Title: POLENTA WITH CRISPY GARLIC AND CHEESE
Categories: Garlic, Cheese/eggs, Lo/no-fat
Yield: 8 servings

1 tb Olive oil
4 Cloves garlic — peeled and
Chopped
1/2 ts Ground cumin
4 c Water
1 ts Salt
1 c Yellow cornmeal
4 oz Green chiles — (canned),
Chopped
1 c Lowfat cheddar cheese —
Shredded

In a small skillet, heat the olive oil over medium heat. When hot,
add the garlic and saute 3 minutes, until golden. Remove from heat
and stir in the cumin. Set aside. In a large pan, combine the water
and salt. Bring to a boil, and slowly add the cornmeal, whisking to
blend. When the mixture comes back to a boil, cover and reduce heat
to medium-low and cook about 20 minutes, until the mixture starts to
come away from the pan. Stir often. Remove from heat and stir in the
garlic, chilies and cheese. Spread a lightly oiled 9-by-13 inch
baking dish. Refrigerate until set. Cut the polenta into 8 pieces;
cut each piece on the diagona l into 2 triangles. Place on a lightly
oiled baking sheet and broil on the top oven shelf about 4 to 5
minutes on both sides. The polenta should be browned and crispy on
the outside and creamy on the inside. Recipe By : Karen Lee and Diane
Porter

From: Fido National Cooking Echo

MMMMM

Avocado relish

Recipe By : Grillin’ Chillin’ SHOW #GR3605
Serving Size : 1 Preparation Time :0:00
Categories : Relish Vegetables
Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Haas avocado, ripe — coarsely chopped
1 tablespoon red onion — finely diced
1 tablespoon jalapeno — minced
2 tablespoons fresh lime juice
1 tablespoon cilantro — coarsely chopped

Combine the avocado, onion, jalapeno, lime juice and cilantro. Season to
taste with salt and pepper.

Yield: about 1 cup

– – – – – – – – – – – – – – – – – –

Title: HOLD-THE-SUGAR APPLE PIE
Categories: Pies, Desserts, Low-cal, Apples
Yield: 6 servings

12 oz Frozen apple juice
-concentrate, thawed
3 tb Cornstarch
1 ts Cinnamon
1/4 ts Allspice
1/4 ts Nutmeg
6 lg Baking apples, peeled cored,
Thinly sliced
(Pippin, Rome or Gr Smith)
2 tb Butter or margarine
1 9-inch pie shell, baked
Flavored whipped cream
(optional–recipe below)
Nuts (optional)
FLAVORED WHIPPED CREAM
1 c Whipping cream; whipped
2 tb Frozen lemonade concentrate
Thawed
OR
1/4 c Peanut brittle; crushed
AND
1/2 ts Ground orange peel

Measure about 1/4 cup concentrate into small bowl;
stir in cornstarch and spices. Place the remainder of
the concentrate into a large skillet with the apples.
Simmer gently until apples are just tender. Lightly
stir in cornstarch mixture until quite thick. Stir in
butter. Pour into pie shell; top with whipped cream
and nuts.

Flavored Whipped Cream: Into whipping cream, fold 2
frozen lemonade concentrate, thawed, crushed peanut
brittle and ground orange peel. (Tart shells may be
substituted for the baked pie shell). Source: All
American Apple Cookbook

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Jack’s Easy Cincy Chili

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Ground beef
15 ounces Can tomato paste
2 Bay leaves
1 teaspoon Cinnamon
1 1/2 teaspoons Salt
1 1/2 teaspoons Vinegar
1 1/2 teaspoons Ground allspice
3 cups Water
1/4 teaspoon Garlic powder
1 Onion — finely minced
1 teaspoon Worcestershire sauce
2 teaspoons Cumin
1 tablespoon Chili powder
1/2 teaspoon Crushed red pepper

Combine all ingredients in sauce pot. Do NOT brown beef first!! Chop up meat
with fork as it cooks.
Simmer 3 hours, coverd, stirring occasionally. Meat shold be separated with
fork while cooking, so that it is very fine. Serve over pasta; top with chopped
onion, shredded COLBY cheese, kidney beans, oyster crackers, or any combination
thereof.

– – – – – – – – – – – – – – – – – –

Ring-O-Coconut Cake

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Bundt Cakes Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Sugar
1 cup Cooking oil
2 Eggs
3 cups All-purpose flour
3/4 cup Unsweetened cocoa
2 teaspoons Baking soda
2 teaspoons Baking powder
1 1/2 teaspoons Salt
1 cup Coffee — hot
1 cup Buttermilk
1 teaspoon Vanilla
1/2 cup Nuts — chopped
—–FILLING—–
8 ounces Cream cheese — softened
1/4 cup Sugar
1 teaspoon Vanilla
1 Egg
1/2 cup Flaked coconut
1 cup Semisweet chocolate pieces — =OR=- milk chocolate
—–GLAZE—–
1 cup Powdered sugar
3 tablespoons Cocoa
2 tablespoons Butter — melted
2 teaspoons Vanilla
3 tablespoons Water; hot — to 5 tbls

Generously grease and lightly flour a 10″ tube or Bundt pan. Prepare filling:
set aside. In large mixer bowl, combine sugar, oil, and eggs; beat 1 minute at
high speed. Add remaining ingredients except filling and nuts; beat 3 minutes
at medium speed, scraping bowl occaisonally. By hand, stir in nuts. Pour half
of the batter in prepared pan. Carefully top with filling. Cover with remaining
batter. Bake at 350~ for 70-75 minutes, (cover with foil if it starts to get
too brown) until top springs back when touched lightly in center. Cool upright
in pan for 15 minutes; remove from pan. Cool completely. If desired, drizzle
with glaze.

FILLING: In small bowl, beat cream cheese, sugar, vanilla, and egg until
smooth. Stir in coconut and chocolate pieces.

– – – – – – – – – – – – – – – – – –

Title: Afternoon Ruby Tea Biscuits
Categories: Cookies
Yield: 12 servings

2 c Sifted all-purpose flour
4 ts Baking powder
2 tb Sugar
1/2 ts Salt
1/2 c Vegetable shortening
3/4 c Milk
1/2 c Red jam or jelly

Preheat the oven to 425~. Measure the sifted flour, baking powder,
sugar and salt and mix with a fork in a large mixing bowl. Cut in the
shortening until the mixture looks like coarse bread crumbs. Add milk and
mix into flour with the fork-but only until the mixture forms a soft ball.
Place the ball of dough on a lightly floured surface and knead it 12 times.
Rub some flour on a rolling pin and roll out the dough until it’s about
1/4″ thick. With a large biscuit cutter cut circles, very close together,
in the dough. Use a straight downward motion and don’t twist thecutter.
With the spatula lift half the circles, one at a time, onto the cookie
sheet. Arrange about 1″ apart.
With a small biscuit cutter (smaller than the one used to cut out the
biscuits) cut a hole in the rest of the circles to make rings and lift out
the centers with the spatula. Set these little centers aside. With the
spatula place the rings on top of the large circles on the cookie sheet.
Put a teaspoonful of jam or jelly in the middle of each ring. Bake the
biscuits 12 to 15 minutes, or until puffed and slightly golden. Take the
cookie sheet from the oven. Immediately lift the biscuits from the cookie
sheet with the spatula.

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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

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