PASTA AND SPINACH PESTO

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Meatless

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Spaghetti or Linguine
-OR Thin Spaghetti,
– uncooked
10 oz Frozen spinach
– thawed, well drained
2 tb Vegetable oil
1/4 c Grated Parmesan cheese
2 tb Chopped parsley
2 Garlic cloves
1/2 ts Salt
1/2 ts Dried basil
2 tb Butter or margarine
1/3 c Water
4 oz Crumbled feta cheese

Prepare pasta according to package directions; drain.
In blender or food processor, combine spinach, oil,
Parmesan cheese, parsley, garlic, salt and basil.
Blend at medium speed or process until finely chopped.
Melt margarine in water. With blender or processor
running, gradually pour in melted margarine mixture
until blended. Toss with pasta. Sprinkle feta on top
and serve.

Each serving provides: 518 Calories; 18.1 g Protein;
83.2 g Carbohydrates; 12.2 g Fat; 15.1 mg Cholesterol;
417 mg Sodium. Calories from Fat: 21%

Copyright National Pasta Association
(http://www.ilovepasta.org) (Reprinted with permission)

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Coconut Shortbread Cookies

Recipe By : Ray Bruman
Serving Size : 0 Preparation Time :0:00
Categories : Bars Cookie

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cream together very well:
1 cup butter (2 American “sticks”)
1/2 cup brown sugar
Add:
1 teaspoon vanilla
1/8 teaspoon salt
1 cup unsweetened shredded coconut — (1 coconut = approx

2 cups white flour

Work the mixture into a dough with your fingers.
Divide it in quarters and form each into a roll about 1
inch or more in diameter.
Wrap each roll in wax paper and chill until firm.
Preheat the oven to 350 F degrees.
Cut the rolls into rounds, about 1/4 inch thick.
OPTIONAL – press halves of nuts or pieces of coconut into
the top of each cookie. This is easier if you have a ring
of plastic or metal (1.5 inch diameter) to contain the dough.
Press some dough against the nut to keep it in place later.

Place the rounds on ungreased baking sheets.
Leave room for them to spread out as they bake.
Bake 15 minutes or until lightly brown and done.

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NOTES : These are very rich, and break easily.
Yield: about 4 dozen cookie

SALMON VINA OLKI (PORTUGUESE)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Vinegar
4 c Water
2 ts Cinnamon
4 ts Ground cumin seed
6 lg Cloves of garlic, mashed
Salt and pepper to taste

Mix all of the ingredients in a large kettle and stir
well. Add salmon slices and stir well so each slice
will absorb the spices and garlic. Leave in brine over
night, but not longer than 24 hours, as salmon tends
to get mushy. Remove from brine, roll in cracker
crumbs or meal and fry in hot oil. This recipe can be
cut down depending on how many salmon slices you wish
to prepare, but make sure you use 2 parts of water to
1 part of vinegar.

NOTE: Pork chops are delicious prepared the same way,
with the exception that you leave them in the brine 24
hours or longer.

ALICE E. TRIAMLE,, Ukiah Grange, No. 419. From “Our
Favorite Grange Recipes”, compiled and edited by the
Home Economics Comittee of the California State
Grange, Gladys True, Chairman. Printed by the Record
of Yolo County, 1965.

Posted by Stephen Ceideberg; October 26 1992.

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Title: AMERICAN COUNTRY BISCUITS
Categories: Breads
Yield: 6 servings

2 c Flour
2 1/2 ts Double-acting baking powder
2 ts Sugar
1 ts Salt
7 tb Butter
3/4 c Milk

Preheat the oven to 375 degrees.

Combine all the dry ingredients in a large bowl. Cut
the butter into small bits and stir them into the dry
ingredients, using your finger tips to make sure its
well combined. (Note:I used a pastry cutter.worked
just as well as my fingers and lot less messy.)
Next,slowly add the milk to the mixture while stirring
continually. Once the milk has been added, knead the
dough for one minute until smooth. Roll the dough out
to quarter inch thickness. Cut into squares and place
on a dry cookie sheet. Place the cookie sheet on the
middle shelf. Bake for 12 minutes and feel secure in
knowing that you have passed on a small piece of
America’s heritage on to your children.

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Date: Wed, 23 Nov 94 10:50:10 EST
From: dmc@cherry-semi.com (Dawn Chace)

F/F Pumpkin Cream Cheese Pie

Crust:

I used a pkg. of phyllo dough. I just unrolled it out of the package, layed it
on top
of the pie dish that I’d sprayed with Pam and pressed it in. I used kitchen
scissors and cut off the excess.

Filling:

8 oz. f/f cream cheese
1 can pumpkin
3 Tbl. skim milk
4 egg whites
2 Tbl. pumpkin pie spice
1/4 c. maple syrup or honey
1 Tbl. vanilla

Mix everything in a blender and pour into crust. I only have a deep dish pie
plate, so I doubled this recipe (I actually made 2 seperate batches). I brushe
d the
crust with skim milk, wrapped aluminum foil around the edges and baked it at
350 for 30 minutes. When I take it to my mother’s house tomorrow, I will brush

the edges again, and probably bake it for 15 minutes, just to brown the crust.

Title: VEGETABLE STIR FRY.
Categories: Vegetables
Yield: 3 servings

1 c Green beans
1 c Sliced mushrooms
4 ea Green onions sliced
1 tb Oil
1 tb Soy sauce
1/4 ts Salt
1/4 ts Garlic powder
1/8 ts Ginger
1/4 c Slivered almonds

Cut green beans and parboil for 5 min.
Stir fry vegetables in oil for 4 or 5 min. Add rest of ingredients.

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Cheese-Bacon Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 slices bacon — cooked and crumbled
1/2 cup celery — chopped
1/2 cup carrot — chopped
1/2 cup onion — chopped
1/2 cup green pepper — chopped
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups half and half
1 cup milk
1 can clear chicken broth — 14.5 oz.
2 cups sharp cheddar cheese — shredded

Remove bacon from drippings. Add vegetables to bacon drippings and cook
until tender. Blend in flour, salt and pepper; stir well. Gradually
stir in half-and-half, milk and chicken broth. Cover and cook until
thickened and bubbly, stirring occasionally. Add cheese, stirring antil
melted. Top each serving with bacon.

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Title: CHOCOLATE MOUSSE DESSERT
Categories: Chocolate, Mousse, Desserts
Yield: 1 servings

Chocolate Mousse—–
6 oz Semisweet Chocolate Chips —
Or chunks
5 tb Boiling Water
4 Eggs — separated
2 tb Dark Rum — (or coffee or
Liquer
Graham Cracker Crust—–
15 Graham Crackers
1 tb Sugar
1/2 ts Cinnamon
1/4 c Butter — melted

Put the chocolate in a blender on high for 6 seconds (or so). Scrape
the sides of the blender with a knife. Add the water and blend on
high for 10 seconds. Then add the yolks and liquer/coffee and blend
until smooth.

Meanwhile, beat the egg ehites to stiffness.

Fold the chocolate into the egg whites. Pour mousse into cups or
into the graham crakcer crust. It makes about 4-6 servings.

Break the crackers into a blender and blend into crumbs. Place the
crumbs into a bowl. Stir in the sugar, cinnamon and add the butter
and mix. Press into a pie plate and chill before adding filling.

I cheated and bought a Keebler shell. I brushed it with egg white and
baked it at 350 for 5 minutes. I guess you could do that with this
crust, never tried.

Your standard toll-house chocolate works fine for the mousse but the
Ghirardelli chocolate made my knees weak! I also used anisette
instead of rum.

You should have seen my kitchen! Flour and chocolate EVERYWHERE! At
least I got to lick the bowl

Recipe By : Jessica Chaiken <11JCHAIKEN@GALLUA.GALLAUDET.EDU>

MMMMM

PAD THAI PSEUDO-VEGETARIAN STYLE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Thai fish sauce
1/4 c White vinegar — plus:
2 tb White vinegar
4 tb Sugar (less if desired)
1 t Paprika
8 oz Thai rice noodles
— (about 1/4″ thick)
8 oz Tofu
2 tb Dried shrimp (optional)
3 tb Oil
2 Garlic cloves (or more)
2 Eggs
3/4 lb Bean sprouts
3 Green onions
– sliced on the diagonal,
– including white part
3/4 c Ground peanuts
1 tb Roasted red chili peppers *

* [Take some dried red chili peppers and cook them in an ungreased wok over
low stirring constantly until they start to brown. Grind in a coffee
grinder or spice mill.]

Instructions: ÿÿÿÿüombine first four ingredients and let sit
until sugar dissolves. Soak rice noodles/sticks in warm water until they
are soft but don’t disintegrate when pressed, about 40 minutes. Drain.
Drain tofu by wrapping it in a clean towel and pressing with a large can of
tomatoes, about 30 minutes. Cut into 1/4 inch cubes. Rinse dried shrimp in
water and drain.

Put oil in wok, heat to medium, put in crushed garlic. Swirl around for
about a minute. Add noodles and mix around for a minute or two.

Add the tofu and shrimp then immediately add the liquid. Keep stirring
until the liquid has all been absorbed into the noodles, about a couple of
minutes.

Lower heat to low or medium-low. Push some of the stuff aside at one end
of wok, and break an egg in. Immediately cover with noodles. Do the same
at the other end of wok. Let the eggs cook *undisturbed* until the yolks
are practically cooked, about three minutes. (*Carefully* peak if unsure.)
Slip a slotted spoon under each egg in turn, and bring upward, through the
noodles, shaking as you go. The idea is to break up the cooked egg into
the rest of the mixture into tiny bits.

Mix in sprouts and green onions. Let cook for another two minutes. Turn
off heat. Add crushed peanuts and enough roasted red chilies to your
desired hotness.

From: jkandell@ccit.arizona.edu (Jonathan Kandell)

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Title: CHOCOLATE SNOW CAP COOKIES
Categories: Cookies
Yield: 1 servings

2 c Flour
2 ts Baking powder
1/2 ts Salt
1 2/3 c Sugar
1/2 c Butter
2 Eggs
1/2 ts Mint extract
2 Squares bitter chocolate,
-melted
1/3 c Milk
1/2 c Powdered sugar

Sift first three dry ingredients; cream butter, sugar, eggs and
extract. Add chocolate. Add dry ingredients alternately with milk.
Divide dough in half. Cover tightly and chill for 2 hours. Shape in
1 inch balls and roll in powdered sugar. Bake at 350 for 12-15
minutes on greased cookie sheet.
These “crackle” during baking, so that the appearance is that of a
“cracked” surface with powdered sugar on the higher parts of the
surface.

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