Pasta with Caramelized Onions

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Basic Ingredients Family Meals
Pasta Pizza Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
onions
olive oil
fresh parsley
Parmesan cheese
white wine
cooked pasta

Slice up lots of onions (1.5 cups per person). Put them in a saute pan
with olive oil or sprayed with Pam and cover. Cook on low heat 45 minutes,
until soft. Remove cover, turn heat to medium and cook liquid away. Add
salt pepper (don’t be shy w/ the salt), and continue cooking and stirring
onions until they turn golden brown (if they stick a little, that’s ok,
just turn the heat down a tad). Splash in a little white wine, and stir it
in, scraping up any browned bits. Turn heat to high, stirring and scraping
until the wine is gone. Throw in a big handful of fresh parsley (or a
smaller handful of dried), toss, and serve over spaghetti. Add parmesan to
taste at the table.

Note: I like this just as it is, but Bob’s likes it with a little more
sauce. You may want to add some cream or a little tomato sauce or a bit of
both.

– – – – – – – – – – – – – – – – – –

Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium

NOTES : =88=88=88

STRAWBERRY SHORTCAKE BREAD

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breadmaker Fruits
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
PATRICIA MCGOWAN (CBVB59A)
1 pk Yeast
3 c Bread flour
1 tb Gluten
1 tb Sugar
1 t Salt
1/8 ts Baking soda
1 pk Frozen strawberries*
1 t Vanilla
1/4 c Whipping cream
1/4 c Warm water
1 c Fresh strawberries >>>>

* in syrup defrosted Add all ingredients except FRESH berries into
pan. Select white bread and push start. Add fresh berries at the
beeps. Hope you like it as well as we did! Pat in Jupiter, FL

– – – – – – – – – – – – – – – – – –

Corn, Coconut And Fennel Chowder

Recipe By : COOKING RIGHT SHOW #CR9606
Serving Size : 6 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cups yellow onion — thinly sliced
2 Cups leeks, stems removed — cut into thin rings
3 Tablespoons garlic — chopped
1 Teaspoon fennel seed
1 1/2 Teaspoons red pepper flakes
1 Teaspoon fresh serrano chiles — seeded and slivered
3 Tablespoons olive oil
4 Cups fresh corn kernels>>>>>
-cut from the cob with cobs reserved
8 C rich chicken stock
1 Tbsp cornstarch
5 C coconut milk (unsweetened)
1 Tbsp finely slivered fresh lime or lemon zest
2 C thinly-sliced fresh fennel
Kosher Salt–To Taste
White Pepper To Taste — freshly ground
1/4 C cilantro leaves — roughly chopped
<>
Fresh cilantro or mint leaves
finely slivered red bell peppers

Saute the onions, leeks, garlic, fennel seed, pepper flakes and chiles in
olive oil until vegetables are crisply cooked but not brown, about 5
minutes. In a separate pot add corn cobs to chicken stock and simmer for 10
– 15 minutes covered. Strain and add stock to vegetable mixture.

Dissolve the cornstarch in the coconut milk and add to broth along with the
lime zest. Simmer for 5 minutes. Add corn kernels and fennel and warm
through. Correct seasoning and stir in the cilantro just before serving.
Thin, if desired, with additional stock.

Garnish with cilantro or mint leaves and finely diced red bell peppers.

Yield: 6 to 8 servings

– – – – – – – – – – – – – – – – – –

Title: Chili Bean Salad (Lacto)
Categories: Beans, Salads, Prodigy, Dec.
Yield: 4 servings

16 oz Canned kidney beans
– rinsed/drained
1/2 c Onions; finely chopped
1/2 c Green bell peppers; finely c
1/4 c Nonfat yogurt
1 ts Chili powder
1/4 ts Garlic powder
1/4 ts Ground cumin
1/4 ts Oregano
Salt; to taste

Lovers of spicy food will adore this tangy salad.
Serve it over a bed of lettuce, add a piece of corn
bread, you have an easy lunch with Mexican flair. In
a large bowl, combine kidney beans, onions green
pepper. Mix well. In a small bowl combine yogurt and
spices. Add to bean mixture, mixing until well
blended. Chill several hours to blend flavors. Stir
before serving. Nutrition (per serving): 122 calories
Total Fat 1 g (4% of calories) Source: Lean Luscious
Meatless, Page (s): 98 :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

—–

MM: Double Corn Bread (Ovo Lacto)

Title: Quaker’s: Chewy Cocoa Cookies
Categories: Cookies
Yield: 30 servings

1/3 c Margarine, softened
1/2 c Granulated sugar
1/2 c Firmly packed brown sugar
2 Egg whites or 1 egg
2 c QUAKER Oats uncooked

: -(quick or old fashioned)
: l c all-purpose flour
1 c raisins
l/3 c unsweetened cocoa
l l/2 ts baking powder

Heat oven to 350 F. Lightly spray cookie sheet with
no-stick cooking spray. Beat margarine, sugars and
egg whites until fluffy. Add milk and vanilla; mix
well. Stir in combined oats, flour, raisins, cocoa
and baking powder. Drop rounded tablespoonfuls onto
prepared cookie sheet. Bake 10 to 12 minutes or until
just set. Cool l minute on cookie sheet. Remove to
wire rack; cool completely. Stir in tightly covered
container.

Nutrition Information: l cookie Calories 100,
Calories From Fat 27, Total Fat 3g, Saturated Fat 0g,
Cholesterol 0mg, Sodium 55mg, Total Carbohydrates 18g,
Dietary Fiber 1g, Protein 2g

—–

Banana Bread French Toast

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast French Toast
Hand Made

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BREAD—–
1 package Banana quick bread mix
3 tablespoons Oil
1 cup Water
1 Egg
1/2 cup Mashed banana
—–EGG MIXTURE—–
3 Eggs
1 teaspoon Vanilla
1/2 cup Milk

Heat oven to 375~. Grease and flour bottom of 9″ loaf pan.
In large bowl, combine all bread ingredients. Stir 50-75 strokes; just
until dry particles are moistened. Pour into prepared pan. Bake 40-50
minutes or until tested done. Cool in pan 15 minutes; remover from pan;

cool completely. Cut bread into 12 slices. Heat skillet to 375~. Grease
lightly with margarine. In pie pan, combine eggs, milk and vanilla; beat
well. Dip bread slices in egg mixture, turning to coat both sides well.
Cook in skillet 2-3 minutes on each side or until golden brown. Serve with

syrup.

– – – – – – – – – – – – – – – – – –

Grilled Acorn Squash, Mushroom and Asparagus

Recipe By : Flay and McDavid, Grillin’ Chillin, TVFN
Serving Size : 4 Preparation Time :0:30
Categories : Grilling Vegetables
Grillin Chillin

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 acorn squash — halved and cleaned
Salt and pepper — to taste
4 sprigs rosemary
4 tablespoons onions — minced
4 tablespoons celery — minced
4 tablespoons carrots — minced
4 tablespoons olive oil
2 cups vegetable stock
1 pound quinoa — washed
2 pounds fresh mushrooms — wild
2 pounds asparagus — “pencil” preferred

Rub acorn squash with salt, pepper, oil and rosemary vigorously, inside. Grill
face down for 8 minutes. Turn over, put rosemary inside and cook, covered for
20 minutes.

In a pot, place onions, celery, carrots and 1 tablespoon olive oil and cook.
Add stock and quinoa and bring to a boil. Cover tightly and simmer for 10
minutes. Uncover squash, place quinoa mixture inside squash and cover. Cook
for an additional 10 minutes.

Lightly toss mushrooms and asparagus with olive oil, salt and pepper. Grill
for 3 minutes on each side. Serve squash with quinoa inside and have mushrooms
and asparagus flowing around.

– – – – – – – – – – – – – – – – – –

NOTES : Quinoa is grown in southwestern US. High-protein, easy to prepare,
good background for tasty sauce. It’s really in the spinach family but is
used like a grain, and so is usually grouped with grains. May be found in
health food sections and at specialty shops (like Trader Joe’s). Bulgur or
brown rice are possible alternatives.

PICKLED DILLED OKRA

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 lb Small okra pods
6 sm Hot peppers
4 ts Dill seed
8 Garlic cloves
2/3 c Canning or pickling salt
6 c Water
6 c Vinegar (5 percent)

Yield: 8 to 9 pints

Procedure: Wash and trim okra. Fill jars firmly with
whole okra, leaving 1/2-inch headspace. Place 1 garlic
clove in each jar. Combine salt, hot peppers, dill
seed, water, and vinegar in large saucepan and bring
to a boil. Pour hot pickling solution over okra,
leaving 1/2-inch headspace.

Adjust lids and process according to the
recommendations in Table 1.

Table 1. Recommended process time for Pickled Dilled
Okra in a boiling-water canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 10 min.
1,001 – 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

– – – – – – – – – – – – – – – – – –

THAI CHICKEN AND NOODLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Chicken breast fillets
2 Cloves garlic, crushed
3 ts Ground cumin
1/2 ts Tumeric
6 c Water
2 ts Chicken stock powder
1 tb Sugar
1/2 ts Shrimp paste
3 ts Sambal oelek
1 Piece dried galangal
1 3/4 oz Rice vermicelli
1 c Bean sprouts
3 Lettuce leaves, shredded
2 tb Chopped fresh coriander

* Soup can be prepared a day ahead.

* Storage: Covered, in Fridge.

* Not suitable for freezing.

* Microwave: Suitable.

Method : Cut chicken into 2 cm slices. Combine garlic,
cumin and tumeric in pan, stir over heat for about 1
minute or until fragrant. Add chicken, water, stock
powder, sugar, paste, sambal oelek and galangal to
pan, stir util combined. Bring to boil, simmer,
uncovered, for 10 minutes. Add vermicelli to pan,
simmer for 10 minutes. Just before serving, stir in
bean sprouts, lettuce and coriander.

– – – – – – – – – – – – – – – – – –

Roasted Yellow Pepper Soup

Recipe By : TOO HOT TAMALES SHOW #TH6298
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 yellow peppers (or 6) — washed
2 Tablespoons butter
2 Medium yellow onions — chopped,
about 2 cups
1 Teaspoon coarse salt
1/2 Teaspoon pepper — freshly ground
1/2 Teaspoon ground cumin
3 garlic cloves — minced
1 Tablespoon flour — preferably Wondra
1 Cup Chicken Stock Or
vegetable stock or
water
2 Cups milk — warmed slightly

Preheat oven to 400 degrees. Place peppers on oiled cookie sheet and place
in oven. Roast peppers, turning occasionally, for 2030 minutes, until the
skins puffs up and is mostly blackened. Place in bowl and cover with plastic
wrap to sweat.
While peppers are roasting, melt butter over low heat and cook onion gently
with salt, pepper, and cumin for 1015 minutes, stirring occasionally, until
translucent. Add garlic and cook until aroma is released. Sprinkle flour
over and cook, stirring, another 5 minutes. Stir in stock or water and bring
to the simmer. Turn off heat and set a food mill fitted with fine sieve over
pot.
Unwrap the bowl of peppers; they should be very soft. Pull out and discard
cores. Place contents of bowl, juice and all, into food mill and pass
peppers through. Remove mill from pot and clean out pepper skins and seeds
by rotating blade backwards. Whisk contents of pot thoroughly and simmer 10
minutes for the flavors to come together. Whisk in milk, pass through food
mill again into clean pot, heat gently and serve.
Yield: 4 to 6 servings
You could also make this soup with red peppers. Better yet, make both and
serve a ladle of each in the same bowl.
When you buy peppers for roasting, choose those with flat sides as the very
curvy ones don’t roast evenly. Roasting over a flame results in roasted
peppers with a firmer texture, perfect for salads etc. Oven roasting result
in a softer pepper; using the food mill to puree eliminates the need to
spend time peeling and seeding.
To make this meal even faster, you can roast and puree the peppers a day or
two before. Roasted pepper puree also freezes beautifully.
10/22/96 show

– – – – – – – – – – – – – – – – – –