NORTHWEST CIOPPINO-WW >-}DGSV43A

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Olive oil
1 c Onions — thinly slices
1 c Green pepper — thinly sliced
1/2 c Carrot — thinly sliced
1/2 c Celery — thinly sliced
1 cl Garlic — minced
1 1/2 c Tomatoes — (canned),crushed
1 c Tomato sauce
1 c Water
1 1/3 c White wine
2 pk Chicken broth*
1 ea Bay leaf
1/2 ts Oregano
1/4 ts Salt
1/4 ts Pepper
1/8 ts Red pepper (or hot sauce)
15 oz Fish fillets

In 3 1/2 or 4 qt. saucepan heat oil; add onions, green
pepper, carrot, celery, and garlic and saute, stirring
frequently, until vegetables are tender, about 2
minutes. Add remaining ingredients except fish and
bring to a boil. Reduce heat and let simmer until
flavors are blended, about 20 minutes; stir in fish
and cook until fish flakes easily when tested with
fork, 7-10 minutes. Remove bay leaf before serving.
1 serving!2 calories.

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Title: Baked Sausage Cups and Scrambled Eggs
Categories: Breakfast
Yield: 6 servings

——————————–SAUSAGE CUPS——————————–
1 lb Pork sausage meat
1/2 c Quaker Oats, uncooked
— (quick or old-fashioned)
1/2 ts Salt
1/2 ts Rubbed sage
1 Egg
1/2 c Milk

——————————-SCRAMBLED EGGS——————————-
1 tb Butter or margarine
9 Eggs
1 ts Salt
1 ds Pepper (optional)
1/3 c Milk

For sausage cups, combine all ingredients thoroughly. Firmly press into
six 5-oz. ovenproof custard cups. Place in shallow baking pan. Bake in
preheated moderate oven (350 F.) about 45 minutes. Unmold; drain on
absorbent paper.

For eggs, melt butter in large skillet over low heat. Beat together eggs,
salt, pepper and milk until fluffy. Pour into skillet. Cook, stirring
lightly until eggs are just barely set. Arrange sausage cups around eggs
on serving platter. Garnish with parsley.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Title: POACHED APPLES WITH MAPLE CREAM
Categories: Desserts, Fruits
Yield: 1 servings

4 lg Firm Apples
1 c Maple syrup
1/2 c Water
1 tb Butter
1 ts All-purpose flour
1/2 c Light cream or
-half-and-half
-Pare and core apples.

In a saucepan, combine the syrup and water. Bring to a boil and simmer 3
minutes. Add the apples and cover. Simmer until the apples are tender but
not mushy, 3 to 8 minutes. With slotted spoon, lift the apples onto
individual dessert dihes or plates. Boil syrup until reduced to 3/4 cup.
Pour syrup into a measuring cup. melt butter in the saucepan. Blend in the
flour, cream and the syrup. Boil, uncovered, until reduced to 1 cup, about
3 minutes. Serve warm, or at room temperature. *NOTE- Because the apples
are pared before cooking, they will cook very quickly. Certain varieties
might even get mushy all of a sudden. Watch them VERY carefully while
cooking; it just takes minutes. This dessert is delicious and beatiful when
you serve one whole apple on a plate surrounded with the maple-and-cream
sauce. Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by
Beatrice Ojakangas
Joan Johnson

Converted by MMCONV vers. 1.20

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Basic Buttermilk Biscuits

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 cups Flour
1 teaspoon Salt
1 tablespoon Sugar
4 teaspoons Baking powder
1 teaspoon Baking soda
4 tablespoons Butter
2 Eggs — lightly beaten
1 1/2 cups Buttermilk
Spray shortening and corn-
Meal for coating pan

Preheat oven to 400~. In a food processor or a large bowl,mix 3 cups of
the flour with salt,sugar,baking powder and baking soda. Cut the butter into
the dry ingredients until the mixture is textured like cornmeal. Separately
mix the eggs with the buttermilk,and stir all but
2 tbs.of this liquid into the dry mixture. Mix just enough to make a uniformly
moistened dough. Dust a clean work surface with 1/2 the remaining flour,and
turn the dough out onto the floured surface. Sprinkle the top with the rest of
the flour,and with floured hands,gently
push the dough into a circle about 1/2″ thick.. Cut with a 2″ or 3 " biscuit
cutter,and place buscuits close
together on a grease and cormeal coated cookie sheet. You will get about 12
biscuits. Brush the tops of the biscuits with the reserved buttermilk egg
mixture. Bake in the preheated oven until puffed and brown,about 15 minutes
.Cool
for a few minutes before serving.

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Indiana Persimmon Almond Pudding Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Butter
1 1/4 cups Sugar
2 Eggs
1 3/4 cups All-purpose Flour
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
1/2 teaspoon Baking Soda
1 cup Sieved Persimmon Pulp
1/4 cup Buttermilk
1 cup Ground — unblanched almonds
Sugar

Preheat oven to 350 degrees. In a large bowl of electric mixer, place
butter and sugar. Beat together until very light and fluffy. Add eggs,
one at a time, and beat smooth.

In a small bowl, stir flour with baking powder, salt and soda. Add dry
ingredients alternately with persimmon pulp (made by putting about 1 pt.
of ripe persimmons through ricer or mashing and sieving) and buttermilk
to the creamed mixture, mixing until smooth. Stir in ground almonds.

Pour into greased 10″ tube pan. Bake for 45-55 min., or until a
toothpick inserted into center of cake comes out clean.

Cool in pan about 15 min. before turning out. If desired, dust each
slice with powdered sugar and garnish with fresh red and green grapes.

Makes about 12 servings
Source: James Whitcomb Riley Cookbook
From The Cookie Lady’s Files

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Date: Tue, 13 Sep 94 06:55:49 -1100
From:

recipe from The Uncheese Cookbook by Joanne Stepaniak (Book Publishing
Co., 1994)

Fettucini Alfonso

1.5 C frozen corn kernels
1.5 c low fat, non-dairy (vegan) milk
1 T onion granules

1 (15.5 oz.) can Great Northern Beans, rinsed and drained well

1 lb. fettucini

cracked black pepper

Thaw the corn kernels by transferring them to a mesh strainer and
placing them under hot, running tap water. Stir carefully until
completely thawed, drain well, and measure

Place corn, milk and seasoning in a blender, and process until
completely smooth. (It may take several minutes to completely
pulverize the corn). Pour the the blended mixture in a medium saucepan
and stir in the beans. Warm over medium-low until the beans are heated
through, stirring often.

While sauce is heating, cook the fettucini in a large pat of
boiling water until al dente. Drain well and return to the pot.
Add the hot sauce and toss until evenly coated. Serve immediately,
topping each portion with a generous amount of cracked pepper.

Per serving (6): Calories: 251, Protein: 1 gm., Carbohydrate: 30
gm., Fat 1 gm.

—

I didn’t like the lumpy beans, so I blended the rest and tried it that
way. Much more Alfredo when smoothed.

Curry Pecans

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Pecan halves
—–CURRY MARINADE—–
2 ea Medium oranges, juiced
1 1/2 ts Curry powder
1 1/2 ts Worcestershire sauce
1 t Sugar
1 ea Garlic clove, minced
1/2 ts Salt (or to taste)

Combine all the marinade ingredients in a nonreactive
bowl. Add the pecans and allow them to sit at room
temperature for about 1 hour.

Prepare the smoker for barbecuing, bringing the
temperature to 200 deg to
220 deg F.

Drain the nuts. Transfer them to a piece of greased
heavy-duty foil just large enough to hold the nuts in
a single layer and place the foil in the smoker. Cook
the pecans until they are crisp and lightly smoked, 50
to 60 miutes. Serve immediately or keep in a coverd
jar for several days.

From: Smoke Spice By: Cheryl Alters Jamison and
Bill Jamison ISBN: 1-55832-061-X

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QUICK BARSHCH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ea 10 oz cans beef broth
2 ea 1 lb cans red beets
1 c Water
1 tb Lemon juice
1 t Sugar
1/8 ts Pepper
1 x Dash of garlic powder
1 x Salt to taste
1/2 c Red table wine

Patties Dilute the broth using the juice from the red
beets instead of water. Put aside the beets for other
uses. Add 1 cup water. Cook the barshch for 5
minutes. Season. Add wine. Serve in cups with
Patties.

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FRAN,S POTATOE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Smokey-links cut-up
1 tb Oil
2 c Celery-diced
1 c Onion diced
2 cn Cream of celery soup
16 oz Cheese whiz
22 oz Milk
5 c Potatoes diced

saute smokey-links,onion,celery in oil..till done.Add
rest of ingredients and simmer for at least 45 min.
The longer the better.

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Lowfat Gumbo

Recipe By : American Health Magazine – March ’97
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 quarts low-sodium chicken broth
1 tablespoon peanut oil
1 large yellow onion — diced
1 large tomato — peeled, seeded, dice
1/2 cup red bell pepper — diced
1/2 cup green bell pepper — diced
1/2 cup celery — chopped
5 cloves garlic — peeled and crushed
2 medium bay leaf
pinch dried thyme
pinch dried oregano
1 cup chicken — cubed
1/2 pound small shrimp — cleaned
1 teaspoon Creole seasoning
pinch cayenne
1/2 cup Fat-Free Roux — (recipe follows)
3 cups cooked rice
hot pepper sauce

1. Place chicken broth in a saucepan and bring to a simmer over medium
heat. Cover the pot; remove from heat.
2. In a large, heavy stockpot heat peanut oil over medium heat. Add onion,
tomato, bell pepper, celery, garlic, bay leaves, thyme and oregano, and
saute, stirring frequently, for about 20 minutes or until vegetables are
soft.
3. Add smoked chicken, shrimp, Creole seasoning and cayenne pepper to
vegetables, and cook for 5 minutes, stirring frequently. Gradually stir in
the precooked roux 1 tbsp. at a time, stirring constantly.
4. Slowly add the warm broth to the stockpot, 1.2 cup at a time, stirring
well to incorporate. Adjust seasoning to taste. Lower the heat and simmer
the gumbo for 30 to 40 minutes, stirring from time to time. Serve
immediately over hot rice and pass hot pepper sauce at the table.

FAT- FREE ROUX
(Makes 2 cups)

Store excess in an airtight container in the refrigerator or freezer. It
will keep indefinitely.

1. Preheat oven to 375 degrees F. Place 2 cups all-purpose flour in a heavy
roasting pan and put it in the oven. When the flour begins to brown, after
about 25 minutes, open the oven and stir with a wooden spoon, breaking up
any lumps.
2. Continue to stir the flour every 5 minutes, for about an hour, or until
it turns a nut-brown color. Remove the roux from the oven and let it cool.
When cool, strain the roux through a sieve to remove any lumps.

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NOTES : The recipe calls for smoked chicken…but I entered it as regular
chicken to be able to access the nutritional information (since smoked
chicken isn’t in the database).