Fusilli with Lentil Sauce

Recipe By : Eating Well Magazine
Serving Size : 6 Preparation Time :0:00
Categories : Legumes Low-Fat
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon olive oil
1 medium onion — chopped
1 medium carrot — chopped
4 cloves garlic — minced
2 cups chicken broth — defatted
1/2 cup lentils — rinsed and drained
pinch rosemary
1/4 teaspoon thyme
2 cups tomatoes — chopped
4 cups fresh spinach — torn
1 pound pasta — fussilli or rotini
4 teaspoons grated Parmesan cheese

Saute onions, garlic and carrots in olive oil till softened. Add broth,
lentils and herbs and bring to a boil. Simmer, covered, 15 min. Add
tomatoes, cover and cook 15-20 min. till lentils are tender. Stir in
spinach and cook 5 min. Season with salt and pepper.

Cook pasta, toss with sauce, sprinkle with Parmesan.

– - – - – - – - – - – - – - – - – -

Popularity: 11% [?]

Title: WILLARD SCOTT’S POUND CAKE *
Categories: Cakes, Frostings, Celebrity
Yield: 12 servings

——————————PATTI – VDRJ67A——————————
1 c Butter; softened 3 1/2 c Flour
1/2 c Shortening 1/2 ts Baking powder
5 Eggs; room temp 1 c Milk
3 1/4 c Light brown sugar

———————————-FROSTING———————————-
1 c Pecans; chopped 1 lb Powdered sugar
1/2 c Butter; softened 3 tb Milk; to 4 tbls

In large bowl, cream together butter and shortening; add eggs, one at a
time, creaming after each. Add sugar. Sift flour and baking powder
together. Add alternately with milk to batter. Bake in greased and floured
10″ bundt pan for 1-1/4 to 1-1/2 hours at 325~.
FROSTING: Toast pecans in butter in broiler pan until well browned. cool
slightly; add sugar and enough milk to thin to spreading consistency.
Spread on top of cake. Some should drip down sides and center, but spread
only on top.

—–

Popularity: 3% [?]

Title: MAPLE PECAN PIE BY JUNE CLARK
Categories: Pies
Yield: 1 servings

1 x Pastry for one crust
3/4 c Sugar
1 c Dark maple syrup
2 ea Eggs, slightly beaten
4 T Butter or margarine
1 t Vanilla
1 c Pecans – coarsely broken

Line pie plate with pastry. Boil sugar and syrup for about 2 minutes.
Pour slowly over beaten eggs, stirring vigorously. Add butter (or
margarine), vanilla and nutmeats. Pour into unbaked pastry lined pie
plate. Bake at 400ø for about 30 minutes.
From Maple Dessert Recipes by Massachusetts Maple Syrup

—–

Popularity: 3% [?]

BANANA SPLIT SUNDAES ( MW )

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Microwave Desserts
Peanuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 oz Square Semisweet Chocolate
2 tbsp Light Corn Syrup
2 tbsp Sweetened Condensed Milk
1/8 tsp Vanilla
Ice Cream
1 tbsp Unsalted — Roasted Peanuts
1 Small Banana — Quartered

Place chocolate in a 2 cup measure. Micro-cook, uncovered, on 100% power for
1 1/2 to 2 minutes or till melted, stirring once. Stir in corn syrup and
sweetened condensed milk. Micro-cook, uncovered, on 100% power for 30 to 45
seconds or till heated through. Stir in vanilla. Serve warm atop ice cream.
Sprinkle with peanuts. Arrange quartered banana around ice cream.

– - – - – - – - – - – - – - – - – -

Popularity: 13% [?]

BAKED PRAWNS AND MUNGBEAN NOODLES – KUNG OP WUN SEN

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Thai Seafood
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Prawns
5 Coriander roots, crushed
1 tb Pepper corns
1 Onion, thinly sliced
3 sl Ginger, crushed
2 tb Cooking oil
1 tb Maggi sauce
1/4 ts Salt
1 tb Sugar
1 tb Oyster sauce
2 tb Light soy sauce
1 t Sesame oil
1 tb Whiskey
2 c Mungbean noodles, soaked and
-cut into short lengths

Place the oil in a wok, heat and stir fry the coriander root, ginger,
pepper and onion. When fragrant, remove from the wok and place in a mixing
bowl.

Add the noodles, the sauces. salt, sugar, sesame oil and whiskey, toss the
noodles until well coated, and then add the prawns and toss well once
again.

Divide the noodles and prawns into four individual portions; place each
portion in a lidded cup, and close the lids. Place the cups on a baking
tray and bake at 460 degrees F. until the prawns are done (about 10
minutes).

Serve hot with fresh vegetables, such as tomatoes and spring onions.

From “The Elegant Taste of Thailand, Cha Am Cuisine” by Sisamon Kongpan and
Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN
0-943389-05-4.

– - – - – - – - – - – - – - – - – -

Popularity: 2% [?]

Title: Tyler Pie
Categories: Pies, Ceideburg 2
Yield: 1 servings

Pastry for two 8-inch,
-single-crust pies
4 Eggs
2 c Sugar
1 ts Flour
1/2 ts Salt
1 c (1/2 pound) slightly melted
-butter
1 ts Vanilla
1 ts Lemon extract
2 c Milk

Preheat oven to 350 F. Line two 8 inch pie pans with pastry; flute
edges, if desired.

Beat the eggs well, add the sugar mixed with flour and salt. Mix
well. Mix in the butter, vanilla and lemon extract. Stir in the
milk. Divide the filling between the pastry lined pans, and bake for
30 to 35 minutes, or until set and golden.

Makes two 8-inch pies; 6 slices each.

PER SLICE: 440 calories, 5 g protein, 44 g carbohydrate, 25 g fat
(13 g saturated), 117 mg cholesterol, 399 mg sodium, 0 g fiber.

From an article my Marion Cunningham, San Francisco Chronicle,
3/10/93.

Posted by Stephen Ceideberg; March 11 1993.

MMMMM

Popularity: 5% [?]

Title: Pumpkin Macaroons//
Categories: Cookies
Yield: 20 servings

1 c Ground pecans; about 1/3
-lb. shelle
1/2 c Unbleached flour
1/2 ts Finely grated lemon peel; ye
1/4 c Unsweetened finely flaked co
1 Egg white; room temp
1/4 c Maple syrup; room temp
1/2 ts Vanilla
1/2 c Pumpkin puree

Combine pecans, flour, lemon peel coconut in med bowl. Tip egg white
into
another med bowl beat with hand mixer till soft peaks form. Gradually
beat in
syrup vanilla, then fold into pecan mix, adding pumpkin as you go. Line
cookie
sheet with parchment paper drop rounded teaspoonfuls onto it. Let relax
at
room temp 30 min. Preheat to 300. Bake mid-oven till just beginning to
brown,
25-30 min. Let cool on rack till completely cool. Store tightly covered.
20
cookies. Posted on Prodigy by Kim Clegg.

—–

Popularity: 3% [?]

Date: Wed, 30 Mar 94 10:28:20 EST
From: mmk3@Lehigh.EDU (MARGARET M. KING)

Adapted from the EatingWell May’92 issue

Semolina Pizza Dough
1/4 tsp. sugar or 1 tsp honey
2 pkg active dry yeast (2Tbsp)
21/2 tsp. salt
2 cups semolina flour
2 1/3-2 2/3 cups all purpose flour

In a large bowl, dissolve sugar or honey in 2 cups warm water.
Sprinkle in yeast and let sit for 5 min. or until foamy. Stir in
salt. With a wooden spoon, stir in semolina flour and enough white
flour to make a firm soft dough. Knead for 8-10 minutes, until
the dough is smooth and elastic, additional white flour as needed
to prevent it from sticking. Place the dough in a lightly oiled
bowl (quick spray w/pam) and cover with plastic. Let rise for 1
1/2 -2 hours , or until doubled. Notes: The dough can be made
ahead to this point, punched down, enclosed in a large plastic bag
and stored in fridge for up to 2 days or in freezer for up to 2
months. Defrost for at least 8 hours in fridge and then bring to
room temp.

Makes 8 6-inch crusts.

I usually make half a recipe and then freeze half of that half.

To cook/assemble:

Heat oven to highest baking setting. Place stone,tiles, or inverted baking
sheet on lowest rack of oven (first time I noticed inverted:)

Form dough into rounds and place on cornmeal dusted pizza peel or inverted
cookie sheet. Add your toppings as desired.
Carefully slide the pizzas from the peel or baking sheet onto heated stone
or heated baking sheet. Bake for 10-14 minutes or until bottoms crisp or
browned.
(I never use the 2 cookie sheet method-no dishwasher-I simply use 1
unheated cookie sheet works fine for me)

Popularity: 3% [?]

Roasted Yellow Pepper Soup

Recipe By : TOO HOT TAMALES SHOW #TH6298
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 yellow peppers (or 6) — washed
2 Tablespoons butter
2 Medium yellow onions — chopped,
about 2 cups
1 Teaspoon coarse salt
1/2 Teaspoon pepper — freshly ground
1/2 Teaspoon ground cumin
3 garlic cloves — minced
1 Tablespoon flour — preferably Wondra
1 Cup Chicken Stock Or
vegetable stock or
water
2 Cups milk — warmed slightly

Preheat oven to 400 degrees. Place peppers on oiled cookie sheet and place
in oven. Roast peppers, turning occasionally, for 2030 minutes, until the
skins puffs up and is mostly blackened. Place in bowl and cover with plastic
wrap to sweat.
While peppers are roasting, melt butter over low heat and cook onion gently
with salt, pepper, and cumin for 1015 minutes, stirring occasionally, until
translucent. Add garlic and cook until aroma is released. Sprinkle flour
over and cook, stirring, another 5 minutes. Stir in stock or water and bring
to the simmer. Turn off heat and set a food mill fitted with fine sieve over
pot.
Unwrap the bowl of peppers; they should be very soft. Pull out and discard
cores. Place contents of bowl, juice and all, into food mill and pass
peppers through. Remove mill from pot and clean out pepper skins and seeds
by rotating blade backwards. Whisk contents of pot thoroughly and simmer 10
minutes for the flavors to come together. Whisk in milk, pass through food
mill again into clean pot, heat gently and serve.
Yield: 4 to 6 servings
You could also make this soup with red peppers. Better yet, make both and
serve a ladle of each in the same bowl.
When you buy peppers for roasting, choose those with flat sides as the very
curvy ones don’t roast evenly. Roasting over a flame results in roasted
peppers with a firmer texture, perfect for salads etc. Oven roasting result
in a softer pepper; using the food mill to puree eliminates the need to
spend time peeling and seeding.
To make this meal even faster, you can roast and puree the peppers a day or
two before. Roasted pepper puree also freezes beautifully.
10/22/96 show

– - – - – - – - – - – - – - – - – -

Popularity: 7% [?]

My Best Beef Stew

Recipe By : Julia Child
Serving Size : 6 Preparation Time :0:00
Categories : Beef Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
———-DAY 1———-
4 pounds chuck steak (pot roast) — 2-3 inches thick
1 tablespoon salt
1 teaspoon pepper — crushed
2 sprigs thyme, fresh
3 cups onions — thinly sliced
1 1/2 cups carrot — thinly sliced
3 cloves garlic — peeled and crushed
1/4 cup olive oil or vegetable oil
3 tablespoons red wine vinegar
———-DAY 2———-
1 tablespoon olive oil — for browning meat
4 Italian plum tomatoes — chopped
2 bay leaf, imported
1/4 cup water
1 cup beef stock
Chianti or Zinfandel — to cover
———-DAY 4———-slurry———-
1 tablespoon all-purpose flour
1 1/2 tablespoons beef stock — cold

DAY 1
Remove surrounding fat from meat and cut into pieces according to its natural
muscle separations, trimming as you go, finally cut into 1-1/2″ chunks. Toss
meat into an enameled or stainless casserole with all DAY 1 items listed above.
Cover and refrigerate overnight.

DAY2
Remove meat chunks from casserole. Dry with paper towels. Transfer vegetables
and marinade to a medium frying pan and cook over moderate heat until onions
are translucent. Meanwhile set a large frying pan over moderately high heat
and add the oil. Cook meat in batches until browned being careful not to
crowd meat. Return meat to casserole and strew the cooked vegetables and
marinade on top along with tomatoes and bay leaves. Discard fat from pan in
which meat was browned, deglaze with water, add to casserole. Add beef stock
and wine to almost submerge the ingriedients.

DAY 3
Bring stew to a simmer on stove top. Then, set it covered in a 300 F oven so
that it barely bubbles. It will take about 2-1/2 hours to become fork tender.
Cool and refrigerate overnight.

DAY 4
Remove from refigerator and skim fat from the surface and discard. Reheat the
stew and then strain hot cooking liquid into a nonreactive sacuepan, pressing
on the vegetables which will have disentegrated. Taste sauce for strength
and seasoning. Boil down quickly if it seems weak; you should have 2-1/2 cups.
If the sauce seems too liquid you will need to add a slurry or flour and beef
stock dribbled with hot sauce. Once you have checked for seasing again, the
stew is ready to serve. If you are not serving right away, cool the stew and
press pastic wrap on it and refrigerate. Rewarm slowly before serving.

You might finish the stew with two dozen small braised onions, several large
spoonfuls of sauteed mushrooms and two cups or so of braised cut carrots,
turnips, plus freash peas and green beans, simmering together briefly before
serving.

Recipe by Julia Child. Adapted for electronic use by Jonathan Shanes.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]