California Pizelles/bc

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cheese Mexican
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Sour cream
1/2 c Cream cheese — softened
1/4 c Green onions — chopped
4 Flour tortillas
1/2 c Artichokes — drained and
-chopped
1/2 c Mushrooms — chopped
1/2 c Tomatoes — chopped
1/2 c Avacado — chopped
1 c Chicken — cooked and chopped
1/2 c Jack cheese — shredded
1/2 c Swiss cheese — shredded

Beat sour cream and cream cheese in bowl until smooth. Fold in green
onions. Spread over tortillas. Top each tortilla with equal portion
of artichokes, mushrooms, tomatoes, avacado, chicken and cheeses.
Place on baking sheet. Bake at 325 degrees for 10 to 15 minutes or
until cheese melts. Cut each tortilla into 4 wedges; serve hot. May
substitute chopped cooked shrimp for chicken. APPROX PER SERVING: Cal
123; Prot 6g; Carbo 7g; Fiber 2g; T Fat 8g; 57% Calories from Fat;
Chol 26mg; Sod 103mg.

From Partners in the Kitchen – From Our House to Yours

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2 cups cooked rice (can be leftover refridgerated, not too old or dry)
handful of dried currants
handful of dried (sweetened) cranberries
2 cups couscous
2 German celery stalks (they’re one of the easiest veggies to grow, very
savory)
3 tbs nutritional yeast
salt to taste

Boil some water, add couscous, chopped up celery stalks, and dried fruit.
Cook 4 minutes or until couscous is tender. Drain. Blend the steaming
hot couscous with the cold cooked rice, add nutritional yeast, stir, and
salt to taste. Serve immediately. Tastes chickeney (if there’s such a
word, savory might be more appropriate here), and the yeast really adds
to it flavorwise, as well as the extra nutrients.

Version 2: Just cook couscous with a savory herb or a veggie like German
celery, for 4 minutes. Drain. Stir in nutritional yeast and salt to
taste. This is yummy. Can’t tell which is yummier.

WHITE BEAN AND LAMB SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SOUP—–
2 tb Light-tasting olive oil
1 c Chopped celery
1 c Chopped onion
2 ts Minced garlic
2 ts Dried sage
6 c Chicken stock or broth
2 c Water
1 lb Lamb shanks
1 lb Dried navy beans
2 ts Fresh lemon juice
Salt
Freshly ground pepper
—–GARNISH—–
3 lg Plum tomatoes — shells only,
– cut into 1/4-in dice
1/4 c Fresh basil leaves
– cut into fine julienne

HEAT OIL in 4-quart pot. When hot, add celery, onion,
garlic and sage. Cook until onion is softened, about 5
minutes. Add stock or broth and water. Bring to a
boil. Add lamb and beans. Bring to boil again. Simmer,
covered, 2 hours, stirring occasionally. Use slotted
spoon to remove lamb. When cool enough to handle,
remove meat from bone. Cut meat into 1/3-inch dice.
Puree 2 cups beans with 1 cup soup liquid until
smooth. Return meat and pureed mixture to pot. Stir
well to combine. Add lemon juice and season to taste
with salt and pepper. Can be made ahead and
refrigerated as long as 3 days or frozen. Reheat
gently, thinning with water as needed. Adjust
seasoning and lemon juice. To serve, garnish with
tomato and basil.

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Title: Manhattan Clam Chowder
Categories: Soups, Seafood
Yield: 4 servings

1/2 c Chopped onion
1/2 c Chopped celery
1 tb Vegetable oil
1 cn No salt added tomatoes, 16oz
— chopped
1 md Potato; peeled and diced
1/2 c Chopped parsley
8 oz Clam juice
1/2 ts Dried thyme; crumbled
1 sm Bay leaf
1 cn Chopped clams, 6-1/2 oz.
— rinsed and drained
3 tb Kikkoman Lite Soy Sauce

Saute onion and celery in hot oil in Dutch oven or large saucepan about 2
minutes, or until soft. Stir in next 6 ingredients and 3/4 cup water.
Cover and simmer 30 minutes, or until potato is tender. Stir in clams and
lite soy sauce; heat through.

Makes 4 to 6 servings.

Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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Title: Grape Nuts Grains
Categories: Home Cookin,
Yield: 1

From: Gaye Levy ** DTXT63A
1-1/8 c Water
1/2 c 7 grain mix
1/4 c Grape nuts
2-1/2 c Bread flour
1/4 c Flour, whole wheat
2 tb Sugar
2 tb Honey
1 ts Salt
1-1/2 tb Powdered Milk
1-1/2 ts Yeast
1-1/2 tb Applesauce (or
margarine)

Put all ingredients into pan and push start. This bread is really
unique.

MMMMM

Billy Goats

Recipe By : Helen Jolly (MDFD30E)
Serving Size : 50 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup vegetable shortening
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/4 cup sour cream
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
2 cups walnuts — chopped
2 cups dates — finely chopped

Preheat oven to 375 degrees, and grease some cookie
sheets. Cream the shortening and sugar together. Add the
eggs and vanilla, and beat until smooth and blended, then
beat in the sour cream. Combine the flour, baking powder,
baking soda, salt, cinnamon, cloves and allspice, then stir
and toss them together. Add to the first mixture, and beat
until completely mixed. Add the nuts and dates, and mix
well. Drop heaping teaspoonsful of the dough about 2″ apart
on the prepared cookie sheets. Bake for about 12 minutes,
until the cookies are delicately browned around the edges.
Transfer to racks to cool completely.

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Title: CHAMPAGNE TRUFFLES
Categories: Candies, Kump
Yield: 24 servings

MMMMM———————–CENTER MIXTURE—————————-
8 oz Cream
1 lb Bittersweet chocolate
1 oz Butter
1 oz Cognac

MMMMM————————–ENROBING——————————-
1 lb Bittersweet chocolate
1 lb Cocoa

It is important to use an excellent quality chocolate when making
truffles since it is the primary ingredient. Valhrona is my first
choice and Callebaut is my second.

BRING THE CREAM TO A BOIL and pour it over the cut chocolate. Allow to
stand 1-to-2 minutes and stir smooth. Beat in the softened butter and
cool to set. Beat with an electric mixer (using a paddle attachment if
available) on medium speed until light. Beat in Cognac. Pipe out small
truffles on parchment or waxed paper with a pastry bag fitted with a
1/2-inch plain tube. Refrigerate to set. Melt the chocolate. Sift the
cocoa into a deep pan. Dip the truffles in the melted chocolate and
then deposit them in the cocoa, shaking the pan to cover them. After
the covering sets, shake the truffles in a strainer to remove the
excess cocoa.

PETER KUMP – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Margarita Shrimp with Fettuccine

Recipe By : La Cucina di Pinocchio – Amherst, MA
Serving Size : 2 Preparation Time :0:00
Categories : Seafood Mexican
Restaurants Pasta
Shrimp

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 lg shrimp — peeled and deveined
1/2 c tequila
3 tbsps fresh lemon juice
2 eggs
2 tbsps water
1/4 c olive oil
all-purpose flour
1/2 c unsalted butter
3 thin lemon slices
4 green onions — chopped
2 tsps minced ginger — peeled
2 tsps minced garlic
1 tsp all-purpose flour
1 c dry white wine
6 ozs fettuccine
chopped fresh dill

Mix shrimp, tequila and lemon juice in medium bowl.. Cover and refrigerat
e 2 hours. Drain shrimp.

Whisk eggs and water in medium bowl. Season with salt and pepper. Heat
oil in large skillet over medium heat. Dip shrimp into egg mixture, then
into flour; shake off excess. Place shrimp in skillet and saute until p
ink and cooked through, about 2 minutes per side. Transfer shrimp to pla
te lined with paper towels and drain. Discard oil.

In same skillet, melt 1/4 c butter over medium heat. Add lemon and green
onions and saute 3 minutes. Add ginger and garlic and saute 2 minutes.
Stir in flour. Gradually mix in wine; boil until reduced to glaze, abou
t 2 minutes. Add remaining butter and whisk until melted. Discard lemon
=2E Return shrimp to skillet and heat through.

Meanwhile cook pasta in salted water. Drain. Divide pasta between plate
s. Top with shrimp. Pour sauce over. Sprinkle with dill and serve.

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Per serving: 1456 Calories; 84g Fat (59% calories from fat); 38g Protein;=
95g Carbohydrate; 432mg Cholesterol; 243mg Sodium

Title: Pear Marmalade
Categories: Preserves
Yield: 1 Servings

10 lb Pears
10 lb Sugar
6 Oranges
3 Lemons
Chopped walnuts maraschino
Cherries (if desired)

Cut pears in medium-sized pieces, mix with sugar and
let stand till some juice forms. Boil down till it
starts to thicken slightly. Squeeze juice from
oranges and lemons. Slice oranges and lemon skins
thinly or put through grinder. Steam skins till
tender and add to pears along with juice. Continue
boiling till of desired thickness. (Marmalade is more
apt to stick during this second boiling so boil pears
away sufficiently before adding oranges and lemons.)
Add chopped walnuts and cherries just before sealing
if desired. Source: Heritage Recipes ch.

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Spicey Hot Chocolate

Recipe By : Robyn Walton
Serving Size : 1 Preparation Time :0:00
Categories : Drinks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c sugar
1/4 c cocoa
3 tbsp instant coffee powder
1/2 tsp ground cinnamon
1 c milk, heated

Combine all ingredients. Store in an airtight container. Spoon
2 tablespoons of mix into cup; stir until well blended. Garnish
with a dollop of whipped cream and a cinnamon stick.

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