Title: ASPARAGUS TIP PASTA
Categories: Pasta, Vegetables
Yield: 4 servings

1 lb FUSILLI PASTA (SPIRALS)
3 tb OLIVE OIL
4 tb SWEET BUTTER
10 oz FRESH ASPARAGUS TIPS (1 INCH
1 c PITTED BLACK OLIVES, SLICED
2 tb CALVERT’S CEDAR STREET
1 x BUMPY BEER MUSTARD
2 tb FRESH LEMON JUICE
1/2 c KASSERI OR FRESH PARMESAN, F
1 x SALT
1 x FRESHLY CRACKED BLACK PEPPER

Cook pasta according to directions. While cooking, melt butter
in saute pan over medium high heat. Add asparagus tips and cook
briefly–about 4 minutes. Drain pasta and toss with olive oil.
Add asparagus, butter, olives, mustard, lemon juice, and salt and
pepper. Top with freshly grated cheese.

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Title: BASIC BANGERS
Categories: Pork, British
Yield: 4 servings

1 lb Pork shoulder, lean
8 oz Pork fat
1 Salt pepper
1 1/2 oz Fresh breadcrumbs
Nutmeg
Cloves, ground
Mace
Thyme
2 Egg yolks
8 Sausage skins

Mince the lean pork and pork fat finely. Seasoin generously with
salt, pepper, and at least a pinch each of nutmeg, cloves, mace and
thyme. Add the breadcrumbs and egg yolks and mix well. Refrigerate
the mixture to make it easier to handle, then stuff into the skins
and twist to secure the ends. If sausage skins are not available,
coat with egg and dry breadcrumbs. Serve grilled or fried.

from “Floyd on Britain and Ireland”

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Title: Zesty Burgers
Categories: Hamburgers, Main dish, Meats, Spices
Yield: 2 servings

1 lb Ground Beef
1/3 c Bread Crumbs; Dry
1/2 c Water
1 t Instant Beef Bouillon
1 t Lemon Peel; Grated
1 t Lemon Juice
1/2 t Salt
1/2 t Sage
1/2 t Ginger; Ground
1/4 t Pepper
2 dr Hot Pepper Sauce; Optional

Mix all ingredients together. Shape mixture into 4 patties, each
about 3/4-inch thick. Broil or grill patties 4-inches from the heat,
turning once, to the desired doneness, about 10 to 15 minutes.

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Michel Richard’s Pastry Eggs

Recipe By : Michel Richard/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
puff pastry — frozen
pastry cream
2 cups milk
1/2 cup sugar
pinch salt
vanilla bean — split
5 egg yolk
1/3 cup cornstarch
Glaze

Roll out little circles of pastry leaving the two edges slightly thicker than
the sides. Sprinkle with sugar.
Cook the pastry cream ingredients until it boils and is thick. Cool.
Place a generous tablespoon or so of cream on the pastry dough and two apricot
halves so it looks like two egg yolks.
Bake in 350F oven for 35 minutes.
Brush pastry and apricots with a nice sweet apricot glaze. The baking takes the
sweetness out of the fresh apricots so you need this final step.

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Per serving: 1147 Calories; 42g Fat (33% calories from fat); 30g Protein; 163g
Carbohydrate; 1130mg Cholesterol; 280mg Sodium

SCOTTISH RABBIT CURRY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Fresh Rabbit
6 oz Streaky Bacon
6 Button onions
4 tb Butter
1 tb Flour
1 tb Curry-powder
1 t Mushroom-powder
Celery (optional)
Coco-nut (optional)
Salt and cayenne to taste
1 pt Well seasoned stock

Choose a fat, fresh rabbit. (To test it, examine the
kidney.) Cut it into at least twelve pieces; brown
these in butter, with onions. When browned, if you
wish delicate cookery, pour off the butter and add
three-quarters of a pint of well-seasoned stock, one
large spoonful of curry-powder and one of flour, six
ounces of streaky bacon cut into half inch cubes, and
also half a dozen button onions. Season with a
teaspoonful of mushroom powder. Simmer this slowly for
half an hour at least, stirring it. Add what more
seasonings you think required, as cayenne, a little
turmeric, or some acid. Pile up the pieces of rabbit
and pour the sauce, which should be thickish as in all
curry dishes, over them. Serve with plain boiled rice
in a separate dish.

Fresh coco-nut is an excellent ingredient in mild
curries. Rasp and stew it the whole time; we do not
like green vegetables in curries though they are
sometimes used. Mushrooms are an enrichment, celery
is good, and onion is indispensable.

From: The Scots Kitchen With Old-time Recipes Shared
By: Pat Stockett

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Title: BUTTERNUT SQUASH WITH GINGER
Categories: Vegetables, Fruits, Diabetic, Holidays
Yield: 4 servings

1 lg Butternut Squash
1 tb Gingerroot, freshly minced 1/4 c Unsweetened
Apple Juice
Nutmeg, freshly ground

Peel and seed the squash. Cut it into 1/2-inch cubes.
Put the squash, gingerroot, and apple juice into a
lightly oiled baking dish. Cover and bake in a
350-degree oven for 50 to 60 minutes. Sprinkle on the
nutmeg just before serving. ~–

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White Chocolate Cheesecake with Raspberry Sauce

Recipe By : 31 Fantastic Recipes by Lou Seibert Pappas
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
CRUST
1 c bread crumbs
1/4 c chopped almonds
1/4 c butter
1/2 tsp cinnamon
1/4 c sugar
CAKE
6 oz White chocolate chips
1 lb Cream cheese
3/4 c Sugar
3 Eggs
1 1/2 ts Vanilla extract
3/4 c Sour cream
2 tb Unsweetened cocoa
RASPBERRY
SAUCE
2 1/2 c Raspberries
Sugar — to taste
1 tbsp Grand Marnier

Place chocolate in a double boiler and heat over hot water until it melts.
Stir to blend and let cool to room temperature.

Microwave almonds and butter for crust for 1 minute. Stir dry crust
ingredients together in 9″ springform pan. Add butter and nuts and pat firmly
onto bottom. Grease sides of pan.

With an electric mixer, blend cheese and sugar until smooth. Mix in eggs,
vanilla, and sour cream. Stir in melted chocolate. NOTE: it is important
to have the cheesecake ingredients and the melted chocolate close to the
same temperature when they are combined so that they blend together
smoothly. Pour into pan. Put another pan with water into the preheated oven.
This will prevent the top of the cheesecake from cracking. Bake in the middle
of a preheated 325F oven for 45 minutes or until just barely set. Turn off the
oven, leave the door ajar, and let cool in oven for 1 hour longer. Chill. Just
before serving, dust cocoa through a sieve making a ring around the cheesecake.

Prepare raspberry sauce: Reserve 1/2 cup raspberries for garnish. In a
blender, puree the remaining berries and push through a sieve. Stir in
sugar to taste and the Grand Marnier. To serve, spoon raspberry sauce on to
desert plates. Remove pan sides of cheesecake and cut into wedges. Place on
raspberry sauce and garnish with berries.

– – – – – – – – – – – – – – – – – –

Per serving: 550 Calories; 35g Fat (54% calories from fat); 12g Protein; 56g
Carbohydrate; 124mg Cholesterol; 303mg Sodium

Title: BACCALA ALLA VICENTINA (VICENZA-STYLE COD)
Categories: Seafood, Main dish, Italian
Yield: 4 servings

1 lb Stockfish (dry cod)
2 Fresh anchovies, unsalted
-skinless and boneless
2 cl Garlic, chopped
Salt (very little)
1/4 tb Parmigiano-Reggiano
– fresh grated
1 1/4 c Onions, sliced
1 c Milk
2 c Extra virgin olive oil
Fresh ground black pepper

Cod should be cleaned, skinless and boneless. Anchovies should be fresh or
defrosted frozen
Saute onions in oil until transparent.
if using salted stockfish, pre-soak in cold running water for at least 24
hours, and wash pieces individually every 8 hours.
In a bowl, mix the parsley, garlic and anchovies. With a fork, spread some
of the mixture on each piece of fish, sprinkle with cheese and roll up.
Slice rolls into pieces about 1 1/2 inches wide and coat in flour mixed
with a little cheese and pepper. Shake off excess.
Place fish bits in an oiled shallow roasting pan and cover with sauted
onions. Season with salt and pepper, add milk and bake in oven preheated to
140C (275F) for 4 hours, turning fish occasionally and adding oil if
necessary. Remove from oven, top with more parsley and serve immediately.

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TORTILLA SOUP (SOPA DE TORTILLA)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Appetizers
Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Six inch corn tortillas
1/4 c Vegetable oil
1/4 c Water
1 md Tomato, quartered
1 Onion, cut in quarters
1 Garlic clove
2 cn Chicken Broth Cond. 10 3/4
-oz
1 cn Water, in soup can
1/4 ts Ground Coriander
1/4 ts Salt
1/8 ts Pepper

Servings: 8

Sprig mint (optional) Jack / Cheddar Cheese Grated

Cut tortillas into 1/4 inch strips. Heat oil in
10-inch skillet until hot. Fry 1/4 of the tortilla
strips at a time over medium heat, stirring
occasionally, until crisp and brown, about 3 minutes.
Drain on paper towels.

Place 1/4 cup water, the tomato, onion and garlic in
blender container. Cover and blend on high speed until
smooth. Heat tomato mixture, chicken broth, 1 can
water, the coriander, salt, pepper and mint sprig to
boiling in a 3 quart saucepan. Cook uncovered for 3
minutes. Sprinkle each serving with cheese and
tortilla strips.

Posted by Debbie Tillman. Courtesy of Fred Peters.

– – – – – – – – – – – – – – – – – –

Title: Glorious Grape Gelatin
Categories: Diabetic, Desserts
Yield: 4 servings

1 tb Unflavored gelatin 2 c Unsweetened grape juice
4 tb Cold water 2 2/3 c Sliced banana

In a small bowl sprinkle gelatin over cold water. Set aside 5
minutes to soften. Bring grape juice to a boil and stir in softened
gelatin. Cool to room temperature.

Refrigerate mixture, stirring occasionally until it reaches a
consistency slightly thicker than unbeaten egg whites. Stir in
sliced banana. Spoon mixture into 6 cup mold and chill until firm.
OR pour a little gelatin mixture into each serving dish, slice about
1/2 banana per dish, top with remaining gelatin and stir gently.

Adapted from Fancy, Sweet Sugarfree by Karen Barkie 1985 Shared but
not tested by Elizabeth Rodier, Feb 94.

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