Title: FREEZER TOMATO SAUCE
Categories: Sauces, Freezer, Make ahead
Yield: 3 servings

6 lb Ripe tomatoes; peeled —
Seeded, chopped (10
1 1/2 c Onion — chopped
1/2 c Celery — chopped
3 lg Garlic cloves — minced
2 tb Olive oil
2 ts Sugar
1 ts To 2 tsp. salt
1/2 ts Ground black pepper
1 Cayenne chili pepper —
Seeded finely chop
ts ) OR
1/8 ts Ground red pepper
2 tb Fresh oregano — snipped OR
2 ts Dried crushed oregano
1 tb To 2 tbsp. fresh thyme —
Snipped OR
1 ts To 2 tsp dried crushed
Thyme

In lg. kettle, cook onions, celery, and garlic in hot
oil for about 5 mins. or until tender. Add tomatoes,
sugar, salt, black pepper, and chili pepper (red
pepper). Bring to boil; reduce heat. Simmer,
uncovered, about 45 mins. or until desired consistency
is reached, stirring occasionally. Add oregano and
thyme. Simmer, uncovered, for 15 mins. more. Cool
slightly. In food processor bowl, process sauce, 1/4
at a time, to desired texture. (Or, put sauce through
food mill). Place sauce in a bowl set in ice water to
cool quickly. Fill freezer containers; seal tightly,
label, and freeze. Makes 3 to 4 pints.

Per 1/2 cup serving – 81 cal, 3 g fat, -0- chol, 2 g
pro, 14 g carbo, 4 g fiber, 203 mg sod Source: Nancy
Byal, AP (Sarasota Herald Tribune, 2/24/94)
Typed by Sue Woodward

Recipe By :

—–

Title: Double Chocolate Cake Mix Cookies
Categories: Cookies, Christmas
Yield: 36 servings

1 pk Devil’s food cake
-mix with pudding
1/2 c Vegetable oil
2 lg Eggs
6 oz Semisweet chocolate morsels

Combine first 3 ingredients, and beat at medium speed with an electric
mixer until blended. Stir in chocolate morsels. Drop by rounded
teaspoonfuls about 2″ apart onto ungreased baking sheets. Bake at 350 F
for 10 min. Cool on pan for 5 min; remove to wire racks to cool
completely. Recipe By: Southern Living magazine

—–

Title: Turkey Waldorf Salad
Categories: Poultry, Ww, Low-cal, Salads
Yield: 2 servings

1 c Cubed cooked turkey or
-chicken
2 sm Apples, chopped (1 cup)
1/2 c Celery; chopped
2 Green onions, sliced
1/4 c Plain yogurt
2 tb Mayonnaise; nonfat or low
-cal.
2 ts Lemon juice
1/2 ts Sugar

Combine turkey, apple, celery and green onions in a medium mixing
bowl. Stir together yogurt, mayonnaise, lemon juice and sugar in
another small bowl. Pour yogurt mixture over turkey mixture. Toss to
mix well. Cover and chill for 1 to 3 hours. Serve on purple kale
leaves, if desired. 2P,1/2V, 1/2FR, 1FA, 3cal. 193cal, 4gm fat.

MMMMM

Date: Wed, 26 Oct 94 16:32:58 EDT
From: ae877@freenet.buffalo.edu (Beth Bradley)

Try this recipe from Moosewood Restaurant Cooks at Home.

4 cups cooked white beans
lemon juice to taste
salt, pepper, red pepper flakes to taste.

1 pound kale
4 garlic cloves
1 onion

Mix beans, lemon juice, salt and peppers together.
Heat gently and mash slightly.

Chop onions and garlic. Saute until garlic golden.
Slice the greens into shreds and add to garlic onion mix.
Saute until greens wilted.

Suggested serving mound beans on topof greens.

PEANUT BLOSSOMS

Recipe By : Hershey’s Chocolate Lover’s Cookbook
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 bag (13 oz) Hershey’s Kisses
1/2 cup shortening
3/4 cup Creamy or Crunchy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

Heat oven to 375F. Remove wrappers from chocolate pieces. In large mixer
bowl, beat shortening and peanut butter until well blended. Add sugars; beat
until light and fluffy. Add egg, milk and vanilla; beat well. Stir together
flour, baking soda and salt; gradually add to peanut butter mixture. Shape
dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie
sheet. Bake 10 to 12 minutes or until lightly browned. Immediately place
chocolate piece on top of each cookie, pressing down so cookie cracks around
edges. Remove from cookie sheet to wire rack. Cool completely.

YIELD: about 4 dozen cookies

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Cream Custard Tart

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Doucetes. Take Creme a gode cupfulle, put it on a
straynour, thanne take yolkes of Eyroun, and put
ther-to, a lytel mylke; then strayne it throw a
straynour in-to a bolle; then take Sugre y-nowe, put
ther-to, or ellys hony forde faute of Sugre, than
coloure it with Safroun; than take thin cofyns, put
it in the ovynne letre, lat hem ben hardyd; than
take a dyssche y-fastenyd on the pelys ende, pore
thin comade in-to the dyssche, for the dyssche in-to
the cofyns; whan they don a-ryse wel, teke hem out,
serue hem forth.

Pulverised dried saffron strands

Shortcrust pastry made with 225 g/8 oz flour, 65 g/2
1/2 oz butter, 40 g/1 1/2 oz lard, and cold water to
mix

6 egg yolks 350 ml/12 fl oz/ 1 1/2 cups double cream
125 ml/4 fl oz/ 1/2 cup milk 65 g/2 1/2 oz white sugar
1/4 teaspoon sea salt

I first noticed this version of the old recipe in The
Babees Book, and it seemed just right as a sweet dish
for the youngsters being taught from that book. There
is a richer version made with almond milk for fast
days outside Lent.

Soak the saffron in 2 tablespoons water until the
water is deep gold in colour. Use the pastry to make
a case 5 cm/2 inches deep in a 20-cm/8-inch pie plate
or cake tin with a loose bottom. Bake ‘blind’ in a
pre-heated oven at 200C/400F/Gas Mark 6 for 15-20
minutes, then remove the filling of dried beans and
return the case to the oven at about 160C/325F/Gas
Mark 3 for 6-8 minutes until dried out and firm.
Remember a cake tin is deeper than a pie plate so the
case in it may need longer baking than usual.

Beat the egg yolks lightly in a bowl, then beat in the
cream, milk, sugar, saffron water and salt. Pour the
custard into the pastry case. Bake it at 160C/325F/Gas
Mark 3 for about 45 minutes or until it is just set in
the centre. Serve warm.

Make small tarts if you prefer. The full recipe
quantity of pastry will make 36 tarts, using a 7.5
cm/3 inch cutter. You will need two thirds of the
filling for them.

from The Medieval Cookbook by Maggie Black Chapter 5,
“Of Manners and Meals” posted by Tiffany Hall-Graham

– – – – – – – – – – – – – – – – – –

RASPBERRRY AND CHOCOLATE PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-crust-
1 1/4 c Vanilla wafer crumbs
1/2 c Pecans — finely chopped
1/3 c Butter — melted
3 tb Sugar
1/3 c Semi-sweet chocolate chips
-filling-
8 oz Cream cheese — softened
3/4 c Powdered sugar — sifted
1 t Vanilla
1 c Whipping cream
20 oz Raspberries — frozen*
1/2 c Raspberry jam — seedless**

* 2 (10 oz.) boxes, defrosted and drained. ** Jam
should be heated until melted. Crust: Combine all
ingredients except chocolate chips. Mix until blended.
Pat mixture on the bottom and sides of a buttered 9
inch pie pan. Bake at 350 degrees for about 8 minutes.
Sprinkle the chocolate chips on top and return to oven
for 1 minute to melt chocolate. Remove from oven and
spread melted chocolate evenly on crust, forming a
thin chocolate layer. Set aside to cool. Beat together
the cream cheese, sugar and vanilla until light and
fluffy. In a separate bowl, beat the cream until it is
stiff. On the lowest speed, beat the whipped cream
into the cream cheese mixture until blended. Pour into
prepared crust. Stir together the raspberries and
melted jam until fruit is evenly coated. Gently spread
raspberries over cream mixture. Refrigerate..

– – – – – – – – – – – – – – – – – –

Rosemary Oil – how to make an herbed oil

Recipe By : Viana la Place and Evan Kleiman in Cucina Fresca (1985).
Serving Size : 8 Preparation Time :0:05
Categories : Cucina Fresca Seasoning or Ingredient

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups virgin olive oil — good quality
8 sprigs fresh rosemary — or less
2 cloves garlic, scored — optional
1 teaspoon coarse salt — optional
2 black peppercorns — optional
1 each variety of peppercorns — optional

Rosemary – Clean the rosemary well with a damp cloth. If you submerse to
clean – spin dry immediately. Make sure there is no water on the herb
before you proceed. (The salts in water tend to brown the herb). Do not use
woody twigs or stems. Optional: mince the leaves if you want to use a
flavored oil immediately. Generally oil are aged 1 to 2 months before using.

Put rosemary into a 2 cup (1 pint) bottle. Cover with almost 2 cups of
fruity olive oil and seal. Keep in a cool, dark, place. Use for salads and
cooking. Add flavor to pasta dishes and potatoes. Great for grilled meats,
fresh bread.

VARIATION – Add 1 or all of the options.

– – – – – – – – – – – – – – – – – –

NOTES : Evan Kleiman, chef/owner of Angeli, an Italian caffe/pizzeria in LA.
She and chef Viana La Placa are in the forefront of Italian ‘al fresca’
cuisine.

PANETTONE

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 stick unsalted butter, softened to room temperat
2 eggs and 3 yolks
3 1/2 cups flour
1 cup milk
1 cup sugar
1/2 cup currants, soaked 1 hour in warm water and
Zest of 2 oranges
2 teaspoons cream of tartar
1 1/2 teaspoons baking soda

Preheat oven to 425 degrees

Butter and flour 8-inch tall round cake pan. In a mixer cream butter
with
eggs and yolks until pale yellow, about 3 to 4 minutes. Place dough
hook on
to mixer and, while running, add half of the flour. Add half the milk
and
mix one minute. Add remainder of flour followed by remainder of milk
and
all of the sugar and allow to mix 20 minutes. Spread out on to
floured
cooking surface and sprinkle with currants, orange zest, cream of
tartar
and baking soda and knead for about 5 to 10 minutes. Place into
panettone
pan and put into oven. Bake for 35 to 45 minutes, or until a
toothpick
inserted comes out dry. Remove from oven, invert on to a rack and
allow to
cool. Top should be quite cracked. Serve sliced into wedges.

Yield: 4 serving

– – – – – – – – – – – – – – – – – –

L.J’S CURRIED CLAM SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Creamy clam soup mix
1 1/2 c Water
1 1/2 c Milk (full cream)
1/4 c Flour
1/4 c Butter
1 tb Curry powder
1 t Cummin
1 t Garlic powder
1 cn Baby clams

Follow the directions on the package as to making the
ordinary soup with the water and milk. The package I
used was “Creamy Clam” soup mix by Mayacamas Fine
Foods Inc. CA. USA. Make a roux with the flour and
butter in a seperate pot. Bring the soup mix to the
boil and add the curry powder, garlic powder and
cummin. Add the can of baby clams, stir until heated
again then pour into the roux pot stirring constantly
until the soup thickens. Simmer for 10 minutes and
serve.

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