Walnut Oil Vinaigrette

Recipe By : COOKING RIGHT SHOW#CR9658
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Cup walnut oil
1/2 Teaspoon garlic — minced
1/4 Cup rich chicken stock or shellfish stock
1 Teaspoon white-wine Worcestershire
1 1/2 Tablespoons Dijon-style mustard
1 Teaspoon sherry vinegar
2 Teaspoons fresh parsley — chopped
2 Teaspoons fresh chives — chopped
2 tsp fresh dill — chopped
Kosher salt and freshly ground black peppe

In a blender or food processor, combine the walnut oil, garlic, stock,
Worcestershire, mustard and vinegar. Blend until fully combined and creamy.
Transfer to a bowl. Whisk in the herbs and add salt and pepper to taste.
Store the vinaigrette, covered and refrigerated, for up to 3 days. Bring to
room temperature before using.

Yield: 3/4 cup

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SALZBURGER NOCKERL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ts Jelly, currant OR other
4 tb Cream, whipping
2 tb Butter, unsalted, cut in
— 4 pieces
9 lg Eggs, whites only
1/2 c Sugar
1/2 ts Vanilla
1/2 lg Lemon, juice of
4 lg Egg yolks
1/2 c Flour, all purpose,
— sifted

Preheat oven to 450 F. Place 4 shallow 9-inch oval gratin dishes
on a baking sheet. In each, put 1 teaspoon of jelly, 1 tablespoon of
cream and 1 piece of butter.

In a mixer, beat the egg whites on medium-high speed until they
form soft peaks. Gradually add vanilla sugar and lemon juice and
continue to beat until stiff and shiny.

Use a large rubber spatula to gently fold egg yolks and flour into
the beaten whites. Use a spatula to transfer 3 large mounds of the
mixture to each of the baking dishes; shape and smooth them. Bake
until puffed and golden (about 8 minutes.)

Serve immediately.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andy Kisler, Vienna 79 Restaurant, New York

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Title: Garlic Cauliflower
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 servings

1 sm Cauliflower; 1 tb Toasted Sesame Seeds;
1 tb Virgin olive oil; Dash paprika;
2 lg Cloves garlic; minced Pepper to taste;

In a large kettle, bring 2 quarts of water to a boil. Trim
cauliflower and break into flowerets. Drop into boiling water and
cook about 2 minutes. Drain in a colander. In a large, non-stick
skillets, heat oil and brown garlic. Add cauliflower and sesame
seeds and stir-fry 1 minute. Dust with paprika and pepper before
serving. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT
EXCHANGE CAL: 76; CHO: 0mg; CAR: 6g; PRO: 3g; SOD: 9mg; FAT: 5g;

Source: Light Easy Diabetes Cuisine by Betty Marks

MMMMM

MUSHROOM SATAY (SATAY HET HOM)

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Thai Vegetarian
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Presoaked Chinese mushrooms
—–THE MARINADE—–
1 t Finely chopped galangal
1 t Finely chopped lemon grass
1 t Kaffir lime leaf
–(finely chopped)
2 Coriander roots
4 sm Garlic cloves
— coarsely chopped
1/2 ts Curry powder
1 tb Light soy sauce
2 tb Sugar
1 t Powdered coriander seed
1 t Ground cumin
1 t Salt
2 tb Oil
1/2 c Coconut milk
—–THE PEANUT SAUCE—–
1 tb Oil
1 tb Red curry paste
1 c Coconut milk
2 tb Sugar
1/4 ts Salt
1 tb Lemon juice
3 tb Ground roast peanuts

Taking each mushroom as a rough circle cut towards
centre in a spiral to make one long strip as if
peeling an apple in one go. Set aside. THE MARINADE:
In a mortar pound together the galangal, lemon grass,
lime leaf, coriander roots and garlic to form a paste.
Place this in a mixing bowl and stir in all the other
ingredients, mixing well. Place all the mushroom
strips in this marinade and leave for at least 30
minutes. PEANUT SAUCE: In a wok or frying pan/skillet,
heat the oil, add the curry paste and fry briefly
until it blends with the oil. Add the coconut milk,
lower the heat and stir well until a rich red colour
appears. Add the remaining ingredients, stirring
constantly until a thick sauce is formed, and set
aside. Take the mushroom strips from the marinade and
thread each one on to a satay stick. Grill/broil until
cooked through. Serve with the peanut sauce and fresh
cucumber pickle. Little triangles of toast may also
be served for those who wish to mop up more sauce.

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Rum Balls (1)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Semisweet Chocolate
1 1/3 c Sugar, icing (sifted)
1 tb Cream, whipping
3 oz Chocolate vermicelli
2 tb Rum (or less)

Over slow heat, melt the chocolate and stir in cream and rum. Beat in the
icing sugar until mixture is fairly stiff. Roll into small balls and coat
with the chocolate vermicelli. Place on a cookie sheet and refrigerate for
several hours.

* Chocolate rum truffles — My mother makes this recipe. It is very
simple and easy. Yield: makes 16.

: Difficulty: easy.
: Time: 15 minutes preparation, several hours cooling.
: Precision: approximate measurement OK.

: Guy Middleton
: University of Waterloo, Waterloo, Ontario, Canada
: gamiddleton@watmath.uucp

: Copyright (C) 1986 USENET Community Trust

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PALAK TOFU-PANEER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish Indian
Tofu Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Firm tofu, drained, cubed
1/4 c Soy sauce
Oil for deep-frying
2 tb Ghee
2 1/2 lb Frozen, chopped spinach
6 c Fresh tomatoes, cubed
2 tb Ghee
2 ts Curry powder
2 ts Asafetida
1 1/2 ts Ground cumin
1 t Ground coriander
3/4 ts Cayenne pepper
1/2 ts Black pepper
1/2 ts Cinnamon
1/4 ts Allspice
1/4 ts Cloves
2 tb Soy sauce

Soak first 2 ingredients together while heating the oil to 350
degrees. Remove cubes from soy sauce and drain a few seconds in a
strainer to remove excess soy sauce. Drop tofu cubes in heated oil
all at once (or in a couple of separate batches if you desire) and
cook till browned and a little crisp on the outside. Remove from oil
and drain on plate covered with 2 to 3 thicknesses of paper towels.
Leftover soy sauce can be kept and used later.

As the tofu cubes are cooking (or before you start frying them),
combine the next 3 ingredients together in a skillet. Cover and put
on medium flame to simmer for 10 minutes. Remove lid and mix well
(the frozen spinach should be thawed and mixable by now).

Leave uncovered over medium flame to allow some of the juices to cook
off as you make the chaunce. This is done by heating the ghee or oil
in a butter-warming pot and adding all the spices listed. Toast in
oil till the fragrance of the spices fills the kitchen and the spices
appear to be browned. Pour into cooking vegetables immediately, add
soy sauce and mix thoroughly till tomatoes break up.

Turn off heat, add cooked tofu cubes, and cover for a few minutes
before serving. Makes 8 entree-sized servings or twice as many side
dish sized servings.

Kathy Hoshijo, "Kathy Cooks — Vegetarian, Low Cholesterol Posted by
Karen Mintzias

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Title: FREEZER MIX ONE-DISH SPAGHETTI
Categories: Hamburger, Beef
Yield: 6 servings

1 pk Beef-Tomato Freezer Mix
3 c Water
1 cn Mushroom; stems/pieces (4oz)
1 pk Spaghetti; thin
1 ts Oregano; leaves
1 ts Sugar
1 ts Chili powder
1 c Cheddar cheese; shredded

Dip container of frozen mix into hot water just to
loosen. In Dutch oven, heat frozen mix and remaining
ingredients except cheese to boiling. Reduce heat;
cover and simmer, stirring frequently, until mix is
thawed and spaghetti is tender, about 30 minutes. (A
small amount of water can be added if necessary.)
Sprinkle with cheese; cover and heat until cheese is
melted.

—–

Title: Three Cheese Roasted Vegetables
Categories: Vegetables, Casserole
Yield: 6 servings

2 md Russet potatoes, peeled and
Cut into 1 in. pieces
2 md Carrots, pared and cut into
1/2 inch slices
1 T Olive oil
1 t Each basil and oregano
1/4 t Salt
1/4 t Pepper
1 lg Zucchini, cut into 1/2 inch
Pieces
1 lg Red bell pepper, cut into
1 inch pieces
2 cl Garlic minced
2 c 4 cheese country casserole
Recipe blend

Directions
Place potatoes and carrots in greased 13 x 9 inch baking dish.
Drizzle with oil; sprinkle with basil, oregano, salt and pepper. Toss
lightly to coat.
bake 425 F. for 20 minutes. Add zucchini, red pepper and garlic; stir
vegetables. Return to oven and bake 25 minutes or until all
vegetables are tender. Sprinkle with cheese; return to oven about 2
minutes more or just until cheese melts.
submitted by marina
source Sargeno Great summer recipes

MMMMM

Title: Chocolate Spritz Cookies
Categories: Cookies, Holiday
Yield: 48 servings

1/4 c Shortening
1 c Sugar
1 Egg
2 tb Milk
4 oz Unsweetened chocolate;
-melted and cooled
2 c All-purpose flour
1/4 ts Salt
1 sm Glacèd cherries (opt.);
-halved

Recipe by: Mirro Cookie Press booklet 1970’s Cream shortening and sugar
well. Beat in egg and milk. Stir in melted and cooled chocolate.
Gradually blend in flour and salt.

Place dough in cookie press . Form cookies on ungreased cookie sheet. If
desired, use wreath shape cookie press disk and press one half glaced
cherry in center of each wreath. Bake at 375F for 8-10 minutes. Remove at
once to cooling rack.

—–

SOURDOUGH RIZ BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–SALLIE KRATZ
NXMB21A——————-
1/2 c Milk — warm
2 ts Sugar
1 pk Dry yeast
2 1/2 c All-purpose flour — sifted
1/2 ts -salt
1/2 ts Baking soda
3/4 c Sourdough starter
1/2 c Butter
<<>>
1/2 c Shortening
1 c Cheese — shredded; I used
-CoJack cheese

Dissolve yeast in warm milk to which sugar has been
added. Mix remaining dry ingredints in medum bowl, cut
in butter with pastry cutter to resemble cornmeal. Mix
in 1 cup shredded cheese. Bleand starter into
dissolved yeast and stir all lightly into flour
mixture until ball just forms. Roll out 1/2-inch thick
on well-floured board, flouring top as needed just to
keep from sticking to rolling pin. Cut out and
quickly place on buttered baking pan, barely touching.
(work fast, they get sticky quickly). Put in
draft-free place to rise, for about 1 hour or in
refrigerator for about 4 hours. Bake at 425~ for 25
minutes until nicely browned. Serve warm with butter.
ENJOY ENJOY… SALlie… Comment before posting note:
Another sourdough starter goodie…Created by Kyllikki
Fuller…who was one of the best Sourdough teachers!
She was the one who really helped me nurse that
starter from day one… MM Format: Norma Wrenn npxr56b

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