Title: White Chocolate Ricotta-Filled Hazelnut-Chocolate Cookies
Categories: Cookies
Yield: 20 servings

1 c Finely chopped toasted
Hazelnuts
4 oz Bittersweet chocolate,
Finely grated (about 1 cup)
2 tb Butter, for greasing pans
40 Sue gow skins,see note; (40
-to 44)
15 oz Ricotta cheese (about 2
Cups); room temp
1 1/3 c Finely gratd white chocolate
1/4 c Powdered sugar, sifted
2 ts Finely minced orange peel
(orange skin only; no white
Pith or membrane)

Preheat oven to 350 F. In a medium bowl, combine the hazelnuts and
chocolate; mix well. Generously grease 2 heavy-gauge baking sheets
with the butter. Arrange 9 to 12 sue gow skins on each baking sheet,
leaving approximately 3/4-inch between each skin. Sprinkle about 21/2
ts of the hazelnut-chocolate mixture on each skin. Bake 9 or 10
minutes, rotating the pans from bottom to top and back to front,
until the skins are light golden brown on the edges (the chocolate
will not melt). Remove from the oven and cool skins on baking racks.
Prepare the remaining skins the same way and bake until done. Cool to
room temperature.

In a medium bowl, combine the ricotta cheese, white chocolate,
sugar and orange peel; mix well. Using approximately 1 tb per cookie,
center the ricotta mixture on the nut-chocolate side of the skins.
Top each with remaining skins, nut-chocolate side up. Serve on a
large platter garnished with mint sprigs or curled orange zest.

Note: Sue gow skins are thin, round wrappers used to make Asian
dumplings, dim sum, wontons etc. If you cannot find sue gow skins,
substitute square wonton wrappers, but avoid potsticker skins because
they are too thick for this recipe.

The San Francisco Examiner, February 9, 1994

—–

Arugula – Tomato Topping

Recipe By : NYT 6/25/95
Serving Size : 4 Preparation Time :0:00
Categories : Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups arugula — coarsely chopped
8 plum tomatoes — cored and diced
4 teaspoons lemon juice, fresh
2 teaspoons olive oil
1 teaspoon kosher salt
freshly ground black pepper — to
taste

Toss the arugula, tomatoes, lemon juice and olive oil
together. Season with salt and pepper.

– – – – – – – – – – – – – – – – – –

NOTES : Use on feta herb crust.

Title: Penne Puttanesca
Categories: Pasta, Italian
Yield: 4 Servings

16 oz Penne pasta (or ziti or
-mostaccioli)
1/4 c Parmesan; grated

MMMMM———————–MARINARA BASE—————————-
4 md Garlic cloves; peeled
-coarsely chopped
1 lg Basil leaf, fresh; coarsely
-chopped
1/2 ts Salt
1/2 ts Pepper, black
1/4 c ;Water, cold
16 oz Tomato, canned crushed

MMMMM———————-PUTTANESCA SAUCE—————————
1/2 c Olive oil
8 Flat anchovy fillets, rinsed
– drained
3 md Garlic clove; peeled
-minced
2 tb Parsley; finely chopped
1 tb Red pepper; crushed
1/4 c Capers; rinsed, drained
24 Kalamata olive, pitted

To prepare the marinara base: Combine the garlic and basil in a food
processor or blender and chop finely. Add the salt, black pepper and
water; process 30 seconds. Stir into the tomatoes and set aside.

To prepare the puttanesca sauce: Heat the olive oil in a large saute
pan. Add the anchovies and cook, mashing with the back of a spoon,
until disintegrated. Add the garlic, parsley and crushed red pepper
flakes. Cook 1 minute. Add the capers and olives; cook seconds.

Stir in the marinara base and simmer 5 minutes. Keep warm.

Cook the pasta in lots of boiling water according to package
directions. Drain and put back into the hot pan.

Add the sauce and Parmesan. Stir well and transfer to a heated bowl
for serving.

Note: The original recipe called for 2 Tbsp salt and 3 Tbsp crushed
red pepper flakes. Times testers felt that the reduced amounts were
adequate. [Moderator’s Note: Maybe for the salt….]

Obmodification: I plan to reduce the olive oil to 1/4 cup next time,
which is probably more than adequate and cuts down a bit on the fat.

This is from the new Seattle Times column, By Request, which helps
readers get recipes for favorite dishes they have enjoyed at restau-
rants, and to locate recipes they have heard about or lost. As a
puttanesca connoisseur, I’ve found that Salvatore Ristorante Italiano
in Seattle makes the *best* puttanesca I’ve had at any restaurant in
the area. The following has been shared by the owner, Salvatore
Anania. Hope you enjoy it as much as I.

From: Sandra Vigil, vigil@esca.com

MMMMM

CHICK PEAS ITALIANO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Vegetable oil + 1 tsp
1 1/2 c Onions — chopped in large
-chunks
1 1/2 c Green pepper — chopped in
-large chunks
2 Garlic cloves — finely
-chopped
1 lb Chick peas, canned — rinsed,
-drained
1 lb Tomatoes, canned, undrained
-chopped
8 oz Tomato sauce, salt free or
-regular
1/2 ts Oregano
1/2 ts Basil

Heat oil in a large nonstick skillet over medium heat.
Add onions, green pepper and garlic. Cook until onions
are lightly browned, 10 to 15 minutes.

Add remaining ingredients, mixing well. Cover, reduce
heat to low, and cook 20 minutes.

Spoon over noodles or rice.

Per serving: 202 cal; 7 g prot; 7 g fat; 29 g carb;
340 mg sod; 0 chol

Lean, Luscious and Meatless by Bobbie Hinman and
Millie Snyder/MM by DEEANNE

– – – – – – – – – – – – – – – – – –

Title: Ranchero Beef Salad
Categories: Salads
Yield: 4 servings

1 lb Ground beef
1 Clove garlic, chopped
8 oz Can tomato sauce
4 x Slices iceberg lettuce
Shredded Cheddar cheese
Corn chips, chopped tomatoes
Small onion, finely chopped
1 ts Chili powder
1/4 ts Salt
Small avocado, peeled slice
Sliced pitted ripe olives
For toppings

In large skillet, cook ground beef until well browned. Stir in onion,
garlic and chili powder. Cook until onion is tender. Pour off fat. Stir in
tomato sauce and salt. Heat to boiling. Simmer over low heat for 15 min.,
stirring occasionally. Meanwhile, place lettuce on serving plates. Spoon
beef mixture over lettuce. Top with avocado, cheese, olives, corn chips and
tomatoes. Serves 4.

—–

Title: Iced Cucumber Soup
Categories: Polkadot, Epona, Soups/stews, Vegetables, Summer
Yield: 8 Servings

5 Cucumbers, peeled, seeded,
-and cut into 1″ chunks
5 Fresh mint leaves
2 c Buttermilk
2 c Chicken stock
1 tb Lime juice
1/2 ts Salt

Place cucumbers and mint leaves in blender or food processor and
whirl to a fine puree. Pour into a 2 qt pitcher. Add buttermilk,
shicken stock, lime juice, and salt; mix well. Chill for at least 1
hour or until icy cold. Transport in thermos.

(serves 8)

Source: _Picnic! Recipes and Menus for Outdoor Enjoyment_ by Edith
Stovel.

* The Polka Dot Palace – The BBS for Homemakers! 1-201-822-3627
* Posted by EPONA on 08-04-95

MMMMM

MEDITERRANEAN GRILLED VEGETABLE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Bell peppers, red — cored,
-seeded, and quartered
-lengthwise
1 Bell pepper, yellow — cored,
-seeded and quartered
-lengthwise
2 sm Zucchini (1/2 lb. total)
-trimmed and quartered
-lengthwise
1 Onion, red — peeled and cut
-into 1/2-inch-thick slices
1 t Olive oil
3 lg Tomatoes, large, vine-
-ripened (1 3/4 lbs) — cored
-and chopped
1 Garlic clove — peeled
1/2 ts Oregano
1/4 c Basil leaves — shredded
1 tb Vinegar, red wine
Salt and pepper to taste

Prepare a grill or preheat the broiler. Grill or
broil bell peppers, skin-side towards the flame, until
the skin is blackened, 5 to 10 minutes. Place in a
paper bag and set aside for 15 minutes.

Meanwhile, brush zucchini and onion slices with oil
and grill or broil until well browned and tender,
about 5 minutes. Chop coarsely and set aside.

Peel the peppers. Coarsely chop the yellow pepper and
set aside with the reserved zucchini and onions. Place
the red peppers in a food processor or blender, along
with tomatoes, garlic and oregano; puree until
smooth.Transfer to a bowl and stir in 1 cup waer,
basil, vinegar and the reserved chopped vegetables.
Season with salt and pepper. Cover and refrigerate
until cool, about 30 minutes. The soup can be stored
covered in the refrigerator for up to 2 days.

Per serving: 56 cal; 2 g protein; 1 g fat; 11 g carb;
12 mg sod; 0 mg chol

Eating Well, July/August 1993/MM by DEEANNE

– – – – – – – – – – – – – – – – – –

Title: Yam Curry
Categories: Veg-cook, Sept.
Yield: 4 servings

1 lb Tender yams
1 To 2 Tbsp salt
3 c Vegetable oil for deep
Frying
2 In fresh ginger root
1 Garlic clove
2 To 3 Tbsp vegetable oil
1 t Cumin seeds
2 Green cardamoms
1 Bay leaf
4 Peppercorns
1 Inch stick cinnamon
1 t Turmeric
1/2 t Chili powder (or use cayenne
Pepper)
1 t Ground coriander
1/2 t Garam masala (optional)
To taste salt
4 oz Fresh tomatoes (or use 8 oz
Canned tomatoes)
4 T Yogurt
1 1/2 Cups water
1 T Chopped coriander leaves
(cilantro)

The yams in this dish are cooked in a sauce very much like that
traditionally used for meat. Serve with chapatis and rice. The recipe is
derived from one in The Hamlyn Curry Cookbook, by Meera Taneja, which
I recommend highly.

(1) Peel the yams, cut them into 1 inch cubes, place in a colander and
sprinkle liberally with salt. Let stand 10-15 minutes, then dry on paper
towels.

(2) Meanwhile, finely chop the onion, ginger, and garlic, and roughly
chop the tomatoes. Heat the il over a moderate flame, add the cumin seed,
and cook until they begin to splutter. Add the chopped onion, ginger, and
garlic. Cook until the onion is a rich golden color. Add all the spices and
season with salt to taste. Cook a few seconds more, and then add the
tomatoes. Let this cook while you continue as below.

(3) Heat the oil for deep frying to 350 deg. F and cook the yam cubes,
a few at a time, until golden brown. Drain on absorbent kitchen paper. Set
aside.

(4) Add the yogurt to the tomato mixture, and continue to cook until the
oil begins to separate out. Add the water and bring to a boil. Let boil a
few minutes, then add the yam cubes, reduce heat, and simmer, covered, for
about 25 minutes.

(5) Serve hot, garnished with the chopped coriander.

Difficulty: easy to moderate. Time: 1 hour preparation, 30 minutes
cooking. Precision: measure the ingredients.

From: ucismas@issc.unocal.com (Melyssa S.). rfvc Digest V94 Issue #208,
Sept. 26, 1994.Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

—–

HAMBURGER BARLEY VEGETABLE SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Ground beef
6 c Water
3 ts Instant beef bouillon
2 c Sliced carrots
1 1/2 c Coarsely chopped onions
1 1/2 c Coarsely chopped celery
1/2 c Coarsely chopped green peppr
1/3 c Barley
1 t Salt
1/8 ts Pepper
2 Bay leaves
1/4 c Catsup
1 cn (28 oz.)tomatoes, undrained
1 cn (8 oz) tomato sauce

In 5-quart Dutch oven, brown ground beef (I use
extra-lean): drain. Stir in remaining ingredients.
Bring to a boil. Reduce heat: cover and simmer 1 hour
or until vegetables and barley are tender. Remove bay
leaves. Tip: Flavor improves if chilled overnight and
reheated before serving. Submitted by Isabel Sullivan,
Salt Lake City, Utah.

– – – – – – – – – – – – – – – – – –

Date: Sun, 18 Dec 94 12:49:48 CST
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)

gingerbread cookies

When I was a kid, my mom always used to make wonderful soft spicy molasses
cookies. I had a craving for these yesterday, so I made a batch, modifying
as I went.

1 c. canned pumpkin
1 c. brown sugar
1 c. blackstrap molasses
3/4 c. rice milk
1 T. cider vinegar
1/2 t. salt
1 fake egg (I forgot to use it though and they were still good)

stir these ingredients together (much easier than the equivalent ‘butter/
creaming step in the original recipe) until there are no lumps of brown
sugar remaining.

add to 3 c. flour in a separate bowl and mix well
4 t. baking soda
2 t. cinnamon
2 t. ginger
1/2 t. cloves
1/2 t. allspice
1/2 t. nutmeg

add flour mixture to wet ingredients and stir until mixed, then add
2 more cups of flour and keep stirring, just until flour is absorbed. Flour
lumps are not desirable, but you don’t want to over-stir either.

Chill in refrigerator for a few hours. Roll out 1/4 inch thick and cut
cookies as desired. Bake at 350 until firm (touch a cookie with your finger,
if you can make a print, it’s not done) but do not brown or overcook.

These are great warm, but the cool ones that I’m munching right now are good
too. And of course 2 of them make a great outside to a non-fat-non-dairy
frozen dessert cookie sandwich.