CHEESY CIOPPINO

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Vegetables
Alcohol Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Sweet (Mild) Italian Sausage
– — Thinly Sliced
2 tb Olive Oil
1 lg Onion — Chopped
1 md Green Bell Pepper — Coarsely
-Chopped
1 lg Clove Garlic — Minced
32 oz Beef Broth — 2 16-oz Cans
28 oz Tomatoes — Chopped, Undrained
8 oz Tomato Sauce — 1 can
1/2 c Dry Red Wine
1 lb Medium Shrimp — Deveined And
-Shelled
1 1/2 c Zucchini — Sliced
1 c Carrots — Sliced
3/4 c Celery — Diagonally Sliced
2 md Lobster Tails — Cooked,
-Shelled, And Sliced Into
-1/2-Inch Pieces
1 1/2 c Fusilli Pasta — Cooked And
-Drained
1/4 c Fresh Parsley — Chopped
1/2 ts Dried Basil — Crushed
12 oz Jarlsberg Cheese — Shredded

In a large saucepan, brown the sausage in the oil. Add the onion, Green
Pepper, and garlic. Cook and stir until the onion is transparent. Add the
beef froth, tomatoes with the juice, tomato sauce, wine, shrimp, zucchini,
carrots and celery. Simmer until the vegetables are tender and the shrimp
is cooked, about 10 minutes. Add the lobster, pasta, parsley, basil,
cooking until heated through.

TO SERVE:

Spoon the soup into 8 individual ovenproof crocks. Evenly top each with
the cheese. Broil, 4 to 5-inches from the heat source, until the cheese is
melted and lightly browned.

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Ricotta Pantesca

Recipe By : Cooking Live Show #CL8914
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon sea salt
2 cups water (filtered or bottled — if local water
is
— too chlorinated)
2 quarts whole milk
1 cup heavy cream
2 lemons (about 1/3 cup) — juice of

Mix salt in water until dissolved. Heat the milk and the “seawater”
over low heat until the mixture boils. Add the lemon juice, stir a few
times, and when mixture begins to curdle remove from the heat. Let
curds rest for a minute or two. Skim the ricotta curds from the whey
with a slotted spoon or skimmer and place them in a colander lined
with cheesecloth, a wire sieve, or a plastic ricotta basket. Drain for
15 minutes. Serve warm, or at room temperature, with a drizzle of
honey.

Yield: around 1/2 pound pantesca

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Title: MASCARPONE WITH WAFERS, CARAMELISED FRESH FIGS ORANGE SAUC
Categories: Desserts
Yield: 1 servings

SNAP MIXTURE:
60 g Unsalted butter
60 g Sugar
250 g Golden syrup
1 tb Brandy
1/2 tb Lemon juice
60 g Flour
1 tb Ginger powder
TUILE MIXTURE:
120 g Sugar
120 g Egg white
120 g Unsalted butter
100 g Flour
FIGS:
1 Fresh fig per serve
Icing sugar
TO SERVE:
Mascarpone
Orange sauce

To make wafers: process all the snap and tuile ingredients, separately, in
a food processor until smooth. Mix the two together and spread thinly and
evenly onto teflon biscuit trays. Cook in a preheated 200C oven until
golden brown. Remove the trays, cut the wafers into rounds with a 10cm
biscuit cutter and cool. To cook figs: halve figs, sprinkle with icing
sugar and place under grill. To serve: sandwich 2 wafers with a generous
amount of mascarpone. Serve with figs and orange sauce.

Typed for you by Sherree Johansson

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Bess’ Honey Apricot Rolls

Recipe By : National Honey Board
Serving Size : 40
Preparation Time: 0:00
Categories : candy

Amount Measure Ingredient — Prep
——– ——————– ——————
1 cup honey
12 ounces dried apricots — finely chopped
1 cup blanched almonds — whole
1/2 cup coconut

Bring honey to boil in medium saucepan. Add chopped apricots and boil 5
minutes or until mixture comes away from sides of pan. Add almonds and cool.
Divide mixture into 4 equal portions. Roll one portion into a log, 1-1/2
inches in diameter. Roll log in coconut. Wrap in waxed paper. Repeat with
remaining apricot mixture. With sharp knife, cut each roll into 10 to 12
pieces.

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NOTES : Makes about 40 slices.

Crust:
1 cup vanilla wafer crumbs
1/2 cup finely chopped pecans
6 tablespoons unsalted melted butter
2 tablespoons sugar,
1/2 teaspoon cinnamon.
Filling:
1 1/4 cups peanut butter
8 oz cream cheese (at room temperature)
1 cup powdered sugar
2 tablespoons soft butter
1 1/4 cups heavy whipping cream
1 tablespoon vanilla
Glaze:
1/2 cup whipping cream
4 oz semi-sweet chocolate (I use chips).

Mix crust ingredients together and push into pie shell.

Mix peanut butter, cream cheese, sugar and butter.
In a separate bowl whip cream and fold in vanilla.
Fold whipped cream into the peanut butter mixture
and put into pie crust.
Refrigerate one hour or until semi-hard.

Bring cream to a boil and add chocolate.. Remove from heat
and stir until melted. Quickly cool and spread over pie.
Refrigerate a few hours.

Note: This pie is rich and can be cut into 16 pieces. Great for a
crowd.

Title: Cream of Crab Soup
Categories: Soups/stews, Appetizers, Fish/sea, Londontowne
Yield: 6 servings

1 lb Crabmeat 1/4 c Chopped onion
1/4 ts Celery salt 1 qt Milk
1 ea Chicken bouillion cube 1 c Butter
1 c Boiling water 1 x Chopped parsley
1 x Dash pepper 3 tb Flour

Dissolve boullion cube in water. Cook onion in butter until tender, blend
in flour and seasonings. Add milk and bouillion gradually; cook until
thick, stirring constantly. Add crabmeat, heat. Garnish with parsley.

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Title: Stained Glass Candies
Categories: Candy, Christmas, Heritage
Yield: 1 servings

4 oz Chocolate; semisweet (4 squ
1 c Sugar; icing
1 Egg; beaten
3 c Marshmallows; coloured mini
1/2 c Walnuts
2 ts Butter

Melt chocolate, add sugar and egg, pour over nuts and
marshmallows. Form into rolls, wrap in wax paper and refrigerate.
When cool, slice into round candies.
one of mom’s Christmas recipes, originally from a neighbour

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PUMPKIN CHOCOLATE CHIP MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Regular or 48 miniature
-muffins
Make one or two days ahead
-for best flavor.
1/2 c (1 1/4 ounces) sliced
-unblanched
Almonds
1 2/3 c All-purpose flour
1 c Granulated sugar
1 tb Pumpkin pie spice
1 t Baking soda
1/4 ts Baking powder
1/4 ts Salt
2 lg Eggs
1 c Plain pumpkin (half of a
1 lb Can)
1/2 c (1 stick) butter, melted
1 c (6 ounces) chocolate chips

Heat oven to 350 F. Put almonds on a baking sheet pr
pie pan and bake about 5 minutes, just until lightly
browned; watch carefully so almonds don’t burn. (You
can also toast them in a toaster oven.) Slide almonds
off the baking sheet so they cool quickly.

Grease muffin cups, or use foil or paper baking cups.

Thoroughly mix flour, sugar, pie spice, baking soda,
baking powder, and salt in a large bowl.

Break eggs into another bowl. Add pumpkin and butter,
and whisk until well blended. Stir in chocolate chips
and almonds. Pour over dry ingredients and fold in
with a rubber spatula just until dry ingredients are
moistened.

Scoop batter evenly into muffin cups. Bake 20 to 25
minutes, or until puffed and springy to the touch in
the center. Turn out onto a rack to cool. Wrap in a
plastic bag and keep for 1 or 2 days. Reheat before
serving.

Source: Muffins By Elizabeth Alston

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TYROPITTA ROUMELIOTIKI (CHEESE PIE)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cheese/eggs Main dish
Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Feta cheese, crumbled
10 ea Eggs, lightly beaten
1 1/4 lb Phylo pastry
1/2 c Melted butter for brushing

Crumble feta cheese and mix with beaten eggs.
Butter a baking pan the size of the phyllo pastry.
Put four sheets of phyllo into the pan, brushing each
one with melted butter. Spoon in some of the cheese
mixture; top with 2 more phyllo sheets, brushing them
with butter. Continue in this manner until all cheese
mixture is used up, saving 4 sheets of phyllo for top
of pie.

Score lightly in long strips. Bake in preheated
300 F. oven for about 45 min. Cut scored strips into
2-inch pcs. and serve hot. Serves 6-8.

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Title: Sugar Cookies
Categories: Polkadot, Faylen, Cookies
Yield: 1 Servings

3 c Flour
1 1/2 c Sugar
2 ts Baking powder
1 pn Salt
1 c Butter
2 lg Eggs, beaten
1 ts Vanilla

Preheat oven to 350 degrees. Sift dry ingredients together. Work
butter into the dry mixture with a pastry cutter until it becomes
coarse grains. Add eggs and vanilla and mix until blended. You can
use an electric mixer at this point, but it’s better if done by hand.
Roll out dough to about 1/8 inch thick and cut with cookie cutter.
Space cookies 2 inches apart on baking sheets. Bake 8-10 minutes and
cool on racks. Cool completely before frosting.

These are the Christmas cookies that my family’s sworn by for three
generations. You can fool around with them by adding different
extracts – I’ve done well with mint extract and almond extract.

Recipe By: Beth Shoot

* The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN

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