ROSETTE COOKIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggs
1 tbsp. sugar
1/4 tsp. salt
1 c. sifted flour
1 c. milk
1 tsp. vanilla

Combine eggs, sugar and salt; beat well. Add remaining
ingredients; beat until smooth. Heat rosette iron in deep, hot oil
(375 degrees) 2 minutes. Drain excess oil from iron; dip in batter
to 1/4 inch from top of iron, then immediately into hot oil (375
degrees). Fry rosette until golden, about 1/2 minute. Lift out;
tip upside down to drain. With fork, push rosette off iron onto
rack placed over paper towels. Reheat iron 1 minute; make next
rosette. Sprinkle rosettes with confectioners’ sugar. Makes 5 1/2
dozen.

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Popularity: 3% [?]

FETTUCCINE WITH SHELLFISH, TOMATOES AND OLIVE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Olive oil
2 lb Ripe romatoes, peeled,
– seeded, chopped
3 tb Drained capers
2 tb Chopped anchovies
1 tb Chopped garlic
3/4 lb Medium uncooked shrimp,
– peeled, deveined
1/2 lb Sea scallops, halved
– horizontally
2 tb Chopped pitted Kalamata
– Olives **
3/4 lb Fettuccine

Heat 4 tablespoons oil in heavy skillet over high heat. Add tomatoes,
capers, anchovies and garlic and cook until tomatoes release their juices
and mixture thickens, stirring occasionally, about 10 minutes. Add shrimp
and sea scallops and saute’ just until cooked through, about 2 minutes. Mix
in Kalamata olives.
Meanwhile, cook pasta in large pot of boiling salted water until just
tender but still firm enough to bite, stirring occasionally to prevent
sticking. Drain. Transfer pasta to bowl. Toss with remaining 2
tablespoons olive oil.
Add pasta to seafood mixture and toss to heat through. Season to taste with
salt and pepper. Divide among plates and serve.
* Black, brine-cured Kalamata olives are available at Greek and Italian
markets and some supermarkets.

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Popularity: 15% [?]

Title: Eve’s Miso-Tahini Dip
Categories: Breakfast, Dips
Yield: 4 servings

1/4 c Tahini (sesame seed paste)
3 T Rice wine vinegar
2 T Miso (soy bean paste)
2 T Vegetable stock
2 t Honey
2 t Dark sesame oil
2 t Low-sodium soy sauce
-OR
2 t Tamari

In a food processor or blender, puree the tahini, vinegar, stock,
honey, oil and soy sauce or tamari until smooth.

Spread the dip on whole-grain English muffins (or a brand with oat
bran added).

Serve with fresh fruit.

MMMMM

Popularity: 12% [?]

RICE WITH BLACK BEANS
———————

1 medium onion, chopped
2 cloves garlic
1 can (14.5 oz.) stewed tomatoes
1 can (15 oz.) black beans, rinsed and drained
2/3 cup water
1/2 tsp. oregano
1 1/2 cups Minute Brown Rice

Saute onions and garlic in a small amount of liquid (the original recipe
called for oil, but I just used a little water) until tender. Stir in
tomatoes, beans, water, and oregano. Bring to a boil. Stir in rice.
Return to boil. Reduce heat, cover, and simmer for 5 minutes. Remove
from heat. Let stand 5 mintes.

Popularity: 5% [?]

Title: Apple Potato Salad
Categories: Fruits, Potatoes
Yield: 4 Servings

4.00 Potatoes, new, small
4.00 Celery stalks
1.00 Apple, Delicious
0.25 c Dressing, No-Oil
0.25 ts Dill (optional)

Slice the potatoes into bitesize pieces and boil until tender, but
not soft. Peel the apple and slice into bitesize pieces (sprinkle
with lemon juice until ready to use). Chop the celery finely. Cool
the potatoes by draining and placing in pan of ice water. Combine all
ingredients and mix with dressing and dill if desired. I used Medford
Farms ™ Creamy Dill No-Oil Dressing. Chill several hours. Quick
and delicious.

From the recipe file of Val Rowe MM 6/12/93

MMMMM

Popularity: 4% [?]

SOPA DE ELOTE (CORN CHOWDER)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb BUTTER
1/2 ts CHILI POWDER
1/4 ts CUMIN
1/2 c PEPPERS (OPTIONAL),CHOPPED
3/4 c CORN KERNELS
3 c CHICKEN BROTH
3/8 c MILK
1/8 ts SALT
1/8 c ONION, FINELY CHOPPED

IN A 3-QUART PAN, MELT BUTTER; ADD CHILI POWDER AND
CUMIN, COOK FOR SEVERAL MINUTES, STIRRING CONSTANTLY.
ADD CORN AND BROTH, BRING TO A BOIL; REDUCE HEAT AND
SIMMER FOR ABOUT 5 MINUTES. STIR IN MILK AND SALT.
SERVE HOT.

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Popularity: 3% [?]

Title: STEPHANIE’S POLSKA KIELBASA STIR FRY
Categories: Meats
Yield: 4 servings

3 tb Butter or olive oil
1/4 c Chopped onion
1/4 c Chopped green pepper
1/2 lb Sliced mushrooms
2 c Fresh or frozen veggies
(broccoli, carrots, celery,
-cauliflower, etc.)
1/4 ts Garlic powder
1 ts Dried oregano
1 lb Smoked Sausage or Polska
Kielbasa
1/2 c Parmesan cheese
Hot cooked noodles

Stir fry the vegetables in butter until tender crisp.
Add herbs and sausage, cut into bite size pieces. Heat
through. Stir in cheese. Serve over hot buttered
noodles with additional parmesan cheese.

Source: Stephanie Needham, Cyberealm BBS Watertown NY
originally posted 8/16/92

Typed for you by: Linda Fields, Cyberealm BBS
Watertown NY 315-786-1120

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Popularity: 4% [?]

FIG CHERRY COBBLER

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 California dried figs
1 No.2 can pie cherries
1 t Cinnamon
2 tb Cake flour
1 c Sugar
3 tb Butter — melted
Biscuit dough

With scissors, snip off fig stems, and cut figs into small bits. In a
pudding dish, combine figs, cherries and their syrup. Mix cinnamon, cake
flour and sugar together and stir into fruit. Melt butter and stir into
fruit. Make half the amount of your favorite biscuit recipe – or use
biscuit mix – and be sure to add 1 Tbsp. sugar and 1 tsp. cinnamon and 3
Tbsps. more milk than the recipe calls for. Drop biscuit dough from a
teaspoon onto the fruit. Bake in a hot oven (450 F.) for 6 minutes, then
lower heat to moderate (350 F.) for about 20 minutes or until cobbler is
bubbly and biscuits are quite done. Serves 5 or 6. Extra good when
served with top milk or cream flavored with cinnamon, vanilla and
generously sweetened.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Popularity: 4% [?]