Title: SESAME VINEGARY
Categories: Chinese, S.dressing
Yield: 4 servings

3 tb Sesame seeds; roasted
3 tb Rice vinegar
1 pn Sugar
1 ea Sesame oil
1 pn Ginger; fresh

Here’s my fave: Top with Bonito flakes OR Shredded roasted seaweed OR
Sesame vinegarette: FROM:
CHRISTOPHER NEILL (CTCH95C)

MMMMM

Minestrone

Recipe By : Miriam Podcameni Posvolsky
Serving Size : 1 Preparation Time :1:40
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb zucchini
1/2 cup olive oil
2 onions — thinly sliced
1 cup carrots — diced
1 cup celery — diced
1 cup green beans — sliced
3 cups Chinese cabbage — thinly shredded
1 1/2 cups white beans
8 cups homemade beef broth
4 peeled and seeded tomatoes — chopped
salt and freshly ground pepper
1 teaspoon oregano
1 cup very small pasta shells

Soak and cook beans.
Wash zucchini well, trim ends and dice.
Cook onion in oil until wilted and pale gold. Add carrots and cook 3
minutes, stirring once or twice. Add celery and cook 3 minutes stirring
occasionally.
Add green beans, cook 3 minutes. Add zucchini and stir all occasionally
after a few minutes. Add cabbage and cook another 6 minutes. Add tomatoes,
cook 5 minutes. Pour broth, salt and pepper.
Cover and simmer 2 to 2 1/2 hours.
Add the drained white beans and cook 15 minutes.
Finally add the pasta and cook 20 to 30 minutes until pasta is done and you
have a thick soup.

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Serving Ideas : Serve with parmesan cheese.

NOTES : Adapted from “ Essentials of Classic Italian Cooking” by Marcella
Hazan.

Ham Skillet Gumbo

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Soups
Gumbos

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 c Dice cooked ham

1 c Chopped green bell pepper

1 c Chopped onions

1 pk Cut okra (10oz)

1 cn Tomatoes (15oz)

1 c Chicken broth

1 c Water

1 ts Salt

1/4 ts Black or cayenne pepper

1 c Uncooked rice

1. Combine all ingredients except rice in a large, heavy skillet; bring to

a boil.

2. Cover and simmer 10 minutes.

3. Stir in rice and simmer, covered, 20 minutes longer, or until rice is

tender.

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Title: Snow Pea And Red Pepper Salad
Categories: Salads, Anne
Servings: 10

1 1/2 lb Snow peas
1 lb Mushrooms
2 Peppers; red sweet
3 Garlic cloves; finely chopp
3 tb Vinegar; white wine
1/3 c Sesame seeds; toasted, opt.
1 tb Sugar
1 ts -Salt
1 c Oil
3 tb Lemon juice

Remove strings and tops from snow peas. Blanche for 1 minute in boiling
water. Drain immediately and plunge into ice water to make them crisp.
Drain again and dry. Slice mushrooms. Dice peppers into small pieces.
Combine garlic, vinegar, lemon juice , sugar, salt and pepper. While
beating by hand or in processor, add oil slowly in stream. Toss veggies
together. Just before serving, toss in sesame seeds, dressing and veggies
together.
posted by Anne MacLellan

—–

Flaky Pesto Olive Pinwheels

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz. cream cheese — softened
1 c. grated parmesan
2 green onions with tops — minced
1/3 c. your favorite pesto sauce
1 pkg. frozen puff pastry sheets — thawed until cold
enough to roll but still chilled
1 1/2 c. whole pitted ripe olives — wedged or coarsely
— chopped

Beat together cream cheese, parmesan, green onions and pesto until well
blended. On lightly floured surface roll half of puff pastry (1 sheet)
into 10×6 inch rectangle. Spread half the cheese mixture over pastry,
covering completely. Scatter half the olives over filling. Roll
lengthwise like jelly roll, starting at long side to make a log. Repeat
with remaining pastry, filling and olives.

Freeze logs until solid ( or up to 2 months).

Heat oven to 375 degrees. Remove logs from freezer 10-15 min. before
baking. Slice into 1/4 inch thick rounds. Place 1 1/2 in. apart on
non-stick baking sheets. Bake 10-12 min. or until lightly browned.

Makes about 100.

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BANANA RAISIN WALNUT MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Joyce Burton, PDPP83A
1 c +2 T. flour
1/2 c Nonfat dry milk powder
1/4 c Brown sugar — firmly packed
2 ts Baking powder
1/4 ts Nutmeg
1/2 ts Baking soda
1 c +2 T. buttermilk
1 Egg — lightly beaten
1/4 c Less 2 t. vegetable oil
2 tb Sweet whipped butter, melted
1 Banana — ripe, mashed
1/2 c Golden raisins — plumped
1 oz Walnuts — chopped

Preheat oven to 400. Spray 12 muffin cups with
nonstick spray. In medium mixing bowl cmbine flour,
milk powder, sugar, baking powder, baking soda and
nutmeg; stir to combine and set aside. In small bowl,
combine buttermilk, egg, oil, and butter and stir
until blended; stir in dry ingredients. Add banana,
raisins, and walnuts and stir to combine (mixture will
be lumpy). Fill each baking cup with an equal amount
of batter and bake for 15 minutes (until golden brown
and a toothpick inserted in center comes out dry).
Transfer muffins from pan to wire rack and cool. Makes
12 servings, 1 muffin each. One muffin equals 1/4
protein, 1/2 bread, 1 fat, 1/2 fruit, 1/4 milk, 30
optional calories. From WW Meals in a Minute Cookbook.
Formatted by Joyce Burton..PDPP83A.

– – – – – – – – – – – – – – – – – –

YELLOW SQUASH CASSEROLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Margarine
4 Yellow summer squash — sliced
1 Onion — medium, chopped
4 oz Green chilies — (1 can); chop
10 Saltine crackers — crushed
Salt pepper to taste
1 1/2 c Cheddar cheese — shredded

In a skillet, melt margarine over medium heat. Saute squash and onion until
crisp-tender. Remove from the heat; stir in chilies, crackers, and salt and
pepper. Spoon into a greased 1 1/2 qt. casserole. Top with cheese. Bake at
350 degrees for 15-20 minutes.

– – – – – – – – – – – – – – – – – –

DOLMAS WITH LAMB

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground lamb
1 c Olive oil
3 tb Olive oil
1 c Finely chopped yellow onion
3 Finely chopped green onions
-(incl tops)
1/4 c Minced fresh parsley
2 tb Minced fresh mint
1/2 c Pine nuts
1 t Ground cinnamon
1/2 ts Ground allspice
1/2 ts Salt
1/4 ts Freshly ground black pepper
1 Jar (16 oz) grape leaves
-packed in brine
3/4 c Freshly squeezed lemon juice
1 c Chicken broth

Several stems of fresh parsley
Additional freshly squeezed lemon juice
Grated or minced lemon zest for garnish

Wash and drain the rice. Heat 3 Tbl olive oil in a
skillet over medium-high heat. Add the yellow onion
and saute until soft, but not brown, about 5 minutes.
Add ground lamb and fry with onion till done.
Transfer to mixing bowl and add the drained rice, 1/2
cup of the remaining olive oil, green onions, parsley,
mint, pine nuts, cinnamon, allspice, salt, and pepper.
Set aside. Rinse the grape leaves under running cold
water to remove as much brine as possible; pat dry and
stack on a plate.
Place 1 leaf at a time, shiny side down, on a flat
work surface. Cut off and discard the tough stem end.
Spoon about 1 Tbl of the rice mixture in the center
near the base of the leaf. Fold the stem end over to
cover the filling; fold both sides inward, lengthwise,
and then tightly roll leaf toward pointed tip end to
form a compact packet. Repeat with the remaining
leaves and filling. Pour about 2 Tbl of the remaining
olive oil in the bottom of a large pot and strew with
a layer of parsley stems to prevent grape leaves from
sticking. Arrange the stuffed leaves, seam side down
and almost touching on top of the parsley, making as
many layers as necessary. Drizzle the remaining 6 Tbl
olive oil the lemon juice and 1/2 cup broth over the
leaves.

Top with a heat-resistant plate and weight with a
heavy can to keep leaves from unwinding during
cooking. Cover the pot bring to a gentle boil reduce
the heat to low and cook until rice is tender about 1
hour. During cooking add a little heated liquid as
needed to keep dolmas moist. Remove from the heat and
cool in the pot.
Sprinkle with lemon juice to taste garnish with lemon
zest and serve at room temperature.

Food Wine RT [*]
Category 6, Topic 10
Message 32 Mon Mar 16, 1992
R.TAULE [REETZ] at 02:36 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator, net/node
004/005

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BEURRE MANIE – GREAT CHEFS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Flour
2 tb Butter

For the beurre manie, simply melt the butter in a
saute pan, add the flour and then cook over medium
heat for a minute or two to take the “floury” flavor
out of the mix.

Pour the sauce over the rabbit and serve.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Gerard Crozier, Crozier’s Restaurant,
New Orleans

– – – – – – – – – – – – – – – – – –

Title: Horseradish BBQ Sauce
Categories: Sauces
Yield: 1 servings

6 lb Chicken pieces
1/2 c Fresh lemon juice
1/2 c Ketchup
4 ea Drops of hot pepper sauce
1 ea Salt and pepper
1 c Butter
1/2 c Cider vinegar
2 t Worcestershire sauce
1/3 c Prepared horseradish

Combine all ingredients in a non aluminum sauce pan and bring just to
a boil. Lower heat immediately and simmer 15 minutes. Makes about 1
1/2 cups. Lightly brush on barbecue sauce. Do no let chicken burn.

MMMMM