Title: SPAM FETTUCCINI PRIMAVERA
Categories: Main dish
Yield: 8 servings

1 tb Butter or margarine
2 tb Flour
1 1/2 c Skim milk
1/2 c Lower sodium chicken broth
1 1/2 ts Dried basil
12 oz Fettuccini
1 cn SPAM Luncheon Meat, cut into
-julienne strips (12 oz)
1 pk Frozen broccoli, carrot and
-cauliflower combination,
-cooked and drained (16 oz)
2/3 c Grated Parmesan cheese

In small saucepan, melt butter. Stir in flour. Cook
and stir 1 minute. Stir in milk, chicken broth, and
basil. Bring to a boil, stirring constantly, until
thickened; keep warm. In 5-quart saucepan, cook
fettuccini according to package directions; drain and
return to saucepan. Stir in SPAM, vegetables, and
sauce. Cook and stir over medium-high heat until
thoroughly heated. Stir in Parmesan cheese.

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Popularity: 4% [?]

PORTUGUESE POTATO GIBLET STUFFING

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Onions, chopped
4 tb Butter
Turkey giblets
500 g Floury potatoes, cooked,
-mashed
4 Eggs
20 Black olives, pitted and
-halved
4 tb Parsley, chopped
pn Nutmeg
Salt and pepper

Turkeys appeared on Portuguese tables as early as the
16th century, introduced by explorers, so Portuguese
turkey stuffings have a long history.

Fry the onion gently in the butter, chop the giblets
small add to the onions and cook gently until tender.
Combine the mashed potatoes with the eggs, olives and
parsley, then add the giblet mixture and seasonings.

From “Raw Materials” by Meryl Constance, Sydney
Morning Herald, 12/15/92.

Posted by Stephen Ceideberg; February 17 1993.

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Popularity: 3% [?]

Title: Boiled Peanuts
Categories: Snacks
Servings: 8

Peanuts,raw
Water

1. Wash raw peanuts thoroughly in cool water; then soak in clean cool water
for about 30 minutes before cooking.
2. Put peanuts in a saucepan and cover completely with water. Because the
shells of some peanuts absorb more salt than others, it’s best to begin
with 1 tablespoon of salt for each 2 cups of peanuts; you can add more salt
to taste later.
3. The cooking period for boiled peanuts varies according to the maturity
of the peanuts used and the variety of peanut. The cooking time for a
“freshly pulled” green peanut is shorter than for a peanut which has been
stored for a time.
4. When fully cooked, the texture of the peanut should be similar to that
of a cooked dry pea or bean. Boil the peanuts for about 35 minutes, then
taste. If they are not salted enough, add more salt. Taste again in 10
minutes, both for salt content and to see if the peanuts are fully cooked.
If not ready, continue tasting every 5 minutes until they have a
satisfactory texture.
5. Drain peanuts after cooking or they will continue to absorb salt and
become oversalted.
6. Boiled peanuts are usually served as a snack, but they make a great
substitute for dried cooked beans at any meal. They may be eaten hot, at
room temperature, or chilled in the refrigerator and eaten cold, shelling
as you eat them. They will keep in the refrigerator for several days, or
they may be frozen.

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Popularity: 4% [?]

Title: SHANGHAI FISH SOUP
Categories: Chinese, Soups, Seafood
Yield: 4 servings

4 Dry Shiitake mushrooms
1/2 To 3/4 Lb. Catfish fillets
1 tb Salad oil
1 tb Julienned peeled fresh
-ginger
2 tb Red-in-snow (optional)
4 c Low-salt chicken broth
8 oz Firm tofu, drained and cut
-into 1/2 inch cubes
2 tb Soy sauce
1 tb Dry sherry
1 ts Sugar
1 lg Green onion, cut diagonally
-into 1 inch pieces
1/2 ts Sesame oil

Soak mushrooms in warm water until caps are tender, 15
to 30 minutes. Drain and squeeze gently to remove some
of the water. Cut off and discard stems; thinly slice
caps. Set aside.

Rinse fish and pat dry. Cut fillets into 1-by 1 1/2
inch pieces; set aside.

Place a wok or 3 to 4 quart saucepan over high heat.
When hot, add oil and swirl to coat cooking surface.
Add ginger and stir until fragrant, about 30 seconds.
Add mushrooms, fish and red-in-snow; stir until fish
turns opaque on outside, about 1 minute. Stir in
broth, tofu, soy sauce, sherry and sugar; bring soup
to a boil, stirring occasionally. Pour into a tureen
and sprinkle with green onions and sesame oil. Makes 4
to 6 servings.

Per serving: 201 Calories, 20 g Protein, 7 g
Carbohydrates, 2 g Saturated Fat, 3 g Monounsaturated
Fat, 4 g Polyunsaturated Fat, .2 Omega-3 Fat, 33 mg
Cholesterol, 970 mg Sodium.

Note: Fish, Cod, Rockfish, Snapper, Orange Roughy, can
be substituted for catfish.

SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim
Bodle 3/93

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Popularity: 4% [?]

HERBFARM ROSEMARY SHORTBREAD

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Desserts
Harned 1994 Herb/spice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Unsalted butter (3 sticks)
— at room temperature
2/3 c Sugar
2 tb Fresh rosemary or
2 ts Dried rosemary
2 1/4 c Unbleached all-purpose flour
1/2 c White or brown rice flour
1/4 ts Salt
2 ts Sugar for topping (opt’l.)

Line two baking sheets with parchment paper.

Cream butter in a large bowl until pale yellow and
light. Add the sugar; continue mixing until the
mixture is fluffy.

If you are using fresh rosemary, mince it. If you are
using dried rosemary, crush it in a mortar and pestle,
or by using a rolling pin on a flat surface, until it
is fine but not a powder.

Add both flours, the salt and the rosemary to the
butter mixture; mix until thoroughly combined. The
dough will be somewhat soft. Refrigerate it for 1
hour, if necessary, so that it is firm enough to roll.

Roll the dough out to form a rectangle about 10 x 14″
and 1/4″ thick. Cut cookies into 1 1/2 x 2″ rectangles
or any other shape you like. Place them about 1/2″
apart on the prepared baking sheets. Sprinkle them
with the sugar topping if desired; bake at 375 F. in
the center of the oven until they are gold at the
edges, 12 to 15 minutes.

Remove the cookies from the oven and transfer them to
wire racks to cool. Pack in an airtight container.
The cookies will keep, their flavor improving, for at
least a week.

Note: The author says that these cookies are much
better two days after they are baked, and suggests
planning accordingly.

Recipe from Ron Zimmerman of The Herbfarm/Falls City,
WA. In _Farm House Cookbook_ by Susan Herrmann
Loomis. New York: Workman Publishing Company, Inc.,
1991. Pp. 384-385. ISBN 0-89480-772-2. Electronic
format by Cathy Harned.

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Popularity: 6% [?]

HOMEMADE YOGURT

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Dairy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart milk
4 tablespoons commercial plain yogurt
Sugar or honey, — to sweeten
1 pint raspberries, — for serving

There are several yogurt-making devices, but you can easily make it at home in
a large thermos
bottle using a candy thermometer. Sterilize all equipment in boiling water
before using. Bring milk to
a boil, then cool to 100 degrees F. In a small bowl blend yogurt with 1/4 cup
of warm milk. Whisk
it back into warm milk. Pour into a pre-warmed thermos, seal, and set aside in
a warm place for 7
hours. Turn yogurt out into a bowl set in a bowl of ice water, stirring to
quicken cooling. Cover and
refrigerate for 4 hours, or until thickened. Sweeten to taste, if desired, and
serve with raspberries.
Yogurt will keep for 4 to 5 days, covered and refrigerated.

Yield: About 1 quar

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Popularity: 10% [?]

Title: Avocado Banana Spread
Categories: Diabetic, Spreads
Yield: 1 servings

1/2 c Mashed ripe banana 1/2 c Mashed ripe avocado
-(mash with fork) 1 tb Lemon juice

Blend ingredients in a food processor or blender. Heat to a boil in a
saucepan; turn to low and simmer, stirring occasionally, until mixture
reaches desired thickness. Yields 1/2 cup. Source: Sweet Sugarfree
Shared by: Shirley Goos

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Popularity: 6% [?]

Title: Chocolate Diamonds From Death By Chocolate
Categories: Chocolate, Cookies
Yield: 36 servings

***** chocolate
-cake — *****
1/2 lb Unsalted butter
(2 tblsps. melted)
6 1/2 oz Semisweet chocolate; chopped
9 Extra large egg yolks
1 c Granulated sugar
4 Extra large egg whites
***** chocolate
-ganache — *****
1 c Hazelnuts; toasted
3 1/2 c Heavy cream
4 tb Unsalted butter
1/4 c Granulated sugar
2 lb Semisweet chocolate; chopped
***** raspberry
-filling — *****
1/2 pt Red rasperries
2 tb Granulated sugar

Recipe by: Mimi Markofsky
Preparation Time: 4:30
Lightly coat the bottom and sides of 2 10×15″ baking sheets with the
melted butter. Line each sheet with parchment paper, then lightly coat
the parchment paper with more melted butter. Set aside.

Preheat the oven to 325 degrees.

In the top of a double boiler that is set over medium heat, place the
remainder of the 1/2 pound butter and the 6-1/2 oz. semisweet chocolate.
Tighly cover with plastic wrap and allow to heat for 10-12 minutes.
Remove from heat, uncover and stir until smooth. Hold at room
temperature.

Place the egg yolks and 1 cup sugar in the bowl of an electric mixer
fitted with a paddle attachment. Beat on high until the mixture is
lemon-colored and slightly thickened, about 4 minutes. Scrape down the
sides of the bowl and beat on high for another 2 minutes.

In another dry bowl,using the whip attachment, beat the egg whites until
they are stiff but not dry.

Using a rubber spatula, fold the chocolate mixture into the egg yolks.
Add 1/4 of the egg white mixture into the chocolate mixture stirring to
incorporate. Gently fold in the remaining egg whites until completely
incorporated, with no white streaks remaining.

Divide the mixture between the 2 prepared pans, smoothing the batter.
Bake on the top and middle shelves in the oven for 20-22 minutes, rotating

the sheets halfway through baking. Remove from oven and allow to cool for

30 minutes.

While the cakes are cooling, toast the hazelnuts on a baking sheet in the
350 degree oven for 10-15 minutes. (They will begin to give off a toasted

scent when ready. Watch carefully, as they can burn easily.) Place the
hot nuts in a large, clean kitchen towel and rub vigorously to skin.
Allow the nuts to cool, then place them in a food processor and chop them
to 1/8″ size pieces.

Invert 1 sheet of cake onto a large cutting board (larger than the pan).
Place in the refrigerator for 30 minutes. Hold the remaining cake at room

temperature until needed.

To prepare the ganache, heat the heavy cream, 4 Tblsps. butter and 1/4 cup

sugar in a medium sized, heavy saucepan, stirring to dissolve the sugar.
Bring the mixture to a boil. Place 2 pounds of chocolate in a medium
stainless steel bowl. Pour the boiling cream over the chocolate and allow

to stand 6-7 minutes. Stir until smooth.

Combine 3 cups ganache with the chopped hazelnuts. Hold this mixture at
room temperature to use for filling. Remove 1 more cup of ganache and
place it in a bowl in the refrigerator (to be used to decorate the
diamonds). Keep the remaining ganache at room temperature until needed.

To make the raspberry filling, puree the rasperries and 2 Tblsps. sugar in

a food processor for 12-15 seconds. Strain the puree in a fine mesh sieve

over a stainless steel bowl. Cover with plastic wrap and refrigerate
unitl needed.

ASSEMBLY:

Remove the cake from the refrigerator. Using a cake spatula, spread the
raspberry puree over the cake, to the edges.
Spread the hazelnut ganache over the raspberry filling, to the edges.
Invert the other cake layer on top of the ganache covered layer. Remove
the parchment paper from the second layer and press the layers together to

hold them. Place the entire cake in the freezer for 1 hour.

Remove the cake from the freezer. Using a very sharp serrated knife, cut
away the uneven edges of the cake so it will measure 9″ x 13-1/2“. Use a
serrated knife to cut the cake widthwise into 9 1-1/2″ strips. Trim a
1”, diagonally cut piece from each end of the strips, then cut the strip

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Popularity: 7% [?]

2 cups water
1 package Chicken Top Ramen
1 Chicken bouillon cube
½ package frozen chopped brocolli
1 boneless, skinless chicken breast, cubed.
Bring the water, top ramen seasoning packet and bouillon cube to a boil.
Add the frozen brocolli and bring to a boil again. Add the cubed chicken,
and boil until done (about 5 minutes). Add the ramen noodles, cook until
done.

Really simple, somewhat nutricious, and even my kid will eat it

Popularity: 17% [?]

Title: Peanut Butter Pinwheel Cookies
Categories: Cookies, Chocolate
Yield: 24 servings

1 c Shortening
1 c P-nut butter
1 c Brown sugar
2 lg Eggs
2 1/2 c Flour
1 t B-soda
1 t Salt
12 oz SEMI SWEET MORSELS

Cream the shortening, p-nut butter, brown sugar , and eggs together.
Sift in the flour, soda, and salt. Mix well.
Divide the mixture into halves and roll each half out between layers
of wax paper or saran. Melt 1 12oz pkg of semi sweet morsels over hot
water. Spread half of chocolate over each half of the cookie mixture
and roll up as you would a jelly roll, wrap up in the wax paper and
chill thoroughly.
Preheat oven to 350 deg. Slice rounds from the roll and place on
ungreased cookie sheet and bake for 8-12 minutes or until slightly
browned on bottom edges.
[ C Potter ] cpotter@usa.pipeline.com

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Popularity: 5% [?]