Title: LINGUINE WITH CLAM WATER CRESS SAUCE
Categories: Seafood
Yield: 2 servings

——————————PHILLY.INQUIRER——————————
2 tb BUTTER
2 tb MINCED GREEN ONIONS
2 tb OLIVE OIL
10 oz CAN MINCED CLAMS OR 1
6 oz.CAN TUNA IN WATER
1 LARGE CLOVE GARLIC,MINCED
1/4 c DRY WHITE WINE
6 oz LINGUINE
1/4 c INCE FRESH PARSLEY
ALT AND PEPPER TO TASTE
2 tb MINCED WATERCRESS

HEAT BUTTER AND OLIVE OIL IN LARGE SKILLET.ADD GARLIC AND SAUTE OVER
MEDIUM HEAT 3 TO 5 MINUTES OR UNTIL TENDER.ADD WINE AND COOK AND COOK OVER
HIGH HEAT 2 MINUTES.ADD 2 TABLESPOONS PARSLEY,WATERCRESS AND GREEN ONIONS
AND COOK OVER MEDIUM HEAT 2 TO 3 MINUTES. DRAIN CLAMS OR TUNA BUT RESERVE
LIQUID.ADD FISH TO GARLIC MIXTURE AND HEAT THROUGH.
MEANWHILE,COOK LINGUINE IN LARGE PAN OF BOILING WATER UNTIL JUST
TENDER.DRAIIIN WELL AND ADD TO SKILLET WIITH CLAMS.TOSS.IF MIXTURE IS
DRY,ADD 2 TO 3 TABLESPOONS RESERVED LIQUID.SEASON TO TASTE WITH SALT AND
PEPPER AND SPRINKLE WIITH RESERVED 2 TABLESPOONS PARSLEY.TOSS AND SERVE
IMMEDIIATLY…………………………..

—–

SPANOKOPITA Greek spinach and cheese pie

Recipe By : Mimi Hiller
Serving Size : 8 Preparation Time :0:00
Categories : Appetizer Greek
Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lbs fresh spinach
1 lb filo dough
1/2 lb feta cheese
7 eggs
1 onion — diced

Dice the onion and saute it until golden brown. While the onion is cooking,
wash the spinach. Put it in a bowl and rub lots of salt into it. Let the
spinach/salt sit for 15 minutes. This is meant to reduce the volume of
spinach. An alternative to this is to barely steam the spinach (30-60
seconds). Beat the eggs. Crumble the feta cheese and add to the eggs.
(Note that feta cheese is fairly salty.You can replace half or all of it
with ricotta cheese.) Rinse all the salt out of the spinach. Add it and the
onions to the eggs/cheese and mix. Also add some spices. The original
recipes calls for salt, pepper, and oregano.I use basil. Melt some butter
(at least 2 oz .) Butter the bottom of a 9×13 inch baking dish. Lay the
filo down one layer at a time, brushing butter on each layer. Turn each
successive layer a little so they are not all piled directly on top of each
other. The filo will hang over the sides of the dish. Continue until you
have 3-5 sheets of filo left. Pour the filling into the filo. Fold the filo
that hangs over the side over the filling. Place the last pieces of filo on
top, buttering each as you go. Trim off the filo that hangs over the edge
of the dish. These last pieces serve to cover the filling. Make two or
three slits with a knife in the top layers of filo that go all the way down
to the filling. Bake at 375 for 50 minutes.=20
I searched high and low for the perfect spanakopita. This was darn near
perfection. This recipe is from the Vegetarian Epicure by Anna Thomas.=
serves 8

– – – – – – – – – – – – – – – – – -=20

NOTES : I searched high and low for the perfect spanakopita. This was darn
near perfection. This recipe is from the Vegetarian Epicure by Anna Thomas.
serves 8

Title: Dave’s Deluxe Gift Corn Chowder
Categories: New, Text, Import
Yield: 4 servings

1/2 lb very lean salt pork or bacon
: cut into 2-inch cubes
1 lg onion, — chopped
2 garlic cloves, — finely
: chopped
1/4 ts curry powder
6 medium-large baking
: potatoes, peeled, — cut
: into 1-inch cubes
1 ts salt
1 ts tarragon, — chopped
3 16 1/2-ounce cans
: cream-style corn
2 cn 15-oz evaporated milk
1 qt milk
1/2 ts lemon pepper
2 TB butter
2 TB sugar — (optional)

In a large skillet, fry salt pork until nearly crisp.
Remove with a slotted spoon and reserve. Drain off all
but 2 tablespoons of fat. Reduce heat to low and add
onion, garlic and curry powder. Saute until onion and
garlic are soft, about 12 minutes. In a 5-quart pot
combine potatoes with salt, tarragon and enough water
to cover potatoes by 1 inch. Bring to a boil and cook
potatoes 15 minutes. Drain off water, then add corn,
fresh and evaporated milks, onion mixture, reserved
salt pork, lemon pepper, butter, and sugar, if using.
Simmer, covered, until thickened, 1 to 1 1/2 hours.
Add more milk as needed. Cool and refrigerate,
covered, overnight. Reheat and serve next day, very
warm.

Makes 15 to 20 cups

Recipe By :WELL-STOCKED PANTRY SHOW#ND7042

Date: Wed, 30
Oct 1996 11:15:52 -0500

—–

LEMON MERINGUE PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Cornstarch
2 ts Lemon rind
1 c Sugar
1 1/4 c Water, warm
1 ea Lemon, juice of
3 ea Egg
1 t Vanilla
1 ea Pie shell, 9-inch

Separate eggs. Grate lemon rind. Cook first 5
ingredients and 3 egg yolks till mixture thickens,
stirring occasionally. Cool before putting into cooked
9 inch pie shell. Beat egg whites, add vanilla, and
1/2 the powdered sugar. Put in oven to brown
meringue,350 degrees, 8 minutes.

– – – – – – – – – – – – – – – – – –

Title: SWEDISH NUT CAKE
Categories: Cakes
Yield: 1 Servings

2 Eggs
2 c Flour
2 c Sugar
1 1/2 ts Soda
1 ts Vanilla
2/3 c Chopped nuts
1 20 oz can crushed pineapple
Use all pineapple and juice
ICING
1 8 oz pkg cream cheese
1 Stick margarine
1 Box powdered sugar
2 ts Vanilla
2/3 c Chopped nuts

Mix all ingredients together except for the icing ingredients. Bake in a 9
x 13 inch greased pan, for 30 to 40 minutes at 350 or until tests done.
ICING Mix together until spreading consistancy

Spread on warm cake
: Pat Food BB/sc

—–

Crockpot Chicken and Rice Casserole

Recipe By : =

Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Chicken
Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large Chicken breasts
1 can Cream of chicken soup
1 can Cream of clery soup
1 can Cream of mushroom soup
1/2 cup Diced celery
1 cup Minute rice

Mix in crock-pot the 3 cans of soup and rice. Place the chicken on top of the
mixture, then add the diced celery. Cook for 3 hours on high or 4 hours on
low. Makes 4 servings. More rice, about 1/2 cup, and 2 other chicken breasts
may be added to make 6 servings.

– – – – – – – – – – – – – – – – – – =

Title: Mama’s Potato Soup
Categories: Soups
Yield: 4 Servings

-JUDI M. PHELPS
2 tb Oil
4 Cloves garlic; minced
1 c Onions; finely chopped
3 md Tomatoes; peeled and chopped
1/2 c Green chilies; chopped
1 tb Flour
2 qt Chicken broth; hot
2 1/2 c Raw potatoes; peeled and
-cut into small cubes
2 ts ;salt or to taste
1 ts Black pepper
2 md Sized carrots; peeled and
-thinly sliced
1 md Sized zucchini; thinly
-sliced
2 c Monterey Jack cheese; cut
-into small cubes

Heat oil in 3-quart saucepan and add garlic, onions,
tomatoes and green chilies; saute for 3 minutes. Stir
in flour and cook for 2 more minutes. Continue
stirring as you pour in the hot broth. Add potatoes,
salt and pepper. Cover pan and simmer over low heat
for 20 minutes. Add carrots and zucchini and cook for
15 minutes longer or until potatoes are tender. Just
before serving add the cubed cheese. Makes 4 to 6
servings. Source: The Garlic Lovers Cookbook.

Shared and MM by Judi M. Phelps. jphelps@slip.net or
jphelps@best.com

—–

FONTINA, MUSHROOM AND PANCETTA LASAGNA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Filling:
30 oz Ricotta — 2 15-oz. container
1 pk Spinach — chopped, frozen, c
Package directions, drained,
1/2 c Parmesan — freshly grated (a
2 Eggs
Mushrooms:
1 T Olive oil
2 oz Pancetta — *, or bacon, chop
2 t Rosemary — fresh, minced or
Crumbled
12 oz Mushrooms — button, sliced
Assembly:
12 Lasanga noodles — about
Tomato, porcini pancetta s
1 lb Fontina cheese — grated
3/4 c Parmesan — freshly grated (a
1 Tomato — seeded, chopped
2 t Rosemary — fresh, minced or
Crumbled

* Pancetta is Italian unsmoked bacon cured in salt and is available at
most Italian markets and some specialty food stores.

FOR FILLING:
Combine first 3 ingredients (30 oz. ricotta, 10 oz. spinach,
prepared as instructed, and 1/2 cup Parmesan) in large bowl. Season
with salt and pepper. Add eggs and mix well. (Can be prepared 1 day
ahead. Cover and chill.)

ASSEMBLY:
Cook noodles in large pot of boiling salted water until just
tender but still firm to bite, stirring occasionally. Drain. Rinse
under cold water to cool; drain.
Oil 13x9x2-inch baking dish (I always find a deeper dish easier to
deal with when making lasagna; 3-inches deep is MUCH better). Spread 1
cup Tomato, Porcini and Pancetta Sauce over bottom of dish. Arrange 3
to 4 noodles over, trimming to fit as necessary. Spread half of
ricotta filling over. Spoon 1 cup sauce over. Sprinkle with 1 cup
Fontina and 1/4 cup Parmesan cheese. Top with 3 to 4 noodles,
trimming to fit. Spread remaining ricotta filling over noodles. Spoon
1 cup sauce over. Sprinkle with 1 cup Fontina and 1/4 cup Parmesan.
Reserve 1/2 cup sauteed mushrooms for garnish. Spread remaining
mushrooms over cheese. Arrange remaining noodles over. Spread
remaining sauce over noodles. Sprinkle remaining Fontina and 1/4 cup
Parmesan over. Cover with foil. (Can be prepared 1 day ahead.
Refrigerate lasagna and reserved 1/2 cup mushrooms separately. Let
lasagna stand 2 hours at room temperature before continuing.)
Preheat oven to 350F. Bake covered lasagna 30 minutes. Uncover
and continue baking until bubbling and cheese melts, about 20 minutes.
Arrange reserved 1 cup mushrooms, tomato and 2 teaspoons rosemary
over. Let stand 10 minutes. Cut into squares.

– – – – – – – – – – – – – – – – – –

Title: FROZEN DOUBLE CHOCOLATE MOUSSE
Categories: Desserts, Pies
Yield: 10 servings

———————————–CRUST———————————–
2/3 c Chocolate wafer crumbs
1/3 c Graham cracker crumbs
1/4 c Unsalted butter; melted

—————————DARK CHOCOLATE MOUSSE—————————
4 oz Semi-sweet chocolate
– finely chopped
2 oz Unsweetened chocolate
– finely chopped
6 Egg yolks
3/4 c Sugar
1/2 c Frangelico liqueur
1 1/4 c Chilled whipping cream

—————————WHITE CHOCOLATE MOUSSE—————————
3/4 c Whipping cream
10 oz White chocolate; chopped
3 tb Frangelico liqueur
1 1/3 c Whipping cream; chilled
2 oz Semisweet chocolate
– coarsely chopped
1 tb Unsalted butter

FOR CRUST: Preheat oven to 350øF. Mix all crumbs in bottom of 9-1/2-inch
springform pan. Pour butter over. Mix with fork until well-blended.
Press mixture firmly onto bottom of pan. Bake 8 minutes. Cool crust on
rack.
FOR DARK CHOCOLATE MOUSSE: Stir both chocolates in double boiler over
barely simmering water until smooth and melted. Cool to lukewarm. using
electric mixer, beat yolks to blend in large bowl. Gradually add sugar
and beat until pale yellow and slowly dissolving ribbon forms when beaters
are lifted. Blend in Frangelico, then melted chocolate. Whip cream in
another bowl until soft peaks form. Fold 1/3 of cream into chocolate
mixture. Gently fold in remaining cream. Pour mixture into crust; smooth
top. Freeze until set, about 30 minutes.
FOR WHITE CHOCOLATE MOUSSE: Bring 3/4 cup cream to boil in heavy small
saucepan. Reduce heat and simmer 2 minutes. Finely chop white chocolate
in processor. Pour hot cream through feed tube and blend until mixture is
smooth, about 1 minute. Transfer to medium bowl. Cool completely.

Stir Frangelico into white chocolate mixture. Using electric mixer, whip
1 1/3 cups cream in medium bowl until peaks form. Fold 1/3 cream into
white chocolate mixture. Gently fold in remaining cream. Pour over dark
chocolate mousse; smooth top. Freeze until top of mousse sets.

Cover mousse and freeze at least 24 hours. Run knife around edges of pan
to loosen. Release pan sides from mousse. Smooth sides of mousse with
icing spatula. Return to freezer.

Stir 2 ounces of semisweet chocolate and butter in heavy small saucepan
over low heat until melted and smooth. Cool to lukewarm. Spoon into
parchment cone or pastry bag fitted with small plain tip. Pipe chocolate
in decorative pattern around edge of mousse. Freeze until chocolate sets,
about 10 minutes. (Can be prepared 2 days ahead. Cover with plastic
wrap.) Cut frozen mousse into wedges to serve.

—–

Turkey Poppy Seed Casserole

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Course – Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups-8 ozs. uncooked egg noodles
1 tablespoon butter
1 pound ground turkey*
1 medium onion — chopped
(to yield 1/2 cup)
1 small green bell pepper — chopped
(to yield 1/2 cup)
1 can-14 1/2oz diced tomatoes — drained
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups ricotta cheese
1 1/2 cups sour cream
2 tablespoons poppy seeds
2 tablespoons grated Romano cheese
chopped parsley, for garnish — optional

* I use cut-up leftover turkey or chicken (approximately 1 1/2 cups).

Heat oven to 375. Grease a 2-qt. casserole. Cook and drain noodles as
directed on package. If using ground turkey, melt butter in a 10″ skillet
over medium heat. Cook turkey, onion and bell pepper for 4 to 6 minutes,
stirring frequently, until turkey is no longer pink. (When using leftover
turkey/chicken, cook just the onion and bell pepper for 4 to 6 minutes. Add
turkey/chicken during the last 2 or 3 minutes.) Stir in tomatoes, salt and
pepper. Mix ricotta, sour cream and poppy seed in a large bowl. Stir in
noodles. Spoon 3/4’s of the noodle mixture into the casserole dish. Spoon
turkey mixture over noodle mixture. Top with with remaining noodle mixture.
Cover and bake for 50 minutes or until hot. Sprinkle with Romano cheese and
parsley.

– – – – – – – – – – – – – – – – – –