Spaghettini Portofino

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Spaghettini
4 tb Olive oil, heated
20 Bay Scallops
24 Rock Shrimp
2 ts Garlic — minced
4 tb Onion — minced
2 c White wine
4 c Tomato — seeded, diced
1 d Salt Pepper to taste

Cook spaghettini to al dente, rinse drain. Sear
olive oil, scallops, and shrimp over high heat until
shrimp turn white. Add garlic and onion and cook until
translucent. Deglaze with wine two minutes. Add
tomato, salt and pepper and simmer 8 minutes. To
serve, toss sauce and pasta, place in dishes, garnish
with basil leaves.

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Title: Shen-Hsien-T’ang (Soup for the Gods)
Categories: Chinese, Soups, Ceideburg 2
Yield: 1 servings

6 c Boiling water
2 tb Soy sauce
1 Dozen 1/2-inch sections of
-garlic shoots or
1 Scallion cut into 1/8-inch
-sections
1/2 Ounce finely chopped
-Ginseng root
1 ts Sesame oil
1 ts Salt

Ran across these three short recipes utilizing ginseng. Thought
someone into herbs and/or Chinese medicinal cooking might find them
interesting. Note the measurement for “a heaping tablespoon vegetable
oil” in the last recipe. Ginseng must be pretty miraculous stuff if
you can heap tablespoons of oil…

Put seasonings in a bowl and pour the boiling water into it. This is
a good drinking soup that goes well with a heavy dinner.

From “The Ginseng Book”, Louise Veninga, Ruka Publications, 1973.

Posted by Stephen Ceideberg; May 17 1993.

MMMMM

Title: Pasta E’ Fagioli
Categories: Soups, Italian, Vegetables
Yield: 8 servings

-KPCG44B
3 ts Oil
2 lb Ground beef
12 oz Chopped onion
14 oz Slivered carrots
14 oz Diced celery
1 1/2 qt Tomatoes; (diced-canned)
30 oz Can of red kidney beans
48 oz Jar white kidney beans
1 3/4 qt Beef stock
3 ts Oregano
2 1/2 ts Pepper (black)
5 ts Parsley (fresh chopped)
1 1/2 ts Tabasco sauce
1 1/2 qt Spaghetti sauce
Shell macaroni *

*elbow macaroni noodles (as much as you like) Saute
beef in oil i large 10 qt pot until beef starts to
brown. Add onions; carrots celery and tomatoes and
simmer for about 10 minutes. Drain and rinse beans and
add to pot. Also add beef stock oregano, pepper,
Tabasco, spaghetti sauce, and cooked noodles. Simmer
until celery and carrots are tender —about 45
minutes (Makes 9 quarts of soup) I found it took a
little longer to cook and be prepared to feed the
neighborhood and a large party of friends. Every one
will like the soup! Just makes alot. Enjoy, Pat
FROM: PAT PREBLE (KPCG44B)

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CROCKPOT CHEESE FONDUE DIP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cheese/eggs Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 10-3/4 cans condensed cheese
1 pk Freeze dried or fresh chive
2 c Grated sharp cheddar cheese
Celery sticks
Cauliflower, cut up
1 tb Worcestershire sauce
1 t Lemon juice
Corn chips

Combine condensed soup, grated cheese, Worces-
tershire sauce, lemon juice, and chives. Cover and
heat on > low in crock-pot for 2 to 2-1/2 hours. Stir
until smooth and well blended. Keep hot in the pot.

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Title: CHINESE RADISH-CUCUMBER SALAD
Categories: Chinese, Salads
Yield: 4 servings

1 bn Radishes, coarsely chopped
1 Cucumber, cut in half,
-peeled, drained on paper
Towels about 15 minutes, and
-coarsely chopped
Oriental salad dressing:
1 tb Rice vinegar
2 ts Soy sauce
1/2 ts Sugar
1 ts Sesame oil
2 c Coarsely shredded cabbage,
-kept refrigerated until
-serving

In a medium-size bowl, combine the radishes and
cucumber.

To make the dressing: In a small bowl, mix together
the vinegar and soy sauce. Add sugar, stirring to
dissolve.

Pour dressing over vegetables, toss thoroughly, and
refrigerate until serving time.

At serving time, place chilled cabbage on a serving
dish. Toss vegetables again with dressing and spoon on
top of cabbage.

Serve immediately.

From: CLASSIC COLD CUISINE by Karen Green, Jeremy P.
Tarcher, Inc., Los Angeles. 1984. ISBN 0-87477-322-9
Posted by: Karin Brewer, Cooking Echo, 8/92

—–

Title: LEMON BITES
Categories: Cookies
Yield: 72 servings

18 1/4 oz Pkg lemon cake mix
1 Egg
4 oz Container frozen non-dairy
-whipped topping, thawed
1/2 c Sifted confectioner’s sugar

Preheat oven to 350 F. In a large bowl, combine cake
mix, egg and topping. Batter will be very stiff. Drop
by Teaspoons into confectioner’s sugar. Roll into 1″
balls, using sugar to keep dough from sticking to
hands. Place balls of dough 2″ apart on greased baking
sheet. Bakle for 10-12 minutes or until light brown on
bottom. Transfer to a wire rack to cool completely.
Store in an airtight container. Submitted By RHOMMEL
On MON, 27 NOV 1995 063507
~0500

—–

1 medium onion, chopped
1 clove garlic, minced
1 tsp. ground cumin
2 whole chicken breasts, skinned, boned, and cut into 1 inch
chunks
1 16 oz. can white kidney beans, drained
1 19 oz. can garbanzo beans, drained
1 12 oz. can white corn, drained
2 4 oz. cans diced mild green chiles
2 chicken bouillon cubes
1 1/2 cups water
3 drops hot pepper sauce
1 cup Monterey Jack cheese, shredded

Preheat oven to 350 degrees. In a small saucepan over medium
heat, cook onion, garlic, and cumin until onion is tender. In 2
1/2 quart casserole, combine onion mixture with chicken, white
kidney beans, garbanzo beans, corn, green chiles, bouillon, and
1 1/2 cups water (I use less liquid). Cover casserole and bake
50-60 minutes until chicken is tender. To serve, stir hot
pepper sauce into chili to taste. Serve with shredded cheese
on top.

Serves 8. Per serving: Calories 339, Saturated fat: 10g, Total
fat: 26g, Carbohydrates: 37g, Sodium 1123 mg, Cholesterol 52 mg.

Source: Good Housekeeping, Nov. 1994

RICHARD FOXTON’S VEGETARIAN MEATLOAF

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Lentils – raw, brown
1/4 c Wheat germ
1 c Breadcrumbs – whole wheat
1/2 c Brown rice
1 Onion – small, minced
3 Eggs
1 c Clove – crushed
1 t Thyme
1 tb Soy sauce
4 tb Tomato sauce
1 tb Olive oil
2 tb Tabasco sauce

Contributed to the echo by: Fred Towner Originally
from: Calgary Suns’ Great Meatloaf Recipe Search –
Monday, June 4, 1990 Submitted by Richard Foxton
Richard Foxton’s Vegetarian Meatloaf Cover lentils
with water and cook on a low boil for 1-1/2 hours or
until tender. Mash lentils coarsely and combine with
remaining ingredients. Pour into well greased loaf pan
and bake, covered, at 350 F for 45 minutes. Remove
cover and continue to cook for 15 minutes or until
loaf is firm to the touch. Serve with your favourite
sauce.

Servings: 6

– – – – – – – – – – – – – – – – – –

Title: Southwest Burgers
Categories: Beef Tex-mex Main dish Meats Sauces
Servings: 6

1 x Fresh Tomato Salsa; * 1 1/2 lb Ground Beef
4 oz Chopped Green Chiles; ** 4 oz Monterey Jack Cheese;
Diced
1/2 t Pepper 1/4 t Salt

* See Sowest 2 for recipe.
** Use 1 4-oz can of chopped green chiles that have been drained.
————————————————————————–
Prepare Fresh Tomato Salsa and set aside. Mix remaining ingredients.
Shape into 6 patties, each about 1/2-inch thick. Set oven control to
broil. Place patties on rack in broiler pan. Broil with tops of burgers
about 3 inches from the heat until they are done to your taste, 5 to 7
minutes on each side for medium done. Serve with Fresh Tomato Salsa.

—————————————————————————–

Old Fashion Ginger Snaps

Recipe By : Record Journal Feb.1996
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups whole wheat flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
3/4 cup corn oil margarine
1 cup light brown sugar
1 egg
1/2 cup molasses
granulated sugar to roll in

Preheat oven to 350.

Mix flour, soda, salt, ginger, cinnamon and cloves..In a large bowl cream
margarine and sugar.
Add egg and molasses. Stir in flour mix. Chill dough. Using one tablespoon
dough, roll into
balls. Roll tops in sugar….Place on greased cookie sheets 2-inches apart
and bake for 8
minutes or until flat and cracked.

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NOTES : makes 3 to 4 dozen.