Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Polish
Russian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups sauerkraut
water — boiling
1/2 cup onion — chopped
4 ounces mushrooms — sliced
1/4 teaspoon pepper
1 hard-boiled egg — chopped
2 tablespoons sour cream

Cook sauerkraut about 20 mins in saucepan. In frying pan, sautee onion and
mushrooms in butter. Stir in sauerkraut and pepper. Fry until sauerkraut is
golden. Add chopped egg and sour cream. Mix.

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NOTES : MasterCook Formatted by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website

Pasta with Spicy Broccoli Rabe and Raisins

(adapted from a NYT article by Molly O’Neill)

Ingredients:

2 bunches broccoli rabe (1 lbs each) ends tripped off and cut
across into 1 inch peices
1 pound penne or whole wheat pasta
4 teaspoons veggie stock
6 tablespoons raisins
8 cloves garlic (peeled and minced)
4 tablespoons water
1/2 teaspoon dried red pepper flakes
2 teaspoons fresh lemon juice
2 teaspoons salt
freshly ground pepper

Bring a large pot of lightly salted water to the boil. Add the broccoli and
blanch for 1 minute. Drain and pat dry. Bring another large pot of slated
water to the boil. Add pasta and cook until al dente.

Meanwhile, heat 2 teaspoons of the veggie stock in a large nonstick skillet
over med. heat. Add the raisins and cooks, tossing frequently, until lightly
“toasted”. Add the garlic and cook, stirring constantly for 30 seconds. Add
the broccoli, the water and the red pepper and cook until tender (about 5
min)

Drain the pasta and add teh broccoli, the remaining veggie stock, the lemon
juice, salt and peeper to taste. Toss combine. Divide about 4 plates and
serve

(adapted from the NYT Magazine, March 20 1994)

1/2 c Shortening
1 1/4 c Brown sugar
1 c Pumpkin puree
2 Eggs
2 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 ts Ginger
1 ts Cinnamon
1 ts Nutmeg
1 c Raisins
1/2 c Chopped nuts

Combine all the dry ingredients in a bowl.
In a second bowl, cream the shortening and work in the
brown sugar and eggs. Mix well.
Stir in the pureed pumpkin. Add the nuts and raisins.
Gradually stir in the dry ingredients, mixing well.
Drop spoonfuls of the batter on an ungreased cookie
sheet. Bake at 375F for 10 to 15 minutes. Source:
Greatest Moments in Cooking.ch

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1/2 oz Red bell pepper,diced
1/2 oz Yel.bell pepper,diced
1/4 c Sherry
2 pn Salt
1/4 c Water
1/2 oz Grn.bell pepper,diced
1/2 oz Shallots,diced
1/4 c Olive oil
1 pn Pepper

LOW-CAL 83 CAL PER 1 OZ SERVING combine all the above

MMMMM

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Recipe By : Donna St. George – NY Times -8-20-97
Serving Size : 4 Preparation Time :0:45
Categories : Soups Tomatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons butter
1 medium onion — chopped
1 stalk celery, — finely chopped
1 clove garlic — minced
2 pounds ripe tomatoes, peeled — coarsely chopped
5 leaves fresh basil — torn into pieces
1 sprig fresh thyme, or 1/2 teaspoon dried
1 teaspoon dried oregano
1 teaspoon salt
2 tablespoons dry red wine
freshly ground black pepper — to taste
1 cup light cream
2 teaspoons cheddar cheese — finely gratedj
Croutons for garnish

1. In a medium (4 quart) soup pot, melt the butter over low heat. Add the onion
, celery and garlic. Saute until tender, about 10 minutes. Do not allow to brow
n.

2. Add the tomatoes, basil, thyme, oregano, salt, wine and pepper. Simmer for 2
0 minutes.

3. Puree the mixture in batches in a blender or food processor. Return to pot,
and add the light cream. Reheat, but do not boil. To serve, top with a sprinkli
ng of cheddar cheese and croutons.

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NOTES : 335 calories, 30 grams fat, 5 grams protein, 15 grams carbohydrate
Nutr. Assoc. : 0 0 2516 0 1514 0 3413 0 0 0 0 0 0 0

1 c Pumpkin
2 Egg whites; whipped
1 c Brown sugar; packed
1 1/2 c Unbleached flour
1 ts Baking soda
1 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Cloves
3 c Rolled oats
1 c Raisins

Recipe by: Anita A. Matejka
Preparation Time: 0:20
Preheat oven at 350. Prepare baking sheet with cooking spray. In a
mixing bowl, combine pumpkin and egg whites. In another mixing bowl,
combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and
raisins. Mix wet ingredients with dry ingredients just until moistened.
Drop by tablespoonfuls onto prepared baking sheet, 2″ apart. Bake for 15
minutes, or until they seem firm.

—–

1/2 c Dried currants
1 lg Head celery
2 Golden Delicious apples
6 Pale green celery leaves
4 Parsley sprigs
10 Walnuts; cracked
-left in large pieces
2 tb Walnut oil
Lemon juice
-=OR=- Champagne vinegar
Salt
Freshly ground pepper

IF THE CURRANTS ARE HARD, cover them with warm water and set them
aside to soften while you cut the celery and apples. When they’re
soft, after 10 minutes or so, drain them and squeeze out the water.
Separate the stalks of celery and peel the tougher outer stalks.
Slice the celery into thin pieces, straight across or at an angle.
Cut the apples into quarters or sixths if they’re large and thinly
slice them crosswise. Finely chop the celery leaves and the parsley
and crack the nuts. Combine the celery, apples, currants, celery
leaves, parsley and walnuts in a bowl. Toss them with just enough
walnut oil to coat everything lightly. Add the lemon juice or vinegar
to taste, salt lightly, season with pepper and toss again.

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Chopped onion
1 cup Sliced carrots
1 cup Sliced celery
1 tablespoon Vegetable oil
5 cups Water
1 can Reduced sodium chicken broth
— (14-1/2 oz size)
1/2 cup Medium QUAKER Barley*
1 teaspoon Thyme — crushed
1 teaspoon Salt (optional)
1/8 teaspoon Black pepper
1 cup Chopped cooked chicken
— (about 1/2 pound)

In a 4-quart saucepan or Dutch oven, cook onion, carrots and celery in oil
until onion is tender. Add remaining ingredients except chicken. Bring
to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring
occasionally. Add cooked chicken; continue cooking 5 to 10 minutes or
until chicken is heated through and barley is tender. Add additional
water or chicken broth if soup becomes too thick upon standing.

Eight 1-cup servings.

*NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for
medium barley and decrease water to 4 cups. Cook onion, carrots and
celery as directed above. Add remaining ingredients except chicken.
Bring to a boil. Reduce heat to low; cover. Simmer 10 minutes, stirring
occasionally. Add chicken; continue simmering 5 to 10 minutes or until
chicken is heated through and barley is tender.

Nutrition Information: 1 cup * Calories 130 * Protein 11g * Carbohydrate
13g * Fat 4g * Cholesterol 25mg * Dietary Fiber 2g * Sodium 190mg *
Percent of Calories from Fat: 29%
Exchanges: Starch/Bread 1/2, Meat 1, Vegetable 1, Fat 1/2
Source: Quaker’s Best Barley Recipes Copyright 1992 The Quaker Oats
Company Reprinted with permission from The Quaker Oats Company Electronic
format courtesy of Karen Mintzias

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Recipe By : Nana Bon Appetit 3/96
Serving Size : 18 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cream Puffs
3/4 cup water
3 tablespoons unsalted butter — cut into pieces
1/4 teaspoon salt
3/4 cup flour
3 large eggs
Filling
1 cup whipping cream — chilled
1 teaspoon sugar
2 tablespoons sugar
3/4 teaspoon vanilla
6 large strawberries — hulled
Strawberry Sauce
2 pints strawberries — hulled
3 tablespoons sugar
Powdered su

For cream puffs: Preheat oven to 375. Line baking sheet with parchment
paper. Combine water, butter, salt and sugar in a heavy medium saucepan.
Bring to a boil, stirring to melt butter. Add flour; using a wooden spoon,
stir vigorously until mixture clumps together, forming a ball. Stir 1 minute
longer. Remove from heat; transfer dough to medium bowl. Using an electric
mixer, add eggs 1 at a time, beating until dough is smooth after each
addition. (Dough will be slightly soft and shiny). Using 1 rounded
tablespoon of dough for each cream puff, spoon dough onto the prepared baking
sheet, spacing them about 2″ apart and forming mounds about 3/4″ to 1 " high
and 1 1/4″ in diameter. Using moist fingertips, gently press tops of cream
puffs to flatten any peaks. Bake until golden brown about 37 minutes.
Transfer baking sheet to a rack; let cream puffs cool. (Can be made 4 hours
ahead. let stand at room temperature.)

For Filling: beat cream, 1 teaspoon of sugar, and vanilla in a medium bowl
until stiff peaks form. Combine 6 strawberries and 2 tablespoons of sugar in
a small bowl. Using a fork, crush berriess. Fold crushed strawberry mixture
into cream.

For Sauce: Place 1 1/2 pints of strawberries and sugar in food processor or
blender. Puree, adding a bit of water if necessary. Slice remaining
strawberries and stir into sauce.

Cut top third off of each cream puff. Place cream puff bottoms, cut side up,
on plates. Spoon filling into bottoms, mounded slightly. Ladle sauce over
top, allowing sauce to spill onto plates. Top with cream puff tops. Dust
with powdered sugar.

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Profiterrols (don’t know correct spelling)

Cream Puffs
Vanilla Ice Cream
Chocolate Sauce
Chocolate Shavings

Spoon vanilla ice cream into bottom of cream puff. Replace top; ladle warm
chocolate sauce over top; sprinkle with chocolate shavings.

4 Tomatoes, chopped
1 Green pepper,cubed
1 Yellow pepper, cubed
1/2 Hot pepper, chopped
3 tb Olive oil
3 tb Red wine vinegar
1 Clove garlic, minced
2 tb Chopped parsley
1 tb Chili powder
2 c Cooked pasta
1/2 c Jack cheese, cubed
2 tb Sunflower seeds

Combine vegetables in large bowl. Combine oil,
vinegar, garlic, parsley, chili powder, salt pepper
to taste. Pour over vegetablemixture. Stir in cooked
pasta, sprinkle with cheese and sunflower seeds, toss.
Chill.

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