Grated Zest of 1/2 lemon
1/3 cup strained lemon juice
5 Tablespoons sugar
Equivalent of 1 egg
1/2 teaspoon vanilla

Combine zest, juice and sugar in small saucepan and bring to a simmer. In a
small bowl, beat “egg” until light.

Beat some of the hot lemon mixture into the “egg”. Scrape the “egg” mixture
back into the saucepan. Cook, stirring constantly and reaching all over the
bottom and sides of the pan, until the mixture barely starts to simmer
around the edges. Continue to cool and stir about 15 seconds. Pour through a
strainer set over the bowl. Stir in the vanilla. Cool. Lemon Curd may be
refrigerated, covered, for at least 1 week.

Source: Art of Low-Fat Desserts by Alice Medrich
Makes: 2/3 cup.

Popularity: 4% [?]

BIRD’S NESTS WITH CHEESE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FILLING—–
2 Eggs, lightly beaten
1/2 c Cheese, parmesan, grated
2 tb Cheese, ricotta
2 ts Mint, fresh, chopped OR
1/2 ts Mint, dried
1 pn Pepper, black, ground
—–PASTRY AND GARNISH—–
8 Pastry, phyllo, sheets
1/2 c Butter, clarified **
3/4 c Cheese, Kasseri, crumbled OR
3/4 c Cheese, feta, crumbled
8 Olives, calamata (garnish)

** See “Clarified Butter” recipe.

Filling:
ÿÿÿ

In mixing bowl, combine eggs, Parmesan, ricotta, mint and pepper.
Set aside.

Preheat oven to 375 F.

Cut phyllo pastry sheets in half crosswise and cover with waxed
paper and a lightly dampened kitchen towel.

Place 2 half sheets of phyllo, one on top of the other,
horizontally on a work surface, trim off and discard a 1 inch strip
from 1 short edge of sheets.

Pull top sheet toward you so that it overlaps bottom sheet by
about 1 1/2 inches. Dot exposed surfaces with clarified butter.

Place a 1/2 inch diameter dowel or no. 11 knitting needle about
1 1/2 inches from long edge farthest from you. Fold edge over dowel.

Spread about 1 teaspoon of filling along edge of folded flap.

Fold dowel over filling; then carefully roll up phyllo toward
you, leaving 1 1/2 inch strip at bottom edge.

Holding edges of the pastry at ends of dowel, gently press them
toward center, forming pleats as you would on a curtain rod.

(Do not worry if some filling oozes out.)

Firmly holding ends of pastry to maintain pleats, carefully pull
out dowel. Bring rolled edges of pastry around, forming a circle; the
unrolled border will form bottom of each bird’s nest.

Transfer bird’s nest to ungreased baking sheet. Brush all
exposed surfaces of pastry generously with clarified butter. Bake
until golden, about 15 minutes.

Remove baking sheet from oven and place about 1 1/2 tablespoons
of Kasseri in center of each nest. Return to oven until cheese is
bubbly. 3 to 4 minutes.

Place an olive in center of each nest.

Serve hot.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andree Abramoff, Andree’s Mediterranean Restaurant, New York

– - – - – - – - – - – - – - – - – -

Popularity: 9% [?]

Title: STEAMED PORK DUMPLINGS (SHIU MAI)
Categories: Chinese, Pork
Yield: 1 servings

1 pk Round dumpling skins *
1/2 lb Prawns
12 Chinese mushrooms, small or
– use canned but squeeze dry
1/2 lb Ground pork
2 Green onion, finely chopped
1 sm Egg

————————-SEASONING————————-
1/2 ts Salt
1 ts Sugar
1 tb Sesame oi
2 ts Thin soy sauce
1 ts Oyster sauce
1 tb Cornstarch

Shell, devein, wash, and drain prawns. Dice into bits.

Boil mushrooms in water for 10 minutes, rinse, squeeze
dry, cut off and discard stems; then chop into very
small pieces.

Combine the pork, mushrooms, prawns, and onion. Put
mixture on chopping board and chop 10 to 15 strokes
with cleaver. (Use a sharp knife if you don’t have a
cleaver.) Texture, when you’re finished, should be
slightly finer than hamburger.

Add “seasoning” and the egg to the pork mixture. Mix
well.

To make dumpling, place 1 Tb filling in the center of
a dumpling skin. Then bring all sides of the skin up
to cover the meat as much as possible, without
closing. The top of the dumpling is left open.

Cook dumplings by steaming for 30 minutes. Use as
many as you need, with the rest, cool, wrap, freeze.
Reheat after thawing by steaming 10 minutes.

Serve with soy sauce, hot sauce, or mustard.

* Dumpling skins are similar to won ton skins, except
that they are round and slightly thinner. You may
substitute won ton skins by merely cutting off the
corners to round off the skin.

SOURCE: Chopstick, Cleaver and Wok.

—–

Popularity: 12% [?]

Chestnut Risotto With Herbs~

Recipe By : Carla Geri Camporesi – Chestnut Time, ISBN 88-7246-113-8
Serving Size : 6 Preparation Time :0:00
Categories : Italian Rice
Silvia

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
500 Grams Chestnuts
400 Grams Rice
150 Grams Sausages
1 Spring Onion
2 Tablespoons Single Cream
20 Grams Butter
70 Grams Parmesan Cheese — Grated
Bay Leaf
Cloves
Stock Or Stock Cube
Salt

Peel the chestnuts and boil them in lightly salted water containing one bay
leaf
and a few cloves. When they are well cooked, take them off the stove and remove
the inside skins. Put aside 15 of the nicest looking, whole chestnuts and rub
the others through a sieve. Brown the very finely sliced spring onion in a
little butter, and add the chestnut puree, the cream and the rice. Cook the
risotto, using the hot stock.

Take a small frying pan and brown the crumbled sausage in the remaining butter
for a few minutes. Add the whole chestnuts which were put aside, turn the heat
down to its lowest setting and simmer for a short time. When the rice is ready,
season it with the parmesan cheese, arrange it in a ring shape on a round
serving dish, and put the sausage and whole chestnuts with their sauce in the
middle.

– - – - – - – - – - – - – - – - – -

Popularity: 7% [?]

Title: Marinated Whole Mushrooms
Categories: Canning, Preserving
Yield: 9 half-pints

7 lb Small whole mushrooms
1/2 c Bottled lemon juice
2 c Olive or salad oil
2 1/2 c White vinegar (5 percent)
1 tb Oregano leaves
1 tb Dried basil leaves
1 tb Canning or pickling salt
1/2 c Finely chopped onions
1/4 c Diced pimento
2 Garlic cloves
— cut in quarters
25 Black peppercorns

Yield: About 9 half-pints

Procedure: Select very fresh unopened mushrooms with caps less than
1-1/4 inch in diameter. Wash. Cut stems, leaving 1/4 inch attached to
cap. Add lemon juice and water to cover. Bring to boil. Simmer 5
minutes. Drain mushrooms. Mix olive oil, vinegar, oregano, basil, and
salt in a saucepan. Stir in onions and pimento and heat to boiling.
Place 1/4 garlic clove and 2-3 peppercorns in a half-pint jar. Fill jars
with mushrooms and hot, well-mixed oil/vinegar solution, leaving
1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Marinated Whole Mushrooms in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints.
Process Time at Altitudes of 0 – 1,000 ft: 20 min.
1,001 – 3,000 ft: 25 min.
3,001 – 6,000 ft: 30 min.
Above 6,000 ft: 35 min.

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

—–

Popularity: 7% [?]

Title: HOT SOUR EGGS IN A NOODLE NEST
Categories: Chinese, Pasta, Eggs
Yield: 4 servings

1 c Chicken broth
2 tb Cornstarch
2 tb White vinegar
1 ts Soy sauce
1 ts Sugar
1/8 ts White pepper
1/2 lb Chinese noodles, cooked,
-drained hot
1 ts Sesame oil
1 tb Soy sauce
1 tb Salad oil
2 c Bok choy, cut in 2 inch
-lengths
1 tb Water
1 Whole green onion, thinly
-sliced
4 Hot poached eggs

In a bowl, blend chicken broth, cornstarch, vinegar,
the 1 tsp soy, sugar, and white pepper; set aside.
Toss hot noodles with the sesame oil and the 1 T soy
sauce. Heat a wok over high heat. When pan is hot,
add the 1 T oil. When oil is hot, add bok choy. Stir
fry for one minute. Add water, cover and cook until
vegetable is crisp-tender (about 2 minutes). Add
green onion and cook for 30 seconds. Stir chicken
broth mixture, add to pan, and cook, stirring, until
sauce bubbles and thickens. To serve, arrange noodles
into nest shapes on 4 serving plates. Slide a hot
poached egg into each nest, then spoon over vegetable
sauce.

—–

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: Mushroom Pate
Categories: Appetizers, Vegetables
Yield: 4 servings

12 oz Mushrooms,chopped
1 Onion, chopped
4 oz Butter
4 tb Sherry
Salt and pepper
Parsley to garnish

Melt half the butter in pan and fry vegetables for a few minutes to soften.
Stir in the sherry and cook, stirring until all the liquid has evaporated.
Season and leave until cold.
Add remaining butter, blend in food processor until smooth.
Spoon into dish and garnish with parsley.
Serve with toast.

—–

Popularity: 5% [?]

Title: TEX-MEX CORN MACARONI
Categories: Vegetarian, Vegan, Main dish, Pasta, Tex-mex
Yield: 6 servings

1 lb Corn macaroni (found in
-natural food stores)
2 tb Vegetable oil
1 Onion; chopped
3 Garlic cloves; minced
1/2 c Chile peppers, green; peeled
-and chopped (frozen or
-canned)
2 Green peppers; chopped
1 tb Chili powder
1 ts Oregano, dried
2 c Tomatoes, fresh; chopped
1 c Corn kernels, fresh or
-frozen

Cook pasta in boiling water according to package
directions. Saute onion and garlic in oil over
medium-high heat in large skillet about 5 minutes, or
until tender. Add both types of peppers and cook an
additional 3 minutes, stirring. Add chili powder,
oregano, tomatoes, and corn and cook another 5
minutes. stirring occasionally. Drain pasta and add to
vegetables in large pan. Cook over low heat until warm.

Total calories per serving: 310. Fat: 6 grams

Source: Vegetarian Journal, Sept. – Oct 1993/MM by
DEEANNE

—–

Popularity: 4% [?]

Title: Venezuelan Peppers With Shrimp
Categories: Fish Garlic Main dish
Servings: 10

3 lb Shrimp (16-20/lb) 3 c Spanish Olive Oil
4 ea Large Red Bell Peppers * 8 ea Cloves Garlic **
1 ea Chili Pepper Seeded/Minced 1 ea Loaf French Bread 1″
Slices
1 x Feta Cheese (optional)

* Bell peppers should be seeded and cut into thin julienne strips.
** Garlic cloves should be peeled and cut into 1/4-inch chunks.
————————————————————————–
Slit the shrimp up the back with a sharp knife. Remove the vein, but do
not peel shrimp. Set them aside. Combine 2 cups of olive oil and the
red pepper strips in a deep heavy skillet or saute pan. Heat slowly.
Cook very gently until the peppers are extremely tender but not at all
browned. (The oil will turn a lovely rose color.) Set peppers aside.
Pour the remaining oil into another skillet with the garlic pieces. Stew
the garlic slowly for 4 to 5 minutes, until tender and golden. Scoop out
the garlic with a strainer or slotted spoon and add it to the peppers.
Heat the garlic oil until it ripples. Throw in the minced chili pepper
and the shrimp. Saute, tossing the shrimp in the oil, until they turn
pink and are just done. To serve, spoon the peppers and their oil into a
serving dish. Surround with the shrimp. Serve with bread. Each diner
soaks slices of bread in the oil and piles the bread with peppers and
garlic. Feta cheese may be eaten with it and the shrimp goes on top.

—————————————————————————–

Popularity: 3% [?]