Pasta Primavera No. 238 Yields 4 Servings

Main ingredients: 1 large tomato, diced
1 cup broccoli flowerets, 1/2 cup mushrooms, sliced
steamed for 5 minutes 1/2 cup carrots, shredded
1 cup asparagus pieces, 1- 1/4 cup parsley, finely minced
inch, steamed for 5 1/2 tsp black pepper, freshly
minutes ground
1 cup sugar snap peas, or 12 ozs spaghetti or linguine,
1 cup snow peas, blanched high-protein
for 1 minute Sauce:
1 small zucchini, or yellow 2 tsps butter, or
squash (see text for 2 tsps margarine
instructions) 1 tbls flour
1 cup corn kernels, canned 1 cup milk, skim
or 1/2 cup chicken stock
1 cup corn, frozen, blanched 1/2 cup Parmesan, grated
1 tbls garlic, finely minced 1/4 cup basil, frsh,minced, or
1 tbls olive oil 1 tsp basil, dried

Steam or blanch the various vegetables as indicated (for the zucchini or
squash, they should be unpeeled, sliced in half lengthwise, cut into 1″ chunks
and blanched for 1 minute).
Combine and keep warm.
Use a skillet to saute the garlic in the oil for 1 minute, but do not brown.
Add the tomatoes, mushrooms, carrot, parsley and pepper.
Cook for 4 minutes.
Add to the reserved vegetables.
Toss gently to combine.
To prepare the sauce, use a small, heavy saucepan to melt the butter or
margarine.
Add the flour, whisking the roux over medium-low heat for 1 minute.
Gradually add the milk and stock, stirring constantly, until the sauce
thickens slightly.
Stir in the Parmesan and basil.
Heat over medium low heat, stirring, until the cheese is melted.
Pour over the vegetable mixture.
Toss gently to coat.
Cook the spaghetti or linguine al dente.
Drain and keep warm.
Place the cooked pasta in a large heated serving bowl or platter.
Spread the vegetable-and-sauce mixture over the pasta.
Toss gently once or twice.
Serve.

Popularity: 4% [?]

Title: CRISP FRIED NOODLES AND CHILI VEGETABLES
Categories: Chinese, Pasta, Vegetarian
Yield: 2 servings

1 3/4 oz Chinese vermicelli
Oil
1/2 ts Oil
1 ts Grated fresh ginger
1/2 tb Chopped coriander
1/2 Garlic clove
1/2 Onion
1/2 Red pepper
1/2 Green pepper
1/2 lg Carrot
7 oz Baby corn
7 oz Straw mushrooms
1/4 c Soy sauce
1/8 c Malt vinegar
1 ts Brown sugar
1/4 c Coriander leaves
1/2 ts Preserved chopped chili

Finely chop the coriander and chili. Dice the garlic
clove. Cut the peppers and carrot into fine strips.
Drain the mushrooms and corn. Cut the onion into thin
wedges.

1. Deep fry the chinese vermicelli in hot oil.
Drain on absorbent paper.
Place on a large serving plate and keep warm.

2. Heat the teaspoon of oil in a large pan. Add the
ginger, coriander
and garlic and cook for 2 minutes. Add onion, red
and green peppers
and carrot. Stir fry for 3 minutes.

3. Add the corn, mushrooms soy sauce, vinegar, brown
sugar and chilli.

4. Stir to combine and cook over a high heat for 3
minutes.

5. Spoon the vegetables over the noodles, pour over
any remaining sauce.

Garnish with the coriander leaves and serve.

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Popularity: 11% [?]

Title: Clam Chowder, Manhattan Style
Categories: Soups/stews, Pork/ham, Fish/sea
Yield: 6 servings

36 Live clams 3 ts Basil
3 tb Butter 1/2 ts Thyme
3/4 lb Pork, diced 1 Bay leaf
4 Onions, chopped 3 Cloves garlic, diced
4 Tomatoes, chopped 1 tb Soy sauce
2 1/2 c Chopped celery 2 1/2 qt Liquid (clam cooking broth
1 1/2 c Chopped carrots + water
3 ts Fresh parsley 4 Potatoes, diced

Place clams in soup kettle, cover with water, and steam open. Remove
clams from their shells, and mince fine; reserve. Strain clam liquid and
reserve. Saute pork and onions in butter until onions are clear. Add
tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley,
basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of
liquid (clam cooking water plus additional water, if needed); simmer,
covered, 1 hour. Add potatoes and simmer 15 minutes. Add clams and simmer
another 8 minutes. Adjust seasonings if necessary. Serve immediately, with
crackers.

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Popularity: 28% [?]

Black Bean and Green Chile Salad

Recipe By : GRILLIN’ AND CHILLIN’ SHOW #GR3643
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound black beans — cooked
1 cup Poblano peppers, roasted — peeled,seeded,diced
1 medium red onion — diced
1/4 cup cilantro — chopped
1 tablespoon jalapeno — minced
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
1 teaspoon Chipotle puree
2 tablespoons olive oil
salt
freshly ground pepper

In a large mixing bowl, combine all ingredients well. Season to taste with
salt and pepper.

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Popularity: 5% [?]

MICHAEL’S MANGO CHUTNEY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sauces Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Vinegar
1 1/2 c Brown sugar
5 c Diced or sliced mango
1 tb Minced garlic
2 tb Ground ginger
1 t Ground coriander
1 tb Curry
1/4 ts Cayenne pepper
1 t Salt

PLACE VINEGAR AND SUGAR in a pot, place over medium
heat, bring to a boil and cook until the liquid
reduces and thickens. Add all other ingredients,
simmer for 5 minutes and remove from the heat. Let the
mixture cool to room temperature and pack into jars.
The chutney tastes better after about 2 weeks. If you
want to keep it longer, you can can it. Makes 8 Cups

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Popularity: 20% [?]

Title: Basic White Bread (Kh)
Categories: Breads
Yield: 1 servings

5 1/2 To 6 cups flour
2 pk Active dry yeast
2 tb Sugar
2 ts Salt
1 c Milk
1 c Vvater
2 tb Oil
Oil or butter

QUICK MIX METHOD

Combine 2 cups flour, yeast, sugar, and salt in a large mixing bowl.
Heat milk, water, and 2 tablespoons oil in a saucepan over low heat
until very warm (120 to 130F). Add liquid to flour mixture; beat on
high speed of elec- tric mixer until smooth, about 3 minutes.
Gradually stir in more flour to make a soft dough. Tum onto lightly
floured surface and knead until smooth and elastic (5 to 10 minutes).
Cover dough with bowl or pan; let rest 20 minutes. For two loaves,
divide dough in half and roll out two 14×7-inch rectangles; for one
loaf roll out to 16×8-inch rectangle. Roll up from narrow side,
pressing dough into roll at each turn. Press ends to seal and fold
under loaf. Place in 2 greased 8x4x2-inch loaf pans or 1 greased
9x5x3-inch loaf pan; brush with oil. Let rise in warm place until
double in bulk (30 to 45 minutes). Bake at 400F 35 to 40 minutes.
Remove from pans immediately and brush with oil; cool on wire rack.

CONVENTIONAL METHOD

Heat milk, sugar, oil, and salt; cool to lukewarm. In a large bowl,
sprinkle yeast in warm water (105 to 115F) stir until dissolved. Add
lukewarm milk mixture and 2 cups flour; beat until smooth. Beat in
enough additional flour to make a stiff dough. Turn out onto lightly
floured surface; let rest 10 to 15 minutes. Knead until smooth and
elastic (8 to 10 minutes). Place in a greased bowl, turning to grease
top. Cover; let rise in warm place until double in bulk (about 1
hour). Punch down. Let rest 15 minutes. Follow same shaping and baking

instructions as Quick Mix Method.

MMMMM

Popularity: 6% [?]

Title: New Year Fried Rice
Categories: Chinese, Rice
Yield: 6 servings

3 Strips bacon, diced
1/4 c Frozen green peas, thawed
3/4 c Chopped green onions and
-tops
4 c Cold, cooked white rice
1 Egg, beaten
1/3 c Diced red bell pepper
2 tb Soy sauce

Cook bacon in wok or large skillet over medium heat until crisp. Add green
onions, red pepper and peas; stir-fry 1 minute. Add egg and scramble. Stir
in rice and cook until heated, gently separating grains. Add soy sauce;
cook and stir until heated through. Serve immediately.

Serves: 4 From: Kikkoman recipe booklet Posted by: Debbie Carlson -
Cooking Echo

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Popularity: 5% [?]

OCTOPUS PILAF (OKTAPODI PILAFFI)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Octopus, skinned
2 md Onions, finely chopped
1 c Garlic, finely chopped
1 Bay leaf
1 pn Oregano, dry
1/2 ts Fines herbes
1 c Wine, dry white
Butter
2 tb Tomato paste
16 oz Tomato, whole, can
2 c Rice

Pound the octopus in order to tenderize it, and cut
into cubes. Saute the onions in1/4 lb butter until
golden brown; add garlic, bay leaf, oregano, fines
herbes, and octopus. Saute for a few more minutes;
then add tomato paste, whole tomatoes and wine. Stir
well, cover and simmer over low fire for one hour, or
until octopus is tender. When octopus is cooked, place
3-1/2 cups water,1/2 cup of octopus sauce and 2 Tbsp
butter in a saucepan. Bring to a boil, add rice, stir,
lower heat and simmer for 20 minutes. To serve, shape
the rice into individual mounds with a cup, and cover
with octopus and remaining sauce. This may be prepared
ahead of time and reheated in the oven before serving.
It’s delicious with boiled greens and white retsina.

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Popularity: 30% [?]

Title: SHRIMP LOUIS DIP
Categories: Dips
Yield: 3 servings

1 c Mayonnaise
1 c Sour cream
1/3 c Fine chopped green pepper
1/4 c Chili sauce
1 tb Horseradish
1/4 ts Salt
1/8 ts Pepper
2 c Fine chopped cooked shrimp

Stir all ingredients until well mixed. Cover; chill.
Makes 3 cups

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Popularity: 6% [?]

Title: Chocolate mousse torte
Categories: Cyberealm, Mom’s best, Desserts
Yield: 12 servings

1 pk 1 layer devils food cake mix
1/3 c Chocolate ice cream topping
4 Squares semisweet chocolate
2 T Powdered sugar
2 T Coffee liqueur
2 Egg yolks
1/2 c Whipping cream
1 T Chocolate ice cream topping
1/2 c Whipped cream
Fresh raspberries (optional)

1. Prepare mix and bake according to directions. Cool 10 minutes.
Remove from pan and cool completely. Place on serving platter.

2. Spread cake with the 1/3 cup ice cream topping. Chill till needed.
Set aside.

3. For the mousse, in a small saucepan melt semi-sweet chocolate
over low heat; remove. Stir in powdered sugar, liqueur, and egg
yolks. Cook and stir over medium heat for 2 minutes or until mix-
ture coats a metal spoon. Remove from heat; cool completely.

4. Beat the first 1/2 cup whipping cream to soft peaks. Stir half of
the chocolate mixture into the whipped cream. For in the remaining
chocolate. Cover; chill until mixture mounds. Spread onto cake to
within 1 inch of edge. Chill; covered for several hours.

5. To serve, drizzle cake with the 1 Tablespoon topping. Using a
pastry bag fitted with the star tip, pipe the 1/2 c whipped cream
around cake edge and garnish with raspberries, if desired.

Cal: 258 Source: Better Homes and Gardens Magazine, Dec. 1992

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Popularity: 7% [?]