White Bean Soup with Escarole

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6613
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
1 onion, — finely chopped
2 carrots, — finely chopped
1 clove garlic, — minced
4 cups chicken broth
2 (16-ounce) cans white cannellini beans, — drained
4 fresh sage leaves, — cut into chiffonade
8 ounces escarole or romaine lettuce, — cut into chiffonade
1/4 cup chopped Italian parsley
salt and pepper

Heat olive oil in a 4 quart saucepan. Add onion and carrots, cover and
simmer 5 minutes or until tender. If vegetables stick to saucepan, add some
water, cover and continue to simmer.

Add the garlic and saute for a moment. Add 1 of the cans of beans and mash
with a potato masher. Add the other can of beans along with the broth and
bring to a simmer with the sage. Simmer 10 minutes or until as thick as you
like it. If too thick, add more water; if too thin, boil down until some of
the liquid has evaporated.

Stir the escarole or romaine lettuce into the pot, cover and simmer 5
minutes or until lettuce is tender. Uncover, add parsley and adjust
seasoning. Serve with bread and salad for a complete meal.

Yield: 2 servings

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Title: Romaine Salad
Categories: Salads, Appetizers, Vegetables
Yield: 6 servings

2 ea Hearts, lettuce, Romaine
4 ea Tomatillos, sliced (or use
— fresh green tomatoes)
2 md Tomatoes, sliced
2 ea Avocados, sliced
2 tb Lime juice
1/2 c Olive oil
1 bn Coriander

Place the lettuce, tomatilloes, tomatoes and avocado in a large bowl.
Sprinkle with lime juice and olive oil, but do not toss. Garnish with
coriander leaves to taste.

“Great Chefs of San Francisco”. Posted by Rob Stewart

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Title: Chicken Salad Picante
Categories: Poultry, DPIinc
Servings: 4

4 ea Breasts, chicken, halves,
— broiler/fryer, boned,
— skinned
1/2 c Dressing, bottled, ranch,
— fat free
2 tb Sauce, picante
1 ts Chili powder, divided
1/4 ts Salt
1 tb Oil, vegetable
4 c Greens, salad, mixed
— torn into bite-sized
— pieces
1 md Avocado, peeled, halved,
— pitted, cut into hori-
— zontal slices
1 md Onion, red, thinly sliced
— into rings
2 md Tomatoes, cut in 8 wedges
— each
2 tb Cilantro, chopped, OR
2 tb Parsley, chopped

In a small bowl, mix together salad dressing, picante sauce, and
a 1/2 teaspoon of chili powder; set aside.

Mix the remaining 1/2 teaspoon of chili powder with the salt and
sprinkle the mixture over the chicken.

Heat the oil to a medium-high temperature in a fry pan. Add
chicken and cook, turning, about 8 minutes or until brown and fork
tender.

Remove the chicken to a cutting board and cut horizontally into
1/2-inch slices.

Place one-fourth of the lettuce on each of four serving plates.
On each plate, arrange one sliced chicken breast half over the
lettuce.

Place avocado, onion, and tomatoes around the chicken. Drizzle 2
tablespoons of dressing over each salad. Sprinkle salad with cilantro
or parsley, if desired.

Source: “Chicken Cookery” – 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

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EDNA LEWIS’ THIRTEEN-BEAN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Dried black beans, washed,
-picked over
2 c Packaged 13-bean soup mix,
-washed, picked over
1 lb Smoked pork shoulder, or
-meaty ham bone
1 md Onion
1 t Dried thyme
1 Bay leaf
Freshly ground black pepper
3 qt Cold water
Salt
1 c Fresh or canned tomatoes,
-peeled, seeded, and chopped

1 cup fresh or canned tomatoes, peeled, seeded,
and chopped 1/2 cup olive oil 1/4 cup good sherry

In a large kettle, cover beans with water, refrigerate
and soak overnight. The next day, drain beans, add
pork or ham bone,onion, thyme, bay leaf, pepper, and
cold water. Set over medium-high heat and bring to
simmer. Reduce heat and keep at simmer for 2 1/2
hours. Cool, remove onion, hambone and fat; cut up
meat into small pieces. Season with salt and pepper as
needed. Add tomatoes and olive oil. Put half the
mixture in a blender and blend until almost smooth,
but not liquified. Add to whole bean mixture. To
serve, stir in sherry and reheat. Ladle into warm
soup bowls.

Makes 4 to 6 servings.

[WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.

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From: lcioccar@mailhost.dpie.gov.au, Lesley Cioccarelli
Date: Mon, 5 Feb 1996 10:17:15 +1000

Roasted Chickpeas

Ingredients:

2 cups cooked chickpeas, drained well and blotted dry
1/2 teasp ground black pepper
1/2 teasp ground cumin
1/2 teasp ground coriander
1/4 teasp cayenne pepper

Instructions:

Preheat oven to 200 degrees C (400 F)
Put spices and chickpeas in a bag and shake.
Spread the chickpeas onto a non-stick baking sheet in one layer.
Bake for about an hour or until crunchy.
Cool and store in an airtight container.

Notes:
* Note that no oil is used in this recipe. Every other recipe I’ve seen
uses oil with the spices. The only reason I can think of for this is to
get the spices to stick – but if the chickpeas are slightly damp then it
works perfectly without the fat.
* You can use canned chickpeas for this, just wash and drain them first.
* Use any spices that you like, those listed above a just one tasty
combination. A friend suggested tossing chickpeas in honey then baking – I
haven’t tried this yet, but sounds interesting – honey and ginger maybe?

EGGPLANT LASAGNA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Olive oil
3 ts Finely chopped fresh oregano
1 1/2 ts Finely chopped fresh basil
Salt
Freshly ground pepper
1 Eggplant, (12-oz)
-sliced 1/2-in thick
1 Zucchini, (8-oz)
– sliced 1/2-in thick
8 oz Mozzarella cheese, sliced
1 c Ricotta cheese, drained
2 c Spaghetti sauce
2 tb Fennel seed — crushed
1 c Freshly grated Parmesan
– (imported)

MIX THE OIL WITH THE OREGANO, basil, salt and pepper.
Brush it onto both sides of the eggplant and zucchini.
Lay the eggplant and zucchini in single layers on
baking sheets. Broil them 2 inches from the heat for
4-or-5 minutes or until cooked. Turn, brush the other
side with the oil, and broil until the second side is
done. Remove. Preheat oven to 350F. Place half the
eggplant slices in a wide, shallow 2-or-3-quart baking
dish. Add half the zucchini, then layer in half of the
mozzarella, ricotta, spaghetti sauce, fennel seed and
Parmesan. Repeat the layering with the second half of
the ingredients. Cover and bake 20-to-25 minutes or
until hot and bubbly. May be made ahead several days,
or frozen, defrosted and reheated.

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CHOW FUN NOODLES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Salads
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Oil
1/2 lb Fresh shrimp — shelled
1/2 lb Pork — sliced
2 ea 12 oz. pkg Chow Fun noodles
-cut into strips
1/2 ea Stalks celery — sliced
2 ea Carrots — sliced slivered
1 c Green onion — chopped
1 tb Toasted sedame seeds
1 pk Bean sprouts
—–SEASONINGS—–
1/4 ts Ajinomoto
1 t Salt
1 t Shoyu
1 c Water
1 t Cornstarch

Stir fry shrimp and ork in hot oil for 2 minutes. Add seasonings and
stir fry an additional minute. Add noodles and vegetables and cook
another 2 minutes. Do not overcook vegeatables. Arrange the noodles
on platter if desired, garnish with additional sesame and chinese
parsley. Miriam Kala’ i Kula ’53 From: Kamehameha Alumni Cookbook
Formatted by: Dorie Villarreal

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SALSA DE SUEGRA (MOTHER-IN-LAW SAUCE)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Sauces Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 Tomatillos
6 oz Green Tomato, Unripe
2 tb Finely Choppped Scallions
3 Serrano Chilies, Chopped
2 tb Chopped Cilantro Leaves
1/2 ts Sea Salt, To Taste
1/3 c Water

MAKES 2 CUPS Roughly chop the tomatoes, add a little
at a time with the rest
of the ingredients to a blender jar, and blend for a
few seconds with each addition until the sauce has a
rough consistency. the key to salsa verde is the
tomatillos (tomate verde — NOT just a green
tomato)…don’t know where you’re from, but if it’s
the west or southwest, you’ll probably find them in
the super…if not, they are available canned in
a mexican food section.

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Title: CLAM SHRIMP CHOWDER
Categories: Main dish, Seafood
Yield: 4 servings

1/4 c Butter
1 lg Onion, chopped
2 Celery stalks, chopped
2 Potatoes, peeled, diced
1 1/2 ts Fennel seeds
2 tb All-purpose flour
1 ts Paprika
1 3/4 c Chicken stock
1 cn Baby clams, drained (10 oz)
4 oz Cooked peeled medium shrimp,
-thawed if frozen
1 Red bell pepper, seeded,
-diced
3/4 c Frozen corn, thawed
2/3 c Half-and-half
Salt to taste
Fresh ground pepper to taste
Fresh dill sprig (opt)

Melt butter in a saucepan. Add onion, celery, potatoes and fennel. Cook
gently 5 minutes, stirring frequently. Blend in flour and cook 1 minute.
Stir in paprika and stock and bring to a boil, stirring constantly.

Cover, reduce heat and simmer 15 minutes, stirring occasionally. Stir in
clams, shrimp, bell pepper and corn. Simmer 5 minutes. Stir in
half-and-half, salt and pepper. Garnish with dill sprig, if desired, and
serve hot.

VARIATION: Omit paprika and add 1 teaspoon Curry Powder. Add 1 tablespoon
chopped fresh parsley or cilantro just before serving.

—–

Kahlua Ice Cream Pie *

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Ice Cream
Freezer Alcohol
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
9 ounces Chocolate wafer cookies
1/2 cup Unsalted butter — melted
10 tablespoons Kahlua — divided
1 teaspoon Expresso powder
3 ounces Semi-sweet chocolate — choped
1 tablespoon Unsalted butter
1 pint Ice cream; vanilla, coffee — or chocolate chip
1 pint Chocolate ice cream
3/4 cup Whipping cream — whipped

In food processor, place half of cookies, breaking into pieces. Process to make
fine crumbs. Repeat with remaining cookies. Add 1/2 cup melted butter and
process with on-off pulses, just to blend. Press crumbs evenly onto bottom and
up side of 9″ pie plate.
Press crumbs evenly to rim. Bake at 325~ for 10 minutes. Cool completely. In
small saucepan, heat 6 tbls Kahlua and expresso powder over low heat until
warmed and powder is dissolved. Stir in chocolate and 1 tbls butter and stir
until melted and smooth. Cool completely. Transfer vanilla ice cream to
electric mixer bowl and allow to soften slightly. Add 2 tbls Kahlua and beat on
low speed to blend. Spread over bottom of cooled crust and freeze until firm.
Spread cooled chocolate mixture over ice cream in plate.
Freeze until firm. Transfer chocolate ice cream to mixer bowl; blend in
remaining 2 tbls Kahlua as above.
Spread chocolate ice cream over sauce in pie. Freeze until firm. To serve, pipe
decorative border of whipped cream around inside edge of pie.

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