EEL LIVORNESE

Recipe By : COOKING LIVE SHOW #CL8780
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
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2 pounds eel, from sea or river, peeled and gutted
2 cups basic tomato sauce
1 cup dry red wine
12 caper berries
12 Gaeta olives
1 tablespoon hot chili flakes
1/8 cup chopped fennel fronds

Rinse eel and cut into 4-inch long pieces, pat dry.

Preheat oven to 450 F.

In an oven and stove-proof earthenware pot, place tomato sauce, red
wine,
caper berries, olives and chilies over medium heat and bring to a
boil.
Season eel pieces with salt and pepper and place into boiling sauce.
Put
eel into oven and bake until cooked through, about 20 minutes. Remove
from
oven, sprinkle with chopped fennel and serve immediately.

Yield: 4 serving

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Cornbread Dressing

Recipe By : Mrs. Chester P. Smith, Jr.
Serving Size : 1 Preparation Time :0:35
Categories : Side Dishes Stuffing
To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C Chopped Onion — or more to taste
1/2 C Chopped Green Pepper
1/2 C Chopped Celery
4 Tbsp Butter
1 Pan Cornbread (Day-Old If Possible) — crumbled
1/2 Pkg Herb-Seasoned Stuffing Cubes
Giblets — optional
1 Can Chicken Or Turkey Broth Or Stock
Salt And Pepper — to taste
2 tsp Poultry Seasoning — or to taste

Saute onion, green pepper and celery in butter until tender. Mix
cornbread and stuffing. Add all this to cornbread and stuffing
mixture. Mix well. Add giblets and eggs to mixture. Add stock or soup
until moist. Season with salt and pepper (must use salt and pepper
liberally; keep tasting). Add more poultry seasoning if necessary.
Bake at 350° for 30 minutes in a casserole, or use to stuff a turkey.

Source: “Mountain Measures” –Junior League of Charleston, WV
ed. 1974

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1 lb cottage cheese (low-fat is fine)
3 cups sour cream (even a little less will do)
1/4 cup milk
1/2 cup melted margarine (unsalted)
4 to 6 eggs, depending on how rich you like it (go for broke)
1/2 cup sugar
1/2 tsp vanilla extract
1 lb broad or thin noodles, cooked
1/2 cup raisins
cinnamon and sugar (for topping)

In a large mixing bowl, combine cheese, sour cream, milk and half of the
melted margarine. Beat together the eggs, sugar and vanilla and add to
cheese mixture. Then add the cooked noodles and raisins; turn into large
buttered pan or two smaller ones. Top with remaining melted margarine.
Mix together some cinnamon and sugar and sprinkle on top. Crushed
cornflakes may also be used as topping with the cinnamon and sugar.
Bake at 350 degrees for about an hour or until lightly browned.
May be frozen and reheated.

NOTE: I find it unnecessary to do the eggs, sugar and vanilla separately.
I put it all in the 25-cup Tupperware mixing bowl and mix with a wire whisk.
This makes a really large quantity. I find my lasagna pan the perfect
size. You can easily halve the entire recipe if it is only a side dish for
a family dinner. Another beauty of this dish is that, for buffets, it’s
tasty even at room temperature; you don’t have to worry about keeping it hot.

Title: ORIENTAL CHICKEN #2
Categories: Chinese, Chicken
Yield: 6 servings

2 Chicken breasts
1 tb Cornstarch
2 tb Brown sugar
1/4 ts Oregano
1 Clove crushed garlic
2 tb Cooking oil
1/4 c Soy sauce
3/4 c Wine
1/3 c Seedless raisins

Split, skin and debone chicken breasts. Combine all
ingredients except chicken in a small bowl. Pierce
chicken breasts with a fork. Place chicken in a
casserole and cover with sauce mixture. Microwave on
high for 11-13 minutes.

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Title: Velvet Smooth Cream Pies
Categories: Pies, Desserts
Yield: 1 pie

3/4 c C and H Granulated Sugar
1/3 c All-purpose flour
1/4 ts Milk
2 Eggs; or…
3 -Egg yolks
1 tb Butter or margarine
1 ts Vanilla
1 9″ pastry shell
— (baked and cooled)

In a saucepan mix sugar, flour and salt. Add milk and eggs. Beat with a
whisk until smooth. Bring to boil over medium heat stirring constantly.
Continue cooking and stirring until smooth and thickened. Remove from
heat, stir in butter and vanilla. Cool 5 minutes. Pour into pastry
shell. Chill until set.

BANANA CREAM PIE: Make a base filling; cool. Slice 2 or 3 large bananas
in bottom of baked pie shell; add cooled filling and chill. Serve with
Whipped Cream Topping.

BUTTERSCOTCH CREAM PIE: Use 3/4 cup firmly packed C and H Golden or Darn
Brown Sugar instead of granulated sugar in basic filling recipe; increase
butter to 3 tablespoons. Top with Tall ‘N’ Tender Meringue (see separate
recipe) or chill and serve with Whipped Cream Topping.

COCONUT CREAM PIE: Stir 1 cup flaked coconut into basic filling before
pouring into baked pie shell. Top with Tall ‘N’ Tender Meringue or chill
and serve with Whipped Cream Topping. Garnish with toasted coconut, if
desired.

CHOCOLATE CREAM PIE: Make basic filling; add 1/2 cup semi-sweet chocolate
pieces to hot, cooked filling in saucepan. Stir until completely melted.
Pour into baked shell; chill. Spread with Whipped Cream Topping; garnish
with shaved chocolate.

MICROWAVE DIRECTIONS: Combine sugar, flour and salt in deep 2 quart glass
mixing bowl. Add eggs and milk. Beat with whisk until smooth. Microwave
at full power 8 minutes, stirring 3 times. Precede {sic} as recipe
directs.

Reprinted with permission from _Pies On Parade_
(Jean Porter, C and H Sugar Kitchen)
Electronic format by Karen Mintzias

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CATHE’S POTATO SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Potato
2 c Water
1 t Garlic, minced
1/2 ts Garlic salt
1 t Black pepper, coarse
2 tb Butter
1/2 c Half-and-half
1 1/2 tb Paprika (or more)
dr Tabasco sauce

Cut potato into chunks and boil in water until quite
done, a little over-done. You should end up with
about a cup of water in the pot. Mash potato chunks
in pot with water; will be a juicy, mushy mixture.

Stir in spices, butter and half-and-half; mix well.
Add paprika a teaspoon or so at at time (to taste)
until mixture thickens. Stir in Tabasco sauce and
serve.

Cathe’s notes:

* Varies a lot from time to time; might need to
experiment.

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This is a modification of a recipe that originally
ran in Prevention magazine. I hope you like it as well as I did.

Black-Eyed Peas and Carrots with Basil Dressing

(The original recipe called for Tarragon, but I don’t like Tarragon, and so I
used Basil. However, if you like Tarragon, that is the herb originally called
for :-). )

1 1/3 cups dried black-eyed peas, soaked overnight
1 bay leaf
1 thick slice onion
1 sprig fresh basil
1 clove garlic, lightly crushed
1/4 c. + 1 1/2 Tbs. white-wine vinegar
3 1/2 Tbs. lemon juice
2 Tbs. minced fresh basil (or more, if you like basil)
1 Tbs. snipped chives
1/4 tsp. ground black pepper
2 cups diced carrots
1/2 cup diced green peppers
1/2 cup diced red onion

1. Drain the black-eyed peas and transfer them to a 3-quart saucepan. Add the
bay leaf, onion slice, basil sprig, and garlic. Add about 8 cups of cold
water. Bring to a boil. Simmer uncovered over medium heat, stirring
occasionally, for about 1 hour or until the peas are tender.

2. In a large bowl, whisk together the vinegar, lemon juice, minced fresh
basil, chives, and black pepper. Set aside.

3. While the peas are cooking, blanch the carrots in boiling water for 3
minutes, or until crisp. Drain and add to the bowl with the dressing. Stir
well and set aside.

4. When the peas are tender, drain and discard the bay leaf, onion, basil, and
garlic.

5. Combine peas and carrots and stir lightly to blend. Add the green peppers
and red onion. Toss well. Serve chilled or at room temperature.

Serves 6.

Title: Homemade Granola
Categories: Diabetic, Snacks
Yield: 26 servings

4 c Uncooked quick oatmeal 1/4 c Granulated sugar substitute
1 c Chopped peanuts (no skins) 1/3 c Vegetable oil
1/2 c Grape Nuts 1/2 c Wheat germ
1/2 c Bran 1/2 c Raisins

Spread the oatmeal on a cookie sheet and heat in a 350 F oven for 10
minutes. Combine all but the wheat germ and raisins. Bake on an
ungreased cookie sheet or pan for 20 minutes, stirring once to brown
evenly.

Allow mixture to cook (?) in the oven. Add wheat germ and raisins.
Refrigerate in glass jars or plastic containers. 6 1/2 cups.

1/4 cup serving = 140 calories, 1 starch/bread, 1 fat exchange 15
grams carbohydrate, 5 grams protein, 7 grams fat, 57 mg sodium

Adapted from Exchanges for all Occasions by Marion Franz, M.S., R.D.,
C.D.E. Third Edition 1993 ISBN 1-56561-005-9 Shared but not tested by
Elizabeth Rodier Jan 94.

MMMMM

WHOLE WHEAT HONEY-WALNUT BREAD – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Whole wheat flour
1 tb Dry milk
1 t Salt
1 tb Butter
1/4 c Walnuts (1 oz) — chopped
2 ts Honey
7/8 c Water (7 1/2 fl.oz)
1 t Dry yeast

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
liquids and yeast) inside the bread pan. Add liquid ingredients. Close
cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT
BAKE MODE. Press start. 5:00 will show.

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Title: Impossible Chocolate Pie
Categories: Easy, Pies
Servings: 8

2 Eggs
1 c Milk
1/4 c Butter
1 ts Vanilla
2 oz Melted chocolate
1 c Brown sugar
1/2 c Bisquick

Preheat oven to 350. Put everything in blender for 1 min. pour into pie
plate. Bake for 30 minutes until tests done with knife. Cool completly
and top with whipped cream.

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