SICILIAN SAUCE (PDFX51B)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoon Olive oil
2 tablespoon Tomato paste
1 Medium onion — finely chopped
1 can Crushed tomatoes (28oz)
2 teaspoon Dried basil — crumbled
With added puree
1 teaspoon Dried oregano — crumbled
Salt and fresh ground pepper
3 Large garlic cloves — minced

Heat oil in heavy medium saucepan over medium heat. Add onion, basil and
oregano. Cook until onion softens slightly, stirring occasionally, about 6
minutes. Mix in garlic and cook 2 minutes. Add tomato paste and cook 3 minutes,
stirring occasionally. Add tomatoes and bring to a simmer. Simmer until sauce
is of desired thickness. Season with salt and pepper. (Sauce can be prepared
ahead. Cover and refrigerate 1 week or freeze up to 1 month.) Makes about 2 1/2
cups

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BREAKFAST BISCUITS GRAVY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c Unbleached all-purpose flour
2 ts Baking powder
1 t Salt
4 tb (1/2 stick) unsalted butter,
-chilled
1/3 c Plain yogurt
1/2 c (+2 Tbsp) milk
-!!!-FOR THE SAUSAGES-!!!-
1 1/2 lb Pork sausage
1 1/2 tb Minced fresh sage leaves, or
-1 t. dried
1/4 ts Salt
Freshly ground black pepper
1/2 ts Paprika
1/4 ts Ground allspice
-!!!-FOR THE GRAVY-!!!-
3 ts 3 tsp
Unsalted butter, or as
-needed
3 tb All-purpose flour
2 1/4 c Milk
Salt and freshly ground
-black pepper
-!!!-GARNISH WITH-!!!-
2 ts Fresh sage leaves

1. Preheat the oven to 425F. Cover a baking sheet
with a piece of parchment paper.

2. Make the biscuits: sift the flour, baking powder,
and salt together into a large bowl. Using two knives
or a pastry blender, cut in the butter until the
texture rangers from cornmeal to the size of small
peas. (These two steps can be done quickly in a food
processor.) Using a fork, gradually mix in the yogurt,
then the milk, until the dough is quite soft and
somewhat sticky. Work quickly without overworking the
dough. Turn it out onto a lightly floured surface and
knead it briefly, just long enough to get it to hold
together. Roll it out so it is about 1 1/4 inches
thick, and cut it into 2 inch rounds. (You will have
10 biscuits.) Arrange the rounds on the prepared
baking sheet, and bake in the center of the oven until
they are deep golden, puffed and cooked through, 18 to
20 minutes.

3. While the biscuits are baking, prepare the
sausages: place all the sausage ingredients in a
large bowl and mix thoroughly, using your fingers. To
test the seasoning, fry a tiny patty and taste; adjust
if necessary.

4. Place the patties in a large heavy or nonstick
skillet over medium-high heat, and cook until they are
crisp and brown on the outside and cooked through
inside, about 8 minutes per side. Transfer the sausage
patties to a warmed platter and keep warm.

5. Make the gravy: Add enough of the butter to the
skillet so the bottom is covered with 1/8 inch of fat.
Stir, scraping up the browned bits from the bottom of
the skillet. Reduce the heat to medium and add the
flour slowly, stirring until it has absorbed the
butter. Cook, stirring constantly, until it turns
golden brown, at least 2 minutes. Then slowly pour in
the milk, stirring constantly, and cook until the
gravy thickens to the consistency of very heavy cream.
Season to taste with salt and a generous amount of
black pepper.

6. To serve, split two biscuits in half. Place the
bottom halves on a warm plate, top them with sausage
patties, and pour a generous amount of gravy over the
sausage. Mince the fresh sage and sprinkle some over
the sausage and gravy. Set the biscuit tops at an
angle, partially covering the sausages and serve
immediately.

4 servings (with extra biscuits).

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Title: SALSA VERDE (VTJS99B)
Categories: Condiments, Sauces, Dips, Mexican, Tex-mex
Yield: 4 servings

1 cn Mexican green tomatoes
(10oz); drained
1/4 c Onions; finely chopped
1 tb Cilantro; coarsely chopped,*
1 ts Canned Serrano chilis;
Drained, rinsed, and
Finely chopped
1/4 ts Garlic; finely chopped
1/2 ts Salt
1/8 ts Freshly ground black pepper

* Also called Chinese Parsley or Fresh Coriander. In a
small bow, combine the tomatoes, onions, coriander,
chili, garlic, salt and pepper to taste. Mix gently,
but thoroughly together. Taste for seasoning.
Refrigerate if not to be used immediately. It will
only keep for a couple of days. Yield: 1 cup.

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Title: Double Chocolate Pudding Pie
Categories: Pies, Labels, April96
Yield: 8 servings

1 1/2 c Cold skim milk, divided
1 pk Jell-O Devil’s food flavor
Fat free instant pudding
Pie filling (4-serving size)
8 oz Cool Whip Lite Topping,
-thawed, divided
1 Keebler reduced fat graham
Cracker pie crust
1 pk Jell-O White chocolate fat
Free instant pudding pie
Filling (4-serving size)

Pour 3/4 cup of milk into medium bowl. Add Devil’s
Food flavor pudding mix. Beat with wire whisk for one
minute. (Mixture will be thick.) Gently stir in 1/2 of
the Cool Whip. Spoon evenly into crust. Pour
remaining 3/4 cup of milk into another medium bowl.
Add White Chocolate flavor pudding mix. Beat with wire
whisk 1 minute. (Mixture will be thick.) Gently stir
in remaining Cool Whip. Spread over pudding layer in
crust. Refrigerate 4 hours or until set. Garnish, if
desired. Store leftover pie in refrigerator. Makes 8
servings. Per serving: 270 calories and 7 grams fat.

Typed by R. Thompson
From: Jell-O Fat Free Pudding Pie Filling and
Keebler Reduced Fat Ready Crust graham cracker pie
crust ad.

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Title: Moghul Vegetable Curry
Categories: Main dish, Vegetables
Yield: 4 servings

4 c Diced mixed vegetables
(carrots, potatoes, beans,
Peas)
1/4 c Blanched almonds
6 Cloves
2 ts Cardamom seeds
1 ts Dried fenugreek seeds
5cm cinnamon stick, broken
2 ts Chopped garlic
1/2 ts Chilli powder
1/2 ts Ground turmeric
Hot water
3 T Ghee
1 l Onion, finely sliced
1/4 ts Ground saffron
1/2 c Natural yoghurt
1/2 c Water

Place almonds, cloves, cardamom, fenugreek leaves, cinnamon, garlic,
chilli powder and turmeric in container of electric blender with enough
hot water to enable blades to move freely. Blend to a paste on high speed,
remove contents and set aside.

Heat ghee in a saucepan and fry onion till soft and golden. Stir in the
paste and fry till it smells fragrant and ghee comes to the surface. Add
saffron powder and stir in mixed vegetables and yoghurt . Add salt and
water and bring to boil, cover and simmer till vegetables are tender.

Compiled by Imran C.
Gold Coast….’Oz

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Title: Potted Beef
Categories: Appetizers, Meats
Yield: 4 servings

8 oz Cooked lean beef 3 ts Port
4 oz Butter Salt
2 ts Meaux mustard Pepper

Chop cooked beef finely in food processor.
Blend in half the butter.
Stir in mustard, port, and salt and pepper to taste.
Pack into individual dishes.
Melt remaining butter and pour over potted beef.
Chill for 1 hour or until required.
Serve with hot toast or salad.

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Title: LOW FAT SEAFOOD STEW
Categories: Seafood, Stews, Main dish, Low-fat, Low-cal
Yield: 3 servings

1 CLOVE GARLIC
1/2 ts THYME,BASIL.OR OREGANO
1/2 MEDIUM ONION CHOPPED
1/4 lb COD OR OTHER WHITE FLESHED
FIRM FISH CUT 1″ CUBES
2 1/2 c CANNED TOMATOES
CHOPPED WITH LIQUID
1/4 lb SCALLOPS 1″ PIECES
1 WHOLE BAY LEAF
1/4 lb RAW SHRIMP CLEANED
1 pn CAYENNE PEPPER
SALT AND PEPPER TO TASTE.
1/8 ts FENNEL SEED OPTIONAL

Combine tomatoes,garlic,onion,and seasoning in saucepan. Simmer for 10
minutes. Add cod and simmer gently for 2 minutes, add scallops and
simmer 2 miinutes, add shrimp and simmer 3-5 minutes, just until shrimp
turns pink.

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PURE VEGAN GUMBO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Okra
1/2 c Olive oil
3/4 c Flour
4 c Vegetable stock
1 To 2 cayenne chilis, or 2 t
Fresh crushed chilis, or
Whatever is
Available
x Onion
x Green pepper
x Greens (7 types)
If using fresh or canned,
I’ll assume you know how to
Handle

That will make the base. Here is how you do it:

There are three critical tasks:

1)Make the roux. Heat the oil in a small saucepan
under low to med heat, add flour slowly. Stir non
stop for about 20 – 30 minutes. This is made less
painful if you have a glass of wine to drink and some
music playing. Don’t try to rush it, or you’ll end up
having to start all over. When you get a pretty brown
color and a nice nutty smell, it is ready. A
suggestion, if you discover you like gumbo, make extra
roux. It can be frozen for later use.

2)Slice the okra crosswise, and saute. It will do
something very amusing. It is called roping – it will
look like there are strings of cheese between pieces.
When it stops making “new rope” (that is, a nice
steady state) it is ready.

3)Adding the roux to the hot stock. Do a little at a
time, try to have at the same temp, stir. You don’t
want the roux to separate. It always does a little on
me, just stir.

Obviously 1 and 2 should not be attempted
simultaneously. Unless you have someone to share the
wine and cooking chores.

Stir in the fresh crushed chili. Now you have your
base. Time to make it ready to eat.

The original idea was to use 7 or more greens. The
exact interpretation and balance does not matter.
Kale, collard, mustard greens, parsley, chard,
escarole (my favorite), whatever you like. Saute an
onion, green pepper if you like. Throw it all in, and
20 minutes later you have a nice gumbo. Sorry I don’t
give exact numbers. Still, a good guess might be 2.5
pounds greens to make this. A lot depends on personal
preference. Gumbo should not be viewed as a special
recipe, it should be a fun experiment. If you would
like to make it more “meaty” than consider using some
of the “fake meats” available in oriental grocery
stores. Mock duck, mock abalone, mock shrimp,
whatever, all work.

To serve: put a scoop of rice in a bowl, ladel gumbo
over. Have some spoonbread on the side, or just
ordinary cornbread.

From: drm@uniwa.uwa.edu.au (David Maurice). rfvc
Digest V94 Issue #212, Oct. 1, 1994. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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Pasta Primavera No. 1

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Nonfat Dry Milk
1/2 cup Sliced Mushrooms
1/2 teaspoon Basil — 1 Clove Garlic
1/4 cup Chopped Onions
1/4 teaspoon Salt — Dash Of Pepper
1/4 cup Frozen Peas
1/4 cup Grated Parmesan
1 ounce Fat Free Ham — Julienned
1/2 cup Diced Zucchini
1 tablespoon Sliced Pimentos
1/2 cup Broccoli Flowerettes
1 cup Uncooked Pasta Twists

In Saucepan, Boil Milk, Basil, Salt Pepper. in Cup Mix Cornstarch Water.
Add To Milk Boil, Stirring Constantly. Stir in Parmesan Cover. Cook Pasta
According To Package Directions. in Skillet, Saute Garlic, Zucchini, Broccoli,
Mushrooms, Onions Ham in Oil Until Tender. Add Peas, Pimentos Pasta Heat.
Pour Sauce Over, Toss Serve Immediately.

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Title: Potato And Red Onion Roast (Vrg)
Categories: Veg-cook, Sept.
Yield: 4 servings

4 lb Small red potatoes, halved
But
Unskinned
2 lg Red onions cut into 1/2-inch
Bits
2 T Olive oil
1 T Crushed dried parsley
1 T Crushed dried rosemary
Salt and pepper to taste

Preheat oven to 400 degrees. Coat uncooked potato halves and onion bits in
oil and seasonings. Spread in a deep-sided roasting pan and roast for about
40 minutes. Turn the onion/potato mixture several times while roasting
until all pieces are light brown.

Total Calories Per Serving: 471 Fat: 7 grams

This article was originally published in the September/October 1993 issue
of the _Vegetarian_Journal_, published by The Vegetarian Resource Group.

From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

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