PORTABELLA MUSHROOM RISOTTO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Italian
Rice Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MUSHROOMS—–
2 lg Portobello mushrooms (6 oz)
2 tb Olive oil
1 tb Minced shallot
2 tb Balsamic vinegar
Salt (to taste)
Black pepper (to taste)
—–MUSHROOM BROTH—–
1 t Minced garlic
1 t Minced shallot
1 tb Olive oil
3 oz Red wine
4 c Vegetable stock
—–RISOTTO—–
3 tb Diced onion
1 tb Olive oil
1 c Arborio rice
1/2 ts Salt
1 t Ground black pepper
1 c Warm vegetable stock
1 tb Olive oil

To prepare the mushrooms: Remove stems from
mushrooms. Set stems aside for mushroom broth. Wipe
the mushrooms clean with a damp cloth. Combine olive
oil, shallot, balsamic vinegar, salt and pepper. Toss
mushroom caps in the mixture to coat well. Grill or
broil mushrooms until tender, about 10 minutes. Cut
into nickel-size chunks; set aside. (Mushrooms can be
made ahead and refrigerated).

To prepare mushroom broth: Mince reserved mushroom
stems; set aside. Saute garlic and shallot in the
olive oil until translucent. Add minced stems. Saute
a few minutes more. Pour in red wine and increase the
heat, stirring until almost all the wine has
evaporated. Add stock. Lower the heat and simmer
uncovered about 25 to 30 minutes or until the liquid
is reduced by one-fourth. Set aside. (Broth can be
made ahead and refrigerated. Reheat before using in
risotto.)

To prepare risotto: Cook the onion in the oil until
soft but not browned. Add the rice; stir until it is
coated. Cook, stirring, until a toasted aroma
develops. Stir in salt and pepper. Add the reserved
mushroom stock in several additions, stirring the rice
frequently and letting most of the stock be absorbed
before adding more. If you do not have enough mushroom
stock, finish making risotto with stock. Cook until
the rice is almost tender and most of the liquid is
absorbed. Stir in oil and reserved mushrooms.

Posted by: Vern Hoffman GOB G Hangout (314)423-1662

Source: St. Louis Post-Dispatch Magazine 10/29/95

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Title: Lace Cookies
Categories: Cookies, Drop
Yield: 48 cookies

1/2 c Butter or margarine; soft
3/4 c Brown sugar, firmly packed
2 tb All-purpose flour
1/4 ts Salt
2 tb Milk
1 ts Vanilla
1 1/4 c Quaker Oats, uncooked
— (quick or old-fashioned)

Beat butter and sugar together until creamy. Blend in flour, salt,
milk and vanilla. Stir in oats. Drop by teaspoonfuls onto ungreased
cooky sheets, about 2 inches apart. Bake in preheated moderate oven
(350 F.) about 8 minutes.

Cool 2 to 3 minutes, then carefully remove cookies from cooky sheets
with wide spatula. (Cookies will be very thin and lacy.)

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Title: TEX-MEX WITH SPINACH BAKE
Categories: Ground beef, Cheese, Mexican
Yield: 8 servings

2 c Bisquick baking mix
1/2 c Water; cold
1 lb Ground beef
1 pk Taco seasoning mix
1 c Water
10 oz Spinach *
1 c Cheese; ricotta
1/3 c Green onions; chopped
1 1/2 c Cheddar cheese; shredded
1 c Sour cream
1 Egg; lightly beaten

* frozen, thawed, chopped and squeezed dry.
*******************************************************
****************** Heat oven to 350~F. Combine baking
mix and 1/2 c cold water; stir until soft dough forms.
Press dough into bottom of greased 13×9″ baking dish.
Cook ground beef in large nonstick skillet until
brown. Stir in taco seasoning mix (dry) and 1 c water.
Bring to a boil; reduce heat and simmer 15 minutes,
stirring occasionally. Spoon mixture over dough.
Combine spinach, ricotta cheese and onions; spread
over ground beef mixture. Combine Cheddar cheese, sour
cream and egg; spoon evenly over spinach mixture. Bake
30 minutes or until set. Let stand 5 minutes before
serving.

—–

1 cup canned or cooked pumpkin
1 cup brown sugar
Egg replacer for 2 eggs (I used Eggbeaters, but one could try a vegan
substitute instead)
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3 cups oatmeal
1 cup raisins
Thoroughly mix pumpkin and brown sugar; then beat in egg substitute.
Gradually mix in flour, soda, and spices, then mix in oatmeal and raisins.
Drop by spoonfuls on non-stick or oil-sprayed cookie sheets. Bake at
350 degrees for 10-20 minutes.

Title: Chinese Duck Sauce
Categories: Chinese, Poultry, Ceideburg 2
Yield: 2 pints

1 lb Plums halved and pitted
1 lb Apricots halved and pitted
1 1/4 c Cider vinegar
3/4 c Water
1 c Cider vinegar
1 c Firmly packed brown sugar
1 c White sugar
1/2 c Lemon juice
1/4 c Chopped ginger
1 sm Onion sliced
1 (or more) serrano, seeded
-and chopped
2 sm Garlic cloves sliced
4 ts Salt
1 tb Mustard seed toasted
1 Cinnamon stick

Combine first four ingredients and cook over moderate heat for 5
minutes. Reduce heat and simmer uncovered for 15 minutes.

Combine the second four ingredients and boil for 10 minutes.

Combine the remaining seven ingredients.

Combine the above three sets of ingredients and simmer for 45 minutes.
Remove cinnamon. Puree in food processor. Return to kettle and
simmer until thick. Transfer to sterilized mason jar, cap loosely
and let cool. Tighten caps and let stand in dark at least 2 weeks.

Makes 2 pints.

Posted by Stephen Ceideburg Feb 1 1990.

MMMMM

WASABI OIL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/2 c wasabi powder
1 TB mirin
1 ts sugar
: Water
1/2 c neutral oil

In a stainless steel bowl, whisk wasabi, mirin and
sugar. Add water until a loose puree is achieved.
Whisk in oil. Recipe By : Chef du Jour DJ 9306

From: Minnie@juno.Com (Louise M Mccartndate: Fri, 25
Oct 1996 14:13:45 Pst

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Vanilla Scented Butter Sauce

Recipe By : COOKING RIGHT SHOW #CR9617
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tablespoons shallots — chopped
1/2 Cup mushrooms — sliced
3 Tablespoons unsalted butter
3 Cups flavorful quail or chicken stock
1 Cup dry white wine
2/3 Cup heavy cream
1 3-inch vanilla bean — split
1 Tablespoon lemon juice
Salt and freshly ground black pepper

Saute the shallots and mushrooms in 2 tablespoons of butter till lightly
browned. Add stock add wine and reduce by half.

Add cream and vanilla bean and reduce again to a light sauce consistency.
Strain. Scrape the soft center of the vanilla bean into the strained sauce.
Correct seasoning with drops of lemon juice, salt and pepper. Whisk in
remaining butter in bits. Hold the sauce in a warm water bath until serving
time (up to 2 hours).

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Title: Beef Tenderloin Mexicana
Categories: main dish, mexican
Yield: 4 servings

4 beef tenderloin steaks
2 tb lime juice; (fresh)
2 tb chili powder
2 tb vegetable oil; (divided)
2 ts garlic; minced
1/4 ts cumin; ground
1/4 ts red pepper flakes; crushed
1 creamy Cilantro Sauce;
-(recipe follows)
1 cilantro (fresh)
1 red bell pepper rings or
-strips; for garnish (option

Place steaks in wide, shallow dish. Combine lime juice, chili powder, 1

tablespoon oil, garlice, cumin and red pepper flakes in small bowl.
Pour
over steaks and rub to coat.

Heat remaining oil in large, heavy non-stick skillet over medium-high
heat
until hot. Add steaks and cook 4 minutes on each side for medium-rare.

Transfer to serving platter and keep warm. Spoon sauce over steaks.

Garnish as desired with cilantro sprigs and red bell pepper rings.

—–

Title: Jim’s Italian Summer Salad
Categories: Salads
Yield: 12 Servings

2 lb Italian Sausage Links
18 ea Ripe Roma Tomatoes
1 1/2 ea Medium onion, chopped
2 c Shredded Motzzarella cheese
3/8 c Red wine vinegar
3/4 c Olive oil
1 1/2 ts Minced garlic
1 1/2 ts Dijon mustard
2 ts Dried basil leaves
1 1/2 ts Dried oregano
Salt and Pepper to taste
2 ea Sweet red peppers, chopped
2 ea Small yellow squash,chopped
1 ea Habenero pepper
1 lb Rotini

Cut habenero pepper in half. Toss in water to cook the pasta. When
pasta is al dente, remove pepper. Drain and rinse pasta in cold water
to chill and remove starch.

Cut tomatoes in half, lengthwise and cut into 1/2 inch slices. Place
Italian sausage in boiling water and pre-cook 10 min. Grill over
medium coals until cooked through or brown in medium skillet. Chill
and cut into 1/2 inch rounds. Place in glass serving bowl. Add
tomatoes, onion and cheese, and pasta. Toss gently. Combine remaining
ingredients, pour over sausage mixture. Mix. Marinate at least 1 hour
in refrigerator. Stir before serving. Serve cold.

This recipe comes from Bob Evans Restaurants. Naturally, they suggest
you use their Italian Grillin’ Sausage, with some spicing up by Jim Kirk.

MMMMM

Squash-corn Casserole

Recipe By : First United Methodist Church Cb, Texas
Serving Size : 2 Preparation Time :0:00
Categories : Vegetables Ctry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Or 4 zucchini (or yellow
-summer squash) sliced
1 cup Whole kernel corn
1/3 Onion — chopped
1 Jalapeno pepper — seeded
-and chopped
Salt to taste

Mix above ingredients and cook (or steam) until tender. Drain and top
with: 3/4 cup grated cheddar or Monterey Jack cheese. Bake about 10
minutes at 350 . Cindy Mercer From Cis d/l file Chur-r, nf

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