Title: TOMATO HERB TOASTS
Categories: Toasts
Yield: 4 servings

2 tb Finely chopped red onion
Red wine vinegar
Balsamic vinegar
Salt
Freshly ground pepper
1 1/2 lb Ripe tomatoes,preferably a
-variety of colors (marvel
-stripe, green zebra, ida
-gold, lemon boy, etc.)
1/4 c Fruity olive oil
1/4 c Chopped fresh herb (basil,
-tarragon, thyme, parsley)
2 tb Chopped fresh herb (basil,
-tarragon, thyme, parsley)
4 Large slices bread,cut into
-16 triangles, brushed with
-a little olive oil

1. Macerate the chopped onion in 1 tablespoon each
vinegar with a little salt for at least 30 minutes.
2. Blanch tomatoes in boiling water for about 20
seconds. Cool, peel, seed and coarsely chop. Season
lightly with salt; drain. 3. Prepare a vinaigrette
with olive oil, onion, and vinegars, salt and pepper
and some herbs. 4. Just before serving, dress the
tomatoes with the vinaigrette and adjust seasoning.
5. Grill bread on both sides. Spoon tomato mixture
onto toasts and garnish with herbs.

—–

Caramelized Oranges

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian *** Good Eats
Desserts Fruit
Posted To Mastercook Group

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Whole navel oranges
2 Large lemon
3 Cups water
1 1/3 Cups sugar, granulated
1 Cup dry while wine
2 1/2 Tablespoons dry white wine
2 1/2 Tablespoons Grand Marnier

Remove coloured part of orange and lemon peel with a vegetable peeler
cutting from top to bottom to obtain about ½"x3″ strips. Slice lengthwise
into very thin julienne. Set lemons aside for another use. Trim tops and
bottoms from oranges. Cut away any pith. Set oranges on platter.

Bring water to a boil in medium sauce pan. Add peel and boil 5 minutes.
Drain in colander. Transfer to heavy non-aluminum 2-3 qt. sauce pan Add
sugar with 1 cup wine. Place over medium-low heat and cook until sugar
dissolves swirling pan occasionally. Increase heat to high and boil until
syrup becomes medium caramel colour. Remove from heat and stir in liqueur
with remaining 2½ tbsp. wine.

Pour syrup over oranges. Using fork mound peels atop oranges, distributing
remaining peels in syrup around fruit.

For a buffet halve and slice the oranges. Not as dramatic but tastes the
same.

Serve at room temperature or chilled.

July12/97 Note: I used the ingredients as above except for the Grand
Marnier – I used one tiny single serving size bottle. The sauce had a good
flavour but was too sweet. Next time reduce sugar.

July 15/97 Note: See similar Cooking Live recipe for Poached Oranges.

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Title: Swiss Steak-Crock Pot
Categories: Crock pot
Yield: 6 servings

1 1/2 lb Round steak, chopped
2 tb Flour
Salt
Pepper
1 md Onion, sliced
1 Carrot, chopped
1 Stalk celery, chopped
15 oz Tomato sauce

Season flour with salt and pepper. Dredge meat flour. Place
vegetables on bottom of crock, add meat, top with tomato sauce.

Low 8-10 hours High 3-5 hours

MMMMM

Moroccan Chick Pea Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Safflower oil
Carrots, grated
Cloves Garlic, minced
Med Onion, chop fine (1/2 c)
15 Ounces Can Chick Peas, rinse,draine
3 Cups Vegetable stock
1/3 Cup Tahini
2 Tablespoons Lemon juice
1 Tablespoon Chopped fresh parsley
3/4 Teaspoon Ground Cumin
1/2 Teaspoon Black pepper
1/2 Teaspoon Thyme leaves
1/4 Teaspoon Powdered tumeric
1/8 Teaspoon Cayenne pepper

GARNISH: toasted sesame seeds, minced scallions, finely chopped tomatoes, or
Herbed Garlic Croutons, optional In 4-5 qt saucepan, heat oil. Add carrots,
garlic, and onion; cook until tender. Set aside. Menawhile, in food processor,
puree chick peas, 1 cup of vegetable stock, tahini, and lemon juice. Stir
pureed mixture into saucepan. Add remaining ingredients including vegetable
stock. Cover and cook for 5 minutes to heat through. Top with garnish if
desired.
VARIATIONS: – substitute olive oil for safflower oil

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Nutr. Assoc. : 0 261 620 999 346 1567 0 796 1038 491 0 1492 0 0

Title: Tamale Pie
Categories: Meats Main dish Londontowne
Servings: 4

2 ea Onions, chopped 1 ea Clove garlic, minced
1/4 c Olive oil 1 lb Lean ground meat
1 c Canned tomatos, chopd/draind 1 cn Tamales cut in 1″ chunks
1 cn Corn niblets 1 cn Olives, sm, chopped/sliced
1 T Chili powder (more to taste) 1/2 t Salt
1/2 t Pepper 1/2 lb Sharp cheddar cheese,
grated

Sautee onions and garlic in 1/4 c olive oil. Remove from pan. Add ground
meat and brown, but do not break up too much. Remove excess fat and liquid
from skillet. Return onions and garlic to pan. Add remaining ingredients
and nix together. Transfer to a casserole dish. Top with about 1/2 pound
grated sharp cheddar cheese. Bake, uncovered, for 1 hour at 350 degrees.
Casserole may be frozen. Bring to room temperature and bake as directed
but slightly longer.

Mrs. Donald K. Dement

—————————————————————————–

Title: STEAMED PRAWNS WITH BLACK BEANS (SEE JUP JING
Categories: Chinese, Seafood
Yield: 4 servings

3/4 lb Raw prawns
1 1/4 tb Black beans
1 Clove garlic, chopped
1 Green onion, chopped
1 tb Oil
1/2 ts Salt
1 ts Oil
1 1/2 ts Thin soy sauce
1 ts White wine
1 ts Oyster sauce

Prepare the prawns by cutting off whiskers, cutting
along the top of the shell, and deveining them. Leave
the shells on the prawns because this keeps the prawns
more tender, tasty and plump. Wash, drain and put
prawns in a pie pan so as to be ready for steaming.

Wash black beans two times and mash into a paste; then
add the chopped garlic.

Combine remaining ingredients, EXCEPT the oil.

Pour mixture over prawns; then, pour oil on top.

Cover and steam 10 minutes. Serve over rice.

SOURCE: Chopstick, Cleaver and Wok.

—–

Title: Homemade Frozen Pops
Categories: Snacks, Kids
Servings: 18

1 Kool Aid, unsweetened, pack.
1 Jelly Powder, package
3/4 c Granulated Sugar
2 c Boiling Water
2 c Cold Water

Servings: 18

In a 2-quart glass measure, combine the Kool Aid, jelly powder and sugar.
Add hot water and stir until sugar is dissolved. Stir in cold water. Pour
into pop molds and freeze. Makes about 18.

From The Gazette, 91/07/24.

MMMMM

Title: HEAVEN AND HELL (GANACHE)
Categories: Cakes
Yield: 16 servings

Ganache
2 lb Milk chocolate, chopped
2 c Cream

In a saucepan over medium heat, bring the cream to a boil and stir in the
chocolate. Removed from heat, cover pan and let the chocolate melt.
Whisk to combine thoroughly, then let cook to room temperature.

Optional garnish:

Raspberry sauce; Puree frozen raspberries, strain through a sieve.
Sweeten to taste with sugar. Drizzled raspberry sauce, propped up with
chucks of swirled chocolate.

chocolate pieces. Melt milk chocolate and white chocolate. Spread milk
chocolate in cookie sheet lined with wax paper. Scatter spoonfuls of
white chocolate around the dark, then create swirls with a toothpick.
Allow to cool, then break into pieces.

Note this cake picks up refrigerator odor easily, so wrap or cover it well.
Any leftover cake may be forzen, tightly wrapped, for up to a month.

—–

Banana French Toast/WW

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breakfast French Toast
Hand Made

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tablespoons Plain nonfat yogurt
1/4 teaspoon Vanilla extract
Sugar substitute to equal 1 — ts
1/2 cup Egg substitute
4 slices Reduced-calorie white bread
1 medium Banana — sliced
1/4 cup Red.-cal. maple-flavored — syrup

1. In small bowl, whisk together yogurt, vanilla, and sugar
substitute. Set aside. 2. Pour egg substitute into shallow bowl; dip
bread in egg substitute, coating both sides and absorbing all liquid. 3.
Spray large nonstick skillet with nonstick cooking spray; over medium
heat, cook bread until browned on both sides. Remove to heated platter,
cover, and keep warm. In same skillet, quickly cook banana slices until
golden on each side. 4. Place 2 slices bread on each serving plate; top
evenly with yogurt mixture, banana slices, and syrup. Each serving (2
slices) provides: 1/2 milk; 1 protein; 1 bread; 1/2 fruit; 25 optional
calories. Per serving: 239 calories, 12 g protein, 2 g fat, 48 g
carbohydrate, 150 mg calcium, 385 mg sodium, 1 mg cholesterol, 2 g dietary

fiber.
Source: “Weight Watchers Favorite Homestyle Recipes.”

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GARDEN CALZONES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1 md Onion — finely chopped
1 bn Broccoli — trimmed, finely
-chopped
2 c Mushrooms — coarsely chopped
1 md Red bell pepper — seeded and
-chopped
2 Garlic cloves — minced
10 oz Spinach — well washed, stems
-removed and leaves coarsely
-chopped
1/2 c Fresh basil — chopped
1 Recipe pizza dough (see
-recipe)
1 c Tofu “Cheese” Sauce (see
-recipe)

In a large skillet, heat the olive oil over medium
heat. Add the onion, broccoli, mushrooms, red pepper,
and garlic and cook until the onion is softened, about
5 minutes. Add the spinach, cover and cook until the
spinach is wilted, about 2 minutes. Remove the lid and
cook until the excess liquid has evaporated, about 3
minutes. Stir in the basil and Tofu “Cheese” Sauce.

Preheat the oven to 350 degrees. Lightly oil a baking
sheet and dust with cornmeal.

Flour your hands and a rolling pin. Turn the pizza
dough out onto a floured work surface andpunch down.
Divide the dough into four pieces and shape each one
into a ball. Roll each ball into a 10-inch circle,
about 1/8 inch thick.

Divide the vegetable filling evenly among the dough
circles, placing it in the center of each dough
circle. Fold the dough circles in half over the
filling. Roll up the edges to form a 1-inch-thick
border on each calzone, and flute. Carefully transfer
the calzones to the baking sheet.

Bake until lightly browned, 20 to 30 minutes.
Servehot or at room temperature.

From DEEANNE’s recipe files

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