Title: MASCARPONE SUBSTITUTE (FRESH CHEESE)
Categories: Dairy, Misc
Yield: 2 cups

-BARI HILL
Posted by MILLIE OTHMAN
2 qt Whole milk
<<>>
1 1/2 c Whipping cream; and
1/4 c Buttermilk (for whole milk
Cheese)
<<>>
2 tb Buttermilk; for cream cheese
2 qt Whole milk; or
1 1/2 c Whipping cream
1/4 c Buttermilk; (for whole milk
-cheese) or
2 tb Buttermilk (for cream
-cheese)

Whole milk produces a luscious light cheese. The tangy
flavor is ideal with a sprinkling of chopped chives or
seasoned pepper on appetizer crackers, or with toast
and berry jam for breakfast. Whipping cream makes a
velvety, cool tasting cheese comparable o the Italian
mascarpone. Serve it as you would the whole-milk
cheese. Both cheeses will keep in the fridge for as
long as 5 days* In a pan over medium heat, warm milk
or cream to lukewarm (90-100 degrees) and pour into a
bowl. Stir in buttermilk, cover and let stand at room
temperature for 24-48 hours until a soft curd is
formed (mixture will look like soft yogurt). Curd
forms faster on hot days than cool ones. Line a
colander with clean muslin cloth that has been dipped
in cold water and wrung dry; set in sink. Pour curd
into colander and drain for about 10 minutes. Fold
cloth over curd. Set colander on a rack in a rimmed
pan (for the milk curd, leave at least 1″ between rack
and pan bottom to allow for drained liquid.) Make
whole unit airtight, covering with clear plastic film,
and refrigerate to drain for 36-48 hours. Makes 2 cups
with milk, 1 cup with cream. Comments: Let me add some
close relatives to your creme fraiche — to extend
that misc. file. I just recently made use of the
mascarpone recipe that has been hanging around waiting
for ages. Dottie Cross just posted her mascarpone
recipe to me under the EAT YOUR HEART OUT-REPORT
subject. All in the family, so to speak.

Here is Bari’s post: (Bari Hill (JTJX23A) SUBJECT:
R-MASCARPONE SUBSTIT Millie again, Did you take note
that this mascarpone is creme fraiche well drained? I
appreciated this recipe when I needed mascarpone
recently and my only souce was a special order on
Tuesdays only at sixteen (yes, 16) dollars a pound! So
here’s to ‘miscellaneous’! mm format Norma Wrenn
npxr56b

—–

Bread Machine Whole Wheat Bagels

Recipe By : More Electric Bread
Serving Size : 8 Preparation Time :0:00
Categories : Abm Breakfast
Electric Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 cups water — lukewarm
2 cups white bread flour
1 cup wheat flour
3 1/3 tablespoons brown sugar
2 tablespoons gluten
1 teaspoon salt
3 1/4 teaspoons active dry yeast

1. Insert ingredients in bread machine according to manufacturer’s instruction
s. Remove the dough from the machine after the first knead – approximately 20
to 30 minutes.

2. Place dough on a floured surface. Divide into 8 parts. Form balls, gently
press thumb through center of ball and slowly stretch into bagel shape.

3. While bagels rise, bring three quarts of water and one tablespoon of sugar
to a rapid boil in a large saucepan. Drop test dough (see hints below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on
each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg
and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden – appro
ximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the bagels
have doubled in size, drop the test dough into boiling water. The dough shoul
d pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be
substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line
. Roll sticks in a combination of sesame and poppy seeds with a pinch of garl
ic powder. Let sticks rise, boil, and bake as described in the above direction
s.

** To make bagel chips, slice leftover bagels horizontally into thin slices. B
ruish with butter or margarine on one side. Lay (butter side up) on an ungreas
ed cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.

– – – – – – – – – – – – – – – – – –

Title: Dutch Green Split Pea Soup
Categories: Soups/stews, Low cal
Yield: 2 Servings

2 oz Canadian-style bacon
2 c Water, divided
1 1/2 oz Green split peas, sorted and
-rinsed
6 oz Pared potatoes, diced
1/2 c Chopped leeks
1/2 c Celeriac, pared and diced
2 tb Celery leaves
4 oz “precooked” kielbasa,
-1/4-inch thick rounds
1/8 ts Summer savory leaves
Pepper to taste

Cut bacon into small pieces and set aside. Bring 1 cup water to a boil in
2-quart saucepan; add dry peas and boil for 3 minutes. Remove from heat,
cover and let stand for 1 hour. Add remaining water and the bacon to
saucepan and bring to a boil. Reduce heat, partially cover, and let simmer
for 1 hour. Add potatoes, leeks, celeriac and celery leaves; cook until
vegetables are tender, about 30 minutes. Add kielbasa, savory and pepper;
cook until sausage is heated through. Serve hot.

Makes 2 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

—–

Title: Linguine with Sun-Dried Tomatoes and Toasted Pignoli Garlic Sauce
Categories: Pastas,Cheese, Nuts
Yield: 6 servings

3 cl garlic, minced fine
1 tb minced shallots
(or minced onion)
1 ts olive oil
1 c dry white wine
2 c half-and-half
1 tb chopped parsley
1 tb chopped basil
2 ts instant beef
bouillon crystals
2 ts tomato paste
1/2 c sun-dried tomatoes,
chopped fine
1/2 c toasted pignoli nuts
1 lb fresh linguine
1/4 c Parmesan Cheese
(imported preferred)

Boil water for pasta

Toast pignoli nuts lightly in oven or nonstick teflon fry pan.

In a large skillet or sauce pot, saute garlic and shallots in olive oil.

Add white wine and cook to reduce by half.

Add half-and-half, then bouillon crystals to sauce and reduce again by half.

Add tomato paste and mix well to blend in sauce. Add the basil.

Add toasted pignoli nuts. Stir to mix.

Add the sun-dried tomatoes and parsley and stir. Let this simmer gently
while the pasta cooks.

Cook pasta until just al dente. Drain. Put pasta in skillet with sauce
and mix well. Empty pasta and sauce into a large serving dish. Sprinkle
grated parmesan cheese over the pasta.

Take to the table and ENJOY!

Eugene R. Mariani

—–

HEBRIDEAN SCOTCH BROTH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Neck of mutton *
3 pt Water
1 t Salt
3 oz Barley
1 oz Onion
1 Piece Swedish turnip (5 oz)
1 lg Carrot
1 sl White cabbage (1/2“)
1 lg Leek
Black pepper
Parsley — to finish

*Note: Neck of mutton may be either whole or in chops
(use lamb only if you have to).

Start to cook this dish the day before serving. Boil
the neck of mutton in a large covered pan in 2-1/2
pints lightly salted water for 2 hours (or more if the
meat needs it). Skim off all the scum and the excess
fat as it rises to the surface of the water.

Take out the meet when it is tender. Put in the
barley and leave it soaking in the stock overnight.
Next day, bring the stock and barley back to the boil.
Prepare and dice all the vegetables except the leeks
to the stock and cook for another 60 minutes. Add the
leeks, cut into fine rings, 10 minutes before the end
of cooking.

If you want to have the meat in the stew, strip it off
the bones, cut into small pieces and return it to the
soup before reheating thoroughly.

Put a tablespoon of parsley in each plate, and pour in
the soup. If you prefer a two-dish meal, serve the
meat as a main course afterwards with potatoes –
Golden Wonder are Chrissie’s preferred variety. Bake
the potatoes if they are mature. Or boil them in
their jackets if they are new. For really fluffy,
floury boiled potatoes, Chrissie cooks hers whole and
unpeeled (never cut a Golden Wonder) for 12-15
minutes, depending on average size. Then drain out
all but a little of the water, lid the pan tightly and
steam the potatoes for another 10 or 15 minutes,
shaking regularly, until they are dry and floury in
texture.

Source: Elisabeth Luard in ”Country Living" (British),
February 1989. Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: CLAM CHOWDER #2
Categories: Soups/stews, Seafood
Yield: 1 servings

1/2 lb Bacon
1 lg Onion chopped
2 Ribs celery peeled and
Diced
5 sm Can minced clams OR
1 lg Can (about 51-oz)
2 ts Seafood Chesapeake brand
Bay-style seafood
Seasoning
1 qt (4 cup) half and half
Divided
2 tb Flour

The day before you wish to serve the soup, fry the bacon until crisp and
remove. In bacon drippings, saute onion, celery with leaves and potatoes
for 10-15 minutes at medium heat. Add the minced clams, not clam soup but
clams, with their juice. Crumble the bacon and add. Cover soup and simmer
over low heat, stirring occasionally, for several hours – up to five hours
won’t hurt. Cool down and place in refrigerator at night. On the day of
serving, skim grease off top. Transfer soup to larger pot. Heat soup until
bubbling and add the seafood seasoning. Mix 2 cups of the half and half
with the flour. Add to the chowder and stir until it bubbles again. Mix in
remaining half and half and simmer, stirring constantly, until soup is
desired thickness. Serve hot with garlic bread and a green salad.

—–

YOU HATE PARSNIPS?

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Parsnips
1 Dessert spoon flour
1 t Curry powder
Salt and pepper
3 Native eggs
l Melted butter

Peel and boil parsnips and put through a sieve. Add
flour, curry powder, salt and pepper, well beaten eggs
and butter. When the mixture is quite smooth, drop
spoonfuls into very hot butter and fry light brown,
turning once. Serve with boiled rice and hot brown
gravy.

Posted by Stephen Ceideburg November 25 1990.

– – – – – – – – – – – – – – – – – –

Mozzarella Pasta Penne

Recipe By : Sainsbury’s Collection
Serving Size : 1 Preparation Time :0:20
Categories : Cheese Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces dried pasta
14 ounces can whole plum tomatoes — drained
2 tablespoons olive oil
5 ounces mozzarella cheese — diced
4 ounces parmesan cheese — grated
2 tablespoons basil, fresh — chopped
salt
black pepper — ground

Cook the pasta in boiling water until just tender.
Meanwhile heat the tomatoes and oil in a pan, breaking down the tomatoes gently
with a wooden spoon.
Add the mozzarella, half the parmesan, basil and seasoning to taste. Bring to
the boil and remove from heat.
Drain the pasta and place in 1 1/2 pint ovenproof dish.
Pour the sauce over the pasta and mix well. Sprinkle with remaining parmesan
and bake in preheated oven at 400’F (200’C) for 10 mins until the cheese is
golden.

– – – – – – – – – – – – – – – – – –

ALU BAGAN

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish Vegetarian
Potato

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 CAThie Coppolino (TDDB08B)
2 lg Onions, chopped
6 x Garlic cloves, minced
4 lg Potatoes, peeled, chopped
1 lg Eggplant, peeled, chopped
1/2 lb (or more) Mushrooms, halved
2 lg Tomatoes, chopped, OR 1 (16
-ounce) can chopped tomatoes
With juice
2 ts Tumeric
2 ts Curry powder
1/4 ts Red chilli powder
2 ts Ground cumin
1 tb Sugar
3/4 ts Ground ginger
1 t (or more) salt
Olive oil (as needed)
Water (as needed)

In large skillet or electric frying pan, heat oil and
saute onions and garlic until onions are golden. Add
potatoes, eggplant, and mushrooms and cook over
medium-high heat ten minutes. Add tomatoes and all
spices to mixture along with 1 C. water. Cover and
simmer, stirring occasionally, until veggies are
cooked, about 30 to 40 minutes. You may need to add
more water or oil as it evaporates. Serve with warmed
whole wheat tortillas. We like to serve burrito style
after spreading the tortilla with butter.

– – – – – – – – – – – – – – – – – –

RISOTTO WITH LAMB CASSEROLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats Casseroles
Chronicle

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Leg of lamb or lamb shoulder
Trimmed, bones and cut into
1-in cubes
Olive oil
1/4 ts Each, dried: rosemary,
Thyme and white pepper
Salt to taste
4 1/2 c Vegetable broth (recipe
Follows)
1/2 ts Saffron threads or ground
Turmeric
1 1/2 c Arborio rice
1 1/2 c Dry white wine, such as
Pinot Grigio
10 Baby asparagus spears, each
Cut into 2 (1-1/2-in pieces)
And lightly steamed
1/2 c Freshly grated Parmesan
Cheese
1 1/2 c Tomatoes, chopped
VEGETABLE BROTH
3/4 c Each, chopped: onion,celery,
Carrots and mushrooms
4 1/2 c Water

Preheat oven to 250 degrees. Lightly and quickly sear
cubed lamb in 1/3 cup olive oil in a skillet over high
heat. Do not let the meat cook inside.Remove lamb with
slotted spoon immediately and place in a 3-qt
casserole that has been coated with vegetable spray.
Add thyme, rosemary and pepper to casserole and toss
with meat;season with salt.
Cover casserole with lid or a piece of aluminum foil
and bake 30 minutes. Lamb should be very tender.
When the casserole goes in the oven, reheat broth with
saffron threads (to soften) over medium heat;set
aside. Heat 2 tablespoons olive oil in a saucepan over
medium heat;add rice and saute 2 to 3 minutes. Add 3
cups hot broth to rice and stir well. Simmer rice,
stirring occasionally, until it begins to have a
cremay texture. To do this, add wine and remaining
broth, a little at a time, stirring till liquid is
almost absorbed before adding more. The process takes
about 20 to 25 minutes. Do not overcook;rice should
remain slightly firm. Gently stir in asparagus and
Parmesan. Spoon rice in a layer over lamb and garnish
with the chopped tomatoes.
VEGETABLE BROTH: Simmer chopped vegetables in water 1
hour. Strain broth and use as directed.

– – – – – – – – – – – – – – – – – –