Broccoli-Cauliflower Tetrazzini

Recipe By : Best Recipes, June 1993
Serving Size : 6 Preparation Time :1:00
Categories : Meatless Main Dishes One-Dish Meals
Pastas Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces spaghetti, broken into thirds — cooked as directed
1 16-oz pkg. frozen broccoli, cauliflower and carrots — cooked
as directed
2 tablespoons butter or margarine
3 tablespoons flour
2 cups milk
1 teaspoon instant chicken bullion
1/4 teaspoon dried thyme
1/2 cup Parmesan cheese — grated
dash pepper
1 4.5 oz. jar sliced mushrooms — drained
2 tablespoons Parmesan cheese — grated
vegetable cooking spray

Preheat oven to 400F.

Drain cooked spaghetti, rinse with hot water, and set aside, keeping warm.
Drain and set aside cooked vegetables.

Spray 9 x 13″ pan. In medium saucepan, melt butter or margarine; stir in
flour until smooth. Gradually add milk; blend well. Cook over med heat 6 –
10 min or until mixture thickens and boils, stirring constantly. Stir in
bullion, thyme, 1/2 cup Parmesan cheese, and pepper. Spoon cooked spaghetti
into prepared baking dish. Top with cooked vegetables and mushrooms. Pour
milk mixture over vegetebles; sprinkle with 2 tablespoons Parmesan.

Bake 15 – 20 min or until mixture is thoroughly heated and bubbling around
the edges.

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FETTUCINI FLORENTINE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Heavy cream
3 tb Butter
1/4 lb Dried prosciutto
1 1/2 c Chopped spinach
Salt and pepper to taste
1/2 c Parmesan cheese

This is not authentic Florentine, but it sure is good. The recipe comes
from Julie Dannenbaum’s “Italian, Fast and Fresh.” REDUCE CREAM TO 1 1/2
CUPS. Heat butter in a large skillet. Saute prosciutto, 1 minute. Add cream
and chopped spinach and cook until thick enough to coat a spoon. Season
with salt and pepper and add Parmesan cheese. Makes enough for 1 pound
pasta.
Philip Schulz
PRODIGY service Guest Chef FROM: GUEST CHEF (EXPT46B)

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Title: IMPOSSIBLE HERBS ‘N ONION PIE
Categories: Main dish, Pies
Yield: 6 servings

3 Onions;sliced thin-sep.rings
1/4 c Butter
1/2 lb Bacon;crisp fried/crumbled
1 1/4 c Milk
2 ts Worcestershire
3 Eggs
1 c Bisquick
1/4 ts Dried savory leaves
1/4 ts Dried basil leaves
1/4 ts Dried parsley leaves

Heat oven to 400. Grease a 9″ pie plate. Cook onions
in butter in 10″ skillet, stirring frequently, til
onions are softened. Arrange half of the onions
evenly in pie plate; sprinkle with half of the bacon.
Top with remaining onions and bacon. Place milk,
Worcestershire sauce, eggs and baking mix in blender
container. Cover and blend on high 15 sec. Pour into
plate. Mix herbs in small bowl; crush slightly.
Sprinkle evenly over milk mixture. Bake until knife
inserted in center comes out clean, about 35 min. FOR
2 SERVINGS: Grease 2 10 oz custard cups. Decrease
onions to 1, butter to 2 tb., bacon to 4 slices, milk
to 1/2 c., Worcestershire sauce to 1/2 tsp, eggs to 1,
Bisquick to to 1/4 c. and herbs to a pinch of each.
Bake 10 min. HIGH ALT>Grease 10″ pie plate. Cook
onions til softend, 6-7 min. Bake 30-35 min. For 2
servings, bake 20-25 min.

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Title: Baigan Bharta
Categories: Veg-cook, Sept.
Yield: 1 servings

1 md Eggplant
2 T Veg oil
2 To 3 serrano chiles, seeded
And diced
1/4 t Compound asafetida (or < 1/8 t Pure) 1 To 2 tsp cumin seeds 2 t Ground corriander 1 t Salt 2 T Chopped fresh cilantro 2/3 c Nonfat yogurt 1 To 2 tsp garam masala Someone on r.f.v.c requested a recipe for Baigan Bharta yesterday; here is one from Yamuna Devi's “The Best of Lord Krishna's Cuisine”, slightly tweaked, that I make a lot. (also posted on r.f.v.c.) Bake the eggplant 40 minutes at 425F on a baking sheet. Split it and scoop out the pulp; discard the skin. (Some people roast the eggplant over charcoal for a nice flavor). Heat the ghee on medium; add cumin seeds, serranos, and asafetida. Cook until the cumin seeds darken. Add the eggplant, salt, and corriander; cook for about 10 minutes, stirring occassionally. When it thickens, remove from the heat, add the yogurt, cilantro, and garam masala, and serve. (The yogurt might curdle; to prevent that, let the eggplant cool first, then add the yogurt etc, then briefly reheat.) From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue #203, Sept. 21, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. -----

Title: Classic French Onion Soup Gratin
Categories: soup, French
Servings: 24

4 oz unsalted butter
5 lb onion
6 qt beef stock
kosher salt
black pepper
6 oz dry sherry
24 sl French bread
1 lb Gruyere cheese

HEAT THE BUTTER IN A STOCKPOT, OVER A MODERATE FLAME
ADD THE ONIONS AND COOK UNTIL GOLDEN OR BROWN AS DESIRED ADD THE STOCK,
BRING TO A BOIL, REDUCE HEAT, AND SIMMER AT LEAST 20 MINUTES
SEASON TO TASTE WITH SALT AND PEPPER
ADD SHERRY IF USED
LADLE SOUP INTO INDIVIDUAL SOUP BOWLS OR GRATIN DISHES
TOP EACH WITH A SLICE OF BREAD
COVER WITH GRATED CHEESE
BROWN UNDER THE BROILER
SERVE HOT
variation: toast the bread under the broiler, top with cheese, pass under
the broiler to melt the cheese, and place on top of serving of soup

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LENTIL AND BROWN RICE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Chicken broth
1 1/2 c Lentils, picked over and rin
-ed
1 c Brown rice
32 oz Tomatoes, drained, reserving
-uice, and chopped
3 Carrots, in 1/4 inch pieces
1 Onion, chopped
1 Celery, chopped
3 Garlic cloves, minced
1/2 ts Basil
1/2 ts Oregano
1/4 ts Thyme
1 Bay leaf
1/2 c Fresh parsley, minced
2 tb Cider vinegar (or to taste)

In a heavy kettle, combine the broth, 3 cups water,
lentils, rice, tomatoes and juice, carrots, onion,
celery, garlic, basil, oregano, thyme, and bay leaf.
Bring mixture to a boil and simmer, covered, stirring
occasionally, for 45-55 minutes or until lentils and
rice are tender. Stir in parsley, vinegar, and salt
and pepper to taste. Discard bay leaf. The soup will
be thick and will thicken more as it stands. Thin, if
desired, with chicken stock.

Makes about 14 cups.

a 1984 Gourmet Mag. favorite

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Date: Fri, 03 Feb 95 08:39:21 PST
From: jrg14@cornell.edu (Janice R. Gordon)

Breakfast burritos

This morning’s breakfast got my husbands attention, he really liked it, so
I will share.

1 medium zuchinni, sliced
1/4 lb (or so) mushrooms, sliced
1 bunch green onions, sliced
1 4 ounce carton liquid fake eggs
1/2 cup non fat cottage cheese
tortillas (optional)

“saute” mushrooms and zuchinni in nonstick skillet, add gr onion, and heat
through, pour in the egg stuff and cook until nearly set, add the cottage
cheese and heat through, mixing well.

I made this into breakfast burritos, but would be good to eat as is, too.

Kasha Burgers

Recipe By : Annice
Serving Size : 4 Preparation Time :0:00
Categories : Burgers Grains
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup buckwheat groats — (kashe)
2 small onions — chopped
1/2 pound mushrooms — chopped
1 tablespoon parsley — chopped
3 egg whites
1/2 teaspoon salt
1/4 teaspoon pepper

Cook kashe and cook. Saute onions and mushrooms. Mix all together, Shape
into burgers and brown in Pammed skillet or griddle.

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Title: ROSE HIP JAM
Categories: Vegetables
Yield: 1 servings

4 qt Rose hips with black ends
Removed
(about 5 pounds)
3 1/2 c Sugar
x Water (Wine or sherry)

Gather the rose hips after the first frost. I am not sure why this is
done but I have several sources that say to do it, including my
grandmother, so I wait. Wash the rose hips well in case there is any
insecticide residue. Cover with water and simmer until the hips are
very soft and falling apart. Press through a food mill or colander to
remove the seeds and larger particles. Press through a finer sieve
to remove the smaller fibers and seed bits.

Cook the pulp down until it is quite thick. How thick? That is hard
to say. Thicker than heavy cream. I check the measurements at this
point. I add about a pound of sugar for every pound of pulp. The 3
1/2 cups is my measurement from the last time I made this.

Add the sugar and check the taste. Sometimes I add a bit more sugar.
Rose hips have enough pectin to jell and enough ascorbic acid to make
it a little tart. Cook over high heat until the mixture has a thick
jam-like consistency. Put in jars. Makes 4 half-pint jars

From: phill@mack.RT66.com (Patricia Hill). rfvc Digest V94 Issue
#213, Oct. 2, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.

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Title: Low Cal Whipped Topping
Categories: Diabetic, Desserts, Low-fat/cal
Yield: 3 cups

1/2 c Instant dry milk 1/4 c Dry sugar substitute (equal
1/3 c Cold water To 1/4 c sugar),optional
2 tb Lemon juice 1/2 ts Vanilla
2 tb Sugar

Combine the dry milk and water and refrigerate for 30 minutes. Beat
at high speed for 4 minutes. Add lemon juice to whipped milk and beat
at high speed for 4 minutes. Stir the sugar an sugar substitute
together an add gradually to the whipped milk while it is being
beaten. add vanilla to whipped topping and refrigerate until used.
Yields 24 servings of 2 tbsp each. Prepare as close to serving time
as possible as it loses volume after a period of time. Nutritive
value per serving (2 Tbsp): CAL 12; CHO 2 gm; PRO Negl; FAT Negl NA 6
mg; FOOD EXCHANGES PER SERVING: 2 tbsp may be considered free (1/3 c
is one vegetable exchange. Source: The New Diabetic Cookbook by Mabel
Cavaiani, R.D.

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