FETA AND RICOTTA CHEESE FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Butter or margarine
4 oz Feta cheese 1/2″ cubes
1/8 ts Pepper, black
1 Lemon, juice of
1 tb Parsley, minced (optional)
1 c Ricotta cheese

This will taste very Greek to you. Be sure to drain
the spinach well. Contributed to the echo by: Jean
Hores Originally from: QUICK, THRIFTY COOKING Feta and
Ricotta Cheese Fondue

Melt the butter in a heavy 8-inch skillet or a 1 quart
saucepan over low-heat. Add the feta and ricotta
cheese, and pepper. Cook, stirring constantly, and
mashing the cheeses slightly, until they soften and
begin to bubble – about 5 minutes.

Stir in lemon juice, and garnish with the parsley if
desired. Serve at once; as the fondue cools, it loses
flavor. VARIATIONS: Substitute Fontina cheese for the
Feta Cheese or you can substitute cottage cheese for
the ricotta. You can make both of these substitutions.

Servings: 4

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Title: Roasted Garlic Spread
Categories: Sauces, Appetizer, Vegan, Mcdougall
Yield: 4 servings

1 Head garlic (try elephant
-garlic)

Heat oven to 300 degrees. Remove loose, papery skins from garlic. Put whole
head, root end down in a shallow baking dish. Roast for 1 to 1 1/4 hours,
until garlic is very soft. Cool until easy to handle. Squeeze the soft
garlic out of the skin. Spread on toast or bread for a delicious treat.

Variation: Mix the roasted garlic with 3 cups cooked white beans. Process
in blender or food processor until smooth. Add 1/4 teaspoon crushed red
pepper for hot spice.

Recipe courtesy of the McDougall Newsletter Vol 5/No 6 Reprinted with
permission.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Title: ASIAN VEGETABLE SAUCE
Categories: Chinese, Sauces
Yield: 4 servings

1 tb Sesame oil or chili oil
2 Cloves garlic, minced
1 tb Grated fresh ginger root
1 ts Cornstarch
1/4 c Coy sauce
2 tb Orange juice
1 tb Rice or white vinegar
1 tb Sherry, sake or mirin
1/4 lb Snow peas, ends trimmed
1/4 lb Fresh mushrooms, sliced
2 Carrots, peeled and thinly
-sliced
1 lb Soba noodles, fettuccini
-or
-ravioli, cooked according
-to package

This deep mahogany sauce with snow peas, mushrooms and
carrots turns soba noodles, fettuccini or ravioli into
a delicious Asian pasta primavera. Combine oil,
garlic, and ginger root in 2 quart microwave safe
casserole. Microwave, uncovered, on high for 45
seconds. Combine cornstarch with soy sauce in small
bowl and stir until smooth. Add soy sauce mixture to
garlic ginger, along with orange juice, vinegar and
sherry. Mix well. Microwave, uncovered, on high until
boiling and slightly thickened, 2-3 minutes, stirring
after 1 minutes. Stir after cooking until sauce is
smooth. Add snow peas, mushrooms and carrots. cover
tightly with lid, or plastic wrap turned back slightly
on one side. MIcrowave on high until vegetables are
tender crisp, 33-4 minutes, stirring once. Serve over
ot cooked noodles or ravioli.

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Title: Eggs On Hand
Categories: Pickell
Yield: 2 Recipes

MMMMM———————-HARD COOKED EGGS—————————
12 Eggs

MMMMM——————–PICKLING INGREDIENTS————————-
1/2 c Vinegar, white
1 c Water
1 t Sugar
3/4 t Salt
1/2 t Peppercorns
5 Whole cloves
1/2 Bay leaf
1 Chili pepper,dried

HARD COOKED EGGS:

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Standing Time: 25 minutes

If desired, pricke large end of egg with a pin to prevent them from
cracking. Place eggs in a single layer in a large deep saucepan. Cover
with at least 1 inch (2.5 cm) cold water over top of the eggs. Cover
saucepan and bring to a boil over high heat. Immediately remove pan
from heat to stop boiling.

Let eggs stand in water for 20 to 25 minutes.

Drain water and immediately run cold water over eggs for 2 minutes
(for easier peeling and to prevent a grey ring from forming around
the yolks).

PICKLED EGGS:

Preparation time: 10 minutes
Cooking time: 10 minutes (+cooling)

In a small saucepan, combine remaining ingredients. Cover and bring
to a boil. Over low heat, simmer for 10 minutes. Strain liquid and
cool to room temperature. Place 6 peeled hard cooked eggs in a
screw-top jar. Cover with vinegar solution. Screw cover in place and
let stand in refrigerator for at least 2 days before using. Pickled
eggs will keep several months without refrigeration if the container
in unopened. Once opened, refrigerate and use within one month.

NOTE:
Keep a jar of hard cooked or pickeled eggs in the refrigerator for
instant snacks, devilled eggs, garnishes, meals on the run, sandwich
fillings, salad plates or quick supper recipes.

Submitted by: Kathleen Pickell

MMMMM

Title: NUTTY CHOCOLATE STARS
Categories: Cookies
Servings: 42

3/4 c Margarine or butter,
-softened
3/4 c Firmly packed brown sugar
1 Egg
1 t Vanilla
3 c QUAKER Oats (quick or old
-fashioned, uncooked)
1 c All-purpose flour
1/2 t Baking soda
2/3 c Finely chopped nuts
1 pk Milk chocolate candy stars
-or kisses (6-7 oz)

Heat oven to 350’F. Lightly grease cookie sheet. Beat margarine and sugar
until fluffy. Blend in egg and vanilla. Add combined oats, flour and
baking soda; mix well. Share into 1″ balls; roll in nuts. Place on
prepared cookie sheet. Bake 10-12 minutes or until light golden brown.
Remove from oven; gently press chocolate candy into center of each cookie.
Cool 2 minutes on cookie sheet; remove to wire rack. Cool completely.
Store tightly covered.

Makes 3 1/2 dozen cookies.

NOTES: Dough may be covered and stored in the refrigerator for up to two
days.

Candied cherries may be substituted for chocolate candy, if desired.

MMMMM

Title: SESAME SHRIMP TOAST
Categories: Chinese, Seafood, Appetizers
Yield: 8 servings

1/2 lb Peeled raw shrimp or prawns
2 Egg whites
3 c Oil for deep-frying
3 sl Day-old bread
1/4 ts Salt
1/2 ts Cornstarch
1 c White sesame seeds

These tasty dainties are quick and easy to prepare.
They are a popu- lar snack and banquet dish that takes
several forms, depending on budget and occasion. The
lesser tea houses stretch the shrimp by adding 1/3
soft-flesh fish.

Preparation: Peel and devein raw shrimp. Chop, then
mash, shrimp to soft pulp. A cleaver or food
processor works well for this. Mix shrimp meat with
salt and cornstarch. Remove crust from bread; slice
each into 6 rectangles. We used heavy wheat bread,
which gives a chewy texture; light white bread would
be more crisp and absorb less oil. Separate eggs; beat
whites to stiff peaks. Fold egg whites completely
into shrimp mixture.

Deep-frying: Because shrimp mixture is a little
runny, wait until you are ready to deep-fry before
spreading mixture on bread. Put about 1 teaspoon of
mixture on each piece of bread. Set them on plate;
sprin- kle with raw white sesame seeds.

Heat oil slowly to medium hot. Test with crust of
bread; it should brown in 10 seconds. Deep-fry 6
pieces at a time, shrimp side down, until they brown;
then roll them over to brown the bread. Pieces are
buoyant balls, which may be uncooperative, so keep an
eye on them. Frying time is about 3 minutes. After
frying, remove to warm serving platter. Serve.

After deep-frying, they keep for about 30 minutes in
warm oven. However, they are best right out of
deep-fryer. We suggest you fry a second batch midway
through the buffet; to fry 18 takes about 7 minutes.

—–

PEAR RIESLING TRIFLE

Recipe By : COOKING LIVE SHOW #CL8785
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For the pears:
8 ripe firm pears
1 1/2 cups granulated sugar
1/4 cup Riesling wine
Pinch of salt
2 tablespoons freshly squeezed lemon juice
For the Riesling Sabayon:
8 large egg yolks
1/2 cup granulated sugar
3/4 cup Riesling wine
Pinch of salt
1 1/4 cups heavy whipping cream
For Assembly:
1 recipe Vanilla Genoise (recipe follows)
Equipment:
2 1/2-quart bowl, preferably glass

Pears:

Peel, core and slice the pears 1/2-inch thick. Combine the pears in a
large
saute pan with the sugar, Riesling, salt, and lemon juice. Cook over
medium-high heat until the juices start to evaporate, 10 to 15
minutes. In
a food processor, roughly puree the pears. Set aside to cool.

Riesling Sabayon:

Fill a medium saucepan 1/3 full of water. Bring the water to a low
boil.

Fill a medium bowl with ice water. Set aside.

In a stainless steel bowl, whisk together the egg yolks, sugar,
Riesling,
and salt. Set the bowl into the pot of water, making sure that the
water
doesn’t touch the bottom of the bowl. Cook, whisking constantly,
until
thick, about 3 minutes. Set the bowl in the bowl of ice water. Whisk
until
cool.

In a separate bowl, whisk the cream until soft peaks form. Fold it
into the
Riesling mixture. Refrigerate until you are ready to assemble the
trifle.

Assembly:

Cut the genoise in half horizontally with a knife.

Pour 1/3 cup of the sabayon in the 2 1/2-quart glass bowl. Cut and
fit
pieces of the genoise over the sabayon in a single layer. Cover with
2/3
cup of the reserved puree, then 1 cup of sabayon. Continue layering
in the
same manner, ending with sabayon.

Refrigerate for at least 6 hours before serving.

This trifle can be made 1 to 2 days ahead.

Yield: 8 to 10 serving

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NOTES : (Recipes courtesy of Emily Luchetti

Aaronson’s Beef Stew

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
AARONSON (PSTT79C)
3 large New potatoes — cut in 1/8’s
3 pounds Chuck meat
1 cup Fresh string beans — cut in 1-1/2″ cubes
2 cups Red onion; coarsely sliced
1/2 package Frozen baby green peas
10 milliliters Garlic — minced
1 small Bay leaf
1 cup Dry red wine
pn Basil
28 ounces Whole tomatoes packed in
pn Thyme
Tomato puree
pn Oregano
4 Carrots — peeled and cut
and pepper to taste — in chunks

Heat a large dutch oven until very hot and add the beef
cubes. Sear–when browne d all over add the red onions and garlic and
saute for a minute or two with the beef. Add the wine and allow to
cook on high heat for one minute, lower heat to just above a simmer,
add the tomatoes and stir—> to incorporate the ingredient s in the
tomatoes. Add the rest of the ingredients, except the salt and pepper,
give them a few good stirs and cook for about 2 hours, or until the
beef is tend er, stirring frequently. Check often to insure that
there is liquid in the pot. If you see it drying out, add some water,
1/2 cup at a time. Cook with the pot partially covered for the entire
time. Taste and adjust seasoning with herbs, salt and pepper and
enjoy! I hope this recipe helps!
Formatted by Elaine Radis BGMB90B; October, 1993 Posted, November 1991

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Title: Robin’s Pot Pie
Categories: Vegan, Peta
Yield: 8 servings

1 ea 8″ Pie crust baked
1 ea 8″ Crust unbaked (top)
1/4 c Unbleached all-purpose flour
1 tb Nutritional yeast flakes
1 ts Salt
3/4 ts Garlic powder
3 c Firm tofu, cubed
2 tb Vegetable oil
1 c Onion, chopped
1 c Celery, sliced
1 c Carrots, chopped
1 c Assorted vegetables
2 c Chickenless gravy, see
— recipe

Set the pie shell aside. Combine the flour, yeast, salt, garlic
powder tofu in a paper bag, and shake. Saute the tofu mixture in
the oil until lightly browned. Add the onion, celery carrots
continue to saute until onions are soft, about 5 minutes. Add the
other vegetables cook until the vegetables are tender but crisp,
about 5 minutes.

Preheat the oven to 375F. Pour the gravy over the mixture in the
skillet stir. Pour into the pie shell. Roll out top dough place
on pie. Bake for 30 minutes or until crust is lightly browned.

VARIATION: Pour vegetable mixture into an uncovered casserole dish
top with crushed cornflakes. Bake for 30 minutes.

PETA Ingrid Newkirk, “The Compassionate Cook”. Posted by Carolyn
Doss

—–

HOT AND SOUR SOUP 4

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Boneless pork
3 tb Soy sauce
8 Dried lily buds
4 Dried tree ears
4 Dried mushrooms
6 c Homemade chicken broth
3 tb Rice wine vinegar
1/2 ts Pepper
8 oz Fresh tofu
1 tb Cold water
1 tb Cornstarch
1 Beaten egg
2 tb Thinly sliced green onion

Partially freeze pork; cut pork into 1×1/4-inch
strips. Sprinkle meat with 1 tablespoon of the soy
sauce. Meanwhile, in three bowls soak lily buds,
mushrooms, and tree ears in enough hot water to cover
for 30 minutes. Drain lily buds, mushrooms, and tree
ears. Cut off and discard tough stem end of lily buds.
Slice each lily bud into 1-inch lengths. Thoroughly
rinse tree ears under running water; drain well. Cut
off and discard stems. Cut mushrooms and tree ears
into thin strips. In large saucepan bring chicken
broth to boiling; stir in pork, the remaining soy
sauce, lily buds, mushrooms, tree ears, rice wine
vinegar and pepper. Simmer covered, 10 minutes. Slice
tofu into 1/4 inch wide strips. Add to soup simmer,
covered, 3 minutes more. Blend cold water into
cornstarch. Stir into soup.
Pour egg slowly into hot soup in a thin stream,
beating constantly with fork till egg cooks and shreds
finely. Cook soup till slightly thickened and bubbly.
Remove from heat. Stir in thinly sliced green onion.
6-8 servings

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