Portobello Barley Risotto

Recipe By : Sheila Lukins Feb 96 – Parade “The New Main Dish”
Serving Size : 4 Preparation Time :1:15
Categories : Grains And Beans 2Try
Fab Fiber A-New-Main-Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons olive oil
1/2 pound portobello mushrooms
wiped clean with a damp cloth and — cut in 1″ pieces
1 medium onion — coarsely chopped
4 1/2 cups vegetable broth — fat removed
1 cup pearl barley — rinsed
1 tablespoon fresh rosemary leaves — chopped
1/2 teaspoon ground allspice
1/2 cup white wine — sweet
(Reisling, sauterne, dessert white)
1/2 cup golden raisins
salt and pepper
2 tablespoons Italian parsley

[1] Place 2 tablespoons of the oil in a large, heavy pot over medium-high
heat. Add the mushroom chunks and cook for 5 to 7 minutes, stirring often.
Remove the mushrooms from the pan and set aside.
[2] Reduce heat to medium-low. Add remaining oil and the onion. Cook
about 10 minutes until onion is soft.
[3] While onion is cooking, bring the vegetable broth to a boil in a
medium-sized saucepan. Adjust heat to maintain a gentle simmer.
[4] Add the barley, rosemary and allspice to the onions. Raise the heat to
medium-high and cook, stirring, for 1 minute, making sure the barley is
evenly coated with the oil. Add the wine and cook for 5 minutes, stirring,
or until the wine is nearly evaporated.
[5] Add the hot broth to the barley mixture, 1/2 cup at a time; cook,
stirring frequently, over medium heat until each addition of broth is
absorbed into the barley before adding the next.
[6] When the barley is tender and nearly all the broth has been absorbed
(about 45 minutes), stir in the reserved mushrooms and the raisins. Cook a
few minutes longer, until the risotto reaches desired consistency. Season
with salt and pepper. Serve immediately, sprinkling with chopped parsley.

CookSNote: When cleaning mushrooms, remove any stem ends. Wipe the
mushrooms with a damp cloth or mushroom brush. Do not rinse under faucet.
Serves 4. 1/4 = 482 cals, 73g carbs, 11g pro., 18g fat, 3mg chol.

– – – – – – – – – – – – – – – – – –

NOTES : “Barley makes an acceptable risotto with a luscious creamy
consistency. Be sure the broth is simmering when you add it to the barley.”
A variety of mushrooms may be substituted.

Cream of Pimiento Soup

Recipe By : Southern Living/tpogue@idsonline.com
Serving Size : 4 Preparation Time :0:00
Categories : Soup Easy
posted

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces pimiento — diced and undrained
2 tablespoons butter
2 1/2 tablespoons flour
14 1/2 ounces nonfat chicken broth
1 1/2 cups half and half
2 teaspoons onion — grated
1/2 teaspoon salt
1/4 teaspoon hot sauce

Place pimiento in container of an electric blender, and process until smooth,
stopping once to scrape down sides. Set pimiento aside.

Melt butter in a heavy saucepan over low heat; add flour, and stir until
mixture is smooth. Cook 1 minute, stirring constantly.

Add chicken broth and half and hald gradually to flour mixture; cook over
medium heat, stirring contstantly, until mixture is thickened and bubbly.

Stir in pimiento, onion, salt, and hot sauce; cook over low heat, stirring
constantly, until thoroughly heateds.

Yield: 3 3/4 cups

– – – – – – – – – – – – – – – – – –

Per serving: 204 Calories; 17g Fat (71% calories from fat); 6g Protein; 10g
Carbohydrate; 49mg Cholesterol; 517mg Sodium

NOTES : You can easily double the recipe to serve 8

New Year’s Eve, 1996/97 with Beef Wellington
Diane and Joe, Colleen and Jack.

Crystal Candy

Recipe By : Country Home, 12/95
Serving Size : 1 Preparation Time :0:00
Categories : Candy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sugar
1 cup light corn syrup
1/2 cup water
1/4 teaspoon desired food coloring
a few drops oil of cinnamon,
oil of peppermint, or
oil of wintergreen

Line 8x8x2 baking pan with foil, extending foil over edges of pan.
Butter foil set pan aside. Butter sides of heavy 3-qt saucepan. In
saucepan, combine sugar, corn syrup and water. Cook over med-high heat
to boiling, about 5 min, stirring constantly with wooden spoon to
dissolve sugar. Avoid splashing mixture on sides of pan. Carefully clip
candy thermometer to side of pan. Cook over med heat, stirring
occasionally, until thermometer registers 290°, soft-crack stage, 20-25
min. Mixture should boil at a moderate, steady rate over the entire
surface. Remove saucepan from heat; remove thermometer from saucepan.

Quickly stir in desired food coloring and flavoring. Immediately pour
mixture into prepared pan. Let stand 5-10 min or until film forms over
surfaces of candy.

Using broad spatula, begin marking candy by gently pressing line acress
surface, 1/2″ from one edge of pan. Do not break through film on
surface. Repeat pressing 1/2″ along other 3 edges of pan, intersecting
lines of corners to form squares. If candy does not hold shape, it is
not cool enough. Let stand a few minutes start again.

Continue marking lines along all sides, 1/2″ apart, until you reach
center. Retrace lines, pressing spatula deeper but not breaking film on
surface. Repeat until spatula can be pressed to bottom along all
lintes. Cool completely. Use foil to lift candy out of pan; break into
squares. Store covered.

Makes about 1 1/2 lbs. of candy.

To make molded candies, oil hard candy molds. Quickly pour mixture into
molds. Cool 10 min. or until firm. Invert; twist molds until candies
come out. Cool completely.

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POPPYSEED PIGTAILS

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Grant — HWWK11b
3 cups Flour
1/4 cup Poppyseed
1/2 teaspoon Baking soda
1/2 cup Butter — softened
1 cup Sugar
2 Eggs
1/2 cup Sour cream
1 teaspoon Vanilla extract
1 Egg white — beaten w/2 tsp
for glaze
3 1/2 tablespoons Poppyseed — top sprinkle

DESCRIPTION: A rich, sour-cream dough is laden with poppyseeds and braided
into
5-inch sticks.

Combine flour, poppy seed and baking soda; set aside.
Beat together butter, sugar and salt until combined.
Add eggs one at a time, beating after each addition.
Beat in sour cream and vanilla. Add flour in 1-cup increments, blending after
each addition. Gather dough into a ball and wrap in plastic; refrigerate one
hour.
Preheat oven to 375. Divide dough in half; refrigerate one half. On
well-floured
surface, roll out half of dough into a 15″ by 5″ rectangle, 1/4 inch thick.
Using a floured knife, cut dough into 60 5- x 1/4-inch strips; dip knife in
flour often to facilitate cutting. Lay three 5-inch strips side by side on
floured surface. Braid strips (working from middle toward the ends will make a
more uniform braid), pinch ends together. Brush completed braids with egg white
glaze; sprinkle lightly with poppyseed. Arrange braids, 1″ apart, on buttered
baking sheets. Repeat with second half of dough. Bake 13-16 minutes, or until
golden and crisp. Cool on racks. Store airtight at room temp 5 days, freeze for
three months. From “The Joy of Cookies,” formatted by Theresa Grant, HWWK11b.

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Title: FRIED HOMINY
Categories: Improv, Kohl, Vegetables
Yield: 1 recipe

1 cn Yellow or white hominy
Butter or oleo
Salt and pepper

Heat at least 1/2 stick oleo or more in a large
skillet. Drain the liquid from the hominy, then dump
the hominy into the hot butter. Salt and pepper it.
Carefully stir the hominy until it begins to brown,
adding butter as necessary.

OPTIONAL: Add diced hot dogs

From: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
A Collection of Recipes from the Kitchen of Joyce
Clem Kohl

—–

A BARREL OF MUFFINS

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 ts Baking soda
2 c Boiling water
1 c Canola oil
1 c Sugar or less
6 ea Egg whites
4 c All-Bran cereal
2 c Bran flakes
5 c Unbleached white flour
4 c Non-fat buttermilk

Mix baking soda and water. Set aside to cool. Cream
oil and sugar. Add egg whites and mix well. Combine
bran cereals and flours. Add to creamed mixture and
stir in buttermilk. Add water and baking soda and mix.
Store the batter in a covered container in the
refrigerator. When ready to bake, preheat oven to 375
degrees and spoon batter into lightly oiled or paper
lined muffin tins. Return extra batter to
refrigerator. Bake muffins for 20-25 minutes. Makes 60
muffins.
~——————————————————
~————- ~ 1 Muffin calories 105,protein 3.0
gm,carb. 16.4 gm,total fat 4.0 gm,CSI Units
0.7,dietary fiber 2.3 gm,sodium 166 mg,potassium 127
mg,calcium 27 mg,iron 1.6 mg
~——————————————————
~————- ~- The New American Diet by Connor
Connor

– – – – – – – – – – – – – – – – – –

Title: FENNEL, MUSHROOM AND PARMESAN SALAD
Categories: Salads, Madison
Yield: 6 servings

1 Garlic clove
1/4 ts Coarse sea salt
2 1/2 tb Lemon juice
2 Lemon peel strip; minced
1/8 ts Fennel seeds
– crushed under a spoon
– or in a mortar
5 tb Extra-virgin olive oil
8 oz Mushrooms, large, firm
– wiped clean
Pepper
1 Fennel bulb
1 tb Fennel greens, chopped
1 tb Italian parsley, chopped
Salt
3 oz Parmesan Reggiano; shaved
– into paper-thin slices

POUND THE GARLIC and the salt in a mortar until completely smooth.
Stir in the lemon juice, lemon peel, fennel seeds and olive oil to
make a tart, lemony vinaigrette. Thinly slice the mushrooms,
carefully dress them with a few tablespoons of the vinaigrette, and
season them with plenty of freshly ground black pepper. Lay a damp
kitchen towel or a piece of plastic wrap directly over them to keep
them from browning, and set aside for 1 hour to marinate. Trim the
fennel bulb and cut it into quarters. Remove most of the core; then
slice it lengthwise, very thinly, leaving the pieces joined together.
Dress it with most of the remaining vinaigrette and half the herbs,
and season with salt and pepper. Add the rest of the herbs to the
mushrooms. Layer the mushrooms, cheese and fennel on each plate and
spoon the remaining vinaigrette over the top.

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Title: Garden Patch Salad
Categories: Salads
Yield: 8 servings

2 c Water
1/3 c Medium Pearled Barley*
— (Quaker Scotch Brand)
3/4 ts Salt (optional)
15 oz Van Camp’s Red Kidney Beans
— (Dark or Light)
3 md Tomatoes; seeded, chopped
1 1/2 c Chopped parsley or cilantro
1 md Bell pepper; cut into strips
— (green, red or yellow)
1/2 c Sliced green onions
1/3 c Lemon juice
1/4 c Vegetable oil
1/8 ts Pepper

Bring water to a boil; stir in barley and 1/4 teaspoon salt. Reduce heat.
Cover; simmer 50 to 60 minutes or until barley is tender, stirring
occasionally. Drain; cool. Transfer to a large bowl. Add kidney beans,
tomatoes, parsley, green pepper and green onions; mix well.

Combine lemon juice, oil, remaining 1/2 teaspoon salt and pepper; mix
until well blended. Pour over barley mixture; toss. Chill 3 to 4 hours
or overnight; toss before serving. Serve over lettuce leaves, if desired.

*NOTE: To substitute 1/2 cup Quaker Scotch Brand Quick Pearled Barley,
decrease water to 1-1/2 cups and simmer time to 10 to 12 minutes. Proceed
as recipe directs.

NUTRITIONAL ANALYSIS per serving:
* calories 143
* carbohydrates 16 g
* protein 4 g
* fat 7 g
* calcium 33 mg
* sodium 110 mg
* cholesterol 0 mg
* dietary fiber 4 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

—–

Title: Tomato Cheese Soup
Categories: Soups/stews, Beef
Yield: 12 servings

28 oz 2 undrained and chopped 2 tb Butter
2 ea Stalks of celery diced 2 ea Cloves of garlic, minced
1/2 ea Sweet red pepper diced 2 tb Butter
1/2 lb Mushrooms, chopped 1 ea Large cooking onion diced
2 tb Flour 1 ts White sugar
8 c Beef stock 1/2 ts Basil
1/2 ts Rosemary 1/2 ts Thyme
3 oz Cream cheese 1 ea Salt and pepper to taste
1 ea Parsley for garnish

Place the tomatoes, with juice, in a buttered oven-proof baking dish. Add
the celery, garlic and red pepper and cover and bake in a 325 degree oven
for 25 minutes. Saute the mushrooms and onion in the second batch of butter
in a large stock pot for about 8 minutes. While stirring, slowly add the
flour and sugar, blending until mixture is very smooth. Add the stock,
basil, rosemary and thyme, stirring until soup comes to a boil. Add the
contents of the baked tomato pan from the oven and bring to a boil. Cover
and simmer the soup for about 30 minutes. Meanwhile, in a food processor,
blend the cream cheese, salt and pepper until smooth. Slowly stir the cream
cheese into the soup. Garnish with chopped parsley. Yield: 12 hearty
portions.

—–

Bread Machine Bagels

Recipe By : The Bread Box Recipe Book
Serving Size : 5 Preparation Time :0:00
Categories : Baking Breads
Bread Machine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup water — + 2 tbsp
1 teaspoon lemon juice
3/4 teaspoon salt
1 1/2 tablespoons sugar
2 1/2 cups bread flour
1 3/4 teaspoons active dry yeast
Glaze:
1 whole egg — beaten

Place ingredients in bread machine, use dough setting, when setting completed
remove dough from pan (if not using a bread machine, knead dough for ~5
minutes and let rise in warm place).

Place dough on lightly floured surface. Punch and knead for 5-10 minutes until
smooth. Cut into 5 equal pieces. Fromeach piece form a ball and make a hole in
each using your thumbs. Stretch until smooth and hole is about 1 inch. Place
bagels on greased baking sheet and let rise covered for 10 minutes. Heat oven
to 400F, boil 6 cupos of water in a large saucepan or skilltet. Cook bagels 2
at the time for 3 minutes turining once. Place bagels on greased sheet. Brush
with beaten egg and sprinkle with favorite toppings. Bake at 400F for 20-25
minutes until deep golden brown. Cool on a wire rack.

– – – – – – – – – – – – – – – – – –

Per serving: 279 Calories; 2g Fat (7% calories from fat); 10g Protein; 54g
Carbohydrate; 36mg Cholesterol; 334mg Sodium