Title: Pasta Fagioli Soup
Categories: Soups, Pasta, Italian
Yield: 2 Quarts

2 tb Oil
2 Garlic cloves; minced
1 lg Onion; chopped
2 Stalks celery; chopped
3 c Tomato juice
3 c Water
1 cn Tomato sauce (8 oz.)
2 Bay leaves
1/2 ts Oregano
1/2 ts Basil
1/2 ts Garlic salt
1/2 ts Coarse black pepper
3 c Precooked beans
1 ts Salt (less if beans are
-salty)
1 c Sm. whole wheat shells or
-macaroni
1 c Fresh spinach; shredded
Parmesan cheese; grated

Using 5 quart pot, heat oil and saute garlic, onion,
and celery for 5 minutes. Add tomato juice, water,
tomato sauce, beans, bay leaves, oregano, basil,
garlic salt, and pepper, adjusting seasonings to
taste. Bring to a boil, cover and simmer 10 minutes.
Add pasta; cover and simmer 10 minutes. Add spinach
and simmer 5 minutes. Serve with cheese at table.
Makes 2 quarts.

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Cream of Fiddlehead Soup

Recipe By : The First Ever Fiddlehead Harvesters Guide
Serving Size : 6 Preparation Time :0:00
Categories : Fiddleheads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 french shallots — finely chopped
1 tablespoon butter
1/4 cup carrot — finely diced
1/4 cup leeks — thinly sliced
1 1/2 cups fiddleheads — * see note
2 quarts chicken stock — or veal stock
salt and pepper
1 cup heavy cream — 35%
2 each egg yolks

Simmer shallots in butter in a frying pan over medium heat for about
10 min or until soft. Toss in carrots, leeks and fiddleheads. Add
stock, salt and pepper to taste and bring to a boil. Simmer for 30
min. Mix cream and egg yolks in blender. Pour into soup. Heat
slowly. Do not boil. Boil remaining fiddleheads uncovered in salted
water for 6 min. Drain. Serve in tureen. Sprinkle cooked
fiddleheads on top as garnish.

– – – – – – – – – – – – – – – – – –

NOTES : * Fresh or frozen (reserve 1/2 cup whole fiddleheads for
garnish).

Title: Parmesan-Basil Cream Sauce – Great Chefs
Categories: Basics, Sauces, Masterchefs, Frisco, E
Yield: 2 cups

1/2 c Puree, basil ** Salt (to taste)
2 c Cream, heavy Pepper (to taste)
2 tb Cheese, Parmesan, grated

** In a blender, add fresh basil to 1 tablespoon of white wine.

Reduce basil puree by one-half. Add cream, reduce to a smooth
consistency, and remove from heat. Add Parmesan cheese, salt and white
pepper. Strain and reserve. (Sauce should be of a medium consistency.)

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

Chef: Jacky Robert, Ernie’s, San Francisco, CA

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Title: COTTAGE CHEESE-POTATO SALAD FOR 1
Categories: Salads
Yield: 1 servings

1 lg Potato, preferably new
1 tb Salad oil
1 ts White vinegar
1/4 ts Salt
1/4 c Celery, thinly sliced
1 tb Green pepper, finely chopped
1 tb Pimento, finely chopped
1 tb Ripe olives, slivered
1 sm Green onion, thinly sliced
1 tb Mayonnaise
1/3 c Low-fat cottage cheese
Lettuce

Preparation: 30 minutes including cooking potato plus
chilling.

Cook potato in its jacket until just tender. Cool
until it can be handled, peel and dice into a bowl.
You should have about 1 cup. Stir oil, vinegar, and
salt together and pour over hot potato, tossing
lightly. Cool.

Add celery, green pepper, pimento, olives and onion.
Stir mayonnaise and cottage cheese together, add to
salad and toss lightly. Chill well. Serve on lettuce.

Source: Margo Oliver’s Good Food For One c. 1990
Shared but not tested by Elizabeth Rodier

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SAUCY BEEF STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Beef
Stews Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Stewing beef, cubed
1/4 c Flour (all purpose)
1/2 ts Salt
1/4 ts Black pepper
2 c Beef stock
1/2 c Dry red wine
1 cn Tomatoes 14oz drained
5 Carrots, sliced
2 Onions, sliced
1 1/2 c Mushrooms, sliced (1/4 lb)
1/2 ts Rosemary, crushed and dried

In a bag, toss beef with flour, salt and pepper. Arange beef on a baking
sheet; bake in 500 F (260 C) oven for 10 to 15 minutes or until lightly
browned. Meanwhile in a large Dutch oven, combine beef-stock, wine,
carrots, onions mushrooms and rosemary, breaking up tomatoes with a fork;
bring to the boil. Add browned beef; bake in 300 F (150 C) oven for 2 hours
or until beef is tender.

– – – – – – – – – – – – – – – – – –

CAVIAR WITH SHALLOTS AND OLIVE OIL OVER PASTA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Sauces
Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Olive oil
4 md Shallots, chopped fine
1/4 c American golden caviar
1 1/2 tb Fresh chives, finely chopped
Cooked angel hair pasta

In a medium skillet, heat the oil with the shallots
over moderate heat. As soon as the shallots sizzle,
pour them with the oil over individual servings of
pasta. Top each serving with a dollop of caviar and a
sprinkling of chives.

– – – – – – – – – – – – – – – – – –

Title: Buckskin Chili*
Categories: Meats, Soups/stews
Yield: 8 Servings

5 lb Venison, boneless
1/2 lb Bacon
2 c Beaujolis red wine
1 ts Angostura Bitters
4 tb Cumin (fresh ground)
3 tb Tabasco sauce
3 Garlic cloves (minced)
2 1/2 c Tomato sauce
1/2 c Tomato paste
2 1/2 c Stewed tomatos chopped
3 Jalapeno peppers minced
2 Med. onions chopped
1/2 c Mushrooms chopped
3 tb Dried red pepper flakes
1/2 ts Allspice
1 ts Mexican oregano (optional)
2 tb Dried crushed anchos
1 1/2 ts Salt

Fry bacon in a large, heavy pot. Remove bacon when done and set
aside. Add the venison which has been rough ground, the chopped
onions, the minced garlic, and salt to bacon grease. Fry the venison
til done and remove from the pot. Drain off the grease, add the wine,
tomato sauce, and the bacon which has been crumbled. Bring wine to a
boil, add the Jalapenos, venison mixture, Tabasco sauce, 3
Tablespoons of the cumin, the Allspice, bitters, salt, anchos, red
pepper flakes, and mushrooms. Reduce heat after cooking for 3
minutes, add tomato paste, and cook for 1 1/2 hours. Stir often or as
needed. Add the remaining cumin, cook for 15 minutes more and serve.

MMMMM

Title: Mushroom Starter Salads
Categories: Appetizers, Salads, Vegetables
Yield: 4 servings

1 tb Mustard powder
3 tb Vegetable oil
1 1/2 tb Wine vinegar
1 1/2 tb Parsley, chopped finely
1 1/2 tb Chives, chopped
1 ts Castor sugar
12 oz Mushrooms, thinly sliced

Whisk together mustard, oil, vinegar, parsley, chives sugar. Add
mushrooms toss. Cover refrigerate for 2 to 3 hours. Spoon into
dishes serve.

Sonia Allison, “Herbs Spices”

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Title: Cappuccino Cookies
Categories: Dessert, Cookies, Posted-mm
Yield: 60 Servings

1 c Butter, softened
2 c Firmly packed brown sugar
2 tb Milk
2 tb Instant coffee granules
2 lg Eggs
1 ts Rum extract
1/2 ts Vanilla
4 c All-purpose flour
1 ts Baking powder
1/2 ts Ground nutmeg
1/4 ts Salt
Chocolate sprinkles
-or- melted
Chocolate (optional)

BEAT butter in large bowl with electric mixer at
medium speed until smooth. Add sugar; beat until well
blended.

HEAT milk in small saucepan over low heat; add coffee
granules, stirring to dissolve. Add milk mixture,
eggs, rum extract and vanilla to butter mixture. Beat
at medium speed until well blended.

COMBINE flour, baking powder, nutmeg and salt in large
bowl. Gradually add flour mixture to butter mixture,
beating at low speed after each addition until blended.

SHAPE dough into 2 logs, about 8 inches long and 2
inches in diameter. (Dough will be soft; sprinkle
lightly with flour if too sticky to handle.)

ROLL logs in chocolate sprinkles, if desired, coating
evenly (‘/3 cup sprinkles per roll). Or, leave rolls
plain and dip cookies in melted chocolate after
baking. Wrap each log in plastic wrap; refrigerate
overnight.

PREHEAT oven to 350"F. Grease cookie sheets. Cut rolls
into ‘/4-inch-thick slices; place 1 inch apart on
cookie sheets. (Keep unbaked rolls and sliced cookies
chilled until ready to bake.)

BAKE 10 to 12 minutes or until golden brown. Transfer
to wire racks to cool. Dip plain cookies in melted
semisweet or white chocolate, if desired. Store in
airtight container.

Makes about 60 cookies

*To dip 24 cookies, melt 1 cup chocolate chips in
small saucepan over very low heat until smooth.

From the recipe files of suzy@gannett.infi.net

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Title: Neapolitan Polenta Pie
Categories: Main dish, Vegetarian, Ovo-lacto, Low-fat
Yield: 8 servings

12 oz Nonfat plain yogurt
1 c Polenta
3 c Water
1 ts Sea salt
1 1/2 c Pizza sauce
1 c Red onion; sliced
1/4 lb Field mushrooms; sliced
2 oz Dried porcini mushrooms
— soaked
3 tb Capers
1 Tomato; sliced
1 c Green bell pepper, sliced
3 tb Parmesan cheese, grated
1/3 c Fresh basil, chopped

The day before serving, prepare “cheese” from yogurt by mixing yogurt
with 1/2 teaspoon salt and placing it in a strainer lined with
several layers of cheesecloth. Squeeze cloth very gently around
yogurt and place over bowl. Refrigerate and drain for at least 10
hours. Before continuing with recipe, carefully remove cheesecloth
from ball of cheese.

Stir polenta into boiling water. Add 1/2 teaspoon salt. Cover and
cook over low heat, stirring frequently, for 15 minutes or until
thick and soft. Pour into a 9-inch nonstick pie plate and spread
evenly over bottom and sides.

Preheat oven to 425 F. Spread pizza sauce over polenta. Arrange
vegetables over sauce, top with yogurt cheese, capers and Parmesan
cheese. Bake 25 minutes or until pie is bubbling hot throughout.
Remove from oven and top with basil.

Calories per serving: 147
Grams of fat: 1.8
Percentage fat calories: 11%
Cholesterol: 0 mg.

* Source: Delicious! Collection – compiled and edited by Sue Frederick
* Typed for you by Karen Mintzias

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