Title: HOLIDAY TRUFFLES
Categories: Candies, Chocolate
Yield: 40 servings

3 pk Semisweet chocolate chips6oz
1 cn Sweetened condensed milk
2 tb Almond flavored liquer
1/4 ts Almond extract
2 tb Orange liquer

In heavy, medium sized pan, over low heat, melt chips with sweetened
condensed milk. Remove from heat, divide into 2 bowls. To one bowl,
add almond liquer and almond extract, To the other bowl,add orange
flavored liquer. Chill 1 hour. Shape into one inch balls.Roll in
coating. Chill until firm ( 1 hour) Store covered at room temperature

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AUTUMN APPLE SHORTCAKES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SHORTCAKE—–
2 c Bisquick
1/2 c Water
2 tb Sugar
2 tb Shredded orange peel

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1/2 package of small elbow macaroni
1 can of chili beans (any kind/any flavor)
1 can of Del Monte chili ready tomatoes
1 package of fat free cheddar cheese

Cook macaroni, drain and set aside. In a large pot, cook beans and tomatoes.
Stir in macaroni and add about 1/2 of the fat free cheese. Stir until cheese
is melted. Pour into baking dish and top with remaining cheese. Refrigerate
or freeze. Heat at 350 degrees for 20 minutes when ready to eat. There are
infinite ways to make this dish — you could add TVP®, rice, more spices,
green chiles, use black beans, etc.

TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: VEGETABLE STIR FRY.
Categories: Vegetables
Yield: 3 servings

1 c Green beans
1 c Sliced mushrooms
4 ea Green onions sliced
1 tb Oil
1 tb Soy sauce
1/4 ts Salt
1/4 ts Garlic powder
1/8 ts Ginger
1/4 c Slivered almonds

Cut green beans and parboil for 5 min.
Stir fry vegetables in oil for 4 or 5 min. Add rest of ingredients.

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Title: SPINACH FONDUE
Categories: Appetizers
Yield: 1 servings

1 lb Cream cheese
1 1/4 c Sour cream
3 1/2 oz Spinach, frozen, chopped
-and drained well
4 oz Water chestnuts, lightly
-chopped
1/4 c Onions, chopped
1/4 ts Garlic oil or juice
1/4 ts Salt
2 ds Hot pepper sauce

At medium speed, blend cream cheese and sour cream
thoroughly. Add remaining ingredients and blend.
Refrigerate 2-3 hours. To serve, place mixture in
casserole and heat through. Serve with crusty French
or Italian bread. Serves 6-10

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Orange Dressing with Basil – al fresca

Recipe By : Viana la Place and Evan Kleiman in Cucina Fresca (1985)
Serving Size : 6 Preparation Time :0:00
Categories : Cucina Fresca Seasoning or Ingredient

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 tablespoons olive oil
4 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1/2 whole orange, zest of
1 clove garlic — lightly crushed
1/4 cup fresh basil leaves — thinly sliced
coarse salt
coarsely ground pepper — optional

Combine all ingredients in a jar with a tight-fitting lid and shake. Let
stand for 2 or more hours. Strain out the basil, if desired. Refrigerate
overnight. Makes 3/4 cup.

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NOTES : Use on salads, spoon over steamed shellfish, or use as a marinade
for grilled fish. This dressing has a sweet, refreshing taste. Increase
the lemon juice for added tartness.

Title: Brittany Mixed Fish Soup
Categories: Fish/sea, Soups/stews
Yield: 6 servings

3 lb Mixed fish, cleaned * 2 x Med. Bay Leaves
2 x Lge Onions, peeled ** 1 ts Dried Thyme
1 x Lge clove Garlic, crushed 1/2 ts Dried Marjorin
3 tb Butter or margarine 4 x Sprigs Parsley
6 x Med potatoes, peeled,in 1/4s 2 ts Salt
10 c Water 1/2 ts Pepper

Slices of crusty French bread
* Flounder, mackerel, cod, or haddock
** Sliced thin
””””””””””””””””””””””””’
Cut fish into chunks of equal size. Saute onions and garlic in heated
butter or margarine in a large kettle until tender. Add potatoes, water,
bay leaves, thyme marjoram, parsley, salt and pepper. Bring to a boil. Add
prepared fish and lower heat to moderate. Cook, covered, about 25 minutes,
until fish and potatoes are tender. Remove and discard bay leaves. Put
slices of bread in wide soup plates. Ladle broth over bread. Serve fish
and potatoes separately on a platter.
Serves 6 to 8.

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1 lb asparagus, stiff ends peeled
1/4 lb brown button mushrooms (or mixed mushrooms)
2 garlic cloves
1 T fermented black soybeans
1.5 T rice vinegar
1 T tamari (or soy sauce)
1 t potato starch (or cornstarch)
1 t brown sugar
1 T sake or other rice wine

Cut asparagus on the diagonal into 1-2 inch pieces. Blanch for 5
minutes in boiling water. Drain and set aside.
Wash and slice mushrooms. Set aside.
Mince the garlic. Rinse the black beans well. Mix garlic and beans
together. Set aside.
Mix together the rice vinegar, tamari, starch, sugar, and sake. Set
aside.
Fill a glass with water and set handy next to the stove. Put a
skillet over high heat. When the pan is hot, dump the garlic mixture
into the pan. Stir fry for one minute, adding water as the mixture
begins to stick — add just a little at time. Add the asparagus and
stir fry for 10 minutes (or until asparagus is just shy of being
crisp-done), again adding water just as needed. Add mushrooms and
stir fry for 2-5 more minutes. Add the vinegar mixture (giving it a
last stir to make sure starch is well mixed), stir until evenly coated
and sauce thickens. Serve immediately.

Comments:
Fermented black soybeans are available in Asian markets. Usually
labled “salted black beans”. I find them in the preserved food
section in plastic bags.

Bucatini All’ Amatriciana

Recipe By : CHEF DU JOUR DJ9270 MICHAEL ROMANO
Serving Size : 4 Preparation Time :0:00
Categories : Chef De Jour Pasta Dumplings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Pounds fresh tomatoes — coarsely chopped
1 Tablespoon olive oil
1 Pound pancetta — cut in 3X1″ pices
1 Cup diced onion
1 Cup white wine
2 1/2 Tablespoons minced fresh chili pepper — seeds removed
1 Teaspoon dried red pepper flakes
1/2 Cup sliced fresh basil leaves — plus 4 sprigs
1 1/2 cups finely grated Pecorino Romano
1 teaspoon kosher salt
Freshly ground black pepper
3/4 pound Bucatini — or Perciatelli

In a 3-quart non-reactive saucepan heat the tomatoes over medium heat
until juicy, about 5 minutes. Pass the tomatoes through a food mill and
puree. Set aside

Wipe saucepan clean and return to medium heat. Add olive oil
and pancetta and cook, stirring for, about 15 minutes or until
pncetta is crisp. Remove from pan with slotted spoon and reserve.

Pour off all but about 2 tablespoons of fat from the pan. Add
pnions and cook over medium heat until golden, about 5 minutes. Add white
wine and reduce by 3/4. Add reserved tomatoes, chili
pepper, and red pepper flakes. Simmer gently for 30 minutes, stirring
occasionally with a wooden spoon.

Add reserved pancetta, basil, and 3/4 of the Pecorino Romano.
Season with salt and pepper. Simmer for an additional 15 minutes,
stirring occasionally. (May be prepared ahead up to this point, and frozen
for future use.)

Bring 1 gallon of water to a boil and add 1 tablespoon of salt. Cook
the bucatini until al dente. Drain and toss with the sauce.
Pour into a warmed serving bowl and sprinkle with remaining
cheese.Garnish with basil sprigs.

Yield: 4 serving

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NOTES : If fresh tomatoes aren’t available substitute canned.
Pancetta is available at Italian markets,gourmet shops and
good quality supermarkets.

Enjoy,
Doug
FW.DOUG@genie.com
dgoldin@earthlink.net

Jerky Stew

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Jerky — beef or buffalo
1 cup Whole dried hominy — soaked overnight in
— ample water
1 large Yellow onion — peeled/chopped
1 pound Potatoes* — unpeeled/diced
Salt and pepper to taste

*Native Americans would have used prairie potatoes — arrowhead (Sagittaria
latifolia).

Break the jerky up into 1-inch pieces and place in a heavy, lidded kettle.
Drain the hominy and add to the jerky, along with the onion. Cover with water
and bring to a boil. Simmer, covered, until the hominy is tender, about 2
hours. You will have to watch this closely, as more water will have to be
added as you go along. Add the potatoes and cook for an additional 20
minutes. Season with salt and pepper.

Source: “The Frugal Gourmet Cooks American” by Jeff Smith.

Posted To Fabfood September 1998~Busted With 2.0 by

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