Title: Pasta Nicoise
Categories: Salads, Pasta, Side dish, Mark’s
Yield: 4 servings

8 oz Small pasta shells
4 lg Tomatoes, quartered
1 ea Red bell pepper, sliced
4 oz Green beans, steamed
8 ea Black olives
1 ts Capers
4 tb Olive oil
2 tb White vinegar
2 ea Garlic cloves, chopped
Salt pepper

Cook the pasta in boiling, slightly salted water until al dente, 10
to 12 minutes. Drain well rinse under cold water. Set aside.

In a large bowl, mix together the pasta, bell pepper, tomatoes,
beans; add the olives capers. Mix the oil, vinegar, garlic, salt

pepper pour over the pasta. Toss well just before serving.

Recipe by Mark Satterly

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Truffles by We’re Cooking Now

Recipe By : Mimi Markofsky
Serving Size : 24 Preparation Time :6:00
Categories : Candy And Confections Chocolate
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup heavy cream
2 tablespoons grand Marnier
6 ounces semisweet chocolate
4 tablespoons butter — softened

In a heavy saucepan, reduce cream over a medium heat by 1/2. Add the
Grand Marnier and chocolate; stir until melted. Remove pan from heat and
stir in butter. Place in a shallow glass dish and refrigerate until firm,
2-4 hours (may be done to this point, covered with plastic wrap and
refrigerated 3-4 days in advance).

Scoop with #100 scoop and roll into cocoa, nuts or tempered chocolate.
Refrigerate to firm again before serving.

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NOTES : Ganache may also be piped into candy cups and refrigerated.

Curried Squash Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds butternut squash — cooked
1 tablespoon sherry
2 cloves garlic — minced
1 onion — finely chopped
1 tablespoon curry powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne — optional
salt and pepper — to taste
3 cups chicken broth

1. In a large saucepan saute onions and garlic in sherry for about 2
minutes.
2. Add curry powder, cumin, salt and pepper and cook another 3-5 minutes
or until onions are soft.
3. Add in cooked squash in pieces, and stir to coat.
4. Pour in chicken broth and bring to a boil; reduce heat and simmer 15-20
minutes.
5. Remove from heat and allow to cool about 15 minutes.
6. Pour soup into blender, food processor or large bowl and use a hand
blender. Puree until smooth (will be thick).
7. Return to heat and slowly reheat.

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Title: Cheesecake Cookies
Categories: Cookies, Cheesecakes
Yield: 16 servings

5 tb Butter, softened 1/3 c Brown sugar, packed
1 c Flour 1/2 c Sugar
1 pk 8 oz cream cheese, softened 1 ea Egg
2 tb Milk 1 tb Lemon juice
1/2 ts Vanilla

Heat over to 350. In a medium bowl blend thoroughly butter, brown sugar
and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of
the mixture aside for topping. Press remaining mixture into an 8x8x2 inch
baking dish; bake for 15 minutes. In another bowl combine sugar and cream
cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice and
vanilla. Spread over the baked crust and sprinkle with remaining brown
sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1
hour. Cut into 16 squares; serve.

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Scalloped Potatoes and Ham

Recipe By : Betty Crocker
Serving Size : 3 Preparation Time :2:00
Categories : Easy Main Dish
Meat Pork And Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound ham steak
1 pound potatoes — sliced
2 tablespoons flour
2 tablespoons butter or margarine
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
2 tablespoons chopped onions
1 teaspoon butter or margarine
Swiss cheese — grated
— optional

Heat 2 tablestoons butter in saucepan over low heat until melted.
Blend in flour, salt and pepper. Cook over low heat, stirring
constantly, until mixture is smooth and bubbly; remove from heat.
Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1
minute (I do cream sauces in the microwave instead of using this
method).

Layer half of the potatoes, half of the ham, all of the onion, and
half of the sauce in greased casserole. Top with remaining potatoes,
ham and sauce. Dot with margerine. Cover and cook in 350 degree oven
30 minutes; uncover and cook 35 minutes. (I find sometimes longer
cooking time necessary)

Top with grated Swiss if desired

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Title: Chicken Fried Rice
Categories: Chicken, Oriental, Poultry, Meats, Wok
Yield: 6 servings

1 tb Oil
1 Egg, slightly beaten
2 tb Oil
1 c Chicken, finely diced
1 md Onion, finely diced
1/2 c Water chestnuts, finely
-diced
1/2 c Bamboo shoots, finely diced
1/2 c Celery, finely diced
1 c Fresh bean sprouts
1/2 c Frozen peas (opt)
1/2 c Sliced mushrooms (opt)
4 c Cooked rice
Soya sauce
Salt
Pepper

1. Cut up and prepare all ingredients. Reserve.

2. Heat wok up with 1 tablespoon oil and fry egg into a thin sheet.
Remove to plate and reserve.

3. Add 2 tablespoons more oil to wok. Heat until smoking. Stir fry
chicken and onion together until cooked. (If leftover meat is used,
just heat through.) Add bean sprouts, peas, celery. Stir and cook 2
minutes with wok covered. Uncover wok, add all the rest of the
vegetables. Stir fry and cook covered for 2 additional minutes. Add
cooked rice, season with salt, pepper, soya sauce. Reduce heat to
medium. Take your turner and break up clumps of rice as finely as
possible. Make sure rice takes up soya sauce and does not remain
white. Keep stir-frying until all rice is broken up and heated
through. Shut heat off. Cut up sheet of egg into small pieces and
stir into rice, or remove rice to serving platter and garnish with
egg slivers.

NOTE: Leftover rice makes a better fried rice. If using leftover rice,
place rice in sieve and rinse with hot water from the tap. Pork ,
beef or shrimps (cooked or uncooked) may be substituted for above
chicken.

MMMMM

Title: TURKISH DELIGHT
Categories: Candies, Turkish
Yield: 1 servings

2 c Sugar
2 tb Cornstarch
1 c Water
1/2 ts Cream of tartar
1 tb Flavoring *
Food coloring **
1/2 c Toasted nuts, chopped ***
Confectioners’ sugar

* Flavorings: rose, mastic, strawberry, orange or
lemon. ** Food coloring: red, yellow, green or orange
(depending on flavoring used) *** Nuts: almonds or
pistachios

Dissolve sugar and cornstarch in water. Add cream of
tartar. Boil to 220 degrees F. Cover pot the last 5
minutes. Add flavor and food color. Add nuts.

Pour into oiled shallow pan. When cool, cut into
squares and roll each piece in sifted powdered sugar.
Store in plastic bag.

From: The Complete Greek Cookbook, by Theresa Karas
Yianilos, Avenel Books, New York.

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Chocolate Dipped Raisins

Recipe By : Rosemary Matejka
Serving Size : 20 Preparation Time :0:15
Categories : Candy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ozs raisins
—-Coating—-
7 ozs Hershey’s® Milk Chocolate Bar — melted
1 c semisweet chocolate discs — melted

In a saucepan over low heat, melt chocolate bar and disks. Set saucepan in
hot water to maintain dipping consistency. Dip several raisins at a time in
chocolate. Place in paper candy cup. Repeat with remaining chocolate and
raisins. Refrigerate until chocolate sets, about 10 minutes. Store covered
in refrigerator.

– – – – – – – – – – – – – – – – – –

Per serving: 92 Calories; 5g Fat (32% calories from fat); 2g Protein; 24g
Carbohydrate; 2mg Cholesterol; 10mg Sodium

Nutr. Assoc. : 0 0 0 4886

L. J’s Chili

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Chili Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
1 1/2 cups Chocolate Wafer crumbs
6 tablespoons Sweet Butter
—–FILLING—–
12 ounces Semi-Sweet Chocolate
1/2 cup Heavy Cream
1/4 pound Sweet Butter — Cut Into Bits
2 tablespoons Kahlua Liqueur
1 pinch Salt
—–SAUCE—–
1/2 cup Whipping Cream
4 tablespoons Sugar
1/4 cup Butter
1 1/2 teaspoons Finely Ground Expresso — Coffee
Ingredients:
3 packages Ladyfingers
1/2 cup Dark rum
1 1/2 pounds Butter (no substitutes)
27 ounces Semisweet chocolate chips

Cut beef into 1 inch chunks or thereabouts. Let beef soak in a bowl with the
tomatoes and juice, lemon juice, mushrooms, black pepper, crushed chilis and
onions over night. Brown the meat in a skillet. In large pot throw in the
tomatoes and crushed chillis, onions, meat, paste, everything except the beans
and peppers and slow cook for three hours. Next chop your green and red peppers
into long slivers or if you prefer diced. Also stir in your beans and cook
slowly for one more hour. All cooking must not have the lid on. With the thick
“soupy” ring around the pot; stir back into the simmering chili.

You might like the chili hotter or maybe milder, depends on your taste. What
ever you do, don’t ruin the chili by making it hotter with hot sauces, this
has a tendency to make the chili into “superficial” body heat not a deep solid
heat. To accompany the chili try and get your hands on some “Agua Dente” (fire
water) 80% alcohol (national drink in Colombia).
I guarantee you will see God!

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Title: Moroccan Chick Pea Soup
Categories: Soups/stews, Vegetables, Moroccan
Yield: 4 servings

2 tb Safflower oil 2 tb Lemon juice
2 x Carrots, grated 1 tb Chopped fresh parsley
2 x Cloves Garlic, minced 3/4 ts Ground Cumin
1 x Med Onion, chop fine (1/2 c) 1/2 ts Black pepper
15 oz Can Chick Peas, rinse,draine 1/2 ts Thyme leaves
3 c Vegetable stock 1/4 ts Powdered tumeric
1/3 c Tahini 1/8 ts Cayenne pepper

GARNISH: toasted sesame seeds, minced scallions, finely chopped tomatoes,
or Herbed Garlic Croutons, optional
In 4-5 qt saucepan, heat oil. Add carrots, garlic, and onion; cook until
tender. Set aside.
Menawhile, in food processor, puree chick peas, 1 cup of vegetable stock,
tahini, and lemon juice.
Stir pureed mixture into saucepan. Add remaining ingredients including
vegetable stock. Cover and cook for 5 minutes to heat through. Top with
garnish if desired.
VARIATIONS: – substitute olive oil for safflower oil

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