Spaghetti Fruit Salad

Recipe By : , June/July, 1997
Serving Size : 12 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup confectioners’ sugar
2 eggs
1/2 cup lemon juice
1/2 teaspoon salt
1/2 pound spaghetti — broken into 2″ piece
20 ounces pineapple tidbits
3 medium tart apples — diced
8 ounces frozen whipped topping — thawed
1/4 cup walnuts — chopped
maraschino cherries — halved

In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over
medium heat until temperature reaches 160 degrees and mixture is thickened,
about 4 minutes. Cool completely. Cook spaghetti according to package
directions; drain and rinse in cold water. Place in a large bowl. Drain
pineapple, reserving juice. Pour juice over the spaghetti; stir in apples.
Toss gently; drain. Stir in the egg mixture and pineapple. Cover and
refrigerate overnight. Fold in whipped topping just before serving. Garnish
with walnuts and cherries. Yield: 12-14 servings.

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NOTES : “My great-aunt gave me the recipe for this rich, fruity salad, which
goes especially well with a ham dinner. Before I even tasted it, I knew it
would be good. I’ve never walked away from her kitchen disappointed.”
Submitted by Carolyn Shepherd, O’Neill, Nebraska.

Title: NEW ENGLAND CLAM CHOWDER
Categories: Soups, Seafood
Yield: 4 servings

2 tb CLARIFIED BUTTER
3 ea HEARTS OF CELERY, CHOPPED
2 ea LEEKS, WHITE PART ONLY, CHOP
1 ea SPANISH ONION, CHOPPED
1 ea IDAHO POTATO, PEELED AND DIC
3 ts WHITE FLOUR
20 ea TOP NECK CLAMS, SHELLED,
1 x CHOPPED, STRAINED, AND JUICE
1 x RESERVED
1 c HEAVY CREAM
1 1/2 c WATER
1 x SALT TO TASTE

1. Simmer the celery, leeks, and onions in
clarified butter for
six minutes. Add potatoes. Add the flour to
thicken, continually
stirring.
2. Add the chopped clams and juice. Continue
simmering for one
minute. Add the heavy cream and water. Simmer for
5 minutes. Add
salt to taste.
To bring out the full flavor of this delicious
chowder, remove it
from the heat and allow it to sit for a few
minutes. this
steeping will enrich its taste. If the chowder is
too thick, add
more water.

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Baked Apples in Caramel Cream

Recipe By : Oct/Nov ’96
Serving Size : 4 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tbsp brown sugar
1/4 c hot water
4 lg rome beauty apples — cored
1 tbsp lemon juice
12 caramels
1/2 c whipping cream

Combine brown sugar and water in an 8-in. square baking dish. Peel the
top half of each apple; brush with lemon juice. Place in the baking
dish. Fill each with three caramels. Bake at 350 for 60-65 minutes or
until apples are tender, basting every 20 minutes. Carefully lift
apples, allowing any caramel in centers to drip into pan, and place in
individual dessert dishes. Pour sauce into a small saucepan; add
cream. Cook and stir over medium-low heat until sauce is smooth and
thick. Spoon over apples; serve immediately.

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Title: GRILLED SZECHUAN CHICKEN SALAD
Categories: Salads, Bar-b-q, Poultry
Yield: 4 servings

1 lb Chicken Breast,
– boneless, skinned
1/4 ts Seasoned Pepper, to taste
1 cn Pineapple, sliced,drained
-Pineapple juice, reserved
Lettuce leaves
Red onion, sliced
Red Bell Pepper

———————-SALAD DRESSING———————-
3 tb Oil, vegetable
2 tb Hot Soy Sauce, CHUN KING
2 tb Pineapple juice, from reserv
1 tb Whoite vinegar
1 tb Honey
1/4 ts Ginger, ground

Lightly sprinkle both sides of boneless, skinned,
chicken breasts with seasoned pepper. Grill; slice
into strips. Reserve 2 tablespoons juice from can of
pineapple slices. Prepare Salad Dressing (directions
follows). Brush pineapple slices with some Salad
Dressing, grill 2-3 minutes. Arrange chicken and
pineapple over lettuce and vegetables. Top with Salad
Dressing.
SALAD DRESSING: In a covered jar, combine oil, hot
soy sauce, 2 tb pineapple juice, white vinegar, honey
and ground ginger. Shake well.

—–

Title: Senator’s Navy Bean Soup
Categories: Soups
Yield: 8 servings

1 c Dried navy beans
1 tb Olive oil
3/4 c Diced onion
1/4 c Diced carrot
1/4 c Diced celery
5 c Chicken broth
1/2 ts Thyme
Salt and pepper; as desired
3 tb Lemon juice

COVER THE BEANS with cold water and soak overnight. The next day,
drain and discard water. Place oil in a 2-quart pot over medium heat
and add the onions, carrots and celery. Cook for 5 minutes. Add the
broth, beans, thyme, salt and pepper. Cover, reduce heat to low and
cook until beans are soft, about 1 1/2 hours. Add lemon juice and
serve.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

PICADILLO STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion — chopped
3 Cloves garlic — minced
1 lg Fresh tomato
–
1/4 c Dark raisins
2 c Raw white rice
1/4 c Slivered almonds
Salt and pepper to taste
1 lg Green pepper — chopped
1/4 c Olive oil
-or 3/4 cup canned,
imiento — ¥
2 tb Capers
3 1/2 c Chicken stock
1/4 c Dry spanish sherry

In a large skillet saute onion, pepper and garlic in
olive oil. Add tomato and cook slowly until well
blended. Brown meat in same skillet and cook slowly
with olives, raisins, and capers. Meanwhile, cook
rice in stock until done. Mix rice with other
ingredients to form a moist,but not wet, stuffing.
Season with salt and pepper. Stuffs a 12-15 pound
turkey.

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COUNTRY CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Fruits
Relishes Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 lb Parsnips
1 lb Apples (3 md.)
-peeled, cored and sliced
1/2 lb Onions (2 md., abt. 1 cup)
-peeled and chopped
1/2 lb Ripe tomatoes (2 md.)
-peeled and finely chopped
— (about 1 cup)
1/2 ts Dried cracked ginger or
1 1″ piece dried whole ginger
1 t Mustard seed
2 1/4 c Cider vinegar
1 c Dark brown sugar — packed
1 c Dried currants (4 oz.)
— lightly packed
1/2 c Pitted dates (4 oz.)
— finely cut
1/4 c Crystallized ginger — packed
-finely diced (abt. 2 oz.)
1 t Table salt
1 lg Pinch cayenne

The author writes: “This relish is based on a
prize-winning English recipe of more than a generation
ago. It is less sweet than traditional chutneys; most
of its sweetness comes not from sugar, but from
apples, dates, and parsnips. I generally use Winesap
apples but any well-flavored, crisp eating apple will
do.”

Cook unpeeled parsnips 30 to 40 minutes in boiling
water, to cover, in a saucepan or skillet wide enough
to permit them to lie flat. They should be soft enough
to mash. When the parsnips can be pierced easily with
a fork, drain and cover with cold water until cool
enough to handle. Peel and mash.

Simmer the apple slices with 1/2 cup water in a
covered 1 1/2-quart saucepan for 12 to 15 minutes, or
until soft enough to mash. Do not drain.

Place the mashed parsnips and apples in a wide 4-quart
saucepan. Add onions and tomatoes; tie ginger and
mustard seed loosely in a double thickness of dampened
cheesecloth or place in a metal tea ball and add to
the pan, along with vinegar. Bring to boil over
medium heat and simmer slowly 1 hour, stirring
occasionally.

Add remaining ingredients and simmer 1 hour more, or
until thick. Stir occasionally to prevent sticking.
The chutney will darken considerably. Remove from heat
and spoon at once into hot, sterilized half-pint or
pint jars; seal. Store at least 1 month before
opening.

Yield: About 7 cups.

From _The Pleasures of Preserving and Pickling_ by
Jeanne Lesem. New York: Random House, 1982. Pp.
146-147. ISBN 0-394-75311-4. Posted by Cathy Harned.

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Title: Grilled Chorizo, Jicama and Orange Salad
Categories: Salads
Yield: 4 servings

1 lb Jicama
3/4 lb Chorizo or pepperoni
2 lg Oranges, peeled segmented
1/4 c Fresh lemon juice
2 t Paprika
4 lg Parsley sprigs

In her book “Little Meals” (Villard Books), Rozanne Gold uses jicama
as a bed for warm, spicy chorizo and the drippings that mingle with
citrus juices.

Peel the jicama and cut into matchstick julienne. Set aside.

Cut sausage into 1/2″ thick slices, broil on tray until cooked
through. Keep warm.

Divide jicama among 4 plates. Top each portion with 5 orange segments,
sprinkle with 1 tablespoon lemon juice, top with 6-7 slices of sausage
with drippings, sprinkle with paprika and garnish with parsley.

MMMMM

“THE POSTMAN” ITALIAN FISH SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Olive oil
3 Leeks (white only) — cleaned
-and sliced
2 cl Garlic — finely diced
1 Yellow onion — peeled and
-chopped
1 c Celery — chopped
1 c Fresh mushrooms — sliced
6 c Fish stock, clam juice or
-water
1 c Tomato sauce
1 c Dry white wine
Cayenne
Salt
2 lb Total of clams*,shrimp in
-shell, or mussels*
1 lb Fillet of white fish, sea
-bass, or cod, cut into
-small pieces
Chopped parsley

* soak clams or mussels in cold water for 1 hour and
drain. Heat the olive oil in a large, heavy pot over
medium heat. Saute leeks, garlic, onion, celery and
mushrooms until onions are soft, about 5 minutes. Add
stock, tomato sauce, and wine. Bring to simmer, and
season with cayenne and salt totaste.
Add clams and mussels to pot if using. When they are
almost cooked, add fish and remaining seafood, and
simmer until all is tender. Garnish with parsley.

Nutritional info per serving: 360 cal; 32g pro, 18g
carb, 16g fat (40%)

Source: Miami Herald 3/21/96
Adapted from The Frugal Gourmet Cooks the Ancient
Cuisines: China, Greexe, Rome by Jeff Smith

formatted 3/24/96 by Lisa Crawford

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SESAME GRANOLA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Vegetable oil
1/2 c Honey
1 t Vanilla extract
2 c Rolled oats (quick
-or old fashioned
-oatmeal, uncooked)
2 c Wheat flakes
1 c Sunflower seeds
1 c Raisins
3/4 c Sesame seeds
1/2 c Walnuts, chopped
1/2 c Coconut, flaked

Preheat oven to 350 degrees F. Combine all the dry ingredients and mix
well (do not break up the wheat flakes).

Heat oil, honey and vanilla in a large saucepan. Remove from heat and mix
in the other ingredients stir until everything is coated well. Spread into
a 13×19-inch baking pan and bake at 350 degrees F. for 15-20 min or until
golden brown. Allow to cool before removing from pan.

NOTES:

* A crunchy sesame seed granola — I got this recipe from the back of a
page from a green engineering pad with a circuit diagram on the other side.
Where it came from before that I do not know. Yield: About 6 servings.

* These are much better than any store bought granola. I eat it as desert
or carry it instead of gorp when backpacking. It is very good eaten
straight, with no milk.

: Difficulty: easy.
: Time: 15 minutes preparation, 20 minutes cooking
: Precision: no need to measure.

: Pat Caudill
: Tektronix, Inc., Portland, Oregon, USA
: patc@tekcrl.tek.com tektronix!tekcrl.tek.com!patc

: Copyright (C) 1986 USENET Community Trust

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