Title: Broccoli and Garlic Pasta
Categories: Vegetables, Pasta
Yield: 8 Servings

16 oz Linguine pasta
1 bn Broccoli, cut into florets
1 Garlic clove, minced
1 tb Olive oil
1 cn Reduced-sodium chicken broth
(13 1/4 oz.)
1 pt Cherry tomatoes, halved
1/2 ts Crushed red pepper flakes
1/4 c Grated Parmesan cheese

Prepare linguine according to package directions.
Meanwhile, in skillet over medium heat, cook broccoli
and garlic in hot oil 2 minutes. Add broth and
tomatoes; bring to a boil and cook 6 minutes or until
tender. Drain pasta and place in serving bowl; top
with broccoli mixture, red pepper flakes and cheese.
Toss well. Serve with Garlic bread and salad. Work
time: 5 min. Total: 10 min. Typed in MMFormat by
cjhartlin@msn.com Source: For Women First

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Title: MOCHA CREAM (MARGUERITE PATTEN)
Categories: Desserts
Yield: 4 servings

10 fl Milk
4 oz Plain chocolate
2 ts Instant coffee powder
3 Eggs – size 2
2 Egg yolks from size 2 eggs
2 dr Vanilla essence
10 fl Single cream
1 oz Sugar

———————————DECORATION———————————
1 oz Plain chocolate or chocolate
-coffee beans
1 1/2 oz Blancbed tlaked almonds
1 oz Demerara sugar
5 fl Double cream

Warm the milk, then chop the chocolate into small pieces. Add to the
milk, with the coffee powder and heat until the chocolate has melted.

Beat the eggs and egg yolks with the vanilla and cream, add the
chocolate and coffee flavoured milk. Mix well, add the amount of
sugar required.

Strain into a 1.5 pint/900 ml souffle dish or fairly deep ovenproof
serving dish. Stand in a tin half filled with cold water.

Preheat the oven to 150oC/300oF, Gas Mark 2. Bake for 1 1/2 to 1 3/4
hours, or until just firm. Allow to cool.

Grate the chocolate, if using this. Sprinkle the nuts and sugar over
the pudding. Whip the cream and pipe or spoon on the dessert. Top
with the chocolate or chocolate coffee beans.

Freezing: This freezes for 2 months if made with cream, as in the
recipe.

Variation: Omit the cream in the dessert and use 10 fl extra milk.

Source: Marguerite Patten’s Marvellous Meals, Your Magazine, UK

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BIRNENSUPPE (PEAR SOUP)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups/Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Raisins
1 tb Dry sherry
2 sm Pears, cored, pared, and
-sliced
1 1/2 c Water
1 Inch cinnamon stick
1 d Crush aniseed
2 Teaspoons. granulated sugar
1/2 Teaspoons. lemon juice

In small bowl combine raisins and sherry; set aside.

In 1-quart saucepan combine pears, water, cinnamon
stick, and aniseed; bring to a boil and cook until
pears are very soft, about 15 minutes. Remove cinnamon
stick and let mixture cool. Transfer to blender
container and process until smooth; pour into bowl or
container and stir in raisin mixture, sugar, and lemon
juice. Cover and refrigerate until well chilled. Makes
2 servings.

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Title: FLOUR SOUP (TURKISH)
Categories: Soups
Yield: 1 servings

8 c Meat stock
6 tb Butter
3/4 c Flour
2 ts Salt
1/3 ts Paprika

1- Melt 4tbs of butter in a saucepan. Add the flour
and lightly brown it. Slowly add the meat stock,
stirring constantly, to have a smooth cream. Cover and
let simmer for 15 minutes. 2- Heat 2 tbs of butter.
Add paprika and pour over the soup.

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Title: GHANA JOLLOF RICE
Categories: Ethnic, Chicken
Yield: 8 servings

Coombes
2 c Water
1 3lb chicken — cut into 8
Pcs
2 16oz cans stewed tomatoes
2 ts Salt
1/4 ts Black pepper
3/4 c Cooked smoked ham — cubed
1 c Uncooked rice
1 lg Onion — sliced
3 c Cabbage — shredded
1/2 lb Fresh green beans —
Quartered
And stems removed OR
1 10oz pk frozen beans
1/4 ts Ground cinnamon
1/4 ts Cayenne pepper

Pour water into a large pot. Add the chicken, tomatoes, salt, and
pepper. Cover; bring to a boil, reduce the heat, and simmer for 30
minutes. Stir in the ham, rice, onion, cabbage, green beans,
cinnamon, and cayenne pepper. Bring to a boil, then reduce heat to
low. Cover and simmer until the chicken is fork-tender and the rice
is cooked, 25-30 minutes. TheAfrican-American Kitchen

Recipe By :

MMMMM

Baked Apples

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Apples — cored
2 tablespoons Cinnamon
1 can Diet cream or root beer
Soda

Arange apples in baking dish, sprinkle with cinnamon. Pour soda over apples
and bake at 350 for 30 minutes. Serve warm, cold or partially frozen
(terrific!).

Recipe by: Diane Morrissey.
Converted to MM by Donna Webster Donna@webster.post.demon.co.uk

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Title: ELAINE’S BLINTZ SOUFFLE
Categories: Main dish, Jewish, Dairy
Yield: 12 servings

————————–BATTER————————–
1/2 ts Salt
1 1/2 c Flour
1 tb Baking powder
1 c Water
1 c Orange juice
6 Eggs
Butter; for pan

————————–FILLING————————–
2 lb Cottage cheese
2 Egg yolks
2 tb Sugar; to taste
2 pn Salt
1 tb Vanilla

BATTER:

1. Sift the flour with the salt and baking powder.
Beat eggs well, add water.

2. Add flour gradually to eggs, stirring constantly,
until batter is smooth and VERY thin. You can do the
whole thing in a Food Processor.

FILLING: Mix the filling ingredients well. You don’t
want them to be too soft. (It will still have ‘curds’)

ASSEMBLY: Pour half of the batter in a buttered 9×13″
pan. Layer the cottage cheese filling on top and cover
with the rest of the batter. Some of the cottage
cheese will “float” Bake for 50 to 60 minutes in a
375deg. oven.

TO SERVE: Cut into squares and serve with sour cream
and fresh cut fruit, like strawberries and/or
blueberries. A bit of sour cream wouldn’t hurt either.

APPEARANCE: It IS a thin batter and things do run
together a bit . That is what makes it light and
puffy, not sit in your stomach heavy, ! You WILL
never get all the curds out, that is fine. Have you
ever eaten a GOOD blintz? It too has curds.

NOTE: I first created and served this calorie laden
dish on Yom Kippur of 1994 to break the fast. It is
basically my Blintz recipe, prepared a different way.
I made it about a week ahead, and froze. It took about
an hour to thaw and heat in a 375 degree oven.

SOURCE: A Jewish Mother’s Cookbook; Author, Elaine
Radis; published on disk by ONE COMMAND SOFTWARE, 1995.

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QUEEN OF CHILIS (CINCINNATI-STYLE), KATE CONNALLY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Onions
1 lb Ground chuck
2 Garlic cloves, minced
1 c Barbeque sauce (I think I
-used K.C. Masterpiece)
1 c Water
1 T Chili powder
1 t Black pepper
1/2 oz Unsweetened chocolate,
-grated
1/2 t Ground cumin
1/2 t Turmeric
1/2 t Allspice
1/2 t Cinnamon
1/4 t Ground cloves
1/4 t Ground coriander
1/4 t Ground cardamom
1 t Salt
-tomato juice, as needed
9 oz Spaghetti, cooked and
-buttered
1 16-oz can kidney beans,
-heated
1 lb Cheddar cheese, shredded
-oyster crackers

Chop 2 of the onions and set aside. Chop remaining onion fine. Salt a
large skillet. Turn heat to medium and add meat, finely chopped onion,
and garlic. Break up meat with fork and cook until it is browned.
Drain fat.

Add barbeque sauce and water. Bring to a boil. Add remaining
seasonings.

Cover and simmer over very low heat 30 minutes, stirring and tasting
occasionally, adding tomato juice if mixture is getting too dry. Chili
is best when allowed to age overnight in refrigerator and reheated.

To construct the plate of 5-way chili, layer spaghetti on a plate (a
small oval plate is traditional), top it with hot chili, then with a
sparse layer of beans, then chopped onions. Pat on plenty of cheese
while chili is still hot and serve immediately, with oyster crackers on
the side. Serves 4.

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BLACKBERRY VINEGAR – GREAT CHEFS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Blackberries
1 c Vinegar, white

Soak the blackberries in the vinegar for 3 hours,
then pass the mixture through a food mill. Discard
the seeds.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Roland Huet, Christian’s Restaurant,
New Orleans

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HTIPITI TIROSALATA (WHIPPED CHEESE SALAD)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Tsouskes
Oil for frying peppers
1 lb Feta cheese
3 tb Oil

Tsouskes are hot spicy peppers. Of course the best is
green long peppers which grow only in Macedonia are
extremely hot and very tasty.

You fry them in oil, you peel their skin and you chop
them into very small pieces. How many it depends on
how hot they are and how spicy you can eat. After, you
cut about 1 pound of feta in to small pieces and you
mix it with the peppers. Add about 3 table spoons of
olive oil. Work all the ingredients with the fork
until it becomes a paste. Be carefull: I said with
fork. Not with food processor, not with goudhi. Just
FORK. 🙂

You are all set. Enjoy with bread or crackers as
appetizer.

From: Antonios Bouris

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