Title: Polenta Grits with Cilantro Tomato Sauce
Categories: Main dish, Breakfast, Brunch, Vegetarian, Vegan
Yield: 4 servings

1/2 c Onion, chopped
1 Garlic clove; minced
1 ts Olive oil
2 c Water
2/3 c Yellow corn grits
1 md Fresh tomato; seeded
— and coarsely chopped
1/3 c Water
1/4 c Fresh cilantro, chopped
1 Green onion
1 Garlic clove; minced
1 pn Chili powder
1 pn Ground cumin
1/4 ts Salt
Freshly ground black pepper

Coat a nonstick saucepan with olive oil. Add onion and garlic and
saute over medium heat until soft. Add water and bring to a boil.
Stir in grits, cover and cook 5 minutes or until water is absorbed.
Stir well and spoon into a pie plate. Let grits cool until firm
enough to slice.

Prehea oven to 325 F. Cut polenta into triangles and place on a
lightly greased baking sheet. Bake 5 minutes, then turn and bake 5
minutes more until the edges are crisp. Top with Cilantro Tomato
Sauce.

To make Cilantro Tomato Sauce: Combine tomatoes with water in a
small saucepan. Cook until tomatoes are soft, 5 to 8 minutes. Puree
tomatoes in a food processor or blender. Return pureeded tomatoes to
saucepan. Stir in cilantro, green onion, garlic, chili powder, cumin,
salt and pepper. Cook over low heat 5 minutes or until thickened.

Calories per serving: 110
Grams of fat: 1.4
% Fat calories: 12
Cholesterol: 0 mg
Grams of fiber: 2.4

* Source: Delicious! May 1994
* Typed for you by Karen Mintzias

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TRENETTE WITH PESTO, POTATOES AND GREEN BEANS

Recipe By : Bon Appetit May 1995
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Potatoes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup packed fresh basil leaves (2 bunches)
1 1/2 cups olive oil (preferably extra-virgin)
6 T (1-oz) freshly grated Pecorino Romano cheese
6 T (1-oz) freshly grated Parmesan cheese
1/4 cup pine nuts, toasted
1 1/2 teaspoons minced garlic
2 medium russet potatoes, peeled, cut in 1/2″ cubes
6 ounces green beans, trimmed, cut in 3"lengths
1 pound trenette pasta or linguine
Additional freshly grated Pecorino
Romano cheese

Finely grind basil, oil, 6 tablespoons each Romano and Parmesan cheeses,
toasted pine nuts and minced garlic in processor. Season pesto to taste
with salt and pepper. (Pesto can be prepared 2 days ahead. Press
plastic wrap onto surface of pesto and refrigerate.)

Cook potatoes in large pot of boiling salted water until just tender,
about 5 minutes. Using slotted spoon, transfer potatoes to large bowl.
Add green beans to same pot and cook until crisp-tender, about 3
minutes. Using slotted spoon, transfer to bowl with potatoes. Cook
pasta in same pot until tender but still firm to bite. Drain, reserving
1/2 cup cooking liquid. Transfer pasta to bowl with potatoes and green
beans.

Whisk reserved 1/2 cup cooking liquid into pesto. Add pesto to pasta
mixture and toss thoroughly to coat. Transfer pasta to large platter.
Serve, passing additional Pecorino Romano separately.

– – – – – – – – – – – – – – – – – –

NOTES : Basil is one of the favorite ingredients of the Italian region
of Liguria, and there is no place in the world where it is more
fragrant or put to such delicious use. It’s the basis of the classic
Genoese sauce, pesto, in which it is partnered with garlic, olive oil,
pine nuts, and Parmesan and Pecorino Romano cheeses. It shows up most
typically floating atop minestrone, drizzled over potato gnocchi,
or – as here – tossed with trenette (the local ribbon pasta), potatoes
and green beans.

SOUTHERN CHOCOLATE PECAN PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
JOYCE ALENSKIS XMXX58B
1 Unbaked 9″ pie shell
4 ounces Sweet cooking chocolate
3 tablespoons Butter or margarine
1 teaspoon Instant coffee granules
1/3 cup Sugar
1 cup Light corn syrup
3 Eggs — slightly beaten
1 teaspoon Vanilla
1 cup Pecans — chopped coarsely
—–TOPPING—–
1 teaspoon Instant coffee granules
1/2 cup Heavy cream
1 tablespoon Sugar
1/4 teaspoon Vanilla

Melt chocolate; stir in coffee. Remove from heat.Combine sugar and syrup in
another pan. Bring to a boil, stirring until sugar is dissolved. Reduce heat
and boil gently for 2 minutes, stirring occasionally.Remove from heat and add
the chocolate mixture. Pour slowly over eggs, stirring constantly. Stir in
vanilla and pecans. Pour into pie shell. Bake at 375′ for 45-50 minutes or
until filling is completely puffed across top. Cool and garnish with the
topping and pecan halves if desired.Coffee-flavored Topping:
Combine the coffee granules, heavy cream, sugar and vanilla in a chilled bowl.
Whip just until soft peaks form. 1 cup.

– – – – – – – – – – – – – – – – – –

CLAM CHOWDER – NEW ENGLAND HOME STYLE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Fish Soups
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Bacon – slice
2 tb Onion
1 Potato – small
1/2 c Water
1/2 ts Salt
1 d Pepper
1 cn Minced Clams
1 c Milk
1 tb Butter

Cook bacon, drain on paper towels and reserve
drippings. Saute onion in reserved drippings until
tender. Set aside. Combine potato, water, salt, pepper
and cook until tender. Stir in clams, milk, butter and
onion. Heat thoroughly. Springle crumbled bacon over
each serving
From: Charlotte Grunwald’s Private Collection of
Authentic New England Cooking

– – – – – – – – – – – – – – – – – –

Summer Tomato and Vidalia Onion Salad Dressing

Recipe By : Rose Geiger- 657-0570@MCIMail.com

Serving Size : 8 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
14 1/2 ounces tomato wedges, canned — keep juice
1 large vidalia onion — any sweet onion ok
2 tablespoons vinegar — herb or favorite
— may want more
1/2 teaspoon poppy seeds
1/2 teaspoon celery seed
1/2 teaspoon garlic salt
1 1/2 teaspoons basil
1/2 teaspoon cilantro
1/2 teaspoon dill weed
1/2 tablespoon sugar — more/less 2 taste
1/2 teaspoon citric acid — optional, adds shelf
— life

1. Saute Onion along with the spices in a small amount
of veggie broth, wine, or water until transparent and tender.

2. Put tomatoes and onion mixture in blender,
add vinegar and sugar. Blend on low speed.

3. Taste, add more vinegar, salt, and/or more sugar
to suit your individual taste buds.

– – – – – – – – – – – – – – – – – –

Per serving: 22 Calories; 0g Fat (8% calories from fat); 1g Protein; 5g
Carbohydrate; 0mg Cholesterol; 162mg Sodium

SPICED MEAT SKILLET (TIMEN AJAMI)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
1 lg Onion, chopped
1 1/2 lb Ground lean beef or lamb
1/4 ts Allspice, ground
1/4 ts Madras curry powder
Salt pepper to taste
2 tb Rose water
1/2 c Currants, dried
1/2 c Almonds, chopped

Heat oil in a large skillet. Add onion. Saute until onion is tender. Add
meat. Cook until browned and crumbly. Drain off fat, if necessary. Add
allspice, curry powder, salt and pepper to cooked meat. Cook 3 minutes to
blend flavours. Add remaining ingredients. Reduce heat and cover. Simmer
over low heat 15 minutes, stirring to prevent sticking. Serve hot.

Source: Middle Eastern Cooking by Rose Dosti.

– – – – – – – – – – – – – – – – – –

QUINOA TABOULI SALAD

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Salads Grains
Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Eden Quinoa — rinsed
3/4 c Fresh parsley, chopped
3/4 c Ripe tomatoes — diced
1 Cucumber — peeled
— seeded diced
1 bn Green onions — chopped
5 Sprigs fresh mint — chopped
4 tb Eden Extra Virgin Olive Oil
2 tb Eden Ume Plum Vinegar
— (or more to taste)
2 Garlic cloves
— peeled and pressed

Cook Quinoa according to package directions. Cool. Combine Quinoa,
parsley, tomatoes, cucumbers, garlic, green onions, and mint. Mix well.
Combine olive oil, ume plum vinegar and garlic and mix into salad.

Prep Time: 30-45 min. * Cooking Time: 25 min. * Yield 8-10 servings

Copyright 1994 Eden Foods, Inc.

– – – – – – – – – – – – – – – – – –

Title: Toll House Cookies – Original 1939 Nestle’ Recipe
Categories: Cookies, Chocolate
Yield: 100 servings

2 1/4 c Unsifted all-purpose flour
1 ts Baking soda
1 ts Salt
1 c Butter, softened
3/4 c Granulated sugar
3/4 c Firmly packed brown sugar
1 ts Vanilla extract
2 lg Eggs
12 oz Pkg.nestle’s semi-sweet
-chocolate morsels
1 c Walnuts or pecans, chopped

Source: Nestle’s Chocolate -Semi-sweet Chocolate Morsels package

Preheat oven to 375øF.
Combine four, baking soda and salt in a small bowl; set aside.
Combine butter, sugars, and vanilla extract in a large bowl; beat
until creamy. Beat in eggs. Gradually add flour mixture; blending
well. Stir in Nestle’ Semi-Sweet Real Chocolate Morsels and the
chopped nuts.

Drop by rounded teaspoonsfuls onto ungreased cookie sheets.

Bakes at 375øF. for 8-10 minutes.

Yields: 100 2″ cookies.

Variations: Omit nuts and substitute one of the following:
4 cups crisp ready to eat cereal;
2 cups chopped dates;
1 Tb. grated orange rind; or
2 cups raisins

From the recipe files of suzy@gannett.infi.net

—–

World’s Best Bean Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : American Beans
Pork Ham Soups And Stews
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package World’s Best Bean Soup Mix
2 quarts water
1 ham hocks
1 1/4 teaspoons salt — optional
1/2 teaspoon pepper
1 large onion — chopped
1/4 teaspoon chili powder
16 ounces tomatoes, canned
1 garlic clove — minced
3 tablespoons lemon juice

Wash the soup mix and place in a Dutch oven. Cover with water and soak
overnight. Drain the beans and add the water, ham hock,. salt and pepper.
Cover and bring to a boil. Reduce heat and simmer 1 1/2 hour until the
beans are tender. Add the remaining ingredients. Simmer 30 minutes more,
stirring occasionally. Remove ham hock from the soup. Take the meat from
the bone, chop the meat and return it to the soup.

Serving Ideas: Serve with homemade bread

– – – – – – – – – – – – – – – – – –

Title: All in One Casserole
Categories: Casseroles
Yield: 6 servings

1 lb Ground beef
1 Onion, sliced
1 c Celery, diced
1 cn #2 tomatoes
4 c Cabbage, shredded
1 c Bread crumbs

Brown meat in a big skillet. Remove from heat and drain the fat, if
any. Add the onion, celery and tomatoes. Stir until well mixed. Place
a layer of shredded cabbage in the bottom of a greased 2 quart
casserole dish. Spoon over a layer of the beef mixture, alternating
with the cab- bage and finishing with the cabbage on top. Sprinkle
with bread crumbs. Bake, uncovered, for 1 hour at 350F. Serve with
fried potatoes or fresh bread and a light dessert.

Source: Women’s Circle Magazine Typed for you by: Brigitte Sealing,
Cyberealm BBS Watertown NY 315-786-1120

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