COLLARD GREENS (CHEF DU JOUR)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

3 bn collard greens
4 TB olive oil
1/4 c Tasso ham, — chopped
1/4 c pickled pork, — chopped
1 1/4 c onion, — finely chopped
2 cloves garlic, — minced
1 pn red pepper flakes
1 ts Paul Prudhomme’s Vegetable
: Magic
1 sm bottle Wishbone Italian
: Dressing
1 TB white vinegar

Wash and pick through the greens carefully, remove
stems and any bruised or discolored leaves. Tear
greens into medium pieces.

Heat oil in pot and stir in Tasso ham and pickled
pork. Mix in onion and garlic and cook about 2
minutes, stirring frequently. Add collard greens and
spices and cook for 1 minute. Add Italian dressing and
vinegar and then simmer for 2 hours or until very
tender.

Yield: 6 servings

Recipe By :CHEF DU JOUR JIMMY BANNOS SHOW DJ 9155

Date: Sat, 19
Oct 1996 21:54:41 -0400

– – – – – – – – – – – – – – – – – –

Maria’s Ischli Cookies (Mf)

Recipe By : TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6757
Serving Size : 24 Preparation Time :0:00
Categories : Refrigerator-cky Nut-cky
Butter-cky Iced-cky

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound almonds or hazelnuts — finely ground
1/2 pound butter — at room temperature
1/4 pound sugar
1/2 pound flour
seedless raspberrry preserves
–chocolate icing–
1/4 pound bittersweet chocolate melted
1/4 cup water
3 tablespoons superfine sugar
1 teaspoon instant espresso coffee
1 tablespoon butter

If you cannot buy nuts already ground, then grind them in a food processor,
taking care not to overprocess them or they will turn oily; you can also
process them with the sugar to prevent them from turning oily.

(Note if you are working with whole hazelnuts, toast them first in a 400
degree oven, rub off skins, let cool and then grind.)

Combine the nuts with the butter, sugar and flour; you will have to combine
this dough with your hands; if a bit too dry, add drops of lemon juice or
rum. Form dough into a roll 1 1 /4inches thick. Refrigerate overnight in
waxed paper or parchment.

Following day preheat the oven to 350 degrees. cut dough into 1/4inch
slices and bake on an ungreased cookie sheet for 15 minutes or until
golden. Remove from oven and cool cookies on a rack.

When cooled to room temperature, sandwich two cookies together with
raspberry jam and spread some of the chocolate icing (see below) over the
top cookie. For a pretty presentation, set them in fluted paper cups.

Yield: 2 dozen

CHOCOLATE ICING

Melt chocolate with water and sugar. When melted, add instant coffee and
cook over very low heat for 5 minutes. Turn heat off, add butter and let
icing cool to room temperature. (Don’t let it get too firm or it will be
hard to spread over cookies.)

Yield: 1 1/2 cups

– – – – – – – – – – – – – – – – – –

NO FAT BANANA MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Low Fat Breads
Fruits Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Flour
1/4 c Sugar
2 ts Baking powder
1/2 ts Baking soda
1/2 ts -salt — optional
1/2 ts Cinnamon
2 Egg whites
2 lg Ripe bananas — mashed
2/3 c Skim milk
1/3 c Corn Syrup

Spray 12 (2 1/2-inch) muffin cups with cooking spray.
In medium bowl combine flour, sugar, baking powder,
baking soda, salt and cinnamon. In large bowl, using a
fork or wire whisk, beat egg whites lightly. Stir in
mashed bananas, milk and corn syrup. Add flour
mixture; stir until well blended. Spoon into prepared
muffin cups. Bake in 400 deg. oven 22 to 25 minutes or
until firm to touch. Cool in pan 5 minutes. Remove:
cool on wire rack. Makes 12 muffins. Per serving: 0g
fat, 0 mg cholesterol, 130 calories, 200 mg sodium
(less if you omit salt)

Recipe By :

From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denn

– – – – – – – – – – – – – – – – – –

Title: BRACH’S CHOCOLATE PEANUT CRUNCH ICE CREAM **
Categories: Ice cream, Desserts
Yield: 4 servings

1 Egg
3 tb Sugar
1 c Whipping cream
3/4 c Milk
2/3 c Brach’s chocolate covered
– peanuts; finely chopped

In small bowl, whisk together egg and sugar. Stir in cream, milk and
peanuts. Freeze according to manufacturer’s directions. Makes 1 pint.

—–

YET ANOTHER SPONTANEOUS SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion, diced
5 Cloves garlic, minced
5 Patty pan squash, sliced
2 md Zucchini, sliced
1 Potato, cubed (note that one
Cubed equals one 🙂
6 Roma tomatoes, halved
1 cn Garbanzo beans, drained
1/4 c Brown lentils
2 T Brown miso paste
1 T Each marjoram, rosemary,
Oregano
Black pepper to taste
1 T Olive oil
5 c Water
x (optional) splash of white
Wine or sake

Saute the onion and garlic in a bit of olive oil until the onion turns
translucent. Add the tomatoes and saute for a few minutes; add the patty
pan and zucchini squash, saute for another few minutes. Add the water and
bring to a boil; add the miso paste and garbanzo beans, reduce heat, simmer
for about 10 minutes. Add the lentils, potatoes, and spices, simmer for
another 20-30 minutes until the lentils are done.

For a stronger flavor, add about 2 cups of broccoli florets.

From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue
#175 Aug. 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

– – – – – – – – – – – – – – – – – –

Title: SAUTEED BEAN CURD
Categories: Appetizers, Chinese, Snacks, Vegetarian
Yield: 6 servings

16 oz Medium tofu
3 tb Vegetable oil

Cut tofu into rectangles, 1 1/2 X 3/4 X 3/4 inch. Pat
dry. Heat oil in a wok over a medium high heat. When
hot, put in half the tofu. Cook 3 minutes on one
side. Turn over cook for another 3 minutes. Remove
with a slotted spoon. Keep on a warmed platter.
Repeat with the rest of the tofu. Serve hot with a
sauce.

—–

Halloween Pumpkin Pie

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Canned pumpkin
2 Eggs
2 Egg yolks
2/3 cup Sugar
1/2 teaspoon Salt
1 teaspoon Ground cinnamon
1/4 teaspoon Ground ginger -=OR=-
1 teaspoon Fresh ginger root — fine grnd
1/4 teaspoon Nutmeg — freshly grated
1 1/4 cups Half half
—–PIE CRUST—–
1 cup Flour
3 tablespoons Sugar
1/4 teaspoon Baking powder

ds Salt 1/4 c Unsalted butter; cut in 12 – pieces, cold 1 lg Egg
Put canned pumpkin into bowl. Whisk in eggs and yolks.
Add sugar, salt, cinnamon, ginger, nutmeg and half and half, whisking smooth
between each addition. Pour filling into prepared Pie Crust. Bake at 350~ on
lowest oven rack until crust is baked through and filling is set, about 1 hour.
Cool pie on rack. If pie must sit more than 2 hours before serving, when cool,
cover loosely with plastic wrap and refrigerate. Makes 8 servings.

PIE CRUST: Pulse flour, sugar, baking powder and salt in food processor once
or
twice to mix. Add butter and pulse until mixture is powdery. Add egg and
continue to pulse until dough forms ball. May be wrapped in plastic wrap and
chilled until baking time. When ready to assemble pie, remove dough from
refrigerator and unwrap. Lightly flour work surface and dough. Roll out into
12″
disk. Fold dough in half and ease into 9″ pie pan. Unfold dough and press
firmly
into pan. Trim away all but 1/2″ excess dough at edge of pan. Fold dough under
and flute edge.

– – – – – – – – – – – – – – – – – –

Vegetable Patties

Recipe By : Beth Emeth/ Philadelphia, PA April, 1973
Serving Size : 6 Preparation Time :0:00
Categories : Mom Says Eat Your Veggies!

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup finely chopped green bell pepper — cooked
1 cup grated carrots — tightly packed
1 cup chopped fresh spinach — tightly packed
2 medium potatoes — boiled and mashed
1 tablespoon grated onion
1 tablespoon minced parsley
1 teaspoon salt
dash pepper
1 cup matzo meal
Vegetable shortening — for frying

Combine all vegetables in a mixing bowl.

Add eggs, one at a time, mixing well after each addition.

Season to taste with salt and pepper.

Stir in matzo meal and let stand 30 minutes in the refrigerator.

Form into patties 3 -1/2 inches in diameter.

Pan fry, browning on both sides.* Drain on paper towels. Serve hot.

– – – – – – – – – – – – – – – – – –

NOTES : *This would be a great low fat dish if you use a non stick pan
with a teaspoon or two of oil.

Title: SOUTH AMERICAN PORK AND CORN PIE
Categories: Meats, Vegetables, Casseroles, Thrifty
Yield: 4 servings

1/4 c Vegetable oil
1 md Yellow onion, chopped
1 c Cubed cooked pork
1/3 c Plus 1 Tbl all-purpose flour
1 tb Chili powder
1 c Chicken broth
1 pk Frozen whole-kernel corn,
-thawed (10 ounces)
1/4 c Raisins
1/4 c Chopped black olives
1/2 ts Salt
1 tb Lemon juice
1 c Milk
2/3 c Cornmeal
1 Egg, lightly beaten
2 ts Baking powder
1/2 ts Baking soda

Heat 3 tablespoons of the oil in a 9-inch ovenproof skillet or a 1
quart flameproof casserole, over medium heat. Add the onion and
cook, uncovered, for 5 minutes. Add the pork and cook until lightly
browned, about 2 minutes. Blend in 1 tablespoon of the flour, the
chili powder, and the chicken broth. Add the corn, raisins, olives,
and 1/4 teaspoon of the salt. Stir until the mixture thickens, about
4 minutes. Preheat the oven to 450F. Stir the lemon juice into the
milk in a small bowl and let stand for a few minutes. Combine the
cornmeal with the remaining flour and salt in a mixing bowl. In the
order listed, gradually stir in the milk mixture, egg, baking powder,
baking soda, and remaining oil. Reheat the pork mixture. Stir the
topping mixture and pour over the pork. Bake, uncovered, until the
topping is firm, about 20 minutes.

NOTE: If you do not have an ovenproof skillet or flameproof
casserole, use a regular skillet to make the pork mixture and
transfer it to a casserole just before baking.

Makes 4 servings of 575 calories each.

[ Reader’s Digest Quick, Thrifty Cooking; 1985 ]

Posted by Fred Peters.

Courtesy of Shareware RECIPE CLIPPER 1.1

MMMMM

Date: Wed, 14 Dec 94 11:18:45 EST
From: TXFT40A@prodigy.com (MRS SUSAN K SMITH)

Title: *Penne From Heaven
Categories: Main dish, Vegetarian
Yield: 4 servings

12 oz Penne or ziti
1 1/2 c Chopped onion
3 Minced cloves garlic
3 c Chopped plum tomatoes
1/2 c Water or stock
1/2 ts Salt
1/2 ts Sugar
2 c Broccoli florets
2 c Chopped zucchini
1 c Sugar snaps (remove string)
->OR<- Snow peas or reg. peas 1 c Jullien carrots x Herbs: Basil, Fines Herbs* Or Italian Seasoning x Salt Pepper to taste 1/2 c Grated Parmesan (Soy or FF) Cook the pasta according to directions on the package; drain. While the pasta is cooking, heat some cooking liquid over medium-high heat in a 3-quart saucepan. Add the onion and garlic, (I also saute shoestring carrot strips, like a cups worth which makes it sweeter!) and cook, stirring, until softened. Add the tomato (make sure these are nice ripe plum tomatoes for best result!), water,salt and sugar. Cook, stirring often, for 10 minutes. Add the broccoli, zucchini, sugar snaps, carrot and parsley. (Actually, put in any vegetables you want ... I often just put in frozen peas in a pinch) Cook, stirring until the vegetables are tender-crisp. Stir in the Parmesean. Serve over the pasta. Substitute soy parmesan if you are dairy free but don't leave the parmesan out! * Fines Herbs is a combination of herbs that is similar to Italian Herb Seasoning but it is lighter on the oregano. I prefer it to Italian Herb Seasoning. From the Wholesome Harvest Cookbook, Carole Gelles, p.131. Modified by Sue Smith, TXFT40A@Prodigy.com. Original formatting and comments S. Grabowski. -----