TANGERINE-BERRY SALADS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Banana
1/2 c Sour cream or plain yogurt
2 Tangerines
1 c Blackberries
1/2 c Blueberries

Slice banana into blender or food processor. Add sour cream. Cover and
blend on high speed, or process, about 1 minute or until smooth. Cut
tangerines crosswise into 1/4-inch slices. Spoon about 1/4 cup banana
mixture on individual serving plates. Top with tangerine slices,
blackberries and blueberries. 4 SERVINGS; 130 CALORIES PER SERVING.

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Rugelach

Recipe By :
Serving Size : 80 Preparation Time :0:00
Categories : Cookies Holidays

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
GARNETT PJXGO5A
—–DOUGH—–
16 ounces Cream cheese
4 1/2 cups Flour
1 pound Butter/margarine — softened
—–RASPBERRY FILLING—–
2/3 cup Raspberry preserves
2/3 cup Almonds — chopped
—–APRICOT/ALMOND FILLING—–
2/3 cup Finely chopped almonds
2/3 cup Apricot preserves
2 cups Dried Apricots
—–CHOCOLATE FILLING—–
1 package German’s Sweet Chocolate
1 cup Chopped pecans
—–HONEY FILLING—–
1 cup Pecans — chopped
1/2 cup Honey
1 teaspoon Cinnammon

Cream margarine with cream cheese in large bowl of electric mixer.
Gradually add flour. Blend well.
Divide dough into four parts. Chill dough wrapped in waxed paper for 3-4
hours.

To shape: On floured surface, roll out one portion and cut into circles
w/ round cookie cutter. (You may need to gently knead in a small amount
of additional flour). Place 1/2 tsp. of raspberry filling mixture in
center of circle. Bring up two sides towards center; or you may fold in
half and form a crescent. Roll next portion of dough into a rectangle.
Spread chocolate filling mixture onto it. Roll 3rd portion of dough into
a matching rectangle and cover chocolate rectangle. Cut into small
squares. With last portion of dough, roll out and cut into circles with
cookie cutter. Place teaspoonful of apricot filling mixture in center of
circles. Top with 1/2 of a dried apricot Bring two sides of dough
towards center. If desired, with other half of dough, roll into a large
circle, then cut into triangles. Spread apricot, preserve and nut
mixture on triangles. Bake in 350 degree oven for 12-13 minutes.

While hot, roll in confectioner’s sugar. Cool and then put in airtight
containers. Later, before serving, roll in confectioner’s sugar again.
Makes approx. 40 cookies. Keep in airtight containers in a cool place.

Judy Garnett/Raleigh, NC

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Title: BARBECUED KABOBS
Categories: Bar-b-q, Appetizers, Meats
Yield: 6 servings

2 lb Boneless pork shoulder*
3/4 c Peanut oil
1/4 c Cider vinegar
1 Garlic clove,peeled/split
1/2 t Salt
1 t Italian herbs,mixed
3 Green peppers,medium**
1 cn Pineapple chunks (16 oz)

* – cut pork shoulder into 1″ cubes.

** – seed and cut green peppers into 1″ squares.

1. Place pork cubes (1") in a nonmetal bowl.

2. Combine oil, vinegar, galic, salt and herbs, blend well, and pour
over pork cubes. Cover and refrigerate for 4 hours or more, overnight
if desired. Drain and reserve.

3. Alternately thread pork cubes, peppers (1″ square), and pineapple
chunks on metal skewers. Brush with marinade and place on barbecue
grill as far as possible over glowing coals. Broil, brushing with
marinade and turning often, for 30 to 40 minutes.

MMMMM

Title: GREEN TOMATO RELISH BY MAVIS VAWTER
Categories: Relishes, Can/cure
Yield: 11 Pints

4 qt Green tomatoes; unpeeled,
– chopped
1 qt Onions; finely chopped
2 c Bell pepper; chopped
1/2 c Hot peppers; chopped
2 1/2 c White vinegar
1/4 c Pickling salt (not iodized)
1 ts Pickling spices
4 c White vinegar

After vegetables are chopped, drain off liquid and discard. Combine
ingredients in a dutch oven, bring to a boil and boil 20 minutes.
Pour into hot sterilized pint jars. Leave 1/2-inch at top of jar.
Put on hot lids and rings. Process 10 minutes in boiling water bath.

MMMMM

CREAM OF MUSHROOM SOUP (LIE)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mushrooms,rinsed drained
2 tb Butter or margarine
1 Large onion,chopped
1/2 ts Dried thyme leaves
1/4 c All-purpose flour
6 c Chicken broth,reg-strength
1 Dried bay leaf
1 c Whipping cream
3 tb Dry sherry
Salt
Pepper

Mushroom soup is so readily available in cans that it
seldom occurs to the cook to make it from scratch. The
canned product is, in fact, so universal, reliable,
and chameleon-like in flavor that it has become the
base of a thousand casseroles.
If you seek a more intense mushroom flavor, however,
look no further. Erid Lie, tooting his own horn,
claims to have the answer to your prayers right here.
Flour plays a part in the thickening of this soup, but
the basic body and emphatic statement of mushroom
flavor come from cooking part of the mushrooms with
onions until they are mellow and lightly browned, then
pureeing them.
The flavor is further enhanced by adding sliced
mushrooms before the final heating.
ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿÿÿÿÿÿ
1. Chop half the mushrooms; thinly slice the remaining
mushrooms and set aside.
2. Melt butter in a 5-6 quart pan over medium-high
heat; add chopped mushrooms, onion, and thyme. Stir
often until the vegetables are lightly browned, 15-20
minutes. Mix flour with vegetables.
3. Pour into a blender or food processor; whirl,
adding as much broth as needed to get the mixture
smoothly pureed. Pour mixture back into pan; add
remaining broth, sliced mushrooms, bay leaf, and
cream.
4. Bring soup to a boil on high heat, stirring
frequently. Reduce heat to low and simmer to blend
flavors, about 10 minutes. Add sherry, salt, and
pepper to taste. Make about 8 cups.

~ Eric Lie, Edmonds, WA

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Date: Mon, 07 Feb 94 11:43:23 PST
From: nlehrer@isx.com (Nancy Lehrer)

Wilted Watercress with Rice and Beans

1 can Kidney beans
1 can Garbanzo beans
1 can black beans
1 cup brown rice and 1/3 cup wild rice
-OR use a brown and wild rice mixture of your own
2 or more cloves garlic (to taste)
rosemary and/or sage to taste
Salt and Pepper to taste
Bunch or two of watercress (I suppose you could also use spinach)
Some fresh celantro

Cook rice as usual, but add extra water so that the rice is still somewhat
soupy when it is finished.

Add beans, garlic, salt, pepper and herbs to rice and heat through.

Serve hot rice mixture over bed of watercress and garnish with chopped cilantro

Title: SPICY SHRIMP AND AVOCADO SALSA
Categories: Sauces, Seafood, Vegetables, Tex-mex
Yield: 1 bowl

1 Yellow Bell pepper
1 Red Bell pepper
4 Roma tomatoes
6 Tomatillos, husks removed
4 Garlic cloves
1 sm White onion, peeled and
-quartered (6 oz)
2 Jalapenos, stems removed
1 c Loose packed chopt cilantro
1/4 c Tomato juice
2 ts Coarse salt
2 ts Maple syrup (real maple)
4 ts Fresh lime juice
2 Avocados, peeled, seeded and
-diced
1 lb Cooked shrimp, peeled and
-diced
Tortilla chips

Remove stems from Bell peppers. Split peppers in
half, lengthwise and lightly oil the skin. In an
oven-proof pan, arrange peppers (skin-side up),
tomatoes, tomatillos, garlic, onion and Jalapenos.
Broil under high heat 10 to 15 minutes, or until skins
of the peppers are charred and the tomatoes and
tomatillos are blistered and soft. Allow vegetables to
cool.
Peel skin from peppers. In a food processor, combine
broiled vegetables (including any liquid from the pan)
with cilantro, tomato juice, salt, maple syrup and
lime juice; blend to yield a coarse puree.
Just before serving, add avocado and shrimp and mix
well. Serve with warm fried tortilla chips.

—–

Title: ARTICHOKE DIP 1
Categories: Dips, Appetizers
Yield: 4 servings

1 c Parmesan cheese
1 c Mayonnaise
1 1/2 cn Artichoke hearts
1 x Garlic powder

Combine equal amounts Parmesan cheese and mayonnaise. Add garlic
powder. Add artichoke hearts and combine with cheese mixture. May be
served cold or heated 10 to 20 minutes in 350F oven or until cheese is
melted (do not heat in microwave). Serve with chips or as a spread on
french bread.

—–

Pasta with Light Clam Sauce

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Seafood
Low Fat Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Olive oil (or less)
3/4 cup Green onions — finely sliced
2 Garlic cloves, minced — or
three cloves
1 1/2 cups Chopped clams, canned — juice
drained and reserved (2 — 6.5 oz. cans)
1 cup Undiluted Lite evaporated — skimmed milk, divide
1/4 teaspoon Salt (optional)
1/8 teaspoon Ground white pepper
2 teaspoons Cornstarch
6 ounces Dry pasta — cooked and
(linguini, spiral — etc.)
1 cup Tomato — chopped
2 tablespoons Fresh basil — chopped
Fresh basil leaves for — garnish

In 10-inch non-stick skillet, heat oil; saute onions and garlic until
tender. Add reserved clam juice, 1/2 c evaporated skimmed milk, salt and
pepper. Cook uncovered over medium heat for 5 minutes, stirring
occasionally. In small bowl, gradually stir remaining 1/2 cup evaporated
skimmed milk into cornstarch. Add to skillet, stirring constantly, until
sauce thickens.
Add clams; heat. DO NOT BOIL. Toss hot pasta with tomatoes, basil and sauce.=
Garnish with basil leaves if desired.

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PAHT THAI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb Dried rice stick noodles
2 tb Vegetable oil
1 tb Coarsely chopped garlic
8 Shrimps, peeled and deveined
1 Egg — lightly beaten
1 tb Fish sauce
2 ts Sugar
2 tb Coarsely chopped peanuts
— (dry-roasted type)
1 c Bean sprouts
4 Slender green onions
— sliced in 1 inch lengths
1 Lime — quartered lengthwise

Paht Thai is a noodle dish almost everyone seems to like. A tangle of
slender rice noodles is sauteed with garlic, shallots, and an orchestra of
sweet, sour, and salty ingredients that play a piquant symphony of Thai
flavors. A handful of fresh bean sprouts provides a cooling contrast to
the hot, seasoned noodles, and circles of lime invite you to bring sourness
to center stage as you begin to eat.

Traditional ingredients are salty dried shrimp; crispy pieces of fried,
pressed bean curd; sweet-sour nuggets of pickled white radish; chopped
peanuts; flat, green garlic chives; and a balanced chorus — sweet, sour,
salty, hot — of palm sugar, tamarind, vinegar, lime, brown bean sauce, and
crushed dried red chilies.

Thai cooks blithely tinker with the classic formula to create signature
versions, and you can, too. Siriluk Williams, owner of Sukothai Restaurant
in Ft. Lauderdale, Florida, gave me her recipe for home-style paht Thai. I
love its accessible ingredients, simple steps, and delicious results.

Instructions: ÿÿÿÿÿoak rice noodles in warm water to cover for 15
to 20 minutes. Meanwhile, prepare all the remaining ingredients and place
them next to the stove, along with a small serving platter. When the
noodles are very limp and white, drain and measure out 2 1/2 cups. Set
these by the stove as well.

Heat a wok or large, deep skillet over medium-high heat. Add 1 tablespoon
of the oil and swirl to coat the surface. When the oil is very hot, drop a
piece of the garlic into the pan. If it sizzles immediately, the oil is
ready. Add the garlic and toss until golden, about 30 seconds. Add the
shrimp and toss until they turn pink and are opaque, no more than 1 minute.
Remove from the pan and set aside.

Add the egg to the pan and tilt the pan to spread it into a thin sheet. As
soon as it begins to set and is opaque, scramble it to break it into small
lumps. Remove from the pan and set aside with the shrimp.

Add the remaining 1 tablespoon oil, heat for 30 seconds, and add the
softened noodles. Using a spatula, spread and pull the noodles into a thin
layer covering the surface of the pan. Then scrape them into a clump again
and gently turn them over. Hook loops of noodles with the edge of the
spatula and pull them up the sides, spreading them out into a layer again.
Repeat this process several times as the stiff, white noodles soften and
curl into ivory ringlets. Add the fish sauce and turn the noodles so they
are evenly seasoned. Add the sugar and peanuts, turning the noodles a few
more times.

Reserving a small handful for garnish, add the bean sprouts, along with the
green onions and shrimp-egg mixture. Cook for 1 minute, turning often.
Transfer the noodles to the serving platter and squeeze the juice of 2 lime
wedges over the top. Garnish with remaining bean sprouts and lime wedges
and serve at once.

Serves 1 as a main course, 2 as an appetizer.

Source: Real Thai, by Nancie McDermott; Chronicle Books; ISBN 0-8118-0017-2

From: stigle@cs.unca.edu (Sue Stigleman)

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