Zucchini Panzotti

Recipe By : MOLTO MARIO
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium zucchini
3 tablespoons virgin olive oil
1/2 medium red onion — finely chopped
2 cloves garlic, peeled and — thinly sliced
1 bunch fresh oregano — leaves removed
1 egg
1/2 cup ricotta
1/2 cup freshly grated Pecorino
1/2 teaspoon freshly grated nutmeg
1 bunch Italian parsley, finely chopped — to yield 1/4 C
1 recipe basic pasta — recipe follows
8 sage leaves
1/4 pound Cacio di Roma
(or other semi-soft sheep’s milk cheese)

TO MAKE PANZOTTI:

Rinse and dry zucchini and trim both ends. Slice into 1/16th-inch rounds and
set aside. In a 10- to 12-inch saute pan, heat olive oil until smoking. Add
onion and garlic and cook over medium heat until lightly browned and softened,
about 8 to 10 minutes. Add zucchini and oregano leaves and cook until very
soft, about 7 to 8 minutes. Remove from heat and allow to cool.
In a mixing bowl, stir together coated zucchini mixture,
egg,ricotta,Pecorino,nutmeg and parsley until well mixed and season lightly
with salt and pepper. Roll out pasta into sheets on second thinnest setting and
cut into 3-inch rounds with water glass or pasta cutter. Place 1/2 tablespoon
zucchini mixture into each and fold into a half moon. Continue until all the
pasta is used. Bring 6 quarts water to boil and add 2 tablespoons salt. Drop
pancotti into water and cook until pasta is tender, about 3 to 4 minutes.
Meanwhile, melt butter in a 12- to 14-inch saute pan and add sage leaves. Drain
pasta in a colander and pour into butter mixture. Toss to coat well and pour
into heated pasta dish. Shave cacio over pasta using a vegetable peeler and
serve.

Yield: 4 servings

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JUNGLE CURRY (KAENG PAA MOO)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Thai Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
1/2 lb Pork tenderloin, trimmed
1 t Vegetable oil
1 tb Minced garlic (3 cloves)
3 tb Jungle Curry Paste (recipe
-follows)
2 c Defatted chicken stock
1/2 lb Chinese eggplant, coarsely
-chopped
1/2 lb Long beans, trimmed, cut
-into I inch pieces
2 tb Fish sauce
1/4 c Thinly sliced fresh krachai
-or:
2 tb Loosely packed dried *
2 Fresh kaffir lime leaves or:
4 Dried **
1/2 c Chopped fresh basil

* soaked in warm water for 15 minutes, drained and sliced (optional) **
soaked in warm water for 20 minutes and drained, or I tsp. grated lime zest

Unlike most other Thai curries, jungle Curry is made without coconut milk
because coconuts don’t grow in the jungles of northern Thailand. The curry
paste is hot and full of flavor. Kaffir lime leaves give this curry its
distinctive and enticing flavor, but if they are not available, you can
substitute grated lime Zest.

Cut pork in half lengthwise and cut into 1/4-inch-thick slices. Set aside.
In a large, nonstick skillet or wok, heat oil over medium-high heat. Add
garlic and stir-fry for 2 minutes, or until browned. Add curry paste and
cook for 30 seconds, pressing it against the sides and bottom of the
skillet or wok. Add pork and stir-fry for 2 to 3 minutes, or until light
brown. Add stock and bring to a boil. Add eggplant, beans, fish sauce,
krachai (if using) and lime leaves or zest, and cook for 5 to 6 minutes, or
until the vegetables are tender. If using lime leaves, discard them. Remove
from heat and stir in basil. Serve with sticky rice.

Serves 4 as a main dish or 6 in combination with other dishes.

113 CALORIES FOR EACH OF 6 SERVINGS: 11 G PROTEIN, 2 G FAT, 12 G
CARBOHYDRATE; 588 MG SODIUM; 27 MG CHOLESTEROL.

From “Eating Well”, Jan/Feb, 1992.

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BOUILLON

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Lean beef from shank
2 lb Bone
2 qt Cold water
1/2 c Diced celery
1/2 c Diced carrots
1/2 c Diced turnips
1/2 c Diced onions
4 Cloves
Salt

Dice meat. Crush bone. Add water and cloves. Heat
slowly to boiling. Cover. Simmer 5 hours. Season to
taste. Add vegetables. Simmer 1 hour. Strain. simmer
until broth is reduced to 6 cups. Cool. Remove fat.
Reheat bouillon. 6 servings.

Florence I. Miller, Connersville, IN.

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PASSOVER GLAZED CHICKEN WITH MATZO-NUT STUFFI

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Shortening
1/3 c Onion, minced
1/3 c Celery, finely chopped
1 cn Condensed clear chicken soup
1/3 c Almonds, chopped
1/2 ts Salt
1 Egg
1/8 ts Pepper
1 tb Orange rind, grated
4 Matzos, broken
—–GLAZE—–
1 c Orange juice
2 tb Orange rind grated
1/4 c Honey
1/4 c Shortening

Saute onion, celery and nuts in shortening until
vegetables are tender. Add broken matzos and toast
lightly. Combine salt, pepper, egg, soup and rind in
large bowl. Add matzo mixture and mix well. Fill a 4
lb. chicken and place bird on a rack in an open
roasting pan with breast side down for first 1/2 of
roasting time. Combine ingredients for glaze and pour
over chicken. Bake in slow oven, 325 F., for abt. 2-2
1/2 hrs. or until browned and tender. Baste often.

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Title: Sweet and Sour Polynesian Sauce
Categories: Other sauce
Yield: 1 servings

1/2 c Pineapple juice
1/4 c Honey
3 tb Worcestershire sauce
1 1/2 ts Ground ginger
1 ts Salt
1/2 ts Garlic powder

Combine all ingredients and use to brush over ribs, chicken or
pork during the last 15 minutes of cooking (Makes one cup
sauce)

Source: Best Barbeque Recipes by Mildred Fischer
—–

VEGAN LONDON BROIL

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Raw Seitan
– (2 boxes Seitan Quick Mix)
1/2 ga Water
1 1/2 c Tamari soy sauce
1 7-inch strip kombu
— (sea vegetable)
6 sl Fresh ginger (thin slices)
Sauce
— (such as Bordelaise
— or Miso sauces)

Prep time: 30 minutes

Place Seitan in an 8-inch square cake pan. Allow to
rest until it takes the shape of the pan. Place this
pan inside a second, larger pan that is half-filled
with water. Cover the larger pan. Bake in a
pre-heated oven at 375 F. for 1 hour. When Seitan is
done, remove from the pan. Divide into eight equal
pieces. To 1/2 gallon water, add tamari, kombu,
ginger, and Seitan steaks. Cover pot, bring to a
simmer, and cook for about 45 minutes. (If you are
using a pressure cooker, reduce liquid by one half and
cook for 20 to 25 minutes). You may leave steaks in
the stock for several hours, if you wish. Remove
steaks from stock and drain. Brush with a little
sauce, and broil so they will be lightly browned.
Serve steaks hot with additional sauce.

This recipe has been developed by Bro. Ron Pickarski
as part of his work toward being a participant and
finalist in the Culinary Olympics held in Frankfurt,
Germany.

Source: Arrowhead Mills “Seitan Quick Mix” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Title: WOO DIP HAR – BUTTERFLY PRAWNS
Categories: Chinese, Seafood
Yield: 6 servings

12 lg Prawns
1 tb Chinese wine or dry sherry,
-optional
2 tb Light soy sauce
1 sm Clove garlic, crushed
1/4 ts Salt
1/2 ts Finely grated fresh ginger
1/2 c Corn flour (I assume this is
-cornstarch?)
1 lg Egg, beaten
Breadcrumbs for coating
Peanut oil for deep frying

Shell and de-vein prawns, leaving tails on. With a
sharp knife slit prawns along curve of back but do not
cut right through. Combine wine, soy sauce, garlic
crushed with salt, ginger. Marinate prawns in this
mixture for 15 minutes.

Dip prawns into corn flour, shake off excess flour,
then dip into beaten egg and finally into breadcrumbs.
Press gently to flatten prawns and firm on the crumb
coating.

Heat oil and fry prawns, 2 or 3 at a time, until
golden brown, about 2 minutes. Drain on absorbent
paper and serve hot with chilli sauce if desired.

—–

Title: DIJON PASTA SALAD
Categories: Salads, Pasta, Davidson
Yield: 8 servings

1 lb Rotini, tricolor
2/3 c Oil
2 T Cider vinegar
2 ts Mustard, Dijon
2/3 c Mayonnaise
2 lg Celery stalk; chopped
6 sl Bacon, thick; cooked/chopped
2 Egg; hard-cooked chopped
2 Scallion; chopped
1/2 ts Salt
Paprika; (opt)

Cook pasta in boiling water just until done, usually 11 to 13 minutes.
Drain and refresh under cold running water.

In a large bowl, whisk together oil, vinegar, mustard and mayonnaise.
Add pasta and all other ingredients to dressing, mix carefullly, and
taste for seasoning. Chill thoroughly before serving.

—*Dying for Chocolate*
Diane Mott Davidson

MMMMM

Butter Nut Balls

Recipe By :
Serving Size : 42 Preparation Time :0:35
Categories : Cookies Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
1/4 cup sugar
2 cups flour
1 tablespoon vanilla
1 1/2 cups pecans — mashed
powdered sugar

Cream butter thoroughly. Add balance of ingredients except powdered sugar.
Roll into balls about walnut size. Place on ungreased cookie sheet for 35
minutes in 300° oven. Roll in powdered sugar immediately and cool on waxed
paper. (Cookies may be made in advance and frozen.)

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NOTES : Source: WJS1221@AOL.com

Formated to MC By EHM63@AOL.com

Bread Machine Onion Bagels

Recipe By : More Electric Bread
Serving Size : 8 Preparation Time :0:00
Categories : Abm Breakfast
Electric Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 cups water — lukewarm
3 cups white bread flour — +1 tablespoon
3 1/3 tablespoons brown sugar
1 teaspoon salt
3/4 teaspoon onion powder
1 1/2 teaspoons dried onions — pre-soaked ***
3 1/4 teaspoons active dry yeast

*** Presoak 1/4 cup dried onions in 1/3 cup warm water for 10 minutes. Drain a
nd press water from onions. Place specified amount of pre-soaked onions in the
machine with the rest of the ingredients. Save the rest to sprinkle on top of
the bagels before baking.

1. Insert ingredients in bread machine according to manufacturer’s instruction
s. Remove the dough from the machine after the first knead – approximately 20
to 30 minutes.

2. Place dough on a floured surface. Divide into 8 parts. Form balls, gently
press thumb through center of ball and slowly stretch into bagel shape.

3. While bagels rise, bring three quarts of water and one tablespoon of sugar
to a rapid boil in a large saucepan. Drop test dough (see hints below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on
each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg
and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden – appro
ximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the bagels
have doubled in size, drop the test dough into boiling water. The dough shoul
d pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be
substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line
. Roll sticks in a combination of sesame and poppy seeds with a pinch of garl
ic powder. Let sticks rise, boil, and bake as described in the above direction
s.

** To make bagel chips, slice leftover bagels horizontally into thin slices. B
ruish with butter or margarine on one side. Lay (butter side up) on an ungreas
ed cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.

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