ROSEMARY LAMB PITTA WITH GREEK SALAD.

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 And a half oz 75 g lean lamb
Cubed
Quarter tsp crushed dry
Rosemary
1 2 oz 60 g pitta bread.
Salt and pepper.
1 sm Tomato chopped.
1 One inch 2,5 cm piece of
Cucumber, chopped.
Half oz 15 g feta cheese
Crumbled
2 lg Black olives, sliced.
Lettuce leaves shredded.
1 t Lemon juice.

1. Thread the lamb onto a kebab stick or bamboo
skewer. Place on a grill rack. Sprinkle with rosemary
and grill until the fat stops dripping and the meat is
golden brown. 2. Warm the pitta bread under the grill
and then cut in half and split open to form pockets.
Remove the lamb from the skewer and stuff it into the
pitta bread. Season lightly to taste. 3. Mix together
the tomato, cucumber, cheese olives and lettuce.
Sprinkle with lemon juice and use to fill the pitta
pockets. Serve at once.

Preparation 5 minutes Cooking 8 minutes Serves 1 325
calories Selections

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UNCOOKED CHOCOLATE ROLL, MRS. LYON’S RECIPE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Semi-sweet chocolate
1 pk Colored marshmallows
1/2 lb Cherries
1 c Walnuts

Melt the chocolate and add the cherries marshmallows. Mix well and put
on waxed paper and roll up like jelly roll. On another piece of waxed
paper put some cocoanut and roll the roll in it. Refrigerate and slice as
needed.

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Mushroom Soup

Recipe By : Cuisine Magazine
Serving Size : 8 Preparation Time :40:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Tablespoons butter — unsaled
2 cups shiitake mushrooms — coarsely Chopped
2 cups crimini mushrooms — coarsely Chopped
2 cups button mushrooms — coarsely Chopped
1 cup leek white part only — chopped
1 cup kale — chopped
2 cups wild rice — cooked
2 cloves garlic — minced
2 cups chicken broth
2 cups half and half
2 Tablespoons chives fresh optional — chopped
2 Tablespoons parsley fresh optional — chopped
salt and white pepper to taste
4 Tablespoons all-purpose flour

Saute the mushroom, leeks and kale in 4 Tbsp. butter ( 5 minutes).
Add garlic and wild rice. Saute until you start to smell the garlic cooking.
Add the flour, thoroughly stirring it into the mushroom mixture. This
combination of butter and flour is called a roux (roo).
The mixture will become thick and lumpy. Don’t be alarmed. Just keep
stirring and cooking to remove the starchy taste from the flour. This will
take about 3 minutes.
Slowly add the chicken stock and half-and-half. Use a whip to blend the
liquids and ensure a smooth, creamy texture. As it heats, the roux thickens
the soup. When the soup is smooth and hot, add the chives and parsley.
Season with salt and pepper to taste. For an even richer soup, stir in 1
Tbsp. of butter.

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NOTES : 1 cup serving:
207 calories
13g total fat

Title: Hermits
Categories: Diabetic, Desserts, Cooky/bars
Yield: 24 servings

1/2 c Margarine; (1 stick) -to 1/4 cup sugar
2/3 c Brown sugar; 1 ts Cinnamon;
2 Large eggs; 1/2 ts Nutmeg;
2 c All-purpose flour; 1/4 ts Ginger;
1 ts Baking powder; 1/4 c English walnuts; chopped
1/4 ts Salt; 1/4 c Raisins;
Dry sugar substitute equal; 1/4 c Water at room temperature

Cream margarine and brown sugar together at medium speed until light
and fluffy. Add eggs and mix at medium speed for 1 minute, scraping
down the bowl before and after adding eggs. Stir flour, baking
powder, salt, dry sugar substitute, cinnamon, nutmeg, ginger,
walnuts, and raisins together to blend well. Add along with water,
to creamy mixture; mix at medium speed to blend well. Drop dough by
1 1/2 tablespoon onto cookie sheets that have been sprayed with pam
spray or lined with aluminum foil. Bake at 350 for 10 to 12 minutes,
or until cookies are browned on the bottom. Remove them to wrie rack
cand cook to room temperature.

Food exchanges per serving: 1 STRACH/BREAD EXCHANGE 1 FAT EXCHANGE
Calories: 114, FAT: 5g, CHO: 15g, Na: 89, PRO: 2g, Cholesterol: 23 mg

Source: Desserts for Diabetics by Mabel Cavaiani, R. D.

MMMMM

Title: SHRIMP WITH SAUCE
Categories: Chinese, Seafood
Yield: 6 servings

1 lb Small shrimp
1/4 c Peanut oil
1 tb Pale dry sherry
1 ts Fermented black beans
1 ts Chopped garlic
1/4 ts Sugar
1 tb Soy sauce
1/8 ts Black pepper
2 Fine chopped scallions
1 c Chicken broth
2 tb Cornstarch
2 Lightly beaten eggs

Clean and devein shrimp but leave the tail shell
attached. Chop fermented black beans. Set a 12 inch
wok or 10 inch skillet over high heat for 30 seconds.
Pour in 2 tablespoon of the oil, swirl about in the
pan and heat for another 30 seconds, turning down the
heat to moderate if the oil begins to smoke. Drop in
th shrimp and stir-fry for about 1 minute, or until
the shrimp turn pink. Stir in the sherry, then remove
the shrimp mixture to a plate. Add the remaining 2
tablespoon oil to the pan. Add the fermented black
beans and garlic, and stir for a few seconds, making
sure garlic doesn’t burn. Stir in soy sauce, sugar,
pepper, scallions and reserved shrimp, them pour in
the chicken stock. Cover the pan and bring the stock
to a boil. Dissolve 2 tablespoon cornstarch in 3
tablespoon of chicken stock. Add it to the pan. When
sauce has thickened and becomes clear, about 30
seconds, pour in the beaten eggs in a slow stream.
Meanwhile, with a large spoon, lifting the contents of
the pan gently from the sides so that the eggs merge
with all ingredients without further cooking. Transfer
to a heated plate and serve.

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Title: Cheese Pasta Roll with Tomato Sauce
Categories: Pastas, Cheeses, Masterchefs, Frisco, Tfr
Yield: 8 servings

——————————–TOMATO SAUCE——————————–
1 lb Tomatoes Bouquet garni **
2 tb Butter Salt (to taste)
2 ea Shallots, peeled, minced Pepper (to taste)

———————————PASTA ROLL———————————
2 tb Butter 1/2 ts Pepper, black
1/2 c Ham, smoked, diced 2 ea Pasta, spinach, sheets
4 ea Scallions, minced — ( 12 x 4 inches ea. )
8 oz Cheese, cream, softened 1/2 lb Prosciutto, sliced
1/4 c Cheese, Parmesan, grated — 1/4-inch thick
1/2 c Cheese, Ricotta 1 ga Stock, chicken
2 lg Eggs Chives, chopped

** Bouquet garni is a cheesecloth bag (or some other porous
material) in which you’ve put some rosemary, thyme, bay leaf, and
crushed peppercorns. There is no rule for how much of each you’d use.

Tomato Sauce:
=============

To prepare the tomatoes, drop them briefly into boiling water,
then remove and plunge them into cold water and peel.

Remove the seeds and chop the tomatoes.

Melt butter in a saute pan and add minced shallots. Saute,
covered, for 5 minutes over low heat. Add tomatoes and bouquet garni.
Season to taste. Cook covered over medium heat for 30 minutes.

Remove shallots and bouquet garni, then puree. Reserve sauce.

Pasta Roll:
===========

In a saute pan, melt the butter and add the diced ham and
scallions. Cook over medium heat for about 2 minutes until scallions
are soft.

Beat the cream cheese, Parmesan cheese, Ricotta cheese, and
pepper together until smooth.

Add the sauteed ham and scallions to the cheese mixture; then add
eggs, and mix well. Cover and refrigerate at least 2 – 3 hours.

Spread half of the filling on one of the pasta sheets – leaving a
half-inch border around the edges. Brush the border with a little
melted butter.

Place a layer of sliced Prosciutto to cover the filling mixture
then beginning at one of the short ends of the pasta, roll it up. Do
not roll too loosely or the poaching liquid may seep into the
cheese/meat mixture.

Wrap roll in a double thickness of cheesecloth and tie each end
securely with string.

Repeat for second pasta sheet.

Fill a large saute pan with chicken stock. Bring the stock to a
boil and add pasta rolls. Reduce the heat to simmer and cook gently,
turning occasionally, for 25 minutes.

Drain and cool before removing string and cheesecloth. Cut each
roll in half-inch thick slices. Pour some of the tomato sauce into a
pool on the bottom of individual serving plates and arrange the slices
on the plates.

Garnish with chopped chives. Serve warm or at room temperature.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Werner Albrecht, The French Room –
: Four Season’s Clift Hotel, San Francisco, CA

—–

EXTRA CHEESE LASAGNE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Vegetarian
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Egg pasta recipe (above)
1 lb Ricotta cheese
2 cl Garlic, minced
10 oz Frozen chopped spinach,
Thawed and drained
1 Egg
1 t Salt
4 c Seasoned Italian tomato
Sauce
2 c Grated provolone cheese
2 c Grated mozzarella
1 c Freshly grated Parmesan
Cheese

Prepare the pasta dough according to recipe directions.Cut into strips
about 13″ long and 3″ wide.You will need to gather all the trimmed scraps
and reroll the dough to make enough noodles.This recipe should work out
exactly if you roll your dough thin. Combine the ricotta,garlic,spinach,egg
and salt.Mix well by hand or in food processor. To assemble the
lasagne,pour a little bit of sauce in the bottom of a 9 x 13″ baking
dish.Cover with a layer of noodles,then layer of sauce.Sprinkle a layer of
provolone,a layer of mozzarella,then a layer of Parmesan.Cover with a layer
of noodles,then sauce,then the ricotta cheese mixture.Top with a layer of
noodles,sauce and the grated cheeses. Finish with a layer of noodles,sauce
and grated cheese. Cover the lasagne lightly (if you are using aluminum
foil,make a tent with the foil so it doesn’t touch the top of the lasagne).
Bake for 1 hour @ 350 degrees.Remove the cover and bake for an additional
30 minutes.Allow the lasagne to set 10 minutes before serving.This lasagne
will be quite firm and can be served in tidy- looking squares.Serves 6
generously.

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Title: Ben And Jerry’s Fresh Georgia Peach Ice Cream
Categories: Desserts
Yield: 1 servings

MMMMM——————–MARGE NEMATH GNFK05B————————-
2 c Finely chopped ripe peaches
1 1/4 c Sugar
1/2 Juice of lemon
2 Eggs
2 c Whipping cream
1 c Milk

Ben and Jerry prefer small peaches because they have more flavor and
less water than the larger ones. Combine the peaches, 1/2 cup of the
sugar, and the lemon juice in a bowl. Cover and refrigerate for 2
hours, stirring the mixture every 30 minutes. Remove the peaches from
the refrigerator and drain the juice into another bowl. Return the
peaches to the refrigerator. Whisk the eggs in a mIxing bowl until
light and fluffy, 1-2 minutes. Whisk in the remaining 3/4 cup sugar,
a little at a time, then continue whisking until completely blended,
about 1 minute more. Pour in the cream and milk and whisk to blend.
Add the peach juice and blend. Transfer the mixture to an ice cream
maker and freeze following manufacturer’s instructions. After the ice
cream stiffens (about 2 minutes before it is done) add the peaches,
then continue freezing until the ice cream is ready. Makes 1 generous
quart. Originally posted by Marge Nemeth GNFK05B

MMMMM

Sausage Bean Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound bulk Italian sausage — or
Kielbasa — cut into pieces
1/2 cup chopped onion
2 cloves garlic — minced
1 teaspoon dried basil leaves
1 16 oz can whole tomatoes — undrained, chopped
1 14.5 oz can beef broth
1 15 oz can black beans — undrained
1 15 oz can butter beans — undrained
grated Parmesan cheese — garnish

In a skillet, brown sausage, onion, and garlic. Drain fat. Transfer to Crock-
Pot. Stir in remaining ingredients except for the Parmesan cheee. Cover and c
ook on Low 6 to 8 hours or on High 3 to 4 hours. Ladle into bowls and top serv
ings with Parmesan cheese if desired.

Serves 6

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Rhubarb Cream Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Sugar
1/4 cup Enriched flour
3/4 teaspoon Nutmeg
3 Eggs — slightly beaten
4 cups Rhubarb in 1″ slices (1 lb)
1 Pastry for 9″ lattice crust
2 tablespoons Butter or margarine

Blend sugar, flour, nutmeg. Beat into eggs. Add rhubarb. Line 9″ pie
plate with pastry; fill; dot with butter. Top with lattice crust. Bake at
400 degrees 50 to 60 minutes. Cool.

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Source: Better Homes Gardens Dessert Cookbook.