RICE PUDDING WITH BLUEBERRIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Rice — short-grain
4 c Milk
1/2 c Sugar
Nutmeg
1 c Blueberries — fresh
1/2 c Cream — heavy
1 tsp Vanilla extract

Combine the rice and milk in a saucepan or in the top of a double boiler
and cook until very soft, about 45 minutes. Stir in sugar and nutmeg. Cool
slightly. Fold in blueberries. Whip the cream and vanilla together. Pour
the pudding into a broilerproof dish and top with whipped cream. Place
under the broiler and brown top slightly.
Sprinkle a few additional berries on top if you like. Serve at once.

Source: Lee Bailey’s California Wine Country Cooking recipe from
Schramsberg Vineyards Cellars per Sallie Austin Krebs

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Title: Pasta with Meatballs
Categories: Pasta, Ceideburg 2
Yield: 4 servings

2 c Peeled fresh plum tomatoes
-or canned Italian plum
-tomatoes.
4 tb Butter
2 sm Onions, chopped fine
1 Clove garlic, chopped fine
4 sl Bacon, cooked and crumbled
Salt and black pepper
1/2 c Marsala
1/2 ts Dried oregano
1/2 lb Vermicelli
1 c Fresh grated Parmesan or
-Romano cheese

MMMMM————————-MEATBALLS——————————
1/2 lb Ground chuck
2 sl French bread, moistened
-with 1/2 cup milk and
-squeezed dry
1 tb Minced parsley
2 Eggs, lightly beaten
1/4 c Grated Parmesan cheese
Salt and ground pepper
3 tb Vegetable oil

Here’s the recipe I made the other night with the nice pasta sauce.
The meatballs were mediocre, mainly because I’d never made meatballs
before that I can remember. The sauce, on the other hand, was very
tasty. For the pasta I used rigatoni++the first type of pasta I made
with the new machine.

Serves 4 to 6.

1. Put the tomatoes trough a food mill to puree pulp and remove
seeds.

2. In a large skillet or medium saucepan, melt half the butter and
cook the onions9on until soft. Add the garlic, tomato puree, and
crumbled bacon. Then add salt and pepper to taste and boil this
sauce hard for five minutes.

3. Add the marsala and oregano, and cook for another 5 minutes. Set
aside.

4. Put all the meatball ingredients except the vegetable oil in a
bowl, and mix with your hands. Shape the mixture into 12 balls, and
in the skillet brown them on all sides in the vegetable oil. Do not
overcook, they will cook further in the sauce. Add the meatballs to
the tomato sauce and keep warm. (You can brown the meatballs ahead
of time and add them to the sauce when you are ready.)

5. Cook the pasta until al dente, drain well and return to the pot in
which it cooked. Add remaining butter and toss well. Add several
large spoonfuls of the tomato sauce and toss well again. Transfer
pasta to a large serving platter or bowl. Pour sauce and meatballs
overall, serve and pass the cheese.

Wine: A chianti classico

From “The Joy of Pasta”, Joe Famularo and Louise Imperiale. Baron’s
Educational Series, Inc., N.Y. 1983. ISBN 0-8120-5510-1.

Posted by Stephen Ceideberg; May 2 1991.

MMMMM

SPANAKOPITA (GREEK SPINACH AND CHEESE PIE)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : New Text
Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Onions, finely chopped
1/3 c Scallions, Including Green
-Tops, finely chopped
1 tb Garlic, finely chopped
3 tb Olive Oil
2 1/2 lb Fresh Young Spinach,, washed
– finely chopp
1/4 c Fresh Dill Leaves (2
-Tablespoons Dried)
3 tb Parsley, coarsely chopped
1 tb Fresh Mint, chopped
1/3 c Thick Buttermilk <>
1/3 c Light Cream
Salt And Freshly Ground
-Pepper
3 Eggs, lightly beaten
1/2 lb Feta Cheese, drained and
-crumbled
1/2 lb Butter (2 Sticks), melted
16 Sheets Filo Pastry

Saute the onions, scallions and garlic in olive oil
until soft but not brown. Stir in spinach, cover and
cook for 2-3 minutes or until completely wilted. Add
the dill, parsley and mint and continue to cook
uncovered for another 6-8 minutes or until the liquid
has evaporated. Transfer spinach to a bowl and stir in
the buttermilk. Season to taste with salt and pepper.
Cool to room temperature and stir in the eggs and feta
cheese.

Lightly paint the bottom and sides of a 12 x 7-inch
baking dish with melted butter. Line the dish with a
sheet of filo pressing the edges firmly into the
corners and up the sides. Brush with a tablespoon or
two of butter and lay another sheet of filo on top.
Paint with butter and continue layering in this way
until youve used 8 layers of filo.

Spread the spinach mixture evenly over filo layers.
Lay a sheet of filo on top and paint with butter and
continue layering with remaining sheets. Tuck edges of
last filo layer in attractively and paint with butter.
Bake in a pre-heated 300 degree oven for 55-60 minutes
or until filo is crisp and golden brown. Serve cut
into squares hot or at room temperature.

Yield: 6 serving
Posted to MC-Recipe Digest V1 #

Recipe by: COOKING RIGHT SHOW #CR9681

From: Bill Spalding

Date: Sun, 8 Dec 1996 04:29:39 -0500 (EST)

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BUTTERSCOTCH TAPIOCA

Recipe From : Public domain recipes converted from Meal Master format
Serving Size : 8
Categories : Pies, Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 cups water
1 cup milk
3/4 teaspoon salt
1/2 cup granulated sugar
1 1/4 cups tapioca — small pearl
1/2 cup butter — plus 2 tbsp
2 cups brown sugar — dark
2 egg
2 teaspoons vanilla extract

Every Amish and Mennonite restaurant has this buttery, rich pudding on its
menu, and it is always served at Amish gatherings. This recipe can be
halved. Bring the water and salt to a boil in a large, deep saucepan.
Sprinkle in tapioca. Add the dark brown sugar, lower the heat a little, and
cook 5 min., longer, or until tapioca is clear. In a small bowl, beat the
eggs. Add the milk and granulated sugar and blend. Stir 1 cup of the hot
tapioca mixture into the egg-milk mixture, then combine it with the rest of
the tapioca. Continue cooking over low heat, stirring often, for about 10
min. or until mixture bubbles up. In the meantime, heat the butter in a
small saucepan over medium heat until it is light brown. Add to the bubbling
pudding, along with the vanilla, and mix well. Pour into a 3 quart serving
bowl and allow to cool to room temp. This pudding will set up without
refrigeration (6 hours) and it is really better if it can be eaten right
away. If you do refrigerate it, allow pudding to come to room temp. before
serving, and stir it up a bit to further soften it. Note: Small pearl
tapioca does not have to be soaked before cooking.

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Title: CAKE/ICE CREAM DESSERTS FROM A FREEZER TRAY
Categories: Ice cream
Yield: 6 servings

1 1/2 Tablesp. sherry, and another
-1/2 pt. ice cream. Freeze.
-Serve sliced,

The freezer tray of your automatic refrigerator makes
wonderful cake-and-ice-cream specialties in jig time.

FROZEN LADYFINGERS: Pack tray two thirds full with
vanilla ice cream. Split ladyfingers, sprinkle
generously with rum- arrange crosswise, with flat
sides down, on ice cream. Freeze. Before serving,
spread generous layer whipped cream over ladyfingers.
Serve sliced.

BUTTERSCOTCH-ALMOND ICE-CREAM CAKE: Line bottom of
tray with strips of bakers’ poundcake. Spread with 1
pt. vanilla, coffee, or chocolate ice cream. Freeze.
Serve sliced, with butterscotch sauce and toasted
almonds.

CHOCOLATE CHARLOTTE: Slice 8 spongecake layer
crosswise into 1/4"-thick slices. Use to line bottom
and sides of tray. Sprinkle with 2 tablesp. sherry;
then spread with 1/2 pt. chocolate ice cream. Top with
rest of cake, with whipped cream. Makes 6 servings.

FREEZER-TRAY TRIFLE: In tray, alternate layers of
spongecake strips with layers of vanilla, coffee,
chocolate, butter-pecan, or strawberry ice cream,
ending with cake. Sprinkle with 1/4 cup rum. Freeze.
Serve sliced with crushed berries and bottled eggnog
sauce or custard sauce flavored with rum.

—–

MAHARAGWE (SPICED RED BEANS IN COCONUT MILK)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried red kidney beans
2 md Yellow onions, chopped
1 tb Oil
2 ea Tomatoes, chopped
1 t Salt
2 ts Turmeric
3 ea Chili peppers, ground
2 c Coconut milk

In a large pot, cover the beans with water simmer
until they are tender. Saute the onions in the oil
until golden. Add, with the remaining ingredients, to
the pot simmer for several minutes until the beans
are very tender the tomatoes are cooked. Serve over
rice or a stiff porridge.

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FRESH GINGER MUFFINS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Unpeeled ginger root
3/4 c Sugar
2 tb Lemon zest
– with some white pith
3 tb Sugar
8 tb Butter — room temperature
2 Eggs
1 c Buttermilk
2 c All-purpose flour
1/2 ts Salt
3/4 ts Baking soda

PREHEAT THE OVEN TO 375F. Grease the muffin tins. Cut
the unpeeled ginger until it is in tiny pieces; or
hand chop into fine pieces. (You should have 1/4 cup;
it is better to have too much ginger than too little.)
Put the ginger and 1/4 cup sugar in a small skillet or
pan and cook over medium heat until the sugar has
melted and the mixture is hot. Don’t walk away from
the pan–this cooking takes only a couple of minutes.
Remove from the stove and let the ginger mixture cool.
Put the lemon zest and 3 tablespoons sugar in the food
processor and process until the lemon peel is in small
bits; or chop the lemon zest and pith by hand and then
add the sugar. Add the lemon mixture to the ginger
mixture. Stir and set aside. Put the butter in a
mixing bowl and beat a second or two, add the
remaining 1/2 cup sugar, and beat until smooth. Add
the eggs and beat well. Add the buttermilk and mix
until blended. Add the flour, salt and baking soda.
Beat until smooth. Add the ginger-lemon mixture and
mix well. Spoon the batter into the muffin tins so
that each cup is 3/4 full. Bake 15 to 20 minutes.
Serve warm.

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Date: Fri, 17 Dec 93 08:29:52 EST
From: Woody Middleton

*** PARTY MIX or CRUNCHY MUNCHIES, REVISITED ****

1 C Cheerios
2 C Wheat Chex
2 C Rice Chex
2 C Corn Chex
2 C no-fat pretzel sticks
1/2 C apple juice
5 t Worcestershire sauce (vegetarian)
1/2 t garlic powder
1.25 t onion powder
1/2 t seasoned salt

1. Combine dry cereals to make 9 cups and add pretzel sticks.

2. Combine apple juice, Worcestershire sauce and seasonings. Brush
1/2 of the liquid on the cereals and toss.

3. Microwave 3 minutes on high. Stir and brush on 1/4 of the liquid.
– Alternately, oven bake 15-20 minutes at 300 degrees.

4. Oven bake at 300 degrees for 30 minutes. At 15 minutes, stir and
apply the remaining liquid. Cook the remianing 15 minutes or
until the mix is the shade you prefer….

5. Remove and let cool. Serve and enjoy.

No idea of calories…. but for some reason it still serves 8… 😉
———————————————————————–
The microwave did not make the mix as crunchy as I like, but it does
do a thorough job of cooking the mix without the problem of the
mix sticking together so badly the first cycle, as happens when you
use the oven.

This was a big hit at my house. No one seemed to mind the fact that
this mix had NO butter in it. Since I am the only one in the family
actively persuing a VLF lifestyle, I consider this a major
accomplishment !!
———————————————————————-

Title: INGELEGDE – AFRICAN RECIPE
Categories: Seafood, African
Yield: 2 servings

8 oz Firm white fish fillets
-(flounder, scrod, or cod),
-cut into
2 Inch pieces
1/2 c Water
1 tb Lemon juice
3 Peppercorns
1 Bay leaf
1 ds Salt
SAUCE
2 ts Vegetable oil
1/2 c Sliced onion
1/2 ts All-purpose flour
1/4 c Water
1 tb Lemon juice
1 1/2 ts each granulated sugar
-and malt vinegar or cider
-vinegar
1/4 ts Each curry powder and salt
1 ds Pepper
Lemon twists
Parsley sprig

To Prepare Fish: Using paper towels, pat fish dry. In small nonstick
skillet combine water, lemon juice, and seasonings and bring to a boil.
Reduce heat and add fish; cover and let simmer until fish flakes easily
when tested with a fork, 1 to 2 minutes. Using slotted spoon, remove fish
to a bowl; set aside. Discard cooking liquid.

To Prepare Sauce: Wipe same skillet clean; add oil and heat. Add onion and
cook until translucent. Sprinkle with flour and stir quickly to combine;
cook, stirring constantly, for 1 minute. Gradually stir in water; add lemon
juice, sugar, vinegar, and seasonings and, stirring constantly, bring to a
boil. Reduce heat and cook until mixture thickens slightly. Pour sauce over
fish and gently toss to combine; cover with plastic wrap and refrigerate
until chilled. Just before serving, toss again and garnish with lemon and
parsley. Makes 2 servings.

—–

MELLOW MELON SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cantaloupe pared seeded and
Cubed about 2 lb
1/2 Honeydew pared seeded and
Cubed about 2 lb
2/3 c Sweet white wine
1/4 ts Ground cardamom
Chopped mint for garnish
Optional

Reserve a few melon cubes for garnish. In food processor or blender
container, in batches, puree cantaloupe, honeydew, wine and cardamom; chill
until ready to serve. At serving time, skim foam from top of soup; pour
into soup bowls. Garnish with melon pieces and chopped mint.

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