Title: TARALLI SCALDATI COL FINOCCHIO (TARALLI WITH FENNEL SEEDS
Categories: Bakery, Italian, Breads
Yield: 30 taralli

2 1/2 ts Dried yeast
1 c Dry white wine, warmed
1/2 c Olive oil
3 3/4 c Unbleached all-purpose flour
1 ts Salt
1 1/2 ts Fennel seeds -=OR=-
2 ts Cracked black peppercorns

Stir yeast into the warmed wine let proof for 10 minutes. Stir in
the olive oil add then add the flour, salt, fennel/pepper. Mix
until the dough comes together, knead on a lightly floured board for
5 to 7 minutes, the presence of the olive oil should prevent it from
sticking. Knead until the dough is smooth responsive. Place in a
lightly oiled bowl, cover let rise until puffy but not doubled, 1
to 1 1/4 hours.
Break off ap iece of dough the size of a lime roll it between your
palms fingers to form a rope 18″ long as thin as a breadstick.
Let each one rest while you roll out the rest (about 12 in all). Cut
each piece into 6″ lengths conect their ends to form rings about 2″
in diameter. Press the ends together very firmly; pinch as tighly as
necessary, the dough will recover. Set the rings on oiled baking
sheets, cover let rise for 1 hour.
Preheat the oven to 350F bring a pot of water to a boil. When
risen, plunge the taralli into the boiling water, a few at a time,
immersing them only until they bob to the surface. Remove with a
slotted spoon drain on paper towels. Let them cool slightly. Bake
on oiled baking sheets for about 20 to 24 minutes, until they are
crunchy.

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Popularity: 4% [?]

Title: Plum and Fig Pudding
Categories: Desserts, Holiday
Yield: 6 servings

20 California dried figs
1 pk Waffle-cream type cookies
— crumbled
2 1/2 c Milk
3 Eggs
1/2 c Sugar
2 tb Powdered cocoa
1 ts Cinnamon
1 ts Allspice
1 ts Nutmeg
1 c Seeded raisins
— cut into bits
1 c Coarsely chopped walnuts
4 tb Butter or margarine

Cover the figs with hot water and let stand for 10 minutes. Drain. With
scissors, snip off stems, then cut into small bits. Cut raisins into
thirds. Combine all ingredients and place in buttered casserole. Dot top
of pudding with remaining butter. Place casserole in pan of hot water.
Bake for about 40 minutes in moderate oven (350 F.) or until pudding is
“set”. Serve warm with hard sauce. Serves 6-7.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Popularity: 3% [?]

Title: Baked Potatoes, Stuffed
Categories: Diabetic, Vegetables, Side dishes
Yield: 8 sweet ones

8 Potato; 1 1/2 c Salt;
8 tb Oil; 1/8 ts Pepper;
1 1/2 c Sour half and half; 2 tb Chives; snipped

Preheat oven to 450 degrees. Prick skins of potatoes with fork;
lightly oil your hands and rub oil onto the potatoes with fork;
lightly onto the potatoes. Place potatoes oven and bake until done
(about 35-40 minutes). Reduce heat each heat to 325 degrees. Remove
potatoes from oven; cut a think slice from each and hollow out, being
careful to leave shell intact. Mash centers in mixer with sour half
and half, salt, pepper, and chives; refull shells, heaping high.
Bake on aluminum foil heated throught and top is lightly browned
(about 1/2 hour) Food Exchange per serving: 1 BREAD/STARCH EXCHANGE +
2 FAT EXCHANGES

Source: Recipes for Diabetics by Billie Little

MMMMM

Popularity: 4% [?]

Title: Mom’s Cookie Press Shortbread
Categories: Cookies, Peagram, Christmas, Holiday
Yield: 1 servings

Mmmm—————-
——-mm by h
Peagram————
—————-
1 c Brown sugar, sifted
2 c Butter
4 c Flour
1 ts Salt (omit ?)
1/2 c Cornstarch
1/2 c Icing sugar

Directions: Mix well, put in cookie press and put cookies on ungreased
cookie sheet. Bake at 325 approx 20 minutes. Cookies should not brown
too much.

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Popularity: 3% [?]

Title: FRUITY GREEN SALAD
Categories: Salads, Fruits, Kooknet
Yield: 8 servings

———————————-DRESSING———————————-
3 tb Sugar
2 tb Apple Cider Vinegar
1/4 ts Dry Mustard
1/8 ts Salt
1/4 c Vegetable Oil

———————————–SALAD———————————–
20 oz Bundles Fresh Spinach
1 c Fresh Blueberries
3 Oranges
1/2 c Pecans or Slivered Almonds

Combine sugar, vinegar, dry mustard, salt and oil in a small mixing bowl.
Set aside. Break off stems from spinach leaves. Wash;drain in colander. Dry
on paper towels. Tear spinach into bite-sized pieces and place in a salad
bowl. Wash blueberries; drain. Meanwhile, peel and section oranges; cut
into thirds. Add oranges, blueberries, and nuts to spinach. Pour dressing
over salad. Toss lightly to mix.

Source: Medford Mail Tribune, 21 June 1994 Typed by Katherine Smith

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Popularity: 3% [?]

SITKA SOUND BOUILLABAISSE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Cooking oil
– (half olive oil)
1 c Chopped onions
1 c Chopped green peppers
4 Garlic cloves — minced
1/2 c Chopped parsley — OR…
2 tb -dried parsley
2 cn Tomato sauce (8 oz. cans)
4 Garlic cloves — minced
2 Bay leaves
1 tb Salt
1/4 ts Thyme
1/4 ts Marjoram
1/2 ts Tabasco
1 qt Water
1 1/2 c Dry white wine
1 lb Halibut, 1″ pieces
1 lb Shrimp, shelled (raw)
36 Clams, in shells
Crab chunks or abalone
-OR- any available seafood

In a 4-quart pot saute onions, green pepper and garlic
in oil until tender. Add tomato sauce, spices and
water. Simmer covered for 2 hours stirring
occasionally. Add wine, cook uncovered 10 minutes. Add
fish and clams and cook until clam shells pop open
(approximately 10 minutes). Add shrimp, and crab until
well heated. Avoid stirring as it will break up the
fish chunks. Serve with garlic bread and a green
salad. Serves 6.

Mary, Sitka, Alaska

Source: Alaska Seafood Cookbook
Reprinted by permission from the Alaska Seafood
format courtesy of Karen Mintzias

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Popularity: 9% [?]

SPICED GOOSEBERRIES (OLD)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
INGREDIENTS:
5 lb Gooseberries
3 lb Brown sugar
1 pt Vinegar
2 tb Cinnamon
1 tb Ground cloves

DIRECTIONS: Wash gooseberries and remove stems.
Combine sugar and vinegar. Tie spices in a bag and add
to syrup. Bring liquid to a boil and add berries. Cook
for 20-30 minutes. Pack into hot jars and seal.

Luella Mosheir, Lowville, N.Y.

Source: Mennonite Community Cookbook, by Mary Emma
Showalter, 1957. Recipes from old Mennonite cookbooks,
brought up to date with standard measures and
directions.

From: Sallie Austin

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Popularity: 9% [?]

Title: FRENCH ONION SOUP
Categories: Soups
Yield: 6 servings

3 lb Peeled onions
4 oz Butter or margarine
1 1/2 ts Freshly ground pepper
2 tb Paprika
1 ea Bay leaf
1/4 c Flour
3 qt Beef stock
1 c White wine
2 ts Salt (optional)

Slice onions 1/8 inch thick. Melt butter, place
onions in it and cook slowly for 1 1/2 hours. Add
Beef stock and simmer 2 hours. Salt to taste. Can
color with Kitchen Bouquet. Refrigerate over night.
Reheat and serve with croutons and Swiss Cheese.

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Popularity: 8% [?]

Cheddar Soup with Ham Jalapenos

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Diced carrots
1 cup Diced celery
4 Diced jalapenos
1 Stick butter
1/4 cup All-purpose flour
2 quarts Chicken stock
1 pound Grated cheddar cheese
1 cup Heavy cream
1 tablespoon Worcestershire sauce
1 tablespoon Dry mustard
1/2 cup Dark beer
1 1/2 ounces Grated Parmesan cheese
1/2 pound Diced ham
1 cup Diced scallions
Salt to taste
Hot pepper sauce to taste

Saute carrots, celery and jalapenos in butter until tender. Add flour
slowly to the vegetabless; whisk frequnetly for about 6 minutes. Add
stock; slowly whisking while pouring. Simmer for about 25 minutes.
Remove soup from heat and whisk in cheese, a small amount at a time until
mixture is smooth. Blend in cream. Add Worcestershire sauce, mustard,=
beer and Parmesan cheese. Whisk until well blended. Add ham and
scallions. Season with salt and hot sauce. Note: For a thinner soup, add
more stock if desired.

Source: “Jack Daniel’s Hometown Celebration Cookbook Vol. II”, by Pat :
Mitchamore with recipes edited by Lynne Tolley, recipe submitted :
by Jayne Young, 1990. Rutledge Hill Press.

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Popularity: 4% [?]

Sharp Vinaigrette

Recipe By : The Vegetarian Epicure
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup olive oil
1/4 cup basalmic vinegar
2 tablespoons Dijon mustard — grey poupon
1/4 teaspoon salt
1 teaspoon fresh ground black pepper
3 large garlic cloves — minced
1 large lemon — juiced

To make the sauce, either whip all the ingredients together in a blender at
high speed for several minutes, or follow the old time-honored process:
Combine the vinegar, mustard, salt, pepper and the garlic. Beat in the olive
oil gradually with a fork or a whisk until the mixture emulisfies.
Remember-whole fresh garlic cloves must be used or the sauce won’t be
sharp!

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NOTES : I use my Tupperware shaker to whip up this tasty dressing. Great on
salads, cold par-cooked asparagus, and as the marinade in reciped that
call for oil packed artichokes (I always use water packed ones).

Popularity: 11% [?]