Vegetable Pasta Sauce

Recipe By : Sherri Vaughn
Serving Size : 20 Preparation Time :0:00
Categories : Pasta Sauces
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lg Onion — chopped
1 Garlic Clove — minced
2 Tsp Dried Basil
2 Tsp Dried Tarragon
2 Tsp Fennel Seed
2 Tsp Dried Oregano — leaves
2 Tbsp Olive Oil
1 C Zucchini — cut in 1/2″ pcs
1/2 Lb Mushrooms — sliced
1 Med Green Bell Pepper — chopped
1 C Dry Red Wine
2 Lb Tomatoes, Red Ripe — peel, core, chop
12 Oz Tomato Paste
1 Tbsp Sugar

In 4 or 5 quart pan over medium heat, cook onion, garlic, basil, tarragon,
fennel and oregano in oil stirring often, until onion is limp (10-15 min).
Add zucchini, mushrooms and green pepper. Cook until mushrooms are limp,
stirring often, 10 to 15 min.

Add wine, tomatoes, tomato paste and sugar to pan. Bring to a boil over high
heat, then reduce heat to low, cover, and simmer until sauce is thick,
stirring occasionally, about 45 min. Use hot or cool, cover and refrigerate.

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Popularity: 7% [?]

GREEK PASTA SALAD

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pasta Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Olive oil
1/2 c Red wine vinegar
1 1/2 ts Garlic powder
1 1/2 ts Basil
1 1/2 ts Oregano
3/4 ts Pepper
3/4 ts Sugar — or more
8 oz Pasta — cooked
3 c Mushroom — thickly sliced
15 Cherry tomatoes — cut in
Half
1 c Red bell pepper — cut into
Strips
3/4 c Feta cheese — crumbled
1/2 c Green onion — chopped
3 1/2 oz Black olives — whole
3/4 c Pepperoni slices — cut into
Strips

Mix together oil, vinegar, garlic powder, basil,
oregano, pepper and sugar. Add remaining ingredients
and toss until all ingredients are well coated. Cover
and chill 2 hours or overnight. Makes 10 cups.

Recipe By :

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Popularity: 3% [?]

Black Bean Soup

Recipe By : Valentin Schwaegerl of the Brasserie, Orlando, FL
Serving Size : 8 Preparation Time :3:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups black turtle soup beans
1 cup onion — coarsely chopped
1 cup celery with leaves — coarsely chopped
1 medium carrot — chopped
1 bay leaf
1 pinch thyme
1 tablespoon Worcestershire sauce
2 1/2 quarts water
3 smoked ham hocks
1 cup chicken stock
1 dash salt — to taste
1 dash crushed peppercorns — to taste
1/4 cup Dry Sack Sherry

CHEF’S NOTE: In place of the smoked ham hocks, you may substitute 8 ounces
lean, diced salt pork or 1 pound cooked, diced bacon. In place of the
chicken stock, you may substitute an appropriate amount of chicken base or
prepared bouillon cubes.

STEP ONE: Wash beans in cold water and transfer to soup pot. Add all other
ingredients except salt, pepper, and sherry. Simmer at least three hours or
until a bean will crush easily.

CHEF’S NOTE: An optional method of preparing this soup that we do not use
includes this step: Remove the bay leaf and ham hocks, and puree beans in a
food mill or sieve.

STEP TWO:
Return to heat and add salt, pepper, and sherry. Adjust the consistency to
your preference.

* If too thin, add a little roux made of equal parts butter and flour. Stir
over heat until rich and creamy.

* If too thick, add a small amount of chicken stock.

To serve, sprinkle with grated cooked egg, or thin, sliced raw onion and
lace all over with Dry Sack Sherry. Top with a dollop of sour cream.

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Suggested Wine: Gamay Beaujolais
Serving Ideas : Top with grated egg,sliced onions,dry sherry or sour cream

Nutr. Assoc. : 0 999 2516 260 92 1492 0 0 0 342 0 4437 1363

Popularity: 3% [?]

HAZELNUT LINZER TORTE (MF)

Recipe By : MONDAY TO FRIDAY SHOW #MF6764
Serving Size : 12 Preparation Time :0:00
Categories : Newdesserts Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound whole hazelnuts
1/2 pound granulated sugar
1/2 pound sweet butter
1/2 pound all purpose flour — mixed with
1/2 teaspoon baking powder
1/2 pound bittersweet chocolate — melted
1 egg (1 to 2 eggs)
6 ounces seedless raspberry jam

Preheat the oven to 375 degrees. Roast the hazelnuts until they smell
toasty. Remove from oven and let cool for a few minutes. Rub off the skins
and cool the nuts another 15 minutes.
In a food processor grind the nuts with the sugar until finely ground but
not pasty. With your hands work in the butter, flour and chocolate together.
Add the eggs, one at a time. You just need the egg to hold the dough
together; you may need only 1.
Butter a 13 1/2 x 5 x 2 1/2 inch deep meatloaf pan. Spread about 2/3 of
dough in the bottom and up the sides of the pan, spread the jam in the
middle and top with more dough. Bake at 375 degrees for 10 minutes, reduce
heat to 350 degrees and bake 5 minutes more, then reduce heat to 300 and
bake for 1 hour longer or 1 1/4 hours in all. To test insert a cake tester
in dough and it should come out dry. Can be made days ahead of time.
Yield: 12 to 16 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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Popularity: 9% [?]

Cabbage Soup with Caraway (Pressure Cooked)

Recipe By : Cooking Under Pressure by Lorna J. Sass; copyrighted 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter or oil
1 cu coarsely chopped onions
1 tablespoon caraway seeds
2 bay leaves
2 cups apple cider
2 cu vegetable stock
2 cups cold water
2 tablespoons cider vinegar
2 tablespoons tomato paste
1 28 oz can tomatoes with juice — coarsely chopped
2/3 cup raw white rice
1 medium head cabbage (abt 2 lbs) — cored and shredded
1 teaspoon salt — or to taste
freshly ground black pepper — to taste

serves 8 to 10

Serve this sweet-and-sour soup with a hearty whole grain bread.

Heat the butter in the cooker. Saute the onions and caraway seeds until the on
ions are soft,about 3 minutes. Add the remaining ingredients and stir to combi
ne. Lock the lid in place and over high heat bring to high pressure. Adjust h
eat to maintain high pressure and cook for 5 minutes. Reduce pressure with the
quick release method. Remove the lid, tilting it away from you to allow any e
xcess steam to escape. Discard the bay leaves. Adjust seasonings and serve.

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Popularity: 4% [?]

Sugared Cranberry Trail Mix

Recipe By : The Creative Christmas Kitchen Serving Size : 10 Preparat
Serving Size : 10 Preparation Time :0:00
Categories : Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup almonds, whole
2 Cups pretzels
1 Cup dried cranberries
1 egg white
1/2 Cup sugar
1/2 Tsp ground cinnamon
1/2 Tsp salt

Preheat oven to 350 degrees. Spread almonds evenly on an ungreased
baking sheet. Bake 7 – 8 minutes or until nuts are slightly darker in
color.
Cool completely.
Reduce oven temperature to 225 degrees. In a large bowl, combine
almonds, pretzels, and cranberries. In a small bowl, beat egg white
till foamy.
Pour over pretzel mixture; toss until well coated. In another small
bowl, combine remaining ingredients. Sprinkle over pretzel mixture; toss
until well coated. Spread evenly on a greased baking sheet. Bake 1
hour, stirring every 15 minutes. Cool completely on pan. Store in an
airtight container.

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Popularity: 3% [?]

Title: Spinach Saute
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 servings

1 lb Spinach, fresh 2 tb Oil, salad; to 3 tb.
1 lg Tomato; peeled and cut in Salt; to taste
-thin wedges Pepper; to taste
2 Garlic cloves; crushed

Wash spinach thoroughly and drain. Saute tomato and garlic in salad
oil in a large skillet. Add spinach; cover and cook over low heat 15
minutes, stirring once or twice. Add salt and pepper to taste. Cook,
uncovered, 5 to 10 minutes longer, stirring occasionally.
Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE
Nancy O’Brion NOTES:
(I would cut back on the fat to make even less.)

SOURCE: Southern Living Magazine, April, 1977. Typed for you by Nancy
Coleman.

MMMMM

Popularity: 6% [?]

SPINACH DIP #1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sour cream
4 sm Green onion chopped
1 pk Frozen spinach finely
Chopped and drained
1 sm Can water chestnuts fine
Chopped
1 c Mayonnaise
1 pk Knorrs soup mix
1 Round loaf unsliced
Pumpernickle bread

Combine above ingredients and chill. Tear out center of bread for dip
pieces. Fill center with dip and serve.

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Popularity: 5% [?]

FORD MOTOR COMPANY DIP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ———KAY BURGER
XWSF96A——————–
1 1/2 lb Cream cheese
2 c Mayonnaise
6 tb Onions — chopped
4 tb Horseradish
ds Tabasco — generous dash
pn Salt
Parlsey — chopped, generous
– amount

Have cream cheese at room temperature. Add
remaining ingredients and beat in mixer to a very
smooth consistency.

Delicious with potato chips, vegetables or
crackers. Kay.

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Popularity: 3% [?]

CREAMY PUMPKIN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Olive oil
1 lg Onion, chopped
2 ea Garlic cloves, chopped
2 lb Butternut squash, diced
4 c Stock
1 c Water
1 d Tabasco
Salt to taste
Pimento strips to garnish

Heat olive oil overl ow heat add onion garlic. Cook, stirring till
tender. Add squash stock, cover simmer for 40 to 50 minutes or till
the squash is very soft.

In a food prcessor, process soup till its very smooth return to pot. Thin
with water season. Pour into a tureen garnish with pimento.

Adapted from Randelman Schwartz, “Memories of a Cuban Kitchen”

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Popularity: 4% [?]