Salsa Verde with Tuna

Recipe By : the California Culinary Academy
Serving Size : 4 Preparation Time :0:10
Categories : Basics Essentials Make-Ahead Dishes
Pasta Pasta Sauces Sauces Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup parsley sprigs — packed
1 1/2 cups basil leaves — packed
2 large garlic cloves
1 2 oz. can flat anchovy fillets — drained
1/4 cup olive oil
2 teaspoons lemon juice
6 1/2 ounces water-packed tuna — drained
freshly ground pepper to taste

1. In a food processor or blender, process parsley, basil, garlic,
anchovies, oil, and lemon juice to a puree.

2. By hand, stir in tuna. Season to taste with pepper. Use immediately or
cool to room temperature and refrigerate or freeze (see Timesaver Tip).

3. To serve: Cook 8 ounces thin tubular pasta, such as thin spaghetti,
following package directions. Drain. Toss pasta with 2 tablespoons olive
oil, then with sauce. Top with sliced black olives, slivered dried
tomatoes in oil (pumate), or freshly grated Parmesan cheese.

Makes 1-1/4 cups.

* Timesaver Tip: Sauce can be made up to 1 day ahead, covered and
refrigerated, or it can be frozen. To freeze, spoon into a freezer
container, cover, label, and freeze at 0 degrees F up to 3 months. To
serve, defrost sauce 8 to 12 minutes in microwave oven on Defrost setting,
stirring several times, or thaw in refrigerator 8 to 24 hours. Gently warm
sauce in saucepan or in microwave oven on 50% power, 1 to 3 minutes. Sauce
should be at room temperature or barely warm when tossed with pasta.

Note: When basil is unavailable, use 2-1/2 cups packed parsley sprigs and
1-1/2 to 2 tablespoons dried basil.

– – – – – – – – – – – – – – – – – –

NOTES : This sauce is good with a thin pasta such as thin spaghetti; see
step 3 for instructions on cooking the pasta.
Nutr. Assoc. : 0 0 0 21 0 0 1535 0

Title: Chicken and Orzo Salad with Three Cheeses
Categories: Main dish, Poultry, Salads
Yield: 6 servings

1 c Uncooked orzo pasta
1 1/2 c Chopped cooked chicken
1/3 c Prepared Italian dressing
6 oz Jar marinated artichoke
-hearts, drained and coarsly
-chopped
1 c Diced mozzarella or
-provolone cheese
1 lg Ripe tomato, seeded and dice
1/3 c Pitted, coarsely chopped
-Kalamata olives
1/4 c Packed fresh basil leaves,
-cut into thin strips
1/2 c Crumbled feta cheese
1/2 c Grated parmesan cheese
Mixed salad greens
Freshly ground black pepper

Cook orzo according to package directions. Drain and
rinse with cold water. Drain again. In a large bowl,
combine orzo, chicken and dressing. Toss well. Add
artichokes, mozzarella cheese, tomatoes, olives and
basil. Toss well. Add feta and Parmesan cheeses.
Toss lightly. Cover and chill at least 30 minutes or
up to 6 hours before serving. Serve on salad greens.
Season with freshly ground black pepper to taste.

—–

Title: Tamales with Vegetarian Chorizo
Categories: Vegetarian, Vegan, Tex-mex
Yield: 9 servings

1 Basic Masa Dough Recipe
18 Corn husks or parchment
-papers

————————–FILLING————————–
1 lb Tempeh
1 Kelp or Kombu (8“)
3 1/2 c ;water
1/2 c Tamari or soy sauce
2 sm Red peppers, dried; crumbled
6 Garlic cloves; minced
1 tb Chili powder
2 ts Cumin powder
2 ts Sage
1 ts Thyme
1 ts Fennel seed, roasted;
-crushed
2 ts Vinegar, apple cider

To make filling: Pressure cook tempeh and kelp in
water and tamari, cooking for 30 minutes at pressure.
Then cook any remaining liquid into tempeh. (Or place
tempeh, tamari and kelp in 4 1/2 cups boiling water
and simmer until water is absorbed, about 1 hour.

Mash tempeh and kelp in a bowl and mix with remaining
ingredients.

Fill masa dough *using only 1 1/2 tablespoons
filling) and cook according to ”Tamales: Basic
Procedure".

Per serving (2 tamales): 414 cal; 12 g prot; 227 mg
sod; 73 g carb; 6 g fat; 0 mg chol; 69 mg calcium.

Hint: If making chorizo in advance, cover and store
in the refrigerator to allow flavors to develop.

Instead of tempeh, use tofu that has been frozen for
at least 2 days. Thaw it and squeeze to remove excess
water. Mash with kelp and mix with remaining
ingredients.

Instead of tempeh, use 1 2/3 cups cooked, mashed
kidney beans mixed with 1/3 cup chopped walnuts. Mash
with kelp and mix with remaining ingredients.

Vegetarian Gourmet, Summer 1993/MM by DEEANNE

—–

VEGETABLE CONSOMME

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetarian Ornish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Leeks — white part only,
-diced
1/2 sm Celery root (or 2 celery
-stalks) — peeled and diced
4 Shallots — coarsely chopped
1 lg Tomato — peeled and seeded
3 md Carrots — diced
3 Garlic cloves — coarsely
-chopped
3 Sprigs parsley
10 Basil leaves
10 White mushrooms — diced
1 Sprig thyme
2 Bay leaves
2 Sprigs cilantro
2 pn Chervil
Freshly ground pepper

Combine all the ingredients in a stockpot, cover with
2 quarts cold water, and bring to a boil, then turn
the heat down to a light simmer. Simmer for about 20
miknutes. Turn off the heat, keep covered, and set
aside to infuse for 20 more minutes. Strain the broth
carefully through a fine strainer.

Serving size: 1 cup 19 cal; .2 g fat; 0 mg chol; 10.6
mg sod

Source: Eat More, Weigh Less, by Dean Ornish, M.D./MM
by DEEANNE

– – – – – – – – – – – – – – – – – –

3 cups rolled oats
1 and a half cup all purpose flour
half cup packed brown sugar
half tsp salt
half tsp baking soda
1 cup shortening
half cup cold water
In large bowl combine oats, flour, sugar, salt and baking soda. With
pastry blender, cut in shortening until crumbly. Gradually sprinkle
mixture with water, tossing with a fork to make a sticky dough. Gather
into a ball, divide in half.

On well-floured pastry cloth or board and using a floured rolling pin,
roll out each half to 12-by-9 inch rectangle. Cut into 3-inch squares
and cut each in half diagonally.

Place on greased or parchment paper-lined baking sheets in 350F oven
10-15 mins or until oatcakes are golden on bottom. Transfer to wire
racks to cool. Enjoy warm served with butter.

LILY COOKIES #2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 oz. cream cheese
1 c. butter or oleo
2 c. sifted flour
Apricot preserves
Confectioners’ sugar

Preparation :
Cream cream cheese, butter or oleo and flour. Cut with 2 inch
round cutter. Roll into cornucopia by bringing 2 rounded edges
together, letting them overlap. Press them gently; shape like a
lily. Fill open part with preserves. Bake 375 degrees about 15
minutes. Cool. Drench with powdered sugar.

– – – – – – – – – – – – – – – – – –

NOTES : Cookbook USA

Title: Reuben Cassorole a la Orcas
Categories: Casserole, Main dish
Yield: 8 servings

8 oz Wide noodles
3 tb Butter or margarine
;softened
1 lb Sauerkraut; drained
2 c Corned beef; chopped
2 md Tomatoes; peeled and sliced
1/4 c Thousand Island dressing
2 c Swiss cheese; shredded
4 Crisp rye crackers; crushed
1/2 ts Caraway seed

Preheat oven to 350 degrees. Grease 2-quart baking
dish. Cook noodles according to package directions.
Toss with the butter. Laer noodles, kraut, corned
beef, and tomatoes in prepared baking dish. DOt with
salad dressing and sprinkle with cheese. Top with
crushed cracker crumbs and caraway seed.
Bake, covered, for 40 minbutes. Uncover and bake for
15 minutes more, or until bubbly.

Nutritional info per serving: 417 cal; 22g fat (48%),
30 carb

Source: America’s Best Loved Community Recipes.
Miami Herald, 2/8/96
formatted by Lisa Crawford, 4/22/96

—–

Title: Almond Ricotta Custard
Categories: Desserts, Company, Original
Servings: 4

1 c Ricotta cheese
1 c Evaporated milk
3 Eggs; beaten
3/4 c Sugar
1/2 ts Almond extract
Cinnamon or nutmeg
1 T Lemon juice
1 tb Almonds; thin sliced

Preheat oven to 350F. Press moisture out of ricotta cheese. Scald milk
and pour over beaten eggs. Pour out the mixture into a blender or food
processor and add the rest of the ingredients. Beat. Pour into shallow
buttered dish. dust with cinnamon or nutmeg. Sprinkle thin sliced almonds
on top. Set casserole dish inside larger pan partially filled with hot
water. Cook 45 minutes at 350F. To test if done, insert knife near edge of
dish. If knife comes out clean, the custard will be done when cool. Let
cool before serving. Top with chocolate curls if desired.

I won a microwave oven with this recipe

Source: my own award winning recipe
posted by Anne MacLellan

—–

Title: Chinese Cabbage Salad
Categories: salads
Yield: 8 servings

1 Napa cabbage; chopped
6 green onions; chopped
1/2 c butter
2 pk ramen noodles
1/4 c slivered almonds
1/2 c raw sesame seeds
1 c canola oil
1/2 c cider vinegar
2 ts soy sauce

Combine cabbage and green onions in large bowl and set aside. Melt butter
in skillet over medium heat. Crush noodles (do not use seasoning packets),
and add to skillet along with almonds and sesame seeds. Cook, stirring
constantly, until nuts and seeds are tan in color. Remove from heat and set
aside.

In a small bowl, combine oil, sugar, vinegar and soy sauce. Blend well and
keep at room temperature. About 1/2 hour before serving, mix all salad and
dressing ingredients together in a large bowl and chill until serving.

Makes about 14 cups, or 8 servings of 1 3/4 cups each.

– – – – – – – – – – – – – – – – – –

Per serving: 405 Calories; 41g Fat (88% calories from fat); 3g Protein; 10g
Carbohydrate; 31mg Cholesterol; 203mg Sodium

NOTES : See recipe: Reduced Fat Chinese Cabbage Salad for a lighter version

Contributor: reader in San Antonio Express Newspaper 6/12/96
Preparation Time: 0:00
—–

Scottish Shortbread

Recipe By : Cooking Live Show #CL8898
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound best unsalted butter
1/2 cup superfine sugar
2 1/2 cups all-purpose flour

Preheat the oven to 325 degrees. Place butter in mixer and beat with paddle unt
il soft and light. Beat in sugar in a stream and continue beating 5 to 10 minut
es until the mixture is very light and whitened. Stir in the flour by hand unti
l it absorbed, no
more or the dough will toughen.

Scrape the dough onto a floured surface and flour the dough with pinches of flo
ur. Press the dough out with your hands, then roll over once or twice very gent
ly with a rolling pin until the dough is about 1/2-inch thick. Cut the dough wi
th floured cutter
s and transfer the cut pieces to a paper lined pan.

Bake the shortbread for about 15 minutes until it is very lightly colored. Cool
the shortbread on a rack.

To use a shortbread mold to shape, press the mold into the floured dough and cu
t around it. Transfer the cut and molded dough to a paper lined pan and chill a
bout 1 hour until firm. Bake as above.

– – – – – – – – – – – – – – – – – –