Title: CIMA ALLA GENOVESE II (SALSA VERDE)
Categories: Roast, Veal, Masterchefs, New york, F
Yield: 12 servings

3 tb Oil, olive, extra-virgin
1 c Oil, olive, extra-virgin
1/2 c Shallot **
4 ea Anchovy, fillets **
1/2 c Vinegar, red wine
Salt (to taste)
Pepper (to taste)
2 ea Peppers, red bell, roasted
— OR
1 c Pimientos, canned **
1 md Onion, red (1 cup) **
2 ea Celery, stalks **
1 c Parsley, Italian **
2 lg Eggs, hard cooked **

** Finely chopped

For Salsa Verde:
================

Heat 3 tablespoons of olive oil in a medium
skillet. In the hot oil, saute shallots and
anchovies, stirring until shallots are softened, 2 to
3 minutes. Cool.

In bowl, combine 1 cup olive oil, wine vinegar
and salt and pepper to taste. Add shallot-anchovy
mixture and remaining ingredients. Stir well, adjust
seasoning and set aside.

Source: New York’s Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Lidia Bastianich, Felidia Restaurant, New
York

—–

Date: Tue, 07 Dec 93 12:40:00 CST
From: "Peter Brauer 312/915-6157″ <$W$PR42@LUCCPUA.BITNET>

Lasagne

1 15 oz can tomato sauce Dry Lasagne noodles (about 8 oz)
1 6 oz can tomato paste
15 oz fat-free ricotta
16 oz fat-free mozzarella
1 lb frozen chopped spinach (or preferably fresh chopped eqivalent)
2 egg-white (can be omitted quite easily)
1 pkg McCormick Spaghetti sauce
1 1/2 cups water (you can sub 1/4 red wine for some water)
.
Bring tomato sauce, paste, water, and sauce to boil on stove, set aside.
Combine ricotta, drained spinach, and egg-whites in a bowl.

Boil the tomato sauce, paste, water, sauce mix, and wine and set
aside. In a 9×14 pan, pour 1 c. (approx) of the tomato mixture.
Place the dry (yes they must be dry) lasagne noodles to form one
layer. Add half the cheese/spinach mixture over the noodles, half the
non-fat mozz, then half the remaining sauce. Place one more layer of
lasagne noodles (yes they are still dry) and then layer the other
ingredients as before. This should use up the rest of the mixtures and
fill the pan.

Cover the pan with tin-foil, place in oven at 350 degrees for 50 minutes
and then uncover, and cook for another ten. Let sit for ten minutes
before serving.

Title: No Fail Pie Crust
Categories: Pie Crusts
Yield: 6 servings

1/3 c shortening (or 1/3 cup lard)
3 tb cold water
1/2 ts salt
1 c all-purpose flour

Double the recipe for 2 crust pie.

Cut shortening into flour and salt until particles are size of small
peas.Sprinkle in water,1 tbsp.at a time,tossing with fork until all
flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp.
water can be added if necessary.) Gather pastry into ball;shape into
flattened round on lightly floured cloth covered board.Roll pastry 2″
larger than inverted pie plate,9″ x 1 1/4"Fold pastry into
quarters;place in plate.Unfold and ease into plate,pressing firmly
against bottom and side.Trim edge of pastry 1″ from rim of plate.Fold
and roll pastry under, even with plate;flute.

—–

CALAMARIA GEMISTA (STUFFED SQUID)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Large fresh squid
1/2 c Olive oil
1 c Coarsely chopped onion
-(packed)
1/3 c Long-grain rice
1/4 c Pine nuts
2 lg Garlic cloves — chopped
1/4 c Currants
3/4 c Dry white or red wine
Salt freshly ground pepper
-to taste
3/4 c Chopped fresh parsley
-(packed)
1/4 c Chopped fresh dill, packed
4 tb Chopped fresh mint
2 c Peeled, seeded tomatoes
-(chopped)

Wash and clean squid. Grasp the head just below the eyes, pull it off from
the rest of the body, and set it aside. Cut away the thin purplish membrane
on the outside of the tail section. Using your index finger, scoop out and
discard the guts and thin cartilage “icicle” on the inside of the tail
section. Rinse tail sections inside and out and set aside in a colander to
drain. Take the head section in one hand and put pressure with your thumb
and forefinger around the mouth and eyes, to squeeze them out. Discard
mouth and eyes.

Chop the squid tentacles and have them ready, as they will be used in the
stuffing.

In a large skillet, heat half the oilve oil and saute onion until wilted.
Add rice, tentacles, and pine nuts and saute over medium-low heat for 2 to
3 minutes. Add garlic and currants to rice and stir quickly with a woodent
spoon. Pour in 1/4 cup wine and 1/4 cup water. Season with salt and
pepper. Reduce heat to low and simmer, covered, until liquid is almost
completely absorbed and rice is soft but only about half cooked, about 15
minutes. About 5 minutes before removing skillet from heat, add parsley,
dill and mint. Remove and let cool enough to handle.

Using a small teaspoon or a butter knife, carefully fill about three
quarters of each squid with the rice mixture. Use toothpicks to secure
closed. Pour remaining olive oil into a large stewing pot. Place squid
carefully in pot. Pour in remaining wine and enough water to cover. Bring
to a boil, reduce heat to low, and simmer, covered for about 1-1/2 hours,
or until rice is cooked and squid fork-tender. Twenty minutes before
removing squid from heat, add chopped tomatoes to pot and adjust seasoning
with salt and pepper. Check throughout cooking to see if more water is
necessary so that mixture doesn’t dry out. Serve squid hot or cold with a
simple green salad.

SERVING SUGGESTIONS: This dish needs a delicate wine such as a Robola
Callinga or Santorini Boutari. Serve with wild greens (horta), ‘horiatiki
salata (village salad), and a beautiful olive bread.

Source: The Food and Wine of Greece – by Diane Kochilas
ISBN: 0-312-05088-7
Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

ALMOND DUMPLINGS (FOR SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs, separated
Salt pepper
1/2 ts Chopped parsley
6 Minced almonds
1/2 ts Baking powder

Flour

Beat egg yolks very light. Add salt, pepper, parsley,
almonds, baking powder, enough flour to make a VERY
stiff batter. Add beaten egg whites. Test a
teaspoonful in boiling water – if it boils apart, add
more flour. Drop from teaspoon into boiling soup 10
minutes before serving. This is from The Settlement
Cookbook.

– – – – – – – – – – – – – – – – – –

Title: FRENCH FRIED POTATO SALAD
Categories: Salads
Yield: 6 Servings

3 Double order of french fries
-from your favorite fast
-food restaurant
1/4 c Onion; finely chopped
3 tb Parsley; chopped
1 md Clove garlic; mashed
1 tb White wine vinegar
1/2 c Mayonnaise
Pepper to taste

Place french fries in a large bowl immediately, to prevent them from
becoming limp. Set aside. In another large bowl, combine onion,
parsley and garlic. Add vinegar. Add pepper, if desired. Mix
thoroughly. Let stand for at least 1 hour, stirring occasionally.
When ready to serve, add mayonnaise to onion mixture. Mix well. Add
french fries. Serve immediately.

Source: “The Unique Potato Salad Cookbook” by Vera Klein

MMMMM

Spinach Dip Ii

Recipe By : Brad Chen DEC Western Research Laboratory, Palo Alto, Califo
Serving Size : 2 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
350 g cooked spinach — chopped
1 pkg dried leek soupmix (dried soup mix suffici
400 ml sour cream
200 g mayonnaise
1 scallion (green onion)

1. Cook or thaw the spinach, then squeeze it dry.

2. Mix the spinach with the mayonnaise, sour cream, green onion, and soup mix.

3. Refrigerate for 30 minutes before serving.

Author’s Notes:
Anything that tastes this good couldn’t be good for you.

Knorr brand soupmix is available worldwide, but other brands will work.
one package, approximately enough to make a liter of soup. Serve with
triscuits or a sliced baguette.

Difficulty : trivial.
Precision : no need to measure.

– – – – – – – – – – – – – – – – – –

Per serving: 1174 Calories; 121g Fat (90% calories from fat); 12g Protein;
18g Carbohydrate; 145mg Cholesterol; 795mg Sodium

Title: STEAMED OYSTERS
Categories: Appetizers, Diabetic, Microwave, Fish
Yield: 4 servings

12 Oysters in Shells
1 tb Low-Calorie Margarine
1/2 ts Lemon Juice, fresh
ds Tabasco Sauce

Scrub and rinse the oysters under cold running water.
Place the oysters around the edge of a large microwave
plate (two may go in the middle if necessary).

With the microwave on HIGH, cook for 5 to 7 minutes or
until the shells open; turn the plate every 3 minutes
for even cooking.

Remove the oysters from their shells with a shucking
knife. Place them on heated dish and keep them warm.

Meanwhile, combine the margarine, lemon juice and
Tabasco sauce in a small microwave dish.

Cook on HIGH 20 to 25 seconds or until the margarine
is melted. Serve with the oysters.

One Serving: Calories: 45 Carbohydrates: negligible

Exchange: 1/2 medium-fat meat Source: Diabetic
Microwave Cookbook, by Mary Jane Finsand
Sterling Publishing (1989), ISBN 0-8069-6957-1,
ISBN 0-8069-6960-1 (pbk.)

Shared by: Norman R. Brown

—–

Title: Bonbon Cookies
Categories: Cookies, Alcohol
Yield: 1 servings

3 1/2 c Vanilla wafers
2 tb Cocoa
1/2 c Powdered sugar
1/4 c Light corn syrup
1/3 c Southern comfort
1 c Walnuts; chopped
6 oz Chocolate chips
1 tb Shortening

Roll out vanilla wafers with rolling pin until fine and smooth
combine with remaining ingredients, except chocolate and shortening.
Roll into balls and dip in melted chocolate chips (melted over low
heat with shortening). Put in refrigerator overnight. Serve cold.

MMMMM

Title: Turkey Bayou Burgers
Categories: Hamburgers
Yield: 4 servings

1 lb Ground turkey
2 Scallions (3″ of green left
-on), thinly sliced
1 Red bell pepper, cored,
-seeded and finely chopped
1 t Minced garlic
2 tb Chopped cilantro
3/4 t Dried thyme
1/2 t Ground cumin
1/2 t Paprika
Red pepper flakes, to taste
Salt, to taste
Black pepper, to taste
4 Toasted hamburger buns
1/4 c Regular or reduced-calorie
-mayonnaise-type dressing,
-for garnish (opt)
1 sm Ripe avacado, sliced, for
-garnish (opt)

It’s necessary to highly season turkey because the meat itself tastes
rather mild. Yet, once ground turkey is cooked up, it’s delicious. To
do a taste test on the mixture, make a little patty the size of a
silver dollar and pan-fry it in a nonstick skillet. This way you can
adjust your seasonings to taste. A mayonnaise-type dressing and
avacado make perfect toppings.

1. Prepare hot coals for grilling.

2. Place the ground turkey in a bowl and mix well with the scallions,
bell pepper, garlic, cilantro and spices. Season to taste with salt
and pepper. Gently form into 4 patties.

3. Grill patties over hot coals, 3″ from heat, for about 5-6 minutes
per side.

4. If desired, spread buns with mayonnaise-type dressing and top
burgers with avacado slices. Serve immediately.

Per serving (with avacado slices and reduced-calorie mayonnaise-type
dressing): 346 calories, 13 grams fat, 62 milligrams cholesterol.

MMMMM