CAPELLINI WITH SHRIMP AND HERB SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Pasta
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Capellini (angel hair) pasta
3 tb Olive oil
3 tb Butter or oleo
1 lb Raw shrimp, peeled, cleaned
2 Cloves garlic, minced
1 t Lemon juice
1 tb Fresh parsley, chopped
1 t Oregano
1 tb Dill weed
2 cn Chicken broth (10 1/2 oz)
Pepper to taste

In a large pot of boiling, salted water, cook the capellini until just
barely tender; drain, rinse, and place in a large bowl. Toss the
capellini with a little olive oil to keep from sticking together.
Meanwhile, in lge. skillet, heat 3 tbs. olive oil and 3 tbs. butter over
med heat; add shrimp and garlic and saute until the shrimp just turns pink.
Stir in lemon juice, basil, parsley, oregano, dillweed, and chicken
broth; reduce the heat and simmer until heated through.
Pour the shrimp mixture over the capellini and toss gently until the
capellini is lightly coated. Season with pepper and serve immediately.

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Title: “FINGER LICKIN” PICKENS’ SAUCE
Categories: Sauces
Yield: 4 servings

2 c Ketchup
2 ts A-1 steak sauce
1 ts Whole celery seed
1 ts Tabasco sauce
2 tb Soy sauce
2/3 c Dark brown sugar
Juice of 2 lemons
4 tb Horseradish
1/2 ts Garlic powder
1/2 ts Sage
1 ts Salt
1 c Beer
2 sm Onions finely chopped

Combine all ingredients in a saucepan. Bring mixture
to boil. Simmer sauce over medium-low heat, uncovered,
for 5 minutes, stirring constantly..

Nutrition information per Tbsp: Calories, 18 Fat, 0.03
gram Carbohdrate, 4 gram Cholesterol, 0 milligram
Sodium, 155 milligram
Sumitted By Thomas W. Pickens
~–

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EUROPEAN SOLDIER BEANS WITH GORGONZOLA AND FRESH SAGE

Recipe By : COOKING LIVE SHOW #CL8789
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 ounces dried European soldier beans
6 ounces mild Gorgonzola cheese
1/2 cup minced fresh sage (you may substitute
fresh rosemary, but not dried sage)
1/2 cup extra-virgin olive oil

The first step in cooking most dried legumes is soaking them. The
traditional method of soaking beans calls for a soak of 6 to 12
hours.
After picking the beans over and washing them, you should cover them
with
tepid water until they’re submerged far under the surface of the
water.
Change the water a few times, especially if your kitchen is warm.

There is a shorter way to soak your beans, if you want to be more
spontaneous. Pick over and wash the beans, then cover them entirely
with
hot water in a large saucepan. Boil the beans for 2 minutes, then
cover
with a lid, remove pot from heat, and let soak for an hour.

When ready to cook, rinse the beans (soaked either way) in tepid
water.
Cover the beans by 2 inches with unsalted cold water in a medium
saucepan.
Bring to boil, reduce heat, and cover partially. Cook for 60 to 90
minutes,
or until beans are soft. The beans should be covered by water at all
times;
you will probably have to add more water to the beans to keep them
completely immersed. Keep a kettle of water at a simmer for this
purpose

When the beans are done, drain them and put them in a mixing bowl.
Add the
remaining ingredients and stir well so that the cheese melts in and
the
sage is well dispersed. Season well with salt and pepper. Serve warm.

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Rosemary Chicken and Potato Pizza

Recipe By :California Pizza Kitchen
Serving Size :4-6 Preparation Time :
Categories :Chicken Pizza Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Garlic-Shallot Butter with Lemon

5 tablespoons unsalted butter

1/4 cup minced shallot

2 tablespoons minced garlic

1 teaspoon chopped fresh thyme leaves (or 1/2 teaspoon
dried)
1/4 teaspoon salt

Pinch — ground white pepper

1/3 cup full-bodied chardonnay

1 tablespoon freshly squeezed lemon juice

1 teaspoon chicken base or bouillon cube (no MSG)

Rosemary Potatoes

1/2 pound small red “new” potatoes, sliced into 1/8-inch-
thick ro
1 tablespoon minced fresh garlic

1 teaspoon chopped fresh oregano leaves (or 1/2 teaspoon
dried)
2 teaspoons chopped fresh rosemary leaves (or 1 teaspoon
dried)
1/4 teaspoon ground white pepper

1 teaspoon kosher salt

2 tablespoons olive oil

Grilled Garlic Chicken

2 teaspoons minced fresh garlic

1 teaspoon soy sauce

1/2 teaspoon kosher salt

2 tablespoons olive oil

2 five-ounce boneless/skinless chicken breasts

For the Pizza

1 recipe Basic Pizza Dough

Cornmeal, semolina or flour for handling

1 1/2 cups shredded mozzarella cheese

2 teaspoons chopped fresh rosemary leaves (or 1 teaspoon
dried)
3 teaspoons chopped fresh oregano leaves (or 1 1/2
teaspoons dried)
4 teaspoons chopped fresh parsley

To make Garlic-Shallot Butter with Lemon:
1. Melt 1 tablespoon butter in a nonstick saucepan over medium- high
heat. Add shallot, garlic and thyme. Cook, stirring until mixture is
light brown, 7 to 8 minutes.

2. Add salt, pepper, wine, lemon juice and chicken base. Cook until
the mixture is reduced to about 1/2 cup (toward the end of the
reduction, reduce the heat to low and stir frequently to prevent
scorching).

3. Remove the pan from the heat; quickly and thoroughly whisk in the
remaining 4 tablespoons of butter.

To make Rosemary Potatoes:
4. Preheat oven to 325 degrees F. Combine sliced potatoes with the
remainder of the ingredients; coat thoroughly. Transfer the potato
slices to a sheet pan; spread them out in a single layer, do not
overlap. Discard leftover marinade–do not pour it over the potatoes.

5. Cook the potatoes in the preheated oven for approximately 45
minutes. Some of the slices may need to be flipped over to promote even
browning. Remove the potatoes from the oven when they begin to brown.
Use a steel spatula to remove the potatoes from the sheet pan. Place
potatoes on paper towels at room temperature to drain off any excess
oil. Do not refrigerate.

To make Grilled Garlic Chicken:
6. Prepare a hot grill.

7. Combine garlic, soy sauce, salt and olive oil. Marinate the
chicken breasts in the garlic oil for about 15 minutes.

8. Grill the chicken breasts for 5 to 7 minutes on each side
(discard any uncooked marinade). Remove the cooked chicken from the
grill and chill thoroughly. Cut into 1/2 x 3/4-inch cubes and set aside
in the refrigerator.

To make the pizza:
9. Place the pizza stone in the center of the oven and preheat to
500 degrees F. for one hour before cooking the pizza.

10. Use a large spoon to spread 2 tablespoons of Garlic-Shallot
Butter over the surface of the prepared pizza dough, within the rim.
Cover the butter with half the mozzarella. Distribute half the grilled
garlic chicken evenly over the cheese.

11. Sprinkle half the rosemary and oregano over the chicken. Place
the rosemary potatoes over the other toppings, spaced about 1 inch
apart.

12. Transfer the pizza to the oven; bake until the crust is crisp and
golden and the cheese at the center is bubbly, 8 to 10 minutes. When
cooked, carefully remove the pizza from the oven. Sprinkle half the
parsley over the hot potato topping. Slice and serve

13. Repeat with remaining ingredients for a second pizza. (The 2
pizzas may be prepared simultaneously if you are careful in placing the
pizzas at opposite corners of your pizza stone

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NOTES : Makes 2 9-inch pizza

Title: Pesto Stuffed Mushrooms
Categories: Appetizers, Vegetables
Yield: 1 recipe

1 c Italian bread crumbs
1/2 c Pesto
2 tb Prepared horseradish
1 lb Fresh mushrooms
Pimentos

Wash and stem the mushrooms and allow to dry. Combine bread crumbs
and pesto; mix well. Add horseradish and blend thoroughly. Pack
each mushroom cap, mounding with the pesto mixture.

If serving cold, lay a small piece of pimento across top for color,
and serve. If you’d like to serve them hot, omit the pimento; place
in a 350F oven and bake for 15 minutes. Serve immediately.

Karen Kaleta-Johnson/Franklin, “The Kitchen Table: Where Herbs
Spices Make a Difference” column in “The Herb Companion.” June/July
1992. Posted by Cathy Harned.

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Pound Cake

Recipe By : Anita Emmons, Shattuck, OK
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Sticks Real Butter (Can Use Margarine)
1 1/2 Cups Sugar
8 Large Eggs
1 1/2 Teaspoons Cream of Tartar
3 Cups All-Purpose Flour — Sifted
1 Tablespoon Vanilla

Set oven at 300 degrees. Grease and flour tube pan.

Beat butter or margarine and sugar together in large bowl. In another
bowl, beat together eggs and cream of tartar. Add alternately flour and
the egg mixture to the creamed mixture. Beat for 10 minutes and then
add
vanilla. Bake 1 hour and 45 minutes.

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NOTES : Secret of this being such a good cake is using real butter and the
beating time.

Published (corrected copy) in March ’97 Tastes of Oklahoma column
which is written by Flo Burtnett. Vol. LXXVIII, No 3, Farm News
Views, Oklahoma Farmers Union.

I CAN’T BELIEVE IT’S ALL VEGGIE SOUP

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups Vegetables
Low-cal Low-fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c TVP® Chunks
2 Garlic cloves
1 c Chopped onions
1 c Carrot chunks
5 ts Vegetable Broth Powder
1/4 c Uncle Ben’s Conv. Rice
2 cn Hunt’s No-Salt Tomatoes
3 1/2 c Water
2 c Pinto beans, cooked
Pepper to taste
1/2 ts Basil, dried
(or 2 T fresh)
1 cn Green beans, cut
1 c Okra, frozen or fresh, cut
Salt to taste, optional

Directions:
Place all ingredients in crockpot. Cover and cook
until done, about 6 hours. Serving size: 1 Cup
12 Servings: 120 Cal, 8.25 Prot, Chol 0, Carb 21.5,
Sodium 255, Fiber 2, Fat .5, Iron 5, Calcium 65, % Cal
from Prot: 27% / Carb: 71% / Fat 2%
Update of old family favorite – Alice in Houston
5/07/93

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TVP is a registered trademark of Archer-Daniels-Midland Company.

Mandelbrodt

Recipe By : My files
Serving Size : 72 Preparation Time :0:00
Categories : **** Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 eggs
1 cup oil
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
4 1/2 cups flour — or more
1/4 teaspoon salt
2 teaspoons baking powder
1/2 cup almond slivers
1/2 cup chocolate chips
1/2 cup sugar
1 teaspoon cinnamon

Beat eggs and beat in oil, sugar and extracts. Mix dry ings,. and beat in.
Divide in half. Add almonds to one half, chocolate chip
s to the other. Divide each portiion into 3. Form each into a long roll,
about
the length of a cookie sheet. (If dough is very stic
ky, add more flour as you form the rolls. Flatten slightly, and slice each
roll
diagonally into about 12 pieces. (Do not separate t
he pieces.) Mix sugar and cinnamon, and sprinkle the rolls thickly with it.
Bake 40 min. at 350F. While hot, slice again in the sa
me place. Cool on racks. For added crunch, put the sliced cookies on end on
the coookie sheet, and put back in the oven for about 5
min., then cool.

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NOTES : If desired, use all almonds or chocolate chips (use one cup), instead
of
both.

SOUTH TEXAS DUCK GUMBO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Poultry
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Water
3 Ducks, mallard-size filleted
-and cut in 1″ pieces
1/2 c Oil, unsaturated veg.
4 c Flour
1 tb Salt
1 tb Pepper
1 c Celery, sliced 1/2″ thick
1 c Carrots, thinly sliced
1 c Bell peppers, sliced
1 c Onion, yellow sliced
1 c Okra, sliced 1″ thick (opt.)
1 cn Tomatoes, 16 oz. peeled
1 cn Soup, chicken rice 10 oz.
2 Chicken bouillon cubes
2 tb Worchestershire Sauce
2 Bay leaves, whole
1 t Tabasco sauce
2 tb Salt
1/2 ts Black pepper
1/2 ts Cayenne pepper
1 t Fillet seasoning (opt.)
1/2 c Oil, unsaturated veg.
Flour

Bring water to boil in 1 1/2-gallon pot while
preparing other ingredients.

Heat oil over medium heat in large skillet. Shake
flour and seasonings in bag; add 10-12 pieces of duck
and shake until lightly floured. Brown in preheated
pan 5 minutes. DON’T OVERCOOK.

Remove duck from pan, drain on paper towel. Repeat
until all meat is browned. Discard remaining flour.

Saute vegetables in meat skillet until onions brown
lightly. Add duck and stir-fry 10 minutes.

Dissolve cubes in 8 c boiling water. Add chicken rice
soup, tomatoes and seasonings. Add sauted vegetables
and duck. Cover and cook 45 minutes at low to medium
heat.

To make roux, heat oil to medium hot in skillet.
Sprinkle 1/4 c flour into oil and stir. Continue
adding flour a little at a time until flour/oil
mixture is dry (10-12 minutes) and light brown. DON’T
BURN. Remove from heat. Cool 5 minutes. Add 2 c hot
duck soup and stir over heat until mixture thickens.
Return roux to soup after soup cooks 45 minutes. Cover
and cook 30 minutes, stirring occasionally. Remove
from heat, set aside 20 minutes. Serve over
short-grain rice.

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6 oz. frozen concentrated orange juice
1 cup milk
1 cup water
2 tablespoons sugar
2 teaspoons vanilla
12 ice cubes

Put all ingredients in blender and blend until
smooth. Enjoy!