Spaetzle

Recipe By : EAT-L
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups flour
3/4 cup water
2 eggs — beaten
1/2 teaspoon salt
1 chicken bouillon cube
3 tablespoons butter
1 tablespoon chopped parsley
1/4 cup parmesan cheese

Combine flour, water, eggs, and salt. Beat until smooth. Add bouillon to
6 cups boiling water. Using a spatula press 1/2 of the batter through
large holed colander into boiling bouillon. Cook until spaetzle float to
the top, remove with slotted spoon. Repeat with remaining batter. Toss
with butter and parsley. Add cheese and toss.

– – – – – – – – – – – – – – – – – –

Title: SALSA
Categories: Sauces
Yield: 4 servings

1 Onion, finely chopped
1 Large garlic clove
1 Green or Red Pepper
2 Jalapenos cored, minced
1 cn 28 oz, Tomatoes, chopped
1 1/2 tb Balsamic vinegar
1/4 c Chopped fresh coriander

In a one-quart casserole, combine onion, garlic,
peppers and olive oil. Microwave covered at High
(100%) for 3 minutes or until vegetables are softened.
Stir in tomatoes, vinegar (balsamic or red wine, add
according to taste) and coriander, season sauce with
salt and sugar. Refrigerate until ready to use. Makes
2 cups of sauce. From The Gazette 91/01/16.

—–

MM: GRILLED JAPANESE EGGPLANTS

Title: Strawberry Soup
Categories: Soups/stews, Desserts, Fruits
Yield: 4 servings

1 c Plain Yogurt 2 tb Orange juice
1 c Sliced fresh Strawberries 1 tb Honey

GARNISH: fresh strawberry slices, mint sprigs, or kiwi slices
In food processor fitted with steel blade, blend ingredients.
Serve chilled. Add garnish to each serving.
VARIATIONS: – substitute white or red grape juice for orange juice

—–

Title: Old-fashioned Peach Cobbler
Categories: Desserts
Yield: 8 servings

1/2 c Light-brown sugar (packed)
1/2 ts Cinnamon, ground
1 ts Grated lemon rind
1 tb Lemon juice
4 c Sliced peeled peaches
3/4 c All-purpose flour
1/2 c Whole-wheat flour
1 tb Baking powder
1/4 c Butter (1/2 stick)
2 Egg whites, beaten
1/2 c Milk
1/2 ts Vanilla

1>. Preheat oven to 375 deg.F. Lightly grease 8 x 8x 2-inch baking
dish. Combine brown sugar, cinnamon, lemon rind and juice in a large
bowl. Add peaches; toss to mix. Transfer to prepared baking dish. 2>.
Combine flours and baking powder on a piece of waxed paper. Beat
together butter and sugar in a medium-sized bowl until light and
fluffy. Beat in egg white. Add dry ingredients alternately with milk
and vanilla, stirring just to combine. Drop batter by spoonfuls over
peach mixture; Spread gently. 3>. Bake in preheated 375 degF. oven
for 25 to 30 minutes or until peaches are tender and crust is golden
brown. Serve warm.

MMMMM

Title: SPRING LAMB AND VEGETABLE SOUP
Categories: Lamb, Soups
Yield: 10 servings

1 c Romano beans; dry
1 1/2 lb Lamb; boneless shoulder
2 tb Vegetable oil
4 Leeks
4 Garlic cloves
2 Tomatoes
4 c Chicken broth
1 tb Marjoram;fresh,fine chopped
Salt
Pepper
1 sm Cauliflower
2 sm Zucchini
1/2 pk Spinach (10oz/284g pkg)
1/4 c Parsley; chopped
Parmesan cheese;fine grate

Sort and rinse beans; soak overnight in cold water to
cover (at least 5 c1;0cups) or bring to boil in water
to cover, boil 2 minutes, cover and let stand 1 hour.
Drain and reserve 4 cups of the soaking liquid. Trim
lamb and cut into 3/4 inch cubes. In large saucepan or
kettle, heat oil and brown lamb cubes on all sides
over medium-high heat. Meanwhile, cut root ends from
leeks; slice lengthwise and rinse well under cold
running water. Slice thinly. Mince garlic and add to
lamb. Saute 3 to 4 minutes.
Peel, seed and chop tomatoes. Add with beans, broth,
reserved bean liquid, marjoram and salt and pepper to
taste. Brint to boil, cover, reduce heat and simmer 45
minutes, stirring occasionally. Cut cauliflower into
small florets and slice zucchini. Add both to soup and
cook 10 minutes. Wash and chop spinach; add to soup
with parsley and cook 3 to 5 minutes longer. Do not
overcook since spinach will lose its colour. If making
ahead, add spinach and parsly just before serving,
after soup has been reheated.

—–

CHILLED CREAM OF FENNEL SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter
2 md Onions — chopped
3 Cloves garlic — chopped
2 Fennel bulbs — slice crosswise
1/4 c Parsley, fresh — minced
5 c Chicken stock
1/4 c Lemon juice
Salt white pepper to taste
2 ts Tarragon, fresh — minced
2 c Half-and-half
Fennel fronds (garnish)

In a large, heavy pot, melt the butter. Saute the
onions until they are soft. Add the garlic, and saute
for another minute or so. Add the fennel, parsley, and
stock, and bring the mixture to a boil. Reduce the
heat, and simmer the mixture about 20 minutes, until
the fennel is quite tender.

Puree the mixture in batches in a blender or food
processor. Stir in the lemon juice, salt, white
pepper, and tarragon. Chill the soup thoroughly.

Stir the half-and-half into the soup, and adjust the
seasonings. Serve the soup garnished with fennel
fronds.

Source: “Cold Soups” by Linda Ziedrich

– – – – – – – – – – – – – – – – – –

Roasted Corn Tortillas (From My Garden)

Recipe By : From My Garden Show #5532
Serving Size : 1 Preparation Time :0:00
Categories : From My Garden Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ears grilled corn
2 Poblano peppers — roasted
1 red pepper — roasted
2 tomatoes — chopped
1/4 cup cilantro — chopped
Juice of one lime
1 tablespoon olive oil
1/4 pound cheese — grated
8 tortillas
Filling:
3 zucchini — sliced lengthwise
3 yellow squash — sliced lengthwise
3 roasted peppers — different colors,
sliced
1 eggplant sliced
1/4 cup chopped basil

In large bowl combine all ingredients except cheese and tortillas. Place
one tortilla on plate, layer salsa mixture, and cheese, top with another
tortilla and top with salsa. Serve.

– – – – – – – – – – – – – – – – – –

Empanadillas with Cuban Picadillo

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cuban Pies
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PASTRY—–
3 cups Unbleached flour
1/2 teaspoon Salt
1 cup Lard (or shortening)
3/4 cup Cold water
1 tablespoon Lemon juice or vi@vinegar
2 Egg yolks
—–FILLING—–
2 tablespoons Annatto oil
1 pound Beef chuck — cut in 1/2 inch
=09
1 1/2 teaspoons Salt
Freshly grated black pepper
Cayenne — to taste
1 cup Finely chopped onions
3 Cloves garlic — minced
1 large Green Bell pepper — finely
=09
1 Jalapeno chile — finely
=09
4 Tomatoes, peeled — seeded
chopped
1/4 cup Raisins
3 tablespoons Red wine vine

l Cup pimiento-stuffed green -olives, chopped 1 Egg, beaten 1 tb Milk, cream
or water

Pastry: Combine flour and salt. Cut in lard (or shortening). Combine water
with lemon juice (or vinegar) and yolks and mix well. Add to flour and, with
your hands, form into a ball and chill for 30 minutes. Cut ball in half and
roll into large thin 16 x 20-inch rectangle. Cut into 4 x 4 inch squares and
chill until filling is ready.

Filling: Heat oil in large skillet and brown beef well, 1/3 at a time. Add
salt, pepper and cayenne to taste and remove from pan. Saute onions, garlic
, pepper and chile until soft. Return meat and any juices to pan.

Add tomatoes, raisins, and vinegar. Cook until meat is very tender, 30 to 45
minutes. Stir in olives and cook for another 10 minutes. Cool to room
temperature

Assembly: Place 2 to 3 tablespoons of filling in pastry squares. Fold over
and seal. Trim any excess pastry but keep triangle shape. Mix egg and milk
(or cream or water) for an egg wash and brush it onto the turnovers. Place on
greased cookie sheets.

Bake in preheated 375F oven for 15 minutes until golden. Serve warm or at
room temperature.

Makes approximately 4 pastries.

From the San Francisco Chronicle, 8/10/88.

Posted by Stephen Ceideberg; November 11 1992.

– – – – – – – – – – – – – – – – – –

KAERNEMAELKSKOLDSKAAL (COLD BUTTERMILK SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Egg yolks
1/2 c Sugar
1/2 ts Lemon rind — grated
1 t Lemon juice
1 t Vanilla (opt)
1 qt Buttermilk
1/4 c Heavy cream — whipped (opt)

“The flavor of commercial buttermilk varies enormously
from dairy to dairy. Natural fresh buttermilk, if
available, would be ideal for this unusual summer
luncheon or dessert soup, but cultured buttermilk of
good flavor will do almost as well.” With an electric
beater or wire whisk, beat the egg yolks in a large
bowl. Gradually add the sugar, beating until the eggs
fall back into the bowl in a lazy ribbon when the
beater is lifted. Add the grated lemon rind and juice
and the optional vanilla. Slowly beat in the
buttermilk, continuing to beat until the soup is
smooth. Serve in chilled bowls and float a spoonfull
of unsweetened whipped cream on the surface of each
service if you like. Buttermilk soup is traditionally
served with Oat Cakes. (See recipe.)

– – – – – – – – – – – – – – – – – –

TUNA CLUB AND PEPPERS

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6742
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 thick slices slab bacon
1/2 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon minced garlic
Pinch turmeric
1/4 teaspoon ground cumin
Salt and freshly ground black pepper
6 slices brioche or egg bread or good quality multi-grain=
bread
8 ounces fresh tuna
1/2 cup julienned roasted red or yellow bell peppe — (fresh=
or
2 cups washed and dried fresh arugula leaves

Start to cook the bacon so that it becomes crisp. Meanwhile combine the
mayonnaise with lemon juice, garlic, turmeric and ground cumin and season
to taste with salt and pepper. Pan grill the bread, just until dried out or
toasted; pan grill the tuna, only 3 minutes a side, or until rare.

Remove bacon to paper towels to drain.

To assemble, spread each slice of bread with mayonnaise, on one side only.
Slice the tuna into thin diagonal pieces. Set some arugula on bottom of
bread, then top with bacon, peppers and tuna and bread, mayonnaise side
down; repeat and finish with third slice of bread; repeat for the other
sandwich.

Yield: 2 servings

– – – – – – – – – – – – – – – – – –