Title: CREAMY GARLIC PARSLEY PESTO SAUCE WITH PASTA
Categories: Pesto, Pastas, Sauces
Yield: 3 servings

1 c non-fat skim milk ricotta cheese
2 lg cloves garlic, peeled
1/2 c loosely packed fresh parsley
1/2 c loosely packed fresh basil
1/2 c boiling water 5 tb grated Parmesan or Romano cheese Salt,
coarse pepper to taste
3 c tender-cooked spaghetti

Preparation : Have ricotta at room temperature. Combine it with
remaining ingredients except spaghetti in blender (or food processor,
using a steel blade). Cover, blend until smooth. Toss with hot
drained spaghetti until cooked. 3 servings. Walt MM

MMMMM

JERUSALEM ARTICHOKE SOUP

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6747
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Jerusalem artichokes
Juice of 1/2 lemon
4 tablespoons butter
1 leek — white part only,
sliced into 1/2 inch pieces
1 carrot — sliced into 1/2inch
rounds
3 cups chicken stock (preferably homemade) or
water
Salt and freshly ground black pepper
1/2 cup heavy cream
Freshly grated nutmeg

Brush and scrub Jerusalem artichokes under cold running water. Cut them into 1/
4 inch slices and
toss with lemon juice. Melt butter in a 4 quart nonreactive saucepan. Add leek,
carrot and
Jerusalem artichokes with the lemon juice. Cover and cook over gentle heat for
20 minutes. Add 2
1/2 cups stock or water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and sim
mer for another
25 minutes. When cooked, remove from the heat and puree the soup with an additi
onal 1/2 cup
stock, or water and cream. Pass puree through a drum sieve. Return soup to a cl
ean saucepan and
reheat.

Ladle soup into warm soup bowls and dust each portion with fresh grated nutmeg.

Yield: 4 servings

– – – – – – – – – – – – – – – – – –

Title: MRS. FIELDS COOKIES
Categories: Cookies
Yield: 112 servings

2 c Butter
2 c Sugar
2 c Brown sugar
4 Eggs
2 t Vanilla
4 c Flour
5 c Oatmeal *
1 t Salt
2 t Baking powder
2 t Baking soda
1 Chocolate chips (24-oz bag)
Chopped nuts. Optional

* (put small amount into a blender and blend until
it turns into a Cream together butter, sugar, and
brown sugar. Add 4 eggs and vanilla. Mix in flour,
oatmeal, salt, baking powder, and baking soda. Add a
24-oz bag of chocolate chips, one 8-oz Hershey bar
(grated), and/or 3 c chopped nuts. Bake on an
ungreased cookie sheet. Bake golf ball sized cookies,
placed 2 inches apart at 375 degrees for 15 minutes.

—–

Southwestern Grilled Tuna Salad With Basilgarlic Vinaigrett

Recipe By : GRILLING’ CHILLIN’ SHOW #GR3609
Serving Size : 4 Preparation Time :0:00
Categories : Fish-fs Grill/broil-fs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tuna steaks
–(about 5 ounces each)
5 teaspoons olive oil
salt and freshly ground pepper — to taste
4 new potatoes — cooked
–slightly cooled
4 cups mesclun or mixed green lettuce leaves
1/2 cup basilgarlic vinaigrette — to taste
2 small avocados — peeled
— cut into quarters
2 medium tomatoes — cut into quarters
2 tablespoons nicoise olives — pitted
2 tablespoons capers — drained

Prepare a wood or charcoal fire and let it burn down to embers. Brush the
tuna steaks with 4 teaspoons of the olive oil, season to taste with salt
and pepper, and grill to desired doneness, 2 minutes on each side for
medium rare.

Brush the potatoes with 1 teaspoon of oil, and grill about 2 minutes,
turning. When done, slice thick.

Dress the greens with about half of the vinaigrette and toss gently with
the avocados, tomatoes, olives and potatoes.

For each serving, place 1 tuna steak on a large plate and drizzle with a
little vinaigrette. Arrange the salad around the tuna, giving each plate an
equal portion of avocados, tomatoes, potatoes, and olives. Sprinkle with
capers and serve.

Yield: 4 first course servings Copyright, 1997, TV FOOD NETWORK, G.P., All
Rights Reserved

busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997

– – – – – – – – – – – – – – – – – –

Arkansas Pig Pickin Cake

1 box yellow cake mix
3/4 C oil
4 eggs
1 small can mandarin oranges (do not drain!)

For icing:
1 small can crushed pineapple (13 1/2 oz)
1 small package instant vanilly pudding
9 ounces Cool Whip

Mix above ingredients until oranges are “mushed up”. Pour into
greased, floured pans. Bake at 325 until toothpick comes out clean.
Cool completely (I put in freezer)

Partially drain crushed pineapple. Stir in dry pudding mix until
well blended. Fold in Cool Whip. Spread on cake. Top with chopped
pecans (optional), coconut, etc.

Store cake in refrigerator. Slices can be frozen individually for
packing in lunches. By the time lunch arrives, it is perfect!

Moist, easy, and delicous! Enjoy!

Title: Deep dish peach pie
Categories: Pies, Desserts, Fruits
Yield: 8 servings

2 tb Lemon Juice
1 1/4 c Sugar
1/8 ts Salt
1/4 ts Nutmeg
4 tb Butter
1 1/2 lb Fresh Peaches (6 c sliced)
2 tb Sugar
1/4 ts Cinnamon
3 tb Flour
1 c Heavy Cream, Whipped

juice over peach slices in large bowl. Mix 1 1/4 cup sugar with the salt,
nutmeg, cinamon and flour. Add to peaches. Toss until evenly coated.
Spread in 1 1/2 quart baking dish. Dot with butter. Roll out pastry to to
cover dish with 1 1/2 inch overhang. Press pastry to edge of dish and
flute edge. Cut 3 vents in top. Sprinkle with remaining sugar. Bake 10
minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes
more. Serve with whipped cream.
Makes 1 pie Preheat oven to 450 degrees Prep. time: 1
hour

—–

Title: Scrambled Eggs
Categories: Baby food, Eggs
Servings: 2

2 Eggs
2 tb Milk
1 tb Wheat germ*
2 tb Cheese, cut into 1/2-inch
-cubes**
1/2 ts Sweet butter

From “Baby’s First Helpings” by Chris Casson Madden ISBN: 0-385-19143-X

Some protein to start the day out right. Makes enough for you and baby.

Whip eggs and add the rest of the ingredients. Put a dab of butter in a
small, heavy frying pan. Melt over low to medium heat and pour the eggs
in. Stir constantly until ready. Mine are usually done after about 2
minutes. Serves 2-4

*for older babies

**Many young babies prefer the blandness of a processed cheese like
American cheese, even though the unprocessed cheese is better for them.
Slowly introduce the unprocessed and remember to buy the white or pale
yellow kind–no artificial colors.

MMMMM

Title: AMERICAN CHOCOLATE BREAD
Categories: Breads, Chocolate
Yield: 8 servings

1 1/2 c All-purpose flour or bread
-flour
1 c Warm water (105 – 115 F)
2 Envelopes dry yeast
2 tb Honey
Dough:
1 c Lukewarm milk (95 F)
3 tb Butter, melted
4 To 5 cups all-purpose flour
-or bread flour
8 oz Semisweet chocolate,
-coarsely chopped
1 Egg beaten with 2 Tbs
-whipping cream (glaze)
Sugar

Makes 8 small loaves

Sponge:

For sponge: Whisk flour, water, yeast and honey in large bowl until
smooth. cover with plastic. Let stand in warm draft-free area 1 hour.

For dough: Stir down sponge, using wooden spoon. Blend in milk, butter
and salt. Mix in enough flour 1/2 cup at a time to form soft dough. Knead
on floured surface until smooth and no longer sticky, adding more flour if
necessary, about 10 minutes.

Grease large bowl. Add dough, turning to coat entire surface. Cover bowl
with plastic. Let rise in warm draft-free area until doubled, about 1 1/4
hours.

Grease eight 2 1/2 x 4 1/2-inch loaf pans. Gently knead dough on lightly
floured surface until deflated. Pat out to 3/4 inch-thick rectangle. Cut
into 8 even pieces. Pat each out into 4×7-inch rectangle. Spread 1 ounce
chocolate on short end of each. Roll up jelly roll fashion. Pinch seam and
ends to seal. Arrange seam side down in prepared pans. Cover with kitchen
towel. Let rise for 15 minutes to lighten.

Preheat oven to 375 F. Brush loaves with egg glaze and sprinkle with
sugar. Bake until light brown and loaves sound hollow when tapped on
bottom, about 30 minutes. Immediately remove from pans. Cool on racks 10
minutes. Serve loaves hot.

Variation: Spread 1 Tbs raspberry preserves on short end of dough before
adding chopped chocolate.

Bon Appetit

—–

CHOCOLATE-COVERED CHERRIES

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Fruits Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
60 Marachino cherries,w/stem
3 tb Butter or margarine,softened
3 tb Light corn syrup
1/4 ts Salt
2 c Confectioner’s sugar, sifted
1 1/2 lb Dipping chocolate or white
-chocolate ( for coating)

Drain marachino cherries thoroughly, Place on paper toweling. Combine
butter or margarine, corn syrup and salt. Stir in sifted
confectioner’s sugar. Knead sugar mixture until smooth ( chill if
mixture is too soft.)
Shape 1 teaspoon of the sugar mixture around each cherry. Place on a
waxed-paper-lined baking sheet, chill.
In a small, heavy saucepan, melt chocolate, stirring constantly. DO
NOT ADD ANY LIQUID! Holding cherries by stems, dip one at a time into
chocolate. Spoon chocolate over cherries to coat. Chill until
chocolate is hardened.
Store candy in a covered container in a cool place. Let candies
ripen a week or two. makes 60 chocolate-covered cherries.

– – – – – – – – – – – – – – – – – –

Winter Tomato Garlic Macaroni Soup

Recipe By : “Jessica Litman” Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 garlic bulbs
2 large yellow onions
2 leeks — white part only
4 tablespoons olive oil — butter, or butter/oi
26 ounce tomatoes — chopped, or 1 can pl
1 dried ancho peppers — optional
1 quart Tomato Broth — see note
1 quart chicken broth — or vegetable broth o
6 cups water
rosemary
basil
parsley
sea salt
pepper
8 ounce macaroni
parmesan cheese — optional

Separate the garlic bulbs into cloves and peel. Divide garlic cloves into
three piles. Mince onions with one third of the garlic cloves (I use a
food processor). Heat oil or butter in large (6 quart or more) pot and
saute onion and garlic until soft but not brown. Slice leeks thinly with
another third of the garlic cloves (I use the food processor again, with a
#2 slicing disk, but any slicing disk works fine, as does a knife), and
add to the pot. Saute until soft. Remove the stem and seeds from the
ancho peppers. Add the tomatoes, broths and water to the pot; then add
the herbs and ancho peppers. (I always have cheesecloth around, so I
usually chop up the fresh herbs and put them with the dried ancho pepper
in a piece of cheesecloth that I tie up like a bag; this makes it easy to
fish the herbs and ancho out at the end, which makes the soup prettier.)
Bring to a boil, cover the pot, lower the heat and simmer for two hours
until the onion and leek have pretty well melted into the soup. If
fishing the herbs and ancho pepper out of the soup isn’t too messy, do it
now. Slice the reserved garlic very very thinly, and add to the soup pot.
Add water if it has gotten too thick. Simmer covered, for 30 minutes. If
you are going to save the soup and serve it tomorrow, stop here, cool and
refrigerate it. Otherwise, keep going. 10 minutes before serving,
uncover the pot, taste the soup, season with salt and pepper and bring to
a rolling boil. Add the macaroni, and cook for a couple minutes less than
you usually would, because you aren’t going to drain it. Or, cook the
macaroni separately and add it just before you ladle the soup into bowls.
Grate a little parmesan cheese over the top, if you like. —————
NOTE: Tomato broth: — I use a recipe adapted from one of Molly
O’Neill’s Sunday New York Times Magazine columns: for one quart of tomato
broth, chop four pounds or more or fresh or canned plum tomatoes (or use 4
lbs of Pomi tomatoes in the box, which come already chopped), and put in a
4 quart pot with 1 teaspoon sea salt, 1 Tablespoon chopped fresh basil, 1
Tablespoon chopped fresh parsley, and 1 Tablespoon chopped fresh rosemary.
Bring just to a boil, stirring, and then strain immediately through a fine
mesh strainer (stirring the mixture from time to time with a wire whisk
will help it get through the strainer.)

– – – – – – – – – – – – – – – – – –