Date: Wed, 04 Aug 93 08:03:46 MDT
From: seb1@bighorn.dr.att.com (131010000-BadianS (DR1510)43)

This recipe is from “The Pasta Machine Cookbook” by Donna Rathmell
German. It is excellent! It has a nice tangy flavor from the yogurt.
I’ve included both the hand-crank version ( a manual pasta
machine version) and the extruder version. I’ve used the extruder
version.

PASTA DOUGH

Hand-crank

1 cup durum semolina
1/2 tsp dried oregano or 1.5 tsp fresh oregano
1/2 tsp coarsely ground black pepper
1/4 cup plain nonfat yogurt
1 tbl lemon juice
water, if and as needed to get a nice dough

Extruder

1.25 cups durum semolina
1/2 tsp dried oregano (the fresh tends to get caught in the machine)
1/2 tsp coarsely ground black pepper
3 tbl plain nonfat yogurt
1 tbl lemon juice
water, if and as needed

Mix everything together except the water. If you think it needs a
bit of water to hold together, add a little bit. You have to know
how the dough is supposed to look. I can give no advice for the
hand-crank dough since I don’t make it. I think it should be a bit
moister than the extruder. The extruder dough should be a little
crumbly or it sticks in the die.

SAVAYAR

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cookies Desserts
Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SPALDING
2 cups Flour
2 1/4 cups Sugar
6 Eggs — separated
1 teaspoon Vanilla
Sugar for sprinkling

Sif the flour. Beat the egg yolks in bowl with sugar and vanilla until thick
and light. In another bowl, beat whites until stiff but not dry. Add whites
alternately withflour to yolk mixture, folding in gently.

Cover baking sheet with piece of waxed paper. Using a cookie press with wide,
flat opening, squeeze dough onto waxed paper in shaped of fat macaroni–each
cookie should be abt. 1/2″ thick and 2 1/2″ long.
Sprinkle cookies with a little sugar (brush excess from waxed paper or it will
burn during the baking), and bake in preheated 350 F. oven for abt. 15 min.
Cool slightly, then peel off the paper.

NOTE: Watch these carefully, as they bake quickly and the edges may burn.

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Title: Gramma’s Chocolate Cookies
Categories: Cookies
Yield: 1 servings

1 c Brown sugar
1/2 c Butter or margarine
1 Egg
1/2 c Cocoa
1 1/2 c Flour
1/2 ts Baking soda
1/2 c Milk
1 ts Vanilla
1/2 c Chopped walnuts
—-icing—-
1 c Confectioners sugar
2 tb Cocoa
1/2 ts Vanilla
2 tb Butter
Milk

Nothing, absolutely nothing, was as delectable as these cookies that
my grandmother taunted us with.

Preheat oven to 350ø.

In a large bowl, combine brown sugar and butter; mix well. Beat egg
and add to creamed mixture; mix well. Add cocoa and mix.

In a separate bowl, measure flour and baking soda. Add dry
ingredients alternately with milk to egg and cocoa mixture. Stir in
vanilla and chopped nuts. Drop by teaspoonfuls onto a cookie sheet
and bake at 350ø for 10-12 minutes. Remove to wire racks and let cool.

While cookies are baking, make icing by combining all ingredients.
Thin with a little milk if icing is too thick.

When cookies have cooled, frost with chocolate icing.

Yield: 3 dozen. Kathie Janger, Co-author of Knowing Beans About
Coffee, McLean, VA

: Randy Shearer

—–

Title: Wild Mushroom and Oyster Bisque
Categories: Chatelaine, soups
Yield: 7 cups

15 g dried sliced mushroom; pkg
2 c homogenized milk
250 mL half-and-half cream
1 roasted red pepper; chopped
1 tb butter
2 tb dry vermouth or sherry
1 bay leaf
1/4 ts salt, Tabasco
1 pn nutmeg
32 oz shucked fresh oysters; *see
-note
2 green onions

1. In small dish, cover mushrooms with ½ cup boiling water and soak for 10
mins.

2. In saucepan, heat milk with cream, roasted pepper, butter, vermouth,
bay leaf, salt, tabasco and nutmeg over med-low heat until very hot, but
not simmering, about 5 mins, stirring often. Stir in fresh oysters and
liquid, and mushrooms and liquid. (If using canned oysters, rinse with
cold water, drain and add) Cover and heat until edges of fresh oysters
just start to curl or until canned oysters are just heated through, about 3
mins. Do not boil.

3. Remove bay leaf, sprinkle with green onions and serve.

~~~~~~~~~~~~~~~~~~~~~~~

* Do not drain oysters. Will be about 4 cups. If using canned, use 15oz
canned oysters.

To make ahead. Prepare soup but do not add oysters or their liquid.
Refrigerate for up to 1 day. Just before serving, reheat soup, then stir
in oysters and liquid and heat as above.

Per serving:
210 calories, 11.8g fat
201mg calcium

Source: Chatelaine Jan 97
—–

LOW-FAT APPLE WALNUT BRAN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Low-Cal
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Corn oil
1/2 c Brown sugar
2 Egg whites
2/3 c Skim milk
2/3 c Unsweetened apple sauce
2 ts Cinnamon
1/4 c Chopped walnuts
2/3 c Unbleached flour
3/4 c Wheat bran
1 t Baking soda
1 t Baking powder
1/2 ts Salt
3/4 c Old-fashioned oats

Preheat oven to 350*. Lightly coat muffin pans
with non-stick cooking spray. Cream oil and sugar
together until smooth. Add the egg whites, applesauce,
and skim milk, mix well. In a large bowl, combine
flour, wheat bran, baking powder, baking soda, salt,
cinnamon, oats, and walnuts. Pour the creamed mixture
into the dry ingredients, and stir until smooth. spoon
into the prepared muffin pan. Bake for 22 to 25
minutes or until the muffins are slightly firm to
touch.
Pat Empson 05/21 07:27 am
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME:
05/21 7:40 AM

TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON
(PFXX29A) SUBJECT: MM-MORE APPLES

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GERY’S CHEESECAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Cheese/Eggs
Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–LISA CRAWLEY TSPN00B—–
—–FILLING—–
1 pound Cream cheese
1 cup Sugar
5 Eggs
1/4 teaspoon Salt
1 1/2 teaspoon Vanilla
—–TOPPING—–
1 pint Sour cream
1/2 cup Sugar
1 teaspoon Vanilla
Sweetened berries optional
—–CRUST—–
1 Graham cracker-deep-dish

Filling: Combine cheese and sugar and mix thoroughly.
Add eggs one at a time, beating after each addition.

Beat in salt and vanilla. Turn into prepared graham cracker crust. Bake 1 hour
in preheated 325 oven.

Topping: Combine sour cream, sugar and vanilla. Spread over top of cream
cheese mixture. Return to oven for 5 minutes. Remove and place to chill.

Serve plain or with berries. Makes one deep-dish pie. I have doubled this and
placed in a 11 x 8. Works beautifully. (Prepare crust by using boxed crushed
graham cracker crumbs mixed with butter and press into dish) FROM: GERY
DORONY, cousin to Lisa Crawley TSPN00B. NOTE: YIELD=1 deep dish plus a couple
individual custard cups or it WILL overflow, ASK ROBBIE!

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CAULIFLOWER-BROCCOLI “CHEESE” BAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Cauliflower, cut to florets
1 bn Broccoli, cut into florets
1 md Carrot, sliced thinly
2 tb Oil
3 ea Garlic cloves, diced
2 ea Onions, sliced
3 tb Tamari
1/2 ts Salt
1/2 ts Garlic powder
3 c Cheesy gravy
1 tb Nutritional yeast
1 t Paprika

Heat oil in large skillet, add the vegetables saute
for 7 minutes. Add tamari, salt garlic powder.
Cook for another 3 minutes.

Preheat oven to 400F. In an 8 X 12 inch casserole
dish, place alternating layers of gravy saute
mixture, finishing with a layer of gravy. Sprinkle
with nutritional yeast paprika. Bake for 30 minutes.

“The Cookbook for People Who Love Animals”

– – – – – – – – – – – – – – – – – –

Title: GRANNY SMITH APPLE-ONION SOUP WITH CELERY ROO
Categories: Soups
Yield: 10 Servings

2 md Onions, coarsely chopped
2 lg Red potatoes, diced (skin
-optional)
3 Granny Smith apples, peeled,
-cored and chopped
1 md Celery root, peeled and
-diced
2 tb Vegetable oil
1 ga Chicken stock
Salt and pepper
Chopped chives for garnish
– (optional)

In a large pot, saute onions, potatoes, apples, and
celery root in the oil. When the onions are soft, add
the chicken stock. Bring to a boil, then lower to a
simmer and cook for about 40 minutes, until all the
vegetables are very soft. Force through a sieve for
puree in a blender. Return to pot and reheat. Add salt
and pepper to taste. Serve garnished with chopped
chives if desired.

Serves 10

From the cookbook “Apples” by Robert Berkley

AR/93

—–

Chocolate Mousse Pie

Recipe By : Mimi Markofsky / Bon Appetit Dec 1980
Serving Size : 16 Preparation Time :7:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
CRUST
3 cups chocolate wafer cookies — crushed
1/2 cup butter — melted
FILLING
1 pound semisweet chocolate
2 extra large eggs
4 extra large egg yolks
4 extra large egg whites — room temperature
2 cups whipping cream
6 tablespoons powdered sugar
TOPPING
2 cups whipping cream
sugar — to taste

CRUST:
Combine wafer crumbs and melted butter. Press into bottom and up the
sides of a 10″ springform pan. Refrigerate or freeze at least 30 minutes
(This may be done 2-3 days in advance.)

FILLING:
Soften chocolate in top of double boiler or in the microwave. Using a
wire whisk or a hand mixer (preferable) Add whole eggs and mix well. Add
yolks and mix thoroughly.

Whip cream with powdered sugar until soft peaks form. Beat egg whites
until stiff but not dry. Stir a little of the cream and egg whites into
the chocolate mixture and combine well, to lighten the chocolate. Using
a rubber spatula, fold in the remaining cream and egg whites until well
incorporated and no white streaks appear. Turn into crust and spread
evenly. Chill at least 6 hours, preferably overnight.

Whip remaining cream (from topping list) with sugar to taste. You may add
1/2 teaspoon almond extract if desired. Place 1/2 cup into a pastry bag
fitted with a star tip. Spread remaining topping over cake.

Loosen the crust on all sides and remove springform pan (sides will loosen
as you unlock the pan). Pipe remaining cream onto cake decoratively.
Garnish with chocolate shavings or chocolate leaves.

– – – – – – – – – – – – – – – – – –

NOTES : Alternate crusts:
1) Crumb crust: 1-1/2 C. vanilla wafers; 6 Tblsps. cocoa;
1/3 C. powdered sugar; 6 Tblsps. margarine, melted

2) Graham cracker crust: 1-1/2 C. graham cracker crumbs;
1/2 C. cocoa; 1/4 C. sugar; 4 Tblsps. butter

VICHYSSOISE CREME GLACEE’

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Leeks, washed coarsely cho
-ped
1 Onion, chopped
1 tb Unsalted butter
2 lg Russet potatoes, peeled di
-ed, held in ice water
2 ts Salt
2 c Milk
2 c Half half
1 c Heavy cream
White pepper to taste
Fresh chives, thinly sliced

In a kettle, cook leeks and onion in the butter over
low heat, stirring occasionally, until they are
softened. Add the potatoes with the water and the
salt. Simmer the mixture, covered, for 30-40 minutes,
or until the potatoes are soft. Add milk and h h and
bring the mixture just to a boil, stirring. In a food
processor, puree the mixture in batches, and strain it
through a very fine sieve into a bowl. Stir the cream
and white pepper into the soup and chill, covered,
until it is very cold. Garnish with chives and serve
cold. Makes about 11 cups. A Gourmet Mag. favorite,
1954, by Louis Diat, who was Chef de Cuisine at the NY
Ritz-Carlton and a Gourmet contributor. He invented
vichyssoise.

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