Tortorelli’s Escarole Soup (Zuppa di Scarola)

Recipe By : Wisconsin Trails Magazine (1988: Digest)*
Serving Size : 12 Preparation Time :0:00
Categories : Soups Net-It

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound sweet Italian sausage
4 quarts chicken stock — preferably
homemade stock
6 garlic cloves — minced
freshly ground black pepper
1 pound dry white beans — washed and drained
2 heads escarole — roughly chopped
into 3/4-inch pieces — (up to 4 cups)
salt
freshly grated romato cheese

Brown the sausage in a large soup pot. Remove and slice into rounds; set
aside.

Add the stock, garlic and several grindings of pepper to the soup pot.
Bring to a boil, reduce heat and simmer, scraping all the browned bits from
the bottom of the pan. Add the beans and cook, covered, for 60 to 90
minutes. Uncover and add the sausage and escarole and cook until escarole
is soft. Taste and adjust seasonings. Serve with plenty of freshly grated
Romano.

[MC-Per Serving: 314 cals, 14g total fat (40%cff)]

TIP: Save the flavorful juices left over in chicken dishes and freeze. Use
this in the recipe in lace of the same amount of stock, the flavor will be
more intense.

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NOTES : *Recipe from the “Best of” articles published in the Wisconsin
Trails Magazine (Madison, WI). *[Wisconsin Country Gourmet: Seasonal
Recipes, Ethnic and Holiday Menus; Digest. Edited by Marge Snyder and
Suzanne Breckenridge. (Wisconsin Trails Magazine, 1988).] Pat Hanneman’s
Kitchen: mail to (kitpath@earthlink.net). Festa Italiana is held yearly,
mid-July, in Milwaukee along Lake Michigan near the Memorial Art Museum.
Nutr. Assoc. : 3775 0 0 0 0 5511 550 0 0 0

Popularity: 4% [?]

Korean-Style Grilled Beef Short Ribs and Scallions

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Ribs
Barbecue Grill

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 2″ thick beef short ribs
5 cloves garlic — minced
1/2 cup soy sauce
3 tablespoons oriental sesame oil
2 teaspoons fresh ginger root — minced
3 tablespoons sugar
2 teaspoons white vinegar
2 teaspoons sesame seed
1 teaspoon pepper
18 scallion — trimmed

Cut through the meaty side of each short rib to the bone at 1/2 inch
intervals, leaving the meat attached to the bone. In a bowl whisk together
well the garlic, soy sauce, oil, ginger root, sugar, vinegar,sesame seeds,
pepper and coat each thoroughly with the marinade. Transfer the ribs as they
are coated to a large resealable plastic bag. Add the scallon and any
remaining marinadeto the bag, seal the bag and let the mixture marinate,
chilled, turning the bag occasionally overnight.
Grill the ribs, and the marinade discard, meaty side down on a oiled rack
set 4-5 inches over glowing coals for 8 min., turn them and grill them for 6
min. more for medium-rare. Grill the scallions for 4 min. or until they are
just brown.

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Popularity: 7% [?]

Title: CHINESE: HOT AND SPICY CHICKEN (MA LA TZE GEE
Categories: Main dish, Meats, Chinese, Hunan
Yield: 1 servings

4 tb Oil
1 Scallion
2 To 3 hot peppers
1 tb Shredded ginger
1 tb Sherry
2 tb Light soy sauce
2 lb Fryer
1/2 c Chicken broth
1 tb Light soy sauce
2 tb Wine vinegar
1 tb Sugar
1/2 ts Salt
1 ts To 2t anise pepper
1 tb Cornstarch

Cut chicken into bite-sized pieces, marinate 15-20
minutes in ginger, sherry,
soy sauce mixture.

Cut scallion and hot peppers diagonally into 1-inch
pieces. Grind anise pepper to powder. Mix chicken
broth, soy sauce, wine vinegar, sugar, salt and pepper.

Heat oil. Add scallion, and stir fry several times.
Add ginger, sherry, soy
mixture and chicken to scallions and hot pepper, and
stir-fry for 1-2 minutes
more. Add chicken broth mixture, mix well. Cook over
low heat until chicken
pieces are tender. Add cornstarch to thicken. Serve.

Recipe By :

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Popularity: 6% [?]

Gooey Butter Cake A La St. Louis, MO

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
VAN GEFFEN VGHC42A
1 Box yellow cake mix used dry — (18 ounces)
1/4 pound Butter; melt — cool
2 Eggs — slightly beaten
FILLING
1 Package cream cheese — (8 ounces) soft
1 pound Powdered sugar
1 1/2 teaspoons Vanilla

CAKE-Blend cake mix, butter and eggs together well in medium mixing bowl
until crumbly but moist. Pat mixture evenly over bottom of Pam sprayed
jelly roll pan. Pat it lightly but evenly. Set aside while you preheat
oven to 350~ and prepare the filling. FILLING-Combine cream cheese, sugar
and vanilla well in 2-qt bowl, beating with mixer on medium speed until
smooth. (About 5 minutes beating time). Pour over cake mix layer. Place on
center rack of oven and bake at 350~, about 30 to 35 minutes or until
golden brown and top looks like a nicely baked cheesecake would. Cool in
pan on rack 1 hour. Cut into neat serving squares and refrigerate, covered
in plastic wrap to serve within a few days. Does NOT freeze well. Source:
Gloria Pitzer’s Mostly 4-Ingredient Recipes.

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Popularity: 7% [?]

Title: CHOCOLATE MADELEINES
Categories: Cookies, Personal
Yield: 24 servings

2 Eggs
1/2 c Sugar
1 ts Grated lemon rind; OR
2 ts Grated orange rind
1 ts Vanilla extract
1/4 ts Salt
2/3 c All-purpose flour
1/3 c Unsweetened cocoa
8 tb Butter; melted
-cooled slightly, plus
4 tb Butter; softened

PREHEAT OVEN TO 400F. Smear 1/2 teaspoon softened butter over the
inside of each madeleine form. Be sure to completely cover with
butter–don’t leave spots. Combine the eggs, sugar and lemon or
orange rind in a large mixing bowl, and stir them together. Set in a
pan of simmering water and stir until the egg mixture is very warm to
your finger. Remove from the heat and beat with a mixer at high speed
until fluffy, pale yellow, and tripled in volume, about 3 minutes.
Add the vanilla and salt. Dump the flour and cocoa into a sifter or
strainer. Sift once, return to sifter or strainer and sprinkle half
of it over the egg mixture, and fold it in. Pour in 8 tablespoons of
butter and sprinkle on the remaining flour, and fold gently just
until the batter is mixed. Spoon a generous tablespoon of batter into
each prepared mold; do not spread it evenly; it will level itself in
the oven. Bake for about 10 minutes, until the edges of the cakes are
golden and they lift easily from the molds. (If you have only 1 pan,
and can bake only 12 at a time, let the mold cool, wipe it out,
grease with butter, then refill with batter and bake again.) Remove
from the oven, slipping the tines of a table fork under each cookie
to free it, and transfer the madeleines to a rack to cool. Serve
within a few hours, or wrap airtight and freeze. Serve plain, or
sprinkle the ribbed side with confectioners’ sugar.

MARION CUNNINGHAM

PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Popularity: 9% [?]