TURKEY BREASTS MARSALA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Turkey breast fillets
1/4 ts Dried basil (substitute
-raspberries for Suzze)
1/4 ts Dried oregano (substitute
-cranberries for April)
1/4 c All-purpose flour
3 tb Butter
6 tb Dry Marsala
6 tb Chicken stock (substitute
-squid for Sandy)
1/4 ts Salt
1 pn Of pepper
1 tb Chopped fresh parsley
-(garnish)

Lay each turkey slice between 2 pieces of waxed paper and pound thin with
flat side of a large knife. Dip into a mixture of basil, oregano, and
flour.

Heat butter to sizzling in large skillet. Saute’ turkey breasts until
golden brown, 2 to 3 minutes on each side.

Add Marsala, stock and salt and pepper. Cook uncovered about 3 minutes,
turning once. Pour pan juices over, garnish with parsley and serve
immediately. Serves 6.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93

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COLUMELLA SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Head iceberg or romaine
Lettuce
1/2 ts Savory
2 ts Mint
2 ts Fresh rue, chopped (opt.)
2 ts Fresh coriander, chopped
(opt.)
2 tb Parsley, chopped
4 Green onions, trimmed and
Chopped
1/2 ts Thyme
3/4 c Feta cheese, crumbled
1/4 ts Ground pepper
1/4 c Vinegar
1/4 c Olive oil
3/4 c Walnuts, chopped

1) Wash and dry the lettuce leaves; cut or tear
into bite-size pieces and place into a salad bowl. Add
the remaining ingredients and toss lightly.

NOTE: Lightly toasted sesame seeds may be substituted
for the walnuts. To make moretum more authentically,
use only two lettuce leaves; place them and the
remaining green ingredients into a blender and blend
well. Transfer to a mixing bowl, and add the cheese
and ground pepper. Form into a ball. Add the vinegar
and oil in sparing amounts.

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Best of the West Cookies

Recipe By : Alaska Sightseeing/Cruise west
Serving Size : 8 Preparation Time :0:30
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
1 cup sugar
1 cup brown sugar
1 egg
1 cup oil
1 cup rolled oats
1 cup corn flakes — crushed
1/2 cup coconut — shredded
1/2 cup pecans — chopped
3 1/2 cups flour, all-purpose
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla

Preheat oven 325 degrees. Cream together butter and sugars until light and
fluffy. Add egg, mixing well, then salad oil, mixing well. Add oats, cornflake,
coconut, and nuts, stirring well. Then add flour, soda, and salt. Place
parchment paper on sheet pan, scoop cookies to be size of walnuts, place on
pan. Flatten with a fork dipped in water. Bake for 12 minutes, or until lightly
golden brown.
Allow to cool for a few minutes before removing from pan. Make 4 dozen cookies.

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SOUP AU PISTOU

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 lb Sorted uncooked red kidney
-beans, rinsed
1 oz Sorted uncooked great
-northern beans, rinsed
2 qt Water
1/2 c Each diced onion and sliced
-celery
6 oz Pared potato, 1/4-inch cubes
4 sm Plum tomatoes, peeled,
-seeded, diced
3/4 c Each sliced carrots and
-zucchini
1/2 c Diagonally sliced green
-beans
2 tb Tomato paste
2 Bay leaves
1 d Pepper
3 oz Uncooked small macaroni
-(ditalini, elbows)
PISTOU:
1 c Fresh basil leaves
1 tb Hot water
4 ts Olive oil
2 Garlic cloves, minced
1 oz Grated Parmesan cheese

SOUP:

SOUP: In 4-quart saucepan combine beans; add water
and bring to a boil. Reduce heat to low , add onion
and celery, and simmer for 30 minutes. Add remaining
ingredients for soup except macaroni and simmer until
vegetables and beans are tender, about 45 to 60
minutes. Add macaroni, stir, and cook for about 5
minutes.

PISTOU: While macaroni is cooking, combine all
ingredients for pistou except cheese in blender
container. Process until smooth, scraping down sides
of container as necessary. Transfer to small bowl and
stir in cheese.

TO SERVE: Remove and discard bay leaves from soup.
Spoon pistou evenly into 8 soup bowls, then ladle soup
evenly over pistou. Serve immediately.

Makes 8 servings of 1 cup each.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]

Posted by Fred Peters.

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Title: Almond-topped Pear Pie
Categories: Desserts, Fruits, Pies
Yield: 6 servings

3 tb Cornstarch
1/8 ts Salt
2 tb Butter Or Regular Margarine
1/2 ts Lemon Rind; Grated
4 Pears; Medium, *
1/4 ts Ginger; Ground
1/2 c Dark Corn Syrup; Karo
1 ts Lemon Juice
1 Unbaked 9-inch Pie Shell

MMMMM———————–ALMOND TOPPING—————————-
1 c Unbleached Flour
1/4 ts Ginger; Ground
1/2 c Almonds; Coarsely Chopped
1/2 c Brown Sugar; Firmly Packed
1/2 c Butter Or Regular Margarine

* The pears should be pared and thinly sliced. There should be
about 4
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++ Combine the cornstarch, ginger and salt in a large bowl. Add the
corn syrup, melted butter, lemon juice and lemon rind, stirring until
smooth. Add the pears and toss until well coated with the corn syrup
mixture. Arrange the mixture into the unbaked pie shell. Prepare the
Almond Topping and sprinkle over the pears. Bake in a preheated 400
degree F. oven for 15 minutes, then reduce the heat to 350 degrees F.
and bake an additional 30 minutes or until the topping and crust are
golden brown. Cool on a wire rack. ALMOND TOPPING: Combine the
flour, brown sugar, and ginger in a bowl. Cut in the butter, using a
pastry blender, until crumbly. Stir in the almonds.

MMMMM

Subject: sweet tooth recipe

OAT COOKIES

Ingredients:
2 1/3 Cup Wholewheat Flour
1 Cup Brown Sugar
2 Cups Oats (Oat Flour or Blended Oats)
1 Tsp Baking Soda
1 Tsp Baking Powder
To Taste Cinnamon
To Taste Cloves
To Taste Nutmeg
To Taste Allspice
1 Tsp Vanilla
************** *************
Option A Option B
4 egg whites (2 egg beaters) 2 egg whites (1 egg beater)
2 TBLS Skim Milk 1/3 Cup Molasses
1/2 Cup Molassess 2/3 Cup Applesauce
**************** ****************
# 1/2 Cup Honey

Mix Dry Ingredients. Mix Wet Ingredients, EXCEPT for honey. Combine
the wet and the dry ingredients. If batter is too dry (it should be
moist and pliable) add up to 1/2 cup honey. Refrigerate until the
batter is cold. Bake in a 300-325 degreeoven. Lightly spray pans
with pam or use baker liner sheets. Cook until crispy looking. Note
this is very important because the cookies will continue to get moist
the longer you keep them. You can add your favorite dried fruit to
the cookies for additional taste. Good luck and good eating and if
you have any questions (no flames accepted *grin*) feel free to
contact me.

Title: EGG CUSTARD TARTS
Categories: Chinese, Desserts
Yield: 6 servings

Tart Pastry:
1/4 c Butter
1/4 c Lard
1 Egg
6 tb Sugar
2 c Sifted all purpose flour.
Egg Custard Filling:
2 Whole extra large eggs
3 Extra large egg yolks
1 c Whole milk
1/2 c Half and half
1 c Sugar

Cream the butter with lard. Add egg and sugar. Beat
well. Add flour, 1 cup at a time. The dough will be
mealy. Work quickly with your hands to gather dough
into a ball. Knead lightly so the mixture adheres. You
may chill it at this point while making the filling.

Egg Custard Filling: Be sure all the ingredients are
at room temperature. Beat whole eggs at low speed with
egg yolks well. Do not over beat, add sugar, then
milk, then half and half. Let mixture rest 10 – 15
minutes. Skim foam from mixture.

Separate dough into 24 ball. Press each into 2 1/2
inch tart shell to an even layer across the bottom and
all the way up the side. Fill shell with filling
almost to the top. Preheat oven to 300. Place tarts on
cooky sheet and bake for 45 minutes. Cool for 10 – 15
minutes. Loosen slightly by inserting a toothpick
along the sides. Tart shell should unmold easily.

Rhoda Yee’s comments: It is important that the
ingredients for the filling be at room temperature and
beaten over a bowl of warm water. Cold ingredients
will cause filling to separate during baking. By
skimming off the foam, the custard will have a golden,
creamy appearance with a velvety smooth texture which
is a most unique and delightful gastronomic treat! Do
not bake at high heat, this will cause the custard to
bubble up like a balloon and burst.

From “Dim Sum” by Rhoda Yee. Posted by James Lor.

—–

Tuna-Celery Chowder

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Celery — chopped
1 Onion, small — chopped fine
1 1/2 cups Water
1 can Cream of celery soup
1 can Tuna — preferably chunky
1/4 teaspoon Paprika
1/2 teaspoon Salt

Boil celery and onion together in water until tender.
Add cream of celery soup, stir well. Drain and add tuna, paprika and salt. Heat
together under low flame for 5 minutes.

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Title: Beacon Hill Cookies
Categories: Cookies
Yield: 36 servings

2 ea Egg whites 1/2 ts Vanilla
1/2 c Sugar 1 c Chocolate chips
1/2 ts Vinegar 3/4 c Chopped walnuts or pecans

Preheat oven to 350 degrees.
Beat egg whites until foamy. Slowly add sugar, one tablespoonful at a
time, beating after each addition until the meringues stand in stiff
peaks.
Stir in vinegar and vanilla.
Fold in chocolate chips and chopped nuts.
Drop by teaspoonfuls on prepared baking sheets.
Bake for 10 minutes.
With a spatula, remove meringues immediately and place on a wire rack to
cool.
Makes 3 dozen.
From The Gazette 90/12/19.

—–

FRUIT SPONGE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Gelatin
1/3 c Cold water
2 c Sour milk
1/2 c Sugar
1 t Vanilla
1 c Crushed fruit
1 Egg white
1/8 ts Salt
2 tb Lemon juice

Soften gelatin in cold water. Dissolve over boiling water. Combine
gelatin, sour milk, sugar, lemon juice, and salt. Mix thoroughly.
Cool until partially set. Beat until light and fluffy. Add flavoring
and fruit. Fold in stiffly beaten egg white. Beat until gelatin holds
its shape. Chill. Pile lightly in serving dish. Serve with whipped
cream, or soft custard. 8 servings.

Mrs. Martin Sorenson, Tabor, S.D.

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