PRIMAVERA CONTADINA – DALLA CASA BUITONI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 T Olive oil
1 1/4 c Diced onion (1 medium)
1 T Chopped garlic
1 c Sliced zucchini (1 small)
1 c Sliced yellow squash (1 med)
1 c Green or yellow bell pepper
-strips
1 3/4 c CONTADINA Recipe Ready Diced
-Tomatoes, drained (juice
-reserved — 14.5 oz)
2/3 c CONTADINA Italian Style
-Tomato Paste (6 oz)
3/4 c Warm water
1/2 t Salt (opt)
1/8 t Pepper
2 T Chopped fresh basil
-OR
1 t Dried basil, crushed
1 pk CONTADINA Refrigerated
-Linguine
Sliced ripe olives (opt)
Chopped fresh basil (opt)

In medium skillet, heat oil, saute onion and garlic for 1 minute. Add
zucchini, yellow squash and bell pepper; saute for 3-4 minutes. Stir
in reserved tomato juice, Italian paste, water, salt and pepper;
simmer for 5-8 minutes or until vegetables are tender. Stir in
tomatoes and basil; simmer for 1 minute. Prepare pasta according to
package directions. Serve sauce over pasta; garnish with olives and
basil. Makes 6 servings. Per Serving: Calories: 220; Fat: 5 grams,
Cholesterol: 50 milligrams, Sodium: 580 milligrams, Protein: 8 grams.

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HIGHLAND SAUSAGE ROLL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Main Dish
Appetizers Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Venison (trimmed weight)
6 oz Belly of pork (trimmed wt.)
2 oz Pitted prunes
1 sm Onion
Remains of a pot of tea
3 tb Port
Allspice, thyme or Worcester
1 lb Ready-made puff pastry
Beaten egg to glaze

Mince the meats fairly finely, chop the onion very
finely and mix together. Season with a good grinding
of pepper – but no salt – and some allspice, thyme or
a few shakes of Worcester sauce. Pour on the port and
mix well, then cover and leave for several hours or
overnight to allow the flavours to blend. Cover the
prunes with cold tea and leave to soak for several
hours.

Season the sausagemeat with salt and roll it into a
long, fat sausage shape. Roll the pastry out to a
rectangle and lay the “sausage” down the length of it.
Lay the whole drained prunes on top of the meat. Damp
one long edge with beaten egg, roll up carefully and
seal. Alternatively you may like to enclose the
sausage in a decorative pastry plait. In this case,
roll the pastry out to a square, lay the “sausage”
down the centre and place the whole drained prunes on
top. Cut the pastry diagonally into 1/2-inch strips on
either side of the meat. Damp the end of each pastry
strip with beaten egg then fold the strips alternately
from each side, over the meat to create a plait
effect. Seal the pastry ends.

Slide the pastry parcel on to a damp baking sheet and
glaze the top. If you have made a sausage roll,
decorate it with pastry leaves and make one or two
steam slits in the top of the pastry. Bake at 425 F
(220 C) gas mark 4 for a further 25 minutes or so.

Source: Philippa Davenport in “Country Living”
(British), November 1988.

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Five Spice Pasta

Recipe By : The Pasta Machine Cookbook, Donna Rathmell German, pg 81
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Pasta Machine
Low Fat Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Extruder: — (hand:)
1 1/3 C Semolina Flour — (1 C)
1 Tsp 5 Spice Powder Blend — (1 t)
1 Egg Beaters® 99% Egg Substitute — or equiv to 1, (1)
1 Tbsp Vegetable Oil — optional, (0)
1 Tbsp Water — to 2 T, (1 – 2 T)

Add in the order of your machine and push extrude for the extruder
machines.

Original recipe calls for 1 egg.

I do not use the oil in any of my pasta recipes.

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NOTES : Cal 243
Fat 4 g
CFF 15%

Title: Lemon Filling (For Blitz Torte, Etc.)
Categories: Cakes
Yield: 1 servings

1/4 c Flour
1 c Sugar
1/4 ts Salt
1/3 c Water
2 Egg Yolks, Beaten
2 ts Lemon Rind, Grated
1 ts Butter
1/4 c Lemon Juice

Blend flour, sugar and salt in a saucepan; add water, stir until
smooth. Place over moderate heat, stir constantly until thick and
clear. (7-8 min.) Beat egg yolks, add a little hot mixture, beat
thoroughly, return to saucepan, stir vigorously; and cook another 2
min. Remove from heat. Blend in rind and butter, then lemon juice.
Cool. From Meta Givens Modern Encyclopedia of Cooking.

MMMMM

Title: NUTTY WHITE CHUNK COOKIES
Categories: Cookies
Yield: 6 servings

2 1/4 c All purpose flour
1/2 ts Baking soda
1/4 ts Salt
1 c Light brown sugar, firmly
-packed
1/2 c White sugar
3/4 c Salted butter, softenend
2 lg Eggs
2 ts Pure vanilla extract
1 c (4 oz) pecans, chopped
1 1/2 c (8 oz) white chocolate bar,
-coarsely chopped

Preheat oven to 300 In medium bowl combine flour, soda
and salt. Mix well with a wire whisk. Set aside. In
large bowl with an electric mixer blend sugars at
medium speed. Add butter and mix to form a grainy
paste, scraping down side of bowl. Add eggs and
vanilla, and beat at medium speed until light and
fluffy. Add the flour mixture, pecans and white
chocolate, and blend at low speed until just combined.
Do not overmix. Drop by rounded tablespoons onto
ungreased cookie sheets 2 inches apart. Bake 20-22
minutes or until edges just begin to turn golden
brown. Use a spatula to transfer cookies immediately
to a cool flat surface.

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FIHSERMAN’S CHOWDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb Bacon cut in small pieces
1 t Paprika
1/2 c Chopped onion
1 c Diced raw potato
1 cn (6.5-oz) chopped clams
-with liquid
1/4 c White wine
1 c Crab legs/imitation crab
1 c Shrimp
1 c Scallops halved/quartered
1 t Salt
1/2 ts Pepper
1 Bay leaf
1/2 ts Thyme
2 1/2 c Skim milk
1/3 c Instant mashed
-potatoes to thicken
Any other shellfish you
-like

In a heavy soup pot or kettle, brown the bacon
with the
paprika, onion and potato, sauteing until potato
and onions are
soft and bacon is cooked. Add the clams, wine, crab
legs,
shrimp, scallops and nay other seafood or fish.
Season with
salt and pepper, bay leaf and thyme. Stir in the
milk and heat
over low flame, stirring constantly. Do not allow
mixture to
boil. When seafood and fish are thoroughly heated
through,
thicken chowder by adding instant potatoes. Remove
bay leaf and
serve. Chowder may be prepared ahead, refrigerated,
then
reheated in a crock pot or over very low heat.

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Barbecue Sauce au Justin

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cajun Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 c Onion, chopped

1/2 c Wine vinegar

1/2 c Bell pepper, chopped

4 ts Salt

1/2 c Olive oil

1/4 c Louisiana hot sauce

2 tb Garlic, chopped

1 1/2 c Dry red wine

2 c Ketchup

1/2 ts Celery seed

2 tb Parsley, dried

1 c Steak sauce

2 tb Lemon juice

Saute onions and bell pepper in olive oil. Add garlic, wine and the

rest of the ingredients. Bring to a boil. Cover, then cook over a low

fire for at least 2 hours. Use on finished barbecue, NOT AS A BASTING

SAUCE.

From Justin Wilson’s “Outdoor Cooking With Inside Help”

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FISH AND CHEESE CHOWDER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Fish
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fish fillets, fresh or froze

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿÿÿÿÿÿûBS: Ned’s Opus Date: 03-21-94
(00:52) Number: 309 From: STUART FLECK Refer#: 30 To:
CARL GRIFFITH Recvd: NO Subj: MREs Conf: (4) Cooking

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Title: CHOCOLATE ANGEL PIE
Categories: Pies, Desserts
Yield: 8 servings

—————————FOR THE MERINGUE SHELL—————————
3 lg Egg whites
1 pn Salt
1/4 ts Cream of tartar
2/3 c Granulated sugar
1/2 ts Vanilla extract
1/3 c Finely chopped walnuts
-OR- pecans

——————————FOR THE FILLING——————————
5 oz Semisweet chocolate
1/4 c Hot milk
1 ts Vanilla extract
1 pn Salt
1 3/4 c Whipping cream
2 tb Confectioners’ sugar
Chocolate curls *

* (To make chocolate curls, scrape a bar of chocolate with a vegetable
peeler)
PREHEAT THE OVEN TO 275F. TO MAKE THE MERINGUE SHELL: Beat the egg whites,
salt and cream of tartar together in the large bowl of an electric mixer
until soft peaks form. Slowly beat in the sugar. Beat until meringue is
very stiff. Beat in the vanilla. Grease a 9-inch glass pie pan. Spread the
meringue over the bottom and sides, building up the sides as high as
possible. Sprinkle the nuts over the bottom. Bake for 1 hour. (If, after 10
minutes, the sides start to sag, gently push back into place.) Turn off the
oven and let the shell cool in the oven for 30 minutes. Cool completely on
a wire rack.
TO MAKE THE FILLING: Melt the chocolate in the top of a double boiler over
hot water. Add the milk, vanilla and salt. Stir until smooth. Cool. Beat 1
cup cream until stiff and fold into the cooled chocolate mixture. Spread
evenly in the meringue shell. Refrigerate 4 hours. Before serving, beat the
remaining cream with the confectioners’ sugar until stiff. Spread over top
of pie. Decorate with chocolate curls.

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Bunuelos

Recipe By : Teresa Villarreal
Serving Size : 60 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup shortening
3 cups flour
dash salt
3/4 cup warm water
1/2 cup oil
—-Topping—-
1 cup sugar
1 teaspoon cinnamon

Work shortening into flour and salt with a pastry blender or your hands.
Add warm water and stir until dough comes together. Roll out to thin rounds
7-8 inches in diameter. Heat oil in a shallow skillet until hot. Quarter
each round and drop flat into hot oil, brown lightly about 30 seconds on
each side. Remove from skillet and sprinkle to taste with topping mixture
of cinnamon and sugar. Makes 15-16 tortilla rounds, or about 60 bunuelos.

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