Title: Arugula and Parmigiano-Reggiano Cheese Salad
Categories: Emeril, Salads, Ethnic, Am/la
Yield: 4 servings

1/2 c Extra-virgin olive oil
2 tb 25 year old balsamic vinegar
4 c Arugula; cleaned and stemmed
6 oz Proscuitto di parma; thinly
-sliced
4 oz Parmigiano-Reggiano cheese
Salt and pepper

in a small mixing bowl, whisk the olive oil and
vinegar together. Season with salt and pepper. Toss
the greens with the dressing. Lay the proscuitto on
the platter. Mound the greens in the center of the
proscuitto. SHave the Parmigiano-Reggiano cheese over
the greens. Garnish with a couple of turns of black
pepper.

Source: Essence of Emeril, #EE2338, TVFN
formatted by Lisa Crawford, 6/21/96

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SUMMER VEGETABLE SPAGHETTI (LACTO)

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Vegetables Low-fat
Prodigy Dec.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Small yellow onions — cut in
2 c Chopped — peeled fresh ripe
1 c Yellow squash — thinly sliced
1 c Zucchini squash — thinly slic
1 1/2 c Fresh green beans
2/3 c Water
2 tb Minced fresh parsley
1 Garlic clove — minced
1/2 ts Chili powder
1/4 ts Salt
1/8 ts Fresh ground black pepper
6 oz Tomato paste
1 lb Uncooked spaghetti
1/2 c Parmesan cheese — grated

A lively pasta with summer vegetables, good hot or
cold. Combine first 10 ingredients in large saucepan;
cook for 10 minutes, then stir in tomato paste. Cover
and cook gently, 15 minutes, stirring occasionally
until vegetables are tender. Cook spaghetti in
unsalted water according to package directions. Spoon
sauce over drained hot spaghetti and sprinkle Parmesan
cheese over top. Nutrition (per serving): 260 calories
Total Fat 3 g (9% of calories) Source: National Heart,
Lung and Blood Institute, Date Published: 11/18/92
:

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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EGGNOG WAFFLES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sifted flour
2 ts Baking powder
1 t Baking soda
1/2 ts Salt
2 Eggs, well beaten
2 c Eggnog
6 tb Vegetable oil
1 c Chopped nutmeats, pecans or
English walnuts

Sift flour with baking powder,soda and salt.Combine eggs,eggnog and
shortening.Add mixture to sifted dry ingredients.Mix until smooth.Fold in
nuts.Bake waffles in a preheated waffle iron until steam no longer escapes
from the grid.

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Title: MAPLE SYRUP PIE
Categories: Pies
Yield: 1 servings

1/2 c -Cold water
1/4 c Flour;all purpose
1 c Maple syrup;pure
1 Egg;lightly beaten
2 T Butter
1 Pie shell;8 " baked

Whisk water with flour until smooth; stir into syrup in small heavy
saucepan. Stir in egg; cook over medium -low heat, stirring, until thick,
about 7 minutes. Stir in butter until melted. Pour into pie shell. Let
cool.

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Title: Cantaloupe Soup
Categories: Soups
Yield: 1 servings

4 Cantaloupes
1/4 c Granulated sugar
Fresh mint leaves about
One good size handful plus
Some for garnish
Port
Lemon juice

Carefully cut three of the cantaloupes in half in a zig-zag pattern
using a very sharp knife. Scoop out and throw away the seeds. Use a
melon ball scooper to scoop out the flesh of the melon; Take it down
to the green part. Do the same thing with the remaining fourth
cantaloupe. It doesn’t matter how you slice this one because all you
will be using is the flesh. Place all of the scooped cantaloupe in a
food processor. Add the sugar and mint leaves, a splash of port and
splash of lemon juice. Be careful not to over-process the mixture; it
should retain some texture. Garnish with remaining mint leaves.

MMMMM

Spicy Brussel Sprouts with Almonds

Recipe By : Nathalie Dupree, Well-Stocked Pantry
Serving Size : 6 Preparation Time :0:30
Categories : Dupree Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon vegetable oil
1/4 cup slivered almonds
1/2 teaspoon yellow mustard seeds — crushed
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
3 cups cooked brussel sprouts — halved
1/8 teaspoon cayenne pepper
1 tablespoon finely chopped fresh ginger
1 tablespoon fresh lime juice
1/2 teaspoon salt

In a large, heavy, nonreactive skillet, heat oil over moderately high heat for
about 30 seconds. Add almonds and mustard, cumin, and fennel seeds. Cook,
stirring, until nuts and spices are fragrant and dark, about 15 seconds.
Reduce heat to moderate and add Brussels sprouts, cayenne, and ginger. Cook
and stir until vegetables are heated through and spices arewell distributed,
about 4 minutes. Add a few tablespoons of water if vegetables look dry. Season
to taste with up to 1 tablespoon of lime juice and salt and serve hot.

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Oakwood Feed Store Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili Meats
Vegetables Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WINNER OF THE 1985 NY STATE—–
—–CHILI COOK-OFF—–
1 pound Bacon — chopped
3 pounds Lean beef chuck roast — cubed
2 pounds Pork roast — coarsely ground
Butt
4 tablespoons Prepared garlic in oil
3 large Onions
4 ounces Canned chopped chilies — El Paso brand
6 Fresh Jalapeno chilies — chop
5 tablespoons Freshly ground DRY Mexican — chilies,anaheim if p
2 tablespoons Freshly ground DRY Ancho — chilies
2 tablespoons Good quality chili pepper
1 1/2 tablespoons Hungarian paprika
4 tablespoons Fresh ground cumin seed
1 tablespoon Fresh ground black pepper
2 tablespoons MSG or Accent — optional
1 tablespoon Tabasco sauce
2 tablespoons Worcestershire sacue
1 pint Beef stock
1 pint Canned tomatoes

Fry bacon in a heavy pot until crisp and the fat is rendered. Remove and
reserve bacon. pour off most of the bacon fat into a heavy cast iron skillet,
leaving a small amount in the pot. Brown the meat and garlic in the skillet.
Saute onions in the fat remaining in the pot until soft. Add the meat, bacon,
ground chilies, dried spices, the sauces, green chilies, Jalapenos, stock and
tomatoes. Simmer for two hours.
Allow the chili to sit in the refrigerator for 24 hours to give the spices a
chance to intensify.
For garnishes, serve fresh chopped Jalapenos, chopped raw onions, shredded
Montery or Sharop Cheddar cheese, and saltines.

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KERRY’S MEAT PIE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PASTRY—–
1/4 lb Butter
3/4 c Flour, white
3/4 c Flour, self-raising
Water, ice cold
—–FILLING—–
2 lb Lamb or beef
-(pre-cooked cubes)
2 md Brown onions
1/4 c Seasoned flour
-(flour with basil,
-oregano and pepper)
1/2 lb Mushrooms
6 Tomatoes
1 Capsicum (green pepper),
-sliced
1 c Bread crumbs
1/2 c Tomato sauce

MAKE PASTRY: Cut butter and flour with two knives until mixture contains
particles the size of small peas. Sprinkle with cold water until pastry
clings together. Shape into ball and place in refrigerator for 1/2 hour.

Roll out to cover pie dish (about 8 inch). Leave enough pastry for a top.
Pre-bake the pie shell for 10 minutes at 350 degrees F. To prevent crust
walls from collapsing, fill with dry beans for the first five minutes.

MAKE THE FILLING: fry onions and meat, continuing until onion is lightly
browned. Add flour mix, sliced tomatoes, sliced capsicum, tomato sauce and
bread crumbs to pan. Continue until capsicum is softened. Add mushrooms
and fry for 1 minute more.

Place the fried mix into the pre-baked pie shell, cover with pastry lid and
cook in moderate oven for 20 minutes. Serve hot .

NOTES:

* Australian baked meat pie — This recipe is an original creation of my
wife, Kerry.

: Difficulty: moderate.
: Time: 30 minutes preparation, 30 minutes cooking and cooling.
: Precision: measure the ingredients.

: Michael Gigante
: Royal Melbourne Institute of Technology, Melbourne Vic., Australia
: seismo!munnari!cidam.oz!mg
: mg%cidam.oz@seismo.css.gov -or- mg%cidam.oz@australia (CSNET)

: Copyright (C) 1986 USENET Community Trust

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lentil loaf

About a year ago someone (sorry–I forgot who) posted a recipe for a lentil
loaf. I liked it, but thought it was a bit mild, so I’ve tweaked it around
and now I think it’s great. It’s not too pretty, so probably best not
served to a potential SAD convert to FF, but I think ffers will love it.
Works well hot (dinner) or cold (lunch), and is really hearty.

2 c dry brown lentils, cooked in 6 c water with a bay leaf (about 45 min).
1 c dry bulgur wheat, cooked in 2 c water (about 15 min).
Preheat oven to 350.
In large bowl, mix cooked lentils, cooked bulgur, and all of the following:
–1 c soft bread crumbs
–2 egg whites or 1 egg substitute
–1/4-1/2 c catsup
–2 big onions, chopped
–6-8 cloves garlic, crushed
–lotsa thyme, oregano, tarragon. Some cumin, curry, pepper, garlic powder.
–1 regular-size (15 oz?) can tomato sauce
–1/4 c ff barbaque sauce
–next time I make it, I’m going to try adding some cooked carrots and
potatoes, and maybe some peas. Might add some nice color and textures.

Mix it all up and put it into a sprayed loaf pan, casserole dish, or
whatever. Bake for about 40 min. The oringinal recipe said to slice and
serve, but I find it comes out more of a scoop-and-serve consistency.

Title: RED COOKING SAUCE FOR POULTRY SHANGHAINESE
Categories: Chinese, Sauces, Loo
Yield: 3 cups

3 c Thin chicken broth
2 oz Dry sherry or rice wine
2 oz Dark soy
2 Scallions
4 Slices ginger
3 cl Garlic, chopped
2 Star anise
1 Stick cinnamon
4 ts Brown sugar
1 ts Sesame oil

To use these sauces: bring them to a slow boil in a
large kettle. Add meat or poultry, return to slow
boil, reduce heat to simmer, and cook until done.
Drain meat and serve with some sauce (optionally
thickened with cornstarch-water) on the side. Save and
reuse leftover sauce, which gets richer with each use.
Leftover sauce should be salted lightly, boiled a few
minutes, skimmed, and cooled before storage in the
refrigerator. If it is to be kept a long time it
should be boiled and skimmed once in awhile.

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