Title: Tuna Pasta Salad
Categories: Salads
Yield: 4 servings

1 c Uncooked pasta (your kid’s
-favorite shape)
1/2 c White albacore tuna
1/2 c Frozen peas
2 T Red onion, chopped
3 T Light mayonnaise

Cook pasta according to package directions; drain. Cook peas
according to package directions; drain. Mix all ingredients. Keep
refrigerated or in a cool, insulated lunch box until ready to eat.

MMMMM

Turkey Casserole Spectacular

Recipe By : Laura Hunter
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 6 oz pkg wild long-grain rice mix
3 cups cooked turkey (or chicken) — cut 1 inch pieces
1 can french style green beans (15 1/2 oz) — drained
1 can condensed cream of celery soup — (10 3/4 ozs.)
6 ounces Cheddar cheese (1 1/2 cups) — shredded
1 cup mayonnaise
1/2 cup onion — chopped
1 2 oz jar chopped pimientoes

Heat oven to 350. Lightly grease a 2-qt. shallow ovenproof baking dish. Mix
all ingredients together in the casserole dish until well blended. (You can
wrap and refrigerate at this point if making ahead.) Bake for 25 to 30
minutes, until hot and bubbly.

– – – – – – – – – – – – – – – – – –

Oatmeal Cookies (modified, a bit, from _Eating_Well_ mag)
—————

1 Cup packed brown sugar
1/4 Cup unsweetened applesauce
1/4 Cup egg equivalent (ie comercial replacer, two whites,
1/4 cup “egg beaters”)
1 Tbsp vanilla extract
1 Cup raisins
2 Cups rolled oats, toasted
1 Cup cake flour (all-purpose is okay but not as tender)
1/2 Cup whole wheat flour
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt

oven: 350 F
line 2 baking sheets with parchment or coat with non-stick spray

Toasting oats: Heat a large skillet over medium-high flame and
add half the oats. Toast, stiring frequently until the oats begin
to color and become fragrant (15 minutes or so). Repeat with
remaining oats.

In a large bowl, whisk together sugar, applesauce, egg replacer,
and vanilla. Stir in raisins. In a medium bowl, stir together
remaining (dry) ingredients. Add the dry ingredients to the wet
and mix just until blended.

Drop the dough by tablespoonfuls onto prepared baking sheets, spacing
cookies about 4 cm apart. Bake for 15 minutes, or until lightly
browned. Transfer cookies to a wire rack to cool. Makes 3 dozen
cookies.

Storage: no-fat-added cookies do not store well. They become stale
quickly and stick together if stacked. As soon as they are cool, wrap
the cookies, layers separated by waxed paper, and freeze. To serve,
simply let them thaw to room temperature.

Notes: Because there is no fat to help them spread, the cookies will
be kind of lumpy. Do toast the oats, it ads depth to the flavor.

Title: Pasta with Cream Truffle Sauce and Fresh Mushrooms
Categories: Pastas, Masterchefs, Frisco, M
Yield: 4 servings

———————————–PASTA———————————–
1 c Flour * 1 ts Pepper, white
1 lg Egg 2 tb Water
1 ts Salt 2 tb Oil, olive

———————————–SAUCE———————————–
2 tb Butter 2 c Stock, chicken
2 tb Mushrooms, button, chopped 1 c Cream, heavy
2 tb Puree, shallot ** 1/2 c Wine, Madeira
1 ts Peppercorns, crushed 4 tb Truffles, finely chopped
2 ea Bay leaves Salt (to taste)
1 c Wine, white Pepper (to taste)

———————————-ASSEMBLY———————————-
4 tb Mushrooms, cepes, sliced 4 tb Mushrooms, Chanterelle,
4 tb Mushrooms, Shitake, — sliced
— sliced 1 tb Oil, olive

* The flour used for this pasta recipe is made up of 70% semolina, and
30% of either all-purpose, rice, or buckwheat flours.

** See recipe for Shallot Puree.

For the Pasta:
==============

Place your flour on a work space. Add the egg, olive oil, water, salt
and pepper. Mix and roll the dough into a ball, then continue working by
hand until smooth and consistent. Dust the dough lightly with flour. Run
the dough through a pasta machine to form noodles.

Dust with flour and reserve.

For the Sauce:
==============

Melt the butter in a saute pan. Add the mushrooms, shallot puree,
peppercorns, and bay leaves. Reduce the mixture over high heat for about 2
minutes.

Add chicken stock and continue cooking over medium heat for 2 to 3
minutes.

Add cream, bring the mixture to a boil, then reduce by one-third and
make it a smooth consistency. Adjust the seasoning.

In another saute pan, add Madeira wine to 3 tablespoons of truffles.
Reduce over high heat for 2 to 3 minutes.

Strain the cream sauce into the truffles and wine, then reduce it to a
smooth consistency.

To Assemble:
============

Cook the pasta in plain boiling water, then drain. In a saute pan,
heat 2 tablespoons of olive oil, 1 tablespoon of chopped truffles, salt,
and pepper. Add pasta to the saute pan.

Add a little cream truffle sauce and heat.

In another saute pan, saute 1 tablespoon sliced cepes, 1 tablespoon
sliced shitake and 1 tablespoon of sliced chanterelle mushrooms in 1
tablespoon of olive oil. Strain.

To serve, ladle some of the sauce onto a serving plate, swirl pasta in
the center and garnish with a quarter of the sauteed mushrooms. Top with
chopped truffles.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel,
: San Francisco, CA

—–

MISSIIAGAN-PAKWEJIGAN (SUNFLOWER BANNOCK)

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Native Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/4 c Sunflower seeds
3 1/4 c Water
2 1/2 ts Salt
6 tb Corn flour
2/3 c Corn oil

Put the sunflower seeds, water salt into a pot, cover let simmer
for 1 1/2 hours. When well cookked, crush the seeds to amke a paste.
Add the corn flour, 1 tablespoon at a time to thicken. Work with your
hands; cool a little.
Make small, flat pancakes of approximately 5″ diameter.
Heat oil fry both sides, adding more oil if necessary. Drain well
eat.

– – – – – – – – – – – – – – – – – –

Hot Caramel Sundaes

Recipe By : Cooking With Gas, Meals In Minutes
Serving Size : 24 Preparation Time :0:15
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c brown sugar — packed
1/3 c corn syrup
1/3 c water
3/4 c Cool Whip Lite® — thawed
1 tbsp margarine — melted
1/2 tsp vanilla
1/4 tsp baking soda
low-fat vanilla ice cream — softened

In a saucepan, combine sugar, corn syrup, and water. Heat to boiling over
medium-high flame. Remove from heat; gradually stir in whipped topping.
Cook over low flame until heated through. Remove from heat and stir in
margarine, vanilla, and baking soda.

– – – – – – – – – – – – – – – – – –

Per serving: 56 Calories; 1g Fat (11% calories from fat); 0g Protein; 13g
Carbohydrate; 0mg Cholesterol; 29mg Sodium

Serving Ideas : Serve warm over low-fat vanilla ice cream.

NOTES : Servings are by tablespoon. Leftover sauce may be refrigerated up
to 3 weeks. Just reheat over low flame.

—
Anita A. Matejka

Texas, USA

5 large onions,peeled and sliced
1/2 cup butter
1 1/2 pounds of lean beef, cut into bite size pieces
5 carrots, peeled and sliced
5 stalks of celery, sliced
2 cups hot beef broth
5 medium potatoes, peeled and cut into bite size pieces
flour
salt and pepper to taste
water
Brown the onions slowly in butter until very brown. Remove
from frying pan to soup kettle or Dutch oven. Roll beef pieces in
flour and pepper and brown quickly in butter in frying pan and
add to the onions. Add a little water to frying pan to absorb the
browned flour and add that to the meat. Add carrots, celery, beef
broth and bay leaves to the kettle. Simmer about 1 hour. Add
potatoes and continue simmering until done. This may be thickened
with flour if desired. Add salt and pepper to taste. Remove bay
leaves.

Butter Cookies

Recipe By :
Serving Size : 70 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Butter or margarine — softened (2 sticks)
1/2 cup Sugar
1 Egg
1 tablespoon Vanilla
3 cups Martha White All-Purpose — Flour, sifted
1/2 teaspoon Baking powder

Cream butter and sugar together in mixing bowl until light and fluffy. Add egg
and vanilla; beat well. Sift flour and baking powder together; blend into
creamed mixture. Cover and refrigerate for 1 hour. Preheat oven to 425. Roll
out a small amount of dough to 1/8-inch thickness on lightly floured board or
pastry cloth. Keep remaining dough refrigerated until ready to use. Cut into
rounds with a 2 1/2-inch cutter; arrange one inch apart on ungreased baking
sheet. Bake for 5 to 7 minutes or until light golden brown. Cool on wire racks.

– – – – – – – – – – – – – – – – – –

Fish Fragrant Eggplant
(no, there is no fish but it is supposed to taste something like fish)

Serves 4
Radically adapted from Ethnic Cuisine by Elisabeth Rozin

1 large eggplant
4 tbl soy sauce
1 tbl cornstarch
3 tbl dry sherry
3 tbl sugar
1/4 cup distilled white vinegar
1/4 cup water
1 tsp crushed dried red pepper
6 slices ginger, about the size and thickness of a quarter
4 scallions, chopped, separate white and green parts

1. Cut stem end off eggplant. Dice eggplant into small cubes.
Sprinkle eggplant with salt and place in a colander to drain.
Let sit for 15 minutes. Squeeze as much liquid out as possible.

2. In a small bowl, combine soy sauce, sugar, vinegar and water.

3. Heat 1 tbl dry sherry in a large skillet or wok. Add red
peppers and stir. Add ginger, white part of scallion. Stir
fry briefly until ginger becomes fragrant. Add the squeezed
eggplant and saute approximately 8-10 minutes, stirring
occasionally, until eggplant is thoroughly cooked. You shouldn’t
have any trouble with sticking because the eggplant still
has a bit of moisture in it but if it does, add a little bit
of water or sherry.

4. Add soy sauce mixture and cook over high heat until most of
the liquid is evaporated and eggplant is thoroughly
coated with reduced sauce – about 5 minutes.

5. Combine 2 tbl sherry with cornstarch.

6. Add chopped green part of scallions and sherry mixed with
cornstarch. Stir and cook until thick. Serve hot over plain rice.

Title: TEXAS LAVA CHILI
Categories: Chili, Meat, Main dish, Tex-mex, Texas
Yield: 12 servings

4 lb Sirloin boneless roast
2 lb Venison boneless
2 c Lone Star beer
1/2 c Coca-Cola (not diet)
4 ea Med. onions chopped coarse
5 ea Garlic cloves minced
2 c Tomato sauce
1 c Sour mash whiskey
1 c Green Bell pepper chopped
1 c Red Bell pepper chopped
6 ea Ancho peppers dried
– chopped
6 ea Green Jalapenos peppers
– seeded diced
2 ts Salt
2 tb Tabasco sauce
1 1/2 c Tomato paste
1 tb Cayenne flakes
1 ts All Spice
4 tb Cumin fresh ground
2 tb Cilantro fresh chopped
2 tb Peanut oil

Cut meat into 1/4″ cubes. Put peanut oil into a large,
cast iron pot, heat on Med. High, add onions, garlic,
meat cubes, and 1 T of cumin. Cook until meat is
browned. Add tomato sauce, beer, whiskey, Coca-Cola,
peppers, spices , and cook on Low
Heat for 45 minutes, covered, stirring often. Uncover
and cook for 20 minutes more. Stir in the remaining
cumin and serve. Origin: Don Houston’s chili pot,
circa 1993

—–