RISOTTO WITH MINT

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Chicken stock
5 tb Unsalted butter
1 Onion — finely chopped
2 c Arborio rice
1 c Dry white wine
1/3 c Fresh mint leaves — loosely
-packed
1 c Parmigiano — freshly grated
Salt — to taste

Recipe by: Modern Italian Cooking
Heat stock in a medium-size saucepan and keep warm
over very low heat.

Melt 4 Tablespoons of the butter in a large saucepan.
When the butter foams, add the onion. Saute over
medium heat until the onion is pale yellow. Add the
rice. Cook for 1 to 2 minutes, or just enough to coat
the rice with the butter and onion. Stir in the wine.
Cook, stirring constantly, until the wine has
evaporated. Add a few laddles of broth, just enough
to barely cover the rice. Cook over medium heat,
until the broth has been absorbed. Continue cooking
and stirring the rice in this manner, adding the broth
a bit at a time, until the rice is done, 15 to 20
minutes. During the last 2 or 3 minutes of cooking,
chop the mint very fine and add to the rice with the
remaining tablespoon of butter and 1/3 cup of the
parmigiano. Taste for seasoning and doneness. The
rice should be tender but still firm to the bite. At
this point, the rice should have a creamy, moist
consistancy. Serve immediately with the remaining
parmigiano.

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Title: Apple and Banana Aside
Categories: Casseroles, Desserts, Fruits
Yield: 1 batch

2 Bananas, peeled and sliced
2 Apples, peeled, cored and
— cut in slices
Juice of half a lemon

MMMMM————————–TOPPING——————————-
1/4 c Packed brown sugar
1/4 Flour
1/4 c Butter

Note: Use about 1 banana and 1 apple for each two diners to increase
recipe. Do not decrease.

In a buttered casserole, arrange a layer of apple slices and banana
slices. Drizzle with lemon juice, dot with butter and sprinkle with a
little sugar. Make another layer of fruit.

Cream together (until crumbly) the topping ingredients; sprinkle over
fruit mixture.

Bake at 325 F. for 30-40 minutes.

Nice side dish to meal or as a dessert with vanilla ice cream.

From vegan.zip at Michelle Stewart’s SunShine PC Board in Pembroke
Pines, FL. Source unknown. Formatted by Cathy Harned.

MMMMM

CHINA MOON CHILI-LEMON OIL

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Corn or Peanut oil
2 tb Japanese Sesame Oil
1/4 c Dried red chili flakes
1 tb Szechwan Brown Peppercorns
1 lg Clove garlic: smash and peel
2 tb Fresh ginger — fine julienned
1/3 c Scallion rings — green+white
2 Lemongrass stalks — see note
4 md Lemon — just the minced zest

: Notes: Lemongrass, 2 stalks pounded then cut
crosswise into finger lengths, 3 inches. Szechwan
Peppercorns should be just the blossoms, not the
seeds, available in Asian markets.
: #1 Combine all the ingredients except for the
lemon zest in a heavy, non-aluminum 1 1/2 quart
saucepan. Bring to 223 F degrees on a deep fry
thermometer over moderately low heat and let bubble
for 15 minutes.
: #2 Remove the pan from the heat and let stand
for 5 minutes, then stir in the lemon zest and let
stand overnight or until cool.
: #3 Remove and discard the lemongrass. Scrape
the oil and seasonings into an impeccably clean
container.

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Title: Canning Fresh Lima Beans (Shelled)
Categories: Vegetables, Legumes, Canning
Yield: 1 text

Quantity: An average of 28 pounds is needed percanner load of 7 quarts;
an average of 18 pounds is needed per canner load of 9 pints. A bushel
weighs 32 pounds and yields 6 to 10 quarts– an average of 4 pounds per
quart.

Quality: Select well-filled pods with green seeds. Discard
insect-damaged and diseased seeds.

Procedure: Shell beans and wash thoroughly.

Hot pack–Cover beans with boiling water and heat to boil. Fill jars
loosely, leaving 1-inch headspace.

Raw pack–Fill jars with raw beans. Do not press or shake down.

Small beans–leave 1-inch of headspace for pints and 1-1/2 inches for
quarts.

Large beans–leave 1-inch of headspace for pints and 1-1/4 inches for
quarts.

Add 1 teaspoon of salt per quart to the jar, if desired. Add boiling
water, leaving the same headspace listed above.

Adjust lids and process using the recommendations in Table 1 or Table 2
according to the method of canning used.
Table 1. Recommended process time for Lima Beans in a dial-gauge
pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 40 minutes for Pints, 50 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Lima Beans in a weighted-gauge
pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 40 minutes for Pints, 50 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Crusty Beef Casserole

Recipe By : Woman’s Day Cookbook, 1969
Serving Size : 10 Preparation Time :0:00
Categories : Casseroles Favorites
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 onion — chopped
1 1/2 lb. lean ground round
48 oz. spaghetti sauce with mushrooms
1 lb. fine noodles
10 oz. nonfat or low-fat cheddar
seasoned salt

BAKE: 325°

Brown meat and onions. Add sauce; heat. Arrange in casserole half of
noodles, half of sauce and half of cheese; sprinkle with salt. Make
another layer of noodles, sauce and cheese.

Bake 1 hour.

Makes 2 casseroles. Can be doubled or halved. Freezes well.

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Title: Tofu Burgers #2
Categories: Vegan
Yield: 8 servings

14 oz Tofu, firm; drained
-rinsed
1 sm Onion — minced
2 lg Garlic cloves — minced
1 tb Canola oil
2 tb Chili sauce
1 ts Worcestershire sauce
-vegetarian
2 ts Soy sauce — low-sodium
1/2 ts Cumin — ground
1 1/4 c Bread crumbs, dry — OR
3/4 c Bread crumbs — dry AND
1/2 c Hazelnuts — ground
Salt and pepper to taste

Wrap tofu in a kitchen towel or several layers of
paper towels. Place on a cutting board, and weight
with an iron skillet or wooden cutting board for 30 to
45 minutes. Meanwhile, saute onion and garlic in oil
until onion is limp and slightly brown on the edges.
Remove towels and place tofu in a large bowl. Mash
with a fork and add onion-garlic mixture. Add chili
sauce, worcestershire sauce, soy sauce, cumin, bread
crumbs and hazelnuts if desired; mix well. Place in a
food processor and pulse to form a uniform texture.
Add salt and pepper to taste. Refrigerate for 30
minutes. With wet hands, shape tofu mixture into 8 to
10 patties and place on a well oiled vegetable grill.
Handle patties gently; they’re delicate. Grill for 3
to 4 minutes on each side, until browned. Variation:
Instead of grilling, saute burgers in olive oil until
lightly browned on both sides. Note: This burger is
especially tasty when served with a spicy sauce made
of low-sodium soy sauce mixed with chili sauce or
barbecue sauce and topped with sauteed mushrooms. Per
patty: 158 ca;; 9 g prot; 6 g fat; 16 g carb; 0 chol;
359 mg sod; 1 g fiber

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Title: Raisin-Oatmeal Cookies (Lf)
Categories: Cookies, Low fat
Yield: 12 servings

1 Orange, with rind
6 tb Canola oil
3/4 c Honey
1/2 c Skim milk
2 ts Vanilla
1 c Flour, whole wheat,(pastry)
1 1/2 c Rolled oats
1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 ts Cinnamon
1 ts Nutmeg
1 1/2 c Raisins

Grind orange in blender or proc. Add oil, honey, milk, and vanilla;
blend.
Combine remaining ingredients and add to orange mix. Stir to blend. Drop
or
plop on non-stick cookie sheets and bake at 300 for 25-30 min.
Note:If your oranges are not *realy* sweet, use only half of the rind.

From: “Don’t Eat Your Hart Out Cookbook”, Joseph Piscatella, 1982

If you wish to make an apple pie from scratch, you must first invent the
universe. Carl Sagan, Cosmos

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ALL-AMERICAN CLAM CHOWDER (BUSH FAMILY FAVORITE)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–LIZ JONES VXRF36B—–
6 slices Bacon — cut crosswise 1/2"pc
1 Large onion — finely chopped
14 ounces Canned minced clams — drained
liquid reserved
2 Potatoes;(6oz ea) pared — and cubed (2 cups)
2 cans Cream of celery soup
3 cups Milk
1/8 teaspoon Pepper

1. Cook the bacon in a Dutch oven over medium heat until crisp. Remove the
bacon with a slotted spoon to paper toweling to drain. Coarsley chop bacon
and set aside. 2. Carefully pour off all but 1 Tablespoon of the bacon fat.
Add the onion to the Dutch oven; cook over medium-low heat until tender and
lightly browned, about 6 minutes. Add the reserved liquid from the clams
and the potatoes. Lower heat; simmer, covered, until the potatoes are
tender, about 15 minutes. 3.
Add the celery soup, milk and pepper to the Dutch oven. Gently heat
through; do not boil. Stir in the reserved clams and bacon. Gently heat
through. Serve the chowder immediately.

Family Circle 6/92 *

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EASY CLAM SAUCE WITH LOW-CALORIE VERSION

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 1/2 oz Can Minced Or Diced Clams
-see note
1 tb Olive Oil
1 Clove Garlic Minced
1 tb Oregano Or Basil — or
Mixture
1/4 ts Salt
Few Grinds Of Pepper

* drain juice into small saucepan, and set clams aside.

Add garlic and seasonings to clam juice, bring to a
simmer, and let cook while the pasta cooks. Drain
pasta and return to pot in which it was cooked.
Remove juices from heat, add clams, and pour over
cooked pasta. Toss well and let stand a few minutes
so juices can permeate the pasta well before you serve
it. I understand that it is not chic to use grated
parmesan or romano cheese with a seafood sauce, but we
love romano on this. These canned clams must not be
cooked–they turn into rocks if you do.

Recipe By : esther@rochgte.fidonet.org (Esther
Vail)

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Split Pea Soup -2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pound Green Split Peas
3 Quarts Water
1 1/2 Teaspoons Salt
2 1/2 Tablespoons Butter
1 1/2 Cups Carrots — sliced
1 Cup Sweet Potato — diced
1 Cup Chopped Onion
1/2 Cup Celery — chopped
1/2 Teaspoon Marjoram
1/2 Teaspoon Cumin
1 Teaspoon Basil
2 Cloves Garlic — minced
1/2 Cup White Wine
Black Pepper — to taste

Put peas in large pot with water and salt; bring to boil, lower heat
and simmer for 1 hour. Skim off foam and discard. Saut‚ finely chopped
carrots, sweet potato, onion and celery for 10 minutes, stirring
constantly. Add herbs, cook vegetables for another 5 minutes, then add
to soup. Simmer soup, stirring occasionally, for another 45 min to 1
hour. Remove approximately half the soup, pur‚e. Return pur‚e to pot,
add wine and pepper, and stir. Bring soup back to simmer before
serving.

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