Title: Fresh Porcini Tomato Sauce
Categories: Main dish, Pasta, Vegatarian
Yield: 4 servings

1 tb Olive oil
1/2 lb Fresh porcinis
— stemmed thinly sliced
2 ea Garlic cloves, peeled
1/2 c Dry white wine
6 md Tomatoes, seeded diced
1 pn Salt
1 pn Fresh ground black pepper

Heat the oil in a saucepan. When hot but not smoking, add the
mushrooms and garlic. Cook over medium heat, tossing the mixture
until the mushrooms are slightly wilted and lightly browned (about
3-4 minutes). Pour in wine, raise heat to high, bring to a boil until
reduced by half. Add the tomatoes, salt, and pepper. Bring back to a
boil, cook with an occasional stir until sauce is a little thicker,
3-5 minutes.

“Vegetarian Journal”, September/October 1994 Posted by Karen Mintzias

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Oatmeal Raisin Cookies

Recipe By : Southern Living All-Time Favorite Low-Fat Recipes
Serving Size : 36 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter — softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup egg substitute — or 1 egg
2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 1/2 cups quick-cooking oats — uncooked
1/2 cup raisins
vegetable cooking spray

Beat butter at medium speed on electric blender. Gradually add sugars,
blending well. Add egg and vanilla; mix well.

Combine flour and next 3 ingredients. Gradually add to butter mixture,
mixing well. Stir in raisins.

Drop dough by 2 teaspoonfuls on cooking sheet coated with cooking
spray.

Bake at 350°F for 10 – 12 minutes or until lightly browned. Remove to
wire racks to cool.

– – – – – – – – – – – – – – – – – –

Title: PAI GWAT SHU MAI (STEAMED SPARE RIBS IN BLAC
Categories: Chinese, Appetizers, Pork
Yield: 6 servings

Marinade:
2 ts Salt
2 tb Sugar
1 tb Sherry
2 tb Oyster Sauce *
2 tb Fermented black beans *
4 tb Tapioca flour *
1 ts Sesame oil
2 ts Minced garlic
3/4 ts Baking soda
1/2 ts Hot pepper flakes
1 pn White pepper
2 tb Diced red bell pepper

Have butcher trim enough spare ribs so that you will
have 2.5 lbs. net.

Cut spare ribs into 1 or 2 inch cubes.

* Available at Oriental markets Wash fermented black
beans before adding to marinade. Add cubed spare ribs
to marinade, mix thoroughly, and refrigerate overnight
in heatproof dish. Put 3 cups of water in wok and
bring to a boil. Put the marinade and spare ribs in
steamer and place on wok. Steam for 30 minutes.

—–

4 cups dry white (navy) beans
1 oz hijiki sea vegetable
2 cups cooked rice
1 small red cabbage, diced small
2 tbs balsamic vinegar
tamari sauce to taste

Cook beans until tender, add hijiki towards end of cooking process (so it
won’t fall apart), saute diced red cabbage in vinegar and water until tender.
Mix beans, rice and red cabbage. Add tamari sauce to taste. Let sit a few
minutes so flavors will blend. Looks like veg-scrapple, but tastes pretty
good. It is good without the tamari, sort of sweet and vinegary.

Title: Rock Springs Sweet Onion Pizza
Categories: Pizza
Servings: 6

1991 Blue Ribbon Winner
1 c Yellow cornmeal
1 1/3 c Cold water, divided into two
-2/3 cups of water
1/4 c Plus 2 tablespoons grated
-Parmesan cheese
2 tb Olive oil
3 md Size sweet onions, thinly
-sliced
2 Cloves garlic, minced
1 sm Green pepper, sliced 1/4
-inch wide
1 tb Each dried basil and oregano
1/4 ts Black pepper
2/3 c Cooked and drained dark red
-kidney beans
2 c Shredded mozzarella cheese
-(8 ounces)
1 c Pizza sauce

From Cathy Dorsey, New River AZ

Method:

1. Heat oven to 375

2. In small bowl mix cornmeal with 2/3 cup cold water. in a small saucepan
bring the remaining 2/3 cup of water to a boil. Gradually add the cornmeal
mixture to the boiling water. Lower heat and whisk constantly with a fork
until thick. Remove from heat and stir in 2 tablespoons of Parmesan cheese.

3. When cool enough to handle, wet hands and pat cornmeal mixture evenly
into a 12 inch pizza pan or lightly greased baking sheet.

4. Bake cornmeal crust, uncovered for 15 minutes or until it is just
golden.

5. Meanwhile, in a skillet over medium-low heat, heat olive oil; add onion,
garlic and green peppers. Cook uncovered for three minutes.

Add basil, oregano, and black pepper. Stir, reduce heat to low, and cook,
covered, for five minutes. Stir in the beans and set aside.

6. Remove the crust from the oven, sprinkle with half of the mozzarella
cheese and half of the remaining Parmesan cheese. Spoon the bean mixture
on top. Pour the pizza sauce evenly over it and scatter the remaining
cheese on top.

7. Bake uncovered for 10-15 minutes or until cheese is melted.

8. Cut into wedges and serve.

Source: Rock Springs Sweet Onion Festival Cook Book 1992

MMMMM

Title: Angus Barn Chocolate Chess Pie
Categories: Pies, Restaurants, Chocolate
Yield: 1 servings

—————-NO CAROLINA’S HISTORIC REST—————-
1 1/3 Sticks butter
1 1/2 Sq. unsweetened chocolate
1 1/3 c Sugar
3 Small eggs
1/3 t Salt
1 t Vanilla
1 9-in. pie crust; unbaked

Melt butter and chocolate over boiling water. Mix
sugar, eggs, salt and vanilla; add to chocolate
mixture. Pour into pie shell and bake at 375 deg. for
about 35 minutes. From: “North Carolina’s Historic
Restaurants”

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Title: PICKLED ONIONS
Categories: Pickles, Vegetables
Yield: 6 servings

1 ea Gallon Pickling Onions
1 c Pickling Salt
1 c Sugar Or To Taste (2 C Max)
5 c White Vinegar
3 tb White Mustard Seeds
2 tb Horseradish OR
2 tb Peppercorns
1 x Hot Red Peppers
1 x Bay Leaves

Scald the onions for 2 minutes in boiling water, dip
into cold water and peel. Sprinkle the onions with
the salt, add cold water to cover, and let stand for
12 hours or overnight. In the morning, drain the
onions, rinse them in cold fresh water and drain
again. Combine the sugar, vinegar, mustard seeds, and
horseradish or peppercorns, bring to a boil, and
simmer for 15 minutes. Pack the onions into clean
jars. Add 1 small hot pepper and 1 bay leaf to each
jar, fill the jars with boiling-hot liquid and seal.
Makes 5 – 6 pints.
NOTE:
~—-
You can also add 6 T whole allspice or 1/4 c mixed
pickling spices for interesting variations.

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BREADMAKER HINTS #1 REV

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Judy Garnett pjxg05a

Make sure that all ingredients are at LEAST room temp. Put all
ingredients in bread pan in order listed. Yeast must be fresh! I keep
it in the refrigerator, but bringing to room temp. only takes a few
minutes. If you are making bread other than white, you may need to
add gluten and/or lecithin to your dough. They are especially helpful
when making whole wheat, rye or other heavier type breads. They help
improve elasticity of the dough. (They are usually available at
Health Food stores and I have found Lethicin near the Vitamins at
Pharmor.) I usually set the dark/light setting to “11 o’clock” unless
I’m making sweet bread, then I set it back to about “9 o’clock”. The
key to using the auto-breadmaker is to have the correct proportion of
flour to liquid. After the dough has kneaded for a few minutes in the
breadmaker, look in and see if there is ONE ball of dough which is
incorporating most of the flour from the sides of the pan. If it’s a
“gooey mess”, add 1 T. flour until it makes ONE SOFT ball. If there
are two or more balls, add 1 T water and see if it makes 1 ball. (You
may have to go back and forth with this until you get it right )
While it’s in its first knead (BEFORE it goes into the fermentation
cycle), open the lid and touch the dough lightly. It should be in one
soft ball. If your finger has sticky dough on it, add a Tablespoon of
flour. Let it knead a minute and touch it again and check to see if
it’s still sticky. Keep adding a tablespoon at a time ONLY until it’s
no longer sticky, DON’T OVERDO IT. If it just makes a slight
indentation and doesn’t look crusty, it’s probably about right. If it
feels too dry or is in two or more DRY-looking balls (not a sticky
mass), add a tablespoon at a time of WARM water. PLEASE DON’T ADD TOO
MUCH LIQUID. If you add too much liquid in proportion to the flour,
the dough may rise too much and overflow. If you look in and see that
the dough is threatening to rise up over the top of the bread pan,
don’t panic, poke it a few times with a toothpick, skewer, fork,etc.
until it deflates a little. PLEASE SEE BREADMAKER HINTS #2 Rev for
continutation of hints. Written in 1991

– – – – – – – – – – – – – – – – – –

Title: Apricot Corn Pasta^
Categories: Crs, Makepasta
Yield: 1 servings

MMMMM—————————-HAND———————————
3/4 c Durum semolina
1/4 c Cornmeal
1/4 c To 1/3 apricot nectar
1 tb Vegetable or olive oil,
Optional

MMMMM————————–EXTRUDER——————————-
1 c Durum semolina
1/3 c Cornmeal
1/4 c To 1/3 apricot nectar
1 tb Vegetable or olive oil,
Optional

Per 1 cup Serving: 299calories 9.0g protein 52.6g carbohydrate 5.9g
fat 32.6mg sodium

The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5
Entered by Carolyn Shaw 4-95.

MMMMM

Title: SLOVAK CHRISTMAS SOUP
Categories: Ethnic, Soups
Yield: 6 servings

1 lb Mushrooms
1 tb Butter
1/2 lb Sauerkraut
2 tb Shortening
2 tb Onions, chopped fine
2 tb Flour
1 qt Milk
1 x Paprika (to garnish)

Wash mushrooms well and cut up small. Cook in 2
qts. of water for 1/2 hour, then add sauerkraut and
cook for another 15 minutes. Melt in saucepan 2
tablespoons shortening, add flour, brown lightly and
stir constantly while you pour in your milk and cook
until smooth. Add to the mushrooms and sauerkraut. Fry
onion in the tablespoon of butter, when lightly brown
pour into soup. Cook altogether for a minute and salt
to taste. Sprinkle paprika over all. Makes 6 servings.

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