Title: Pasta Variations
Categories: :Italy, Pasta, Sauce, ethnic
Yield: :6

3 c All-purpose flour*
1 ts Salt
3/4 c Plus 2 Tablespoons water

Instructions:
*Or unbleached flour.
Place flour in a mound on a large flat surface.
Make a well in the center. Add water and salt.
Using a fork, gently start to work flour from the side of the well
into the liquid mixture. Continue until dough becomes sticky and
difficult to work with the fork. Knead by hand to make a rough-looking
dough. Let dough rest 10 minutes. Knead dough until most of the flour
is used and dough is smooth and elastic, about 10
minutes. Divide dough into 3 or 4 balls and place balls in a plastic
bag; set aside to rest 30 minutes before rolling by hand. Roll out 1
ball at a time to desired thickness and cut into desired shape and
width.
Yield: Makes about 6 servings
Source: Sophie Kay’s Pasta Cookery
BEET PASTA: Drain 1 (8-oz) can cooked sliced beets.
Puree in blender with 1 Tablespoon vegetable oil.
Make a well in 2-1/2 cups all-purpose or unbleached flour. Spoon beet
puree into well. Add 1 teaspoon salt. Continue as directed above.
Makes about 4 servings.
BROCCOLI PASTA: Cook 10 ounces frozen chopped broccoli; drain. Puree
in blender with 1 room temperature, large egg. Make a well in 2-1/2
cups all-purpose or unbleached flour. Spoon broccoli puree into well.
Add 1 teaspoon salt. Continue as directed above. Makes about 4
servings.
EGG NOODLE PASTA: Make a well in 2-1/4 cups all-purpose or unbleached
flour. Break 3 room temperature, large eggs into the well. Add 1
teaspoon salt. Beat mixture in the well with a fork about 10 strokes
before working in flour.
Continue as directed above. Makes 4 servings.
EGG PASTA: Make a well in 3 cups all-purpose, unbleached semolina or
whole wheat flour. Break 4 room temperature large eggs into the well.
Add 1 Tablespoon
vegetable oil, 1 Tablespoon water and 1/2 teaspoon salt. Beat mixture
in the well with a fork about 10 strokes before working in Continue as
directed above.
Makes about 6 servings.
LEMON PASTA: Make a well in 2 cups all-purpose or unbleached flour.
Add 1/3 cup lemon juice, grated peel of 2 lemons and 1/2 teaspoon salt
to the well. Continue as directed above. Makes about 4 servings.
ONION PASTA: Make a well in 2-1/2 cups all-purpose or unbleached
flour.
Break 4 room temperature, large eggs into the well. Add 2 Tablespoons
vegetable oil and 1 (1-1/4 oz) package dry onion soup mix. Beat
mixture into the well with a fork about 10 strokes before working in
flour. Continue as directed above. Makes about 4 servings.
PINEAPPLE PASTA: Make a well in 2-1/4 cups all-purpose or unbleached
flour. Gently add 1 (6 oz) can thawed, frozen pineapple juice
concentrate and 1/4 cup sugar to the well. Beat mixture in the well
with a fork about 10 strokes before working in flour. Continue as
directed above. Makes about 4 servings.
SEMOLINA FLOUR PASTA: Make a well in 2 cups semolina flour. Add 1/2
cup plus 3 Tablespoons water, 2 Tablespoons vegetable oil and 1
teaspoon salt to
the well. Continue as directed above. Makes about 4 servings.
SPICY ITALIAN PASTA: Make a well in 2 cups all-purpose or unbleached
flour.
Break 1 room temperature egg into well. Add 1/4 cup water, 2
Tablespoons vinegar, 1 Tablespoon vegetable oil and 1 (.06-oz) package
dry Italian salad dressing mix. Beat mixture in the well with a fork
about 10 strokes before working in flour. Continue as directed above.
Makes 3 to 4 dozen chips.
SPINACH PASTA: Cook 10 ounces of fresh or frozen spinach; drain. Puree
in blender with 1 room temperature, large egg. Make a well in 3 cups
all- purpose or
unbleached flour. Break another room temperature large egg into well.
Add 1-1/2 teaspoons salt. Beat mixture in the well with a fork about
10 strokes. Add spinach puree and beat before working in the flour.
Continue as directed above. Makes about 6 servings.
WHOLE WHEAT PASTA: Make a well in 2 cups sifted whole-wheat flour.
Break 2
room temperature large eggs into the well. Add 2 to 3 Tablespoons
water, 1 Tablespoon vegetable oil and 1 teaspoon salt. Beat mixture in
the well with a fork about 10 strokes before working in flour.
Continue as above. Makes about 4 servings.
ZUCCHINI PASTA: Cook 10 ounces cubed fresh zucchini in 1/2 cup
boiling water until tender; drain. Puree in blender with 1 room
temperature, large egg and 1
Tablespoon vegetable oil. Make a well in 4 cups all-purpose or
unbleached flour. Break another room temperature, large egg into well.
Add 2 teaspoons sugar and 1
teaspoon salt. Beat mixture in the well with a fork about 10 strokes.
Add zucchini
puree and beat before working in the flour. Continue as above. Makes
about 8 servings.
Posted to MM-Recipes Digest V4 #123 by BobbieB1@aol.com on May 3, 1997

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Title: DOUBLE CAPPUCCINO HEAVEN
Categories: Desserts, Low-cal
Yield: 12 servings

1 1/2 c Superfine sugar
3/4 c Cake flour
1/3 c Cocoa
– preferably Dutch process
2 tb Instant espresso powder
2 c Egg whites
-(1 C equals about 8 large)
1 1/2 ts Cream of tartar
1/4 ts Salt
2 ts Vanilla extract

————————-CAPPUCCINO FLUFF FROSTING————————-
2 lg Egg whites
1/2 tb Superfine sugar
3/4 c Light corn syrup
12 Marshmallows
– each cut into 8 pieces
– (use scissors)
2 ts Vanilla extract
2 tb Cocoa
– preferably Dutch process
2 ts Instant espresso powder
1 pn Salt

Angel cake is not only no-cholesterol and no-fat but absolutely delicious
with a light, puffy texture. Here, the cappuccino flavor is so deep that
it’s hard to believe that it lacks any fat at all. PREHEAT OVEN TO 375F
with rack in center of oven. Have an ungreased 10-inch tube pan ready.
Divide sugar in half. Sift 1/2 3 times. Set aside. Sift other half with
flour, cocoa and espresso powder 3 times. Set aside. Put egg whites in
4-quart grease-free bowl. Beat on low speed with mixer until frothy. Add
cream of tartar and salt. Increase speed to medium. Beat until whites are
whipped and hold their shape but are still soft and moist. Add 3/4 cup
sifted sugar, 1 tablespoon at a time, beating well after each addition,
until all sugar is added. Add vanilla. Stop beating when whites have
increased in volume about fivefold, hold their shape and are shiny and
smooth. Gently but thoroughly fold in flour mixture, by thirds. Transfer to
baking pan. Smooth surface with spatula. Cut through batter in 6 places to
break any large air pockets. Bake until toothpick inserted in center comes
out clean, about 35-to-40 minutes, laying piece of foil lightly over top if
it gets too brown. Invert and rest tube on inverted custard cup. Prop pan
extensions with crumpled foil to secure pan. Cool completely. When cake is
completely cool, use flexible knife to loosen it from sides of pan. Invert
onto rack. Keep cake at room temperature 2 days, well covered, or frozen
(airtight) as long as 3 months. Be sure to thaw at room temperature in
wrapping. Frost. CAPPUCCINO FLUFF FROSTING: Put egg whites, sugar and corn
syrup in top of double boiler. Place over simmering water. Immediately use
mixer at medium speed to beat ingredients until fluffy, white and warmed
through, about 5 minutes. Stir in marshmallows. Once combined, beat at
lowest speed until marshmallows are melted and mixture is smooth. Remove
from heat. Stir in vanilla, cocoa, espresso and salt. Spread on top and
sides of cake. Yield: frosting for 1 10-inch tube cake.

—–

Moussaka

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Greek Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Basil, Fresh — chopped
1 Large Eggplant — cubed
4 Large Tomato — chopped
2 Medium Zucchini — chopped
1 Cup Chopped Onion
1 Cup Chopped Mushrooms
1/2 Pound Feta Cheese — crumbled
1 Cup Olive Oil
2 Teaspoons Cinnamon
1/2 Teaspoon Ground Nutmeg
1 Teaspoon Oregano — crumbled
2 Cloves Garlic — minced
1 Cup Garlic Bechemel — sauce
1/2 Whole Bell Pepper — chopped
2 Teaspoons Allspice

Saute all the vegetables except tomato with garlic in olive oil for 10 minutes.
(Eggplant will keep soaking up oil, so add it as necessary to keep veggies from
sticking.) Add tomatoes and herbs spices, cook 5 minutes more. Add feta
and
Bechamel sauc
e; pour into baking dish and bake at 325F for one hour or until bubbly.

– – – – – – – – – – – – – – – – – –

Title: Chunky Date, Coconut and Almond Granola
Categories: Cereal, Kids
Servings: 12

2 c Old-fashioned oats
3/4 c Whole almonds; halved
1/2 c Sweetened flaked coconut
1/2 c Raw cashews
1/3 c Firmly packed brown sugar
1 1/2 ts Ground allspice
1 ts Ground cinnamon
1/4 c Unsalted butter
2 tb Honey
1 c Packed pitted dates
— each cut crosswise
— into thirds

Preheat oven to 300 F. Mix first 7 ingredients in large bowl. Melt butter
with honey in heavy small saucepan over low heat. Pour over granola
mixture and toss well. Spread out mixture on cookie sheet. Bake 20
minutes, stirring occasionally. Add dates; mix to separate any clumps.
Continue to bake until granola is golden brown, stirring frequently, about
15 minutes longer. Cool. (Can be made 2 weeks ahead. Store airtight at
room temperature.)

Makes about 6 cups.

Source: Bon Appetit, October 1992 Typed for you by Karen Mintzias

MMMMM

Title: CARIBBEAN BANANA DESSERT
Categories: Desserts, Beans
Yield: 6 servings

1 tb Lemon peel
1 tb Orange peel
1 tb Lemon juice
3 tb Orange juice
3 c Banana chunks
3 ts Egg replacer mixed with
4 tb Water
1/3 c Brown sugar
3 tb Pineapple juice
1 c Soy milk
1 c Breadcrumbs
2 tb Soy margarine, melted
— cooled

Preheat oven to 300F. Oil a 1 1/2 quart mould. Combine peels
juices with banana set aside. Place egg replacer, sugar pineapple
juice in a food processor pulse till blended. Add soy milk bread
crumbs pulse a few more times. Spoon mixture over banana mixture.
Add margarine, mix well pour into prepared mould. Place mould in a
large pan pour in enough boiling water to reach halfway up the
sides of the mould. Bake 1 hour 20 minutes, a knife inserted should
come out clean. You may have to add more boiling water during the
cooking time. Cool 20 to 30 minutes then remove from the mould.
Refrigerate 2 hours before serving.

MMMMM

Title: Pineapple ‘N’ Ham Sandwich roll-ups
Categories: Mexican, Sandwiches, Ham, Jaw
Yield: 6 Servings

6 Corn or flour tortillas
8 oz Container cream cheese w/
Pineapple, softened
1/4 c Chopped walnuts or pecans
1/8 t Pumpkin pie spice or ground
Cinnamon
6 oz Package thinly sliced ham
(about 18 slices)
Lettuce leaves (6 to 12)

In small bowl, combine cream cheese, nuts and spice. Mix well. For
each roll-up, briefly cook tortilla on both sides in nonstick skillet
(about 1 minute). Do not brown. Cool slightly.

Spread about 1/6 of the cream cheese mixture over tortilla to with-in
1/2 inch of edge. Lay 3 thin slices of ham, overlapping across
center of tortilla. Top with 1 or 2 lettuce leaves. Roll up and
wrap in plastic wrap.

MMMMM

Title: CHICKEN SOUP WITH GUACAMOLE
Categories: Soups/stews, Mexican, Poultry
Yield: 4 servings

2 qt Chicken soup
1/2 c Rice*
Salt; to taste

———————————-TOPPING———————————-
2 Avocado, med
1 Tomato, large; diced
4 Scallion; w/top, sliced
1 Chile serrano; minced
2 tb Cilantro; chopped
2 Lime, Mexican

Make the chicken soup from a well-grown hen with pieces of meat, skinned
and boned, left in. The pieces should be fairly large; this is a main-
dish soup. *The rice should be cooked in the soup.

Peel and slice the avocados, and cut into 1″ pieces. The chiles are best
chopped fine in a blender. Halve the limes.

Pour soup into hot earthenware cazuelas, or onion-soup pots, and spoon on
the uncooked topping. Serve with hot tortillas.

Mrs. Rasmussen’s Book of One-Arm Cookery
Mary Lasswell

—–

Title: Turkey Soup
Categories: Soups/stews, Poultry
Yield: 6 servings

1 ea Onion, chopped 1 ea Carrot, chopped
1 ea Stalk celery, chopped 2 tb Unsalted butter
1 tb Vegetable oil 1/4 c All purpose flour
4 c Chicken stock 4 c Water
1 c Dry white wine 1 ea Turkey carcass
2 ea Sprigs of parsley 1/2 ts Thyme
1 ea Bay leaf 6 ea Peppercorns

Cook onion, carrot and celery in the butter and oil over moderately high
heat, stirring for 7 to 10 minutes or until vegetables are golden. Add
flour and cook over moderate heat, stirring for 2 minutes. Stir in stock, 4
cups water and wine. Bring to a boil. Add turkey carcass broken in
pieces, parsley, thyme, bay leaf and peppercorns. Simmer soup, partially
covered, skimming any froth as ti rises to surface, for about 1 1/2 hours.
Strain soup into heated tureen, pressing hard on the solids. Serve or cool
and store.

—–

BROWN CHICKEN STOCK – MASTER CHEFS

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Basics Stocks
Masterchefs New york
Am

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Chicken, parts, (backs,
— necks, carcasses, and
— giblets), (no livers)
2 lg Onions, coarsely chopped
2 md Carrots, peeled, trimmed
— coarsely chopped
2 lg Celery, stalks, with leaves,
— trimmed, coarsely chopped
2 ea Garlic, cloves, crushed
1 bn Parsley, stems
2 ea Thyme, sprigs, OR
1 pn Thyme, dried
1 ea Bay leaf
1/2 ts Salt, coarse
6 ea Peppercorns

Preheat your oven to 450 F.

Roast the chicken bones in a roasting pan in the
oven for 30 minutes, then add the vegetables and roast
for 15 minutes more. Transfer everything to a stockpot.

Deglaze the roasting pan with a little water,
scraping up the little browned bits, and add them to
the stockpot.

Add cold water to cover by about 2 inches and
slowly bring to a boil, skimming all of the froth from
the surface as it forms.

Lower the heat and add all of the remaining
ingredients except the peppercorns. Simmer,
uncovered, for 3 hours. Add water as needed to cover
the ingredients and skim when necessary.

Add peppercorns for the last fifteen minutes of
the simmering process.

Strain the “soup” into a large bowl through a
colander lined with a double layer of dampened
cheesecloth. Gently press the solids to extract all
of the liquid possible.

Discard the solids and cool the liquid to room
temperature.

Refrigerate until chilled and lift off the solid
fat that forms at the surface. Discard the fats.

Pour the stock into containers for storage, label
and date.

Stock keeps for about 3 days in the refrigerator,
and up to six months in the freezer.

Yield: 3 to 4 quarts

Source: New York’s Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andree Abramoff, Andree’s Mediterranean
Restaurant, New York

– – – – – – – – – – – – – – – – – –

Homemade Brownie Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts
Homemade Convenience Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups unbleached flour — or all-purpose
4 teaspoons baking powder
4 teaspoons salt
8 cups sugar
8 ounces unsweetened cocoa powder — one small package

In a large bowl, combine all ingredients. Stir with a wire whisk to distri
bute evenly. Put in a large airtight container. Label with date and conte
nts. Store in a cool, dry place. Use within 10-12 weeks.

Makes about 15 cups of Brownie Mix.

– – – – – – – – – – – – – – – – – –