PESCE SPADA IN SALMORIGLIO (SWORDFISH IN OLIVE OIL SAUCE)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Swordfish steaks
Extra virgin olive oil
1 Lemon
2 cl Garlic, large, fine chop
Parsley, fresh, fine chop
pn Oregano
Salt
Fresh ground black pepper
2 Celery sticks, fine chop

Begin by preparing the salmoriglio sauce. In a bowl, whisk 3TB oil, the
lemon juice, garlic, celery, oregano, parsley, salt, pepper and 1TB boiling
water. Beat thoroughly and set aside at room temperature.
Prepare the fish steaks. Pour plenty of oil into a bowl and season lightly
with salt and pepper. Immerse each steak in the mixture for 1 minute, then
grill for a few minutes on each side. Be sure not to overcook the fish
(timing depends upon the size of the steaks). Place the cooked swordfish on
a serving platter, add the salmoriglio sauce and serve immediately.

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Popularity: 2% [?]

SOURDOUGH RIZ BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–SALLIE KRATZ
NXMB21A——————-
1/2 c Milk — warm
2 ts Sugar
1 pk Dry yeast
2 1/2 c All-purpose flour — sifted
1/2 ts -salt
1/2 ts Baking soda
3/4 c Sourdough starter
1/2 c Butter
<<>>
1/2 c Shortening
1 c Cheese — shredded; I used
-CoJack cheese

Dissolve yeast in warm milk to which sugar has been
added. Mix remaining dry ingredints in medum bowl, cut
in butter with pastry cutter to resemble cornmeal. Mix
in 1 cup shredded cheese. Bleand starter into
dissolved yeast and stir all lightly into flour
mixture until ball just forms. Roll out 1/2-inch thick
on well-floured board, flouring top as needed just to
keep from sticking to rolling pin. Cut out and
quickly place on buttered baking pan, barely touching.
(work fast, they get sticky quickly). Put in
draft-free place to rise, for about 1 hour or in
refrigerator for about 4 hours. Bake at 425~ for 25
minutes until nicely browned. Serve warm with butter.
ENJOY ENJOY… SALlie… Comment before posting note:
Another sourdough starter goodie…Created by Kyllikki
Fuller…who was one of the best Sourdough teachers!
She was the one who really helped me nurse that
starter from day one… MM Format: Norma Wrenn npxr56b

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Popularity: 11% [?]

MY SEED BREAD

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breadmaker Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BETTIE COOPER (VGXB82A)
1 c Bread flour
1/2 c Pecans
1 c Wheat flour
1/4 c Poppy seeds
1/4 c Rye flour
1 1/2 tb Caraway seeds
1/4 c Cornmeal
1 tb Dry milk
1/4 c Unprocessed bran
1 tb Vinegar
1/2 ts Salt
1 tb Puritan oil
1 tb Sugar
2 tb Honey
1/4 c Raisins
1 c Water
1 1/2 ts Dry yeast

(Put ingredients into b/m according to your machine’s instructions. I
have the Panasonic; so the yeast goes into the yeast dispenser.) This
made a beautiful dense loaf, with a sweet nutty flavor. We all loved
it! Hope you all do, too! Bettie, DFW, TX FROM: BETTIE COOPER
(VGXB82A) Reformatted by Elaine Radis

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Popularity: 4% [?]

Date: Mon, 25 Apr 94 15:54:21 PDT
From: Evans

Stuffed Shells

Large Pasta Shells (as many as you need, cooked al dente)
Cooked spinach leaves (steamed is best)
FF Cottage Cheese or FF Ricotta Cheese
Italian tomato sauce (Healthy Choice is very good)
Spices to taste

Cook the shells, drain, set aside. Steam the spinach leaves,
then mix with the FF Cottage Cheese. Stuff the shells with
the mixture and place in a single layer in a baking dish.

Spoon the sauce over, cover and bake in a 350 degree oven
about 15 minutes to get everything hot.

Quick to fix and very tasty.

Popularity: 3% [?]

Title: Burgers Santa Fe
Categories: Meats, Main dish
Yield: 4 servings

1 lb Ground beef or ground turkey
1 c 4 cheese mexican recipe
Blended-grated cheese
Sargeno. divided
1/2 c Salsa of choice, divided
1/4 c Crushed tortilla chips
1/4 c Thinly sliced green onions
1 t Ground cumin or chili powder
1/2 t Garlic salt
4 Hamburger buns split or
You can use sourdough bread
4 Tomato slices
Lettuce if desired.

Directions
In medium bowl, combine ground beef, 3/4 cup cheese, 1/4 cup salsa,
tortilla chips (crushed) green onions thinly sliced, cumin and garlic
salt; mix together lightly but thoroughly. Shape into 4 patties. 1/2
inch thick.
Grill or broil patties on oiled rack 5 -6 in. away from heat. 5
minutes on each side or until internal temp reaches 160 F. Grill or
lightly toast hamburger buns in broiler.
Place burgers on buns; top with remaining 1/4 cup salsa; sprinkle with
remaining 1/4 cup cheese serve with lettuce and tomato.
submitted by marina
Source Sargeno cheese Great summer recipes

MMMMM

Popularity: 4% [?]

SWEET-POTATO TZIMMES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Jewish
Usenet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lg Sweet potatoes,
-peeled and diced
1 Butternut squash,
-peeled and diced
4 Tart apples, peeled,
-cored and diced
1/3 c Passover wine, sweet, red
1/2 lb Prunes, pitted and
-halved
1/3 c Water
1/3 c Sugar
1 t Cinnamon, ground
1/2 t Nutmeg, ground
1/2 t Ginger, ground

Combine all of the ingredients in a large bowl. Mix well to distribute the
liquid evenly. Dump into a baking dish and seal the baking dish tightly
with aluminum foil and a lid. Bake 1 hour at 350 F. Cool.

To serve, reheat, then empty into a serving dish. Don’t serve it out of
the pan you cooked it in (the movement into the serving dish squeezes
juices out of the fruit).

NOTES:

* Vegetable and fruit casserole for Passover — The original version of
this recipe came from the “Jewish Holiday Cookbook,” by Gloria Kaufer
Greene. It benefits from being made ahead and then heated for the Seder.

: Difficulty: easy.
: Time: 10 minutes preparation, 1 hour cooking.
: Precision: no need to measure.

: Brian Reid
: DEC Western Research Laboratory, Palo Alto CA
: reid@decwrl -or- decwrl!reid

: Copyright (C) 1986 USENET Community Trust

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Popularity: 3% [?]

Chiorba : Greens and Beans Soup (Spieler)*

Recipe By : BBC Vegetarian: “Best of the Med,” (August 1998)*
Serving Size : 4 Preparation Time :0:50
Categories : Soups *Current

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—VEGETABLE SOUP—
3 tablespoons extra virgin olive oil
1/4 pound leeks; white only — cut
into long thin strips — rinsed and dried
1 small onion — chopped
1/2 carrot — chopped
4 garlic cloves — chopped
1/3 pound savoy cabbage — or a mixture
seasonal cooking greens — thinly sliced
or shredded
3 tablespoons chopped fresh cilantro leaves
3 ripe tomatoes — chopped
1 teaspoon red harissa paste
6 1/3 cups vegetable broth — approximately
15 ounces canned borlotti beans — drained
or substitute pinto or a red bean
—ADDITIONS—
2/3 cup plain yogurt
1/2 lemon — for the juice
1 pinch paprika — for color
salt and black pepper — to taste

1. Heat olive oil in a large skillet and saute the leeks and onion for 3 to
4 minutes, stirring occasionally, until softened. Add carrot and garlic.
Cook for 2 minutes. Stir in the greens, coriander and tomatoes, cover and
cook for 2 minutes.

2. Stir in the red harissa paste (see variation), broth and beans. Cook over
a medium heat for 10 minutes, stirring occasionally, until the greens are
tender.

3. Combine yogurt and lemon juice. Remove the soup from the heat and stir in
the yogurt mixture. Season to taste. Serve immediately in large shallow
bowls, sprinkled with paprika. Good with warm pita bread.

[Per serving: 313 calories; 2g fiber, 34g carbs; 13g fat; 15g protein]

VARIATIONS. *Lowfat: use less or no oil to soften the onions. Switch to a
lowfat plain yogurt then reduce the lemon juice to taste. *Use parsnip,
sweet potato, or pumpkin squash instead of carrot. *TESTED with red kidney
beans and spinach, we used a Herbed Harissa instead of the red; mixed it
with the yogurt and added at table.

TIP: If you make extra soup, do not add yogurt to the reserve. Yogurt should
not be heated, only warmed by the soup.

PANTRY RECIPES: *Harissa is a chili pepper sauce with many variations: we
offer two. See the recipes: Harissa: Red Chile Paste (BBC) and Harissa with
Cilantro and Mint.

[The Kitchen Path http://home.earthlink.net/~kitpath 08/23/98 (Sun)]

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NOTES : Marlena Spieler’s version of CHIORBA is a basic greens and beans
soup, lightly creamed with yogurt. The soup gets color and sweetness from
tomatoes and carrots and fire from a red pepper sauce called Harissa. We
tested the recipe with red kidney beans and spinach. The HARISSA
[hah-REE-sah] sauce is a must! We used an herbed version but you could use
a red chili puree. Serves 4. Time: 10 mins prep; 20 mins cooking *Recipe by
Marlena Spieler. Published in “Best of the Med,” BBC Vegetarian Good Food
Magazine, August, 1998.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 3028 0 0 0 0 0 0 0 0 0 0 0 0

Popularity: 5% [?]

ICKY STICKY SUGAR SNAKES

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
To make dough:
8 tb Unsalted butter — at room
3 tb Honey
1 t Vanilla extract
1 c All-purpose flour
1/2 ts Salt
1/2 ts Vegetable oil
1/2 c Chocolate chips
To make sticky sauce:
1/2 c Honey
2 tb Sugar
2 tb Ground cinnamon

Recipe by: Creepy Cuisine, Lucy Munroe
Preheat the oven to 300 degrees. In a medium
bowl, mash the butter and honey with a fork until well
blended. Gradually stir in the vanilla extract, flour
and salt. The mixture should have a doughy
consistency. Wrap the dough in a plastic wrap and
store in the refrigerator for 1 hour. Grease cookie
sheets with the vegetable oil. After an hour, remove
the dough from the refrigerator and separate it into
pieces the size of golf balls. If the dough sticks to
your hands, dip them in flour. Roll out balls between
your hands into snakelike shapes, about the length and
thickness of your pinky. Separate each ball into 4
smaller sections and roll each section into a snake.
Place snakes 1 inch apart on cookie sheets. Bake for
20 to 25 minutes, or until the snakes begin to turn
light brown. Carefully remove the cookie sheets from
the oven and immediately remove the snakes from the
sheets to a platter. Allow snakes to cool slightly and
press 2 chocolate chip eyes into the head of each
snake. Set aside until completely cooled. To prepare
sticky sauce, mix honey, sugar and cinnamon in a small
bowl.
Drizzle over the cooled snakes and serve.

Penny Halsey (ATBN65B).

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Popularity: 4% [?]

carmel filled chocolate cookies

Recipe By : best from 50 years of bake off
Serving Size : 1 Preparation Time :0:00
Categories : Best Of 50 Years Of Bake Off Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1 cup firmly packed brown sugar
2 teaspoons vanilla
2 eggs
1 cup chopped pecans
48 rolo candies — unwrapped
1 tablespoon sugar
4 oz vanilla floavored candy coating — if desired

Lightly spoon flour into measuring cup;level off. In medium bowl,combine
flour,cocoa and baking soda;mix well.In large bowl combine 1 cup sugar,brown
sugar and margarine;beat until light and fluffy.Add vanilla and eggs;beat
well.Add flour mixture;blend well.Stir in 1/2 cup of the pecans.If necessary
cover with plastic wrap,refrigerate 30 minutes for easier handling.Heat oven to
375.For each cookie,with floured hands,shape about 1 Tablespoon dough around 1
carmel candy,covering completly.In small bowl,combine rmeaining 1/2 cup pecans
and 1 Tablespoon sugar.Press one side of each ball into pecan mixture.Place,nut
side up,2 inches apart on ungreased cookie sheets. Bake at 375 for 7-10 minutes
or until set and slightly cracked.Cool 2 minutes;remove from cookie sheets.Cool
on wire rack for 15 minutes or until completly cooled.Melt candy in small
saucepan over low heat,stirring constantly until smooth.Drizzle over cookies.

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Popularity: 3% [?]

Mixed Bean Salad With Tofu.

Recipe By :=20
Serving Size : 1 Preparation Time :0:00
Categories : Salads Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ounces 90 g green beans trimmed and
Sliced
2 ounces 60 g broad beans.
1 Shallot or 3 spring onions
Finely chopped.
1 Stick celery finely chopped
Quarter small red pepper
Finely chopped.
3 ounces 90 g canned red kidney beans
Rinsed and drained.
1 ounce 30 g firm tofu cubed.
Few drops of lemon juice.
Salt and pepper.
1 ounce 30 g fromage frais 8 per
Cent fat.
2 teaspoons Chopped fresh herbs: parsley
Oregano, coriander — mint etc
Sprigs of fresh herbs to
Garnish

1. Place the green and broad beans in a saucepan with a little lightly=
salted water and cook for 8 minutes, or until tender. Drain and rinse with=
cold water.

2. Mix the cooked beans with the shallot or spring onions, celery, red=
pepper, kidney beans and tofu. Sprinkle with the lemon juice and season=
with salt and pepper. Transfer to a serving plate.

3. Place the fromage frais in a small bowl and mix in the chopped herbs,=
seasoning with a little salt and pepper. Serve with the salad and garnish=
with sprigs of fresh herbs.

Preparation 15 minutes.

Serves 1, 210 calories.

Selections bread 1 protein 2 vegetable

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Popularity: 3% [?]