PEANUT BUTTER BREAKFAST SPREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c. chunky style peanut butter
2 tbsp. honey
1/2 c. finely chopped dried fruit
(such as raisins, dates, apricots,
figs, prunes, or apples)

Blend together peanut butter and honey; stir in dried fruit.
Store at room temperature in a tightly covered container. To serve,
spread on warm toast or muffin. Makes 1 1/2 cups spread.

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Popularity: 3% [?]

Title: STUFFED ARTICHOKES
Categories: Vegetables, Poultry
Yield: 4 servings

1/2 c Pine nuts
4 Large fresh artichokes
1/2 Lemon
3/4 c Low-fat chicken broth;divide
1 c Onion; chopped
1 c Shrimp; cooked, diced
1/2 ts Garlic powder
1/4 c Bread crumbs
1/4 c Fresh parmesan; grated
1/2 ts Dried dillweed
1/4 ts Ground white pepper

Toast pine nuts.(You can do this in the microwave, if desired. Spread them
in one layer on a m/w-safe paper towel on High until lightly browned about
2 to 4 minutes). Cut off artichoke stems so that they are flat on the
bottom and will stand up in the baking dish. Snip points off outer leaves.
Rub with cut side of lemon. Place artichokes in micro-safe dish and pour
1/4 c of the ckn. broth into bottom of dish. Cover tightly with plastic
wrap and cook on High until bottoms are tender when pierced with tip of
knife (about 11 minutes). Let stand covered, 3 minutes; drain. When cool
enough to handle, pull out center leaves and remove center choke. Cook oil,
onion and garlic, uncovered, on High in m/wave for 3 minutes. Add remaining
ingredients and another 1/4 c. chicken broth to the onion mixture. Stir
until well blended. Spoon mixture into center of artichokes (and in between
leaves, if desired). Pour the remaining 1/4 c chicken broth into the bottom
of the dish. Place artichokes in broth. Cover with plastic wrap and cook on
high until heated through, about 4 minutes. Judy Garnett/pjxg05a Raleigh,
NC.

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Popularity: 4% [?]

Title: Pastitsio
Categories: Casseroles, Greek
Yield: 24 servings

1 1/2 lb Ziti thick, uncut macaroni
Salt
2 c Grated cheeses*
6 tb Melted butter
7 Eggs
6 c Saltsa Kima
6 c Medium Saltsa Aspri
1 ts Ground cinnamon
1/2 ts Grated nutmeg
1 c Bread crumbs

*Note: Grated cheeses can be any combination of mizithra, kefalotyri
(hard ricotta) or Romano cheeses. In a large pot, boil the ziti in
salted water until almost tender. Drain thoroughly. In a large bowl,
combine the macaroni, 1 1/2 cups of the grated cheeses, the butter,
and 4 of the eggs, lightly beaten.
Butter an 11″ x 15″ x 3″ baking pan, and in it layer half the
macaroni mixture. Separate 2 of the eggs and combine the 2 egg
whites plus 1 more whole egg with the Saltsa Kima. Spread it evenly
over the macaroni in the pan and cover with the remaining macaroni.
Meanwhile, combine the Saltsa Aspri with the 2 egg yolks and the
spices. Pour over the macaroni, spreading it into the corners with a
spatula. Sprinkle the top lightly with the remaining cheese and the
bread crumbs. Bake in a 350 degree for 45 minutes or until a golden
crust develops and the sauce bubbles. Remove from the oven and allow
to stand for 15 minutes before cutting into squares. Serve on a warm
platter. Note: Try this once using 1 1/2 pounds of ziti for an
elegant pastitsio. A very rich recipe; you can safely reduce the meat
sauce and Saltsa Aspri by one cup, if desired. From: “The Food of
Greece” by Vilma Liacouras Chantiles.

Typed for you by Karen Mintzias

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Popularity: 5% [?]

FIDDLEHEADS ON TOAST

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Fiddlehead ferns
Toast

Fiddleheads on Toast I: Cook fiddleheads; drain.
Arrange on squares of toasted bread or on toasted
English muffin halves. Pour rich white sauce with
diced, hard-boiled eggs added over all. Serve
sprinkled with paprika.

Fiddleheads on Toast II: Cook fiddleheads; drain.
Arrange on toast and top each serving with slices of
crisp-fried bacon and a generous amount of white
sauce, either plain or with cheese added.

Fiddleheads on Toast III: Cook fiddleheads; drain.
Roll fiddleheads in thin ham slices; broil and serve
on toast or toasted English muffin halves with white
sauce to pour over. Add cheese to the white sauce, if
desired.

From _The Wild Flavor_ by Marilyn Kluger. Los
Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 250.
ISBN 0-87477-338-5. Typed for you by Cathy Harned.

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Popularity: 3% [?]

RICE/CORN PATTIES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cooked AM Medium Brown Rice
1/2 c Leftover cooked cereal
-OR- AM Corn Grits
— (Yellow or White)
1/4 c AM Toasted Garbanzo Flour
-OR- other flour
1/2 ts Sea salt (optional)
1 Egg — beaten OR…
1/4 c -Water
3 tb AM Unrefined Vegetable Oil

Mix all ingredients well. Form into patties. Fry
lightly on both sides, or bake on oiled cookie sheet
for about 30 minutes at 350 F.

Source: Arrowhead Mills “Recipes for Special Dietary
Needs” tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen
Mintzias

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Popularity: 3% [?]

Gnocchi alla Giordano

Recipe By :=20
Serving Size : 8 Preparation Time :0:00
Categories : Italian Pasta
Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Baking potatoes
1 cup All-purpose flour
1 Whole egg plus
1 Egg yolk — lightly beaten
=09
2 tablespoons Unsalted butter — softened
1 teaspoon Salt
Freshly grated Parmesan — cheese
Tomato sauce

(Anna Teresa Callan’s “Menus for Pasta”)=20
Boil the potatoes in their jackets, drain, peel and put through a ricer or
food mill. While the potatoes are still warm, blend in the flour, add the
egg, egg yolk, butter and salt.

Place the potato mixture on a floured board and knead lightly; the dough
will be soft. Roll the dough in 1″ thick sticks about 10″ long.
Cut each roll into 3/4″ pieces.

Rub each pieces of dough lightly over the coarse side of a cheese grater.
In a large pot of boiling salted water, cook the gnocchi until they rise to
the top of the water. Using a slotted spoon, remove the gnocchi to a warm
bowl. Sprinkle with Parmesan cheese, top with tomato sauce and serve at=
once.

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Popularity: 5% [?]

Title: SPANISH GARLIC SOUP
Categories: Low-fat, Soups
Yield: 4 servings

———————–FOR THE SOUP———————–
1 ts Olive oil
1 Head garlic, separated,
-peeled, and sliced
3 c Chicken broth
1 md Carrot, pared and cut into
-narrow 2″ strips
1/4 c Diced red pepper
1/8 ts Black pepper
2 tb Minced parsley

——————FOR THE CHEESE CROUTONS——————
4 1 oz slices Italian Bread
1 lg Garlic clove, peeled split
3/4 oz Parmesan cheese, grated

To prepare soup:

1. In a medium nonstick saucepan, heat oil and add
garlic. Cook, stir- ring constantly over low heat
until pale gold (do not let garlic brown) Add 1/2 cup
of water; cover and simmer until very soft. With a
fork, mash the garlic to a smooth puree. Add broth,
carrot, bell pepper, black pepper, and 1/4 cup of
water and bring to boil. Reduce heat and simmer until
carrots are barely tender, about 3 minutes. Sprinkle
with parsley and serve with cheese croutons, if
desired.

To prepare the Cheese Croutons:

1. Preheat oven to 300F. Bake the bread slices until
dried, about 15 minutes. Rub each slice with cut side
of garlic; sprinkle evenly with parmesan cheese. Run
under broiler to brown lightly. Keep warm.

Per serving: (1 cup soup) provides: 1/4 fat, 1/2
vegetable, 15 cal. Per serving: 70 cal. Each crouton
provides: 1 bread, 10 cal. Per serving: 102 cal.

Source: Weight Watchers Magazine, Mar. 1994 Typed for
you by: Linda Field, Cyberealm BBS Watertown NY
315-785-8098

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Popularity: 3% [?]

Title: Busy Day Soup
Categories: Soups
Yield: 1 servings

2 lb ground beef
32 oz mixed vegetables
56 oz tomatoes
12 oz tomato sauce
1 onion — chopped
1 c barley
1/2 c sugar
8 c water — more if needed
: salt — to taste
: pepper — to taste

Brown ground beef and onions. Drain. Add rest of
ingredients and cook for at least 1 hour.

MAKES ALOT !!!!!!!!

Recipe By : Senior Girl Scout Troop #120

Date: Wed, 30
Oct 1996 12:18:47 -0500 (

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Popularity: 3% [?]

Torta Caprese

Recipe By : Cooking Live Show #CL8910
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces semisweet chocolate
1 1/2 stick unsalted butter
2/3 cups sugar — divided
8 large eggs — separated
1 1/3 cup walnut pieces — about 5 1/2 ounces
1/3 cup all-purpose flour
confectioners’ sugar for finishing

Preheat oven to 350 degrees, setting rack at middle level. Butter a
10-inch round cake pan, 2 inches deep, and cut a piece of parchment or
waxed paper to fit the bottom.

Cut the chocolate finely and place in a small bowl over hot water to
melt, stirring occasionally. Remove the bowl from the pan and cool
slightly.

In a large mixer, beat the butter with half the sugar until soft and
light. Beat in the chocolate, then the yolks, one at a time, scraping
bowl and beaters often. Continue beating until the mixture is smooth
and light. Place the walnuts in the bowl of a food processor and grind
them finely, pulsing the machine on and off at one second intervals.
Be careful that the walnuts do not become pasty. Stir the walnuts into
the batter.

In a clean dry bowl, beat the egg whites until they hold a very soft
peak and beat in the remaining sugar in a slow stream. Beat the whites
until they hold a soft glossy peak. Stir 1/4 of the whites into the
batter, then fold in the rest with a rubber spatula, so that no
streaks remain.

Pour the batter into the prepared pan and smooth the top. Bake the
Torta Caprese about 40 minutes, until the center is firm when pressed
with a fingertip.

Cool the cake in the pan for 10 minutes. The cake may sink slightly,
though this does not affect its texture. Trim off any loose crust and
invert the cake on a rack, remove the pan and allow to cool
completely. Dust cake with confectioners’ sugar and slide onto a
platter.

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Popularity: 3% [?]

Title: Ketchup sauce
Categories: Condiment, Dressings, Mcdougall
Yield: 2 servings

1 c Tomato sauce
6 oz Tomato paste
1 1/2 tb Cider vinegar
2 ts Tamari soy sauce; low-sodium
1/4 ts Onion powder
1/8 ts Ground oregano

Recipe by: McDougall Plan Preparation Time: 0:05 Mix all ingredients in a
jar. Store covered in the refrigerator. Will keep for several weeks.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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Popularity: 4% [?]