Penne Alla Puttane D’Elba

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound young zucchini — sliced paper thin
2 cloves garlic — sliced paper thin
12 large leaves basil — torn in half
1 pound overripe tomatoes, roughly chopped
retaining seeds and liquid
1/2 cup extra virgin olive oil
2 tablespoons giant capers, rinsed of salt — drained
1/4 cup tiny black olives
Juice of 1/2 lemon
2 tablespoons crushed red pepper flakes
2 tablespoons kosher or sea salt
1 pound dried penne pasta — preferably Italian

In a large bowl, combine zucchini, garlic, basil, tomatoes, olive oil,
capers, olives, lemon juice, pepper flakes, and salt. Allow to stand in cool
place 1/2 hour.

Meanwhile, bring 6 quarts water to boil in spaghetti pot and add 2
tablespoons salt. Drop penne in and cook according to package instructions
until al dente, about 10 to 12 minutes. Drain pasta in colander and add
pasta to cool vegetables in mixing bowl. Stir gently to mix well and serve
immediately.

This dish is not served hot!!

Yield: 4 servings

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Popularity: 5% [?]

Title: FIG NEWTONS (SHELLEY)
Categories: Cookies
Yield: 20 Servings

5 tb Unsalted butter; room temp
2 tb Sour cream
2/3 c Dark brown sugar; *
2 Eggs, room temp
1 ts Vanilla
2 c Flour
2 ts Baking powder
1/2 ts Baking soda
1/4 ts Ground cinnamon
1/2 ts Salt

———————————-FILLING———————————-
2 c Dried figs **
1 3/4 c Water
1/3 c Sugar
2 ts Grated lemon rind
1/4 ts Salt

NB * sifted through a coarse sieve ** preferably moist-pack black figs

For the child of any age who has wondered how the filling gets into a fig
bar, here’s one way that doesn’t require a factory full of machinery. The
sweet, figgy filling tunnels through tender, puffy pillows of cookie dough
to produce a generously overstuffed version of a sweet that’s been a
favorite for generations.

In a small bowl, beat the butter and sour cream until light. Gradually add
the brown sugar, beating until the mixture is very light and thick.
Incorporate the eggs one at a time; beat in the vanilla.

Sift together the flour, baking powder, soda, cinnamon and salt. Add to the
creamed mixture, beating on low speed or by hand. Mix well and turn out on
a sheet of floured plastic; wrap, then refrigerate for at least 2 hours.

Cut the heavy stems off the figs. Combine the figs and water in a heavy
saucepan and simmer, covered, for 30 minutes, or until the fruit is soft.
Add the sugar, lemon rind and salt and simmer, covered for 15 minutes
longer. Press the mixture through a coarse disc of a food mill, then cool.

Preheat the oven to 350~. Cover with parchment or lightly grease a large
baking sheet.

Divide the chilled dough into thirds and refrigerate two parts. Roll the
remaining piece on a well-floured board to form a rectangle about 5×11
inches.

Spread 1/3 of the fig filling slightly to one side of center, along the
length of the dough, covering an area roughly 2 inches wide and 10 inches
long and leaving a 1/2-inch pastry margin on the three sides of the filling
away from the center. Mound the filling slightly in the center along its
whole length, then moisten the exposed margin with water. Very gently, lift
the uncovered pastry with a spatula and fold it over the filling. Press the
upper pastry against the lower to seal it. Trim the edges and shape the
roll into a neat, half-cylinder form about 11 inches long and 2 to 2-1/2
inches wide. Place on the prepared baking sheet.

Repeat the filling operation with the remaining 2/3rds of the dough and
filling, then bake the three rolls for 25 minutes or until they are
slightly browned.

Cool the rolls somewhat on a rack, then trim off the ends and, with a sharp
serrated knife, cut each one into slices about 1-1/2 inches wide. Replace
the slices on the rack. When the fig bars are completely cool, store them
airtight. [ Better Than Store-Bought by Helen Witty Elizabeth Schneider
Colchie ]

FROM: Shelley Rodgers

From: Ian Hoare Date: 15 Jan 97

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Popularity: 3% [?]

CHOCOLATE MARBLE PRALINE CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Chocolate
Desserts Cake Mix

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
1 package DH Golden Sugar Cookie Mix
1 Egg
1/2 cup Finely chopped pecans*
—–FILLING—–
1 1/4 cup Frimly packed brown sugar
2 tablespoon Flour
3 package (8oz) cream cheese — softened
3 Eggs — lightly beaten
1 1/2 teaspoon Vanilla
1 ounce Unsweetened chocolate — melted
25 Pecan halves
Caramel flavor topping (opt.)

* For added flavor,toast pecans before chopping.

Spread pecans in single layer on baking sheet. Toast in 350 F oven for 3-5
minutes or until fragrant. Cool completely.

1. Preheat oven to 350 F.

2. FOR CRUST: combine cookie mix, contents of buttery flavor packet from Mix,
1 egg and chopped pecans in large bowl. Stir until thoroughly blended. Press
mixture into bottom of ungreased 9-inch springform pan. Bake at 350 F for
20-22 minutes or until edge is light brown and center is set. Remove from
oven.

3. FOR FILLING: Combine brown sugar and flour in small bowl; set aside. Place
cream cheese in large bowl.

Beat at low speed with electric mixer, adding brown sugar mixture gradually.
Remove one cup of batter to small bowl, add melted chocolate. Pour remaining
plain batter onto warm crust. Drop spoonfuls of chocolate batter over plain
batter. Run knife through batters to marble. Arrange pecan halves around top
edge.

Bake at 350 F for 45-55 minutes or until set. Loosen cake from sides of pan
with knife or spatula. Cool completely on rack. Refrigerate 2 hours or until
ready to serve.

4. To serve, remove sides of pan. Glaze top of cheesecake with store bought
caramel flavor topping.

Cut into slices and serve with additional caramel flaovor topping, if desired.

From Duncan Hines– Favorite Brand Name Recipes– Fabulous Fall Baking.

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Popularity: 8% [?]

Mushroom-Barley Soup

Recipe By : My files
Serving Size : 8 Preparation Time :0:00
Categories : Grains Jewish
Low-Fat Soups
Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 mushrooms — sliced thin
4 tablespoons barley
1/2 can lima beans
2 quarts water
1/4 cup celery — diced
1/4 cup carrots — diced
1/4 cup onions — diced
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon milk — or sub.
2 tablespoons flour
dill

Wash mushrooms, barley and beans and add to boiling water with salt, pepper,
celery and carrots. Cook 1 hour. Saute onions, add flo
ur, them milk. Add to soup and heat. Sprinkle with dill.

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Popularity: 7% [?]

SOUTH INDIA CHUTNEY

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chutneys

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Finely chopped onion
2 tb Grated radish
1/3 c Finely chopped green pepper
1/2 ts Salt
1/8 ts Ginger
1 tb Lemon juice
1/2 c Flaked coconut

1. Combine all ingredients, tossing to mix well. 2.
Serve with meat dishes or any curry. MAKES 1 1/3 CUPS

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Popularity: 5% [?]

BREAKFAST SAUSAGE PATTIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Magazine Breakfast
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Ground turkey
1/2 ts Dried sage
1/2 ts Dried thyme
1/4 ts Rosemary — crushed
1/4 ts Salt
2 ts Olive oil

1. In a medium bowl, with a fork, combine all the
ingredients except the oil. Shape into 8 equal 1/4″
thick patties.

2. In a large nonstick skillet, heat the oil. Add the
patties; cook 10 minutes, turning once, until browned
on both sides.

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Popularity: 15% [?]

Title: Fettucine With Low-Fat Alfredo Sauce
Categories: italian, pasta
Yield: 1 servings

1 c ricotta cheese — at room
1 temperature
3 tb milk
1/4 c parmesan cheese — freshly
1 grated *
1/2 lb fettucine
2 tb unsalted butter
1/4 c parsley — minced
1 salt and pepper

* Plus extra for topping.

Heat serving plates in warm oven while cooking pasta.

Put ricotta, milk, and parmesan in blender and blend until creamy.
When pasta is done, drain and add butter to it. Add ricotta mixture,
parsley, salt and pepper. Serve with additional grated parmesan.

Recipe By :

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Popularity: 5% [?]

Title: REUBEN CASSEROLE
Categories: Casseroles
Yield: 6 servings

2 c Swiss cheese; shredded
1/2 c Mayonnaise
1 c Sauerkraut; rinsed draine
2 ts Butter
1 c Corned beef; chopped, 12 oz
1/4 c Thousand island dressing or:
1/4 c Mayonnaise dash ketchup,
-relish
2 Tomatoes; sliced (optional)
1 Green pepper; cut in rings
1/4 c Bread crumbs

Fat grams per serving: Approx. Cook Time: :12
Put sauerkraut in buttered 1 1/2 casserole dish. Top with corned beef,
broken into bits, then cheese. Combine mayonnaise and Thousand Island
dressing (or substitute made with mayo, ketchup and relish) to equal 3/4
cup ) and spread over cheese. Top with tomatoes or green pepper. Melt
butter in microwave and blend with bread crumbs, spread over top. Cook 12
minutes on HIGH (100%).

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Popularity: 4% [?]

Coffee Almond Ice Cream Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Chocolate wafer crumbs (abou — 30 cookies)
1/4 cup Unsalted butter — melted
1 1/2 pints Coffee ice cream — slightly
softened
1 1/2 cups Heavy cream — well chilled
1 teaspoon Vanilla
1 1/2 cups Amaretti — crushed
1/2 cup Almonds; sliced — toasted
Dark chocolate sauce

In a bowl with a fork, stir together the crumbs and butter until the mixture is
well combined. Pat the mixture onto the bottom and 1″ up the sides of a lightly
oiled 8", 2-1/2″ deep springform pan. Freeze crust for 30 minutes or until
firm. Spread ice cream evenly on the crust and return to freezer for 30
minutes or until ice cream is firm. In a bowl with an electric mixer, beat
cream with vanilla until it holds stiff peaks, fold in amaretti thoroughly and
spread over ice cream. Smooth top of cake, sprinkle with almonds, and freeze
cake for 30-45 minutes, or until top is firm. Freeze cake, covered with plastic
wrap and foil, overnight. Just before serving, wrap a warm damp towel around
the side of the pan, remove side of pan, and transfer cake to a serving plate.
Cut into wedges with a knife dipped in hot water and serve it with the Dark
Chocolate Sauce.

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Popularity: 4% [?]

RIDICULOUSLY EASY LENTIL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Lentils (regular, not red)
7 c Water
1 md Yellow onion, chopped
3 To 5 cloves garlic, minced
Or pressed
1 tb Olive oil
1 t Salt
x Freshly ground black pepper
x Juice of one lemon

Bring the lentils and water to a boil in a large soup
pot, then reduce heat and simmer. When the lentils
have cooked for about 40 minutes, saute the onion and
garlic in the olive oil until the onion is soft, then
add the mixture to the lentils, along with the salt
and plenty of black pepper. Simmer for another 30
minutes or so. Just before serving, add about half
the lemon juice, then taste to see whether you want to
add the rest. Add more salt and/or pepper if you like.

This is a very simple and soothing soup.

From: janet@netcom.com (Janet M. Lafler). rfvc Digest
V94 Issue #202 Sept. 20, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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Popularity: 9% [?]