Asparagus Lasagne Bianco

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lasagne noodles — (2″ wide)
2 Cloves garlic — minced
1/2 Tsp. thyme — crushed
2 Tbsp. butter or margarine
2 Tbsp. flour
1 1/3 C. milk
1 C. shredded mozzarella cheese
1 C. julienne ham
1 can (15 oz.) asparagus spears — drained

Cook noodles as directed on package; drain and cut in half
crosswise. In saucepan, cook garlic and thyme in butter. Blend in
flour; cook, stirring constantly. Stir in milk; cook, stirring
constantly until thickened. Season sauce with salt and pepper. In
buttered, 2 quart microwaveable dish, layer 1/3 of noodles, sauce,
cheese, ham and asparagus. Repeat layers twice. In microwave,
cover and cook on high 10 minutes, turning twice.

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Title: Pisnyi Borsch (Meatless Beet Soup)
Categories: Russian, Christmas, Soups, Vegetables
Servings: 10

2 lb Beets
1 lg Carrot
1 md Parsnip
1 md Turnip
2 lg Celery Ribs
2 md Onions
1 lg Bay Leaf
3 Peppercorns; Use 4 If
-Desired
3 Dried Boletus Mushrooms; OR
1/2 lb Chopped Mushrooms
;Liquid From The Cooked
-Mushrooms, Optional
1 qt Beet Kvas; OR
1 ts Sour Salt; Crystalized
-Citric Acid If Not Using
-Kvas
2 ts Salt
1 ts Ground Pepper; Or To Taste
2 ts Fresh Dill; Chopped

Soak boletus overnight. Cook in a little water until tender. Cool,
reserving the liquid, and chop finely. Scrub the beets and cut into
quarters. Cover with water and cook over low heat until tender, about 1
to 2 hours. Cool and pour off the liquid, reserving it. Slip off the
peels. (Wear rubber gloves to prevent purple hands.) This may be done a
day in advance. Peel and cut up the other vegetables. Add the bay leaf,
peppercorns, and boletus or mushrooms to the vegetables, with enough water
to cover, and cook, in a large aluminum pot over low heat, until tender.
Strain the beet liquid into the vegetables. Shred the beets in a processor
or on a medium grater, and add. Simmer for about 10 minutes and strain
into a large pot. To keep the broth clear, do not press the begetables.
Add the beet kvas, mushroom liquid, pepper and salt. bring to a gentle
boil, then turn the heat low. Taste, the flavor should be tart, mellow,
and full. For more tartnes, add fresh lemon juice or sour salt. Keeps
well in the refrigerator. Reheat gently; do not overcook or the color
will turn brown. To serve, pour over 3 or 4 vushka (dumplings) in soup
plates and garnish with the fresh dill.

NOTE:

The next recipe in this series will be for Vushka.

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Patty Ann’s Filled Butter Rings

Recipe By : Patty Ann Spalding
Serving Size : 1 Preparation Time :0:00
Categories : Christmas Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C Butter
1/2 C Granulated Sugar
3 C Flour
1/2 Tsp Salt
1 Tsp Vanilla Extract
1 Jar Apricot Preserves (Or Your Favorite)
4X Sugar

Oven 400 degrees F.

Cream butter and sugar until light. Add flour and salt. Chill slightly and
roll 1/8″ thick between wax paper sheets. Roll only a small amount of dough
at a time. Using a 2 1/2″ cookie cutter, cut cookies. Cut centers out of
half of cookies (I use my thimble to cut centers.) Bake all cookies on
ungreased sheets at 400° for 8 to 10 minutes or less, until very lightly
browned. Cool on wire racks. Spread whole cookies with preserves, piled
higher in center. Top with cookie ring. Sprinkle with 4x sugar.

Store in tin box between layers of wax paper.

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Title: Chili RO*TEL Style
Categories: Chili, Southwest
Yield: 8 servings

2 lb Ground beef
1 md Onion, chopped
1 Green pepper, chopped
2 cn RO*TEL Dice Tomatoes and
-Green Chilies (10 oz)
1 cn Tomato puree (15 oz)
1 cn Tomato sauce (8 oz)
1 pk Chili seasoning (1 1/4 oz)

Cook ground beef, onion and pepper in a large stock pot until meat is
browned. Drain excess drippings. Add remaining ingredients; cover and
simmer for 20 minutes, stirring occasionally. Makes 8 servings.

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Title: Peanut Butter Cookies
Categories: Cookies, Crisco.012
Yield: 24 cookies

1/2 c Butter Flavor Crisco
1 c Peanut Butter, creamy style
3/4 c Sugar, granulated
1/2 c Brown Sugar, firmly packed
1 tb Milk
1 ts Vanilla
1 Egg
1 1/4 c Flour, all purpose
3/4 ts Baking Soda
1/2 ts Baking Powder
1/4 ts Salt

Preparation Time: 20 Minutes Bake Time: 8 to 10 Minutes

1. Heat oven to 375 F.

1. Cream Butter Flavor Crisco, peanut butter, granulated sugar, brown
sugar, milk and vanilla in large bowl at medium speed of electric
mixer until well blended. Beat in egg.

2. Combine flour, baking soda, baking powder and salt. Mix into
creamed mixture. Drop rounded tablespoonfuls of dough 2 inches apart
onto ungreased baking sheet. Flatten in crisscross pattern with fork
dipped in flour.

4. Bake at 375 for 8 to 10 minutes. Cool 2 minutes on baking sheet.
Remove to cooling rack.

Makes 2 dozen 2 1/2 cookies.

Source: Butter Flavor Crisco Cookie Collection, page 15.
Shared by: David Knight

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Title: Company Cheese Spread
Categories: Appetizers, Cheese/eggs, Dips
Yield: 2 cups

4 oz Low-fat sharp cheddar cheese
4 oz Non-fat ricotta cheese
1/2 c Walnuts
1/2 c California Dried Figs
1/4 c Parsley sprigs
1/4 c Chunked red bell pepper
-OR-
2 tb -Canned pimento
1 Garlic clove
2 tb Low or non-fat milk

If using a food processor, cut low-fat cheddar cheese into cubes. Process
until finely chopped. Add ricotta cheese, process about 10 seconds. Add
remaining ingredients, except milk, and process until all ingredients are
finely chopped. Add milk as needed to reach desired consistency. Serve
with crackers or crisp vegetable sticks.

Each serving contains about: Calories 79.3, Fat 5.61G, Sodium 58.0MG,
Cholesterol 10.4MG, Protein 3.58G, Carbohydrates 4.71G, Fiber 1.10G

Source: Fabulous Figs The Fitness Fruit
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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1 1/4 ld. eggplant peeled cut in 1/4″ thick rounds
1/2 c. +2 T. grated Parmesan cheese
2 boxes (10 oz. each frozen chopped spinach, thawed squeezed dry
1 16 oz. part-skim ricotta cheese
1 container 16 oz lo-fat cottage
3 large eggs (I used eggbeaters)
1 jar (about 26 oz.) spaghetti sauce
1/2 package (16 oz.) lasagna noodles, cooked, drained, and cooled
16 oz. mozzarella cheese, cut crosswise into 15 slices.
Have a 13x9x2″ baking dish ready
Coat a non stick skillet with Pam. Cook eggplant (in batches) over medium
heat 4 min. per side, or until golden and tender.
Mix spinach, ricotta and cottage cheeses, 1/2 c. Parmesan cheese and the
eggs until well blended.
Spread 1 c. sauce evenly over bottom of dish. Place 3 noodles lengthwise
on top. Cover with half the spinach mixture, then half the eggplant, and 5
slices mozzarella cheese. Repeat for second layer. Top with remaining
noodles, overlapping to cover, then remaining sauce and mozzarella. Sprinkle
with remaining 2 T. Parmesan
Bake 1 hour in preheated 350F. oven or until bubbling and lightly brown
around edges. Let stand 15 minutes before cutting in 12 pieces.

Source: Christ Hospital Colesterol Center (originally in Woman’s Day
magazine for 11/01/94

Makes: 2 servings.
Nutritional Analysis:

389 cal
18 g. fat
101 g. chol

Title: Zucchini Soup
Categories: Soups Vegetables
Servings: 4

4 c Sliced Zucchini (Abt. 1lb) 1 ea Small Onion, Chopped
2 T Butter Or Margarine 10 3/4 oz (1cn) Cream Of Chick.
Soup
2 c Water 1 t Salt
1/2 t Dried Basil Leaves 1/8 t Pepper

Cover and microwave zucchini, onion, and margarine in 2-Qt casserole on
high (100%), until vegetables are tender, 9 to 11 minutes.

Place soup, 1 cup of the water and the zucchini mixture in blender
container. Cover and blend on medium-high speed until smooth, about 1
minute.

Return mixture to casserole. Stir in remaining 1 cup of water, the salt,
basil and pepper. Cover and microwave on high (100%) until hot and
bubbly, 8 to 10 minutes. (Can be refrigerated and served cold.)

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Title: Weihnachtsgans
Categories: Poultry
Yield: 20 Servings

1 10-12 lbs Oven Ready Goose
1 ts Salt
1/2 ts Pepper
4 Thyme Sprigs
4 Bay Leaves
3 Tart Apples, quartered
2 Onions, peeled, quartered
2 Celery Ribs, cut 2 inches
5 c Cold Water
6 tb Flour
1 c Beef Broth

Remove neck and giblets from goose and set aside. Remove all the fat
you can see in the cavity. Pat goose dry, rub with salt and pepper.
Place the thyme, apples, celery and onions in cavity, skewer shut with
poultry pins and tightly lace with twine. Fold the wings flat against
the back and skewer the neck skin to the back. Place the goose breast
side down in a lightly oiled large ,shallow roasting pan. Prick the
skin well all over with a fork, roast goose, uncovered, for 30 minutes
at 500 F, than reduce heat to 400 F and roast, uncovered 30 minutes
longer. Pour off all drippings and carefully turn goose over breast
side up, roast uncovered for 1 hour. pour drippings out of pan again
and prick the goose again with fork and put the remaining 2 cups
water in pan, and continue roasting the goose, uncovered for 1 to 1
1/2 hour. Pour off all drippings again and reserve. Put goose on
platter ,cover with aluminum-foil like tent and let stand for 30 minutes.
Skim 6 tablespoons of fat from the pan drippings and heat for 1 minute
in heavy 10 inch skillet over low heat;add the flour and cook and
stir for 3 minutes. Measure 3 cups of giblet juice (cooked while goose
was roasting)drippings and broth. Add to skillet and turn up the heat
and cook, whisking constantly until thickened and smooth. Add salt and
pepper to taste and the finely chopped giblets ,if
desired. Traditionally served with red cabbage and mashed potatoes.
From “The New German Cookbook” typed by Brigitte Sealing

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BRUNOISE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Beef bouillion
2 Egg whites and shells,
-crushed
1 c Water
2 tb Butter
1 Carrot, finely diced
1 Celery rib, finely diced
2 Scallions, finely sliced
-into rings
Salt and black pepper (to
-taste)

Pour the bouillion into a large pot. Be careful not
to allow any sediment to be added. Lightly beat the
egg whites with the water and add this to the
bouillion with the crushed egg shells. Bring the stock
to a boil and simmer for 1 hour. Skim the foam from
the top and strain the stock through a sieve that has
been lined with several layers of cheese cloth. You
now have a clear consomme. Melt the butter in a small
saucepan and add the finely diced and sliced
vegetables. Spoon 2 or 3 Tbsp. of the consomme over
the vegetables, cover the pan, and braise the
vegetables slowly for about 10 minutes or until
tender. To serve, reheat the consomme and garnish it
with the braised vegetables. Season to taste with salt
and black pepper. Serves 6 From: Coast Magazine’s
Jersey Shore Almanac Shared By: Pat Stockett

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