WALNUT ORANGE SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 lg Oranges (navel)
1 t Honey
1/2 ts Cinnamon
1 lb Mixed fresh greens (half
Spinach and half romaine
Works best)
1/2 c Thin sliced purple onion
1 c Thin sliced radishes
1 c Toasted walnut halves chop
Into smaller pieces if you
Wish
3 tb Quality olive oil
Salt and pepper to taste

At least 1 1/2 hours before serving, peel and section the oranges. With a
serrated knife or citrus knife, remove the membrane lining from each orange
segment. Place oranges in a bowl and squeeze all excess juice from the
remaining lining over the oranges. Discard any membrane and pick out seeds,
if necessary. Drizzle honey and sprinkle cinnamon over oranges, cover and
let stand at room temperature for at least 1 hour. Clean greens and pat
dry. Break into bite size pieces and toss well with onions, radishes and
nuts in a large bowl. Drizzle olive oil over salad and toss to distribute.
Season to taste with salt and freshly ground pepper. Just before serving,
add the oranges and all their liquid. Mix well.

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Title: Conejo Guisado Con Coconut (Rabbit Stew with Coconut Crea
Categories: Colombia, Game, Rabbit, Ceideburg 2
Yield: 4 servings

Text Only

This recipe comes from Colombia in South America. Rabbit meat is
very low in fat and can be dry tasting, so it marries well with
coconut cream. It is best to cook the rabbit gently till it is
falling off the bone.

Chop a rabbit into serving pieces. Chop finely one large onion and 2
cloves of garlic. Seed and slice a large green capsicum, half a
large red capsicum and finely slice 3 birdseye chillies (decrease the
quantity and discard the seeds if you can’t cope with too much chilli
heat). Peel and chop a large tomato and have ready 400 ml strong
veal or chicken stock and 150 ml coconut cream.

Heat a little oil in a frying pan and brown the rabbit pieces.
Transfer them to a large saucepan. In the remaining oil in the
frying pan, saute the onions, capsicums and chillies. Add to the
saucepan with the tomato, salt and pepper to taste, and the stock.
Bring just to simmering point, cover and cook very gently for about 2
hours or even more. Lift the rabbit pieces out onto a dish and turn
the heat up high under the saucepan. Reduce the liquid in the
saucepan by about half.

Lower the heat and stir in the coconut cream. Return the rabbit
pieces and cook gently, stirring, for a few minutes. Serve with rice.

(Serves 4)

Posted by Stephen Ceideberg; October 29 1992.

MMMMM

Peanut Blossoms

Recipe By : Sue Klapper
Serving Size : 46 Preparation Time :0:12
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups flour
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon baking soda
1/2 cup shortening
1/2 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
1 egg
sugar
48 chocolate kisses

Heat oven to 375 F. Lightly spoon flour into measuring cup; level off.
In large bowl, blend flour, 1/2 cup sugar, brown sugar, baking soda,
salt, shortening, peanut butter, milk, vanilla and egg at low speed
until stiff dough forms. Shape into 1 inch balls; roll in sugar. Place
2 inches apart on ungreased cookie sheets. Bake at 375 F. for 10 to 12
minutes or until golden brown. Immediately top each cookie with a candy
kiss, pressing down firmly so cookie cracks around edge; remove from
cookie sheets. Source: The Pillsbury Bake Off Cookbook. Calories/ 1
cookie = 100

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Shortbread Biscuits

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Cookies Australian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–AUSSIE WOMEN’S WEEKLY BEST—–
2 Sticks butter
1 c Icing sugar (powdered sugar)
1 c Cornflour (cornstarch)
1 1/2 c All purp flour
1 pinch Salt

Cream butter and sugar until light and fluffy. Add sifted flour and
cornstarch, and salt. Mix well. Turn out onto lightly floured board, knead
lightly.
Divide in half, shape into 2 rolls 1 1/2″ wide, 6″ long. Wrap in plastic
wrap, refrigerate 1 hr or until firm. Cut into 1/4″ slices. Place on oven
trays. Bake 350F, 10-15 mins or until cooked.

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Title: Impossible Greek Spinach Pie
Categories: Easy, Cheese, Pies
Servings: 4

1/2 c Green onions;chopped
1 tb Butter
1 pk Spinach; thaw drain
1/2 c Cottage cheese
1 c Milk
1/2 c Bisquick
3 Eggs
1 ts Lemon juice
1/4 ts Pepper
3 tb Parmesan cheese
1/4 ts Nutmeg

Layer spinach, onions and cottage cheese in greased dish. Put rest in
Blender. Pour over cheese. Bake at 350 for 35-45 min until tests clean with
knife.

Joan Mershon, F-Cooking
~—-

—–

Title: Greek Stew
Categories: Soups/stews, Greek
Yield: 6 servings

3 lb Stew meat, chopped 1 ea Clove garlic, diced
5 tb Butter 1 1/2 c Water
1 x Salt 1 ea Bay leaf
1 x Pepper 2 lb White onions, sm
1 ea Onion, chopped 1/2 lb Mushrooms, sliced
1 ea 6 oz can tomato paste 3/4 lb Jack cheese, grated
2 tb Red wine vinegar

In a heavy kettle, brown meat in butter. Season lightly with salt and
pepper. Add chopped onion and saute until clear. Mix in tomato paste,
vinegar, garlic and half of the water. Add bay leaf. Cover and simmer 1
hour, adding additional water as needed. Add white
onions and mushrooms. Cover and simmer 1 more hour or until meat and
onions are tender. Add cheese, cover and cook 5 minutes, or until cheese
melts.

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Gnocchi alla Giordano

Recipe By :=20
Serving Size : 8 Preparation Time :0:00
Categories : Italian Pasta
Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Baking potatoes
1 cup All-purpose flour
1 Whole egg plus
1 Egg yolk — lightly beaten
=09
2 tablespoons Unsalted butter — softened
1 teaspoon Salt
Freshly grated Parmesan — cheese
Tomato sauce

(Anna Teresa Callan’s “Menus for Pasta”)=20
Boil the potatoes in their jackets, drain, peel and put through a ricer or
food mill. While the potatoes are still warm, blend in the flour, add the
egg, egg yolk, butter and salt.

Place the potato mixture on a floured board and knead lightly; the dough
will be soft. Roll the dough in 1″ thick sticks about 10″ long.
Cut each roll into 3/4″ pieces.

Rub each pieces of dough lightly over the coarse side of a cheese grater.
In a large pot of boiling salted water, cook the gnocchi until they rise to
the top of the water. Using a slotted spoon, remove the gnocchi to a warm
bowl. Sprinkle with Parmesan cheese, top with tomato sauce and serve at=
once.

– – – – – – – – – – – – – – – – – -=20

Basil Pasta with Tomatoes and Feta

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
FOR THE PASTA:
1 1/2 cups packed fresh basil leaves
1 small clove garlic — chopped
2 eggs — beaten
1/2 teaspoon olive oil
1 1/2 cups unbleached flour
Pinch of salt
FOR THE SAUCE:
1 garlic clove — split
1 tablespoon olive oil
3 tomatoes, skinned — and chopped
1/3 cup dry vermouth
Pinch of cayenne pepper
salt and pepper — to taste
2 tablespoons chopped fresh basil leaves
6 ounces crumbled feta cheese

To make the pasta, puree the basil with the garlic in a food
processor. Add the eggs and the oil, and process to blend.
Add the flour and the salt and process until a ball of dough
forms in the center of the processor. It should be very
stiff. If it is too gummy, process with a bit more flour. If
it’s too dry, add a drop of water. Knead the dough on a
floured board for 5 minutes, cover loosely with plastic and
allow to rest for 10 minutes.

Roll the pasta to 1/8-inch thickness with a pasta machine
or a rolling pin on a floured board and cut into fettuccine.

Bring a large pot of salted water to a vigorous boil while
you prepare the sauce.

For the sauce, saute the garlic in olive oil over high heat
for 30 seconds. Add the tomatoes and vermouth, boil until
the alcohol has evaporated. Season to taste with cayenne,
salt and pepper. Toss in 2 tablespoons chopped fresh basil
leaves and cook 20 seconds more. Remove the garlic from the
sauce.

Boil the pasta for 2 minutes in the pot of water. Drain
well. Add to the hot sauce and toss with the feta cheese.

Per serving: 400 calories, 44 gm carbohydrates, 144 mg
cholesterol, 595 mg sodium, 15 gm protein, 16 gm fat, 8 gm
saturated fat

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Title: PENN TELLER DESSERT
Categories: Desserts, Halloween
Yield: 1 Servings

Red jello mix
Cool whip
Karo syrup
Dk red wine or grape juice

Here is the outline for something I saw this morning on Geraldo (by
accident) that was done by Penn Teller. It’s more of a macabre
show-off desert, but I laughed my head off when I saw it.

Okay, start off by making some Jell-O, preferably strawberry or
cherry or some other flavor that’s naturally red. But, use two to
three times as much Jell-O mix as you normally would, to thicken up
the consistency. After this is mixed, stir in some cool whip, and
pour it into your favorite standard party mold (the dome kind would
be good).

Get a CLEAN plastic bag (inside and out) and place in it some Karo
syrup. Now add something like a very dark red wine, or grape juice.
What you want is a semi-thick VERY dark red (opaque) liquid which
looks not unlike blood. Starting to get the picture yet?

Okay, now place this bag in the mold, so that the bag is still
floating on top. Keep in mind that you want the Jell-O plus the bag
to completely fill the mold, but have a level surface, as this thing
is going to flip over later on. Put it in the fridge, and allow it
to chill and set.

When you take it out of the refrigerator, you should decorate it a
little. Try drizeling some chocolate glaze on top and poping a couple
of strawberries or cherries on top of this. Allow to set if
necessary, and then bring it out to your dinner guests.

At this point, your dinner guests will probably be oo’ing and ah’ing
over this rather nice dessert you’ve brought out to them. Make sure
you’ve got that big pointy butcher knife in one hand as you set this
beauty down on the table.

Now you get to play Norman Bates: cut into the side of this, making
sure you go deep enough to cut into the bag real wide. As you
continue to cut out a piece of the geltin mold, the bag will leak
into this, and your bewildered guests will think your dessert is
_BLEEDING_. Not to disappoint them, cut out one of these bloody
pieces of geletin and plop it down on a plate. If you’re lucky, it
will look like a recently-extracted body organ.

Yes, this is gross. Yes, I wouldn’t bring this to the typical dinner
party. Yes, I probably have a *very* warped sense of humor. But, I
laughed quite loudly when I saw this being done by Penn Teller. At
the very least, it might be fun for a Halloween party… 🙂

Newsgroups: rec.food.recipes Gregory L. Pratt aragon@acm.rpi.edu

MMMMM

Title: SPANISH GARLIC SOUP
Categories: Low-fat, Soups
Yield: 4 servings

———————–FOR THE SOUP———————–
1 ts Olive oil
1 Head garlic, separated,
-peeled, and sliced
3 c Chicken broth
1 md Carrot, pared and cut into
-narrow 2″ strips
1/4 c Diced red pepper
1/8 ts Black pepper
2 tb Minced parsley

——————FOR THE CHEESE CROUTONS——————
4 1 oz slices Italian Bread
1 lg Garlic clove, peeled split
3/4 oz Parmesan cheese, grated

To prepare soup:

1. In a medium nonstick saucepan, heat oil and add
garlic. Cook, stir- ring constantly over low heat
until pale gold (do not let garlic brown) Add 1/2 cup
of water; cover and simmer until very soft. With a
fork, mash the garlic to a smooth puree. Add broth,
carrot, bell pepper, black pepper, and 1/4 cup of
water and bring to boil. Reduce heat and simmer until
carrots are barely tender, about 3 minutes. Sprinkle
with parsley and serve with cheese croutons, if
desired.

To prepare the Cheese Croutons:

1. Preheat oven to 300F. Bake the bread slices until
dried, about 15 minutes. Rub each slice with cut side
of garlic; sprinkle evenly with parmesan cheese. Run
under broiler to brown lightly. Keep warm.

Per serving: (1 cup soup) provides: 1/4 fat, 1/2
vegetable, 15 cal. Per serving: 70 cal. Each crouton
provides: 1 bread, 10 cal. Per serving: 102 cal.

Source: Weight Watchers Magazine, Mar. 1994 Typed for
you by: Linda Field, Cyberealm BBS Watertown NY
315-785-8098

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