Roast Pepper Terrine with Basil and Olives

Recipe By : Safeway Magazine, June 1997
Serving Size : 4 Preparation Time :1:00
Categories : Light Meal New
Starters Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large red peppers
2 large yellow peppers
2 large green peppers
2 tbsp extra virgin olive oil — plus extra brushing
1 tbsp pesto sauce
1 clove garlic — peeled and crushed
salt and freshly ground black pepper
5 ripe, full-flavoured tomatoes — skinned qrtrd dseedd
1/2 pkt fresh basil — torn
— TO SERVE —
fresh basil
black olives
extra virgin olive oil
balsamic vinegar

1. Preheat the oven to 220C/425F/Gas 7. Halve the peppers, place them in a
large roasting tin, skin side up, and roast for 25 minutes or until the
peppers have softened and the skins have wrinkled. Cool completely, then
pull out the cores and peel away the skins.

2. Lightly oil a deep 450g/1lb loaf tin, and line with clingfilm. Mix
together the pesto sauce, garlic and seasoning.

3. Place half the red peppers on the base of the tin, then top with a third
of the tomatoes. Season, scatter with some torn basil leaves and drizzle
over a little of the pesto mixture. Top with all the yellow peppers before
repeating the layering process with the green peppers and the rest of the
ingredients, finishing with the remaining red peppers.

3. Cover the terrine with a sheet of clingfilm and place the tin on a plate
to catch any juices. Put some heavy weights on top of the peppers and then
leave overnight in the fridge to compress the layers.

4. To serve, carefully remove the terrine from the tin and slowly peel away
the clingfilm. Cut into thick slices and serve with basil and olives, and
drizzled with the olive oil and balsamic vinegar.

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NOTES : This makes a wonderful starter, full of seasonal flavours, or as a
delicious vegetarian lunch when served with a few slices of feta cheese and
some crusty bread. The ingredients can also be tossed together in a bowl to
make a tasty salad.

Serves: 4-6
Preparation time: 35 minutes
Cooking time: 25 minutes

Title: Jack O Lantern Cookies
Categories: Cookies, Kids, Halloween
Yield: 20 cookies

9 oz Chocolate wafer cookies
1/2 c Peanut butter; smooth
24 oz Vanilla flavor almond bark
Orange paste food coloring
Black licorice candy

Spread a small amount of peanut butter on the flat side of the
cookies; top with remaining cookies. Cut licorice into triangles and
squares to make faces. Melt almond bark following package
directions. Remove from heat and tint with food coloring. Using
tongs, dip each sandwich cookie in melted candy, coating completely.
Gently shake each cookie to remove excess coating. Place on wire
rack with waxed paper underneath. PLace licorice pieces on the
cookies for faces. Cool completely before removing from rack.
Source: Gifts That Taste Good

MMMMM

POLENTA COL RAGU DI BACALA

Recipe By : COOKING LIVE SHOW #CL8780
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Bacala or Staccotisso
(fish, bones and skinless)
4 tablespoons virgin olive oil
1/2 medium red onion, chopped into 1/4-inch dice
3 cloves garlic, thinly sliced
1 cup dry white wine
2 cups basic tomato sauce
2 tablespoons
2 tablespoons
2 cups polenta, quick cooking (instant)

Soak bacala for 3 days in cold water, changing water daily. Cut into
1-inch
cubes. In a 4 quart sauce pan, heat olive oil until smoking. Add
onion and
garlic and cook over medium high heat until softened and light golden
brown, about 8 to 10 minutes. Add bacala and stir until well mixed
with
onions. Add wine, tomato sauce, fennel seeds and hot chilies and
bring to a
boil. Lower heat and simmer 1 hour or until reduced by one third.

Preheat oven to 375 degrees F. Lightly oil 2 10-inch cake pans. Make
polenta according to package instructions and, while still hot, pour
into
cake pans to fill halfway with polenta and allow to cool (about 15
minutes). Divide bacala over polenta among two pans and place in oven
to
bake 45 minutes. Remove, allow to rest 10 minutes, cut into wedges
like a
cake and serve with steamed fennel dressed like a salad.

Yield: 4 serving

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Title: Thousand Island Dressing
Categories: Dressings, Salads, Vegetables
Servings: 8

1 c Mayonnaise Or Salad Dressing
1/4 c Chili Sauce; Not Catsup
2 lg Eggs; Hard Boiled, Quartered
1/4 md Green Pepper;Cut Into Chunks
1/2 md Celery Stalk; Sliced
1/4 sm Onion; Cut Into Chunks
1 ts Paprika
1/2 ts Salt

Put all of the ingredients in a blender container and blend until combined
and the green pepper, celery, and onion are finely chopped.

Makes 2 cups.

MMMMM

Classic Minestrone Soup Con Pesto Alla Genovese

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons Olive oil
2 Onions — diced
2 Carrots — chopped
2 Leeks — whites only chopped
2 Stalks celery — chopped
2 Potatoes — diced
1 cup Dry beans — soaked and cooked
but still hard
1 Large eggplant — skinned and diced
2 cups Hot chicken broth
4 cups Boiling water
Salt and pepper
2 Tomatoes — diced
1 1/2 cups Cabbage — diced
1 1/2 cups Spinach — diced
1 1/2 cups Zucchini — diced
3/4 cup Pasta — raw
3 tablespoons Pesto — heaping
—–PESTO—–
1 1/2 cups Fresh basil leaves
1 Garlic clove
Parmesan or romano cheese
3 tablespoons Pine nuts or walnuts
1/2 cup Olive oil

In olive oil saute till soft onions, leeks, carrots, celery, and potatoes.=
Add dry beans, eggplant and cook down. Add chicken broth, water, salt,=
pepper, tomatoes and cook for about 1 hour covered.
Add cabbage, spinach, zucchini. Add pasta. If too thick add more chicken
broth. When done add pesto sauce.

Courtesy of Ciao Italia cookbook.

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BABY CORN RELISH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 T Oriental sesame oil
1 T Minced fresh ginger
1 T Minced shallot
1/2 t Hot red chilies,crushed,
-dried
1/2 t Ground coriander
1/2 c Rice vinegar
1/3 c Reduced-sodium soy sauce
2 T Oyster sauce

Pour oil into a 10-12″ frying pan. Place over medium-high heat until oil
just starts to smoke, about 2 minutes. All at once, add ginger, shallot,
chilies, and coriander. Stir for 30 seconds.

At once, add rice vinegar, soy sauce, and oyster sauce. Boil, uncovered,
over high heat until sauce is reduced to 1 cup, about 1 minute. Let cool.

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EGG FOO YUNG # 2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Eggs
2 c Bean sprouts, bite sz pces
1/4 Sm. white onion, chopped
1 Green onion, chopped
2 tb Flour
1/4 ts Salt
1/4 c Vegetable oil
Gravy
2 tb Vegetable oil
2 tb Flour
1 c Chicken broth
1 tb Oyster sauce
1 t Dry sherry
1/4 ts Salt
1/4 ts White pepper

Combine eggs, sprouts, onions, flour salt
thoroughly. Heat wok or heavy skillet over moderate
heat until hot. Add 2 T oil and heat. Ladle mixture
into 4 mounds in wok. Using a spatula, gently flatten
the mounds. Cook until the underside is brown, turn
over, add the remaining 2 T oil, and continue cooking
for 6 to 7 minutes. Remove and drain. Lightly score
the top of each patty with an “X” and arrange on
serving platter. Pour gravy over all and serve. To
make gravy: Mix oil flour in a pre-heated skillet
and cook over medium heat to make a roux. Gradually
stir in broth along with remaining gravy ingredients,
cooking until a gravy consistency is reached. To vary
the gravy, add diced cooked chicken, pork or shrimp to
it. From Chef Chu’s Distinctive Cuisine of China,
Harper Row.

– – – – – – – – – – – – – – – – – –

Prepare noodles as directed on package. Drain and add all ingredients
(except for topping). Mix by hand. Put in greased pan and top with
cornflakes and melted butter (if you’d like). Bake 1 hour at 350
degrees.

You can substitute lowered-fat versions of the ingredients, though it’s
not the same!

Smoked Gouda and Caramelized Onion Quesadillas

Recipe By : James H. Turner, Saco, Maine
Serving Size : 2 Preparation Time :0:50
Categories : Appetizers Mexican
Party Foods Shore House Recipes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
1 medium onion — thinly sliced
1 tablespoon golden brown sugar
1/4 teaspoon white wine vinegar
1 1/2 cups smoked Gouda cheese — grated
4 10″ flour tortilla
2 ounces sliced prosciutto — chopped
2 tablespoons butter — melted

Melt 2 tablespoons butter in medium skillet over medium heat. Add onion,
brown sugar, and vinegar; saute until onion is golden brown, stirring
frequently, about 25 minutes. Remove from heat. Cool to room temperature.

Preheat oven to 350 degrees. Sprinkle cheese over half of each tortilla,
dividing equally. Sprinkle prociutto and sauted onion over cheese. Season
with pepper. Fold other half of tortilla over cheese mixture. Brush
tortillas with some of melted butter.

Brush heavy large skillet with some of the melted butter. Place over
med-high heat. Working in batches, cook quesadillas just until brown spots
appear, brushing skillet with butter between batches, about 2 minutes per
side. Transfer quesadillas to hevy large baking sheet.

Bake until tortillas are golden and cheese melts about 5 minutes.

Transfer quesadillas to work surface. Cut each into 6 triangles. Arrange on
platter and serve hot.

NOTE: I sometimes speed up the process by placing prepared quesadillas
directly under the broiler for a quick minute or so on each side.

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Title: SOUR CREAM RHUBARB PIE
Categories: Pies
Yield: 6 servings

Pastry for large pie 1/3 c Flour
4 c Rhubarb; cubed (can use 3) 1 c Sour cream
1 1/2 c Sugar

———————————-TOPPING———————————-
1/2 c Flour 1/4 c Butter; soft
1/2 c Brown sugar

Preheat oven to 400F. Arrange rhubarb in unbaked pie shell. Mix sugar and
flour; blend in sour cream and pour over mixture evenly. Blend topping
ingredients till crumbly. Sprinkle crumbs over rhubarb. Bake at 400F for 15
minutes, then at 350F for an additional 30 minutes till fruit is tender,
filling set and crumb topping golden. Fat grams per serving: Approx. Cook
Time: :45

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