Title: TOMATO TART NICOISE
Categories: Cheese/eggs, Greek
Yield: 8 servings

1/3 CORNMEAL PASTRY dough
1 Egg white, lightly beaten
2 Medium-size tomatoes
2 Eggs
1 c Part-skim milk ricotta
-cheese
1 c Shredded mozzarella cheese
6 tb Grated Parmesan cheese,
-divided
3 tb Chopped fresh oregano (Or 1
-Tbl dried), divided
1/8 ts Ground balck pepper
1 Jar marinated artichokes (6
-ounces), drained and
Halved lengthwise
8 Nicoise or Gaeta olives,
-pitted

Preheat oven to 400 F. On lightly floured surface, roll dough to a 14-inch
round. Transfer to an 11-inch tart pan with removable bottom. Trim edges;
prick botttom with tines of fork. Lane pastry shell with aluminum foil;
fill with pastry weights, dried beans, or raw rice. Bake 15 minutes. Remove
foil and weights. Bake 5 to 6 minutes longer or just until pastry starts
to turn golden. Brush with egg white; bake 1 minute longer. Cool
completely on wire rack. Reduce oven temperature to 350 F. Thinly slice 1
tomato; arrange over bottom of pastry shell; set aside. In a medium bowl,
beat eggs; blend in ricotta, mozzarella, 4 tablespoons of the Parmesan, and
2 tablespoons of the fresh oregano (or 2 teaspoons of the dried). Spread
over tomato slices. Cut remaining tomato into 12 wedges. Arrange on top of
cheese layer with artichoke halves and olives. Sprinkle with remaining
oregano and Parmesan. Bake 40 minutes or until cheese layer is set. Cool on
wire rack 10 minutes before removing outer ring. Serve warm.

Makes 8 servings.

[ 1001 HOME IDEAS MAGAZINE; June 1990 ]

—–

Authentic Maryland Crab Soup

Recipe By : Diana Rich (Dr. Gabe Mirkin’s Fat Free Clinic)
Serving Size : 10 Preparation Time :0:00
Categories : American Seafood
Soups Stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 onions — chopped
2 cloves garlic — minced
1 green bell pepper — chopped
3 stalks celery — chopped
6 cups fish stock or bouillon
2 29-oz. cans tomato sauce (or crushed tomatoes)
1 bay leaf
1 tablespoon fresh oregano or 1 tsp. dried
2 dried red peppers — crumbled
or a pinch of cayenne — to taste
2 potatoes — diced
4 carrots — sliced
2 cups fresh or frozen corn kernels
1 pound crab meat
1/2 cup Italian parsley — chopped
freshly ground black pepper — to taste

1. Cook the onions, garlic, green pepper and celery in 1/2 cup of the stock
to soften, 5-10 minutes.

2. Add the remaining stock, tomato sauce (or crushed tomatoes), bay leaf,
oregano, red peppers, potatoes and carrots and cook 20 minutes, or until the
vegetables are tender.

3. Stir in the corn, crabmeat and parsley and simmer 5 minutes. Serve with
ground pepper to taste.

– – – – – – – – – – – – – – – – – –

Blender Sweet-Sour Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces Frozen Pineapple Juice — Concentrate; 1 Can
1/2 cup Brown Sugar
1/4 cup Vinegar
1/4 cup Water
1/4 small Green Pepper
1 slice Canned Pimiento
1 tablespoon Cornstarch
1/2 teaspoon Salt

Put all of the ingredients into a blender container and blend until the
pimiento slice and green pepper are finely chopped. Pour into a saucepan
and cook and stir the mixture until thickened and bubbly. Cook for 1 minute
more. Use as a basting sauce for meat in the last few minutes of broiling
or roasting.

Makes 1 1/4 cups.

– – – – – – – – – – – – – – – – – –

Empress Chicken Wings

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken
Appetizers Wings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Chicken Wings
3 tablespoons Soy Sauce
1 tablespoon Dry Sherry
1 tablespoon Minced Fresh Ginger Root
1 Clove Garlic — Minced
2 tablespoons Vegetable Oil
1/3 cup Cornstarch
2/3 cup Water
2 Green Onions And Tops — Cut
Into Thin Slices
1 teaspoon Slivered Fresh Ginger Root

Disjoint the chicken wings; discard tips (or save for stock). Combine soy
sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken.
Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken;
reserve marinade. Heat oil in large skillet over medium heat. Lightly coat
chicken pieces with cornstarch; add to skillet and brown slowly on all sides.
Remove chicken; drain off fat. Stir water and reserved marinade into same
skillet. Add chicken; sprinkle green onions and slivered ginger evenly over
chicken. Cover and simmer for 5 minutes, or until chicken is tender.

– – – – – – – – – – – – – – – – – –

YET ANOTHER SPONTANEOUS SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion, diced
5 Cloves garlic, minced
5 Patty pan squash, sliced
2 md Zucchini, sliced
1 Potato, cubed (note that one
Cubed equals one 🙂
6 Roma tomatoes, halved
1 cn Garbanzo beans, drained
1/4 c Brown lentils
2 T Brown miso paste
1 T Each marjoram, rosemary,
Oregano
Black pepper to taste
1 T Olive oil
5 c Water
x (optional) splash of white
Wine or sake

Saute the onion and garlic in a bit of olive oil until the onion turns
translucent. Add the tomatoes and saute for a few minutes; add the patty
pan and zucchini squash, saute for another few minutes. Add the water and
bring to a boil; add the miso paste and garbanzo beans, reduce heat, simmer
for about 10 minutes. Add the lentils, potatoes, and spices, simmer for
another 20-30 minutes until the lentils are done.

For a stronger flavor, add about 2 cups of broccoli florets.

From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue
#175 Aug. 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

– – – – – – – – – – – – – – – – – –

Title: ROMAN PICKLES
Categories: Pickles, Jams
Yield: 4 servings

1 Head of lettuce
2 c Vinegar
1 c Water
3 ts Salt
2 ts Dill weed or dill seed
2 ts Fennel, fresh or seed
1 ts Rue (optional)

1) Combine the water and salt in a 1-quart jar which has a tight fitting
lid. Add the vinegar, dill, fennel, and rue.

2) Separate the lettuce leaves and add them to the liquid. Seal the jar
and let sit until ready (about 48 hours) NOTE: The original recipe from
Columella calls for salting the lettuce first, letting it “sweat” for 24
hours, and then pickling.

—–

CURRY N’ CHUTNEY CHEESE TART

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cheese Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Cream cheese (8oz each)
2 ts Curry powder
2 tb Sherry (optional)
8 oz Cheddar cheese — shredded
4 Scallions — thinly sliced
9 oz Jar of chutney

Place unwrapped packages of cream cheese in a 2-quart
glass measure. Microwave on medium (50 percent) 2 1/2
minutes. Blend in curry powder and sherry. Fold in
Cheddar and 3/4 of onion; mix well.

Spoon mixture onto serving platter in an 8-inch
circle. Use a spatula to form a tart shape, building
up sides while indenting the top surface area to form
a “well.”

Place chutney in blender and puree to uniform mixture.
Pour in “well” area of cheese tart. Chill until firm.
To serve, garnish top with remaining onion.

Accompany with orackers.

Nutritional analysis per serving with crackers: 121
calories, 9 grams fat, 4 grams carbohydrates. 31
milligrams cholesterol. 196 milligrams sodium, 69
percent of calories from fat.

** Fort Worth Star Telegram — Food section — 29
November 1995 **

– – – – – – – – – – – – – – – – – –

Title: Anglers` Remoulade Sauce
Categories: Wildgame, Fish, Sauces
Yield: 1 servings

1 pt Mayonnaise
1 pt Mustard
1 oz Anchovy paste
1/2 oz Lemon juice
1 oz Onion, grated
1 oz Wine, sherry
1/4 oz Tabasco sauce
1/2 oz Worcestershire sauce

Blend all the ingredients in an electric blender or hand-whip them
into a smooth mixture. Makes a tart and tsaty sauce for poached fish,
oysters, shrimp, crab meat, scallops or lobster. Recipe date: 11/29/87

MMMMM

Title: Our Family’s Plum Pudding 1992, I/II
Categories: British, Christmas, Desserts, Fruits, Harned 1994
Yield: 1 batch

2 c Currants (1/2 pound)
— loosely packed
1 1/2 c Golden and/or muscat raisins
— (1/2 pound)
1 1/2 c Candied fruit peels
1/4 c Cognac
2 c English walnuts (1/2 pound)
— finely chopped
2 c Good beef suet (1/2 pound)
— ground by butcher
1 c Sifted flour
1 ts Baking soda
1/2 ts Salt
1 ts Cinnamon
1/2 ts Mace
1/2 ts Nutmeg
1/2 c Blackberry jam or preserves
1 c Brown sugar
5 c Loosely packed fresh bread
-crumbs
— from homemade-type bread
1/2 c Dry cocktail sherry
6 Egg yolks; well beaten
6 Egg whites; beaten stiff
— but not dry

MMMMM————————-FOR MOLDS——————————
3 To 4 tb. soft butter
Brown sugar or flour
Candied red cherries (opt.)
— for bottom of molds
Additional brandy or other
-liquor
— for ripening pudding

MMMMM————————-HARD SAUCE——————————
1/2 c Butter; softened
2 1/2 c Sifted confectioners’ sugar
1 tb Brandy
Few drops cream; if needed

MMMMM————————–GARNISH——————————-
Holly sprigs
Candied fruit or angelica
Brandy

Combine the dried fruits and peels in a large bowl and sprinkle with
cognac. Cover and place in the refrigerator overnight (or longer – in
which case you may want to add more cognac).

To the fruits in the large bowl, add nuts and suet. Resift flour
with the baking soda, salt and spices; then sift over the fruit
mixture while tossing and mixing with a wooden spoon to evenly
distribute the dry ingredients. Stir in jam and brown sugar.

Prepare the bread crumbs (use the food processor, removing crusts
first if they are crusty and hard). Sprinkle bread crumbs into the
sherry, mixing with a fork. Add to the fruit mixture.

Add the beaten egg yolks; mix thoroughly. Last, fold in beaten egg
whites.

Prepare two pudding molds. This recipe makes enough for one 2-quart
mold, and the remainder can be steamed in a coffee can – a 26-ounce
can makes a round pudding about 3″ tall. (You could make one huge
pudding if you have a container.)

Grease molds with butter and then sprinkle them with sugar or dust
with flour. Arrange candied cherries in molds, if desired (cherries
should be dusted with flour). Fill 2-quart mold no more than 2/3
full with batter. Cover pudding mold with its lid, fasten with clamps
or tie on securely.

For the coffee can, cover with its plastic lid, tie it on and wrap all
with aluminum foil. (The plastic will split.) For a bowl without a
lid, cover the top with layered waxed paper tied down securely, then
do the same with aluminum foil.

(Continued)

MMMMM

Title: CHOCOLATE PEANUTBUTTER BAR
Categories: Ww
Yield: 1 servings

-DENNIS SPIVEY (NGNR19A)
2 tb Black coffee or water
1 tb Chunky Peanut Butter
1 pk Chocolate Alba
3/4 oz Uncooked Old Fashioned Oats
2 tb Raisins

Using a fork, is small mixing bowl, combine coffee (or water) and
peanut butter, mixing until peanut butter is softened; add remaining
ingredients and mix thoroughly (mixture will be stiff and sticky).
Transfer mixture to sheet of wax paper or plastic wrap and using
hands, press mixture together and shape into a log about 5 inches
long and 1 1/2 inches wide. Tightly wrap log in the wax paper and
freeze overnight. Makes 1 serving. EACH SERVING: 1 P, 1 B, 1 FAT, 1
FRUIT, 1 MILK (302 Calories).

—–