MEDITERRANEAN FETTUCCINE WITH SHRIMP AND SPIN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Seafood
Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Fettuccine, uncooked
1 c Plain, non-fat yogurt
1/2 c Crumbled feta cheese
2 Garlic cloves — minced
1 tb Chopped fresh dill — OR…
1 t -Dried dill
1/2 ts Freshly ground black pepper
12 oz Medium frozen shrimp
— thawed
10 oz Frozen chopped spinach
— thawed
Salt to taste

In this dish, the shrimp and spinach are cooked with
the pasta.

Prepare pasta according to package directions. While
the pasta is cooking, stir together the yogurt, feta
cheese, garlic, dill and pepper in a large mixing bowl.

Two minutes before the pasta is done, stir the shrimp
and spinach into the pot with the pasta. Cook two
minutes.

Drain the pasta, shrimp and spinach thoroughly. Stir
into the yogurt mixture and season to taste with salt.
Serve immediately.

Each serving provides: 537 Calories; 43 g Protein; 67
g Carbohydrates; 11 g Fat; 299 mg Cholesterol; 641 mg
Sodium. Calories from Fat: 19%

Copyright National Pasta Association
(http://www.ilovepasta.org) (Reprinted with permission)

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Title: Spanakopita Nistisimi (Lenten Spinach Pie)
Categories: Appetizers, Main dish, Greek, Vegetarian, Vegan
Yield: 8 servings

Karen Mintzias
1 lb Curly endive
3 lb Fresh bulk spinach
-washed, large stems removed
3 bn Large scallions
– white and green chopped
– together
5 tb Fruity olive oil
1 Lemon
1 1/2 c Finely chopped fresh dill
1 ts Salt
Freshly ground black pepper
1 tb Rice or cracked wheat

MMMMM—————————PASTRY——————————–
1 1/2 c All-purpose flour
Extra flour for rolling
1 ts Sea salt
1 ts Baking powder
5 tb Olive oil (about)
1 tb Sesame seeds

Start by making the pastry. Sift the flour with the salt and baking
powder. Mix in about 6 tablespoons water, a little at a time, until
the dough is gooey, but not wet. Add 1 tablespoon olive oil, plus
another teaspoonful, and a little more flour, if needed, to make a
cohesive mass. Knead the dough for 5 to 10 minutes, until smooth and
elastic. Cover it and set aside to relax for an hour or two.

For the filling, separate the curly endive leaves, so the vegetable
will cook in the same time. Steam the spinach and endive together in
a large pan, in the water clinging to the leaves, plus just an extra
1/2 cup. Turn the leaves over occasionally, so they wilt evenly. When
they are wilted, but not mushy, drain them in a colander, pressing
firmly with the back of a wooden spoon to remove as much excess
liquid as possible. (Reserve the liquid for use in soup, or drink
with a squeeze of lemon juice, as the Greeks do.)

Saute the scallions in 2 tablespoons olive oil, until barely soft.
Add a few tablespoons of water if they stick to the pan. Roughly
chop the cooked spinach and curly endive and finely grate the zest
from the lemon. Then toss the cooked vegetables with the scallions,
parsley, dill, lemon zest and 1 tablespoon lemon juice, salt, and
pepper, adding 3 tablespoons olive oil. Set aside until you are ready
to fill the pastry.

Choose an ovenproof earthenware or glass baking dish 2 to 2-1/2
inches deep and about 2-quart capacity and brush the inside with oil.
Divide the pastry into two unequal parts, and then again into halves.
On a floured surface roll out one of the larger pieces of pastry.
This should be large enough to line the dish, coming up and over the
sides – this should make it very thin. Fit it into the baking dish
and brush it with olive oil. Do the same with the second piece of
pastry, placing it on top of the first, and brush again with olive
oil.

Sprinkle the tablespoon of rice or cracked wheat over the bottom, to
soak up excess juices, and fill with the spinach and herb mixture.
Roll out the remaining two pieces of pastry, separately, to fit the
top of the dish. Place the first on top of the spinach, brush with
olive oil, then place the second on top of that. Prick the pastry
with a fork in an attractive pattern and brush the entire top with
olive oil. Sprinkle with sesame seeds. Bake in an oven preheated to
350 F for 45-50 minutes, until golden brown.

Source: Recipes from a Greek Island – by Susie Jacobs ISBN:
0-671-74531-X

Typed for you by Karen Mintzias

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Title: Willie’s Crisp
Categories: Desserts, Ceideburg 2
Yield: 9 servings

1 c Flour
1 c Sugar
1 ts Baking powder
1/2 ts Salt
1 Egg, beaten
5 To 6 cups peeled, seeded,
-sliced fruit, or stemmed
-berries
1/2 To 3/4 cup sugar
2 tb Flour
1/4 lb Butter, melted

I love cobblers, crisps, etc., but never make them. This one may
change my mind. What can you say about a recipe that starts like
this?

“…When I called her, she read me the recipe from a small black cook
that contains, she says, the recipes that have no peer, the benchmark
recipes. Willie’s Crisp is part of this collection, and although I
have no idea who Willie is, I do know that his is the only crisp I’ve
ever had that was crisp. It is perfect on top of fruit or berries.”

Preheat the oven to 375F. Have ready an 8 x 8-inch baking dish (no
need to butter it). Put 1 cup flour, 1 cup sugar, the baking powder
and salt in a large mixing bowl. Stir to mix well. Make a well in
the center of the dry ingredients and add the beaten egg. (Don’t add
the egg now unless you are going to bake this right away. The sugar
will begin to melt, and the mixture won’t crumble and spread
properly.) Stir mixture with a fork. It should be crumbly; if it
seems too dry, add a little more egg. Put the fruit or berries into
another mixing bowl. Stir together the 2 tablespoons flour and sugar
to taste. Add to the fruit and toss lightly to coat. Spoon fruit into
the baking dish and spread evenly. Sprinkle the crisp mixture evenly
over the top. Drizzle the melted butter evenly over the crisp
mixture. Bake for about 40 minutes, or until the topping is golden.
Serve warm with whipped cream or vanilla ice cream.

Serves 9.

PER SERVING: 325 calories, 3 g protein, 56 g carbohydrate, 11 g fat
(7 g saturated), 51 mg cholesterol, 250 mg sodium, 2 g fiber.

Marion Cunningham, San Francisco Chronicle, 7/15/92.

Posted by Stephen Ceideberg; November 1 1992.

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Title: Shrimp Stuffed Ravioli with Basil
Categories: Seafood, Italian, Masterchefs, Frisco, E
Yield: 4 servings

———————————-FILLING———————————-
2 tb Butter 1/2 lb Shrimp, fresh, peeled,
1 md Onion, finely chopped — deveined, chopped
1 ea Garlic, clove, finely Pepper, cayenne
— chopped Pepper, white
4 md Tomatoes, skinned, seeded Salt
— and coarsely chopped

———————————–PASTA———————————–
9 oz Flour 1/4 c Water
1 lg Egg 1 ts Salt
1 tb Butter, unsalted, melted Egg wash **

———————————–SAUCE———————————–
1/2 c Puree, basil *** Salt (to taste)
2 c Cream, heavy Pepper (to taste)
2 tb Cheese, Parmesan, grated

** Egg wash is made of 1 egg, a dash of olive oil, salt and pepper to
taste.

*** In a blender, add fresh basil to 1 tablespoon of white wine.

Filling:
========

Melt the butter in a saute pan, then cook the onion, and garlic in the
butter for about 5 minutes over medium heat. Add the tomatoes and shrimp,
heat to a gentle boil, then simmer for 15 minutes.

Add cayenne pepper, salt, and white pepper to taste, then cook for 35
minutes. Set aside in a refrigerator until cold.

Pasta:
======

In a mixing bowl, combine the flour and egg. Mix slowly, adding
cooled melted butter, water, and salt. Mix only enough to incorporate,
then run through a pasta machine to form thin sheets. (Mixing too much will
result in a tougher pasta.)

Sauce:
======

Reduce basil puree by one-half. Add cream, reduce to a smooth
consistency, and remove from heat. Add Parmesan cheese, salt and white
pepper. Strain and reserve. (Sauce should be of a medium consistency.)

Assembly:
=========

Lay buttered sheet of parchment paper on your work surface. Onto the
parchment, place one sheet of pasta and brush it with egg wash.

Place a large spoonful of filling about every 4 inches on the pasta
sheet. Lay a second sheet of pasta over the top and form tightly around
the filling, then brush with egg wash.

Cut around piles of filling and parchment to form raviolis. Place
raviolis in saute pan, and cover with water. Bring to a boil and cook al
dente. (Your best bet to know when the ravioli is done correctly is to
take a piece of the dough that isn’t used for the sheets, insure that it is
the same double thickness as the final raviolis, and add it to the pan as
you cook the ravioli. You can use this “spare” piece to judge the al dente
qualities of the cooked raviolis.)

Place cooked ravioli on a plate and cover with sauce. Garnish with
fresh basil leaves and chopped tomato.

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

Chef: Jacky Robert, Ernie’s, San Francisco, CA

—–

1 small head of cabbage, shredded or chopped fine
1 large jar of favorite spaghetti sauce (or make your own)
1 cup rice (I used white, but I’m sure that brown would work too, though
you may need to add more water)
1 cup water
1 cup of sliced mushrooms (I’m sure other veggies would work too)

In a dry, nonstick skillet “fry” the rice until it’s brown in color. Then put
half of it in the bottom of a large casserole dish. Layer half of the
shredded cabbage on top of it.

Mix the water and the spaghetti sauce and then pour half of it over the
cabbage. Spread half of the mushrooms over this. Then repeat your
layers.

Bake for about an hour in a 350 degree oven.

Title: MAYONNAISE SPICE CAKE
Categories: Cakes, Desserts
Yield: 1 servings

1 c Raisins
1 c Nuts, Chopped (Optional)
1 ts Soda
1 c (Scant) Hot Water
1 c Mayonnaise
1 c Sugar
1 ts Vanilla Extract
1 ts Cloves
1 ts Cinnamon
2 c Unbleached Flour

Combine the raisins, nuts, soda and hot water and
allow to soak for 10 minutes. blend together the
mayonnaise, sugar, vanilla extract, cloves and
cinnamon. Fold this mixture alternately with the
raisin mixture into the flour. Pour the batter into a
greased and floured 9-inch square baking pan and bake
in a preheated 350 degree F. oven for 35 to 40 minutes
or until the cake tests done. Yield: One 9-inch square
cake. From The Farmers Almanac 1976

—–

Title: SPECIAL EGG FOO YUNG SAUCE
Categories: Chinese, Sauces
Yield: 1 servings

1/2 c Soup stock, chicken
1/2 ts Sugar
2 ts Soy sauce
1/4 ts Sesame oil
1 1/2 ts Cornstarch olution

Mix cornstarch in about 3 ts of water. Mix all
ingredients together. Bring sauce to a boil to thicken.

Increase the cornstarch slighly for a thicker sauce.

From: _The Joy of Wokking_ , Martin Yan the crazy
kitchen of Bon and Dan Ceppa

—–

Title: HERBAL BEAN SAUSAGES
Categories: Vegetarian, Main dish
Yield: 12 servings

2 c Cooked pinto beans
1/2 c Whole wheat breadcrumbs
1/2 c Onion, minced
1 Garlic clove; minced
1/2 c Tomato sauce
1/8 ts Fennel seed, crushed
1/8 ts Dried red pepper
1/8 ts Dried basil; -OR-
1/2 ts -Fresh basil
1 1/2 ts Chopped fresh parsley
Salt; to taste

————————-MUSHROOM-RED PEPPER SAUCE————————-
1 Red bell pepper; minced
1/8 c Vegetable broth or water
-OR- more as needed
4 lg Mushrooms; minced
1/4 c Onion; minced
Salt; to taste
1/8 ts Celery seed
1/2 ts Chopped fresh oregano
1 ds Black pepper
Whole wheat flour
— (pastry flour works best)

These plant-based sausages taste great, contain no added fat except the
vegetable oil they’re fried in, and are easy to make. These ingredients
yield fairly mild sausages; after you’ve tried them, adjust the seasonings
to please your palate.

DIRECTIONS: =========== Combine all ingredients in a mixing bowl, mix
thoroughly, and shape into 1- to 2-inch sausages. Saute in a small amount
of vegetable oil until crisp, or place in a baking pan and broil, turning
when edges are slightly crisp. Serve with Mushroom-Red Pepper Sauce
(below).

MUSHROOM-RED PEPPER SAUCE: Cook red pepper in vegetable broth for 5 to 7
minutes until tender. Add mushrooms, onion, salt, celery seed, oregano,
and black pepper. Cook 5 minutes longer or until onion is transparent.
Quickly whisk in enough flour to just thicken the sauce, about 2
tablespoons at a time. Immediately remove from burner. Do not overcook,
or flour will cake. If needed, add more vegetable broth or water. Serve
over sausages, whole grains, or vegetables.

* Source: Karen Iacobbo, in The Herb Companion, October/November 1993 *
Typed for you by Karen Mintzias

—–

Pineapple-Chipotle Salsa

Recipe By : Billy Jack’s
Serving Size : 10 Preparation Time :0:00
Categories : Salads Caribbean

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pineapple — peeled and diced
1 green pepper — diced
1 red pepper — diced
1 red onion — diced
3 chipotle peppers — minced
1/4 cup cilantro — chopped
2 limes — zested and juiced
1/2 cup sugar
2 teaspoons chili powder
2 teaspoons coriander
2 teaspoons cumin
2 teaspoons salt

Mix ingredients together.

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NOTES : Serve with Grilled Jamaican “Jerk” Chicken

Title: CORN BREAD STUFFING
Categories: Christmas, Stuffing
Yield: 12 servings

2 pk Corn bread mix (10 oz)
1/2 c Celery,chopped
1 Onion,medium,minced
1/2 c Butter
2 Egg yolks
Salt
Pepper

1. Prepare corn bread, following label directions, or use your own
favorite recipe. Cool. Crumble enough to make 7 cups and transfer to
a large mixing bowl.
2. Saute celery and onion in butter in a large skillet until soft.
Spoon vegetables and butter over corn bread crumbs.
3. Beat egg yolks in a medium-sized bowl; stir in stock and pour
mixture over corn bread. Stir lightly to blend. Season with salt and
pepper to taste.
Makes approximately 3 quarts, or 12 cups.

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