Rotini And Crab

Recipe By : Kathy Cox
Serving Size : 1 Preparation Time :0:00
Categories : Fish And Seafood Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Ounces Rotini — or corkscrew pasta
20 Oz. Bag Frozen Broccoli — -or-
1 1/2 Pounds Fresh Broccoli
2 Tblsp. Margarine — reduced calorie
1 Tblsp. Olive Oil
1 Tsp. Garlic — minced
2 Medium Zucchini — sliced
1/4 Cup Scallions — sliced
12 Ounces Crab Meat
2 Ounces Grated Parmesan Cheese — divided
1/2 Tsp. Salt
1/2 Tsp. Pepper

Cook pasta; add broccoli 5 minutes before end of cooking time. Cover pot,
return to boil Cook 5 more minutes. Drain and rinse under cold water; set
aside. Heat margarine and oil, add garlic, zucchini, scallions and crab;
cook 2 to 3 minutes. Add pasta and broccoli and heat through. Add 1 ounce
cheese, salt and pepper. Garnish with remaining ounce of cheese before
serving.

Makes 8 servings.

This is good hot (as a main diah) or cold (as a salad). Leftovers are
great for lunches.

Weight Watchers exchanges: 1 1/2 bread, 1 1/2 protein, 1 1/2 vegetable, 1
fat and 30 0ptional calories.

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Popularity: 4% [?]

Lima Bean Soup

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : All Newly Typed Not Shared Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cans (14 1/2 oz. each) chicken broth
2 cans (15 oz. each) lima beans — rinsed and drained
3 medium carrots — thinly sliced
2 medium potatoes — peeled and diced
2 small sweet red peppers — chopped
2 small onions — chopped
2 ribs celery — thinly sliced
1/4 cup butter or margarine
1 1/2 teaspoons dried marjoram
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1 cup half and half cream
3 strips bacon — cooked and crumbled

In a Dutch oven or soup kettle, combine the first 12 ingredients; bring to a
boil over medium heat. Reduce heat; cover and simmer for 25-35 minutes or
until vegetables are tender. Add cream; heat through but do not boil.
Sprinkle with bacon just before serving. Yield 10-12 servings. (3 quarts).

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Popularity: 4% [?]

Title: PORK IN PLUM SAUCE (MWEI JIONG YOKE) – CANTON
Categories: Chinese, Pork
Yield: 1 servings

1/4 c Oil
1 Clove garlic
1 lb Boned pork
1/3 c Plum sauce
2 Stalks celery, diced
4 sl Ginger
1 ts Sherry
2 Carrots
2 ts Sugar
1 ts Salt
1/3 c Chinese pickled scallions
1/4 c Water
2 ts Cornstarch
2 tb Water

Cut pork into bite size pieces. Peel carrots, cut
into cubes.

Place oil and garlic in wok. On high heat, brown
pork. Stir-fry 5 minutes. Add plum sauce, celery,
ginger, sherry, carrots, sugar, salt scallions and
water. Simmer covered, 12 minutes. Add cornstarch to
water and mixture to wok. Stir until thickened.

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Popularity: 3% [?]

Title: Marshmallow Cream Peach Pie
Categories: Pies
Yield: 1 servings

Graham cracker pie crust, 9
18 Marshmallows
1/4 c Milk
1 c Heavy cream; whipped
3 c Diced peaches
(5 to 6 medium peaches)

Melt marshmallows in milk in top of double boiler. Cool until set.
Beat until smooth, fold into whipped cream.

Fold peaches into marshmallow-cream mixture. Pile into graham cracker
crust. Chill several hours, or until firm.

Source:Farm Journal Bev Christensen

MMMMM

Popularity: 8% [?]

Title: Pasta E’ Fagioli
Categories: Soups, Italian, Vegetables
Yield: 8 servings

-KPCG44B
3 ts Oil
2 lb Ground beef
12 oz Chopped onion
14 oz Slivered carrots
14 oz Diced celery
1 1/2 qt Tomatoes; (diced-canned)
30 oz Can of red kidney beans
48 oz Jar white kidney beans
1 3/4 qt Beef stock
3 ts Oregano
2 1/2 ts Pepper (black)
5 ts Parsley (fresh chopped)
1 1/2 ts Tabasco sauce
1 1/2 qt Spaghetti sauce
Shell macaroni *

*elbow macaroni noodles (as much as you like) Saute
beef in oil i large 10 qt pot until beef starts to
brown. Add onions; carrots celery and tomatoes and
simmer for about 10 minutes. Drain and rinse beans and
add to pot. Also add beef stock oregano, pepper,
Tabasco, spaghetti sauce, and cooked noodles. Simmer
until celery and carrots are tender —about 45
minutes (Makes 9 quarts of soup) I found it took a
little longer to cook and be prepared to feed the
neighborhood and a large party of friends. Every one
will like the soup! Just makes alot. Enjoy, Pat
FROM: PAT PREBLE (KPCG44B)

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Popularity: 4% [?]

BROILED MARINATED VEGETABLES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Mixed baby squash (zucchini,
Yellow squash, patty pan,
Crookneck), split
Lengthwise
4 Baby japanese eggplant,
Sliced into thirds
Lengthwise
1/4 c Olive oil
1 c Light soy sauce
1 c Lime juice
2 T Fresh minced ginger
6 Cloves garlic, minced
2 T Ground cumin seed

Mix it all together and marinate the vegetables for 1-2 hours. Spread them
out in a flat casserole dish, cover with the marinade, and broil for about
10 minutes. Scoop out of the dish and serve.

Note: any part that is not covered with marinade will burn. The leftover
marinade make a good stir-fry sauce or gravy over rice etc.

You can also marinate overnight, then grill the veggies on a BBQ in a
grilling basket.

From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue
#174 Aug. 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

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Popularity: 3% [?]

BLACKBERRY YOGURT MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Fresh blackberries, washed
-and dried
1 tb Sugar
1 lg Egg
1 c Plain or honey yogurt
3 tb Butter or margarine, melted
2 1/2 c Variety baking mix ( eg
-bisquik)
1 t Chopped lemon zest

Preheat oven to 400F. Sprinkle berries with sugar;
toss lightly to coat; set aside. In a large bowl,
beat egg; add yogurt and melted butter or margarine;
beat until smooth; add baking mix; stir until just
blended; fold in berries and lemon zest. Spoon
mixture into greased or sprayed muffin cups, 3 inch in
diameter and 1-1/2 inch deep. Bake for 20-25 minutes,
or until a toothpick inserted in the centre comes out
clean. Cool for 5 minutes in cups; finish cooling on
rack. Makes 6 muffins (large)

Origin: Appeal (quarterly publication from Overwaitea
Foods) Shared by: Sharon Stevens.

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Popularity: 5% [?]

Title: Frozen Graham Custard
Categories: Desserts Londontowne
Servings: 8

2 ea Eggs 1/2 c Sugar
1 t Vanilla 2 t Lemon juice
1 1/3 c Evaporated milk, chilled 3/4 c Graham cracker crumbs

Grease refrigerator freezing tray thoroughly. Coat sides and bottom of
tray with half the graham cracker crumbs, reserving the remainder for
topping. Beat eggs. Add sugar and vanilla. Continue beating until sugar is
dissolved. Add lemon juice to chilled milk and whip until stiff. Fold in
egg mixture, pour at once into freezing tray and sprinkle remaining
cracker crumbs over top. Freeze until firm. Cut into squares.

Mrs. H. Alexander Perry

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Popularity: 4% [?]

BEAN-CORN ENCHILADAS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Green pepper — chopped
1/2 c Scallions — chopped
1/3 c Water
2 c Cooked pinto beans
1 c Corn kernels — frozen
3 ts Green chiles — diced (canned)
2 ts Garlic — minced
2 ts Ground cumin
16 Corn tortillas
1 Enchilada sauce recipe
Sev. sprigs fresh cilantro

Saute the green pepper and scallion in the water until
softened, about 5 mi

Mix the beans, corn, chilies, garlic, and cumin in a
bowl. Add the sauteed

Preheat the oven to 375 degrees.

Steam the tortilla for 1 minutes or wrap then in a
cloth and heat in the microwave on high for 1 minute.
Dip the tortillas in heated Enchilada Sauce, being
careful not to soak them. Spoon about 1/4 cup of the
bean mixture on each, and roll up.

Place on a nonstick 13 x 9-inch baking dish, seam side
down. Bake for 15 minutes, or until bubbly. Remove
from the oven and cover with the remaining sauce.
Garnish with cilantro. Serve at once.

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Popularity: 6% [?]

TORTILLA SOUP, LEGENDS RANCHO DELUXE

Recipe By : Legends Rancho Deluxe by chef Michael Hanrahan
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon canola oil
8 whole corn tortillas — cut into 1″ strips
1 cup onion — diced
1 1/2 tablespoons jalapeno peppers — seeded
— minced
5 cloves garlic — minced
1 tablespoon tomato paste
42 ounces canned tomatoes — undrained
1 tablespoon ground cumin
63 ounces chicken broth, fat free
4 whole corn tortillas — cut into 1/4″ strips
2 cups boneless skinless chicken breasts — cooked
— shredded
1 cup avocado — diced
1/2 cup sharp cheddar cheese — shredded
1/2 cup fresh cilantro — chopped

Heat oil in a large Dutch oven over medium-high heat. Add 1″ tortilla
pieces – cook 2 minutes or until crisp – stirring occasionally.

Add the onion, jalapeno and garlic – saute 3 minutes.

Add tomato paste and tomatoes – bring to a simmer and cook 10 minutes.

Stir in cumn and broth – bring to a boil. reduce heat to medium and
simmer – uncovered – 40 minutes or until reduced to 8 cups.

Place half of soup in a blender – process until smooth – pour into a bowl.
Repeat procedure with remaining soup. Return pureed soup to pan. Cook over
medium-low heat until thoroughly heated.

Arrange tortilla strips in a single layer on a baking sheet. Bake at 400
for 7 minutes or until crisp – set aside.

Divide chicken and avocado evenly amoung 8 soup bowls. Pour soup into each
bowl and top with cheddar cheese, cilantro and tortilla strips.

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Popularity: 6% [?]