Date: Thu, 12 May 94 09:36:38 MDT
From: K_SWOPE@ojc.colorado.edu

Stuffed Mushrooms

Wash and de-stem mushrooms for meal (I figure about 6-8 large caps per person)
Chop stems and 6-8 whole mushrooms
Add equal amounts (equal to chopped stems/caps above) of:
shredded carrots
finely chopped onions

Add 1-2 small crushed/minced/pureed cloves of garlic
Add 3-4 pieces of bread cubed small

You may also add: salt, pepper, Italian herbs if you wish. About a dash of
each–perhaps a little more of the Italian herbs

Put all ingredients in a nonstick fry pan and cook till reduced and browned

(On occassion I’ve stirred in a handfull of cheese (lowfat or nondairy) and
allowed it to melt some.

Fill caps with “stuffing” mixture. Sprinkle w/paprika. Broil till tops are
browned and the caps soften and begin to release their moisture. Serve hot
w/asparagus spears and sectioned oranges.

Popularity: 8% [?]

Cream of Broccoli Soup

Recipe By: Sue Burningham
Serving Size: 6
Preparation Time: 0:30
Categories: Soups Stews

Amount Measure Ingredient Preparation Method
1 small onion chopped and browned
1 bag broccoli chopped
2 cans chicken broth
2 cans water
2 tablespoons chicken bouillon
1 cube butter melted
1/3 cup flour
1 can evaporated milk
1 medium Velveeta
6 slices bacon cooked and crumbled

Boil onion, broccoli, chicken broth, water and boullion for 20 min.
Mix butter and flour and add to soup. Add evaporated milk, Velveeta
and bacon.

Per serving: 151 Calories; 8g Fat (48% calories from fat); 9g
Protein; 10g Carbohydrate; 18mg Cholesterol; 912mg Sodium

Popularity: 11% [?]

VENETIAN STUFFING WITH CHEESE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter
3 Green onions, minced
2/3 c Chopped walnuts
1 cl Garlic, minced
1 oz Pancetta, minced
1/2 ts Dried rosemary
1/4 ts Dried savory
1/8 ts Dried thyme
1 lb Part-skim ricotta cheese
3/4 lb Fresh Swiss Chard or
-spinach, cooked, squeezed
-dry, and finely chopped
1 c Cooked rice
2 oz Freshly grated Parmesan
1 1/2 oz Fontina or Jarlsberg cheese,
-shredded
Salt and fresh ground pepper

1. Melt butter in large skillet over medium heat.
Add onion; cook 2 minutes. 2. Stir in walnuts, garlic,
pancetta and herbs and continue cooking about 2
minutes, being careful not to burn herbs. Remove from
heat and cool. 3. Transfer to mixing bowl, add
remaining ingredients and blend well. Taste and adjust
seasoning as desired. Ahead: Stuffing can be prepared
up to 2 days ahead. Cover and refrigerate.

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Popularity: 4% [?]

SALZBURGER NOCKERL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ts Jelly, currant OR other
4 tb Cream, whipping
2 tb Butter, unsalted, cut in
— 4 pieces
9 lg Eggs, whites only
1/2 c Sugar
1/2 ts Vanilla
1/2 lg Lemon, juice of
4 lg Egg yolks
1/2 c Flour, all purpose,
— sifted

Preheat oven to 450 F. Place 4 shallow 9-inch oval gratin dishes
on a baking sheet. In each, put 1 teaspoon of jelly, 1 tablespoon of
cream and 1 piece of butter.

In a mixer, beat the egg whites on medium-high speed until they
form soft peaks. Gradually add vanilla sugar and lemon juice and
continue to beat until stiff and shiny.

Use a large rubber spatula to gently fold egg yolks and flour into
the beaten whites. Use a spatula to transfer 3 large mounds of the
mixture to each of the baking dishes; shape and smooth them. Bake
until puffed and golden (about 8 minutes.)

Serve immediately.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andy Kisler, Vienna 79 Restaurant, New York

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Popularity: 3% [?]

White Mushroom Sauce

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Fresh mushrooms slicd evenly — (try an egg slicer)
1/4 cup Butter
1 cup Heavy cream
2 tablespoons Fresh chopped parsley
Salt and pepper to taste
1/2 cup White wine
1 pound Pasta — cooked and drained
Grated cheese

Sautee mushrooms in melted butter until golden. Stir in wine, parsley, salt
and pepper. Cook for 10 min. on med heat. Add heavy cream and take off
heat. Serve over hot pasta with cheese on the side.

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Popularity: 3% [?]

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% [?]

MONKEY-FACED COOKIES

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Shortening — plus:
2 tb Shortening
2 1/2 c Sifted flour
1 t Soda
1/2 ts Salt
1/2 ts Ginger
1/2 ts Cinnamon
1/2 c Molasses
1/2 c Rich sour milk
1 t Vinegar

Cream together shortening and brown sugar.

Sift together flour, soda, salt, ginger and cinnamon. Add alternately with
molasses mixed with sour milk. Blend in vinegar.

Drop by tsp. on greased baking sheet. Place 3 raisins or bits of citron on
each for eyes and mouth. Bake 10 to 15 minutes in moderate oven (350
degrees F). About 3 dozen.

* Source: Your Share – Copyright 1943, General Mills Inc., Minneapolis, MN
* Typed for you by Karen Mintzias

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Popularity: 4% [?]

OCTOPUS WITH GARLIC – POLIPI VERACI ALL’AGLIO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Octopus (about 1 1/2 pounds
-each)
1/4 c Olive oil
5 Cloves garlic, crushed
1 Bay leaf
1/2 ts Cumin seeds
Salt
1 sm Green pepper, chopped

rosemary leaves and parsley

Cut out the eyes and mouth of the octopus. Remove the
ink sac and internal bone. Cut off the tough points in
the tentacles. Put each octopus on a board and beat
them well to break the fibers and make the meat more
tender. Wash them in running water until they are very
white; do not dry but put them in an earthen- ware
dish and season with oil, flavored with garlic, bay
leaf and cumin seeds. Cover the dish tightly with a
sheet of waxed paper or foil tied around the top with
string. Put the dish over a very low heat between 1
and 2 hours, according to the size of the octopus.
When they are tender, drain them, season with
additional oil, salt, green pepper, rosemary leaves
and parsley. Serve in a tureen.

From “Feast of Italy”, translated from the Italian
edition published by Arnoldo Mondadori Editore, 1973.
Consulting Chef, Giorgio Gioco. Thomas Crowell, New
York. ISBN 0-690-00059-6

It doesn’t make reference to it in the text, but in
the pictures of both these dishes, it shows one or two
largish octopi garnished with reseattes of baby octopi
tentacles. I imagine you’d do quite well using the
‘baby’ octopi like those I see sold around here in the
supermarkets, or even with squid.

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Popularity: 2% [?]

CANNING POTATOES (WHITE, CUBED OR WHOLE)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Quantity: An average of 35 pounds is needed per canner
load of 7 quarts; an average of 22-1/2 pounds is
needed per canner load of 9 pints. A bag weighs 50
pounds and yields 8 to 12 quarts–an average of 5
pounds per quart.

Quality: Select small to medium-size mature potatoes
of ideal quality for cooking. Tubers stored below 45
degrees F may discolor when canned. Choose potatoes 1
to 2 inches in diameter if they are to be packed whole.

Procedure: Wash and peel potatoes. Place in ascorbic
acid solution to prevent darkening. If desired, cut
into 1/2-inch cubes. Drain. Cook 2 minutes in boiling
water and drain again. For whole potatoes, boil 10
minutes and drain. Add 1 teaspoon of salt per quart to
the jar, if desired. Fill jars with hot potatoes and
fresh hot water, leaving 1-inch headspace.

Adjust lids and process following the recommendations
in Table 1 and Table 2.

Table 1. Recommended process time for White Potatoes
in a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 35 minutes for Pints, 40 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 -
2,000 ft: 11 lb.
2,001 – 4,000 ft: 12
lb.
4,001 – 6,000 ft: 13
lb.
6,001 – 8,000 ft: 14
lb.

Table 2. Recommended process time for White Potatoes
in a weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 35 minutes for Pints, 40 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 -
1,000 ft: 10 lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Popularity: 5% [?]

Title: WHITEFISH SALAD (D)
Categories: Seafood, Salads, Jewish
Yield: 5 servings

2 lb Smoked whitefish
2 1/2 Stalks celery, strings
– Removed (I leave this out)
1 c Sour cream; approximately
1 1/2 tb Mayonnaise, heaping
Freshly ground black pepper
1 tb Snipped fresh dill *
1 tb Chopped parsley *
Garnish, sprigs of fresh
Dill and or parsley

Keeping the skin of the whitefish intact and the head
still attached, carefully remove the bones from the
whitefish and place the meat in a mixing bowl.

Dice the celery and combine with the whitefish, along
with 1 cup of the sour cream, the mayonnaise, and the
pepper. Add the dill and parsley and as much more sour
cream as is wanted.

Stuff the mixture back into the skin of the whitefish,
remaking the shape of a fish. Garnish with additional
dill and parsley

Elaine’s Note: I use the dill, parsley as a garnish only, we like our
salad straight. I also chunk the salad, and do not mush the fish.

—–

Popularity: 11% [?]