TOMATILLO SALSA (CADWALLADER)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
3 Jalapeno peppers, stemmed,
-seeded, chopped
2 oz Tomatillos, drained
1 White onion, cut up
2 sm Garlic cloves, chopped
1/2 c Coarsely chopped cilantro
3 tb Fresh lime juice
1/2 ts Salt
1 pn Sugar

Combine peppers, tomatillos, onion, garlic and
cilantro in a processor; pulse 10 times. Scrape down
sides of bowl. Add remaining ingredients. Pulse
several times until peppers and garlic are minced.
Refrigerate briefly before serving.

Yields 3-1/2 cups.

PER TABLESPOON: 5 calories, 0 g protein, 1 g
carbohydrate, 0 g fat, 0 mg cholesterol, 20 mg sodium,
0 g fiber.

Sharon Cadwallader writing in the San Francisco
Chronicle, 9/29/93.

Posted by Stephen Ceideburg

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THE LARK’S IMPOSSIBLE GREEN BEAN/MUSHROOM SUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-This Divine Creation
-CREATED by The.LaRK
16 oz Green beans — drained
10 3/4 oz Cream of Mushroom soup
10 3/4 oz Water — Use Soup can
2 c Mushrooms — fresh, sliced
1 t Onion powder
3 Eggs
6 oz Cheese — grated
2 c Bisquick

Mix all ingredients together. Pour into large baking
dish. Bake at 375F for 45-60 minutes.

Enjoy!!

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Beef Tenderloin with Marsala

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ts Butter, plus 3 T, melted
2 oz Sliced pancetta (Italian
-dry-cured unsmoked bacon OR
2 oz Bacon
1 Onion, thinly sliced
6 1 Inch Slices (about 2 1/4
-Lbs.) filet mignon
Salt and pepper to taste
3/4 c Dry Marsala
1/2 c Beef stock

Heat 3 teaspoons butter and pancetta or bacon in a skillet large enough to
hold meat in one layer. Saute’ until golden brown. Add onion and saute’
until golden. Remove pancetta or bacon and onion with a slotted spoon.
Reserve bacon and discard onion.

Put beef slices in same skillet and pan-broil until quite brown, about 3
minutes on each side.

Season to taste with salt and pepper. Add melted butter, wine and stock and
lower heat. Cook 2 more minutes on each side, turning once to coat slices
with sauce. Remove meat, place on top of reserved bacon on serving platter,
and keep warm. Boil sauce until slightly reduced, 2 to 3 minutes. Pour over
meat and serve. Serves 6.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93

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Title: Eating Well’s Granola
Categories: Desserts, Snacks, Grains
Yield: 16 servings

1/3 c -Boiling water 1/4 c Almonds; chopped
2/3 c Sugar 1/4 c Coconut,unsweetened
shredded
1 c Milk, nonfat dry 1 ts Salt
2 tb Corn syrup 2 tb Oil, vegetable
2 1/2 c Rolled oats 1 c Raisins
1 c Wheat flakes 1/2 c Prunes, pitted; chopped
1/2 c Wheat germ, toasted 1/2 c Apricots, dried; chopped

In a medium-sized bowl, dissolve sugar in water. Stir in dry milk and corn
syrup and beat with electric mixer for about 2 minutes or until smooth and
creamy. Cover and refrigerate for 1 hour or overnight. Preheat oven to
300F. In a large bowl, combine oats, wheat flakes, wheat germ, almonds,
coconut and salt. Add the milk mixture and oil and mix thoroughly. Spread
on a baking sheet and bake, stirring occasionally, for 40 to 50 minutes, or
until golden brown. Stir in raisins, prunes and apricots. Bake for 5
minutes longer. Let cool and store in an airtight container in a cool, dry
place for up to 2 weeks.

Per 1/2-cup: 202 cal, 6g pro, 5g fat, 37 g car, 195mg sod, 1mg chol.

[Eating Well 6-92]

Posted by: Karen Wienold

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Title: SPICY PORK STRIPS WITH BLACK FUNGUS
Categories: Chinese, Meats
Yield: 6 servings

3/4 lb Boned pork shoulder
1/2 tb Dark soy sauce
1/4 c Cloud ear black fungus
3/4 c Winter bamboo shoots
1/2 c Water chestnuts
6 Thin slices of ginger root
1 tb Szechuan hot sauce (halve
-for non-chili lovers)
1/3 c Stock
2 Green onions
2 tb Peanut oil

Preparation: Wash and soak cloud ears in warm water
for 45 minutes. Slice pork into 2″ strips with the
grain; marinate in dark soy sauce while finishing
preparations. Slice bamboo shoots into 2″ strips, and
water chestnuts into thin rounds. Mix Szechuan hot
sauce with stock. Thinly slice green onions on bias.
Drain, wash thinly slice cloud ears.

Stir-frying: Heat wok to hot; add oil. When oil
begins to smoke, add pork stir-fry for about 1
minute or until it looks slightly shriveled. Toss in
bamboo shoots, water chestnuts, cloud ears ginger,
stir-fry with pork for 1 more minute. Pour in liquid
ingredients quickly around side of wok. Keep stirring
until sauce reduces to almost nothing. Add green
onions at last minute. Serve.

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Baked Pasta and Zucchini

Recipe By : Nathalie Dupree Cooks (1996) TVFN
Serving Size : 8 Preparation Time :1:20
Categories : Entree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound rotini — colored
1 1/2 pounds zucchini — (3 medium)
Salt
1 large onion — sliced
1/2 pound potatoes — peel thinly slice
8 tablespoons butter
4 ounces Prosciutto — or
smoked ham — julienned
1 1/2 cups grated Parmesan cheese
1/3 cup fresh parsley — minced
2 tablespoons chopped fresh basil
1 teaspoon salt
Freshly ground black pepper
1 pound tomatoes — peeled and chopped

TOMATOES: 3 medium, rip. Or 2 cups drained canned plum tomatoes.

Preheat the oven to 350 degrees. Cook the pasta according to package
directions. Drain the pasta and set aside.

While the pasta is cooking, trim the zucchini but do not peel. Slice the
zucchini thinly, place in a colander, and sprinkle with salt. Let stand at
room temperature for 30 minutes to drain off excess moisture.

Put the zucchini between 2 layers of paper towels and squeeze dry with your
hands. Place the zucchini in a well-greased 9 x 13-inch clear baking dish. Top
with the onion slices, then with the potatoes. Dot with 2 tablespoons of the
butter and sprinkle the prosciutto on top. Dot with 2 more tablespoons of
butter. Sprinkle 3/4 cup Parmesan cheese on top.

In a separate bowl, mix the pasta, parsley, and basil with the salt and pepper
to taste. Distribute the pasta over the vegetables in the baking dish. Dot
with 2 more tablespoons of butter. Top the pasta with the tomatoes, dot with
the remaining butter, and sprinkle the remaining Parmesan on top. The
casserole can be refrigerated for 4 hours at this point.

Cover the baking dish with aluminum foil and bake 45 minutes to 1 hour. Turn
off the oven, open the oven door, and let the dish stand for about 10 minutes
before serving. [patH mcRecipe]

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Title: SHALLOT PEACH CHUTNEY
Categories: Relishes
Yield: 3 servings

3 c Peaches – or papaya or mango
3 oz Shallots – peeled and thinly
-sliced
1 1/2 c Cider vinegar
1/4 c Lemon juice
1 c Brown sugar – packed
1/2 c Raisins – golden
1 tb Ginger – fresh, minced
2 Clove galirc – minced
1/2 ts Salt
1/2 ts Cinnamon – ground

In a large saucepan, combine the peaches (or papaya or
mango), shallots, vinegar and lemon juice. Bring to
boiling; reduce heat. Simmer, stirring occasionally,
for 5 minutes. Add remaining ingredients to pan;
simmer, stirring frequently, for 15 minutes. Cool;
spoon into refrigerator or freezer containers. Cover
and chill. Serve chilled or at room temperature with
roasts, barbecued meats, on burgers, or with fish.

Makes 3-1/4 cups (allow about 2 tablespoons per
serving).

Recipe from the shallot package from “Frieda of
California”.

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Title: Big White Soft Sugar Cookies
Categories: Cookies
Servings: 6

1 c Buttermilk
1 1/2 ts Grated nutmeg
1 ts Baking soda
2 ts Vanilla extract
1 c Vegetable oil
3 ts Baking powder
1 1/2 c Sugar
3 c Unbleached flour
2 Eggs
Sugar
1 1/2 ts Salt

Seedless raisins

In a measuring cup, mix the buttermilk and baking soda; set aside. In a
large mixer bowl, combine the oil, sugar, and eggs; mix well. Add the
buttermilk-soda mixture and blend. Then add the salt, nutmeg, vanilla, and
baking powder and mix again. Blend in the flour (the batter will be very
runny). Cover and refrigerate overnight. The next day, preheat oven to 400
F. For the very best results, use ungreased non-stick baking sheets. Dark
or shiny sheets conduct the heat differently, and the cookie will have
crisp brown edges, which are just what you don’t want. Use 1 heaping
tablespoon of batter per cookie, and place them on the sheets. Liberally
sprinkle more sugar on top of each cookie and dot with 3 raisins. Keep
batter refrigerated between bakings. Bake for just 5 minutes. The cookies
should be just barely done–still almost white. If they are golden, you
have left them in too long. Remove from oven, and allow the cookies to
remain on the cookie sheet for 3 more minutes to continue baking. Carefully
remove cookies with a metal spatula to a wax paper-covered rack to cool.
The cookies keep well in tightly covered containers or can be frozen. In
either case, each cookie should be wrapped individually or between layers
of wax paper. They are so tender, so moist, so cakelike that they cling
together if this is not done.

From: Cooking From Quilt Country Shared By: Pat Stockett

MMMMM

Title: TACO TARTLETS
Categories: Appetizers, Tex-mex, Beef
Yield: 16 servings

1 x Meat shells
2 tb Taco seasoning mix
2 tb Ice water
1 x Filling:
1 c Sour cream
2 tb Taco sauce
2 oz Ripe olives ; chopped
1 c Tortilla chips
1/2 c Cheese ; chedder cheese, sh

To make meat shells, combine ingredients: mix well.
Press meat mixture into bottom and sides of tiny tart
pans and set aside. Combine sour cream, taco sauce,
olives and 3/4 cups tortilla chips. Spoon filling into
each shell, mounding slightly. Combine remaining chips
and cheese. Sprinkle over each tartlet. bake at 375
degrees for 10 minutes. Yield 32 tartlets VIVIAN
THIELE (NRHF19C)

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Title: KENTUCKY PECAN CAKE
Categories: Cakes, Desserts
Yield: 1 servings

2 1/2 c Self Rising Flour
2 c Sugar
1 1/2 c Vegetable Oil
1 c Applesauce
2 1/2 T Ground Cinnamon
2 T Hot Water
4 Egg Yolks
1 c Chopped Pecans
4 Egg Whites
Powdered Sugar

Combine first 7 ingredients in order listed; beat at
medium speed of mixer until smooth. Stir in chopped
pecans. Beat egg whites (at room temperature) until
stiff; fold into batter. Pour mixture into an
ungreased 10-inch tube pan. Bake at 350″ for 1 hour
and 30 minutes. Invert pan, and cool cake completely;
remove from pan. Sprinkle top of cake with powdered
sugar. Source: Special Holiday Issue; Southern Living;
Home For The Holidays, ’89

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