Borlenghe with Lardo

Recipe By : MOLTO MARIO
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups pasta flour
1 teaspoon salt
1 egg — beaten
5 1/2 cups water
1/4 pound Lardo (available at Salumeria Biellese) — plus 2 T
1/4 pound Prosciutto — minced finely
2 tablespoons rosemary leaves — finely chopped
2 cloves fresh garlic — finely minced
1 tablespoon freshly ground black pepper
2 cups Parmigiano-Reggiano — freshly grated

Combine the flour, salt and egg in a large mixing bowl. Add 2 cups water and
beat with a whisk for 5 minutes or until very smooth. Quickly stir in
remaining water. Allow to stand 1 hour. (The batter will appear very thin,
almost milk-like, but do not worry).

Stir together 1/4 cup lardo, prosciutto, rosemary, garlic and black pepper
in a mixing bowl until smooth and set aside.

To cook borlenghe, heat a 14- to 16-inch non-stick pan over medium heat and
brush with a 1/4 teaspoon of remaining lardo. Pour enough batter to coat pan
(just like a crespella) and return to heat. Cook 4 minutes on the first side
and turn carefully. (The texture will not be like a crespella, or anything
else, for this is an original and distinct delicacy. It may crack, but keep
going). Continue until all the batter is finished, or about 10 to 12 borlenghe.

To serve, reheat borlenghe quickly in same pan, spread with 1 tablespoon
prosciutto mixture, sprinkle with grated cheese and serve warm, folded into
quarters.

Yield: 4 servings

– – – – – – – – – – – – – – – – – –

Title: TEA EGGS
Categories: Chinese, Eggs, Appetizers
Yield: 8 servings

8 Tea bags OR
3 tb Loose black tea leaves
3 c Water
1/2 c Terkyaki Sauce
8 Eggs, room temperature

Combine tea bags, water and teriyaki sauce in medium
saucepan, add eggs. Bring to full boil over high heat.
Remove from heat; cover tightly and let stand 20
minutes. Remove eggs, RESERVING liquid.
Place eggs under cold running water until cool enough
to handle. GENTLY tap each eggshell with back of metal
spoon until eggs are covered with fine crakes. (Do
Not Peel Eggs) Return eggs to reserved liquid. Bring
to boil; reduce heat, cover and simmer 25 minutes.
Drain off liquid and refrigerate eggs until chilled.
About one hour. Peel carefully before serving.

== Courtesy of Dale Gail Shipp, Columbia Md. ==

—–

Title: Lamb w/ Yoghurt, Coconut Milk Almond Masala (Badami Gosht)
Categories: Indian Spicy Entertain Ethnic Main dish
Servings: 6

1 t saffron threads 2 c unflavored yoghurt
2 t caraway seeds 2 t salt
1/4 c ghee (or melted butter) 4 ea 1 in stick of cinnamon
1/2 t cardamom seeds 6 ea whole cloves
2 c chopped onions 3 ea cloves garlic chopped
2 t chopped fresh ginger 1/2 t grnd red chili pepper
2 c coconut milk 3/4 c boiling water
1/2 c cold water

2 lb cubed lamb 1/2 c unsalted almonds
Drop the saffron threads into a small bowl or cup, add 1/3 of the
boiling water and soak for at least 10 minutes. Pour the saffron and
its soaking liquid into a deep bowl and stir in the yoghurt, caraway
seeds and salt. Add the lamb and turn it about with a spoon until all
the pieces are evenly coated. Marinate the lamb at room temperature for
about 30 minutes.
Meanwhile, combine the almonds and the rest of the boiling water in a
bowl, and soak for 10 minutes. Pour the almonds and their soaking water
into a blender and blend until you have a smooth paste. Set aside. In
a heavy casserole, heat the ghee over moderate heat until fairly hot.
Add the cinnamon, cardamom, and cloves, stir for a minute or so, then
add the onions, garlic and ginger. Lifting and turning them constantly,
fry for 7 to 8 minutes until the onions are soft and golden brown.
With a slotted spoon, remove the lamb from the marinade, add the meat to
the casserole, and stir over moderate heat until it browns evenly. Stir
in the marinade and the cold water, then add the almond puree and red
pepper and cook for 10 minutes stirring occasionally. Pour in the
coconut mild, bring to a boil, and simmer partially covered for 20
minutes, or until the lamb is tender.
To serve, discard the cinnamon and cloves, mound the lamb attractively
on a deep heated platter, and pour the sauce over it.

—————————————————————————–

Oven Easy Turkey Potato Dinner

Recipe By : Quick Easy Casseroles
Serving Size : 6 Preparation Time :0:10
Categories : Ground Turkey Breast Casserole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Hash Brown Potatoes
1/2 tsp olive oil
1 lb turkey light meat, skinless — cooked and cubed
1/2 c onions — chopped
1/2 c bell peppers — chopped
1 c water
1 pkg brown gravy mix
1/2 tsp salt
2 c frozen mixed vegetables — thawed
1/2 c fat-free cheddar cheese — grated
1/2 c fat-free cheddar cheese — grated

Preheat oven to 350. In a 2-quart casserole dish , firmly press hash brown
potatoes evenly across bottom to form a shell; set aside. Meanwhile, in a
skillet, heat oil over medium heat. Add turkey, onions, and bell peppers.
Cook until turkey is longer pink and vegetables are tender. Stir in water,
gravy mix, and salt; bring to a boil. Add mixed vegetables; reduce and
cook, uncovered, 5 minutes. Remove from heat. Stir in 1/2 cup cheddar
cheese. Spoon in hash brown potato shell. Bake, uncovered, for 15 minutes
or until heated through. Top with remaining cheddar cheese. Bake, uncovered
again, for 5 minutes more.

– – – – – – – – – – – – – – – – – –

Per serving: 249 Calories; 4g Fat (14% calories from fat); 20g Protein; 35g
Carbohydrate; 32mg Cholesterol; 955mg Sodium

Title: CHOCOLATE PUNCH
Categories: Beverages, Kids
Yield: 12 servings

4 1-oz sq semisweet chocolate
1/2 c Sugar
2 c Hot water
2 qt Milk
1 1/2 ts Vanilla extract
1 qt Vanilla ice cream
1 qt Club soda
1/2 pt Heavy cream; whipped
Ground cinnamon

Recipe by: Spoonbread Strawberry Wine – ISBN 0-385-47270-6 In a
large saucepan combine the chocolate and sugar with the hot water.
Bring to a boil, stirring for 2 mins. Add milk, and continue heating.
When hot, beat in vanilla with a rotary egg beater or whisk. Remove
from heat. Chill, then pour into a punch bowl over ice cream. For
sparkle, add club soda. Top with whipped cream and dust with
cinnamon. Yield: 12 servings.

—–

Cinnamon Sugar Balls

Recipe By : The Complete Book Of High Altitude Baking
Serving Size : 60 Preparation Time :0:10
Categories : Cookie And Bar

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c margarine — softened
2 egg whites
1 tsp pure vanilla extract
2 3/4 c unbleached flour
1 1/2 c granulated sugar
1/2 tsp baking soda
1/2 tsp salt
2 tsps cream of tartar
2 tbsps cinnamon
2 tbsps granulated sugar

Preheat oven to 400. In a mixing bowl, combine margarine, egg whites, and
vanilla extract. In another mixing bowl, combine flour, sugar, and baking
soda, salt, and cream of tartar. Mix wet ingredients with dry ingredients
just until moistened. Chiil dough until firm. Then, roll into balls the
size of walnuts. Mix cinnamon and remaining sugar together. Roll balls into
the cinnamon-sugar mixture. Place balls 2″ apart on unprepared baking
sheet. Bake for 10 minutes.

– – – – – – – – – – – – – – – – – –

Per serving: 68 Calories; 3g Fat (39% calories from fat); 1g Protein; 10g
Carbohydrate; 0mg Cholesterol; 66mg Sodium

—
Anita A. Matejka

Texas, USA

Title: Hermits2
Categories: Cookies
Yield: 20 servings

1 1/4 c Seedless raisins
2 1/2 c All-purpose flour
1/2 ts Baking soda
1 ts Cream of tartar
1/2 ts Ground cloves
1/2 ts Cinnamon
1/2 ts Allspice
1/2 ts Ginger
1/2 ts Ground nutmeg
1/2 c Butter
1 c Sugar
1/4 c Milk

Recipe by: Elizabeth Powell
Preparation Time: 2:00
Chop raisins finely in food processor with 1/4 cup flour. Sift 2 cups
flour with soda, cream of tartar, and spices. Cream butter with sugar. Add
dry ingredients alternately with milk until well blended. Stir in raisins
and enough additional flour, up to 3/4 cup, to make a stiff dough. Shape
into two logs, about 1-1/2″ diameter. Chill overnight or freeze.
When ready to make, slice to desired thickness and bake at 375-400
degrees until done (15-20 minutes). See NOTES.

—–

Title: SMALL SHANGHAI-STYLE SWEET SOUR RIBS
Categories: Chinese, Meats
Yield: 6 servings

Stephen Ceideburg
3 lb Pork Spareribs *
Peanut Oil
1/2 c Sugar
1/3 c Chinese Rice Vinegar
1 ts Salt
1 tb Dark Soy Sauce

* Cut spareribs across bone into 1-1/2 inch lengths.
~——————————————————
~————- ~– Rinse and dry ribs; then cut apart.
Heat about 3 cups oil in a wok. When very hot, add
ribs in small batches and fry until brown and crispy,
about 5 minutes. Remove and drain.

Combine sugar, vinegar, salt and soy sauce. Remove oil
from wok; return wok to stove and turn heat to high.
When hot, add vinegar mixture. Cook, stirring, over
high heat until syrupy. Add ribs; toss in the mixture
until well coated. Serve warm or at room temperature.

—–

SEAFOOD STUFFED FLOUNDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Main dish
Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SEASONING MIX—–
1 t Salt
1/2 ts Sweet paprika
1/2 ts Black pepper
1/2 ts Dried thyme leaves
1/2 ts Sweet basil
1/2 ts Gumbo file (optional)
—–MAIN INGREDIENTS—–
3 Slices bacon, diced
1 1/2 c Onions, chopped very fine
1 c Green bell peppers, chopped
1/4 lb + 1 Tbsp unsalted butter
3/4 ts White pepper
3/4 ts Ground cayenne pepper
1/2 lb Small shrimp
1 1/2 c Basic seafood stock
6 Shucked oysters (med. size)
3/4 c All-purpose flour
1/2 c Green onions, chopped fine
1/4 c Grated Parmesan cheese
—–FLOUNDER SEASONING MIX—–
2 ts Salt
1 t Sweet paprika
1/2 ts White pepper
1/2 ts Onion powder
1/2 ts Garlic powder
1/2 ts Dry mustard
1/4 ts Ground cayenne pepper
1/4 ts Dried thyme leaves
1/4 ts Dried sweet basil leaves
6 Flounders (see note)
1 1/2 c Grated cheddar cheese
Vegetable oil for frying

NOTE: Flounder should be 1 to 1-1/4 pounds each,
boned, heads removed and brown side split down the
center. Combine the first seasoning mix ingredients in
a small bowl; mix well and set aside. In a large
skillet fry the bacon over high heat until crisp. Add
onions, celery and bell peppers. Stir well and saute
until vegetables start to get tender, about 5 minutes,
stirring occasionally. Add 3 tablespoons of the butter
and the white and red peppers; stir until butter is
melted. Stir in the shrimp and the first seasoning
mix. Continue cooking for about 3 to 5 minutes,
stirring occasionally and scraping pan bottom well.
Stir in the stock and the oysters; cook and stir about
6 to 8 minutes. Remove from heat. Use a slotted spoon
to spoon the seafood vegetable mixture into a food
processor or blender, leaving the liquid in the
skillet; process mixture until smooth, about 15 to 30
seconds. Return mixture to skillet, stirring to blend
with liquid; turn heat to high, and cook until mixture
starts sticking excessively, about 5 minutes, stirring
occasionally and scraping pan bottom well. Remove from
heat. Meanwhile, in a 1-quart saucepan melt the
remaining 6 tablespoons butter over high heat; when
almost melted, remove from heat, then add 1/4 cup of
the flour and stir until mixture is smooth. Return to
high heat for 1 minute, stirring constantly. Turn heat
to high under the stuffing mixture; gradually add the
butter-flour mixture, stirring constantly until well
blended. If mixture starts “weeping” oil at this
point, stir in about 2 tablespoons more stock or
water.) Continue cooking until very thick, about 1 to
2 minutes, stirring constantly. Add the green onions
and cook 1 minute more, stirring constantly. Remove
from heat and stir in the Parmesan. Cool slightly,
then refrigerate until chilled, about 30 minutes. In a
small bowl thoroughly combine the flounder seasoning
mix ingredients. Open the flounders for stuffing.
Sprinkle 1/4 teaspoon ofthe seasoning mix on the
inside of each flouner. Mound 1/4 cup of the cheddar
cheese in the center of each, then spoon a scant 1/2
cup chilled stuffing on top of the cheese. Close the
fish so the stuffing doesn’t show. Cover and
refrigerate for 1 to 2 hours. Sprinkle 1/4 teaspoon of
the seasoning mix on each side of each chilled
flounder, patting it in with your hands. In a pan
(cake and pie pans work well) combine the remaining
seasoning mix with the remaining 1/2 cup flour. In a
large, heavy skillet heat 1/4 inch oil over high heat
to about 350F. Meanwhile, place each flounder (split
side up) in the seasoned flour to coat only the bottom
surface. Carefully slide each flounder into the hot
oil and fry the bottom until it’s crispy, crunchy and
brown-brown!– about 3 to 4 minutes. Without draining,
place the flounder, still split side up, on an
ungreased cooke sheet. Bake at 550F until the fish are
cooked and well browned on top, about 10 minutes
(after about 4 minutes, drape a piece of aluminum foil
over the tails so they won’t burn). Serve immediately
as is, or topped with Hollandaise Sauce, Shrimp and
Crab Buttercream Sauce, or Bearnaise Sauce
From Paul Prudhomme’s Louisiana Kitchen

– – – – – – – – – – – – – – – – – –

“Smoky” Pumpkin Soup

Recipe By : Peaceful Gatherings Cookbook, Federated Church, Bolton, MA
Serving Size : 6 Preparation Time :1:30
Categories : Vegetables Soups (Hot), Stews Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 slices bacon — diced, cooked crisp
4 tablespoons unsalted butter
6 cups pumpkin — peeled, cut up
6 cups beef stock
1/2 cup Marsala
1 teaspoon dried thyme
salt and pepper — to taste
toasted pumpkin seeds — for garnish

Heat the bacon fat and butter in a stockpot over medium-high heat. Add the
pumpkin and saute for 15 minutes, stirring occasionally. Pour in the stock
and simmer, covered, until the pumpkin is very tender, about 30 minutes.
Remove from heat. Add the Marsala, thyme, salt, and pepper to taste.
Process the soup in batches in a blender until smooth. Return to the stock
pot. Add the bacon. Simmer 10 minutes. Serve immediately, garnished with
pumpkin seeds.

– – – – – – – – – – – – – – – – – –

NOTES : Contributed by Jan Barrett-Chow; posted by Perry Lowell, Fidonet
COOKING Echo, Jan. 1992