Apple-Fennel Salad with Fusilli

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DRESSING—–
1/4 cup Vinegar — red wine
1 1/2 tablespoons Olive oil
1 tablespoon Apple juice concentrate
-frozen — thawed
1 1/2 teaspoons Thyme — dried
1/2 teaspoon Salt
1/4 teaspoon Pepper
—–SALAD—–
8 ounce Pasta, fusilli — uncooked
3 Apples, Mcintosh — cored and
-diced
2 tablespoon Lemon juice
1/2 pound Fennel — trimmed and thinly
-sliced (about 1 cup)
1 sm Lettuce head — Boston

Dressing: In a small bowl, combine all dressing ingredients. Mix well.

Salad: Boil pasta in salted water until cooked al dente, about 10 minutes.
Drain and set aside. In a medium bowl, toss apples and lemon juice. Stir in
fennel and toss well.Combine pasta and apple-fennel mx ixture in a medium
serving bowl. Add dressing and toss well. Serve on a bed of lettuce. Serves 4.

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Title: Strawberry Lemonade
Categories: Beverages Fruits
Servings: 4

1 qt Fresh Strawberries, Hulled 3 c Cold Water
3/4 c Lemon Juice 3/4 c Sugar *
2 c Club Soda, Chilled 1 x Ice
1 x Garnishes **

* Up to 1 cup sugar may be used to sweeten lemonade.
** Garnishes could be more strawberries and/or mint leaves.
—————————————————————————

In blender containier, puree strawberries. In pitcher, combine pureed
strawberries, water, lemon juice, and sugar; stir until sugar dissolves.
Add club soda. Serve over ice and garnish with strawberries and/or mint
leaves.

—————————————————————————–

Ann’s Pesto *

Recipe By : Ann from P*
Serving Size : 1 Preparation Time :0:00
Categories : Sauces, Marinades, Spreads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Fresh Basil Leaves
4 Cloves garlic, chopped
1/2 Cup pine nuts
1 Cup X-Virgin olive oil
1 Cup Imported Parmesan Reggiano cheese, grated
1/4 Cup Pecorino Romano cheese, grated
1/4 tsp salt
Freshly ground black pepper to taste

1. Process the basil, garlic, and pine nuts in a food processor until
finely chopped. 2. With the machine running, pour the oil in a thin,
steady stream. 3. Add the cheese, salt and ground pepper to taste.
Process briefly to combine.

Yield: 2 cups prepared pesto.

(I make this in 2-cup batches freeze in 1/2 pt. canning jars for the
winter. Use on pasta, vegetables, baked potatoes… MJ)

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FIDDLEHEAD ONION SALAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Fiddlehead ferns
— cooked and chilled
Onions — sliced
French dressing

Cover chilled cooked fiddleheads and an equal amount
of sliced, mild-flavored, raw onion rings with French
dressing. Marinate for several hours, covered and
refrigerated, before serving.

From -The Wild Flavor_ by Marilyn Kluger. Los
Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 250.
ISBN 0-87477-338-5. Typed for you by Cathy Harned.

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Creamy Vegetable Soup

Recipe By : – Premiere Edition (Audrey Nemeth)
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion — chopped
1/4 cup butter or margarine
3 medium sweet potato — peeled and chopped
3 medium zucchini — chopped
1 bunch broccoli — chopped
2 quarts chicken broth
2 medium potatoes — peeled and shredded
1 teaspoon celery seed
1 1/2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon pepper
2 cups light cream

In a large kettle, saute onions in butter until transparent but not browned. A
dd the sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or un
til crisp-tender. Stir in broth; simmer for a few minutes. Add potatoes and s
easonings; cook another 10 minutes or until vegetables are tender. Stir in cre
am and heat through.

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Per serving (excluding unknown items): 194 Calories; 10g Fat (46% calories from
fat); 8g Protein; 18g Carbohydrate; 29mg Cholesterol; 1099mg Sodium
Food Exchanges: 1 Starch/Bread; 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat

_____

Title: ASIAN MARINADE (FOR FISH)
Categories: Seafood, Spices
Yield: 1 servings

1/4 c Soy sauce or tamari
2 tb Dark sesame oil
2 tb Rice vinegar
1 tb Minced garlic
1 tb Minced ginger
1 Scallion, sliced thin
– (about 2 tb)
Ground black pepper to taste

Marinate fish for 30 minutes, turning after 15
minutes. Then grill for about 8 minutes.

printed in Rochester, NY _Times_Union_ 11/29/93
Posted in COOKING by: Jean Cody 12/1/93

—–

Chinese Chicken-Noodle Salad

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chicken Chinese
Pasta Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Ounces angel hair pasta — uncooked
1 Cup (1/2-in) diagonally sliced fresh snow peas
2 Cups shredded cooked chicken breast — approx 3/4#
1/2 Cup diced red bell pepper
1/4 Cup sliced green onions
1 medium cucumber, peeled, halved
lengthwise, and sliced — about 3/4 cup
3 Tablespoons low-sodium teriyaki sauce
2 tablespoons rice vinegar
2 teaspoons sesame seeds — toasted
1 teaspoon dark sesame oil
1/2 teaspoon salt
1/4 teaspoon pepper

Break pasta into 5-inch pieces. Cook in boiling water 2 minutes. Add snow
peas; cook an additional minute. Drain and rinse under cold, running water;
drain well. Combine pasta mixutre, chicken, and next 3 intredients in a
bowl; set aside.

Combine teriyaki sauce and next 5 ingredients ina bowl; stire well. Pour
over pasta mixture, and toss well. Serve at room temperature or chilled.

Yield 4 1-1/2 cup servings.

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CW Scottish Shortbread

Recipe By : COUNTRY WOMAN MAGAZINE – JULY/AUGUST 19
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound butter (no substitutes) — softened
1 cup packed brown sugar
4 cups all-purpose flour — -4 1/2 cups

In a mixing bowl, cream the butter and brown sugar. Add 3-3/4 cups flour;
mix well. Sprinkle a board with some of the remaining four. Knead for 5
minutes, adding enough remaining flour to make a soft, non-sticky dough.
Roll to 1/2″ thickness. Cut into 3"x1″ strips. Place 1″ apart on ungreased
baking sheets. Prick with a fork. Bake at 325 degrees for 20-25 minutes or
until cookies are lightly browned. Yield about 4 dozen

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ROOT VEGETABLE SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Leeks white part only
4 tb Unsalted butter
2 1/2 tb All purpose flour
6 c Homemade chicken stock
3 md Carrots peeled and cubed
3 md Turnips peeled and cubed
2 md Parsnips peeled and cubed
2 md Red potatoes peeled and
Cubed
2 Hearts of bibb lettuce
Leaves separated and rinsed
2 c Fresh spinach leaves
Stemmed and rinsed
Salt and white pepper to
Taste
1/2 c Heavy cream
2 tb Fine minced chives
And parsley for garnish

Cut the leeks in half lengthwise and then crosswise
into thin slices. Place in a colander and run under
warm water to remove all traces of sand. Drain and set
aside. In a large casserole, melt the butter over low
heat. Add the flour and cook, stirring constantly for
one minute without browning. Add the chicken stock and
whisk until well blended. Add the reserved leeks,
carrots, turnips, parsnips and potatoes. Bring to a
boil, reduce heat and simmer until the vegetables are
almost tender. Add the lettuce and spinach leaves to
the soup, and season with salt and pepper. The lettuce
should just wilt, but still remain crisp. Do not
overcook. Before serving, add the heavy cream and heat
the soup through without letting it come to a boil.
Transfer the soup to a large tureen, sprinkle with
chives and parsley and serve hot with thin slices of
black bread.

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KAHLUA EGGNOG PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Baked 9-inch Chocolate
-Crumb Shell (below)
1 Env plus 1 tsp unflavored
-gelatin
6 tablespoons Sugar
1/4 teaspoon Salt
1/4 teaspoon Nutmeg
1/4 cup Kahlua
3 lg Eggs — separated
1 cup Whipping cream
3/4 cup Milk
Candied fruit decoration
-if desired
—–CHOCOLATE CRUMB SHELL—–
1 1/2 cups Fine chocolate wafer
-crumbs
2 tablespoons Sugar
1/3 cup Melted butter

Bake and cool Chocolate Crumb Shell. Stir together 2 tablespoons sugar,
gelatin, salt and nutmeg in 2-quart saucepan. Beat egg yolks. Add milk and
combine with dry mixture. Cook over moderately low heat, stirring constantly,
just until mixture thickens. Do not allow to boil. Remove from heat, cool, and
stir in Kahlua.Chill a few minutes. When mixture begins to thicken, beat egg
whites to fine foam. Gradually beat in remaining 4 tablespoons sugar, making a
meringue. With same beater, beat cream stiff. Fold cream into gelatin mixture,
then meringue. If necessary, chill a few minutes until mixture mounds on a
spoon. Then turn into cooked crust, and chill 4-5 hours or overnight.At
serving time, decorate with additional whipped cream and candied fruit, if
desired. Makes 1 9-inch pie. 8 servings. CHOCOLATE CRUMB SHELL: Mix together
fine chocolate wafer crumbs, sugar and melted butter.Press over bottom and up
sides of lightly greased 9-inch pie pan (1 1/2-inches deep). Bake in 350F oven
for 5-7 minutes. Cool before filling. FROM: DOONNA HARTMAN (HDDW83B).

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