Mushrooms Stuffed with Spinach and Ham

Recipe By : from a newspaper cutting
Serving Size : 6 Preparation Time :0:30
Categories : Appetizers Cornellier Classics

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound fresh mushrooms — large, 14-24
2 teaspoons olive oil
salt and pepper — to taste
2 teaspoons lemon juice
1/4 pound spinach — (1/4 bag)
1/2 teaspoon butter
1 teaspoon lemon juice
1/4 cup onion — finely chopped
2 tablespoons whipping cream
1/8 teaspoon nutmeg
1 small egg — beaten
3 tablespoons prosciutto — finely chopped
1 tablespoon parmesan cheese — grated

Preheat oven to 400*. Rinse and dry mushrooms. Remove and finely chop the
stems; set aside. Coat mushroom caps in a mixture of oil, 2 teaspoons of the
lemon juice, salt and pepper. Arrange on a baking pan, stem side down, and
bake 5 minutes.

Remove stems from spinach, rinse and drain. Heat butter in a saucepan, add
onions, and cook till wilted. Add mushroom stems and 1 teaspoon lemon juice.
Cook briefly, stirring. Add spinach and cook till most of the liquid is
evaporated. Add cream, nutmeg, salt and pepper; stir. Add the egg and cook
about 10 seconds. Purie the mixture in a blender or food processor, return
to the pan and add ham. Fill mushroom caps and sprinkle with cheese. Bake
for ten to fifteen minutes.

– – – – – – – – – – – – – – – – – –

Title: Cold Papaya Soup
Categories: Soups, Caribbean, Appetizers, Fruits
Yield: 4 servings

1 ea Ripe papaya, about 6″ long
Sugar, to taste
Fresh lime juice, to taste

Peel the papaya cut in half. Spoon out the seeds keep them in a
small container in the refrigerator.

Cut the papaya into chunks reduce to a liquid puree in the food
processor. Add the sugar lime juice. If the puree is too thick,
stir in a little water, but be very careful that you do not add too
much water or you will lose the consistency.

Serve in fruit cups with a dab of the reserved seeds in the centre of
each serving.

Virginie George Ebart, “Down-Island Caribbean Cookery”

—–

Spanakopita Quiche

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Vegetable cooking spray
10 oz Frozen chopped spinach
-thawed and drained
1 c 1% low-fat cottage cheese
2 oz Crumbled feta cheese — (1/2
-cup)
1/4 ts Pepper
2/3 c Nonfat buttermilk
2 Eggs
1 Egg white
1/4 c Chopped green onions
1 tb Chopped fresh oregano
1 lg Clove garlic
6 Frozen phyllo pastry — thawed
2 tb Fine dry breadcrumbs
-divided
1 1/2 c Sliced plum tomato
-(1/4-inch-thick)

Coat a 9-inch pieplate with cooking spray; set aside.
Press spinach between paper towels until barely moist;
set aside.

Position knife blade in food processor bowl; add
cottage cheese and next 5 ingredients, and process
until smooth. Add spinach, green onions, oregano, and
garlic; process 45 seconds. Set aside.

Working with 1 phyllo sheet at a time, lightly coat
each sheet with cooking spray. Fold phyllo sheet in
half crosswise to form a 13- x 8-1/2-inch rectangle,
and lightly coat both sides of rectangle with cooking
spray. Gently press rectangle into pieplate, allowing
ends to extend over edges of pieplate.

Repeat procedure with a second sheet of phyllo,
placing it across first sheet in a crisscross design;
sprinkle 1 tablespoon breadcrumbs over second sheet.
Repeat procedure with remaining phyllo and
breadcrumbs, continuing in crisscross design, ending
with phyllo. Fold in edges of phyllo to fit pieplate
and form a rim.

Pour spinach mixture into prepared crust; gently
arrange tomato slices over filling.

Bake at 350 deg for 55 minutes or until a knife
inserted 1 inch from center comes out clean; let stand
10 minutes. Yield: 6 servings (serving size: 1 wedge).

Serving Ideas : Cut into wedges.

NOTES : Spinach, feta cheese, and phyllo dough, key
ingredients in the classic Greek dish spanakopita
(span-uh-KOH-pih-tuh), combine with cottage cheese in
this unique quiche. Breadcrumbs sprinkled between the
phyllo layers prevent a soggy crust.

– – – – – – – – – – – – – – – – – –

Title: Nutty Apricot Bars
Categories: Desserts, Fruits
Yield: 48 servings

12 oz Apricots – dried
3/4 c Sugar
3/4 c Butter / margarine -softened
1 c Sugar
2 c Flour- all purpose
1/2 t Baking soda
1/4 t Salt
3 oz Coconut – flaked
1/2 c Pecans or walnuts – chopped

Cover apricots with water, and bring to a boil; reduce heat, and
simmer, uncovered, 15 minutes or until tender. Drain reserving 1/4
cup liquid. Coarsely chop apricots, and set aside. Combine reserved
apricot liquid and 3/4 cup sugar in a saucepan; simmer 5 minutes.
Stir in chopped apricots.
Cream butter; gradually add 1 cup sugar, beating at medium speed of
an electric mixer until light and fluffy. combine flour, baking soda,
and salt; add floured mixture to creamed mixture, mixing well
(mixture will be crumbly). Stir in coconut and pecans. Pat about
three-fourths of coconut mixture into and ungreased 13x9x2 inch pan.
Bake at 350F for 10 minutes. Spread apricot mixture evenly over
crust, spreading to within 1/4 inch from edge of pan.
Sprinkle with remaining coconut mixture. Bake an additional 30
minutes. Let cool in pan; chill. Cut into bars. Store in
refrigerator. Yield: about 4 dozen. From the Southern Living Cookbook

MMMMM

Title: Saddle of Rabbit with Leeks and Rosemary
Categories: Game, Masterchefs, Frisco, Lec
Yield: 2 servings

————————MARINADE, RABBIT, AND SAUCE————————
3 lb Rabbit, use only the 2 tb Butter
— saddle section ** 1 1/3 c Wine, white
1 sm Carrot 1 c Stock, rabbit OR
1/2 md Onion 1 c Bouillon, chicken
1 ea Celery, stalk 1 md Tomato, sliced
1 ea Garlic, clove, crushed Salt (to taste)
2 ea Rosemary, fresh, sprigs Pepper (to taste)
1 tb Oil, olive

———————————–LEEKS———————————–
2 md Leeks Salt (to taste)
1 tb Butter

** The “saddle of a rabbit” is the rabbit’s back from the first rib
to the beginning of the legs.

Marinade:
=========

Put the saddle of the rabbit in a small bowl with 1 cup of white wine
and 1 sprig of rosemary. Chop the carrot, onion, celery, and garlic add
them to the marinade. Cover the bowl with plastic wrap and store in the
refrigerator for 24 – 48 hours. (The longer the better for the flavor of
the rabbit meat.)

Rabbit:
=======

Preheat your oven to 450 F.

Remove the rabbit from the marinade and dry with a cloth. Salt and
pepper the rabbit.

In a medium roasting pan, add 1 tablespoon of butter and 1 tablespoon
of olive oil. Heat the mixture until the butter sizzles.

Place the rabbit in the pan, skin side up, and brown. Turn, wrapping
flaps around the filet to protect it, and cook until light brown. Place
the pan in the 450 F oven and cook for 10 minutes, until medium rare.
Baste often.

Add the vegetables from the marinade to the pan with the rabbit and
cook for another 5 minutes, basting and turning occasionally.

Remove the rabbit from the pan and place it aside in a warm location.
Trim the saddle flaps from the rabbit and chop the flaps coarsely.

Sauce:
======

Return the chopped flaps to the pan with the vegetables. On the stove
top, saute briefly and skim the fat.

Deglaze the pan with 1/2 cup of wine, add the rabbit stock and reduce
by one-half.

Add the tomato and saute while stirring. Strain the hot mixture
through a sieve, reserving the liquid (for sauce) and discarding the
vegetables. Add the butter to the liquid and whisk until smooth.

Leeks:
======

Julienne the leeks. Rinse in cold water and drain well.

In a medium saute pan, add 1 tablespoon butter and leeks. Cook slowly
for 2 – 5 minutes. Leeks should remain crisp. Adjust the seasonings and
set the leeks aside in a warm place.

Assembly:
=========

Remove the filet of rabbit from the saddle. Cut the saddle bone
crosswise and place one section on each of two plates. Surround the
saddle bones with leeks.

Cut the filet of rabbit into very thin slices lengthwise. Fan slices
on top of the leeks.

Cover with sauce, garnish with sprigs of rosemary. Serve immediately.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA

—–