Fusilli (Pasta) With Vodka Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lb. fusilli (pasta)
1/4 C. plus 2 tbsp. butter or margarine — divided
2/3 C. finely chopped onion
1 Clove garlic — minced
2 C. sliced mushrooms
3/4 C. vodka
1/2 Tsp. salt
1/4 Tsp. pepper
1/4 tsp. basil
1 c. heavy cream
1/3 c. freshly grated Parmesan cheese
1 tbsp. chopped parsley
3 lg. tomatoes — chopped

Cook fusilli according to package directions. Meanwhile, in
medium saucepan, over medium heat, melt 1/4 cup butter. Add onion
and garlic; cook, stirring 3 minutes. Add mushrooms. Cook 2
minutes longer. Reduce heat. Add vodka, salt, pepper, and basil. Simmer
20 minutes or until thickened. Stir in cream. Cook 2
minutes. Remove from heat. Stir in cheese and parsley. Drain
fusilli. Place in serving bowl. Toss with remaining 2 tablespoons
butter and tomatoes. Stir in sauce. Makes 8 servings or could be
doubled to serve 16 or more

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This is adapted from a Gourmet recipe. I’m not giving the cornbread
recipe because the one I used wasn’t fatfree (didn’t have nonfat
yogurt or fatfree “eggs” last night). But, you can use any cornbread
recipe. A bunch have been posted here. The recipe I used called for
1 cup cornmeal and 1 cup flour. So, keep that in mind if you want
to have enough cornbread to cover the broccoli.

Cornbread and Broccoli Pie (serves 6)

2 onions, chopped
1/2 lb small mushrooms, halved
2 large cloves of garlic, minced
1 28 oz can of whole tomatoes, juice reserved, tomatoes chopped
1 1/2 lbs broccoli, cut into flowerets, stems chopped
1/4 cup madeira wine
salt and pepper to taste
cornbread recipe of your choice

Saute onions in large skillet over medium low heat until softened.

Add mushrooms and cook until liquid released from mushrooms has
evaporated.

Add garlic and cook, stirring often, for 2 minutes.

Add broccoli, tomatoes, reserved liquid, madeira, salt and pepper. Bring to
a boil. Reduce to a simmer and cook for 15 minutes.

Make cornbread batter.

Using a slotted spoon, transfer vegetables to a 8 1/2″ x 11″ baking
pan. Boil liquid left in skillet until reduced to about 3/4 cup.
Pour over vegetables.

Spread cornbread batter over vegetables. My cornbread baked for 30
minutes in a 400 degree preheated oven. That’s probably reasonable for
most cornbreads.

The broccoli mixture is also good as is.

Cucumber Soup

Recipe By :FROM MY GARDEN SHOW#5537
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cucumbers, — peeled and diced
2 cups yogurt
Juice of one lemon
1 tablespoon rice wine vinegar
1/4 cup mint, — chopped

In a blender, combine cucumbers and yogurt. Blend until smooth. Stir in
remaining ingredients and chill.

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Herman Quick Biscuit

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Flour
1/4 cup Oil
2 teaspoons Baking powder
1/4 teaspoon Salt
1/4 teaspoon Baking soda
1 cup Herman

Mix together on waxed paper. Form into biscuits. Bake at 350 for 10 minutes.
Yield: 12-15 biscuits.

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Title: SAUTEED ZUCCHINI AND MUSHROOMS IN SPICY SAUCE
Categories: Chinese, Vegetables
Yield: 4 servings

3 Slender, firm young zucchini
1/2 lb Fresh button mushrooms
1 tb Sichuan vegetable, washed
-and minced
2 Cloves garlic, minced
8 sm Dried chilies
4 tb Peanut oil
1/2 c Chicken stock
1 ts Thin soy sauce
1 tb Sherry
1 tb Brown bean sauce
1/4 ts Sugar
1 ts Yellow rice vinegar
Cornstarch paste to thicken

This dish is intended to be a simple statement using
seasonal vegetables.

Preparation: Trim zucchini and mushrooms. Slice
zucchini in half lengthwise, then roll-cut or simply
slice on bias in thick 2″ long sections. Zucchini
should be bite-size but not chunky. Cut mushrooms in
half through the stem. Wash, then finely mince
Sichuan vegetable (this is the secret ingredient!).
Rinse chilies; leave whole. Com- bine stock, soy
sauce, sherry, bean sauce, sugar, and vinegar in bowl;
reserve.

Stir-frying: Heat oil in very hot wok. Just before
oil smokes, add zucchini, mushrooms, Sichuan
vegetable, garlic, and chilies; stir-fry for about 1
minute, tossing continuously so vegetables do not
scorch. Add liquid ingredients; bring to boil; dribble
in cornstarch paste to make a light sauce (it should
not have a gravy look); then combine sauce well with
vegetables. Serve when zucchini is still slightly
undercooked.

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EASY CRUMB-TOPPED CHERRY PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cans (1pd each) tart
Cherries packed in water
(NOT cherry pie filling)
1 c Plus 2 T sugar, divided
Usage
1/4 c Cornstarch
8 Drops red food coloring
2 Pet-ritz deep dish pie
Crusts, frozen
1/2 ts Cinnamon

Drain cherries, reserving 1/2 c liquid. In large
saucepan, combine drained cherries, reserved liquid, 1
cup sugar, cornstarch and food coloring. Bring to a
boil over medium heat, stirring occasionally, until
thickened. Pour into one frozen pie crust. While still
frozen, break or crumble second crust into very small
pieces; mix with remaining 2 T sugar and cinnamon.
Sprinkle evenly over cherries. Bake in preheated 425
oven on a preheated baking sheet 10 minutes. Reduce
oven temperature to 350 and bake an additional 45-50
minutes.

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TOLL HOUSE PIE DGSV43A

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–JUDY LAUSCH—–
2 Eggs — beaten fluffy
1/2 cup Flour
1/2 cup Sugar
1/2 cup Brown sugar
3/4 cup Margarine — softened
1 cup Chopped nuts
1 cup Chocolate chips
1 9″ unbaked pie crust

Beat eggs until fluffy. Add flour, sugar and brown sugar. Mix in margarine.
Stir in nuts and chips.Fill 9″ pie curst, and bake 50-60 minutes at 325*.

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Title: Snow Drop Cookies
Categories: Cookies, Desserts, Snacks
Yield: 36 Servings

3 ea Egg whites
1/4 ts Cream of tartar
1 ts Vanilla
3/4 c Sugar
1/4 c Mini chocolate chips

Beat egg whites in mixer bowl until soft peaks form.
Add cream of tartar and vanilla and beat until stiff
peaks form. Add sugar, 2 tablespoons at time, beating
after each addition. Fold in chocolate chips. Drop
mixture by heaping teaspoonfuls onto ungreased
foil-lined baking sheet and bake at 250 degrees 20 to
25 minutes, or until pale cream in color. Outside will
be slightly soft. Makes 36 cookies. Each cookie
contains about: 24 calories; 6 mg sodium; 0
cholesterol; trace fat; 5 g carbohydrates; trace
protein; 0 fiber; trace calories from fat.

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Title: Carrots Puree
Categories: Baby food
Servings: 2

1 Carrot
1/4 ts Sweet butter

Scrub the carrot thoroughly and chop into pieces. Put in a small saucepan
and cover with plenty of water. Boil until the carrot is very tender and
mushy (about 30 minutes).

Place the carrot in your blender or food processor and add the butter and a
little bit of the cooking water. Blend until smooth.

Serves 2-6

MMMMM

Title: CHICKEN IN PLUM SAUCE – MWEI JIONG GAI – CANT
Categories: Chinese, Chicken
Yield: 4 servings

1/2 c Oil
1 Clove garlic
3 lb Frying chicken
1/3 c Plum sauce
5 Celery stalks, diced
4 sl Ginger
3 tb Sherry
4 Carrots
2 ts Sugar
1 ts Salt
1/3 c Chinese pickles
1/4 c Water
2 ts Cornstarch mixed with 1/4
Cup water

PREPARATION: Cut chicken into bite-sized pieces. Peel
carrots and cut into cubes. Crush garlic.

COOKING: Place oil and garlic in skillet. Brown
Chicken, stir 5 minutes, cover, reduce heat, and
simmer 10 minutes. Add plum sauce celery, ginger,
sherry, carrots, sugar salt, pickles and water. Simmer
covered for 12 minutes. Add cornstarch-water mixture
to thicken gravy.

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