Summer Pasta And Lentil Salad (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW # MF6709
Serving Size : 10 Preparation Time :0:00
Categories : Pasta-Sal Bean-Sal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup vegetable oil
1/3 cup extra virgin olive oil
3 tablespoons white wine vinegar — (up to 4)
1 tablespoon dijon style mustard
1 large garlic clove — peeled
1 pound penne or medium sized pasta shells
–boiled until al dente — drained
–rinsed – cooled and patted dry
3 cups cooked french whole green lentils — cooled
–and patted dry
–1 cup uncooked
1 cup grated carrot
1/2 cup sliced scallions
1 cup finely diced celery
1 cup finely diced red or yellow bell pepper
1/2 cup chopped flat leaf parsley
–and fresh basil
1 cup cherry tomatoes
–left whole if small or halved
1/2 cup toasted pine nuts — optional

In the bottom of a mixing bowl combine the oils, vinegar and Dijon mustard.
Pass the garlic through a press into the dressing and season it well with
salt and pepper. Add all the ingredients but the pine nuts and toss to
blend. Adjust the seasoning; add a bit more of whatever you think the salad
needs.

Top each portion of salad with the pine nuts.

Yield: 8 to 10 servings

Busted by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997

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ORANGE-RAISIN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breakfast
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Vegetable cooking spray
– (optional)
1 2/3 c All-purpose flour
1/2 c Wheat germ
1/2 c Raisins
1/3 c Granulated sugar
1 tb Baking powder
1/2 ts Salt, optional
1 c Skim milk
1/4 c Vegetable oil
2 Egg whites — lightly beaten
-OR-
1 -Whole egg, lightly beaten
2 ts Grated orange peel
1/2 c Confectioners’ sugar
1 tb Orange juice

Preheat oven to 400 F. Line 12 medium muffin pan cups
with paper liners, or spray bottoms only with cooking
spray.

In medium bowl, combine flour, wheat germ, raisins,
granulated sugar, baking powder and salt; mix well.
In small bowl, combine milk, oil, egg and grated
orange peel until blended. Add to flour mixture,
stirring just until dry ingredients are moistened.

Fill muffin cups 2/3 full with batter. Bake 18 to 20
minutes, or until light golden brown and wooden
toothpick inserted in center comes out clean. Remove
muffins to wire rack to cool.

In small bowl, combine confectioners’ sugar and orange
juice. Drizzle over slightly cooled muffins. Serve
warm.

NOTES: To freeze, wrap muffins securely in foil or
place in freezer bag. Seal, label and freeze. To
reheat frozen muffins, unwrap; microwave at High (100%
power) about 30 seconds per muffin.

Per serving (1 muffin): About 200 cal, 5 g pro, 32 g
car, 5 g fat, 22% cal from fat, 0 mg chol, 140 mg sod.

Source: Woman’s Day ‘Low-Fat Meals’ (Volume IV, Number
3) Typed for you by Karen Mintzias

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THAI SHRIMP OR CHICKEN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Thai Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 x Chicken Breasts, Halved
6 c Water
1 sm Onion, Peeled Chopped
1 sm Bay Leaf
2 x Sprigs Parsley
1/2 ts Thyme
1 t Salt
1/8 ts Pepper
Garlic Clove, Crushed
2 ts Ground Coriander
1 1/2 ts Chili Powder
1 tb Soy Sauce
1/2 lb Raw Small, Shelled Shrimp *
2 c Sliced Mushrooms
6 x Scallions, With Tops, Sliced
3 c Hot Cooked Rice
1/3 c Chopped Fresh Coriander **

* Deveined ** Or use Parsley
~——————————————————
~—————- Remove skin from chicken breasts.
Carefully cut meat from bones and pull out the pieces
of cartilage. Cut meat into strips and set aside. Put
bones in large saucepan. Add water, onion, bay leaf,
parsley, thyme, salt, and pepper. Bring to a boil.
Lower heat and cook slowly, covered, 1 hour. Strain
broth into a saucepan. Combine garlic, coriander,
chili powder, and soy sauce. Stir into broth. Bring to
a boil. Add chicken, shrimp, and mushrooms. Cook
slowly, covered, about 5 minutes, until the shrimp
turns pink, and the chicken is tender. Stir in
scallions and fresh coriander or parsley. Remove and
discard bay leaf. Serve in bowls over or with rice.

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SPANAKOPITA (CHANTILLES)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Olive oil or butter
1 sm Bunch scallions — chopped
3 lb Spinach — washed drained
1 sm Bunch parsley — chopped
1 sm Bunch fresh dill — chopped
Salt freshly ground pepper
1/2 lb Feta cheese, crumbled
4 Eggs — lightly beaten
12 Commercial filo sheets
6 tb Butter — melted
Bread crumbs, if necessary

Heat the 1/3 cup oil in a large pan and saute the
scallions until soft. Meanwhile, pan the spinach (cook
it without adding water, then drain it thoroughly) or
salt and rinse it (the latter method is used
extensively in Greece, but it not advisable). Squeeze
out excess liquid. Add the spinach to scallions and
stir in the parsley, dill, and a very little salt and
pepper. Cook gently for 10 minutes, then cool. (This
much can be done in advance and stored in the
refrigerator). Using a wooden spoon, stir in the feta
and eggs.

Butter a 9 x 12 x 3-inch baking pan and in it spread 6
filo sheets, brushing each with melted butter. Pour
in the spinach filling, then cover with the remaining
filo sheets (buttering each as before). Tuck the top
filo over the bottom and flute the edges. Score the
top 3 filo sheets into square or diamond shapes. Bake
in a moderate oven (350 F) for 40 minutes, or until
crisp and a golden chestnut color. Remove from oven
and let stand for 15 minutes before cutting. Serve
warm.

Note: Some of the favorite variations: Use some
nutmeg, or substitute mint for the dill; use grated
cheese instead of feta (be discreet with the salt if
the cheese is salty); add a small handful of raw
long-grain white rice to the filling. You will surely
invent your own flavor combinations which is why
spanakopita is so great.

From: “The Food of Greece” by Vilma Liacouras
Chantiles. Avenel Books, New York.

Typed for you by Karen Mintzias

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DENT KNEE’S CHEESE SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter or margarine
10 oz Cream of chicken soup
10 oz Cream of celery soup
1/2 Soup can Kraft’s mayonnaise
1 Jar cheese Whiz — (8
Ounces)
1 cn Chicken broth — (14
Ounces)
Salt and pepper

Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart
saucepan, stirring constantly over medium heat, until
smooth. Stir in broth and season to taste with salt
and pepper. Stir occasionally until piping hot – but
do not let it boil. Do not freeze because of the mayo.
Use within a week. Source: Gloria Pitzer’s Secret
Recipes Newsletter.

Recipe By :

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MEL’S PAELLA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Seafood
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Melanie Miguel MJNT73C
1/2 c Olive Oil
1/4 lb Boneless chicken breasts
1/4 lb Pork Tenderloin
3 Garlic Cloves — crushed
1 Large onion, sliced thin
1 Red Bell Pepper
1 c Frozen peas
1/8 ts Saffron
1 t Paprika
4 c Chicken Broth
1 c Dry White Wine
1 lb Chorizo — sliced 1″ thick
12 Littleneck clams
12 Blue Mussels
1/4 lb Squid
2 Lobster Tails — cut in thirds
1/2 lb Large Shrimp
3 Crab Legs — halved
2 c Raw rice (not converted)

Heat a paella pan, large skillet, or dutch oven on
med. high heat. Add the olive oil and the chicken and
pork, which have been cut into slices 1/4″ thick.
Brown the meat and remove from pan. Add the onion,
garlic, and chorizo. Remove when the onion is
translucent and the chorizo is browned. Add the rice,
stirring constantly until it is a golden brown color.
Add the wine and allow to come to a boil. Turn the
heat down to a simmer.
In a separate saucepan, or in the microwave, heat the
chicken broth and add the paprika and saffron to it.
Do this ahead of time. Slowly add the seasoned broth
to the rice and stir well. Add the already cooked
meats, onion, and garlic. Stir again. Arrange the red
pepper, sliced in 1/4″ thickness around the edge of
the pan, forming a pattern. In between the pepper
slices and in the middle of the pan, place all
remaining ingredients. Try to distribute them evenly
so that they form a nice pattern. Sprinkle the peas
all over the top. Cover loosely with aluminum foil and
allow to cook until all moisture is absorbed and the
fish is cooked. If you use a paella pan you will have
to keep checking to be sure that the rice on the outer
edges is cooking. If it isn’t, gently push the rice
towards the center, trying not to disturb your
pattern. Otherwise, allow to cook undisturbed. Discard
any clams (*) or mussels (*) that do not open. * Be
sure to clean the clams and mussels well before using.
Discard any that are already open.

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FLUFFY PINEAPPLE CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Drnd29a
2 package Lady Fingers (unfilled)
2 package Cream cheese (8 oz size)
1 20 ounce Can Crushed Pineapple
1/4 cup Sugar
16 ounce Cool whip

Line bottom and sides of 9 1/2 inch spring form pan with both packages of lady
fingers. Put Cream cheese, sugar and 1/2 can pineapple in bowl and mix with
electric mixer about 1 1/2 minutes. Add rest of pineapple and mix well. Fold
in all of Cool Whip. Pour entire ingredients over lady fingers. Refrigerate 5
or 6 hours before serving. NOTE: This takes just a few minutes to put together
and needs no cooking.

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Title: ORIENTAL HONEY-GLAZED CHICKEN
Categories: Chinese, Chicken
Yield: 6 servings

3 tb Rice vinegar
2 tb Vegetable oil
1 1/2 tb Honey
1 tb Each: Hoisin sauce,
-undiluted orange juice
-concentrate
2 ts Soy sauce
1 ts Chili paste, or more or less
-to taste
1/2 ts Dry mustard
2 sm Green onions, minced
3 To 4 pounds chicken parts

Mix all ingredients, except chicken, in a small dish;
whisk to combine. Transfer to a large plastic food bag
and add chicken. Seal bag tightly and turn it over
several times so the chicken is well coated.
Refrigerate at least 4 hours or overnight.

Prepare charcoal grill or preheat broiler.

Remove chicken from marinade and pat dry. Grill or
broil chicken 6 inches from heat source, brushing
several times with remaining marinade, until cooked.
20 to 30 minutes. Serve hot or at room temperature.
Serves 6.

From: Asbury Park Press 09/23/92 Shared By: Pat
Stockett

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EASY AND QUICK POTATO QUICHE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low-Cal Low-Fat
Potatoes Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Mashed potato — enough to
Line a med
1 c Mixed vegetables — diced
And cooked
1/2 Onion — chopped.
1/2 c Corn — cooked
1/4 c Peas — cooked
1/4 c Green beans — cooked
pn Garlic, cayenne, basil, sage
To taste
1 1/2 c Cottage cheese, 1% fat
3 Egg whites — or equivalent

Line a quiche dish with mashed potato. Mix all
vegetables and herbs and spices together with the
cheese and egg whites. Spread over the potato base.
Bake in moderate oven for 35 to 40 minutes until the
filling has set….

Recipe By : Net

From: Date:

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JO’S BAKED GARLIC SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
2 c Diced fresh tomatoes
15 oz Garbanzo beans, undrained
4 Or 5 summer squash, sliced
2 lg Onions, sliced
1/2 Green pepper, diced in cups
-dry white wine
4 Or 5 cloves fresh garlic,
-minced
1 Bay leaf
2 ts Salt
1 t Basil
1 Bay leaf
1 1/4 c Grated Monterey Jack cheese
1 c Grated Romano cheese
1 1/4 c Heavy cream or whipping
-cream

Finalist in 1980 Recipe Contest: JO STALLARD, Pacific
Grove, CA.

"I’ll never live this down;’ teased grandmotherly Jo
Stallard as she was crowned with a tiara of fresh
garlic and draped in garlic wreaths. A vegetarian, Jo
has turned her cooking talents to adapting recipes for
meatless cooking. This delicious soup has always been
a winner with her friends, she says, and so it was,
too, with the 1980 Great Garlic Cook-off celebrity
judges.

Generously butter inside of 3-quart baking dish.
Combine all ingredients, except cheese and cream, in
dish. Cover and bake for 1 hour at 375 degrees. Stir
in cheeses and cream, lower heat to 325 degrees and
bake 10 to 15 minutes longer. Do not allow to boil.

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