Title: Quinoa Corn Pasta^
Categories: Crs, Makepasta
Yield: 1 servings

MMMMM—————————-HAND———————————
1/2 c Quinoa flour
1/2 c Cornmeal
1/3 c Tapioca flour
1 Egg
1 tb Vegetable oil, optional
2 tb To 3 water, if and as
Needed

MMMMM————————–EXTRUDER——————————-
2/3 c Quinoa flour
2/3 c Cornmeal
1/2 c Tapioca flour
1 Egg
1 tb Vegetable oil, optional
1 tb To 2 water, if and as
Needed

It is very fragile and breaks easily during rolling and extruding.
Don’t roll it too thinly and use a thicker shape such as fettuccine
rather than spaghetti. It holds its shape nicely during cooking. Per
1 cup Serving: 315calories 9.9g protein 49.9g carbohydrate 8.9g fat
92.2mg sodium

The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5
Entered by Carolyn Shaw 4-95.

MMMMM

Title: Boboli Four Cheese White Pizza
Categories: Italian
Yield: 1 servings

Mozzarella
Gorgonzola
Sharp Provolone
Parmesan
Onion slices; optional
Blanched broccoli; optional
-can substitute blue cheese
-or other cheese for the
-gorgonzola

Brush the Boboli lightly with olive oil and put the cheese on
liberally. Drizzle a few more drops of olive oil over it. Bake
according to Boboli Pizza directions.

MMMMM

Title: Mandelbrot
Categories: Cookies
Yield: 1 servings

2 1/2 c Flour
1/2 ts Salt
2 ts Baking powder
3 lg Eggs
1 c Sugar
3 ts Peanut oil
1/4 c Orange or lemon juice
1 ts Pure vanilla extract
1 ts Cinnamon
1 c Chopped blanched almonds
Optional; dried baking
-fruit,

Recipe by: jrtrint@pacbell.com (John Trinterud)
Mix flour, salt and sugar. Beat eggs till thickened, while beating, add
sugar, oil, lemon juice and vanilla. Gradually add the flour mixture and
then the almonds, and fruit if you desire, making a soft dough. Lightly
sprinkle the cinnamon mixed with a tbs sugar over the flattened loaves.
Grease a cookie tin, and make two loaves. Flatten on top. About 2″ high.
Bake in a 350~ for about 30 to 40 minutes till lightly browned, or a cake
tester comes out clean. Cool and slice into 3/4″ slices. Put slices on a
baking tin, toast one side light brown, and then do the other side. Do
this
in oven under broiler, carefully.

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Title: HORSERADISH SAUCE SUPREME
Categories: Sauces
Yield: 1 servings

1/2 c Sweet or sour cream; whipped
1/4 c Horseradish
Soft bread crumbs

Fold horseradish into whipped cream, add enough soft
bread crumbs to give the mixture body,serve
immediately on cold meats.

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RED LOBSTER’S CHEDDAR BISCUIT RECIPE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick
1/2 c Shredded sharp cheddar
2/3 c Milk
1/4 c Melted butter
1/4 ts Garlic powder

Mix Bisquick, cheddar and milk into soft dough. Beat
with a wooden spoon for about 30 seconds. Spoon on to
greased cookie sheet. Smooth down tops. (Bisquick
forms sharp hard points otherwise) Bake for 8 to
10 min at 450 degrees.

While baking, melt butter in pan and stir in garlic
powder. Take bisquits from oven when done and brush
butter on tops and serve hot.

This recipe came from Virgene Kilbourne via the Omalia
Cooking School, via Red Lobster.

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EGGPLANT IMAM BAYILDI

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Eggplants
Olive oil
1 md Tomato, chopped
Salt Pepper
1/4 ts Allspice
1/2 ts Parsley
1 tb Currants, soaked in cold
-water 30 minutes
1 Clove garlic
1 Bay Leaf

Cut the stems off the eggplants but do not peel. Cut several length-wise
slits in the eggplants, but do not slice through. Heat 2 tb olive oil in a
small skillet and saute the onion until it browns slightly. Than add
tomato, salt, pepper, allspice, and parsley. Cook over medium low heat
until the mixture breaks down to almost a puree. Drain currents, and add
the to the tomato-onion mixture, and cook for 10 more minutes. Stuff the
cooked mixture in the slits in the eggplants with your fingers or a knife.
Set the eggplants in a flame-proof dish that iwll just hold them. Pour oil
over the eggplants until oil level is about halfway up the eggplants. Add
garlic bay leaf to the oil. Cover the dish and cook over very low heat
for an hour or until eggplants are very soft. Turn them every 15 minutes.
WHen done, pour off excess oil and strain and store for re-use. Cool and
refridgerate eggplants overnight. Serve cold with thin slices.

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Salad Nest Appetizers

Recipe By :FOODWINE List (Listserv@CMUVM.CSV.CMICH.EDU)
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Salad Nests
24 frozen mini phyllo dough shells
Almond Chicken Filling
2 cups cooked chicken — finely chopped
1/2 cup sliced almonds, toasted — chopped
1/4 cup red onion — finely chopped
3 tablespoons fresh parsley — minced
2 tablespoons capers, rinsed, patted dry — chopped
1/2 cup mayonnaise
toasted sliced almonds — for garnish
Ham Egg Filling
4 ounces smoked ham (about 1 cup) — finely chopped
3 large eggs, hard-cooked, cooled — finely chopped
1/2 cup mayonnaise
1/4 cup fresh dill — finely snipped
1 tablespoon cider vinegar
1 tablespoon dry mustard
fresh dill springs sieved egg yolk — for garnish
Crabmeat Filling
12 ounces crabmeat (about 2 cups) — picked over
5 medium red raishes (about 1/4 cup) — finely chopped
1 medium scallion (about 1/4 cup) — finely chopped
1/3 cup mayonnaise
1/4 cup fresh cilantro — finely chopped
1/2 teaspoon lime peel — freshly grated
2 teaspoons fresh lime juice
1/2 teaspoon dark sesame oil
1/4 teaspoon hot pepper sauce
thinly sliced scallion greens — for garnish

Thaw mini phyllo shells.

For each filling: Mix all ingredients together (except for garnishes) until
well blended. Just before serving, spoon rounded tablespoons into room
temperature shells; garnish. Each filling recipe make enough for 24 shells.
Fillings may be made 1 day ahead. Store, tightly covered, in the
refrigerator. Make sure shells are brought to room temperature before
filling.

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Autumn Wild Rice, Walnut, and Broccoli Salad

Recipe By : Martha Rose Shulman’s Main-Dish Salads
Serving Size : 3 Preparation Time :0:45
Categories : Vegetables Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 cups water
1 cup wild rice — rinsed
salt to taste
1 pound broccoli florets — steamed till
crisp-tender
1/2 cup broken walnut pieces, toasted — or pecans
1/2 cup chopped fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar — or sherry vinegar
1 clove garlic — minced or thru press
1/4 cup plain lowfat yogurt
1/4 cup walnut oil
salt to taste
freshly ground pepper to taste

Bring the water to a boil and add the rice. Add salt to taste, bring back
to a boil, reduce heat, cover, and simmer for about 40 minutes, until the
rice is tender. Drain and toss with the broccoli, nuts, and parsley.
[Meanwhile, steam broccoli and chop nuts.]
Mix together the lemon juice, vinegar, garlic, and yogurt. Whisk in the
walnut oil and add salt and pepper. Toss with the rice mixture, correct
the seasonings, and serve; or refrigerate until shortly before serving.
Note: If the salad is to be refrigerated for a long time, add the broccoli
and parsley shortly before serving to retain their bright color.
[Shulman says this serves 4-6. We think 3-4.]

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Greenport Soup

Recipe By : Barbara Taub
Serving Size : 6 Preparation Time :0:00
Categories : Hot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cans chicken stock
1 package peas, tiny frozen ones
1 head lettuce — shredded
1/2 cup scallion — chopped
1/2 cup italian parsley
4 tablespoons butter
3 tablespoons flour
1/4 cup dry sherry
1/2 cup sour cream
dash salt and pepper

1.In a large heavy saucepan, combine the chicken broth, peas, lettuce,
scallions and parsley. Bring to a boil over moderate heat. Reduce the heat to
low and simmer for 15 minutes.
2.In a blender or food processor, puree the soup in bathces until very smooth.
3.In a large saucepan, melt the butter over low heat. Add the flour and cook,
without letting the roux color. Whish in the pureed soup and the sherry. Bring
to a simmer over moderate heat. Cook for 5 minutes to blend the flavors. Remove
from the heat.
The recipe can be prepared to this point up to 1 day ahead. Let cool, cover and

lost the last part!

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Per serving: 174 Calories; 13g Fat (69% calories from fat); 5g Protein; 7g
Carbohydrate; 29mg Cholesterol; 615mg Sodium

SZECHUAN STYLE STIR FRY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Tofu, cubed
1/2 lb Snow peas
1/3 c Teriyaki sauce
3 tb Szechuan spicy stirfry
-sauce
2 ts Cornstarch
1 Onion, chopped
3 c Chopped bok choy
23 tb Cooking oil
1 c Broccoli florets
1 Red bell pepper
1 7oz can straw mushrooms
1 14oz can baby corn

Combine teriyaki, stirfry sauce and cornstarch; set
aside. Cut bell pepper in strips. Cut snow peas and
baby corn in half. In wok stirfry onion bok choy in
1 T. oil for 2 minutes. Add broccoli bell pepper;
stirfry 2 minutes. Remove from w Stirfry cubed tofu
in 1 T. oil for 2 minutes; add more oil if necessary.
Stir sauce mixture and add to tofu; cook until bubbly.
Add all vegetables; heat through. Serve over hot rice.
Shared by Richard Darsie (made meatless) Source:
Better Homes and Gardens (May 1991)

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