Title: DOUBLE PESTO TORTELLINI WITH SHRIMP
Categories: Fish, Main dish, Pasta, Salads
Yield: 4 servings

———————————–SAUCE———————————–
1 c Washed, trimmed spinach
-leaves, tightly packed
1/3 c Grated Parmesan cheese
1/4 c Slivered or whole blanched
-almonds
1 tb Dried basil
1 Garlic clove; minced
1/2 ts Salt
1/4 ts Freshly ground pepper
1/3 c Olive oil

———————————MAIN DISH———————————
7 oz Pesto tortellini (1 box)
2 tb Olive oil
1/2 c Slivered or whole blanched
-almonds
3/4 lb Shrimp; peeled and deveined
1 Garlic clove; minced
1 c Halved cherry tomatoes

Prepare pesto sauce by processing spinach, cheese, 1/4 c. almonds, basil,
garlic, salt, pepper and 1/3 c. olive oil in a blender or food processor
until smooth.

Cook tortellini in a large pot of rapidly boiling salted water, for about
25 minutes or until tender, stirring occasionally. Drain.

In a medium frying pan over medium heat, saute almonds in 2 tb. oil until
golden. Remove with slotted spoon; drain. Add shrimp and garlic to pan;
saute until shrimp are cooked. Remove from pan. Add cherry tomatoes to
pan. Saute for 1 minute. Remove from pan. Add pesto sauce to pan; heat
through.

Combine tortellini and all cooked ingredients with the pesto sauce in a
large bowl. Toss to blend; serve immediately.

Yield: 4 to 6 servings.

On back of 7 oz. box Amore brand cheese tortellini. From Liberty Richter,
Carlstadt, NJ 07072. Posted by Cathy Harned.

—–

Title: PASTA FLORA, ATHENS STYLE
Categories: Greek, Desserts, Pasta
Yield: 36 servings

Karen Mintzias
1/2 lb Sweet butter
1/2 c Granulated sugar
2 Eggs
6 tb Cognac
2 c All-purpose flour (or more)
1/4 ts Salt
1/2 ts Baking powder
2 c Stewed apricots
4 Dried figs
1/3 c Raisins
1 Orange (grated rind only)
1 c Apricot jam
1 tb Lemon juice (optional)
2 ts Cornstarch
1/3 c Orange juice

Using an electric mixer, beat the butter until light and fluffy and
gradually add the sugar, 1 egg and an egg yolk, and 3 tablespoons of the
Cognac, beating thoroughly after each addition. Sift 2 cups of the flour
with the salt and baking powder and add slowly to the batter, while beating
on medium speed. Remove the beaters and finish by hand, adding only enough
flour to make a soft dough. Knead. Cover and refrigerate for at least 30
minutes.

Meanwhile, slice the apricots into uniform pieces and place in an enameled
pan. Soak the figs and raisins in the remaining Cognac until swollen, then
mince and add to the apricots along with the orange rind, jam, and lemon
juice and stir into the apricot mixture, then cook over medium heat until
thick, stirring constantly with a wooden spoon. Cool.

Remove the dough from the refrigerator and set aside about one-third for
the latticed top. Using your fingers (the dough will be too soft to
roll), press the larger portion of dough into a buttered 9 x 12 x 2-inch
baking pan, pressing evenly about 1/4-inch up the sides. Pour the filling
into the dough-lined pan.

Divide the remaining dough into walnut-sized balls and roll each ball into
1/2-inch strips. Using the strips, make a lattice over the top of the
pastry. If using a glaze, beat the remaining egg white slightly with a
fork and brush on the dough stips. Bake in a moderate oven (350 F) for 45
minutes, or until golden in color. Remove and cool in the pan on a rack.
To serve, cut into 1-1/2-inch (or smaller) squares with a sharp knife.

Note: You may prefer to use peaches and peach jam, strawberries and
strawberry jam, and so on, instead of apricots; also diced candied peel
adds a colorful note when substituting for figs; and slivered almonds may
be added to the filling.

From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel Books, New
York.

Typed for you by Karen Mintzias

—–

Sugar and Spice Cookies

Recipe By : Oct/Nov ’96
Serving Size : 52 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c shortening
1 c sugar
1 egg
1/4 c molasses
2 c all-purpose flour
1 tsp baking soda
1 1/2 tsp ground ginger
1 tsp ground cinnamon
3/4 tsp ground cloves
1/2 tsp salt
Lemon Frosting:
2 c powdered sugar
3 tbsp butter or margarine — softened
1 tsp grated lemon peel
4 tbsp lemon juice

In a mixing bowl, cream shortening and sugar. Add egg; mix well. Beat
in molasses. Combine dry ingredients; add to creamed mixture and mix
well. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at
350 for 8-10 minutes. Remove to wire racks; cool. For frosting, cream
the sugar, butter and lemon peel in a mixing bowl. Gradually add lemon
juice, beating until frosting reaches desired spreading consistency.
Frost cookies

– – – – – – – – – – – – – – – – – –

Indian Dressing
—————

1/4 cup orange juice
1/4 tsp ground coriander
1/4 tsp chopped cilantro
1/2 tsp prepared sweet-hot mustard

Put all ingredients in a small bowl, and stir. Let sit about 10
minutes.

ALMOND CRUMBLE TOPPING

Recipe By : BAKERS’ DOZEN (NICK MALGIERI) SHOW #BD1A18
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup all-purpose flour
3 tablespoons sugar
1/4 teaspoon freshly grated nutmeg
1/2 cup sliced almonds
6 tablespoons unsalted butter — melted

Combine flour, sugar and nutmeg in a mixing bowl; stir well to mix and stir
in sliced almonds.
Stir in the butter evenly. Set aside for 5 minutes, then, using your
fingertips, break the mixture into
1/4 to 1/2 inch crumbs. Set aside again while you prepare the filling for
Blueberry Lattice Pie.

– – – – – – – – – – – – – – – – – –

Buttermilk Spice Cake

Recipe By : Steve Hammond/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories : posted

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–

2 1/2 c. all purpose flour
3/4 tsp. allspice
1 c. granulated sugar
1/2 tsp. cloves
3/4 c. brown sugar — packed
1/2 tsp. nutmeg
1 tsp. baking powder
1 1/3 c. buttermilk
1 tsp. soda
1/2 c. shortening
1 tsp. salt
3 eggs
3/4 tsp. cinnamon

Grease and flour 2 round layer pans 8 or 9 inch. Measure all ingredients into
large 1/2 minute on low speedmixer bowl. Blend scraping bowl occasionally.
Pour into pans. Bake in preheated 350F oven for 45 minutes or until wooden
toothpick inserted comes out clean. Cool 10 minutes and remove from pans. It
is wonderful with a lemon frosting or a rich chocolate frosting.]

From: hammond@niwot.scd.ucar.EDU (Steve Hammond)

– – – – – – – – – – – – – – – – – –

Per serving (excluding unknown items): 2643 Calories; 119g Fat (40% calories
from fat); 27g Protein; 382g Carbohydrate; 561mg Cholesterol; 3069mg Sodium

GREEN BEANS, ZUCCHINI AND POTATOES

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
1/2 cup chopped onion
1/2 pound fresh green beans,cut in half — trimmed
Generous pinch of cayenne
4 ounces zucchini, split in half — 1-inch thick slices
4 ounces small red skin potatoes
2 tablespoons chopped oregano
1/4 cup chopped parsley
2 cups crushed tomatoes and juices
Salt and pepper
1 loaf crusty french bread
1/2 pound feta cheese

In a large, heavy, and preferably non-stick pan heat oil. Add onion and saute
for 5 minutes. Then
add the green beans and cayenne pepper and cook until the onions are
translucent, about 5 minutes.
Add zucchini, potatoes and herbs. Pour tomatoes and their juices over the
vegetables, bring to a
boil, and reduce the heat to a simmer. Cover and cook for 40 minutes. Season
with salt and
pepper. Allow to cool or serve warm. Serve in a small bowl topped with feta
cheese and
surrounded by french bread.

– – – – – – – – – – – – – – – – – –

Title: Home-Style Inner Beauty Hot Sauce
Categories: None
Yield: 1 servings

12 Fresh habanero chiles —
Roughly chopped
1 Ripe mango — peel, pit,
Mash
1 c Cheap yellow prepared
Mustard
1/4 c Brown sugar — packed
1/4 c White vinegar
1 tb Prepared curry powder
1 tb Ground cumin
1 tb Chili powder
Salt and freshly cracked
Black pepper — to taste

This style of hot sauce, widely used in the West Indies, is
basically habanero peppers (also known as Scotch Bonnets),
fruit, and yellow mustard, with a few other ingredients thrown
in. Use this recipe as a guideline. Habaneros are at the top of
the chile pepper heat scale, so feel free to substitute other
peppers of your choice.

Funnel the sauce into an old pint liquor bottle, then let your
imagination run free as to what whopper you can lay on your
guests regarding its origins. If you’re having trouble, here’s a
start:

“One day in Jamaica I was in this dingy bar and met this old
guy who…” and you take it from there.

Mix all the ingredients together and stand back. This will
keep, covered and refrigerated, until the year 2018. Be careful,
though: If it spills, it will eat a hole in your refrigerator.
If you ever want to dispose of it, call the local toxic waste
specialists.

WARNING: Hottest sauce in North America. Use this to enhance
dull and boring food. Keep away from pets, open flames,
unsupervised children, and bad advice. This is not a toy. This
is serious. Stand up straight, sit right, and stop mumbling.

Be careful not to rub your nose, eyes, or mouth while working
with habaneros. You may actually want to wear rubber gloves
while chopping and mixing — these babies are powerful.

Recipe By: Big Flavors Of The Hot Sun by Schlesinger
Willoughby
—–

Title: BEN JERRY’S ORANGE CREAM DREAM ICE CREAM
Categories: Frozen
Yield: 1 servings

1/3 c Orange juice concentrate;
– thawed
2 ts Vanilla
Sweet cream base

This recipe for Orange Cream Dream is easy to make and very
refreshing. it brings back memories of waiting for the ice cream man
on warm summer evenings. Prepare the Sweet Cream Base. Add the juice
concentrate and vanilla and blend. Transfer the mixture to an ice
cream maker and freeze following the manufacturer’s instructions.
Makes one generous quart.

MMMMM

Title: Reduced-Fat Macaroni Cheese
Categories: Main dish
Yield: 4 servings

8 oz Macaroni, elbow twists 16 oz Cottage cheese, low-fat 1% 2 T
Flour, all-purpose 2 c Skim milk 4 oz Cheese, sharp cheddar shred 1 t
Salt 1/4 t Pepper, ground black 1/4 t Nutmeg ground 1/4 c Cheese,
parmesan grated

“They’ll never know we sneaked out 10 grams of fat per serving
because this macaroni and cheese is as good as – even BETTER than –
the old-favorite recipe.”

Beginning about 45 minutes before serving:

1. Prepare macaroni as label directs but do not add salt to water;
drain. 2. Preheat oven to 375 degrees F. Spray shallow,
broiler-safe, 2 1/2-quart casserole with nonstick cooking spray. 3.
In food processor with knife blade attached, blend cottage cheese
until smooth. (Or, in blender at high speed, blend cottage cheese
with 1/4 cup of the milk called for in recipe, for easier blending.)
4. In 2-quart saucepan, mix flour with 1/4 cup milk until smooth.
Slowly stir in remaining cups milk until blended. Cook over medium
heat until mixture just boils and thickens slightly, stirring
frequently. Remove saucepan from heat; stir in cottage cheese,
Cheddar, salt, pepper and nutmeg. 5. Place macaroni in casserole;
cover with cheese sauce. Bake, uncovered, 20 minutes. 6. Remove
casserole from oven. Turn oven control to broil. Sprinkle Parmesan
cheese on top of macaroni mixture. 7. Place casserole in broiler at
closest position to source of heat; broil 2 to 3 minutes until top is
golden brown.

This recipe which I’ve made and enjoyed, comes from the September 1995
issue of Good Housekeeping.

MMMMM