LOW CALORIE IRISH TRIFLE CUPS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Skim or 1% milk
1 pk 3.4 oz instant French
-vanilla pudding mix
1 1/2 c Cubed frozen fat free
-golden pound cake
4 ts Sherry or fruit juice
1 c Fresh raspberries
8 tb Light cool whip

1. In a small bowl, combine milk and pudding; beat
until well blended. Let stand 5 minutes.

2. Meanwhile, divide cake cubes evenly among 4 8 oz
dessert cups.

3. Divide half of raspberries evenly among dessert
cups. Spoon pudding over raspberries. Top with
remaining berries.

4. Spoon 2 Tablespoons cool whip over each trifle cup.
Refrigerate.

Source: Pillsbury Fast and Healthy Magazine,
March/April 1993

Each serving contains: 3 breads, 2 1/2 fruits, 1/2 fat

Per serving: 400 calories

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Popularity: 2% [?]

Title: RAAN MASALEDAR – WHOLE LEG OF LAMB IN A SPICY
Categories: Meats, Main dish, Indian, Lamb
Yield: 6 servings

5 lb Lamb, leg of

———————————–SAUCE———————————–
2 oz Almonds, blanched
1/2 lb Onions, coarsely chopped
8 Garlic cloves, peeled
4 Cubes ginger, 1“, peeled
;chopped coarsely
4 Green chillies, chopped
20 fl Yoghurt, plain
2 tb Cumin seed, ground
4 ts Coriander seed, ground
1/2 ts Cayenne pepper
3 1/2 ts Salt
1/2 ts Garam masala
6 tb Vegetable oil
1/2 ts Whole cloves
16 Cardamom pods
1 Cinnamon stick, 2″ long
10 Peppercorns, black

———————————-GARNISH———————————-
4 tb Sultana raisins
1/2 oz Almonds, blanched, slivered

Make sure that all the fat has been trimmed from the outside of the leg and
that most of the fell (parchment-like white skin) has been pulled off. Put
the leg in a baking dish made, preferably, of pyrex or stainless steel.
Put the 2 oz. almonds, onions, garlic, ginger, green chillies, and 3
tablespoons of the yoghurt into the container of a food processor or
blender
and blend until you have a paste. Put the remaining yoghurt into a bowl.
Beat
lightly with a fork or a whisk until it is smooth and creamy. Add the paste
from the processor, the cumin, coriander, cayenne, salt and garam masala.
Mix. Push some of the spice paste into all the openings in the lamb. Be
quite
generous. (I forgot to say, you need to ask the butcher to make a deep
pocket
to hold a ”stuffing", in this case, some spice paste mixture, or make a
pocket yourself) Spread the paste evenly on the underside of the leg (the
side that originally had less fat.) Now, using a small, sharp, pointed
knife
make deep slashes in the meat, and push in the spice paste with your
fingers.
Turn the leg over so its outer side (the side that was once covered with
fat)
is on the top. Spread a very thick layer of paste over it. Again, make deep
slashes with the knife and push the spice paste into the slashes. Pour all
the remaining spice paste over and around the meat. Cover with plastic
cling
film and refrigerate for 24 hours. Take the baking dish with the meat out
of
the refrigerator and let the meat come to room temperature. Remove the
cling
film. Heat the oil in a small frying pan over a medium flame. When hot, put
in the cloves, cardamom, cinnamon and peppercorns. When the cloves swell -
this takes just a few seconds – pour the hot oil and spices over the leg of
lamb. (My note: I found the spices jumped and spat in the oil quite a lot -
make sure your arms and counter are well protected) Preheat the oven gas
mark
6, 400 F. Cover the baking dish tightly either with its own lid or with a
large piece of aluminium foil. Bake, covered, for 1 hour 30 minutes. Remove
the foil and bake uncovered for 45 minutes. Baste 3-4 times with the sauce
during this period. Scatter, or arrange in a pattern, the sultanas and the
1/2 oz. almonds over the top of the leg and bake for another 5-6 minutes.
Remove the baking dish from the oven and let it sit in a warm place for 15
minutes. Take the leg out of the pan and set it on a warm platter. Spoon
off
all the fat from the top of the sauce. Use a slotted spoon and fish out all
the whole spice in the sauce. Discard the spices. Pour the sauce around the
leg. My Notes: I served the sauce separately, in a gravy boat. It is
delicious!

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Popularity: 4% [?]

Cardamon Rub (Poultry Seasoning) India

Recipe By : BH G (Nov 1993:234)
Serving Size : 1 Preparation Time :0:00
Categories : Herb Blends

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon fennel seed — ground
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
1/2 teaspoon ground ginger — optional

Ginger, fresh or dried? Dried ground ginger tends to be milder, more
suitable for baked goods. If you want the fiery taste of ginger, the ginger
must be fresh. Substitute up to 2 teaspoons of grated gingerroot for 1/2
teaspoon ground ginger.
Grind and blend all seasonings. Store in a small spice bottle. Above
recipe makes enough rub for 2 to 3 pounds of poultry.
USE as a rub for poultry or lamb, a seasoning for curries, vegetables,
fruit salads and, occasionally, for rice.

Example
Rub or dust on chicken (skin on) or cornish hens and bake (375F/190C) on a
rack until crispy (about 1 hour or more). Serve with saffron rice, garnish
with orange slices and fresh chopped parsley. Fresh peas (snaps or shelled)
round out the menu.

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from phannema@wizard.ucr.edu in S. Calif.

Popularity: 11% [?]

Title: SALAD GREENS WITH PROSCIUTTO AND SHRIMP
Categories: Salads, Vegetables, Meats, Seafood
Yield: 4 servings

3/4 lb Salad mix of Arugula
Dandelion, Tango, Frisee,
Anchocress, Red Mustard,
Mizuna, Lollo Rosso,
Curly Cress, Chervil,
Radicchio, Perella Red,
Romaine, Red Oak Leaf
-(about 4 quarts)
1/4 lb Prosciutto, thinly sliced
2 ts Oil, olive
1/2 lb Shrimp, tiny; cooked shelled
2 tb Ginger, crystallized
1/4 c Vinegar, Rice or Pear
3 tb Oil, Salad
1 tb Oil, Oriental Sesame
Flower petals
Lavender Bachelor’s buttons
Golden calendula

Sliver the prosciutto and stir with 2 teaspoons of
olive oil in a 8 to 10 inch frying pan over
medium-high heat until lightly browned. Pour into a
wide salad bowl and add 4 quarts of rinsed, dried and
crisped salad green/red mix, the cooked, shelled
shrimp, crystallized ginger, pear or rice vinegar,
salad and sesame oil. Toss gently. Garnish with the
golden and lavender petals.

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Popularity: 2% [?]

CAJUN SPICE MIXTURE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Paprika
1 1/2 tb Garlic powder
1 t Ground cumin
1/2 ts Dried oregano leaves
1/2 ts Dried basil leaves
1/2 ts Celery salt
1/2 ts Gumbo file, optional
1/2 ts Ground red pepper
1/2 ts White pepper
1/2 ts Black pepper
1/2 ts Salt
1/8 ts Ground mace

Combine all ingredients. Rub mixture into meat. If
grilling, let meat stand 30 minutes. This works well
when smoking brisket. Rub mixture on meaty side of 2
briskets. Do not trim fat from fat side. Place meaty
sides together, roll, and retie. Place in smoker for
8 to 10 hours depending on size of brisketss. Use
meat thermometer to determine doneness.
For ribs, rub mixture all over ribs and cook as you
alwaaaays do. This amount will be enough for 6 to 8
pork chops. On you can use it on hamburger patties

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Popularity: 2% [?]

PASTA WITH SZECHUAN SPICED SHRIMP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound Spinach leaves
1/4 cup Chinese chili paste
2 Tomatoes
1 pound Dry or fresh penne
16 lg Shrimp
(or fettucine
2 tablespoon Olive oil
or other pasta — cooked
2 Garlic cloves
1/2 cup Butter — cut into 10 pieces

Rinse spinach and remove stems. Peel and seed tomatoes. Chop roughly. Clean
and devein shrimp. Set aside. Heat olive oil in skillet. Add garlic. Saute a
few seconds. Add shrimp and chili paste. Cook until shrimp turn pink. Set
aside. Arrange hot cooked pasta on serving platter or individual plates.

Arrange shrimp over pasta. Saute spinach and tomatoes in half of butter until
tender. Stir in remaining butter, bit by bit, until all butter in pan is
melted. Pour equal amounts of spinach-tomato-butter mixture over pasta.

Created by: Bob Brody, Sheraton Harbor Island West, San Diego, Calif.

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Popularity: 5% [?]

KALAMARIA PARAYEMISTA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 kg Small squid
1/2 c Corn oil
1 md Onion — finely chopped
1/2 c Short-grain rice
1/2 c Tomato puree
1/4 c Water
1 sm Cinnamon stick
2 Cloves
Salt
Freshly ground black pepper
1/2 c Dry white wine

Select squid with hoods about 10-12 cm (4-5 inches) long.

To clean squid, pull off head and attached tentacles. Cut out eyes and beak
and discard. Clean dark skin from head and tentacles by pulling it off or
rubbing off with a cloth dipped in coarse salt. Rinse, chop 3 to 4 into
small pieces and keep aside. Remainder may be stored and fried later.

Clean out hood (body) and remove transparent backbone from inside. Pull or
rub off skin. Rinse well, drain and dry.

Heat 1 tablespoon oil in a pan and gently fry onion until transparent. Stir
in rice and stir over heat for 2 minutes. Add tomato puree, water, cinnamon
stick, cloves, chopped squid, and salt and pepper to taste. Cover and
simmer over low heat for 10 minutes or until liquid is absorbed. Remove
cinnamon stick and cloves.

Fill hoods with rice mixture, packing it in loosely as rice expands and
hoods contract during cooking. Close top with wooden cocktail picks or sew
with strong thread.

Heat remaining oil in a deep pan and fry squid hoods until lightly
coloured, turning them frequently. Reduce heat, add wine, cover and simmer
gently on low heat for 1 hour or until squid is tender. Add a little water
to pan if necessary during cooking. Serve hot or warm as a mezethaki
(appetizer).

Source: The Complete Middle East Cookbook – by Tess Mallos
ISBN: 1-86302 069 1
Typed for you by Karen Mintzias

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Popularity: 2% [?]

Title: Fisherman’s Pie
Categories: Fish, Catfish, Cajun, Shrimp, Crab
Yield: 4 servings

3 c Potatoes, mashed
3 c Water
1/2 lb Shrimp, peeled and deveined
1 c White crab meat
1/4 c Butter
1 c Pet milk
1 ts Tabasco sauce
1 tb Parsley
1/2 lb Cod
1/2 lb Catfish
2 tb Flour
1/2 ts Salt
1 tb Worcestershire sauce
1/2 c Cheddar cheese

Press 2 cups potatoes in 9 inch glass pie plate to form pie shell.
Put cod in sauce pot, cover with water, bring to boil, lower heat and
simmer 5 minutes. Add catfish and shrimp and simmer until catfish
flakes and shrimp are about done. Drain off stock and reserve. Flake
fish; add crab to seafood , place mixture in potato shell and set
aside. Melt butter in skillet. Add flour and stir constantly; do not
brown. Add milk and a half cup reserved fish stock. Whisk until
smooth and creamy. Add salt, Tabasco, worcestershire and parsley. mix
well. Pour sauce over seafood mixture. Place remaining potatoes in
pastry bag, then pipe ring of potatoes around pie, with rosette in
the middle. Sprinkle pie with cheese. bake at 375 degrees for 40
minutes.
Date: 04-08-91 Area: Cooking

MMMMM

Popularity: 3% [?]

YELLOW SQUASH CASSEROLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Margarine
4 Yellow summer squash — sliced
1 Onion — medium, chopped
4 oz Green chilies — (1 can); chop
10 Saltine crackers — crushed
Salt pepper to taste
1 1/2 c Cheddar cheese — shredded

In a skillet, melt margarine over medium heat. Saute squash and onion until
crisp-tender. Remove from the heat; stir in chilies, crackers, and salt and
pepper. Spoon into a greased 1 1/2 qt. casserole. Top with cheese. Bake at
350 degrees for 15-20 minutes.

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Popularity: 5% [?]

CHEDDAR-ONION CORN MUFFINS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-purpose flour
1 c Yellow cornmeal
1 1/2 ts Baking powder
1 tb Sugar
1/2 ts Salt
1 c Shredded Cheddar cheese
1/2 c Minced onion
1 1/2 c Milk
1/4 c Melted butter
2 Eggs, lightly beaten

1. Heat oven to 350 degrees. Lightly grease muffin
tins. Mix flour, cornmeal, baking powder, sugar and
salt in large bowl. Add cheese and onion; mix well.
Add milk, melted butter and eggs; stir just until dry
ingredients are moistened. Do not overmix.

2. Spoon into prepared muffin tins, filling two-thirds
full. Bake until puffed and golden, 30 to 40 minutes.
Cool on wire rack.

Posted By japlady@nwu.edu (Rebecca Radnor) On
rec.food.recipes or rec.food.cooking

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Popularity: 3% [?]