Title: Pasta with Cream Truffle Sauce and Fresh Mushrooms
Categories: Pastas, Masterchefs, Frisco, M
Yield: 4 servings

———————————–PASTA———————————–
1 c Flour * 1 ts Pepper, white
1 lg Egg 2 tb Water
1 ts Salt 2 tb Oil, olive

———————————–SAUCE———————————–
2 tb Butter 2 c Stock, chicken
2 tb Mushrooms, button, chopped 1 c Cream, heavy
2 tb Puree, shallot ** 1/2 c Wine, Madeira
1 ts Peppercorns, crushed 4 tb Truffles, finely chopped
2 ea Bay leaves Salt (to taste)
1 c Wine, white Pepper (to taste)

———————————-ASSEMBLY———————————-
4 tb Mushrooms, cepes, sliced 4 tb Mushrooms, Chanterelle,
4 tb Mushrooms, Shitake, — sliced
— sliced 1 tb Oil, olive

* The flour used for this pasta recipe is made up of 70% semolina, and
30% of either all-purpose, rice, or buckwheat flours.

** See recipe for Shallot Puree.

For the Pasta:
==============

Place your flour on a work space. Add the egg, olive oil, water, salt
and pepper. Mix and roll the dough into a ball, then continue working by
hand until smooth and consistent. Dust the dough lightly with flour. Run
the dough through a pasta machine to form noodles.

Dust with flour and reserve.

For the Sauce:
==============

Melt the butter in a saute pan. Add the mushrooms, shallot puree,
peppercorns, and bay leaves. Reduce the mixture over high heat for about 2
minutes.

Add chicken stock and continue cooking over medium heat for 2 to 3
minutes.

Add cream, bring the mixture to a boil, then reduce by one-third and
make it a smooth consistency. Adjust the seasoning.

In another saute pan, add Madeira wine to 3 tablespoons of truffles.
Reduce over high heat for 2 to 3 minutes.

Strain the cream sauce into the truffles and wine, then reduce it to a
smooth consistency.

To Assemble:
============

Cook the pasta in plain boiling water, then drain. In a saute pan,
heat 2 tablespoons of olive oil, 1 tablespoon of chopped truffles, salt,
and pepper. Add pasta to the saute pan.

Add a little cream truffle sauce and heat.

In another saute pan, saute 1 tablespoon sliced cepes, 1 tablespoon
sliced shitake and 1 tablespoon of sliced chanterelle mushrooms in 1
tablespoon of olive oil. Strain.

To serve, ladle some of the sauce onto a serving plate, swirl pasta in
the center and garnish with a quarter of the sauteed mushrooms. Top with
chopped truffles.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel,
: San Francisco, CA

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MISSIIAGAN-PAKWEJIGAN (SUNFLOWER BANNOCK)

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Native Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/4 c Sunflower seeds
3 1/4 c Water
2 1/2 ts Salt
6 tb Corn flour
2/3 c Corn oil

Put the sunflower seeds, water salt into a pot, cover let simmer
for 1 1/2 hours. When well cookked, crush the seeds to amke a paste.
Add the corn flour, 1 tablespoon at a time to thicken. Work with your
hands; cool a little.
Make small, flat pancakes of approximately 5″ diameter.
Heat oil fry both sides, adding more oil if necessary. Drain well
eat.

– – – – – – – – – – – – – – – – – –

Hot Caramel Sundaes

Recipe By : Cooking With Gas, Meals In Minutes
Serving Size : 24 Preparation Time :0:15
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c brown sugar — packed
1/3 c corn syrup
1/3 c water
3/4 c Cool Whip Lite® — thawed
1 tbsp margarine — melted
1/2 tsp vanilla
1/4 tsp baking soda
low-fat vanilla ice cream — softened

In a saucepan, combine sugar, corn syrup, and water. Heat to boiling over
medium-high flame. Remove from heat; gradually stir in whipped topping.
Cook over low flame until heated through. Remove from heat and stir in
margarine, vanilla, and baking soda.

– – – – – – – – – – – – – – – – – –

Per serving: 56 Calories; 1g Fat (11% calories from fat); 0g Protein; 13g
Carbohydrate; 0mg Cholesterol; 29mg Sodium

Serving Ideas : Serve warm over low-fat vanilla ice cream.

NOTES : Servings are by tablespoon. Leftover sauce may be refrigerated up
to 3 weeks. Just reheat over low flame.

—
Anita A. Matejka

Texas, USA

5 large onions,peeled and sliced
1/2 cup butter
1 1/2 pounds of lean beef, cut into bite size pieces
5 carrots, peeled and sliced
5 stalks of celery, sliced
2 cups hot beef broth
5 medium potatoes, peeled and cut into bite size pieces
flour
salt and pepper to taste
water
Brown the onions slowly in butter until very brown. Remove
from frying pan to soup kettle or Dutch oven. Roll beef pieces in
flour and pepper and brown quickly in butter in frying pan and
add to the onions. Add a little water to frying pan to absorb the
browned flour and add that to the meat. Add carrots, celery, beef
broth and bay leaves to the kettle. Simmer about 1 hour. Add
potatoes and continue simmering until done. This may be thickened
with flour if desired. Add salt and pepper to taste. Remove bay
leaves.

Butter Cookies

Recipe By :
Serving Size : 70 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Butter or margarine — softened (2 sticks)
1/2 cup Sugar
1 Egg
1 tablespoon Vanilla
3 cups Martha White All-Purpose — Flour, sifted
1/2 teaspoon Baking powder

Cream butter and sugar together in mixing bowl until light and fluffy. Add egg
and vanilla; beat well. Sift flour and baking powder together; blend into
creamed mixture. Cover and refrigerate for 1 hour. Preheat oven to 425. Roll
out a small amount of dough to 1/8-inch thickness on lightly floured board or
pastry cloth. Keep remaining dough refrigerated until ready to use. Cut into
rounds with a 2 1/2-inch cutter; arrange one inch apart on ungreased baking
sheet. Bake for 5 to 7 minutes or until light golden brown. Cool on wire racks.

– – – – – – – – – – – – – – – – – –

Fish Fragrant Eggplant
(no, there is no fish but it is supposed to taste something like fish)

Serves 4
Radically adapted from Ethnic Cuisine by Elisabeth Rozin

1 large eggplant
4 tbl soy sauce
1 tbl cornstarch
3 tbl dry sherry
3 tbl sugar
1/4 cup distilled white vinegar
1/4 cup water
1 tsp crushed dried red pepper
6 slices ginger, about the size and thickness of a quarter
4 scallions, chopped, separate white and green parts

1. Cut stem end off eggplant. Dice eggplant into small cubes.
Sprinkle eggplant with salt and place in a colander to drain.
Let sit for 15 minutes. Squeeze as much liquid out as possible.

2. In a small bowl, combine soy sauce, sugar, vinegar and water.

3. Heat 1 tbl dry sherry in a large skillet or wok. Add red
peppers and stir. Add ginger, white part of scallion. Stir
fry briefly until ginger becomes fragrant. Add the squeezed
eggplant and saute approximately 8-10 minutes, stirring
occasionally, until eggplant is thoroughly cooked. You shouldn’t
have any trouble with sticking because the eggplant still
has a bit of moisture in it but if it does, add a little bit
of water or sherry.

4. Add soy sauce mixture and cook over high heat until most of
the liquid is evaporated and eggplant is thoroughly
coated with reduced sauce – about 5 minutes.

5. Combine 2 tbl sherry with cornstarch.

6. Add chopped green part of scallions and sherry mixed with
cornstarch. Stir and cook until thick. Serve hot over plain rice.

Title: TEXAS LAVA CHILI
Categories: Chili, Meat, Main dish, Tex-mex, Texas
Yield: 12 servings

4 lb Sirloin boneless roast
2 lb Venison boneless
2 c Lone Star beer
1/2 c Coca-Cola (not diet)
4 ea Med. onions chopped coarse
5 ea Garlic cloves minced
2 c Tomato sauce
1 c Sour mash whiskey
1 c Green Bell pepper chopped
1 c Red Bell pepper chopped
6 ea Ancho peppers dried
– chopped
6 ea Green Jalapenos peppers
– seeded diced
2 ts Salt
2 tb Tabasco sauce
1 1/2 c Tomato paste
1 tb Cayenne flakes
1 ts All Spice
4 tb Cumin fresh ground
2 tb Cilantro fresh chopped
2 tb Peanut oil

Cut meat into 1/4″ cubes. Put peanut oil into a large,
cast iron pot, heat on Med. High, add onions, garlic,
meat cubes, and 1 T of cumin. Cook until meat is
browned. Add tomato sauce, beer, whiskey, Coca-Cola,
peppers, spices , and cook on Low
Heat for 45 minutes, covered, stirring often. Uncover
and cook for 20 minutes more. Stir in the remaining
cumin and serve. Origin: Don Houston’s chili pot,
circa 1993

—–

Title: ORANGE SLAW
Categories: Salads, Fruits, Regional
Yield: 6 servings

3 md Or 4 small oranges
1 sm Head cabbage (1 3/4 lbs)
1/4 sm Onion
1 tb Sugar
1/2 ts Salt
3/4 c Mayonnaise
1 tb Fresh lemon juice

From: Arizona Cookbook

Pell oranges and cut into bite-size pieces. Shred cabbage, using long
blade on grater or cut finely with sharp knife. Chop onion finely.
Place oranges, cabbage and onion in large serving bowl.

Mix together mayonnaise, lemon juice, sugar and salt. Pour over slaw
and mix lightly. cover and refrigerate 20 to 30 minutes before
serving.

MMMMM

Title: Beer Soup With Cheese
Categories: Soups Cheese Mexican Vegetables
Servings: 4

1/2 c Onion; Chopped, 1 Medium
2 T Margarine Or Butter
12 oz Beer; Any Brand, 1 Btl/can
1/2 c Carrot; Finely Chopped
1/2 c Celery; Finely Chopped
2 c Chicken Broth
1 t Salt
1 t Cumin; Ground
1/4 t Nutmeg; Ground
1 x Cloves; Ground, Dash of
1 x Pepper; Dash Of
1 c Dairy Sour Cream
———————————-GARNISH———————————-
1 c Cheese; *

* Use Cheddar Or Monterrey Jack cut into 1/4-inch Cubes. (4 oz)
————————————————————————–

Cook and stir onion in margarine in 2-quart saucepan until tender. Stir in
beer, carrot and celery. Heat to boiling; reduce heat. Cover and simmer
10 minutes. Stir in remaining ingredients except sour cream and cheese.
Heat to boiling; reduce heat. Cover and simmer for 30 minutes. Remove
from heat; stir in sour cream. Sprinkle with cheese.

—————————————————————————–

Title: Buttermilk Biscuits 2
Categories: Home Cookin,
Yield: 12

1 c all-purpose flour, sifted
1 ts baking power
1/8 ts baking soda
1/4 ts salt
2 tb unsalted butter
1/4 c plus 1 teaspoon buttermilk

1. Preheat the oven to 375°F. Line a baking sheet with
parchment or wax paper.

2. In a bowl combine the dry ingredients and blend thoroughly.
Cream in the butter with your fingers or a fork, until the
mixture resembles coarse crumbs. Add the buttermilk a little at
a time and, using your hands or a fork, work it in just until
it’s thoroughly incorporated and you have a smooth ball of dough.
Don’t overwork or overhandle the dough.

3. On a lightly floured surface, roll out the dough with a
rolling pin to a circle about 7 inches in diameter, 1/2 inch
thick. Using a small round cookie cutter or the rim of a shot
glass, press out twelve 1″ rounds. If you like, you can reroll
the leftover dough to make more, but the texture of these will be
denser than the others.

4. Place the dough rounds on the baking sheet and bake until
golden on top and brown on the bottom, for about 15 minutes.
Serve warm.

Makes 12 miniature biscuits

MMMMM