Mussel And Corn Chowder

Recipe By : Cooking Live Show #CL1A05/1A06
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cup chicken stock
1/2 cup dry white wine
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
5 1/2 cups fresh corn (cut from about 3 ears)
3/4 cups heavy cream
1 tablespoon peanut oil
1 pound black mussels — scrubbed well and
— beards pulled off
1 red bell pepper — cut into 1/4-inch
— dice
1/4 cup freshly chopped flat leaf parsley

In a saucepan bring stock to a boil and add wine. Reduce heat to low
and keep liquid warm.

In a 2 quart heavy saucepan melt butter over moderately low heat and
whisk in flour. Cook roux, whisking, 3 minutes and add 1 cup stock
mixture, whisking vigorously until thick and smooth. Add remaining
stock mixture and bring to a boil, whisking. Simmer mixture,
uncovered, until reduced to 1 1/2 cups, about 5 minutes.

Add 3/4 cup of corn and simmer mixture 4 minutes. Force mixture
through a food mill (don’t be tempted to use a food processor) fitted
with the medium disk set over a bowl and stir in cream and salt and
pepper to taste. Keep corn chowder warm.

In a large wok heat oil over high heat until it begins to smoke and
stir-fry mussels and bell pepper until coated well with oil, about 30
seconds. Cover wok and steam mussels until they begin to open, about 3
minutes. Stir in corn chowder and simmer, covered, until more mussels
open, about 2 minutes. Stir in remaining 3/4 cup of corn and salt and
pepper to taste. (Do not cook mussels until all are opened, because
already-opened mussels will overcook. Instead, discard any unopened
ones.) Ladle chowder into bowls and sprinkle with parsley.

Serve chowder with bread.

Yield: 3 servings

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Chocolate Mousse 2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Low-cal
Chocolate Mousse

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Envelope unflavored gelatin
1 Cup Water
1 Tablespoon + 1 t. unsweetened cocoa
1 Cup Part skim ricotta cheese
2 Tablespoon + 2 t. chocolate syrup
1/2 Cup Thawed frozen dairy whipped
-topping
1/2 Ounce Dark chocolate — grated

1. In a small saucepan, sprinkle gelatin over water; let stand a few minutes to
soften. Set over low heat, cook stirring constantly until dissolved. Remove
from heat. Add cocoa; stir until dissolved.

2. In a food processor, combine gelatin mixture, ricotta cheese, and chocolate
syrup,and puree 30 seconds, until smooth.

3. Pour chocolate mixture into 4 individual dessert dishes, cover and
refrigerate 1 hour, or until set.

4. Top each serving with 2 Tb. whipped topping, sprinkle evenly with grated
chocolate.

Each serving provides: 1 protein, 80 optional calories Per serving: 172
calories, 9 g protein, 8 g fat, 16 g carbohydrate, 172 mg calcium, 93 mg
sodium, 19 mg cholesterol, 1 g dietary fiber

Source: Weight Watchers Magazine Light and Easy New Family Classics 1993 Typed
for you by: Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120

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CHUNKY APPLE SYRUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Low-Fat
Sauces Mcdougall

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Unsweetened apple juice
2 1/2 ts Cornstarch
1/2 ts Brown sugar
1/8 ts Ground coriander
1 Tart apples — peeled and dice

Recipe by: The New McDougall Cookbook Preparation
Time: 0:10
Combine the juice, cornstarch, sugar, and coriander
in a saucepan. Cook, stirring, until the mixture
thickens and turns clear. Remove from the heat.
Steam the diced apple over a small amount of water
until softened, about 5 minutes. Add to the syrup.
Serve warm.
67 calories, 0.2 grams fat per 1/2 cup serving.
From the collection of Sue Smith, S.Smith34, Uploaded
June 16, 1994

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Lemon Pudding Cake From Moosewood

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Low-Fat
Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c all-purpose flour — unbleached
-prefer pastry flour
1/2 ts Baking powder
1 1/4 c Sugar — or more to taste
1 1/2 c Buttermilk
1/2 c Fresh lemon juice — about 4 lemons

2 Egg yolks — lightly beaten
2 ts Lemon zest — optional
4 Egg whites
–pinch of salt

Preheat the oven to 350 degrees.

Prepare six 8-ounce ramekins or ovenproof dessert cups with a very
light coating of cooking spray or oil. Place the cups in a
2-inch-deep baking pan. Begin to heat a kettle of water to a boil.

In a large bowl, combine the flour, baking powder, and 3/4 cup of the
sugar. (If you want a very sweet confection, use a whole cup of
sugar.) Stir in the buttermilk, lemon juice, beaten egg yolks, and
the grated lemon peel, if using, and set aside.

With an electric mixer, beat the egg whites and salt until the whites
are stiff. Beat in the remaining 1/2 cup of sugar. Gently fold the
egg whites into the batter. Spoon the batter evenly into the prepared
cups. Pour boiling water into the baking pan until the water reaches
halfway up the sides of the cups. Bake for 50 to 55 minutes, until
puffy and golden.

PER 4.75-OZ SERVING: 229 CALORIES, 6.0 G PROTEIN, 2.6 G FAT, 46.6 G
CARBOHYDRATES, .9 G SATURATED FATTY ACIDS, .3 G UNSATURATED FATTY
ACIDS, .9 G MONOUNSATURATED FATTY ACIDS, 87 MG CHOLESTEROL, 139 MG
SODIUM, .1 G TOTAL DIETARY FIBER

Notes: This favorite old-fashioned dessert separates into layers
during baking—a tart-sweet pudding on the bottom and a light spongy
cake on top. Serve it warm or chilled, plain or with fresh berries,
for picnics, potlucks, family meals, or special dinners. Tightly
sealed and refrigerated, Lemon Pudding Cake will keep for about 5
days.

Prep time: 20 Bake time: 40 – 50

Source: Served at Moosewood Restaurant. From: Moosewood Restaurant
Low-Fat Favorites, by The Moosewood Collective. MC formatted by
Brenda Adams

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Linguine al la Carbonara *

Recipe By : The Italian Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 eggs
1/4 cup whipping cream
1/4 cup margarine
1/2 pound bacon, cut up
12 ounces linguine
1 cup (4 oz) parmesan cheese
1/4 cup parsley
fresh ground black pepper

Let eggs, cream and butter stand at room temperature 2-3 hrs. Cook
bacon til brown and crisp. Drain. Beat eggs and cream until blended.
Toss cooked pasta with margarine. Pour eggs and cream over pasta and
toss. Add bacon, cheese, parsley and epper. Serve immediately.

NOTE: I use eggbeaters in this recipe – rather than tempting fate by
using raw eggs.

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Title: DEEP-DISH RHUBARB-STRAWBERRY PIE
Categories: Vegetables, Pies/pastry
Yield: 6 servings

3/4 c Sugar
1/3 c Sifted all-purpose flour
1 ts Ground cinnamon
1/2 ts Ground cloves
1 lb Fresh rhubarb
1 pt Strawberries
2 tb Butter or margarine
FLAKY PASTRY II (or 1/2
-package pie crust mix)
Milk or cream
Sugar
FLAKY PASTRY II
1 1/2 c Sifted all-purpose flour
1 ts Salt
1/2 c Vegetable shortening
4 tb (about) cold water

Sift flour and salt into a medium bowl; cut in shortening with a fork
or pastry blender until mixture is crumbly. Sprinkle cold water over
mixture, 1 tablespoon at a time; mix lightly with a fork just until

pastry holds together and leaves sides of bowl clean. Make a ball;
flatten it. Wrap dough in plastic and store in refrigerator until
ready for use.

Mix sugar, flour, cinnamon, and cloves in a bowl. Wash rhubarb; trim
ends; cut into 1-inch pieces (You should have 6 cups). Wash
strawberries; hull and halve (you should have 4 cups). Place both in
a large bowl. Sprinkle with sugar mixture; toss lightly to mix. Let
stand 15 minutes. Toss again. Spoon rhubarb-strawberry filling into
an 8 x 8 x 2-inch baking dish; dot with butter or margarine. Prepare
pastry. Roll out to a 10-inch square on a lightly floured surface.
Cut in 1/2-inch strips with a pastry wheel or knife. Weave strips
into a lattice. Cover filling. Turn ends under just enough so that
strips touch sides of baking dish. Brush lattice top with milk or
cream; sprinkle with sugar. Bake in hot oven (425 F) for 40 minutes,
or until pastry is golden and juices bubble up. Cool. Serve warm with
vanilla ice cream, if you wish.

[ Family Circle All-Time Baking Favorites; 1974 ]

Posted by Fred Peters.

Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0

MMMMM

Title: PEANUT BUTTERSCOTCH SQUARES
Categories: Cookies, Candies
Yield: 6 servings

1/2 c Butter or oleo
1/2 c Brown sugar
1 1/3 c Sifted flour
2/3 c Sugar
2/3 c Light corn syrup
1 6 oz pkg butterscotch pieces
1/2 c Chunk-styled peanut butter
2 c Corn flakes

Cream oleo or butter and brown sugar. Stir in flour (mixture will be
crunchy..will have to use your hands. Press in ungreased 13x9x2 in. baking
pan. Bake in 350øF oven for 15 minutes. In saucepan, combine sugar and corn
syrup; heat to boiling. Remove from heat. Add butterscotch pieces and
peanut butter; stir till chips are melted, Stir in corn flakes. Spread over
baked layer. Cool; cut into squares.

—–

Title: STUFFED MUSHROOMS #2
Categories: Appetizers
Yield: 5 servings

25 Fresh Mushrooms
1 tb Milk
2 tb Onions (minced)
Bread crumbs
Salt
1 pk Cream Cheese (8 oz)
1 cn Crabmeat (6 1/2 oz)
1/2 ts Horseradish
Worcestershire (1 dash)

Blend all ingredients except mushrooms. Clean
mushrooms and remove stems. Fill mushroom caps with
mixture. Sprinkle top with bread crumbs. Bake at 350F
for 10 minutes in a shallow buttered dish until hot
and bubbly.

—–

SEAFOOD RAVIOLI WITH ORANGE-SAFFRON SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FILLING—–
3/4 lb Shrimp in shells (3/8kg)
3/4 lb Halibut (3/8kg)
2 lb Clams (1 kg)
2 tb Virgin olive oil
1 t Dried oregano
1 tb Parsley, chopped
Fresh ground pepper
2 c White wine (480ml)
2 Cloves garlic
Pickling spice
—–SAUCE—–
2 md Onions, diced
10 Cloves garlic, minced
Shrimp shells
12 md Tomatoes, peeled, seeded
-diced
g Zest juice of two oranges
1 t Saffron threads
1 c White wine (240ml)
2 Or 3 sprigs fresh thyme
2 Bay leaves
6 Peppercorns
3 tb Oil
Poaching liquid clam broth
3 To 4 tablespoons rice flour

You guys over on the right coast should be able to find all this at
hand. Chef Phil Sheremeta of The Pasta Shop, (Oakland, Ca.),
developed this recipe. Buy or make your own saffron ravioli dough to
stuff with this delectable combination of Spanish flavors.

Clean shrimp and reserve shells. Poach shrimp in well salted water
with pickling spice. Discard liquid. Poach halibut in wine until
set. Do not overcook. Steam clams in white wine and garlic. Remove
from shells and reserve liquid. Leave smaller clams whole and
coarsely chop larger ones. Gently toss seafood together and dress
with olive oil. Set aside.

SAUCE:

SPECIAL REQUIREMENT: cheesecloth, parchment paper, rice flour.

Steep threads in white wine for 30 minutes. Cook shrimp shells in
hot oil just until they turn pink. Then combine them with thyme, bay
leaves and peppercorns in cheesecloth. Saute onion until soft and
golden, not brown, in oil used for shrimp shells. Add garlic and
saute for an additional 5 minutes. Deglaze pan with white wine,
poaching liquid and clam broth. Add tomatoes and cheesecloth sachet.
Simmer for 1 3/4 hours. Add orange juice and zest and simmer for an
additional 15 minutes.

TO ASSEMBLE:

Place about 1 tablespoon seafood mix on each large size ravioli pasta
sheet, cover with second layer. Moisten borders with water, press
out any air, and cut with fluted ravioli cutter. Lay on sheet pans
lined with parchment paper and sprinkle with rice flour to keep dry.
Cover with plastic.

TO COOK:

Use a wide pan with plenty of water. Cook 3 or-4 raviolis at a time
for 3 to 4 minutes, removing them with a slotted spoon. Serve on a
bed of the Spanish sauce.

From “Wild About Saffron++A Contemporary Guide to an Ancient Spice”,
by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle,
Daly City, Ca., 94105. 1987.

Posted by Stephen Ceideberg; March 30 1993.

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DUBLIN SUNDAY CORNED BEEF AND CABBAGE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Irish Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Corned beef brisket
1 lg Onion stuck with 6 whole –
-cloves
6 Carrots, peeled and sliced
8 Potatoes, peeled and cubed
1 t Dried Thyme
1 sm Bunch Parsley
1 Head Cabbage (about 2 lbs)-
-cut in quarters
—–HORSERADISH SAUCE—–
1/2 pt Whipping Cream
2 tb -to 3T prepared horseradish

Put beef in a large pot and cover with cold water. Add all other
ingredients except cabbage and bring to a boil with the lid off the pot.
Turn to simmer and cook for 3 hours. Skim fat from top as it rises. Remove
the thyme, parsley and onion. Add cabbage. Simmer for 20 minutes until
cabbage is cooked. Remove the meat and cut into pieces. Place on center of
a large platter. Strain the cabbage and season it heavily with black
pepper. Surround the beef with the cabbage, carrots and potatoes. Serve
with horseradish sauce.
Horseradish Sauce: Whip cream until it stand in peaks. Fold in
horseradish.

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