Title: Linguine Turkey Bolognese
Categories: Pasta, Poultry
Yield: 8 servings

2 T Extra-virgin olive oil
1 Celery stalk with leaves,
-finely chopped
1 md Carrot, finely chopped
1 md Onion, finely chopped
2 cl Garlic, finely chopped
1 1/2 lb Ground turkey
1 T Dried oregano
1/2 c Dry red wine
1/2 c Half-and-half
1 cn Plum tomatoes, crushed
-slightly, with juices
-(28 oz)
2 T Tomato paste
1 c Defatted chicken broth
Salt to taste
Freshly ground black pepper
-to taste
1 lb Cooked linguine
2 T Chopped flat-leaf parsley,
-for garnish

To lighten a traditional Bolognese sauce, I substituted lean ground
turkey for the more traditional ground beef. It’s necessary to taste
and adjust seasonings as you go along, since the flavor of turkey is
not as strong as beef. I’ve added a generous amount of oregano and
garlic for spice and sauteed the meat in extra-virgin olive oil for
more flavor. Have patience with this sauce – the long, slow simmer is
what makes it so delicious. Freshly grated Parmesan is perfect to
serve alongside.

1. Place oil in a large, heavy pot over medium-low heat. Add the
celery, carrot, onion and garlic, then cook 8-10 minutes, stirring
occasionally.

2. Raise heat to medium and add the ground turkey and oregano. Cook
for about 8 minutes, stirring and breaking up the meat, until it
begins to brown.

3. Add the wine and simmer for about 10-12 minutes. Add the
half-and-half and simmer until nearly reduced, about 6-8 minutes.

4. Add the tomatoes, tomato paste and broth. Bring to a gentle simmer
and cook over medium-low heat, partially covered, for 1 hour,
stirring a few times. Season to taste with salt and pepper.

5. Serve hot over just-cooked linguine and sprinkle with chopped
parsley.

Per serving: 317 calories, 10 grams fat, 89 milligrams cholesterol.

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Title: APPLE CRUMB MUFFINS WW
Categories: Breads, Fruits
Yield: 12 servings

————————–BATTER————————–
2 c Flour, all-purpose
1/4 c Sugar, granulated
1 tb Baking powder
1 ts Apple pie spice
1 c Milk, skim
1 sm Apple, Delicious, Golden
– cored, pared, shredded
1/4 c Margarine
– melted
1 Eggs

———————–CRUMB TOPPING———————–
1/4 c Flour, all-purpose
7 ts Sugar, granulated
2 tb Margarine
– melted
1/8 ts Cinnamon, ground

Batter – preheat oven to 400F. Line 12 muffins cups
with paper baking cups. Combine flour, sugar, baking
powder and apple pie spice. Combine milk, apple,
margarine and egg; pour into dry mix. Stir until
combined – do not overmix. Fill each cup about 2/3
full.

Topping Baking – Combine topping ingredients, stir
until thoroughly combined; sprinkle equal amount of
topping over each muffin, bake for 15 to 20 minutes –
or unitl toothpick comes out dry. Remove to wire rack
and cool.

Weight Watcher Exchanges: 1 Bread, 1-1/2 Fat, 50
Optional Calories.

Nutritional Analysis per serving: 183 calories, 4 g.
protein, 6 g. fat, 28 g. carbohydrate, 88 mg.
calcium, 186 mg. sodium, 23 mg. cholesterol.

Calories from fat: 28%

Original recipe from Weight Watchers “Quick Start
Plus Program” cookbook. Conversion by Rick Weissgerber.
{GEnie D.WEISSGERBE]

—–

Title: FIVE SPICE POWDER
Categories: Spices, Chinese
Yield: 1 servings

5 ts Ground anise (aniseed)
5 ts Star anise
2 tb Whole cloves
1 Cinnamon stick (5") in
-cassia bark
7 ts Fennel seeds

Using a blender, process all ingredients until finely ground. Store in an
airtight jar up to 3 months.

From: Richard Davis Date: 03-19-93

—–

A GRETE PYE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Shortcrust pastry
1 Egg white, beaten
Until liquid
1 lb Boned breasts of chicken
Pigeon or wild duck and/or
Saddle of hare or rabbit
(not stewing meat)
Salt and black pepper
1 lb Minced beef
2 tb Shredded suet
3 Hard-boiled egg
Yolks crumbled
1/4 ts Each ground
Cinnamon and mace
And a pinch of ground cloves
1 oz Stoned cooking dates chopped
1 oz Currants
2 oz Stoned prunes soaked
And drained
1/2 c Beef stock
1 tb Rice flour or cornflour

No Christmas feast in medieval times was complete
without a ‘grete pye’. In some recipes, it could
contain many varied meats, but quite often only two or
three different kinds were suggested; change the meats
suggested here if you wish. Use just over half the
pastry to line a 23-cm/9-inch pie plate. Brush the
inside with some of the egg white. Skin the pieces of
breast and other meat if necessary and parboil them
gently in salted water for 10-15 minutes. Drain and
leave to cool. Mix together in a bowl the minced beef,
suet, salt and pepper to taste, the egg yolks and half
the spice mixture. Add the rest of the spices to the
dried fruit in another bowl. Slice the parboiled meat.
Pre-heat the oven to 220C/425F/Gas Mark 7. Add 1 or 2
tablespoons of the beef stock to the rice flour or
cornflour in a small saucepan and cream them together;
then add the remaining stock and stir over gentle heat
until slightly thickened. Keep aside. Cover the bottom
of the pastry case with half the mince mixture.
Arrange the sliced meat in a flat layer on top.
Scatter the chopped spiced fruit over it and cover
with the remaining mince. Pour the thickened stock
over the lot. Roll out the remaining pastry into a
round to make a lid for the pie. Brush the rim of the
case with a little more egg white and cover with the
lid. Press the edges to seal, and make escape slits
for steam. Decorate with the pastry trimmings and
glaze with egg white. Bake for 15 minutes, then reduce
the heat to 160C/325F/Gas Mark 3 and bake for 45-50
minutes longer. Serves 6 to 8. Grete pyes. Take faire
yonge beef, And suet of a fatte beste, or of Motton,
and hak all this on a borde small; and caste therto
pouder of peper and salt; and whan it is small hewen,
put hit in a bolle. And medle hem well; then make a
faire large Cofyn, and couche som of this stuffur in.
Then take Capons, Hennes, Mallardes, Connynges, and
parboile hem clene; take wodekokkes, teles, grete
briddes, and plom hem in a boiling pot; And then
couche al this fowle in the Coffyn, And put in euerych
of hem a quantite of pouder of peper and salt. Then
take mary, harde yolkes of egges, Dates cutte in ij
peces, reisons of coraunce, prunes, hole clowes, hole
maces, Canell and saffron. But first, whan thoug hast
cowched all thi foule, ley the remenaunt of thyne
other stuffur of beef a-bought hem, as thou thenkest
goode; and then strawe on hem this: dates, mary, and
reysons, c. And then close thi Coffyn with a lydde
of the same paast, And putte hit in the oven, And late
hit bake ynough; but be ware, or thou close hit, that
there come no saffron nygh the brinkes there-of, for
then hit wol neuer close.

– – – – – – – – – – – – – – – – – –

Jugosas Empanadas Criollas Argentinas (Juicy Argentine Creole Empanadas)

Special Note :
The key point of this recipe is the so called “grasa de pella”
It is a liquid fat obtained by melting in a skillet pieces of veal fat
you can ask to your butcher.
They discard these pieces of fat after trimming the meat for steaks.
At the end of process, filter the liquid fat through a tea colander to
eliminate solids.
Producing the ingredient in this way instead of purchasing it, guarantees
the homemade taste and avoids unpleasant surprises.

Dough:
1 Kg. or 2 pounds of white flour
1 egg, salt, water
250 g. or ½ pound of “grasa de pella”

Combine flour and salt in a bowl.
Pour in the tepid liquid “grasa de pella”, the entire egg and water
until reasonable well combined.
Turn out on a floured surface and knead until smooth.
Leave 15 minutes to rest covered with a moisted cloth.
Roll on the dough with a knead-stick stretching until 3 milimeters thick.
Cut circles aproximately 5 inches in diameter.

Filling:
2 pounds of veal beef, tenderloin in preference, in slices 5 milimeters
thick.
With a sharp knife cut it in small cubes 5 milimeters wide.
It can be used minced meat from the butcher but this is not the
right “criollo” way.

2 large onions minced well chopped.
2 tablespoons of paprika
1 tablespoon of dried crushed red pepper (flakes)
2 cups filled of “grasa de pella”, salt

Heat the two large cups of “grasa de pella” in a saucepan until liquid.
Saute in it the chopped onion until soft but not brown.
Retire from heat and add the chopped meat, paprika, crushed red
pepper and salt to taste.
Turn for mixing very well.
Let the filling become cold and then refrigerate until it solidifies.
This is the secret for juicy empanadas.

Final setup:

Place a portion of filling in the center of each circle of dough
and add a green olive without core.
Lightly brush the edges with water and fold the dough over the filling.
Crimp the edges securely by pressing them with a fork or make overlaped
small folds along the line of union of the edges as a sort of seam
called “repulgue”.
Make sure it remains securely closed.

To bake:
Preheat the oven to 375°F (180°C). Arrange the empanadas on a buttered
cookie sheet. Brush the tops lightly with egg yolk or butter and bake
until light brown.(aprox. 15 minutes)

To saute:
Heat enough oil to cover the empanadas in a saucepan over high heat.
When very hot,sink the empanadas until light brown. (aprox. 5 minutes)
Verify the temperature of oil. It must be very hot.
Throw a small piece of bread into the pan to check it.
The bread will be surrounded by bubbles when oil is ready.

In both ways of cooking wait 15 minutes before eating.
The filling has a high thermal inertia and burning your tongue
will not help to enjoy this delicious typical argentine meal.

Title: VEGAN: Bread Pudding
Categories: Vegan, Vegetarian, Pudding
Yield: 1 servings

2 c Grated apples
Juice of 1 lemon
4 c Whole grain bread, cubed,
-small
1/3 c Raisins
1 ts Cinnamon
1 1/2 c Soymilk
1/2 c Maple syrup
Some vanilla if you use
-plain soymilk
Egg replacer to equal
-one egg

Mix lemon juice with grated apple. Blend the soymilk, egg replacer,
maple syrup and cinnamon (and vanilla, if you use it) together. Put
one third of the bread in the bottom of a greased 8″ by 8″ baking
dish and cover with 1 cup of the apples and half the raisins. Pour
one cup of the liquid mixture over these ingredients. Repeat the
layers of bread, apple and raisins, ending with a top layer of bread.
Pour the rest of the liquid ingredients over it. Sprinkle with
cinnamon. Let pudding sit for a few minutes (original recipes called
for 20 minutes, I let it sit for 5). Bake, covered, at 350 degrees F
(325 if you use a glass dish) for 45 minutes. Let stand for 10 to 20
minutes at room temperature before serving. Was great for breakfast.

Notes: I used a whole wheat cinnamon raisin bread, which combined
with the vanilla soymilk and maple syrup made it fairly sweet, which
I like but others might not. The orginal recipe called for margerine
to be dotted on top before baking. I cut it out because of fat
considerations, but I guess it would make the top crisper. Heavily
adapted from a recipe in the original Laurel’s Kitchen. It creates a
soft, moist, but yummy pudding. This was my first attempt to veganize
a baked recipe, and I think it turned out fairly well. Debbie
Schwartz Seattle, WA on rec.food.recipes.

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Title: CHOCOLATE CHIP ALMOND PIE
Categories: Pies
Yield: 1 pie

6 Chocolate bars with almonds
17 Marshmallows
1/2 c Milk
1 c Heavy cream, whipped
1/2 c Chocolate chips
1/2 c Slivered almonds
1 Baked graham cracker crust

Melt chocolate bars and marshmallows in milk in top of double boiler. Cool.
Fold in whipped cream, chocolate chips and slivered almonds. Pour into
graham cracker crust. Garnish with shaved chocolate. Refrigerate for at
least 4 hours.

—–

SAUCE ORIENTAL JJGF65A

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Chinese
French Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Sugar
1/4 cup Soy sauce
1/2 cup White vinegar

Bring to a boil;stirring to dissolve sugar.Cool,adding a handful of julienned
snow peas.

This is part of Georges Perrier’s Home Luncheon Georges Perrier “Le Bec-Fin” R
Converted by MMCONV vers. 1.00

– – – – – – – – – – – – – – – – – –

Pasta with Mushroom-Zucchini Sauce

Recipe By : My files
Serving Size : 2 Preparation Time :0:00
Categories : Pasta Low-Cal
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon olive oil
1 cup zucchini — in thin 1″ strips
1 cup mushrooms — sliced thin
1/2 cup white cheese, 1/2% fat
2/3 cup pasta — cooked
6 tablespoons Parmesan cheese — grated

Stir-fry veggies in oil 2 min. Lower heat and stir-fry one min. longer till
veggies begin to brown. Add white cheese. Cook 1/2 min
. Add pasta and heat. Sprinkle Parmesan on top before serving.

– – – – – – – – – – – – – – – – – –

Title: Sweet Potato Pancakes
Categories: Vegetarian, Vegan, Potatoes, Breads
Yield: 4 servings

1 1/3 c Light soy milk
2 ts Lemon juice
1/2 c Quick oats
1 tb Egg replacer
1/4 c ;water
1/2 ts Oil
1 tb Maple syrup or honey
1/2 c Sweet potatoes; pureed
1/2 c Whole wheat flour
1/2 c All-purpose flour
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Cinnamon

In a large bowl, combine one cup soy milk and lemon juice. Add to
oats and let stand for 15 minutes to soften.

Whisk together egg replacer, oil, maple syrup. Add egg replacer, oil,
maple syrup, pureed sweet potatoes and remaining 1/3 cup soy milk to
oat mixture.

In a small bowl, combine flours, baking powder, baking soda and
cinnamon. Add to oat mixture. Add more soy milk if batter is too
thick.

Lightly oil a griddle and preheat over medium heat.
For each pancake, pour about 1/4 cup of batter onto griddle. When
surface of pancake is bubbly and sides are firm, turn and cook on
other side until golden.

Keep pancakes warm while cooking remaining batter.

Per serving (2 pancakes): 237 cal; 10 g prot; 228 mg sod; 46 g carb;
2 g fat; 0 mg chol; 126 mg calcium.

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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