Fusilli with Lentil Sauce

Recipe By : Eating Well Magazine
Serving Size : 6 Preparation Time :0:00
Categories : Legumes Low-Fat
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon olive oil
1 medium onion — chopped
1 medium carrot — chopped
4 cloves garlic — minced
2 cups chicken broth — defatted
1/2 cup lentils — rinsed and drained
pinch rosemary
1/4 teaspoon thyme
2 cups tomatoes — chopped
4 cups fresh spinach — torn
1 pound pasta — fussilli or rotini
4 teaspoons grated Parmesan cheese

Saute onions, garlic and carrots in olive oil till softened. Add broth,
lentils and herbs and bring to a boil. Simmer, covered, 15 min. Add
tomatoes, cover and cook 15-20 min. till lentils are tender. Stir in
spinach and cook 5 min. Season with salt and pepper.

Cook pasta, toss with sauce, sprinkle with Parmesan.

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Title: LIVER, BLACK BEANS, AND SNOW PEA STIR FRY
Categories: Chinese, Chicken
Yield: 4 servings

2 tb Peanut oil, divided
1 lb Chicken livers, trimmed,
-sliced
2 tb Fermented black beans,
-rinsed, drained
1 Garlic clove, minced
1 ts Finely chopped fresh ginger
1/4 lb Snow peas, trimmed
1 tb Soy sauce
1 tb Sherry
1/2 c Chicken broth
2 Green onions, finely chopped

Heat 1 tb oil over high heat in large wok; add liver;
stir fry 3-5 minutes, or until liver is browned but
still pink on the inside; remove from wok; reserve.
Reduce heat to medium; heat remaining oil in wok;add
black beans, garlic and ginger. Stir fry 1 minutes.
Add soy sauce,sherry, broth and green onions; bring to
a boil. Add liver; stir until sauce coats the liver
and liver is heated through. Remove from heat and
serve immediately.

Origin: Appeal, Quarterly magazine by Overwaitea/Save
On Foods.

Shared by Sharon Stevens.

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CANNED TUNA CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown or white rice
1 cn Mushroom Soup, 10 1/2 oz
1 cn Light tuna or bonito 6 1/2
Oz can, drained
1 t Butter or margarine
1 1/2 tb Dry bread crumbs
2 oz Cheddar Cheese, or more to
Taste, grated

Cook rice following package directions. Stir soup
into rice. Mash tuna and stir into rice mixture.

Spread butter over inside of 1 3/4-quart casserole;
sprinkle bread crumbs over butter. Pour tuna-rice
mixture into casserole and sprinkele with grated
cheese. Bake on middle shelf of preheated 375-degree
oven 30 minutes. Serves 4 to 6.

Variation: Add any vegetables you fancy to the rice
mixture. It’s a good way to use up leftover peas
and/or carrots.

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Remoulade with Vegetable Crudites

Recipe By :
Serving Size : 28 Preparation Time :0:00
Categories : Creole Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/2 c Creole or brown mustard

1/2 c Salad oil

1/4 c Catsup

1/4 c Cider vinegar

1/4 ts Tabasco sauce

2 tb Finely chopped celery

2 tb Finely chopped onion

2 tb Finely chopped green pepper

Cherry tomatoes

Mushroom slices

Cucumber slices

Celery slices

Carrot slices

1. Combine mustard, oil, catsup, vinegar, Tabasco and chopped vegetables;

cover and chill.

2. Serve dip with whole and sliced vegetables.

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Title: TEA BISCUITS
Categories: Mixes, Val’s
Yield: 10 Biscuits

2 c OF MIX
1 ts BAKING POWDER
1/2 c MILK

ADD MILK TO DRY INGREDIENTS. STIR QUICKLY WITH FORK. TURN OUT ON
FLOURED BOARD, PAT DOWN FLAT AND CUT INTO DESIRED SHAPES. PRICK EACH
WITH A FORK AND BRUSH WITH MILK SET OVEN TO 450* BAKE 10-12 MINUTES
~—-

MMMMM

Holiday Truffles

Recipe By :
Serving Size : 40 Preparation Time :0:15
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 Oz Chocolate Chips, Semisweet
1/4 Tsp Almond extract
1 Can Condensed Milk, Sweetened
2 Tbsp Orange Liqueur
2 Tbsp Almond Liqueur

In heavy, medium sized pan, over low heat, melt chips with sweetened
condensed milk. Remove from heat, divide into 2 bowls. To one bowl, add
almond Liqueur and almond extract, To the other bowl,add orange flavored
Liqueur. Chill 1 hour. Shape into one inch balls.Roll in coating. Chill until
firm ( 1 hour) Store covered at room temperature

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Nutr. Assoc. : 0 0 0 0 2044

GOLDEN PIGEON WITH WINTER MELON

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
600 g Winter melon
12 Chinese ham slices (0.5 cm
-thick)
2 Young pigeons (approx 500 g
-each or a 1-kg chicken)
4 Ginger root slices
4 Shallots (white parts)
Cooking oil
—–MARINADE—–
1/2 c Light soy sauce
1/8 c Dark soy sauce
—–STEWING SEASONING—–
1 t Oyster sauce
1 1/2 ts Salt
1/4 ts Sugar
4 c Stock
—–SAUCE—–
1 c Stock
1 1/2 tb Cornstarch (mixed well with
-2 tbs water)
—–GARNISH (OPTIONAL—–
10 Sprigs of flowering chives

I used Cornish Game Hens, but you could also use a cut up chicken. If
you can’t get winter melon, watermelon will work. Winter melon is
white, very mild tasting and a tad denser than watermelon. I think
you could get away using something like Honeydew too. Have fun!

Chef: Yip Kwai-sing

Thirty-year-old Hong Kong-born Mr. Yip has spent half his life in
Cantonese restaurant kitchens. He is best known for his fai choy
chicken speciality and shark’s fin dishes. As the leader of a South
Villa Restaurant team in one of the Display Classes, he won also a
Culinary Award Bronze Medal.

Establishment: South Villa Restaurant, 58-60 Cameron Road, Tsimshatsui
Kowloon.

Chinese Cuisine Practical Class Platinum Award – Poultry

“Happy Bird Crosses The Golden Bridge” presents an attractive image
featuring the pigeon, a symbol of happiness to the Chinese. The
inclusion of winter melon, a summertime seasonal vegetable, as the
imagined “golden bridge” is a culinary play on words: the dish
combines two traditional dishes providing a bridge between their
contrasting textures and flavours. The garnish – flowering chives –
is more than an aesthetic detail, symbolizing the greenery growing
along the water’s edge.

To prepare:

1. Mix the marinade and coat pigeons with it for 2 to 3 minutes.

2. Remove skin of winter melon and cut 12 slices about 5 cms wide,

3 cms long and 2 cms thick. Make a slit sideways on the longest side
of each piece and insert one ham slice.

To cook:

1. Deep-fry pigeons over a medium flame until golden.

2. Heat the wok or pot, add 1 tbs oil. When it is very hot, stir-
fry ginger and shallots for 1 minute. Then add above stewing
seasoning ingredients and pigeons, cover and braise over a slow flame
for 20 to 25 minutes. Remove pigeons.

3. Reserve 1 cup of the pigeon braising stock, to make sauce later.

4. Double the remaining braising stock’s liquid volume by adding
water, then immerse winter melon slices. Cook for 5 minutes, then
turn off heat. Cover wok, leave winter melon slices for a further 5
minutes (thus ensuring they do not lose their shape through excess
direct cooking).

5. Mix sauce ingredients with reserved cup of pigeon braising stock
and heat.

To present:

1. Cut pigeons into pieces and arrange across serving dish.

2. Place 6 overlapping winter melon slices on each side of pigeons.

3. Pour sauce over, and garnish with flowering chives.

Makes 12 servings.

From “Champion Recipes of the 1986 Hong Kong Food Festival”. Hong
Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; November 3 1992.

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LIGHT ALFREDO

Recipe By : Pasta Light Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Pastas And Rice Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup evaporated milk, nonfat
1/4 pound parmesan cheese — freshly grated
fresh ground black pepper
8 ounces pasta
*GARNISH*
fresh parsley

In a large saucepan, bring the evaporated milk to a simmer over moderate
heat. Stir in the parmesan and as soon as it has melted and the sauce is
thick and creamy, pour over cooked pasta. Season to taste with black pepper.

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Title: Creamy Caramels (Kh)
Categories: Candies
Yield: 1 servings

2 c Heavy cream
1 c Milk
2 c Sugar
1 1/2 c Corn syrup
1 t Vanilla
1 c Nuts, chopped

1. Stir cream and milk just until mixed.

2. In heavy 4 qt. saucepan mix together 1 1/2 cups cream mixture,
sugar and corn syrup.

3. Cook over medium heat, stirring constantly, until mixture boils.

4. Continue cooking, stirring constantly, until temperature registers
234 F on candy thermometer, or until a small amount of syrup dropped
into very cold water forms a soft ball that flattens on removal from
water.

5. Slowly add remaining cream mixture and cook, stirring occasionally,
until temperature registers 244 F on candy thermometer, or until a
small amount forms a firm ball.

6. Remove from heat; stir in vanilla and nuts.

7. Pour into a greased 9x9x2″ pan; cool completely.

8. Turn out of pan ontp board; cut into pieces and wrap in wax paper.

MMMMM

1/2 cup butter
1 egg
2 cups all-purpose flour
1/2 cup chopped nuts
1 cup brown sugar
1 tsp vanilla
1/2 tsp baking soda
Mix well and chill the dough. Slice and cook at 400 degrees for about 8
minutes.