Smoked Yellow Pepper Vinaigrette

Recipe By : CHILLIN’ GRILLIN’ SHOW #GR3629
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 yellow bell peppers — cold smoked, peeled
— and seeded
1/2 can chipotle
1/4 medium red onion — coarsely chopped
3 tablespoons fresh lime juice
1/4 cup olive oil
1 teaspoon sugar
salt
freshly ground black pepper

In a blender, combine the peppers, chipotle, onion, and lime juice and
blend. While the blender is still running, slowly add the olive oil until
emulsified. Add the sugar and season with salt and pepper to taste.

Yield: about 1 cup

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MARINATED FIDDLEHEADS SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Italian salad dressing
— (Good Seasons brand)
2 c Fiddlehead ferns
— cooked and drained
Lettuce
Tomatoes — sliced
Scallions — chopped
Seasoned croutons

Prepare 1 package of Good Seasons Italian salad
dressing mix according to package directions. Pour
dressing over 2 cups of cooked, drained fiddleheads.
Let the fiddleheads marinate in the dressing overnight
in the refrigerator.

Use marinated fiddleheads generously in a salad made
of crisp lettuce leaves, sliced ripe tomatoes, and
chopped scallions. Toss the salad with additional
Italian dressing; serve with seasoned croutons
scattered on top of the salad.

From _The Wild Flavor_ by Marilyn Kluger. Los
Angeles: Jeremy P. Tarcher, Inc., 1984. Pp. 248-249.
ISBN 0-87477-338-5. Typed for you by Cathy Harned.

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TAGLIATELLE WITH CAVIAR AND CREAM***

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Pasta
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
– G. Granaroli XBRG76A
1 1/4 c Heavy cream
1 sm Jar caviar
2 tb Butter
A couple of sage leaves or
-1 ts dried sage powder
1 lb Thin noodles, Pref. fresh
1/4 c Cognac
Grated cheese

Pour cream into saucepan, add caviar and simmer over
low heat 10 min. DO NOT BOIL!Add butter,sage and
cognac and cook for 2 min on low. Serve over hot
cooked pasta with cheese on the side for topping. This
is a great starter for a fish dinner or used as a side
dish.

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Title: BARBEQUED PORK
Categories: Chinese, Main dish, Pork
Yield: 4 servings

-PAM COOMBES (RNCM95A)
1/4 c Soy sauce
2 tb Dry red wine
1 tb Brown sugar
1 tb Honey
2 ts Red food coloring; optional
1/2 ts Ground cinnamon
1 Green onion; cut in half
1 Clove of garlic;crushed
2 Whole pork tenderloins
-(about 12 oz each)
-trimmed

Combine soy sauce; wine,sugar,honey, food coloring,
cinnamon, onion and garlic in large bowl. Add pork,
turning tenderloins to coat completely. Cover and
refrigerate 1 hour or overnight, turning meat
occasionally. Drain pork, reserving marinade. Place
tenderloins on wire rack over baking pan. Bake in
preheated 350F oven, turning and basting often with
reserved marinade, until cooked through, about 45
minutes. Remove pork from oven; cool. Cut into
diagonal slices. Makes about 8 appetizer size servings
This is very nice served with green onion curls.

Pam in Va
Formatted by Elaine Radis

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Title: Crackling Triangles
Categories: Dim sum, Snacks, Chinese
Yield: 34 Snacks

4 oz Spring roll pastry, in
One sheet
6 oz Minced beef
1 ts Soy sauce
1 ts Sugar
2 ts Dry sherry
3 tb Water
2 tb Oil plus oil for
-deep frying
1 tb Grated shallot
2 Cloves garlic, crushed
3 tb Chopped onion
1 ts Chopped red chilli
1 ts Finely grated fresh
-root ginger
1 ts Five spice powder
1 ts Paprika
Salt and pepper

Cut the spring roll sheet into long strips about 3-3.5 cm/1 1/4- lin
wide. Marinate the minced beef with the soy sauce, 2 teaspoon of the
sugar,1 teaspoon of the sherry and 2 tablespoons water for 30
minutes. Heat the 2 tablespoons oil in a wok and saute the shallots,
garlic and onion until fragrant. Add the chilli, ginger’ and beef and
fry until dry, stirring frequently to prevent the meat from burning.
Pour in the remaining sherry, sugar, water, the five spice powder,
paprika and seasoning to taste, then set aside to cool. Place a
generous teaspoonful of the mixture on to a strip of pastry, then
fold over the end corner to enclose the meat in a triangle of dough.
Fold the again from the opposite side then continue folding the dough
over and over until completely enclosed to make a triangular shaped
pasty. Tuck the end in neatly. Continue until all the filling and
pastry is used. Heat the oil for deep frying to 190 c/375 F and deep
fry the triangles until crisp and golden. Drain on absorbent kitchen
paper and serve.

MMMMM

Title: SPINACH PIEDMONTESE STYLE
Categories: Italian, Vegetables
Yield: 4 servings

1 lb Washed spinach
1/2 ts Pepper
1/4 c Butter
4 Anchovy filets, chopped
1/2 ts Salt
1/2 Clove garlic, chopped

Cook spinach in 1 cup water 5 minutes and drain well.
Place butter in skillet and brown lightly. Add
well-drained spinach, salt, pepper, anchovies and
garlic and cook 4 or 5 minutes longer. Serves 4

From: The Talisman Italian Cook Book Shared By: Pat
Stockett

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Title: SLIGHTLY POTTED COCKTAIL FRANKS
Categories: Appetizers, Alcohol
Yield: 36 franks

1/2 lb Cocktail frankfurters; cut
-in half

———————————–SAUCE———————————–
1/4 c Bourbon
1/2 c Chili sauce
1/4 c Dark brown sugar
2 ts Dijon mustard
2 tb Tomato preserves

Combine sauce ingredients and bring to a boil. Simmer 5 minutes.
Add the frankfurters, cover and simmer 15 minutes, stirring
occasionally. Transfer to a chafing dish and have toothpicks
nearby. Makes 36 little franks. Source: Just For Starters by
Gloria Edwinn.

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Title: GARLICKY HUMMUS (MAKES 1-3/4 CUPS)
Categories: Oriental, Vegetables, Spreads
Yield: 2 servings

2 cn Chick-peas 15 oz, drained 1/2 ts Salt
1/4 c Tahini (sesame seed paste)
: Chopped parsley
2 tb Extra-virgin olive oil Paprika
1 1/2 tb Fresh lemon juice Pita
Bread
2 lg Garlic cloves, crushed

1. In a food processor, combine chick-peas, tahini,
olive oil, lemon juice, garlic, and salt. Puree until
smooth. If made in advance, transfer to a bowl, cover
and refrigerate. 2. Before serving, top with chopped
parsley, and a dusting of paprika. Serve with pita
bread.

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CHICKEN NOODLE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Chicken pieces
6 c Hot water, divided
2 x Lg stalks Celery, thin slice
1 c Med Carrots, thin sliced
1/2 t Dried Basil
1/4 t Rosemary
1/4 t Pepper
1 t Salt, (opt.)
1/2 c Thin Egg Noodles

In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots,
basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or
until chicken falls easily from the bone, stirring twice during cooking.
Remove chicken from the bones. Discard bones and skin. Dice meat and
return to caserole. Add 2 cups hot water and noodles. Cover. Microwave at
High 8-10 minutes, or until water boils. Then, Microwave at High 7-10
minutes, or until noodles are tender.
PER SERVING: 111 calories, 274 mg sodium, 6 mg cholesterol
Exchanges: 1 veg, 1 1/2 low fat meat

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Cream Cheese Pound Cake

Recipe By : John Setzler – an original!
Serving Size : 24 Preparation Time :0:20
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups butter — softened
1 8 ounce pkg cream cheese — softened
3 cups sugar
6 large eggs
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1/8 teaspoon salt

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes
or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one
at a time, beating just until yellow disappears. Add vanilla, mixing well.

Combine flour and salt; gradually add to butter mixture, beating at low speed
just until blendedafter each addition. Pour batter into a greased and floured
10-inch tube pan.

Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan.

Bake at 300 degrees for 1 hour and 30 minutes or until a wooden pick inserted
in center of cake comes out clean. Cool in pan on a wire rack 10 to 15
minutes; remove from pan and cool completely on wire rack.

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NOTES : Tried on November 14, 1995 – made several minor modifications to
perfect this recipe. It’s great!