Linguine al la Carbonara *

Recipe By : The Italian Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 eggs
1/4 cup whipping cream
1/4 cup margarine
1/2 pound bacon, cut up
12 ounces linguine
1 cup (4 oz) parmesan cheese
1/4 cup parsley
fresh ground black pepper

Let eggs, cream and butter stand at room temperature 2-3 hrs. Cook
bacon til brown and crisp. Drain. Beat eggs and cream until blended.
Toss cooked pasta with margarine. Pour eggs and cream over pasta and
toss. Add bacon, cheese, parsley and epper. Serve immediately.

NOTE: I use eggbeaters in this recipe – rather than tempting fate by
using raw eggs.

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Popularity: 5% [?]

Title: Zesty Cola Salad
Categories: Salads, Desserts
Yield: 1 recipe

2 3 oz pkg Cherry gelatin
1 sm Can Black Cherries
1/2 c Chopped pecans
1 cn Crushed pineapple
2 8oz. bottles coca-cola

Drain juice from cherries and pineapple and reserve.
Chill fruit and cola. If fruit juice does not measure
2 cups, finish by adding water. Bring to boil.
Dissolve gelatin in the boiled juice mixture. Let set
slightly and then combine the chilled Cola and Fruit
with it. Add nuts. Cover and chill. May be served as
a dessert, topped with whipped cream.

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Popularity: 25% [?]

Title: DANDELION AND LETTUCE SALAD
Categories: Penndutch, Salads
Yield: 1 servings

1 ea Lettuce, head
1 pt Dandelion
4 ea Sm Onion
1/2 ea Bell pepper, green
2 ea Med Tomato
2 ea Egg, hard boiled, sliced
1/3 lb Swiss cheese
1 x Salt pepper
3 tb Olive oil
4 tb Vinegar

Cut lettuce, dandelion, onions, pepper and cheese into
small pieces. Add salt and black pepper. Mix well. Add
the olive oil and vinegar. Mix thoroughly, then add
the tomatoes cut in quarters, and the eggs. Mix
lightly so tomatoes and eggs will not be mashed or
broken. Source: Pennsylvania Dutch Cook Book – Fine
Old Recipes, Culinary Arts Press, 1936.

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Popularity: 5% [?]

EGGLESS OMELETS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour, unbleached
1/3 c Nutritional yeast flakes
1/2 ts Baking powder
3 c Water
1 tb Oil

Combine all ingredients in a blender.

Whip up batter until smooth. It can rest for 30
minutes to overnight in the refrigerator. Heat a
9-inch skillet and when hot put a few drops of oil on
the bottom.

Rotate the pan to coat the bottom. Pour 1/4 cup of
batter into pan and immediately tilt and coat the pan
so batter forms an evn later over the whole bottom.
Cook over medium high heat until the top starts to
dry up and the edges loosen. Slide pancake turner
under it, flip over and cook the other side. Besides
serving as litle omelets, these can be rolled up like
crepes.

Especially good wrapped around some sauteed mushrooms
or ratatouille.

Favorite Vegetarian Recipes/STAR/MM by Dianne
Smith/DEEANNE

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Popularity: 7% [?]

MUSHROOM AND CHEDDAR CHEESE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Dried porcini mushrooms *
2 tb (1/4 stick) unsalted butter
6 oz Fresh shitake mushrooms,
– stems removed, sliced
1 bn Green onions, chopped
2 tb All-purpose flour
2 c Canned chicken broth
2 c Milk
1 1/4 c Packed grated sharp
– Tillamook cheddar cheese

Cover porcini with hot water and soak 30 minutes. Drain.

Melt butter in heavy large saucepan over medium-high heat. Add shitake
mushrooms and green onions and saute’ until tender and beginning to brown,
about 5 minutes. Gradually mix in broth and milk. Add porcini. Bring to
simmer, stirring frequently. Reduce heat to low and simmer unti thick,
stirring occasionally, about 20 minutes. Add cheese and stir just until
melted. Season with salt and pepper. Garnish with parsley and serve.

* Porcini are available at Italian markets and specialty foods stores.

SOURCE: Bon Appetit, March ’93.

Shared by Cate Vanicek.

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Popularity: 10% [?]

Date: Tue, 20 Sep 94 07:59:35 PDT
From: Barbara Laufersweiler

— Reddened Rice —

Modified from “Prairie Fire Reddened Rice”, p.115 of _Coyote’s
Pantry_ by Mark Miller and Mark Kiffin. The major differences are
that I replaced the b*tt*r with water for the saute’, I like to
toast the rice, and 1/3 cup (even 3 Tbsp) of chile powder is way
too mouth-blistering with the “New Mexico” chile powder I got at
the local Mexican grocery.

Total time: about 45 minutes; 30 minutes unattended

2 Cups white long-grain rice — try Texmati, they say
2 cloves garlic / peeled and minced
1/2 onion / peeled and minced
4 1/2 Cups water
1 tsp dried oregano
1 tsp cumin
(1 Tbsp minced fresh marjoram leaves — I never have these)
2 scant Tbsp medium-hot pure chile powder
— this may still be pretty hot
1 tsp salt

In a large pan or skillet over low heat, saute’ 2 cloves garlic and onion
in a tablespoon or so of water, until soft and beginning to dry.
Add rice and increase heat to medium-high; dry-toast until golden
brown, stirring frequently. Add water and all remaining
ingredients, bring to a boil, and cook for two minutes.

Reduce the heat to low, cover, and simmer for 20 to 25 minutes
until the water has just evaporated. Remove from heat and let
stand five minutes. Fluff up with a wooden spoon.

Popularity: 4% [?]

Title: BACON-OLIVE HOT APPETIZER
Categories: Appetizers
Yield: 4 servings

6 ea Bacon (fry, drain,crumble)
1 c Ripe Olives (chopped)
1/2 c Green onion tops (chopped)
1 1/2 c Sharp Chedar Cheese (shred)
1 t Curry
1/2 c Mayonnaise

Mix all ingredients. Toast bread on one side and cut in assorted
shapes. Spread mixture on untoasted side. Broil until brown or freeze
until ready to use.

MMMMM

Popularity: 20% [?]

BOXWALLAH’S CHUTNEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Rhubarb, trimmed weight
1 lb Onions
1/2 lb Raisins
1/2 lb Sultanas
1/2 oz Coriander seeds
2 ts Curry powder
6 oz Granulated sugar
3/4 pt Raspberry vinegar
-OR- red wine vinegar

Cut the trimmed rhubarb into short lenghths and chop
the onions quite finely. Put both ingredients into a
large pan and pour on the vinegar. Then lightly bruise
the whole coriander seeds. Add the seeds direct to
the pan if you want to include them in the chutney. I
love their spicy bite but some people complain that
the seeds stick between their teeth, so you may prefer
to tie them in a piece of buttermuslin and remove
before potting. Bring the contents of the pan slowly
to boiling point, cover and simmer gently for 20
minutes or so to start softening the onion.

Add the dried fruits, sugar, curry powder and 1 1/2
teaspoon salt. Stir to mix well. Then continue
simmering – this time without a lid – for 1 1/2 hours
or so until the rhubarb has pulped down completely,
the flavour is mellow, and the colour is rich and the
consistency is thick. Stir the chutney occasionally as
it cooks to prevent sticking, particularly towards the
end. Pot in warm sterilised jars and allow to mature
for at least one month before eating. The longer you
can resist eating this chutney the better it seems to
taste.

Source: Philippa Davenport in “Country Living”
(British), June 1988. Typed for you by Karen Mintzias

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Popularity: 4% [?]

LENINGRAD SPECIAL BUCKWHEAT PANCAKES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic Breakfast
Pancakes Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c All-purpose flour
3/4 c Buckwheat flour
1 t Baking powder
2 ts Sugar substitute
1 lg Egg — beaten slightly
1 c Water
1 tb Margarine — Melted
1 t Margarine — for cooking

Blend flours, baking powder, and sugar substitute in
bowl. Mix in egg, water, and melted margarine. Let
batter stand for 10 minuteats. Melt 1 teaspoon
margarine in a 10-in nonstick skillet over medium
heat. Drop batter by the tablespoonful onto hot
skillet. Allow pancakes to cook until bubbles form
around the pancakes. Thin remaining batter with
additional water if necessary. Turn pancakes over
with a spatula. Continue cooking until pancakes are
done. Place on heated dish and continue cooking until
all the pancakes have been prepared.

Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT
EXCHANGE

CHO: 18g; PRO: 3g; FAT: 4g; CAL: 118;
Low-sodium Diets: This recipe is suitable.

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess, R.D.,M.S. and Katharine Middleton

Brought by to you and Yours via Nancy O’Brion and her
Meal Master

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Popularity: 9% [?]

MANGO CHUTNEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Chopped mangoes or peaches
2 c Apple cider vinegar
1 c Raisins
1 sm Onion, chopped finely
3 lg Cloves garlic, finely minced
– or pressed
1/4 ts Ground ginger*
2 Whole dried hot red chiles*
1/2 c Firmly packed brown sugar

In a 4 to 5-quart kettle, combine all ingredients.
Bring to a boil over medium-high heat, cover and
simmer, stirring occasionally, until mangoes are
tender (about 20 minutes). *Blend 1 teaspoon grated
fresh ginger or 1/4 ts ground ginger and 1 or 2 small,
dried whole hot red chiles, coarsely chopped. Continue
simmering, uncovered, stirring occasionally, as
mixture thickens, for about 15-20 more minutes.
Immediately ladle chutney into hot sterilized 1/2-
pint canning jars. Wipe rims clean and top with
scalded lids, then screw on bands. Let cool and
test for seal. Store in a dark cool place. If you are
not canning it, then store in bottled jars in the
refrigerator.

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Popularity: 7% [?]