Pasta with Creamy Green Tomato Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Harned 1994 Main Dish
Pasta Vegetables

Amount Measure Ingredient — Preparation Method
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1 pound Linguine or thin spaghetti
2 tablespoons Butter
1 large Sweet onion — chopped
1 1/2 cups Green tomato puree*
1 cup Whipping cream
Salt — to taste
1 tablespoon Whole black peppercorns
6 tablespoons Chopped sundried tomatoes — – (to 8 tb.)
3 To 4 tb. chopped parsley

*See Green Tomato Puree recipe.

Prepare linguine or spaghetti according to package directions.

Melt butter in a heavy saucepan. Add onion; saute until transparent.
Add green tomato puree and whipping cream. Salt to taste. Simmer until sauce
is thickened. While sauce is cooking, coarsely crush peppercorns in a mortar
with a pestle.

Drain linguine or spaghetti. Toss with sauce. Sprinkle each serving with
crushed peppercorns, sundried tomatoes and parsley.

Yield: 6 to 8 servings.

From Alice Colombo’s 09/21/94 “Cook’s Corner” column in “The (Louisville, KY)
Courier-Journal.” Pg. C6. Posted by Cathy Harned.

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Title: CRISP FRIED NOODLES AND CHILI VEGETABLES
Categories: Chinese, Pasta, Vegetarian
Yield: 2 servings

1 3/4 oz Chinese vermicelli
Oil
1/2 ts Oil
1 ts Grated fresh ginger
1/2 tb Chopped coriander
1/2 Garlic clove
1/2 Onion
1/2 Red pepper
1/2 Green pepper
1/2 lg Carrot
7 oz Baby corn
7 oz Straw mushrooms
1/4 c Soy sauce
1/8 c Malt vinegar
1 ts Brown sugar
1/4 c Coriander leaves
1/2 ts Preserved chopped chili

Finely chop the coriander and chili. Dice the garlic
clove. Cut the peppers and carrot into fine strips.
Drain the mushrooms and corn. Cut the onion into thin
wedges.

1. Deep fry the chinese vermicelli in hot oil.
Drain on absorbent paper.
Place on a large serving plate and keep warm.

2. Heat the teaspoon of oil in a large pan. Add the
ginger, coriander
and garlic and cook for 2 minutes. Add onion, red
and green peppers
and carrot. Stir fry for 3 minutes.

3. Add the corn, mushrooms soy sauce, vinegar, brown
sugar and chilli.

4. Stir to combine and cook over a high heat for 3
minutes.

5. Spoon the vegetables over the noodles, pour over
any remaining sauce.

Garnish with the coriander leaves and serve.

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Date: Sat, 09 Oct 93 23:06:21 CDT
From:

Graham Cracker Cookies

2 egg whites
4 tbs brown rice syrup
5 graham crackers (crushed fine)

Beat the egg whites to a froth (ie. not stiff,just foamy) add the syrup
and continue to beat until well mixed. Stir in the crushed grahams.
Drop onto a non-stick baking surface, making about 16-20 mounds. If you
make 20 cookies, they will be 1/4 gram fat each (5 grams per graham used,
so its 5/20 or 1/4). Each graham cracker is 60 calories, so 300/20 is
15 calories per cookie not counting the rice syrup or the whites. Bake
at 400F for 10-12 minutes. These cookies come out crisp! And chewey!

Black Beans Cuban-Style

2 cans (15 oz. each) black beans
1 medium onion
1 green bell pepper
2 cloves garlic
1 tsp cumin powder
1/2 tsp oregano
1/2 tsp salt
1 tsp red wine vinegar

Chop onion and pepper; mince garlic; saute in a little of the bean liquid
until soft. Add beans with remaining liquid. Add dry spices. Simmer
15-30 minutes. Add vinegar just before serving.

Comments: I haven’t tried this recipe, just drooled over it. The original
version specified, um, a different saute medium.

Miso Vinaigrette

Recipe By : COOKING RIGHT SHOW #CR9751
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Teaspoons roasted garlic
1/4 Cup mirin
2 Tablespoons rice vinegar
2 Tablespoons vegetable or chicken stock or water
2 Tablespoons yellow or white miso — or to taste
1/2 Cup olive oil
Fresh lemon juice
Salt and freshly ground pepper
Sugar

Whisk the garlic, mirin, vinegar, stock and miso together to make a smooth
paste. Whisk in olive oil and drops of lemon juice to taste. Season to taste
with salt, pepper and sugar. Store covered in refrigerator up to 3 days.

Yield: about 1 1/4 cups

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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NOTES : Show: 10/18/9

Title: Wilson Family Sauce for English Plum Pudding
Categories: British, Christmas, Desserts, Harned 1994, Sauces
Yield: 1 batch

2 c Light brown sugar
3 To 4 tb. cornstarch
3 c ;Water
2 tb Butter
2 ts Vanilla or
2 ts Favorite flavoring*
1 Lemon; juice of
1 c Marshmallows

*Brandy, rum or whiskey, for instance.

Combine brown sugar and cornstarch in a saucepan. Add the water and
butter. Stir over medium heat until the mixture boils, then cook
until mixture clarifies and thickens slightly, about 3 to 5 minutes.

Remove from heat and stir in the flavoring, lemon juice and
marshmallows.

Serve hot over plum pudding.

From Special Writer Marilyn Kluger’s 11/25/92 “A Dickens of a Delight:
Christmas Plum Pudding is a Holiday Treat Straight from Merry Olde
England” article in “The (Louisville, KY) Courier-Journal.” Pg. C7.
Typed for you by Cathy Harned.

MMMMM

PEAR RIESLING TRIFLE

Recipe By : COOKING LIVE SHOW #CL8785
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For the pears:
8 ripe firm pears
1 1/2 cups granulated sugar
1/4 cup Riesling wine
Pinch of salt
2 tablespoons freshly squeezed lemon juice
For the Riesling Sabayon:
8 large egg yolks
1/2 cup granulated sugar
3/4 cup Riesling wine
Pinch of salt
1 1/4 cups heavy whipping cream
For Assembly:
1 recipe Vanilla Genoise (recipe follows)
Equipment:
2 1/2-quart bowl, preferably glass

Pears:

Peel, core and slice the pears 1/2-inch thick. Combine the pears in a
large
saute pan with the sugar, Riesling, salt, and lemon juice. Cook over
medium-high heat until the juices start to evaporate, 10 to 15
minutes. In
a food processor, roughly puree the pears. Set aside to cool.

Riesling Sabayon:

Fill a medium saucepan 1/3 full of water. Bring the water to a low
boil.

Fill a medium bowl with ice water. Set aside.

In a stainless steel bowl, whisk together the egg yolks, sugar,
Riesling,
and salt. Set the bowl into the pot of water, making sure that the
water
doesn’t touch the bottom of the bowl. Cook, whisking constantly,
until
thick, about 3 minutes. Set the bowl in the bowl of ice water. Whisk
until
cool.

In a separate bowl, whisk the cream until soft peaks form. Fold it
into the
Riesling mixture. Refrigerate until you are ready to assemble the
trifle.

Assembly:

Cut the genoise in half horizontally with a knife.

Pour 1/3 cup of the sabayon in the 2 1/2-quart glass bowl. Cut and
fit
pieces of the genoise over the sabayon in a single layer. Cover with
2/3
cup of the reserved puree, then 1 cup of sabayon. Continue layering
in the
same manner, ending with sabayon.

Refrigerate for at least 6 hours before serving.

This trifle can be made 1 to 2 days ahead.

Yield: 8 to 10 serving

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NOTES : (Recipes courtesy of Emily Luchetti

Title: NEW YORK STYLE CLAM CHOWDER
Categories: Soups, Seafood
Yield: 4 servings

2 Hard or chowder clams
1/2 c Boiling water
4 c Cold water
1 c Potato cubes cut 1/2 inch s
1/2 c Carrot cubes cut 1/2 inch s
1 Medium sized onion finely c
1/4 c Diced celery
1/4 lb Salt pork cut fine
1 c Stewed or canned tomatoes
1/2 t Thyme
1/8 t Pepper

Scrub the clams well. Put into a kettle with the boiling water, cover
tightly, and steam quickly till the shells are opened. Remove the clams
from the shells and chop, chopping the hard part finely, leaving the soft
part large. Reserve the clam liquor. In the meantime, put the potatoes,
carrots and celery into a kettle with the cold water and simmer 15 minutes.
Try out the pieces of pork, add the onion, and cook slowly 5 minutes. When
the vegetables have cooked 15 minutes add the clams, the clam liquor,
tomatoes and thyme. Cook 1 hour. Add the pork and onion and simmer 30
minutes longer. Add the pepper and more salt if necessary. Serve with
pilot crackers. Note: Any desired vegetable or herb may be added.

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Title: Basic White Bread (Kh)
Categories: Breads
Yield: 1 servings

5 1/2 To 6 cups flour
2 pk Active dry yeast
2 tb Sugar
2 ts Salt
1 c Milk
1 c Vvater
2 tb Oil
Oil or butter

QUICK MIX METHOD

Combine 2 cups flour, yeast, sugar, and salt in a large mixing bowl.
Heat milk, water, and 2 tablespoons oil in a saucepan over low heat
until very warm (120 to 130F). Add liquid to flour mixture; beat on
high speed of elec- tric mixer until smooth, about 3 minutes.
Gradually stir in more flour to make a soft dough. Tum onto lightly
floured surface and knead until smooth and elastic (5 to 10 minutes).
Cover dough with bowl or pan; let rest 20 minutes. For two loaves,
divide dough in half and roll out two 14×7-inch rectangles; for one
loaf roll out to 16×8-inch rectangle. Roll up from narrow side,
pressing dough into roll at each turn. Press ends to seal and fold
under loaf. Place in 2 greased 8x4x2-inch loaf pans or 1 greased
9x5x3-inch loaf pan; brush with oil. Let rise in warm place until
double in bulk (30 to 45 minutes). Bake at 400F 35 to 40 minutes.
Remove from pans immediately and brush with oil; cool on wire rack.

CONVENTIONAL METHOD

Heat milk, sugar, oil, and salt; cool to lukewarm. In a large bowl,
sprinkle yeast in warm water (105 to 115F) stir until dissolved. Add
lukewarm milk mixture and 2 cups flour; beat until smooth. Beat in
enough additional flour to make a stiff dough. Turn out onto lightly
floured surface; let rest 10 to 15 minutes. Knead until smooth and
elastic (8 to 10 minutes). Place in a greased bowl, turning to grease
top. Cover; let rise in warm place until double in bulk (about 1
hour). Punch down. Let rest 15 minutes. Follow same shaping and baking

instructions as Quick Mix Method.

MMMMM

Title: DEEP DARK CHOCOLATE SAUCE
Categories: Low-cal, Sauces, Chocolate
Yield: 1 cups

0.50 c Firmly packed brown sugar 0.50 c Unsweetened cocoa
1.00 tb Cornstarch Dash of salt
1.00 c Water 1.50 ts Vanilla

In a medium sized heavy saucepan, combine brown sugar, cocoa, corn- starch,
and salt. Mix well. Stir in water; cook over medium-high heat, stirring
constantly until mixture comes to a boil and thickens. Stir in vanilla.
Serve warm. Store in refrigerator. Makes 1 1/2 cups.

TIP: If desired, 1 T. liqueur, such as amaretto, peppermint schnapps,
hazelnut, raspberry, or orange flavored liqueur, can be added with the
vanilla.

Nutritional info: 2 Tbsps = 90 calories. Dietary exchange: 1/2 bread, 1
fruit

Source: Pillbury Fast and Healthy Magazine, May-June 1994 Typed for you by
Linda Fields Cyberealm BBS Watertown NY 315-786-1120

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