LENTIL, GARBANZO BEAN AND TOMATO SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Water
1 c Lentils
2 lg Carrots — peeled, diced
1 Bay leaf
1 cn Garbanzo beans (15-16 oz)
— rinsed, drained
1/2 Basket cherry tomatoes
— halved
1 c Chopped fresh parsley
5 Green onions — chopped
4 1/2 tb Olive oil
2 tb Fresh lemon juice — plus…
1 t Fresh lemon juice

Combine 2-1/2 cups water, lentils, diced carrots, and bay leaf in
heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer
until lentils are just tender, about 25 minutes. Drain; transfer to
large bowl. Cool.
Mix all remaining ingredients into lentils. Season to taste with
salt and pepper. (Can be prepared 4 hours ahead. Cover and
refrigerate.)

– – – – – – – – – – – – – – – – – –

Hot and Sour Hunan Vegetables
(adapted from _China Moon Cookbook_, Workman, 1992)

1 T minced ginger
1 T minced garlic
2 T fermented black beans, coarsely chopped (Chinese)
1/4 t hot red pepper flakes
1/2 c unsalted vegetable stock
2 1/2 T soy sauce
2 T white vinegar
1/4 t sugar
3/4 pound cauliflower florets, cut into walnut sized pieces
1/2 pound peeled carrots, cut diagonally into 1/8 inch coins
1 pound slender green and golden zucchini, cut into 1/4 inch rounds
1 T cornstarch dissolved in 1 1/2 T water
4 scallions, cut diagonally into rings

Combine ginger, garlic, black beans and red pepper flakes in a small
bowl; cover and set aside. Blend stock, soy sauce, vinegar and sugar
together in a second bowl.

Bring large pot of water to a rolling boil. Fill a large bowl with
ice water. Blanch cauliflower 1 minute, then plunge into the ice
water. Repeat with remaining vegetables, letting water in the pot
return to a boil before adding a fresh batch. Blanch the carrots for
15 seconds, and the zucchini for 5 seconds. Drain the vegetables
well and place in separate bowls.

Heat a wok or large heavy skillet over high heat until hot enough to
a drop of water on contact. Add water (about 2 T) and swirl to glaze
pan. Reduce heat to moderately high, than add ginger mixture and
stir gently until fragrant, 20 to 30 seconds. Add cauliflower and
toss 2 minutes. Add carrots and toss 1 1/2 minutes, than add zucchini
and toss 30 seconds. Stir stock minxture and add to pan, stirring to
combine. Bring mixture to a simmer, then cover and cook until veggies
are crisp-tender, about 30 to 60 seconds. Stir cornstarch mixture to
blend, than add to pan and stir until sauce turns glossy and slightly
thick, 10 to 20 seconds. Serve immediately ona heated platter,
garnished with a sprinkling of scallion rings and teamed up with
noodles or rice. Serves 4 to 6.

Pasta Primavera No. 238 Yields 4 Servings

Main ingredients: 1 large tomato, diced
1 cup broccoli flowerets, 1/2 cup mushrooms, sliced
steamed for 5 minutes 1/2 cup carrots, shredded
1 cup asparagus pieces, 1- 1/4 cup parsley, finely minced
inch, steamed for 5 1/2 tsp black pepper, freshly
minutes ground
1 cup sugar snap peas, or 12 ozs spaghetti or linguine,
1 cup snow peas, blanched high-protein
for 1 minute Sauce:
1 small zucchini, or yellow 2 tsps butter, or
squash (see text for 2 tsps margarine
instructions) 1 tbls flour
1 cup corn kernels, canned 1 cup milk, skim
or 1/2 cup chicken stock
1 cup corn, frozen, blanched 1/2 cup Parmesan, grated
1 tbls garlic, finely minced 1/4 cup basil, frsh,minced, or
1 tbls olive oil 1 tsp basil, dried

Steam or blanch the various vegetables as indicated (for the zucchini or
squash, they should be unpeeled, sliced in half lengthwise, cut into 1″ chunks
and blanched for 1 minute).
Combine and keep warm.
Use a skillet to saute the garlic in the oil for 1 minute, but do not brown.
Add the tomatoes, mushrooms, carrot, parsley and pepper.
Cook for 4 minutes.
Add to the reserved vegetables.
Toss gently to combine.
To prepare the sauce, use a small, heavy saucepan to melt the butter or
margarine.
Add the flour, whisking the roux over medium-low heat for 1 minute.
Gradually add the milk and stock, stirring constantly, until the sauce
thickens slightly.
Stir in the Parmesan and basil.
Heat over medium low heat, stirring, until the cheese is melted.
Pour over the vegetable mixture.
Toss gently to coat.
Cook the spaghetti or linguine al dente.
Drain and keep warm.
Place the cooked pasta in a large heated serving bowl or platter.
Spread the vegetable-and-sauce mixture over the pasta.
Toss gently once or twice.
Serve.

Title: EMERALD SEAFOOD SALAD *
Categories: Salads, Vegetables, Wine, Apples
Yield: 4 servings

MMMMM———————-PATTI – VDRJ67A—————————
1/2 lb Scallops; washed well
1/2 c Dry white wine
1/4 c Water
1 Sprig parsley
1/2 Bay leaf
1/4 ts Dried thyme leaves
2 Peppercorns
1/2 lb Shrimp; cooked
1 lg Red apple; skinned, cored,
– and diced
1/2 sm Sweet red onion; thinly slid
2 lg Kiwi fruits; peel, sliced
1/2 c Walnut halves
1 Bunch spinach; wash, trim

MMMMM——————–VINAIGRETTE DRESSING————————-
3 tb Olive oil
1 tb Lemon juice
1/8 ts Salt
1/8 ts Pepper

Place scallops in saucepan with wine and water. Put parsley, bay leaf,
thyme and peppercorns in cheesecloth and tie together. Add to
scallops in saucepan. Poach scallops gently over low heat for 5
minutes. Remove scallops. Allow to cool. Combine scallops with
shrimp, apple, onion, kiwi fruit and walnuts. Combine dressing
ingredients in a screw top jar. Shake to mix. Pour salad dressing
over salad. Toss well. Serve over a bed of spinach. Serve with fresh
French bread.

MMMMM

FLAKY PIE DOUGH

Recipe By : BAKERS’ DOZEN (NICK MALGIERI) SHOW #1A16
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients for a one-crust pie — about 10 ounces:
1 1/4 cups allpurpose bleached flour
1/4 teaspoon salt
1/8 teaspoon baking powder
8 tablespoons cold unsalted butter — (1 stick)
2 tablespoons cold water — (2 to 3)
Ingredients for a twocrust pie — about 1 1/4 pounds
dough:
2 1/2 cups allpurpose bleached flour — (about 11 ounces)
1/2 teaspoon salt
1/4 teaspoon baking powder
16 tablespoons cold unsalted butter — (2 sticks)
4 tablespoons cold water — (4 to 6)

To mix the dough by hand, combine flour, salt and baking powder in a
mediumsized mixing bowl and
stir well to mix. Cut butter into 1tablespoon pieces and add to dry
ingredients. Toss once or twice to
coat pieces of butter. Then using your hands or a pastry blender, break the
butter into tiny pieces and
pinch and squeeze it into the dry ingredients. Keep the mixture uniform by
occasionally reaching
down to the bottom of the bowl and mixing all the ingredients evenly
together. Continue rubbing the
butter into the dry ingredients until the mixture resembles a coarseground
cornmeal and no large
pieces of butter remain visible. Sprinkle the minimum amount of water over
the butter and flour
mixture and stir gently with a fork the dough should begin holding together.
If the mixture still
appears dry and crumbly, add the remaining water, 1 teaspoon at a time for
the smaller quantity of
dough, a tablespoon at a time for the larger quantity, until the dough holds
together easily.To mix the
dough in the food processor, combine flour, salt and baking powder in work
bowl fitted with metal
blade. Pulse 3 times at 1second intervals to mix. Cut butter into 1
tablespoon pieces and add to work
bowl. Process, pulsing repeatedly at 1second intervals, until the mixture is
fine and powdery,
resembles a coarseground cornmeal and no large pieces of butter remain
visible about 15 pulses in
all. Scatter the minimum amount of water on the butter and flour mixture and
pulse 5 or 6 times the
dough should begin holding together. If the mixture still appears dry and
crumbly, add the remaining
water, 1 teaspoon at a time for the smaller quantity of dough,one tablespoon
at a time for the larger
quantity, until the dough holds together easily. Turn the dough out onto a
lightly floured surface and
form it into a disk (two equal disks for the larger amount of dough).
Sandwich the disk (s) of dough
between two pieces of plastic wrap and press it into a 6inch circle.
Refrigerate the dough until firm, or
until you are ready to use it, at least 1 hour.

– – – – – – – – – – – – – – – – – –

Title: GRAPE TARTLETS WITH ALMOND CRUST
Categories: Tarts, Fruits
Yield: 8 tartlets

——————————–ALMOND CRUST——————————–
1/4 c Almonds; slivered blanched
1 1/2 c Flour, all purpose
1/4 ts -Salt
3 tb Brown sugar; firmly packed
1/2 c Butter;cold, unsalted,1stick
-cut into small pieces
1 lg Egg; cold
1/2 ts Almond extract
1/4 ts Lemon zest;freshly grated

———————————–GLAZE———————————–
3/4 c Apricot preserves
3 tb Sherry

——————————–TO ASSEMBLE——————————–
3/4 lb Grapes; preferably an
-assortment of 2-3 colors,
-halved if necessary,
-seeded
1/4 c Almonds, slivered; lightly
-toasted

“Take these to a picnic in the pans that they were baked in to prevent
crushing. Assemble them not more than 6 hours before serving time.
For a single 10 inch tarts, bake the crust for 15 minutes with foil
in and a further 20 to 30 minutes empty.”

Finely grind almonds in a food processor with on/off motion, or crush
with a rolling pin until as finely ground as possible. Add flour,
salt and brown sugar to processor and blend, or combine ground
almonds, flour, salt and brown sugar in a bowl and stir to blend. Add
butter and process or work with the fingertips until mixture
reassembles coarse crumbs. In a small bowl beat egg lightly. Stir in
the vanilla and lemon zest. With a processor on, add egg mixture to
dough through feed tube and process until dough forms. Pat dough into
ball, wrap in plastic wrap and chill in refrigerator for at least 30
minutes. Remove dough from refrigerator and divide into 8 equal
parts. Press each piece into a lightly buttered 3 to 3 1/2 inch
tartlet pan, preferably with removable rim, patting into an even
layer. (The dough will soften as you work with it.) Chill tartlet
shells in freezer for at least 30 minutes before baking.
Preheat oven to 400F.
remove tartlet shells from freezer, line each with a square of foil,
and fill with pie weights or dried beans to prevent dough from
puffing during baking. bake on baking sheet in center of oven for 10
minutes. remove foil with weights, reduce oven temperature to 350F,
and continue baking for 15 to 20 minutes, or until pastry is a rich,
golden brown. Let tartlet shells cool in pans and place on wire racks
to cool completely. To prevent glaze, combine preserves and sherry in
a small saucepan and warm over medium heat, stirring, until preserves
are melted. strain through a sieve.
To assemble tarts, brush tarts on the bottom of each tartlet shell.
arrange grapes, cut sides down, in a decorative pattern, alternating
colors, in the bottom of each pastry shell. Brush remaining glaze,
reheating it if necessary, over grapes and edges of tartlets.
sprinkle toasted almonds over tartlets before glaze sets. Serve at
room temperature.

—–

Title: SPANIKOPITA
Categories: Appetizers
Yield: 40 servings

———————-SPINACH FILLING———————-
1/2 c Vegetable oil
1 pk Froz. chopped spinach,thawed
1 ts Dill
1 Clove garlic
1 Small tomato, diced
8 oz Feta cheese, crumbled
6 oz Cream cheese, softened
Freshly ground pepper

———————–PHYLLO DOUGH———————–
1/2 lb Frozen Phyllo dough
1 c Butter, melted

PREPARE DOUGH – Thaw according to pkg instructions
(may be refrozen). Cut Phyllo dough into 6"x9″ strips;
cover w/wax paper with a damp towel over all.
If dough gets too wet or dry, it will be unworkable –
but it’s not difficult once you get used to it.
PREPARE FILLING – In oil, saute spinach, dill garlic
tomato until tender. Add cheeses pepper. Mix
thoroughly until ingredients are hot; cool slightly.
ASSEMBLY – Brush 1 strip of Phyllo dough (it’s VERY
thin, don’t worry if it tears a little) with melted
butter. Place ts of filling at 1 end. Fold into small
triangles (as if folding a flag). Continue folding
triangle over over to end of Phyllo strip. Brush
top w/melted butter. Repeat for each strip.*** Bake in
preheated 350 oven for 15-20 min. or until tops are
lt. brown. ***May be frozen at this point – freeze 1
layer on cookie sheet, store in freezerproof
bag–handy to have!!! I have received many compliments
with these! Denise/Syracuse, NY

—–

Title: White Gazpacho
Categories: Appetizers Soups
Servings: 6

4 t Instant Chicken Bouillion OR 4 ea Cubes Chicken Bouillion
2 c Boiling Water 3 ea Med Cucumbers
16 oz (1 pk) Sour Creem 2 T Lemon Juice
1/4 t Garlic Powder 1/4 t Pepper

Pare and seed cucumbers. Cut into cubes so that you have about 3 cups of
cubes.

In small saucepan, dissolve bouillion in water. Cool completely. In
blender or food processor, blend cucumber with 1/2 Cup Bouillon liquid
until smooth. In medium bowl, combine cucumber mixture, remaining bouillon
liquid, sour cream, lemon juice, garlic powder and pepper; mix well. Chill
thoroughly. Garnish as desired. Serve with condiments. Refrigerate left
overs.

SUGGESTED CONDIMENTS:

Chopped Fresh Tomato
Chopped Green Onions
Chopped Green Peppers
Toasted Slivered Almonds
Toasted Croutons.

—————————————————————————–

Title: Cocoa-Mallow Cookie-Wiches
Categories: Cookies
Yield: 30 servings

Cookie
1 c Sugar
1/2 c Butter — Softened
1 ts Vanilla
1 lg Egg
1 c Milk
2 c Flour
1/2 c Unsweetened Cocoa Powder
1 1/2 ts Baking Soda
1/2 ts Baking Powder
1/2 ts Salt
Filling
2 c Powdered Sugar
1 c Marshmallow Cream
1/4 c Butter
1/4 c Shortening
3 ts Milk
1 ts Vanilla

Heat oven to 375 deg. Grease cookie sheets. In large
bowl, combine sugar, 1/2 cup butter, 1 teaspoon
vanilla and egg; blend well. Stir in 1 cup milk.
Lightly spoon flour into measuring cup; level off. Add
reamining ingredients, mixing well. Drop dough by
rounded teaspoonfuls 2 inches apart on prepared cookie
sheets. Bake at 37 deg for 7 to 9 minutes or until
edges appear set. Cool 1 minute; remove from cooking
sheets. Cool.

In large bowl, combine all filling ingredients, beat
until light and fluffy, about 2 minutes. Place flat
slice of 2 cookies together with 1 tablespoon filling
, sandwich-style. Store in tightly covered container.
30 sandwich cookies. Typos by Pat Asher.

Recipe By : Pillsbury Chocolate Lovers II

From: Pat Asher Date: Tue, 29
Oct 1996 16:13:18 -0600

—–

Title: Mini Monte Cristo Sandwiches
Categories: Appetizers
Servings: 4

2 T Butter Or Margarine,Softened 2 T Prepared Mustard
8 ea Slices White Bread 4 oz (4 slices) Swiss or
Fontina*
4 oz (4 slices) Cooked Ham 3 ea Large Eggs
1/2 c Milk 1 ea Env. Golden Onion Soup
Mix
1/4 c Butter Or Margarine

* Use either type of cheese, but not both.

—————————————————————————

Blend 2 T butter with mustard; even spread on each bread slice. Equally
top 4 bread slices with cheese and ham; top with remaining bread, buttered
side down. Cut each sandwich into 4 triangles.

Beat eggs, milk, and golden onion recipe soup mix until well blended. Dip
sandwiches in egg mixture, coating well.

In large skillet, melt 1/4 C butter and cook sandwiches over medium heat,
turning once, until golden.

Makes about 16 mini sandwiches

—————————————————————————–