Title: Paella a la Valenciana
Categories: Spanish
Yield: 6 servings

6 c Chicken stock
1 lg Whole onion, peeled
1/2 t Saffron threads
1 lb Large shrimp
12 Little neck clams (opt)
1 Broiler/fryer, cut into 9
-pieces (3 1/2 lb)
Salt
Pepper
1 lb Chorizo sausage
3 tb Olive oil
1 md Onion, peeled and coarsely
-chopped
4 oz Salt pork, coarsely chopped
-(opt)
1 tb Minced garlic
1 c Dry white wine (opt)
1 tb Paprika
1 c Chopped tomatoes
1 tb Chopped fresh Italian
-parsley
3 c Short-grain rice
1 Bay leaf, crumbled
Juice of 1 lemon

MMMMM————————FOR GARNISH:—————————–
A handful of frozen peas
A few strips of pimiento
-or roasted pepper

In a saucepan, combine the chicken stock, whole onion and the crushed
saffron threads. Cover the pan, and simmer over low heat while you
prepare the rest of the ingredients.

Peel and devein shrimp. Wash the clams. Rinse the chicken in cold
water and pat dry.

Slice the chorizo into 1/8″ discs. Place in a paella pan or skillet,
and cook over medium heat until fat is redered. Remove with slotted
spoon, and reserve. Wash or wipe out the skillet. Saute shrimp in 1
tablespoon olive oil until pink; remove and reserve.

Wash or wipe out the pan. Salt and pepper chicken pieces. Brown
chicken in 1 tablespoon of oil, turning until all sides are browned
but not fully cooked. Remove from pan and reserve. If desired, remove
the skin from the chicken pieces and discard.

Drain fat from pan. Add final tablespoon of oil to pan. Add onions and
salt pork. Over medium-high heat, saute the mixture until onions are
wilted. Add garlic, and saute about 30 seconds. Add white wine, stir
and cook over medium-high heat until most of the wine has evaporated.

Remove pan from heat. Add paprika and tomato and parsley, and stir
well. Return pan to heat, and cook until mixture thickens. Add rice,
and stir until rice is coated with tomato mixture.

Remove whole onion from chicken stock. Add chicken stock and saffron
to rice mixture. Raise heat to high; stir and add chicken pieces,
shrimp, clams, chorizo, bay leaf and lemon juice. Gently stir
ingredients.

Cover and cook over low heat until the rice has absorbed the liquid
and the clam shells have opened, about 25-30 minutes.

Five minutes before the end of cooking time, sprinkle top of paella
with peas. Cover and continue cooking. Garnish with pimiento.

MMMMM

Popularity: 6% [?]

Title: Layered Banana Pineapple Dessert
Categories: Desserts
Yield: 15 servings

1 1/2 c Graham cracker crumbs
1/4 c Sugar
1/3 c Margarine or butter, melted
3 DOLE Bananas, sliced
1 pk Cream cheese, softened (8oz)
3 1/2 c Cold milk
2 pk JELL-O Vanilla Flavor
-Instant Pudding Pie
-Filling (4-serving size)
1 cn DOLE Crushed Pineapple,
-drained (20 oz)
1 pk COOL WHIP Whipped Topping,
-thawed (8 oz)

Prep time: 20 minutes. Refrigerating time: 3 hours.

MIX graham cracker crumbs, sugar and margarine in 13×9″ pan. Press
evenly onto bottom of pan. Arrange banana slices on crust.

BEAT cream cheese in large bowl with wire whisk until smooth.
Gradually beat in milk. Add pudding mixes. Beat until well blended.
Spread evenly over banana slices. Spoon pineapple evenly over
pineapple mixture. Spread whipped topping over pineapple.

REFRIGERATE 3 hours or until ready to serve.

MMMMM

Popularity: 4% [?]

Title: AVOCADO-TOFU-EGG DIP
Categories: Dips, Cheese/eggs
Yield: 6 servings

10 Min to prepare
Yield 1 1/2 c
3 tb Cider vinegar
3 tb Cold water
1 Cake (1/4 lb) tofu
1 md (4″ long) ripe avocado
2 Hard cooked eggs
1/2 ts Dijon mustard
1/2 ts Prepared horseradish
1/2 c Very finely minced red onion

From “The Enchanted Broccoli Forest” By Molle Katzen.

salt to taste pepper to taste

Place vinegar, water, tofu and avocado in the jar of a
blender – or a food processor fitted with the steel
blade attachment. Puree until smooth. Transfer to a
bowl.

Coarsely grate or finely chop the hard-cooked eggs.
Stir these, plus all remaining ingredients into the
puree. Cover tightly and chill.

Posted by Theresa Merkling.

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Popularity: 6% [?]