Rigatoni with Four Cheeses

Recipe By : Valentino in Santa Monica
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Restaurants
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb rigatoni
1 1/2 c half and half
3 ozs Gorgonzola cheese — crumbled
3 ozs Bela Paese or Talegggio cheese — cubed
3 ozs Fontina cheese — cubed
1/2 c freshly grated Parmesan cheese
2 tbsps chopped fresh parsley

Cook pasta in salted water until tender but still firm to the bite. Mean
while bring half and half to simmer in heavy skillet over medium-low heat
=2E Add Gorgonzola, Bel Paese and Fontina cheeses, stir until melted. D
rain pasta and add to sauce. Toss to coat. Season with salt and pepper.=
Transfer to large bowl. Sprinkle with Parmesan and parsley and serve.

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Per serving: 202 Calories; 17g Fat (75% calories from fat); 8g Protein; 4=
g Carbohydrate; 58mg Cholesterol; 208mg Sodium

Serving Ideas : Serve as an appetizer.

NOTES : At Valentino, this sauce is also served over fresh gnocchi.

Title: Banana
Categories: Baby food
Servings: 1

1 To 2 tablespoons ripe banana

From “Baby’s First Helpings” by Chris Casson Madden ISBN: 0-385-19143-X

This is another wonderful first food. Remember: the riper the banana the
easier on baby’s digestive tract.

A little mother’s milk or formula

Mash thoroughly and slowly mix in the milk.

As baby gets older you might want to try: milk, oatmeal, wheat germ, cooked
egg yolk or yogurt mixed in with the banana.

Serves 1

MMMMM

Carrot-Orange Soup with Toasted Cashew Garnish

Recipe By : Dairy Hollow House
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Low Fat
Soups and Stews Vegetables
Tried

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tbsps butter
1 lg onion — chopped
4 c fat-free chicken broth
1 tbsp honey — or to taste
1 1/2 lbs carrots — peeled and chopped
2 tbsps tomato paste
2 tbsps long-grain rice
orange zest — from 1 orange
1 c fresh orange juice
1/2 c evaporated skim milk — * see note
salt and pepper — to taste
1/8 tsp nutmeg — optional
1 tbsp brandy — optional
dash cayenne pepper — optional
toasted cashews — for garnish

*Original recipe called for 1/2 c heavy cream.

In a 10″ skillet, melt butter over medium heat. Add onion and saute
until it starts to soften, about 3 minutes. Transfer the saute to a soup
pot with broth, honey, carrots, tomato paste, and rice. Bring to a boil,
then turn down heat to medium low and let simmer, covered for 30 minutes
or until the rice is quite soft.

Transfer soup to a blender and puree with the orange zest and juice,
cream, and salt and pepper. Taste. If carrots are flavorfull enough,
you won’t need anything else, but if its not quite there, add nutmeg,
brandy and cayenne to taste. For extra smoothness, you may strain the
soup after pureeing.

Return the soup to the pot and reheat, watching closely to prevent
burning. Taste. If its too thick, thin with additional broth. Serve
with toasted cashews as garnish.

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Per serving: 160 Calories; 4g Fat (20% calories from fat); 11g Protein;
26g Carbohydrate; 11mg Cholesterol; 539mg Sodium

Title: Poppy Seed Tea Bread
Categories: Quick bread
Yield: 2 Loaves

3/4 c Unsalted butter or margarine
Softened (1 1/2 sticks)
1 1/4 c Sugar
1 1/2 t Baking powder
1 t Salt
3 lg Eggs
1/2 c Milk
1 1/2 t Vanilla extract
2 3/4 c All-purpose flour
1/4 c Poppy seeds

1. Heat oven to 350F. Grease two 7-1/2 x 3-3/4 x 2-1/4-inch loaf pans
(3-1/2 cup capacity).

2. Beat butter, sugar, baking powder and salt in a large bowl with an
electric mixer on medium speed 3 minutes or until fluffy. Beat in eggs
one at a time. Beat in milk and vanilla until blended (batter may look
curdled). With mixer on low speed, beat in flour and poppy seeds just
until blended (batter will be thick). Divide between prepared pans,
spreading batter evenly.

3. Bake 45 to 50 minutes until a pick inserted in centers comes out
clean.
Cool in pans on wire rack 10 minutes before removing from pans to rack
to
cool completely. Store airtight.

Source: Woman’s Day Magazine, 11/1/96
Posted to TNT: Jane Ghorbani, 10/24/96

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Title: Krispie Crunch Candy
Categories: Candies, Chocolate
Yield: 1 servings

2 c Chunky peanut butter -18 oz
3 c Rice Krispies
1 Stick soft oleo
1 lb Posedered sugar
12 oz Chocolate chips
1/2 Cake of paraffin

A. Blend peanut butter, oleo, and poseders sugar] B. Mix Rice
Krispies eith (A) mixture. Blend with hands to crumbles, then
squeeze into 1 inch balls. Melt chocolate chips and cake paraffin in
double boiler. Dip balls in chocoalte mix. Lay on waxed paper until
dry.

Bumgarner Family Recipes submitted by Donna Bumgarner Hurt

posted by Bud Cloyd

MMMMM

Title: Gail’s Kung Pao Chicken
Categories: Chinese, Chicken, Picnic
Yield: 3 servings

MMMMM————————CHICKEN
MIX—————————–
1 lb Boneless chicken breasts
1 Egg white
1 tb Cornstarch

MMMMM———————–SAUCE
MIXTURE—————————-
1 ts Szechuan chili paste with
-garlic
4 tb Soy sauce
2 ts Dry sherry
2 ts Red wine vinegar
1 c Chicken broth
2 ts Oriental sesame oil
4 ts Cornstarch.

MMMMM————————-VEGETABLES————————-
—-
8 Scallions, cut into 1/2
-inch pieces.
1 md Green or red pepper;
– sliced into strips
1/4 c Carrots, thin sliced on bias
1 Handful of snow peas.
1/4 c Sliced mushrooms

MMMMM—————————OTHER—————————-
—
1 c Peanuts; Planters low salt
(Not dry roasted)
5 Dried hot red peppers
3 tb Peanut oil (divided)
1/4 ts Crushed red pepper seeds

Cut chicken breast into thumbnail sized pieces. Combine with
egg white and cornstarch into a small bowl. Toss to coat and
set aside.

Mix sauce ingredients together, and set aside.

Precut vegetables. Have ready near wok. Have peanuts measured
and ready near wok.

NOW READY TO GO FOR FINAL PREPARATION.

Heat oil in wok over medium high heat. Add whole red pepper
pods and chicken and stir-fry until chicken separates and turns
white, and pepper pods turn blackish about 4 minutes. Remove
with a slotted spoon and set aside to drain on paper towels.

If pepper pods have not yet turned black at that point – remove
from chicken and place back in wok as you are stir frying the
vegetables.

Add peanut oil to wok. (if needed)

Stir fry scallions, bell peppers, carrots and crushed red
pepper for 30 seconds. Add mushrooms, cook for 1 minute longer.
Add chicken back in and stir-fry for one minute. Add sauce
mixture and chow until heated through and thickened. Add
peanuts and mix. Add snow peas to heat through. Serve over
rice. == Courtesy of Dale Gail Shipp, Columbia Md. ==

Converted by MMCONV vers. 1.50
Collected from the FidoNet cooking echoes
1995

MMMMM

PEACH CONSERVE (MARMALADE)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Preserves Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Oranges
18 Peaches
1 1/2 c Sugar per cup of fruit
1 c Maraschino cherries,chopped

Quarter and seed the oranges but do not peel them. Peel and pit the
peaches. Put both fruits through food chopper using coarse blade (should be
chunky). Measure the fruit into a large pot; add sugar according to fruit
measure. Cook rapidly until mixture “sheets” from spoon; stir often. Add
the maraschino cherries. Pour into hot, sterilized 6 oz. jars; seal at once
with wax.

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Vegetable Lasagna

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 T Olive oil
1/4 lb Shallots
10 oz Spinach, frozen
2 c Broccoli floweretts
1 c Carrots sliced
12 oz Lasagna noodles, uncooked
2 c Ricotta Cheese
16 oz Mozzarella Cheese
3 ea Tomato raw, medium
8 T Parsley dried
2 lg Eggs
4 T Butter, unsalted
5 T All purpose flour
2 c Milk 1%
1 t Salt
1/4 t White pepper
1/8 t Nutmeg
1/2 c Parmesan grated, 1/2 cup

Make the cheese sauce first. In skillet melt the tablespoons of
butter over low heat. Turn heat up to high and add flour blending
into a smooth paste. Add salt, nutmeg, white pepper and blend well.
Add milk and parmesan stirring to blend until the cheese melts
smoothly. Remove from heat. Cheese filling: In another bowl mix
ricotta, beaten eggs, grated mozzarella cheese and dried parsely.
Mix well.
Vegetables: In a skillet at high heat add some olive oil and saute’
the chopped shallots for a few minutes. Reduce to medium heat and add
the chopped vegetables, except the tomato, stirring occasionally cook
uncovered for about 10 minutes. Cook the lasagna noodles per
directions, rinse and set aside to cool. Grease a deep casserole dish.
Put a little of the cheese sauce on the bottom then layer in three or
four noodles. Next a cheese sauce, then cheese filling then
vegetables. Top with a few slices of raw tomato. Repeat three times
you can leave off the top layer of tomato if you want browner cheese
top. Bake in a 350 degree oven for about 35 minutes.

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Hermits

Recipe By : Elizabeth Powell
Serving Size : 20 Preparation Time :2:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups seedless raisins
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon ground nutmeg
1/2 cup butter
1 cup sugar
1/4 cup milk

Chop raisins finely in food processor with 1/4 cup flour. Sift 2
cups flour with soda, cream of tartar, and spices. Cream butter
with sugar. Add dry ingredients alternately with milk until well
blended. Stir in raisins and enough additional flour, up to 3/4
cup, to make a stiff dough. Shape into two logs, about 1-1/2″
diameter. Chill overnight or freeze.
When ready to make, slice to desired thickness and bake at
375-400 degrees until done (15-20 minutes). See NOTES.

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Serving Ideas : Serving size = 2 to 4 cookies.

NOTES : These are the best homemade “slice and serve” cookies. The
dough freezes beautifully in logs that can be kept on hand for fresh
cookies baked in minutes. They may be sliced thinly and baked quickly
for elegant, crisp tea cookies, or sliced 1/4″ or more thick and baked
in a slower oven until just set for a rich, chewy, New England Hermit.

What May be the Best Onion Soup in the World

Recipe By : GIGAPLEX HOMEPAGE My favorite Recipe for the Totally Inept
Serving Size : 1 Preparation Time :0:00
Categories : All Ready Onions
Soups,Stocks Chowder Wine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 cups thinly sliced onion
4 tablespoons butter — ! 1 1/2 lb.)
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons sugar
3 tablespoons flour
8 cups strong stock — (chicken cubes ok)*
1/2 cup dry white wine
salt and pepper — to taste

What May be the Best Onion Soup in the World (And the Easiest to Make!)

*use extra chicken cubes for amount of liquid
Slowly cook the onions in the butter and oil, in a heavy covered pot for 45
minutes. Add salt and
sugar. Add flour 1 T at a time, stirring constantly. Cook for five minutes
more. Add the stock,
two cups at a time, stirring after each addition. Add the wine. Simmer the
soup, partially covered,
for one hour. Skim and serve. Adjust seasonings.
(Do not serve with grated cheese or toasted French bread, which detract
from the consistency and
flavor of this carefully balanced brew.)
Copyright 1995, Merrill Shindler
GIGAPLEX HOMEPAGE My favorite Recipe for the Totally Inept
MC formatting by bobbi744@acd.net ICQ# 12099532

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