PASTA WITH ANCHOVY AND CLAM SAUCE *** (BTVC62A

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Pasta
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Anchovies — salted whole or
1/4 cup Parsley — finely chopped pre
2 Cherrystone clams — in the s
1/2 teaspoon Rosemary — chopped
1/4 cup Olive oil
1/2 cup Dry white wine
3 tablespoon Butter
Freshly ground pepper to tas
3 cup Garlic — minced
1 pound Linguine ; other pasta — coo
2 Shallots — finely chopped

If salted whole anchovies are used, wash them in cold running water to remove
most of the external salt and any tiny scales that may be present.
Use the fingers to pull the fillets from the bone. Discard the bones.
Set the fillets aside. Open the clams or have them opened and reserve both the
clams and 1 cup of clam juice. Finely chop the clams and set aside. Heat the
oil and butter in a skillet. Add the garlic and shallots and cook until light
brown. Add the anchovies and stir until they dissolve. Add the parsley,
rosemary, reserved clam juice and white wine and bring to a boil. Add pepper
and a tiny bit of salt and simmer 15 minutes. Add the chopped clams and cook 5
minutes. Serve piping hot over the freshly cooked pasta. Serve red pepper
flakes on the side, if desired, but no cheese. Rita in Scottsdale 09/28 11:04
pm FROM: RITA TAULE (BTVC62A)

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Date: Mon, 04 Oct 93 03:37:26 EDT
From: Lana Porter

GRAPENUTS PIE CRUST

Moisten 1 1/2 cups of Grapenut cereal with 6oz of frozen apple
juice concentrate. Spread this over the bottom of the pie pan (should
cover the bottom and sides of one pan). If the mixture is not enough,
just mix up a bit more in the same proportions.

Title: APPLESAUCE MERINGUE
Categories: Desserts, Fruits
Yield: 6 servings

4 c Applesauce
1 T Lemon Juice
4 x Egg Yolks
4 x Egg Whites
8 T Sugar
1/2 t Vanilla

Grated rind of 1 Lemon
Preheat oven to 300 deg F.
Combine applesauce, lemon juice and rind. Beat in egg yolks and pour
into baking dish. In separate bowl, beat egg whites until peaks form.
Gradually add sugar while continuing to beat. Add vanilla.
Mix approx. 1/4 of meringue thru applesauce and spoon remaining meringue
on top.
Bake 15 minutes. Good hot or cold.

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Apple-Pear Butter

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds Juicy — tart apples
4 pounds Pears
1 cup Orange juice
1/4 To 1/2 C. water — if desired
2 tablespoons Grated orange peel
2/3 cup Sugar

Apple-Pear Butter Serving Size : Keywords : Preserves Canning Pears
Canning Qty Measurement Preparation : Ingredient *—* Wash
8 pint, five 1-1/2 pine or 4 quart jars in hot soapy water; rinse. Keep hot
until needed. Prepare lids as manufacturer directs. Wash apples and pears.
Place in a 6-quart pot. Pour orange juice over fruit; cover. Stirring
occasionally, cook over low heat until fruit is tender. If mixture is too dry,
add 1/4 to 1/2 cup water as mixture cooks. Press through a food mill or sieve
into a large bow; discard seeds and skins. Return puree to pot. Stir in orange
peel and sugar. Stirring constantly over medium heat, bring to a boil. Ladle
into 1 hot jar at a time, leaving 1/2 inch headspace. Release trapped air.
Wipe
rim of jar with a clean damp cloth. Attach lid. Place in canner. Fill and
close
remaining jars. Process in a boilinb-water bath. Pints 20 minutes, 1-1/2 pints
or quarts,

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Title: LOQUAT JAM
Categories: Jelly/jam
Yield: 1 servings

-Helen Jolly mdfd30e-
1 lb Loquats; partially ripe
1 1/2 c Sugar
1 c Water

Wash fruit. Scald, peel and remove seeds.
Force fruit through food chopper, using coarse
blade. Put ground fruit, sugar and water in saucepan.
Bring to a boil, and boil rapidly until mixture sheets
from the side of the spoon.
Pour into hot sterilized jars, and seal. Makes
about 2 (1/2 pint) jars.

Wis/Gramma

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Baked Brussels Sprouts

Recipe By : Good Housekeeping Illustrated Cookbook
Serving Size : 4 Preparation Time :0:05
Categories : Brussels Sprouts Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup dry bread crumbs
2 tablespoons butter — melted
1/4 teaspoon black pepper — freshly ground
1 teaspoon salt
20 ounces frozen brussels sprouts — partially thawed

Preheat oven to 350. Drain brussels sprouts. Blend all ingredients except
brussels sprouts in 2 quart casserole. Add sprouts to casserole, toss to
combine, and bake 45 minutes.

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NOTES : Submitted to MC-Recipes by Barbara Zack April 6, 1997

Date: Mon, 27 Mar 95 13:02:27 PST
From: bob@nmr.varian.com (Bob Huenemann )

McDougall Cajun Red Beans and Rice

Servings: 4-5
Preparation Time: 20 minutes (need cooked beans)
Cooking Time: 30 minutes

1/2 cup water
1 onion, chopped
1 green pepper, chopped
2 bunches scallions, chopped
2 cloves garlic, minced
1 8 ounce can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon ground oregano
1 bay leaf
1/16-1/8 teaspoon cayenne pepper
1/2-1 1/2 teaspoons Tabasco sauce
fresh ground pepper to taste
4 cups cooked small red beans (3 15 ounce cans, drained and rinsed)

Place water in a large saucepot with the onion, green pepper, scallions
and garlic. Cook, stirring occasionally, over low heat for 10 minutes.
Add remaining ingredients. Cook, covered, over low heat for 20 minutes.
Remove bay leaf. Serve over brown rice.

Hint: This is very spicy if you use the maximum amount of cayenne and
Tobasco. Use the lesser amount to begin with and add more if your taste
buds permit.

From: The McDougall Newsletter vol. 8 no. 6 November/December 1994

Added note: We cook one cup of brown rice in two cups of water and mix
it with the beans before serving. This dilutes the spicing, so you may
want to use the maximum or even more. Various kinds of wine, soy sauce
or sake can be used in place of the water.

Title: Party Meringue Pie
Categories: Pies, Desserts
Yield: 6 servings

1 pk Lemon pudding
2 1/4 c Water
2 tb Lemon juice
1 Baked 9″ pie shell,cooled
6 tb Sugar
2/3 c Sugar
3 Egg yolks
2 tb Butter or margarine
3 Egg whites

Combine pie filling mix, 2/3 cup sugar and 1/4 cup of water in
saucepan. Blend in egg yolks and remaining water. Cook and stir over
medium heat, until mixture comes to a full bubbling boil. Remove from
heat. Blend in lemon juice and butter. Cool 5 minutes, stirring
twice. Pour into pie shell. Beat egg whites until foamy throughout.
Gradually beat in 6 tablespoons sugar and continue beating until
mixture will form shiny peaks. Spread over pie filling. Bake @ 425
degrees for 5 to 10 minutes or until meringue is delicately brown.
Cool at least 4 hour before cutting.

MMMMM

From: Pamela Campbell Date: Sun, 23 Apr 95 20:41:20 -0500

Wild Rice Salad

1 cup Wild Rice, cooked.
1 cup brown or basmati rice, cooked.
1/2 cup chopped scallions, (green onions)
1/2 cup chopped celery
1/2 cup chopped fresh parsley
(add other veggies, if you like)
1 cup cooked or canned garbanzos
8 to 12 ozs. Fat free Italian Dressing

Mix all together and let set for several hours. The Wild Rice combination is
very nutty tasting. I cant stop eating this stuff!!

ORJALEVES (ORJA SOUP)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Beef bones
1 1/2 lb Beef flank
Salt
1 md Onions — diced
1 ea Garlic cloves
1 tb Paprika
8 ea Peppercorns, black, whole
1 ea Clove, whole
2 lb Pork head
2 lb Pork backbone
2 ea Carrots
1 ea Parsnip
2 ea Celery knob
1 ea Kohlrabi
1 ea Leek — washed, sliced
1 pn Saffron
Parsley, flat — diced
Celery leaves — diced
7 oz Flour, all-purpose
1 ea Eggs

This is a soup prepared on pig harvest day and is
the kind that has to be made in large quantities.
Wash beef bones, cook bones and flank in 3 qt cold
water w/1 tablespoon salt. After 30 minutes, add
onion, garlic, paprika, peppercorns, and cloves.
Continue boiling additional hour.
Put 3 qt water in seperate pot with pork head
section. Boil 4 minutes. Remove pork head, rinse and
put aside until beef is finished. Then add pork head
and backbone to the beef. Cook until done.
Meanwhile, peel vegetables, cut into long strips.
Using 2 coups of the meat broth, cook vegetables. Add
saffron, celery and parsley leaves.
Make a dough with flour and egg; roll it as thin as
possible. Cut into 3″ stips and roll around rolling
pin in spiral. Slide off spirals onto baking sheet and
dry in a 200F oven – about 10 minutes.
Take soup from heat, remove meat and bones. Remove
pork meat from bones, cut into little pieces. Reserve
the boiled beef flank as a main course – or save for
another occasion.
Skim soup to remove fat. Remove vegetables; set
aside. Strain broth thru cheesecloth. Cook spiral
noodles in soup just prior to serving.
Put pork meat in soup tureen, add cooked vegetables,
pour in broth with noodles on top.

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