Cappuccino-Pistachio Shortbread

Recipe By : Gold Medal, The Best of Holiday Baking
Serving Size : 32 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 envelope cappuccino coffee mix — 0.77-ounce
1 tablespoon water
3/4 cup butter or margarine — softened
1/2 cup powdered sugar
2 cups all-purpose flour
1 cup pistachio nuts — chopped
1 ounce semisweet chocolate
1 teaspoon shortening

Preheat oven to 350 degrees. Dissolve the coffee in water in a medium
bowl. Stir in the margarine and powdered sugar. Stir in the flour and 1/2
cup pistachios, using your hands if necessary, until a stiff dough forms.
Divide the dough in half. Shape each half into a ball. Pat each ball into
a 6-inch round, about 1/2-inch thick, on a lightly floured surface. Cut
each round into 16 wedges. Arrange the wedges on an ungreased cookie sheet
about 1/2 inch apart with the pointed ends toward the center. Bake for
about 15 minutes, or until golden brown. Immediately remove from the
cookie sheet. Cool completely on wire racks. Place the remaining 1/2 cup
pistachios in a small dish. Place the chocolate and shortening in a small
microwavable bowl. Microwave uncovered on medium power for 3 to 4 minutes,
stirring after 2 minutes, until the mixture can be stirred smooth and is
drizzling consistency. Dip one edge of each cookie into the chocolate,
then into the nuts. Place on waxed
paper until the chocolate is firm. Nutrition Analysis: 100 calories, 1g
protein, 10g carbohydrate, 6g fat, 0mg cholesterol, 55mg sodium.

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Popularity: 4% [?]

Title: BANANA ‘N WALNUT LITE DELIGHT
Categories: Desserts
Yield: 4 servings

3 DOLE Bananas, sliced
1 t Lemon juice
1 1/2 c Cut-up DOLE Fresh Fruit
-(oranges, grapes, plums,
-strawberries, and peaches)
1 cn Lowfat vanilla, lemon or
-your favorite yogurt (16oz)
1/2 c Chopped CALIFORNIA WALNUTS

Toss bananas with lemon juice. Layer fresh fruit, yogurt, bananas and
walnuts into 4 dishes. Top with additional chopped walnuts and bananas
slices.

MMMMM

Popularity: 5% [?]

Zucchini, Leek, and Chevre Tart in Wild Rice Crust

Recipe By : James McNair’s (1989) Squash
Serving Size : 6 Preparation Time :1:00
Categories : Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*WILD RICE CRUST
1 egg
1/3 cup grated Parmesan cheese
*preferably Parmigiano-Reggiano
2 tablespoons fresh lemon juice
3 tablespoons unsalted butter — melted
2 1/2 cups cooked wild rice
Salt
Freshly ground black pepper
*CUSTARD FILLING
2 cups zucchini — coarsely grated
Salt
1/4 pound unsalted butter
2 cups thinly sliced leek –include some stalk
4 eggs
1 1/2 cups whipping cream
1 teaspoon Dijon mustard
1 cup crumbled chevre cheese (goat’s milk)
1 tablespoon chopped fresh marjoram — or
savory
Freshly ground black pepper

A zucchini quiche but the crust is made with a crunchy wild rice; try Wehani.
It’s a satisfying counterpoint to the creamy French custard filling. Allow
time to cook and cool the rice. Preheat an oven to 350F. [PATh 12 Oc 96
Mc-Recipe]

To make the crust, beat the egg, cheese, lemon juice, and melted butter
together in a howl. Stir in the cooked rice, season to taste with salt and
pepper, transfer to a 9-inch pie pan, and press with your fingertips to cover
bottom and sides evenly . Bake until set and crisp, about 15 minutes. Remove
from the oven and cool to room temperature, about 30 minutes. (Or cover and
refrigerate as long as overnight; return to room temperature before filling.)

Meanwhile, make the filling. Place the squash in a colander set over a bowl or
in a sink. Generously sprinkle with salt, mix with your fingertips to
distribute the salt, and let stand for 30 minutes. Gather squash in your hand
and gently squeeze to release any additional surface moisture. Reserve.

Heat the butter in a saute pan or skillet over medium-high heat, add the leek,
and saute until soft, about 5 minutes Add the drained squash and saute about 5
minutes longer; reserve.

In a bowl, combine the eggs, cream, mustard, cheese, marjoram, and salt and
pepper to taste and whisk to blend well. Stir in the leek and squash mixture,
pour into the rice shell, and bake in the 350F oven until filling is set and
the top is golden, about 30 to 35 minutes. Serve hot or at room temperature.

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Popularity: 6% [?]

WILD MUSHROOM SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter
2 tb Flour
1 t Salt
1 t Freshly ground black pepper
1 c Burgundy or Beaujolais wine
1/4 md Onion minced
3 To 4 cups Leek and Mushroom
-Stock (see recipe)
1 lb Mixed wild mushrooms *

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Popularity: 5% [?]

Title: BON BON PIE
Categories: Pies, Ice cream
Yield: 1 servings

1 9″ cookie pie crust
1 1/4 pk Nestles Bon Bon Ice Cream
– nuggets
1 pk Instant vanilla pudding
1 3/4 c Milk
Green food coloring
1 ts Peppermint extract
Chocolate; melted
Whipping topping

Cover bottom of 9″ chocolate cookie crust with 1 1/4 boxes of Nestles Bon
Bon Ice Cream Nuggets. Mix instant vanilla pudding mix with milk, food
coloring and peppermint extract. Spoon over Bon Bons and freeze 5 hours.
Decorate with melted chocolate, whipped topping and more Bon Bon nuggets.

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Popularity: 6% [?]

Title: ROUTE 19 SHRIMP CHOWDER
Categories: Shrimp, Soups
Yield: 3 quarts

1 lb Unpeeled medium-size fresh
– shrimp
3 tb Butter or margarine
3 tb All-purpose flour
1 tb Curry powder
2 c Chicken broth
2 Bottles clam juice (8-ounce
– each)
2 c Half-and-half
4 md Baking potatoes, peeled
– coarsely chopped (4 cups)
1 lb Grouper or Amberjack fillet
– cut into bite size pieces

Peel and devein shrimp; set aside.

Melt butter in a large Dutch oven over low heat; add flour and curry
powder, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add chicken broth, stirring until smooth. Add clam juice,
half-and-half, and potato; stir well. Bring to a boil; reduce heat,
and simmer uncovered, 20 minutes or until potato is tender.

Add shrimp and fish to soup mixture; cook 5 to 6 minutes or until
shrimp turn pink. Serve immediately.

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Popularity: 7% [?]

Pedernales River Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons Lard
4 pounds Beef — coarse grind
1 Onion
2 Garlic cloves
3 teaspoons Salt
1 teaspoon Oregano,dried — pref. Mexican
1 teaspoon Cumin
2 cups Water
32 ounces Tomatoes — whole
4 tablespoons Red chile,hot — ground
2 tablespoons Red chile,mild — ground

1. Melt the lard or bacon drippings in a large saute pan over medium heat. Add
the meat to the pan. Break up any lumps with a fork and cook, stirring
occasionally until the meat is evenly browned.~ 2. Add the onions and garlic
and cook until the onions are translucent.~ 3. Stir in the salt, oregano,
cumin, water, and tomatoes.~ 4. Gradually stir in the ground chile, testing
until you achieve the degree of hotness and flavor the suits your palate. Bring
to a boil, then lower heat and simmer, uncovered, for 1 hour.
Stir occasionally.~

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Popularity: 5% [?]

CHILE CHEESE CORNBREAD MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cornmeal
(blue or yellow)
1 c Flour
1/4 c Sugar
1 tb Baking powder
1 t Salt
1 Egg, beaten
1 c Milk
1 1/2 tb Butter
1 Onion, diced
1/4 c Poppy seeds
1 Can diced chiles,
Or fresh
1/4 lb Cheddar cheese,
Shredded

Melt butter in pan, add onions and saute until nicely
brown. Take off head, add poppy seeds. In bowl
combine dry ingredients and cheese and chiles.
Combine egg and milk and add to dry stuff. Beat until
mixed. Add onions and poppy seeds. Put into 12 muffin
papers and bake at 400 degrees for 15-20 minutes or
until brown. Additional cheese can placed on top of
muffins if desired. WALT

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Popularity: 5% [?]

Title: Chicken Tortellini Soup
Categories: Soups, Pasta, Restaurants, Left chick
Yield: 8 servings

——————-MICKEY’S GOURMET CKBK——————-
1 c Chicken breast meat, diced
1 T Butter
2/3 c Carrots, diced
1 c Celery, diced
1 c Onion, diced
3 Chicken bouillon cubes
5 1/2 c Water
1 T Parsley, chpd
1/8 t Ground thyme
1/4 t Garlic powder
Salt and white pepper
1/2 lb Tortellini, cooked

Tony’s Town Square Restaurant, Main St, USA, Magic
Kingdom In 3 qt saucepan, melt butter. Add carrots;
saute 2-3 mins. Add chicken and cook 5 mins until
chicken is done. Add celery and onions; cook 4-5 mins.
Dissolve bouillon cubes in water; add to soup with
remaining ingreds except tortellini. Simmer until all
vegs are tender. Salt and pepper; add tortellini.

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Popularity: 6% [?]

Title: WEST LAKE FISH
Categories: Chinese, Fish, Loo
Yield: 2 servings

1 Fresh-water bass *
1 tb Dry sherry or rice wine
4 Ginger slices
Lots of water, boiling
-in a kettle
4 tb Sugar
6 tb Chekiang vinegar **
1 tb Soy sauce
1/4 oz Knob ginger
Juice of 1 garlic,mashed
2 tb Cornstarch

(sweet-sour Hangchow dish, adapted from Joyce Chen’s
restaurant)

* other fresh-water fish may be substituted; a small
striper may be substituted in a pinch; look for 15-18″
(1 1/2 to 2 lb) fish, preferably one you caught
yourself. You could also probably use 2 or 3 bluegills

** substitute cider vinegar, white wine vinegar, or
possibly balsamic

Clean, gut, scale, and rinse fish. Cut through skin
three diagonal cuts on each side like so /// .

Put fish, sherry, and ginger slices into kettle of
boiling water. Water should cover the fish. Cover
tightly and immediately turn off heat. Let stand 15
min.

Meanwhile, mix all the rest of the ingredients and
cook over medium-high heat until sauce thickens.
Remove garlic if used. Keep very hot.

Remove fish carefully from water. Drain and gently pat
dry. Pour boiling sauce over and serve immediately.

Variation: cut sugar to 1 T; cut vinegar to 2 T.
Increase soy sauce to 3 T; add 2 T dry sherry to sauce
ingredients; add 2 T chicken broth to sauce
ingredients. This obviously is no longer West Lake
fish but a more standard soy sauce fish.

From: Michael Loo

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Popularity: 5% [?]