LINGUINI WITH SEAFOOD – BUON’APPETITO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
3 Shallots chopped
– or green onions
1 t Grated lemon rind
1/2 ts Red chili pepper flakes
2 tb Parsley, chopped
12 lg Shrimp or prawns
12 Scallops
1/2 c White wine
2 lb Mussels
28 oz Tomatoes, canned
1/4 c Basil, fresh, shredded
1 lb Linquini

Serve pasta and sauce in a large bowl on the table and let people help
themselves. Vary the seafood according to your tastes. If you prefer a
vegetarian version, saute mushrooms and peppers instead of seafood and add
into tomato sauce. Grated parmesan is traditionally not offered with
seafood
dishes.
1. In a large skillet, heat olive oil on medium-high heat. Add shallots and
garlic. Saute for 1 minute or until softened slightly, then add lemon rind,
parsley, shrimps and scallops. Saute together until shrimps just turn pink
and scallops are translucent, about 1-2 minutes. Remove with a slotted
spoon
from skillet. Season with salt and pepper.
2. Add white wine to skillet, bring to boil and add mussels. Cover and
steam
mussels until they open, about 3 minutes. Remove mussels from skillet and
reserve with shrimps and scallops. Discard any mussels that do not open.
Remove mussel meats from half the mussels, leaving remainder in their
shells.
3. Meanwhile drain tomatoes and chop, reserving juice. Add tomatoes, juice
and chili flakes into skillet and bring to boil. Stir in 2TB basil and
simmer
for 10 minutes to combine flavours. Season with salt and pepper. Sauce can
be
made ahead to this point.
4. When ready to serve: bring a large pot of salted water to boil. Add
pasta
and cook until al dente, about 10-12 minutes. Drain well.
5. Return seafood to sauce, sprinkle with remaining basil then reheat. Toss
with pasta and serve.

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Title: DIABETIC CHOCOLATE BALLS
Categories: Chocolate, Diabetic, Cookies
Yield: 20 servings

1/2 c Margarine,room temp
2 tb Sugar
1/3 c Liquid sugar substitute
1 1/4 c Flour
3 tb Cocoa
1/2 ts Salt
1/4 c Chopped nuts
2 tb Raisins

Sprinkle sweet granuated sugar substitute, as
necessary. Cream together margarine and sugar until
light and fluffy. Add vanilla and sugar substitute to
creamed mixture. Beat at medium speed for 1/2 minute.
Stir together flour, cocoa and salt to blend. Add to
creamed mixture and mix at low speed about 1 minute or
until blended. Add nuts and raisins to dough. Mix
lightly. Shape into balls using 1 tablespoonful of
dough per ball. Place balls on a cookie sheet that has
been lined with alumiun foil or sprayed with PAN
spray. Bake at 325 F for 20-25 minutes or until
slightly firm. Remove form oven and cool slightly.
Roll lukewarm balls in Sprinkle Swet. Cool to room
temperature and serve two balls per serving.
Variation: Chocolate Mint Balls: Add 1/2 teaspoon
peppermint flavoring along with 1 teaspoon vanilla
instead to the 2 teaspoons vanilla. From *Prodigy’s
Food and Wine-Healthy Eating Bulletin Board, from
Bridget Benjamin-PHFC09A

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FENNEL RISOTTO WITH PISTACHIOS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Chicken broth, combined with
1 cup water
1 tb Butter or margarine
2 tb Olive oil
1 c Finely chopped onion
1 md Fennel bulb, coarsely
Chopped
1 md Red bell pepper, coarsely
Chopped
2 md Cloves garlic, minced
1 1/2 c Arborio rice
1/3 c Shelled pistachios, coarsely
Chopped
Freshly ground black pepper
To taste
1/4 c Grated Parmesan cheese

1. Heat the broth-water combination over medium-low
heat. Keep warm. 2. In a large skillet, preferably
nonstick, or large pot, heat the butter and oil over
medium heat until hot. Add the onion, fennel and red
pepper; saute 5 minutes. Add the garlic and saute an
additional minute. 3. Stir in the rice and cook,
stirring 2 minutes. Slowly start to add the liquid,
about a ladleful at a time. Cook, covered, over
medium-low heat, 10 minutes, stirring occasionally.
Add the liquid slowly and stir often. Wait until the
liquid has been absorbed each time before adding the
next ladleful. Repeat the cooking process, covered,
10 minutes. 4. Uncover and continue adding the liquid
and stirring often. The risotto should cook about 30
minutes. The finished risotto should be creamy, with
a little chewiness at the center of the rice. 5. Add
the pistachios, pepper and Parmesan to the finished
risotto, stirring until blended.

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Lemon Poppy Muffins

Recipe By : Victoria
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups unbleached flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter
1 cup sugar
3/4 cup egg beaters=AE 99% egg substitute
1 cup sour cream, fat-free
1/3 cup fresh lemon juice
1 1/2 teaspoons vanilla extract
1/4 cup poppy seeds
1 teaspoon lemon zest — grated
granulated sugar — (for garnish)

Preheat oven tp 375F. Sift together flour, baking soda, baking powder
and salt. Set aside.

In a large mixing bowl, cream butter and sugar at medium speed
of electric mixer until fluffy, scraping bowl often. Add egg lemon juice
and substitute; beat well.

Add flour mixture alternately with sour cream, vanilla; beat at low speed
until blended. Fold in poppy seed and lemon zest.

Fill muffin cups lined with paper baking cups 2/3 full. Sprinkle tops
with additional granulated sugar.

Bake in 375F oven for 18 to 20 minutes until a toothpick inserted in
the center comes out clean.

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SCALLION OIL – HANH LA PHI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Peanut oil
2 Scallions, finely sliced

Many Vietnamese dishes require this delicate scallion-
flavored oil. Brushed over noodles, barbecued meats,
vegetables or breads, it complements each item.

Heat the oil in a small saucepan until hot but not
smoking, about 300 degrees F. Remove the pan from the
heat and add the sliced scallions. Let the mixture
steep at room temperature until completely cooled.

This oil mixture will keep stored in a tightly covered
jar at room temperature for 1 week.

Yield: 1/4 cup

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Bruschetta with Brasaola, Eggplant and Mozzarella

Recipe By : MOLTO MARIO
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons virgin olive oil
1/2 medium red onion — thinly sliced
2 small Japanese eggplants
2 tablespoons red wine vinegar
1/2 pound fresh mozzarella
8 basil leaves — chiffonade
4 large slic Italian country bread
1/4 pound Bresaola, sliced paper thin — 12-15 slices
may substitute Prosciutto or Capicola

In a 10- to 12-inch saute pan heat olive oil until smoking. Add onion and
cook until soft, about 9 to 10 minutes. Meanwhile, cut eggplant into
1/4-inch thick rounds. When onion has softened, add eggplant to pan and
cook, stirring regularly until eggplant has darkened and is soft. Add 2
tablespoons red wine vinegar and remove from heat to cool. Cut fresh
mozzarella into 1/4-inch cubes and add to cooled eggplant mixture. Add basil
and season to taste with salt and pepper.

Grill or toast bread on both sides and spoon generous amount over each slice
of bread. Place 3 slices Bresaola over top of eggplant mixture and serve.

Yield: 4 servings

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Key Lime Tartlets

Recipe By : Bev Bennett/KC Star 5/8/96
Serving Size : 2 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 2 Inch Gingersnap Cookies
2 Sheets Graham Crackers
1 Tablespoon Butter — Melted
2 Egg Yolks
1/2 Cup Sweetened Condensed Milk
1/4 Cup Key Lime Juice — (See Note)
Grated Peel Of 1 Lime
Whipped Cream — Optional

Crush gingersnaps and graham crackers in food processor or by hand to a fine
crumb. Place in bowl and stir in melted butter. Press mixture on bottom and
halfway up sides of 2 (4-inch diameter) tart pans with removable bottoms.
Bake at 350 degrees for 5 minutes. Set aside while preparing filling.

Beat together egg yolks, sweetened condensed milk and lime juice in bowl.
Stir in lime peel. Gently pour mixture into tart pans on baking sheet.
Bake tarts at 350 degrees for 8 to 10 minutes or until firm. Remove from
oven. Chill 2 to 3 hours. If desired, serve with whipped cream.

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NOTES : If Key limes aren’t available, use Persian limes.

Three Key limes or 1 1/2 Persian limes yeild 1/4 cup juice.

KOTONJATA (CHRISTMAS CANDY)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies Fruits
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
13 lg Quince
2 Lemons
2 c Water
Sugar
1 c Lemon juice — strained

Select desired number of even colored (not spotted)
quince. I use 13 large quince. Wash and peel as you
would an apple. Use a shredder and grate on largest
holes. Place all meat in a heavy pot with juice of 2
lemons and 2 cups of water. Cook over lowest flame
for at least an hour or an hour and a half. Test to
see if quince is soft. Remove from fire. Measure the
cooked quince by cup and return to pot. Add equal
number of quince and sugar in the same pot. Stir well
until blended. Cook on medium heat, watching carefully
that it doesn’t scorch. Reduce heat to lowest setting
for an hour, stirring frequently. After first half
hour add 1 cup strained lemon juice. Test quince by
placing a teaspoonful on a small plate. If it doesn’t
run, it’s ready to pour on platters or in Pyrex
bakiing dish about 1/4 inch thick. Let dry for 3
days, turning frequently. Cut in smaller pieces to
help turn easier. When hardened, wrap and refrigerate
until used.

Source: Anka Prkacin “Our Favorite Recipes” St.
Anthony Croatian Catholic Church Typed for you by
Karen Mintzias

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Title: Fat-Free Hot Fudge Sauce
Categories: Diabetic, Sauces, Chocolate
Yield: 4 servings

3/4 c Sugar; 4 ts Cornstarch;
(can be sugar subtitute) 1/2 c Evaporated skim milk
1/3 c Cocoa; 1 ts Vanilla

In a small saucepan stir together the sugar, cocoa, cornstarch and
evaporated skim milk. Cook and stir constantly until sauce is bubbly
and thick. Cook and stir two minutes more. Remove from heat and stir
in 1 tsp. vanilla. (For sugar-free sauce skip sugar at the start and
stir in NutraSweet spoon on at the end with the vanilla.)

MMMMM

ARTICHOKES WITH VINAIGRETTE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Vinegar
4 teaspoons Lemon juice
1 tablespoon Sugar
1/2 teaspoon Dry mustard
1/3 cup Olive oil
4 medium California artichokes — prepared and cooked
for whole — artichokes

(From the California Artichoke Advisry Board.) Combine vinegar, lemon
juice, sugar and mustard. Gradually add oil until blended. Serve with
cooked artichokes.

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