GRILLED PEACHES WITH RASPBERRY PUREE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 (10-oz) pkg frozen
-raspberries in light syrup,
-slightly thawed
1 1/2 ts Lemon juice
2 md Peaches, peeled, halved and
-pitted
1 1/2 tb Brown sugar
1/4 ts Ground cinnamon
1 1/2 ts Rum flavoring
1 1/2 ts Margarine

Grilled Peaches with Raspberry Puree

Combine raspberries and lemon juice in container of an
electric blender or food processor; top with cover,
and process until smooth. Strain raspberry puree;
discard seeds. Cover and chill.

Cut 1 (18 X 18 inch) sheet of heavy duty aluminum
foil. Place peach halves, cut side up, on foil.
Combine brown sugar and cinnamon; spoon evenly into
center of each peach half.

Sprinkle with rum flavoring, and dot with margarine.
Fold foil over peaches, and loosely seal.

Place grill rack over medium coals; place peach bundle
on rack, and cook 15 minutes or until peaches are
thoroughly heated.

To serve, spoon 2 Tbsp raspberry puree over each
grilled peach half.

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Title: ZUPPA MATTA (BREAD SALAD WITH TOMATOES, FENNEL CELERY)
Categories: Salads, Italian, Appetizers, Vegetarian
Yield: 4 servings

4 1″ thick slices stale bread
1 Red onion, finely sliced
— soaked in cold water for
— 1 to 2 hours
2 Ripe tomatoes, thinly sliced
1 Cucumber, peeled sliced
2 Celery ribs, finely sliced
1 Fennel bulb, quartered
— finely sliced
1 Red bell pepper, ribs seed
— removed, finely diced
1 Handful radishes, sliced
2 Handful small black olivesi
— in brine
12 Basil leaves, torn
2 tb Red wine vinegar
6 tb Olive oil
Salt pepper

Soak the slices of bread in cold water to cover until moist, 10 to 15
minutes. Squeeze each slice between your fingers to get rid of extra
moisture. Tear into small chunks.
Place the bread in a large bowl add the onion, tomatoes, cucumber,
celery, fennel, pepper, radishes, olives basil leaves. Mix the
vinegar oil, add lots of salt pepper. Pour over salad
serve at
rom temperature.

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WILD MUSHROOM SOUP (MINESTRA DI FUNGHI SELVAT

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 oz Dried porcini mushrooms (8
-large pieces)
3 md Potatoes
2 sm Carrots
1 md Onion
1 sm Shallot
2 lb Wild or cultivated fresh
-mushrooms
2 Bacon slices (2 oz)
10 tb Olive oil
2 1/2 qt Basic Broth (or canned
-chicken broth)
1 t Salt
1/4 c Minced fresh flat-leaf
-parsley
Freshly-ground black pepper

PREPARATION: Put dried porcini mushrooms in a small
bowl with 1/2 cup hot water. Let stand until
softened, about 20 minutes. Remove mushrooms and
strain liquid through a fine sieve. Return mushrooms
and liquid to the bowl; discard the sediment. Peel
and coarsely shred the potatoes and carrots. Peel and
coarsely chop the onion. Peel and mince the shallot.
Thinly slice the fresh mushrooms. Mince the bacon.

COOKING: Heat 5 tablespoons of the oil in a 6-quart
soup kettle. Add the bacon and onions and saute over
medium heat until the onions soften and the bacon is
translucent, about 2 minutes. Bring broth to a boil
in a large saucepan. Add the boiling broth to the
soup kettle along with the potatoes, carrots, porcini
mushrooms, and reserved mushroom liquid. Return to a
boil and simmer until vegetables are tender, about 10
minutes. Heat remaining oil in a large skillet. Add
the fresh mushrooms and salt and saute over medium
until mushroom liquid has evaporated, about 10
minutes. Add mushrooms to the soup kettle and simmer
for 30 minutes. Adjust seasoning if necessary.

SERVING: Ladle soup into warm bowls. Sprinkle with
parsley and ground black pepper. Serve immediately.

Makes 8 to 10 servings.

[COOKS; Jan/Feb 1989] Posted by Fred Peters.

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Title: DIABETIC ANISE RAISIN BREAD
Categories: Breads, Fruits
Yield: 1 servings

2 c -2tsp flour
2 1/2 ts Baking powder
3 tb Reduced-calorie margarine
1 ts Reduced-calorie margarine
1/2 c Skim milk
1/4 c Sugar (or sweetneder equiv)
1 tb Anise seeds, crushed
1/4 ts Anise extract
1/2 ts Lemon extract
1 Egg
1/4 c Raisins

Preheat oven to 350 F. In a large bowl, combine flour and baking
powder. Add margarine and blend with fork until mixture resembles
coarse crumbs. In a medium bowl, combine reamining ingredeints,
except raisins. Beat with fork or wire whisk until blended. Add this
mixture and raisins to dry ingredients, stirring until all
ingredients are moistened. Place ain a 4×8″ nonstick loaf pan or one
that has been sprayed with a nonstick cooking spray. Pat down dough
gently with slightly wet fingertips. Bake 30 minutes, or until
toothpick inserted in the cneter comes out clean. Cool in pan 10
minutes, then invert onto a rack to finsih cooling. From *Prodigy’s
Food and Wine-Healthy Eating Bulletin Board, from Bridget Benjamin –
PHFC09A.

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Title: CHOCOLATE DIPPED HOKEY POKEY COOKIES * PART 1
Categories: Cookies, Chocolate
Yield: 8 servings

—————————KAREN PHILLIPS CBTX40A—————————
1/2 c Sliced almonds
1/4 t Salt
1/4 c Granulated sugar
1/4 t Pure almond extract
2 T All-purpose flour
3 oz Semi-sweet chocolate;
-chopped into 1/4″ pcs
1 Egg white
1 t Unsalted butter; melted

EQUIPMENT: Measuring cup, measuring spoons, small
nonstick saute pan, baking sheet, stainless steel
bowl, rubber spatula, parchment paper, cake spatula,
pizza cutter, double boiler, instant-read test
thermometer.

Preheat the oven to 325 degrees. Toast the almonds on
a baking sheet in a preheated oven until golden brown,
about 8 minutes, then remove from the oven and cool.
Do not turn off the oven.

Combine the sugar, flour, egg white, butter, salt, and
almond extract in a stainless steel bowl. Stir the
mixture until smooth. Gently fold in the almonds until
coated with the batter. Hold the batter at room
temperature for 20 minutes before using, stirring
occasionally. This is done in order to dissolve the
sugar. If this step is bypassed, the cookies will not
have the desired taste and texture.

Trace 2 6-inch circles onto a piece of parchment
paper (cut to fit a baking sheet). Place the parchment
paper, trace marks down, on a baking sheet. Evenly
divide the batter between the circles.

Directions continue >>>

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Colourful Corn Chowder

Recipe By : Sue Kreitzman’s Low-Fat Vegetarian Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Low Fat
Freezer Meals Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 spring onions — sliced
2 drypacked sundried tomatoes — chopped
2 carrot — chopped
1 large red bell pepper — chopped
1 fresh chilli, deseeded — chopped
2 garlic cloves — crushed
1/2 tsp ground cumin
1/2 tsp ground coriander
4 1/2 cups water
2 vegetable stock cubes
2 medium potatoes — 1/2 inch cubes
1 pound frozen sweetcorn
salt and pepper
1 cup skimmed milk
2 tbsp skimmed milk powder
to serve:
3 tbsp fresh coriander — chopped
3 tbsp fresh mint

1. Put the onions, tomatoes, carrots, red pepper, chilli, garlic and
spices in a large heavy based saucepan with 1/2 pint//1 cup of stock.
Cover and bring to boil and boil for 3-5 minutes. Stir in the potatoes
and simmer for 3-4 minutes more until liquid has nearly gone.
2. Stir in remaining stock, simmer partially covered until the potatoes
are almost tender, about 5 minutes. Stir in the corn, season with salt
and pepper and simmer until all the veg are tender.
3. Take out 1 cupful and liquidise it. Return it to the pan. Mix
together the milk and milk powder and add it to the soup. Simmer for
another few minutes and adjust the seasoning.

– – – – – – – – – – – – – – – – – –

Serving Ideas : with crusty bread

NOTES : Sue Kreizman’s Low-Fat Vegetarian Cookbook published by Piatkus
£9.99
ISBN 0-7499-1575-7

Title: Jars and Lids
Categories: Canning, Information
Yield: 1 guide

Food may be canned in glass jars or metal containers. Metal containers
can be used only once. They require special sealing equipment and are
much more costly than jars.

Regular and wide-mouth Mason-type, threaded, home-canning jars with
self-sealing lids are the best choice (Plate 1). They are available in
1/2 pint, pint, 1-1/2 pint, quart, and 1/2 gallon sizes. The standard
jar mouth opening is about 2-3/8 inches. Wide-mouth jars have openings
of about 3 inches, making them more easily filled and emptied.
Half-gallon jars may be used for canning very acid juices. Regular-mouth
decorator jelly jars are available in 8 and 12 ounce sizes. With careful
use and handling, Mason jars may be reused many times, requiring only
new lids each time. When jars and lids are used properly, jar seals and
vacuums are excellent and jar breakage is rare.

Most commercial pint- and quart-size mayonnaise or salad dressing jars
may be used with new two-piece lids for canning acid foods. However, you
should expect more seal failures and jar breakage. These jars have a
narrower sealing surface and are tempered less than Mason jars, and may
be weakened by repeated contact with metal spoons or knives used in
dispensing mayonnaise or salad dressing. Seemingly insignificant
scratches in glass may cause cracking and breakage while processing jars
in a canner. Mayonnaise-type jars are not recommended for use with foods
to be processed in a pressure canner because of excessive jar breakage.
Other commercial jars with mouths that cannot be sealed with two-piece
canning lids are not recommended for use in canning any food at home.

JAR CLEANING:
Before every use, wash empty jars in hot water with detergent and rinse
well by hand, or wash in a dishwasher. Unrinsed detergents may cause
unnatural flavors and colors. These washing methods do not sterilize
jars. Scale or hard-water films on jars are easily removed by soaking
jars several hours in a solution containing 1 cup of vinegar (5 percent
acidity) per gallon of water.

STERILIZATION OF EMPTY JARS:
All jams, jellies, and pickled products processed less than 10 minutes
should be filled into sterile empty jars. To sterilize empty jars, put
them right side up on the rack in a boiling-water canner. Fill the
canner and jars with hot (not boiling) water to 1 inch above the tops of
the jars. Boil 10 minutes at altitudes of less than 1,000 ft. At higher
elevations, boil 1 additional minute for each additional 1,000 ft.
elevation. Remove and drain hot sterilized jars one at a time. Save the
hot water for processing filled jars. Fill jars with food, add lids, and
tighten screw bands.

Empty jars used for vegetables, meats, and fruits to be processed in a
pressure canner need not be presterilized. It is also unnecessary to
presterilize jars for fruits, tomatoes, and pickled or fermented foods
that will be processed 10 minutes or longer in a boiling-water canner.

LID SELECTION, PREPARATION, AND USE:
The common self-sealing lid consists of a flat metal lid held in place
by a metal screw band during processing. The flat lid is crimped
around its bottom edge to form a trough, which is filled with a colored
gasket compound. When jars are processed, the lid gasket softens and
flows slightly to cover the jar-sealing surface, yet allows air to
escape from the jar. The gasket then forms an airtight seal as the jar
cools. Gaskets in unused lids work well for at least 5 years from date
of manufacture. The gasket compound in older unused lids may fail to
seal on jars.

Buy only the quantity of lids you will use in a year To ensure a good
seal, carefully follow the manufacturer’s directions in preparing lids
for use. Examine all metal lids carefully. Do not use old, dented, or
deformed lids, or lids with gaps or other defects in the sealing gasket.

After filling jars with food, release air bubbles by inserting a flat
plastic (not metal) spatula between the food and the jar. Slowly turn
the jar and move the spatula up and down to allow air bubbles to escape.
Adjust the headspace and then clean the jar rim (sealing surface) with a
dampened paper towel. Place the lid, gasket down, onto the cleaned
jar-sealing surface. Uncleaned jar-sealing surfaces may cause seal
failures.

Then fit the metal screw band over the flat lid. Follow the
manufacturer’s guidelines enclosed with or on the box for tightening the
jar lids properly.

Do not retighten lids after processing jars. As jars cool, the contents
in the jar contract, pulling the self-sealing lid firmly against the jar
to form a high vacuum.

* If rings are too loose, liquid may escape from jars during processing,
and seals may fail.

* If rings are too tight, air cannot vent during processing, and food
will discolor during storage. Overtightening also may cause lids to
buckle and jars to break, especially with raw-packed, pressure-processed
food.

Screw bands are not needed on stored jars. They can be removed easily
after jars are cooled. When removed, washed, dried, and stored in a dry
area, screw bands may be used many times. If left on stored jars, they
become difficult to remove, often rust, and may not work properly again.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994) MM by km

—–

Title: RISOTTO CON PESCE GATTO E ERBA CIPOLLINA (L A
Categories: Italian, Rice, Fish
Yield: 4 servings

Juice of 1/2 lemon
1 Celery stalk, chopped
1/2 Carrot, chopped
1/2 Head fennel, chopped
1 3/4 lb Catfish fillets
Fish or vegetable stock
5 tb Unsalted butter
1/2 Onion, finely chopped
Salt, pepper
1 Cipollotto (wild onion or
-green onion) finely chopped
9 oz Vialone Nano rice-see recipe
2 tb White wine
2 tb Chopped chives
Typed by Manny Rothstein

(Another recipe from Del Pescatore, along the banks of the Oglio River and
in the small village of Runate, Italy. This is one of the house
specialties, risotto made with wild onions and catfish.)MR

Antonio Santini is adamant about using Vialone Nano rice for this dish,
but arborito will work almost as well. If you can find those little onions
that look like scallions but have very rounded bulbs (cipollotti), use
those for a more assertive onion flavor and cut the final amount of chives
in half.
In pot bring 4 cups water to boil with lemon, celery, carrot and fennel.
Reduce to simmer and add catfish. Cook at bare simmer until just flaking,
about 6 to 10 minutes. Remove fish from poaching liquid. Reserve poaching
liquid, adding enough fish stock or water to make 5 cups. Keep at boil for
cooking risotto.
While fish is poaching, melt 2 tb butter over med. heat in skillet. Add
onion and cook slowly, stirring, until onion is very tender. When onion is
tender, add fish and cook several minutes more. Season to taste with salt
and pepper. Let cool. When fish is cool, chop coarsly.
In separate saute pan, cook wild onion in 1 tb butter over med. heat with
dash salt and 2 tb water. When water evaporates, add rice and cook cook
several minutes, until rice makes a dry “singing” sound when stirred. Add 1
cup boiling stock and cook, stirring until almost all stock is absorbed by
rice. Repeat, 1 cup at time, until rice is creamy and still bit chalky to
bite, about 15 minutes. Add fish, wine and chives and cook another 2 to 3
minutes. When rice is cooked al dente, add remaining butter and stir
vigorously so mixture becomes creamier. Rice should have a slightly soupy
consistancy. Makes 4 servings.

Each serving contains about: 648 calories; 260 mg sodium; 131 mg
cholesterol; 22 grams fat; 75 grams carbs.; 38 grams protein; 2.6 grams
fiber. L A Times, 3/17/94.

—–

Title: Glossary for Computer Lover’s Recipes #2
Categories: Info, Glossary
Yield: 1 servings

35. ENTER: Put in oven
36. ESCAPE: Order out
37. EXPANSION: Too much yeast
38. EXPORT: Take leftovers to the neighbors
39. EXTRACT: Usually vanilla
40. F.A.T.: See “Access denied”
41. FASTOPEN: Do to oven when you overbake
42. FLOPPY: Bake longer next time
43. FOLDER: Blender
44. FRAGMENT: What’s left of brownies
45. FREEZE: Do when you accidently quadruple the recipe
46. GIGA-BYTE: Enough for an army
47. GOTO: As in “Goto restaurant when recipe bombs”
48. HELP: Julia Child
49. HIGH DENSITY: Forgot to fold in the eggs
50. HIGHLIGHT: Top with white icing
51. ICON: I con cook anything better than you con
52. IMPORT: Borrow a cup of sugar
53. INTERFACE: Where a lady puts her dinner
54. LAPTOP: Eat only the icing
55. LOADHIGH: Put in freezer
56. LOG ON: Cook in fireplace
57. LOGIC: Why somebody else should cook
58. LOOP: Why somebody else thinks you should cook
59. LPT1: Put on front burner
60. MAINFRAME: Oven
61. MEG: Mc chickens lay ’em
62. MEGA-BYTE: Slow down!
63. MEGA-HERTZ: When you forget to use a potholder
64. MEMORY: Forget it – use a timer
65. MENU: Surely you’re kidding
66. MERGE: Nickname for margarine
67. MICROCHIPS: Serve with micro salsa
*From “Quick Bytes: Computer Lover’s Cookbook” by Diane Pfeifer*
~Typed for you by Michelle Bruce

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Title: TUNA TAPENADE (FGKG27A)
Categories: Salads, Side dish, Fish
Yield: 2 servings

1/2 c Olive oil
1/4 c Capers; (or less)
1 cn Tuna in oil (7oz), drained
1/4 c Lemon juice
1 tb Dark rum
2 Cloves garlic; coarsely
Chopped
1 cn Pitted black olives (8oz)
Fresh ground pepper

Place all ingredients except olive oil) in a food processor and blend
until smooth. Slowly add olive oil. Serve with fresh vegetables.

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