CRACKER JACKS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Unpopped AM popcorn
2 tb AM Unrefined Safflower Oil
1/4 c Peanuts
2 tb AM Sunflower Seeds
2 tb AM Sesame Seeds
1/4 c Pecans
1/4 c Almonds
1/4 c Coconut
1/4 c -Raw honey, or up to…
1/2 c Raw honey

Pop popcorn and set aside. Heat a heavy skillet on medium heat. Add oil,
just enough to barely coat the bottom of the pan. Add peanuts and seeds;
roast lightly; add nuts and coconut; continue roasting until the coconut
begins to turn golden brown. Remove from heat and stir in the popcorn
and honey. Eat while warm or serve as a snack.

Source: Arrowhead Mills “Holiday Recipes” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

– – – – – – – – – – – – – – – – – –

1 pound black beans
1 cup peeled, sliced carrots
l cup sliced onions
1 cup chopped celery
3 garlic cloves minced
2 teaspoons dried thyme
4 ounces bacon cut into 1-inch pieces
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
slices of lemon–1 per serving
2 tablespoons minced fresh parsley
dry sherry
Soak beans overnight–at least 6 hours.
Preheat oven to 300 degrees. Rinse beans
and place in pot with enough water
to cover. Bring to a boil and then drain.

Place beans in Dutch oven with carrots,
onion, celery, garlic, thyme and bacon.
Cover with 2 quarts water and add salt
and pepper. Bring to a boil and cover.
Place in oven and cook for 4 hours.
Puree the beans in blender with liquid.
Adjust seasoning to taste.

To serve, dip one side of lemon slices in
minced parsley and float parsley-side up
in each bowl. Add 1/4 ounce sherry before
serving.

Title: MILK CHOCOLATE FLORENTINE COOKIES
Categories: Cookies
Servings: 42

2/3 c Butter or margarine
2 c Quick oats, uncooked
1 c Sugar
2/3 c All-purpose flour
1/4 c Corn syrup
1/4 c Milk
1 t Vanilla extract
1/4 t Salt
1 pk NESTLE Toll House milk
-chocolate morsels (11.5 oz)

Preheat oven to 375’F.

Melt butter in medium saucepan over low heat. Remove from heat. Stir in
oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well.
Drop by measuring teaspoonfuls, about 3″ apart, onto foil-lined cookie
sheets. Spread thin with rubber spatula.

Bake 5-7 minutes. Cool on cookie sheets. Peel foil away from cookies.

Melt Nestle Toll House milk chocolate morsels over hot (not boiling)
water; stir until smooth. Spread chocolate on flat side of half the
cookies. Top with remaining cookies.

Makes 3 1/2 dozen sandwich cookies.

MMMMM

Penne Pasta W/tomatoes Chile

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoon Crushed red chile
1/2 cup Sun-dried tomatoes — cut in
Slivers
1 cup Black olives, cured in oil
Pitted and halved
1/2 cup Fresh basil — chopped
1/2 cup Fresh Italian parsley
Chopped
1 tablespoon Grated lemon peel
30 milliliter Garlic — minced
1/2 cup Olive oil
2 tablespoon Oil from the tomatoes
2 teaspoon Freshly ground black pepper
3/4 pound Parmesan cheese — grated
1 pound Penne pasta

Combine all ingredients, except the cheese and pasta, and let sit at room
temperature for a couple of hours to blend the flavors. Cook the pasta in 4
quarts of boiling salted water until tender but still firm – ‘al dente’.
Drain. Toss the pasta with the sauce and cheese until well coated and serve.

– – – – – – – – – – – – – – – – – –

Title: White Chocolate Ricotta-Filled Hazelnut-Chocolate Cookies
Categories: Cookies
Yield: 20 servings

1 c Finely chopped toasted
Hazelnuts
4 oz Bittersweet chocolate,
Finely grated (about 1 cup)
2 tb Butter, for greasing pans
40 Sue gow skins,see note; (40
-to 44)
15 oz Ricotta cheese (about 2
Cups); room temp
1 1/3 c Finely gratd white chocolate
1/4 c Powdered sugar, sifted
2 ts Finely minced orange peel
(orange skin only; no white
Pith or membrane)

Preheat oven to 350 F. In a medium bowl, combine the hazelnuts and
chocolate; mix well. Generously grease 2 heavy-gauge baking sheets
with the butter. Arrange 9 to 12 sue gow skins on each baking sheet,
leaving approximately 3/4-inch between each skin. Sprinkle about 21/2
ts of the hazelnut-chocolate mixture on each skin. Bake 9 or 10
minutes, rotating the pans from bottom to top and back to front,
until the skins are light golden brown on the edges (the chocolate
will not melt). Remove from the oven and cool skins on baking racks.
Prepare the remaining skins the same way and bake until done. Cool to
room temperature.

In a medium bowl, combine the ricotta cheese, white chocolate,
sugar and orange peel; mix well. Using approximately 1 tb per cookie,
center the ricotta mixture on the nut-chocolate side of the skins.
Top each with remaining skins, nut-chocolate side up. Serve on a
large platter garnished with mint sprigs or curled orange zest.

Note: Sue gow skins are thin, round wrappers used to make Asian
dumplings, dim sum, wontons etc. If you cannot find sue gow skins,
substitute square wonton wrappers, but avoid potsticker skins because
they are too thick for this recipe.

The San Francisco Examiner, February 9, 1994

—–

Arugula – Tomato Topping

Recipe By : NYT 6/25/95
Serving Size : 4 Preparation Time :0:00
Categories : Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups arugula — coarsely chopped
8 plum tomatoes — cored and diced
4 teaspoons lemon juice, fresh
2 teaspoons olive oil
1 teaspoon kosher salt
freshly ground black pepper — to
taste

Toss the arugula, tomatoes, lemon juice and olive oil
together. Season with salt and pepper.

– – – – – – – – – – – – – – – – – –

NOTES : Use on feta herb crust.

Title: Penne Puttanesca
Categories: Pasta, Italian
Yield: 4 Servings

16 oz Penne pasta (or ziti or
-mostaccioli)
1/4 c Parmesan; grated

MMMMM———————–MARINARA BASE—————————-
4 md Garlic cloves; peeled
-coarsely chopped
1 lg Basil leaf, fresh; coarsely
-chopped
1/2 ts Salt
1/2 ts Pepper, black
1/4 c ;Water, cold
16 oz Tomato, canned crushed

MMMMM———————-PUTTANESCA SAUCE—————————
1/2 c Olive oil
8 Flat anchovy fillets, rinsed
– drained
3 md Garlic clove; peeled
-minced
2 tb Parsley; finely chopped
1 tb Red pepper; crushed
1/4 c Capers; rinsed, drained
24 Kalamata olive, pitted

To prepare the marinara base: Combine the garlic and basil in a food
processor or blender and chop finely. Add the salt, black pepper and
water; process 30 seconds. Stir into the tomatoes and set aside.

To prepare the puttanesca sauce: Heat the olive oil in a large saute
pan. Add the anchovies and cook, mashing with the back of a spoon,
until disintegrated. Add the garlic, parsley and crushed red pepper
flakes. Cook 1 minute. Add the capers and olives; cook seconds.

Stir in the marinara base and simmer 5 minutes. Keep warm.

Cook the pasta in lots of boiling water according to package
directions. Drain and put back into the hot pan.

Add the sauce and Parmesan. Stir well and transfer to a heated bowl
for serving.

Note: The original recipe called for 2 Tbsp salt and 3 Tbsp crushed
red pepper flakes. Times testers felt that the reduced amounts were
adequate. [Moderator’s Note: Maybe for the salt….]

Obmodification: I plan to reduce the olive oil to 1/4 cup next time,
which is probably more than adequate and cuts down a bit on the fat.

This is from the new Seattle Times column, By Request, which helps
readers get recipes for favorite dishes they have enjoyed at restau-
rants, and to locate recipes they have heard about or lost. As a
puttanesca connoisseur, I’ve found that Salvatore Ristorante Italiano
in Seattle makes the *best* puttanesca I’ve had at any restaurant in
the area. The following has been shared by the owner, Salvatore
Anania. Hope you enjoy it as much as I.

From: Sandra Vigil, vigil@esca.com

MMMMM

CHICK PEAS ITALIANO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Vegetable oil + 1 tsp
1 1/2 c Onions — chopped in large
-chunks
1 1/2 c Green pepper — chopped in
-large chunks
2 Garlic cloves — finely
-chopped
1 lb Chick peas, canned — rinsed,
-drained
1 lb Tomatoes, canned, undrained
-chopped
8 oz Tomato sauce, salt free or
-regular
1/2 ts Oregano
1/2 ts Basil

Heat oil in a large nonstick skillet over medium heat.
Add onions, green pepper and garlic. Cook until onions
are lightly browned, 10 to 15 minutes.

Add remaining ingredients, mixing well. Cover, reduce
heat to low, and cook 20 minutes.

Spoon over noodles or rice.

Per serving: 202 cal; 7 g prot; 7 g fat; 29 g carb;
340 mg sod; 0 chol

Lean, Luscious and Meatless by Bobbie Hinman and
Millie Snyder/MM by DEEANNE

– – – – – – – – – – – – – – – – – –

Title: Ranchero Beef Salad
Categories: Salads
Yield: 4 servings

1 lb Ground beef
1 Clove garlic, chopped
8 oz Can tomato sauce
4 x Slices iceberg lettuce
Shredded Cheddar cheese
Corn chips, chopped tomatoes
Small onion, finely chopped
1 ts Chili powder
1/4 ts Salt
Small avocado, peeled slice
Sliced pitted ripe olives
For toppings

In large skillet, cook ground beef until well browned. Stir in onion,
garlic and chili powder. Cook until onion is tender. Pour off fat. Stir in
tomato sauce and salt. Heat to boiling. Simmer over low heat for 15 min.,
stirring occasionally. Meanwhile, place lettuce on serving plates. Spoon
beef mixture over lettuce. Top with avocado, cheese, olives, corn chips and
tomatoes. Serves 4.

—–

Title: Iced Cucumber Soup
Categories: Polkadot, Epona, Soups/stews, Vegetables, Summer
Yield: 8 Servings

5 Cucumbers, peeled, seeded,
-and cut into 1″ chunks
5 Fresh mint leaves
2 c Buttermilk
2 c Chicken stock
1 tb Lime juice
1/2 ts Salt

Place cucumbers and mint leaves in blender or food processor and
whirl to a fine puree. Pour into a 2 qt pitcher. Add buttermilk,
shicken stock, lime juice, and salt; mix well. Chill for at least 1
hour or until icy cold. Transport in thermos.

(serves 8)

Source: _Picnic! Recipes and Menus for Outdoor Enjoyment_ by Edith
Stovel.

* The Polka Dot Palace – The BBS for Homemakers! 1-201-822-3627
* Posted by EPONA on 08-04-95

MMMMM