Portobello Mushrooms and Pasta

Recipe By : Stamford advocate
Serving Size : 4 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb mushroom, portobellos
1/4 cup olive oil
3 cloves garlic fresh — chopped
3 tablespoons parsley
1 teaspoon black pepper
1 lb pasta, cooked

Rinse the portobello mushrooms well, drain, dry anbd cut off the stems.

Cut the mushrooms into thick strips an trhen into medium chunks.
In a large skillet, heat the oil and saute the garlic until golden brown.=

Add the mushrooms and saute until well browned. Add the parsley, salt an
d

pepper and stir together. Serve over hot pasta.

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MOROCCAN VEGETABLE COUSCOUS

Recipe By : The Vegetarian Starter Kit, PCRM
Serving Size : 6 Preparation Time :1:00
Categories : Grains And Beans Main Dishes
Family Approved

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups couscous — whole-grain
4 cups boiling water
1 large onion — sliced thin
2 cloves garlic — minced
2 tablespoons wine, red — or other wine
1 pound tomatoes, canned — coarsely chopped
3 large carrot
2 large celery stalks
1 medium turnip — cubed 1/2″
1/2 teaspoon cinnamon
1/2 teaspoon fennel seed
1 teaspoon ground cumin
1/4 teaspoon turmeric
1 teaspoon paprika
2 teaspoons dark corn syrup
1/8 teaspoon cayenne
1/2 pound zucchini — sliced 1/2″
1/2 cup red bell peppers — chopped
1/4 cup raisins
1/4 cup apricots, dried
1 can chickpeas — rinsed and drained
1/4 cup fresh mint — chopped (or parsley)

In a large bowl, put 2 cups of whole wheat couscous, pour 4 cups boiling wather
over it and let sit at least 15 minutes. Fluff with a fork, and keep warm.

Saute onion and garlic in wine until limp. Add tomatoes and their liquid,
carrots, celery, turnip, spices, and corn sysup. Bring to a boil, reduce the
heat and simmer for about 20 minutes. Then add zucchini, red pepper, raisins,
apricots, and chickpeas. Simmer for an addtional 15 minutes.

Place couscous in individual soup bowls and top with the vegetable stew.
Garnish with the chopped mint or parsley.

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Title: Rattlesnake and Beans
Categories: Main dish
Yield: 6 servings

3 lb Dry kidney or pinto beans
– cooked; -OR-
64 oz -Canned beans
30 oz Stewed tomatoes; undrained
4 oz Canned diced jalapenos
– more or less to taste
1 lg Red onion
– cut in large chunks
1 Garlic clove; smashed
1 ds Salt
1 lb Ground beef
– browned and drained
1/2 lb Rattlesnake meat *
– in bitesized pieces
– browned
Broken tortilla chips (opt.)

* (can substitute quail, dove, chicken, rabbit, or
pork)

Put cooked beans into large pot, add tomatoes,
jalapenos, onion, salt, garlic, ground beef and
rattlesnake (or other) meat. Simmer 10 minutes to heat
thoroughly. For chili pie put some broken tortilla
chips in bottom of bowl and spoon beans over chips.

Posted by Pamela Newton (VKBB14A) who said it came
from the Phoenix Gazette by Dale Keyrouse.

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Title: U.S. MINTS
Categories: Cookies, Brownies
Yield: 24 servings

———————————-BROWNIES———————————-
1 1/4 c Mint chocolate chips
1 1/2 oz Unsweetened chocolate
– finely chopped
1/2 c Unsalted butter
– cut into pieces
1/2 c Sifted all-purpose flour
1 pn Salt
1 1/2 ts Instant expresso powder
1/2 ts White creme de menthe
3 Extra-large eggs
– room temperature
3/4 c Sugar; PLUS:
2 tb Sugar

———————————–GLAZE———————————–
6 tb Mint chocolate chips
1/2 oz Unsweetened chocolate
– finely chopped
5 tb Unsalted butter
– cut into pieces

FOR THE BROWNIES: Position the rack in lowest third of oven and preheat to
350 F. Butter sides of 9-inch square baking pan with 2-inch-high sides.
Fold 18×12-inch piece in half crosswise. Line pan with foil, allowing
foil to extend over two sides. Butter foil. Melt both chocolates and
butter in heavy medium saucepan over very low heat, stirring until smooth.
Cool.
Sift flour and salt into small bowl. Mix cream, espresso powder and creme
de menthe in small cup. Using electric mixer, beat eggs and sugar in
large bowl until frothy. Fold in coffee mixture and then melted
chocolate. Fold in dry ingredients. Spread batter evenly in prepared
pan. Bake until toothpick inserted in center comes out with some moist
crumbs still attached, about 25 minutes (surface may crack). Gently press
down on any raised surfaces to flatten slightly. Cool 30 minutes on rack.
FOR GLAZE: Melt both chocolates and butter in heavy small saucepan over
low heat, stirring until smooth. Let stand until cool enough to spread.
Spread glaze over brownies. Let stand 4 hours at room temperature.
Lift brownies from pan using foil sides. Cut into squares. (Can be
prepared 1 day ahead. Store in airtight container.)

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Black Russian Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bundt Cakes Alcohol
Chocolate Cake Mix

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Yellow cake mix
1 package Instant chocolate pudding
2 teaspoons Cinnamon
2 teaspoons Instant coffee
4 Eggs
—–MILK CHOCOLATE FROSTING—–
1/2 package Milk chocolate frost mix
2 tablespoons Water — hot
2 tablespoons Butter — softened
1 tablespoon Brandy
1 tablespoon Orange Flavor liqueur
1/4 teaspoon Almond extract
2 tablespoons Powdered sugar
3/4 cup Water
3/4 cup Oil
1/4 cup Vodka
1/4 cup Tia Maria or cream de cacao

Combine all ingredients, blend for 1 minutes with mixer at low speed; beat at
high speed for 2 minutes.
Spoon into greased and floured Bundt pan. Bake at 350~ for 45 minutes. Cool at
least 10 in pan; turn out to cool. Ice with the milk chocolate frosting.
Frosting: Combine all ingredients in small mixing bowl, beat 1 minute at low
speed, beat for 1 minute at high speed. Stir in a few more drops of water until
mixture reaches desired spreading consistency.

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Title: Broiled Tomatoes
Categories: Diabetic, Vegetables, Side dishes
Yield: 16 servings

1 1/2 c Stuffing mix, herb-seasoned Mustard, dijon
2 ts Butter (or marg.); melted 8 Tomatoes; halved
1/2 c Cheese, Parmesan; grated

Combine stuffing mix, butter, and cheese; mix well.

Spread mustard over surface of tomatoes. Spoon stuffing mixture over
mustard. Broil 4 inches from heat about 7 minutes or until topping is
lightly browned.

SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy
Coleman.
Nancy O Notes: Could this be used as a diabetic recipes?

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Mashed Turnips

4 lbs yellow turnips (rutabagas) peeled and cut into 2-in chunks
4 Tbsp (1/2 stick) unsalted butter
1/2 cup sour cream
2 tsp caraway seeds
1 tsp sugar
Salt and freshly ground pepper to taste
8 slices of bacon, cooked crisp and drained
Paprika

Preheat oven to 350 degrees F. Butter a 13 x 11 in. gratin dish.

Place turnips in a pot and add water to cover. Heat to boiling over high
heat. Reduce heat and simmer until very tender, 25 to 30 minutes.
Drain turnips well and place in a mixing bowl.

Beat turnips with an electric mixer. Add the butter and sour cream and
continue beating until the mixture is fluffy but still retains some texture.
Beat in the caraway seeds and sugar, then season to taste with salt
and pepper.

Transfer mixture to the prepared dish. Chop the bacon into small pieces
and sprinkle over the top of the casserole. Sprinkle lightly with paprika.
(The casserole can be stored in the refrigerator at this point. Warm to
room temperature before baking.) Bake the casserole until heated through,
about 20 minutes. Serve hot. Makes 10 to 12 servings.

Title: Chipotle Hasenpfeffer
Categories: Wild game, Rabbit, Chiles, Chipotles
Yield: 4 servings

1 Large rabbit cut into pieces
2 tb Vegetable oil
1 Bay leaf, crumbled
1 Garlic clove, chopped
1 Clove (the spice)
2 tb Bacon, diced
2 Small carrots, chopped
Mushrooms, optional
1/2 c Vinegar (a little less if using lots of a sour chipotle
sauce like Bufalo)
1 1/2 c Water or 1 1/4 c. water and 1/4 c. white wine)
1 c Sour cream
Chipotle sauce or puree to taste

Heat vegetable oil in cauce pan. When hot, add leaf, garlic clove,
spice clove, bacon, carrots and mushrooms. Add rabbit and saute
until browned.

Pour solution of 1/2 cup vinegar, the chipotle sauce, the water/wine
over meat. Cover pan and simmer until tender. Before removing pan
from heat, add sour cream and more chipotle puree if desired. Serve
hot with dumplings or large noodles.

I like this with about a teaspoon of Dijon mustard in the final sauce.

Title: Caramelized Onion Confit
Categories: Condiment, Ceideburg 2
Yield: 1 servings

6 tb Olive oil
5 tb Butter
15 Onions (about 5 pounds),
-peeled, thinly sliced
4 Bay leaves
1 tb Sugar
1 ts Salt
1/4 c White wine

When thin slices of onions are cooked very slowly in butter and olive
oil they reduce to a dark, thick consistency much like a marmalade.

Combine the olive oil and butter in a large heavy-bottomed saucepan
over medium heat. When the butter foams, add half of the sliced
onions and 2 of the bay leaves. Sprinkle with half of the sugar and
half of the salt.

Add remaining onions, bay leaves, sugar and salt. Cover, reduce heat
to low, and cook for 20 minutes.

Uncover, stir, and increase heat to medium. Cook for 15 minutes,
stirring occasionally.

Increase heat to high and cook, stirring constantly, until the onions
are a deep golden brown, about 10 minutes.

Add the wine and stir, scraping bottom of pan to dislodge any browned
bits. Cook for 4 or 5 minutes longer. Serve hot or at room
temperature.

Delicious with roast meats or poultry, as well with leftover turkey
sandwiches (try topping with a little cranberry sauce).

Makes about 3 cups.

PER 1/2 CUP: 335 calories, 4 g protein;n, 27 g carbohydrate, 24 g
fat (8 g saturated), 26 mg cholesterol, 443 mg sodium, 5 g fiber.

From an article by Georgeanne Brennan, San Francisco Chronicle,
11/18/92.

Posted by Stephen Ceideberg; February 23 1993.

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Title: Baked Artichokes
Categories: Home Cookin,
Yield: 6

6 md Artichokes
1 Lemon
6 tb Finely minced fr rosemary
6 tb Finely minced fr sage
1 Dried red chile, minced
1 Salt and pepper to taste
1 Olive oil

Snap the bottom outer leaves off each artichoke and discard. Put
the artichokes in water acidulated with a few drops oflemon juice
to keep them from discoloring. Using a small sharp knife, trim
the stems to theirtender corres and cut the tops off the leaves.
Spread the leaves and scoop and scrape out the choke and any
prickly inner leaves with a spoon. To make the filling, mix the
herbs, peperoncino (red dried pepper), salt, pepper and a little
olive oil. Divide the mixture evely and pack it in the
artichokes. Stand them in a single layer in a baking pan filled
to 1″ height with equal amounts of water and olive oil. Sprinkle
olive oil liberally over the tops. Heat the oven to 350 F and
bake unti tender, about 45 min. Serve hot, at room temperature,
or cold.

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