WILD MUSHROOM SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Meats
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Dried mushrooms
12 oz Assorted fresh mushrooms
– (chanterelle, cultivated,
– shiitake, oyster)
2 tb Unsalted butter
1 tb Finely minced garlic
1 tb Finely minced shallots
-ÿÿOnions
1/2 ts Salt
1/4 c Sherry or Madeira
1/2 c Whipping cream

This sauce has an intensely woodsy flavor that would be good on pasta,
roast chicken or pork.
TO RECONSTITUTE DRIED MUSHROOMS, place them in a bowl and cover with 3 cups
of warm water. Soak for at least 2 hours or up to 8. When mushrooms are
soft, drain and reserve water and squeeze out as much water as you can from
the mushrooms. Pour the mushroom water through a double layer of
cheesecloth or a cloth towel to remove any sand that may have been lurking
in the mushrooms. Reserve 1 cup of liquid for this recipe. (Pour the
remaining mushroom water into a plastic container or airtight bag, label
and freeze for up to a year to use in soups and sauces.) Wash the fresh
mushrooms and pat dry. (Slice chanterelles and cultivated mushrooms, trim
and discard the stems of shiitake mushrooms, and trim and discard root tips
of oyster mushrooms.) Melt the butter in a medium skillet over medium heat
and add the reconstituted dried mushrooms, garlic, shallots and salt. Cook,
stirring, for 10 minutes. Add the fresh mushrooms and continue to cook
another 10 minutes. Add the reserved mushroom water and sherry. Increase
the heat to high and cook until the liquid reduces by about 2/3. Add the
cream and cook until the liquid reduces to a saucelike consistency and is
thick enough to coat a spoon.

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Popularity: 6% [?]

Title: Crustacean Dip
Categories: Chinese, Condiment, Ceideburg 2
Yield: 1 servings

1/4 c Chopped ginger
1/4 c Vinegar
3 tb Light soy sauce
1 1/2 tb Sugar

This is a classic Chinese dip for things like shrimp balls. Real
simple, basic and good.

Mix an serve.

Posted by Stephen Ceideberg; March 5 1992.

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Popularity: 3% [?]

1 cup oats (I used Quick Oats)
1 cup plain flour
1/2 tsp baking powder
1/3 cup dried fruit (I used chopped apricots and sultanas)
1/3 cup of plain low fat yoghurt
1 tsp vanilla
Mix all together , shape into cookies, cook at 350F (180 C) for 15 mins
and store in the fridge. I made 12 medium sized cookies and have stored
them for 3 days now and they are as crispy as the first day still.

Popularity: 9% [?]

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% [?]

Title: GELATO DI MIRTILLE
Categories: Ice cream, Desserts, Italian, Maresca, Darrow
Yield: 8 servings

2/3 c Sugar
4 Egg yolks
1 c Milk; at room temperature
1 pn Salt
1 Lemon peel strip (2-in)
2 c Fresh blueberries; pureed
1 c Heavy cream

BEAT SUGAR AND EGG YOLKS together until pale yellow and very thick.
Slowly add milk, beating gently to avoid a build-up of foam. Add
lemon peel and stir in salt. Transfer mixture to the top of a double
boiler with an inch of boiling water in the bottom half. Regulate
heat so water remains at a low boil, and stir continuously 8 minutes.
Custard will thicken to coat the spoon, and surface foam will
disappear. Immediately remove top of double boiler and set it in a
large bowl of cold water. Stir 2 minutes to cool custard somewhat.
Then transfer it to a bowl, cover, and chill thoroughly. Also chill
pureed blueberries and heavy cream. When ready to proceed, whip cream
into soft peaks. Remove lemon peel from custard and fold in
blueberries and whipped cream. Transfer mixture to ice cream machine
and freeze according to machine’s directions.

Makes 1 Quart

TOM MARESCA AND DIANE DARROW – PRODIGY GUEST CHEFS COOKBOOK

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Popularity: 4% [?]

Date: Fri, 31 Mar 95 16:15:57 PST
From: carol@unify.com (Carol Collins)

Awhile ago someone asked about tomatoless catsup.
Banana-based catsup is available in some Asian food markets.

Here are a couple recipes for tomato analogs (I haven’t tried them).

Un-Tomato Ketchup
from Of These Ye May Freely Eat by JoAnn Rachor

Blend until smooth:
1 C. cooked carrots
1/4 C. cooked beets
1/4 C. water
1/4 C. lemon juice
1 T. sweetener of your choice
1/2 tsp. salt
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. oregano

Popularity: 3% [?]

Title: TABBOULEH (LEMON-PARSLEY SALAD) (NFXS18B)
Categories: Side dish, Vegetables, Salads, Greek
Yield: 4 servings

1/3 c Bulgar wheat
1/4 c Hot water
1 Medium yellow onion; grated
2 Lg bunches parsley; finely
Chopped (about 4 c)
2 Ripe tomatoes; chopped
1 tb Fresh mint; chopped
1/3 c Lemon juice
1/4 c Olive oil
1/2 ts Salt
1 ds Freshly ground black pepper
1 Head iceberg lettuce;
Separated into leaves

1. In lg bowl mix bulgar with hot water; let stand 1 hr. Pound onion
with pestle of back of heavy spoon into bulgar. 2. Mix chopped
parsley, tomatoes, and mint into bulgar. 3. Combine lemon juice,
olive oil, salt, and pepper and beat with fork until well blended.
Pour over parlsey mixture and mix well. 4. To serve, place Tabbouleh,
surrounded by lettuce leaves, on platter. To eat in the Lebanese
manner, scoop up some Tabbouleh with lettuce leaf and eat with your
fingers.

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Popularity: 2% [?]

POACHED PEARS WITH CINNAMON

Recipe By : DESSERT SHOW #DS3064
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 hard pears
1 1/4 cup dry red wine or grape juice
1/4 cup sugar
1 cinnamon stick

Peel pear 2/3 way down from stem, leave upper 1/3 peel to stem and trim pear
bottoms so they
will sit flat. Mix together sugar and cinnamon in medium saucepan over
medium heat and stir to
dissolve sugar. Set pears in pan so they aren’t touching and bring liquid to
boil. Reduce heat to
medium-low and cover pan. Simmer until pears are soft. When soft, carefully
remove with
slotted spoon. Also remove cinnamon stick. Reduce liquid until syrupy. Serve
pears topped with
syrup.
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Popularity: 23% [?]

Title: PEANUT, RAISIN AND CHOCOLATE CLUSTERS
Categories: Candies, Holiday
Yield: 1 servings

1 Egg white
1/4 c Sugar
3/4 c Raisins
3/4 c Raisins
3/4 c Chocolate chips

Beat egg white till frothy, add sugar gradually; continue beating till
light. Stir in raisins, peanuts and chocolate chips. Place in mounds on
cookie sheet lined with parchment (or buttered and floured). Bake in
preheated 375F oven 8 to 10 minutes or till browned. Cool. Makes: 24
candies

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Popularity: 2% [?]

VEGETARIAN COUSCOUS CASSEROLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Water
1/4 ts Salt
1 c Couscous, uncooked
15 oz Canned black beans, drained
8 3/4 oz Can no-salt-added whole
Kernel corn, drained
8 oz Canned sliced water
Chestnuts, drained
7 oz Jar, roasted red peppers in
Water, drained and cut into
Strips
1/2 c Minced green onions
2 tb Minced pickeled jalapeno
Pepper
1 c Part-skim ricotta cheese
2 tb Balsamic vinegar
2 ts Sesame oil
1 t Ground cumin
Vegetable cooking spray
6 c Fresh spinach leaves

1. Combine water and salt in a saucepan; bring to a boil. Remove from
heat. Add couscous; stir well. Cover and let stand 5 minutes or
until couscous is tender and liquid is absorbed. Add black beans
and next 5 ingredients; stir gently.
2. Combine ricotta cheese, vinegar, oil, and cumin; stir into couscous
mixture. Spoon mixture into an 11x7x2″ baking dish coated with
cooking spray. Bake, uncovered, at 350F for 25 minutes or until
thoroughly heated.
3. Cut spinach leaves into thin strips. Place 1 cup spinach on each
serving plate; spoon couscous mixture evenly over spinach.
Nutritional Analysis (per serving): Calories 299, protein 15.3g, fat
5.8g, carbo 47.4g, sodium 206g, cholesterol 13mg

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Popularity: 4% [?]