Title: Lemon Tagliatelle
Categories: Vegetarian, Pasta, Italian
Yield: 2 servings

175 g Tagliatelle
50 g Greek strained yoghurt
1/2 Rind of lemon
1/2 tb Olive oil
1/2 ts Grated nutmeg
Seasoning

1. Cook the tagliatelle according to instructions until al dente.
Drain thoroughly.

2. Place the yoghurt in a small pan with the remaining ingredients.
Bring to the boil then pour onto the pasta, stir well to coat
and serve at once.

Serve with the Spring Vegetables in a parcel.

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Popularity: 5% [?]

DILL PICKLE SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Margarine
1 1/2 qt Chicken broth
–fine chopped (1-1/2 cups)
1/2 md Onion — fine chopped
2 tb Vinegar
4
Croutons — opt
1/2 c Flour
12 oz Dill pickles — shredded or
1 c White wine/chicken broth
3 tb Sugar
1 tb Worcestershire sauce
lor;opt — ¥

In a large kettle, melt butter. Add flour; cook and
stir until bubbly. Gradually add broth. Add the next
12 ingredients; bring to a boil over med. heat.
Reduce the heat; add milk. Remove bay leaves. Add food
color and garnish with croutons. Source: The Inn at
Orchard Heights, Salem, Oregon

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Popularity: 3% [?]

Title: Horseman Stew (Pastissada)
Categories: Horse Meat, Italian
Yield: 1 Recipe

2 lb Horse meat
4 ts Olive oil
2 oz Butter
1/2 lb Onions
1 1/4 lb Pureed Tomatoes
Salt
Pepper
1 Pint of Red Wine

*Wine should be either Amarone, Bardolino, or Valpolicella

Tenderize the meat by pounding it with the dull side of a heavy
knife, and cut into cubes.
Heat the oil and butter in a large pan, and brown the chopped
onions.Add the tomatoes and the meat. Salt and pepper to taste, and
cook for about half an hour.
Pour in the wine, cover and cook over low heat for atleast 3 hours.
Serve with Polenta or Potato Gnocchi.

Note: Pastissada is better reheated the next day.

Compliments of:

Kathleen’s Recipe Swap Page

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Popularity: 2% [?]

Title: Boston Brown Bread
Categories: Bread Osg1966 Steamed
Servings: 1

1 c Flour; whole wheat
1 c Corn meal
1 c Flour; white
3/4 c Molasses
2 tb Butter
1 ea Egg
1 ts Salt
2 ts Baking soda
2 c Milk; sour – thick
1 c Raisins

Mix or sift dry ingredients, add beaten egg, melted butter, molasses
and sour milk. Pour in buttered mold, steam 2 1/2 or 3 hours. Remove
from tins, brown in oven for 10 minutes. I use 1 lb. baking powder
cans for molds when using bread for sandwiches.

Source: Mrs. S. P. Mason, Carlile Grange, Lorain County, OH
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Popularity: 4% [?]

Fruitcake

Recipe By : Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Serving Size : 15 Preparation Time :0:00
Categories : American Diabetes Association Cakes
Holidays Chris Diabetic Book Also

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Snipped dried figs
2 cups Whole wheat flour
1/2 cup Chopped dates
1/2 cup Wheat germ — toasted
1/2 cup Chopped prunes
1 tablespoon Baking powder
1 cup Crushed pineapple
1 teaspoon Baking soda
1 cup Dark raisins
1 teaspoon Ground cinnamon
2 cups Chopped apple — (1 med. size)
1/2 teaspoon Ground nutmeg
1/2 cup Chopped walnuts
2 Eggs
1/2 cup Orange juice

Combine the figs, dates, prunes, pineapple, raisins, apple, walnuts, and orange
juice in a bowl. Add the remaining ingredients and mix well.

Pour into a lightly oiled 10 inch tube pan. Bake in 350 F oven for 40 to 50 m
inutes.

1/15 cake – 193 calories, 1 bread, 1 1/2 fruit, 1 fat exchange 37 grams carboh
ydrate, 5 grams protein, 4 grams fat 117 mg sodium, 349 mg potassium, 37 mg cho
lesterol

Source : Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared bu
t not tested by Elizabeth Rodier, Nov 93

Posted to MC-Recipe Digest V1 #331 by kmeade@IDS2.IDSONLINE.COM (The Meades) on
Dec 6, 1996.

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Popularity: 4% [?]

Title: Shrimp Stuffed Ravioli with Basil
Categories: Seafood, Italian, Masterchefs, Frisco, E
Yield: 4 servings

———————————-FILLING———————————-
2 tb Butter 1/2 lb Shrimp, fresh, peeled,
1 md Onion, finely chopped — deveined, chopped
1 ea Garlic, clove, finely Pepper, cayenne
— chopped Pepper, white
4 md Tomatoes, skinned, seeded Salt
— and coarsely chopped

———————————–PASTA———————————–
9 oz Flour 1/4 c Water
1 lg Egg 1 ts Salt
1 tb Butter, unsalted, melted Egg wash **

———————————–SAUCE———————————–
1/2 c Puree, basil *** Salt (to taste)
2 c Cream, heavy Pepper (to taste)
2 tb Cheese, Parmesan, grated

** Egg wash is made of 1 egg, a dash of olive oil, salt and pepper to
taste.

*** In a blender, add fresh basil to 1 tablespoon of white wine.

Filling:
========

Melt the butter in a saute pan, then cook the onion, and garlic in the
butter for about 5 minutes over medium heat. Add the tomatoes and shrimp,
heat to a gentle boil, then simmer for 15 minutes.

Add cayenne pepper, salt, and white pepper to taste, then cook for 35
minutes. Set aside in a refrigerator until cold.

Pasta:
======

In a mixing bowl, combine the flour and egg. Mix slowly, adding
cooled melted butter, water, and salt. Mix only enough to incorporate,
then run through a pasta machine to form thin sheets. (Mixing too much will
result in a tougher pasta.)

Sauce:
======

Reduce basil puree by one-half. Add cream, reduce to a smooth
consistency, and remove from heat. Add Parmesan cheese, salt and white
pepper. Strain and reserve. (Sauce should be of a medium consistency.)

Assembly:
=========

Lay buttered sheet of parchment paper on your work surface. Onto the
parchment, place one sheet of pasta and brush it with egg wash.

Place a large spoonful of filling about every 4 inches on the pasta
sheet. Lay a second sheet of pasta over the top and form tightly around
the filling, then brush with egg wash.

Cut around piles of filling and parchment to form raviolis. Place
raviolis in saute pan, and cover with water. Bring to a boil and cook al
dente. (Your best bet to know when the ravioli is done correctly is to
take a piece of the dough that isn’t used for the sheets, insure that it is
the same double thickness as the final raviolis, and add it to the pan as
you cook the ravioli. You can use this “spare” piece to judge the al dente
qualities of the cooked raviolis.)

Place cooked ravioli on a plate and cover with sauce. Garnish with
fresh basil leaves and chopped tomato.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Jacky Robert, Ernie’s, San Francisco, CA

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Popularity: 4% [?]

GRANDPA’S GRAVY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
30 oz CAN TOMATO PUREE
1 WHOLE BAY LEAF
30 oz CAN WHOLE PLUM TOMATOES
HAND SQUASHED
2 ts DRIED OREGANO
2 ts DRIED BASIL
6 oz CAN TOMATOE PASTE
1 t GARLIC POWDER
1 MEDIUM ONION CHOPPED
3 LARGE CLOVES GARLIC,CRUSHED
2 c HOPPED MUSHROOMS
1 t SUGAR
2 lb PORK CHOPS WITH BONES
1 pn RED PEPPER
1 c DRY WHITE WINE
SALT AND PEPPER TO TASTE

COMBINE ALL INGREDIENTS IN A LARGE COVERED POT.SIMMER OVER LOW HEAT FOR
THREE HOURS FOR DESIRED THICKNESS.IF TO THICK ,THIN WITH A LITTLE WATER;IF
TO THIN,LET THE SAUCE COOK UNCOVERED OVER VERY LOW HEAT FOR 30 TO 45
MINUTES LONGER.
SEAFOOD VERSION: OMIT PORK ADD THREE OR FOUR MEDIUM,FRESH CLEANED BLUE
CRABS TO THE LAST HOUR OF SIMMERING.LET REST 30 MINUTES AND SHAKE SAUCE OF
CRAB AND DISCARD THE CRAB. SERVE WITH FAVORITE PASTA COOKED AL DENTE,LOTS
GRATED PARMESAN CHEESE,ITALIAN BREAD AND A GOOD CHIANTE.MAKES ENOUGH FOR T
POUNDS OF PASTA.

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Popularity: 3% [?]

BEEF/RICE CASSEROLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Ground Beef
1 cup Chopped onion
1 package Chopped Broccoli 10 oz.
1 can Broc/Cheese Soup
1/2 cup Milk
1 teaspoon Garlic fresh
3/4 teaspoon Rice
1 1/2 cups Water

Pre-heat oven to 350 degrees. Prepare the rice with the water in standard
manner. (I do not use salt or margarine in the preparation of the rice.)
While the rice is cooking chop the onions and garlic. Saute slowly until
onions are just tender. Add the ground beef and brown. Cook onions and
ground beef about 7 minutes. Drain off the fat. Return to medium heat.
Separately mix the broccoli cheese soup and milk. Stir until creamy in
texture. At this point test for taste. I usually add table grind black
pepper and salt (less that 1/2 teaspoon). When the ground beef is ready, add
the rice and broccoli, and soup mixture, tossing carefully. Put the mixture
in to a 9 x 9, or 9 x 13 casserole dish. Sometimes I top this with seasoned
bread crumbs and Parmesan cheese. Bake about 35 minutes.

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Popularity: 9% [?]

Title: SEASONED VEGETARIAN BROTH
Categories: Vegetarian, Soups/stews, Chinese
Yield: 1 servings

5 Dried Chinese blk. mushrooms
4 1/2 c Cold water
1/2 c Szechwan preserved veg. *
3 Green onion; quartered
2 lg Carrots; coarsely chopped
1/4 ts Oriental sesame oil
1/4 ts Light soy sauce
1/4 ts Black soy sauce
1/8 ts Ground white pepper

*Note: canned Szechwan preserved vegetable should be
rinsed and thinly sliced.

Cover mushrooms with hot water and let stand 30
minutes. Drain; cut off stems; reserve. Rinse stems
and caps.

Bring mushroom stems and caps, 4 1/4 cups cold water
and all remaining ingredients to boil in heavy large
saucepan. Reduce heat, cover and simmer 2 hours.
Cool completely. Refrigerate overnight. Strain
before using. Makes about 1 1/2 cups.

Source: Bon Appetit, November 1988. Typed for you by
Karen Mintzias

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Popularity: 15% [?]

Title: Sweet Potato Pancakes
Categories: Vegetarian, Vegan, Potatoes, Breads
Yield: 4 servings

1 1/3 c Light soy milk
2 ts Lemon juice
1/2 c Quick oats
1 tb Egg replacer
1/4 c ;water
1/2 ts Oil
1 tb Maple syrup or honey
1/2 c Sweet potatoes; pureed
1/2 c Whole wheat flour
1/2 c All-purpose flour
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Cinnamon

In a large bowl, combine one cup soy milk and lemon juice. Add to
oats and let stand for 15 minutes to soften.

Whisk together egg replacer, oil, maple syrup. Add egg replacer, oil,
maple syrup, pureed sweet potatoes and remaining 1/3 cup soy milk to
oat mixture.

In a small bowl, combine flours, baking powder, baking soda and
cinnamon. Add to oat mixture. Add more soy milk if batter is too
thick.

Lightly oil a griddle and preheat over medium heat.
For each pancake, pour about 1/4 cup of batter onto griddle. When
surface of pancake is bubbly and sides are firm, turn and cook on
other side until golden.

Keep pancakes warm while cooking remaining batter.

Per serving (2 pancakes): 237 cal; 10 g prot; 228 mg sod; 46 g carb;
2 g fat; 0 mg chol; 126 mg calcium.

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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Popularity: 3% [?]