Blue Cheese Walnut Spread

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :0:10
Categories : Appetizers Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces blue cheese — softened
4 ounces cream cheese
2 tablespoons butter
2 tablespoons sherry
1/4 cup English walnuts — chopped

Beat cheeses and butter together. Add sherry and walnuts.

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Serving Ideas : Serve with assorted crackers and French bread.

Title: SANTA’S CHOCOLATE PIE
Categories: Pies
Yield: 2 servings

1 6-ounce package (1 cup)
-semi-sweet chocolate
-pieces
1/4 c Water
1 T Instant coffee
Dash salt
. . .
2 Beaten egg yolks
. . .
1 7 1/2- or 8-ounce jar (1
-cup) marshmallow creme
1 t Vanilla
1/8 t Almond extract
. . .
2 Stiff-beaten egg whites
1 c Heavy cream, whipped
. . .
1 9-inch baked pastry shell

In the top of double boiler combine the chocolate, water, instant coffee
and salt; heat over hot, not boiling, water just till the chocolate melts
stirring occasionally. Pour small amount of chocolate mixture into beaten
egg yolks; then return to double boiler and cook 3 minutes, stirring
constantly. Remove from heat. Stir in marshmallow creme and flavorings.
Chill. Fold in egg whites, then the cream. Pour into cooled baked pastry
shell. Freeze firm, 10 hours or overnight. To match picture: When ready to
serve border with whipped cream, add swirl of candy canes poked into
fillling at a slant. Serve promptly.

Source: File ‘Mom’s’ 2/25/91 MM by Cathy Svitek

—–

Title: CARMEL APPLE SALAD
Categories: Salads
Yield: 1 servings

1 Container (8-oz) frozen
Whipped topping thawed
1 pk Dry instant butterscotch
Pudding
1 cn (8-oz) crushed pineapple
With juice
3 c Diced apples
1 c Dry roasted nuts
1 c Marshmallows

Mix cool whip, butterscotch pudding and crushed pineapple with juice. Add
apples, roasted nuts and marshmallows. Keep in refrigerator.

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TIPSY PARSNIPS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter
2 Apples
-(McIntosh or Red Delicious)
— cored, quartered,
— and thickly sliced
1 tb Olive oil
1 Garlic clove — crushed
12 oz Baby parsnips — halved
8 oz Pearl onions — halved
2 ts Fennel seeds
1 tb Chopped fresh sage
1 c Vegetable stock
1 tb Whole-grain mustard
1 t Honey
Salt
Freshly ground black pepper

Heat the butter in a large skillet over medium heat
and saute the apples for 4 to 5 minutes, turning
frequently, until golden on both sides. Remove from
the heat and set aside.

Heat the oil in a clean skillet and saute the garlic,
parsnips, onions, and fennel seeds for 10 minutes, or
until lightly browned. Add the sage, cider or apple
juice, and stock; bring to a boil, cover, and simmer
gently for 12 minutes.

Add the apples and their juices to the pan and simmer
for 3 minutes more. Strain the juices into a small
saucepan and keep the parsnip mixture warm in a
serving dish. Stir the mustard and honey into the
pan, bring to a boil, and simmer rapidly or 5 minutes,
or until the liquid is reduced slightly and glossy.
Pour over the vegetables, season to taste with salt
and pepper, and serve at once.

* Source: The Inspired Vegetarian, by Louise Pickford
* Typed for you by Karen Mintzias

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TOMATILLO SALSA (CADWALLADER)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
3 Jalapeno peppers, stemmed,
-seeded, chopped
2 oz Tomatillos, drained
1 White onion, cut up
2 sm Garlic cloves, chopped
1/2 c Coarsely chopped cilantro
3 tb Fresh lime juice
1/2 ts Salt
1 pn Sugar

Combine peppers, tomatillos, onion, garlic and
cilantro in a processor; pulse 10 times. Scrape down
sides of bowl. Add remaining ingredients. Pulse
several times until peppers and garlic are minced.
Refrigerate briefly before serving.

Yields 3-1/2 cups.

PER TABLESPOON: 5 calories, 0 g protein, 1 g
carbohydrate, 0 g fat, 0 mg cholesterol, 20 mg sodium,
0 g fiber.

Sharon Cadwallader writing in the San Francisco
Chronicle, 9/29/93.

Posted by Stephen Ceideburg

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THE LARK’S IMPOSSIBLE GREEN BEAN/MUSHROOM SUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-This Divine Creation
-CREATED by The.LaRK
16 oz Green beans — drained
10 3/4 oz Cream of Mushroom soup
10 3/4 oz Water — Use Soup can
2 c Mushrooms — fresh, sliced
1 t Onion powder
3 Eggs
6 oz Cheese — grated
2 c Bisquick

Mix all ingredients together. Pour into large baking
dish. Bake at 375F for 45-60 minutes.

Enjoy!!

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Beef Tenderloin with Marsala

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ts Butter, plus 3 T, melted
2 oz Sliced pancetta (Italian
-dry-cured unsmoked bacon OR
2 oz Bacon
1 Onion, thinly sliced
6 1 Inch Slices (about 2 1/4
-Lbs.) filet mignon
Salt and pepper to taste
3/4 c Dry Marsala
1/2 c Beef stock

Heat 3 teaspoons butter and pancetta or bacon in a skillet large enough to
hold meat in one layer. Saute’ until golden brown. Add onion and saute’
until golden. Remove pancetta or bacon and onion with a slotted spoon.
Reserve bacon and discard onion.

Put beef slices in same skillet and pan-broil until quite brown, about 3
minutes on each side.

Season to taste with salt and pepper. Add melted butter, wine and stock and
lower heat. Cook 2 more minutes on each side, turning once to coat slices
with sauce. Remove meat, place on top of reserved bacon on serving platter,
and keep warm. Boil sauce until slightly reduced, 2 to 3 minutes. Pour over
meat and serve. Serves 6.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93

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Title: Eating Well’s Granola
Categories: Desserts, Snacks, Grains
Yield: 16 servings

1/3 c -Boiling water 1/4 c Almonds; chopped
2/3 c Sugar 1/4 c Coconut,unsweetened
shredded
1 c Milk, nonfat dry 1 ts Salt
2 tb Corn syrup 2 tb Oil, vegetable
2 1/2 c Rolled oats 1 c Raisins
1 c Wheat flakes 1/2 c Prunes, pitted; chopped
1/2 c Wheat germ, toasted 1/2 c Apricots, dried; chopped

In a medium-sized bowl, dissolve sugar in water. Stir in dry milk and corn
syrup and beat with electric mixer for about 2 minutes or until smooth and
creamy. Cover and refrigerate for 1 hour or overnight. Preheat oven to
300F. In a large bowl, combine oats, wheat flakes, wheat germ, almonds,
coconut and salt. Add the milk mixture and oil and mix thoroughly. Spread
on a baking sheet and bake, stirring occasionally, for 40 to 50 minutes, or
until golden brown. Stir in raisins, prunes and apricots. Bake for 5
minutes longer. Let cool and store in an airtight container in a cool, dry
place for up to 2 weeks.

Per 1/2-cup: 202 cal, 6g pro, 5g fat, 37 g car, 195mg sod, 1mg chol.

[Eating Well 6-92]

Posted by: Karen Wienold

—–

Title: SPICY PORK STRIPS WITH BLACK FUNGUS
Categories: Chinese, Meats
Yield: 6 servings

3/4 lb Boned pork shoulder
1/2 tb Dark soy sauce
1/4 c Cloud ear black fungus
3/4 c Winter bamboo shoots
1/2 c Water chestnuts
6 Thin slices of ginger root
1 tb Szechuan hot sauce (halve
-for non-chili lovers)
1/3 c Stock
2 Green onions
2 tb Peanut oil

Preparation: Wash and soak cloud ears in warm water
for 45 minutes. Slice pork into 2″ strips with the
grain; marinate in dark soy sauce while finishing
preparations. Slice bamboo shoots into 2″ strips, and
water chestnuts into thin rounds. Mix Szechuan hot
sauce with stock. Thinly slice green onions on bias.
Drain, wash thinly slice cloud ears.

Stir-frying: Heat wok to hot; add oil. When oil
begins to smoke, add pork stir-fry for about 1
minute or until it looks slightly shriveled. Toss in
bamboo shoots, water chestnuts, cloud ears ginger,
stir-fry with pork for 1 more minute. Pour in liquid
ingredients quickly around side of wok. Keep stirring
until sauce reduces to almost nothing. Add green
onions at last minute. Serve.

—–

Baked Pasta and Zucchini

Recipe By : Nathalie Dupree Cooks (1996) TVFN
Serving Size : 8 Preparation Time :1:20
Categories : Entree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound rotini — colored
1 1/2 pounds zucchini — (3 medium)
Salt
1 large onion — sliced
1/2 pound potatoes — peel thinly slice
8 tablespoons butter
4 ounces Prosciutto — or
smoked ham — julienned
1 1/2 cups grated Parmesan cheese
1/3 cup fresh parsley — minced
2 tablespoons chopped fresh basil
1 teaspoon salt
Freshly ground black pepper
1 pound tomatoes — peeled and chopped

TOMATOES: 3 medium, rip. Or 2 cups drained canned plum tomatoes.

Preheat the oven to 350 degrees. Cook the pasta according to package
directions. Drain the pasta and set aside.

While the pasta is cooking, trim the zucchini but do not peel. Slice the
zucchini thinly, place in a colander, and sprinkle with salt. Let stand at
room temperature for 30 minutes to drain off excess moisture.

Put the zucchini between 2 layers of paper towels and squeeze dry with your
hands. Place the zucchini in a well-greased 9 x 13-inch clear baking dish. Top
with the onion slices, then with the potatoes. Dot with 2 tablespoons of the
butter and sprinkle the prosciutto on top. Dot with 2 more tablespoons of
butter. Sprinkle 3/4 cup Parmesan cheese on top.

In a separate bowl, mix the pasta, parsley, and basil with the salt and pepper
to taste. Distribute the pasta over the vegetables in the baking dish. Dot
with 2 more tablespoons of butter. Top the pasta with the tomatoes, dot with
the remaining butter, and sprinkle the remaining Parmesan on top. The
casserole can be refrigerated for 4 hours at this point.

Cover the baking dish with aluminum foil and bake 45 minutes to 1 hour. Turn
off the oven, open the oven door, and let the dish stand for about 10 minutes
before serving. [patH mcRecipe]

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