Title: PLUM CONSERVE
Categories: Fruits, Jams/jellys, Malgieri
Yield: 6 servings

3 lb Plums
1/2 c Water
1/2 c Sugar
1/4 c Lemon juice
1/2 ts Cinnamon

RINSE, HALVE AND PIT the plums. Combine with the water in a 5- or
6-quart non-aluminum pan with a cover. Bring to a boil, uncovered.
Lower heat, cover and simmer for about 15 minutes, uncovering and
stirring occasionally to prevent sticking. Add the remaining
ingredients and continue to simmer the conserve, stirring often,
until it is thick, about 30 minutes longer. Leave the conserve as it
is or cool and puree in the food processor. Pack the boiling conserve
(pureed or not) into 6 hot, sterilized 1/2-pint Mason jars, filling
them to within 1/2-inch of the top. Wipe the rims of the jars with a
clean, damp cloth and immerse the caps in boiling water. Place the
caps on the jars with tongs, place ring over the caps and screw rings
down immediately. Cool the jars with plenty of space between at room
temperature. If you do not wish to keep the conserve a long time,
cool it and fill plastic containers with tight-fitting covers. Store
the conserve in the refrigerator up to 1 month.

Makes about 6 (1/2-Pint) Jars

NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK

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Title: HAVANA BANANA
Categories: Beverages, Alcohol
Yield: 1 servings

3/4 oz Light rum
3/4 oz Banana liqueur
1/2 c Pineapple-coconut drink
Ice cubes
1 Maraschino cherry
1 sl Orange

Combine rum and banana liqueur. Add pineapple-coconut drink and stir to
blend. Pour over ice cubes in large or small brandy snifter. Garnish with
maraschino cherry and orange slice.

Created by: Warehouse, Marina del Rey, Calif.

(C) 1992 The Los Angeles Times

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Title: Meatballs In Chile Sauce
Categories: Appetizers Meats Mexican
Servings: 8

3 ea Corn Tortillas; * 1/2 c Milk
1/2 lb Ground Beef 1/2 lb Ground Porked
1/2 lb Ground Ham; Smoked, Cooked 1/4 c Onion; Chopped, 1 Small
1 ea Clove Garlic; Finely Chopped 1 t Cumin; Ground
1 t Oregano Leaves; Dried 1/2 t Salt
1/4 t Pepper 1 c Basic Red Sauce; **
1 c Beef Broth

* Corn Tortillas should be 6 inches in diameter and should be cut into
** For Red Sauce Recipe see Sowest2.zip, or use your favorite mexican
————————————————————————–
Place tortilla pieces and milk in large bowl; let stand 15 minutes. Mix
in remaining ingredients except basic red sauce and broth. Shape into
1-inch balls. Heat basic red sauce and broth to boiling in 10-inch
skillet; reduce heat. Add meatballs. Cover and simmer until done, 15 to
20 minutes.

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Title: MINT CHOCOLATE CHEWS
Categories: Cookies
Servings: 36

1/2 c BLUE BONNET Margarine
1 c Sugar
1 oz Unsweetened chocolate,
-melted (1 oz)
1 Egg
1/3 c Buttermilk
1 t Vanilla extract
1 3/4 c All-purpose flour
1/2 t Baking soda
1/4 t Salt
3 pk Pep-O-Mint LIFE SAVERS
-Holes (0.35 oz ea)
1/2 c Walnuts, chopped

In large bowl with mixer at medium speed, beat margarine, sugar, melted
chocolate and egg until creamy. Stir in buttermilk and vanilla until
smooth. Mix in flour, baking soda and salt until blended; stir in holes
and walnuts. Cover and chill dough at least 1 hour.

Drop dough by level tablespoonfuls, 2″ apart, onto ungreased baking
sheets. Bake at 400’F. for 8-10 minutes or until set. Remove from sheets,
cool on wire racks.

Makes 3 dozen cookies.

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OYSTERS WITH LIME-CHILI SAUCE SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Masterchefs
Frisco

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ea Oysters, shucked, shells
— reserved
2 lg Shallots, fresh
1/2 bn Coriander
1 ea Chili, Jalapeno, seeded
1 ea Chili, red, seeded
1/2 c Juice, lime, fresh

Place the raw oysters on their half shells on a serving plate.

Dice the remaining ingredients to approximately the same size (not too
fine). Place these diced ingredients in a bowl with the lime juice and mix
well. Dab this relish onto the oysters and serve.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA

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Spiedies (Broome County, NY)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Soul Food
Sauces And Marinades Fish And Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Oil
3/4 c Wine Vinegar
1/8 c Sugar
1 Onion
4 Clove Garlic
1/2 t Salt
1/2 t Pepper
1 1/2 t Thyme
1 1/2 t Marjoram
1 1/2 t Basil
1 1/2 t Oregano

Mix all ingredients in a large covered bowl. Place cubed meat to merinate
for atleast 5 days, shaking or turning over each day. Place on squires to
cook on grill. Use Italian bread.

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Title: Macaroni a l’Italienne
Categories: Pasta, Italian
Yield: 2 servings

1 c Milk
1 tb Flour
2 tb Butter
1 t Salt
Freshly ground pepper
ds Cayenne
2 tb Whipping cream
4 oz Cheddar cheese, shredded
1 tb Ground mustard (opt)
1/4 lb Macaroni

An early recipe for macaroni served with a sauce, rather than baked.
From “Miss Parloa’s New Cookbook” (1884), by Marla Parloa.

Scald milk in double boiler. In bowl, rub flour and butter together
and whisk into milk. Stir over heat until thickened. Stir in salt,
pepper to taste, cayenne, cream, cheese and mustard. (This can also
be done in saucepan, if watched carefully.)

Cook macaroni according to package directions. Drain well and arrange
in serving dish. Stir in sauce and serve.

Each serving contains about: 642 calories; 1,716 milligrams sodium;
110 milligrams cholesterol; 36 grams fat; 53 grams carbohydrates; 26
grams protein; 0.20 gram fiber.

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OLD FASHIONED GINGERSNAPS

Recipe By : DESSERT SHOW #DS3051
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda=7F
3 teaspoons ground ginger
1 teaspoon diced crystallized ginger
1 teaspoon allspice
1 1/4 cup dark brown sugar
3/4 cup salted butter — room temperature
1 large egg
1/4 cup unsulphured molasses

Preheat oven to 325. In a medium bowl, mix together flour, salt, soda,
ground ginger, crystallized
ginger and allspice and set aside. In a large bowl, mix together sugar and
butter until creamy.
Add egg and molasses and beat until fluffy. Add flour mixture and mix just
until combined. Do
not overmix. Chill dough 1 hour. Shape dough into balls about 1 inch in
diameter. Place on
ungreased cookie sheets about 2 inches apart. Bake 25 minutes and transfer
cookies to cool, flat
surface to cool.

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14 ounce can artichoke hearts, drained and cut in half
1/3 pound prosciutto, sliced paper thin
1/4 cup olive oil
1/2 tsp dried thyme
1/2 tsp finely grated orange peel
freshly ground pepper to taste

Wrap each artichoke heart in a slice of prosciutto and secure with a
toothpick.
In a separate bowl, whisk together the olive oil, thyme, orange peel,
and pepper. Pour the dresing over the roll-ups and let marinate 1 to 2
hours or as much as overnight.
Serve at room temperature.

Recipe by Ellen Helman

CHEESE PASTA ROLL WITH TOMATO SAUCE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pastas Cheese
Masterchefs Frisco

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TOMATO SAUCE—–
1 lb Tomatoes
2 tb Butter
2 ea Shallots, peeled, minced
Bouquet garni **
Salt (to taste)
Pepper (to taste)
—–PASTA ROLL—–
2 tb Butter
1/2 c Ham, smoked, diced
4 ea Scallions, minced
8 oz Cheese, cream, softened
1/4 c Cheese, Parmesan, grated
1/2 c Cheese, Ricotta
2 lg Eggs
1/2 ts Pepper, black
2 ea Pasta, spinach, sheets
— ( 12 x 4 inches ea. )
1/2 lb Prosciutto, sliced
— 1/4-inch thick
1 ga Stock, chicken
Chives, chopped

** Bouquet garni is a cheesecloth bag (or some other porous
material) in which you’ve put some rosemary, thyme, bay leaf, and
crushed peppercorns. There is no rule for how much of each you’d use.

Tomato Sauce:
ÿÿÿÿ
To prepare the tomatoes, drop them briefly into boiling water,
then remove and plunge them into cold water and peel.

Remove the seeds and chop the tomatoes.

Melt butter in a saute pan and add minced shallots. Saute,
covered, for 5 minutes over low heat. Add tomatoes and bouquet garni.
Season to taste. Cook covered over medium heat for 30 minutes.

Remove shallots and bouquet garni, then puree. Reserve sauce.

Pasta Roll:
ÿÿÿÿ

In a saute pan, melt the butter and add the diced ham and
scallions. Cook over medium heat for about 2 minutes until scallions
are soft.

Beat the cream cheese, Parmesan cheese, Ricotta cheese, and
pepper together until smooth.

Add the sauteed ham and scallions to the cheese mixture; then add
eggs, and mix well. Cover and refrigerate at least 2 – 3 hours.

Spread half of the filling on one of the pasta sheets – leaving a
half-inch border around the edges. Brush the border with a little
melted butter.

Place a layer of sliced Prosciutto to cover the filling mixture
then beginning at one of the short ends of the pasta, roll it up. Do
not roll too loosely or the poaching liquid may seep into the
cheese/meat mixture.

Wrap roll in a double thickness of cheesecloth and tie each end
securely with string.

Repeat for second pasta sheet.

Fill a large saute pan with chicken stock. Bring the stock to a
boil and add pasta rolls. Reduce the heat to simmer and cook gently,
turning occasionally, for 25 minutes.

Drain and cool before removing string and cheesecloth. Cut each
roll in half-inch thick slices. Pour some of the tomato sauce into a
pool on the bottom of individual serving plates and arrange the slices
on the plates.

Garnish with chopped chives. Serve warm or at room temperature.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Werner Albrecht, The French Room –
: Four Season’s Clift Hotel, San Francisco, CA

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