ORECCHIETTE MADE FROM EGGLESS PASTA

Recipe By : MOLTO MARIO
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups semolina flour
2 cups all-purpose flour
1 cup tepid water — up to 1 1/4

Place both types of flour in a large mixing bowl and stir to mix well. Make
a well in the center of the flour mixture and add water a little at a time,
stirring with your hands until a dough is formed. You may need more or less
water, depending on the humidity in your kitchen.

Place the dough on a floured work surface and knead it like bread for 8 to
10 minutes until smooth and elastic. Cover and let stand for 10 minutes at
room temperature.

Roll dough into long dowels about 3-4-inches thick. Cut into flat disks
about 1/4-inch to 1/2-inch thick. Press center of each disk with thumb to form
saucer-shaped pasta and set aside until ready to cook.

Yield: 4 servings

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TAMALE PIE II

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Meats Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Lean ground beef
2 each Medium green and/or red swee
Peppers — seeded and chopped
11 ounces Can condensed nacho cheese s
4 1/2 ounces Sliced pitted ripe olives — d
8 ounces Jar mild chunky salsa (3/4 c
1/4 cup Water
2 each 8 oz pkgs corn muffin mix
3/4 cup Shredded Colby cheese (3 oz)
Cherry tomatoes — quartered (
Whole pitted ripe olives (op
1 medium onion — chopped

In a 12-inch skillet cook ground beef, peppers, and onion till meat is brown.
Drain off fat.
Stir in soup, sliced olives, salsa, and water. Bring to boiling; reduce heat.
Simmer, uncovered, for 5 min. Remove from heat.
Meanwhile, prepare corn muffin mix according to package directions.
Spread half of the muffin batter into a greased 13x9x2-inch baking dish. Spoon
the hot meat mixture over the muffin layer. Carefully spread the remaining
corn
muffin batter over the meat mixture.
Bake in a 350xF oven for 30-35 min. or until muffin layer is golden.
Top with cheese. If desired, garnish with tomatoes and whole olives.
Cut into squares.
Makes 12 to 15 servings.
Recipe provided by Connecticut Dairy Industry Council

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TEA LOAF

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 fl Cold Tea
6 oz Raisins
6 oz Sultanas
10 oz Self-rising flour
7 oz Soft brown sugar
1 Egg

1. Steep fruit and sugar in cold tea ovrnight. Add egg
and flour.

2. Put in a 1 lb. loaf tin and cook for 1 hour 45
minutes at 350F or gas mark 4.

Source: Mary Killen, Clough, Downpatrick Co. Down, N.
Ireland 1993 (My husband’s 84 year old Aunt) Typed for
you by: Linda Fields, Cyberealm BBS Watertown, NY
315-785-8098 or 315-786-1120

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Tropical Fruit Champagne Granita

Recipe By : Gourmet – 5/96
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c sugar
1/2 c water
3 c fresh pineapple chunks
4 c passion fruit juice — chilled
3/4 c Champagne — chilled

In saucepan bring sugar and water to a boil, stirring until sugar is
dissolved, and cool syrup.

In a blender or food processor puree pineapple with 1/4 c plus 2 tbsp syrup
(reserve remaining syrup for another use). Stir in nectar or juice and
Champagne. Transfer pineapple mixture to a shallow metal baking pan and
freeze, stirring and crushing lumps with a fork every hour, until mixture is
firm but not frozen hard, about 3 to 4 hours. Granita may be made 2 days
ahead and frozen, covered. Just before serving, scrape granita with a fork
to lighten texture.

Scoop granita into serving bowls.

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Per serving: 234 Calories; 1g Fat (2% calories from fat); 1g Protein; 55g
Carbohydrate; 0mg Cholesterol; 12mg Sodium

Serving Ideas : Serve in hollowed out baby pineapples.

BALTIMORE EGGNOG

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 oz Brandy (1 pint)
1 oz Rum (1/2 pint)
1 oz Madeira (1/2 pint)
1 Egg (12)
1 t Sugar (2 cups)
3/4 c Milk (3 pints) -OR-
2 oz Heavy cream (3 pints)
Nutmeg

Shake with ice, and strain into a collins glass or a highball glass. If
heavy cream is used, you may want to top the drink with milk. Dust the
surface with lots of nutmeg

The recipe above is for one drink only, but the measurements in
parentheses will make about 30 servings.

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Title: Outrageous Ham Steak Sauce (Bbq)
Categories: Bbq sauces, Dips
Yield: 4 servings

3/4 c Ketcup
1/4 c Cider vinegar
2 t Worcestershire sauce
1/2 t Hot pepper sauce
2 T Mustard, Prepared
1/4 c Sugar, dark brown
1/2 t Salt

Cook sauce uncovered for 15 minutes. Marinate ham in sauce for 1/2 hour or
longer, grill, broil, or fry ham steak basting with the sauce as needed.
Very Good!!
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LOBSTER BISQUE ELEGANTE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Frozen rock lobster tails,
-weighing abt 8 ounces ea
3 c — Water
1 tb Chicken seasoned stock base
1 tb Onion flakes
6 Coriander seeds
1 Bay leaf
1 tb Vegetable flakes
3 Peppercorns
5 tb Butter
5 tb Flour
1 t Bon Appetit seasoning
1 t Salt
3 c Milk
1 c Cream, light

Bring enough water to a boil to cover lobster tails;
add 1 tsp salt to each 1 quart of water. Drop frozen
lobster tails into water and boil 11 minutes (or 3
minutes plus the weight of the largest lobster tail)
Remove meat from lobster shells and dice. Set aside.
Crush shells and put in saucepan. Add the 3 cups
water, seasoned stock base, onion flakes, coriander
seed, bay leaf, vegetable flakes and peppercorns.
Simmer 30 minutes; strain. Melt butter; stir in flour,
bon appetit and salt. Cook until bubbly. Remove from
heat and add milk. Simmer over low heat, stirring
constantly, until thickened. Stir in lobster stock,
lobster meat and cream. Do not allow it to boil.
Serve piping hot.

Source: Spices of the World
Cookbook by McCormick
Shared by: Sharon Stevens
Fidonet HOME_COOKING echo

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Title: PYI-GYI NGA KAZUN YWET (SQUID AND DANDELION S
Categories: Burma, Seafood
Yield: 4 servings

1 ts Dried red hot chili flakes
1 tb Fresh lemon juice
2 ts Soy sauce
1 ts Brown sugar
2 ts Corn OR peanut oil
1 Clove garlic, chopped fine
1 lb Fresh squids, dressed, cut
-into 1/2-inch round slices
1/4 lb Dandelion greens, green
-leaves only, halved

Watercress and Swiss chard are good substitutes for
dandelion since they all have a slightly bitter but
appealing taste.

1. Mix the chili flakes, lemon juice, soy sauce, and
sugar together. Let stand for 15 minutes.

2. Heat the oil in a wok or skillet and over moderate
heat fry the garlic for 1 minute. Add the squid
slices and stir fry for 2 minutes. Add the
chili/lemon mixture and continue to fry.

3. Add the dandelion greens and cook for 2 minutes
more. Do not overcook since it toughens the squid.

Serve warm with other dishes.

From: THE BURMESE KITCHEN by Copeland Marks and Aung
Thein, Evans and Company, Inc., New York. 1987. ISBN
0-87131-524-6 Posted by: Karin Brewer, Cooking Echo,
9/92

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Title: PERSIAN CHICKEN PILAF
Categories: Poultry
Yield: 4 servings

3 tb Extra Virgin Olive Oil
1 lb Boneless, skinless chicken
-breast in 1/2″ pieces
1 ts Paprika
1/2 ts Cinnamon
1 pn Cardamom
1 lg Onion, chopped
6 1/4 oz Pkg Chicken Rice Pilaf Mix *
2 c Reduced sodium chicken broth
1/2 c Dried apricots
2 tb Grated orange zest
1/2 c Slivered almonds, toasted
-till fragrant

* Obviously the recipe recommends using Near East
Pilaf mix, but any packaged mix will do.

Toss chicken with paprika, cinnamon and cardamom. In
large nonstick skillet, heat 2 Tbsp olive oil over
medium heat. Add the chicken, cook 5 minutes, stirring
occasionally. Remove from skillet, set aside. In same
skillet, heat remaining 1 Tbsp olive oil over medium
heat. Add onion; cook 8 minutes, stirring
occasionally. Stir in rice pilaf mix, contents of
Spice Sack, broth, apricots, and orange zest; bring to
a boil. Cover; reduce heat to low. Simmer 15 minutes.
Stir in reserved chicken and almonds. Cover; continue
to simmer 5 to 10 minutes or until liquid is absorbed.

NOTES : From a Near East Rice Advertising Section in
Bon Appetit 9/95 Makes 4 Servings

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BLUE CHEESE CHIPS

Recipe By :
Serving Size : 130 Preparation Time :0:00
Categories : Crackers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb (8 ounces) blue cheese,
Broken into small pieces
8 tb (1 stick) butter or
Margarine, softened
2 c All-purpose or rice flour
1/4 c Buckwheat groats or chopped
Toasted nuts of your choice
1/4 ts Pepper
1/4 c Milk

“These ”blue chips" are definitely a good investment
that produce profitable returns in the form of
compliments from all who try them. The texture is
light and lacy, and the blue cheese flavor mellows
with baking. Try serving them with a dry white wine.
305~F. 20 to 25 minutes Preheat the oven to 350~F.
Cream the butter and cheese together in the food
processor, or in a large bowl using a pastry blender
or two kinves. In another bowl, stir together the
flour, buckwheat groats or nuts (if desired) and
pepper. Add the flour mixture to the butter-cheese
mixture and blend well.

Blend in the milk, little by little, to form a dough
that will hold together in a cohesive ball. The dough
should be quite stiff. Divide it into 2 equal portions
for rolling. On a floured surface or pastry cloth,
roll out to about 3/16 inch thick. Cut into 1-1/2-inch
circles and place on an ungreased baking sheet, making
sure the edges do not touch. Prick each cracker in 1
or 2 places with the tines of a fork.

Bake for 15 minutes, turn, and bake for an additional
5 to 10 minutes, or until medium brown. Yield: 130-40.

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