SNAILS, PORTUGUESE STYLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Small snails
1 tb Olive oil
1 sm Bunch dry oregano
1 Laurel leaf
1 Garlic clove, minced
1 sm Onion, peeled, quartered
Sal pepper
Piri-piri peppers

Try to obtain snails about 1/2″ diameter. Starve them
for 3 or 4 days to get
rid of any toxic herbs they may have ingested. Wash
snails in running water till all the slime is gone.
Place them in a large pan and cover with water (2″ or
3″ above snails). Add all the other ingredients. Cover
the pan tightly. Heat the water over a very slow fire
so that snails have time to extend heads outside
shells.

Let boil slowly for the first hour. Skim and simmer
for another hour, Skim again and serve warm in
saucers, with a little of the cooking liquid. Use
toothpicks or pins to extract snails from shell. Dip
small pieces of bread in the cooking liquid.
Refrigerates well – use any leftovers within a
week. Suggested wines: Portuguese Vinho Verde, or a
dry white wine.

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Popularity: 3% [?]

Title: Festive Fruit Salad with Lemon Yogurt Dressin
Categories: Desserts, Fruits
Yield: 6 Servings

LEMON YOGURT DRESSING:
1 8 oz. carton lemon yogurt
1 tb Lemon juice
1 tb Honey
SALAD:
1 Kiwifruit, peeled, sliced
2 c Cubed cantaloupe
1 c Sliced strawberries
1 Banana, sliced

In small bowl, combine all dressing ingredients; blend
well. Cover; refrigerate to blend flavors. In large
bowl, combine kiwifruit, cantaloupe and strawberries;
toss gently. Cover; refrigerate until serving time.
Just before serving, add sliced banana. Top each 2/3
cup serving of fruit mixture with 2 tablespoons
dressing. 6 2/3 serving Typed in MMFormat by
cjhartlin@msn.com Source: Pillsbury Party Book

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Popularity: 4% [?]

Title: CREAMY WALDORF SALAD
Categories: Apples, Salads
Yield: 6 servings

1 c Sour cream
1 tb Sugar
1/2 ts Salt
1 tb Lemon juice
2 lg Red apples; chopped
1 c Celery; chopped
1/3 c Chopped walnuts

Sour cream replaces the mayonnaise that usually dresses this
traditional American salad of crunchy apples, walnuts and celery.

Combine sour cream, sugar, salt and lemon juice. Combine apples,
celery and walnuts and fold in dressing mixture. Serve immediately.

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Popularity: 20% [?]

Chanterelle And Shiitake Black Bean Chili With Sour Cherrie

Recipe By : Cooking Live Show #CL8864
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups tomato juice
3 cups orange juice
1 cup spelt berries
1 bunch fresh thyme — reserve 1 1/2
— tablespoons fresh
— thyme leaves
2 cups black beans dried
1/4 cup peanut oil
2 large onions diced
8 cloves garlic minced
2 large sweet green peppers — diced
2 ancho chilies — minced
1 chipotle chili — minced
1 pasilla chili — minced
1/4 habenaro chili — minced
15 plum tomatoes — seeded and
— quartered
2 cups fresh corn kernels
3 tablespoons fresh chopped oregano
1 bunch scallions diced
3 tablespoons toasted cumin seeds — ground
2 pounds chanterelles — cleaned and halved
2 pounds shiitake — cleaned and stems
— removed
2 cups dried sour cherries

In a large saucepan combine juices and bring to a boil. Add spelt
berries, fresh thyme and beans. Simmer covered 1 1/2 hours.

In a large heavy pot heat 1/2 of the oil, add onion and garlic and
brown. Add peppers, chilies, tomatoes, and simmer for 20 minutes. Add
corn, oregano, scallion, reserved thyme, and cumin and simmer for
another 20 minutes. Add cooked beans and return to a simmer. While
beans simmer, heat remaining oil in saute pan until smoking hot. Add
mushrooms and saute 5 minutes. Add the sauteed mushrooms to the chili
bean mixture, stir well and simmer 20 minutes. Add cherries and serve.

Yield: 4 to 6 servings

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Popularity: 13% [?]

Frozen Strawberry Whip

Recipe By : Phyllis Breen/ Cheltenham PA
Serving Size : 4 Preparation Time :0:00
Categories : Low Calorie Low Fat
Sweet Endings- Fruit Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pint fresh strawberries
or unsugared frozen
3/4 cup sugar
1 lemon — juice only

Put all ingredients into a Mixmaster. Beat for 15 to 20 minutes until mixture
thickens. Place in parfait glasses or sherbert dishes and freeze.

Before serving, decorate each with a strawberry.

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Popularity: 3% [?]

TRINITY SQUARE CAFE MOROCCAN TOMATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1 Onion, chopped
5 Cloves garlic, minced
1 cn Tomatoes (28 oz)
1 c Peanut butter
1 t Cumin
1 tb Hot pepper sauce
2 tb Cayenne
1 tb Chili powder
2 tb White vinegar
1 t Salt
1 t Pepper
1 tb Sugar
1/4 c Tomato paste
2 c Water

In a large sauce pan, heat oil and fry onion and
garlic until golden brown.
Place the tomatoes and their liquid in a bowl, and
crush the tomatoes with a potato masher or a spoon,
breaking them into small pieces. Add the tomatoes and
their liquid to the onions, reduce heat to very low,
add peanut butter, and stir until well combined.
Add cumin, hot sauce, cayenne, chili, vinegar, salt,
pepper, sugar, tomato paste and water, and stir until
well combined. Cook over low heat at a
bare simmering for 10 to 15 minutes, stirring
frequently. (This soup burns very easily, so keep the
heat low and don’t allow it to come to a full boil.)

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Popularity: 16% [?]

Title: Varenyky (Filled Dumplings)
Categories: Soups, Bread, Russian, Christmas
Servings: 10

5 c Unbleached All-Purpose Flour
1 ts Salt
2 tb Butter
1 c Evaporated Milk; NOT
-Condensed Milk
1/2 c ;Water, As Needed

Combine the flour and salt in a large bowl, forming a well in the middle.
Add the butter and milk and mix lightly until the flour is absorbed. (Add
a little warm water as needed.) Knead until the dough sticks together,
cover and allow to rest for a few minutes, then knead until smooth. Cover
and set aside. (This dough should be somewhat soft, since more flour will
be added as the dough is rolled out.) Or, in a processor, combine the
flour, salt, and butter, stirring a few times, then with the machine
running, add liquids until a ball forms. Allow to rest for a few minutes
and then process until smooth. Place the dough in a lightly oiled bowl,
turn, and cover for about 30 minutes. (It may be wrapped in plastic and
refrigerated for a day or so, brought to room temperature and then rolled
out.) Place a fourth of the dough on a floured work surface, re-covering
the rest of the dough. Roll into a circle, starting at the center and
rolling outwards to maintain an even thickness, turn over and again from
the center, roll the dough out to about 1/8-inch thickness. Run a hand
under the bottom to loosen it. With a 3-inch biscuit cutter or wine
glass, cut into rounds. When done cutting, place 1 Tb of the filling on
one side of each, flipping the other half over the top and sealing with
your fingers or a fork. Make sure each is sealed or the filling will come
out when cooked. Place each of the dumplings on a floured cookie sheet,
keeping the dumplings covered with a towel. Repeat with the remaining
dough, saving the scraps until last. Use as little flour as possible in
this process or the scraps will be come tough and heavy. Gently drop 12
to 15 varenyky into 3 quarts of boiling water, in a large wide pot or
Dutch oven. Do NOT overcrowd. Stir and cook for about 3 to 4 minutes.
Drain in a collander and place on a lightly oiled cookies sheet, shaking
to coat with a thin film to prevent sticking. Do NOT pile the dumplings
on top of each other as this distorts their shape. If the varenyky are to
be frozen, remove with a slotted spoon when they float to the top. DO NOT
overcook. To freeze. place in the freezer on an oiled cookie sheet when
tepid (lukewarm). When they are rigid, store in tightly sealed plastic
bags.

TO SERVE:

Varenyky may be poached, pan-fried or steamed, served as an accompaniment
or meats or served with sour cream, chopped sauteed onions or fried bacon
with a little bacon fat.

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Popularity: 6% [?]

The book is _Fat Free, Flavor Full: Dr. Gabe Mirkin’s Guide to Losing
Weight Living Longer_ by Gabe Mirkin and Diana Rich. (1995, ISBN:
0-316-57440-6).

SPICY CHICK PEAS AND SPINACH

1 large onion, chopped
4 cloves garlic, minced
6 carrots, sliced thin
1 cup bouillon
1/2 teaspoon harissa
1 lb chick peas, cooked or 3 cans, drained
1/4 cup fresh cilantro, chopped
1 lb fresh spinach, rinsed and torn in pieces
Cooked brown rice or couscous

Bring the onion, garlic, carrots, bouillon and harissa to a boil in a
large pot and simmer until the vegetables are softened, about 20
minutes. Add the chick peas, cilantro and spinach and simmer until
the spinach is wilted. Serve over brown rice or couscous. Each diner
can stir in a little more harissa to suit his or her own taste.

4 to 6 servings.

Popularity: 7% [?]

Title: Fish Fume – Great Chefs
Categories: Basics, Stocks, Masterchefs, Frisco, Tmr
Servings: 1 pint

—– Fish Fume ======================================
Fish bones (sole is best or use one-half salmon)
2 tb Butter
1/2 md Onion, sliced
1/2 md Carrot, sliced
Bouquet Garni *
1 1/2 c Wine, white
1 c Stock, chicken OR
1 c Water

* Bouquet Garni is a cheesecloth bag with parsley, bay leaf,
oregano, thyme, and rosemary inside.)

Fish Fume:
==========

Heat the butter in a saucepan. Add onion and carrot and cook
briefly for about 1 minute.

Add fish bones and continue to cook. (Do not brown, but cook
until meat falls off.)

Add bouquet garni, white wine and chicken stock or water. Bring
to a boil and cook for 15 minutes. Remove the bouquet garni. Strain
through chinois.

Reduce by half, strain again, and reserve.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA
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Popularity: 3% [?]

Title: CORN PUDDING (FINSAND)
Categories: Diabetic, Side dish
Yield: 6 servings

16 oz Can of corn;
1 Egg;
1 ts Pimiento; Chopped
1 ts Green pepper;
1 ts Margarine;
1 ts Sugar replacement;
3/4 c Milk;
Salt to taste;
Fresh ground pepper;
Vegetable cooking spray;

Combine all ingredients, except vegetable cooking
spray. Pour into baking dish coated with vegetable
cooking spray. Bake at 325F for 35 to 40 minutes, or
until firm. Food Exchange per serving: 1 STRACH/BREAD
EXCHANGE + 1 FAT EXCHANGE CAL: 55

Source: The Complete Diabetic Cookbook by Mary Jane
Finsand Brought to you and yours via Nancy O’Brion and

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Popularity: 4% [?]