Rosemary Oil – how to make an herbed oil

Recipe By : Viana la Place and Evan Kleiman in Cucina Fresca (1985).
Serving Size : 8 Preparation Time :0:05
Categories : Cucina Fresca Seasoning or Ingredient

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups virgin olive oil — good quality
8 sprigs fresh rosemary — or less
2 cloves garlic, scored — optional
1 teaspoon coarse salt — optional
2 black peppercorns — optional
1 each variety of peppercorns — optional

Rosemary – Clean the rosemary well with a damp cloth. If you submerse to
clean – spin dry immediately. Make sure there is no water on the herb
before you proceed. (The salts in water tend to brown the herb). Do not use
woody twigs or stems. Optional: mince the leaves if you want to use a
flavored oil immediately. Generally oil are aged 1 to 2 months before using.

Put rosemary into a 2 cup (1 pint) bottle. Cover with almost 2 cups of
fruity olive oil and seal. Keep in a cool, dark, place. Use for salads and
cooking. Add flavor to pasta dishes and potatoes. Great for grilled meats,
fresh bread.

VARIATION – Add 1 or all of the options.

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NOTES : Evan Kleiman, chef/owner of Angeli, an Italian caffe/pizzeria in LA.
She and chef Viana La Placa are in the forefront of Italian ‘al fresca’
cuisine.

PANETTONE

Recipe By : COOKING LIVE SHOW #CL8780
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 stick unsalted butter, softened to room temperat
2 eggs and 3 yolks
3 1/2 cups flour
1 cup milk
1 cup sugar
1/2 cup currants, soaked 1 hour in warm water and
Zest of 2 oranges
2 teaspoons cream of tartar
1 1/2 teaspoons baking soda

Preheat oven to 425 degrees

Butter and flour 8-inch tall round cake pan. In a mixer cream butter
with
eggs and yolks until pale yellow, about 3 to 4 minutes. Place dough
hook on
to mixer and, while running, add half of the flour. Add half the milk
and
mix one minute. Add remainder of flour followed by remainder of milk
and
all of the sugar and allow to mix 20 minutes. Spread out on to
floured
cooking surface and sprinkle with currants, orange zest, cream of
tartar
and baking soda and knead for about 5 to 10 minutes. Place into
panettone
pan and put into oven. Bake for 35 to 45 minutes, or until a
toothpick
inserted comes out dry. Remove from oven, invert on to a rack and
allow to
cool. Top should be quite cracked. Serve sliced into wedges.

Yield: 4 serving

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L.J’S CURRIED CLAM SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Creamy clam soup mix
1 1/2 c Water
1 1/2 c Milk (full cream)
1/4 c Flour
1/4 c Butter
1 tb Curry powder
1 t Cummin
1 t Garlic powder
1 cn Baby clams

Follow the directions on the package as to making the
ordinary soup with the water and milk. The package I
used was “Creamy Clam” soup mix by Mayacamas Fine
Foods Inc. CA. USA. Make a roux with the flour and
butter in a seperate pot. Bring the soup mix to the
boil and add the curry powder, garlic powder and
cummin. Add the can of baby clams, stir until heated
again then pour into the roux pot stirring constantly
until the soup thickens. Simmer for 10 minutes and
serve.

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Title: TOO-EASY TRUFFLES
Categories: Desserts, Candies
Yield: 60 servings

-Dottie Cross TMPJ72B
1 1/2 pk (12 ounces) Baker’s semi-
-sweet chocolate
1 pk (8 oz) cream cheese; softene
3 c Powdered sugar
1 1/2 ts Vanilla
Ground nuts or Baker’s Angel
-Flake coconut, toasted

Melt chocolate by placing in microwavable dish. Microwave on HIGH 3
to 4 minutes or until almost melted, stirring after each minute.
Remove from microwave. Stir until completely melted. Beat cream
cheese until smooth. Gradually add sugar, beating until well blended.
Add melted chocolate and vanilla; mix well. Refrigerate about 1 hour.
Shape into 1-inch balls. Roll in nuts or coconut. Store in
refrigerator. Makes about 5 dozen truffles. Variation: To flavor
truffles with liqueurs, omit vanilla. Divide truffle mixture into
thirds. Add 1 tablespoon liqueur (almond, coffee or orange) to each
third mixture; mix well. Source: Orange County Daily Pilot Newspaper
Reformatted by: CYGNUS, HCPM52C

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Maine Fish Chowder

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound Salt Pork — diced
4 cups Diced raw Potatoes
Med Onions — peeled sliced
2 teaspoons Salt
3 pounds White fleshed Fish *
2 cups Scalded Milk
1 teaspoon Butter or margarine
1/4 teaspoon Pepper — or to taste

* Use 3 – 3 1/4 pounds fresh skinned haddock or other white-fleshed fish
with bones in it.
Fry salt pork to render all fat in a heavy kettle and then remove. Add
potatoes, onions, and 1/2 teaspoon salt. Cover with hot water and cook over
medium heat, covered, 15 minutes, until potatoes are just tender.
Do not overcook. Meanwhile, cut fish into large chunks and put into another
saucepan. Add boiling water to cover and 1 1/2 teaspoons salt. Cook slowly,
covered, until fish is fork tender, about 15 minutes.
Remove from heat. Strain and reserve liquid. Remove any bones from fish. Add
fish and strained liquid to potato-onion mixture. Pour in milk and leave on
stove long enough to heat through, about 5 minutes. Mix in butter and pepper.
Serve at once. Serves 4 to 6.

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Is that enough for now?

Shanna

SCOTTISH HOT CROSS BUNS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Flour
1 t Salt
1/2 ts Each:allspice, nutmeg,
Cinnamon
1/4 c Sugar
1 Stick butter, melted
1 Egg beaten
3/4 c Currents or raisins
1/3 c Candied citron fruit
Yeast mixture:
1 tb Dry yeast
1 tb Sugar
2/3 c Warm milk
1/2 c Warm water
1 c Flour
Glaze:
2 tb Milk
2 tb Water
3 tb Sugar

Begin by making the yeast mixture, mixing all
ingredients and setting it aside to proof ( foam ).In
another bowl sift flour, salt, spice and sugar. Add
fruits and mix well. Combine butter and eggs and add
to yeast mixture. Then add to flour mixture. Knead
dough on floured surface, 8 to 10 minutes or smooth
and elastic. add more flour if needed to keep dough
from sticking. Divide into 12 equal pieces and shape
into round buns. Place rolls far apart on greased
baking sheet. Cover and let rise at warm room
temperature for 45 minutes. Use a sharp knife to make
an X shape cut on surface of dough. Bake in a 425
oven for 15 to 20 minutes or golden. Cool on rack.
Make glaze by bringing ingredients to a boil in small
saucepan for 2 minutes. Brush glaze over buns thickly.

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While we’re at it, have you ever tried broiled grapefruit? This is a French
first course that we enjoy. Very easy. Just section the grapefruits
(important because they’ll be too hot to handle when served), then sprinkle
with brown sugar. Perch a maraschino cherry in the center if you like. Run
under the broiler just until hot and bubbly. Serve hot. WATCH OUT: do not
burn your mouth. They stay hot!

DEVILED HAM MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheese Fruits
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ea English muffins — *
9 oz Deviled ham — 2 cns
1/4 ts Oregano
12 ea Apple rings — **
24 oz Cheddar — md, ***

* Muffins should be split, toasted and buttered. **
Apple Rings should be cored but unpeeled. *** Slice
the cheese into 12 2-oz slices and then slice them
diagonally.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ ++++ Combine the deviled ham and
oregano and spread on the cut sides of the muffins.
Top with an apple ring. Place 2 cheddar triangles on
each muffin and broil until the cheese melts. Serve
hot.

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Title: Cinnamon Rolls
Categories: Diabetic, Quickbreads, Breads/bm
Yield: 24 servings

1 c Warm water (110-115 F) 1 ts Cinnamon (optional)
1/4 c Instant dry milk Liquid sugar subsitute to
1 Package active dry yeast Equal 2 tbsp sugar,optional
3 1/2 c All purpose flour, divided 1 1/2 ts Margarine at room temp
1/8 ts Ground ginger 1/2 c Brown sugar twin granulated
1/4 c Vegetable oil Sugar substitute
1 ts Salt 1 1/2 tb Margarine at room temp

Place water, dry milk, and yeast in mixer bowl; mix lightly and let
set for 5 minutes. Add 1 1/2 c flour to liquid. Mix at medium
speed, using dough hook for 4 minutes. Add ginger, oil, salt,
cinnamon, sweetener, and 1 1/2 c flour to batter and mix at low
speed, using dough hook, for another 4 minutes. Use as much of the
remaining flour as necessary to make a smooth resilient dough. Shape
the dough into a ball and place in a bowl that has been well greased
with margarine. Turn the ball over to coat the top with magarine.
Cover with a cloth and set in a warm place until doubled in volume.
Turn dough onto a lightly floured working surface and knead lightly.
Form into a ball an return to greased bowl, turning the top again to
cover it with margarine. Cover with a cloth and set in a warm place
until doubled in volume. Use 1 1/2 tsp margarine to grease the sides
and bttom of a 9 by 13 cake pan. Set aside for later use. Turn dough
onto a lightly floured working surface. knead lightly and form into
a ball. Cover with a cloth and let rest 10 min. Roll dough out to
form a 9 by 16 inch rectangle. Spread the softened 1 1/2 tbsp of
margarine evenly over the dough. Sprinkle evenly with the brown
sugar substitute and cinnamon mixture. Roll into a long roll like a
jelly roll and cut into 24 equal slices. Place the slices, cut side
down, in the cake pan, spacing them evenly. Cover with a cloth an
let rise until double in volume. Bake at 375 F for 25 to 30 minutes
or until golden brown. Turn rolls out of the pan onto a wire rack and
serve warm, if possible. Energy per 1 roll serving: 99 calories CHO
14 gm; PRO 2 gm; FAT 4 gm; NA 107 mg Low-sodium diets: Omit salt.
Use salt-free margarine. Source: The New Diabetic Cookbook by Mabel
Cavaiani, R.D.

MMMMM

Title: TEXAS PIT BARBECUE SAUCE (JFPH78B)
Categories: Sauces, Tex-mex, Bar-b-q
Yield: 8 servings

1 Medium onion; chopped
1 Clove garlic; minced
2 tb Butter/margarine
1/2 c Ketchup
1/4 c Water
2 tb Vinegar
1 tb Light brown sugar
1 ts Prepared mustard
1/2 ts Hot pepper sauce, (opt)
1 Lemon or orange, (opt);
Sliced
Salt and pepper to taste

Cook the onion and garlic in butter in a medium
saucepan until tender. Add ketchup, water, vinegar,
brown sugar, mustard, salt, pepper and hot pepper
sauce. Bring to a boil. Remove from the heat and let
stand for the flavors to mingle. At this point, a
sliced lemon or orange can be added, or a bit of the
juice of either. With this recipe, true Texans usually
add their own SECRET INGREDIENTS which can include
beer, wine, bourbon, bay leaves, chili powder,
tomatoes, vegetable oil or fat.

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