Title: LAMB PASTA E FAGIOLI
Categories: Meats, Italian, Pasta, Main dish
Yield: 8 servings

1/4 c Virgin olive oil; PLUS
2 tb Virgin olive oil
2 lb Boneless lamb stew meat
1 Celery stalk; finely minced
1 sm Carrot; finely minced
1 tb Finely minced garlic
6 c Veal, lamb or chicken stock
3/4 c Dried flageolet beans
-=OR=- Red kidney beans
4 Sprigs fresh oregano
-=OR=- Marjoram, -=OR=-
1 tb -Dried Marjoram
4 Plum tomatoes
3/4 c Uncooked elbow macaroni

———————————-GARNISH———————————-
1/2 c Grated Parmesan cheese
-=OR=- Romano cheese
1 sm Onion; finely minced
Freshly ground pepper
Virgin olive oil

IN A DUTCH OVEN or 3-quart heavy pot, heat 2 tablespoons olive oil over
high heat on top of the stove. Add the lamb in batches and brown well on
all sides. Do not crowd the pot or the meat will steam rather than brown.
Remove and reserve as pieces become brown. Discard fat. Preheat oven to
350F. When all the meat has browned, lower heat to low, add 2 tablespoons
oil and add the celery, carrot and garlic. Cook, stirring, 1 minute. Return
the meat to the pot. Add the stock and beans. Bring to a boil, add the
marjoram or oregano, cover, and bake 1 1/2 hours, or until the lamb is
cooked and the beans are tender. Meanwhile, using a small paring knife, cut
off tip and stem of the tomatoes. Remove the seeds and core, leaving only
firm, outer pulp. Slice one side of each tomato and lay it flat on work
surface. Cut into 1/4-inch lengthwise strips, pile up strips and cut across
into 1/4-inch pieces. Reserve on a plate until needed. Add the macaroni to
the casserole, replace in oven, and cook, covered, another 20 minutes, or
until pasta is tender. Remove the fresh herb sprigs and add the tomatoes.
Transfer to a large tureen or divide among individual soup bowls. Offer
grated cheese, minced onions, ground pepper and olive oil as garnishes at
the table.

—–

Title: Bourbon-Pecan Pumpkin Pie
Categories: Desserts, Pies
Yield: 8 servings

3 Egg; slightly beaten
16 oz Pumpkin, canned
3/4 c Sugar, brown
1 1/2 c Half half
3 T Bourbon
1 ts Cinnamon, ground
1/2 ts Ginger powder
1/4 ts Salt
1 Pie shell, 9", unbaked
2 T Butter
1/4 c Sugar, brown
1 c Pecan halves
1/4 c Bourbon; divided

Combine eggs, pumpkin, 3/4 cup sugar, half-and-half, 3 tablespoons
bourbon, cinnamon, ginger, and salt; mix well. Pour mixture into the
pie shell; bake at 425 for 10 minutes. Reduce heat to 350, and bake
an additional 45 minutes or until set. Set aside to cool.

Combine butter and 1/4 cup brown sugar in a saucepan; cook over medium
heat, stirring until sugar dissolved. Add pecans and 2 tablespoons
bourbon, stirring to coat. Spoon mixture over the pie.

Heat the remaining bourbon in a saucepan just long enough to produce
fumes (do not boil); remove from heat, ignite, and pour over pie.
Serve pie when flames die down.

— Southern Living magazine Submitted
By SAM WARING On FRI, 22
DEC 1995 083314 GMT

MMMMM

1 9-inch pie crust
1 6-oz jar marinated artichoke hearts,
drained and coarsely chopped
4 oz bacon, chopped into bits (optional)
1 small onion, chopped
1 bunch scallions, chopped
2 cloves garlic, minced
1 red pepper, cut into 1-inch long, thin
strips
1/4 cup chopped fresh parsley
3 TB chopped fresh basil
1 cup shredded Swiss cheese
1/2 cup Parmesan cheese
3 large eggs
1 TB dijon mustard
1/4 cup heavy cream
1/2 cup light cream
1/4 teas nutmeg
salt and pepper

Line 9-inch quiche dish or pie plate with crust. Refrigerate. Saute
bacon in large skillet over medium-high heat until browned. Reduce
heat to medium and add onion, scallions, garlic and pepper. Cook
until vegetables are softened, for about 10 minutes. Add artichoke
hearts. Cook another 3 minutes. Remove from heat and add parsley,
basil, salt, and pepper. Preheat oven to 375. Sprinkle Swiss and Parmesan
cheese over crust. Top with artichoke mixture. Whisk together eggs,
mustard, heavy and light creams. Season with nutmeg. Pour evenly
over artichoke minute in crust. Bake until puffed and set, about 45
minutes. Serve warm or at room temperature.

Layered Southwestern Pasta Salad

Recipe By : National Pasta Association
Serving Size : 9 Preparation Time :0:10
Categories : Bean Pasta, Rice, Couscous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c elbow macaroni — cooked
1/2 tsp oil
1/2 tsp cumin
1/2 tsp salt
15 ozs dark red kidney beans — drained and washed
2 c frozen corn — thawed
1/2 c bell peppers — chopped
1/2 c onions — chopped
3/4 c fat-free mayonnaise
1/2 c fat-free sour cream
1/2 c taco sauce

Prepare elbow macaroni according to package directions. Drain and rinse
under cold water; drain again. Toss with oil, cumin, and salt. Layer
macaroni, beans, corn, bell peppers, and onions. Place in a 9 x 13″ pan.
In a mixing bowl, combine mayonnaise, sour cream, and taco sauce. Spread
mixture evenly over top of pasta, sealing to edge of bowl. Cover tightly
and chill overnight.

– – – – – – – – – – – – – – – – – –

Per serving: 161 Calories; 1g Fat (7% calories from fat); 7g Protein; 39g
Carbohydrate; 2mg Cholesterol; 569mg Sodium

1 c.orange juice
1/3 c.nonfat dry milk
3 t.sugar
1/4 t. vanilla
4-6ice cubes

Combine all ingredients in blender. Process until thick and frothy.

Source: August 1979 issue of Weight Watchers Magazine:

Title: ARNAVUT CIGERI (LAMB’S LIVER WITH RED PEPPERS
Categories: Middle east, Turkish, Side dish, Offal, Publication
Yield: 4 servings

2 sm Onion; peeled, sliced 1/8
;inch thick and separated
;into rings
1 tb Salt
1/4 ts Salt
1/4 c Parsley; finely chopped and
;preferably flat leaf
1/4 ts Hot red pepper; crushed
1 lb Lamb’s liver; trimmed and
;cut into 1/2 inch cubes, or
;1 lb. calf’s liver, trimmed
;and cubed
1/4 c Raki; or ouzo or pernod or
;any other anise flavored
;aperitif
1/4 c Flour
3/4 c Olive oil
Black pepper; freshly ground
2 Red Peppers, long; Italian
;type, cut in half, deribbed
;seeded, and cut lengthwise
;into 1/8 inch wide strips

Place the onion rings in a sieve or colander,
sprinkle with 1 tablespoon of the salt, and turn them
about with a spoon to coat them evenly. Let them rest
at room temperature for 30 minutes, then rinse under
warm running water and squeeze them gently but
completely dry. In a large bowl, toss the onions,
parsley and red pepper together until well mixed. Set
aside.
Drop the liver into a bowl, pour in the raki and
stir together for a few seconds. Then pour off the
raki. Toss the liver and flour together in another
bowl, place the liver in a sieve and shake through all
the excess flour. In a heavy 10 to 12 inch skillet,
heat the oil over high heat until a light haze forms
above it. Add the liver and stir it about in the hot
oil for 1 or 2 minutes, or until the cubes are lightly
browned. Stir in the remaining 1/4 teaspoon of salt
and a few grindings of pepper. With a slotted spoon,
transfer the liver to paper towels to drain.
Mound the liver in the center of a heated platter,
arrange the onion-ring mixture and red pepper strips
around it and serve at once.

—–

Title: BACALAO A LA VISCAINA
Categories: Fish, Mexican, Basque
Yield: 6 servings

1 lb Potatoes; small new
-scrubbed, boiled, peeled
-cut into 3/4″ chunks
1/4 c Olive Oil
2 White Onions; peeled,
-chop fine, makes 2 cups
3 Garlic Cloves; minced
4 md Tomatoes; coarsely chopped
-about 2 lbs, or two 14.4oz
-cans of tomatoes, diced
1/4 lb Ham; chopped
1/4 c Parsley; Italian, chopped
1 ts Black Pepper
1/8 ts Cinnamon; ground
pn Ground Cloves; pinch
1 lb Salt Cod; seenote
4 Pickled chiles Jalapeno
-sliced into thin rings
4 tb Liquid from pickled chiles
12 Pimento-stuffed Green Olives
-sliced in half

MikeNote; Salt Cod, soak for 24 hours and Gently rinse, to remove most but
not all of the salt. Do not break up fish.
Put the potatoes in a large pan of cold, salted water, cutting any large
potatoes in half or quarters first. Bring the water to a boil and simmer
until the potatoes are just tender when pierced with a fork, 15-20 minutes.
Drain and when cool enough to handle,, peel away the skin. Set aside. In a
heavy pan such as a Dutch oven, heat the olive oil over medium heat. Add
the onions, reduce the heat to very low and slowly saute about one hour.
Stir occasionally, watching that the onion doesn’t burn. A few dribbles
more of oil may be necessary. Pre-heat oven to 300F degrees.
Turn up the heat, add the garlic and tomato and cook, stirring constantly
until the mixture becomes thick and the liquid is substantially reduced,
about 10-15 minutes. Add the ham, parsley, pepper, cinnamon and cloves,
then gently stir the cod, potatoes, jalapenos and their juice into the
tomato mixture.
Transfer to a 1 to 2 quart casserole, preferably clay, sprinkle with the
olives and bake for 30 minutes. Bacalao a la Viscaina can be made ahead and
re-heated in a 300F oven for 20 minutes or until thoroughly hot.

—–

Title: ROCKY ROAD
Categories: Candies, Cookies
Yield: 8 servings

16 oz Milk chocolate bars
3 c Tiny marshmallows
3/4 c Chopped walnuts

Melt chocolate bars then stir in marshmallows and nuts. Use 8X8X2-inch
greased pan.

—–

Title: ORANGE TRUFFLES
Categories: Desserts, Foreign
Yield: 6 servings

5 1/4 oz (150g) semisweet chocolate
4 1/3 oz (125g) unsalted butter
4 1/3 oz (125g) confectioners’ sugar
3/4 c Plus not quite 2 tbsp
-Cointreau (2 cl)
3 tb Orange marmalade
Confectioners’ sugar for
-shaping
1 3/4 oz (50 gr) chopped almonds

Break chocolate into pieces and put into heavy bowl on top of double
boiler filled with hot water. In another bowl, cream butter and
confectioners’ sugar. Gradually stir in marmalade, Cointreau and
melted chocolate. Cover bowl with baking parchment and refrigerate
for 20 minutes.

Dip your hands into confectioners’ sugar prior to shaping truffles.
Scoop out a small chunk of the chocolate mass (about 1/2 teaspoonful)
and roll into a ball between your hands. Press into chopped almonds,
and then roll once more, making sure that the truffles are totally
covered with almonds. Place into candy cases and store in a cool
place.

Yield: 50 truffles. Preparation time: 35 minutes Approx. 60 calories
per piece (251 Joule)

From: Al Martin (German version), translation: Karin Brewer

—–

Title: BLACK-EYED PEAS WITH HAM
Categories: Vegetables, Ham
Yield: 6 servings

3 1/2 c Fresh black-eyed peas or
Frozen, thawed
3 c Chicken stock or canned
-low-salt broth
4 oz Ham, finely chopped
1 sm Yellow onion, chopped
2 tb Balsamic vinegar or
-red wine vinegar
3 lg Garlic cloves, minced
1 Bay leaf
1/2 ts Dried thyme, crumbled
1/4 ts Dried crushed red pepper

Bring all ingredients to boil in heavy large saucepan.
Reduce heat and simmer until peas are tender, stirring
occasionally, about 45 minutes. Season to taste with
salt and pepper.

—–

MM: GRILLED EGGPLANT BASIL VINAIGRETTE