CHARD AND PARSLEY QUICHE WITH TWO CHEESES

Recipe By : “France: The Vegetarian Table”
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Eggs
Rcrockett Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
FOR THE PASTRY SHELL:
2 cups all-purpose flour,
plus extra for working the dough
1 teaspoon salt
1/2 cup unsalted butter — chilled
3 tablespoons margarine — chilled
6 tablespoons ice water
FOR THE FILLING:
6 to 8 medium-size chard leaves
thick middle ribs removed
1 bunch flat-leaf parsley — stems removed
1 tablespoon olive oil
1 clove garlic — minced
1 1/2 cups heavy cream
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 eggs
1/3 cup BelPaese or similar mild, soft cheese
cut into 1/2 inch cubes
1/4 cup freshly grated Parmesan cheese
2 teaspoons butter

To make the pastry shell, sift together the flour and salt
into a bowl. Cut the chilled butter and margarine into
1/2-inch chunks and add them to the flour mixture. Using a
pastry blender or 2 knives, cut in the butter and margarine
until the mixture forms pea-size balls. Add the ice water,
1 tablespoon at a time. At the same time, turn the dough
with a fork and then with your fingertips just enough to
dampen it. This method will help to keep the pastry light
and flaky. Do not overwork the dough or it will become
tough. Gather the dough into a ball, wrap it in aluminum
foil or plastic wrap and refrigerate for 15 minutes. (The
chilling will make it easier to roll out.) Preheat the oven
to 475 degrees.

To prepare the crust: On a lightly floured work surface,
roll out the chilled dough into a round about 11 1/2 inches
in diameter and 1/8 inch thick. Drape the pastry over the
rolling pin and carefully transfer it to a 9-to-10-inch
tart pan. Unfold it from the pin and press it gently into
the pan. Trim off the overlap even with the pan’s rim. Line
the tart shell with aluminum foil and then add a layer of
pastry weights or dried beans. Place the weighted pastry
pan on a baking sheet. Place both i n the preheated oven to
bake partially, until faintly golden, 8 or 9 minutes.
Remove from the oven, lift out the weights, remove the
aluminum foil, and let the crust cool completely on the
baking sheet. Reduce the oven heat to 375 degrees.

To make the filling, arrange the chard leaves on a steamer
rack over gently boiling water, cover and steam for 5 to 7
minutes. The leaves should retain their pretty green color
but be greatly reduced in volume. Remove the chard from the
steamer and squeeze the leaves to extract any water. Cut
the chard into chiffonade strips by stacking the leaves,
rolling them up into a thin cigar shape and then cutting
them crosswise in thin shreds. Set aside.

Steam the parsley leaves as you did the chard, but for 3 to
5 minutes. Remove from the steamer and squeeze dry. Mince
the parsley. Again squeeze the chard and parsley to remove
excess water. Set aside.

Warm the olive oil in a skillet over low heat. Add the
garlic and saute until just soft, 1 or 2 minutes. Add the
chard and parsley, reduce the heat to very low and cook,
turning often, until the greens have absorbed the oil,
about 5 minutes. Remove from the heat and set aside.

In a large mixing bowl, combine the cream, salt, pepper and
eggs. Beat lightly, then add the olive oil-infused greens
and the cheeses.

With the partially cooked shell in place on the baking
sheet, fill it as full as possible with the mixture without
spilling any over the top. Cut the butter into bits and dot
the top of the quiche.

Place in the preheated 375-degree oven and bake until the
filling is puffed and golden and a knife inserted in the
center comes out clean, about 30 to 35 minutes.

Remove from the oven and serve immediately or let cool to
room temperature. Cut into wedges to serve.

Per serving: 506 calories, 27 gm carbohydrates, 184 mg
cholesterol, 609 mg sodium, 10 gm protein, 40 gm fat, 22 gm
saturated fat

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Title: Pecan-Lemon Shortbread Hearts
Categories: Cookies
Yield: 24 servings

1 1/2 c All-purpose flour
1/2 c Sugar
1/4 c Cornstarch
1 tb Lemon zest; plus 1 teaspoon
1/4 ts Salt
3/4 c Unsalted butter, chilled;
-cut in 1/2″ cubes
1/2 ts Vanilla extract
1 c Pecans
Vanilla sugar; optional

Recipe by: Williams Sonoma Cookies and Biscotti p. 24
In food processor combine the flour, sugar, cornstarch, lemon zest and
salt. Process briefly until well mixed. Add the butter and vanilla and ,
using rapid off-on pulses cut in until the mixture resembles a fine meal.
Add the pecans and process until finely chopped.
Transfer the mixture to a large sheet of waxed paper and gather
together
into a flat disk. Top with a second sheet of waxed paper. Roll out the
dough 1/4 inch thick. Using a 3-inch or smaller heart shaped cutter, cut
out cookies. Transfer to ungreased cookie sheets, spacing them 1/2 inch
apart. Gather up the scraps and repeat. Sprinkle the cookies with
vanilla
sugar if desired.
Bake until just beginning to color, about 20 minutes. Transfer to wire
racks and let cool for 5 minutes. Store in an airtight container for up
to
1 week.

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Title: MEAT MARINADE (JOHN SCHMITT)
Categories: Condiments, Marinades
Yield: 6 servings

1 1/2 c Oil
3/4 c Soy sauce
1/4 c Wostershire sauce
2 tb Dry mustard
2 1/2 ts Salt
1 1/2 ts Parsley
1 tb Pepper
1/2 c Wine vinegar
1 Clove garlic, crushed
1/3 c Lemon juice

Meat Marinade (John Schmitt)

No written directions, verbal = mix, spread on meat,
let sit until ready. Cook.

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Caramel Macadamia Shortbread

Recipe By : AWW Dec 96
Serving Size : 25 Preparation Time :0:00
Categories : classics

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
250 grams butter — chopped
1/2 cup brown sugar
1/2 cup icing sugar mixture
1 1/2 cups plain flour
1/3 cup rice flour
1/3 cup cornflour
2/3 cup chopped macadamia nuts
1 tablespoon sugar

Grease 20cm x 30cm lamington pan.
Beat butter and sifted brown sugar and icing sugar in small bow lwith
electric mixer until smooth.
transfer mixture to large bowl, stir in sifted flours and nuts.
press mixture into prepared pan, mark into 25 rectangles with sharp knife,
sprinkle with white sugar.
Bake in moderately slow oven about 40 minutes or until lightly browned,
cool in pan.

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Potatoe Vegetable Chowder

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Newcomer
3 tablespoons Margarine — or butter
1/4 cup Onion — chopped
3 teaspoons Chicken-flavor instant — bouillon
1/4 teaspoon Dried thym4e leaves
1/8 teaspoon Pepper
2 cups Milk
1 cup Water
2 cups Potatoes — diced cooked and

1 cup Cubed cooked ham
1 package Frozen mixed vegetables — thawed

Melt margarine in large saucepan over low heat. Stir in onion; cook until
tender. Stir in flour, bouillon, thyme and pepper. Cook until mixture is
smooth and boubly. Gradually stir in milk and water; cook over medium heat
until mixture boils and thickens, stirring constantly. Add potatoes, ham and
vegetables. Reduce heat; simmer 10 minutes or until vegetables are tender,
stirring occasionally.

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Lemon Cooler Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Lemon Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup unsalted butter; room temp.
1/2 cup sugar
1 1/2 tablespoons grated lemon peel
1 egg yolk
1 teaspoon lemon extract
1/4 teaspoon salt
2 1/2 cups flour
sugar
powdered sugar

Preheat oven to 375 degrees. Using electric mixer, cream butter in medium bowl
until light. Gradually add 1/2 cup sugar and beat until fluffy, stopping occasi
onally to scrape down sides of bowl. Beat in lemon peel, yolk, extract and salt
. Add flour and beat just until blended (if dough is very stiff, beat with a wo
oden spoon). Roll dough by tablespoonfuls into balls. Set dough balls on ungrea
sed heavy baking sheets, spacing 3 inches apart. Dip bottom of 2-1/2"-round gla
ss into sugar. Press down onto 1 dough ball, flattening into 1/4″ thick round.
Repeat with remaining dough balls. Bake until cookie edges begin to brown, abou
t 10 inutes. Transfer cookies to racks and cool. Sift powdered sugar over tops.
(Can be prepared 3 days ahead. Store at room temperature in airtight container
. )

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busted by sooz

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Title: Linguine with Scallops
Categories: Low-cal Seafood Pasta Main dish
Servings: 6

1 lb Fresh or frozen Scallops 12 oz Linguine
1 t Margarine 1 t Olive Oil or cooking oil
1 1/2 c Chicken Broth 3/4 c Dry white wine (or
vermouth)
3 T Lemon Juice 3/4 c Sliced green Onion
3/4 c Snipped fresh Parsley 1 t Dried dillweed
2 T Capers, drained 1/4 t Pepper

Thaw scallops, if frozen. Halve any large scallops; set aside. Cook
linguine, according to package directions.
Meanwhile, in a large skillet heat margarine and oil over medium-high
heat. Add scallops; cook and stir about 2 minutes or till opaque. Remove
scallops with a slotted spoon, leaving juices in skillet.
Stir broth, white wine or vermouth, and lemon juice into skillet. Bring
to boiling. Boil for 10-12 minutes or till liquid is reduced to about 1
cup. Stir in onion, parsley, capers, and dillweed. Reduce heat and simmer,
uncovered, for 1 minute. Add scallops, stirring till just heated through.
Pour over ingredients, toss gently.
**************************************************
Per serving: 362 calories, 28 g protein, 54 g carbohydrates, 4 g fat, 40
mg cholesterol, 407 mg sodium, 619 mg potassium.

—————————————————————————–

Title: Quick Macaroons
Categories: Cookies
Yield: 2 servings

Dwigans fwds07a-
1 pk Shredded coconut; 8-oz pkg
— 3 cups
2/3 c Sweetened condensed milk;
-1/2 of 14-oz can
1 ts Vanilla; or lemon flavoring

Grease cookie sheets lightly. Combine and mix well. Drop from teaspoon
about 1
inch apart. Bake 8-10 minutes 350~ for 8-10 minutes until delicately
brown.

Note. For less waste, double coconut and flavoring and use complete can
of
condensed milk.
For variety, color coconut with food coloring before combine with milk.

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Cappuccino Chocolate Cheesecake

Recipe By : COOKING RIGHT SHOW #CR9711
Serving Size : 12 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 Cups chocolate wafers — crushed*
1/8 Teaspoon ground cinnamon
1 Pkg light cream cheese — (8 ounces)
1 Cup sugar
1 Cup unsweetened cocoa powder
1/2 Cup nonfat egg substitute** (= to 2 eggs)
2 1/2 Cups nonfat sour cream substitute
2 Tablespoons coffee liqueur
1 tsp vanilla
–Garnish–
Cocoa powder for dusting

Preheat oven to 325° F.

Stir together wafer crumbs and cinnamon. Pat into bottom of 9-inch
springform pan. Beat cream cheese until light and fluffy. Beat in sugar and
cocoa powder. Beat in egg substitute. Stir in 2 cups sour cream substitute,
coffee liqueur and vanilla. Turn into prepared pan. Bake for about 30
minutes, or until set..

Spread remaining 1/2 cup sour cream substitute evenly over top. Return to
oven 1 minute to glaze top. Cool to room temperature, then chill thoroughly,
covered. Remove from springform pan. Just before serving, dust top with
cocoa powder in decorative pattern, if desired.

Yield:12-16 servings

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NOTES : * Approximately 20 wafers. **Thawed or frozen

Title: LEMON LIME MARMALADE
Categories: Toppings, Preserves
Yield: 1 servings

3 c Thinly Sliced Unpeeled Limes
1 c Thinly Sliced Lemons,
Unpeeled, Seeded
3 qt Water
9 c Sugar

Combine lime and lemon slices and water in large kettle. Bring to
boil and boil 20 minutes, or until peels are tender. Drain and
measure liquid. Add enough water to make 3 quarts liquid, then
combine liquid, fruit and sugar in kettle. Bring to boil and cook
rapidly until mixture sheets off spoon or to 221 degrees on candy
thermometer. Pour boiling hot into hot sterilized jars and seal.
Makes 6 to 8 half-pints. 1992 The Los Angeles Times

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