Warm Broccoli and Potato Salad

Recipe By : Main-Dish Salads by Martha Rose Shulman
Serving Size : 4 Preparation Time :0:30
Categories : Main courses, vegetarian* Side dishes, salads*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound new or russet potatoes — scrubbed
2 tablespoons dry white wine
2 tablespoons chopped fresh parsley
salt and freshly ground pepper — to taste
– – – – –
1 1/2 pounds broccoli, broken into florets, stems
peeled and sliced
– – – – –
2 tablespoons fresh lemon juice
2 tablespoons red wine (or sherry) vinegar — or to taste
1 teaspoon Dijon mustard
1 small clove garlic — minced or pressed
6 tablespoons plain lowfat yogurt
1/4 cup olive oil
2 ounces Parmesan cheese — slivered

1. Steam or boil [or pressure cook] the potatoes until tender.
Drain and cut into quarters or thick slices.
Toss with the white wine, parsley, and salt and pepper.

2. Steam the broccoli until tender, about five to eight minutes.
Meanwhile, make the dressing:
Mix together the lemon juice, vinegar, mustard, garlic, and yogurt.
Add salt and pepper to taste.
Stir in the olive oil [a tablespoon at a time].

3. Drain the broccoli, refresh under cold water, and toss with the
potatoes, dressing, and Parmesan.
Serve warm.

– – – – – – – – – – – – – – – – – –

La Parilla Authentic Guacamole

Recipe By : La Parilla the mexican grill by Reed Hearon
Serving Size : 1 Preparation Time :0:00
Categories : Dips Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ripe avocados — halved, pitted
3 serrano chiles with seeds — finely minced
1/8 teaspoon kosher salt

Everybody knows how to make guacamole, right? Wrong. Please, no lime or lemon,
no sour cream. This
recipe makes what is probably the most commonly made guacamole in Mexico. It is
very rich and
buttery, and is so simple to make, it can be done at the last minute. We make
guacamole to order at
Cafe Marimba, adding a little cilantro and roasted tomato, and we serve it
right in the molcajete
in which it is made.

Quickly mash the avocados and chiles together and season with salt. Guacamole
should be chunky.
Taste for seasoning and serve immediately.

Makes about 1 cup.

– – – – – – – – – – – – – – – – – –

NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com

From: La Parilla the mexican grill by Reed Hearon ISBN 0-8118-1034-8

Melon Hearts of Palm Salad with Chutney Vinaigrette

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DRESSING—–
2 ts Dry mustard
2 ts Honey
2 tb Mango chutney
6 tb Lime juice
1/3 c Orange juice
-OR- extra virgin olive oil
Salt freshly ground pepper
— to taste
—–SALAD—–
14 oz Canned hearts of palm
— drained
1 Ripe honeydew melon
1 Ripe cantaloupe
Shredded lettuce

In a small bowl, blend together mustard, honey, chutney, and 4
tablespoons lime juice. Gradually whisk in olive oil. Add salt and
pepper to taste, then strain dressing through a sieve to remove large
pieces of chutney.
Chop hearts of palm and set aside. Remove peel and seeds from melons
and cut into bite-size pieces. Serve hearts of palm and melon on a
bed of shredded lettuce, with dressing.

– – – – – – – – – – – – – – – – – –

Title: HERBS DE PROVENCE SPICE MIX
Categories: Spices, Condiments
Yield: 34 servings

3 tb Dried marjoram
3 tb Dried thyme
3 tb Dried savory
1 ts Dried basil
1 ts Dried rosemary
1/2 ts Dried sage
1/2 ts Fennel seeds

Combine all ingredients. Mix well and spoon into small jars. Makes 3/4
cup. Use to season chicken, vegetables or meat.

—–

Title: CHOCOLATE MADELEINES
Categories: Cookies, Personal
Yield: 24 servings

2 Eggs
1/2 c Sugar
1 ts Grated lemon rind; OR
2 ts Grated orange rind
1 ts Vanilla extract
1/4 ts Salt
2/3 c All-purpose flour
1/3 c Unsweetened cocoa
8 tb Butter; melted
-cooled slightly, plus
4 tb Butter; softened

PREHEAT OVEN TO 400F. Smear 1/2 teaspoon softened butter over the
inside of each madeleine form. Be sure to completely cover with
butter–don’t leave spots. Combine the eggs, sugar and lemon or
orange rind in a large mixing bowl, and stir them together. Set in a
pan of simmering water and stir until the egg mixture is very warm to
your finger. Remove from the heat and beat with a mixer at high speed
until fluffy, pale yellow, and tripled in volume, about 3 minutes.
Add the vanilla and salt. Dump the flour and cocoa into a sifter or
strainer. Sift once, return to sifter or strainer and sprinkle half
of it over the egg mixture, and fold it in. Pour in 8 tablespoons of
butter and sprinkle on the remaining flour, and fold gently just
until the batter is mixed. Spoon a generous tablespoon of batter into
each prepared mold; do not spread it evenly; it will level itself in
the oven. Bake for about 10 minutes, until the edges of the cakes are
golden and they lift easily from the molds. (If you have only 1 pan,
and can bake only 12 at a time, let the mold cool, wipe it out,
grease with butter, then refill with batter and bake again.) Remove
from the oven, slipping the tines of a table fork under each cookie
to free it, and transfer the madeleines to a rack to cool. Serve
within a few hours, or wrap airtight and freeze. Serve plain, or
sprinkle the ribbed side with confectioners’ sugar.

MARION CUNNINGHAM

PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Title: Piroshki
Categories: Polish, Pies, Ceideburg 2
Yield: 1 servings

MMMMM—————————PASTRY——————————–
1/2 lb Cream cheese, softened
1/2 lb Sweet but butter, softened
2 c Flour

MMMMM————————–FILLING——————————-
3 tb Butter
2 c Fresh mushrooms, finely
-chopped
1 sm Onion, minced
1/3 lb Lean ground pork
1 ts Salt
Freshly ground black pepper
3 tb Fresh dill, chopped, or 1
-tablespoon dried
2 tb Tomato paste
2 tb Dry sherry
1/3 c Sour cream

Pastry: Combine cream cheese and butter; mix well. Add flour and mix
thoroughly . Form into 2 balls, wrap in waxed paper and refrigerate
for at least 2 hours.

Filling: In a large frying pan, heat 2 table spoons butter over
moderately high heat. Add mushrooms and onion, saute, stirring, for
about 1/2 minute. Remove mixture; set aside.

In the same pan, heat 1 tablespoon butter, add pork; brown quickly.
Drain off liquid and discard. Add salt, pepper, dill tomato paste
and sherry; simmer over low heat for about 10 minutes, stirring
frequently.

Add mushrooms and simmer another few minutes. Remove from heat, stir
in sour cream and mix well. Chill for 2 to 3 hours.

Assembly: Roll out chilled dough. Cut into 2-inch circles. Place 1
tablespoon chilled filling in each circle and fold over to close.
Seal edges with tines of fork.

Place piroshkis on an ungreased baking sheet; bake in a 350F oven for
12 to 15 minutes, or until light golden brown. Let stand for a few
minutes before serving. Serve hot or at room temperature.

Makes about 24.

Adapted from “Ethnic Cuisine ” by Elizabeth Rozin.

From the San Francisco Chronicle, 8/10/88.

Posted by Stephen Ceideberg; November 11 1992.

MMMMM

Title: SWISS CHICKEN ENCHILADAS
Categories: Poultry, Mexican, Cheese/eggs
Yield: 10 servings

1 8 oz pkg. cream
-cheese,softened
1 6 oz pkg. Corn Tortillas
1/4 c Milk
1 10 oz can mild enchilada
-sauce
2 c Cubed,cooked chicken
3/4 c (6 oz.) container frozen
-avocado dip
1/2 c Sliced green onions
1/4 c Slivered almonds
1/2 c Dairy sour cream
4 oz (1 cup) shredded Monterey
-Jack cheese

Sliced radishes or almonds

Heat oven to 375 degrees.In a large bowl,combine cream cheese and milk.Stir
in chicken,onions,1/4 cup almonds and 1/2 cup Jack cheese. heat tortillas
as directed on package.Spoon about 1/4 cup filling down center of each warm
tortilla;roll up.Place seam side down in ungreased 13 x 9″ baking dish.Pour
enchilada sauce evenly over tortillas;sprinkle with remaining Jack cheese.
Bake @ 375 degrees for 10 to 15 minutes or until bubbly.In small
bowl,combine avocado dip and sour cream.Spoon over warm enchiladas. Garnish
with radishes or almonds.

Makes 10 enchiladas.

—–

Caribbean Papaya-Orange Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
500 ml Cold chicken broth
250 ml Fresh orange juice
1 Envelope plain gelantine
1 Egg white
1 Papaya
pn Salt
pn Ground cumin
Almonds, chopped
Coconut, grated

Pour cold broth into a pot, sprinkle gelatin over top,
and set aside to soften for a few minutes. Beat the
egg white until frothy. Add egg white to soup mixture
and bring to simmer, whisking constantly until gelatin
is fully dissolved and soup is frothy. Allow to cool
down for about 10 minutes. Meanwhile seed and mash
the papaya. Then put into a food processor, adding
the soup mixture and the orange juice and process to a
puree. Season to taste. Refrigate few hours or better
overnight. Adjust seasonigs before serving. Garnish
with almonds and coconut.

Ronjon M. Sarcar ronjon@postfach.uni-bielefeld.de
rmsarcar@post.uni-bielefeld.de

– – – – – – – – – – – – – – – – – –

Title: SNOW PUDDING
Categories: Desserts
Yield: 6 servings

1 tb Gelatin, soaked in
1/4 c Cold water
1 c Boiling water
1 c Sugar
1/4 c Lemon juice
3 Egg whites

Dissolve gelatin in boiling water. Add sugar and lemon juice. Set
aside in cool place. Occasionally stir mixture, and when it is thick
enough to hold mark of spoon, beat with wire spoon or whisk until
frothy. Add egg whites, beaten stiff, and continue beating until
stiff enough to hold its shape. Mold.

For a small family, chill half the recipe in a small mold and pile
the rest by spoonfuls in a bowl. Serve as a dessert for two meals,
one part with Soft Custard, the other with crushed fruit.

from Fannie Farmer Boston Cooking School Cook Book, Ninth Edition

MMMMM

Date: Sun, 08 Jan 95 13:58:53 EST
From: tkreider@census.gov (Tom Kreider)

Made this today. Great! It’s from 500 Fatfree Recipes.

Recipe: Ziti with Great Northern Beans
Servings: 6
Serv. Size: 2 Cup (s)
Prep. Time: 0:40

Portion Ingredient
******* **********
1/4 Cup (s) Vegetable Stock
1/2 Cup (s) Onion chopped
2 Medium Garlic clove minced
20 Ounce (s) Tomato canned low sodium
1 Cup (s) Navy beans
10 Ounce (s) Ziti (it’s pasta)
1/2 Cup (s) Parsley fresh
1/4 teaspoon (s) Pepper
1/2 teaspoon (s) Thyme, ground
1/2 teaspoon (s) Basil

cook ziti al dente and drain. heat stock add onions and
garlic, saute until clear. add tomotoes and simmer 10
minutes. add beans and seasonings, simmer 10 more minutes.
Serve over ziti and sprinkle with parsley.

Nutritional Analysis

Calories ( 253 cal) Vitamin D ( 0 IU )
Protein (10.5 g ) Thiamine (0.59 mg )
Carbohydrate ( 52 g ) Riboflavin (0.26 mg )
Total Fat ( 1.2 g ) Niacin ( 4.8 mg )
Saturated Fat (0.18 g ) Vitamin B6 (0.20 mg )
Mono-Unsaturated (0.14 g ) Folate ( 126 mcg)
Poly-Unsaturated (0.49 g ) Sodium ( 48 mg )
Cholesterol ( 0 mg ) Calcium ( 118 mg )
Dietary Fiber ( 6.6 g ) Magnesium ( 71 mg )
Caffeine ( 0 mg ) Potassium ( 656 mg )
Vitamin A ( 61 RE ) Iron ( 5.9 mg )
Vitamin C ( 54 mg ) Zinc (1.52 mg )

Calories from Protein: 16 % Carbohydrate: 80 % Fat: 4 %