CLAM CHOWDER WITH PASTA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Joe JPMD44A Comiskey
1/4 cup Olive oil
3 tablespoons Parsley, fresh — chopped
4 Garlic clove — finely chopped
2 Green onion — tops and all
finely chopped
1 Red chile, small — seeded and
finely chopped
1 pound Clams, fresh; shucked — drained and chopped
1 can Tomato — imported pear-shaped
(28-ounce can) — drained
1/2 cup Dry white wine
1 cup Ditalini — uncooked
(thimble-shaped pasta)
8 cups -Water
1/2 teaspoon -Black pepper
1 1/2 teaspoons -Salt

Heat oil in a 4-quart Dutch oven over medium-high heat. Sauté parsley,
garlic, onions and chile in oil.
Stir in clams. Cover and cook for 5 minutes. Process tomatoes in food
processor or blender until finely chopped. Stir tomatoes, water, wine,
salt and pepper into clams. Heat to boiling. Reduce heat. Cover and
simmer for 40 minutes, stirring occasionally. Stir in ditalini. Cover and
cook for 10 minutes or until ditalini are tender.

^^^^^^^^^^ Even those who are not enthusiastic chowder lovers will enjoy
this version pepped up with chile and wine.
Source: BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES Downloaded from *P
COOKBOOK SHELF on 10/20/1992
Formatted for M-M 10/22/1992 by Mr. Mad

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Popularity: 6% [?]

Jugosas Empanadas Criollas Argentinas (Juicy Argentine Creole Empanadas)

Special Note :
The key point of this recipe is the so called “grasa de pella”
It is a liquid fat obtained by melting in a skillet pieces of veal fat
you can ask to your butcher.
They discard these pieces of fat after trimming the meat for steaks.
At the end of process, filter the liquid fat through a tea colander to
eliminate solids.
Producing the ingredient in this way instead of purchasing it, guarantees
the homemade taste and avoids unpleasant surprises.

Dough:
1 Kg. or 2 pounds of white flour
1 egg, salt, water
250 g. or ½ pound of “grasa de pella”

Combine flour and salt in a bowl.
Pour in the tepid liquid “grasa de pella”, the entire egg and water
until reasonable well combined.
Turn out on a floured surface and knead until smooth.
Leave 15 minutes to rest covered with a moisted cloth.
Roll on the dough with a knead-stick stretching until 3 milimeters thick.
Cut circles aproximately 5 inches in diameter.

Filling:
2 pounds of veal beef, tenderloin in preference, in slices 5 milimeters
thick.
With a sharp knife cut it in small cubes 5 milimeters wide.
It can be used minced meat from the butcher but this is not the
right “criollo” way.

2 large onions minced well chopped.
2 tablespoons of paprika
1 tablespoon of dried crushed red pepper (flakes)
2 cups filled of “grasa de pella”, salt

Heat the two large cups of “grasa de pella” in a saucepan until liquid.
Saute in it the chopped onion until soft but not brown.
Retire from heat and add the chopped meat, paprika, crushed red
pepper and salt to taste.
Turn for mixing very well.
Let the filling become cold and then refrigerate until it solidifies.
This is the secret for juicy empanadas.

Final setup:

Place a portion of filling in the center of each circle of dough
and add a green olive without core.
Lightly brush the edges with water and fold the dough over the filling.
Crimp the edges securely by pressing them with a fork or make overlaped
small folds along the line of union of the edges as a sort of seam
called “repulgue”.
Make sure it remains securely closed.

To bake:
Preheat the oven to 375°F (180°C). Arrange the empanadas on a buttered
cookie sheet. Brush the tops lightly with egg yolk or butter and bake
until light brown.(aprox. 15 minutes)

To saute:
Heat enough oil to cover the empanadas in a saucepan over high heat.
When very hot,sink the empanadas until light brown. (aprox. 5 minutes)
Verify the temperature of oil. It must be very hot.
Throw a small piece of bread into the pan to check it.
The bread will be surrounded by bubbles when oil is ready.

In both ways of cooking wait 15 minutes before eating.
The filling has a high thermal inertia and burning your tongue
will not help to enjoy this delicious typical argentine meal.

Popularity: 3% [?]

LOW FAT BANANA NUT MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Low Fat Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Whole wheat flour
1 c Packed brown sugar
1 tb Baking powder
1 tb Allspice ( or pumpkin pie
Spice)
1/4 ts Baking soda
4 Egg beaters (ô eggs)
1 1/2 c Mashed bananas
1/2 c Fat Free Macadamia Nut
Coffee Creamer
1 ENVELOPE of LIQUID Butter
Buds Powder (for that
Buttery taste)
(Do not use Butter Buds
SPRINKLES)
1 tb Vanilla
1/2 c Chopped walnuts

Preheat oven to 400 degrees. Lightly coat a muffin
pan with pam.

In a large bowl combine flour,1 brown sugar, baking
powder, allspice and baking soda, set aside.

In another large bowl, beat egg beaters until foamy.
Add bananas, dry envelope of liquid butter buds (don’t
reconstitute, just throw in dry), coffee creamer and
vanilla.

Stir into dry ingredients until just blended.

Fold in nuts.

Pour into prepared muffin pan and bake at 400 degrees
for 20-22 minutes, until a toothpick comes out clean.

About 15% CFF. Converted to MM by Donna Webster
Donna@webster.demon.co.uk Submitted By
DONNA@WEBSTER.DEMON.CO.UK On TUE, 31 OCT 1995
151630 GMT

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Popularity: 4% [?]

Chicken and Sausage Gumbo

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Low Fat Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup Flour — all-purpose
14 ounces Ff smoked sausage — slice 1/4
18 ounces Chicken breast halves withou
1/2 cup Green pepper — chopped
1/2 cup Celery — chopped
1 cup Onion — chopped
2 quarts Water — hot
3 Cl Garlic — mince
2 pinches Bay leaf
2 teaspoons Cajun seasoning
1/2 teaspoon Thyme — dried
1 tablespoon Worcestershire sauce
1 teaspoon Hot sauce
1/2 cup Green onion — chopped
4 cups Rice — cooked
1/4 cup Chicken broth
1 teaspoon Olive oil

Recipe by: Southern Living Preparation Time: 0:30 Place flour in a pan and
bake for 15 min at 400 deg. until the color of caramel, stirring every 5 min.
Brown chicken in oil. Add broth and saute vegetables. Sprinkle in flour.
Stir in water slowly. Add garlic and remaining ingredients except rice.
Simmer 1 hour. Serve over rice.

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Popularity: 4% [?]

Spicy Tofu

Recipe By : Diabetic Cooking from Around the World- Vilma Liacouras Cha
Serving Size : 2 Preparation Time :0:00
Categories : Appetizer Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tofu (Bean Curd)
1 tablespoon soy sauce
1 tablespoon orange juice
1/2 orange rind — diced
1/2 teaspoon peppercorns
4 green onions — sliced into rings
1 teaspoon lemon juice — or to taste

Steam the tofu for 10 minutes. While curds are steaming, make the marinade:
in a sauce pan, mix the soy sauce, orange juice, rind, peppercorns, and half
the green onions. Add 1/2 cup water. Bring to boil and simmer for 5 minutes.
Cut each piece of tifu into 18 pieces. Gently mix in the marinade and soak
the tofu cubes. Cool thoroughly. Chill until ready to serve. Divide between
two plates. Sprinkle with lemon juice and remaining onion.

Calories 94

Exchnages 1 medium-fat meat
1 vegetable
Diabetic Cooking from Around the World- Vilma Liacouras Chantiles

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Popularity: 8% [?]

Title: Koala Kookies
Categories: Cookies, Newspaper
Yield: 5 Dozen

1 c Butter, softened
4 tb Powdered sugar
1 tb Vanilla
2 c All-purpose flour
1 c Walnuts, chopped
Powdered sugar

1. Mix butter and powdered sugar in a large bowl until smooth and
creamy. 2. Add vanilla. Mix well.
3. Add flour and walnuts. Mix well.
4. Roll into small balls and flatten on a greased baking sheet.
5. Bake in a preheated 350-degree oven for 12 to 15 minutes.
6. When cookies are cool, sprinkle powdered sugar on top.
Makes about 5 dozen.

Typed by R. Thompson (r-thompson@usa.net) Sept 1998
Source: Rookie Cookie’s Recipes from the Mini Page, The
News-Enterprise Elizabethtown KY

MMMMM

Popularity: 7% [?]

Halloween Face Paint

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Teaspoon cornstarch
1/2 Teaspoon water
1/2 Teaspoon cold cream
2 Drops food coloring

Preparation :
In a small mixing bowl, combine all ingredients, mix well.

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Popularity: 7% [?]

Title: Bell Pepper Curry
Categories: Veg-cook, August
Yield: 1 servings

3 4 peppers, diced
3 4 Tbsp chick-pea flour
1 2 Tbsp oil ( i prefer peanut
Oil)
1 pn Turmeric
1 2 tsp chilli powder (to
Taste)
Salt to taste
1 T Cumin seeds
1/2 t Mustard seeds
x Optional – peanuts, chana
Dal, urad dal – this makes
It crunchy
x Optional – a pinch of
Asafoetida)

heat oil in a pan. add mustard seeds when the oil is smoking. Wait for the
seeds to sputter. Add cumin seeds, (optional) dals, peanuts, asafoetida.
Drop the peppers in. Add turmeric, chilli powder and salt. Saute till the
peppers are slightly tender. Add the chickpea flour and mix well. Saute
till the flour makes a nice golden brown crust.

Serve hot with dal and rice.

From: raj@tsms.tandem.com (ganesan_raj@tandem.com (Raj Ganesan)). rfvc
Digest V94 Issue #167 Aug. 11 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.

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Popularity: 3% [?]

Title: Melon Grape Salad
Categories: Salads, Southern
Servings: 6

1 c Canteloupe; cubed
1 c Watermelon; cubed seeded
2 c Grapes; green seedless
5 ts Lime juice
1/2 c Honey
2 tb Mustard; dijon

Toss fruit with 1 Tbsp of lime juice and refrigerate, covered. When ready
to serve, pour out the liquid, drying out serving bowl. Whisk together
remaining lime juice, honey and mustard. Toss with fruit.

Source: Southern Cooking – Lee Bailey
posted by Anne MacLellan

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Popularity: 2% [?]

SPICY THAI PIZZA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Vegetarian
Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups Cooked brown rice
2 cups Shredded mozzarella cheese — – divided
1 cup Crunch peanut butter — – divided
1 Egg — beaten
Vegetable cooking spray
1/2 cup Hot water
1/4 cup Cilantro — minced
2 tablespoons Soy sauce
3 tablespoons Dark sesame oil — divided
1/4 teaspoon Ground red pepper
2 cups Broccoli flowerets
1 medium Red onion — chopped
2 large Carrots — julienned

Combine rice, 1 cup cheese, 1/4 cup peanut butter and egg in large bowl.
Press firmly into 12-inch pizza pan or 10-inch pie pan coated with cooking
spray. Bake at 400 degrees F. for 8 minutes. Mix remaining 3/4 cup peanut
butter, water, cilantro, soy sauce, 2 tablespoons sesame oil and red pepper
in small bowl; set aside.
Stir-fry broccoli, onion and carrots in remaining 1 tablespoon sesame oil in
large skillet over medium-high heat until tender-crisp.
Spread sauce over crust; top with vegetable mixture. Sprinkle with
remaining 1 cup cheese. Bake at 400 degrees F. for 10 to 12 minutes.
Let stand 5 minutes before serving.

Each serving provides:
* 543 calories * 24.2 g. protein * 35.8 g. fat * 36.2 g. carbohydrate * 5.3
g. dietary fiber * 59 mg. cholesterol * 694 mg. sodium.

Source: “Veg-able Rice” Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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Popularity: 4% [?]