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.

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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.

– – – – – – – – – – – – – – – – – –

TURKEY SOUP CONTINENTAL

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter or margarine
2 tb Finely chopped onions
1 c Cooked turkey
2 c Diced raw potatoes
1 c Diced celery
2 c Turkey broth
1 c Creamed style corn
2 c Half and half cream
1 t Salt
1/4 ts Paprika
1/4 ts Ginger
1/8 ts Pepper
2 tb Chopped parsley

In a large soup pot, saute onions in melted butter.
Add turkey, potatoes, celery and broth. Simmer until
vegetables are tender-crisp.
Add corn, cream and seasonsings. Heat thoroughly,
stirring occasionally. Garnish with parsley and serve
with crustly rolls.

– – – – – – – – – – – – – – – – – –

SMOKY GERMAN FONDUE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 sm Onion
8 Fluid ounces light ale
12 oz German smoked cheese —
Grated
4 oz Emmental cheese — grated
3 ts Cornflour
3 tb Milk
1 t German mustard
Rye bread and cooked
Frankfurters — to serve

Rub inside of fondue pot with cut side of onion. Pour
in ale, heat gently until bubbling. Reduce heat and
gradually stir in cheeses. Heat slowly until cheese
melts, stirring frequently. In a small bowl, blend
cornflour with milk, stir into cheese with mustard
until mixture is thick and creamy, stirring
frequently. Serve with cubes of rye bread and pieces
of cooked frankfurters.

Recipe By :

From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est - - - - - - - - - - - - - - - - - -

MINT CORIANDER DIP (DHANIA-PODINA CHUTNEY)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
13 Plain yogurt
2 Bsp
1 Bsp
13 Sp
2 Finely chopped green chilis
1 Sp
34 Sp
14 Packed fresh mint leaves
34 Packed coriander (cilantro)
Cold water
Finely chopped onion
Finely chopped fresh ginger
Kosher salt
Sugar

Put all the ingredients in the container of a food
processor or electric blender, and blend until finely
pureed and reduced to a creamy sauce. Check for salt,
and pour into a small bowl. Cover and chill thoroughly
before serving.

Recipe By :

From: Date:

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