TORTELLONI DI ZUCCA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Italian
Masterchefs New york

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PASTA—–
3 c Flour, all purpose
3 lg Eggs, lightly beaten
1 1/2 ts Oil, olive
2 tb Water (about)
—–FILLING—–
1 md Squash, acorn (about
— 1 3/4 pounds)
1 c Escarole, leaves
1 1/2 tb Butter
1/3 c Cheese, Parmesan, grated
1 tb Parsley, chopped
1/4 c Ham, chopped
1/4 c Cheese, ricotta
1 lg Egg
Pepper, black, ground
1 pn Nutmeg, grated
Salt (to taste)
—–TOMATO-CREAM SAUCE—–
1/4 c Butter, unsalted
1 c Cream, whipping
1/3 c Cheese, pecorino
1/4 c Sauce, tomato
Cheese, Parmesan, grated

For Pasta:
ÿÿÿ
In a mixer with a dough hook, or a processor, combine the flour,
eggs and oil, adding water as needed to form a soft ball. Transfer to
a lightly floured work surface and knead for about 5 minutes. Cover
with a damp cloth and set aside for 30 minutes.

For Filling:
ÿÿÿÿ

Halve the squash and remove all of its seeds and strings. Cut
the squash up into large wedges and cook, covered, in boiling salted
water until tender, about 12 minutes. Drain completely and cool
briefly. Scoop out the flesh. (You should have about 2 cups.)

Place the escarole in a saucepan with about 1 cup of water;
cover. Steam the escarole, tossing once or twice, just until wilted,
3 to 5 minutes. Drain in a colander, rinse with cold water, squeeze
dry and chop coarsely. Set aside.

Melt 1 1/2 tablespoons of butter in a large skillet over
medium-high heat. Add squash and cook, stirring, until dry, about 5
minutes, breaking up the flesh coarsely as it cooks. Add Parmesan
cheese and parsley, lower heat to medium and stir for 3 minutes.

Transfer the mixture to a mixing bowl and stir in the escarole,
ham, ricotta and egg. Season with black pepper, nutmeg and a little
salt, if desired. Set aside.

To Assemble:
ÿÿÿÿ

Cut the dough into 3 pieces. Roll each piece with a heavy
rolling pin on a lightly floured board (or use a pasta machine) until
it’s 1/8-inch thick. (You should be able to see your fingers through
the dough.)

Use a 4-inch cutter to cut out rounds of dough; place them on a
lightly floured baking sheet. Place about 1 1/2 teaspoons squash
filling on lower half of each round, leaving a border. Fold top half
of each round over filling and press edges together to seal. Warp
edges of each half-circle around your index finger, bringing ends
together to overlap by about 1/4 inch. Pinch edges to seal.

For Sauce:
ÿÿÿ
Melt 1/4 cup of butter in a heavy saucepan. Add cream and a
generous amount of white pepper, whisking over medium-high heat. Stir
in the pecorino cheese (in a pinch, you could probably get away with
Parmesan, but it won’t taste the same) and tomato sauce. Boil gently
3 to 4 minutes.

Meanwhile, cook tortelloni in a large pot of boiling salted water
until they float to the surface, then boil 1 minute longer; drain.
Place the tortelloni in heated serving bowls, nap with sauce and serve
immediately, with additional Parmesan and white pepper.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Alfredo Viazzi, Cafe Domel Restaurant, New York

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Title: Lobster Salad
Categories: Salad, Seafood
Yield: 6 servings

2 c Lobster meat; cooked
Lettuce
1/3 c Oil, olive
2 tb Vinegar, wine
1/2 ts Salt
6 dr Hot sauce
1/4 ts Mustard, dry
1/2 c Mayonnaise
2 c Celery; thinly sliced
1 sm Onion; minced

Cut lobster meat in pieces, and arrange on lettuce leaves. Combine
remaining ingredients and pour over lobster. Chill for 1 hour or
more.

SOURCE: Southern Living Magazine, May 1974.

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WILD RICE WITH QUINOA

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Side dish Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Water
1 t Soy sauce
1/2 c Wild rice, washed soaked
1/2 c Quinoa

Combine the water soy sauce in a pot bring to a boil over medium
high heat. Add wild rice cover, reduce heat simmer for 30
minutes. Add the quinoa, cover simmer for a further 20 minutes or
until the water is all absorbed. Remove from heat allow to steam,
covered for 5 minutes. Fluff with a fork.

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Basic Bread Variations w/Homemade Breadmaker Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Breads Homemade Convenience Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Loaf:
1 1/2 teaspoons active dry yeast
2 1/4 cups breadmaker mix
1 tablespoon butter — or vegetable oil
3/4 cup warm water
1 1/2 lb Loaf:
2 teaspoons active dry yeast
3 1/3 cups breadmaker mix
1 1/2 tablespoons butter — or vegetable oil
1 1/4 cups warm water

Add ingredients to the bread pan in the order recommended by the manufactur
er. Use Basic/White cycle, light crust setting.

Variations:
Cinnamon Raisin – To the basic recipe add 1/2 cup raisins and 1 1/2 teaspoo
ns ground cinnamon. If desired, glaze with a powdered sugar glaze while st
ill warm.

French Bread – Eliminate butter or oil.

Sweet Bread (Sally Lunn type) – Add 1 tablespoon of sugar along with dry in
gredients. Bread 1 egg into measuring cup, then fill the cup with water to
the amount called for in the recipe.

Herb Bread – Add 1 1/2 teaspoons dry herbs (rosemary, basil, dill, etc) wit
h the dry ingredients.

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Title: Malted Milk Cookies
Categories: Cookies, Desserts, Harned 1994
Yield: 1 batch

2 1/2 c All-purpose flour
3/4 c Plain malted milk powder
1 ts Baking soda
1 c White sugar
1/2 c Light brown sugar
1 c Salted butter; softened
2 lg Eggs
2 ts Vanilla
2 tb Sweetened condensed milk
1 pk Semi-sweet chocolate chips
— (12 oz./2 cups)

Preheat oven to 300 F.

Combine sugar, softened butter, baking soda, eggs, milk, malt powder
and vanilla in a large bowl; beat at low speed until well blended.
Do not overmix. Gradually fold in flour and mix well. Add chocolate
chips last to mixture and drop in 1 tb. drops onto an ungreased
cookie sheet.

Bake 12 – 15 minutes at 300 F. in the center rack of oven.

Yield: About 2 1/2 dozen cookies.

Found on Linda Fields’s Cyberealm BBS as maltcok2.zip. Formatted by
Cathy Harned.

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DERBYSHIRE FRUIT LOAF

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mixed dried fruit
8 oz Sugar
1/2 pt Hot tea
1 Egg
1 lb Self-raising flour
1/2 ts Mixed spice
1/2 ts Grated nutmeg
2 tb Marmalade

Pour the hot tea over the dried fruit and sugar, leave
to soak overnight. Next day, heat the oven to 300oF
Mark 2. Grease and line a 7 inch cake tin or two 1 lb
loaf tins. Stir the egg, flour, spices and marmalade
into the fruit, sugar and tea mixture.
Pour into the tin or tins and bake for 1 1/2 – 2
hours, until firm to the touch and a skewer pushed
into the cake comes out clean. DO NOT OPEN THE OVEN
DURING THE FIRST HOUR OF BAKING TIME !!! This cake
will keep well.

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Title: BAKED HUEVOS RANCHEROS
Categories: Eggs, Tex-mex
Yield: 6 servings

1 c Onion; chopped
1 c Bell pepper, green; chopped
2 Garlic clove; minced
3 tb Olive oil
1 tb Flour
32 oz Tomato; drained chopped
1/2 ts Oregano, dried
1/2 ts Cumin, ground
1/2 ts Chili powder
1/4 ts Salt
1/8 ts Pepper
1/4 c Wine, white
6 Eggs
1/2 c Cheddar, sharp; shredded
1/4 c Olives, black; sliced
1/4 c Scallion; chopped

Saute onion, green pepper and garlic in oil.

Stir in flour and cook 1 minute. Add next 7
ingredients; cook over medium heat 5 minutes. Pour
sauce into a 12x8x2 inch baking dish. At this point
you can continue or set into refrigerator awaiting the
appointed hour. Remove from fridge and a hour before
serving time. Make 6 indentations in sauce, and break
an egg into each. Sprinkle with cheese, black olives
and green onions. Bake at 350 F. for 15 minutes or
until eggs are set. Serve immediately.

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BAKED BEANS A LA CROCKPOT

Recipe By : Net, adapted by Annice
Serving Size : 12 Preparation Time :0:00
Categories : Legumes Crockpot
**** Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups beans — (1 1/2 lbs) (pea, navy)
1 medium onion — chopped
1/2 cup catsup
1/4 cup brown sugar — 1/2 cup if you like it very sweet
1 cup water
2 tablespoons dry mustard
2 tablespoons molasses
1 tablespoon salt
1/2 tsp ginger — or 1 " fresh, minced
1/2 cup tomato juice — if made in oven

Wash and sort beans. Cover with water and bring to a boil. Boil 2 minutes
and remove from heat. Let soak 2 hours. Bring to a boil again and then
simmer about an hour, or until cooked but not soft or mushy.

Drain beans. Put in the crockpot. Mix the rest of the ingredients together
and stir into the beans.

Turn on low and cook 10 – 12 hours.

OR

Add 1/2 cup tomato juice. Cover tightly and cook in 200 oven overnight.

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ENGLISH MUFFINS FROM SCRATCH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Strong white flour
1/2 oz Fresh yeast or 1/2 t. dried
-yeast
1 tb Sugar
1/8 lb Butter, melted
1 tb Salt
8 oz Warm milk and water

(The 8 oz. milk and water refers to 8 fluid ounces, or
250 ml.) Sift the flour and the salt into a bowl and
leave it in a warm place. Dissolve the yeast and sugar
in 1/4 UK pint (about 1/2 cup–rsc) of the warm milk
and water. Leave to froth, then mix in the fat. Stir
all the liquid into the warm flour and beat well until
smooth and elastic. Cover and prove in a warm place
for 50 minutes or until doubled in bulk. Turn onto a
well-floured board and knead, working in a little more
flour if necessary to make the dough easier to shape.
Round up the dough, roll into a thick sausage-shape,
and divide into 8 to 10 portions about 1 1/2 to 1-3/4
inches thick. Shape each one into a round with
straight sides. Put onto a greased baking sheet, cover
and put in a warm place to prove for 30-40 minutes or
until spongy to the touch. Leave plenty of room for
expansion, and be careful not to over-prove, as the
muffins will lose their shape. Warm and grease
bakestone (or other griddle) lightly. Lift the muffins
carefully onto the bakestone and cook over very
moderate heat for 8-10 minutes, until pale gold
underneath. Turn and cook the other side. Wrap in a
cloth and keep warm if cooking in batches. To serve,
insert a knife in the side; then with fingers pull the
top and bottom apart and insert thin slivers of
butter. (or tear in half with forks and toast.) If
reheating from cold, toast the top and bottom, then
pull apart and butter. Source: Diane Duane, FidoNet
Cooking Echo

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Title: PEANUT BLOSSOMS
Categories: Cookies
Yield: 48 servings

9 oz Hershey’s Kisses
– (Milk Chocolates)
1/2 c Shortening
3/4 c Reese’s Peanut Butter
– Creamy or Crunchy
1/3 c Granulated sugar
1/3 c Packed light brown sugar
1 Egg
2 tb Milk
1 ts Vanilla extract
1 1/2 c All-purpose flour
1 ts Baking soda
1/2 ts Salt
Granulated sugar

Heat oven to 375 degrees Fahrenheit. Remove wrappers from chocolate
pieces. In large mixer bowl, beat shortening and peanut butter until
well blended. Add 1/3 cup granulated sugar and brown sugar; 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 8 to 10 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. About 4 dozen cookies.

Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

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