch
-thick
3 oz Onion — sliced
2 tb Sunflower oil
3 oz Split peas — cooked
3 oz Cashews — chopped
1 t Garlic — minced
1 t Salt
1/2 ts Rosemary

Preheat oven to 350 degrees. Steam eggplant,
zucchini, and onion for about 8 minutes. Lightly
grease 4 x 8 baking pan with oil. Place split peas in
blender with 2 ounces water, half of cashews, and the
remaining ingredients. Blend until mixture achieves
sauce consistency. Place eggplant in baking pan
andpour the split pea sauce on top. Sprinkle with
remaining cashews. Put in oven and bake for 20 minutes.

From DEEANNE’s recipe files

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Title: Flaming Eggs
Categories: Spanish, Hot
Yield: 2 servings

1 tb Olive oil
1/2 sm Onion
1/2 sm Red pepper
1/2 ts Chopped red chilli
220 g Crushed tomatoes
1 tb Tomato paste
3 Eggs
1 tb Parsley

Preparation time: 25 minutes Cooking time: 25 minutes

1. Preheat the oven to 160C. Heat the oil in a medium pan, add the
onion
and cook over a medium heat until soft and lightly golden. Add the
pepper and chilli and cook for a further 2-3 minutes. Add the
tomato
paste and cook , uncovered, over a low heat for 10 minutes,
stirring
occasionally.

2. Transfer the tomato mixture into a shallow, ovenproof dish. Using
the
bowl of a soup spoon, press two hollows into the mixture to hold
the
eggs (one per number of servings). One-by-one break each egg into
the
hollows.

3. Bake for 20-30 minutes or until the whites are set and the yolks
are
still soft.

4. Sprinkle with parsley and serve immediately.

MMMMM

SKORDALIA (GARLIC POTATO)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ethnic Relishes
Vegetarian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 2/3 kg Potatoes
90 g Garlic heads
4 Lemons
370 ml Olive oil
6 Black olives
3 Lemon slices
Sea salt to taste
Pinch of parsley

This makes enough Skordalia for several meals.
Skordalia is a tasty side dish. It can also be used as
a relish. Keep it refrigerated.

Boil the unpeeled potatoes in water (salted if
required, but not necessary).

Crush the garlic into a mixing bowl. Peel the
potatoes, and add them to the bowl whilst they are
still hot.

Add a pinch of salt. Mix the garlic and potato mixture
to a pulp; using a food processor or mixer.

Alternately, add the lemon juice and olive oil
gradually, until all the ingredients are blended into
a smooth mixture.

Put the mixture into a bowl, garnish with parsley,
olives and the slices of lemon.

Notes:

The amount of garlic can be varied according to taste;
like this it has a strong flavour.

Skordalia can be surved as a cold side dish, with
vegetables.

Posted by Kaz Glover in Intercook

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Title: Spicy Nuts
Categories: Snacks, Gifts
Servings: 12

1 Egg white
1 lb Pecans
1/4 ts Salt
1 ts Cold water
1/2 c Sugar
1/2 ts Cinnamon

Beat egg white. Add water. Beat until frothy, fold in pecans. Combine
sugar salt and cinnamon. Add to pecans. Mix. Butter 9×13 pan. Pour nuts
in pan. Bake at 250 for 1 hour.

MMMMM

AULD ALLIANCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
350 g Roquefort cheese
Whisky

This deceptively simple cheese cream from Overscaig in
Sutherland is delicious served as a cream pate for the
first course or at the end of a meal as a savoury.

Pound the cheese to a thick cream. Add drop by drop as
much whisky as it will ‘drink’ to make a firm cream.

Pack into small earthenware pots and chill in the
fridge for 3 to 4 hours.

Serve with hot buttered toast or oatcakes.

From: Janet Warren, A Feast of Scotland, Lomond Books,
1993, ISBN 1-85051-112-8

Typed for you by Rene Gagnaux @ 2:301/212.19

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Saltimbocca alla Romana

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Robbie Shelton XXXJ77A
2 Sage leaves — fresh or
2 pound To 2 1/2 Veal Fillet
1/2 teaspoon Dried Leaf Sage — *
All Purpose Flour
Garlic — very tiny bit
2/3 cup Butter; fresh creamery
4 Parsley Sprigs — leaves only
melted
2 tablespoon White Italian Truffles
Salt
shaved (or more)
Pepper
1/2 cup White Frascati — or other
4 sl Fontina Cheese — very thin
dry white wine
8 sl Proscuitto — thin
2 cup Small Peas (1# can)

Cut the veal into 8 slices. Place the slices between sheets of wax paper and
pound thin. Sprinkle with four on one side only. Place half of the slices,
floured sides down, on a working board. Spoon some of the butter (about 2
tablespoons) over the slices and sprinkle lightly with salt and pepper. Place
1 slice of cheese and 1 slice of proscuitto over each veal slice and again
spoon some butter lightly over them. Add half a leaf of the sage. Chop garlic
and parsley together and divide the mixture among the 4 veal slices. Arrange
the shaved truffles on top. (Use more truffles if you wish.) Add the remaining
veal slices, floured sides up. Press the edges together with a knife handle.
Spoon more of the butter over.

Reserve 1 tablespoon of the butter; place the rest in a skillet and heat.
Add the little bundles and saute for 5 minutes, until brown. Turn, cook for 3
minutes longer, and baste. Pour the wine over the veal, shake the skillet,
baste again, cover, and cook for 5 minutes.

Dice the remaining slices of prosciutto. Place peas in a small pan and heat.
Drain. Add diced prosciutto and the reserved tablespoon of butter.
Season with salt and pepper to taste. Heat for a few minutes. Arrange
saltimbocca on warm plates, spoon all of the sauce over, and serve with the
peas. Drink the rest of the Frascati.

*NOTE: If using dried sage, soak it in warm water for a few minutes and
press dry before using. For this dish do not use ground sage.

This recipe is from “LEONE’S ITALIAN COOKBOOK.”

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Title: Corn Sausage Chowder
Categories: Chowder
Yield: 6 Servings

1 Polish sausage,
-sliced thinly
6 sl Bacon, chopped
1 c Onions, chopped
1/4 c Flour
2 c Chicken stock
1 c Water
4 c Corn
2 c Potatoes, cubed
-(about 1/4")
1/8 ts White pepper
Red pepper sauce
2 c Milk
2 tb Butter

In a big saucepan, brown the sausage and bacon until bacon is crispy.
Remove sausage and bacon with a slotted spoon, and drain on a paper towel.
Discard most of the fat; leave enough to cook the onion. Saute onion in
reserved fat until tender, about 5 minutes.

Gradually stir in the flour. Add stock and water, stirring constantly. Add
sausage, bacon, corn, potatoes and white pepper. Add red pepper sauce to
taste. Heat to boiling. Reduce heat and simmer, covered, for 15 to 20
minutes. Stir occasionally.

Add milk and cook until soup is heated through and potatoes are tender. Top
with butter and serve.

NOTES:

* A rich creamy chowder with corn and sausages — This chowder is a
variation on a family recipe from an old roommate of mine. (She makes it
without the sausage, and with more water). It goes very well with most
seafood. I am especially fond of it served with crab cakes. Yield: Serves
6-8.

: Difficulty: easy.
: Time: 10 minutes preparation, 45 minutes cooking.
: Precision: approximate measurement OK.

: Steve Fritzinger
: Computer Consoles Inc., Reston, Virginia, USA
: seismo!rlgvax!jsf

: Copyright (C) 1986 USENET Community Trust

—–

CHAI PO-RUSSKI (RUSSIAN TEA)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Beverages Russian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Orange — sliced
6 Lemon — sliced
6 Cinnamon stick, 3″
1 tb Cloves, whole
1 qt — Water
46 oz Pineapple juice
1 1/2 c Sugar
3 qt Tea

Combine fruit slices, cinnamon, cloves, and water in a
large non- aluminum saucepan; bring to a boil. Boil 5
minutes. Press mixture through a strainer, discarding
pulp and spices. Add pineapple juice, sugar, and tea
to citrus mixture, stirring well. Serve hot.

Source: Southern Living Socials and
Soirees cookbook Submitted By SAM WARING
On THU, 02
NOV 1995 112919 GMT

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BRAISED TEMPEH NAPOLETANO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Olive oil
6 Garlic cloves — minced
1 md Onion — diced
2 sm Zucchini — halved lengthwise
-and thinly sliced
1 lg Green pepper — diced (1/2-in.
-dice)
8 oz Tempeh — cut into 1/2-inch
-cubes
1 1/2 c Tomatoes, peeled — chopped
-finely, with their juice
-(from a 16 oz. can)
2 tb Dry vermouth or dry redor
-white wine
1/4 ts Basil
1/4 ts Marjoram
1/4 ts Oregano
1/4 ts Salt
Pepper to taste

Heat the olvie oil in a large skillet over medium
high heat, then add the garlic and onion, and saute
for 2 minutes, tossing frequently. A dd the zucchni
and toss for 2 more minutes. Add the greenpepper and
tempeh, and cook, tossing occasionally for 5 more
minutes.

Add the tomaotes, vermouth, and all of the remaining
ingredients, and stir well. Reduce the heat to a
simmer and cook slowly for about 10 minutes, or until
the suace is fragrant and thickened. Do not overcook
the vegetables; they should still retain a slight
crunchiness. Serve immediately, or cover and chill up
to 24 hours, then reheat slowly until piping hot.

From the files of DEEANNE

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