Title: LAMB PASTA E FAGIOLI
Categories: Meats, Italian, Pasta, Main dish
Yield: 8 servings

1/4 c Virgin olive oil; PLUS
2 tb Virgin olive oil
2 lb Boneless lamb stew meat
1 Celery stalk; finely minced
1 sm Carrot; finely minced
1 tb Finely minced garlic
6 c Veal, lamb or chicken stock
3/4 c Dried flageolet beans
-=OR=- Red kidney beans
4 Sprigs fresh oregano
-=OR=- Marjoram, -=OR=-
1 tb -Dried Marjoram
4 Plum tomatoes
3/4 c Uncooked elbow macaroni

———————————-GARNISH———————————-
1/2 c Grated Parmesan cheese
-=OR=- Romano cheese
1 sm Onion; finely minced
Freshly ground pepper
Virgin olive oil

IN A DUTCH OVEN or 3-quart heavy pot, heat 2 tablespoons olive oil over
high heat on top of the stove. Add the lamb in batches and brown well on
all sides. Do not crowd the pot or the meat will steam rather than brown.
Remove and reserve as pieces become brown. Discard fat. Preheat oven to
350F. When all the meat has browned, lower heat to low, add 2 tablespoons
oil and add the celery, carrot and garlic. Cook, stirring, 1 minute. Return
the meat to the pot. Add the stock and beans. Bring to a boil, add the
marjoram or oregano, cover, and bake 1 1/2 hours, or until the lamb is
cooked and the beans are tender. Meanwhile, using a small paring knife, cut
off tip and stem of the tomatoes. Remove the seeds and core, leaving only
firm, outer pulp. Slice one side of each tomato and lay it flat on work
surface. Cut into 1/4-inch lengthwise strips, pile up strips and cut across
into 1/4-inch pieces. Reserve on a plate until needed. Add the macaroni to
the casserole, replace in oven, and cook, covered, another 20 minutes, or
until pasta is tender. Remove the fresh herb sprigs and add the tomatoes.
Transfer to a large tureen or divide among individual soup bowls. Offer
grated cheese, minced onions, ground pepper and olive oil as garnishes at
the table.

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Popularity: 5% [?]

Title: B-B-Q SEITAN
Categories: Main dish, Vegetarian
Yield: 4 portions

1 1/4 lb Raw Seitan
– (1 box Seitan Quick Mix)
1/4 c Oil for frying
3 Strips kombu sea vegetable
— (2 to 3 strips,
— about 12 inches)
1 1/2 c B-B-Q sauce of choice

Prep time: 1-1/2 to 2 hours (most of time is in
cooking)

Heat oil in a pan over medium heat and fry Seitan
pieces for a few minutes on each side until lightly
browned. Soak kombu until soft, then cut into sixteen
pieces. Line bottom of 9-inch baking dish with half
the kombu. Place a piece of fried Seitan on each piece
of kombu, overlapping if necessary, to make an even
layer. Place remaining pieces of kombu on top of each
piece of Seitan. Pour B-B-Q sauce on top, then spread
with a spoon to cover surfaces. Gently add enough
water so that the Seitan pieces are almost floating.
Cover and bake at 350 F. for one hour. Add more water
if necessary to keep Seitan very moist.

This recipe has been developed by Bro. Ron Pickarski
as part of his work toward being a participant and
finalist in the Culinary Olympics held in Frankfurt,
Germany.

Source: Arrowhead Mills “Seitan Quick Mix” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Popularity: 3% [?]

Title: GHIVETCH
Categories: Casseroles, Harned 1994, Jewish, Side dish, Vegetables
Yield: 1 batch

1 sm Cauliflower; in flowerets
2 md Carrots; scraped
— thinly sliced
2 md Baking potatoes
— peeled and diced
2 md Tomatoes; peeled quartered
1/4 lb Fresh green beans*
1 Celery stalk**
1 Yellow squash; thinly sliced
1 md Zucchini; thinly sliced
1 Onion; thinly sliced
1 sm Sweet red pepper
— cut in strips
1 sm Green pepper; cut in strips
1 c Chicken broth
1/2 c Olive oil
3 Garlic cloves; minced
2 ts Salt
1/2 ts Ground savory
1/4 ts Dried whole tarragon
1 Bay leaf

*Slice beans diagonally into 1/2″ pieces.

**Slice celery diagonally into 1/4″ pieces.

Combine first 11 ingredients in a large bowl; toss
well. Spoon vegetable mixture into a deep 5-qt.
casserole; set aside.

Combine broth and remaining ingredients in a saucepan;
bring mixture to a boil. Pour over vegetables. Cover
and bake at 350 F. for 1 hour, or until vegetables are
tender, stirring occasionally. Remove and discard bay
leaf before serving.

Yield: 8 to 10 servings.

From _Noteworthy_ by The Ravinia Festival/Highland
Park, IL, in _America’s Best Recipes: A 1989 Hometown
Collection_. Birmingham, AL: Oxmoor House, Inc.,
1989. Pp. 320-321. ISBN 0-8487-0765-6. Electronic
format by Cathy Harned.

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Popularity: 3% [?]

Shrimp and Artichoke Casserole

Recipe By : Holy Chow/Best of the Best in Kentucky
Serving Size : 6 Preparation Time :0:00
Categories : Artichokes Cheese
Company Main Dishes
Mushrooms Seafood
Shrimp Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 1/2 tablespoons butter
4 1/2 tablespoons flour
1 cup whipping cream
1/2 cup half and half
salt and pepper — to taste
14 ounce can artichoke hearts
1/2 pound fresh mushrooms
1/4 teaspoon flour
1/4 cup dry sherry
1 tablespoon Worcestershire sauce
1/4 cup Parmesan cheese — grated
paprika
1 1/2 to 2 pounds shrimp — cooked/cleaned

Melt 4 1/2 Tbsps. of butter. Stir in 4 1/2 Tbsps. of flour, add cream,
stirring constantly. When thick, add salt and pepper. Set aside. Drain
artichokes and cut in half. Place on bottom of casserole. Place shrimp over
aritichokes. Saute musrhooms in remaining butter. Sprinkle 1/4 tsp. flour
over mushrooms. STir, then scatter musrhooms over shrimp. Add sherry and
Worcestershire sauce to cream sauce. Pour over casserole. Top with chees and
paprika. Bake at 375° for 20 minutes.

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NOTES : You can not get enough of this dish!!!
Formatted for Mastercook by Bob b1744@aol.com

Popularity: 2% [?]

POTAGE MONGOL

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Appetizers
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 1/2 oz Can condensed tomato soup
10 1/2 oz Can condensed green pea soup
2 Soup cans water
1/4 c Dry sherry

1. In a deep, 2 1/2-quart heat-resistant, non-metallic
casserole or heat-resistant, non-metallic soup tureen,
combine the tomato soup, pea soup and water; stir
until smooth. 2. Heat, covered, in Microwave Oven 10
minutes or until soup bubbles. Stir several times
during heating. 3. Before serving, stir in sherry.

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Popularity: 8% [?]

Title: Portabello Mushroom Sandwich
Categories: Vegetarian, Sandwich, Posted-mm
Yield: 2 servings

———————————-MARINADE———————————-
2 T Rice wine vinegar
2 T Lemon juice
2 T Olive oil
1 Clove, garlic minced
2 t Oregano, rubbed
1 pn Salt
1 pn Sugar
1 pn Black pepper

———————————–RECIPE———————————–
1 cl Garlic
2 T Mayonnaise
2 t Fresh thyme,chopped or more
2 lg Portabellow mushrooms
1 Red bell pepper, roasted,
-peeled,seeded
2 t Balsamic vinegar
2 t Shallots,minced
2 Soft onion rolls, split
grilled
2 Slices Monterey Jack Cheese

Combine marinade ingredients. Marinate mushroom in this mixture 1 to 2
hours.

Mash other garlic clove into fine paste. Stir into mayonnaise and add
thyme.

On grill or under broiler (or hot griddle) cook mushrooms 4 minutes on each
side, or until soft.

Sprinkle red bell pepper with balsamic vinegar and shallots. Grill or
lightly toast onion rolls. Spread mayo on each half of rolls. Place grilled
mushrooms on two onion roll halves, cover with roasted bell pepper, cheese
and top half of rolls. Cut in half and serve hot.

Makes two sandwiches.

Recipe by: Fran/Barbara from FoodLore – Posted on Eat-L

*Tried and highly recommended by Terry Pogue Eat-L

From the recipe files of suzy@gannett.infi.net

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Popularity: 2% [?]

Title: Apple Slaw
Categories: Salads, Side dishes
Yield: 5 servings

2 x Apples, thinly sliced
3 c Shredded Cabbage
1 x Carrot, grated
1/2 c Sour Cream
3/4 ts Celery Salt
2 tb Lemon Juice
1 x Stalk Celery, chopped
1 x Med Onion, thinly sliced
1/4 c Mayonnaise

Sprinkle sliced apples with lemon juice. Mix with cabbage, celery,
carrot, and onion.
Combine sour cream, mayonnaise and celery salt. Toss with apple
mixture and serve.
Lemon juice keeps apples from discoloring.

MMMMM

Popularity: 6% [?]

LEMON CURD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Sauces
Jams Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Whole eggs
5 Egg yolks
2 c Sugar
1 c Fresh lemon juice
2 Lemons, grated zest only
8 tb Sweet butter

COMBINE THE EGGS, EGG YOLKS and sugar in a mixing bowl
and beat until smooth. Add the lemon juice and lemon
zest and mix. Place the bowl over a pot of boiling
water or in the top of a double boiler and stir
vigorously with a wooden spoon until the mixture
thickens. This mixture will not curdle, so don’t worry
about overcooking it a little. Remove the bowl from
the boiling water and stir in the butter until melted.
Refrigerated, this will keep for up to 3 months.
TO MAKE A LEMON CUSTARD PIE: Preheat oven to 375F.
Fill a 9-inch pie shell and bake for 15 minutes.
Makes 1 Quart

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Popularity: 4% [?]

ITALIAN FISH SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Olive oil
3 Leeks, cleaned and sliced,
-white part only
2 Cloves of garlic diced fine
1 Yellow onion, peeled and
-chopped
1 c Chopped celery
1 c Fresh mushrooms, sliced
6 c Fish stock, clam nectar or
-water
1 c Italian tomato sauce
1 c Dry white wine (maybe Soave)
Cayenne pepper to taste
1 lb White fish boneless fillet,
-cut into small pieces
(cod, seabass, monkfish)
2 lb Combined, of any or all of
-{the following:
Clams, soaked in fresh water
-1 hour then drained
Crab,
Shrimp,
Mussels, scrubbed with the
-beards removed

Serves 8

(don’t leave these out they are cheap, tasty and
attractive) You can buy a 1/4 or 1/2 lb. of several
items. Even if shrimp is $6 per lb. 1/4 lb. is
affordable and will add flavor and variety.

Chopped parsley for garnish

Saute the leeks, onions, celery, garlic and mushrooms
until the onions are clear. Add the stock, nectar or
water, tomato sauce and white wine. Bring to a heavy
simmer and taste. Add the cayenne pepper and salt to
taste.

Prepare the seafood and add to the pot, remembering to
add first those things which take longest to cook. The
various shellfish go in with the shells on.

Simmer until done. Serve in large bowls over
spaghetti. By adding extra fish such as a lobster per
person this will become a meal instead of a soup.

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Popularity: 3% [?]

Steamed Persimmon Halva

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Flour
1 teaspoon Baking soda
1/2 cup Butter — clarified
2 teaspoons Cardamom — ground
1 cup Sugar — brown
2 cups Persimmon pulp
1 teaspoon Juice — lemon
1/2 cup Raisins
1/2 cup Walnuts — chopped

Vegetable oil can be substituted for the clarified butter.
In a large bowl, mix the flower, sugar and soda.
Fold in the pulp and the ghee. Add the lemon juice, cardamom powder,
raisins and nuts. Stir to combine all the ingredients.
Coat with ghee or oil a six-cup container and pour the mixture into it.
Cover with foil and steam in the pressure cooker without its valve
weight for about 1 hours. Cool the halva before cutting into small
pieces for serving.
A pressure cooker with a six-cup size container works best for this
recipe. One large persimmon equals about 1 cup of pulp.

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Popularity: 3% [?]