Bulgur Pilaf with Currants and Pine Nuts

Recipe By :CHEF DU JOUR PATSY JAMIESON SHOW #DJ9291
Serving Size : Preparation Time :
Categories :New Text Import CDJ

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon olive oil
1 small onion, — finely chopped
1 cup medium or coarse bulgur
2 cups defatted reducedsodium chicken broth, — heated
1/4 cup currants
2 tablespoons pine nuts, — toasted
Salt to taste

Preheat oven to 350 degrees. In a heavy, ovenproof 2 1/2 or 3quart saucepan,
heat oil over moderate heat. Add onions and sautJ, stirring, until soft but
not brown, 2 to 4 minutes. Add bulgur and sautJ 1 minute, stirring constantly,
until the grains are coated with oil.

Add chicken broth and currants and bring to a boil, stirring. Cover and bake
in the oven for 40 to 45 minutes, or until all the liquid has been absorbed
and the bulgur is tender. Do not stir during this time.

Fluff the pilaf by tossing it briefly with two forks. Stir in pine nuts.
Taste, adding salt if necessary.

Yield: 4 serving

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Title: PAGODA FRIED RICE
Categories: Chinese, Rice
Yield: 6 servings

2 Strips bacon, cut crosswise
-into 1/4″ wide pieces
6 Green onions and tops,
-thinly sliced
1 Egg, beaten
4 c Cold, cooked white rice
2 tb Soy sauce

Cook bacon in hot wok or large skillet over medium
heat until crisp. Add green onions and stir-fry 1
minute. Add egg and scramble. Stir in rice and cook
until heated through, gently separating grains. Add
soy sauce and stir until mixture is well blended.

Serves: 4 From: Kikkoman recipe booklet Posted by:
Debbie Carlson – Cooking Echo

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Title: STEAMED CHOCOLATE PUDDING WITH CREAM SAUCE
Categories: Desserts, Chocolate, Sauces
Yield: 6 servings

3 tb Butter
2/3 c Sugar
1 Egg
1 c Milk
2 1/2 c Flour
4 1/2 ts Baking powder
2 1/2 Squares bitter chocolate
1/4 ts Salt

Cream butter, and add sugar gradually, then add the well beaten egg. Sift
flour with baking powder and salt, and add alternately with milk to first
mixture, Then add chocolate which has been melted over hot water. Turn into
buttered mold. Cover tightly, and steam two hours. Serve with cream sauce.

CREAM SAUCE: 1/4 cup butter 1 cup powdered sugar 1/4 cup heavy cream 1/2
teaspoon vanilla

Cream butter and sugar, add vanilla, and stiffly beaten cream.

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Title: Chinese Cooking Sauce – Melinda Lee
Categories: Chinese, Sauces
Yield: 1 servings

1 tb Sugar
1 tb Distilled vinegar
1 tb Dry sherry
2 tb Soy sauce
3 tb Chicken broth
2 ts Cornstarch

Combine all ingredients and mix well. When your
stir-fry is just about done, move the stir-fry to the
outside of the wok. Add the cooking sauce to the
center and mix with juices. When mixed toss with
stir-fry to coat.

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GAMBARDELLA’S MINESTRONE SOUP

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Italian Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Dry cannellini or Great
Northern beans
1/2 c Dry red kidney beans
1/2 c Dry garbanzo beans
1/2 c Dry lentils
1/4 c Dry split peas
1 sm White potato, peeled diced
4 Or 5 cups chicken or beef
Broth
2 pk (16 oz pkgs) frozen Italian
Vegetables
1/4 c Olive oil
1 lg Onion, peeled and chopped
4 Cloves garlic, peeled and
Chopped
1 md Red bell pepper, stemmed,
Seeded and chopped
3 lg Stalks celery, diced
1 md Bulb fennel, chopped
1/3 c Fresh basil, chopped
1/2 c Fresh oregano, chopped
1/4 c Parsley stems, chopped
1/4 ts Dried rosemary, crushed
1 tb Fennel seeds
1 tb Coarse salt
1 t Freshly ground black pepper
1 c Fresh ripe tomatoes, diced,
Or peeled and diced canned
Tomatoes
Cooked pasta or rice

1. Soak the cannellini, kidney and garbanzo beans,
lentils and peas in lots of water to cover overnight.
The next day, cook in 3 cups water 20 minutes; skim
the foam from the top. Do not drain. 2. Simmer the
potatoes in 1 cup broth 15 minutes; set aside. (Do
not drain either preparation.)
3. In a heavy-bottomed 8-quart pot heat the olive oil
over medium heat. Add the onion, garlic, bell pepper,
celery and fennel; saute until the onions are golden.
Add the basil, oregano, parsley, rosemary, fennel
seeds, salt and pepper; add simmered beans, undrained
potato and vegetables, and tomatoes. Simmer 1 hour,
stirring occasionally. Add a little more broth if
needed. 4. Serve over pasta or rice

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Bill Clinton’s Lemon Chess Pie

Recipe By : Bill Clinton’s Favorite Pie
Serving Size : 8 Preparation Time :0:00
Categories : Pies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Unbaked 9-inch pie shell
2 cups Sugar
1/2 cup Butter or margarine
5 Eggs
1 cup Milk
1 tablespoon Flour
1 tablespoon Cornmeal
1/4 cup Fresh lemon juice
Rind of 3 lemons — grated

Cream sugar and butter; add eggs and milk. Beat well. Then add flour,
cornmeal, lemon juice and lemon rind. Stir until thoroughly incorporated
Pour mixture into pie shell; bake at 350 degrees until done, 35 to 40 minutes.

Recipe for Bill Clinton’s favorite pie, as reported by Liza Ashley in her
book “Thirty years at the Mansion.”

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Ukrainian Cold Fruit Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soup Fruit
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Water, cold
1 lb Apples, cored, peeled
– cubed 3/4″
1 lb Pears, cored, peeled,
– cubed 3/4″
1/2 lb Cheeries, pitted
1/2 lb Plums, pitted
1/2 lb Peaches, peeled, pitted,
-cubed 3/4″
1/2 c Bread crumbs, soft fresh
1 T Fresh lemon juice
1 1/2 T Grated lemon rind
1/4 c Raspberry jam or preserves
1/2 c Sugar
3/4 c White wine, sweet
1 c Cranberry juice

Put the water, cinnamon, lemon juice bread crumbs, and the lemon rind
in large pot. Bring to a boil, then add the fruits, reduce heat, and
simmer for 25 minutes. Puree this mixture in a blender then add the
jam, wine, cranberry juice. Mix well then refrigerate. Serve when
well chilled. Note: Apple dumplings may be served in this soup.

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Title: Pickled Mangos
Categories: Pickles, Hawaii, Asian, Fruits
Yield: 1 servings

4 c Sugar
2 c Vinegar
3/4 c Hawaiian salt
6 c Water
1 ts Chinese 5-spice
Red food color if desired

Combine above ingredients and bring to boil, cool,
Peel green mangoes and cut into long slices. Don’t add
salt or water to them. Fill sterilized jar with
slices. Pour cool syrup over them. Add more slices
after 30 minutes. Cover jar. Leave it out for 2-3 days
refrigerate.

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Title: Fruit Tart
Categories: Low-cal Desserts Fruits
Servings: 6

1/3 c Whole Wheat Flour 1/3 c All purpose Flour
1 T Sugar 3 T Margarine
2 T Ice Water 2 t Sugar
1 t Cornstarch 1/2 c Orange Juice
1 x Kiwi, peeled and sliced 3/4 c Thinly sliced Banana
1 c Thinly sliced Strawberries

For crust, combine flours and the 1 Tablespoon sugar. Cut in margarine
till mixture resembles coarse crumbs. Sprinkle with ice water; toss till
crumbly. Form dough into a ball. Press dough into a circle on waxed paper.
Cover with another sheet of waxed paper. Roll into a 10 inch circle.
Remove top sheet of waxed paper; invert onto an
ungreased baking sheet. Crimp pastry edge. Prick with a fork.
Bake crust ina 400 deg F. oven for 12-15 minutes or till lightly browned.
Cool. Meanwhile, for glaze, combine the 2 teaspoons sugar and cornstarch.
Stir in orange juice. Cook and stir till thickened and bubbly. Remove from
heat; cool.
Place crust on a serving plate. Arrange kiwi fruit in the center. Arrange
bananas around kiwi and berries around bananas. Spoon glaze over fruit.
Serve immediately or chill 1 hour.
***********************************************
Per serving: 153 calories, 2 g protein, 24 g carbohydrates, 6 g fat, 0 mg
cholesterol, 68 mg sodium, 232 mg potassium.

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6 Tb cold water
2 pkg. unflavored gelatin (Knox)
1/2 C water
1 1/2 C sugar
Soak gelatin in 6 tablespoons cold water. Mix sugar and 1/2 C water and
bring to boil. Add softened gelatin and cool to just barely warm. Beat
with electric beater about 5 minutes. Use immediately in fudge.

The remainder can be molded in greased molds and dipped in chocolate.
Or, it can be poured on greased tinfoil and cut with greased cookie
cutters. Flavorings and colorings can be added along with nuts, choc chips,
or anything else you can come up with. I made these with Heath bits
(little toffee bits) and dipped in chocolate and they were wonderful.
Roll in powdered sugar to help stickiness. This is a very versatile candy
we make every easter.