Asparagus Mushrooms in Tarragon Cream

Recipe By : =

Serving Size : 6 Preparation Time :0:30
Categories : Vegetarian Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds asparagus
2 tablespoons butter
3 cloves garlic — minced
1 tablespoon dried tarragon
3/4 pound mushrooms — thickly sliced
1/2 teaspoon salt
1 tablespoon unbleached flour
1 1/2 cups half and half
1/2 teaspoon nutmeg
1/2 cup parmesan cheese
black pepper — to taste
1 lemon — cut in 6 wedges
12 ounces pasta

Break off the tough ends of the asparagus stalks cut the asparagus at a
slant into 3″ lengths. Melt the butter in a large skillet; add the garlic
tarragon and stir to distribute. Add the asparagus mushrooms, sprinkle with
the salt; stir. Saute over medium heat for about 10 minutes. Sprinkle the
flour over the vegetables stir to distribute. Add the half and half
nutmeg. Reduce the heat to low. Bring to a simmer cook for about 5 minutes
until the sauce is slightly thickened.

Meanwhile, bring several quarts of water to a boil cook the pasta al dente.
Drain the pasta very well. Toss the pasta with the sauce in a warm serving
bowl. Add the parmesan cheese and a few grinds of fresh black pepper toss
again. Serve immediately with the lemon wedges. Pass additional parmesan, if
desired.

Serving Ideas : Serve with steamed or glazed carrots.

NOTES : This dish is perfect in spring when fresh slender asparagus is at its
peak.

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Per serving: 393 Calories; 14g Fat (32% calories from fat); 15g Protein; =
54g Carbohydrate; 38mg Cholesterol; 375mg Sodium

Snow Pea Pear Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Plain Yogurt
8 Radicchio Leaves
2 tablespoon Pineapple Juice
3 Green Onions — Thinly Sliced
1/2 teaspoon Sugar
2 tablespoon Chopped Walnuts Toasted
1 lg Firm — Ripe Pear
20 Snow Peas Divided
1 teaspoon Lime Juice

Combine Yogurt, Pineapple Juice Sugar in A Bowl. Stir Well Set Aside.
Cook Snow Peas in A Small Amount Of Boiling Water 15 Seconds. Drain Well.
Cut The Pear in Half Lengthwise, Core Cut Lengthwise Into Thin Slices.
Brush With Lime Juice. Arrange Snow Peas Pears On Each Of 4 Radicchio Lined
Salad Plates. Drizzle Each With 1 1/2 T. Yogurt Mixture. Sprinkle With Green
Onions Walnuts.

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Jalapeno Drop Biscuits

Recipe By : Gourmet Magazine – 1988
Serving Size : 16 Preparation Time :0:00
Categories : Breads Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup flour
1/2 cup yellow cornmeal
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter — cut into bits
1 1/2 cups Monterey jack cheese — coarsely grated
2 2″ pickled jalapeno peppers, seeded — minced
2 2″ fresh jalapeno peppers, seeded — minced
2/3 cup milk

Into a bowl, sift together the flour, cornmeal, baking powder, baking soda
and salt. Add the butter and blend the mixture until it resembles coarse
meal. Stir in the Monterey Jack and the peppers; add the milk. Stir the
mixture until it just forms a soft sticky dough. Drop the dough by rounded
tablespoons onto a buttered baking sheet and bake the biscuits in the middle
of a preheated 425 oven for 15 to 17 minutes or until pale golden. Makes
about 16 biscuits.

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PEACH PECAN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-purpose flour
1/2 c Granulated sugar
2 ts Baking powder
1 t Cinnamon
1/4 ts Salt
1/2 c Butter, melted
1/4 c Milk
1 Egg
2 Med peaches, peeled diced
1/2 c Pecans, chopped

Combine all the dry ingredients. Combine all the wet
ingredients. Stir the two together just til moistened.
Fold in peaches pecans. Spoon into muffin cups.
Sprinkle with additional cinnamon sugar if desired.
Bake at 400 for 20-25 min. *you can use frozen or
canned peaches for this too, just whir ’em in a food
processor to break ’em up a little- make sure you have
a cup of pulp.

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Title: Noodle Bake
Categories: Diabetic, Pasta
Yield: 1 servings

2 oz Cheddar Cheese, cubed 1/2 c Noodles, cooked
1/4 c Milk -Salt
1/2 c Green beans, canned, -Pepper
-drained -Paprika

Melt Cheese in milk in small saucepan over low heat; blend until
smooth. Combine with beans, noodles, salt, and pepper. Place in
individual casserole; sprinkle with paprika. Bake in moderate oven
(350 degrees F.) 25 minutes, or until brown. NOTE: Macaroni, rice, or
spaghetti may be substituted for noodles.

MMMMM

Remoulade Sauce

Recipe By : The Junior League of New Orleans, La.
Serving Size : 1 Preparation Time :0:00
Categories : Salads, Dressings, And Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg. cloves garlic — pressed
1 hard-boiled egg
3 anchovies
3/4 cup olive oil
1/4 cup vinegar
1 tablespoon lemon juice
1/2 cup catsup
2 tablespoons Worcestershire sauce
8 teaspoons Creole mustard
2 teaspoons dry mustard
2 teaspoons Dijon mustard
1 tablespoon paprika
salt — to taste
pepper — to taste

Make ahead. In a food processor, using metal blade, blend garlic, egg, and
anchovies to a smooth paste. Transfer to a bowl. Stir in oil, vinegar, lemon
juice, catsup, Worcestershire sauce, mustards, paprika, salt, and pepper.
Stores well in refrigerator. Makes 2 cups. Source: Jambalaya; The Junior
League of New Orleans, La. Formatted By: Joe Lynda Beaugez, HSNX53A;
Metairie, La.

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VEGETABLE SOUP – HASA

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

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

2 Tablespoons olive oil 2 medium carrots, peeled and
chopped into small pieces 1 large onion, chopped 2
cloves garlic, crushed 2 Tablespoons grated fresh
ginger 2 medium potatoes, peeled and diced into
1/2-inch cubes 4 medium tomatoes, chopped I cup finely
chopped coriander leaves 7 cups water 2 teaspoons salt
I teaspoon pepper 1 teaspoon cumin Heat oil in a
saucepan; then stir-fry carrots, onion, garlic, and
ginger over medium heat for 8 minutes. Add potatoes,
tomatoes, and coriander leaves and stir-fry for
another 5 minutes. Add remaining ingredients and bring
to boil. Cover and simmer over medium-low heat for I
hour or until vegetables are well-done. A touch of
ginger adds a lot to this soup.

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BEEF/RICE CASSEROLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Ground Beef
1 cup Chopped onion
1 package Chopped Broccoli 10 oz.
1 can Broc/Cheese Soup
1/2 cup Milk
1 teaspoon Garlic fresh
3/4 teaspoon Rice
1 1/2 cups Water

Pre-heat oven to 350 degrees. Prepare the rice with the water in standard
manner. (I do not use salt or margarine in the preparation of the rice.)
While the rice is cooking chop the onions and garlic. Saute slowly until
onions are just tender. Add the ground beef and brown. Cook onions and
ground beef about 7 minutes. Drain off the fat. Return to medium heat.
Separately mix the broccoli cheese soup and milk. Stir until creamy in
texture. At this point test for taste. I usually add table grind black
pepper and salt (less that 1/2 teaspoon). When the ground beef is ready, add
the rice and broccoli, and soup mixture, tossing carefully. Put the mixture
in to a 9 x 9, or 9 x 13 casserole dish. Sometimes I top this with seasoned
bread crumbs and Parmesan cheese. Bake about 35 minutes.

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Title: SWEET AND PUNGENT CHINESE SAUCE
Categories: Chinese, Condiment
Yield: 2 servings

1 c Peach preserves
1 c Apricot preserves
1 1/2 ts Onion powder
1 tb Ground ginger
1 ts Grated orange peel
1 ds Ground red pepper
1/4 c Safflower oil
2 tb White vinegar

Combine all of the ingredients in a medium-sized bowl.
Store in refrigerator in a tightly covered container.
Use as basting sauce for chicken or pork. NOTE:
Recipe can be doubled.

Makes about 2 cups.

[Woman’s Day MEALS IN MINUTES August 1985]

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LOW-FAT CRAB CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Potatoes
4 tb Margarine
1/2 c Chopped onions
1/4 c Green pepper
4 tb Flour
4 c Skim milk
2 cn (10 1/4-oz each) whole corn
Drained
1 t Salt
1/8 ts Thyme
1/8 ts Pepper
16 oz Imitation crab
2 tb Cooking sherry

Peel, dice and cook potatoes, set aside. Melt margarine in a 6 quart pan,
over medium heat. Add onion and green pepper, cook about 4 minutes,
stirring frequently. Add flour, cook about 1 minute, stirring constantly.
Gradually add milk, using a whisk to prevent lumping and to blend the
sauce. Add corn, salt, thyme and pepper. Reduce heat to low, cook until the
mixture appears hot, but not bubbling. Cut crab into bite-size pieces and
add to the sauce. Add potatoes. Heat again until hot, but not bubbly,
stirring frequently. Just before serving, add cooking sherry.

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