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% [?]

Mayonnaise

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Salad oil
1 Egg
OR
2 Egg yolks
2 tablespoons Lemon juice
OR
2 tablespoons Vinegar
Salt and pepper
Paprika

Beat egg or egg yolks with a rotary beater until slightly thick; add 1
teaspoon oil at a time beating well after each addition, until 1/3 cup has
been added. Add a few drops lemon or vinegar. The mixture should be quite
thick and perfectly smooth. If it isn’t you added the oil too quick or
didn’t beat it enough. Continue to add the oil and acid alternately until
it’s used up. Add seasonings to taste. Store covered in the refrigerator.

Many of the recipes in this collection did not contain amounts or oven
temperatures. I have typed them in as they appear in the book, typos and
all.

Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by
Carolyn Shaw 5-95

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Popularity: 5% [?]

GLAZED IRISH TEA CAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CAKE—–
3/4 c Unsalted butter
– room temperature
1 c Sugar
2 ts Vanilla
2 lg Eggs
3 oz Cream cheese
– room temperature
1 3/4 c Cake flour
1 1/4 ts Baking powder
1/4 ts Salt
1 c Dried currants
2/3 c Buttermilk
—–GLAZE—–
1/2 c Confectioners’ sugar, sifted
2 ts Fresh lemon juice

PREHEAT OVEN TO 325F, with rack in center of oven. Generously grease a
9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink to
discard excess flour. Cut piece of parchment paper or waxed paper to fit
bottom of pan. Set aside. FOR CAKE, use mixer to cream butter, sugar and
vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add
cream cheese. Mix until well combined. Sift flour, baking powder and salt
together. Put currants in small bowl. Add 1/4 cup of flour mixture to
currants. Stir currants until well coated. Add remaining flour to batter,
alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in
currants and all of the flour. Stir until well combined. Transfer batter to
prepared pan. Smooth surface with spatula. Bake until well-browned and
toothpick inserted into center comes out clean, about 1 hour, 25 minutes.
Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible
metal spatula to separate cake from sides of pan. Carefully remove cake
from pan to cooling rack. Spread glaze on warm cake. Let cake cool
completely. Cake can be stored 3 days at room temperature in foil. Cake can
also be frozen up to 3 months, wrapped airtight. FOR GLAZE, combine sugar
and lemon juice in small bowl. Stir until smooth.

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Popularity: 4% [?]

Title: ICE CREAM RIBBON PIE
Categories: Chocolate, Desserts, Candies
Yield: 8 servings

6 oz Junior Mints (4 1.6-oz box)
2 c Ice cream, softened
-strawberry, blackberry,
-cherry, peach, etc.
1 Prepared crust; vanilla,
-chocolate, or graham crumb
1 tb Butter or margarine
3 c Ice cream, softened
-vanilla or chocolate

Place one box of Junior Mints in freezer.
Melt remaining Junior Mints with butter — microwave
for about 1 minute or stir over low heat. Stir until
smooth.
Spread the 2 cups of ice cream into crust; drizzle with
melted Junior Mints. Place in freezer until chocolate is
set, about 10 minutes.
Chop cold Junior Mints; stir into vanilla (or chocolate)
ice cream. Spoon into crust. Loosely cover and freeze
several hours or overnight. Garnish as desired.

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Popularity: 4% [?]

Title: Stir-Fried Bean Sprouts and Mushrooms
Categories: Main dish, Vegetables, Chinese
Yield: 4 servings

250 g Bean sprouts
10 Dried mushrooms
4 Green shallots
2 T Oil
1 Garlic
1 T Oyster sauce
2 ts Light Soy Sauce
2 ts Dry sherry
2 ts Cornflour
1/4 c Water

Soak mushrooms in boiling water 20 minutes; drain. Remove and discard
stems, chop caps finely. Wash and drain bean sprouts, slice shallots
diagonally. Heat oil in wok, add garlic, mushrooms and shallots, stir-fry
1 minute. Add bean sprouts, toss through, add sauces, sherry and blended
cornflour and water. Stir-fry until mixture boils and thickens.

Compiled by Imran C.

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Popularity: 3% [?]

Title: Canning (Dry) Beans with Tomato or Molasses Sauce
Categories: Canning
Yield: 1 text

Quantity: An average of 5 pounds of beans is needed per canner load of 7
quarts; an average of 3-1/4 pounds is needed per canner load of 9
pints–an average of 3/4 pounds per quart.

Quality: Select mature, dry seeds. Sort out and discard discolored
seeds.

Procedure: Sort and wash dry beans. Add 3 cups of water for each cup of
dried beans or peas. Boil 2 minutes, remove from heat and soak 1 hour
and drain. Heat to boiling in fresh water, and save liquid for making
sauce. Make your choice of the following sauces:

Tomato Sauce–Either mix 1 quart tomato juice, 3 tablespoons sugar, 2
teaspoons salt, 1 tablespoon chopped onion, and 1/4 teaspoon each of
ground cloves, allspice, mace, and cayenne pepper; or mix 1 cup tomato
ketchup with 3 cups of cooking liquid from beans. Heat to boiling. Add 3
quarts cooking liquid from beans and bring back to boiling.

Molasses Sauce–Mix 4 cups water or cooking liquid from beans, 3
tablespoons dark molasses, 1 tablespoon vinegar, 2 teaspoons salt, and
3/4 teaspoon powdered dry mustard. Heat to boiling.

Fill jars three-fourths full with hot beans. Add a 3/4-inch cube of
pork, ham, or bacon to each jar, if desired. Fill jars with heated
sauce, leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the method of canning used.

Table 1. Recommended process time for Beans, Dry, with Tomato or
Molasses Sauce in a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 65 minutes for Pints, 75 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Beans, Dry, with Tomato or
Molasses Sauce in a weighted-gauge pressure canner.

Style of pack: Hot. Jar Size: Pints, Quarts.
Process Time: 65 minutes for Pints, 75 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Popularity: 5% [?]

Flapjacks (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Rolled oats
4 oz Butter or margarine
3 oz Caster sugar
2 tb Golden syrup

Set oven to 350~F or Mark 4. Grease an 11 inch x 7
inch baking tin. Gently heat the butter or margarine,
sugar and golden syrup together in a pan until all are
melted. Graduall stir in the rolled oats, combining
well with the syrup mixture. Press into the tin and
cook for about 20 minutes. Mark into fmgers and leave
in the tin to cool. When cold turn out and break up;
the flapjacks should still be soft and moist.

>From the booklet Scottish Teatime Recipes Typed By
Ray Watson

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Popularity: 3% [?]

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% [?]

Title: Green Pasta with Tomato Sauce and Basil
Categories: Pastas, Masterchefs, Frisco, M
Yield: 4 servings

———————————–PASTA———————————–
1 c Flour * 2 tb Oil, olive
1 lg Egg 1 bn Basil, washed, stemmed
1 ts Salt 1/2 c Oil, olive
1 ts Pepper, white

———————————–SAUCE———————————–
2 tb Butter 2 tb Basil, fresh, chopped
1/2 c Mirepoix ** 3 md Tomatoes, ripe, chopped
3 tb Puree, shallot *** 4 tb Puree, tomato
2 ea Bay leaves 1 ts Puree, garlic ***
1 ts Thyme 2 c Stock, chicken ***
1/2 ts Oregano 2 c Stock, veal ***
1 ts Peppercorns, crushed Salt (to taste)
1 c Wine, white Pepper (to taste)

* The flour used for this pasta recipe is made up of 70% semolina, and
30% of either all-purpose, rice, or buckwheat flours.

** Mirepoix is a mixture of diced onions, carrots, celery and leeks.

*** See recipes for Garlic Puree, Shallot Puree, Chicken Stock, Veal
Stock if you don’t have one of your own.

For the Pasta:
==============

Place the flour on a work space or in the bowl of a mixer. Add egg,
salt and pepper. Mix well, then add olive oil and basil puree. Continue
mixing.

Roll the dough into a ball and work it by hand until it’s smooth.
Sprinkle the dough ball with flour and run it through a pasta machine. Dust
the noodles with flour and do not dry before cooking.

For the Sauce:
==============

Melt the butter in a saucepan. Add the mirepoix, shallot puree, bay
leaves, thyme, oregano, and peppercorns. Reduce for 5 minutes (to allow
the flavors to come out).

Add white wine and cook briefly. Add the basil, tomatoes, tomato
puree, garlic puree, chicken stock and veal stock. Cook for 15 minutes
(until the vegetables are soft).

Strain into another saucepan and adjust the seasonings. Reduce the
mixture over high heat for 10 minutes. Reserve.

To Assemble:
============

Cook the pasta in plain boiling water, then drain.

In a saute pan, heat 2 tablespoons of olive oil, 1 tablespoon of basil
puree, salt and pepper. Add the pasta to the saute pan.

Add a little tomato sauce to the pasta and heat.

To serve, ladle the sauce onto serving plates, swirl pasta in the
center and garnish with basil leaves and chopped chives.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel,
: San Francisco, CA

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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% [?]