Spaghetti with Garlic and Olive Oil

Recipe By : Evan Kleiman and Viana La Place, Cucina Rustica
Serving Size : 6 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup extra-virgin olive oil
12 garlic cloves — thinly sliced
1/2 teaspoon red chile flakes
1/2 teaspoon salt
1/2 lemon
1 bunch Italian parsley — chopped
1 pound spaghetti
Garlicky Breadcrumbs

Heat the olive oil gently with the garlic in a small skillet. When the
garlic turns opaque, add the red chile pepper flakes, and the salt. Squeeze
the lemon into the hot oil. Turn off the heat and let the garlic turn light
golden at the edges. The garlic will continue to cook in the hot oil. When
the oil has cooled somewhat, add the parsley.

Meanwhile, cook the spaghetti in abundant boiling salted water until al
dente. Drain the pasta well in a colander and place in a shallow serving
dish. Pour the warm olive oil with the garlic, chile and parsley over the
pasta. If desired, drizzle more extra-virgin olive oil on top. Top with a
handful of Garlicky Breadcrumbs.

Drizzle a little olive oil in a pan along with minced garlic. Toss to coat
while adding bread crumbs, salt and pepper.

featured by Chefs Mary Sue Milliken and Susan Feniger on weekly radio
program Good Food on KCRW 89.9FM in Los Angeles, feature recipes from their
restaurant (the Border Grill), their cookbooks (Mesa Mexicana and City
Cuisine), or others’ cookbooks. web page dated May 11, 1996.

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NOTES : Spaghetti Aglio e Olio

Title: Buttermilk Biscuits
Categories: breads
Yield: 18 servings

3 c flour,all-purpose,sifted
1 ts salt
1/2 ts baking soda
3 ts baking powder
2/3 c shortening
1 c buttermilk
4 tb butter (opt)

1. Preheat oven to 450’F.

2. Sift flour, salt, soda, and baking powder into mixing bowl. Cut in
shortening, using 2 knives, a pastry cutteror your hands dusted with
flour. Add sufficient buttermilk to make a soft dough. Knead lightly
and turn out onto a lightly floured board. Roll out to 1/2″ thickness
and cut with biscuit cutter into rounds. Place rounds not touching –
for crisper biscuits – or close together – for softer biscuits – on
ungreased baking sheet. Brush with melted butter if desired and bake
in preheated oven 12-15 minutes, or until firm and lightly browned.

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TURKEY TORTILLA SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Chopped onion
3 Garlic cloves
1 t Olive oil
1 sm Can chopped green chiles
1/4 c Taco seasoning (packet)
1 cn Chopped tomatoes (14.5oz)
4 cn Chicken broth (14.5 oz)
2 c Chopped turkey
1/2 c Fresh cilantro
Tortilla chips
Grated cheese

Saute first three ingredients in a 4 quart sauce pan
until the onions are tender.

Add next six ingredients and allow to simmer for 15
minutes.

Put 1/2 oz. cheese and 1/2 oz. chips at the bottom of
the bowl and spoon soup over cheese and chips.

Makes eight 1.5 cup servings.

1/2 B, 1P, 1V, and 20 optional calories.

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Date: Thu, 11 Nov 93 18:05:02 PST
From: scarney@cln.etc.bc.ca (Sean Carney)

Refried Beans

This Recipe is pretty authentic.

1) Soak Pinto Beans overnight in water and then pour off the water and
rinse continually until water is clear
2) Barely cover Beans with water, bring to a boil and simmer approx 3 hours!
3) Sautee lots of fresh garlic and chopped onions and add to the beans,
Also add Bay Leaves and Cumin (lots)
Now for the trick:
4) When Beans are tender add salt to taste, remove from heat and mash them
good with a potato masher etc… Then (remember the trick for making fluffy
potatoes?
Well it works for pintos as well) put the mashed beans into a deep casserol
dish and bake covered in the oven for approx 1 hour on 350 degrees.

Muy Saboroso,

These beans will be just like the real thing only no added fats!

Title: CAULIFLOWER CURRY
Categories: Vegetarian, Side dish
Yield: 4 servings

1 tb Canola oil
1/2 ts Black mustard seeds
1/4 ts Cumin seeds
1 Green chili; seeded minced
4 Curry leaves; crumbled
2 ts Garlic, minced
1/2 ts Salt
2 ts Ground coriander
1 ts Ground cumin
1/4 ts Ground tumeric
1/4 ts Red chili powder
2 c Tomatoes, chopped
-(fresh or canned)
2 ts Tomato paste
1 ts Honey
1 lb Cauliflower florets
1/2 lb Potatoes; cubed
1 c Peas, fresh or frozen
1/4 c -Water
2 tb Lemon juice
1/4 c Fresh cilantro, minced

NOTE: This aromatic dish calls for curry leaves, or
“limbado”. If you can’t find curry leaves, omit them
from the recipe.

PREP TIME: 15 minutes COOKING TIME: 15 minutes

1. In a large saucepan, heat oil and fry mustard
seeds, cumin seeds, green chili and curry leaves until
mustard seeds pop. Add garlic, salt, coriander, cumin,
tumeric, chili powder, tomatoes, tomato paste and
honey. Cook 5 minute, stirring occasionally.

2. Add cauliflower, potatoes, peas and water. Stir
well, cover and cook over medium heat 10 minute or
until potatoes are done. Add lemon juice and cilantro,
mix and serve.

Per serving: 179 calories; 4.7 g. fat; 0 mg.
cholesterol; 14.3 g. fiber.

Source: Delicious!, April 1993 Typed for you by Karen
Mintzias

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Black Forest Pumpernickel

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 POUNDLOAF
1 1/8 c Water (for Welbilt/Dak machines add
2 tb More water)
1 1/2 c Bread flour
1 c Rye flour
1 c Whole-wheat flour
1 1/2 ts Salt
1 1/2 tb Oil
1/3 c Molasses
3 tb Cocoa
1 tb Caraway seeds
2 ts RED STAR active dry yeast for all machines
-except 1 1/2-pound Panasonic/National mac
(use 4)
1 POUNDLOAF
3/4 c Water (for -Welbilt machine add 1 tablespo
more water)
2/3 c Bread flour
2/3 c Rye flour
2/3 c Whole-wheat flour
1 ts Salt
1 tb Oil
3 tb Molasses
2 tb Cocoa
2 ts Caraway seeds
2 ts RED STAR active dry yeast for all machines
1/2 Teaspoons RED STAR active dry yeast)

This is a dark bread with that fabulous, distinctive rye
flavor. Pair this sou l-satisfying bread with thin slices of ham and
cheese or a mug of homemade potato soup.

Place all ingredients in bread pan, select a light crust setting,
and press “s tart”.

After the baking cycle ends, remove bread from pan, place on cake
rack, and al low to cool 1 hour before slicing.

From: “Bread Machine Magic Cookbook” by Linda Rehberg, Lois Conway
Posted by:
Debbie Carlson – Cooking Echo

From: Debbie Carlson Date: 21 Mar 94

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Title: Damper
Categories: Breads, Australian
Yield: 1 damper

2 1/2 c Flour, self-raising
1 t Salt
1 t Butter
1 t Sugar
1 c Milk (or use about
-1/2 C of powdered milk
-and about 1 C water)

Preheat oven to 350 degrees F. Mix together the dry ingredients and the
butter. Add the liquid and mix well. Knead for about 5 minutes (if you
don’t know about kneading, look in a good cookery book with plenty of
pictures, it’s difficult to describe in words).

Shape into a flattened ball and place on a greased and floured baking sheet
or in a greased and floured round cake tin (I recommend the latter, about 7
or 8 inch diameter, as it gives a better shape). Bake for 30 minutes. Use a
Dutch oven if you are cooking in an open fire, and use your experience as
to cooking time.

Serve in moderately thick slices while still fairly hot. I’m told that
golden syrup (a treacle-like substance made as a by-product of cane sugar
refining) is the traditional thing to spread on it, and that goes well.
Jam is good, too.

NOTES:

* Bread as made by drovers in the outback — I don’t know how many of you
realize it, but there is a wealth of TV programmes about cooking from
around the world. We are lucky in that Australia’s SBS network (Special
Broadcasting Service “multi-cultural television”) has a regular slot for
food and wine at a convenient time on Saturday evenings. Over the last
couple of years we have seen series on French, Indian, Chinese, English,
Vegetarian, Australian and Sri Lankan cookery, among others. If you’re
missing out, why not call your local station?

This recipe comes from a series called “Australian Tableland”.
Traditionally, damper should be cooked in the coals of a camp fire, but the
temperature in an oven is much more consistent! This recipe has the
advantages of being simple and, with ordinary care, reliable.

: Difficulty: easy.
: Time: 10 minutes preparation, 30 minutes cooking.
: Precision: measure carefully.

: Stephen Withers,
: The University of Melbourne, Parkville, Victoria 3052, Australia.
: UUCP: {seismo,mcvax,ukc,ubc-vision}!munnari!murdu.oz!stephenw
: CSNET: stephenw%murdu@munnari.oz

: Copyright (C) 1986 USENET Community Trust

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Title: Chewy Oatmeal Cookies
Categories: Cookies
Yield: 30 servings

3/4 c Shortening, butter flavored
1 1/4 c Brown sugar; firmly packed
1 Egg
1/3 c Milk
1 1/2 ts Vanilla
3 c Oats, rolled (raw); quick/
-old fashioned
1 c Flour, all-purpose
1/2 ts Baking soda
1/4 ts Cinnamon
1 c Raisins
1 c Walnuts; chopped

Recipe by: quaker Oatmeal boxtop
Preparation Time: 0:30
2. Lightly grease cookie sheet with shortening.
3. Combine shortening, brown sugar, egg, milk, and vanilla; beat with
mixer on high speed to blend well.
4. Combine oats, flour, baking soda, salt and cinnamon; add to shorteing
mixture and combine until just blended.
5. Stir in raisins and nuts.
6. Drop by rounded tablespoonfuls onto cookie sheet, 2 inches apart.
7. Bake for 10-13 min., or until lightly browned. Cool 2 min. on cooling
rack.

—–

Title: Tavern Soup
Categories: Soups
Yield: 7 servings

1/4 c celery — finely chopped
1/4 c carrot — finely chopped
1/4 c green pepper — finely
: chopped
1/4 c onion — finely chopped
41 1/4 oz canned chicken broth
2 TB butter
1 ts salt
1/4 ts pepper
1/3 c flour
3 c grated sharp cheddar cheese
12 oz can light beer — at room
: temperature

Combine celery, carrot, green pepper, and onion in
slow-cooking pot. Add broth, butter, salt, and
pepper. Cover and cook on low for 5 to 6 hours.
Strain mixture; puree vegetables in blender and return
to pot with broth. Turn control to high. dissolve
flour in small amount of water; add to broth. Add
cheese, 1/2 cup at a time, stirring until blended.
Pour in beef. Cover and cook on high 15 to 20 minutes.

Recipe By :

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RATATOUILLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Olive Or Vegetable Oil
1 sm Onion — Chopped, About 1/4
-Cup
1 lg Garlic Clove — Crushed
1 sm Eggplant — About 1 Pound, Cut
-Into 1/2-Inch Cubes
3 md Tomatoes — Coarsely Chopped
-About 2 1/4 Cups
1 md Zucchini — Cut Into 1/2-Inch
-Slices, About 2 Cups
1 sm Green Bell Pepper — Chopped
-About 1/2 Cup
1/4 ts Salt
10 1/2 oz Condensed Vegetable Or
-Chicken Broth
10 1/2 oz — Water

Heat the oil in a Dutch oven, over medium high heat,
and cook the onion and garlic for about 3 minutes,
stirring occasionally, until the onion is crisp
tender. Stir in the remaining ingredients and heat to
boiling. Reduce the heat, cover, and simmer about 10
minutes or until the vegetables are crisp tender.

Nutrition Information Per Serving:

Calories: 80 Protein: 3 Grams
Carbohydrates 10 Grams Fat: 3 Grams Cholesterol
O Milligrams Sodium 260 Milligrams Potassium 480
Milligrams

Posted by Rich Harper

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