Olive Potato Frittata

Recipe By : BH G?
Serving Size : 4 Preparation Time :0:30
Categories : Main courses, vegetarian* Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil — or cooking oil
2 medium potatoes (11oz each), thinly sliced — about 2 cups
1 medium onion, cut into thin wedges
2 cloves garlic, minced
1/2 teaspoon salt — divided
1/4 teaspoon pepper
8 eggs
2 tablespoons snipped fresh oregano -OR- 1tsp dried
1/2 cup sliced pitted ripe olives
1/4 cup finely shredded provolone or Parmesan

In a 10″ broiler-proof or regular skillet, heat oil.
Add potatoes, onion, garlic, 1/4 tsp of the salt, and the pepper.
Cover and cook over medium heat for 5 minutes.
Turn potato mixture with a spatula.
Cover and cook for 5-6 minutes more till potatoes are tender,
turning mixture once more.

In a medium mixing bowl, beat together eggs, oregano, and the
remaining salt.
Pour egg mixture over hot potato mixture.
Sprinkle with olives.
Cook over medium heat.

As the mixture sets, run a spatula around the edge of the skillet,
lifting egg mixture to allow the uncooked portion to flow underneath.
Continue cooking and lifting edges till egg mixture is almost set (the
surface will be moist).

Place the broiler-proof skillet under the broiler 4-5″ from the heat.
Broil for 1-2 minutes or till top is set.
(Or, if using a regular skillet, remove the skillet from the heat; cover
and let stand for 3-4 minutes or till the top is set.)

Sprinkle the top with finely shredded provolone or Parmesan cheese.
Serve immediately.
To serve, cut the frittata into wedges.
Makes 4 main-dish servings.

Per serving: 340 Cal / 2g Fat / 7g Sat Fat / 431mg Chol / 671mg
sodium / 21g Carb / 2g Fiber / 17g Prot.

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Serving Ideas : Makes a nice dinner with a green salad.

NOTES : This halved easily.

Bamberger Krautbraten (Bamberger Meat Cabbage C

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Cabbage — Head, Small
1 tb Vegetable Oil
2 Onions — Medium, Chopped
1/2 lb Pork — Lean, Cubed
1 lb Ground Beef — Lean
1 t Caraway Seed
1/2 t Salt
1/2 t Pepper
1/2 c White Wine — Dry
1 t Vegetable Oil
3 Bacon — Strips, Thick Sliced

Remove outer, wilted cabbage leaves and core. Place cabbage in a
large pot of boiling water and simmer gently for 10 minutes. Remove
and drain. gently pull off 12 leaves and set aside. Finely chop the
rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and
ground beef. Cook until lightly browned. Drain off excess fat. Add
the chopped cabbage, caraway seeds, salt, and pepper. Pour in the
white wine. Cover and simmer the mixture for 10 minutes, stirring
often. Grease an ovenproof dish with 1 t of vegetable oil; line the
dish with half the cabbage leaves. Spoon in the meat mixture, cover
with the rest of the cabbage leaves. Cut bacon strips in half and
arrange on top. Place in preheated 350 degree F. oven; bake for
approximately 45 minutes.

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THE TAFT SALAD (EN)

Recipe By : TVFN:ELECTION NIGHT SPECIAL SHOW #EN0096
Serving Size : 1 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Lettuce
Grapefruit
Pears
Apples
Cream cheese
Grapes
Pimento
French dressing

In center of leaves of lettuce, place three slices of cored eating apples
and arrange them so that they overlap in a circular shape. Garnish center of
apples with a rosette of cream cheese and arrange two sections of grapefruit
and two slices of pear (long cut) around apples. Garnish top of grapefruit
and pear with grapes, two on each section and radiate julienned pimento
strips from center just across top of apples. Drizzle salad with French
dressing.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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NOTES : (taken from The Edgewater Beach Hotel)

Grits Florentine

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Frozen chopped spinach
1/2 c Thinly sliced green onions
3 oz Shredded cheddar cheese
1/4 ts Pepper
1/4 ts Nutmeg
2 c Water
2/3 c Enriched Hominy Quick Grits*
— (Quaker or Aunt Jemima)
1/2 ts Salt (optional)
1/2 c Dairy sour half and half
-OR- sour cream
3 sl Bacon — crisply cooked
— and crumbled

Cook spinach with onions according to package directions. Drain
thoroughly; stir in cheese, pepper and nutmeg. Cook over medium heat,
stirring frequently, until cheese melts; remove from heat.

Bring water to a boil; slowly stir in grits and salt. Reduce heat; simmer
2 to 4 minutes or until thick, stirring frequently. Stir grits into
spinach mixture. Add sour half and half; cook until heated through.
Spoon into 1-qt. serving dish. Sprinkle with bacon.

*NOTE: To substitute Quaker or Aunt Jemima Enriched Hominy Grits, increase
water to 2-1/2 cups and simmer time to 12 to 14 minutes. Proceed as
recipe directs.

NUTRITIONAL ANALYSIS per serving:
* calories 181
* carbohydrates 17 g
* protein 8 g
* fat 9 g
* calcium 170 mg
* sodium 340 mg
* cholesterol 25 mg
* dietary fiber 3 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Title: BRUNSWICK STEW
Categories: Venison
Yield: 1 servings

2 ea Rabbits
4 ea Squirrels
2 lb Venison
4 ea Onions, med, diced sauteed
4 ea Potatoes, diced
8 c Broth (from parboil)
1/2 c Butter
8 oz Cream style corn
16 oz Lima/butter beans, can
2 cn Tomatoes
1 cn Okra (if available)
2 tb Worcestershire sauce
2 ea Bay leaves
2 ts Salt
1 ts Peppercorns
1 ts Red pepper, dried

Parboil rabbits or squirrels; remove meat from bones. Save broth. Cut
venison into chunks, flour, and brown. Add all ingredients to a large
pot and simmer slowly for about an hour with the pot covered. When
meats are tender, check if seasoning adjustment is needed. Add water
to thin if required. Serve in soup bowls. A dash or two of tabasco
can be substituted for the red pepper. Modify ingredients according
to availability.

MMMMM

Cornbread Quiche Squares

Recipe By : Pillsbury January 1994: Appetizers and Snacks (#155)
Serving Size : 24 Preparation Time :0:45
Categories : Cheese/Egg Quiche

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
11 ounces cornbread twists — refrigerated
10 1/2 ounces asparagus — canned and drained
– cut into 1″ pieces
2 ounces pimiento — drained and diced
2 green onions — sliced
1 cup half and half
1 teaspoon dry mustard
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper
5 eggs — or equivalent
egg substitute
1 cup shredded Swiss cheese
1/2 cup shredded cheddar cheese

Heat oven to 375°F.

– Unroll dough into rectangle. Place in ungreased 13×9-inch pan; press over
bottom and 1 inch up sides to form crust.

– Firmly press perforations to seal. Bake at 375°F. for 5 minutes. (Dough
will look underdone.) Remove from oven.

– Spoon asparagus, pimiento and onions evenly over crust. In medium bowl,
combine half-and-half, mustard, ginger, red pepper flakes and eggs; mix well.
Pour over crust. Sprinkle cheeses evenly over egg mixture.

– Bake at 375°F. for 20 to 30 minute or until knife inserted in center comes
out clean.

– Cut into squares. Serve warm. 24 appetizers. [100 cals 6 g fat]

SW VARIATION: Substitute roasted and diced zucchini for the asparagus. Serve
with a chunky, fresh salsa.

[mcRecipe / patH 23 Au 96]

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NOTES : This appetizer tastes best when the vegetable is overcooked. Best
price on Green Giant Asparagus Spears is restaurant supply and buyers coops
(like Price Club). Add a little fresh lemon juice to refresh after draining
and cutting.
Oven rack in center position. Use reduced fat or fat free cheese.
Nutr. Assoc. : 2897 0 0 0 0 0 0 0 0 0 0 0 0

Blender Sweet-Sour Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces Frozen Pineapple Juice — Concentrate; 1 Can
1/2 cup Brown Sugar
1/4 cup Vinegar
1/4 cup Water
1/4 small Green Pepper
1 slice Canned Pimiento
1 tablespoon Cornstarch
1/2 teaspoon Salt

Put all of the ingredients into a blender container and blend until the
pimiento slice and green pepper are finely chopped. Pour into a saucepan
and cook and stir the mixture until thickened and bubbly. Cook for 1 minute
more. Use as a basting sauce for meat in the last few minutes of broiling
or roasting.

Makes 1 1/4 cups.

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Brazil’s Fettuchinni Alfredo (Traditional)

Recipe By : Stephen Brazil
Serving Size : 1 Preparation Time :15:00
Categories : Boletes Italian
Italian/Tuscan Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Unsalted butter — 1 cube
1 pint Heavy Cream — ok to use 1/2 1/2
1 clove Garlic — crushed
Sea salt — to taste
Fresh Ground White Pepper — to taste
Fresh Ground Nutmeg — to taste
8 oz Quality Parmesan Cheese
1 lb Fresh Fettucinni Noodles — cooked

Melt the butter slowly in a heavy pan, add garlic and saute for a few
minutes, do not brown garlic. Remove garlic and discard. Slowly incorporate
cream or light cream into butter with a wisk. Season with salt, pepper and
nutmeg.
Add cooked pasta and 3 tablespoons of cooking liquid to butter and cream
mixture and toss so the pasta is coated.
Remove from heat and add Parmesan by the hand full, you don’t have to use
all of the cheese.

Variations:
I like to use reconstituted porcini or shitake mushrooms added just before
the pasta. Too Good!

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Suggested Wine: Full Bodied Red like a Chianti or Burgundy
Serving Ideas : Serve with a loaf of bread and Ceasar Salad

NOTES : I always have Parmesan on hand, just eye-ball the amount used in the
dish. Too much is too much!

Hot And Sour Garlic Chive Soup With Tofu

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Carrots — sliced
1/4 c Fresh garlic chives —
Minced
3 Fresh lovage or celery
Leaves
3 Romaine lettuce or Swiss
Chard leaves — torn into
Pieces
4 Dried cloud ear or shiitake
Mushrooms
1 6 inch piece dried arame,
Dulse, or tombu seaweed
(package)
1 sm Fresh or dried hot red
Pepper
2 tb Rice wine vinegar
1 qt Water
1 c Dry white wine
1 t Dark sesame oil
1/2 lb Firm tofu — cut into
1/2 -inch
Pieces
2 tb Rice or barley miso sauce
Garlic chive leaves — for
Garnish
Garlic chive flowers — for
Garnish

In a large heavy pot, combine all the ingredients
above the line. Bring to a boil, then cover, lower the
heat to medium-low, and simmer for
30 minutes. Remove the mushrooms and slice
thinly, discarding the tough portions. Strain the
broth and return it to the pan. Add the tofu and
mushrooms and simmer for 5 minutes. Dissolve the miso
in a small amount of the broth, stir it into the soup,
then immediately remove the pot from the heat. Garnish
with minced garlic chive leaves and serve at once.

Substitution for the Chinese garlic chives: 1 clove
garlic and twice as much volumn of fresh chives.

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NOTES : This recipe makes one Japanese Miso – a
seawood and mushroom flavored vegetable broth. Strain
the broth and return mushrooms to pot. Then add tofu,
Chinese chives, and agar (a thickener made from
seaweed). Quick soup: check the import section of the
grocery. Buy 1 envelop (or box) Japanese Miso with
Mushroom. Make according to package directions. Taste
and add red pepper flakes and a little rice vinegar to
taste. Add tofu and heat through. The packaged soup
contains the agar to thicken the broth. Do add
Chinese chive. (I’ve used society garlic – well
cleaned.)

From phannema@wizard.ucr.edu Wed Aug 14 15:01:29 1996
Recipe By : Maggie Oster’s Herb Garden (1993:36) NY:
MacMillan

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Title: SHRIMP AND ASPARAGUS SALAD
Categories: Salads, Fish, Asparagus
Yield: 4 servings

1 lb GREEN OR PURPLE ASPARAGUS
1 lb Cooked, pealed cleaned
1/2 c Chopped red bell pepper
1/4 c Finely chopped parsley
1/2 ts Celery seed
1 tb Prepared horseradish
1 x Endive or Green leaf lettuce
4 ea Lemon wedges
1 x TRIMMED CUT IN 1/2 "Pieces
1 x Shrimp………………
1 c Mayonnaise (not salad dressg
1/2 ts Freshly ground white pepper
1/2 ts Salt
1/4 c Freshly squeezed lemon juice
2 ea Hard-cooked eggs, diced

Cook green asparagus in boiling salted water until barely tender,
about 1 minute. If purple asparagus is tender, don’t cook at all.
In mixing bowl, combine asparagus, shrimp and bell pepper. In
another bowl, mix mayonnaise, parsley, pepper, celery seed, salt,
horseradish and lemon juice; stir into shrimp mixture. Spoon onto
endive or lettuce; sprinkle with eggs and garnish with lemon wedges.

MMMMM