Angel Hair Pasta with Shrimp

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Main Dish
Seafood Shrimp

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tbsp Butter
1 1/2 tbsp Flour
1 1/2 c Milk
1/2 c — =A5
35 per cent cream
1 1/2 tbsp Pesto sauce
1 1/2 tbsp Chopped parsley
1 tbsp Minced garlic
2 tbsp Grated paresan cheese
1/2 tsp Salt
1/2 tsp White pepper
Worcestershire and tabasco
2/3 lb Capellini
1/2 Red pepper — cut in strips
1/4 lb Snow peas — trimmed
1 lb Jumbo shrimp

In a saucepan over medium heat, melt butter, stir in flour and cook for a
few minutes until golden. Add milk and cream, bring to a gentle simmer and
continue to stir until thickened. Add pesto, parsley, garlic, parmesan,=
salt, pepper, worcestershire and tabasco, and stir until blended. Reduce
heat and keep warm, stirring occasionally. Cook pasta quickly in a large
pot of boiling water (3 to 4 minutes, or until al dente). At the same time,=
poach the pepper, snowpeas and shrimp in another pot of boiling water ( 2=
or 3 minutes, or until just heated through). Drain the pasta, mix it with
the sauce and portion it into heated individual serving bowls. Garnish each
portion with shrimp and vegetables, and serve immediately.

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Crunchy Caramel Chocolate Chews

Recipe By : Pat Timpanaro Serving Size : 1 Preparation Time :0:00
Categories : Squares and Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup margarine
1/4 cup molasses
2 cups crushed Rice Chex
40 caramels
3 tbl milk
6 ounce chocolate chips
1 cup chopped walnuts

Melt margarine with molasses over low heat. Stir in rice chex; press into
9-inch square pan. Bake at 350 degrees for 10 minutes. Melt caramels with
milk in heavy saucepan over low heat, stirring frequently until smooth.
Pour over crust; sprinkle with chocolate chips and nuts. Cool; cut into
squares or bars.

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Squid with Sichuan Pepper Corn Sauce

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Appetizers
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SQUID WITH SICHUAN PEPPER CO—–
450 grams Squid (approx. 3 pieces)
2 cups Stock (or water)
—–PEPPERCORN SAUCE—–
1 teaspoon Red pepper powder
1 teaspoon Brown pepper powder
1 teaspoon Sesame oil
1/2 teaspoon Dark soy sauce
1/2 teaspoon Light soy sauce
1/2 teaspoon Red pepper oil
1/2 teaspoon Sugar
To prepare and cook

1. Mix pepper corn sauce ingredients well.

2. ea Wash and clean squid, then drain. Open out, remove membrane and flatten
out. Make diagonal criss-cross incisions, then cut into 12 bite sized pieces.

3. Boil stock (or water) and cook squid until curling. Retrieve quickly,
drain, mix with sauce mixture and spoon into serving dish.

From “Champion Recipes of the 1986 Hong Kong Food Festival”. Hong Kong
Tourist
Association, 1986.

Posted by Stephen Ceideberg; October 26 1992.

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Crocked Kielbasa

Recipe By : =

Serving Size : 4 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Lean ground beef
1 pound Kielbasa sausage — sliced
1 28 ounces Ca whole tomatoes
undrained
9 ounces Frozen French-cut
Green beans
1 6 ounces Can pitted black olives
(drained and left whole
1/2 cup Red wine
3 Garlic cloves — minced
1 medium Onion — sliced
1 medium Green pepper — chopped
1 teaspoon Basil — crushed
1 teaspoon Oregano — crushed
1/2 teaspoon Thyme — crushed
1/4 teaspoon Pepper
1 pound Pasta of your choice
4 ounces Parmesan — freshly grated

In a medium skillet, saute ground beef. When browned, transfer to crockpot.
Add all other ingredients except pasta and parmesan Simmer on low for 6-8
hours.
Cook pasta according to directions. Ladle crocked Kielbasa over pasta in
large bowls. Pass the Parmesan cheese
to garnish..

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Cold Spicy Tomato Soup With Avocado And Chives

Recipe By : Cooking Live Show #CL8908
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pound ripe tomatoes
1 garlic clove
1/2 cup well-chilled chicken or vegetable broth
1/2 teaspoon ground cumin
salt and freshly ground black pepper
a lime — to taste , juice of
tabasco — or to taste
1/2 california avocado — cut into 1/2-inch
— dice
2 teaspoons minced fresh chives

Fill a large pot with water and bring to a boil. Core each tomato and
cut a small “x” in the skin on the opposite end. Lower 2 or 3 tomatoes
into the boiling water and let blanch for 15 to 20 seconds or until
the skins start to peel. Immediately transfer the tomatoes to a large
bowl of iced water. Blanch the remaining tomatoes in the same manner.
Peel each tomato by pulling the skins off with a paring knife. Cut
each tomato in half crosswise and squeeze out the seeds. Coarsely chop
the seeded tomatoes.

In a blender or food processor puree the garlic clove and the chopped
tomatoes. Add the broth, cumin, salt, pepper, and 1 tablespoon lime
juice, continuing to puree until smooth. Pour the soup into a metal
bowl, set the bowl in a bowl of iced water, and stir the soup
occasionally until it is very cold. Taste and adjust seasoning with
Tabasco, salt, pepper and lime juice. Divide the avocado and the
chives between two chilled bowls and ladle the soup over them.

Yield: 3 cups, 2 servings

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Title: SPICY CLEAR TOMATO SOUP
Categories: Soups, Vegetables
Yield: 5 servings

2 1/2 lb Ripe Fresh Tomatoes; Abt 10
1 1/2 c Water
8 ea Stalks Celery; Chopped
2 ea Carrots; Sliced
1 ea Onion; Md, Chopped
1 ea Green Pepper; Md, Seed, Chop
5 ea Whole Cloves
1 x Salt Freshly Ground Pepper
2 ts Sugar
2 tb Fresh Lemon Juice

Cut up the tomatoes and put them, with the water, into a soup-pot.
Add the celery, carrots, onion, green pepper, and cloves. Bring the
soup to a boil, reduce the heat and add the salt pepper to taste,
and sugar. Simmer, partially covered, for 15 minutes. Remove from
the heat and stir in the lemon juice. Strain, (Note: You can put
the vegetables in the food processor and then sieve the juice out of
the chopped veggies using the back of a wooden spoon). Correct the
seasonings and serve either hot or cold.

MMMMM

Za Jiang Mein

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Pork
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Peanut oil
1 pound Ground pork (fatty)
5 To 6 tablespoons bean sauce
1 1/2 teaspoons Sugar
1 pound Fresh Chinese noodles — (regular mein)
Sesame oil
1/2 cup Chopped scallions

Garnish suggestions: blanched bean sprouts, fresh coriander leaves
cucumber shr eds, and vinegar and chili oil mixed 2:1
Heat the oil in a wok and add the pork. Stir and mash to break the
pork into g ranules. Add the bean sauce and sugar and cook, stirring
until the sauce is pip ing hot.

Turn off the heat and prepare the noodles.

Bring a large quantity of water to boil in a large pot and add the
noodles. Coo k the noodles until they’re the texture you want, 4
minutes or so.

Drain thoroughly and sprinkle with a little sesame oil.

Quickly reheat the sauce and stir in the scallions. Turn off the
heat and spri nkle with sesame oil.

Serve the noodles with the pork sauce on the side and any or all of
the garnish es.

San Francisco Chronicle. 1/13/88.

Posted by Stephen Ceideberg; September 28 1992.

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Chicken And Bacon Salad

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 C Diced cooked chicken
1/2 C Diced crisp bacon
1/2 C Diced celery
2 Hard cooked eggs, chopped
3/4 C Mayonnaise
1/4 C Chili sauce
Salt and pepper to taste

Combine first 4 ingredients. Season to taste with salt and pepper.
Chill. Mix mayonnaise and chili sauce. Stir into salad mixture.
Serve in salad bowls. Randy Rigg
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SEASONED OLIVE OIL (CHICKEN-FAT ALTERNATIVE)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Finely minced onions
2 c Extra virgin olive oil

Combine onion and oil in 2 qt. heavy saucepan.
Bring to boil over med. heat. Reduce heat to
simmering. Partially cover and cook until onion begin
to brown, stirring often to prevent onions from
stickint to bottom of pan. Remove from heat, uncover
and let stand to cool.

Strain thru finest seive. Store in tightly closed
jar (s).

Yield: Scant 2 cups. Frances Prince’s New Jewish
Cuisine

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FIDDLEHEADS STEAMED IN LEMON OIL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side dishes Kooknet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Water
2 tb Lemon Oil
3 c Fiddlehead Ferns, trimmed
And cleaned
3/4 ts Salt
Freshly Ground Pepper

Combine the water and lemon oil in a pot with a
steamer insert. Bring to a boil. Reduce to a simmer.
Place the fiddleheads in the steamer basket, cover and
steam until tender, about 6 minutes. Remove from heat
and season with salt and pepper. Divide among four
plates and serve immediately.

Polk wrote: “It’s just about fiddlehead fern time here
in the Northeast and perhaps in other areas down the
Mid Atlantic. Molly O’Neill in the Boston Globe today
featured them. She wrote: ;Fiddlehead ferns epitomize
vernal ephemera. Coiled as they are like tiny watch
springs, fiddle heads are a sign: edible when tight
and young, they become when fully unfurled unfit for
human consumption.” Fiddleheads are rare and fleeting
and thus precious. And contentious. Which is as it
should be.’"

Posted by Bob Polk of Maine. Formatted by Cathy
Harned.

Submitted By CATHY HARNED On 07-15-94 (1445)

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