Pasta e Fagioli

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion, chopped
1 cl Garilc, chopped
2 ea Stalks celery, chopped
2 tb Olive oil
1 ea 16oz. can tomatoes, drained
And chopped
1 qt Warm water
1/2 lb Ditalini macaroni
1 ea 41.5 oz. can of white
Kidney beans
Salt pepper to taste

Saute onions, garlic and celery in olive oil until soft and
transparent. Add tomatoes, salt and water. Bring to a boil and cook
approximately 30 – 45 minutes. Add the beans with their liquids.
Cover and cook for another 5 minutes. In another pot cook the
Ditalini macaroni according to directions. Drain and cool pasta under
running water. Add pasta to each dish of soup as you serve it.

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3 slices day old bread
1 1/2 c. milk
2 med. onions, chopped
1 garlic clove, minced
1/2 c. slivered almonds
1/2 c. raisins
1 tbsp. sugar
1 tbsp. salt
1 tsp. curry powder
1/8 tsp. pepper
1 tsp. vinegar
1 tsp. lemon juice
1 1/2 lbs. ground beef
2 eggs

Makes 6 servings.

Soak bread in milk. Squeeze milk from bread, reserving milk.
Combine all ingredients, except milk and 1 egg. Press mixture into
an 11 x 7 inch baking dish. Add enough milk to reserve milk to make
3/4 cup. Beat together milk and remaining egg. Pour over meat
mixture. Bake, uncovered, at 350 degrees for 1 hour or until golden
brown and firm to the touch.

Date: Thu, 24 Mar 94 19:20:45 CST
From: jt_fun@womenscol.stephens.edu

Black Bean Salsa

Here’s the recipe (it’s a big hit at parties):

1 (15 oz) can black beans, rinsed and drained
1 cup seeded, chopped tomato
1/2 cup chopped onion
1/4 cup chopped fresh cilantro
1 serrano pepper, seeded and chopped
1 clove garlic, minced
1 tbs balsamic vinegar
1/4 tsp salt
1/8 tsp pepper

Combine all ingredients in a medium bowl; toss well. Let stand one hour.

Title: SYRIAN STUFFED PRUNES
Categories: Fruits, Desserts, Nuts, Passover
Yield: 8 servings

-NANCY BERRY (CWBJ78A)
12 oz Pitted prunes
1/2 c Walnut halves
2 tb Parve margarine
1 c Sweet red wine
1 tb Pomegranate syrup*
Juice of 1/2 lemon

* (available in Middle Eastern Groceries)

Stuff the prunes with the walnut halves. Sauté in
margarine for about 5 minutes; until tender. Add the
wine; pomegranate syrup, and lemon juice. Simmer,
uncovered, over a low heat for about 20 minutes. Serve
as an accompaniment to turkey, lamb, or veal with
artichokes, using the juice as a sauce.

Serves 6-8 as a side dish. FROM: NANCY BERRY (CWBJ78A)

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Title: FIG NEWTONS (SHELLEY)
Categories: Cookies
Yield: 20 Servings

5 tb Unsalted butter; room temp
2 tb Sour cream
2/3 c Dark brown sugar; *
2 Eggs, room temp
1 ts Vanilla
2 c Flour
2 ts Baking powder
1/2 ts Baking soda
1/4 ts Ground cinnamon
1/2 ts Salt

———————————-FILLING———————————-
2 c Dried figs **
1 3/4 c Water
1/3 c Sugar
2 ts Grated lemon rind
1/4 ts Salt

NB * sifted through a coarse sieve ** preferably moist-pack black figs

For the child of any age who has wondered how the filling gets into a fig
bar, here’s one way that doesn’t require a factory full of machinery. The
sweet, figgy filling tunnels through tender, puffy pillows of cookie dough
to produce a generously overstuffed version of a sweet that’s been a
favorite for generations.

In a small bowl, beat the butter and sour cream until light. Gradually add
the brown sugar, beating until the mixture is very light and thick.
Incorporate the eggs one at a time; beat in the vanilla.

Sift together the flour, baking powder, soda, cinnamon and salt. Add to the
creamed mixture, beating on low speed or by hand. Mix well and turn out on
a sheet of floured plastic; wrap, then refrigerate for at least 2 hours.

Cut the heavy stems off the figs. Combine the figs and water in a heavy
saucepan and simmer, covered, for 30 minutes, or until the fruit is soft.
Add the sugar, lemon rind and salt and simmer, covered for 15 minutes
longer. Press the mixture through a coarse disc of a food mill, then cool.

Preheat the oven to 350~. Cover with parchment or lightly grease a large
baking sheet.

Divide the chilled dough into thirds and refrigerate two parts. Roll the
remaining piece on a well-floured board to form a rectangle about 5×11
inches.

Spread 1/3 of the fig filling slightly to one side of center, along the
length of the dough, covering an area roughly 2 inches wide and 10 inches
long and leaving a 1/2-inch pastry margin on the three sides of the filling
away from the center. Mound the filling slightly in the center along its
whole length, then moisten the exposed margin with water. Very gently, lift
the uncovered pastry with a spatula and fold it over the filling. Press the
upper pastry against the lower to seal it. Trim the edges and shape the
roll into a neat, half-cylinder form about 11 inches long and 2 to 2-1/2
inches wide. Place on the prepared baking sheet.

Repeat the filling operation with the remaining 2/3rds of the dough and
filling, then bake the three rolls for 25 minutes or until they are
slightly browned.

Cool the rolls somewhat on a rack, then trim off the ends and, with a sharp
serrated knife, cut each one into slices about 1-1/2 inches wide. Replace
the slices on the rack. When the fig bars are completely cool, store them
airtight. [ Better Than Store-Bought by Helen Witty Elizabeth Schneider
Colchie ]

FROM: Shelley Rodgers

From: Ian Hoare Date: 15 Jan 97

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BANANA-BLUEBERRY MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 ts Ground cinnamon
2 Ripe bananas, quartered
2 Eggs
2/3 c Firmly packed brown sugar
6 tb Butter, melted
1 t Vanilla
1 c Fresh blueberries
TOPPING:
1/4 c Granulated sugar
1 t Grated lemon rind

1. Preheat oven to 400 F. Lightly grease twelve 2
1/2-inch muffin cups.

2. Combine flour, baking powder, salt, and cinnamon
on sheet of waxed paper.

3. Beat bananas in large bowl with electric mixer
until mashed. Add eggs, brown sugar, butter, and
vanilla, beating until blended.

4. Stir in combined dry ingredients with a wooden
spoon until almost blended. Stir in blueberries just
until combined. Spoon into prepared muffin cups,
dividing batter equally.

5. Prepare Topping: Combine sugar and lemon rind in
small dish. Sprinkle evenly over muffins.

6. Bake in preheated 400 F oven for 20 to 22 minutes
or until golden.

Remove muffins from pan to wire rack.

Serve hot.

Makes 12 muffins.

SOURCE: FAMILY CIRCLE MAGAZINE; June 26, 1990 ]

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RED SOAKED FRESH FRUIT CAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Sponge cake
1 1/2 c Blackberries
1 1/2 c Strawberries
1 c Red or black currants,
Stemmed
1 1/2 c Red cherries, pitted
1 oz Kirsch (clear cherry
Brandy)
Strawberry Sauce
Heavy (whipping) cream,
Whipped fresh mint leaves,
For garnish
—–STRAWBERRY SAUCE—–
1 pt Ripe strawberries, cleaned
And hulled
6 oz Mineral water
1 tb Sugar

In a large bowl, mix all the fruits and partially crush the fruit with the
back of a spoon to release some of the juices. Sprinkle with kirsch. Cover
and refrigerate. Prepare the cake. TO ASSEMBLE: Line a round, 3-quart mold
with plastic wrap. Line again with 1/2-inch slices of cake, pressing to
make sure the slices take the shape of the mold. Fill the cake-lined mold
with the refrigerated fruits and cover with more slices of cake. Press down
with a weight, such as a heavy plate and refrigerate 24 hours or overnight.
Unmold with the help of the plastic wrap or by running a sharp knife around
the edge, turn out on serving plate. Decorate with the whipped cream,
strawberry sauce, and mint leaves. TO PREPARE THE STRAWBERRY SAUCE: In a
blender, process the berries with the mineral water until puree.
Refrigerate.

Recipe: Chez Nous, 217 S. Avenue G, Humble, TX

– – – – – – – – – – – – – – – – – –

HORENSHO HITASHI (SPINACH W/ TOASTED SESAME SEEDS)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Japanese Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 t Salt
2 1/2 t Sesame Seeds
1/2 t Sugar
1 pn MSG
1 1/2 lb Fresh Spinach
3 T Niban Dashi
1 t Soy Sauce

Bring 5/8 pt water to boil and add salt. Gather the spinach into a large
bouquet, place it in the saucepan, and cover tightly. Cook for 5 minutes
until the upper leaves begin to wilt. Immediately drain and plunge into
cold water. Cut away the stalks and discard. Squeeze the leaves dry.
Cut the leavesinto 1″ pieces and squeeze them dry again. Set aside
Heat a heavy fry pan until water skitters accross surface. Add
seeds, and warm for 3-4 minutes, shaking constantly.
Put the dashi, sugar, soy sauce and MSG into a small saucepan, stir
and bring to a boil over high heat. Remove from heat and serve.
TO SERVE:
Pour sauce over the spinach and toss together to coat leaves. Divide into
6 bowls and sprinkle with sesame seeds.

– – – – – – – – – – – – – – – – – –

PLAIN MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
4 tb Sugar
3 tb Melted shortening
1 c Milk
3 ts Baking powder
1/2 ts Salt
1 Egg, well beaten

Sift flour, measure, and sift with baking powder and
salt. Combine egg, shortening, milk, and sugar. Add
dry ingredients. Beat only until smooth. Fill
well-oiled muffin tins 2/3 full. Bake in hot oven
(425ø F) 15-20 minutes. 10 servings. The Household
Searchlight – 1941

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Title: Key Largo Cake
Categories: Cakes, Beverages
Yield: 16 servings

————————————CAKE————————————
3 oz Mixed fruit jello 1/2 ts Baking soda
1 1/3 c Sugar 5 Eggs
2 c Flour 1 1/4 c Cooking oil
1/2 ts Salt 3/4 c Key Largo liqueur *
1 ts Baking powder

———————————–GLAZE———————————–
1/2 c Powdered sugar 1/2 c Key Largo Liqueur *

———————————-TOPPING———————————-
12 oz Cool Whip 1 cn Mixed tropical fruit, drain

* any tropical flavored liqueur
******************************************************* ******************
Remove 1 Tbls of jello powder and set aside. Mix sugar, jello powder,
flour, salt, baking powder, and baking soda. Add oil, eggs, and liqueur.
Beat 3-4 minutes. Grease and flour a 9 x 13 pan. Bake at 350^F for 25 – 30
minutes. Cool and poke holes in cake. Mix powdered sugar and liqueur. Pour
evenly over cake. Refrigerate. Cover with Whipped topping . Garnish with a
can of mixed tropical fruit, well drained.

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