Title: PASTA WITH SAKE CLAM SAUCE
Categories: Pasta, Fish
Yield: 4 servings

2 cn Chopped clams
3/4 c Finely chopped onion
2 Garlic cloves,minced/pressed
1 c Sake or dry vermouth
2 T Canned capers,drained
10 oz Dried linguine or vermicelli
1/4 c Finely chopped parsley
1/4 c Fresh grated parmesan cheese
1/8 t Crushed dried hot red chiles

1. Drain clams and reserve juice. In a 10-12″ frying pan, combine 1/2 cup
of the clam juice, onion, garlic, and 1/4 cup sake. Stir on high heat until
about 1/4 of the liquid remains. Add remaining sake, clams, and capers;
simmer 3-4 minutes. Keep warm.

2. Meanwhile, bring 4 quarts water to a boil in a 6-8 quart pan on high
heat. Add pasta; cook, uncovered, until tender to bite, about 8 minutes.
Drain pasta and pour into a wide bowl; add clam mixture. Lift and mix with
2 forks until most of the liquid is absorbed, about 1 minute. Top pasta
with parsley, cheese, and chilies.

~ Laura Wyckoff, Partland, Oregon.

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OUTRAGEOUSLY OATMEAL

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Electric Oat
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Water — 1 1/4
2 c Bread Flour -3 cups
1 tb Nonfat Dried Milk-1 1/2 T
1 t Salt — 1 1/2 t
1 tb Applesauce — 2 T
1 tb Honey — 2 T
1/4 c Rolled oats — 1/2 C
1 1/2 ts Yeast — 2 1/2 t

*** instant oatmeal doesn’t work but quick cooking oats do. 1 pound
loaf NOTES : Don’t use instant oatmeal

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New Mexico-Style Barbecue Sauce (Gr)

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3633
Serving Size : 1 Preparation Time :0:00
Categories : Bbq-Sc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons unsalted butter
1/2 medium red onion — finely diced
1 garlic clove — finely diced
6 plum tomatoes — coarsely diced
1/4 cup ketchup
2 tablespoons dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon pasilla chile powder
1 tablespoon worcestershire sauce

In a medium sauce pan over medium heat, heat the butter and sweat the onion
and garlic until translucent. Add the tomatoes and simmer for 15 minutes.
Add the remaining ingredients and simmer for 20 minutes. Puree the mixture
in a food processor, pour into a bowl, and allow to cool at room
temperature. This sauce will keep for 1 week in the refrigerator or several
months frozen.

Yield: 5 cups

Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97

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La Parilla Tomato Arbol Salsa

Recipe By : La Parilla the mexican grill by Reed Hearon
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Salsas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup corn oil
12 arbol chiles — with seeds
2 Roma (plum) tomatoes
6 medium cloves garlic
3/4 cup water
1/4 teaspoon Mexican oregano — toasted
1/4 teaspoon kosher salt
1/4 teaspoon cumin — toasted and ground

This is typical of what you would find on tables in northern Mexico,
where salsas tend to be a little brutal — hot and very direct with
uncomplicated flavors. I love this kind of salsa on quesadillas and
broiled meats. A great all-purpose condiment, a spoonful or two will
enliven almost any dish. Be careful, though. People in the north like
their food hot.

Pan roast tomatoes until blistered, deeply browned, and soft. Pan
roast garlic until brown and soft, then peel.

Heat the corn oil in a medium-sized skillet until hot but not
smoking. Fry the chiles, 1 or 2 at a time, until puffed and brown,
about 10 seconds. Do not burn or they will taste bitter. Shake off
excess oil from chiles and place in a blender. Add 2 tablespoons
chile cooking oil, tomatoes, garlic, and water. Blend until smooth.
Add the oregano, salt, and cumin and blend again. Keeps, tightly
covered, about 3 days in the refrigerator.

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NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website

From: La Parilla the mexican grill by Reed Hearon ISBN 0-8118-1034-8

Title: Ginger Baste for Pork
Categories: Bbq sauces
Yield: 1 servings

2/3 c Brown sugar
2 tb Cornstarch
2 ts Freshly grated ginger root
2 ea Cloves garlic, crushed
1/4 c Wine vinegar
2/3 c Soy sauce
1/4 ts MSG (Optional)

Combine ingedients thoroughly until sugar is dissolved. Let
stand for at least 1 hour to blend flavors before using. Stir
well before brushing on pork during cooking.

Source: Modern Barbecue Cooking by Ed Bell
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LENTIL LOAF (BROWN)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Red lentils
12 oz Water
1 Onion, chopped
1 tb Parsley
1/2 ts Cayenne
1 tb Nutritional yeast
Lemon juice
Salt pepper

Rinze lentils thoroughly. Cover with water cook for
10 to 15 minutes. Add more water if you need to. You
should have a stiff puree. Stir fry onions in a little
oil till soft, throw in the cayenne cook for a few
more seconds. Remove lentils from heat stir in the
remaining ingredients. Add a little more stock or
water if the mixture is too dry. Season with salt
pepper to taste.

Grease a 1 lb loaf tin, press in the lentils mixture.
Bake at 375F/190C for 45 to 50 minutes. Let stand for
10 minutes then turn out on a plate. Serve with
vegetables.

Very loosely based on Sarah Brown, “Vegetarian Kitchen”

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TRIPLE CHOCOLATE MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Desserts
Breakfast Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter
3 oz Unsweetened chocolate
2 1/4 c Flour
1 t Baking soda
1/4 ts Salt
1 c Buttermilk
1 c Sugar
2 Eggs
1 t Vanilla
6 oz Milk chocolate chips
6 oz Semi sweet chocolate chips
1 c Toasted walnuts, chopped

Slowly melt butter and unsweetened chocolate.
Meanwhile blend sugar, eggs, buttermilk, and vanilla.
Beat until smooth. Sift flour, salt and baking soda
together. Add to egg mixture to chocolate mixture and
blend well. Add flour mixture and beat until smooth.
Fold in choclate chips. Grease muffin tins well. Fill
each cup 2/3 full with batter. Bake at 375 deg for 20
to 25 minutes. These tend to be habit forming when
served with cold milk.

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Persimmon Pudding Cake

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cakes Desserts
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Eggs
1 cup Milk
2 1/4 cups Sugar
1 teaspoon Vanilla extract
1 1/2 teaspoons Salt
4 1/2 tablespoons Butter — softened
3 cups All-purpose flour
1 1/2 teaspoons Ground cinnamon
1 teaspoon Baking soda
3 cups Ripe persimmon pulp
1 cup Dates — chopped
1 cup Coconut — flaked
1 cup Walnuts or pecans — chopped
Whipped cream — optional

In a bowl, beat eggs. Add milk, sugar, vanilla and salt; mix well. Stir
in butter. Combine flour, cinnamon and baking soda; add to milk
mixture. Fold in persimmon pulp, dates, coconut and nuts. Pour into a
greased 13 x 9 x 2 inch baking pan. Bake at 325 degrees for 1 hour or
until a toothpick inserted near center comes out clean. Serve warm or at
room temperature with whipped cream if desired. Yield:
20-24 servings From Oct/Nov ’94 Formatted for
MM by Pegg Seevers 10/5/94

– – – – – – – – – – – – – – – – – –

Title: ROYAL AMBROSIA PIE
Categories: Pies, Desserts, Snacks
Yield: 12 servings

1 qt Vanilla ice cream
2 c Milk
2 ea Pkg. instant choc. Pudding
2 ea Graham cracker crusts
Non-dairy whipped topping
Garnish: Chocolate curls

Combine ice cream and milk and mix slightly. Add pudding and mix three to
five minutes. Divide and pour into pie crusts. Cover with whipped topping
and garnish with chocolate curls. Refrigerate three to four hours before
cutting.

MARGIE’S NOTE: This works equally well with any flavor pudding.

From the Kitchen of: Gary Margie Hartford, Eugene, OR (1:152/19)

—–

Vegetable Kabobs with Herb Butter

Recipe By : Prevention’s Healthy One-Dish Meals (1996)
Serving Size : 4 Preparation Time :0:50
Categories : Low-Fat Quick’n’easy
Entree Vegetable
New

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small yellow summer squash — quartered
1 small zucchini — quartered
1 small Japanese eggplant — quartered
3 medium new red potatoes — halved
1 red bell pepper — quartered
1 green bell pepper — quartered
8 cloves garlic — halved
4 shallots — halved lengthwise
1 tablespoon butter or margarine — melted
2 teaspoons fresh rosemary — minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 sprigs fresh rosemary — optional
4 cups hot cooked rice

Review: “An enticing entree for a summer lunch or supper, these kabobs are
based with fresh rosemary butter. You can bake at 450F as directed, or
prepare the packets on the grill, in the foil; cover and cook for about 35
minutes.”

Place a 12″ X 18″ double thickness of aluminum foil on the work surface.
Lightly e coat with no-stick spray.

SKEWERS: Use metal or use bamboo (soak first).
Thread the vegetables on 4 long metal skewers, alternating the yellow
squash, zucchini, eggplant, potatoes, red peppers and green peppers with
garlic and shallots. Lay the skewers on the foil.

In a small bowl, combine the butter or margarine, rosemary, salt and black
pepper. Brush half the mixture lightly over the vegetables. Turn the kabobs
and brush the other side.

Fold the long sides of the foil together making several folds to encase the
food snugly. Fold the ends closed to enclose securely (the end of the
skewers might protrude).

Place the packet on a baking sheet. Bake for 35 minutes, or until the
potatoes are soft. Be careful of escaping steam when opening the packet.
Serve with the rice.

15 minutes attention; 50 minutes total.
Per serving: 382 calories, 3.9 g. total fat (9%)

ISBN 0-87596-269-6 edited by Jean Rogers; listed Nov 1996 by Path c/o McRecipe

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Nutr. Assoc. : 5654 0 3770 4219 0 0 0 0 0 0 0 0 0 0