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.

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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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Haselnussmakronen

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Egg whites
1/4 c Sugar
1 1/2 c Shelled hazelnuts, pulverizd
6 tb Unsweetened cocoa
2 ts Grated lemon peel
1 t Vanilla
Pinch of salt

Grease large baking sheet.

Beat egg whites until they foam and thicken slightly.

Sprinkle sugar over them and continue to beat until
whites form stiff peaks.

Combine remaining ingredients in a bowl and with a
rubber spatula gently but thoroughly fold the mixture
into the whites, using an over under cutting motion,
rather than stirring.

To make cookies, drop by tablespoons onto the baking
sheet, about an inch apart.

Let cookies rest at room temperature for 1 hour before
baking.

Preheat oven to 300, bakes cookies in the middle of
the oven for 30 minutes or until they are firm.
Carefully transfer to cake rack to cool.

They can be stored for several weeks in tightly sealed
jars or tins.

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Title: Uncle Ben’s Classic Rice Pudding
Categories: Dessert, Pudding, Posted-mm, Favorite
Yield: 5 servings

1/3 c Uncle Ben’s Converted brand
Rice
1 1/2 c Water
1/3 c Sugar
1 ts Cornstarch
1/4 ts Salt
1 1/3 c Milk
1 tb Butter or margarine
1/2 ts Vanilla extract
2 Egg yolks beaten OR
1/2 c Eggbeaters
Cinnamon,nutmeg,raisins
(optional)

Combine rice and water in a medium saucepan. Bring to a boil. Reduce heat,
cover and simmer 25 min, or until rice is very tender and most of the water
is absorbed.

Combine sugar, cornstarch and salt. Add milk along with sugar mixture to
rice. Add raisin if desired at this point as well. Heat to boiling,
boil 1 minute, stirring constantly.

Remove from the heat. Stir in butter and vanilla. Slowly stir about 1 cup
of the hot rice mixture into the beaten egg yolks or eggbeaters in a bowl.
Blend with remaining mixture in saucepan.

Cook over medium heat stirring frequently, just until mixture starts to
bubble. Remove from heat immediately. Pour into a serving dish. Serve plain
(no chance) or with cinnamon,nutmeg, whipped cream, etc.

*Serves (5) Ohhhhhh sure!! 3 is more like it if you truly love
Creamy Rice Pudding.

From the recipe files of suzy@gannett.infi.net

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Title: ISRAELI CHOCOLATE-COATED ORANGE PEELS
Categories: Candies, Fruits, Harned 1994, Jewish
Yield: 1 batch

3 Oranges
2 c Sugar
— plus extra for rolling
2 tb Fresh lemon juice
5 oz Bittersweet chocolate
— finely chopped
— not unsweetened
2 ts Vegetable oil

“I first tasted these peels in Israel, where they are
made from the local Jaffa oranges. Often when you
drop in at someone’s home, the hostess will set them
out for nibbles.”

Line a baking sheet with wax paper. Set aside.

Scrub oranges well, and cut in half. Scoop out the
flesh and reserve for another use. Place the shells
in a medium-sized bowl and cover with cold water,
keeping them under water with a small plate or lid.
Let soak for about 4 hours or overnight, replacing the
water once.

Cut each shell in half; place in a large heavy
saucepan. Add water to cover and bring to a boil over
medium high heat. Boil for 15 minutes. Drain and
repeat the process. When oranges are cool enough to
handle, cut into strips about 1/4 by 2". Return the
strips to the saucepan; add sugar and 1 cup water.
Bring to a simmer over low heat. Cook gently, stirring
occasionally, until liquid is almost gone, about 1 1/2
to 2 hours. (Watch closely toward the end of cooking.)
Add the lemon juice; stir to coat the strips. Drain
the strips in a sieve. When they are cool enough to
handle, spread on the prepared baking sheet.

Put all but 1/4 c. of the chocolate and the oil in the
top of a double boiler set over barely simmering
water. Stir just until melted, remove double boiler
from heat, and add the remaining chocolate, stirring
until melted. Roll each orange strip in sugar, then
dip half of each peel into the chocolate and return to
the baking sheet. Place in the freezer for a minute
or two to let the chocolate set. Remove from the
freezer and let them sit for several hours until they
are firm. (Store in an airtight container for up to 3
months.)

Yield: About 80 candies.

Nutritional information per serving: 30 calories each;
0 g protein; 1 g fat; 6 g carbohydrates; 0 mg
cholesterol.

Posted by Al Rice of Alaska. Formatted by Cathy
Harned.

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SICILIAN ORANGE SALAD

Recipe By : Cooking Live Show #CL8797
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 navel oranges
3 blood oranges
1 medium red onion — sliced into
paper-thin rings
8 large fresh basil leaves — shredded
3 tablespoons extra-virgin olive oil
Freshly ground black pepper

Peel the oranges, and remove all the pith. Slice into 1/4-inch-thick
rounds. Arrange the slices on a large, shallow platter. Lay the onion
slices on top of the oranges and sprinkle with the shredded basil. Drizzle
the olive oil over the salad, and season generously with black pepper.
Cover and let stand at room temperature for at least 2 hours before serving
for the flavors to marry.

Yield: 4 to 6 servings (First Course or Side Dish)

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