PASTA WITH ANCHOVY AND CLAM SAUCE *** (BTVC62A

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Pasta
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Anchovies — salted whole or
1/4 cup Parsley — finely chopped pre
2 Cherrystone clams — in the s
1/2 teaspoon Rosemary — chopped
1/4 cup Olive oil
1/2 cup Dry white wine
3 tablespoon Butter
Freshly ground pepper to tas
3 cup Garlic — minced
1 pound Linguine ; other pasta — coo
2 Shallots — finely chopped

If salted whole anchovies are used, wash them in cold running water to remove
most of the external salt and any tiny scales that may be present.
Use the fingers to pull the fillets from the bone. Discard the bones.
Set the fillets aside. Open the clams or have them opened and reserve both the
clams and 1 cup of clam juice. Finely chop the clams and set aside. Heat the
oil and butter in a skillet. Add the garlic and shallots and cook until light
brown. Add the anchovies and stir until they dissolve. Add the parsley,
rosemary, reserved clam juice and white wine and bring to a boil. Add pepper
and a tiny bit of salt and simmer 15 minutes. Add the chopped clams and cook 5
minutes. Serve piping hot over the freshly cooked pasta. Serve red pepper
flakes on the side, if desired, but no cheese. Rita in Scottsdale 09/28 11:04
pm FROM: RITA TAULE (BTVC62A)

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Popularity: 3% [?]

Title: Pineapple Gelatin
Categories: Diabetic, Desserts
Yield: 6 servings

2 tb Unflavored gelatin 1/4 ts Cinnamon
1/2 c Cold water 1/4 ts Orange extract (optional)
1/2 ts Lemon juice 20 oz Can unsweetened
cr.pineapple

Sprinkle gelatin over cold water in a small bowl and allow 5 minutes
to soften. Dissolve over hot water.

Mix remaining ingredients in blender until smooth. Add gelatin
mixture and whip until blended. Pour into 3 cup mold and refrigerate
until set. Garnish with whipped topping.

Adapted from Fancy, Sweet Sugarfree by Karen Barkie, 1985 Shared
but not tested by Elizabeth Rodier Feb 94

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Popularity: 7% [?]

Curried Penne with Shrimp

Recipe By : 365 Easy One-Dish Meals
Serving Size : 3 Preparation Time :0:30
Categories : Pasta* Main courses, fish*
Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces penne
1 cup heavy cream
1 tablespoon Madras curry powder
2 scallions — chopped
1 tablespoon fresh lemon juice
1/2 pound cooked medium shrimp — shelled deveined*

* Can also use cooked chicken.

In a large pot of boiling salted water, cook penne until tender but still firm,
10-12 minutes; drain well.
Return pasta to pot.
Add cream, curry powder, and scallions.
Cook over medium heat, tossing gently, 8-10 minutes, until thickened slightly.
Stir in lemon juice and shrimp; heat through.
Serve topped with a sprinkling of grated Parmesan cheese, if desired.

Serves 2 very generously.

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NOTES : Serve with Pineapple-Apple Slaw.

Popularity: 4% [?]

Pico De Gallo (Dupree)

Recipe By : Nathalie Dupree’s Pantry, TVFN
Serving Size : 12 Preparation Time :0:30
Categories : Dupree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 plum tomatoes — coarsely chopped
1/2 red onion — finely chopped
4 green onions — chopped
1 shredded carrot — optional
(opt)
1/2 cup black olives, chopped — optional
2 jalapeno peppers — seeded and chopped
6 garlic cloves — peeled and chopped
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
1/4 cup grated lime peel
Salt
Freshly ground black pepper

In a large bowl, mix together the tomatoes, red onion, green onion, carrot,
olives, jalapeno peppers, garlic, parsley, cilantro, lime juice, lime peel,
and salt and pepper to taste. Let sit 2 hours before serving to allow the
flavors to marry. Makes 2 cups

Nathalie Dupree’s Everyday Meals from the Well-Stocked Pantry

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Popularity: 3% [?]

Title: Baja Chicken Pasta Salad
Categories: Chicken Low-cal Mexican Vegetables Salads
Servings: 6

3/4 lb Chicken Breast; *
6 oz Dried Mixed Fruit; **
1 c Ring Macaroni Or Orzo; Raw
1 c Jicama; Cubed
2 ea Green Onions/Tops; Sliced
1/2 c Mayonnaise Or Salad Dressing
2 tb Sour Cream Or Plain Yogurt
1 ts Red Chiles; Ground
1/4 ts Salt

* The chicken breast should be boneless, skinless and weigh about 3/4
of a pound.
** You should use 1 6-oz package of diced mixed fruit. There should
be about 1 1/2 cups of the mixture.
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Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1
cup of water) to boiling in a 4 quart Dutch oven. Add the chicken breast.
Cover and heat to boiling, reduce the heat and simmer until the chicken
is done, about 15 to 20 minutes. Remove the chicken with a slotted spoon.
Heat the water to boiling and add the fruit and ring macaroni or orzo
gradually so that the water continues to boil. Boil, uncovered, stirring
occasionally, just until the ring macaroni is tender, about 6 to 8 minutes
or 10 minutes for the orzo, then drain. Rinse with cold water and drain
again. Cut the chicken into 1/2-inch pieces and mix with the fruit,
macaroni, jicama and onions. Mix the remaining ingredients and toss with
the chicken mixture. Cover and refrigerate until chilled, at least 2
hours.

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Popularity: 4% [?]

Title: Lemon Supreme Chiffon
Categories: Desserts, Fruits, Jello
Yield: 12 servings

24 Graham crackers; crushed
1/4 c Butter; melted
1/4 c Sugar
Juice of 2 lemons
6 Eggs; separated
2/3 c Sugar
1 lg Lemon Jello
2 c Water; boiling
1 c Whipping cream
3 tb Sugar

Mix graham cracker crumbs with the butter and 1/4 c sugar. Spread
half of this mixture on bottom of a 9×13″ loaf pan. Mix the Jello,
water and lemon juice. Chill until partially set. Beat egg whites
stiffly and add the 2/3 c sugar. Set aside. Beat egg yolk and add to
Jello mixture, mixing throughly. Fold in beaten egg whites. Pour over
crumb mixture in pan. Whip the cream, adding 3 T sugar gradually.
Spread over Jello mixture. Top with remaining crumb mixture.
Refrigerate serveral hours before serving.

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Popularity: 5% [?]

Red Wine Reduction

Recipe By : COOKING LIVE SHOW #CL8734
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Spanish onion — coarsely chopped
1 carrot coarsely chopped
1 stalk celery — coarsely chopped
1 Granny Smith apple — coarsely chopped
2 cloves garlic
2 tablespoons grapeseed oil
1 750 milliliter bottle Burgundy
2 cups Port
1 cup chicken stock

In a medium saucepan, caramelize the onion, carrot,
celery, apple, and garlic in the grapeseed oil. Add the
Burgundy and the Port and simmer over medium heat
for 2 hours. Strain and place in a small saucepan with
the chicken stock. Continue to simmer over medium
heat for 1 hour, or until reduced to 1/2 cup.

Yield: 1/2 cup

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Popularity: 2% [?]

ONION RYE

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 package active dry yeast
1 1/2 teaspoons sugar
1/2 cup warm water (105 to 115 degrees)
2 1/2 cups bread flour — (2 1/2 to 3)
2 teaspoons salt
1 cup rye flour
3/4 cup milk — at room temperature
=09
1 egg
2 tablespoons butter — softened=7F
1 tablespoon Dijon mustard
3/4 cup chopped onion
1 tablespoon caraway seeds
1 tablespoon sesame
1 egg beaten with 1 tablespoon water — for glaze

Dissolve the yeast and sugar in the warm water. In a food processor or
mixer, combine 1 cup of
the bread flour, salt, 1/2 cup of the rye flour, the milk, egg, butter,
Dijon mustard, onion, and
caraway and sesame seeds. Add the yeast mixture. Beat in the rest of the rye
and any of the
remaining flour necessary to make a soft but firm dough. (It will still be
slightly sticky.) Place in
an oiled plastic bag or oiled bowl. Seal or cover and let rise until doubled
(or refrigerate
overnight). Punch down and shape into an oval. Place on a greased baking
sheet. Let double.
Preheat oven to 350 degrees. Brush the loaf with the egg glaze. Bake until
the bottom sounds
hollow when tapped, about 45 to 50 minutes. Remove from baking sheet and
cool on a rack.
The bread freezes, wrapped in plastic wrap and foil.
Yield: 1 loaf

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NOTES : NATHALIE DUPREE COOKS #ND7111

Popularity: 4% [?]

Title: CUT-OUT SUGAR COOKIES (MACM)
Categories: Cookies
Yield: 6 servings

2 c Mix
1/2 c Sugar
3/4 c Vanilla
1 ea Egg

Preheat oven to 400 F. In medium bowl, combine all
ingredients except 1 cup mix; blend until smooth. Stir
in remaining mix. On floured surface, knead about 20
strokes until smooth. Roll out dough 1/8-inch thick;
cut into desired shapes. Place on lightly greased
cookie sheets. Bake 5 to 8 minutes until edges are
light golden brown. Cool 1 minute.; remove from cookie
sheet. Frost and decorate as desired. Makes about 2
dozen assorted size cookies. Source: Pillsbury,
Festive Baking

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Popularity: 3% [?]

Halloween Spiders

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 (12 Oz.) Pkg chocolate chips
1 Med. Can chow mein noodles (may not need all of
them)
1 Pkg. M Ms. Plain Chocolate Candy

Preparation :
Melt chocolate in microwave. Stir in noodles. Drop by spoonsful onto waxed
paper. Add 2 M M’s for spider eyes.

NOTE: Add 2 to 4 tablespoons water, if needed, to thin chocolate.

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Popularity: 5% [?]