Rotini And Crab

Recipe By : Kathy Cox
Serving Size : 1 Preparation Time :0:00
Categories : Fish And Seafood Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Ounces Rotini — or corkscrew pasta
20 Oz. Bag Frozen Broccoli — -or-
1 1/2 Pounds Fresh Broccoli
2 Tblsp. Margarine — reduced calorie
1 Tblsp. Olive Oil
1 Tsp. Garlic — minced
2 Medium Zucchini — sliced
1/4 Cup Scallions — sliced
12 Ounces Crab Meat
2 Ounces Grated Parmesan Cheese — divided
1/2 Tsp. Salt
1/2 Tsp. Pepper

Cook pasta; add broccoli 5 minutes before end of cooking time. Cover pot,
return to boil Cook 5 more minutes. Drain and rinse under cold water; set
aside. Heat margarine and oil, add garlic, zucchini, scallions and crab;
cook 2 to 3 minutes. Add pasta and broccoli and heat through. Add 1 ounce
cheese, salt and pepper. Garnish with remaining ounce of cheese before
serving.

Makes 8 servings.

This is good hot (as a main diah) or cold (as a salad). Leftovers are
great for lunches.

Weight Watchers exchanges: 1 1/2 bread, 1 1/2 protein, 1 1/2 vegetable, 1
fat and 30 0ptional calories.

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Kathy Hirdler’s Fire Camp Chili

Recipe By :
Serving Size : 120 Preparation Time :0:00
Categories : Mexican Meats
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
100 pounds Pinto beans
4 cups Jalapeno chiles with juice
Salt to taste
Onions, large — chopped
40 pounds Meat (ham, sausage, pork
Bacon, ground beef — etc)
4 cups Chili powder

Soak Beans overnight, then raise to a bOil on high heat. Add all ingredients
and simmer until tender (about 6 hours). Add Water as necessary. Stir
occasionally. Makes 60 gallons.

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Pizza Sauce #4

Recipe By :=20
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Gravies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Can Tomato paste
1/4 Pint Oregano
3 Cups Water
1/4 Pint Basil
3 Pints Cooking oil
1/2 Pint Parsley
1 Clove garlic (chopped)
1 Pint Parmesan cheese — grated
1/4 cup Raw onion (chopped)
1 pint Black pepper
1/2 pint Brown sugar

Combine ingredients in a 1 qt sauce pan and cook for 30-40 minutes.
Makes enough sauce for 4 12 " Pizzas.

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Title: ORANGES FILLED WITH RAISINS, CHICKPEAS, AND RICE
Categories: Vegetarian, Rice
Yield: 2 servings

—————————-ORANGE-TAHINI SAUCE—————————-
1/4 c Tahini
3/4 c Plain yogurt or soft tofu
1/4 c Orange juice
2 ts Ground cumin
2 ts Paprika
2 tb Minced fresh cilantro (opt.)

———————————-FILLING———————————-
1 tb Unsalted butter
-OR- avocado oil
1 md Red onion; chopped
1 c Brown and wild rice blend
— (uncooked)
-OR 1/3 brown 2/3 wildrice
2 c Vegetable broth or water
1 c Chickpeas; cooked, drained
1/4 c Raisins

———————————-ORANGES———————————-
2 Jumbo navel oranges
— halved crosswise

———————————-GARNISH———————————-
1 tb Sesame seeds
1 tb Chopped scallion whites
4 Cilantro leaves (optional)

FOR THE ORANGE-TAHINI SAUCE: In a blender or food processor, combine all
ingredients. Refrigerate until ready to use.

FOR THE FILLING: Melt the butter or heat the oil in a medium saucepan.
Saute the onion until soft, about 10 minutes. Add the rice and stir to
coat with the butter. Add the broth, bring to a boil, cover, and simmer
over low heat until rice is tender and liquid is absorbed, about 45
minutes. Let cool to room temperature.

In a large bowl, toss together the cooked rice, Orange-Tahini Sauce,
chickpeas, and raisins.

Prepare the oranges for stuffing by slicing off the rounded ends so that
each half stands squarely on a plate. Using a paring knife, carve out the
fruit, cut it into bite-size sections, and toss it into the rice mixture.
Once the fruit has been removed, cut away as much of the white portion of
the peel as possible, leaving the shell intact.

Set the orange shells on a serving dish and fill them with the rice
mixture. Garnish each with a sprinkling of sesame seeds and scallions
topped with a whole cilantro leaf.

Source: Vegetarian Entertaining – by Diana Shaw Harmony Books – New York
(0-517-57475-6) Typed for you by Karen Mintzias

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Clam Chowder 3

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Fish Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 C Clams-Large (About 8 Clams)
2 Potatoes-Diced — large
2 Med Onions-Sliced
2 Bell Peppers — chopped
2 Celery Stalks-Chopped Fine
1 Tbsp Paprika
2 Tbsp Butter
2 Tbsp Flour
1 tbsp Accent
1 qt Clam Stock
2 tbsp Clam Base
1 C Whole Tomatoes — chopped

Steam clams in 1 qt. water in large kettle. Re- serve liquid to use as
clam stock. Dice the clams. Cook the potatoes separately in 2 cups of
boiling water for 5-10 min. Drain. In a large pot,saute the onion,
peppers, celery, paprika in butter until the vegetables are ten- der,
about 6 min. Add flour and Accent,stirring well so that mixture does not
brown. Add clam stock, clam base, potatoes, clams. Allow to simmer for
15 min. Add tomatoes simmer for 5-10 min., covered. Serve.

This recipe may be kept for a week. The clam base may be purchased at
any fish market.

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Title: SPICY FRIED CASHEWS
Categories: Oriental, Fruits/nuts
Yield: 8 servings

1/2 lb Raw cashews
1 c Oil, preferably peanut
1 ts Salt
1/2 ts Freshly ground black pepper
1/2 ts Chili powder
1/4 ts Five spice powder

HEAT A WOK OR LARGE DEEP PAN until it is hot, then add
the oil. When the oil begins to smoke lightly,
deep-fry the cashew nuts for 2 minutes or until they
begin to turn lightly brown. While the cashew nuts are
browning, start another frying pan heating. Remove the
nuts from the oil with a slotted spoon and add them
directly to the frying pan. HINT: Take the cashew nuts
out of the oil when they are lightly browned as they
continue cooking even after they are taken out of the
oil. Save the oil in which the nuts have been cooked,
as it can be used again. Add the salt, pepper, chili
powder and five spice powder and stir-fry for 2
minutes or until the cashew nuts are well coated with
the spice. Allow to cool and serve with drinks.

—–

Title: Pasta Fagioli
Categories: Soups, Pasta, Italian
Yield: 1 Servings

4 c Water
2 Stalk celery; chopped
1 ts Salt
2 Garlic clove
2 ts Olive oil
1 cn Tomato paste
1 cn Great northern beans
1/2 Box Ditalini macaroni

1. In a saucepan bring to a slow boil: 4 c. water 2
stalks celery, chopped 1 tsp. salt 2. Saute 2 cloves
garlic in 2 to 3 tablespoons olive oil. 3. Add to oil
when cool, stir in 1 small can tomato paste. 4.
Combine sauce and beans. Simmer for 15 to 20 minutes.
5. Cook 1/2 box of Ditalini macaroni and drain; add to
soup.

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KEEBLER EASY ELFIN CHEESECAKE (NO BAKE!)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/Eggs Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Graham cracker pie crust
8 oz Cream cheese, softened
1/3 c Sugar
1 c Sour cream
2 ts Vanilla
8 oz Whipped topping, frozen
Strawberries, fresh (garnish)

Beat cheese until smooth, gradually beat in sugar.
blend in sour cream and vanilla. fold in whipped
topping, blending well. spoon into crust. chill until
set, at least 4 hours. garnish with fresh
strawberries for garnish.

/ / ara Kent

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HORENSO NO GOMA-AE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Bunch of fresh spinach
—–GOMA (SESAME DRESSING—–
4 tb White sesame seeds
2 tb Sake (Japanese Rice Wine)
2 ts Sugar
1 tb Japanese soy sauce
1 t Rice vinegar

This spinach dish is standard fare for a Japanese meal. This dressing may
also be used with a variety of other green vegetables, so don’t hesitate to
experiment.

IN A SMALL SAUCEPAN, heat and ignite the sake to cook off the alcohol.
Toast the sesame seeds in a ungreased skillet over medium heat for about 5
minutes or until golden brown. Stir occasionally. Put the seeds into a
suribachi (Japanese mortar) and crush into a paste. (This can be ground in
a food processor, however you will have to use at least twice the amount of
sesame seeds.) Add the sake, sugar, soy sauce and rice vinegar and blend
thoroughly. Remove from the suribachi and set aside while preparing the
spinach. In a large, tied bundle, wash and rinse the spinach in cold water.
Drain thoroughly. In a wide saucepan, bring about 1 cup water and 1
teaspoon salt to a boil. Cook the spinach until the leaves are barely
wilted. Remove spinach and refresh with cold water. Squeeze dry of excess
water. Keep the spinach in a bundle and cut off and discard the large
stems. Cut the spinach into 1-inch pieces. Add the sesame dressing to the
spinach and mix gently. Divide the spinach between 4 bowls and serve at
room temperature or chilled. Garnish with extra sesame seeds.

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Kim chi (Korean Cabbage Relish)

Recipe By : (C) 1992 The Los Angeles Times
Serving Size : 1 Preparation Time :0:00
Categories : Veggies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Head Chinese cabbage — cut in 1/2″ strips
3 tablespoon Salt
6 Green onions — chopped
3 cloves Garlic — minced
1/2 teaspoon Crushed dried hot red chile
1 teaspoon ginger root — chopped

Soak cabbage in salted water to cover 5 to 10 hours. Drain. Combine cabbage
with salt, green onions, garlic, chile and ginger root. Mix well and spoon
into large jar. Cover and refrigerate 1 to 2 days before using. Keeps well
several weeks. Use as relish or salad.

Posted by Karen Mintzias in Intercook

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