EASY CIOPPINO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Olive Oil
1 lg Onion, chopped
2 Cloves Garlic, minced
56 oz Cans Cut Tomatoes, with
Liquid
1/2 c Dry White Wine
1 tb Dried Basil
1/4 ts Black Pepper
2 lb Snow or King Crab Legs,
Cracked
1 1/4 lb Firm-Fleshed Fish, in 2″
Chunks
1 lb Live Clams, scrubbed

Heat oil over medium-high heat in a large Duch oven.
Add onions and garlic and saute until soft but not
brown, bout 5 minutes. Add tomatoes, including liquid,
wine, basil, and pepper and simmer 20-45 minutes.

Add crab, fish and clams and simmer 10-15 minutes
longer or until fish flakes easily when tested with a
fork, crab is heated through and clams are open.
Discard any clams that do not open. Be careful not to
overcook. Ladle seafood and sauce into bowls.

Source: Portland Oregonian Typed by Katherine Smith
Cyberealm BBS Watertown NY 315-786-1120

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Title: Bogus Cookies
Categories: Cookies, Snacks
Yield: 112 servings

2 c Butter
2 c Brown sugar
2 ts Vanilla
5 c Ground oatmeal
2 ts Baking powder
24 oz Chocolate chips
3 c Chopped nuts (any kind)
2 c Sugar
4 Eggs
4 c Flour
1 ts Salt
2 ts Baking soda
8 oz Hershey bar, grated

To make ground oatmeal, add small amounts at a time to a blender
until all is powder. Cream butter and sugars. Add eggs and
vanilla. Mix together flour, oatmeal, salt, baking powder and baking
soda then add to butter/sugar mixture. Mix well and add chocolate and
nuts. Make golf ball sized cookies and place 2 inches apart on
ungreased cookie sheet. Bake at 375 degrees for 16 minutes. Preheat
oven to 375 degrees Makes 112 cookies

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Title: MARINATED ARTICHOKES WITH SALONIKA PEPPERS
Categories: Appetizers, Oriental, Snacks
Yield: 6 servings

10 oz Frozen artichoke hearts,
— cooked drained
1/2 c Black Greek olives
12 sm Salonika peppers
1/4 c Olive oil
1 tb Red wine vinegar
2 tb Lemon juice
2 ea Scallions, chopped
Salt pepper
Cilantro, chopped
Pita, cut into wedges

Combine artichokes, olives peppers in a medium bowl.
Blend olive oil, vinegar, lemon juice, scallions, salt
pepper in a small bowl. Check seasonings. Add
dressing to the salad mixture toss to coat. Cover
refrigerate for a minimum of 2 hours, preferably
overnight. Drain discard the dressing. Serve salad
on a platter garnished with cilantro surrounded with
pita wedges.

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Title: Pinto Beans and Squash Stew
Categories: Stews
Yield: 6 servings

1 lb Dried pinto beans
Salt
1 sl Salt pork (1/4×2")
1/4 Onion, chopped
2 Garlic cloves, minced
Pepper
4 sl Bacon, cubed
1 Jalapeno chili, seeded and
-minced
2 Green onions, minced
1 Butternut squash, peeled and
-cubed
1 c Beef stock
1/2 Red onion, finely diced
1/4 c Chopped cilantro
3/4 c Sour cream

Cover pinto beans and 1 teaspoon salt with 3″ of boiling water in
large pot. Add salt pork, onion and garlic. Cover and bake at 250’F.
until beans are cooked, 2 to 2 1/2 hours. Season to taste with salt,
if necessary, and pepper. Keep warm.

Cook bacon with jalapeno and green onions over low heat in large
saute pan until bacon is crisp. Add squash and stock. Cover and cook
until squash is just tender, about 1/2 hour.

Combine beans and squash and mix gently but well. Do not smash beans
or squash. Spoon beans and squash into 6 serving bowls. Sprinkle each
with red onion, cilantro and 2 tablespoons sour cream.

Each serving contains about: 456 calories; 325 milligrams sodium; 25
milligrams cholesterol; 18 grams fat; 57 grams carbohydrates; 20 grams
protein; 5.45 grams fiber.

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BAHARAT (Saudi Mixed Spices)

Recipe By : Tastes of Jubail
Serving Size : 1 Preparation Time :0:00
Categories : Spices, Relishes Spreads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup black pepper
1/4 cup coriander powder
1/4 scant cup cinnamon
1/4 scant cup clove — ground
1/3 cup cumin
2 teaspoons cardamom — ground
1/4 cup nutmeg — ground
1/2 cup paprika — ground
1/3 cup curry powder
1/4 scant cup dried limes — ground

Mix all ingredients. Store in a tightly sealed jar. Makes about 2 cups.

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Title: Chocolate Yogurt Ice
Categories: Desserts, Diabetic, Low fat
Yield: 4 servings

: 3 c crushed ice
: 8 oz plain nonfat yogurt
: 2 oz baking chocolate, melted
: 3 tb granulated sugar
replacement
: 4 tb nondairy whipped topping

Combine all ingredients in food processor or blender. Whip until
thoroughly blended but not melted. Pour into 4 tall glasses. Place in
freezer until mixture is slightly frozen. Stir, top with 1 tbsp. (15
ml.) nondairy whipped topping and serve.

Exchange; 1 serving:4/5 full-fat milk Calories; 1 serving:134 From:
Fleurette Delisle

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COCONUT AND PINEAPPLE UPSIDE-DOWN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

6 ts pineapple preserves
1/4 c firmly packed brown sugar
1/4 c vegetable oil
1 lg egg white
1/2 c milk
1 c all-purpose flour
1 1/2 ts double-acting baking powder
1/2 ts cinnamon
1/4 ts salt
3/4 c sweetened flaked coconut —
: toasted lightly

Drop 1 heaping teaspoon of the preserves into each of
6 well-buttered 1/3 to 1/2 cup muffin tins. In a bowl
whisk together the brown sugar, the oil, and the egg
white until the mixture is smooth and whisk in the
milk. In another bowl whisk together the flour, the
baking powder, the cinnamon, the salt , and the
coconut, add the milk mixture, and stir the batter
until it is just combined. Divide the batter among the
tins and bake the muffins in the middle of a preheated
400oF oven for 20 minutes, or until a tester comes out
clean. Let the muffins cool for 3 minutes, run a knife
around each muffin, and lift each muffin out with a
fork, inverting it onto a rack. Jody Prival Makes 6
muffins.

Recipe By : Jody Priva

From: Johnnye Tamaru

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SUN-DRIED TOMATO-NOODLE PUDDING

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side Dish Cheese/Eggs
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sun-dried tomatoes
2 c Whipping cream
2 c Milk
4 oz Egg noodles
2 tb Olive oil, any kind
8 Eggs
1/2 ts Salt
1/4 ts Freshly ground pepper
1/2 lb Grated Cheddar cheese
1/2 lb Mozzarella cheese
– in 1/2-in pieces

IF THE DRIED TOMATOES are packed in oil, drain them and pat them dry on
paper towels. If dried tomatoes are not packed in oil, combine them with 1
cup of cream and let stand to soften for 30 minutes. Drain tomatoes, saving
cream for later. Roughly chop dried tomatoes and place in a medium mixing
bowl. Meanwhile, bring a pot of water to a boil on the stove over high
heat, add the egg noodles and cook 4 minutes, keeping them al dente. Drain,
place in mixing bowl with tomatoes and toss with 1 tablespoon olive oil.
Grease an 8-by-10-inch baking dish with remaining olive oil. Preheat oven
to 325F. In another bowl, combine eggs, reserved cream and remaining 1 cup
milk, salt and pepper and beat well. Add the Cheddar and mozzarella cheeses
to the noodles and mix. Add the cream mixture and pour into baking dish.
Cover baking dish with aluminum foil and place in a larger pan filled with
boiling water and place in oven until the pudding is set, about 35 minutes.
The pudding is done when it has puffed slightly and a knife inserted in the
center comes out clean. Remove from water bath and let rest for 5 minutes
before serving.

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SHRIMP AND SEA SCALLOP STIR-FRY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Vegetable oil
8 oz Shrimp, peeled and deveined
8 oz Sea scallops
3 Carrots — julienned
4 Celery stalks
– cut into 1″ pieces
– (at an angle)
2 Red bell pepppers
– seeded and julienned
2 Yellow bell pepper
– seeded and julienned
2 Green bell peppers
– seeded and julienned
12 Mushrooms — sliced
3 ts Garlic, minced
1 bn Cilantro — chopped
1 bn Scallions
– cut into 1″ pieces
– (at an angle)
2 Limes, juiced
1 t Dried red pepper flakes
– (or to taste)
1/4 c Sherry
1/4 c Soy sauce
1 lb Soba noodles
– cooked al dente

In a large, heated wok (or saut‚ pan) place the oil and heat it on high
until it just begins to smoke. Add the shrimp and scallops, and stir-fry
them for 3 minutes. Add the carrots, celery, bell peppers, mushrooms, and
garlic. Stir-fry them for 3 minutes. Add the cilantro and scallions, and
toss them in. Add the lime juice, dried red pepper flakes, and sherry. Mix
the ingredients together and cook them for 1 minute, or until the liquid is
reduced by 1/2. Add the soy sauce and mix it in. Add soba noodles and toss
them in.

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Title: GINGER TEA
Categories: Chinese, Beverages
Yield: 1 servings

2 Thin slices of fresh ginger
1 c Boiling water
Sugar to taste

A refreshing addition to any Chinese dinner.

Steep fresh ginger slices in boiling hot water for 10
minutes. Add approximately one teaspoon of sugar per
cup of water.

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