MASA BISCUITS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 3/4 c Unbleached A-P flour
1 1/2 c Masa harina de maiz
2 tb Plus 1 ts baking powder
1 t Salt
4 oz Unsalted butter, well-chill
-cut into small pieces
1/2 c Solid vegetable shortening,
-well-chilled, cut into
-small pieces
2 c Cultured buttermilk,chilled

Position racks in the upper and middle thirds of the
oven and preheat the oven to 450F.

In a large bowl, stir together 3 1/2 cups of the
flour, the masa, baking powder, and salt. With a
pastry cutter, blend in the butter and shortening
until the mixture resembles a coarse and slightly
lumpy meal. Stir in the buttermilk until a soft,
crumbly dough is formed. Sprinkle the work surface
with half of the remaining flour. Turn the dough out,
gather it into a ball, and briefly knead it, just
until it holds together. Flatten the dough, sprinkle
it with the rest of the flour, and roll it out about
1-inch thick. With a round 3-inch cutter, form the
biscuits, transferrring them to 2 ungreased baking
sheets and spacing them about 2 inches apart. Gather
the scraps into a ball, roll it out to 1-inch thick,
and cut out the remaining biscuits.

Set the baking sheets on the racks and bake about 15
minutes, exchanging the position of the sheets on the
racks from top to bottom and from front to back at the
halfway point, or until the biscuits are golden and
crisp. Serve hot or warm.

Note: masa is NOT the same thing as cornmeal. Stores
catering to Hispanic population will have masa. Since
masa contains no gluten, these biscuits are especially
tender.

– – – – – – – – – – – – – – – – – –

Play Dough

Recipe By : Kids Cooking by Klutz
Serving Size : 1 Preparation Time :0:15
Categories : Kids

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup white bread flour
1/4 cup salt
2 tablespoons cream of tartar
2 teaspoons food coloring
1 tablespoon vegetable oil
1 cup wate

1. Mix flour, salt and cream of tarter in a medium pot

2. Add water, food coloring and oil

3. Stir over medium heat for 3-5 minutes. Don’t worry if the mixture looks
like a gloobby mess; it’ll turn into dough

4. When the mixture forms a ball in the center of the pot, turn off the stove
and let it cool. Then take it out of the pot and put it on a floured surface.
Squish it and punch it around a bit; this is called kneading

5. When you’re done, put it in a plastic bag or air tight container and store
it in the fridge

– – – – – – – – – – – – – – – – – – =

NOTES : Need: Medium pot Airtight Container or plastic bag.
This is like the play dough you buy in the store.

Pasta with Coriander Pesto

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Italian Vegetarian
Pasta Foreign

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
250 g Spinach fettucine
1/2 Bunch of coriander
3/8 c Olive oil
1/8 c Pine nuts
1/2 Garlic clove
1/4 c Grated parmesan cheese
1 tb Poppy seeds
Extra pine nuts

1. Cook the pasta in a large quantity of boiling water until just
tender.

2. While the pasta is cooking was the coriander under cold running water.
Cut away root end of the coriander and discard. Roughly chop the stems
and leaves. Blend the coriander, olive oil, pine nuts, and peeled
garlic clove in a blender or food processor until the mixture is
well combined.

3. Transfer the coriander mixture to a bowl. Stir in the parmesan cheese
and poppy seeds.

4. Drain hot fettucine and mix through the pesto mixture. Place on a
large serving platter, sprinkle with the extra toasted pine nuts
and serve.

– – – – – – – – – – – – – – – – – –

Title: NICK’S PEACH COBBLER
Categories: Desserts, Fruits
Yield: 10 servings

———————–BUTTERMILK BISCUIT CRUST————————

3 c Self-rising cake flour
1 1/4 c Buttermilk
3/4 c Unsalted butter

———————————-FILLING———————————-
3 1/2 lb Peaches; peeled and sliced
1/2 ts Freshly grated nutmeg
3/4 c Sugar
1/2 ts Ground cinnamon
2 ts Finely grated lemon zest
3 tb Unsalted butter

—————————–FOR FINISHING—————————–
Buttermilk
Sugar

FOR THE DOUGH, PLACE FLOUR in a bowl and rub in butter until fine and mealy.
Do not allow to become pasty. Stir in 1 cup of the buttermilk, adding the
remainder if necessary. Press dough together on a floured surface, wrap in
plastic wrap and allow to rest while preparing filling. Preheat the oven to
450F and set a rack in the middle level. Place the peaches in a bowl and add
the remaining filling ingredients, except the butter. Toss well to combine and
pour filling into a 2-quart gratin dish or other baking dish. Distribute
pieces of the butter evenly on the filling. On a floured surface, with the
palms of the hands, press out the dough to the size of the baking dish and
slide a thin cookie sheet under it. Slide the dough onto the filling. Cut 3 or
4 vent holes in the crust with the point of a knife. Paint the top crust
evenly with the buttermilk and sprinkle with sugar. Bake the cobbler about 20
minutes, until crust is well-colored and filling is bubbling. Cool slightly on
a rack and serve warm or at room temperature.

NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK

—–

Title: Dan Wellner-Green Chile Stew
Categories: Stew, Chile, Pork
Yield: 6 servings

24 ea Green chiles-roasted,peeled
2 lb Roast pork-cubed
1/4 c Flour
2 tb Bacon drippings
2 lg Onions-fine chop
6 lg Tomatoes-chop
6 oz Tomatoe paste
2 c Water
2 ea Garlic cloves-crush
2 ts Salt

: Flour the pork and brown it in the drippings in a skillet.
Remove pork to a large stew pot, 3 to 5 quart size. Add onions to
drippings in the skillet and cook until the onion is translucent.
: Add the onions to the pork. Cut the chiles into 1 inch
slices; add to the meat and onions in the pot.
: Add the remaining ingredients and cook over medium heat for
about 1 hour, until the stew is slightly thickened.
: If you prefer the all day method, follow the same directions
except put the ingredients in a crock pot. Cook on low for 10-12
hoursor high for 5 hours.
: I like using fresh jalepenos. Depending on where the chiles
are from you can have a rather firey brew!!! Make sure you have
plenty of flour tortillas handy, you will not want to miss one tasty
drop.

MMMMM

Asparagus Lasagne

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tbsp. (1/4 stick) butter
1 Med. onion — finely chopped
2 garlic cloves — minced
3 Tbsp. all purpose flour
2 C. low fat milk
1/2 Tsp. grated lemon peel
1/4 Tsp. ground nutmeg
3/4 Lb. asparagus
1 1/2 c. ricotta cheese
6-9 lasagne noodles
1 1/3 c. shredded Swiss cheese (about 5 oz.)
1 c. diced Canadian bacon (about 5 1/2 oz.)
1/2 c. canned tomato sauce
Freshly grated Parmesan cheese

Melt butter in heavy medium saucepan over medium low heat. Add
onion and garlic and saute onion until translucent, about 8 minutes.
Add flour and cook 2 minutes, stirring occasionally. Gradually
whisk in milk. Simmer until mixture thickens, stirring constantly,
about 2 minutes. Mix in lemon peel and nutmeg. Remove from heat. Season
with salt and pepper. (Can be prepared 1 day ahead. Cover
white sauce and refrigerate.) Grease 8″ square baking pan. Steam
asparagus over boiling salted water until just crisp tender, about 6
minutes. Refresh under cold water; drain. Cut asparagus into 1″
pieces. Combine asparagus and ricotta in small bowl. Cook lasagne
noodles in large pot of rapidly boiling salted water until just
tender but still firm to bite, stirring occasionally. Drain. Rinse
noodles with cold water and drain well. Spread 1/2 of white sauce
in bottom of pan. Top with single layer of lasagne noodles,
trimming to fit. Cover with 1/2 cup white sauce. Top with 1/2 of
asparagus mixture. Top with half each of Swiss cheese and bacon. Top with
another layer of noodles. Cover with remaining white
sauce. Top with remaining asparagus mixture, Swiss cheese and
bacon. Cover with remaining noodles. Drizzle top with tomato sauce.
Sprinkle with Parmesan cheese. (Can be prepared 1 day ahead. Cover and
refrigerate. Bring to room temperature before
continuing.) Preheat oven to 350 degrees. Bake lasagne until
heated through, about 20 minutes. Cool slightly before serving. 6
servings.

– – – – – – – – – – – – – – – – – –

Title: SPIRITED FRUIT
Categories: Fruits, Alcohol, Desserts
Yield: 2 servings

-Karen Thackeray
1/4 c Orange flavored liqueur; OR
-orange juice
3 tb Lemon juice
2 tb Sugar
3 c Assorted fresh/cut-up fruit

In medium bowl, combine liqueur, lemon juice and sugar; stir until sugar
dissolves. Stir in fruit.
Cover; refrigerate 4 hours or overnight, stirring occasionally. Serve with
cheesecake, pound cake, ice cream ir sherbet. Refrigerate leftovers (if
there are any!).
47 calories; 0 fat; 1 mg sodium; 0 mg cholesterol
Source: No Guilt Desserts

—–

Title: Butternut Squash Soup
Categories: Soups, Mexican, Vegetables, Fruits
Servings: 6

1/2 c Onion; Chopped, 1 Medium
2 T Butter Or Margarine
2 c Chicken Broth
1 lb Butternut Squash; *
2 Pears; Pared and Sliced
1 t Thyme Leaves; Fresh, Snipped
1/4 t Salt
1/4 t White Pepper
1/4 t Coriander; Ground
1 c Whipping Cream
———————————GARNISHES———————————
1 Pear; Unpared, Sliced
1/2 c Pecans; Toasted, Chopped

* Squash should be pared, seeded and cut into 1-inch cubes.
~————————————————————————-
Cook and stir onion in margarine in 4-quart Dutch oven until tender. Stir
in broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander.
Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10
to 15 minutes. Pour about half of the soup into food processor workbowl
fitted with steel blade or into blender container; cover and process until
smooth. Repeat with remaining soup. Return to Dutch oven; stir in
whipping cream. Heat, stirring frequently, until hot. Serve with sliced
pear and pecans.

—–

Title: Spanish Bulgur
Categories: Diabetic, Vegetarian, Vegetables, Beans
Yield: 8 servings

2 tb Vegetable oil;
1 c Carrot; thinly sliced
1/2 c Onion; Coarsely chopped
1 cl Garlic; finely chopped
1 1/4 c Bulgur;
3 c Hot chicken or beef broth;
19 oz Can;tomatoes
2 ts Paprika;
1 ts Tarragon;
1 ts Salt;
1 pn Freshly ground pepper;
1 c Celery; coarsely chopped
1 c Green pepper; coarsely chop
1 c Garbanzo beans; cooked
-drained
1/2 c Soy nuts; coarsely chopped

Bulgur (cracked wheat), garbanzos (chick peas) and soy
nuts combine to provide complete protein which tastes
as good or even better than Spanish rice.

Heat oil in a frypan. Add carrot, onion and garlic.
Stir-cook over medium heat 5 min. Add bulgur.
Continue to stir-cook about 3 min until bulgur is
coated with pan juices.

Add broth, tomatoes, paprika, tarragon, salt and
pepper. Heat to a boil; reduce heat, cover and simmer
30 min. Stir in celery, green pepper, chick peas and
soy nuts; cover and simmer 15 min longer until bulgur
is tender and juices are absorbed.

Turn off heat, let stand, covered, 10 min. Fluff with
a fork. Makes 8 cups.

1 cup serving – 201 calories, 1 protein choice, 2
starchy choices 32 grams carbohydrate, 7 grams
protein, 5 grams fat.

Source: Choice Cooking, Canadian Diabetes Assoc. 1986
Shared but not tested by Elizabeth Rodier, Nov 93

—–

Apple-Maple-Caramel-Cream Pie

Recipe By : Family Circle 9/17/96
Serving Size : 10 Preparation Time :0:20
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 single pie crust
2 tbsp lightly salted butter
2 lb golden delicious apples — peel/core/sliced
1/2 c light brown sugar — packed
1 can evaporated milk
1 egg yolk
1/3 c maple syrup
2 tbsp cornstarch
1 tsp vanilla
1/2 c heavy cream
1 tbsp sugar
1/4 tsp ground cinnamon

Roll pastry on well-floured board into 12-inch circle. Brush off any excess
flour. Transfer to 9-inch pie pan; trim to 1/2-inch overhang. Crimp to form
stand-up edge. Prick bottom of dough all over with fork. Refrigerate at
least 30 minutes.

Heat oven to 450. Line dough with aluminum foil; fill with dried beans or pie
weights. Bake for 10 minutes. Reduce oven temperature to 350. Bake for 10
minutes more. Remove foil and beans. Bake until crust is golden, about 15
minutes. Cool on rack.

Heat butter in large skillet. Add apples and sugar; cook, stirring, until
apples are very tender and thickely glazed, 15-20 minutes. Cool to room
temperature.

Heat milk in saucepan until bubbles appear around edge of pan. Whisk yolk,
syrup, cornstarch and vanilla in bowl until smooth. Gradually whisk in milk.
Return mixture to saucepan. Stir over low heat until thickened. Remove
saucepan from heat; whisk for 1 minute.

Spoon apples into crust. Top with hot maple mixture; smooth top. Cool to
room temperature. Refrigerate until custard is firm, about 1hour. Beat cream
in bowl until soft peaks form. Beat in sugar and cinnamon until firm peaks
form. To serve, decorate with whipped cream.

– – – – – – – – – – – – – – – – – –