Title: Delicate Whole-Wheat Pasta
Categories: Pasta
Servings: 8

1 c Flour, whole-wheat pastry
1 t Salt
1 c Flour, unbleached
2 ea Eggs
2 t Olive oil
2 T Water; (more as needed)

Sift flours and salt together into a large mixing bowl or food processor.
Add the eggs and oil, and work together until you have a moderately
sticky lump (if working by hand) or a grainy mixture (if working with a
food processor). Add 2 T. water, and work the dough until you have a
fairly firm lump. Add a little more water or flour as needed to get a
good-feeling texture.
If working by hand, don’t try to reincorporate the flakes that fall off
the main lump. Knead the dough gently for 5 minutes, wrap in a damp dish
towel, and let it rest 30 minutes to an hour.
Divide the dough into 8 parts and roll out very thin with a rolling pin
or pasta roller. It will thicken and shrink a bit after the rolling, so
roll a little thinner than you want it to end up.
Makes 24 lasagna noodles, or enough spaghetti/fettucine for 8.

—————————————————————————–

Title: Easy Shortbread
Categories: Cookies
Yield: 48 servings

1 c Sugar 1 lb Butter
3 1/2 c Flour, all purpose 1 c Rice flour
2 tb Sugar

Preheat oven to 350F. Place 1 cup sugar in food processor; blend 30 sec.
(or use fruit sugar). Add to softened butter and cream mixture until very
fluffy. Combine flour and rice flour. Beat into batter in small portions.
Turn batter out onto a lightly floured surface. Knead until smooth, adding
up to 1/2 c more all-purpose flour, if needed. Press into a 15 x 9 jelly
roll pan. Score into bars with a sharp knife. Prick surface with fork.
Sprinkle with remaining 2 T sugar. Bake 10 minutes then lower heat to 300F
and bake until golden, about 30 to 40 minutes. Cut along scored lines, cool
and store in air tight container. (Good recipe from Toronto Star, very
fast.)

—–

Title: Couche-Couche
Categories: Snacks
Servings: 6

2 c Cornmeal (preferably yellow)
1 1/2 ts Salt
1 ts Baking powder
1 1/2 c Milk or water
1/4 c Lard, melted and heated hot

{ Submitted by Eunice F. V. Dedebant }

Use a heavy iron pot or skillet. Mix the cornmeal, salt, baking powder and
milk thoroughly and put into the heated shortening. Let a crust form. Give
a good stir and lower the heat to simmer. Cover and cook for 15 minutes,
stirring occasionally.

Serves 6.

[ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ]

Posted by Fred Peters

MMMMM

PETER’S CREAM OF PUMPKIN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Holiday
Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Safflower oil
1 lb Pumpkin, fresh
-cut in chunks,
-ÿÿCanned Pumpkin
1 Yellow onion
– peeled and chopped
1 sm Garlic clove
– peeled and crushed
2 Celery stalks — chopped
1 Stalk fresh thyme — -ÿÿ
1/2 ts -Dried thyme
1/2 Bay leaf
5 c Chicken broth
1 1/2 tb Low-fat white cheese
-Such as cottage cheese,
– farmer’s cheese,
– cream cheese or ricotta
1 tb Non-fat powdered milk
1/2 c Parsley, chervil and chives
– (minced)

This Thanksgiving soup has but 65 calories per serving.

IN A LARGE SAUCEPAN, heat the oil over a low fire. Add the vegetables
(including the fresh pumpkin, but not the canned), thyme and bay leaf.
Reduce the heat, cover, and let cook gently for 8 minutes. Stir
occasionally to keep the vegetables from browning. Add the broth and the
pumpkin, if using canned; bring to a boil, reduce heat, and simmer,
uncovered, for either 20 minutes (fresh pumpkin) or 10 minutes (canned
pumpkin). Puree mixture in batches in a blender. Pour pureed soup through a
fine strainer back into saucepan and return to boil. If it seems too thick,
thin with a little hot broth or water. (Can be made to this point up to 2
days in advance and refrigerated, loosely covered.) Before serving, reheat
soup to boiling. Pour back into the blender and add the cottage cheese and
powdered milk. Blend 20 seconds. Taste for seasoning. Ladle the soup into 4
heated soup bowls; sprinkle 2 tablespoons of the minced fine herbs over
each. Serve immediately.

– – – – – – – – – – – – – – – – – –

Tiramisu

Recipe By : Bobb1744@aol.com
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Chocolate
Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups espresso — at room temperature
1/2 cup sugar
1/4 cup brandy
2 egg yolks
1 pound mascarpone cheese*
21 to 24 ladyfinder cookies
4 ounces semisweet chocolate — shaved
1 cup whipping cream
1/4 teaspoon vanilla
2 tablespoons confectioner’s sugar
cocoa powder — for dusting

Stir the espresso, sugar and brandy together until the sugar dissolves.
Remove 1/3 cup of the mixture and set the rest aside. Whis the egg yolks into
the 1/3 cup of coffee mixture. Add the mascarpone and whisk together until
smooth, do not overmix or it may separate. Line a 9 1/2×5 1/2″ loaf pan with
a large sheet of wax paper. Dip the ladyfinders into the reserved coffee
mixture, one at a time, briefly. Place them crosswise in the prepared pan.
|Continue until the bottom of the pan is lined. Spread on half of the cheese
mixture. Sprinkle with 2 oz. of the chocolate. Repeat for the next layer. Top
off with a final layer of ladyfingers. Fold the wax paper over the top and
cover tightly with plastic wrap. Refrigerate at least 6 hours.
Invert the chilled loaf onto a serving platter. Remove the wax paper. Place
the cream, vanilla and confectioner’s sugar in a bowl and whip until stiff.
Spread whipped cream all over loaf and decoratively with a pastry bag. Place
the cocoa in a fine strainer and dust the top. Slice and serve.

– – – – – – – – – – – – – – – – – –

NOTES : A great dessert recipe from Jeff Smith’s “Cook Italain” cookbook.
*Mascarpone cheese can be found in an Italian deli.

Chocolate Malt Peppermint Cooler

Recipe By : Better Homes and Gardens – May 1997
Serving Size : 6 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c chocolate milk
1 qt vanilla or chocolate ice cream
1/4 c malted milk powder
1/2 tsp peppermint extract
1/8 tsp ground cinnamon
hard peppermint candies — coarsely crushed
6 peppermint sticks

In a blender container place the chocolate milk, half of the ice cream,
the malted milk powder, peppermint extract and ground cinnamon. Cover
and blend till smooth. Pour into six large, chilled glasses. Top each
drink with a scoop of remaining ice cream. Sprinkle with crushed candy
pieces. Place a peppermint stick in each glass.

– – – – – – – – – – – – – – – – – –

To make carmalized almonds:
(put 2 tbsp. sugar and almonds in small heavy pan
and stir all the time until sugar is dissolved on
low heat. Allow mixture to cool)

Toss all ingredients in salad

To make dressing:
Put ingredients in jar and shake vigorously.
Then pour over the salad.

Title: Rabbit with Apricots in Cabernet Sauce
Categories: Game, Masterchefs, Frisco, Tfr
Yield: 4 servings

1 ea Rabbit, young Salt, coarse
1 c Cabernet Sauvignon Pepper, ground
1 oz Vinegar, red wine 3 tb Oil, peanut
2 ea Garlic, cloves, unpeeled 4 tb Butter
Bouquet garni ** 1 c Demi-glaze, rabbit
5 oz Apricots, dried

Bone the rabbit saddle, legs, and shoulders and cut the meat into
cubes of about 1 ounce each. Marinate the meat in the wine and
vinegar with garlic and bouquet garni for 12 hours, covering rabbit
with cheesecloth so it will not dry out.

Soak apricots in cold water for 1 hour, then drain.

Drain rabbit, reserving marinade and garniture. Dry rabbit well
and season with salt and pepper.

In a heavy casserole, heat the oil and 2 tablespoons of butter.
Add the rabbit and brown on all sides (approximately 20 minutes until
meat is gray).

Add garlic, bouquet garni, reserved marinade, apricots, and
rabbit demi-glace. Cut a circle of wax paper, butter it lightly, and
place it over the rabbit. Cover the casserole and simmer for 20 – 30
minutes.

Remove bouquet garni and discard.

Retrieve cloves of garlic and remove the peel. Mash garlic into
a paste with the remaining butter.

Remove the rabbit and apricots from the sauce, set aside and keep
warm. Stir the garlic paste into the sauce a little at a time.

Arrange rabbit and apricots on a serving plate and cover with
sauce.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Werner Albrecht, The French Room –
: Four Season’s Clift Hotel, San Francisco, CA

—–

Title: Brown Sugar Walnut Squares
Categories: Cookies
Yield: 16 squares

1 c C and H Brown Sugar; packed
1 ts Vanilla
1 Egg
1/2 c All-purpose flour
1/4 ts Baking soda
1/4 ts Salt
1 c Coarsely chopped walnuts

Combine sugar, vanilla, and egg. Stir until smooth and blended. Combine
flour, soda, and salt. Add to sugar mixture; stir until blended. Spoon
into greased and paperlined 8-inch square pan. Bake in 350 degree oven 18
to 20 minutes. (Cookies will be soft in center.) Cool in pan. Remove
from pan, peel off paper, and cut into 16 squares.

Reprinted with permission from _From our Private Collection_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

—–

Quick Pea Soup

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Margarine
Stalks Celery — chopped
Cloves Garlic — minced
1/2 Cup Med Onion — chopped
2 Cups Vegetable stock
16 Ounces Frozen Peas
1 Dash White Pepper
1/2 Cup Low-fat Milk
1 Dash Nutmeg

GARNISH: Herbed garlic Croutons, 1/4 c chopped fresh parsley and 2 T lemon
peel, or grated Parmesan cheese, optional. In a Dutch oven or 4-5 qt saucepan,
melt margarine. Add celery, garlic, and onion. Saute until softened, about 5
minutes. Add vegetable stock, peas, and white pepper. Over med heat, cover and
simmer 5 minutes. Transfer mixture to bowl of food processor. Cool slightly.
Puree. Return mixture to pan; add milk and nutmeg. Heat through, about 5
minutes, stirring constantly. Top each serving with garnish if desired.

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Nutr. Assoc. : 872 275 620 999 1567 1086 0 897 962