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* Exported from MasterCook *

Almond Roca

Recipe By :Elaine Crawford


Serving Size : 16 Preparation Time :1:30
Categories : Candy Christmas
Dessert

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup water
1 tablespoon corn syrup
1 cup granulated white sugar
1/2 pound butter
2 1/2 pounds almonds -- blanched and slivered
1 1/2 cups milk chocolate chips

In heavy skillet combine sugar, water, syrup, butter and almonds and cook to hard
crack or until the almonds are toasted light brown. Stir constantly. Pour into a
greased baking pan. While warm sprinkle the milk chocolate chips over mixture and
spread when softened. Let cool, remove from pan, and break into pieces.

Description:
"Chewy and nutty chocolate candy."

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Per serving: 652 Calories (kcal); 53g Total Fat; (69% calories from fat); 15g
Protein; 37g Carbohydrate; 35mg Cholesterol; 140mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat;
1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 652 0 0 0

* Exported from MasterCook *

Ambrosia

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Christmas Dessert
Fruit Dessert

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons powdered sugar
3/4 cup shredded fresh coconut
OR
3/4 cup sweetened flaked coconut
2 teaspoons orange juice

VARIATIONS
1/2 cup diced fresh pineapple (optional)
3 tablespoons sour cream (optional)
1/4 cup miniature marshmallows
1 banana -- sliced

Layer the orange slices alternately with the shredded, sweetened coconut in
individual serving dishes. Sprinkle with the orange juice. Chill at least 20
minutes and serve. The midwestern variation mixes the oranges, coconut, sour
cream, pineapple, orange juice and marshmallows all together.

Description:
"Nectar of the Gods: Orange slices layered with sweetened coconut."
Cuisine:
"Puerto Rican"
Source:
"Earth Kitchen Cookbook by Dee Bell"

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Per serving: 112 Calories (kcal); 5g Total Fat; (39% calories from fat); 1g
Protein; 17g Carbohydrate; 0mg Cholesterol; 5mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 1/2
Other Carbohydrates

NOTES : The official version of ambrosia is pure and simple: oranges and coconut.
Nutr. Assoc. : 0 4923 0 2130706543 0 0 0 3057 2130706543 0 0

* Exported from MasterCook *

Apple Burritos with Cider Butter Sauce

Recipe By :
Serving Size : 12 Preparation Time :1:00
Categories : Dessert Fall
Simmered Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
APPLE FILLING
12 Granny Smith apples or any tart variety
1 lemon
4 tablespoons butter
1/2 cup granulated sugar
Fresh ground nutmeg

CIDER BUTTER SAUCE


1 leek
1 (1/2-inch) cinnamon stick
1 quart apple cider
1 pound butter
1 leek
12 (8-inch) flour tortillas
2 tablespoons butter
Whipping cream (optional)

PREPARATION: For the filling, peel and core apples and cut into 1-inch pieces.
Squeeze juice from lemon. Melt the butter in a large, nonreactive frying pan. Add
the apples, lemon juice, sugar, and nutmeg to taste and cook over medium heat,
stirring occasionally, until apples are soft but not mushy, about 15 minutes.

For the Cider Butter Sauce, cut both leeks for the sauce and for the garnish into
thin julienne strips, reserving 1/2 for garnish. Break cinnamon stick into pieces.
Put the cider, 1/2 of leeks, and cinnamon stick in a pot, bring to a boil, and
reduce by 2/3, about 20 minutes. Remove cinnamon stick. Recipe can be made to this
point a day ahead.

COOKING AND SERVING: Heat oven to 350�F. Wrap tortillas in foil and warm in
preheated oven, about 10 minutes. Reheat apple filling and sauce.

Melt the 2 tablespoons of butter in a frying pan and saut� the remaining leek over
medium heat, stirring, until soft, about 3 minutes.

Over the lowest possible heat, add the 1 pound of cold butter to the sauce, about
a tablespoon at a time, adding another piece as each is almost incorporated.
Butter should not melt completely but should soften to form a creamy sauce. If the
sauce gets too hot and butter starts to melt, remove it from the heat and continue
adding butter.

Put an equal amount of apple filling on each tortilla and roll it up. Put a
burrito on each plate. Top with Cider Butter Sauce and sprinkle with saut�ed leek.
Top with a dollop of whipped cream if you like.

Description:
"A dessert burrito with spicy fruit sauce."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Ratings : Cholesterol Rating 10 Cost 3
Depth 5 Difficulty 2
Fanciness 7 Fat Content 8
Good for Crowds 8 Intensity 3
Intricacy 2 Kid Appeal 8
Looks 5 Portability 3
Richness 7 Sweetness 6
Tartness 3
- - - - - - - - - - - - - - - - - - -

Per serving: 699 Calories (kcal); 42g Total Fat; (52% calories from fat); 7g
Protein; 77g Carbohydrate; 98mg Cholesterol; 724mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fruit; 8 1/2
Fat; 1/2 Other Carbohydrates

NOTES : A dessert burrito is innovative in itself, but the real surprise element
here is julienned leek both in the sweet cider sauce and as a garnish. Apples and
leeks make a good combination, but if it seems too strange to you, omit the leek
in the sauce and grate lemon zest over the top as garnish instead.
Nutr. Assoc. : 0 3545 0 0 0 2130706543 0 0 0 2130706543 0 0 0 3310 0
2130706543

* Exported from MasterCook *

Apple Snow with Stirred Custard

Recipe By :
Serving Size : 6 Preparation Time :2:00
Categories : Dessert Fall

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
APPLES
3 large apples -- tart, peeled, cored and chopped
2 teaspoons lemon juice (2 to 3 teaspoons) depending
on the tartness of the apples
2 tablespoons water
3 egg whites -- at room temperature
Pinch cream of tartar

STIRRED CUSTARD
3/4 cup light cream
3 egg yolks
1 pinch salt
3 tablespoons granulated sugar
3/4 teaspoon vanilla
2 teaspoons light rum (optional)

Put apples, lemon juice, and water in a heavy, medium-size, nonreactive saucepan.
Cover and bring to a simmer. Simmer gently until apples are very soft, 15 to 20
minutes. Cool slightly. Put mixture into a blender or food processor and pur�e.
Cool completely.

In a large mixing bowl, beat egg whites and cream of tartar until they form soft
peaks. Gradually add sugar and continue beating until meringue is stiff and
glossy. Fold meringue gently into apple pur�e until completely blended. Mound
Apple Snow into a single large serving dish or into 4 to 6 individual goblets or
dessert glasses. Chill at least 1 hour and up to 4 hours.

For the custard, in a heavy, medium-size saucepan, scald cream. Gradually whisk in
egg yolks, salt, and sugar until light and thoroughly blended. Cook over medium-
low heat, stirring constantly with a wooden spoon, until custard coats the spoon,
5 to 8 minutes. Remove from heat and whisk custard vigorously for 2 minutes to
stop cooking. Strain and add vanilla and optional rum. Cool completely, stirring
occasionally. Chill.

Serve Apple Snow with Stirred Custard as a sauce.

Description:
"Pur�ed-apple meringue with a cream custard sauce."
Cuisine:
"American"
Source:
"Cook's Magazine September/October 1984"
Ratings : Cholesterol Rating 8 Cost 3
Depth 7 Difficulty 7
Fanciness 8 Good for Crowds 8
Intensity 5 Intricacy 3
Kid Appeal 7 Looks 7
Richness 7 Sweetness 8

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Per serving: 164 Calories (kcal); 9g Total Fat; (46% calories from fat); 4g
Protein; 18g Carbohydrate; 126mg Cholesterol; 65mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 797 0 0 0 0 0 0 0 0 0 0 2130706543

* Exported from MasterCook *

Aromatic Shrimp Creole

Recipe By :
Serving Size : 6 Preparation Time :1:00
Categories : Fall Main Course
Simmered Soups and Stews
Spring Summer
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons vegetable oil
2 medium onions -- medium diced
2 large cloves garlic -- minced
4 celery stalks -- medium diced
2 medium green bell peppers -- medium diced
6 tablespoons tomato paste
1/2 teaspoon dried red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 cups chicken stock
OR
6 cups canned chicken broth
1 1/2 pounds jumbo shrimp -- peeled and deveined
Ground black pepper (to taste)
4 cups cooked white rice
1/4 cup minced fresh parsley

TO COOK: Heat oil in a large saucepan. Add the next 5 ingredients; saut� until
vegetables soften, about 5 minutes. Add next 4 ingredients; saut� until fragrant,
about 1 minute. Add chicken stock; bring to boil and cook over medium-high heat
until thickened, about 30 minutes. Add shrimp; simmer until shrimp are opaque
throughout, about 4 minutes. Season with 1/2 teaspoon pepper or to taste.

TO SERVE: Ladle a portion of shrimp creole into each warm soup plate. Spoon 3/4
cup rice atop each portion of creole. Sprinkle with parsley and serve immediately.

Description:
"White creole from reduced tomato and vegetable sauce."
Cuisine:
"Creole"
Source:
"Cook's Magazine June 1990"
Ratings : Cholesterol Rating 5 Cost 8
Difficulty 2 Freeze-ability 5
Good for Crowds 10 Intensity 7
Kid Appeal 3 Looks 5
Portability 3 Richness 8
Spicy Hotness 6 Tartness 5

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Per serving: 388 Calories (kcal); 7g Total Fat; (17% calories from fat); 29g
Protein; 47g Carbohydrate; 173mg Cholesterol; 2474mg Sodium
Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

NOTES : The Pipers call this dish a "White creole" because it is not thickened
with the traditional mahogany-colored roux. Instead, a mixture of chicken stock,
tomato paste, and aromatic vegetables is reduced until the sauce becomes quite
thick and flavorful. It is best to serve this shrimp creole with steamed white
rice.
Nutr. Assoc. : 0 0 0 0 0 0 4714 0 0 342 0 2130706543 0 2130706543 0 0

* Exported from MasterCook *

Artichokes Stuffed with Garlic-Cheese Breadcrumbs

Recipe By :
Serving Size : 8 Preparation Time :1:00
Categories : Appetizer First Course
Side dish Simmered
Spring Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
GARLIC-CHEESE STUFFING
1 1/2 cups dry bread crumbs
1 cup grated Romano cheese (4 ounces)
1 cup loosely packed minced fresh parsley
6 medium cloves garlic -- minced
Salt
Ground black pepper

8 small whole artichokes -- outer leaves removed, stems and tops


trimmed, and chokes removed (see notes)
1/2 cup olive oil
10 whole black peppercorns
2 bay leaves
1 lemon -- cut into 8 wedges

TO PREPARE: For the stuffing, mix all ingredients including 1/2 teaspoon salt and
1/4 teaspoon pepper in a medium bowl. Spoon about 1/3 cup of this filling into the
cavity of each artichoke.

TO COOK AND SERVE: Arrange artichokes upright in a single layer in a nonreactive


Dutch oven or large, deep skillet. Drizzle each artichoke with 1 tablespoon olive
oil. Add remaining ingredients, along with enough water to come 1 1/2 inches up
the sides of the artichokes.

Bring to simmer; cover and simmer until a small knife inserted into each stuffed
artichoke easily pierces the bottom of the artichoke, 30 to 40 minutes.

Carefully remove artichokes with a slotted spoon and let them drain on paper
towels. (Can be covered and set aside at room temperature up to 4 hours.) Serve
warm or at room temperature.

Cuisine:
"Italian"
Source:
"Cook's Magazine June 1990"

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Per serving: 321 Calories (kcal); 19g Total Fat; (49% calories from fat); 12g
Protein; 31g Carbohydrate; 15mg Cholesterol; 468mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates

NOTES : Carciofi "Ammundicata"

As you trim the artichokes, rub all cut surfaces with lemon juice to prevent them
from discoloring. To remove the choke or fuzzy core protected by the artichoke
leaves, place the trimmed artichoke, bottom side up, on a work surface. Gently
pound the artichoke bottom so that the artichoke leaves spread apart exposing the
center of the artichoke. Then, use a small spoon to scrape out the fuzzy choke,
thus forming a small cavity in the center of the artichoke.
Nutr. Assoc. : 0 0 1281 20066 620 0 0 0 46 0 0 0 0

* Exported from MasterCook *

Asparagus, Pea, and Mushroom Stew with Basil

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Course Saut�ed
Simmered Soups and Stews
Spring

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons olive oil
2 tablespoons butter
1 large onion -- sliced thin
1 medium clove garlic -- minced
2 pounds asparagus -- trimmed and cut diagonally into 1-inch pieces
1/2 pound mushrooms -- sliced thin
3 tablespoons lemon juice -- from 1 lemon
1 cup chicken stock
OR
1 cup canned chicken broth
2 tablespoons minced fresh basil
2 cups frozen peas -- thawed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 servings rice or pasta -- steamed

TO COOK AND SERVE: Heat oil and 1 tablespoon butter in a large skillet. Add onions
and garlic; saut� until the onions soften, about 5 minutes. Add next 4 ingredients
plus 1 tablespoon basil; bring to boil and simmer until asparagus are almost
tender and liquid reduces to 1/2 cup, about 7 minutes.
Add peas; simmer until heated through, about 2 minutes. Stir in remaining basil
and butter. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve
immediately.

Description:
"Spring vegetables stew with a citrus tinge."
Cuisine:
"American"
Source:
"Cook's Magazine April 1990"
Ratings : Cholesterol Rating 3 Complete Meal 5
Cost 3 Depth 7
Fanciness 3 Fat Content 3
Good for Crowds 8 Intensity 2
Intricacy 2 Kid Appeal 2
Looks 8 Serving Temperature 8
Sweetness 5 Tartness 2

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Per serving: 468 Calories (kcal); 14g Total Fat; (26% calories from fat); 13g
Protein; 74g Carbohydrate; 16mg Cholesterol; 952mg Sodium
Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

NOTES : Serve this light spring stew over rice.


Nutr. Assoc. : 0 0 0 0 0 0 0 342 0 2130706543 0 0 0 0 2840

* Exported from MasterCook *

Asparagus, Sausage and Pepper Pasta

Recipe By :Jack Ligon


Serving Size : 8 Preparation Time :1:00
Categories : Fried Main Course
Pasta Sauce
Simmered

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons olive oil
1 1/2 cups finely chopped yellow onions
4 cloves garlic -- finely chopped
2 green bell peppers -- diced
2 yellow bell peppers -- diced
2 pounds turkey sausage links
1 cup white wine
28 ounces canned Italian plum tomatoes
2 teaspoons dried oregano
OR
1 tablespoon fresh oregano
1/4 teaspoon black pepper
1/4 teaspoon crushed dried red pepper flakes
2 pounds rigatoni
1 pound asparagus
Heat olive oil in medium-size saucepan. saut� onions and garlic until onions are
transparent and garlic is slightly browned.

Add red and yellow peppers and saut� for about 5 minutes, or until peppers begin
to soften. Set aside.

In a large, heavy-bottomed pot, brown sausages, one pound at a time, cooking each
batch approximately 20 minutes. Remove from pot, drain on paper towel, and cut
into 1/4-inch slices.

Remove all but 1 tablespoon of fat from pot and, over medium heat, stir in white
wine, mixing well with scrapings from bottom of the pot. Add onion, garlic and
pepper mixture. Stir in plum tomatoes, oregano, black pepper, crushed red-pepper
flakes and sausage slices. Simmer uncovered for 25 minutes.

Boil water for rigatoni and begin cooking it. In the last 8 minutes of the cooking
time for the sauce, add asparagus and continue to simmer 8 minutes, or until
asparagus is tender. Drain rigatoni and serve with sauce.

Description:
"Italian spices, sausage, bell peppers, asparagus, wine and tomatoes
cooked into a sauce and served over rigatoni. A full meal from Vicki
Lawrence, talk show host."
Cuisine:
"Mediterranean"

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Per serving: 708 Calories (kcal); 16g Total Fat; (21% calories from fat); 37g
Protein; 98g Carbohydrate; 96mg Cholesterol; 839mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 26065 0 0 0 26513 0 2470 0 0 2130706543 0 4714 4363 0

* Exported from MasterCook *

Attayef

Recipe By :Hanadi Rifae


Serving Size : 8 Preparation Time :2:00
Categories : Christmas Dessert
Fried

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/2 cups water
2 cups white wheat flour
4 teaspoons baking powder

STUFFING
1 cup crushed walnuts
2 tablespoons granulated white sugar
2 tablespoons rose water

Sugar Syrup -- (see recipe)


Mix together the flour, baking powder and water. Let the batter rest for about 1
1/2 to 2 hrs.

Heat a non-stick pan over medium-high heat. Drop the batter 1/4 cup at a time and
brown one side only. Cover cooked pieces with a towel to prevent drying. Stuff
with cream cheese or walnut mixture and seal them shut with a mixture of flour and
water if needed.

At this stage it could be frozen, fried or baked, if preferred. Serve warm with
sugar syrup (see recipe in the Fabulous and Flavorful cookbook).

Description:
"Middle Eastern bread with a sweetened, walnut stuffing; served in a
sugar syrup."
Cuisine:
"Middle Eastern"
Yield:
"8 Pieces"

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Per serving: 415 Calories (kcal); 9g Total Fat; (19% calories from fat); 7g
Protein; 79g Carbohydrate; 0mg Cholesterol; 248mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2
Fat; 3 1/2 Other Carbohydrates

Nutr. Assoc. : 0 5534 0 0 0 20187 652 1582 0 0

* Exported from MasterCook *

Sugar Syrup

Recipe By :Hanadi Rifae


Serving Size : 6 Preparation Time :0:15
Categories : Dessert Sauce

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups granulated white sugar
1 cup water
3 drops lemon juice

Put water and sugar on a medium heat and stir constantly until the sugar dissolves
and the mixture starts to boil. Let it boil until you get the desired consistency.
Add lemon and let it boil a little, then remove and cool completely.

Description:
"Simple syrup flavored with lemon."
Yield:
"1 1/2 Cups"

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Per serving: 258 Calories (kcal); 0g Total Fat; (0% calories from fat); trace
Protein; 67g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 4 1/2
Other Carbohydrates

NOTES : Known as Atter in Arabic. Used in a lot of desserts.


Nutr. Assoc. : 652 0 0

* Exported from MasterCook *

Autumn Fruit Sauce

Recipe By :
Serving Size : 12 Preparation Time :2:00
Categories : Fall Sauce
Simmered Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 pears -- such as Bartlett
3 quince or Granny Smith apples or 3 apples,
any tart variety
1 1/2 quarts stock, fresh lamb stock, beef stock, or
chicken stock
3/4 cup cognac
Salt
Pepper
1 1/2 tablespoons poire eau de vie (optional)

PREPARATION: Peel and core the 3 pears and the quince (or apples) and cut into
small pieces. Add the pears and quince to the stock used to cook the Seckel pears
for the Rack of Lamb, or just use straight stock if preparing this recipe for some
other meat. Bring to a simmer and cook until fruit is soft and stock is reduced by
1/3, about 1 hour. Process fruit mixture in a food mill or food processor until
smooth and return to pan. Add cognac and simmer slowly, skimming as needed, for at
least 1/2 hour. Season with salt and pepper and add poire eau de vie. Strain
sauce.

Recipe can be made a day ahead of use.

SERVING: Put sauce on individual plates and put the meat on each plate.

Description:
"A sophisticated apple-and-pear sauce with cognac to accompany meat
roasts."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Ratings : Cholesterol Rating 3 Cost 5
Depth 2 Difficulty 3
Fanciness 7 Fat Content 0
Freeze-ability 8 Good for Crowds 10
Intensity 7 Intricacy 0
Kid Appeal 7 Looks 2
Portability 7 Richness 7
Serving Temperature 7 Spicy Hotness 0
Sweetness 8 Tartness 7

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Per serving: 81 Calories (kcal); trace Total Fat; (5% calories from fat); 1g
Protein; 10g Carbohydrate; 0mg Cholesterol; 1063mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates

NOTES : Quince is a puckeringly tart fruit raw that mellows to deliciousness on


cooking. Tart apples make a good substitute if quince are unavailable.
Nutr. Assoc. : 0 4671 129 0 0 0 2130706543

* Exported from MasterCook *

Baby Harvard Beets with Mustard Greens

Recipe By :
Serving Size : 12 Preparation Time :1:00
Categories : Salad Side dish
Thanksgiving Vegetable
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
48 baby beets, 1/2 red and 1/2 golden or all
red
OR
8 beets
1 cup apple cider
3 tablespoons cider vinegar
Salt
Pepper

DRESSING
2 tablespoons mustard
1 small lemon
1/2 cup corn oil
Salt
2 heads escarole
1 large bunch mustard greens or chicory

PREPARATION: Trim greens, rinse under cold running water, and pat dry with paper
towels. This can be done several hours ahead.

Remove the leaves from the beets, leaving 1/2 inch of stem. Put red and golden
beets in separate pots of cold water and bring to a simmer. Simmer the beets until
cooked through but still very firm, about 15 minutes. If using all red beets, cook
them together in one pot. If using standard size beets, cook for 30 minutes. Drain
and cool.

Peel the beets. If using regular-size beets, cut them into bite-size pieces. Put
beets into a large frying pan along with apple cider and cider vinegar. Bring to a
boil and cook until the liquid is reduced to a glaze, about 10 minutes. Season
beets to taste with salt and pepper. Cool.
For the dressing, put the mustard in a small bowl and squeeze in 2 tablespoons of
juice from the lemon. Whisk mixture together. Gradually whisk in the corn oil and
season to taste with salt.

Recipe can be made to this point a day ahead.

SERVING: Toss the escarole and mustard greens with the dressing and arrange on a
platter or on individual plates. Top with beets.

Description:
"A chilled red and golden beet salad set off by the texture and bite
of bitter greens."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Ratings : Cholesterol Rating 0 Cost 8
Depth 3 Difficulty 2
Fanciness 8 Fat Content 3
Good for Crowds 10 Intensity 8
Intricacy 2 Kid Appeal 2
Looks 10 Portability 7
Richness 7 Serving Temperature 5
Spicy Hotness 0 Sweetness 8
Tartness 7
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Per serving: 251 Calories (kcal); 10g Total Fat; (33% calories from fat); 7g
Protein; 38g Carbohydrate; 0mg Cholesterol; 306mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

NOTES : Peppery mustard greens provide the perfect foil for these crimson and
golden sweet baby beets. Harvard beets are just regular beets cooked in a sweet
and sour (sugar and vinegar) sauce. Here the sweetness is provided by cider. Use
all red beets if golden are unavailable, and regular size, cut into chunks after
cooking, if you can't find baby beets.
Nutr. Assoc. : 2231 0 2130706543 0 0 0 0 0 0 0 0 0 0 26617 4205

* Exported from MasterCook *

Baked Bananas

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Baked Dessert
Fruit Dessert

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup butter
1 tablespoon lemon juice
1/4 cup dark brown sugar
1 teaspoon vanilla
1/8 teaspoon salt
4 bananas -- very firm

Heat oven to 350�F. Mix half of the sugar and all other ingredients, except the
bananas, in a saucepan and stir together until the butter is melted and all is
well-mixed. Lay the bananas in a buttered baking dish, pour saucepan mixture over
them and sprinkle with the remaining measure of brown sugar. Bake for 10 minutes,
turn the bananas and bake for 10 more minutes. Serve with ice cream or your
favorite cream.

Description:
"Sweetened, baked bananas with lemon."
Cuisine:
"Caribbean"
Source:
"Earth Kitchen Cookbook by Dee Bell"

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Per serving: 266 Calories (kcal); 12g Total Fat; (38% calories from fat); 1g
Protein; 42g Carbohydrate; 31mg Cholesterol; 190mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 2 1/2 Fat; 1
Other Carbohydrates

NOTES : These whole, baked and sweet bananas are served warm and are even better
when served alongside your favorite cream: whipped, flavored whipped (as in rum),
ice cream, cr�me fra�che, or plain cream.
Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Baked Bluefish with Tomato-Cream Sauce

Recipe By :
Serving Size : 4 Preparation Time :1:00
Categories : Baked Main Course
Spring Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons minced shallots
2 pounds bluefish fillets
1/2 cup Fish Stock -- see recipe
1/2 cup dry white wine
1 cup heavy cream
1 tomato (1 to 2) -- skinned, seeded and cut into 1/4-inch
dice (about 3/4 cup)
2 teaspoons minced chives
Lemon juice

Preheat oven to 450�F.

Butter a baking dish large enough to hold fish fillets in one layer and sprinkle
bottom of dish with shallots.
Season fish with salt and pepper. Place on bed of shallots, add Fish Stock (see
recipe in the Fabulous and Flavorful cookbook) and wine, and cover with foil. Bake
until just done, about 15 minutes.

While gently holding fillets, pour liquid into a small, heavy saucepan. Cover fish
again to keep warm.

For the sauce, boil cooking liquid over high heat until thick and about 3
tablespoons remain, 15 to 20 minutes. Add cream and reduce by one-third, 5 to 8
minutes.

Remove from heat, add tomatoes, chives, salt, pepper, and lemon juice to taste.
Serve over baked bluefish.

Description:
"Fish oven-poached in fish stock and white wine, finished with cream
and tomatoes."
Source:
"Cook's Magazine September/October 1984"

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Per serving: 515 Calories (kcal); 32g Total Fat; (59% calories from fat); 47g
Protein; 3g Carbohydrate; 216mg Cholesterol; 169mg Sodium
Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 356 0

* Exported from MasterCook *

Fish Stock

Recipe By :
Serving Size : 0 Preparation Time :0:45
Categories : Soup Stock

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon butter
1 onion -- coarsely chopped
2 pounds fish bones - from cod, pollock or sturgeon
(2 to 3 1/2 pounds) -- well rinsed and cut into pieces.
See Notes
1 bay leaf
1 pinch salt
4 black peppercorns (4 to 5)

In a stockpot, melt butter, add onion, and cook on low heat until onion is soft, 5
to 10 minutes.

Add bones and cook, stirring well, for 2 minutes. Cover bones with water, add bay
leaf, salt, and peppercorns, and bring to simmer. Simmer 20 minutes, removing any
scum that comes to the top.
Strain through a fine sieve. Stock may be refrigerated for up to 2 days or frozen.

Description:
"Mild but savory preparation of fish bones."
Source:
"Cook's Magazine September 1984"
Yield:
"4 Cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 144 Calories (kcal); 12g Total Fat; (70% calories from fat); 1g
Protein; 10g Carbohydrate; 31mg Cholesterol; 254mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates

NOTES : Use bones from lean fish only. Avoid mackerel, bluefish, or mullet. Remove
and discard gills. To remove gills, wrap fingers in a towel or use pliers.
Nutr. Assoc. : 0 0 3289 0 0 2261

* Exported from MasterCook *

Baked Julienned Zucchini

Recipe By :
Serving Size : 12 Preparation Time :0:30
Categories : Baked Fall
Summer Vegetable
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 zucchini
6 tablespoons butter
Salt
Pepper

PREPARATION: Cut the zucchini into thin julienne strips about 2 inches long. Cut
two 12-by 18-inch sheets of aluminum foil, butter each sheet, and put zucchini in
the middle. Dot each mound with about 3 tablespoons butter and wrap with foil.

Recipe can be made to this point a few hours ahead.

COOKING: Heat oven to 450�F. Bake zucchini in preheated oven until tender, about
20 minutes. Unwrap zucchini and season to taste with salt and pepper.

Description:
"Julienned zucchini, baked until tender and simply seasoned with salt
and pepper, is just the right light balance for the richness of duck."
Cuisine:
"Italian"
Source:
"Cook's Magazine November 1987"
Ratings : Cholesterol Rating 7 Cost 2
Depth 2 Fanciness 2
Fat Content 7 Good for Crowds 10
Kid Appeal 5 Looks 3
Portability 3 Richness 3
Serving Temperature 8
- - - - - - - - - - - - - - - - - - -

Per serving: 65 Calories (kcal); 6g Total Fat; (76% calories from fat); 1g
Protein; 3g Carbohydrate; 16mg Cholesterol; 61mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0

* Exported from MasterCook *

Baked Rice Pudding

Recipe By :Dee Bell


Serving Size : 6 Preparation Time :1:00
Categories : Baked Dessert
Pudding

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups cooked rice

CUT TOGETHER
1 tablespoon butter -- softened
1/2 cup brown sugar
OR
1/4 cup plus 2 tablespoons granulated sugar

1/8 teaspoon salt


4 eggs
2 teaspoons vanilla
1 1/3 cups milk
1 teaspoon lemon juice
1/2 teaspoon lemon peel
1/3 cup chopped dried fruit or dates, or raisins
(optional)
1 1/2 cups crumbled cookies (optional)

Heat the oven to 325�F. Cut butter into sugar and slowly add salt, eggs, vanilla
and milk. Beat together well and stir in rice. Add lemon juice and rind and fruit
(if desired). If you are using cookie crumbs, sprinkle a greased baking dish with
half of the crumbs, spoon the rice mixture on top and then cover with the rest of
the cookie crumbs. Bake for 50 minutes.

Serve with whipped cream, ice cream or mashed, sweetened berries.

Description:
"Cooked rice baked into a pudding with eggs, milk, sugar, lemon and
vanilla."
Cuisine:
"British"
- - - - - - - - - - - - - - - - - - -

Per serving: 332 Calories (kcal); 11g Total Fat; (29% calories from fat); 8g
Protein; 50g Carbohydrate; 137mg Cholesterol; 196mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 210 0 2130706543 0 0 0 0 0 0 0 515 2856

* Exported from MasterCook *

Baked Salmon with Lemon Grass, Ginger and Garlic

Recipe By :
Serving Size : 6 Preparation Time :2:00
Categories : Baked Entr�e
Main Course Spring

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
MARINATING PASTE
1 stalk lemon grass -- outer leaves removed, inner bulb minced
1 1/2 ounces fresh ginger root -- peeled
3 large cloves garlic -- peeled
1 small red chile pepper, fresh, hot, seeded
3 tablespoons dark sesame oil
1 1/2 tablespoons rice wine vinegar
Salt
Ground black pepper

6 salmon fillets (2-pound)


1 tablespoon dark sesame oil

TO PREPARE: For the paste, put all ingredients including 1 teaspoon salt and 1/4
teaspoon pepper in a food processor; process to a smooth paste.

Brush salmon fillets with oil, then transfer, skin side down, to a baking dish.
Spread 2 tablespoons of the paste on each fillet. Cover and refrigerate 2 hours.

TO COOK: Heat oven to 400�F. Bake salmon fillets until opaque throughout, about 12
minutes. Serve immediately.

Description:
"Marinated fish fillets with a distinct Thai accent."
Cuisine:
"South Asian"
Source:
"Cook's Magazine April 1990"

- - - - - - - - - - - - - - - - - - -

Per serving: 289 Calories (kcal); 15g Total Fat; (47% calories from fat); 34g
Protein; 3g Carbohydrate; 88mg Cholesterol; 116mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

NOTES : Lemon grass is a citrus-scented, green fibrous stalk that is available in


Asian markets as well as many supermarkets.
Nutr. Assoc. : 0 2130706543 0 0 1101 0 0 0 0 0 3404 0

* Exported from MasterCook *

Baked Tomatoes with Proven�ale Stuffing

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Baked Saut�ed
Stuffing Summer
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 medium tomatoes -- unpeeled, cored, pulp removed
1 tablespoon olive oil
3/4 cup chopped onions
2 cloves garlic -- minced
2 1/2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh basil
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup bread crumbs
1/4 cup plus 2 tablespoons Parmesan cheese

Heat the oven to 375�F. Core tomatoes and scoop the insides out to leave whole
shells.

Heat skillet with oil to medium heat and saut� onion and garlic for about 3
minutes. Stir in tomato, herbs and seasonings. Saut� for about 4 minutes or until
wetness evaporates. Remove from heat and stir in breadcrumbs and cup measure of
the Parmesan cheese. Reserve the rest of the cheese for later.

Stuff the tomatoes with the mixture and sprinkle evenly with the remaining measure
of Parmesan cheese.

Bake for about 15 minutes.

Description:
"Tomatoes stuffed with tomato pulp, garlic, herbs, Parmesan cheese and
breadcrumbs."
Cuisine:
"Proven�al"
Source:
"Earth Kitchen Cookbook by Dee Bell"

- - - - - - - - - - - - - - - - - - -

Per serving: 174 Calories (kcal); 6g Total Fat; (32% calories from fat); 6g
Protein; 24g Carbohydrate; 4mg Cholesterol; 548mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 26367 0 0 0 0 0 0 0 0 0 1034

* Exported from MasterCook *

Baked Whole Garlic with French Bread

Recipe By :
Serving Size : 4 Preparation Time :2:00
Categories : Appetizer Baked

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cloves garlic -- left whole
2 tablespoons olive oil
OR
2 tablespoons clarified butter
1/8 teaspoon salt
1/8 teaspoon black pepper
1 French bread loaf -- sliced and heated
6 ounces cream cheese or soft cheese (optional)
OR
1/2 cup butter -- softened

Heat the oven to 350�F. Trim the tops of the garlic heads, leaving them whole but
removing about 1/4 inch. Remove excess dry skins. Rub the heads with a little of
the butter or oil and put in a very small baking dish or crock the size of the
four heads. Drizzle with the rest of the oil or butter, sprinkle with salt and
pepper, cover loosely, reduce heat to 275�F and bake for 20 minutes. Remove cover
and bake for about 1 hour and 15 minutes. Slice and heat the French bread
(optional) in the last 10 minutes of the baking garlic.

To serve: Spread French bread with soft creamy cheese (optional) or butter and
squeeze clove by clove onto the bread and spread it.

Description:
"Barely sweet and mild roasted garlic spread on French bread slices."
Cuisine:
"American"
Source:
"Earth Kitchen Cookbook by Dee Bell"
Ratings : Cholesterol Rating 3 Complete Meal 2
Complexity 1 Cost 1
Fanciness 4 Fat Content 5
Looks 3 Serving Temperature 7

- - - - - - - - - - - - - - - - - - -

Per serving: 523 Calories (kcal); 25g Total Fat; (43% calories from fat); 13g
Protein; 61g Carbohydrate; 47mg Cholesterol; 883mg Sodium
Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0
Other Carbohydrates

NOTES : Each clove is squeezed out of its skin onto the bread. It can be served by
itself with the bread or with butter, cream cheese or soft cheese.
Nutr. Assoc. : 0 986 0 2130706543 0 0 0 473 0 2130706543

* Exported from MasterCook *

Balsamic Vinaigrette

Recipe By :
Serving Size : 12 Preparation Time :0:10
Categories : Salad Dressing

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 small shallot
1 clove garlic
2 tablespoons chopped fresh flat-leaf parsley or chives
OR
1 tablespoon chopped fresh rose-geranium leaf
2 tablespoons balsamic vinegar
1/2 tablespoon whole grain mustard
Salt
Pepper
1/2 cup olive oil

Chop the shallot, garlic, and parsley. Combine all vinaigrette ingredients in a
food processor, season with pepper and about 1/2 tsp. salt, and process until
emulsified. Or mince the shallot, garlic, and parsley. Whisk together the shallot,
garlic, vinegar, mustard, and salt and pepper. Whisk in the oil, adding it slowly,
and add the parsley. Adjust seasoning to taste.

Description:
"A basic salad dressing with fresh herbs."
Cuisine:
"Italian"
Source:
"Cook's Magazine November 1987"

- - - - - - - - - - - - - - - - - - -

Per serving: 82 Calories (kcal); 9g Total Fat; (97% calories from fat); trace
Protein; trace Carbohydrate; 0mg Cholesterol; 9mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

NOTES : Using fresh herbs is a good start, but the result of this recipe will be
determined largely by the quality of olive oil and balsamic vinegar you use.
Nutr. Assoc. : 0 0 2682 0 2130706543 0 26012 0 0 0

* Exported from MasterCook *

Banana Fritters with Caramel-Pecan Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : Dessert Fried
Fruit Dessert Spring
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Caramel-Pecan Sauce -- see recipe

BANANA FRITTERS
1 1/2 quarts vegetable oil -- for frying
1 cup self-rising flour
OR
1 cup white flour
AND
1/2 tablespoon baking powder
AND
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons granulated sugar
2 eggs
1/4 cup milk
1/3 cup coarsely chopped pecans -- toasted
2 large bananas -- cut crosswise into 1-inch pieces

TO COOK: Prepare Caramel-Pecan Sauce recipe.

For the fritters, heat oven to 200�F. Heat oil to 365�F in a 4-quart saucepan. Mix
next 6 fritter ingredients in a bowl. Working in batches to avoid overcrowding,
dip banana pieces into this batter, then carefully lower them into the hot oil.
Fry in batches, 4 to 6 pieces at a time, until golden brown, about 5 minutes.
Drain fritters on paper towels; transfer to a heatproof platter and keep them warm
in the oven until ready to serve. (Can be kept warm in the oven up to 1/2 hour.)

TO SERVE: Dust fritters with confectioners' sugar. Spoon a portion of Caramel-


Pecan Sauce onto each dessert plate. Arrange 3 fritters in each pool of sauce and
serve immediately.

Description:
"An extravagantly rich dessert."
Cuisine:
"American"
Source:
"Cook's Magazine May 1990"
Ratings : Cholesterol Rating 7 Cost 2
Depth 2 Difficulty 5
Fanciness 7 Fat Content 8
Good for Crowds 5 Intricacy 3
Kid Appeal 10 Looks 5
Portability 3 Richness 8
Serving Temperature 8 Sweetness 10

- - - - - - - - - - - - - - - - - - -

Per serving: 3510 Calories (kcal); 361g Total Fat; (90% calories from fat); 9g
Protein; 73g Carbohydrate; 165mg Cholesterol; 1054mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 72 Fat;
2 Other Carbohydrates

NOTES : These fritters are sweet and satisfying enough to enjoy with merely a
dusting of confectioners' sugar; the sauce is an added luxury.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 20148 0 0

* Exported from MasterCook *

Caramel-Pecan Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Dessert Fall
Sauce Simmered
Spring Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup granulated sugar
2 teaspoons light corn syrup
3/4 cup heavy cream
1 tablespoon butter
1/2 teaspoon vanilla extract
1/4 cup coarsely chopped pecans -- toasted

TO COOK: Bring sugar, corn syrup, and 1/4 cup water to boil in a small heavy-
bottomed saucepan. Simmer until the sugar mixture is amber colored, about 10
minutes. Off heat, carefully stir in 1 tablespoon hot water, then the cream.
Return mixture to boil over low heat; simmer, stirring constantly until sauce
thickens, about 4 minutes. Remove from heat and stir in butter, vanilla extract,
and pecans. (Can be covered and refrigerated up to 2 weeks.)

TO SERVE: Spoon a portion of Caramel-Pecan Sauce onto each dessert plate. Arrange
fritters in each pool. Or spoon a portion of the sauce over ice cream or cake.

Cuisine:
"American"
Source:
"Cook's Magazine May 1990"
Ratings : Cholesterol Rating 8 Cost 5
Depth 7 Difficulty 3
Fanciness 7 Fat Content 8
Good for Crowds 10 Intensity 8
Intricacy 2 Kid Appeal 10
Portability 10 Richness 10
Serving Temperature 5 Sweetness 10

- - - - - - - - - - - - - - - - - - -

Per serving: 337 Calories (kcal); 24g Total Fat; (63% calories from fat); 2g
Protein; 30g Carbohydrate; 69mg Cholesterol; 51mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 2 Other
Carbohydrates

Serving Ideas : Created for Banana Fritters, but equally good on ice cream or
cake.

Nutr. Assoc. : 0 3927 0 0 0 20148


* Exported from MasterCook *

Barbecue Shrimp

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Appetizer Simmered

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound jumbo shrimp -- peeled and deveined
1/8 teaspoon salt
1/4 pound butter
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice -- from 1/2 lemon
Ground black pepper
1 loaf French bread -- to serve on the side

TO COOK AND SERVE: Sprinkle shrimp with 1/8 teaspoon salt. Heat butter over medium
heat until just melted. Add shrimp, Worcestershire sauce, lemon juice, 1/2
tablespoon pepper, and 1 tablespoon water. Simmer, shaking pan constantly to keep
the sauce from separating until shrimp are cooked, about 4 minutes.

Serve immediately with plenty of French bread to sop up the rich sauce.

Description:
"Simmered shrimp with a barbecue flavor from Worcestershire sauce."
Cuisine:
"Creole"
Source:
"Cook's Magazine May 1990"
Ratings : Cholesterol Rating 8 Complete Meal 3
Cost 8 Depth 7
Difficulty 2 Fanciness 5
Fat Content 5 Good for Crowds 10
Intensity 3 Kid Appeal 7
Looks 3 Portability 3
Richness 8 Serving Temperature 7
Tartness 3
- - - - - - - - - - - - - - - - - - -

Per serving: 638 Calories (kcal); 28g Total Fat; (40% calories from fat); 33g
Protein; 61g Carbohydrate; 235mg Cholesterol; 1196mg Sodium
Food Exchanges: 4 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates

NOTES : Although the shrimp is not barbecued, the Worcestershire sauce gives it a
complex, almost smoky flavor. To keep the sauce emulsified, shake the skillet
constantly while the shrimp cook.
Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Barbecued Lamb with Garlic-Mint Sauce


Recipe By :
Serving Size : 6 Preparation Time :0:30
Categories : Grilled Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup olive oil
1/4 cup minced fresh parsley
1/4 cup minced fresh mint
1 clove garlic -- minced
3 1/2 pounds leg of lamb, (3 1/2 to 4 pounds) -- boned and butterflied

Combine oil, parsley, mint, garlic, and salt and pepper to taste. Coat lamb with
some of this sauce and set aside.

Heat grill.

Grill lamb over medium coals 8 to 10 minutes per side for medium rare. Brush lamb
frequently with remaining sauce while grilling. Brush again as soon as it is
removed from grill. Serve immediately.

Description:
"Leg of lamb coated in olive oil, mint, parsley and garlic, and
grilled."
Source:
"Cook's Magazine September 1984"

- - - - - - - - - - - - - - - - - - -

Per serving: 803 Calories (kcal); 72g Total Fat; (80% calories from fat); 38g
Protein; 1g Carbohydrate; 144mg Cholesterol; 120mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 3383 0 3895

* Exported from MasterCook *

Barley, Tomato, and Cucumber Salad with Yogurt Dressing

Recipe By :
Serving Size : 6 Preparation Time :0:45
Categories : Salad Side dish
Simmered Spring
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Dill-Yogurt Dressing -- see recipe

BARLEY, TOMATO AND CUCUMBER SALAD


1 cup rinsed pearl barley
Salt
2 medium tomatoes -- cut into medium dice
1 medium cucumber -- peeled, seeded halved lengthwise and sliced
thin crosswise
3 medium scallions -- sliced thin crosswise
10 Kalamata olives -- pitted and sliced thin
Ground black pepper

TO PREPARE: Make the Dill-Yogurt Dressing.

For the salad, bring 1 quart water to boil in a medium saucepan. Add barley and 1
teaspoon salt; return to boil and simmer until barley is tender, about 30 minutes.
Drain barley, then transfer to a large nonreactive bowl; cool slightly, add
remaining ingredients, including Dill-Yogurt Dressing, 1 teaspoon salt, and 1/2
teaspoon pepper; toss to combine. Chill. (Can be covered and refrigerated up to 4
hours.)

Serve.

Description:
"Cooked grain augmented with vegetables and olives."
Source:
"Cook's Magazine April 1990"
Ratings : Cholesterol Rating 3 Complete Meal 5
Cost 3 Depth 3
Difficulty 2 Fanciness 7
Fat Content 5 Good for Crowds 10
Intensity 8 Intricacy 2
Kid Appeal 7 Looks 7
Portability 10 Richness 7
Serving Temperature 5 Tartness 8

- - - - - - - - - - - - - - - - - - -

Per serving: 255 Calories (kcal); 13g Total Fat; (45% calories from fat); 5g
Protein; 31g Carbohydrate; 5mg Cholesterol; 119mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates

NOTES : To make this salad, use pearl barley, which cooks in just 30 minutes.
Nutr. Assoc. : 0 0 0 26027 0 0 0 0 26531 0

* Exported from MasterCook *

Dill-Yogurt Dressing

Recipe By :
Serving Size : 6 Preparation Time :0:05
Categories : Salad Salad Dressing
Spring Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup plain yogurt
3 tablespoons sour cream
1/4 cup olive oil
1/4 cup minced dill
Mix dressing ingredients in a small nonreactive bowl; set aside.

Make the Barley, Tomato, and Cucumber Salad (see recipe in the Entertain!
cookbook) or another of your choice and toss in the Dill-Yogurt Dressing. Chill.
Serve.

Description:
"A cool, refreshing mixture that mates perfectly with cucumber."
Cuisine:
"Mediterranean"
Source:
"Cook's Magazine April 1990"

- - - - - - - - - - - - - - - - - - -

Per serving: 103 Calories (kcal); 11g Total Fat; (93% calories from fat); 1g
Protein; 1g Carbohydrate; 5mg Cholesterol; 10mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

Serving Ideas : Would be especially welcome served with hot and spicy food.

Nutr. Assoc. : 0 0 0 20057

* Exported from MasterCook *

Bean Dip

Recipe By :Lisa Dugoni


Serving Size : 24 Preparation Time :0:45
Categories : Appetizer Baked
Dip

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup sour cream
1 12-ounce package cream cheese
20 drops Tabasco sauce
1/2 cup chopped green onions
1 1 1/4-ounce package taco mix
1 9-ounce can bean dip
1/2 cup grated Cheddar cheese -- or more
1 14 1/2-ounce package tortilla chips -- serve alongside

Soften cream cheese. Mix all ingredients until smooth. Cover with Cheddar cheese.
Bake at 350 degrees F for 20 - 30 minutes. Serve with tortilla chips.

Description:
"Canned bean dip enhanced with sour cream, cream cheese, Tabasco and
onions; baked with a grated Cheddar topping."
Cuisine:
"Central American"
Yield:
"3 Cups"
Ratings : Cholesterol Rating 1 Complete Meal 1
Cost 1 Depth 2
Difficulty 4 Fanciness 1
Fat Content 1 Good for Crowds 10
Intensity 4 Kid Appeal 5
Looks 3 Portability 10
Spicy Hotness 5
- - - - - - - - - - - - - - - - - - -

Per serving: 182 Calories (kcal); 12g Total Fat; (59% calories from fat); 4g
Protein; 15g Carbohydrate; 22mg Cholesterol; 295mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 473 0 0 5242 1246 0 5317

* Exported from MasterCook *

Bittersweet Chocolate Sherbet with Coconut-Rum Sauce

Recipe By :
Serving Size : 4 Preparation Time :1:30
Categories : Dessert Ice Cream
Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 ounces semisweet chocolate
1/3 cup granulated sugar
1/2 cup light corn syrup
1/2 cup cocoa
Coconut-Rum Sauce -- see recipe

PREPARATION: For the sherbet, cut chocolate into small pieces. In a medium
saucepan, bring the sugar, 2 cups water, and corn syrup to a boil over medium
heat. Remove from heat and stir in chocolate. Let stand about 2 minutes, and then
whisk until smooth. Sift the cocoa into a small bowl. Whisk syrup mixture into
cocoa gradually to prevent lumps from forming. Strain and cool completely.
Transfer mixture to an ice-cream maker and freeze according to manufacturer's
instructions.

Sherbet mixture can be prepared a few days ahead and refrigerated until freezing
time. Or freeze and transfer sherbet to an air-tight container. Keep frozen no
longer than 8 hours before serving.

Prepare the Coconut-Rum Sauce.

SERVING: Serve 2 scoops of sherbet topped with sauce.

Description:
"Coconut-Rum Sauce makes this not-too-sweet sherbet just right for
early summer meals."
Cuisine:
"American"
Source:
"Cook's Magazine May 1988"
Ratings : Cholesterol Rating 8 Cost 5
Depth 7 Difficulty 2
Fanciness 8 Fat Content 7
Good for Crowds 7 Intensity 8
Intricacy 5 Kid Appeal 5
Looks 7 Portability 7
Richness 3 Serving Temperature 0
Sweetness 5 Tartness 7

- - - - - - - - - - - - - - - - - - -

Per serving: 620 Calories (kcal); 36g Total Fat; (48% calories from fat); 10g
Protein; 75g Carbohydrate; 221mg Cholesterol; 94mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 4
Other Carbohydrates

NOTES : This sherbet has a deep chocolate flavor and is not excessively sweet. The
Coconut-Rum Sauce adds a tropical note for early summer meals.
Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Coconut-Rum Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Dessert Sauce
Spring Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup coconut cream
1 cup milk
4 egg yolks
2 tablespoons white rum
1 teaspoon vanilla extract

PREPARATION: In a medium saucepan, bring coconut cream and milk to a boil. In a


bowl, lightly beat the egg yolks. Gradually whisk the hot milk mixture into the
yolks. Return mixture to the saucepan and cook over low heat, stirring constantly,
until thick enough to coat the back of a spoon, about 3 minutes. Strain into a
bowl and cool. Stir in rum and vanilla.

Sauce can be prepared 2 days ahead and stored, covered, in the refrigerator.

Description:
"This tropical sauce is great on Bittersweet Chocolate Sherbet."
Cuisine:
"Caribbean"
Source:
"Cook's Magazine May 1988"

- - - - - - - - - - - - - - - - - - -
Per serving: 314 Calories (kcal); 28g Total Fat; (81% calories from fat); 7g
Protein; 7g Carbohydrate; 221mg Cholesterol; 39mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Blender Hollandaise

Recipe By :
Serving Size : 10 Preparation Time :0:05
Categories : Sauce

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 egg yolks
1 1/2 tablespoons lemon juice
1/4 teaspoon salt
Dash cayenne pepper or white pepper
1 tablespoon water -- boiling
1/2 cup butter -- hot but not brown

Put yolks, lemon juice and seasonings in blender. Heat butter and water
separately, taking great care not to burn the butter. Blend egg mixture on high
for about half a minute, then with blender still on high, add boiling water and
half of the butter, very slowly and in a steady stream, then the rest of the
butter can be added more quickly. The heat from the boiling water and the hot
butter should cook the yolks and create a satin-smooth mixture. Serve immediately
or keep warm in a bowl set in another bowl of hot water.

Description:
"A quick version of the versatile, rich, lemony egg sauce."
Cuisine:
"French"
Source:
"Earth Kitchen Cookbook by Dee Bell"
Yield:
"1 1/4 Cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 106 Calories (kcal); 11g Total Fat; (94% calories from fat); 1g
Protein; trace Carbohydrate; 110mg Cholesterol; 150mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 272 0 0

* Exported from MasterCook *

Bourbon Pork Chops with Dried Fruit


Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : Entr�e Fall
Main Course Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 ounces dried apricot halves
2 tablespoons chopped fresh parsley
1 clove garlic
1/3 cup raisins
1/2 cup bourbon
Pinch salt
1/8 teaspoon cayenne pepper
4 1-inch thick pork chops-center cut -- about 6 ounces each
3/4 cup beef stock

PREPARATION: Chop apricots and parsley. Mince the garlic. Combine apricots,
parsley, garlic, raisins, 2 tablespoons bourbon, salt, and cayenne.

Make a pocket in each chop by cutting horizontally into side. Stuff chops with the
apricot mixture. Recipe can be made a few hours ahead.

COOKING AND SERVING: Heat a heavy frying pan over medium heat. Add the pork chops,
beef stock, and 1/4 cup of water and cook, partially covered, for 20 minutes.
Remove cover and continue cooking chops, turning once, until browned, about 5
minutes. Add the remaining 6 tablespoons bourbon, cook until it evaporates, and
serve.

Description:
"Braised and browned chops stuffed with goodies."
Source:
"Cook's Magazine November 1987"

- - - - - - - - - - - - - - - - - - -

Per serving: 445 Calories (kcal); 15g Total Fat; (35% calories from fat); 25g
Protein; 36g Carbohydrate; 74mg Cholesterol; 464mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 1 Fat;
0 Other Carbohydrates

NOTES : Apricots, raisins, and cayenne pepper make this hearty pork chop dish
truly distinctive.
Nutr. Assoc. : 0 0 0 0 0 0 0 4563 0

* Exported from MasterCook *

Braised Soft-Shell Crabs with Tomatoes and Basil

Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : Appetizer Entr�e
First Course Main Course
Saut�ed Simmered
Spring
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup white flour
1/8 teaspoon cayenne pepper
Salt
White pepper or black pepper -- ground
8 medium soft-shell crabs -- cleaned
1/2 cup milk
1/4 cup olive oil
2 tablespoons butter
1 medium clove garlic -- minced
2 medium shallots -- minced
1 cup dry white wine
1 tablespoon lemon juice from 1/2 lemon
1 16-ounce can Italian plum tomatoes -- drained chopped coarse
1/4 cup fresh basil, loosely packed -- julienned reserve 1
tablespoon for garnish

TO PREPARE: Clean the soft-shell crabs.

Mix first 2 ingredients plus 1 teaspoon salt, 1/4 teaspoon white pepper, and 1/4
teaspoon black pepper to make seasoned flour. Dip each soft-shell crab in the
milk, then dredge in the seasoned flour.

TO COOK: Heat 2 tablespoons oil in a large nonreactive skillet. Working in batches


to avoid overcrowding and adding remaining 2 tablespoons oil as necessary, saut�
soft-shell crabs, turning once, until golden brown, about 6 minutes. Remove crabs;
cover and keep them warm. Discard pan drippings.

Heat 1 tablespoon butter in the now empty skillet. Add garlic and shallots; saut�
until fragrant, about 1 minute. Add wine and lemon juice; simmer until liquid
reduces to 1/2 cup, about 4 minutes. Add tomatoes and basil; bring to simmer.
Return soft-shell crabs to the skillet; cover and simmer to blend flavors, about 6
minutes. Remove from heat, swirl in remaining 1 tablespoon butter; season with 1/4
teaspoon salt and 1/4 teaspoon black pepper or to taste.

TO SERVE: Transfer 2 soft-shell crabs and a portion of the sauce to each warm
dinner plate. Garnish with reserved basil and serve immediately.

Description:
"Saut�ed crabs in a lightly cooked tomato sauce accented with lemon
and white wine."
Cuisine:
"American"
Source:
"Cook's Magazine June 1990"

- - - - - - - - - - - - - - - - - - -

Per serving: 981 Calories (kcal); 56g Total Fat; (54% calories from fat); 26g
Protein; 82g Carbohydrate; 110mg Cholesterol; 2322mg Sodium
Food Exchanges: 5 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 10 Fat; 0
Other Carbohydrates

NOTES : Chef Dirk Zephir often braises soft-shell crabs in a mixture of tomatoes
and white wine that can be used to sauce a side dish of your favorite pasta.
Nutr. Assoc. : 0 0 0 2130706543 5027 0 0 0 0 0 0 797 3773 2153 0
* Exported from MasterCook *

Brown Sauce

Recipe By :
Serving Size : 12 Preparation Time :0:10
Categories : Sauce Simmered

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons butter
4 teaspoons cornstarch
2 teaspoons granulated sugar
1 cup water, chicken or beef stock, or any
combination
3 tablespoons soy sauce

In saucepan melt butter, stir in cornstarch dissolved in water, sugar and soy
sauce. Cook and stir until thickened and translucent.

Description:
"A tasty sauce for egg foo yung, meats and croquettes."
Cuisine:
"Chinese"
Source:
"Earth Kitchen Cookbook by Dee Bell"
Yield:
"1 1/2 Cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 27 Calories (kcal); 2g Total Fat; (65% calories from fat); trace
Protein; 2g Carbohydrate; 5mg Cholesterol; 456mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : You can add mushrooms and serve over hamburger patties for Salisbury
steak.
Nutr. Assoc. : 0 0 0 342 0

* Exported from MasterCook *

Cabbage Salad

Recipe By :
Serving Size : 9 Preparation Time :24:00
Categories : Salad

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 head green cabbage -- chopped or sliced
1 3-ounce package chicken ramen
3 scallions -- sliced
2 tablespoons sesame seeds -- toasted
1/2 cup slivered almonds -- toasted

DRESSING
2 tablespoons granulated sugar
3 tablespoons vinegar
1/2 cup oil
OR
1/4 tablespoon oil (1/4 to 2 tablespoons)
AND
2 tablespoons sesame oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon hot chili oil (optional)

To make dressing, put sugar, vinegar, salt and pepper in a large bowl and whisk
until sugar dissolves. Whisk in oils until well blended.

Add cabbage and green onions. Toss to mix. Cover and refrigerate overnight.
Mixture will wilt and decrease in volume.

About 4 hours before serving, crumble uncooked noodles over cabbage mixture.
Sprinkle with flavor/seasoning packet and toss to mix well.

Cover and refrigerate. Noodles will soften as they absorb moisture.

Just before serving add almonds and sesame seeds and toss to mix.

Preparation Time: More than a day

Description:
"An Oriental spicy slaw that needs to sit for a day."
Cuisine:
"Chinese"
Source:
"Earth Kitchen Cookbook by Dee Bell"
Yield:
"3 Cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 227 Calories (kcal); 19g Total Fat; (74% calories from fat); 3g
Protein; 12g Carbohydrate; 0mg Cholesterol; 308mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2415 357 0 0 0 0 0 0 0 0 0 2130706543 0 2130706543 0 0 4267

* Exported from MasterCook *

Caesar Salad

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Salad Spring
Summer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 egg -- coddled
1 clove garlic
4 anchovies
2 small romaine lettuce heads -- washed, dried, coarsely chopped
2 drops Worcestershire sauce
1/2 cup olive oil
3 tablespoons red wine vinegar
1/4 teaspoon yellow mustard powder
1 teaspoon salt
1/4 cup freshly grated Parmesan cheese
1 cup croutons

Boil the egg for 1 minute (or just drop it into water that has boiled and let it
sit off of the heat while you prepare the rest). Rub a large wooden bowl with the
garlic clove, to completely coat the bowl with its juices. Heat the anchovies just
a little. Drizzle a little of the olive oil down the sides of the bowl. When it
gets to the bottom, use it to mash the anchovies to a paste. Slowly add the rest
of the oil to the anchovy paste, then stir in the Worcestershire, the mustard
powder, the salt and a little black pepper. Slowly add the red wine vinegar, then
drop the egg in, then the lemon juice and stir until all is well-mixed. Add the
lettuce, croutons and the Parmesan cheese. Toss well to mix. Serve.

Description:
"Romaine, croutons, Parmesan cheese and a lot of flavor."
Cuisine:
"Italian"
Source:
"Earth Kitchen Cookbook by Dee Bell"

- - - - - - - - - - - - - - - - - - -

Per serving: 376 Calories (kcal); 31g Total Fat; (71% calories from fat); 12g
Protein; 16g Carbohydrate; 54mg Cholesterol; 871mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 5 1/2 Fat;
0 Other Carbohydrates

NOTES : A few of the fancy restaurants prepare this salad at the table. Give it a
try if you want to add a little entertainment to a dinner party, but have all the
ingredients pre-measured out into little cups and bring it all out on a tray with
the egg resting in its boiled water. You can microwave the anchovies for a very
brief time to make them easier to mash.
Nutr. Assoc. : 0 0 0 26576 0 0 0 938 0 20086 0

* Exported from MasterCook *

Canned Clam Fritters

Recipe By :Dee Bell


Serving Size : 15 Preparation Time :0:15
Categories : Appetizer Fried
Griddle Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 egg -- well beaten
1/2 teaspoon salt
1/8 teaspoon black pepper
2/3 cup white flour
1 teaspoon baking powder
1/4 cup canned clam broth or milk -- or combination
1 tablespoon butter -- melted
1 cup minced canned clams -- drained, liquid reserved
Oil or clarified butter -- for the griddle

MIX TOGETHER FOR TOPPING


1/4 cup sour cream
OR
1/4 cup yogurt
1 teaspoon dill, tarragon or thyme

Gently mix all ingredients together, adding the clams last. Drop 2 heaping
tablespoonfuls per fritter onto a hot greased griddle or an iron skillet. When
bubbles break, turn the fritters.

Serve warm with a dollop of herbed sour cream, yogurt or tartar sauce.

Description:
"Clam pancakes."
Cuisine:
"American"
Yield:
"15 Pancakes"
Ratings : Complete Meal 7 Complexity 0
Cost 3 Difficulty 1
Fanciness 4 Fat Content 2
Kid Appeal 2 Looks 4
Serving Temperature 9
- - - - - - - - - - - - - - - - - - -

Per serving: 56 Calories (kcal); 2g Total Fat; (34% calories from fat); 4g
Protein; 5g Carbohydrate; 24mg Cholesterol; 138mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : Make these about half the size if serving as appetizers, and serve them
around a bowl of the herbed yogurt or sour cream so people can dip them.
Nutr. Assoc. : 0 0 0 0 0 386 0 2450 2130706543 0 0 1394 0 2130706543 3061

* Exported from MasterCook *

Cantaloupe with Ice Cream

Recipe By :
Serving Size : 2 Preparation Time :0:05
Categories : Breakfast Dessert
Fruit Dessert Ice Cream
Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 whole cantaloupe -- ripe
4 scoops vanilla ice cream
2 sprigs mint -- for garnish (opt.)

Cut melon in half, remove seeds and fill cavities with equal amounts of ice cream.
Serve immediately with mint sprig garnish (optional).

Description:
"Simple melon with vanilla ice cream."
Cuisine:
"American"
Source:
"Earth Kitchen Cookbook by Dee Bell"
Ratings : Cholesterol Rating 3 Complete Meal 4
Complexity 0 Cost 3
Depth 5 Difficulty 7
Fanciness 0 Fat Content 5
Good for Crowds 10 Kid Appeal 8
Serving Temperature 1
- - - - - - - - - - - - - - - - - - -

Per serving: 362 Calories (kcal); 15g Total Fat; (35% calories from fat); 7g
Protein; 54g Carbohydrate; 58mg Cholesterol; 131mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 3 Fat; 2
Other Carbohydrates

NOTES : If you have red raspberries, sprinkle a few on top of the ice cream for a
beautiful dessert with simple elegance.
Nutr. Assoc. : 0 0 4153

* Exported from MasterCook *

Caponata

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizer Saut�ed
Simmered Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 whole globe eggplant -- diced with peel
1 onion -- coarsely chopped
1 medium green bell pepper -- chopped
Salt -- to taste
2 cloves garlic -- minced
1 cup tomato sauce
1/4 cup olive oil
3/4 cup tomato paste
1/2 cup chopped salad olives
2 1/2 tablespoons granulated white sugar
2 1/2 tablespoons vinegar
1/8 teaspoon dried oregano
Black pepper -- to taste
1 Dash hot sauce
1 1/2 tablespoons capers (optional)
4 anchovy fillets -- chopped (optional)
Saut� first 5 ingredients in oil in a large skillet. Add tomato sauce and next 5
ingredients; cover, reduce heat, and simmer 30 minutes, stirring frequently. Stir
in hot sauce, oregano, and salt and pepper; chill 24 hours. Serve with crackers or
thin slices of french bread.

Description:
"Flavorful, aromatic and spicy eggplant and tomato spread for crackers
or bread."
Cuisine:
"Italian"
Yield:
"4 1/2 Cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 146 Calories (kcal); 8g Total Fat; (47% calories from fat); 3g
Protein; 18g Carbohydrate; 2mg Cholesterol; 559mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates

NOTES : Deviations: Omit green pepper for people who don't care for them. It has
little impact on the recipe and, indeed, may even improve it!

Additions: Add capers. If large, chop; if small, use whole.

Original recipe also called for chopped anchovy filets. Again, a matter of choice�
four anchovy filets per quart of caponata doesn't add much power.

This is a highly flexible recipe that can be manipulated, stretched and played
with as desired. In Italy, no two people make it exactly alike, so feel free to
make it work. Many think the real secret is the right blend of sugar and vinegar
(balsamic)...i.e. the sweet and sour combination.
Nutr. Assoc. : 26407 0 0 0 0 0 0 0 2678 652 0 0 0 0 2478 0

* Exported from MasterCook *

Caramel-Pecan Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Dessert Fall
Sauce Simmered
Spring Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup granulated sugar
2 teaspoons light corn syrup
3/4 cup heavy cream
1 tablespoon butter
1/2 teaspoon vanilla extract
1/4 cup coarsely chopped pecans -- toasted

TO COOK: Bring sugar, corn syrup, and 1/4 cup water to boil in a small heavy-
bottomed saucepan. Simmer until the sugar mixture is amber colored, about 10
minutes. Off heat, carefully stir in 1 tablespoon hot water, then the cream.
Return mixture to boil over low heat; simmer, stirring constantly until sauce
thickens, about 4 minutes. Remove from heat and stir in butter, vanilla extract,
and pecans. (Can be covered and refrigerated up to 2 weeks.)

TO SERVE: Spoon a portion of Caramel-Pecan Sauce onto each dessert plate. Arrange
fritters in each pool. Or spoon a portion of the sauce over ice cream or cake.

Cuisine:
"American"
Source:
"Cook's Magazine May 1990"
Ratings : Cholesterol Rating 8 Cost 5
Depth 7 Difficulty 3
Fanciness 7 Fat Content 8
Good for Crowds 10 Intensity 8
Intricacy 2 Kid Appeal 10
Portability 10 Richness 10
Serving Temperature 5 Sweetness 10

- - - - - - - - - - - - - - - - - - -

Per serving: 337 Calories (kcal); 24g Total Fat; (63% calories from fat); 2g
Protein; 30g Carbohydrate; 69mg Cholesterol; 51mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 2 Other
Carbohydrates

Serving Ideas : Created for Banana Fritters, but equally good on ice cream or
cake.

Nutr. Assoc. : 0 3927 0 0 0 20148

* Exported from MasterCook *

Carrots Saut�ed with Bacon

Recipe By :
Serving Size : 8 Preparation Time :0:30
Categories : Fall Sauce
Side dish Spring
Summer Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds carrots
2 thin slices bacon -- 2 ounces
3 1/2 tablespoons rendered duck fat, rendered goose fat
OR
3 1/2 tablespoons butter
Salt
Fresh ground black pepper
2 teaspoons minced fresh parsley

PREPARATION: Trim, peel, and cut the carrots diagonally into thin slices. Cut the
bacon into 1-inch pieces.
COOKING: Heat duck fat in a skillet over medium-high heat. Add carrots and bacon
and saut� until bacon is crisp and carrots are tender, 8 to 10 minutes. Transfer
carrots and bacon to a dish lined with paper toweling. Pour fat out of the skillet
and discard. Raise heat to high, add 2/3 cups water, bring to a boil, and swirl
liquid in pan to emulsify.

SERVING: Transfer carrots and bacon to a serving plate, season with salt and
pepper. Pour the contents of skillet over carrots and garnish with parsley.

Description:
"Carrots given a smoky burnish by bacon."
Cuisine:
"American"
Source:
"Cook's Magazine September 1988"
Ratings : Cholesterol Rating 8 Cost 3
Depth 0 Difficulty 2
Fanciness 5 Fat Content 7
Good for Crowds 7 Intensity 5
Intricacy 2 Kid Appeal 5
Looks 7 Portability 3
Richness 7 Saltiness 7
Serving Temperature 8 Sweetness 7

- - - - - - - - - - - - - - - - - - -

Per serving: 92 Calories (kcal); 7g Total Fat; (62% calories from fat); 1g
Protein; 8g Carbohydrate; 7mg Cholesterol; 52mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : This dish is easily made at the last minute, although it does not suffer
if prepared a couple of hours in advance and finished in the microwave.
Nutr. Assoc. : 0 0 3202 0 2130706543 0 0 0

* Exported from MasterCook *

Catfish with Mustard Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Fall Fried
Main Course Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons butter
1 onion -- finely chopped (about 3/4 cup)
1/2 cup dry white wine or vermouth
1 cup heavy cream
1/2 cup fresh Italian parsley
2 tablespoons Dijon mustard
Salt or Pepper
Oil-for deep frying
1/2 cup white flour
1/2 cup white cornmeal
2 pounds catfish -- cleaned and skinned

In a saucepan, melt butter. Add onion and saut� over low heat, stirring
frequently, until softened but not browned, 3 to 4 minutes. Add wine or vermouth
and cook, uncovered, over medium heat until liquid is absorbed, about 5 minutes.
Add cream and reduce over medium heat by 1/4, about 3 minutes.

Remove from heat and stir in parsley and mustard. Taste and season with salt and
pepper. Set aside.

Heat oil in a deep-fat fryer to 370�F.

Combine flour and cornmeal. Dry fish well with paper towels, season with salt and
pepper, and then dredge in flour/cornmeal mixture. Carefully fry catfish until
golden brown, about 4 minutes. Drain well on paper towels. Reheat sauce gently and
serve with catfish.

Description:
"Deep-fried catfish in a sauce of cream, wine and mustard."
Source:
"Cook's Magazine September 1984"

- - - - - - - - - - - - - - - - - - -

Per serving: 630 Calories (kcal); 35g Total Fat; (51% calories from fat); 42g
Protein; 31g Carbohydrate; 229mg Cholesterol; 280mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5
1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 3186 0 0 0 2130706543 2130706543 0 0 0

* Exported from MasterCook *

Chantilly Potatoes

Recipe By :
Serving Size : 4 Preparation Time :1:30
Categories : Baked Side dish

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 large potatoes -- cubed
1/2 cup milk
1/4 cup butter
1/4 teaspoon salt
1/8 teaspoon black pepper
3/4 cup grated Swiss, Jarlsberg, or Gruy�re cheese
3/4 cup whipping cream
1/8 teaspoon paprika
Salt -- to taste
Black pepper -- to taste

Make the mashed potatoes: Peel potatoes, cut into cubes and steam for about 20
minutes or until tender. While potatoes are cooking, heat oven to 375�F. Remove
potatoes from pan, remove water and place potatoes directly in pan with 2/3 of the
milk, butter, salt and pepper. Mash over low heat until smooth. (or whip quickly
with electric beaters.) Remove from heat and fluff even more with a whisk while
adding the remaining milk very slowly. More milk may be needed relative to the
type of potatoes used. You are working towards a smooth, creamy consistency.

Prepare the Chantilly Potatoes:


Spread the potatoes into a buttered baking dish.

Whip the cream into stiff peaks and gently fold in the grated cheese. Salt and
pepper to taste, (relative to the amount of sodium in the cheese.) Smooth over
mashed potatoes and bake for about 25 minutes until light, golden brown. Sprinkle
with paprika and serve.

Description:
"A rich casserole of mashed potatoes baked with a topping of whipped
cream and cheese."
Source:
"Earth Kitchen Cookbook by Dee Bell"

- - - - - - - - - - - - - - - - - - -

Per serving: 536 Calories (kcal); 35g Total Fat; (57% calories from fat); 13g
Protein; 45g Carbohydrate; 116mg Cholesterol; 351mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0
Other Carbohydrates

NOTES : If you wish to increase the nutritional value, mix the potato water with
powdered milk until a rich taste is achieved, then substitute for 1/2 of the milk
amount.
Nutr. Assoc. : 2135 0 0 0 0 1466 0 0 0 0

* Exported from MasterCook *

Chicken Cacciatore

Recipe By :Dee Bell


Serving Size : 4 Preparation Time :1:30
Categories : Fowl Main Course
Saut�ed Simmered

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup olive oil
1/4 cup white flour
1 medium chicken -- washed, cut into 8 pieces
1 large onion -- diced
2 cloves garlic -- minced fine
1 small green bell pepper -- chopped, seeds removed
1 1/2 cups sliced mushrooms -- cleaned
3 tablespoons tomato paste
2 cups fresh tomatoes -- peeled, seeded, chopped
OR
2 cups canned tomatoes -- drained and chopped
1 cup dry white wine or red wine
1 bay leaf
1/2 teaspoon thyme
1/4 teaspoon basil
1/8 teaspoon marjoram
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon paprika
2 tablespoons brandy (optional)
3 tablespoons minced parsley -- for garnish (optional)

Dust chicken pieces with flour and brown in olive oil in a large skillet or heavy
cooking pot. Remove pieces from pan and stir chopped onion into oil. When onion
turns clear, add minced garlic. When onions are a light golden color, add
mushrooms, then half of the wine. Stir until all the pan juices and bits are
incorporated into the wine. Stir in tomato paste until well mixed, then add the
rest of the wine, peppers, tomatoes, herbs, paprika and salt. Place chicken back
in the pan, taking care to cover the pieces with the tomato mixture. Cover and
simmer for about 50 minutes, or place, covered, in 375�F oven for 50 minutes, then
uncovered for 15 minutes. If you have brandy, sprinkle it over the top along with
the chopped parsley. Serve with plain pasta or pasta tossed with butter and
Parmesan.

Description:
"Chicken simmered in tomatoes, wine and Italian seasonings."
Cuisine:
"Italian"

- - - - - - - - - - - - - - - - - - -

Per serving: 1555 Calories (kcal); 107g Total Fat; (65% calories from fat); 111g
Protein; 19g Carbohydrate; 512mg Cholesterol; 1237mg Sodium
Food Exchanges: 1/2 Grain(Starch); 15 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 12 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 2602 2566 0 0 4977 0 2130706543 0 2470 3186 2160 0 0 0


0 0 0 2330 20066

* Exported from MasterCook *

Chicken Fata

Recipe By :Hanadi Rifae


Serving Size : 6 Preparation Time :1:30
Categories : Christmas Fowl
Main Course Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 chicken -- boiled well
3 small pita breads -- cubed, dried in the oven or fried
3 tablespoons butter
1 1/2 cups rice -- soaked in water
3/4 pound dried angel-hair pasta

SAUCE
2 cups yogurt -- or more to taste
1 clove garlic -- crushed; or more to taste
1/4 teaspoon salt -- or to taste
1/3 cup tahini -- or to taste

Fry the dry angel-hair pasta in butter until golden, then add the rice and stir.
Add enough water and cook until al dente and rice is tender. In a casserole dish,
spread the rice, then the bread cubes. Mix the sauce ingredients to your liking
and pour on the bread just before serving. Arrange the deboned chicken on top and
serve.

Description:
"A layered casserole of rice and noodles, pita bread, yogurt sauce and
boiled chicken."
Cuisine:
"Middle Eastern"

- - - - - - - - - - - - - - - - - - -

Per serving: 1179 Calories (kcal); 56g Total Fat; (43% calories from fat); 61g
Protein; 103g Carbohydrate; 252mg Cholesterol; 541mg Sodium
Food Exchanges: 6 1/2 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 20156 0 0 2053 0 0 0 0 0 0

* Exported from MasterCook *

Chicken Kiev

Recipe By :Jack Ligon


Serving Size : 4 Preparation Time :0:30
Categories : Fowl Fried
Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 chicken breasts

MIX TOGETHER
1 cup fine dry breadcrumbs or cracker meal
2 teaspoons parsley
1/2 teaspoon garlic powder
2 teaspoons tarragon
2 teaspoons chives
1 egg
3 tablespoons butter
3 tablespoons fresh lemon juice -- from 1 lemon

Fill a bowl full of either very fine cracker crumbs (straight Saltines; not
anything weird) or very fine dry breadcrumbs. Add to this some parsley, chives,
garlic powder and just a little tarragon. Coat chicken breasts with egg, then in
the crumb mixture. Melt lots of butter in a heavy pan, moderate heat works best to
brown, and cook the chicken without burning it or drying it out. Turn pieces
frequently (2 - 3 times each side).
After first side is done and while second side is cooking, sprinkle a little lemon
juice on that side. Repeat each time you turn the pieces, trying not to get the
lemon juice in the butter, just on the chicken; as the butter and lemon juice
together make a lot of muss and fuss and noise. You will need to add butter once
or twice more while cooking. Takes about 15 - 20 minutes to cook altogether.

Description:
"Chicken parts rolled in herbed breadcrumbs, fried in butter and
drizzled with lemon juice."
Cuisine:
"Russian"

- - - - - - - - - - - - - - - - - - -

Per serving: 455 Calories (kcal); 25g Total Fat; (49% calories from fat); 35g
Protein; 21g Carbohydrate; 163mg Cholesterol; 427mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 324 0 0 20080 0 0 0 0 0 0 0

* Exported from MasterCook *

Chicken Marengo

Recipe By :Dee Bell


Serving Size : 4 Preparation Time :1:30
Categories : Fowl Main Course
Simmered

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 whole frying chicken -- cut into pieces
4 cloves garlic -- crushed
2 tablespoons olive oil
1/2 small onion -- thinly sliced
1/4 teaspoon dried thyme
OR
1/2 teaspoon fresh thyme
1 teaspoon salt
1/8 teaspoon black pepper
1/2 cup dry white wine
1 cup Italian plum tomatoes -- peeled, cored, chopped
1 tablespoon tomato paste
1/2 small onion -- thinly sliced
1 tablespoon butter
1/2 pound mushrooms -- sliced
3/4 cup black olives -- pitted
1/2 lemon -- juiced

Saut� onions and crushed garlic cloves in a kettle or deep iron skillet in olive
oil until lightly browned; remove and brown chicken pieces well on all sides. Mix
together tomato paste and chopped tomatoes, stir in wine, browned onions and
garlic, and seasonings (except parsley). Top chicken pieces with liquids mixture.
Cover tightly and simmer for 45 minutes. As the chicken is simmering, in a
separate skillet saut� the remaining onions and mushrooms in butter until golden.
Add olives and lemon juice to the mixture. Add this to the top of the chicken in
the kettle, cover and cook another 15 - 20 minutes. Sprinkle with parsley and
serve. Or, even better, prepare this a day ahead and the flavors will be further
enhanced.

Description:
"Aromatic casserole of chicken simmered in wine, tomatoes, and garlic,
with added onions, mushrooms and olives."
Cuisine:
"French"

- - - - - - - - - - - - - - - - - - -

Per serving: 735 Calories (kcal); 52g Total Fat; (65% calories from fat); 50g
Protein; 12g Carbohydrate; 243mg Cholesterol; 1008mg Sodium
Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat;
0 Other Carbohydrates

NOTES : This is an adaptation of the dish made for Napoleon after the battle of
Marengo.
Nutr. Assoc. : 5562 0 0 0 0 0 2130706543 0 0 0 3773 0 0 0 0 0 0

* Exported from MasterCook *

Chicken Perfection

Recipe By :Susan Carlisle


Serving Size : 4 Preparation Time :0:30
Categories : Fowl Main Course
Pasta Sauce
Saut�ed Simmered

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 large fresh tomatoes -- each sliced into 8 wedges
1 cup peas -- thawed
1 tablespoon oil
4 boneless chicken breasts -- skinless
2 cloves garlic -- skin left on
2 cups heavy cream
1 teaspoon finely chopped parsley
1 teaspoon finely chopped basil
4 tablespoons finely chopped shallots
Salt -- to taste
Black pepper -- to taste
1/2 teaspoon Dijon mustard
12 ounces lasagna noodles -- cooked and kept hot
1/3 cup grated Parmesan cheese -- or more as garnish

Defrost frozen peas and set in warm water. Cut each tomato into 8 wedges.

Heat oil in a heavy skillet over medium high heat. Add garlic in its skin and
chicken and saut�, turning once, until chicken is done; about 5 minutes per side.
Remove chicken from the skillet and hold on a warm platter covered with foil.

Remove the cooked garlic from its skin and mash in the pan. Add shallots and cook
until tender but not brown; about 2 to 3 minutes. Add cream and continue cooking
until the cream is reduced to a nice sauce. Add the parsley, basil and mustard.
Season with salt and pepper to taste. Return the chicken to the pan and heat
through.

On individual dinner plates, divide into equal portions. For each portion, place
one piece of chicken on the pasta and top with the sauce. Garnish each plate with
6 wedges of tomato evenly spaced around the plate. Space little mounds of peas
between the tomato slices. Top the dish with Parmesan cheese.

Description:
"Saut�ed chicken simmered in a rich herb-cream sauce, served over
noodles with fresh tomato slices, peas and a Parmesan garnish."
Cuisine:
"American"
Ratings : Cholesterol Rating 4 Complete Meal 7
Complexity 4 Cost 4
Depth 4 Difficulty 3
Good for Crowds 5 Kid Appeal 6
Portability 1 Richness 8
Serving Temperature 10
- - - - - - - - - - - - - - - - - - -

Per serving: 975 Calories (kcal); 53g Total Fat; (48% calories from fat); 46g
Protein; 79g Carbohydrate; 237mg Cholesterol; 271mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 9 1/2
Fat; 0 Other Carbohydrates

NOTES : A rich and delicious way to show off the summer bounty of ripe tomatoes.
Nutr. Assoc. : 0 0 0 2313 0 0 2682 26049 4902 0 0 0 0 0

* Exported from MasterCook *

Chicken Rago�t

Recipe By :Riny Bos


Serving Size : 6 Preparation Time :1:30
Categories : Fowl Main Course
Sauce Simmered

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 whole chicken -- reserve stock
1 onion
1/8 teaspoon mace
2 teaspoons thyme -- or more to taste
2 teaspoons whole black peppercorns -- or more to taste
8 ounces mushrooms -- quartered
6 tablespoons butter
3/4 cup white wheat flour
1 quart chicken stock -- reserved from boiling chicken
2 chicken bouillon cubes
1 teaspoon Worcestershire sauce -- or more to taste
3/4 cup whipping cream -- or more to taste

Wash the chicken and remove the inside. Put the chicken in a pot and add just
enough water to cover it. Add the spices (onion, mace, thyme and peppercorns).
Bring to a boil and simmer 1 hour.

Take the chicken out of the pot, let it cool and remove the meat. Cut the meat in
pieces. Strain the freshly-made chicken stock. Keep a little over a quart and add
the bouillon cubes to it. Store the rest for another use.

Wash the mushrooms, boil them for 5 minutes in some broth and cut them in fourths.

To make the sauce: Melt the butter on a very low heat and stir in the flour.
Slowly add the chicken stock making sure to remove all flour lumps by stirring
rapidly and constantly. Increase heat to medium, stirring until sauce thickens.
Add to taste: pepper, Worcestershire sauce and whipping cream.

Add the chicken pieces and mushrooms to the sauce. Serve immediately.

Description:
"Chicken stewed in spiced water and served in a mushroom, cream and
Worcestershire sauce."

- - - - - - - - - - - - - - - - - - -

Per serving: 838 Calories (kcal); 62g Total Fat; (67% calories from fat); 47g
Protein; 19g Carbohydrate; 298mg Cholesterol; 1993mg Sodium
Food Exchanges: 1 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 5534 0 2570 0 0

* Exported from MasterCook *

Chicken Saut� with Curry and Basil

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Entr�e Main Course
Saut�ed Simmered
Summer Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 clove garlic
2 tablespoons butter
4 large boned and skinned chicken breasts, about 1
1/2 pounds
OR
6 medium chicken breasts -- boned and skinned
Salt
Fresh ground pepper
1/3 cup heavy cream
1 1/2 teaspoons curry powder
1/2 cup loosely packed fresh basil
Rice (optional)

GARNISHES-USE ANY OR ALL


Chopped peanuts
Raisins
Chutney
Yogurt
Chopped scallions

COOKING: Chop the garlic. Melt butter in a large frying pan over medium-high heat.
Sprinkle chicken with salt and pepper and cook, turning once, until golden brown,
about 4 minutes. Add garlic and continue cooking for 30 seconds. Stir in 1/4 cup
of the cream and 2 tablespoons water. Reduce heat to medium, cover, and simmer
until chicken is cooked through, about 10 minutes. Transfer chicken to a serving
plate and keep warm. Whisk in remaining cream and curry powder and bring to a
simmer. Shred the basil leaves and add them to the pan. Season to taste with salt
and pepper.

SERVING: Pour sauce over the chicken breasts and serve with rice and curry
condiments if desired.

Description:
"Browned skinless chicken breasts in cream-curry sauce."
Cuisine:
"Indian"
Source:
"Cook's Magazine May 1988"

- - - - - - - - - - - - - - - - - - -

Per serving: 873 Calories (kcal); 53g Total Fat; (56% calories from fat); 91g
Protein; 1g Carbohydrate; 321mg Cholesterol; 341mg Sodium
Food Exchanges: 0 Grain(Starch); 13 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

NOTES : BASIL: Bocaccio and Keats recount versions of the story of Lisabetta,
whose tears watered the pot of basil where her lover's head lay buried. The broad,
shiny green leaves, exude the aroma of Italy-and pesto and tomato sauces are
evidence for this. But the versatile herb is a fixture of several European and
Asian cuisines.
Nutr. Assoc. : 0 0 2130706543 0 0 0 0 0 0 3332 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Chirmol Tomato Sauce

Recipe By :
Serving Size : 3 Preparation Time :0:45
Categories : Sauce Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 large tomatoes
1 medium clove garlic
1/2 small onion
1/4 tablespoon salt
1/2 teaspoon dried red pepper flakes

PREPARATION: Peel, core, and chop the tomatoes and put them into a medium
saucepan. Mince the garlic, peel and coarsely chop the onion, and add each to the
saucepan, along with 1/4 teaspoon salt, red pepper flakes, and 1/4 cup water.

COOKING: Bring the liquid to a boil, reduce heat to low, and simmer, uncovered,
until vegetables are cooked through, about 10 minutes. Transfer contents of
saucepan to a food processor fitted with the metal blade, or to a blender, and
pur�e. Return sauce to the saucepan and simmer until slightly thickened, about 10
minutes. (Can cover and refrigerate up to 2 days).

Description:
"Spicy preparation of tomatoes and aromatic vegetables."
Cuisine:
"Guatemalan"
Source:
"Cook's Magazine September 1988"
Yield:
"1 1/2 Cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 34 Calories (kcal); trace Total Fat; (9% calories from fat); 1g
Protein; 8g Carbohydrate; 0mg Cholesterol; 545mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 4714

* Exported from MasterCook *

Chocolate Lovers Caramel Squares

Recipe By :
Serving Size : 36 Preparation Time :1:30
Categories : Candy Christmas
Dessert

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 package semisweet chocolate chips -- any kind
2 tablespoons shortening
30 caramel candies -- Kraft preferred
2 tablespoons water
3 tablespoons butter
1 cup peanuts or walnuts

Melt chocolate chips and shortening over pan of hot water. Spread evenly on bottom
of baking pan lined with aluminum foil. Place in refrigerator until firm; about 15
minutes. Melt caramels, butter, and water over hot water. Add nuts and spread over
chocolate. Refrigerate until firm. Pour remaining chocolate over caramels. Let set
for about 1 hour. Cut into 1" squares.

Description:
"Candies made of layered chocolate, caramel and nuts."
Cuisine:
"American"
Yield:
"36 Squares"
Ratings : Cholesterol Rating 4 Complete Meal 1
Complexity 2 Cost 5
Depth 5 Difficulty 1
Fanciness 8 Fat Content 6
Good for Crowds 10 Intensity 5
Serving Temperature 4 Sweetness 8

- - - - - - - - - - - - - - - - - - -

Per serving: 89 Calories (kcal); 6g Total Fat; (54% calories from fat); 1g
Protein; 9g Carbohydrate; 3mg Cholesterol; 62mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 251 0 0 4407

* Exported from MasterCook *

Chocolate Marble Terrine

Recipe By :
Serving Size : 12 Preparation Time :24:00
Categories : Dessert

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DARK CHOCOLATE MOUSSE
8 ounces semisweet chocolate
4 tablespoons butter
1/2 cup heavy cream
1 tablespoon cognac

WHITE CHOCOLATE MOUSSE


12 ounces white chocolate
6 tablespoons butter
2/3 cup heavy cream
1 tablespoon cognac

CHOCOLATE SAUCE
1/2 pound semisweet chocolate
1 cup granulated sugar
1/3 cup light corn syrup

MERINGUE
3 egg whites
1/3 cup granulated sugar

PREPARATION: Butter a 1 1/2-quart terrine mold or loaf pan and line with plastic
wrap.

For the Dark Chocolate Mousse, cut chocolate and butter into small pieces and
combine in a bowl. In a medium saucepan, bring about 2 inches of water to a
simmer. Remove pan from heat. Set the bowl of chocolate over the hot water and
stir until chocolate has melted. Cool, and then add the cream, 2 tablespoons at a
time, stirring well. Stir in the cognac. Cover mixture with plastic and let stand
at room temperature until firm and cool, at least 2 hours. Do not refrigerate.

For the White Chocolate Mousse, follow the procedure above, substituting white
chocolate for the semisweet.

For the Chocolate Sauce, cut chocolate into small pieces. In a saucepan, combine
sugar, corn syrup, and 1 cup water, and bring to a boil. Remove from heat and stir
in chocolate. Let chocolate mixture stand 2 minutes, and then whisk until smooth.
Set aside to cool.

Recipe can be prepared to this point a day ahead.

For the meringue, in a medium saucepan, bring about 2 inches of water to a simmer.
Combine egg whites and sugar in the bowl of an electric mixer or in a large bowl.
Set bowl over the simmering water and gently whisk until egg whites are warm and
sugar is dissolved, about 3 minutes. Remove bowl from simmering water, and using
the whisk attachment of mixer, whip until meringue is cool and stiff peaks form,
about 7 minutes. Set aside.

Beat White Chocolate Mousse on medium speed until lightened in texture and color,
about 3 minutes. Repeat with Dark Chocolate Mousse. Immediately fold 1/3 of the
meringue into the Dark Chocolate Mousse; 2/3 of the meringue into the White
Chocolate Mousse.

Spoon the Dark Chocolate Mousse on top of the White Chocolate Mousse in one bowl.
Using a spatula, marbleize the mixtures with about 6 turns of the spatula, being
careful not to overmix. Gently pour mixture into the mold. Give mold several raps
against a towel-covered surface to level the mousse, and then cover with plastic
wrap. Refrigerate for 8 hours or up to 2 days.

SERVING: Wrap the mold in a hot, wet cloth. Invert pan onto a cutting board and
cut into 1-inch-thick slices with warm, dry knife. Spoon Chocolate Sauce onto
dessert plates and gently lay slices on top.

Description:
"A striking presentation of two mousses."
Cuisine:
"French"
Source:
"Cook's Magazine May 1988"

- - - - - - - - - - - - - - - - - - -

Per serving: 609 Calories (kcal); 39g Total Fat; (53% calories from fat); 4g
Protein; 71g Carbohydrate; 58mg Cholesterol; 140mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 4 1/2
Other Carbohydrates

NOTES : This striking presentation utilizes two different chocolate mousses, one
made with semisweet chocolate and the other with white chocolate. To slice the
terrine perfectly, use a very sharp, thin knife that has been rinsed in warm water
and wiped dry. Slices of the terrine can be served on pools of dark chocolate
sauce; count on 3 to 4 tablespoons of sauce per serving.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *

Chocolate Mint Mousse

Recipe By :
Serving Size : 6 Preparation Time :3:00
Categories : Pudding Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces semisweet chocolate
4 egg yolks
1/3 cup granulated sugar
1/3 cup white cr�me de menthe
1 1/2 teaspoons unflavored gelatin (1/2 package)
2 cups heavy cream
Fresh mint sprigs -- for garnish (optional)

PREPARATION: Chop the chocolate into small pieces and put into a bowl. In a medium
saucepan, bring 2 inches of water to a simmer. Remove pan from heat. Set the bowl
of chocolate over the hot water, stirring frequently until just melted. Remove
bowl from hot water. Cool.

Bring the water in the saucepan back to a simmer. In a large bowl or in the bowl
of a standing mixer, combine the egg yolks, sugar, and cr�me de menthe. Set bowl
over simmering water and whisk constantly until egg mixture is slightly thickened,
about 3 minutes. Remove bowl from hot water. With mixer on medium speed, whisk the
egg mixture until light and cool, about 4 minutes.

In a small saucepan, bring about 1 inch of water to a simmer. Put 1/4 cup of water
in a small bowl, sprinkle with gelatin, and let stand until softened, about 2
minutes. Remove pan of simmering water from heat and set bowl of softened gelatin
in hot water until gelatin has melted, about 2 minutes.

Whip cream to soft peaks. Whisk gelatin into cool egg mixture, and then divide
egg-gelatin mixture evenly between two bowls. Fold 1/2 of the whipped cream into
one of the bowls. Stir melted chocolate into second bowl and then fold in
remaining whipped cream.

To layer the mousse, divide 1/2 of the Chocolate Mint Mouse between six individual
goblets. Spoon all of the mint mousse on top. Make a final layer using the
remaining Chocolate Mint Mousse. Refrigerate until set, at least 2 hours. Recipe
can be prepared and refrigerated 1 day ahead.

SERVING: Decorate with mint leaves, if desired.

Description:
"An elegant summer dessert."
Cuisine:
"French"
Source:
"Cook's Magazine May 1988"

- - - - - - - - - - - - - - - - - - -
Per serving: 597 Calories (kcal); 44g Total Fat; (66% calories from fat); 5g
Protein; 45g Carbohydrate; 251mg Cholesterol; 43mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 2
1/2 Other Carbohydrates

NOTES : Mint is one of the few herbal flavorings that is compatible with chocolate
and this refreshing blend shows up best in the Chocolate Mint Mousse.

For an elegant summer dessert, layer this mousse in individual goblets and top
with a sprig of mint.
Nutr. Assoc. : 0 0 0 2974 20215 0 0

* Exported from MasterCook *

Chompipe en Mol� (Turkey in Mol� Sauce)

Recipe By :
Serving Size : 10 Preparation Time :3:00
Categories : Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 9-pound turkey (9 to 10 pounds)
4 medium cloves garlic
4 scallions
2 teaspoons salt
Mol� Sauce -- see recipe

PREPARATION: To bone the turkey, remove the leg and second joints in one piece by
cutting through the hip joints. Separate each thigh from the drumstick at the
joint. Wrap and refrigerate or freeze the drumsticks for another use.

Skin and bone the thighs and cut the meat into 2-inch cubes. Put the meat into a
bowl and set the bones aside for the broth. Remove the wings from the body at the
joint. Cut wings in half and set aside with the thigh bones.

Remove and discard the breast skin. With your fingers and a boning knife, loosen
the meat around the breastbone near the neck; then pull the breast meat loose from
the carcass in one piece. Cut the breast in half and remove the center cartilage.
Remove the fillets from the carcass, cut all of the breast meat into 2-inch cubes,
and add it to the bowl along with the thigh meat. Discard the liver and set the
carcass, neck, and the remaining giblets aside for the broth.

COOKING: Put turkey meat into a cheesecloth bag, set bag aside. Put the carcass,
wings, thigh bones, neck, and giblets into a 6-quart stockpot or Dutch oven. Peel
and halve the garlic cloves. Cut the scallions into 2-inch lengths. Add the garlic
and scallions to the stockpot along with 2 teaspoons salt and 8 cups water. Bring
water to a boil, reduce heat, and simmer, uncovered, for 45 minutes.

Add the cubed turkey meat in the bag and simmer 20 minutes. Strain the stock into
a large bowl and set aside. Discard the carcass, wings, neck, thigh bones, and
giblets and set the turkey meat aside in a bowl. (Can cool, cover, and refrigerate
stock and meat separately up to 3 days.)

Prepare the Mol� Sauce, then stir in the cubed turkey meat and simmer until
tender, about 30 minutes longer. Stir in bread crumbs and simmer until sauce
thickens, about 5 minutes longer. (Can cover and refrigerate up to 2 days.)
SERVING: If prepared in advance, reheat. Serve warm.

Description:
"Boned turkey in a rich tomato sauce."
Cuisine:
"Guatemalan"
Source:
"Cook's Magazine September 1988"

- - - - - - - - - - - - - - - - - - -

Per serving: 621 Calories (kcal); 32g Total Fat; (47% calories from fat); 69g
Protein; 11g Carbohydrate; 219mg Cholesterol; 1094mg Sodium
Food Exchanges: 1/2 Grain(Starch); 9 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : Chocolate is used here as a seasoning, and it plays a dual role: coloring
agent, to darken the sauce; and flavoring, to add a slight bitter chocolate flavor
to the dish. This mol� is first cousin to the Mexican version that is usually made
with chicken, and occasionally with pork.
Nutr. Assoc. : 5332 0 0 0 0

* Exported from MasterCook *

Mol� Sauce

Recipe By :
Serving Size : 10 Preparation Time :1:00
Categories : Fall Grilled
Sauce Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 medium pasilla chili
1 Guajillo chili
1 teaspoon salt
1/2 cup pumpkin seeds or squash seeds (2 ounces)
1/2 cup sesame seeds
1 3-inch long cinnamon stick
2 medium tomatoes
1 large onion
1 teaspoon dried red pepper flakes
1/4 teaspoon fresh ground black pepper
1/2 teaspoon granulated sugar
1 ounce unsweetened chocolate
1/4 cup dry bread crumbs
1 cup fresh turkey stock
OR
1 cup chicken stock

Stem and seed the pasilla and guajillo chiles. Set the guajillo chile aside. Put
the pasilla chile, 1 teaspoon salt, and 1/2 cup water into a small saucepan. Bring
water to a boil and then simmer until the chile is soft, about 5 minutes. Set
saucepan aside off heat.

Put the pumpkin and sesame seeds, guajillo chile, and cinnamon stick into a
skillet and stir over medium heat until lightly browned, about 10 minutes.
Transfer seeds and spices to a food processor and process until finely ground.
Coarsely chop the tomatoes and add to the processor.

Adjust the oven rack to highest position and heat the broiler. Peel the garlic and
onion and broil 3 inches from the element until charred, about 5 minutes. Transfer
vegetables to the food processor along with the pasilla chile and its liquid and 1
cup of turkey stock. Pur�e. Transfer pur�e to a 6-quart stockpot with the
remaining turkey stock, red pepper flakes, 1/4 teaspoon pepper, sugar, and
chocolate. Bring liquid to a boil, and then simmer, stirring frequently, about 30
minutes.

Serves: 8 to 10

Description:
"Dense tomato-and-chile sauce given extra bite with unsweetened
chocolate."
Cuisine:
"Guatemalan"
Source:
"Cook's Magazine September 1988"

- - - - - - - - - - - - - - - - - - -

Per serving: 101 Calories (kcal); 6g Total Fat; (50% calories from fat); 3g
Protein; 11g Carbohydrate; 0mg Cholesterol; 457mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 26543 26543 0 1215 0 2705 0 0 4714 0 0 0 0 2130706543 0 0

* Exported from MasterCook *

Christmas Tea

Recipe By :Donna Berge


Serving Size : 140 Preparation Time :0:05
Categories : Beverage Christmas

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup instant tea mix
2 cups Tang
3 cups granulated white sugar
1/2 cup red hot candies
1/2 teaspoon cloves
1 package Wyler's lemonade mix

Mix together. Store in air tight container.


To make one serving: Add 1 heaping teaspoon to 1 cup hot water.

Description:
"A blend of instant tea, Tang, lemonade mix, sugar and spice."
Cuisine:
"American"
Yield:
"6 1/2 Cups"
Ratings : Depth 2 Difficulty 3
Portability 10 Sweetness 9
Tartness 9
- - - - - - - - - - - - - - - - - - -

Per serving: 22 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 6g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates

NOTES : Makes a great gift for teachers. Put mix in pretty mug.
Nutr. Assoc. : 3761 4298 1440 905868 0 3910

* Exported from MasterCook *

Chuck Roast in Wine

Recipe By :
Serving Size : 5 Preparation Time :4:00
Categories : Baked Main Course
Roasted

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
7 pounds chuck roast
4 cloves garlic -- minced
1 teaspoon salt
2 teaspoons parsley
1 teaspoon black pepper
2 teaspoons Italian seasoning
1 cup red or white wine

Preheat oven to 350�F. Place foil in baking dish. Place frozen roast in foil, add
salt, pepper, garlic, parsley, and Italian seasoning. Add 1 cup red or white wine
and wrap foil around tightly. Bake until done. Baking time may vary depending on
size of roast. You can adjust seasonings if you have a smaller roast.

Description:
"Chuck Roast smothered with red wine, wrapped in spices, herbs and
foil; then oven-baked."
Ratings : Cholesterol Rating 3 Complete Meal 3
Cost 0 Depth 2
Difficulty 1 Fanciness 3
Fat Content 3 Kid Appeal 2
Serving Temperature 9
- - - - - - - - - - - - - - - - - - -

Per serving: 1364 Calories (kcal); 99g Total Fat; (68% calories from fat); 100g
Protein; 2g Carbohydrate; 367mg Cholesterol; 777mg Sodium
Food Exchanges: 0 Grain(Starch); 14 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 1244

* Exported from MasterCook *

Cinnamon Wine Sauce

Recipe By :
Serving Size : 10 Preparation Time :0:30
Categories : Fall Sauce
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup granulated sugar
1 clove
1 whole allspice
1 (2-inch stick) cinnamon
1/4 cup red wine

PREPARATION AND COOKING: Put the sugar, clove, allspice, cinnamon, wine, and 2
cups of water in a medium saucepan. Bring liquid to a boil, stirring to dissolve
sugar. Reduce heat to low and simmer until mixture thickens slightly, 15 to 20
minutes. Strain. (Can cover and refrigerate up to 2 weeks.)

Description:
"Simple syrup of sugar in wine with sweet spices."
Cuisine:
"Guatemalan"
Source:
"Cook's Magazine September 1988"
Yield:
"2 Cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 66 Calories (kcal); trace Total Fat; (2% calories from fat); trace
Protein; 16g Carbohydrate; 0mg Cholesterol; 6mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 2130706543 0

* Exported from MasterCook *

Coconut Custard with Mango and Strawberry Sauces

Recipe By :
Serving Size : 6 Preparation Time :4:00
Categories : Dessert Pudding
Simmered Spring
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
MANGO SAUCE
2 medium mangos (1 pound each) -- peeled, seeded pur�ed and
strained
2 tablespoons dark or gold rum

STRAWBERRY SAUCE
1 pound strawberries (frozen) -- thawed, sweetened pur�ed and
strained
2 tablespoons dark or gold rum

3 cups fresh or canned coconut milk


1/2 cup granulated sugar
1/4 cup cornstarch

TO PREPARE: For fresh coconut milk, follow the recipe in the Fabulous and
Flavorful cookbook.

For the Mango Sauce, mix mango pur�e and rum in a small nonreactive bowl. Chill.
(Can be refrigerated overnight.)

For the Strawberry Sauce, mix strawberry pur�e and rum in a small nonreactive
bowl. Chill. (Can be refrigerated overnight.)

TO COOK: For the custard, mix cornstarch into sugar in a medium saucepan, then
stir in the coconut milk. Stirring constantly, bring to boil and simmer until
custard coats the back of a spoon, about 4 minutes. Pour custard into twelve 1/2-
cup molds; put a piece of plastic wrap directly on the surface of each custard to
prevent a skin from forming. Refrigerate until firm, about 4 hours. (Can be
refrigerated overnight.)

TO SERVE: Unmold 2 Coconut Custards onto each dessert plate. Serve with sauces.

Description:
"An exquisitely beautiful, light, tart and fruity dessert."
Cuisine:
"Puerto Rican"
Source:
"Cook's Magazine April 1990"

- - - - - - - - - - - - - - - - - - -

Per serving: 448 Calories (kcal); 29g Total Fat; (57% calories from fat); 4g
Protein; 45g Carbohydrate; 0mg Cholesterol; 21mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 6 Fat; 1
Other Carbohydrates

NOTES : Called tembleque, meaning "shaky", this jelly-like custard is


traditionally served with fruit sauces. Here it is teamed with spiked fruit
pur�es.
Nutr. Assoc. : 0 4088 3040 0 0 1436 3040 0 2741 0 0
* Exported from MasterCook *

Coconut-Rum Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Dessert Sauce
Spring Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup coconut cream
1 cup milk
4 egg yolks
2 tablespoons white rum
1 teaspoon vanilla extract

PREPARATION: In a medium saucepan, bring coconut cream and milk to a boil. In a


bowl, lightly beat the egg yolks. Gradually whisk the hot milk mixture into the
yolks. Return mixture to the saucepan and cook over low heat, stirring constantly,
until thick enough to coat the back of a spoon, about 3 minutes. Strain into a
bowl and cool. Stir in rum and vanilla.

Sauce can be prepared 2 days ahead and stored, covered, in the refrigerator.

Description:
"This tropical sauce is great on Bittersweet Chocolate Sherbet."
Cuisine:
"Caribbean"
Source:
"Cook's Magazine May 1988"

- - - - - - - - - - - - - - - - - - -

Per serving: 314 Calories (kcal); 28g Total Fat; (81% calories from fat); 7g
Protein; 7g Carbohydrate; 221mg Cholesterol; 39mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Cold Poached Whiting with Ginger

Recipe By :
Serving Size : 4 Preparation Time :3:00
Categories : Entr�e Fall
Main Course Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
FISH
3 pounds whiting (3-4 pounds) -- cleaned and scaled with head
intact
1 carrot -- sliced
1 onion -- quartered
1 stalk celery -- chopped
2 quarts water
2 cups dry white wine
2 teaspoons salt
8 black peppercorns

GINGER SAUCE
1/2 cup heavy cream
1/2 cup yogurt
1 tablespoon grated fresh ginger root
White pepper

1 head romaine lettuce (small) -- cut into chiffonade


6 tablespoons light olive oil
4 teaspoons lemon juice
Salt or pepper
1 tablespoon thinly sliced scallions

Wrap whiting in a double thickness of cheesecloth and tie each end with string.

Select a poacher, roasting pan, or large baking dish, long enough to hold the
fish. Add carrot, onion, celery, water, wine, and salt and peppercorns. Bring to a
simmer on top of the stove. Lower whiting into liquid, turn heat down and gently
poach, allowing 8 minutes per inch of thickness. (For example, if fish measures 2
inches at its thickest point, cook for 16 minutes.) Cool fish in liquid.

For the sauce, whip cream until stiff. Fold in yogurt, ginger, and salt and
pepper. Chill at least 30 minutes.

Unwrap cooled fish and scrape off and discard skin. Gently lift off fillets, place
on a plate, cover, and chill thoroughly.

Toss lettuce with oil, lemon juice, and salt and pepper to taste. Put lettuce on
individual serving plates or on one large platter, arrange whiting on top of
lettuce, nap fish with sauce, and sprinkle with scallions.

Serves: 2 to 4

Description:
"Fish poached with wine and savory vegetables, served chilled on a bed
of lettuce with a sauce of cream, yogurt and fresh ginger."
Cuisine:
"American"
Source:
"Cook's Magazine September 1984"
Ratings : Cholesterol Rating 7 Cost 7
Depth 7 Difficulty 3
Fanciness 7 Good for Crowds 5
Intensity 0 Intricacy 3
Looks 7 Portability 3
Richness 7 Serving Temperature 3
- - - - - - - - - - - - - - - - - - -

Per serving: 738 Calories (kcal); 37g Total Fat; (50% calories from fat); 68g
Protein; 13g Carbohydrate; 273mg Cholesterol; 1389mg Sodium
Food Exchanges: 0 Grain(Starch); 8 Lean Meat; 2 Vegetable; 0 Fruit; 6 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 1640 0 0 0 0 0 0 4437 0 0 0 0 20083 0 0 26576 986 0 0


4845

* Exported from MasterCook *

Country Spareribs

Recipe By :Paul Rumball-Petre


Serving Size : 4 Preparation Time :1:30
Categories : Broiled Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups water
1 cup vinegar
3/4 onion -- chopped
6 cloves garlic -- chopped
1 1/2 tablespoons Worcestershire sauce - Lea & Perrins
preferred
3 tablespoons tomato ketchup
1 tablespoon salt
1/4 teaspoon pepper
1 bay leaf
1 1/2 pounds beef spareribs
2 tablespoons cornstarch
1 tablespoon red wine

Preheat oven to broiling temperature. Broil spareribs just until brown.

Meanwhile, combine remaining ingredients (except cornstarch and red wine) in a


saucepan and boil for 10 minutes.

Dissolve the cornstarch in the red wine. Add to the sauce and cook, stirring
constantly, until it is slightly thickened.

Reduce oven temperature to 450�F. Lay the ribs in a large enough pan, at least 2
inches deep. Cover the ribs with the sauce and bake for 1 hour.

Description:
"Spareribs baked in a delicious, thickened sauce of ketchup, onion,
garlic, a hint of red wine, sweet and sour. A very tasty, but simple
recipe, good for a small party."
Cuisine:
"American"
T(Baking Time):
"1:00"
Ratings : Cholesterol Rating 3 Complete Meal 3
Complexity 1 Depth 3
Fanciness 4 Fat Content 3
Good for Crowds 10 Kid Appeal 7
Portability 10 Serving Temperature 10
Sweetness 3 Tartness 3

- - - - - - - - - - - - - - - - - - -

Per serving: 718 Calories (kcal); 62g Total Fat; (77% calories from fat); 25g
Protein; 15g Carbohydrate; 129mg Cholesterol; 1881mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 1/2
Fat; 1/2 Other Carbohydrates

NOTES : This recipe scales very well, but be sure you have a big enough pan in
which to marinate and bake the beef.
Nutr. Assoc. : 0 0 0 0 1656 774 0 0 0 127 0 0

* Exported from MasterCook *

Couscous Pilaf

Recipe By :Dee Bell


Serving Size : 5 Preparation Time :0:15
Categories : Saut�ed Side dish
Simmered Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons butter or oil
1 small onion -- chopped
1/8 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/8 teaspoon cardamom
1/8 teaspoon curry
1 1/3 cups couscous
1 3/4 cups water
AND
1/4 cup soy sauce or tamari soy sauce
3/4 cup frozen sweet peas
2 tablespoons chopped celery
1/2 cup raisins
2 tablespoons chopped parsley (optional)

Saut� onion in butter or oil or combination, add other vegetables and turn off
heat. Add a little butter to water in a separate pot, boil and add couscous, cover
and cook for 3 minutes. Stir in vegetables, raisins and parsley. Turn off heat and
let sit 5 minutes for fast cooking and 10 - 15 minutes for regular. Fluff and
serve immediately.

Description:
"Ground seminola cooked in broth with saut�ed vegetables."
Cuisine:
"Mediterranean"

- - - - - - - - - - - - - - - - - - -
Per serving: 292 Calories (kcal); 5g Total Fat; (15% calories from fat); 9g
Protein; 54g Carbohydrate; 12mg Cholesterol; 960mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : Please note: the broth is made with water and soy sauce or can be made
with vegetable stock, beef broth, or chicken stock.

Mushrooms are a nice addition.


Nutr. Assoc. : 222 0 0 0 0 0 492 0 1582 0 1396 4428 0 0 2130706543

* Exported from MasterCook *

Cowboy Caviar

Recipe By :Donna Berge


Serving Size : 10 Preparation Time :2:00
Categories : Dip

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup canned black beans
1 4 1/4-ounce can chopped black olives
1 small onion -- chopped
1 clove garlic -- crushed
2 tablespoons oil
2 tablespoons lime or lemon juice
1/4 teaspoon salt
1/4 teaspoon dried red pepper flakes
1/4 teaspoon cumin
1/4 teaspoon pepper
2 eggs -- hard cooked, chopped
6 green onions -- chopped
8 ounces cream cheese -- softened
Crackers or tortilla chips

Mix beans olives, onion, garlic, oil, juice and seasoning. Spread cream cheese in
a low dish, such as a glass pie dish. Cover with bean mixture and spoon eggs
around outside, placing green onions in the center. Serve with crackers or
tortilla chips. Chill 2 hours or more.

Description:
"A flavorful dip of black beans, olives and spices layered over cream
cheese; garnished with a ring of chopped egg and green onion. Fun
appetizer. Sometimes I wonder if this is why I get invited to
parties."
Cuisine:
"American"
Yield:
"1 12-inch pie"
T(Chilling Time):
"2:00"
Ratings : Cholesterol Rating 2 Complete Meal 2
Cost 3 Depth 4
Difficulty 2 Fanciness 3
Fat Content 2 Good for Crowds 10
Kid Appeal 5 Looks 8
Portability 10 Serving Temperature 2

- - - - - - - - - - - - - - - - - - -

Per serving: 153 Calories (kcal); 13g Total Fat; (72% calories from fat); 4g
Protein; 7g Carbohydrate; 62mg Cholesterol; 286mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates

NOTES : Tortilla chips or wheat crisps are great with this. Can be made the night
before.
Nutr. Assoc. : 26506 2678 0 0 0 822 0 4714 0 0 0 0 0 0

* Exported from MasterCook *

Cranberry and Orange Relish in Sweet-Potato Cups

Recipe By :
Serving Size : 12 Preparation Time :0:45
Categories : Appetizer Christmas
Fried Thanksgiving
Vegetable Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
CRANBERRY AND ORANGE RELISH
1 orange
1 small lemon
2 teaspoons fresh coriander
1 cup cranberries
2 teaspoons grated fresh ginger root
1 teaspoon maple syrup

SWEET POTATO BASKETS


1 large sweet potato
5 cups peanut oil -- for frying
4 small fresh mint leaves -- for garnish

PREPARATION: For the Cranberry and Orange Relish, with a sharp knife, remove the
orange zest and then peel the orange, cutting right down to the flesh to remove
all the white pith. Cut sections from membrane. With a knife, remove zest from
lemon in strips. Chop coriander. Process the orange zest, orange sections, lemon
zest, coriander, cranberries, and ginger briefly in a food processor. The relish
should retain some texture, not be reduced to a pur�e. Stir in the syrup.

Relish can be made 1 day ahead.

COOKING AND SERVING: Peel potato and cut off 12 very thin slices. In a deep fryer
or large, heavy pot, heat the oil to 350�F. Put a potato slice into a potato-
basket maker. Or put a slice into a 2-ounce ladle and insert a 1-ounce ladle into
the 2-ounce ladle, pressing the slice into a cup shape. Holding the ladles or
potato-basket maker together submerge into the hot oil and cook potato for 1
minute. Remove from oil. Carefully separate the ladles and remove potato cup.
Drain on paper towels. Repeat.

Fill each cup with Cranberry and Orange Relish and top with a mint leaf.
Description:
"A charming holiday garnish."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Ratings : Cholesterol Rating 0 Complete Meal 3
Cost 2 Depth 7
Difficulty 3 Fanciness 8
Fat Content 5 Freeze-ability 2
Good for Crowds 3 Intensity 10
Intricacy 3 Kid Appeal 8
Looks 7 Portability 3
Richness 3 Serving Temperature 7
Sweetness 7 Tartness 10

- - - - - - - - - - - - - - - - - - -

Per serving: 23 Calories (kcal); trace Total Fat; (2% calories from fat); trace
Protein; 6g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 20083 0 0 0 0 2130706543 0

* Exported from MasterCook *

Creamed Celery on Toast

Recipe By :Dee Bell


Serving Size : 4 Preparation Time :0:15
Categories : Main Course Saut�ed
Simmered Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon butter
1 small onion -- chopped
1 cup celery -- chopped
1 cup White Sauce - Medium -- see recipe
1/2 cup chicken broth
4 slices bread -- toasted

Prepare White Sauce, either with all milk or using chicken broth in place of half
of the milk. Saut� onion and celery in butter until tender. Add to the White
Sauce. Season to taste with salt and black pepper. Toast bread. Cut on the
diagonal and lay each piece on a plate separating the diagonals slightly. Pour
equal amounts of the celery mixture over each piece of cut toast.

Description:
"Saut�ed onions and celery in a white sauce."
Cuisine:
"American"
Ratings : Cholesterol Rating 1 Complete Meal 6
Complexity 1 Cost 1
Fanciness 1 Fat Content 2

- - - - - - - - - - - - - - - - - - -

Per serving: 215 Calories (kcal); 12g Total Fat; (49% calories from fat); 6g
Protein; 22g Carbohydrate; 32mg Cholesterol; 375mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

NOTES : When making the White Sauce, you can replace half of the milk with chicken
broth for more flavor.
Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

White Sauce - Medium

Recipe By :Dee Bell


Serving Size : 8 Preparation Time :0:05
Categories : Sauce Simmered

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup milk
2 tablespoons white flour
2 tablespoons butter

Melt butter in pan. Turn off heat. Sprinkle flour evenly into butter, stir and
slowly drip milk into mixture while stirring to remove all lumps. Turn heat on low
and stir as mixture thickens.

This is a good consistency for creamed vegetables, gravy, diced meats and egg
dishes.

Description:
"A basic versatile milk sauce."
Cuisine:
"American"
Yield:
"1 cup"
Ratings : Cholesterol Rating 3 Complexity 0
Cost 0 Depth 1
Difficulty 1 Fanciness 2
Fat Content 5 Kid Appeal 10
Looks 2 Serving Temperature 8

- - - - - - - - - - - - - - - - - - -

Per serving: 51 Calories (kcal); 4g Total Fat; (67% calories from fat); 1g
Protein; 3g Carbohydrate; 12mg Cholesterol; 44mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

NOTES : Basic and modifiable, this sauce can become a cheese sauce or a rich heavy
cream sauce; just add grated cheese or cream until you have achieved the depth of
flavor needed.

For those with cholesterol restrictions, it can be made with lowfat milk and
margarine.
Nutr. Assoc. : 0 0 0

* Exported from MasterCook *

Creamy Honey-Lime Dressing

Recipe By :Dee Bell


Serving Size : 4 Preparation Time :0:20
Categories : Salad Dressing Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup plain yogurt
OR
1 cup sour cream
2 tablespoons honey
2 teaspoons lime juice
1/8 teaspoon powdered ginger

Mix all ingredients together with a whisk, adding ginger last. If you want even
more zing, add a little more lime juice. Chill for at least 15 minutes. Drizzle
over fresh fruit and serve.

Description:
"A creamy, zingy dressing for fresh fruit."
Cuisine:
"American"
Yield:
"1 Cup"
Ratings : Cholesterol Rating 3 Complete Meal 1
Complexity 1 Cost 2
Depth 4 Fanciness 6
Fat Content 3 Good for Crowds 10
Intensity 3
- - - - - - - - - - - - - - - - - - -

Per serving: 71 Calories (kcal); 2g Total Fat; (24% calories from fat); 2g
Protein; 12g Carbohydrate; 8mg Cholesterol; 29mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 4523 0 2130706543 0 0 631

* Exported from MasterCook *

Curried Shrimp with Coconut Milk

Recipe By :Trisha Benedict


Serving Size : 4 Preparation Time :0:45
Categories : Main Course Sauce
Seafood Simmered

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 large onion -- chopped
1 tablespoon butter
1/4 cup all-purpose flour
1 teaspoon curry powder -- heaping
1/2 teaspoon salt
1 piece fresh ginger root (1/2-inch) -- peeled and grated
1/2 cup chicken stock
1 cup coconut milk -- frozen and thawed, prepared fresh, extract
version, or canned
1 pound deveined fresh shrimp -- shelled
1 large cucumber, peeled and cut into strips

Set aside a few tablespoons of onion for boiling with the cucumber. Saut�
remainder of the onion in butter. Add the flour, curry powder, salt, chicken
stock, coconut milk and shrimp. Cook over low heat, stirring constantly, until
thick. When mixture is nearly thickened, place reserved onion in small saucepan
with a cup of water and bring to boil. Add the cucumber strips and boil briefly
until limp.

Pour the sauce over rice and place the strips of cucumber on the side. Serve with
condiments.

If frozen coconut milk is not available, you can go the harder or easier route.
Coconut milk is not the liquid that comes out of a fresh coconut. Rather, it is
boiled coconut extracted the genuine way: boil milk and add grated fresh or
packaged (unsweetened) coconut. When almost cool, express coconut milk by pouring
through several layers of cheesecloth and wringing the milk out. Or the quick,
lazy way is to add several drops of coconut flavor to boiled milk. The other
option is to use canned coconut milk, available in specialty sections of your
grocery or in specialty stores.

Description:
"Shrimp in a thickened coconut milk curry served over rice."
Cuisine:
"Indian"

- - - - - - - - - - - - - - - - - - -

Per serving: 337 Calories (kcal); 19g Total Fat; (51% calories from fat); 26g
Protein; 15g Carbohydrate; 180mg Cholesterol; 744mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : For coconut fanatics, this goes great with Ginger Coconut Rice!
Mmmmm.....

NOTES : Condiments: Place small bowls of salted peanuts, raisins, plain yogurt and
mango chutney on table for sprinkling on top of curry or mixing in.
Nutr. Assoc. : 0 0 0 0 0 26359 0 0 3406 26365

* Exported from MasterCook *


Curried Winter Squash Soup with Sweet Spices

Recipe By :
Serving Size : 6 Preparation Time :1:00
Categories : Fall Saut�ed
Soups and Stews Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 medium butternut squash
Oil
1 medium onion -- chopped
2 tablespoons butter
1 teaspoon curry powder
2 medium apples -- cored peeled and chopped
1/2 teaspoon dried thyme
1 quart chicken stock
1/2 teaspoon salt -- or to taste
1/2 cup heavy cream
White pepper -- to taste

Preheat oven to 350�F. Cut the squash in half, scoop out the seeds, brush the
outside with oil and place, cut side down, on a cookie sheet. Bake until tender,
30 to 45 minutes.

While the squash is baking, chop the onions and the apples. When the squash is
done, remove it to cool. Melt the butter in a heavy pot, add onion and cook until
the onion softens without browning. Add curry powder and cook, stirring, one
minute more. Add the apple. Scoop out pieces of squash and stir them into the pot,
then the thyme, salt and chicken stock. Bring to a boil and simmer gently for 15
minutes. Remove the solids to a food processor or blender and pur�e until smooth,
adding liquid to promote circulation. Return to the pot, bring back to a boil and
remove from the heat. Add white pepper to taste, correct salt, and serve.

Serves 4 to 6

Description:
"Creamy-smooth, spicy soup of pur�ed butternut squash with onion and
apple."
Cuisine:
"Indian"

- - - - - - - - - - - - - - - - - - -

Per serving: 280 Calories (kcal); 12g Total Fat; (35% calories from fat); 4g
Protein; 43g Carbohydrate; 38mg Cholesterol; 1668mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 Fat; 0
Other Carbohydrates

NOTES : Comfort food for chilly evenings, this soup is inspired by the match-up of
onions, apples and sweet spices found in the Indian Mulligatawny Soup. Nutrition-
wise, it has a meal's worth of vegetables in it.
Nutr. Assoc. : 0 0 0 0 0 30 0 0 1326 0 0

* Exported from MasterCook *


Dee's Little White Cloud Dumplings

Recipe By :Dee Bell


Serving Size : 8 Preparation Time :0:15
Categories : Main Course Soups and Stews
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups white flour
1 teaspoon salt
3 teaspoons baking powder
3 tablespoons shortening or butter
3/4 cup milk

Sift flour, salt and baking powder together. Rub in shortening with pastry cutter,
knife or finger tips. Add milk a little at a time to make a soft dough. These are
dropped a tablespoon at a time on the top of chicken or meat stews, or canned
broth with shaved vegetables during the last 15 or 20 minutes of cooking. The stew
or soup must be boiling with the dumplings spooned on top and covered tightly then
left undisturbed for 7 minutes. Remove lid and cook uncovered for 5 minutes.

Description:
"Fluffy flour dumplings for stew, soup or to fortify canned broth."
Cuisine:
"German"
Yield:
"16 Dumplings"
Ratings : Cholesterol Rating 2 Complete Meal 3
Complexity 1 Cost 1
Difficulty 1 Fat Content 3
Good for Crowds 5 Kid Appeal 10
Serving Temperature 10
- - - - - - - - - - - - - - - - - - -

Per serving: 171 Calories (kcal); 6g Total Fat; (31% calories from fat); 4g
Protein; 25g Carbohydrate; 3mg Cholesterol; 461mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : Whether you are making chicken or meat stew from scratch or putting
together a quick version of soup or broth from cans in the cupboard, these
dumplings will add substance to the dish.
Nutr. Assoc. : 0 0 0 1368 0

* Exported from MasterCook *

Deviled Eggs

Recipe By :Dee Bell


Serving Size : 8 Preparation Time :0:20
Categories : Appetizer Main Course
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 eggs -- hard boiled
4 teaspoons mayonnaise
3/4 teaspoon mustard - preferably French's
1 teaspoon rice vinegar, cider vinegar, or leftover
pickle juice
3/4 teaspoon granulated sugar
1/8 teaspoon salt
Paprika -- for garnish

Hard-boil eggs at least 15 minutes. Run under cold water and peel. Cut in half and
scoop out hard yolks. Place yolks in a bowl and smash with a fork. Add all
ingredients (except paprika), including salt to taste. Mix well and spoon back
into egg white halves. Sprinkle with paprika. Chill for at least 5 minutes and
serve.

Description:
"Hard-boiled eggs with a zingy, flavor-enhanced smooth yolk."
Cuisine:
"American"
Ratings : Cholesterol Rating 3 Complete Meal 4
Complexity 1 Cost 2
Difficulty 1 Fanciness 5
Fat Content 2 Good for Crowds 10
Kid Appeal 10 Portability 9
Serving Temperature 3
- - - - - - - - - - - - - - - - - - -

Per serving: 51 Calories (kcal); 4g Total Fat; (72% calories from fat); 3g
Protein; 1g Carbohydrate; 94mg Cholesterol; 80mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : Most deviled egg recipes contain no sweet and no vinegar. This recipe has
a balanced amount of both so that nothing overpowers the final taste.

This was a quick, inexpensive dinner for our family, served on the side with white
rice that we spooned into individual bowls with butter, brown sugar and milk. As
children we loved it, as adults...well, it's quick.
Nutr. Assoc. : 0 0 943 4733 0 0 0

* Exported from MasterCook *

Diane's Chicken Salad

Recipe By :Lisa Dugoni


Serving Size : 4 Preparation Time :0:10
Categories : Fowl Salad

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 large head green leaf lettuce or lettuce -- washed, dried
1 small red bell pepper -- sliced
1 6-ounce can mandarin oranges -- drained
1/3 cup sliced almonds -- toasted
2 cups shredded chicken -- cooked
2 avocados -- sliced
1 cup croutons
Diane's Dressing -- see recipe

Prepare Diane's Dressing and set aside.

Wash lettuce and spin dry. Arrange equal portions of lettuce leaves on individual
plates.

Combine chicken pieces, red pepper slices, and mandarin segments in a bowl and
drizzle with Diane's Dressing. Toss gently to combine. Put equal portions of the
mixture on top of the lettuce. Sprinkle with equal amounts of toasted almond
slices, croutons and avocado slices.

Description:
"Chicken, almonds, red bell pepper, mandarin oranges and lettuce with
a zippy dressing."
Cuisine:
"American"
Ratings : Cholesterol Rating 0 Complete Meal 5
Complexity 3 Cost 4
Depth 4 Difficulty 2
Fanciness 9 Fat Content 3
Good for Crowds 10 Kid Appeal 3
Portability 8 Serving Temperature 2

- - - - - - - - - - - - - - - - - - -

Per serving: 1090 Calories (kcal); 93g Total Fat; (74% calories from fat); 28g
Protein; 43g Carbohydrate; 60mg Cholesterol; 657mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 18
Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 26637 0 26476 0 2805 0 0 0

* Exported from MasterCook *

Diane's Dressing

Recipe By :Lisa Dugoni


Serving Size : 8 Preparation Time :0:10
Categories : Salad Salad Dressing

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup granulated white sugar
1 teaspoon salt
1 teaspoon mustard powder
1/3 cup cider vinegar
1 cup olive oil -- NOT extra virgin
1/4 cup finely grated yellow onions -- use smallest grater so
onion is mush
1/2 teaspoon summer savory -- made by Spice Islands
4 tablespoons sesame oil
6 tablespoons rice vinegar -- Nakano natural, not seasoned
Shake up all ingredients in a jar.

Description:
"A rice vinegar, sesame oil, onion, mustard and spice dressing."
Cuisine:
"American"
Yield:
"2 Cups"
Ratings : Cholesterol Rating 0 Cost 4
Depth 5 Difficulty 1
Fanciness 5 Fat Content 6
Kid Appeal 3 Portability 10
Sweetness 4 Tartness 4

- - - - - - - - - - - - - - - - - - -

Per serving: 337 Calories (kcal); 34g Total Fat; (88% calories from fat); trace
Protein; 10g Carbohydrate; 0mg Cholesterol; 267mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 1/2
Other Carbohydrates

Serving Ideas : Great on Diane's Chicken Salad, see recipe in this cookbook.

Nutr. Assoc. : 652 0 0 0 0 26084 3155 0 0 0

* Exported from MasterCook *

Diane's Dressing

Recipe By :Lisa Dugoni


Serving Size : 8 Preparation Time :0:10
Categories : Salad Salad Dressing

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup granulated white sugar
1 teaspoon salt
1 teaspoon mustard powder
1/3 cup cider vinegar
1 cup olive oil -- NOT extra virgin
1/4 cup finely grated yellow onions -- use smallest grater so
onion is mush
1/2 teaspoon summer savory -- made by Spice Islands
4 tablespoons sesame oil
6 tablespoons rice vinegar -- Nakano natural, not seasoned

Shake up all ingredients in a jar.

Description:
"A rice vinegar, sesame oil, onion, mustard and spice dressing."
Cuisine:
"American"
Yield:
"2 Cups"
Ratings : Cholesterol Rating 0 Cost 4
Depth 5 Difficulty 1
Fanciness 5 Fat Content 6
Kid Appeal 3 Portability 10
Sweetness 4 Tartness 4

- - - - - - - - - - - - - - - - - - -

Per serving: 337 Calories (kcal); 34g Total Fat; (88% calories from fat); trace
Protein; 10g Carbohydrate; 0mg Cholesterol; 267mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 1/2
Other Carbohydrates

Serving Ideas : Great on Diane's Chicken Salad, see recipe in this cookbook.

Nutr. Assoc. : 652 0 0 0 0 26084 3155 0 0 0

* Exported from MasterCook *

Dill-Yogurt Dressing

Recipe By :
Serving Size : 6 Preparation Time :0:05
Categories : Salad Salad Dressing
Spring Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup plain yogurt
3 tablespoons sour cream
1/4 cup olive oil
1/4 cup minced dill

Mix dressing ingredients in a small nonreactive bowl; set aside.

Make the Barley, Tomato, and Cucumber Salad (see recipe in the Entertain!
cookbook) or another of your choice and toss in the Dill-Yogurt Dressing. Chill.
Serve.

Description:
"A cool, refreshing mixture that mates perfectly with cucumber."
Cuisine:
"Mediterranean"
Source:
"Cook's Magazine April 1990"

- - - - - - - - - - - - - - - - - - -

Per serving: 103 Calories (kcal); 11g Total Fat; (93% calories from fat); 1g
Protein; 1g Carbohydrate; 5mg Cholesterol; 10mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

Serving Ideas : Would be especially welcome served with hot and spicy food.
Nutr. Assoc. : 0 0 0 20057

* Exported from MasterCook *

Dried Beef Dip

Recipe By :Sid Orrik


Serving Size : 8 Preparation Time :0:45
Categories : Appetizer Baked
Dip

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup boiling water -- approximate measure
5 ounces dried beef
8 ounces cream cheese -- softened to room temperature
8 ounces sour cream
1/3 cup chopped walnuts
1 14 1/2-ounce package tortilla chips

Preheat oven to 350�F. Pour boiling water over beef and drain at once - pat dry -
chop. Combine cheese, cream, beef and put into greased baking dish. Sprinkle with
nuts. Bake for 30 minutes - or until hot; serve hot with tortilla chips.

Description:
"A hot hors d'oeuvre dip of dried beef, cream cheese, sour cream and
walnuts. Served with tortilla chips."
Cuisine:
"American"
Yield:
"2 Cups"
Ratings : Cholesterol Rating 3 Complete Meal 2
Complexity 2 Cost 4
Depth 3 Fat Content 10
Good for Crowds 10 Kid Appeal 10
Portability 3 Serving Temperature 10

- - - - - - - - - - - - - - - - - - -

Per serving: 478 Calories (kcal); 33g Total Fat; (60% calories from fat); 13g
Protein; 35g Carbohydrate; 51mg Cholesterol; 986mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other
Carbohydrates

NOTES : Passed down in the family.


Nutr. Assoc. : 0 0 0 0 0 5317

* Exported from MasterCook *

Duchess Potatoes

Recipe By :Dee Bell


Serving Size : 4 Preparation Time :0:45
Categories : Broiled Side dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large potatoes -- scrubbed, peeled cubed
4 tablespoons butter
2 teaspoons milk
2 egg yolks
3/4 teaspoon salt
1/8 teaspoon white pepper (optional)
Pinch cardamom (optional)

MIX TOGETHER
1 egg -- well beaten
1/2 teaspoon water -- cold
1/8 teaspoon paprika

Steam potatoes until tender, about 20 minutes. Test with a fork. Mash adding
butter, milk, seasoning to taste, then egg yolks. Try not to allow potatoes to
cool very much. Spoon into heaping, rounded individual patties onto a buttered
cookie sheet, or use a pastry bag to make spiraling puffs. Brush with egg and
water mixture.

Brown until light golden under a broiler for about 5 minutes. Sprinkle with
paprika and serve.

Description:
"Mashed potatoes and eggs, formed into shapes and delicately broiled
to a golden brown."

- - - - - - - - - - - - - - - - - - -

Per serving: 295 Calories (kcal); 15g Total Fat; (46% calories from fat); 7g
Protein; 34g Carbohydrate; 184mg Cholesterol; 547mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

NOTES : These elegant potatoes can be altered with finely diced onion saut�ed to a
golden brown, or minced green or red bell pepper, a little grated cheese or
duxelle.
Nutr. Assoc. : 2135 0 0 0 0 1630 253 0 0 0 0 0

* Exported from MasterCook *

Duck Stew

Recipe By :
Serving Size : 6 Preparation Time :24:00
Categories : Fall Soups and Stews

Amount Measure Ingredient -- Preparation Method


-------- --------------------------------------------
2 (4-5 lbs) ducks (2 wings, 2 boned half
breasts, 2 legs) -- cut into 6 pieces, carcasses, necks,
gizzards and livers reserved
1/4 cup water
2 carrots -- peeled and sliced 1/4-inch thick
2 onions -- peeled and quartered
1 teaspoon dried thyme
4 cloves garlic -- peeled
Salt or pepper
1 tablespoon red wine vinegar
1 750-milliliter bottle Beaujolais or light red wine
White flour
1 cup Duck Stock -- (see recipe)
3 sprigs fresh parsley
1 bay leaf
1/2 pound slab bacon -- cut in half
1 pound mushrooms -- quartered
1/4 cup chopped fresh parsley

The day before, trim duck, removing as much fat as possible. In a large saucepan,
slowly bring all fat and duck skin to a boil with water. Simmer until water
evaporates and fat is rendered, 30 to 40 minutes. Set aside shriveled fat pieces
and reserve rendered fat to brown duck.

In a large bowl, marinate duck pieces with carrots, onions, thyme, garlic, salt
and pepper, vinegar, and wine. Cover and marinate 24 hours in a cool (50� to 55
�F) place or in the warmest part of the refrigerator.

Strain duck pieces and vegetables over a mixing bowl to catch liquid for at least
15 minutes. Dry duck pieces with paper towels.

In 2 large frying pans, heat 2 tablespoons rendered duck fat over medium heat.
Dredge duck pieces with flour, shaking off excess flour, and saut� duck meat until
crusty brown, 10 to 15 minutes. Transfer to a platter, draining off all but 1/4
cup grease.

In the same frying pans, saut� vegetables over medium heat, stirring occasionally,
5 minutes. Drain.

Put duck pieces on top of vegetables in both frying pans, pour reserved liquid and
Duck Stock into pans, and bring to a boil. Add salt and pepper, parsley sprigs,
bay leaf, and garlic from marinade. Cover and simmer over low heat until duck
breasts are tender, about 1 hour. Remove breasts and set aside and continue
cooking legs until tender, 30 to 60 minutes additional.

Cut livers into small pieces and whir in a food processor or blender. Force livers
through a fine-mesh sieve and set aside.

With a slotted spoon, transfer duck pieces to a baking dish. Discard vegetables.
Cover baking dish with foil and keep warm in a 150�F oven.

Combine liquids from both frying pans and set pan over medium heat so that only
half the surface of the liquid is directly above heat and bubbles gently and other
half stands still. Spoon out fat as it surfaces and continue cooking until sauce
is slightly syrupy, about 30 minutes.

In a saucepan, cover slab bacon with cold water and bring to a boil. Simmer 10
minutes and then dry with paper towels. Cut bacon in 1/2-inch slices, then into
1/4-inch strips. In a frying pan, brown bacon slowly and set aside. Reserve fat in
pan.

Saut� mushrooms in reserved bacon fat over medium heat, about 3 minutes. Sprinkle
with salt and pepper.
Whisk sauce into liver paste and reheat over medium heat. Adjust seasonings.
Garnish duck pieces with mushrooms and bacon and sprinkle with chopped parsley.
Serve sauce over duck or pass separately.

Yields: 4 to 6

Description:
"Rendered duck simmered with savory vegetables, bacon and mushrooms in
red wine."
Cuisine:
"American"
Source:
"Cook's Magazine September 1984"
Ratings : Cholesterol Rating 7 Complete Meal 3
Cost 8 Depth 7
Difficulty 7 Fanciness 7
Good for Crowds 5 Intensity 8
Looks 3 Portability 3
Richness 8 Serving Temperature 8

- - - - - - - - - - - - - - - - - - -

Per serving: 2118 Calories (kcal); 189g Total Fat; (83% calories from fat); 64g
Protein; 18g Carbohydrate; 357mg Cholesterol; 1001mg Sodium
Food Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 32 1/2
Fat; 0 Other Carbohydrates

NOTES : Duck substitutes for the traditional chicken or beef in this red-wine
stew. Don't be afraid to use ducks� skimming the sauce after cooking removes the
fat.
Nutr. Assoc. : 3200 0 0 0 0 0 0 0 1244 0 0 0 0 0 0 0

* Exported from MasterCook *

Duck Stock

Recipe By :
Serving Size : 4 Preparation Time :1:30
Categories : Fall Soups and Stews
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 duck carcasses (necks and gizzards too) -- cut into small
pieces
3 tablespoons rendered duck fat
2 carrots -- sliced
2 stalks celery
1 onion -- sliced
Salt or pepper
3 sprigs fresh parsley

In a deep frying pan, brown carcasses, necks, and gizzards in duck fat until meat
and bones are brown, 8 to 10 minutes. Transfer to a plate.

Saut� vegetables in the same pan, stirring, until vegetables are slightly colored,
about 5 minutes. Season with salt and pepper.

Transfer bones and meat back to frying pan and cover with water. Add parsley and
cook, partially covered, over medium heat for about 1 hour.

Strain liquids and reduce until rich in taste and about 2 cups in volume. Defat.

Description:
"Rich preparation of browned carcass and savory vegetables."
Cuisine:
"French"
Source:
"Cook's Magazine September 1984"
Yield:
"2 Cups"
Ratings : Difficulty 5 Fanciness 5
Good for Crowds 9 Intensity 7
Intricacy 2 Richness 8
Saltiness 7
- - - - - - - - - - - - - - - - - - -

Per serving: 132 Calories (kcal); 10g Total Fat; (65% calories from fat); 2g
Protein; 10g Carbohydrate; 10mg Cholesterol; 56mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 3202 0 0 0 1326 1036

* Exported from MasterCook *

Duck Stock

Recipe By :
Serving Size : 4 Preparation Time :1:30
Categories : Fall Soups and Stews
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 duck carcasses (necks and gizzards too) -- cut into small
pieces
3 tablespoons rendered duck fat
2 carrots -- sliced
2 stalks celery
1 onion -- sliced
Salt or pepper
3 sprigs fresh parsley

In a deep frying pan, brown carcasses, necks, and gizzards in duck fat until meat
and bones are brown, 8 to 10 minutes. Transfer to a plate.

Saut� vegetables in the same pan, stirring, until vegetables are slightly colored,
about 5 minutes. Season with salt and pepper.

Transfer bones and meat back to frying pan and cover with water. Add parsley and
cook, partially covered, over medium heat for about 1 hour.
Strain liquids and reduce until rich in taste and about 2 cups in volume. Defat.

Description:
"Rich preparation of browned carcass and savory vegetables."
Cuisine:
"French"
Source:
"Cook's Magazine September 1984"
Yield:
"2 Cups"
Ratings : Difficulty 5 Fanciness 5
Good for Crowds 9 Intensity 7
Intricacy 2 Richness 8
Saltiness 7
- - - - - - - - - - - - - - - - - - -

Per serving: 132 Calories (kcal); 10g Total Fat; (65% calories from fat); 2g
Protein; 10g Carbohydrate; 10mg Cholesterol; 56mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 3202 0 0 0 1326 1036

* Exported from MasterCook *

Egg Drop Soup

Recipe By :Dee Bell


Serving Size : 4 Preparation Time :0:10
Categories : First Course Soups and Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups chicken stock or canned chicken broth
1 teaspoon soy sauce
1/2 teaspoon granulated sugar
1/2 teaspoon lemon juice or rice vinegar (optional)
2 tablespoons cornstarch
1/4 cup water
2 eggs -- well beaten
Salt
Black pepper
1 chopped scallion -- for garnish (optional)
OR
1 tablespoon grated carrot -- for garnish (optional)

Bring chicken broth to a boil. Add sugar and soy sauce.

Stir water mixture into the cornstarch mixture to remove all lumps and to make a
paste.

Beat eggs well and set aside. When the broth boils, stir the well-blended paste
into the broth and continue to stir until this thickens and turns translucent.
With the mixture still boiling and stirring continuously, slowly dribble the egg
into the thickened soup. Add lemon (if you would like a little zip in this soup).
Salt and pepper to taste, spoon into bowls and garnish with scallions or grated
carrot (or both).

Description:
"Hot chicken broth with small, swirled pieces of cooked egg."
Cuisine:
"Chinese"
Yield:
"4 1/4 Cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 74 Calories (kcal); 2g Total Fat; (36% calories from fat); 4g
Protein; 6g Carbohydrate; 94mg Cholesterol; 2262mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

NOTES : We like our egg drop soup full of egg. If you would like a more
traditional soup, cut the number of eggs in half and don't use lemon juice.
Nutr. Assoc. : 342 0 0 797 0 0 0 0 0 4845 0 2130706543

* Exported from MasterCook *

Eggplant Parmesan

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Baked Entr�e
Fall Vegetable
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup bread crumbs
2 teaspoons dried oregano
1 large globe eggplant -- sliced 3/8" thick
Olive oil
1/4 cup olive oil
1 clove garlic -- minced
1 medium onion -- chopped
2 pounds tomatoes
OR
2 large cans canned Italian plum tomatoes
2 tablespoons tomato paste
1/2 teaspoon dried basil
Salt
Pepper
2 tablespoons chopped fresh parsley
1/2 pound Mozzarella cheese
1 teaspoon dried basil
1/3 cup Parmesan cheese

Preheat the oven to 350�F. Mix the breadcrumbs with the dried oregano. Brush the
eggplant slices with olive oil and coat them with the breadcrumb mixture. Lay them
on a baking sheet in a single layer. Bake them, turning once or twice, until they
begin to brown and become fragrant.
Saut� the olive oil, garlic and onion together until soft. Add the tomatoes and
tomato paste and simmer for 15 minutes until they become more saucy than runny.
Toss in the basil and parsley, season with salt and pepper, and simmer for 3 or 4
minutes more.

In a baking pan, layer: Sauce, eggplant, sauce, basil, Mozzarella and Parmesan,
perhaps repeating the last five if you have a lot of eggplant. Drizzle with olive
oil and bake at 350� for 25-30 minutes, until brown and bubbling.

Serves: 4 to 6

Description:
"Baked eggplant with tomato sauce and Mozzarella cheese."
Cuisine:
"Italian"

- - - - - - - - - - - - - - - - - - -

Per serving: 355 Calories (kcal); 21g Total Fat; (52% calories from fat); 15g
Protein; 29g Carbohydrate; 37mg Cholesterol; 454mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 1/2
Fat; 0 Other Carbohydrates

NOTES : The key feature of this version is baking the eggplant rather than frying
it soggy.
Nutr. Assoc. : 0 0 26407 0 0 0 0 5296 0 2130706543 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Fettuccine with Asparagus and Maltaise Cream

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Main Course Pasta
Simmered Spring

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 pound fresh asparagus -- thin

MALTAISE CREAM SAUCE


2 shallots
1 tablespoon butter
1/3 cup dry white wine
1 cup heavy cream
Salt
Fresh ground black pepper
1 small orange
3 tablespoons butter -- cold

1/2 pound fresh fettuccine


OR
6 ounces dried pasta
1/2 teaspoon lemon juice
PREPARATION: Trim and peel the asparagus, remove tips, and cut stalks into 1-inch
lengths. Blanch asparagus, including tips, in a large pot of boiling, salted water
until tender, about 2 minutes. Drain, rinse under cold water, and drain again.

For the sauce, mince the shallots. Melt 1 tablespoon butter in a saucepan over low
heat. Add the shallots and saut� until soft, about 2 minutes. Add the wine and
bring to a boil, stirring occasionally. Turn heat to medium and simmer until
liquid reduces to 3 tablespoons, about 3 minutes. Stir in the cream and bring to a
boil. Then simmer over medium heat, stirring occasionally, until mixture is thick
enough to lightly coat the back of a spoon, about 4 minutes. Season sauce lightly
with salt and pepper.

Recipe can be made to this point one day ahead. Wrap and refrigerate asparagus and
sauce separately.

COOKING AND SERVING: Grate 1 teaspoon orange zest. Squeeze 1/2 teaspoon orange
juice. Melt 1 tablespoon of the butter in a frying pan over medium-low heat. Add
asparagus, season with salt and pepper, and saut� until tender, about 2 minutes.
Remove a few asparagus tips from the pan and reserve for garnish.

Cook pasta in 4 quarts of boiling, salted water just until tender, about 2 minutes
for fresh pasta, or 5 to 8 minutes for dried. Drain well.

Reheat sauce over medium heat, stirring frequently. Stir in remaining 2


tablespoons cold butter, the orange zest and juice and lemon juice over low heat.

Toss the pasta with the sauce and asparagus and transfer to a warm serving
platter. Garnish with asparagus tips.

Description:
"Pasta with blanched asparagus, a wine cream sauce and an infusion of
orange."
Cuisine:
"Italian"
Source:
"Cook's Magazine May 1988"

- - - - - - - - - - - - - - - - - - -

Per serving: 522 Calories (kcal); 35g Total Fat; (60% calories from fat); 10g
Protein; 41g Carbohydrate; 154mg Cholesterol; 157mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 7 Fat; 0 Other
Carbohydrates

Serving Ideas : Serve this as an appetizer or as a side dish for grilled chicken
breasts.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 3395 0 2130706543 0

* Exported from MasterCook *

Fish Fillets with Ginger and Soy

Recipe By :
Serving Size : 12 Preparation Time :1:00
Categories : Main Course Summer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds fillets mackerel, about 10 fillets -- unskinned
OR
5 pounds bluefish
OR
5 pounds baby Coho salmon
OR
5 pounds black cod
1 large onion
2 cloves garlic
6 tablespoons rice vinegar
1/4 cup granulated sugar
4 cups light soy sauce
1/3 cup dark soy sauce
3/4 teaspoon Chinese five-spice powder (heady anise
flavor)
2 tablespoons peanut oil
1 tablespoon minced fresh ginger root
1/2 tablespoon dark sesame oil -- Oriental
2 scallions

PREPARATION: Cut fish fillets into 3-inch lengths. Slice the onion thinly. Chop
the garlic. In a bowl, mix the rice vinegar with the sugar, soy sauces, and five-
spice powder and set aside.

Heat the peanut oil in a large, nonreactive frying pan. Add the ginger, onion, and
garlic and cook over medium-low heat until soft, about 4 minutes. Put the fish
pieces, skin side down, in a single layer on top of the vegetables in the pan.
Pour the soy mixture over the fish, add enough water just to cover (about 1 cup),
and simmer until just cooked through, about 9 minutes. Transfer fish to a large
platter and cool.

Bring soy cooking liquid to a boil and cook, stirring occasionally, until reduced
to approximately 1 1/2 cups, about 10 minutes. Remove from heat, strain, and stir
in sesame oil.

Remove skin and arrange fish on a serving platter. Pour liquid over the fish,
cover, and refrigerate. Recipe can be made to this point several hours ahead.

SERVING: Bring fish to room temperature. Slice the scallions into rings and
sprinkle over fish.

Description:
"...the perfect warm-weather main course."
Cuisine:
"Chinese"
Source:
"Cook's Magazine May 1988"

- - - - - - - - - - - - - - - - - - -

Per serving: 301 Calories (kcal); 7g Total Fat; (20% calories from fat); 44g
Protein; 15g Carbohydrate; 100mg Cholesterol; 3957mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2
Fat; 1/2 Other Carbohydrates
NOTES : Mackerel or bluefish are the fish of choice for this dish; however, sea
bass, baby Coho salmon, or small black cod can be substituted. Whichever fish you
choose, it is important that the skin be left intact.
Nutr. Assoc. : 4076 0 2130706543 0 2130706543 0 2130706543 0 0 0 0 4026
1396 4172 0 26086 0 0

* Exported from MasterCook *

French Potato and Beet Salad

Recipe By :
Serving Size : 4 Preparation Time :1:00
Categories : Salad Spring
Summer Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
VINAIGRETTE
3 tablespoons herb vinegar or white wine vinegar
Salt
Fresh ground pepper
1/2 cup mild olive oil or vegetable oil

BEET AND POTATO SALAD


4 medium beets-about 1 1/2 lb. including leaves
2 scallions
2 pounds red potatoes -- as small and uniform in size as possible
2 tablespoons dry white wine
1 tablespoon herb vinegar or white wine vinegar
1 tablespoon mild olive oil or vegetable oil
Salt
Fresh ground black pepper
2 tablespoons chopped fresh parsley

PREPARATION: For the Vinaigrette, in a small bowl, combine the vinegar with salt
and pepper to taste. Gradually whisk in the oil; set aside.

Remove leaves from beets, leaving a 1/2-inch stem. Mince the scallions. Put beets
in a saucepan with enough water to cover and bring to a boil. Cover, reduce heat
to low, and cook until just tender, about 35 minutes. Drain and cool. Peel and cut
the beets into 3/8-inch dice; set aside.

Put unpeeled potatoes in a large saucepan with cold, salted water to cover and
bring to a boil. Cover and boil until potatoes are just tender, about 25 minutes.
Do not overcook. Drain. While still hot, set potatoes on a cutting board and use a
paring knife to peel. Cut the potatoes into 3/8-inch dice and put in a large bowl.

In a small bowl, whisk together the wine, vinegar, and oil, with salt and pepper
to taste. Pour mixture over the potatoes, toss until thoroughly mixed. Add the
scallions and parsley and cool to room temperature. Re-whisk the Vinaigrette and
add 1/2 cup to potato mixture, tossing gently. Ingredients can be prepared to this
point one day ahead, covered, and refrigerated.

SERVING: Bring vegetables to room temperature if made ahead. Adjust seasoning to


taste. Add beets to the potato salad, with 2 tablespoons Vinaigrette. Serve at
room temperature.

Description:
"Potato salad with a twist. This salad is colorful and light� perfect
for late spring or summer."
Cuisine:
"French"
Source:
"Cook's Magazine May 1988"
Ratings : Cholesterol Rating 0 Complete Meal 3
Cost 2 Depth 3
Fanciness 5 Fat Content 2
Good for Crowds 8 Intensity 7
Intricacy 2 Kid Appeal 7
Looks 7 Portability 10
Richness 7 Serving Temperature 5
Spicy Hotness 5 Tartness 8

- - - - - - - - - - - - - - - - - - -

Per serving: 493 Calories (kcal); 31g Total Fat; (55% calories from fat); 6g
Protein; 50g Carbohydrate; 0mg Cholesterol; 80mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 5554 5555 0 986 986 0 2231 4845 0 0 5555 986 0 0 0

* Exported from MasterCook *

Fresh Fruit Compote

Recipe By :Dee Bell


Serving Size : 14 Preparation Time :0:30
Categories : Fruit Dessert Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup fresh blueberries
1 cup halved fresh strawberries
1 cup sliced fresh peaches -- peeled
1 cup fresh blackberries or raspberries
1 cup watermelon balls
1 cup cantaloupe balls
1 cup Thompson seedless grapes
1/2 cup sparkling wine or sweet wine -- chilled
2 tablespoons thawed frozen orange juice concentrate -- undiluted

Mix together all of the fruit in a large glass or ceramic bowl and gently toss to
mix. Add the orange juice and wine and gently toss again. Chill with a cover on it
for at least 20 minutes. Toss again gently before serving.

Description:
"Fresh fruit enhanced with orange juice and sweet wine."
Cuisine:
"French"
Yield:
"7 Cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 44 Calories (kcal); trace Total Fat; (4% calories from fat); 1g
Protein; 10g Carbohydrate; 0mg Cholesterol; 9mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates

NOTES : Try this with any combination of fruit you may have around, including
frozen fruit. Let the fruit thaw and drain off the liquid, using only a very
little of it to mix with the wine.
Nutr. Assoc. : 0 26358 4980 166 0 0 0 1244 3466

* Exported from MasterCook *

Fresh Fruit Salad with Honey-Lime Dressing

Recipe By :Dee Bell


Serving Size : 10 Preparation Time :0:10
Categories : Fruit Dessert Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
10 cups cubed fresh fruit -- peeled
1 cup Creamy Honey-Lime Dressing -- see recipe
OR
1 cup Honey-Lime Dressing -- see recipe

Use any combination of fresh fruit that you have around: berries, melon, peaches,
pears, apples, bananas, pineapple. Drizzle with the dressing and gently toss, then
serve.

Cuisine:
"American"
Ratings : Complete Meal 4 Complexity 1
Cost 3 Good for Crowds 10
Looks 8 Portability 10

- - - - - - - - - - - - - - - - - - -

Per serving: 328 Calories (kcal); 1g Total Fat; (3% calories from fat); 5g
Protein; 80g Carbohydrate; 3mg Cholesterol; 20mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fruit; 0 Fat; 1 Other
Carbohydrates

NOTES : Any combination of fresh fruit, drizzled with either version of Honey-Lime
Dressing.
Nutr. Assoc. : 4157 0 0 2130706543

* Exported from MasterCook *

Creamy Honey-Lime Dressing


Recipe By :Dee Bell
Serving Size : 4 Preparation Time :0:20
Categories : Salad Dressing Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup plain yogurt
OR
1 cup sour cream
2 tablespoons honey
2 teaspoons lime juice
1/8 teaspoon powdered ginger

Mix all ingredients together with a whisk, adding ginger last. If you want even
more zing, add a little more lime juice. Chill for at least 15 minutes. Drizzle
over fresh fruit and serve.

Description:
"A creamy, zingy dressing for fresh fruit."
Cuisine:
"American"
Yield:
"1 Cup"
Ratings : Cholesterol Rating 3 Complete Meal 1
Complexity 1 Cost 2
Depth 4 Fanciness 6
Fat Content 3 Good for Crowds 10
Intensity 3
- - - - - - - - - - - - - - - - - - -

Per serving: 71 Calories (kcal); 2g Total Fat; (24% calories from fat); 2g
Protein; 12g Carbohydrate; 8mg Cholesterol; 29mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 4523 0 2130706543 0 0 631

* Exported from MasterCook *

Honey-Lime Dressing

Recipe By :Dee Bell


Serving Size : 4 Preparation Time :0:20
Categories : Salad Dressing Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup honey
1/2 cup lime juice
1/8 teaspoon powdered ginger

Slowly stir lime juice into honey until well mixed, adding ginger last. Chill for
at least 15 minutes. Drizzle over fresh fruit and serve.
Description:
"A zingy dressing for fresh fruit."
Cuisine:
"American"
Yield:
"1 Cup"
T(Chilling Time):
"0:15"
Ratings : Cholesterol Rating 0 Complete Meal 1
Complexity 1 Cost 2
Depth 3 Fanciness 6
Fat Content 0 Good for Crowds 10
Intensity 5
- - - - - - - - - - - - - - - - - - -

Per serving: 137 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 38g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 3617

* Exported from MasterCook *

Fresh Fruit Salad with Lemon-Lime and Cinnamon

Recipe By :Dee Bell


Serving Size : 4 Preparation Time :0:10
Categories : Fruit Dessert Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups cubed fresh fruit -- peeled
1 tablespoon lemon juice
1 tablespoon lime juice
1/8 teaspoon cinnamon
2 tablespoons granulated sugar

Use any combination of fresh fruit that you have around: berries, melon, peaches,
pears, apples, bananas, pineapple. Mix cinnamon and sugar together, sprinkle fruit
with the mixture, then drizzle fruit with juices and gently toss.

Cuisine:
"American"
Ratings : Complete Meal 4 Complexity 1
Cost 3 Good for Crowds 10
Looks 8 Portability 10

- - - - - - - - - - - - - - - - - - -

Per serving: 271 Calories (kcal); trace Total Fat; (1% calories from fat); 4g
Protein; 68g Carbohydrate; 0mg Cholesterol; 8mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fruit; 0 Fat; 1/2
Other Carbohydrates
NOTES : Any combination of fresh fruit, drizzled with fresh lemon and lime juices
and spiced with cinnamon.
Nutr. Assoc. : 4157 0 0 0 0

* Exported from MasterCook *

Fricass�ed Chicken with Eggplant and Tomato

Recipe By :
Serving Size : 6 Preparation Time :1:30
Categories : Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 globe eggplant -- cut in 1-inch cubes
2 teaspoons dried oregano
1/2 teaspoon salt
1/4 cup olive oil
1 whole chicken -- cut up into serving pieces
4 cloves garlic -- peeled
2 tablespoons olive oil
1/2 teaspoon salt
Freshly ground black pepper
1/2 cup dry red wine
8 ounces Italian plum tomatoes -- canned, drained cut into 1/4-inch
strips, juice reserved
1/2 cup chopped fresh basil or fresh parsley
3 red bell peppers

Preheat the oven to 350�F. Place the eggplant cubes in a large bowl, rub the
oregano over it, and toss with the initial salt and olive oil. Spread out on a
large cookie sheet and put in the oven. Bake, turning occasionally, for about 45
minutes, until the cubes are shrunken and browning. Reserve for later.

In a large skillet, heat the olive oil and add the chicken pieces and garlic. Cook
over a lively heat, turning the chicken pieces as they brown, until they're
browned on all sides (you might want to hold back the breast pieces until the
first turn of the legs and thighs). If the garlic is browned to the point of
bitterness, remove it. Grind a healthy amount of pepper over the chicken, add salt
and wine, and let the wine simmer down for a couple of minutes. Add the tomato
strips and juice, cover the pan, and cook over medium heat, turning the chicken
once or twice, until the chicken is done, about 25-30 minutes. If the tomatoes
cook down too much, add a little water; the object is to have a smooth but not
runny sauce at the end.

While the chicken is cooking, place whole red peppers over an open gas flame and
roast, turning as each side blackens but before it takes on white ashes. Place
them in a paper bag for 10 minutes, then wash the blackened skin off (it just
slips off under running water). Cut the peppers in half, being careful to conserve
the yummy liquid inside, and remove and discard the stem and seeds. Cut into
strips and reserve.

When the chicken is done, stir in the basil. Let rest, covered, for a minute, then
remove to a serving dish (or not). Just before serving, garnish with eggplant and
peppers.

Serves 4 to 6
Description:
"One-stop eating: a substantial semi-Italian stew of chicken and many
vegetables."
Cuisine:
"Italian"

- - - - - - - - - - - - - - - - - - -

Per serving: 718 Calories (kcal); 53g Total Fat; (67% calories from fat); 45g
Protein; 12g Carbohydrate; 226mg Cholesterol; 549mg Sodium
Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 2 Vegetable; 0 Fruit; 6 1/2 Fat; 0
Other Carbohydrates

NOTES : You can give this dish a distinct Mediterranean accent with the addition
of anchovies and olives. Either way, served with a nice loaf of bread and maybe a
green salad it makes an admirable supper.
Nutr. Assoc. : 26407 0 0 0 0 0 0 0 0 0 0 3332 0

* Exported from MasterCook *

Fried Green Olives with Caper-Anchovy Stuffing

Recipe By :
Serving Size : 10 Preparation Time :0:45
Categories : Appetizer Fried

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
CAPER-ANCHOVY STUFFED OLIVES
20 large green olives -- pitted
2 teaspoons drained capers
4 anchovies -- minced
2 teaspoons ground almonds or pine nuts
1 large clove garlic -- minced
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon dried thyme
Ground black pepper

WHIPPED EGG WHITE BATTER


3/4 cup white flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup milk
2 tablespoons olive oil
1 egg white -- whipped to soft peak

2 quarts olive oil -- for frying

TO PREPARE: For the olives, soak olives in 3 cups cold water for 20 minutes,
changing water after 10 minutes. Drain olives and pat them dry.

Meanwhile, mix next 7 ingredients plus 1/4 teaspoon pepper in a small bowl to make
the filling. Use a small knife with a sharp point to stuff each soaked olive with
about 1/4 teaspoon of this filling.
For the batter, mix first 3 ingredients in a small bowl. Stir in milk, oil, and
1/3 cup water. Fold in whipped egg whites.

TO COOK: Heat oven to 200�F. Heat oil in a Dutch oven or electric deep fryer to
365�F. Dip each stuffed olive into the batter just before placing in the hot oil.
Working in batches to avoid overcrowding, fry olives until golden brown, about 2
minutes. Drain olives on paper towels; transfer to a heatproof platter and keep
them warm in the oven until ready to serve. (Can be kept warm up to 1/2 hour.)

Serves: 5 to 10

Description:
"A concentrated savory appetizer with sweet spices."
Cuisine:
"Mediterranean"
Source:
"April 1990"

- - - - - - - - - - - - - - - - - - -

Per serving: 82 Calories (kcal); 4g Total Fat; (47% calories from fat); 2g
Protein; 9g Carbohydrate; 2mg Cholesterol; 249mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : The caper-anchovy stuffing intensifies the pungency of these olives, but
you can omit it and fry green olives that you purchase already stuffed with
almonds, onions, or pimientos. To leach salt from the brined olives, soak them in
water for at least 20 minutes.
Nutr. Assoc. : 0 0 2478 0 20094 0 0 0 0 0 0 0 0 0 0 0 0 0 2130706543

* Exported from MasterCook *

Fritters with Cinnamon Wine Sauce

Recipe By :
Serving Size : 10 Preparation Time :1:00
Categories : Dessert Fried

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 tablespoons butter
2/3 cup white flour
3 large eggs
3 cups corn oil
Cinnamon Wine Sauce -- see recipe

PREPARATION AND COOKING: Prepare the Cinnamon Wine Sauce.

For the fritters, cut the butter into small pieces. Bring 1/2 cup water to a boil
with the butter in a medium saucepan. Remove saucepan from heat, add the flour all
at once, and beat vigorously with a wooden spoon to form a paste. Cool for 3
minutes. Beat in eggs, one at time, thoroughly incorporating each egg before
adding the next.
Heat the corn oil in a wok or deep skillet to 375�F. Working in batches, drop
rounded tablespoons of dough into the oil and fry until golden brown, about 1 1/2
minutes on each side. Drain on paper towels. (Can keep fritters warm in a 250�F
oven up to 30 minutes.)

SERVING: Warm the sauce in a saucepan. Transfer dumplings to bowls and top with
warm sauce. Serve immediately.

Serves: 6 to 10

Description:
"Deep-fried pastry fritters served with a spicy honey-infused sauce."
Cuisine:
"Guatemalan"
Source:
"Cook's Magazine September 1988"

- - - - - - - - - - - - - - - - - - -

Per serving: 735 Calories (kcal); 72g Total Fat; (86% calories from fat); 3g
Protein; 22g Carbohydrate; 69mg Cholesterol; 70mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 14 Fat; 1
Other Carbohydrates

NOTES : These deep-fried pastry fritters, served with a clove, cinnamon, and
honey-infused sauce, are of Spanish origin. The sauce may be prepared several days
in advance, but the fritters should be fried shortly before serving.
Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Cinnamon Wine Sauce

Recipe By :
Serving Size : 10 Preparation Time :0:30
Categories : Fall Sauce
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup granulated sugar
1 clove
1 whole allspice
1 (2-inch stick) cinnamon
1/4 cup red wine

PREPARATION AND COOKING: Put the sugar, clove, allspice, cinnamon, wine, and 2
cups of water in a medium saucepan. Bring liquid to a boil, stirring to dissolve
sugar. Reduce heat to low and simmer until mixture thickens slightly, 15 to 20
minutes. Strain. (Can cover and refrigerate up to 2 weeks.)

Description:
"Simple syrup of sugar in wine with sweet spices."
Cuisine:
"Guatemalan"
Source:
"Cook's Magazine September 1988"
Yield:
"2 Cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 66 Calories (kcal); trace Total Fat; (2% calories from fat); trace
Protein; 16g Carbohydrate; 0mg Cholesterol; 6mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 2130706543 0

* Exported from MasterCook *

Fruit Salad Berkeley

Recipe By :
Serving Size : 8 Preparation Time :0:30
Categories : Dessert Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 pounds fresh fruit - whatever's good and fresh
1 lime (optional)

SAUCE
1 tablespoon finely chopped fresh mint
1 teaspoon brown sugar
1 cup yogurt
1 tablespoon honey
Dash balsamic vinegar (optional)

Peel (if you like) the fruit and cut it into spoon-size pieces. Juice the lime (if
using) and toss the juice with the fruit.

Bruise the mint with the brown sugar- that is, grind them together until the mint
uniformly darkens in color. If you have a mortar and pestle that's the perfect
thing to use; otherwise use the back of a spoon on a cutting board. Mix with the
honey and yogurt, and add a few drops of balsamic vinegar to taste. (The object is
to deepen the flavor of the sauce, not to make it taste like the vinegar.) Serve
over the fruit.

Serves 6 to 8

Description:
"Mixed fruits with a yogurt-mint sauce."
Cuisine:
"Middle Eastern"

- - - - - - - - - - - - - - - - - - -

Per serving: 124 Calories (kcal); 2g Total Fat; (10% calories from fat); 1g
Protein; 29g Carbohydrate; 4mg Cholesterol; 15mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 1/2
Other Carbohydrates

NOTES : This is a fat-free dessert, a fruit salad with a mint sauce that will
satisfy the most hedonistic expectations. The balsamic vinegar is a "secret
ingredient" that is not identifiable in the finished product, but nevertheless
adds a mysterious depth to the sauce.
Nutr. Assoc. : 30 824 0 0 20062 0 0 0 2140

* Exported from MasterCook *

Game Hens a la Orange

Recipe By :Marybeth Bontadelli


Serving Size : 4 Preparation Time :2:00
Categories : Baked Entr�e
Fowl Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 Cornish hens -- split
4 tablespoons butter
2 tablespoons oil

STUFFING
1 1/2 cups breadcrumbs
1/4 cup chopped onions
1 teaspoon sage
1/4 cup slivered almonds
1 can Mandarin oranges

ORANGE SAUCE
1/2 cup orange juice
1 tablespoon cornstarch
2 tablespoons orange liqueur

Preheat oven to 325�F. Put butter and oil in a saut� pan and heat until butter
melts. Add hens and saut� on all sides until nicely browned. Remove and set aside.
Add onion, breadcrumbs, almonds and sage to the pan. Stir and brown slightly. Add
oranges and stir lightly. Spoon into a baking pan in individual mounds to equal
number of hen halves. Place a game hen half on each mound. Combine cornstarch,
orange juice and liqueur in a small pan. Heat until clear and pour over hens. Bake
for 1 1/2 hours.

Description:
"Halved Cornish hens oven-roasted over mounds of almond, orange,
breadcrumb stuffing and with an orange liqueur sauce."
Cuisine:
"American"
T(Baking Time):
"1:30"
Ratings : Cholesterol Rating 2 Complete Meal 7
Cost 4 Depth 0
Difficulty 3 Fanciness 7
Fat Content 3 Freeze-ability 5
Good for Crowds 6 Kid Appeal 5
Portability 4 Richness 7
Serving Temperature 10
- - - - - - - - - - - - - - - - - - -

Per serving: 771 Calories (kcal); 49g Total Fat; (58% calories from fat); 36g
Protein; 42g Carbohydrate; 199mg Cholesterol; 550mg Sodium
Food Exchanges: 2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fruit; 7 Fat; 0
Other Carbohydrates

NOTES : One of my better creations.


Nutr. Assoc. : 0 0 0 0 0 196 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Garlic Mayonnaise

Recipe By :
Serving Size : 10 Preparation Time :0:15
Categories : Condiments Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup white bread -- crumbled
1 tablespoon wine vinegar
2 egg yolks
6 cloves garlic -- pur�ed with the salt
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup light olive oil
Salt
White pepper
2 tablespoons tepid water -- or more if necessary

In a mixing bowl, soak bread with wine vinegar. Squeeze out vinegar and add egg
yolks. Mix thoroughly. Add pur�ed garlic/salt mixture and mix again.

On lowest speed of mixer, add oils in a thin stream. Season to taste. Add tepid
water to lighten.

Yields: 1 to 1 1/3 cups

Description:
"Simple preparation with a punch."
Cuisine:
"Italian"
Source:
"Cook's Magazine September 1984"

- - - - - - - - - - - - - - - - - - -

Per serving: 217 Calories (kcal); 23g Total Fat; (93% calories from fat); 1g
Protein; 3g Carbohydrate; 43mg Cholesterol; 132mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 196 0 0 3505 0 0 986 0 0 0


* Exported from MasterCook *

Ginger Beurre Blanc

Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : Fall Sauce
Simmered Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup minced fresh ginger root
3 tablespoons white wine vinegar
1/4 cup heavy cream
1/4 pound butter
Salt
Fresh ground black pepper

Mince the ginger. Combine the ginger, vinegar and 2 tablespoons of water in a
saucepan. Bring to a boil and cook over high heat until liquid has almost
evaporated, about 2 minutes. Add the heavy cream and continue cooking over high
heat until mixture is reduced by half, about 1 minute.

Over the lowest heat possible whisk butter into the reduction, about a tablespoon
at a time, adding another piece as each is almost incorporated. Butter should not
melt completely but should soften to form a creamy sauce. Remove from heat and
season to taste with salt and pepper. Strain sauce into a bowl and cover to keep
warm.

Description:
"A ginger, vinegar and cream sauce for fish."
Cuisine:
"French"
Source:
"Cook's Magazine November 1987"

- - - - - - - - - - - - - - - - - - -

Per serving: 260 Calories (kcal); 29g Total Fat; (96% calories from fat); 1g
Protein; 2g Carbohydrate; 83mg Cholesterol; 241mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 26086 0 0 0 0 0

* Exported from MasterCook *

Ginger-Coconut Rice

Recipe By :Trisha Benedict


Serving Size : 6 Preparation Time :0:30
Categories : Side dish Simmered
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter -- melted
1 medium onion -- diced
1 inch fresh ginger root -- peeled and grated
1 1/2 cups pearl rice -- rinsed
2 1/4 cups chicken stock
3/4 cup unsweetened coconut -- grated

Melt butter in heavy saucepan or skillet. Add onion and ginger and saut� until
onion is translucent. Add rice and cook until rice is translucent.

Add chicken stock and coconut. (Note: To reduce tropical oils, substitute 1 3/4
cups chicken broth, 1/2 cup milk and 8 drops coconut extract for the 2 1/4 cups
chicken stock and 3/4 cup coconut.) Cook 20 - 25 minutes until rice is tender and
liquid has absorbed.

Description:
"Rich and delicious rice simmered with flaked coconut and ginger root
in chicken stock."
Cuisine:
"Indian"

- - - - - - - - - - - - - - - - - - -

Per serving: 300 Calories (kcal); 11g Total Fat; (34% calories from fat); 4g
Protein; 44g Carbohydrate; 21mg Cholesterol; 887mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Serving Ideas : A great accompaniment to curried dishes.

Nutr. Assoc. : 0 0 0 4737 0 2740 0 0 0

* Exported from MasterCook *

Gingered Pear Jam

Recipe By :
Serving Size : 64 Preparation Time :0:45
Categories : Breakfast Christmas
Condiments Simmered

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 pears -- ripe, diced
Granulated white sugar -- to equal volume of pears
3 pieces preserved ginger -- diced, 1/3 cup syrup reserved
2 tablespoons lemon juice
1 cup water -- approximately
Combine all ingredients in glass, stainless steel or enamel pan. Bring to a boil
and boil 20 minutes or until mixture begins to gel. (You may need more water.)
Pour into half-pint jars and process in boiling water bath for 10 minutes.

Description:
"A sweet pear jam made with preserved ginger and its syrup."
Cuisine:
"American"
Yield:
"4 Half Pints"
Ratings : Cholesterol Rating 0 Complexity 2
Cost 3 Depth 3
Difficulty 2 Fanciness 6
Good for Crowds 10 Kid Appeal 0
Portability 10 Serving Temperature 4
Sweetness 10
- - - - - - - - - - - - - - - - - - -

Per serving: 32 Calories (kcal); trace Total Fat; (5% calories from fat); trace
Protein; 5g Carbohydrate; 3mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates

NOTES : This is as close as I have been able to come to Emma Jane (Bowen) Timm's
recipe.
Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Glazed Sweet Potatoes

Recipe By :Dee Bell


Serving Size : 4 Preparation Time :0:20
Categories : Easter Saut�ed
Simmered Thanksgiving

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 medium sweet potatoes -- scrubbed, peeled and sliced into 1 inch
rounds
4 tablespoons butter
3 tablespoons brown sugar
2 large oranges -- juiced
1/2 teaspoon salt

Peel potatoes and cut into 1-inch rounds. Melt half of the butter amount in a
skillet and saut� the potatoes until they become soft with crunchy brown,
caramelized exteriors. This is accomplished by turning a couple of times with a
spatula and cooking slowly over a medium-low heat. Add butter as you cook them if
needed. When caramelized (they are self-caramelizing) (about 15 minutes), remove
from pan and keep warm. Add remaining butter to skillet and, when melted, stir pan
drippings smoothly into the butter, then slowly add the orange juice and brown
sugar. Let the mixture bubble, then stir in sweet potatoes and toss to coat. Serve
warm.

Description:
"Saut�ed sweet potatoes in a brown sugar, butter and orange juice
glaze."
Cuisine:
"American"
Ratings : Cholesterol Rating 2 Complete Meal 3
Complexity 2 Cost 3
Depth 4 Difficulty 2
Fanciness 4 Fat Content 4
Good for Crowds 10 Kid Appeal 10
Serving Temperature 8 Sweetness 7

- - - - - - - - - - - - - - - - - - -

Per serving: 294 Calories (kcal); 12g Total Fat; (35% calories from fat); 3g
Protein; 46g Carbohydrate; 31mg Cholesterol; 403mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 5212 0 0 0 0

* Exported from MasterCook *

Green Bean Salad with Feta-Walnut Mimosa

Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : Appetizer Easter
First Course Salad
Side dish Spring
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
VINAIGRETTE
1 scallion
4 teaspoons white wine vinegar
1/4 cup walnut oil or vegetable oil
Salt
Fresh ground black pepper

SALAD
1 1/4 ounces halved walnuts-about 1/3 cup
1 1/2 pounds green beans
2 eggs
2 1/2 ounces Feta cheese -- about 1/2 cup crumbled

PREPARATION: For the vinaigrette, mince the scallion. In a small bowl, mix the
vinegar, oil, and scallion. Season to taste with salt and pepper.

Heat oven to 350�F. Put walnuts in a cake pan and toast, stirring once or twice,
until lightly browned, about 7 minutes. Cool and then chop finely.

Cook beans in a large pot of boiling, salted water until crisp-tender, about 4
minutes. Rinse under cold running water and drain thoroughly. Gently pat dry.
Put eggs in a saucepan, cover with water, and bring to a simmer. Cover, remove
saucepan from heat, let stand for 20 minutes, drain. Cool eggs, separate whites
from yolks, and chop separately into fine dice. Recipe can be made to this point
several hours ahead.

SERVING: Arrange beans on a round serving platter in a circular fashion with the
ends meeting in the center. Whisk vinaigrette and spoon it evenly over the beans.
Crumble the Feta cheese and sprinkle it in the center of the plate. Sprinkle
chopped walnuts in a circle around the cheese. Sprinkle chopped egg yolks in a
circle around walnuts; then sprinkle chopped egg whites in a circle around the
yolks, covering all but the outer ends of the beans. Serve at room temperature.

Description:
"A lively variety of textures and flavors."
Cuisine:
"French"
Source:
"Cook's Magazine May 1988"

- - - - - - - - - - - - - - - - - - -

Per serving: 302 Calories (kcal); 25g Total Fat; (70% calories from fat); 10g
Protein; 13g Carbohydrate; 109mg Cholesterol; 235mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : This is perfect for a party buffet.

Nutr. Assoc. : 0 0 0 5470 0 0 0 0 5471 0 0 3272 0

* Exported from MasterCook *

Grilled Eggplant Salad

Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : Appetizer Fall
Grilled Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
VINAIGRETTE
2 shallots
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
5 tablespoons extra virgin olive oil
Salt
Fresh ground black pepper

EGGPLANT GARNISHES AND BREAD


1 red bell pepper
2 pounds Japanese eggplant
4 slices French bread or white bread-country style -- crusty
1/2 cup olive oil
3 ounces black Nicoise olives-about 24
1/4 cup coarsely chopped fresh basil leaves
1 clove garlic

PREPARATION: For the vinaigrette, mince the shallots. In a bowl, combine the
shallots and vinegars and let stand for 10 minutes. Gradually whisk in the olive
oil and season to taste with salt and pepper. Set aside.

Roast the red pepper over a gas flame, under the broiler, or on the grill until
skin blackens and blisters. Cool, remove skin, seed, and coarsely chop pepper.
Recipe can be made to this point several hours ahead.

COOKING AND SERVING: Cut the eggplant lengthwise into 1/4-inch-thick slices. Brush
both sides of the sliced eggplant and the bread with olive oil, set bread aside.
Grill the eggplant over a hot fire until browned on each side, about 7 minutes.
Arrange the eggplant on a serving platter. Drizzle with the vinaigrette and
garnish with the roasted red pepper, black olives, and basil.

Grill the bread on both sides until crisp, about 4 minutes total. Remove from
grill and immediately rub with the garlic. Serve the grilled bread with the salad.

Description:
"Grilled sliced eggplant, red pepper and olives in a shallot
vinaigrette on grilled garlic bread."
Cuisine:
"Mediterranean"
Source:
"Cook's Magazine May 1988"

- - - - - - - - - - - - - - - - - - -

Per serving: 1718 Calories (kcal); 60g Total Fat; (31% calories from fat); 42g
Protein; 251g Carbohydrate; 0mg Cholesterol; 2955mg Sodium
Food Exchanges: 15 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 12
Fat; 0 Other Carbohydrates

NOTES : This recipe calls for Japanese eggplant, distinguished by their long,
narrow shape.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 3234 26000 0 160 20028 0

* Exported from MasterCook *

Grilled Swordfish with Tomatillo-Avocado Salsa

Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : Entr�e Fall
Grilled Main Course
Spring Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pound tomatillos
3 medium cloves garlic -- unpeeled
3 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
Salt
4 swordfish steaks (1 1/2 pounds)
2 small jalape�o chile peppers -- seeded, roughly chopped
1/4 cup loosely packed cilantro leaves
4 sprigs cilantro -- for garnish
1 large avocado -- peeled, seeded and cut into large dice
1/2 small onion -- minced

TO COOK: Heat the broiler or grill. Place tomatillos and garlic cloves in a small
baking pan; broil, turning occasionally, until lightly browned and softened, about
8 minutes. Set tomatillos aside to cool.

Peel, then mash the garlic cloves to a paste; stir in oil, vinegar, and 1/2
teaspoon salt. Brush swordfish with this mixture. Grill or broil swordfish,
turning once, until opaque throughout, about 6 minutes per side.

Meanwhile, pur�e cooled tomatillos, chiles, and cilantro leaves in a food


processor. Add avocado; pulse to combine. Transfer this salsa to a nonreactive
bowl; stir in onions and season with 1/2 teaspoon salt or to taste.

TO SERVE: Transfer a swordfish steak to each warm dinner plate. Spoon a portion of
the salsa alongside each steak; garnish with cilantro sprigs and serve
immediately.

Description:
"Swordfish steaks "marinated" in roasted garlic and olive oil, grilled
and served with a rich, refreshing salsa."
Cuisine:
"Central American"
Source:
"Cook's Magazine June 1990"

- - - - - - - - - - - - - - - - - - -

Per serving: 411 Calories (kcal); 25g Total Fat; (55% calories from fat); 36g
Protein; 11g Carbohydrate; 66mg Cholesterol; 164mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates

NOTES : This swordfish has a subtle, smoky taste from a roasted-garlic "marinade"
that is brushed onto the fish. If swordfish is unavailable, substitute any firm-
flesh fish, such as tuna or mahimahi.
Nutr. Assoc. : 0 0 0 0 0 5234 20103 26544 0 2108 0

* Exported from MasterCook *

Grilled Trout with Lemon Sauce and Stuffing

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Entr�e Fall
Grilled Main Course
Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Lemon Sauce for Grilled Trout -- see recipe
1 small Meyer lemon or lemon
4 whole trout, cleaned
Olive oil -- for brushing fish
Salt
Fresh ground black pepper
Fresh parsley stems (optional)

PREPARATION: Make the Lemon Sauce recipe in this cookbook. Can be prepared two
hours ahead. Cut the remaining lemon from the Lemon Sauce recipe into very thin
slices.

COOKING AND SERVING: Heat the grill or broiler. Brush the trout inside and out
with olive oil and season generously with salt and pepper. Arrange lemon slices in
an overlapping row in the cavity of each fish and lay parsley stems on top of
lemon. Grill or broil trout until just done, about 5 minutes per side. Put fish on
warm plates and top with Lemon Sauce.

Description:
"Simple uncooked lemon vinaigrette meets simple grilled trout."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Ratings : Cholesterol Rating 0 Cost 3
Depth 3 Difficulty 3
Fanciness 5 Good for Crowds 8
Intensity 5 Intricacy 2
Richness 5 Tartness 7

- - - - - - - - - - - - - - - - - - -

Per serving: 549 Calories (kcal); 40g Total Fat; (65% calories from fat); 42g
Protein; 6g Carbohydrate; 115mg Cholesterol; 113mg Sodium
Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates

NOTES : A simple, uncooked Lemon Sauce, really a vinaigrette, is the perfect


complement to delicate-fleshed trout. You can substitute arugula or chervil for
some of the parsley in the sauce.
Nutr. Assoc. : 0 3896 26552 0 0 0 0

* Exported from MasterCook *

Lemon Sauce for Grilled Trout

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Sauce Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 small shallots
1 cup minced fresh flat-leaf parsley
1 small lemon, Meyer recommended
3 tablespoons white wine vinegar
1/2 cup olive oil
Salt
Fresh ground black pepper

PREPARATION: Dice the shallots. Mince the parsley. Remove zest from lemon with a
knife�or vegetable peeler and cut first into very thin strips and then crosswise
into tiny dice. Squeeze about 1/4 cup juice from lemon. Strain. In a bowl,
stir�together the shallots, parsley, zest, lemon juice, vinegar, and olive oil.
Season with salt and pepper. Cut the remaining lemon into very thin slices for
stuffing fish cavities.

This can be made two hours ahead of serving as a sauce on fish.

Description:
"An uncooked sauce resembling a vinaigrette."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Yield:
"3/4 Cup"
Ratings : Bitterness 3 Cost 0
Difficulty 0 Fanciness 5
Intensity 8 Intricacy 0
Tartness 7
- - - - - - - - - - - - - - - - - - -

Per serving: 252 Calories (kcal); 27g Total Fat; (92% calories from fat); 1g
Protein; 4g Carbohydrate; 0mg Cholesterol; 10mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates

NOTES : This uncooked sauce is the perfect complement to delicate-fleshed trout.


You can substitute arugula or chervil for some of the parsley in the sauce.
Nutr. Assoc. : 0 0 3896 0 0 0 0

* Exported from MasterCook *

Guacamole

Recipe By :Dee Bell


Serving Size : 3 Preparation Time :0:05
Categories : Appetizer Dip
Summer Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 large avocados -- pulp removed, mashed
1/2 lemon -- juiced
1 small clove garlic -- finely minced
1 small tomato -- finely diced
1 tablespoon mayonnaise
OR
1 tablespoon sour cream
1/4 teaspoon cumin
1/4 teaspoon chili powder
Salt
Black pepper
1 pinch cayenne pepper powder (optional)
1 tablespoon salsa (optional)

Cut avocados in half, whack the seed with a knife to lodge it in the seed, give it
a half turn and pull up to remove the seed. Put it aside. Scoop the pulp out with
a large serving spoon and mash with a fork, leaving a few large chunks, in a glass
or ceramic dish. Do the other avocados the same way. Drizzle the pulp with lemon
juice and stir gently to mix. Finely mince the garlic clove (you can use a press,
but it will present a stronger taste). Add garlic, mayonnaise or sour cream, cumin
and chili powder. Gently stir to mix. Salt and pepper to taste. You can add hot
salsa or red pepper if you want some heat in it. When mixed and seasoned to taste,
place the avocado pit back in the bowl. It will help keep the dip green. Serve
surrounded by corn chips or in burritos or tacos.

Description:
"The Hoosier version of avocado dip."
Cuisine:
"Central American"
Yield:
"3/4 Cup"

- - - - - - - - - - - - - - - - - - -

Per serving: 264 Calories (kcal); 25g Total Fat; (76% calories from fat); 3g
Protein; 14g Carbohydrate; 2mg Cholesterol; 69mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 4 1/2 Fat;
0 Other Carbohydrates

NOTES : If you use salsa in this recipe, you don't have to add the tomato. Feel
free to alter this or simplify it if you don't have all the ingredients in your
pantry.
Nutr. Assoc. : 2108 0 0 0 881 0 2130706543 0 0 0 0 272 1325

* Exported from MasterCook *

Hanadi's Trifle

Recipe By :Hanadi Rifae


Serving Size : 10 Preparation Time :2:00
Categories : Cake Dessert

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 packages cherry Jello
4 cups heavy cream
2 packages Dream Whip powder
1/3 cup condensed milk
1 loaf pound cake
1 package cream caramel powder

Prepare the Jello as directed, then gradually add the condensed milk and half of
the measure of heavy cream. Beat the rest of the heavy cream with the cream
caramel and Dream Whip powders, beat until thick. Pour the cream in a Pyrex dish.
Arrange slices of pound cake on top. Slowly pour the Jello mixture on top.
Refrigerate until firm. If the surface is not attractive enough, spread some
whipped cream on top.

Description:
"A layered custard, cake and cream dessert made with jello, Dream
Whip, pound cake and egg custard powder."
Cuisine:
"Middle Eastern"

- - - - - - - - - - - - - - - - - - -

Per serving: 658 Calories (kcal); 50g Total Fat; (67% calories from fat); 7g
Protein; 49g Carbohydrate; 200mg Cholesterol; 236mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 3
Other Carbohydrates

NOTES : Not a typical Kuwaiti dessert, but this dish is very popular with family
and friends.
Nutr. Assoc. : 2552 0 27102 412 0 0

* Exported from MasterCook *

Harvard Beets

Recipe By :Dee Bell


Serving Size : 6 Preparation Time :0:45
Categories : Summer Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups sliced beets -- cooked
2 teaspoons cornstarch
1/2 cup granulated sugar
1/4 cup cider vinegar
OR
3 tablespoons cider vinegar
AND
1 tablespoon lemon juice
1/4 cup water
2 tablespoons butter

In a saucepan or skillet, combine sugar and cornstarch and slowly stir in vinegar
and part of the water until all lumps are gone. Add the rest of the water and
bring to a boil for about 5 minutes. Add the beets and toss to coat. Remove the
beets from the heat and let them steep for 30 minutes. When ready to serve, heat
them, but not to boiling and add butter. Serve warm.

Description:
"Cooked beets in a thickened sweet and sour sauce."
Cuisine:
"American"
Ratings : Cholesterol Rating 1 Complete Meal 3
Complexity 1 Cost 0
Depth 3 Difficulty 1
Intensity 5 Kid Appeal 2
Sweetness 6 Tartness 6
- - - - - - - - - - - - - - - - - - -

Per serving: 133 Calories (kcal); 4g Total Fat; (25% calories from fat); 1g
Protein; 25g Carbohydrate; 10mg Cholesterol; 93mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 2231 0 0 0 0 2130706543 0 2130706543 0 0

* Exported from MasterCook *

Herb P�t�

Recipe By :
Serving Size : 12 Preparation Time :24:00
Categories : Appetizer Baked
Fall Main Course
Summer Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound pork -- with fat
1/2 pound boneless veal
1 large onion -- chopped
3 cloves minced garlic
1 tablespoon butter
1 1/2 cups chopped spinach
3 tablespoons brandy
1 egg
1 1/2 tablespoons fresh basil
1 1/2 tablespoons fresh rosemary
1 tablespoon fresh thyme
1 1/2 teaspoons salt
1 1/2 teaspoons fennel seeds
3/4 teaspoon black pepper
6 slices bacon
3 eggs -- hard boiled

Preheat oven to 350�F.

In a food processor or meat grinder, grind pork and veal fine.

In a frying pan, saut� onion and garlic in butter. Add spinach; cook 1 minute.

Transfer spinach mixture to a large bowl and stir in chopped meat. Add brandy,
egg, and all herbs and spices.

Fry a patty and adjust seasoning.

Arrange bacon across bottom and sides of an 8 1/2- by 4 1/2-inch loaf pan, letting
slices hang over edges. Put half the meat mixture into pan. Put hard-cooked eggs,
lengthwise, down center of meat. Add remaining meat mixture and wrap bacon across
top. Cover pan with foil, set in a baking pan, and add water to come halfway up
the p�t�.
Bring to a simmer and then put into oven and bake until a skewer inserted into the
center for 1/2 minute is very hot when withdrawn, about 1 1/4 hours.

Remove from oven and let stand, uncovered, for 30 minutes. Cover and weight
evenly. Refrigerate 24 hours.

To serve, remove from pan and trim fat. Bring to room temperature.

Yield: 12 to 16 slices

Description:
"Pat� of pork, veal and spinach, with summer herbs and fennel."
Cuisine:
"French"
Source:
"Cook's Magazine September 1984"

- - - - - - - - - - - - - - - - - - -

Per serving: 177 Calories (kcal); 12g Total Fat; (62% calories from fat); 14g
Protein; 2g Carbohydrate; 109mg Cholesterol; 385mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

NOTES : The cooked p�t� should be weighted down with canned food or other heavy
objects while cooling. This results in a p�t� with a close, even texture that will
slice well. This p�t� tastes better when allowed to mellow at least a day.
Nutr. Assoc. : 0 5416 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Herb Roasted New Potatoes

Recipe By :Dee Bell


Serving Size : 4 Preparation Time :1:00
Categories : Roasted Side dish

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
20 small red potatoes or new potatoes
1/2 cup oil, clarified butter, bacon fat or animal
fat
1 tablespoon rosemary, basil or oregano
Salt
Black pepper

Heat oven to 400�F. Scrub potatoes clean, remove any eyes and cut in half. Place
potatoes in a baking dish and pour oil or melted fat over them, toss to coat. Bake
for 15 minutes, turn, bake for 10 minutes, sprinkle with herb of your choice, toss
to coat and bake for another 10 minutes. Test with a fork to make sure it glides
through. Season with salt and pepper to your taste.

Description:
"Small red potatoes roasted in olive oil with herbs."
Cuisine:
"French"

- - - - - - - - - - - - - - - - - - -

Per serving: 540 Calories (kcal); 28g Total Fat; (45% calories from fat); 8g
Protein; 68g Carbohydrate; 0mg Cholesterol; 23mg Sodium
Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates

NOTES : You can roast these whole if you prefer, just add more time to your baking
time. Cutting them in half enables a tasty golden crust to form on the cut side.
Nutr. Assoc. : 4716 4267 1286 0 0

* Exported from MasterCook *

Herbed Brisket Stew

Recipe By :
Serving Size : 6 Preparation Time :3:00
Categories : Fall Main Course
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons butter
2 tablespoons oil
2 pounds beef brisket -- 1/4-inch slices cut across the grain
White flour -- for dredging
Salt or black pepper
2 pounds onions -- sliced
1 tablespoon minced fresh tarragon
2 tablespoons minced fresh dill
5 tablespoons minced fresh parsley
2 cups beer
1 teaspoon capers
Steamed Potatoes (optional)

Heat half of the butter and oil in a large heavy frying pan. Dredge 4 to 6 meat
slices in flour, shaking off excess. Sear the meat in hot butter/oil mixture by
batches. Repeat process, flouring and searing all meat slices. (If all the meat is
dredged in flour at once, the flour will cake on the meat and burn when meat is
browned.) Add more butter and oil as necessary. Transfer meat to a plate and
season with salt and pepper.

Put the onions in the same frying pan and season with salt and pepper. Cover and
cook over low heat for about 20 minutes until onions are wilted, stirring
occasionally to prevent scorching. Add tarragon, dill, and parsley and continue
cooking for another 2 minutes, covered. Transfer onion mixture to a plate.

Deglaze the frying pan with beer, bring to a boil, and turn off heat.

Heat oven to 325�F.

In a large, heavy pot or casserole, alternate layers of onion/herb mixture and


beef, sprinkling a few capers on beef layers. Pour beer over meat and onions.
Cover tightly and cook 2 hours on middle shelf of preheated oven.

Transfer meat and onions to a warm serving platter.

Degrease the liquid and boil to reduce to about 1 1/4 cup or until lightly syrupy,
5 to 7 minutes. Pour sauce over meat or pass separately. Serve with steamed
potatoes.

Serves: 4 to 6

Description:
"Sliced brisket of beef, seared then simmered with onions, herbs and
beer."
Cuisine:
"American"
Source:
"Cook's Magazine September 1984"
Ratings : Cholesterol Rating 8 Complete Meal 3
Cost 7 Fanciness 5
Intensity 7 Richness 8
Saltiness 7 Serving Temperature 8

- - - - - - - - - - - - - - - - - - -

Per serving: 649 Calories (kcal); 51g Total Fat; (72% calories from fat); 28g
Protein; 15g Carbohydrate; 126mg Cholesterol; 170mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 7 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 3412 20057 0 0 0 2130706543

* Exported from MasterCook *

Herbed Brown Butter

Recipe By :Dee Bell


Serving Size : 5 Preparation Time :0:05
Categories : Sauce

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 tablespoons butter or clarified butter
1 teaspoon lemon juice, lime juice or vinegar
1 tablespoon chopped chives, dill, parsley or herbs, or
any combination
Black pepper

This is really best if you can take the time to clarify the butter: heat it just
to the melting point, let stand a few minutes, skim the whey and drain off the fat
to use. Discard the whey. Brown the butter over low heat. Stir and cook until it
turns dark brown. Stir in the lemon juice or vinegar and the herbs of choice, then
pepper to taste.

Description:
"Browned butter or clarified butter with dill, chives or parsley."
Cuisine:
"French"
Yield:
"5 Tablespoons"

- - - - - - - - - - - - - - - - - - -

Per serving: 102 Calories (kcal); 11g Total Fat; (98% calories from fat); trace
Protein; trace Carbohydrate; 31mg Cholesterol; 117mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : Try this with saut�ed garlic in it and served over grilled fish.

Nutr. Assoc. : 222 797 356 0

* Exported from MasterCook *

Home-Style Bean Curd with Two Sauces

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Appetizer Entr�e
Fall Main Course
Spring Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 scallion
1 16-ounce package tofu
1 sprig coriander -- for garnish (optional)
Garlic-Coriander Sauce -- see recipe
Soy-Sesame Sauce -- see recipe

PREPARATION: Prepare the Garlic-Coriander Sauce and the Soy-Sesame Sauce (See
recipes in the Fabulous and Flavorful cookbook.) These sauces can be made several
hours ahead.

COOKING AND SERVING: Slice the scallion into thin rings. Put the bean curd on an
ovenproof plate and cut it crosswise into 6 slices. Put plate in the steamer
basket of a wok and steam until warmed through, about 5 minutes. Or, put the plate
of bean curd on a cake rack and set over a frying pan filled with 2 inches of
water. Bring the water to a simmer over low heat, cover the pan, and steam 5
minutes. Pour off excess water from the plate.

Garnish the bean curd with sliced scallion and coriander sprig if desired. Serve
immediately. Pass the sauces separately.

Description:
"Simple steamed bean curd with a duet of vivid Oriental sauces."
Cuisine:
"Chinese"
Source:
"Cook's Magazine May 1988"

- - - - - - - - - - - - - - - - - - -
Per serving: 358 Calories (kcal); 35g Total Fat; (85% calories from fat); 10g
Protein; 4g Carbohydrate; 0mg Cholesterol; 536mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0
Other Carbohydrates

NOTES : A staple of Oriental home cooking is greatly enhanced by these two dynamic
sauces, which also can be used on chicken.

Regarding Bean Curd:


There are two types of bean curd available in this country, commonly known as
Chinese and Japanese. Chinese bean curd has less water content than Japanese bean
curd, it is firmer in texture, and a better choice for stir-fried recipes, since
it can be easily cubed. The softer Japanese curd crumbles when cut, and is best
used in recipes where bean curd must be blended with other ingredients.

When you purchase bean curd, it should be firm and fresh smelling. Store bean curd
in water in a covered container in the refrigerator. If the water is changed every
day, the bean curd should stay fresh for a week to ten days.
Nutr. Assoc. : 0 5290 3354 0 0

* Exported from MasterCook *

Garlic-Coriander Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : International Sauce

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 small fresh hot pepper -- crushed
OR
1/4 teaspoon dried red pepper flakes
1 clove garlic
1 scallion -- green part only
4 sprigs fresh coriander -- stems only
1/2 teaspoon minced fresh ginger root
1 pinch granulated sugar
1/2 cup vegetable oil
1 teaspoon sesame oil

Stem and seed the hot red pepper. Mince the garlic, scallion, and coriander stems.
Put all sauce ingredients except the oils in a bowl. In a saucepan, heat the
vegetable oil to 400�F and add to ingredients in bowl. Stir in the sesame oil;
cool to room temperature.

Description:
"Savory sauce for steamed bean curd or chicken."
Cuisine:
"Chinese"
Source:
"Cook's Magazine May 1988"
Yield:
"1/2 Cup"
- - - - - - - - - - - - - - - - - - -

Per serving: 255 Calories (kcal); 28g Total Fat; (98% calories from fat); trace
Protein; 1g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 3782 0 2130706543 0 0 0 26086 0 0 0

* Exported from MasterCook *

Soy-Sesame Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : International Sauce

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon soy sauce
1 teaspoon sesame oil
1 pinch granulated sugar
1/2 cup chicken stock

PREPARATION: Combine soy sauce, sesame oil, and sugar in a bowl. In a saucepan,
bring chicken stock to a boil and then whisk into soy mixture. Let cool to room
temperature.

Description:
"Useful as a dipping sauce for steamed tofu or chicken."
Cuisine:
"Chinese"
Source:
"Cook's Magazine May 1988"

- - - - - - - - - - - - - - - - - - -

Per serving: 15 Calories (kcal); 1g Total Fat; (74% calories from fat); trace
Protein; 1g Carbohydrate; 0mg Cholesterol; 526mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0

* Exported from MasterCook *

Homemade Salsa Ranchera

Recipe By :
Serving Size : 8 Preparation Time :0:45
Categories : Appetizer Dip
Sauce Saut�ed
Simmered
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds tomatoes -- broiled
5 serrano chili peppers -- broiled
2 large cloves garlic -- peeled, roughly chopped
2 tablespoons safflower oil
2 tablespoons Vidalia onions -- finely chopped
1/2 teaspoon salt

Broil tomatoes and chilies until black spots appear on both. Place in food
processor and pulse along with garlic and salt until rough-textured mixture is
formed.

Heat oil and fry onions until clear. Add tomato and pepper mixture, cook over high
heat until reduced; about 10 minutes. Chill.

Stir often, add more chiles if hotter sauce is desired. If you are brave enough,
try adding habanero or scotch bonnet peppers instead of other chiles. One habanero
equals about 5 jalape�os, so be careful and wear rubber gloves when handling
habaneros!!

Description:
"Broiled serrano chilies and tomatoes simmered with garlic and saut�ed
onions; served as a dip, sauce or topping."
Cuisine:
"American"
Yield:
"2 Cups"
Ratings : Cholesterol Rating 0 Complete Meal 2
Complexity 2 Cost 2
Depth 3 Difficulty 3
Fanciness 3 Fat Content 1
Good for Crowds 10 Intensity 3
Spicy Hotness 6
- - - - - - - - - - - - - - - - - - -

Per serving: 55 Calories (kcal); 4g Total Fat; (56% calories from fat); 1g
Protein; 5g Carbohydrate; 0mg Cholesterol; 143mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : Make it as hot as you want by varying amount and variety of chiles.
Nutr. Assoc. : 0 4888 0 0 0 0

* Exported from MasterCook *

Honey Mustard Dressing

Recipe By :Dee Bell


Serving Size : 11 Preparation Time :0:05
Categories : Condiments Salad Dressing

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups mayonnaise
1/3 cup honey
2 teaspoons French mustard-not Dijon
4 teaspoons red wine vinegar
1/2 medium onion -- finely minced
2 teaspoons chopped fresh parsley
OR
1 teaspoon crushed dried parsley

Mix all ingredients well. Taste to be sure you like it (adjust accordingly with
sweet, salt or vinegar). Store in refrigerator for flavor enhancement.

Can be kept indefinitely.

Description:
"Zippy sandwich or spinach salad enhancer."
Cuisine:
"American"
Yield:
"2 3/4 Cups"
Ratings : Cholesterol Rating 7 Cost 3
Fat Content 10 Good for Crowds 10
Kid Appeal 8 Preparation vs. Cooking 10
Richness 10 Serving Temperature 1
Sweetness 6 Tartness 5

- - - - - - - - - - - - - - - - - - -

Per serving: 321 Calories (kcal); 34g Total Fat; (88% calories from fat); 1g
Protein; 9g Carbohydrate; 14mg Cholesterol; 239mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1/2
Other Carbohydrates

Serving Ideas : Great for grilled or chilled ham sandwiches, on spinach salad, as
a quick deviled egg base in lieu of all added ingredients, or warmed as a sauce
for meats. Try making potato salad with this too.

Nutr. Assoc. : 0 0 943 0 0 0 0 2130706543

* Exported from MasterCook *

Honey-Lime Dressing

Recipe By :Dee Bell


Serving Size : 4 Preparation Time :0:20
Categories : Salad Dressing Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup honey
1/2 cup lime juice
1/8 teaspoon powdered ginger

Slowly stir lime juice into honey until well mixed, adding ginger last. Chill for
at least 15 minutes. Drizzle over fresh fruit and serve.
Description:
"A zingy dressing for fresh fruit."
Cuisine:
"American"
Yield:
"1 Cup"
T(Chilling Time):
"0:15"
Ratings : Cholesterol Rating 0 Complete Meal 1
Complexity 1 Cost 2
Depth 3 Fanciness 6
Fat Content 0 Good for Crowds 10
Intensity 5
- - - - - - - - - - - - - - - - - - -

Per serving: 137 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 38g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 3617

* Exported from MasterCook *

Hot Clam and Crab Dip

Recipe By :
Serving Size : 10 Preparation Time :0:30
Categories : Appetizer Dip
Seafood Simmered

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces cream cheese -- softened
1/8 pound butter -- do not substitute margarine
1/4 cup mayonnaise
6 1/2 ounces canned crabmeat -- drained
6 1/2 ounces canned clams -- drained

Combine all, heat slowly, stirring occasionally for about 1/2 hour until warmed
thoroughly.

Serve on melba rounds.

Description:
"A delicious dip from old cocktail party days, when "calls" were made
and returned as part of social obligations. Canned clams and crabmeat
heated with cream cheese, mayonnaise and butter."
Cuisine:
"American"
Ratings : Cholesterol Rating 8 Cost 5
Depth 0 Difficulty 1
Fanciness 8 Good for Crowds 9
Kid Appeal 0 Looks 7
Portability 7 Richness 8
Saltiness 8 Serving Temperature 8

- - - - - - - - - - - - - - - - - - -

Per serving: 205 Calories (kcal); 18g Total Fat; (77% calories from fat); 10g
Protein; 2g Carbohydrate; 68mg Cholesterol; 227mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 881 2921 0

* Exported from MasterCook *

Hummus

Recipe By :Hanadi Rifae


Serving Size : 10 Preparation Time :24:00
Categories : Appetizer Dip

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups dried chickpeas -- soak overnight in water, to cover
1 teaspoon baking soda
2 teaspoons salt
6 cloves garlic
3/4 cup lemon juice
1/2 cup tahini

Cook the soaked beans until well done and then strain. Put the beans in a food
processor and pur�e, then add the rest of the ingredients, except the lemon. Add
the lemon gradually until you get the right texture and taste.

Description:
"Cooked garbanzos pur�ed with garlic, lemon and tahini. Served as a
spread or dip."
Cuisine:
"Middle Eastern"

- - - - - - - - - - - - - - - - - - -

Per serving: 224 Calories (kcal); 9g Total Fat; (33% calories from fat); 10g
Protein; 29g Carbohydrate; 0mg Cholesterol; 576mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 617 0 0 0 0 0

* Exported from MasterCook *

Hummus 2

Recipe By :
Serving Size : 6 Preparation Time :1:00
Categories : Dip Fall
Spring Summer
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup dried garbanzo beans
1/2 cup (to 3/4 cup) water (boil first, then allow
to cool)
4 cloves garlic (4 to 6 cloves)
1/3 cup lemon juice
1 teaspoon salt
1 teaspoon paprika
1 tablespoon finely chopped fresh parsley
1 tablespoon olive oil
1/4 cup sesame butter

Soak beans overnight in water (or bring the water to a boil, remove from heat and
let sit, covered, for 1 hour), then change the water, bring to a boil and cook for
1 hour. (Alternatively, pressure cook the beans for 45 minutes.) If you are
feeling fastidious, peel the beans (the skins just slip off).

Blend the beans with the water in a blender or food processor.

Mash the garlic with the salt (coarse sea salt is good for this), perhaps in a
mortar and pestle, and add the lemon juice. Mix into the bean mash along with the
paprika, parsley and nut butter.

Add water to make the mixture the consistency of mayonnaise.

Description:
"Middle Eastern chickpea pur�e with sesame paste."
Cuisine:
"Middle Eastern"
Yield:
"1 1/2 Cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 212 Calories (kcal); 10g Total Fat; (39% calories from fat); 9g
Protein; 25g Carbohydrate; 0mg Cholesterol; 366mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

NOTES : A classic Middle Eastern dip/sauce. Traditionally made with sesame butter
(tahini). Dip pita bread in it, or use it as a sauce for a sandwich in pita.
Nutr. Assoc. : 617 1582 3505 0 0 0 0 0 0

* Exported from MasterCook *

Impromptu Salad with Balsamic Vinaigrette

Recipe By :
Serving Size : 12 Preparation Time :0:30
Categories : Christmas Salad
Thanksgiving Winter
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 cups salad greens such as mache, dandelion
leaves, red chicory, radicchio, flat
escarole, arugula and/or Bibb lettuce

BALSAMIC VINAIGRETTE
1 small shallot
1 clove garlic
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
OR
1 tablespoon chopped fresh rose-geranium leaf

2 tablespoons balsamic vinegar


1/2 tablespoon whole grain mustard
Salt
Fresh ground black pepper
1/2 cup olive oil

PREPARATION: Wash and thoroughly dry greens. Tear them into pieces and chill.

Prepare the Balsamic Vinaigrette (see recipe in the Entertain! cookbook). Recipe
can be made to this point several hours ahead.

SERVING: Toss greens with vinaigrette and serve.

Description:
"A stunning red and green holiday salad."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Ratings : Fanciness 10 Good for Crowds 10
Looks 10 Portability 5
Serving Temperature 3
- - - - - - - - - - - - - - - - - - -

Per serving: 96 Calories (kcal); 9g Total Fat; (80% calories from fat); 2g
Protein; 3g Carbohydrate; 0mg Cholesterol; 22mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

NOTES : An attractive collection of burgundy-red and forest-green leaves makes


this salad especially fitting for the holidays. As its name implies, the salad is
open to improvisation. Feel free to substitute different greens.
Nutr. Assoc. : 4163 0 0 0 0 0 0 0 2130706543 0 0 943 0 0 0

* Exported from MasterCook *

Inzimino of Chick-Peas with Spinach or Swiss Chard

Recipe By :
Serving Size : 8 Preparation Time :24:00
Categories : Fall First Course
Saut�ed Spring
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup dried garbanzo beans
1 large clove garlic -- peeled and left whole
6 tablespoons olive oil
2 pounds spinach or Swiss chard -- large stems removed
Coarse salt
1 medium red onion -- cleaned
2 medium carrots -- scraped
Salt
Fresh ground black pepper
1 pinch (large) dried red pepper flakes
1 cup dry white wine
2 tablespoons tomato paste
1 cup chicken stock or meat stock -- preferably homemade
10 sprigs fresh Italian parsley - leaves only -- coarsely chopped
2 tablespoons lemon juice

Soak the chickpeas in a bowl of cold water overnight.

The next morning, drain them and add them to a stockpot with 3 quarts of cold
water, the whole clove of garlic and 1 tablespoon of the olive oil. Set the pot
over medium heat and boil for about 45 minutes. By that time the chickpeas should
be cooked through but still firm. Drain them, transfer to a crockery or glass
bowl, cover with a wet towel and let rest until needed.

Clean the spinach and cook it in a large pot of salted boiling water for about 5
minutes. Drain the spinach, cool it under cold running water and squeeze gently.
Coarsely chop the spinach on a board.

Coarsely chop the onion and carrots together on a board. Place a skillet with the
remaining 5 tablespoons of oil over medium heat and, when the oil is warm, add the
chopped onion-carrot mixture and saut� for 5 minutes. Season with salt and pepper
and the hot red pepper flakes. Add the wine and let evaporate for 5 minutes. Add
the spinach and chickpeas, mix well and salt and pepper to taste.

Dissolve the tomato paste in the broth and add it to the skillet. Let cook for 10
minutes, mixing every so often with a wooden spoon. Sprinkle the parsley all over,
add the lemon juice, mix well, transfer to a serving platter and serve hot.

Serves 6 to 8

Description:
"Green vegetables and beans in meat broth with wine and vegetables."
Cuisine:
"Italian"
Source:
"Giulliano Bugialli's Foods of Tuscany by Giulliano Bugialli"

- - - - - - - - - - - - - - - - - - -

Per serving: 275 Calories (kcal); 13g Total Fat; (41% calories from fat); 11g
Protein; 29g Carbohydrate; 0mg Cholesterol; 447mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
NOTES : Dishes that are labeled inzimino or zimino always combine greens with
another ingredient, such as chickpeas (as in this recipe), cuttlefish or squid,
and are always highly spiced.
Nutr. Assoc. : 617 0 0 1423 0 0 0 0 0 4714 0 0 342 1036 0

* Exported from MasterCook *

Italian Herbed-Chicken Cooked Under Bricks

Recipe By :
Serving Size : 8 Preparation Time :6:00
Categories : Entr�e Fall
Main Course Spring
Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 3-pound chickens
2/3 cup olive oil
3 tablespoons minced fresh herbs
OR
1 tablespoon dried herbs -- (ie. oregano, rosemary and/or sage, etc.)
1 teaspoon dried red pepper flakes
Salt
Ground black pepper

TO PREPARE: Working with 1 chicken at a time, place a chicken, breast side down,
on a work surface. Split lengthwise along the backbone with a pair of kitchen
shears. Turn chicken, breast side up; open it flat and press down with the palm of
your hand to flatten the breastbone. With a small, sharp knife, make a 1/2-inch-
long slit in the apron of skin between each breast and thigh. Fold legs in and
tuck the bone at the tip of each drumstick through the slit in the corresponding
apron of skin.

Place both chickens in a large baking pan. Drizzle both sides of each chicken with
1/3 cup oil. Sprinkle chickens with herbs and hot red pepper flakes. Cover with
plastic wrap and refrigerate at least 4 hours. (Can be refrigerated overnight.)

TO COOK: Remove the chickens from the baking dish and sprinkle each with 1/2
teaspoon salt and 1/4 teaspoon pepper; reserve the marinating oil. Heat 2
tablespoons of this oil in each of 2 large skillets. Place a chicken, skin side
down, in each skillet. Top each of the chickens with 10-pound weight (2 bricks or
heavy cans work well) set inside another skillet or round pan that fits inside the
large skillet.

Cook over medium-high heat until the skin side of each chicken is golden brown,
about 12 minutes. Remove weights and turn chickens over. Replace weights and cook
chickens until juices run clear when their thighs are pierced with a fork, about
12 minutes longer.

Remove weights and transfer chicken to a carving board; let stand for 5 minutes.
(Can be cooled to room temperature, wrapped, and refrigerated overnight.)

TO SERVE: Bring chickens to room temperature. Carve each chicken into quarters
(leg/thigh and breast/wing portions) and serve alongside Sicilian-style olives.

Description:
"Spicy marinated chicken grilled in pans."
Cuisine:
"Italian"
Source:
"Cook's Magazine June 1990"

- - - - - - - - - - - - - - - - - - -

Per serving: 658 Calories (kcal); 53g Total Fat; (73% calories from fat); 43g
Protein; trace Carbohydrate; 174mg Cholesterol; 164mg Sodium
Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0
Other Carbohydrates

Serving Ideas : Pollo al Mattone

NOTES : Using the weighting technique given in this recipe, you can grill the
chickens over medium-hot coals. For easier carving, you can substitute 4 Cornish
hens for the 2 chickens suggested here.
Nutr. Assoc. : 2566 0 3373 0 2130706543 4714 0 0

* Exported from MasterCook *

Kahl�a

Recipe By :
Serving Size : 10 Preparation Time :1:30
Categories : Beverage Dessert

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
10 tablespoons instant coffee
3 cups granulated white sugar
1 quart water
1 quart vodka
3 tablespoons vanilla

Combine coffee, sugar and water and simmer for at least 1 hour or until slightly
thickened. (You can also brew a quart of good strong coffee and just add the sugar
to it; but be sure to simmer it for the proper amount of time after you add the
sugar.) Cool completely; if the vodka is added while the coffee is still warm,
some of the alcohol will evaporate.

Add the vodka and vanilla. Stir thoroughly.

Pour into bottles and seal. Use all those beautiful Cointreau, Chambord and even
Martel XO cognac (if you can afford it) bottles that you've been saving for no
apparent reason. This will keep indefinitely.

Description:
"Homemade coffee liqueur made from vodka and coffee."
Cuisine:
"American"
Yield:
"2 1/2 Quarts"
Ratings : Cholesterol Rating 0 Complete Meal 1
Complexity 1 Cost 5
Depth 2 Difficulty 1
Good for Crowds 10 Portability 10
Sweetness 7
- - - - - - - - - - - - - - - - - - -

Per serving: 449 Calories (kcal); 0g Total Fat; (0% calories from fat); trace
Protein; 61g Carbohydrate; 0mg Cholesterol; 5mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 4 Other
Carbohydrates

Nutr. Assoc. : 0 652 0 0 0

* Exported from MasterCook *

Lamb Curry

Recipe By :Dee Bell


Serving Size : 4 Preparation Time :1:00
Categories : Main Course Saut�ed
Simmered

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons butter
2 medium onions -- chopped
1 clove garlic -- minced
1 pound boneless lamb shoulder -- cubed
1 1/2 tablespoons white flour
3/4 cup broth (optional) vegetable chicken or beef
for water
1 cup yogurt
OR
1 cup coconut milk
1/2 teaspoon brown sugar
1 tablespoon (plus 2 tsp.) curry powder
1/8 teaspoon ground cloves
2 seeded Ancho chillies -- chopped (optional)
1/4 cup raisins or currants
Salt
4 cups cooked rice (optional)

In a heavy skillet, saut� onions and garlic in butter until light golden. Remove
onions and garlic, leaving as much of the butter as possible. Saut� the lamb
chunks, turning constantly until browned, then add flour to it and toss. Add the
onions and garlic again, the broth, the yogurt or coconut milk and all remaining
ingredients except the salt and the raisins. Simmer for 30 minutes (stirring
frequently), add raisins and simmer for 10 more minutes (or until meat is
completely tender). Add water or more broth if you desire a thinner sauce. Salt to
taste and serve over rice.

Description:
"Spicy cubed lamb in an onion-garlic yogurt sauce."
Cuisine:
"South Asian"

- - - - - - - - - - - - - - - - - - -
Per serving: 697 Calories (kcal); 32g Total Fat; (40% calories from fat); 25g
Protein; 78g Carbohydrate; 96mg Cholesterol; 485mg Sodium
Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 5 Fat; 0
Other Carbohydrates

Serving Ideas : This dish is best served over boiled or steamed rice.

Nutr. Assoc. : 0 0 0 3842 0 5439 1671 0 2130706543 0 492 0 26543 4680 0


2840

* Exported from MasterCook *

Leg of Lamb

Recipe By :
Serving Size : 12 Preparation Time :2:00
Categories : Main Course Roasted

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cloves garlic
1 lemon
7 1/2 pounds leg of lamb (1 leg)
6 sprigs fresh rosemary
OR
1 teaspoon dried rosemary
Salt
Fresh ground black pepper
Oil -- for rubbing
1 onion
2 stalks celery
2 carrots

PREPARATION: Cut the garlic into thin slivers. Squeeze the juice from the lemon
and rub over the lamb. Make a few incisions in the meat with a sharp knife. Put a
sliver of garlic into each incision, scatter rosemary on top, and season with salt
and pepper. Rub a little oil over all. Chop the onion, celery, and carrots. Recipe
can be made to this point a few hours ahead.

COOKING AND SERVING: Heat oven to 500�F. Put lamb in a roasting pan and sear in
preheated oven for 15 minutes. Lower heat to 350�F, add the chopped onion, celery,
and carrots, and cook until internal temperature of the lamb reaches 130�F for
medium-rare, about 1 1/4 hours. Remove lamb and cover with tent of foil. Let rest
for about 10 minutes. Strain the pan juices and skim off fat.

Starting from the round end of the leg, carve lamb into thin slices. When you
reach the femur bone, cut only down to the bone. Then cut along the bottom of the
slice to release it. When you are finished cutting one side, turn the lamb over
and repeat the process. Serve lamb with the pan juices.

Description:
"Basic but rustic rosemary-scented roast."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Ratings : Cholesterol Rating 5 Cost 7
Depth 0 Difficulty 2
Fanciness 7 Good for Crowds 10
Intricacy 2 Kid Appeal 7
Richness 8 Serving Temperature 7

- - - - - - - - - - - - - - - - - - -

Per serving: 528 Calories (kcal); 38g Total Fat; (66% calories from fat); 40g
Protein; 3g Carbohydrate; 155mg Cholesterol; 136mg Sodium
Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates

NOTES : A whole leg of lamb looks more impressive and is more flavorful than a
boneless roast. Carving it, however, requires some skill. For this recipe, have
your butcher remove the aitchbone.
Nutr. Assoc. : 0 0 3895 0 0 2130706543 0 0 0 0 0 0

* Exported from MasterCook *

Leg of Lamb Roasted with Shallots

Recipe By :
Serving Size : 10 Preparation Time :3:00
Categories : Main Course Roasted

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 medium cloves garlic
1/2 teaspoon dried thyme
7 1/2 pounds leg of lamb (7-8 lbs.) -- trimmed
1 pound large shallots
Salt
Fresh ground black pepper
2 tablespoons oil
1 cup fresh lamb or beef stock
OR
1 cup canned beef broth
1/3 cup dry red wine
1 tablespoon sherry vinegar
2 tablespoons butter

PREPARATION: Peel and thinly slice the garlic and toss it with the thyme in a
small bowl. With a small, sharp knife, remove the aitch bone and truss top of the
leg to restore its shape. Cut shallow, evenly spaced incisions on both sides of
the leg and slip a sliver of thyme-coated garlic into each incision. Transfer leg
to a shallow baking dish and set aside at room temperature for at least one hour
(can cover and refrigerate overnight.) Peel and trim the shallots and break into
separate bulbs and set aside.

COOKING: If refrigerated, bring lamb to room temperature. Sprinkle with salt and
pepper and rub with oil. Adjust oven rack to low position and heat oven to 450�F.
Sear lamb 15 minutes, then lower heat to 350�F. Scatter the shallots around the
lamb in the baking dish and roast, stirring the shallots occasionally, until the
internal temperature of the lamb at the thickest point reaches 130�F, about 1
hour. Transfer the roast to a carving board or a large platter and cover with a
tent of foil. Transfer the shallots with the pan juices to a medium saucepan. Add
the beef stock, red wine and vinegar, bring to a simmer and skim. Simmer over
medium-high heat, mashing the shallots with a wooden spoon, until stock is reduced
to 2 cups, 10-15 minutes. Force shallot mixture through the medium blade of a food
mill or pur�e in a food processor fitted with the metal blade. Return pur�e to the
saucepan, season with salt and pepper, and whisk in the butter over low heat.
Remove from heat, cover, and keep sauce warm.

SERVING: Carve slices from the lamb and pass the sauce at the table.

Serves: 8 to 10

Source:
"Cook's Magazine September 1988"

- - - - - - - - - - - - - - - - - - -

Per serving: 705 Calories (kcal); 51g Total Fat; (66% calories from fat); 49g
Protein; 8g Carbohydrate; 192mg Cholesterol; 397mg Sodium
Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat; 0
Other Carbohydrates

NOTES : When buying the leg for this roast, ask the butcher to remove the fell and
cut the shank bone just above the break joint. The butcher should "french" the
shank-free the tendons of the shank from the bone so that when the leg is cooked,
a short section (about 2 inches) of the bone will be clean and accommodate a
manche � gigot-an elegant instrument that screws onto the shankbone and provides
the carver with a handle. Or, the end of the bone can be wrapped with a napkin and
used as a "handle" while carving. Accompany the roast with steamed or baked
potatoes, a simple green vegetable, and an excellent red wine.
Nutr. Assoc. : 0 0 3895 4902 0 0 0 129 0 2130706543 0 0 0

* Exported from MasterCook *

Lemon Sauce for Grilled Trout

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Sauce Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 small shallots
1 cup minced fresh flat-leaf parsley
1 small lemon, Meyer recommended
3 tablespoons white wine vinegar
1/2 cup olive oil
Salt
Fresh ground black pepper

PREPARATION: Dice the shallots. Mince the parsley. Remove zest from lemon with a
knife�or vegetable peeler and cut first into very thin strips and then crosswise
into tiny dice. Squeeze about 1/4 cup juice from lemon. Strain. In a bowl,
stir�together the shallots, parsley, zest, lemon juice, vinegar, and olive oil.
Season with salt and pepper. Cut the remaining lemon into very thin slices for
stuffing fish cavities.

This can be made two hours ahead of serving as a sauce on fish.

Description:
"An uncooked sauce resembling a vinaigrette."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Yield:
"3/4 Cup"
Ratings : Bitterness 3 Cost 0
Difficulty 0 Fanciness 5
Intensity 8 Intricacy 0
Tartness 7
- - - - - - - - - - - - - - - - - - -

Per serving: 252 Calories (kcal); 27g Total Fat; (92% calories from fat); 1g
Protein; 4g Carbohydrate; 0mg Cholesterol; 10mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates

NOTES : This uncooked sauce is the perfect complement to delicate-fleshed trout.


You can substitute arugula or chervil for some of the parsley in the sauce.
Nutr. Assoc. : 0 0 3896 0 0 0 0

* Exported from MasterCook *

Lime-Marinated Snapper with Tomato-Caper Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Entr�e Fall
Main Course Simmered
Spring Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 red snapper fillets (1 1/2 pounds)
Salt
Ground white pepper
1/4 cup fresh lime juice -- (from 1 large lime)
1 medium onion -- sliced thin
3 medium tomatoes -- peeled, seeded, medium diced
1/4 cup minced canned green chiles
1 tablespoon drained capers
1 4-ounce jar roasted red peppers -- sliced thin

TO PREPARE: Place the snapper fillets in a large nonreactive baking dish; sprinkle
the fillets with 1/2 teaspoon salt, 1/4 teaspoon white pepper, and lime juice. Let
them stand 15 minutes.

TO COOK: Meanwhile, bring 1/4 cup water to boil in a large skillet. Add onions;
cover and simmer until softened, about 7 minutes.
Add the tomatoes, minced green chiles, capers, and 1/4 cup of the roasted red
peppers; cover and simmer until the tomatoes release their juice and flavors
blend, about 7 minutes. Add red snapper fillets; cover and simmer 5 minutes. Turn
fillets and simmer, uncovered, until fillets are opaque throughout, about 4
minutes longer.

TO SERVE: Transfer a red snapper fillet to each warm dinner plate. Spoon some
sauce over each portion and garnish with remaining roasted red peppers. Serve
immediately.

Description:
"Grilled fish in a spicy Mediterranean tomato sauce"
Cuisine:
"Mediterranean"
Source:
"Cook's Magazine March 1990"

- - - - - - - - - - - - - - - - - - -

Per serving: 131 Calories (kcal); 2g Total Fat; (10% calories from fat); 19g
Protein; 11g Carbohydrate; 31mg Cholesterol; 84mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

NOTES : Marinating red snapper fillets in lime juice enhances their flavor without
adding calories. A salad of curly endive and thinly sliced fennel rounds out this
light, Mediterranean-style fish dinner.
Nutr. Assoc. : 1242 0 0 0 0 20231 3577 2478 4752

* Exported from MasterCook *

Linguine with Clam Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Pasta Saut�ed

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1-pound can clams -- minced
1/4 cup onions -- chopped
3 cloves garlic -- minced
1/3 cup olive oil
2 tablespoons butter
1 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon pepper
8 ounces linguine
2 tablespoons chopped fresh parsley
1 teaspoon lemon zest
1 tablespoon lemon juice (1 to 2 tablespoons)

Put a pot of water on the stove to boil with 1 tablespoon salt.

Drain juice from clams and set aside. Saut� onion and garlic in olive oil and
butter until tender, not brown, about 5 minutes or less.

Add clam juice, oregano, salt and pepper. Bring to boil over high heat. Cook until
mixture is reduced to 1 cup�about 5 minutes.

Add linguine to boiling water and cook while completing the sauce.

Lower heat under clam juice mixture. Add clams, parsley, lemon zest, and lemon
juice. Cook thoroughly until clams are done. Toss with linguine.

Serves 2 to 4

Description:
"Simple shellfish pasta polished with citrus zest."
Cuisine:
"Italian"

- - - - - - - - - - - - - - - - - - -

Per serving: 599 Calories (kcal); 27g Total Fat; (40% calories from fat); 37g
Protein; 51g Carbohydrate; 92mg Cholesterol; 458mg Sodium
Food Exchanges: 3 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 1/2
Other Carbohydrates

NOTES : Italians would never consider adding Parmesan cheese to a shellfish pasta,
but innocent Americans may have no problem with it.
Nutr. Assoc. : 389 0 0 0 0 0 0 0 0 0 0 797

* Exported from MasterCook *

Marinated Grilled Lamb with Lime and Cumin

Recipe By :
Serving Size : 10 Preparation Time :24:00
Categories : Fall Grilled
Main Course Spring
Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 medium onions
6 medium cloves garlic
1/2 cup olive oil
3 1/2 tablespoons chili powder
1 1/2 tablespoons cumin
1 1/2 tablespoons dried oregano
2 1/2 teaspoons salt
3 medium limes
3 medium jalape�o chiles
7 1/2 pounds leg of lamb -- boned and butterflied

PREPARATION: Peel and cube the onions and put them into the workbowl of a food
processor fitted with the metal blade. Peel the garlic and add it to the processor
along with the olive oil, chili powder, cumin, oregano, and 2 1/2 teaspoons salt.
Squeeze in 1/4 cup lime juice. Stem the jalape�os, add them to the processor, and
process to a smooth paste. Put the lamb and the paste in a large, non-reactive
bowl or baking dish and turn the meat once or twice to coat it completely. Cover
and refrigerate, turning occasionally, for 24 hours.

COOKING: Remove the meat from the refrigerator and bring it to room temperature.
Heat the grill and adjust the rack to about 6 inches from the coals. Or, adjust
oven rack to high position and heat the oven to 400�F. Grill or roast the lamb,
turning occasionally and basting frequently with the paste, until the internal
temperature of the lamb at the thickest point registers 130�F, 45-50 minutes.

SERVING: Transfer lamb to a cutting board, cover loosely with foil and let rest 10
minutes. Thinly slice the lamb across the grain.

Serves: 8 to 10

Prep Time: More than a day

Description:
"A spicy, tart lamb grill with West Indian accents."
Cuisine:
"Indian"
Source:
"Cook's Magazine September 1988"

- - - - - - - - - - - - - - - - - - -

Per serving: 746 Calories (kcal); 57g Total Fat; (69% calories from fat); 49g
Protein; 7g Carbohydrate; 186mg Cholesterol; 713mg Sodium
Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 0
Other Carbohydrates

NOTES : This dish was inspired by a recipe from Madhur Jaffrey's "An Introduction
to Indian Cooking". The leg is boned and butterflied to produce a flat piece of
meat that is easy to carve. The finished leg furnishes meat ranging from medium
rare to well done, and the crusty, spicy exterior is a wonderful foil for the
juicy meat. The leg can be served fajitas-style: sliced thin across the grain and
folded, along with salsa and guacamole, into warmed flour tortillas or served with
potatoes and vegetables.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 20103 3895

* Exported from MasterCook *

Mexican Shellfish Stew

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Fall Simmered
Soups and Stews Spring
Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 quart chicken stock or canned chicken broth
2 cups canned clam broth
OR
2 cups fresh fish stock
2 large dried quajillos peppers, or any chiles -- seeded
3 medium cloves garlic -- peeled
1 8-ounce can tomatoes -- drained
2 tablespoons olive oil
20 small clams- 1 1/2 lbs. -- scrubbed
3/4 pound medium shrimp -- peeled and deveined
1 small onion -- minced
2 tablespoons minced cilantro

TO COOK: Bring the chicken stock and the clam broth to boil in a soup kettle. Add
the chiles; simmer until softened, about 10 minutes.

Drain the chiles, reserving the cooking liquid. Transfer the chiles and 1/3 cup
cooking liquid to a food processor. Add garlic and tomatoes; process until smooth.
Strain pur�ed chile mixture through a fine sieve, pressing on this pur�e to
release its juice and pulp; discard the solids.

Heat olive oil in the soup kettle. Add the juice and the pulp; cook over medium
heat, stirring occasionally until this mixture is slightly thickened and amber
colored, about 5 minutes. Add the reserved chile cooking liquid; bring to boil.
Add the clams and shrimp; simmer until the clams open and the shrimp are opaque
throughout, about 3 minutes. (Discard any clams that do not open.)

TO SERVE: Ladle soup and a portion of the clams and the shrimp into each warm soup
bowl. Sprinkle each bowl of stew with a portion of minced onions and cilantro;
serve immediately.

Description:
"Shrimp and clams in a tomatoey broth with smoky (but mild) dried
chiles."
Cuisine:
"Mexican"
Source:
"Cook's Magazine April 1990"

- - - - - - - - - - - - - - - - - - -

Per serving: 233 Calories (kcal); 9g Total Fat; (37% calories from fat); 25g
Protein; 9g Carbohydrate; 148mg Cholesterol; 2642mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

NOTES : Use large dried chiles, such as chiles quajillos or New Mexico chiles, to
spark this stew's broth base. You can substitute one pound of any firm-fleshed
fish, such as swordfish, tuna, or mahi mahi, for the shellfish.
Nutr. Assoc. : 342 386 0 2130706543 26641 0 2470 0 391 0 0 0

* Exported from MasterCook *

Minestrone with Cannellini Beans

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Entr�e Fall
First Course Soups and Stews
Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup dried cannellini beans
5 cups water
1 large clove garlic -- peeled
2 leaves fresh sage, or salt preserved sage
Salt
Fresh ground pepper

FOR THE SAUCE


2 medium red onions -- cleaned
2 medium carrots -- scraped
1 large clove garlic -- peeled
1 stalk celery
10 sprigs fresh Italian parsley -- leaves only
10 leaves fresh basil, or salt preserved basil
4 ounces pancetta or prosciutto
5 tablespoons olive oil
Salt
Fresh ground pepper
1 large pinch dried red pepper flakes
1 1/2 pounds fresh tomatoes, very ripe
OR
1 1/2 pound canned tomatoes preferably imported
Italian -- drained

PLUS
4 cups chicken stock or meat stock -- preferably homemade
1 cup white rice-preferably Italian Arborio
Fresh basil leaves

Soak the beans in a bowl of cold water overnight.

The next morning, drain the beans and place them in a medium-sized stockpot along
with the 5 cups cold water, the garlic and sage. Set the pot over medium heat and
when the water reaches a boil, lower the heat and simmer for about 45 minutes. By
that time the beans should be cooked but still firm. Drain the beans, saving the
water, and place the beans in a crockery or glass bowl. Sprinkle salt and pepper
over them and cover the bowl until needed.

Prepare the sauce: Coarsely chop the onions, carrots, garlic, celery, parsley and
basil all together on a board. Cut the pancetta into tiny pieces. Place a large
casserole with the oil over low heat and when the oil is warm, add all the chopped
vegetables and the herbs and pancetta. Saut� for 20 minutes, stirring every so
often with a wooden spoon. Season with salt, pepper and the hot red pepper flakes.

If using fresh tomatoes, blanch them, remove the skin and seeds and add them to
the casserole; if using canned tomatoes, pass them through a food mill, using the
disc with the smallest holes, directly into the casserole. Stir very well and
simmer for 30 minutes more. When the sauce is ready, take 2 cups of it and pour it
over the beans.

Add to the casserole the water from the beans and the 4 cups of broth, and bring
to a boil. Add the rice and cook for about 16 minutes. The rice should be
completely cooked, not al dente as for risotto. Salt and pepper to taste, then add
all the beans and sauce. Mix very well and simmer for 30 seconds more.

Serve with fresh basil leaves.

Serves 8 to 10
Description:
"A homey, substantial bean soup with tomatoes, vegetables and rice."
Cuisine:
"Italian"
Source:
"Giulliano Bugialli's Foods of Tuscany by Giulliano Bugialli"

- - - - - - - - - - - - - - - - - - -

Per serving: 281 Calories (kcal); 9g Total Fat; (27% calories from fat); 13g
Protein; 39g Carbohydrate; 8mg Cholesterol; 1224mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

NOTES : Valdarno, where this recipe originated, is part of the Arno Valley, which
stretches from Arezzo, passing Florence, down to Pisa, and includes a number of
historic towns. San Miniato, a hill town in the Florence-Pisa stretch of the
valley, was an important capital of the Holy Roman Empire, and the ruins of
Frederick Barbarossa's castle may be seen there. Perhaps Barbarossa picked this
spot for his castle because it was one of the few places where fresh white
truffles could be found.

Giulliano Bugialli's Foods of Tuscany (1992, p. 76)


Nutr. Assoc. : 26022 0 0 3403 0 0 26022 0 4712 2495 0 0 0 3332 4352 0 0 0
4714 5296 0 2130706543 0 0 342 2081 0

* Exported from MasterCook *

Minorcan-Style Duck with Green Olives

Recipe By :
Serving Size : 8 Preparation Time :4:00
Categories : Fall Main Course
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
STUFFING
2 medium cloves garlic
4 medium onions
2 stalks celery
1/4 cup firmly packed fresh parsley leaves
4 bay leaves
1 teaspoon Hungarian sweet paprika
1 teaspoon salt
1 teaspoon fresh ground white pepper

DUCK AND SAUCE


2 5-pound ducklings -- fresh or thawed
2 medium tomatoes
16 large shallots
1/4 cup olive oil
6 tablespoons Madeira wine
1 cup dry white wine
4 cloves
3 cups cracked green olives (14 oz.) -- drained
PREPARATION: For the stuffing, halve garlic heads crosswise and put into a bowl.
Peel and coarsely chop onions (2 cups). Chop celery (1 cup), parsley, and vanilla
bean and add to the bowl. Crumble bay leaves into the bowl and stir in paprika, 1
teaspoon salt, and 1 teaspoon pepper.

For the duck and sauce, empty the cavity of each duck. (Reserve giblets for
another use.) Cut off wings at the second joint. Roughly chop wings and necks; set
aside. Remove the loose fat from the neck, taft, and cavity. Cut out the fat under
wings. Rinse and pat dry the ducks, and fill cavities with stuffing. Sew up
openings and truss ducks. Let ducks stand, uncovered, at least 1 hour at room
temperature. (Can refrigerate, uncovered on a cake rack, overnight, or up to 3
days if ducks are fresh.)

With a fork, pierce the duck skin at 1/4-inch intervals. Make deep slits into the
fatty areas with a paring knife. Peel, seed, and chop the tomatoes. Peel the
shallots.

COOKING: Heat 2 tablespoons of oil in a large skillet and brown the ducks on all
sides over medium-high heat. Transfer them, breast sides up, to an 8- to 10-quart
heavy casserole (preferably made of enameled cast iron or earthenware).

Brown wings and neck bones in fat in skillet and add them to the casserole. Pour
off all but 4 tablespoons of the fat. Increase heat, add the tomatoes, and saut�,
mashing with a wooden spoon, until lightly scorched, about 5 minutes.

Scrape the tomatoes and brown bits into the casserole. Quickly deglaze the skillet
with the Madeira and white wine and add the mixture to the casserole. Add the
shallots and cloves and cover the casserole with foil and a tight-fitting lid (or
an earthenware dish filled with cold water that fits snugly over the casserole).
Simmer over the lowest heat until ducks are cooked through and tender, about 2 1/2
hours. (Can cool, cover, and refrigerate with the broth up to 2 days.)

Transfer the ducks to a cutting board and set aside for 10 minutes. Quarter each
duck, discarding the backbones, wings, and stuffing. Strain the cooking juices
through a fine strainer into a small saucepan, pressing gently to extract all of
the juices. Bring the cooking juices to a simmer and skim off the fat. (If the
cooking juices are cloudy, add 1/2 cup water to the saucepan, bring sauce to a
boil, and set halfway off the burner so that while the mixture simmers, fats and
impurities rise on the cooler side; skim.) Boil the olives in a small saucepan
with enough water to cover for 1 minute to reduce saltiness. Drain, pit, and set
aside. (Can cool and wrap each duck quarter in plastic, cover the pan juices, wrap
the olives, and set separately in a cool place for up to 4 hours.)

SERVING: Adjust oven rack to high position and heat the broiler. Add the olives to
the saucepan with the cooking juices and bring to a boil. Reduce the heat and
simmer until sauce thickens slightly, about 5 minutes.

Unwrap the ducks, rub the skin with the remaining 2 tablespoons olive oil, and
broil 3 inches from heat source until the skin is very crisp and duck is heated
through, about 5 minutes. Transfer ducks to a warm serving plate and cover with
sauce.

Fresh duck may be refrigerated up to three days after stuffing; frozen ducks
should not be refrigerated for more than 24 hours after thawing.

The slow braising in a closed pot forces rapid condensation of the pan juices and
results in a tender and moist duck with extremely flavorful cooking liquid.
Description:
"An elaborate, slow-cooked duck with Balkan flavoring"
Cuisine:
"Greek"
Source:
"Cook's Magazine September 1988"

- - - - - - - - - - - - - - - - - - -

Per serving: 1067 Calories (kcal); 97g Total Fat; (83% calories from fat); 27g
Protein; 16g Carbohydrate; 162mg Cholesterol; 870mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 17 Fat; 0
Other Carbohydrates

NOTES : Olives and braised duck are a delicious combination. Look for small, firm
cracked green olives packed in a light salt brine, such as Greek Nafplion (the
Peloponnese brand is found at many supermarkets; it is also available from Aegean
Trader, 1059 Factory St., Richmond, CA 94801; (510)235-0324.

A riffraff salad of piquant greens� tender oak-leaf lettuce with bitter escarole
and peppery arugula� dressed with grated orange peel and walnut oil follows the
main course nicely. Fresh fruit: apples, pears and grapes, great cheese: two
sheep's milk cheeses (Roquefort and Sicilian pepato or a French peppercorn)
studded Crottin du poivre and Gorgonzola made from cow's milk, an unusual dessert
wine: chilled sweet Sicilian Malvasia delle Lipari, and a plate of special Italian
almond cookies and braided Greek clove, cinnamon, olive oil, wine cookies give the
meal a lighthearted finish.
Nutr. Assoc. : 0 0 0 0 3394 0 1032 0 0 0 0 3205 0 0 0 4080 0 0 3584

* Exported from MasterCook *

Mol� Sauce

Recipe By :
Serving Size : 10 Preparation Time :1:00
Categories : Fall Grilled
Sauce Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 medium pasilla chili
1 Guajillo chili
1 teaspoon salt
1/2 cup pumpkin seeds or squash seeds (2 ounces)
1/2 cup sesame seeds
1 3-inch long cinnamon stick
2 medium tomatoes
1 large onion
1 teaspoon dried red pepper flakes
1/4 teaspoon fresh ground black pepper
1/2 teaspoon granulated sugar
1 ounce unsweetened chocolate
1/4 cup dry bread crumbs
1 cup fresh turkey stock
OR
1 cup chicken stock
Stem and seed the pasilla and guajillo chiles. Set the guajillo chile aside. Put
the pasilla chile, 1 teaspoon salt, and 1/2 cup water into a small saucepan. Bring
water to a boil and then simmer until the chile is soft, about 5 minutes. Set
saucepan aside off heat.

Put the pumpkin and sesame seeds, guajillo chile, and cinnamon stick into a
skillet and stir over medium heat until lightly browned, about 10 minutes.
Transfer seeds and spices to a food processor and process until finely ground.
Coarsely chop the tomatoes and add to the processor.

Adjust the oven rack to highest position and heat the broiler. Peel the garlic and
onion and broil 3 inches from the element until charred, about 5 minutes. Transfer
vegetables to the food processor along with the pasilla chile and its liquid and 1
cup of turkey stock. Pur�e. Transfer pur�e to a 6-quart stockpot with the
remaining turkey stock, red pepper flakes, 1/4 teaspoon pepper, sugar, and
chocolate. Bring liquid to a boil, and then simmer, stirring frequently, about 30
minutes.

Serves: 8 to 10

Description:
"Dense tomato-and-chile sauce given extra bite with unsweetened
chocolate."
Cuisine:
"Guatemalan"
Source:
"Cook's Magazine September 1988"

- - - - - - - - - - - - - - - - - - -

Per serving: 101 Calories (kcal); 6g Total Fat; (50% calories from fat); 3g
Protein; 11g Carbohydrate; 0mg Cholesterol; 457mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 26543 26543 0 1215 0 2705 0 0 4714 0 0 0 0 2130706543 0 0

* Exported from MasterCook *

Moroccan Chicken

Recipe By :Susan Carlisle


Serving Size : 6 Preparation Time :24:00
Categories : Baked Fowl
Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 large orange -- thinly sliced
3 chicken breasts -- cut in half
3 tablespoons chopped fresh parsley
8 cloves garlic -- minced
1 1/2 teaspoons ground cumin
1/2 cup port wine
1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons honey
Salt -- to taste
Pepper -- to taste
10 dates -- pitted
10 prunes -- pitted
1/2 cup raisins
20 green olives -- with pimento
12 halved apricots -- dried

Arrange orange slices in bottom of glass baking dish. Mix parsley, garlic and
cumin in a bowl. Rub mixture into chicken and place chicken on top of the oranges.
Whisk the port, vinegar and honey in a small bowl. Pour mixture over chicken. Tuck
the fruit and olives around the chicken. Season with pepper. Cover and refrigerate
at least 12 hours or overnight, turn chicken once.

Preheat oven to 350�. Turn chicken skin side up. Bake with marinade and fruit
until chicken is cooked; about 35 to 45 minutes. Transfer chicken, fruit and
olives to a platter; discard orange slices. Pour pan juices into a heavy sauce
pan. Bring to a boil and continue to cook until reduced by half. Season with salt
and pepper to taste. Spoon some sauce over chicken and garnish with parsley. Serve
remaining sauce on the side.

Yields 9 � 13 baking dish.

Description:
"Chicken marinated in port, fruit, spices and olives for a day; baked
together and served with a reduction of the pan juices."
Cuisine:
"Middle Eastern"
T(Marinating Time):
"12:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 543 Calories (kcal); 24g Total Fat; (40% calories from fat); 32g
Protein; 47g Carbohydrate; 93mg Cholesterol; 226mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fruit; 2
Fat; 1/2 Other Carbohydrates

Serving Ideas : Serve with Bastilla (see recipe in the Fabulous and Flavorful
cookbook).

NOTES : The chicken should marinate at least 12 hours, so begin this delicious
main course a day before serving.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 26300

* Exported from MasterCook *

Mulled Cider

Recipe By :Dee Bell


Serving Size : 6 Preparation Time :3:00
Categories : Beverage Fall

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 quart apple cider
2 cups orange juice
3 whole cinnamon sticks
4 whole cloves

This is a great one for the old crock pot. If you don't have one use a covered
kettle over very low heat. Mix all ingredients together, cover and let stew for at
least 3 hours.

Serve in mugs.

Description:
"Spicy and warm apple cider."
Cuisine:
"American"
Yield:
"1 1/2 Quarts"
Ratings : Complexity 1 Depth 5
Difficulty 1 Good for Crowds 10
Kid Appeal 9 Serving Temperature 9

- - - - - - - - - - - - - - - - - - -

Per serving: 147 Calories (kcal); 1g Total Fat; (8% calories from fat); 1g
Protein; 36g Carbohydrate; 0mg Cholesterol; 18mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat; 0
Other Carbohydrates

NOTES : This is delicious laced with rum, brandy, Tuaca or whiskey.


Nutr. Assoc. : 0 0 0 0

* Exported from MasterCook *

Mushroom Mousse

Recipe By :
Serving Size : 6 Preparation Time :1:30
Categories : Broiled Entr�e
Fall Grilled
Main Course Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DUXELLES
1 pound mushrooms
1 shallot
1/4 pound butter
1 tablespoon lemon juice
Salt

B�CHAMEL
1 tablespoon butter
1 tablespoon white flour
1/3 cup milk
Pinch nutmeg
Salt
Pepper

SAUCE SUPREME
1 tablespoon (or more) black truffles
4 tablespoons butter
1/4 cup white flour
2 cups chicken stock
Dash lemon juice
Salt
Pepper
3/4 cup heavy cream
3 eggs

PREPARATION: For the Duxelles, mince the mushrooms. Chop the shallot. In a heavy
frying pan, melt the butter over low heat. Add the mushrooms, shallot, and lemon
juice and cook, stirring occasionally, until all liquid has evaporated and the
mushrooms are dark and dry, about 50 minutes. Season with salt.

For the B�chamel, in a small, heavy saucepan, melt the butter over medium-high
heat. Stir in the flour and cook, stirring, until bubbling. Gradually whisk in
milk and cook over medium heat, stirring, until thick, about 1 minutes. Add
duxelles and season with nutmeg and salt and pepper to taste. Recipe can be made
to this point a day ahead.

For the Sauce Supr�me, cut the truffles into thin julienne strips. In a heavy
saucepan, melt the butter over medium heat. Add the flour and cook, stirring,
until golden. Gradually add the chicken stock and cook, stirring, until thickened,
about 1 minute. Add the lemon juice and season to taste with salt and pepper. Stir
in the heavy cream and truffles. Sauce Supr�me can be made a few hours ahead.

Generously butter a 5-cup mold.

COOKING AND SERVING: Heat the oven to 375�F. Reheat mushroom B�chamel. Separate
the eggs. Lightly beat the egg yolks and whisk into B�chamel. Beat the egg whites
to stiff peaks and fold into mixture. Pour mousse into prepared mold and set in a
roasting pan. Fill with enough hot water to come 2/3 of the way up the mold. Bake
until set, about 25 minutes. Reheat Sauce Supr�me.

Remove mousse from oven and water and let rest for about 5 minutes in mold. Run a
sharp knife around the edge of the mousse to loosen it and invert it onto a 10-
inch round platter. Slice and serve with warm sauce.

Serves: 4 to 6

Description:
"An insanely lavish, rich first course with black truffles."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"

- - - - - - - - - - - - - - - - - - -

Per serving: 415 Calories (kcal); 39g Total Fat; (83% calories from fat); 7g
Protein; 11g Carbohydrate; 203mg Cholesterol; 1018mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 7 1/2 Fat;
0 Other Carbohydrates
NOTES : This elegant first course combines the light texture of a mousse and deep
earthiness of mushrooms.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 4196 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Mussel Salad with Thai Vinaigrette

Recipe By :
Serving Size : 4 Preparation Time :24:00
Categories : Appetizer Main Course
Salad Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
MICROWAVE TOGETHER
36 mussels, whole -- cleaned
3 tablespoons vermouth

THAI VINAIGRETTE
1 whole lime -- juice and pulp
2 tablespoons rice wine vinegar
1 tablespoon Thai fish sauce (Nam Pla)
1 teaspoon hot pepper sauce
1 teaspoon granulated white sugar
Peanut oil
1 tablespoon finely minced cilantro
2 large cloves garlic -- finely minced
3 whole green onions -- thinly sliced

2 whole cucumbers -- thinly sliced, quartered


12 whole cherry tomatoes -- quartered

For best results, microwave the mussels in 3 batches (for four servings.) To
begin, arrange a dozen along the outside edge of a 9 inch glass pie dish. Then
sprinkle with 1 tablespoon of vermouth. Cover with vented plastic wrap, keeping it
loose enough so the mussels are able to open. Microwave on full power until the
mussels are open, about 2 minutes. Discard any mussels that don't open, then
continue to microwave the remaining batches of mussels. Meanwhile, in a medium
mixing bowl, toss together the lime, vinegar, Nam Pla, hot pepper sauce, sugar,
oil, cilantro, garlic, and scallions. When mussels are ready, carefully remove
them from their shells and toss them into the mixture. Let them marinate for about
an hour, refrigerated. When you are ready to serve, add the cucumber and tomatoes
to the mussels and toss well. To serve, arrange romaine petals on individual
chilled plates, then scoop on the mussel mixture. Great for first course, lunch,
or a light dinner.

I think they are better marinated overnight. You can also add minced hot peppers
to marinade.

Description:
"Mussels microwaved in vermouth, marinated overnight in a Thai
Vinaigrette and tossed with salad vegetables."

- - - - - - - - - - - - - - - - - - -
Per serving: 196 Calories (kcal); 4g Total Fat; (20% calories from fat); 19g
Protein; 18g Carbohydrate; 41mg Cholesterol; 456mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 26416 0 0 0 0 0 3292 0 652 0 20128 0 0 0 0 2557

* Exported from MasterCook *

Native Crab Chowder

Recipe By :
Serving Size : 12 Preparation Time :1:30
Categories : Appetizer Soups and Stews
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 Jonah crabs or hard-shell crabs
OR
3 pounds fresh crabmeat
1 1/2 lemons
2 pounds Jerusalem artichokes
OR
2 pounds potatoes
5 cups water
6 large shallots
6 tablespoons butter
1 quart heavy cream
Salt
Ground cayenne pepper or black pepper
Vermont common crackers (optional)

PREPARATION: If using whole crabs, bring a large pot of water to a boil, add the
crabs, four at a time, and cook, stirring occasionally, about 4 minutes. Transfer
crabs to a bowl of ice water to cool quickly. Separate legs from bodies. Remove
top shell and gills from bodies. Carefully remove crabmeat from legs and bodies
and chop into small pieces.

Squeeze 1/2 cup of juice from lemons. Cut Jerusalem artichokes or potatoes into
approximately 1/2-inch dice. Put potatoes or artichokes, juice, and 5 cups of
water into a large pot and bring to a boil. Cook, covered, until tender, about 15
minutes.

Cut shallots into thin slices and saut� in butter over low heat until tender,
about 4 minutes.

Add crabmeat to the large pot , bring to a boil, and cook for 3 minutes. Reduce to
a simmer and cook for 5 minutes, skimming as needed. Add cream and shallots and
return to a simmer. Season to taste. Chowder can be made a day ahead.

SERVING: Reheat chowder if made ahead. Put into bowls, top with cayenne pepper or
black pepper, and serve with common crackers if desired.

Description:
"Crabs in a creamy, lemony broth with Jerusalem artichokes."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Ratings : Cholesterol Rating 10 Complete Meal 5
Cost 6 Depth 7
Difficulty 3 Fanciness 3
Fat Content 3 Freeze-ability 0
Good for Crowds 6 Intensity 2
Intricacy 3 Kid Appeal 8
Looks 3 Portability 5
Richness 8 Serving Temperature 8
Spicy Hotness 2 Sweetness 3
Tartness 5
- - - - - - - - - - - - - - - - - - -

Per serving: 527 Calories (kcal); 37g Total Fat; (62% calories from fat); 32g
Protein; 18g Carbohydrate; 220mg Cholesterol; 576mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 7 Fat;
0 Other Carbohydrates

NOTES : "Straightforward, yet thoroughly modern" is how Bruce Frankel describes


his updated version of traditional New England chowder.
Nutr. Assoc. : 460 0 2130706543 0 768 0 2130706543 0 0 0 0 0 272
2130706543

* Exported from MasterCook *

New England Roast Turkey with Chestnuts and Fruit

Recipe By :
Serving Size : 12 Preparation Time :6:00
Categories : Christmas Entr�e
Main Course Roasted
Thanksgiving Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
CHESTNUTS AND FRUIT
2 cups fresh or canned chestnuts -- (about 36)
6 quince
OR
3 tart apples
1 small lemon
1/4 pound butter
1 cup apple cider
1 cup hard apple cider
OR
1 cup apple cider
1 cup fresh chicken stock
OR
1 cup turkey stock
3 tablespoons applejack or Calvados
Salt
Pepper
12 pounds turkey
1/4 pound butter
Salt
Pepper

PREPARATION: If using fresh chestnuts, heat oven to 400�F. With a small, sharp
knife, cut a slit in each fresh chestnut, spread in a shallow baking pan, and
roast for 15 to 20 minutes. Peel off both outer and inner skins while still warm.
If they cool and become difficult to peel, reheat.

Peel and core quince and cut into 1-inch chunks. Squeeze 1 tablespoon lemon juice
over quince and toss.

Melt 4 tablespoons of the butter in a large frying pan. Add chestnuts and quince
and saut� over low heat until soft, about 5 minutes. Add the ciders and stock,
bring to a simmer, and reduce liquid to about 1/2 cup, about 20 minutes. Add
applejack or Calvados and season to taste with salt and pepper. Stir in remaining
4 tablespoons of butter. Chestnut and fruit mixture can be made a day ahead.

COOKING AND SERVING: Heat oven to 425�F. Rub the turkey with the butter and
sprinkle generously with salt and pepper. Put turkey on a rack in a roasting pan
and roast in preheated oven for 15 minutes. Reduce heat 325�F and cook turkey,
basting often, until internal temperature reaches 140�F, about 3 1/2 to 4 hours.
(Allow approximately 20 minutes a pound for roasting.)

Gently reheat chestnut and fruit mixture. Carve turkey and serve with chestnuts
and fruit on the side.

Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Ratings : Cholesterol Rating 3 Complete Meal 5
Cost 4 Depth 3
Difficulty 2 Fanciness 8
Fat Content 2 Good for Crowds 10
Intensity 7 Intricacy 5
Kid Appeal 10 Looks 8
Portability 5 Richness 7
Serving Temperature 8 Spicy Hotness 0
Sweetness 7 Tartness 7

- - - - - - - - - - - - - - - - - - -

Per serving: 819 Calories (kcal); 45g Total Fat; (50% calories from fat); 74g
Protein; 23g Carbohydrate; 285mg Cholesterol; 572mg Sodium
Food Exchanges: 1/2 Grain(Starch); 10 Lean Meat; 0 Vegetable; 1 Fruit; 3 Fat; 0
Other Carbohydrates

NOTES : An updated classic. Here's traditional roast turkey with a variation on


old-fashioned Yankee trimmings. Quince resembles an apple, although it is a bit
tarter and requires long, slow cooking to mellow its flavor. Tart apples are an
acceptable substitute if quince are unavailable.

As part of the New England holiday menu, Bruce Frankel and David Kantrowitz also
suggest a course of New England Farmstead Cheeses such as Hubbardston blue cheese,
Capri goat cheese, and goat Camembert.
Nutr. Assoc. : 0 2559 4671 0 2130706543 0 0 0 2130706543 0 0 342 0
2130706543 2067 0 0 0 0 0 0 0

* Exported from MasterCook *

New York Egg Cream

Recipe By :
Serving Size : 1 Preparation Time :0:05
Categories : Beverage Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons chocolate syrup
1/3 cup milk -- ice cold
2/3 cup seltzer water -- ice cold

Put chocolate syrup in the bottom of a 12-ounce glass. Add milk and stir.

Slowly add seltzer, stirring vigorously. Scrape off the top of the head as it
rises over rim of the glass. Add a bit more seltzer. Drink immediately.

Description:
"Seltzer, chocolate and milk: no cream in here. No egg, either."
Cuisine:
"American"
Source:
"Cook's Magazine September/October 1984"
Yield:
"1 12-ounce glass"
Ratings : Cholesterol Rating 3 Cost 3
Depth 3 Fat Content 2
Intensity 5 Kid Appeal 10
Looks 3 Richness 5
Serving Temperature 3 Sweetness 8

- - - - - - - - - - - - - - - - - - -

Per serving: 132 Calories (kcal); 3g Total Fat; (19% calories from fat); 3g
Protein; 26g Carbohydrate; 11mg Cholesterol; 61mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2
Other Carbohydrates

NOTES : For a higher and lighter head, use 1/4 cup milk and 3/4 cup seltzer. For a
richer flavor, use more milk and less seltzer.
Nutr. Assoc. : 0 0 0

* Exported from MasterCook *

Pan-Roasted Quail with Thyme and Green Grapes

Recipe By :
Serving Size : 4 Preparation Time :24:00
Categories : Fall Fowl
Main Course Spring
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
MARINADE
1 cup olive oil

BOUQUET GARNI
12 black peppercorns -- cracked
2 bay leaves -- broken
6 sprigs fresh thyme
6 parsley sprigs

QUAIL
8 whole quails (about 6 oz. each) -- split in half, backs and
small splintery bones removed and reserved for stock
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons chopped fresh thyme
10 tablespoons butter
1 1/2 cups white grape juice
3/4 cup green grapes -- sliced (about 32)

QUAIL STOCK
1/4 cup butter
1 onion -- chopped
1 carrot -- chopped
1 stalk celery -- chopped
1 leek -- chopped
1 quart chicken stock
1 quart water
1/2 head garlic -- unpeeled

Twenty-four hours ahead, combine all marinade ingredients (olive oil and Bouquet
Garni) in a nonreactive bowl. Put quail in marinade, cover, and refrigerate
overnight.

For the stock, heat 1/4 cup butter in a large, heavy pot. Add reserved quail bones
and saut� over medium-high heat until bones are golden brown, about 8 to 10
minutes. Remove bones and reserve. Add onion, carrot, celery, and leek to pot.
Reduce heat to low and cook vegetables, without browning, until they are soft,
about 10 minutes. Add reserved bones, chicken stock, and water. Bring to a boil,
skimming any foam that may form. Add garlic and simmer 1 hour. Strain, discard
vegetables, and let stock cool. Remove fat when it rises to top.

Remove bouquet garni from marinade, squeeze out oil, and put bouquet in stock.
Return stock to heat and reduce to 1 1/2 cups, about 30 to 40 minutes.

Remove quail from marinade and pat dry. Season with salt, pepper, and thyme
leaves.

In a large frying pan, melt 1/2 cup butter over medium-high heat. Add quail and
cook 2 to 4 minutes per side, or until golden brown in color and thigh meat is
just springy to the touch. Saut�ing may have to be done in 2 batches.

Remove quail from pan to a heat-proof serving tray and keep warm.

Pour off any fat and deglaze pan with grape juice, scraping with a wooden spoon.
Reduce over high heat to 1/2 cup, about 15 minutes, and add the 1 1/2 cups reduced
stock. Reduce again by half, about 15 to 20 minutes. Adjust seasoning and toss in
sliced grapes. Heat through but do not cook. Swirl in 2 tablespoons butter. Pour
sauce over quail and serve.

Description:
"Browned game birds in juicy-sweet gravy."
Cuisine:
"American"
Source:
"Cook's Magazine September 1984"
Ratings : Cholesterol Rating 5 Complete Meal 3
Cost 8 Depth 8
Difficulty 7 Fanciness 8
Fat Content 5 Good for Crowds 5
Intensity 7 Intricacy 7
Kid Appeal 7 Looks 7
Richness 7 Serving Temperature 8
Sweetness 8 Tartness 7

- - - - - - - - - - - - - - - - - - -

Per serving: 1418 Calories (kcal); 122g Total Fat; (76% calories from fat); 48g
Protein; 34g Carbohydrate; 274mg Cholesterol; 3291mg Sodium
Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 2 1/2 Vegetable; 1 Fruit; 20
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 1036 4437 0 4663 1326 0 0 0 0 0 0 0 222 0 0 0


0 0 0 0

* Exported from MasterCook *

Peanut Butter and Honey Fundough

Recipe By :
Serving Size : 8 Preparation Time :0:10
Categories : Dessert Snack

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup peanut butter
1 cup honey
2 cups powdered milk

Mix all ingredients together in a bowl. Add more powdered milk if necessary to
make a workable dough. Form the dough into ball and other shapes, then eat.

Description:
"Peanut butter, honey and powdered milk make an edible dough for
creating children's art."
Cuisine:
"American"
Yield:
"2 1/2 Cups"
Ratings : Cholesterol Rating 0 Complete Meal 2
Complexity 1 Cost 2
Depth 1 Difficulty 1
Kid Appeal 10 Sweetness 8

- - - - - - - - - - - - - - - - - - -

Per serving: 479 Calories (kcal); 25g Total Fat; (44% calories from fat); 17g
Protein; 53g Carbohydrate; 31mg Cholesterol; 271mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 2
1/2 Other Carbohydrates

NOTES : This is fun for a rainy day with the kids. Make, shape and eat!!!
Nutr. Assoc. : 0 0 0

* Exported from MasterCook *

Peas a l'Orientale

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Side dish Spring
Summer Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds fresh peas -- about 2 cups shelled
OR
2 cups frozen peas -- thawed
Salt
1/4 cup whole waterchestnuts -- canned
3 ounces canned straw mushrooms -- about 1/2 cup
3 tablespoons butter
1 teaspoon grated fresh ginger root
1/4 teaspoon granulated sugar
Fresh ground black pepper

PREPARATION: Shell the peas. Cook fresh peas in 3 quarts of boiling, salted water
just until tender, about 4 minutes; cook frozen peas 1 minute. Drain and refresh
under cold water.

Drain and rinse the water chestnuts and mushrooms. Split the chestnuts in half.
Recipe can be made to this point several hours ahead.

COOKING AND SERVING: Melt 2 tablespoon of the butter in a saucepan. Saut� the
ginger, water chestnuts, and mushrooms over low heat just until cooked through,
about 1 minute. Add the peas, sugar, and 1/4 teaspoon salt and cook until heated
through, about 30 seconds. Add remaining butter and toss just until blended.
Season to taste with salt and pepper. Serve warm.

Description:
"Sweet green peas with ginger, straw mushrooms and water chestnuts."
Cuisine:
"Chinese"
Source:
"Cook's Magazine May 1988"
- - - - - - - - - - - - - - - - - - -

Per serving: 274 Calories (kcal); 10g Total Fat; (30% calories from fat); 13g
Protein; 36g Carbohydrate; 23mg Cholesterol; 191mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates

NOTES : This makes a wonderful accompaniment to roast or grilled lamb, chicken, or


duck. Canned straw mushrooms can be found in the Oriental food section of many
supermarkets.

Recipe preparation times assume the use of frozen peas.� For fresh peas�total time
would be 45 minutes.
Nutr. Assoc. : 0 0 2130706543 0 0 2461 0 20083 0 0

* Exported from MasterCook *

Penne with Eggplant, Roasted Peppers, and Sausage

Recipe By :
Serving Size : 6 Preparation Time :0:45
Categories : Baked Entr�e
First Course Main Course
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds Japanese eggplant, about 6 -- cut lengthwise into 1/4-inch
slices
7 tablespoons olive oil
Salt
Ground black pepper
1 pound hot or sweet Italian sausage
1 4-ounce jar roasted red peppers -- drained, chopped coarse
OR
1 red bell pepper -- roasted, peeled and seeded and chopped
coarse
1 medium clove garlic -- minced
1 medium tomato -- peeled, seeded, diced
1/2 cup loosely packed, minced cilantro
1 teaspoon balsamic vinegar
2 tablespoons lemon juice -- from 1/2 lemon
12 ounces penne or dried pasta

TO COOK: Heat oven to 350�F. Brush eggplant slices with 3 tablespoons oil, then
sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Place eggplant and sausages
on a baking pan; cover with foil. Bake until eggplant is tender, about 20 minutes.
Remove eggplant slices and cut them into small dice; set aside.

Return sausages to the oven and bake, uncovered, until cooked through, about 10
minutes longer. Cut sausages into 1/4-inch-thick slices. Mix sausages and eggplant
with next 6 ingredients. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper or
to taste; set aside.

Meanwhile, bring 6 quarts water to boil in a soup kettle. Add 1 tablespoon salt
and penne; cook until pasta is just tender, about 10 minutes. Drain pasta and
transfer to a large serving bowl.
TO SERVE: Add remaining 1/4 cup oil and sausage mixture to pasta; toss to combine.
(Can be covered and set aside at room temperature up to 1 hour.) Serve.

Serves: 4 to 6

Description:
"A variety of flavors and textures enliven this hearty pasta."
Cuisine:
"Italian"
Source:
"Cook's Magazine June 1990"
Ratings : Cholesterol Rating 7 Complete Meal 7
Cost 5 Depth 7
Difficulty 2 Fanciness 5
Fat Content 7 Good for Crowds 8
Intensity 7 Intricacy 3
Kid Appeal 8 Looks 7
Portability 5 Richness 7
Serving Temperature 6 Spicy Hotness 5
Tartness 5
- - - - - - - - - - - - - - - - - - -

Per serving: 647 Calories (kcal); 41g Total Fat; (56% calories from fat); 19g
Protein; 51g Carbohydrate; 58mg Cholesterol; 563mg Sodium
Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 7 Fat;
0 Other Carbohydrates

NOTES : If you have the time, chef Albert Rainer, of Hyde Street Bistro, suggests
that you roast fresh red bell peppers for use in this recipe.
Nutr. Assoc. : 3234 0 0 0 3775 4752 0 2130706543 0 0 20128 0 0 311

* Exported from MasterCook *

Peppered Lamb

Recipe By :
Serving Size : 6 Preparation Time :4:00
Categories : Entr�e Main Course
Salad Spring

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 medium cloves garlic -- crushed
1 tablespoon fresh thyme -- minced
1 tablespoon crushed black peppercorns
2 1/2 tablespoons olive oil
3/4 pound boneless loin of lamb
Salt

TO PREPARE: Mix first 3 ingredients plus 1 1/2 tablespoons oil in a bowl. Add
lamb; turn to coat. Cover and refrigerate 4 hours. (Can be refrigerated
overnight.)

TO COOK: Heat oven to 350�F. Remove lamb from the marinade and sprinkle with 1/4
teaspoon salt. Heat remaining 1 tablespoon oil in a Dutch oven. Cook lamb over
medium-high heat until seared on all sides, about 5 minutes. Transfer to the oven
and roast lamb, about 8 minutes for medium rare. Transfer lamb to a carving board;
let stand for 5 minutes.

TO SERVE: Slice loin of lamb, crosswise, into 1/4-inch-thick slices. Transfer 4


slices to each dinner plate. See Lamb-Flageolet Salad with Sun-Dried Tomato
Vinaigrette recipe in the Fabulous and Flavorful cookbook.

Description:
"Lamb loin in a lively marinade and grilled."
Cuisine:
"American"
Source:
"Cook's Magazine June 1990"
Ratings : Cholesterol Rating 3 Complete Meal 3
Cost 7 Depth 3
Difficulty 3 Fanciness 5
Fat Content 2 Good for Crowds 8
Intensity 8 Intricacy 2
Kid Appeal 3 Looks 3
Portability 5 Richness 7
Serving Temperature 7 Spicy Hotness 7
Tartness 2
- - - - - - - - - - - - - - - - - - -

Per serving: 199 Calories (kcal); 18g Total Fat; (79% calories from fat); 8g
Protein; 3g Carbohydrate; 33mg Cholesterol; 27mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates

NOTES : A natural as part of the Lamb-Flageolet Salad, or all by itself.


Nutr. Assoc. : 0 0 2261 0 3839 0

* Exported from MasterCook *

Pickled Beets and Eggs

Recipe By :Dee Bell


Serving Size : 4 Preparation Time :24:00
Categories : Appetizer Salad
Side dish Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 eggs -- hardboiled, peeled
3 cups whole beets-fresh
1/2 cup water-simmered with fresh beets
OR
3 cups canned beets -- juices drained from canned beets,
1 cup rice vinegar
2 tablespoons brown sugar
4 tablespoons granulated sugar
1/8 teaspoon salt

Hard-boil 6 eggs. Peel, rinse, and place in large jar. Simmer fresh, cleaned beets
with water in a tightly covered pan until slightly tender. Drain water or drain
juice from canned beets, reserve liquid. Place beets in jar and to the reserved
liquid add vinegar, sugars and salt. Adjust vinegar and sugars to your personal
taste and boil for 5 minutes. Pour this boiling mixture over beets and eggs and
close tightly, then cool. Refrigerate and serve the following day.

The beautiful magenta color of the eggs will deepen the longer they remain in the
beet liquid.

Description:
"Eggs marinated in sweet and sour beets become magenta and firm."
Cuisine:
"American"
Ratings : Cholesterol Rating 3 Complete Meal 4
Cost 3 Depth 0
Difficulty 1 Good for Crowds 10
Kid Appeal 4 Looks 7
Portability 10 Sweetness 5
Tartness 5
- - - - - - - - - - - - - - - - - - -

Per serving: 234 Calories (kcal); 8g Total Fat; (30% calories from fat); 11g
Protein; 31g Carbohydrate; 318mg Cholesterol; 243mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 1
1/2 Other Carbohydrates

NOTES : Good, old-fashioned, Midwestern picnic fare. Great for crowds. Try adding
a clove or two, or some caraway, or both to the pickling juice.
Nutr. Assoc. : 3673 2231 1582 0 2130706543 0 0 0 0

* Exported from MasterCook *

Pineapple Bomb

Recipe By :Hanadi Rifae


Serving Size : 8 Preparation Time :4:00
Categories : Dessert

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups heavy cream
2 packages cream caramel powder
2 2 5/8-ounce packages Dream Whip powder -- individual packets

DISSOLUTION
4 teaspoons unflavored gelatin
1/3 cup water

1 16-ounce package pound cake -- sliced


1 16-ounce can fruit salad -- drained
1 16-ounce can pineapple rings -- drained
1 4-ounce jar cherries -- drained

In a bowl, beat the cream, Dream Whip and cream caramel until they are stiff.

Add the dissolved gelatin and beat.

Line the desired bowl with plastic paper. Arrange the pineapple rings close to
each other with a cherry in each hole. Pour half of the cream on the pineapple
slices. Put a layer of fruit and a layer of cake on the cream. Pour the rest of
the cream and repeat the with the rest. Put in the fridge overnight. Invert on the
serving plate and serve.

Description:
"Layers of whipped cream caramel gelatin, canned fruit and pound cake
molded into a stunning buffet dessert."
Cuisine:
"American"
Ratings : Cholesterol Rating 3 Complete Meal 3
Complexity 3 Cost 3
Depth 4 Difficulty 2
Fanciness 7 Fat Content 8
Good for Crowds 10 Kid Appeal 10
Portability 6 Serving Temperature 2

- - - - - - - - - - - - - - - - - - -

Per serving: 724 Calories (kcal); 56g Total Fat; (67% calories from fat); 6g
Protein; 55g Carbohydrate; 288mg Cholesterol; 282mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 11 Fat; 2
Other Carbohydrates

NOTES : Buffet attraction piece.


Nutr. Assoc. : 0 0 26418 0 0 0 0 0 4615 3489 4498 2444

* Exported from MasterCook *

Plum Jam Pork Chop Marinade

Recipe By :Dee Bell


Serving Size : 2 Preparation Time :0:05
Categories : Roasted Sauce

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup plum jam
2 tablespoons rice vinegar
1/2 teaspoon dark sesame oil
1 1/2 teaspoons olive oil or peanut oil
Salt
Black pepper
Pinch brown sugar (optional)

Whisk all ingredients together well, adjust seasoning according to your taste and
the sweetness of the jam used, and marinate pork chops for about 30 minutes.

If grilling, turn frequently and baste often to prevent burning. Baste a final
time and serve.

If cooking on the stovetop, scrape marinade off and saut� pork chops on medium for
7 minutes per side. Remove from pan, keep chops warm and stir in marinade, heating
until it bubbles plus 2 minutes, then spoon over pork chops and serve.

If baking, scrape marinade off of chops, brown them on both sides and cover with
marinade. Cover with foil or a lid and bake for 1/2 hour then turn the chops,
cover and bake for 15 minutes, uncover and bake 15 minutes. Serve.

Description:
"Dark, flavorful, Chinese-influenced pork marinade that becomes a
sauce."
Cuisine:
"Chinese"
Ratings : Complete Meal 1 Complexity 1
Cost 1 Kid Appeal 6
Sweetness 4 Tartness 3

- - - - - - - - - - - - - - - - - - -

Per serving: 142 Calories (kcal); 5g Total Fat; (27% calories from fat); 0g
Protein; 27g Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 Other
Carbohydrates

Nutr. Assoc. : 5688 0 0 986 0 0 2130706543

* Exported from MasterCook *

Proven�ale Stuffing

Recipe By :Dee Bell


Serving Size : 4 Preparation Time :0:10
Categories : Saut�ed Stuffing
Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon olive oil
3/4 cup onions -- chopped
2 large cloves garlic -- minced
1 large peeled tomato -- coarsely chopped
2 1/2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh basil
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup bread crumbs
1/4 cup Parmesan cheese

Peel tomato and coarsely chop. Set aside.

Heat skillet with oil to medium heat and saut� onion and garlic for about 2
minutes. Stir in tomato, herbs and seasonings. Saut� for about 4 minutes or until
wetness evaporates. Remove from heat and stir in breadcrumbs and Parmesan cheese.

Stuff parboiled cabbage leaves, whole tomatoes that have had the pulp scooped out,
or zucchini or eggplant that have been half-baked. Top with more Parmesan cheese
and bake for 15 to 30 minutes depending on the size and quantity of the stuffed
vegetable.

Description:
"Tomatoes, garlic, herbs, Parmesan cheese and breadcrumbs for stuffing
a variety of vegetables."
Cuisine:
"Proven�al"
Yield:
"1 Cup"

- - - - - - - - - - - - - - - - - - -

Per serving: 157 Calories (kcal); 6g Total Fat; (34% calories from fat); 6g
Protein; 20g Carbohydrate; 4mg Cholesterol; 541mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 3872 0 0 0 0 0 0 0

* Exported from MasterCook *

Puerto Rican Chicken and Rice with Asparagus and Tarragon

Recipe By :
Serving Size : 6 Preparation Time :0:45
Categories : Entr�e Main Course
Spring

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons vegetable oil
1 ounce ham -- diced
4 skinless, boneless, chicken thighs -- cut into 2- by 1/2"-
strips
1 small red bell pepper -- sliced thin lengthwise
2 tablespoons minced fresh tarragon
OR
2 teaspoons dried tarragon
1 8-ounce can tomato sauce
2 1/2 cups long-grain white rice
4 1/2 cups chicken stock or canned chicken broth
1/2 pound thin asparagus -- stem ends trimmed and discarded; spears
cut diagonally into 1-inch pieces and blanched

TO COOK: Heat oil in a large saucepan. Add ham and chicken; saut� until chicken is
browned, about 5 minutes. Add bell peppers; saut� until softened, about 2 minutes.
Add tarragon and tomato sauce; bring to simmer. Add rice and chicken stock; bring
to boil, cover, and simmer until rice is tender, 20 to 25 minutes. Add asparagus
and serve immediately.

Description:
"An updated arroz con pollo."
Cuisine:
"Puerto Rican"
Source:
"Cook's Magazine April 1990"
- - - - - - - - - - - - - - - - - - -

Per serving: 410 Calories (kcal); 8g Total Fat; (18% calories from fat); 13g
Protein; 67g Carbohydrate; 22mg Cholesterol; 1924mg Sodium
Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

NOTES : Traditional arroz con pollo has green peas, whole chicken pieces and
bright orange achiote oil. This refined, subtly colorful version substitutes
asparagus and chicken thigh strips and eliminates the unnecessary orange color.
Nutr. Assoc. : 0 0 9230 4695 3412 0 2130706543 1506 0 342 2085 0 0 0

* Exported from MasterCook *

Quiche Lorraine

Recipe By :Dee Bell


Serving Size : 6 Preparation Time :1:30
Categories : Baked Main Course
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pie crust
12 slices bacon -- fried, drained and crumbled
1 1/2 cups grated Swiss cheese

MIX TOGETHER
5 eggs
2 cups light cream
OR
2 cups milk
1/4 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon nutmeg

Heat the oven to 400�F. Prepare the pie shell, sprinkle half of the Swiss cheese
in the shell then crumble the fried bacon over the cheese. Sprinkle remaining
cheese evenly over the bacon.

Mix together egg mixture until well-blended and pour slowly over the bacon and
cheese, taking care not to create bare spots.

Cover pie crust edges with a thin strip of foil and bake quiche at 400�F for 15
minutes. Reduce heat to 350�F and bake for 20 minutes more. Remove foil covering
and bake 10 minutes more. Serve like pie.

Description:
"Bacon and Swiss cheese custard, baked in a pie crust."
Cuisine:
"French"
Yield:
"1 Pie"

- - - - - - - - - - - - - - - - - - -
Per serving: 525 Calories (kcal); 41g Total Fat; (70% calories from fat); 20g
Protein; 18g Carbohydrate; 245mg Cholesterol; 726mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 2121 1466 0 0 3218 483 0 2130706543 0 0 0 0

* Exported from MasterCook *

Rack of Lamb with Autumn Fruit Sauce

Recipe By :
Serving Size : 12 Preparation Time :1:30
Categories : Fall Main Course
Roast Roasted
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 small Seckel pears (opt.)
1 1/2 quarts fresh lamb, beef, or chicken stock
4 racks lamb -- about 1 3/4 lbs. each
Autumn Fruit Sauce -- see recipe

PREPARATION: Peel and core the Seckel pears. In a nonreactive saucepan, poach the
pears in the stock for 10 minutes. Remove pears from stock.

If your butcher has not yet "frenched" the lamb racks, do so by trimming the fat
from between bones and scraping protruding bones clean with a paring knife.

Prepare the Autumn Fruit Sauce, using the stock from the poached Seckel pears. See
recipe in this file. Recipe can be prepared to this point one day ahead.

COOKING AND SERVING: Heat oven to 475�F. Working in batches, brown the lamb racks
on all sides in a large frying pan. Transfer to a large roasting pan and bake in
preheated oven until meat thermometer reaches 125�F, about 10 minutes for medium-
rare. After 5 minutes, add the Seckel pears.

Put sauce on individual plates. Carve racks into chops and arrange 2 chops on each
plate. Garnish with the Seckel pears.

Description:
"Festive roast accompanied by sauce of autumn fruits."
Cuisine:
"French"
Source:
"Cook's Magazine November 1987"
Ratings : Cholesterol Rating 7 Complete Meal 5
Cost 8 Depth 3
Difficulty 3 Fanciness 10
Fat Content 5 Good for Crowds 8
Intensity 5 Intricacy 3
Kid Appeal 8 Looks 8
Portability 3 Richness 8
Serving Temperature 7 Spicy Hotness 2
Sweetness 7 Tartness 3

- - - - - - - - - - - - - - - - - - -

Per serving: 225 Calories (kcal); 4g Total Fat; (19% calories from fat); 3g
Protein; 36g Carbohydrate; 7mg Cholesterol; 2130mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : Naftaly complements luxurious and festive rack of lamb with a sauce
featuring seasonal fruits. He likes to use pears and quince, but tart apples can
be substituted for the quince.
Nutr. Assoc. : 4410 129 3840 0 0

* Exported from MasterCook *

Autumn Fruit Sauce

Recipe By :
Serving Size : 12 Preparation Time :2:00
Categories : Fall Sauce
Simmered Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 pears -- such as Bartlett
3 quince or Granny Smith apples or 3 apples,
any tart variety
1 1/2 quarts stock, fresh lamb stock, beef stock, or
chicken stock
3/4 cup cognac
Salt
Pepper
1 1/2 tablespoons poire eau de vie (optional)

PREPARATION: Peel and core the 3 pears and the quince (or apples) and cut into
small pieces. Add the pears and quince to the stock used to cook the Seckel pears
for the Rack of Lamb, or just use straight stock if preparing this recipe for some
other meat. Bring to a simmer and cook until fruit is soft and stock is reduced by
1/3, about 1 hour. Process fruit mixture in a food mill or food processor until
smooth and return to pan. Add cognac and simmer slowly, skimming as needed, for at
least 1/2 hour. Season with salt and pepper and add poire eau de vie. Strain
sauce.

Recipe can be made a day ahead of use.

SERVING: Put sauce on individual plates and put the meat on each plate.

Description:
"A sophisticated apple-and-pear sauce with cognac to accompany meat
roasts."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Ratings : Cholesterol Rating 3 Cost 5
Depth 2 Difficulty 3
Fanciness 7 Fat Content 0
Freeze-ability 8 Good for Crowds 10
Intensity 7 Intricacy 0
Kid Appeal 7 Looks 2
Portability 7 Richness 7
Serving Temperature 7 Spicy Hotness 0
Sweetness 8 Tartness 7

- - - - - - - - - - - - - - - - - - -

Per serving: 81 Calories (kcal); trace Total Fat; (5% calories from fat); 1g
Protein; 10g Carbohydrate; 0mg Cholesterol; 1063mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates

NOTES : Quince is a puckeringly tart fruit raw that mellows to deliciousness on


cooking. Tart apples make a good substitute if quince are unavailable.
Nutr. Assoc. : 0 4671 129 0 0 0 2130706543

* Exported from MasterCook *

Refried Beans

Recipe By :Dee Bell


Serving Size : 4 Preparation Time :0:15
Categories : Fried Side dish

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 tablespoons oil, bacon fat, lard, or butter
2 cups cooked pinto beans -- and their cooking liquid or can
juices
2 tablespoons hot chicken stock or water -- if needed
Pinch cumin
Salt
Black pepper
1/4 cup grated mild Cheddar or Monterey Jack
cheese

Heat oil in a heavy skillet. Add beans, heat and mash, stirring in liquid as
needed (either the bean liquor or the broth or both if necessary to achieve a very
thick paste of beans that isn't too dry). Add cumin and salt and pepper to taste,
then sprinkle grated cheese over the top. When melted, stir the cheese into the
beans.

Description:
"Cooked pinto beans, mashed, reheated in oil, and mixed with melted
cheese."
Cuisine:
"Central American"
- - - - - - - - - - - - - - - - - - -

Per serving: 267 Calories (kcal); 16g Total Fat; (54% calories from fat); 9g
Protein; 22g Carbohydrate; 7mg Cholesterol; 113mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

NOTES : Vary the liquid according to the recipe in which these beans are used (dry
for Tamale Pie) and to personal preference.
Nutr. Assoc. : 4267 1136 342 0 0 0 2536 0

* Exported from MasterCook *

Rhubarb Punch

Recipe By :Donna Berge


Serving Size : 14 Preparation Time :1:00
Categories : Beverage

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups rhubarb
1/2 cup granulated white sugar
1 quart ginger ale
1 46-ounce can Hawaiian Punch

Cut rhubarb into pieces and cover with water. Cook until done and put into a jelly
bag and squeeze. Into the extracted measure of rhubarb juice add sugar. Bring to a
boil. Chill. Mix rhubarb juice, punch and ginger ale.

Description:
"Rosy red punch great for summer party made of extracted rhubarb
juice, gingerale, sugar and Hawaiian Punch."
Cuisine:
"American"
Yield:
"3 1/2 Quarts"

- - - - - - - - - - - - - - - - - - -

Per serving: 102 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 26g Carbohydrate; 0mg Cholesterol; 27mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2
Other Carbohydrates

Nutr. Assoc. : 0 652 0 614

* Exported from MasterCook *

Rice, Mushroom and Cheese Croquettes

Recipe By :Dee Bell


Serving Size : 4 Preparation Time :0:30
Categories : Fried Main Course
Saut�ed
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
RICE MIXTURE
1/4 cup chopped onions
1 tablespoon oil
1 cup minced mushrooms
2 cups cooked rice
3 tablespoons minced celery
2 tablespoons minced green bell pepper
1 tablespoon grated carrots
1/2 cup Cheddar cheese or other cheese
1 tablespoon minced fresh parsley -- (optional)
OR
1 teaspoon dried thyme -- (optional)
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper or pinch cayenne pepper
(optional)
2 teaspoons lemon juice
1 egg

ROLLING MIXTURE
2 cups fresh bread crumbs
2 eggs

oil for frying


White Sauce - Medium -- see recipe

Saut� onions and mushrooms in oil until onions are light golden and translucent.
Combine all ingredients except rolling mixture. Chill rice mixture. Beat the eggs
from the rolling mixture and roll croquettes in beaten egg and then breadcrumbs.
Fry, turning so all sides brown. Serve with White Sauce (see recipe). Or make
White Sauce into Brown Sauce, or use recipe for Roasted Tomato Sauce.

Description:
"Rice, mushrooms and cheese fried into golden balls and served with
White Sauce."
Cuisine:
"French"

- - - - - - - - - - - - - - - - - - -

Per serving: 370 Calories (kcal); 16g Total Fat; (38% calories from fat); 11g
Protein; 45g Carbohydrate; 164mg Cholesterol; 521mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 2840 0 20088 26083 0 20066 0 2130706543 0 0 0 0 0 0


0 0 0 0 0 0

* Exported from MasterCook *

White Sauce - Medium

Recipe By :Dee Bell


Serving Size : 8 Preparation Time :0:05
Categories : Sauce Simmered

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup milk
2 tablespoons white flour
2 tablespoons butter

Melt butter in pan. Turn off heat. Sprinkle flour evenly into butter, stir and
slowly drip milk into mixture while stirring to remove all lumps. Turn heat on low
and stir as mixture thickens.

This is a good consistency for creamed vegetables, gravy, diced meats and egg
dishes.

Description:
"A basic versatile milk sauce."
Cuisine:
"American"
Yield:
"1 cup"
Ratings : Cholesterol Rating 3 Complexity 0
Cost 0 Depth 1
Difficulty 1 Fanciness 2
Fat Content 5 Kid Appeal 10
Looks 2 Serving Temperature 8

- - - - - - - - - - - - - - - - - - -

Per serving: 51 Calories (kcal); 4g Total Fat; (67% calories from fat); 1g
Protein; 3g Carbohydrate; 12mg Cholesterol; 44mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

NOTES : Basic and modifiable, this sauce can become a cheese sauce or a rich heavy
cream sauce; just add grated cheese or cream until you have achieved the depth of
flavor needed.

For those with cholesterol restrictions, it can be made with lowfat milk and
margarine.
Nutr. Assoc. : 0 0 0

* Exported from MasterCook *

Roast Pork Loin with Sweet-and-Sour Tamarind Sauce

Recipe By :
Serving Size : 8 Preparation Time :2:00
Categories : Entr�e Main Course
Roasted Spring

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Tamarind Sauce -- see recipe
3 pounds boneless pork loin (3 to 3 1/2 lbs.) -- tied crosswise at
1-inch intervals
2 tablespoons olive oil
1/2 teaspoon oregano
Salt
Ground black pepper

TO PREPARE: Make Tamarind Sauce recipe.

For the pork loin, rub the pork with the olive oil and sprinkle with oregano, 1
teaspoon salt, and 1/4 teaspoon pepper.

TO COOK: Heat oven to 350�F. Transfer pork loin to a roasting pan. Roast until a
meat thermometer inserted into the center of the roast registers 150�F, about 1
1/2 hours. Transfer pork roast to a carving board; let stand 10 minutes.

TO SERVE: Warm Tamarind Sauce over low heat. Remove and discard string from pork
roast. Carve roast, crosswise, into 1/4-inch thick slices. Transfer a portion of
the pork to each warm dinner plate. Spoon a portion of Tamarind Sauce over the
pork slices on each plate and serve immediately.

Serves: 6 to 8

Description:
"Caribbean spin on roast pork."
Cuisine:
"Puerto Rican"
Source:
"Cook's Magazine April 1990"

- - - - - - - - - - - - - - - - - - -

Per serving: 204 Calories (kcal); 9g Total Fat; (42% calories from fat); 22g
Protein; 7g Carbohydrate; 53mg Cholesterol; 575mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates

NOTES : You can buy frozen tamarind pulp at Spanish or Caribbean markets or order
it by mail from Casa Hispania International Food Market, P.O. Box 587, Port
Chester, NY 10578, (914) 939-9333.
Nutr. Assoc. : 0 4575 0 0 0 0

* Exported from MasterCook *

Tamarind Sauce

Recipe By :Cook's Magazine April 1990


Serving Size : 8 Preparation Time :0:15
Categories : Sauce Simmered

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
10 tamarind pods-to yield 1 cup -- shelled, pur�ed,
OR
1 cup frozen tamarind pulp -- thawed
2 cups beef stock or canned beef broth
3 tablespoons granulated sugar

TO PREPARE: Bring all sauce ingredients to simmer in a medium nonreactive


saucepan, stirring to break up the tamarind pulp. Simmer to blend flavors, about 3
minutes. Strain sauce through a fine sieve into a medium nonreactive bowl. Press
on the pulp and seeds to release their liquid; discard solids. (Can be cooled,
covered, and refrigerated overnight.)

Serves 6 to 8

Description:
"Sweet and tart beef stock-based sauce, good on roasts and other
meats."
Cuisine:
"Puerto Rican"

- - - - - - - - - - - - - - - - - - -

Per serving: 30 Calories (kcal); trace Total Fat; (1% calories from fat); trace
Protein; 6g Carbohydrate; 0mg Cholesterol; 532mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates

NOTES : Designed for Roast Pork Loin with Sweet-and-Sour Tamarind Sauce.

Tamarind, available at Spanish or Caribbean markets, is the fruit of a tropical


evergreen. When its stringy pulp is pur�ed and strained, it makes a tart
ingredient for sauces.
Nutr. Assoc. : 1481 0 2130706543 129 0

* Exported from MasterCook *

Roasted Eggplant, Tomato and Olive Quiche

Recipe By :Dee Bell


Serving Size : 6 Preparation Time :1:30
Categories : Baked Main Course
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pie crust
1 globe eggplant
3 tablespoons olive oil
1/4 cup chopped onions
1 large clove garlic -- finely minced
3 fresh Italian plum tomatoes -- peeled, diced, drained
1/4 cup sliced black olives
1/4 teaspoon dried oregano -- crumbled
2 tablespoons julienned fresh basil

EGG MIXTURE
4 eggs
1 1/2 cups light cream or milk
1/2 cup grated Parmesan cheese
1/4 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon white pepper

Heat the oven to 350�F. Cut eggplant into 1/2-inch slices and rub with two-thirds
of the oil and place on non-stick baking sheet. Roast eggplant in oven for about
20 minutes, turning once at 10 minutes. Eggplant should be tender when pierced
with a fork. When done, turn oven up to 425�F. While the eggplant is roasting,
prepare the pie shell. Saut� onion and garlic in the remaining third of the oil
until golden. Peel tomatoes, dice and drain and add to the onion. Remove from heat
and add chopped eggplant, basil, oregano and olives. Spread eggplant mixture in
bottom of pie crust.

Mix together egg mixture until well-blended and pour slowly over the eggplant
mixture, taking care not to create bare spots. Cover pie crust edges with a thin
strip of foil and bake quiche at 425�F for 15 minutes. Reduce heat to 325�F and
bake for 20 minutes more. Remove foil covering and bake 10 minutes more. Serve
like pie.

Description:
"Egg custard baked in a pie crust with tomatoes, black olives and
roasted eggplant."
Cuisine:
"French"
Yield:
"1 9-inch pie"

- - - - - - - - - - - - - - - - - - -

Per serving: 421 Calories (kcal); 32g Total Fat; (67% calories from fat); 11g
Protein; 24g Carbohydrate; 170mg Cholesterol; 611mg Sodium
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 3234 0 0 0 3773 0 0 3332 0 0 0 483 0 0 0 0

* Exported from MasterCook *

Rosemary-Grilled Chicken with Black-Pepper Shallot Butter

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Entr�e Grilled
Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
ROSEMARY GRILLED CHICKEN
4 large boneless chicken breasts (about 1 1/2
lbs.) -- with skin
6 medium boneless chicken breasts -- with skin
1 tablespoon oil
2 tablespoons minced fresh rosemary
Salt
Fresh ground black pepper

BLACK PEPPER SHALLOT BUTTER


1 shallot
6 tablespoons butter -- softened
1/2 tablespoon cracked black peppercorns
1 lemon

PREPARATION: Rub chicken breasts with the oil and rosemary, sprinkle with salt and
pepper.

For the butter, mince the shallot. Cream the butter, and then beat in the shallot
and the cracked black peppercorns. Season to taste with fresh lemon juice. Shape
the seasoned butter into a 1-inch log, wrap in plastic, and refrigerate.

Recipe can be made to this point several hours ahead. Wrap and refrigerate
chicken.

COOKING AND SERVING: Heat the grill or broiler. Grill or broil chicken, turning
once, until chicken is cooked through, about 10 minutes. Top each hot chicken
breast with a 1/4-inch slice of black-pepper shallot butter.

Description:
"The strong flavors of rosemary and black pepper are delicious with
grilled chicken."
Cuisine:
"French"
Source:
"Cook's Magazine May 1988"
Ratings : Cholesterol Rating 7 Complete Meal 3
Cost 5 Depth 2
Difficulty 2 Fanciness 5
Fat Content 5 Good for Crowds 10
Intensity 7 Intricacy 2
Kid Appeal 7 Looks 7
Richness 7 Serving Temperature 10
Spicy Hotness 6
- - - - - - - - - - - - - - - - - - -

Per serving: 1202 Calories (kcal); 64g Total Fat; (49% calories from fat); 146g
Protein; 4g Carbohydrate; 462mg Cholesterol; 605mg Sodium
Food Exchanges: 0 Grain(Starch); 20 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates

NOTES : Rosemary is a member of the mint family and is strongly aromatic. The
piney taste and fragrance superbly season any strongly flavored meat. When dried
and thrown on hot coals while grilling, the savor of rosemary penetrates food
lightly.
Nutr. Assoc. : 0 26034 2571 0 3399 0 0 0 0 0 0 2261 0

* Exported from MasterCook *

Rum Balls

Recipe By :Jack Ligon


Serving Size : 6 Preparation Time :24:00
Categories : Christmas Cookie
Dessert

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/2 cups crushed vanilla wafer cookies
1 cup confectioner's sugar
1 cup finely chopped nuts
1/4 cup bourbon
3 teaspoons light corn syrup

Mix all ingredients together and roll into balls. Place paper towels in bottom of
container as well as between each layer. Place a paper towel on top. Keep sealed
in Tupperware or equivalent container. The longer they age, the better the flavor.
A good Christmas cookie.

Description:
"Crumbled vanilla wafers mixed with bourbon and nuts; then rolled into
balls."
Cuisine:
"American"
Ratings : Complete Meal 1 Cost 3
Depth 1 Difficulty 1
Fanciness 4 Good for Crowds 10
Intricacy 3 Kid Appeal 2
Portability 10 Richness 5
Serving Temperature 5 Sweetness 8

- - - - - - - - - - - - - - - - - - -

Per serving: 404 Calories (kcal); 18g Total Fat; (41% calories from fat); 6g
Protein; 52g Carbohydrate; 17mg Cholesterol; 111mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;
3 Other Carbohydrates

NOTES : A favorite of Jack's for Christmas made originally by Patt Ayers in


Eugene, Oregon.
Nutr. Assoc. : 5410 0 2677 0 0

* Exported from MasterCook *

Salmon Croquettes

Recipe By :Dee Bell


Serving Size : 4 Preparation Time :0:20
Categories : Main Course Saut�ed
Spring

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups canned salmon-or leftover fresh-cooked
3 tablespoons chopped parsley
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
Pinch black pepper
1 cup bread crumbs
1 cup White Sauce - Thick -- see recipe
1 egg
3 tablespoons oil

Prepare White Sauce - Thick (don't panic, it only takes 5 minutes to make.)
Drain salmon. Remove skin and bones. Flake. Add parsley, lemon juice,
Worcestershire sauce, salt, pepper and white sauce. Blend well. Chill (not
necessary, but helps to hold shape). Shape into patties, roll in crumbs, dip in
slightly beaten egg to which a little water has been added and roll again in
crumbs. Saut� in hot oil for about 3 minutes per side. Drain.

If you are too rushed to make the White Sauce, just add the egg and breadcrumbs
into the salmon mixture, add a drizzle of milk, dip the patties in flour and saut�
for a little longer each side. It's a different taste and texture but still very
good.

Description:
"Delicately flavored salmon patties saut�ed in oil."
Cuisine:
"American"
Ratings : Cholesterol Rating 4 Complete Meal 7
Complexity 2 Cost 3
Depth 3 Difficulty 1
Fanciness 4 Fat Content 6
Good for Crowds 5 Kid Appeal 10
Looks 4 Serving Temperature 9

- - - - - - - - - - - - - - - - - - -

Per serving: 512 Calories (kcal); 30g Total Fat; (54% calories from fat); 30g
Protein; 28g Carbohydrate; 142mg Cholesterol; 1151mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2
Fat; 0 Other Carbohydrates

NOTES : These are a little dry by themselves, but good with a quick fish relish on
the side, a tomato-based sauce, or a cheese sauce.
Nutr. Assoc. : 1315 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

White Sauce - Thick

Recipe By :Dee Bell


Serving Size : 8 Preparation Time :0:05
Categories : Sauce Simmered

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup milk
3 tablespoons white flour
3 tablespoons butter

Melt butter in pan. Turn off heat. Sprinkle flour evenly into butter, stir and
slowly drip milk into mixture while stirring to remove all lumps. Turn heat on low
and stir as mixture thickens.

This is a good consistency for meats, meat loaves and croquettes.

Description:
"A basic versatile milk sauce."
Cuisine:
"American"
Yield:
"1 cup"
Ratings : Cholesterol Rating 3 Complexity 0
Cost 0 Depth 1
Difficulty 1 Fanciness 2
Fat Content 5 Kid Appeal 10
Looks 2 Serving Temperature 8

- - - - - - - - - - - - - - - - - - -

Per serving: 68 Calories (kcal); 5g Total Fat; (70% calories from fat); 1g
Protein; 4g Carbohydrate; 16mg Cholesterol; 59mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

NOTES : Basic and modifiable, this sauce can become a cheese sauce or a rich heavy
cream sauce; just add grated cheese or cream until you have achieved the depth of
flavor needed.

For those with cholesterol restrictions, it can be made with lowfat milk and
margarine.
Nutr. Assoc. : 0 0 0

* Exported from MasterCook *

Salmon Loaf

Recipe By :Dee Bell


Serving Size : 8 Preparation Time :0:45
Categories : Baked Fish Main Course
Main Course Spring

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups canned salmon, or cooked
3 tablespoons chopped parsley
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
Pinch black pepper
1 cup White Sauce - Thick -- see recipe
1 cup bread crumbs
1 egg

Prepare White Sauce - Thick (don't panic, it only takes 5 minutes to make.)

Drain salmon. Remove skin and bones. Flake. Add parsley, lemon juice,
Worcestershire sauce, salt, pepper, breadcrumbs, egg and white sauce. Blend well.

Spoon into greased loaf pan. Bake at 350�F for 20 to 25 minutes.

Description:
"Delicately flavored, baked salmon loaf."
Cuisine:
"American"
Ratings : Cholesterol Rating 4 Complete Meal 7
Complexity 2 Cost 3
Depth 2 Difficulty 1
Fanciness 4 Fat Content 3
Good for Crowds 5 Kid Appeal 10
Looks 3 Serving Temperature 9

- - - - - - - - - - - - - - - - - - -

Per serving: 211 Calories (kcal); 10g Total Fat; (43% calories from fat); 15g
Protein; 14g Carbohydrate; 71mg Cholesterol; 576mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : Good with a tomato-based sauce or a cheese sauce.


Nutr. Assoc. : 1315 0 0 0 0 0 0 0 0

* Exported from MasterCook *

White Sauce - Thick

Recipe By :Dee Bell


Serving Size : 8 Preparation Time :0:05
Categories : Sauce Simmered

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup milk
3 tablespoons white flour
3 tablespoons butter

Melt butter in pan. Turn off heat. Sprinkle flour evenly into butter, stir and
slowly drip milk into mixture while stirring to remove all lumps. Turn heat on low
and stir as mixture thickens.

This is a good consistency for meats, meat loaves and croquettes.

Description:
"A basic versatile milk sauce."
Cuisine:
"American"
Yield:
"1 cup"
Ratings : Cholesterol Rating 3 Complexity 0
Cost 0 Depth 1
Difficulty 1 Fanciness 2
Fat Content 5 Kid Appeal 10
Looks 2 Serving Temperature 8

- - - - - - - - - - - - - - - - - - -

Per serving: 68 Calories (kcal); 5g Total Fat; (70% calories from fat); 1g
Protein; 4g Carbohydrate; 16mg Cholesterol; 59mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
NOTES : Basic and modifiable, this sauce can become a cheese sauce or a rich heavy
cream sauce; just add grated cheese or cream until you have achieved the depth of
flavor needed.

For those with cholesterol restrictions, it can be made with lowfat milk and
margarine.
Nutr. Assoc. : 0 0 0

* Exported from MasterCook *

Salsify in Cream

Recipe By :
Serving Size : 12 Preparation Time :0:30
Categories : Fall Simmered
Spring Vegetable
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 lemon
3 3/4 pounds salsify
1 1/2 teaspoons butter
3 cups heavy cream
1/4 teaspoon grated fresh ground nutmeg
Salt
Fresh ground black pepper
3/4 cup flat leaf fresh parsley

PREPARATION: Squeeze juice from 1/2 of the lemon into a large bowl of water. Peel
salsify and cut into uniform 3-inch-long pieces. As you cut salsify, put pieces in
acidulated water to prevent discoloration. Bring a pot of salted water to a boil.
Squeeze in juice from remaining lemon half. Boil salsify until tender, about 10
minutes. Drain.

Melt the butter in a nonreactive frying pan and lightly saut� the salsify over
medium heat. Add the cream, bring to a simmer, and cook until it thickens and is
reduced by about 1/2, about 15 minutes. Season with the nutmeg and salt and
pepper. Chop parsley.

Recipe can be made several hours ahead, but don't try to keep it overnight or the
salsify will discolor.

SERVING Reheat salsify if made ahead, adding a little water if sauce seems too
thick. Sprinkle parsley on top and serve.

Description:
"A root vegetable with a sauce of cream and parsley."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Ratings : Cholesterol Rating 8 Complete Meal 3
Cost 5 Depth 3
Difficulty 3 Fanciness 5
Fat Content 8 Good for Crowds 7
Intensity 3 Intricacy 2
Kid Appeal 5 Looks 5
Portability 5 Richness 7
Serving Temperature 7 Sweetness 3
Tartness 7
- - - - - - - - - - - - - - - - - - -

Per serving: 328 Calories (kcal); 23g Total Fat; (59% calories from fat); 6g
Protein; 29g Carbohydrate; 83mg Cholesterol; 58mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat;
0 Other Carbohydrates

NOTES : Salsify, also known as oyster plant, is a root vegetable available from
late fall to early spring. Since salsify discolors quickly when peeled, it's best
to simmer it in acidulated water or cook it whole and then peel it.
Nutr. Assoc. : 3896 0 0 0 3620 0 0 3394

* Exported from MasterCook *

Saut�ed Chicken with Tarragon and Mushrooms

Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : Entr�e Main Course
Saut�ed

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 pound mushrooms, about 3/4 cup
8 chicken thighs, about 2 pounds
Salt
Fresh ground black pepper
2 tablespoons butter
1/3 cup white wine
1 cup heavy cream
1 tablespoon minced fresh tarragon

PREPARATION: Rinse, trim, and slice the mushrooms. Sprinkle the chicken lightly
with salt and pepper. Melt the butter in a large, nonreactive frying pan and cook
chicken over medium-high heat until seared on all sides, about 4 minutes. Add
mushrooms and cook until softened, about 4 minutes. Stir in wine and reduce heat.
Cover and simmer until chicken is cooked through, about 20 minutes.

Using a slotted spoon, remove chicken from the pan. Increase heat to high, stir in
the cream, and simmer until liquid reduces to 3/4 cup, about 4 minutes. Lower heat
to medium, return chicken to pan, and continue cooking until chicken is warmed
through. Stir in fresh tarragon and season to taste with salt and pepper. Recipe
can be prepared several hours ahead.

SERVING: Reheat over low heat if made ahead. Serve with rice pilaf, if desired.

Description:
"Tarragon adds a traditional finish to this delicate white wine and
cream sauced saut�."
Cuisine:
"French"
Source:
"Cook's Magazine May 1988"

- - - - - - - - - - - - - - - - - - -

Per serving: 673 Calories (kcal); 57g Total Fat; (77% calories from fat); 34g
Protein; 3g Carbohydrate; 255mg Cholesterol; 226mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 1/2
Fat; 0 Other Carbohydrates

NOTES : TARRAGON: The French call it estragon and the hints of anise and vanilla
make it a primary flavor in many classic dishes and sauces. Bushy and narrow-
leafed, French tarragon has a distinctive greenish-grey color.
Nutr. Assoc. : 4196 2591 0 0 0 0 0 3412

* Exported from MasterCook *

Saut�ed Potatoes

Recipe By :
Serving Size : 12 Preparation Time :0:45
Categories : Saut�ed Vegetable
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 whole red potatoes
1/2 cup rendered duck fat (or more if needed) -- reserved from
Duck Recipe
Salt
Pepper

PREPARATION: Put unpeeled potatoes in a pot with cold, salted water to cover,
bring to a boil, and cook until just tender, about 20 minutes. Drain and cool.
Peel if desired. Quarter the potatoes and then cut each quarter in half widthwise.
Recipe can be made to this point several hours ahead.

COOKING: Over high heat, melt 1/2 cup of reserved duck fat in each of 2 pans. Add
potatoes, reduce heat to medium-low, and cook, stirring occasionally, until golden
brown, about 10 minutes. Season to taste with salt and pepper.

Description:
"Boiled potatoes pan-fried in rendered duck fat."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Ratings : Cholesterol Rating 8 Complete Meal 3
Cost 2 Depth 2
Difficulty 2 Fanciness 2
Fat Content 7 Good for Crowds 5
Intensity 2 Intricacy 2
Kid Appeal 10 Looks 3
Portability 3 Richness 8
Serving Temperature 8 Tartness 2

- - - - - - - - - - - - - - - - - - -
Per serving: 136 Calories (kcal); 9g Total Fat; (56% calories from fat); 2g
Protein; 13g Carbohydrate; 9mg Cholesterol; 5mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

NOTES : Simple red potatoes, saut�ed in the duck fat reserved from Duck with
Persimmon Jam, make a perfect accompaniment to the duck.
Nutr. Assoc. : 4716 3202 0 0

* Exported from MasterCook *

Scalloped Potatoes

Recipe By :Dee Bell


Serving Size : 4 Preparation Time :2:00
Categories : Baked Side dish

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 large potatoes - peeled and thinly sliced
1 small onion -- minced
3 tablespoons white flour
1/4 cup butter -- melted
1 1/2 cups milk
1/4 teaspoon paprika
Salt
Black pepper
3 tablespoons chopped parsley (optional)

Heat oven to 350�F. Peel and slice potatoes into 1/4" slices. Place potatoes in a
bowl, sprinkle with flour, toss to coat evenly, sprinkle with minced onion and
toss again.

For an elegant version that takes a little more time, line up potato slices
lengthwise, spacing evenly and somewhat close together, into a buttered casserole
dish. When you do it this way you will end up with only one layer of potatoes.
Brush with melted butter and sprinkle with salt and pepper. Cover with milk and
sprinkle with paprika. Cover and bake for 55 minutes. Uncover and bake for 35
minutes more. Broil for 3 - 4 minutes to brown the top. As you serve the potatoes,
try to keep them lined up. Sprinkle with chopped parsley.

For the no fuss version, just toss half of the potatoes into the greased baking
dish, brush with melted butter, sprinkle with salt and pepper, then add another
layer and repeat. Pour milk over the mixture and sprinkle with paprika. Cover and
bake for 45 minutes. Uncover and bake for 35 minutes more. Broil for 3 - 4 minutes
to brown the top. Sprinkle with chopped parsley.

Description:
"Creamy, buttery potatoes baked in milk."
Cuisine:
"French"

- - - - - - - - - - - - - - - - - - -

Per serving: 287 Calories (kcal); 15g Total Fat; (45% calories from fat); 7g
Protein; 33g Carbohydrate; 43mg Cholesterol; 172mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

NOTES : You can alter this by adding cooked, crumbled bacon, chives, scallions,
minced bell pepper or cheese for au gratin.
Nutr. Assoc. : 4600 0 0 0 0 0 0 0 2682

* Exported from MasterCook *

Scallops in Leek-Thyme Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Appetizer Fall
Main Course Spring
Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 ounces crumbled bacon -- fried
1 tablespoon bacon drippings
1 medium julienned leek
1/3 cup dry white wine
1 teaspoon minced fresh thyme leaves
1 1/2 cups light cream
Salt
Ground white pepper
24 sea scallops- 1 1/2 pounds

TO COOK: Heat reserved bacon drippings in a medium saucepan. Add leeks; saut�
until tender, about 2 minutes. Add wine; simmer until evaporated, about 3 minutes.
Add thyme and cream; bring to simmer and cook until slightly thickened, about 3
minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon white pepper; keep this
sauce warm.

Heat a nonstick skillet over high heat until very hot. Working in batches, sear
scallops, about 2 minutes per side.

TO SERVE: Spoon a portion of sauce onto each plate; top each with 4 scallops.
Sprinkle with bacon and serve.

Serves: 4 to 6

Description:
"Seared scallops lightly creamed, fragrant with thyme and leeks."
Cuisine:
"American"
Source:
"Cook's Magazine April 1990"
Ratings : Bitterness 3 Cholesterol Rating 10
Complete Meal 3 Cost 7
Depth 7 Difficulty 3
Fanciness 7 Fat Content 7
Good for Crowds 8 Intensity 3
Intricacy 2 Kid Appeal 7
Looks 8 Portability 3
Richness 8 Serving Temperature 7
Sweetness 7 Tartness 2

- - - - - - - - - - - - - - - - - - -

Per serving: 316 Calories (kcal); 21g Total Fat; (59% calories from fat); 20g
Protein; 13g Carbohydrate; 55mg Cholesterol; 886mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2
Fat; 0 Other Carbohydrates

NOTES : Designed as an appetizer, this dish can also serve four as a main course.
Nutr. Assoc. : 2118 0 2671 0 3414 0 0 0 4847

* Exported from MasterCook *

Sesame and Scallion Quinoa

Recipe By :
Serving Size : 12 Preparation Time :0:45
Categories : Appetizer Fall
Side dish Spring
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups quinoa - about 1 pound
2 limes
1/2 cup light sesame oil -- cold pressed
2 tablespoons dark sesame oil
Salt
Fresh ground black pepper
3 tablespoons sesame seeds
1 cucumber
8 scallions
1/2 cup chopped fresh coriander leaves

PREPARATION: Put quinoa in a large, heavy saucepan with 6 cups of cold water.
Cover and bring to a boil. Reduce heat to low and simmer until water is absorbed
and quinoa is tender and slightly translucent, about 20 minutes; cool.

Meanwhile, squeeze 1/4 cup lime juice. Stir in sesame oils and season to taste
with salt and pepper. Pour dressing over quinoa and stir well. Recipe can be made
to this point 1 day ahead, covered, and refrigerated.

Heat oven to 350�F. Spread sesame seeds in a single layer in a cake pan and toast
in oven until browned, about 5 minutes. Cool.

Peel, seed, and finely chop the cucumber. Chop the scallions. Recipe can be made
to this point a few hours ahead.

SERVING: Bring quinoa mixture to room temperature, fluff it with a fork and stir
in the cucumber, scallions, and coriander. Adjust seasonings with salt and pepper.
Transfer quinoa to a serving dish and sprinkle with toasted sesame seeds.

Description:
"Fluffy South American whole grain, tossed with Oriental seasonings."
Cuisine:
"Chinese"
Source:
"Cook's Magazine May 1988"

- - - - - - - - - - - - - - - - - - -

Per serving: 229 Calories (kcal); 14g Total Fat; (53% calories from fat); 5g
Protein; 23g Carbohydrate; 0mg Cholesterol; 9mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

NOTES : If you have trouble finding quinoa, substitute bulgur, which has a similar
texture and slightly nutty flavor.
Nutr. Assoc. : 4673 0 1356 1356 0 0 0 0 0 414

* Exported from MasterCook *

Shrimp Scampi � la Pietro

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Course Pasta
Sauce Saut�ed
Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup olive oil
4 large cloves garlic -- more or less to taste, minced
1 teaspoon dill
1/2 stick butter
1/2 cup dry white wine
1 1/2 pounds medium shrimp -- peeled and deveined
8 cups water -- for boiling shrimp
1 pound pasta - capellini or linguini
Pinch salt -- to taste
Pinch fresh-ground black pepper -- to taste
2 small red chilies -- dried, split
3 tablespoons lemon juice
1 tablespoon lemon zest
3 tablespoons fresh parsley -- chopped

Boil water. Immerse shrimp with shell on; cook 2 - 3 minutes until pink. Remove
and drain. Let shrimp cool, peel and devein. Split shrimp lengthwise, but leave
tail attached (Butterfly).

Bring water to boil in large kettle, add 1 tablespoon of olive oil. Begin cooking
pasta when water is at a rolling boil.

In a large skillet, over medium heat, add remaining olive oil and saut� split
chiles and garlic. Remove pepper pieces when garlic is golden; add butter. As soon
as the butter is melted, add dill and wine.

Add the shrimp. They will reheat and finish cooking very quickly. The pasta and
shrimp should finish cooking about the same time. Drain pasta. Toss shrimp with
pasta, add lemon juice, zest and parsley. You could also serve the shrimp over the
pasta instead of tossing.
Description:
"Italian favorite based on the Greek origin. Shrimp in a butter-rich,
garlic, lemon and white wine sauce; served with pasta."
Cuisine:
"Italian"

- - - - - - - - - - - - - - - - - - -

Per serving: 904 Calories (kcal); 34g Total Fat; (35% calories from fat); 50g
Protein; 92g Carbohydrate; 290mg Cholesterol; 398mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 6 Fat; 0
Other Carbohydrates

Serving Ideas : Serve with crusty Italian bread, peas and white wine!

Nutr. Assoc. : 0 0 0 0 0 0 0 3961 0 3622 4702 0 0 0

* Exported from MasterCook *

Shrimp Won Ton

Recipe By :
Serving Size : 20 Preparation Time :0:45
Categories : Appetizer Pasta
Seafood Snack

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup bay shrimp
8 ounces cream cheese
3 green onions -- minced
60 won ton skins
Oil -- for deep frying

Combine shrimp, cream cheese and onion. Place 1 teaspoon of filling in center of
square. Dip your finger in water and moisten two edges of wrapper. Fold and seal.
Moisten one corner and fold again. Repeat until all filling is used. Deep fry at
375� until golden brown. May be fried ahead and heated in a 350� oven. (Filling
tends to leak and spatter in hot oil if left too long after forming.)

Description:
"Delectable bites of shrimp and cream cheese deep-fried in Won Ton
wrappers."
Cuisine:
"Chinese"
Yield:
"60 Pieces"
Ratings : Cholesterol Rating 6 Complexity 3
Cost 3 Depth 4
Difficulty 3 Fat Content 8
Good for Crowds 10 Kid Appeal 3
Portability 5 Serving Temperature 8

- - - - - - - - - - - - - - - - - - -
Per serving: 120 Calories (kcal); 4g Total Fat; (34% calories from fat); 5g
Protein; 14g Carbohydrate; 28mg Cholesterol; 184mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 5617 0

* Exported from MasterCook *

Sicilian-Style Olives (Ulivi Cunzati)

Recipe By :
Serving Size : 8 Preparation Time :4:00
Categories : Appetizer Fall
Side dish Spring
Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
24 large green Sicilian olives -- crushed lightly to expose pits
3 stalks celery hearts with leaves -- medium diced
1 small red onion -- medium diced
2 tablespoons minced fresh oregano
OR
2 teaspoons dried oregano
1/3 cup olive oil
1 teaspoon red wine vinegar
Ground black pepper

TO PREPARE AND SERVE: Mix all ingredients including 1/2 teaspoon pepper in a
medium nonreactive bowl. Refrigerate, tossing occasionally, for 4 hours. (Can be
refrigerated up to 2 days.) Serve the olives at room temperature.

Description:
"Green olives dressed with celery, onion, olive oil, vinegar and fresh
oregano."
Cuisine:
"Italian"
Source:
"Cook's Magazine June 1990"

- - - - - - - - - - - - - - - - - - -

Per serving: 110 Calories (kcal); 11g Total Fat; (84% calories from fat); 1g
Protein; 4g Carbohydrate; 0mg Cholesterol; 237mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

NOTES : Green Sicilian olives are available at Italian markets and in the Italian
section of many supermarkets. Crush the olives with a meat mallet or the flat
surface of a chef's knife until they split and their pits are exposed. This will
allow the flavors of the red onion, oregano, and vinegar to permeate the olives.
Nutr. Assoc. : 3801 2516 0 3390 0 2130706543 0 0 0

* Exported from MasterCook *


Smoked Oysters with Tomato-Corn Relish

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Appetizer Fall
Smoked Spring
Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Tomato-Corn Relish -- see recipe
20 oysters -- smoked

TO PREPARE: Prepare the Smoked Oysters: Brine the oysters for 1 hour then smoke
for 1 hour according to the instructions in the Guide to Brining and Smoking in
the Fabulous and Flavorful cookbook.

Prepare the Tomato-Corn Relish according to the recipe in the Fabulous and
Flavorful cookbook.

TO SERVE: Place 5 oysters on each plate. Spoon a portion of Tomato-Corn Relish


alongside the oysters and serve.

Description:
"Briny shellfish paired with a vivid vegetable salsa."
Cuisine:
"American"
Source:
"Cook's Magazine June 1990"
Ratings : Cholesterol Rating 8 Complete Meal 3
Cost 7 Depth 7
Difficulty 3 Fanciness 7
Fat Content 2 Good for Crowds 5
Intensity 8 Intricacy 3
Richness 7 Serving Temperature 7
Tartness 3
- - - - - - - - - - - - - - - - - - -

Per serving: 100 Calories (kcal); 5g Total Fat; (41% calories from fat); 4g
Protein; 11g Carbohydrate; 22mg Cholesterol; 98mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : Corn and oysters have a natural affinity for one another� they often are
teamed up in chowder. Here, smoked oysters are paired with lively tasting Tomato-
Corn Relish.
Nutr. Assoc. : 0 0

* Exported from MasterCook *

Tomato-Corn Relish

Recipe By :Cook's Magazine June 1990


Serving Size : 4 Preparation Time :0:15
Categories : Condiments Fall
Spring Summer
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 medium tomatoes -- seeded and diced
1 small onion -- sliced thin
1/2 cup cooked fresh corn or thawed frozen corn
1 tablespoon minced cilantro
1/4 teaspoon grated lime peel
2 teaspoons lime juice
1 tablespoon olive oil
1/2 teaspoon ground coriander
Salt
Ground black pepper

TO PREPARE: For the relish, mix all ingredients including 1/4 teaspoon salt and
1/4 teaspoon pepper in a nonreactive bowl.

TO SERVE: Spoon a portion alongside oysters, meat or fish.

Cuisine:
"American"
Ratings : Cholesterol Rating 0 Complete Meal 3
Cost 3 Depth 7
Difficulty 0 Fanciness 7
Fat Content 0 Freeze-ability 3
Good for Crowds 8 Intensity 8
Intricacy 0 Kid Appeal 2
Looks 7 Portability 10
Richness 2 Serving Temperature 5
Spicy Hotness 5 Sweetness 2
Tartness 7
- - - - - - - - - - - - - - - - - - -

Per serving: 71 Calories (kcal); 4g Total Fat; (44% calories from fat); 2g
Protein; 9g Carbohydrate; 0mg Cholesterol; 9mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : Zesty raw vegetable accompaniment for smoked meats and fish, especially
oysters.
Nutr. Assoc. : 0 0 26075 0 3948 0 0 0 0 0

* Exported from MasterCook *

Smoked-Fish P�t� Canap�s

Recipe By :
Serving Size : 30 Preparation Time :4:00
Categories : Fall Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Scallions
3/4 pound smoked fish � cod -- boneless and skinless
OR
3/4 pound smoked trout -- boneless and skinless
1/4 pound butter -- softened
1/4 pound cream cheese -- softened
3 tablespoons fresh dill
1 tablespoon horseradish
2 tablespoons sour cream
Salt
Fresh ground black pepper
1 tablespoon lemon juice
2 cucumbers
OR
1 cucumber
AND
1/2 loaf rye bread
12 radishes
dill -- for garnish

PREPARATION: For the p�t�, chop scallions. Combine the trout, butter, and cream
cheese in the bowl of a food processor and process for a few seconds. Add the
scallions, dill, and horseradish and process until just smooth with bits of herbs
still visible. Briefly pulse in sour cream. Season with salt, pepper, and 1
tablespoon lemon juice. Refrigerate for at least 4 hours.

P�t� can be made a few days ahead. Slice cucumbers into 3/16-inch-thick rounds.
Cut radishes into paper-thin slices. Fill a pastry bag fitted with a 1/2-inch star
tip with p�t�. Pipe generous rosettes on top of each cucumber slice. Garnish with
radish slices and dill.

As an alternative, toast bread and cut into ovals with a pastry cutter or into
rectangles or squares with a knife. Pipe p�t� onto bread and garnish with radishes
and fresh dill. Put in jelly roll pans or baking pans, cover well, and
refrigerate. Canap�s can be made a few hours ahead.

SERVING: Bring back to room temperature, arrange on platters, and serve.

Serves: 20 to 30

Description:
"Savory appetizers on cucumber slices and/or rye bread."
Cuisine:
"Mediterranean"
Source:
"Cook's Magazine November 1987"
T(Refrigeration):
"4:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 55 Calories (kcal); 5g Total Fat; (75% calories from fat); 3g
Protein; 1g Carbohydrate; 18mg Cholesterol; 51mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : This smoked-fish p�t� is so good you'll be tempted to eat it right off
your finger. For guests, we suggest either cucumber slices or toast. If you use
both, you'll get more variety with almost no more work. Arrange them together on
one platter and cut the toast into ovals, rectangles, or squares, rather than
rounds.
Nutr. Assoc. : 0 2747 0 2130706543 0 0 0 0 0 0 0 0 0 0 2130706543 0
2130706543 0 0

* Exported from MasterCook *

Smokey Salmon Ball

Recipe By :
Serving Size : 20 Preparation Time :2:00
Categories : Appetizer Fall
Spring Summer
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound canned salmon
8 ounces cream cheese -- softened
1 tablespoon lemon juice
2 teaspoons grated onions
1 teaspoon horseradish
1/4 teaspoon salt
1/4 teaspoon liquid smoke flavoring
1/2 cup chopped pecans
3 tablespoons chopped fresh parsley

Drain and flake the salmon, removing any bones. Combine all but the last two
ingredients and chill for 1 1/2 hours.

Form into a ball and roll in parsley and nuts. Return to the refrigerator until
ready to serve with crackers.

Serves 12 to 20

Description:
"An easy yet fun "dip.""
Cuisine:
"American"
T(Chilling Time):
"1:30"
Ratings : Cholesterol Rating 5 Cost 3
Depth 5 Fanciness 3
Fat Content 7 Good for Crowds 10
Intensity 7 Kid Appeal 5
Looks 5 Portability 7
Richness 7 Serving Temperature 3

- - - - - - - - - - - - - - - - - - -

Per serving: 92 Calories (kcal); 7g Total Fat; (71% calories from fat); 6g
Protein; 1g Carbohydrate; 25mg Cholesterol; 187mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *

Soft-Shell Crab Sandwich with Spicy R�moulade

Recipe By :
Serving Size : 4 Preparation Time :1:00
Categories : Main Course Saut�ed
Spring

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Spicy R�moulade -- see recipe
1/4 cup cornmeal
1/4 cup white flour
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/8 teaspoon cayenne pepper
Salt
Ground white or black pepper
4 medium soft-shell crabs
1 egg -- beaten
3 tablespoons olive oil
4 Kaiser rolls -- halved and toasted

TO PREPARE: Clean the crabs according to Soft-Shell Crab Cleaning Preparation in


the Fabulous and Flavorful cookbook. Make the Spicy R�moulade recipe in this
cookbook.

For the sandwich, mix the cornmeal and the following 5 sandwich ingredients plus
1/2 teaspoon salt, 1/4 teaspoon white pepper, and 1/4 teaspoon black pepper in a
medium bowl to make a seasoned flour. Dip each soft-shell crab in the beaten egg,
then dredge each in the seasoned flour.

TO COOK: Heat oil in a large skillet. Add soft-shell crabs; saut�, turning once,
until golden brown, about 6 minutes.

TO SERVE: Place a soft-shell crab on the bottom half of each Kaiser roll. Top each
crab with a dollop of Spicy R�moulade and the top half of the roll. Serve
immediately.

To follow the serving style of Dirk's restaurant, serve with homemade potato chips
sprinkled with the same herbs used for the crabs and with a salad of cubed
avocado, sliced Bermuda onions, and Belgian endive tossed in a sprightly lemon
vinaigrette.

Description:
"Fried crabs with an unshy dressing of mayonnaise, garlic, capers and
anchovy."
Cuisine:
"Mediterranean"
Source:
"Cook's Magazine June 1990"
Ratings : Cholesterol Rating 7 Complete Meal 5
Cost 7 Depth 7
Difficulty 3 Fanciness 5
Fat Content 8 Good for Crowds 5
Intensity 10 Intricacy 3
Kid Appeal 2 Looks 5
Portability 5 Richness 8
Serving Temperature 7 Spicy Hotness 8
Tartness 8
- - - - - - - - - - - - - - - - - - -

Per serving: 795 Calories (kcal); 55g Total Fat; (61% calories from fat); 17g
Protein; 61g Carbohydrate; 103mg Cholesterol; 1520mg Sodium
Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 5027 0 0 510

* Exported from MasterCook *

Spicy R�moulade

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Condiments Sauce
Spring Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup mayonnaise
1 small clove garlic -- minced
1 medium shallot -- minced
2 tablespoons minced fresh parsley
1 anchovy -- mashed
2 teaspoons drained, minced capers
1 tablespoon tomato paste
1 teaspoon lemon juice
1/8 teaspoon cayenne pepper
Ground white pepper or black pepper

TO PREPARE: Mix all ingredients including 1/8 teaspoon white pepper and 1/8
teaspoon black pepper in a small nonreactive bowl; set aside.

(Can be covered and refrigerated overnight.)

Description:
"A bold mayonnaise-based dressing with garlic, capers, anchovies and
lemon juice."
Cuisine:
"American"
Source:
"Cook's Magazine June 1990"
Ratings : Cholesterol Rating 5 Cost 3
Depth 7 Difficulty 0
Fanciness 7 Fat Content 8
Freeze-ability 3 Good for Crowds 10
Intensity 10 Intricacy 0
Kid Appeal 2 Looks 7
Portability 8 Richness 8
Serving Temperature 3 Spicy Hotness 7
Tartness 5
- - - - - - - - - - - - - - - - - - -

Per serving: 207 Calories (kcal); 24g Total Fat; (95% calories from fat); 1g
Protein; 2g Carbohydrate; 10mg Cholesterol; 240mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 21 2478 0 0 0 0

* Exported from MasterCook *

Soft-Shell Crabs with Almonds and Vinaigrette

Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : Appetizer Entr�e
First Course Saut�ed
Spring

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup sliced almonds -- toasted
1/2 cup white flour
1/8 teaspoon cayenne pepper
8 medium soft-shell crabs -- cleaned, 2 pounds
1/2 cup milk
1/4 cup olive oil

BALSAMIC VINAIGRETTE
5 tablespoons olive oil
2 medium shallots -- minced
1 1/2 teaspoons minced fresh thyme
2 tablespoons balsamic vinegar
2 medium scallions -- sliced thin crosswise

TO PREPARE: Clean the soft-shell crabs according to Soft Shell Crab Cleaning
Preparation.

Process 1/2 cup almonds, flour, and cayenne pepper to a fine grind in a food
processor. Dip each soft-shell crab in the milk, then dredge in the ground almond
mixture.

TO COOK: Heat 2 tablespoons oil in a large skillet. Working in batches to avoid


overcrowding and adding remaining 2 tablespoons oil as necessary, saut� soft-shell
crabs, turning once, until golden brown, about 6 minutes. Remove soft-shell crabs;
cover and keep them warm. Remove and discard pan drippings.

For the vinaigrette, heat oil in the now empty skillet. Add shallots and thyme;
saut� until shallots soften, about 1 minute. Off heat, stir in vinegar and
scallions.

TO SERVE: Transfer 2 soft-shell crabs to each warm dinner plate. Spoon 2


tablespoons Balsamic Vinaigrette over the crabs and then sprinkle 1 tablespoon of
the remaining almonds over each portion of crab. Serve immediately.
Description:
"Crabs saut�ed after dredging in toasted almond flour, dressed with a
simple shallot-thyme vinaigrette."
Cuisine:
"American"
Source:
"Cook's Magazine June 1990"
Ratings : Cholesterol Rating 7 Complete Meal 3
Cost 7 Depth 3
Difficulty 3 Fanciness 7
Fat Content 3 Good for Crowds 5
Intensity 5 Intricacy 5
Kid Appeal 3 Looks 5
Portability 3 Richness 7
Serving Temperature 7 Tartness 7

- - - - - - - - - - - - - - - - - - -

Per serving: 1178 Calories (kcal); 82g Total Fat; (61% calories from fat); 30g
Protein; 83g Carbohydrate; 94mg Cholesterol; 2255mg Sodium
Food Exchanges: 5 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 15 Fat; 0
Other Carbohydrates

NOTES : These soft-shell crabs have a nutty flavor from being dredged in almond
flour and garnishing them with toasted sliced almonds.
Nutr. Assoc. : 0 0 0 2923 0 0 0 0 0 0 3412 0 4845

* Exported from MasterCook *

Sole and Salmon Rolls with Ginger Beurre Blanc

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Baked Entr�e
Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 salmon fillet -- 1 inch thick
4 sole fillets
1/4 cup white wine
Ginger Beurre Blanc -- see recipe

PREPARATION: Cut the salmon fillet into 4 strips. Lay a salmon strip across the
width of each sole fillet. Roll the sole fillets around the salmon and secure with
a toothpick.

Mince the ginger. Recipe can be made to this point a few hours ahead.

COOKING AND SERVING: Heat oven to 400�F. Put sole and salmon rolls in a baking
dish, pour wine over the fish, and cover with foil. Bake in preheated oven until
done, about 20 minutes. Meanwhile, prepare the Ginger Beurre Blanc.

Remove sole and salmon rolls from oven. Using a slotted spatula, put a sole and
salmon roll on each plate and surround with sauce. Serve immediately.

Description:
"Wine-baked fish with a ginger-laced butter sauce."
Cuisine:
"French"
Source:
"Cook's Magazine November 1987"

- - - - - - - - - - - - - - - - - - -

Per serving: 468 Calories (kcal); 32g Total Fat; (63% calories from fat); 40g
Protein; 2g Carbohydrate; 183mg Cholesterol; 402mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat;
0 Other Carbohydrates

NOTES : An extra element of interest is added by this particularly delicious


ginger-laced butter sauce.
Nutr. Assoc. : 0 0 0 0

* Exported from MasterCook *

Ginger Beurre Blanc

Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : Fall Sauce
Simmered Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup minced fresh ginger root
3 tablespoons white wine vinegar
1/4 cup heavy cream
1/4 pound butter
Salt
Fresh ground black pepper

Mince the ginger. Combine the ginger, vinegar and 2 tablespoons of water in a
saucepan. Bring to a boil and cook over high heat until liquid has almost
evaporated, about 2 minutes. Add the heavy cream and continue cooking over high
heat until mixture is reduced by half, about 1 minute.

Over the lowest heat possible whisk butter into the reduction, about a tablespoon
at a time, adding another piece as each is almost incorporated. Butter should not
melt completely but should soften to form a creamy sauce. Remove from heat and
season to taste with salt and pepper. Strain sauce into a bowl and cover to keep
warm.

Description:
"A ginger, vinegar and cream sauce for fish."
Cuisine:
"French"
Source:
"Cook's Magazine November 1987"

- - - - - - - - - - - - - - - - - - -

Per serving: 260 Calories (kcal); 29g Total Fat; (96% calories from fat); 1g
Protein; 2g Carbohydrate; 83mg Cholesterol; 241mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 26086 0 0 0 0 0

* Exported from MasterCook *

Sopa de Arroz (Guatemalan Fried Rice)

Recipe By :
Serving Size : 8 Preparation Time :0:45
Categories : Fall Side dish
Spring Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups long-grain white rice
1/4 small onion
1 small clove garlic
1/2 medium carrot
1/2 small tomato
2 tablespoons corn oil
3 cups fresh chicken stock,
OR
3 cups canned chicken broth
OR
3 cups water
1 teaspoon salt

PREPARATION: Rinse the rice under cold water; drain well. Peel and thinly slice
the onion (2 tablespoons). Peel and mince the garlic (1 teaspoon). Grate the
carrot (1/4 cup). Cut the tomato into 1/4-inch dice (3 tablespoons).

COOKING: Heat oil in a large saucepan. Add rice and saut�, stirring constantly,
over medium heat until golden, about 1 minute. Add the onion, garlic, and carrot
and saut� until vegetables are soft, about 2 minutes. Stir in the tomato, broth,
and 1 teaspoon salt and bring to a boil. Reduce heat to low, cover, and simmer
until rice is tender, about 15 minutes. If rice is still too firm, add 1 to 2
tablespoons water, cover, and steam until tender, about 2 minutes. Set rice aside,
covered, for 10 minutes. Serve immediately.

Serves: 6 to 8

Description:
"Saut�ed rice cooked in chicken broth with fresh vegetables."
Cuisine:
"Guatemalan"
Source:
"Cook's Magazine September 1988"

- - - - - - - - - - - - - - - - - - -

Per serving: 213 Calories (kcal); 4g Total Fat; (16% calories from fat); 4g
Protein; 39g Carbohydrate; 0mg Cholesterol; 1076mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : Rice was introduced to Guatemala by the Spaniards, who learned of it when
the Moors planted it in Andalusia in the eighth century. The technique of lightly
browning the rice probably originated in Asia.
Nutr. Assoc. : 0 0 0 0 0 0 342 0 2130706543 0 2130706543 0

* Exported from MasterCook *

Southwest Empanadas

Recipe By :
Serving Size : 15 Preparation Time :2:00
Categories : Appetizer Fall
Fried Summer
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
1/2 pound cream cheese -- softened
1/4 pound butter -- softened
1 1/2 cups white flour

FILLING
3 tablespoons sun-dried tomatoes
3 tablespoons minced fresh coriander leaves
3/4 pound cream cheese -- softened
3 ounces goat cheese -- imported or domestic
Salt
Fresh ground black pepper
Cayenne pepper
1 egg

SALSA
4 tomatoes
1 clove garlic
1/2 yellow onion
1/2 cup minced fresh coriander leaves
1 jalape�o chile pepper
1 small hot pepper (any kind)
Salt
Fresh ground pepper
Oil -- for frying

PREPARATION: For the dough, combine the cream cheese and butter in a food
processor and blend well. Add the flour and mix until thoroughly incorporated.
Wrap dough in plastic and chill at least 1 hour.

For the filling, mince the tomatoes and coriander. In a large bowl, mix together
tomatoes, coriander, and cheeses. Season to taste with salt, black pepper, and
cayenne pepper. Recipe can be made to this point 1 day ahead.

Lightly beat egg for sealing pastry. On a floured work surface, roll out the dough
to a 1/8-inch thickness. Using a 3-inch-round plain or fluted cookie cutter, cut
out circles of dough. Put a tablespoon of the filling in the center of each dough
round. Brush edges with egg, fold dough in half, and crimp edges with a fork to
seal.

For the salsa, seed and chop the tomatoes. Mince the garlic, onion, and coriander.
Seed and mince the jalape�o. In a bowl, mix together tomatoes, garlic, onion,
coriander, and jalape�o, and season to taste with salt and pepper. Put half of the
mixture in the bowl of a food processor and pur�e. Return pur�ed mixture to bowl
with remaining salsa and blend well. Recipe can be made to this point a few hours
ahead.

COOKING AND SERVING: In a deep fryer or large, heavy frying pan, heat about an
inch of oil to 375�F. Fry the filled pastries, a few at a time, in the oil until
golden brown, about 2 minutes. Drain on paper towels.

Serve empanadas with the salsa.

Serves: 10 to 15

Description:
"Deep-fried cream cheese dough pockets filled with cheese, sun-dried
tomatoes and fresh coriander, served with spicy tomato salsa."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
T(Chilling Time):
"1:00"
Ratings : Cholesterol Rating 8 Complete Meal 3
Cost 3 Depth 3
Difficulty 5 Fanciness 5
Fat Content 8 Good for Crowds 8
Intensity 8 Intricacy 5
Kid Appeal 7 Looks 7
Portability 7 Richness 8
Serving Temperature 7 Spicy Hotness 7
Tartness 5
- - - - - - - - - - - - - - - - - - -

Per serving: 249 Calories (kcal); 20g Total Fat; (70% calories from fat); 5g
Protein; 13g Carbohydrate; 71mg Cholesterol; 196mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2
Fat; 0 Other Carbohydrates

NOTES : Fresh coriander, goat cheese, and sun-dried tomatoes give these deep-fried
empanadas a distinctive Southwest flavor. Serve the empanadas warm with the spicy
tomato and pepper salsa.

These hot hors d'oeuvre are attractive and easy to eat standing up. Most can be
prepared ahead and finished or reheated in a few minutes just before serving.
Nutr. Assoc. : 0 0 0 0 0 0 0 3352 0 3353 0 0 0 0 0 0 0 0 0 3352 0 735
2130706543 2130706543 0

* Exported from MasterCook *

Spanish Stew
Recipe By :
Serving Size : 6 Preparation Time :4:00
Categories : Soups and Stews Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 pound slab bacon -- cut in 1/4" cubes
2 tablespoons olive oil (approximately)
2 1/2 pounds chuck roast -- cut in 2" cubes
2 onions -- sliced
4 cloves garlic -- minced
2 tablespoons white flour
1 cup red wine -- such as Zinfandel
1 cup water -- or more if needed
Salt or black pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 ounce bittersweet chocolate -- grated (about 1 rounded
tablespoon)
4 chorizo sausages -- cut in 3/4" slices

In a large frying pan over low heat, cook bacon until fat is rendered and lightly
colored, 10 to 15 minutes. Remove and reserve bacon.

Add enough olive oil to pan to make about 1/4 cup of fat and heat. Dry beef cubes
with paper towels and brown in batches over medium-high heat. Transfer cubes as
they are browned to a large, heavy pot and set aside.

Add onions to frying pan and cook over low heat 5 minutes. Add garlic and cook 1
to 2 minutes, being careful not to burn. Stir in flour, red wine, and 1 cup of the
water. Bring to a boil and then pour over meat. Season with salt, pepper, oregano,
and thyme. Turn heat down, cover pot tightly, and cook very slowly until meat is
tender, 2 to 3 hours adding water if needed. Refrigerate.

When cool, skim excess fat off top and discard. Reheat meat, adding a little of
remaining water if sauce is too thick. Stir in grated chocolate.

In a small frying pan, reheat reserved bacon and add to stew.

In same pan, saut� chorizos until browned, about 10 minutes. Scatter over top of
stew and serve.

Serves: 4 to 6

Description:
"Rich beef stew with bacon, simmered in red wine and garnished with
sausage."
Cuisine:
"Spanish"
Source:
"Cook's Magazine September 1984"

- - - - - - - - - - - - - - - - - - -

Per serving: 793 Calories (kcal); 60g Total Fat; (71% calories from fat); 46g
Protein; 8g Carbohydrate; 161mg Cholesterol; 919mg Sodium
Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 Fat; 0
Other Carbohydrates

NOTES : Grated bittersweet chocolate thickens the sauce and gives it a velvety
texture while enhancing the taste of the beef. Rice pilaf would make a good
accompaniment.
Nutr. Assoc. : 0 986 0 0 0 0 0 0 0 0 0 0 2691

* Exported from MasterCook *

Spicy Broccoli Salad

Recipe By :
Serving Size : 12 Preparation Time :0:20
Categories : Appetizer First Course
Salad Dressing Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 pounds broccoli -- about 3 bunches
Salt
Fresh ground black pepper

DRESSING
1/3 cup sherry vinegar
1 1/2 tablespoons soy sauce
1 tablespoon Dijon mustard
1/2 cup olive oil
1 small fresh hot green chile pepper
1/4 teaspoon dried red pepper flakes

PREPARATION: Trim and peel broccoli stems and cut into thin slices on an angle.
Cut broccoli heads into small flowerets. Cook flowerets and stems in boiling,
salted water until tender, about 4 minutes. Drain. Season with salt and pepper.

For the dressing: in a small bowl, stir together the vinegar, soy sauce, and
mustard. Slowly whisk in the oil. Seed and mince chile pepper and add it to the
dressing.

Broccoli and dressing can be prepared a day ahead and stored separately in the
refrigerator.

SERVING: Bring dressing and broccoli to room temperature. Toss the broccoli with
the dressing and sprinkle with red-pepper flakes.

Description:
"Blanched broccoli in a spicy mustard dressing with Oriental
flavorings."
Cuisine:
"Chinese"
Source:
"Cook's Magazine May 1988"

- - - - - - - - - - - - - - - - - - -

Per serving: 104 Calories (kcal); 9g Total Fat; (75% calories from fat); 2g
Protein; 5g Carbohydrate; 0mg Cholesterol; 163mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

NOTES : Although the broccoli for this salad can be cooked in advance, do not add
the dressing until shortly before serving. The acid in the dressing can dull the
bright green color of the vegetable.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 3727 4714

* Exported from MasterCook *

Spicy R�moulade

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Condiments Sauce
Spring Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup mayonnaise
1 small clove garlic -- minced
1 medium shallot -- minced
2 tablespoons minced fresh parsley
1 anchovy -- mashed
2 teaspoons drained, minced capers
1 tablespoon tomato paste
1 teaspoon lemon juice
1/8 teaspoon cayenne pepper
Ground white pepper or black pepper

TO PREPARE: Mix all ingredients including 1/8 teaspoon white pepper and 1/8
teaspoon black pepper in a small nonreactive bowl; set aside.

(Can be covered and refrigerated overnight.)

Description:
"A bold mayonnaise-based dressing with garlic, capers, anchovies and
lemon juice."
Cuisine:
"American"
Source:
"Cook's Magazine June 1990"
Ratings : Cholesterol Rating 5 Cost 3
Depth 7 Difficulty 0
Fanciness 7 Fat Content 8
Freeze-ability 3 Good for Crowds 10
Intensity 10 Intricacy 0
Kid Appeal 2 Looks 7
Portability 8 Richness 8
Serving Temperature 3 Spicy Hotness 7
Tartness 5
- - - - - - - - - - - - - - - - - - -

Per serving: 207 Calories (kcal); 24g Total Fat; (95% calories from fat); 1g
Protein; 2g Carbohydrate; 10mg Cholesterol; 240mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 21 2478 0 0 0 0

* Exported from MasterCook *

Spinach and Parmesan Croquettes

Recipe By :Dee Bell


Serving Size : 4 Preparation Time :0:30
Categories : Fried Main Course
Saut�ed Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup chopped onions
1 tablespoon oil
1 cup thawed frozen spinach
OR
1 cup cooked, drained, fresh spinach
1 1/2 cups cooked rice
3/4 cup Parmesan cheese
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon black pepper or pinch cayenne pepper
(optional)
2 teaspoons lemon juice
1 egg

ROLLING MIXTURE
2 cups fresh bread crumbs
2 eggs

Oil - for frying


Roasted Tomato Sauce -- see recipe
OR
Spaghetti Sauce

Saut� onions in oil until light golden and translucent. Combine all ingredients
except rolling mixture. Chill spinach mixture. Beat the eggs from the rolling
mixture and roll croquettes in egg and then bread crumbs. Fry, turning so all
sides brown to a golden color. Serve with Roasted Tomato Sauce (see recipe) or
Spaghetti Sauce.

Description:
"Spinach and Parmesan fried into golden balls and served with Roasted
Tomato Sauce or Spaghetti Sauce."
Cuisine:
"French"

- - - - - - - - - - - - - - - - - - -

Per serving: 432 Calories (kcal); 20g Total Fat; (41% calories from fat); 19g
Protein; 45g Carbohydrate; 161mg Cholesterol; 780mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 3472 0 2130706543 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Roasted Tomato Sauce

Recipe By :Dee Bell


Serving Size : 4 Preparation Time :1:30
Categories : Baked International
Pasta Sauce
Spring Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 large fresh Italian plum tomatoes -- cut in half
4 medium clove garlic -- minced
1 small onion -- minced
2 tablespoons chopped fresh parsley
OR
3/4 tablespoon dried parsley
1 1/2 tablespoons olive oil
Salt
Black pepper
1 cup rice milk
OR
1 cup milk
OR
1 cup cream
OR
1 cup tomato juice

Oil the bottom of a baking dish with half of the oil. Sprinkle the bottom evenly
with the onions and garlic. Lay the tomatoes on top and sprinkle evenly with salt,
black pepper then the parsley. Drizzle evenly with the rest of the oil.

Bake in a 350�F oven for about an hour and enjoy the incredible fragrance of these
vegetables baking their flavors into each other.

Put into blender with liquid and blend until smooth. Warm gently. Serve over
stuffed peppers, stuffed mushrooms, stuffed zucchini, baked eggplant slices or
pasta.

Description:
"Simple and divine with garlic and onion flavors baked into Roma
tomatoes, then blended."
Cuisine:
"Italian"
Ratings : Cholesterol Rating 2 Complete Meal 3
Complexity 2 Cost 3
Depth 5 Difficulty 2
Fat Content 4 Good For Crowds 10
Intensity 5 Kid Appeal 9
Portability 10 Serving Temperature 9

- - - - - - - - - - - - - - - - - - -

Per serving: 117 Calories (kcal); 7g Total Fat; (54% calories from fat); 3g
Protein; 11g Carbohydrate; 8mg Cholesterol; 41mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates

NOTES : Roma tomatoes make a much thicker and more flavorful sauce, but the
flavors are still wonderful together if you need to use regular tomatoes.

Rice milk is the liquid of choice as it has a little sweetness of its own and a
lighter texture, but regular milk works fine. Cream makes a richer, thicker sauce
and tomato juice makes an all tomato sauce with a little less depth.
Nutr. Assoc. : 3773 0 0 0 0 2130706543 0 0 0 2130706543 0 0 0 2130706543 0
2130706543

* Exported from MasterCook *

Spinach Egg Foo Yung

Recipe By :Dee Bell


Serving Size : 6 Preparation Time :0:20
Categories : Fried Main Course
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 eggs -- slightly beaten
1/2 cup frozen spinach or fresh spinach -- cooked, drained and
chopped
1/2 cup finely chopped waterchestnuts
2 tablespoons bean sprouts (optional)
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped onions
1 teaspoon soy sauce
1/4 teaspoon black pepper or white pepper
Salt
Brown Sauce
3 tablespoons chopped scallions -- for garnish (optional)

Combine eggs, spinach, water chestnuts, green pepper,sprouts, onion, salt and
pepper and mix well.

Drop from tablespoon into a well-greased medium-hot griddle. Lift when solid with
a spatula, drop more mixture onto griddle and turn solid piece over on top of the
new mixture on the griddle. When bottom is cooked you can turn one final time if
the top of the first part wasn't completely browned.

Can be prepared ahead and chilled, then microwaved for 7 minutes, or baked at
300�F for 20 - 25 minutes.

Prepare Brown Sauce (see recipe).

Garnish with chopped scallions.


Description:
"A fried Chinese vegetable omelet served with Brown Sauce."
Cuisine:
"Chinese"

- - - - - - - - - - - - - - - - - - -

Per serving: 141 Calories (kcal); 8g Total Fat; (53% calories from fat); 7g
Protein; 9g Carbohydrate; 197mg Cholesterol; 1036mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : Change the ingredients according to leftover veggies in your refrigerator.


Nutr. Assoc. : 0 5088 5473 96 20088 20220 0 161 0 0 2684

* Exported from MasterCook *

Brown Sauce

Recipe By :
Serving Size : 12 Preparation Time :0:10
Categories : Sauce Simmered

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons butter
4 teaspoons cornstarch
2 teaspoons granulated sugar
1 cup water, chicken or beef stock, or any
combination
3 tablespoons soy sauce

In saucepan melt butter, stir in cornstarch dissolved in water, sugar and soy
sauce. Cook and stir until thickened and translucent.

Description:
"A tasty sauce for egg foo yung, meats and croquettes."
Cuisine:
"Chinese"
Source:
"Earth Kitchen Cookbook by Dee Bell"
Yield:
"1 1/2 Cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 27 Calories (kcal); 2g Total Fat; (65% calories from fat); trace
Protein; 2g Carbohydrate; 5mg Cholesterol; 456mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : You can add mushrooms and serve over hamburger patties for Salisbury
steak.
Nutr. Assoc. : 0 0 0 342 0
* Exported from MasterCook *

Spring Vegetable Blanquette

Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : Main Course Pasta
Sauce Side dish
Simmered Spring
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 pearl onions -- about 3 oz.
8 asparagus spears -- about 1/2 lb.
Salt
12 baby carrots -- about 1/4 lb.
3 ounces mushrooms -- chopped small, about 3/4 cup
3/4 pound fresh peas -- shelled
OR
3/4 cup frozen peas -- thawed
1 cup chicken stock
1/2 cup heavy cream
1 tablespoon minced fresh tarragon leaves
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
1 teaspoon lemon juice
Fresh ground black pepper

PREPARATION: Put unpeeled onions in a small saucepan with enough water to cover,
bring to a boil, and cook for 1 minute. Drain, rinse under cold water, and drain
again. Peel onions.

Trim and peel asparagus stalks, cut off tips, and cut stalks into 1-inch lengths.
Cook asparagus in 2 quarts of boiling, salted water for 2 minutes. Drain and
refresh under cold water.

Trim carrots, cutting any large ones in half crosswise. Quarter the mushrooms.
Shell the peas.

Bring stock and 1/2 cup water to a boil in a medium saucepan. Add the carrots,
cover, and simmer over medium heat until just tender, about 12 minutes. With a
slotted spoon, remove carrots from the pan and put in a large bowl. Add mushrooms
and onions to pan, cover, and simmer until onions are just tender, about 10
minutes. Transfer mushrooms and onions to the bowl. Add the peas to the saucepan,
bring to a boil, and cook, uncovered, just until tender, about 4 minutes. (Cook 1
minute if using frozen peas.) Transfer peas to the bowl, and drain any liquid from
the bowl into the saucepan.

Bring vegetable cooking liquid to a boil and cook until reduced to 1/4 cup, about
5 minutes. Whisk cream into cooking liquid, bring to a boil and cook, whisking
often, until sauce is thick enough to coat the back of a spoon, about 4 minutes.
Remove pan from heat.

Recipe can be made to this point a few hours ahead. Cool and cover sauce with
plastic wrap touching its surface; set sauce aside at room temperature.

SERVING: Bring sauce to a simmer in a large saucepan. Add vegetables to pan and
simmer over medium heat, stirring gently, until just warmed through, about 2
minutes. Remove pan from heat. Add the tarragon, chives, parsley, and lemon juice.
Toss gently, season to taste with salt and pepper.

Description:
"New vegetables with fresh herbs in a stock and cream sauce."
Cuisine:
"French"
Source:
"Cook's Magazine May 1988"

- - - - - - - - - - - - - - - - - - -

Per serving: 272 Calories (kcal); 12g Total Fat; (38% calories from fat); 9g
Protein; 34g Carbohydrate; 41mg Cholesterol; 1165mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

NOTES : This is good with roast or saut�ed veal or chicken. It is also delicious
served as a meatless meal accompanied by rice or pasta.
Nutr. Assoc. : 0 0 0 0 0 0 0 2130706543 0 0 3412 0 0 0 0

* Exported from MasterCook *

Stir-Fried Beef with Pineapple and Ginger

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Entr�e Main Course
Spring Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 teaspoons dry sherry
4 teaspoons dark sesame oil
1 1/2 teaspoons cornstarch
Salt
1 pound sirloin steak -- sliced thin on a slight angle across the
grain
2 tablespoons peanut oil
2 tablespoons minced fresh ginger root
2 medium red bell peppers -- cut in 1" strips
2 medium scallions -- crosswise cut into 3" pieces
1 teaspoon light soy sauce
1/2 medium pineapple, 3/4 lb. -- peeled and cored cut in 1/2" slices;
each slice cut into 3 wedges
Steamed rice

TO PREPARE: Mix 2 teaspoons sherry, 2 teaspoons sesame oil, the cornstarch, and 1
teaspoon salt in a medium bowl. Add the steak strips and toss to coat; let the
meat stand 15 minutes. Steam the rice.

TO COOK AND SERVE: Heat peanut oil in a wok or large skillet until almost smoking.
Add marinated steak strips; stir-fry over high heat until meat is browned, about 2
minutes. Remove beef with a slotted spoon; set aside.
Add ginger root, peppers, and scallions to the wok; stir-fry over high heat until
peppers are just tender, about 1 minute. Add soy sauce, 1 tablespoon water, and
remaining 2 teaspoons sherry; stir-fry until sauce thickens slightly, about 2
minutes. Return beef to wok; add pineapple and remaining 2 teaspoons sesame oil;
stir-fry until heated though, about 30 seconds longer. Serve immediately.

Description:
"Ginger-accented sweet and sour beef strips with red peppers."
Cuisine:
"Chinese"
Source:
"Cook's Magazine April 1990"

- - - - - - - - - - - - - - - - - - -

Per serving: 160 Calories (kcal); 12g Total Fat; (64% calories from fat); 1g
Protein; 13g Carbohydrate; 0mg Cholesterol; 54mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

NOTES : Traditional Hong Kong beef and pepper stir-fry with the refreshing
addition of pineapple. Serve with steamed rice.
Nutr. Assoc. : 0 0 0 0 39734 0 3366 0 0 4026 26574 2840

* Exported from MasterCook *

Stir-Fried Pork with Broccoli

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Entr�e Main Course

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
SAUCE
4 teaspoons dark soy sauce
2 teaspoons granulated sugar
2 teaspoons cornstarch
2 teaspoons Chinese red vinegar or white wine vinegar
2 teaspoons rice wine or dry sherry
2 teaspoons sesame oil
1/4 teaspoon salt

PORK AND VEGETABLES


2 1/2 teaspoons cornstarch
2 tablespoons chicken stock
OR
2 tablespoons water
1 pound boneless pork loin or pork tenderloin
12 ounces broccoli
1 large red bell pepper
4 scallions
1 medium clove garlic
1 piece fresh ginger root -- 1" long
4 tablespoons vegetable oil
1/2 cup cashews -- 2 oz.
Steamed rice

PREPARATION: For the sauce, mix the soy sauce, sugar, cornstarch, vinegar, rice
wine, sesame oil, and 1/4 teaspoon salt in a small bowl. Set aside.

For the pork and vegetables, dissolve 1 1/2 teaspoons of cornstarch in the chicken
stock. Set aside. Slice the pork thinly against the grain and rub with remaining
teaspoon of cornstarch. Cut broccoli into small florets and blanch in a large
kettle of boiling water until almost tender, about 3 minutes. Drain well and pat
dry. Cut the red pepper into 1/4-inch strips and set aside. Thinly slice the
scallions, mince the garlic (1 teaspoon), and the ginger (1 1/2 tablespoons); set
each aside.

COOKING: In a wok or deep skillet, heat 2 tablespoons oil until hot but not
smoking. Stir-fry the red peppers and cashews, and pork to the wok. Immediately
stir in broccoli, sauce, and cornstarch-chicken stock mixture. Toss until sauce
coats ingredients and thickens slightly, about 45 seconds. Serve immediately with
steamed rice.

Description:
"Vegetables, meat and rice together form a one-dish meal."
Cuisine:
"Chinese"
Source:
"Cook's Magazine September 1988"

- - - - - - - - - - - - - - - - - - -

Per serving: 390 Calories (kcal); 28g Total Fat; (63% calories from fat); 20g
Protein; 17g Carbohydrate; 36mg Cholesterol; 593mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2
Fat; 0 Other Carbohydrates

NOTES : Rub the pork lightly with cornstarch to seal the meat before frying. This
recipe can be used as a guide for other stir-fries, in which poultry, shellfish,
or quick-cooking vegetables such as snow peas, cabbage, mushrooms, or green beans
are substituted for the pork. Cashews are a welcome addition to any stir-fry,
adding texture and flavor.
Nutr. Assoc. : 0 1396 0 0 5555 4734 0 0 0 0 0 342 0 2130706543 4575 0 0 0
0 0 0 0 0 0

* Exported from MasterCook *

Strawberry Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:05
Categories : Sauce Spring

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound frozen strawberries -- thawed, sweetened and pur�ed
2 tablespoons dark rum or gold rum

TO PREPARE: Mix strawberry pur�e and rum in small nonreactive bowl. Chill. (Can be
refrigerated overnight.)

Description:
"Simple, spiked pur�ed fruit, for the Coconut Custard or other
desserts."
Cuisine:
"Puerto Rican"
Source:
"Cook's Magazine April 1990"

- - - - - - - - - - - - - - - - - - -

Per serving: 70 Calories (kcal); trace Total Fat; (1% calories from fat); trace
Protein; 16g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other
Carbohydrates

Serving Ideas : A colorful sauce, along with the Mango Sauce, for the Coconut
Custard.

Nutr. Assoc. : 0 3040

* Exported from MasterCook *

Stuffed Acorn Squash

Recipe By :Dee Bell


Serving Size : 2 Preparation Time :0:45
Categories : Baked Main Course
Saut�ed Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 large acorn squash
2 tablespoons butter
2 tablespoons chopped onions
1/2 cup chopped broccoli florets
1/4 cup chopped mushrooms
2 tablespoons chopped celery
2 tablespoons chopped walnuts
1/2 teaspoon brown sugar
1/2 teaspoon soy sauce
1 tablespoon chopped fresh basil
1/4 cup grated Muenster cheese

Heat oven to 400�F.

Cut squash in half and remove the seeds. Rub the cut flesh with salt and place
flesh side down in a baking dish and bake for about 35 minutes.

While the squash is baking, saut� onion in butter until clear and add chopped
broccoli florets, mushrooms and celery. Saut� about 4 minutes. Stir in walnuts and
fresh basil, then sprinkle with brown sugar and soy sauce, adjust seasoning to
taste. Toss to mix well.
Check baking squash with a fork to see if it glides through the flesh. Stuff with
vegetable mixture, top with equal amounts of grated cheese and return to oven for
about 5 minutes.

Description:
"Baked acorn squash halves stuffed with saut�ed broccoli, cheese and
walnuts."
Cuisine:
"American"
Ratings : Cholesterol Rating 2 Complete Meal 8
Complexity 2 Cost 2
Depth 3 Fat Content 2
Serving Temperature 8
- - - - - - - - - - - - - - - - - - -

Per serving: 304 Calories (kcal); 20g Total Fat; (56% calories from fat); 8g
Protein; 27g Carbohydrate; 45mg Cholesterol; 310mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 222 0 2358 0 0 0 0 0 0 4184

* Exported from MasterCook *

Stuffed Baked Tortillas (Chilaquilas)

Recipe By :Cook's Magazine September 1988


Serving Size : 8 Preparation Time :1:30
Categories : Baked Entr�e
Fall Fried
Main Course Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups Chirmol Tomato Sauce -- (see recipe)
1/2 small onion
1/4 red bell pepper
10 ounces farmer's cheese (1 1/2 cup)
1/4 teaspoon fresh ground black pepper
10 tortillas
3 eggs
1/4 teaspoon salt
1 teaspoon white flour
1/4 cup corn oil

PREPARATION: Make the Tomato Sauce. (Can cover and refrigerate up to 2 days.)
Mince the onion (1/4 cup) and the red pepper (1/4 cup) and put each in a medium
bowl. Add the cheese (1 1/2 cups), red pepper, and 1/4 teaspoon pepper. Spoon 2
teaspoons of the cheese mixture onto the bottom half of each tortilla, and fold
tortillas in half to form a semicircle. (Cracks in the tortillas will be sealed
with the egg batter. Can wrap and refrigerate filled tortillas overnight.)

COOKING: Adjust oven rack to medium position and heat oven to 375�F. Separate the
eggs. Using a whisk or rotary beater, whip egg whites with 1/4 teaspoon salt to
firm peaks. Lightly beat the yolks and flour and fold mixture into the whites.
Heat oil in a large skillet. Dip the tortillas into the egg batter and shake off
excess. Fry tortillas over medium heat until golden brown, about 1 1/2 minutes on
each side. Put tortillas in a single layer into two 9- by 13-inch baking dishes
and garnish with Chirmol. Bake until tortillas are heated through, about 20
minutes.

Serves 6 to 8

Description:
"Tortillas and cheese, browned in an egg batter and baked under tomato
sauce."
Cuisine:
"Guatemalan"

- - - - - - - - - - - - - - - - - - -

Per serving: 484 Calories (kcal); 25g Total Fat; (43% calories from fat); 19g
Protein; 55g Carbohydrate; 89mg Cholesterol; 883mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4
Fat; 0 Other Carbohydrates

NOTES : Egg white batter is a common coating for deep-fried foods in Guatemala.
The small amount of flour in the batter gives the firmly beaten egg whites a bit
more substance than tempura batter.
Nutr. Assoc. : 0 0 0 25008 0 0 0 0 0 0

* Exported from MasterCook *

Chirmol Tomato Sauce

Recipe By :
Serving Size : 3 Preparation Time :0:45
Categories : Sauce Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 large tomatoes
1 medium clove garlic
1/2 small onion
1/4 tablespoon salt
1/2 teaspoon dried red pepper flakes

PREPARATION: Peel, core, and chop the tomatoes and put them into a medium
saucepan. Mince the garlic, peel and coarsely chop the onion, and add each to the
saucepan, along with 1/4 teaspoon salt, red pepper flakes, and 1/4 cup water.

COOKING: Bring the liquid to a boil, reduce heat to low, and simmer, uncovered,
until vegetables are cooked through, about 10 minutes. Transfer contents of
saucepan to a food processor fitted with the metal blade, or to a blender, and
pur�e. Return sauce to the saucepan and simmer until slightly thickened, about 10
minutes. (Can cover and refrigerate up to 2 days).

Description:
"Spicy preparation of tomatoes and aromatic vegetables."
Cuisine:
"Guatemalan"
Source:
"Cook's Magazine September 1988"
Yield:
"1 1/2 Cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 34 Calories (kcal); trace Total Fat; (9% calories from fat); 1g
Protein; 8g Carbohydrate; 0mg Cholesterol; 545mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 4714

* Exported from MasterCook *

Stuffed Mushrooms

Recipe By :Marybeth Bontadelli


Serving Size : 32 Preparation Time :1:00
Categories : Appetizer Baked
Side dish Vegetable
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound small mushrooms
1/2 cup Parmesan cheese
3/4 cup bread crumbs
1/2 cup finely chopped onions
1/2 teaspoon oregano
2 cloves garlic -- minced
2 tablespoons minced parsley
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil

Preheat oven to 350�F. Remove stems from mushrooms and chop fine. Combine with
remaining ingredients and spoon into mushroom caps. Bake 25 minutes.

Description:
"Baked mushrooms stuffed with Parmesan herbed breadcrumbs."
Cuisine:
"Italian"

- - - - - - - - - - - - - - - - - - -

Per serving: 36 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g
Protein; 3g Carbohydrate; 1mg Cholesterol; 113mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : Long time favorite!


Nutr. Assoc. : 4196 0 196 2679 0 0 0 0 0 0
* Exported from MasterCook *

Sugar Spiced Walnuts

Recipe By :Jack Ligon


Serving Size : 8 Preparation Time :0:45
Categories : Candy Christmas
Dessert

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups walnuts
1 cup granulated white sugar
5 teaspoons water
1 teaspoon cinnamon
1 teaspoon vanilla

Mix all ingredients together and bring to a boil. Add in walnut halves, stir and
spread out on wax paper to dry.

Description:
"Walnut halves candied in a vanilla-cinnamon syrup."
Cuisine:
"American"
Yield:
"4 cups"
Ratings : Cholesterol Rating 0 Complete Meal 2
Complexity 1 Cost 3
Depth 2 Difficulty 1
Fanciness 6 Fat Content 7
Good for Crowds 8 Kid Appeal 5
Portability 10 Serving Temperature 5
Sweetness 0
- - - - - - - - - - - - - - - - - - -

Per serving: 478 Calories (kcal); 35g Total Fat; (62% calories from fat); 15g
Protein; 33g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 1 1/2
Other Carbohydrates

NOTES : A simple treat to make for Christmas!


Nutr. Assoc. : 0 652 0 0 0

* Exported from MasterCook *

Sweet 'n Sour Pork

Recipe By :Jack Ligon


Serving Size : 6 Preparation Time :3:00
Categories : Main Course Sauce

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
MARINATE TOGETHER
2 pounds pork chops
2 tablespoons soy sauce
2 tablespoons brown sugar
1 cup all-purpose flour
1 egg -- beaten
2 cups vegetable oil
4 tablespoons oil -- reserved from browning pork
3 yellow onions
3 fresh tomatoes
1 green bell pepper
2 leeks

SAUCE
1 cup dark brown sugar
1/2 cup vinegar
4 tablespoons soy sauce

DISSOLUTION
1 tablespoon cornstarch
1/4 cup water

Wash and cut pork into half-inch square pieces. Soak in marinade for 2 - 3 hours.

Cut onions and tomatoes into quarters; green pepper and leeks into pieces.

Drain pork, coat with egg, then flour, then egg again. Heat cooking oil, brown
pork and remove.

Leave second measure of oil in pan, saut� onion, tomatoes, green pepper about 2
minutes. Pour in sweet and sour sauce mixture. Cook until boiling, thicken with
corn starch dissolution, then mix in pork and vegetables. Serve with rice.

Description:
"Chinese authentic stir-fry complete meal. Soy and brown sugar
marinated pork, stir-fried with vegetables and served in a sweet and
sour sauce."
Cuisine:
"Chinese"

- - - - - - - - - - - - - - - - - - -

Per serving: 1267 Calories (kcal); 98g Total Fat; (68% calories from fat); 29g
Protein; 72g Carbohydrate; 106mg Cholesterol; 1127mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 17 1/2
Fat; 2 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Sweet-Potato Pancakes

Recipe By :Cook's Magazine November 1987


Serving Size : 12 Preparation Time :1:00
Categories : Christmas Fried
Side dish Thanksgiving
Winter
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds sweet potatoes -- about 6
2 eggs -- (2 to 3 eggs)
3 tablespoons white flour
1 tablespoon honey
Salt
Pepper
6 tablespoons butter -- or more if needed

PREPARATION: Peel sweet potatoes and cut into quarters. Cook in boiling, salted
water until tender, about 30 minutes. Drain and grate in a food processor or by
hand. Cool.

In a large bowl, lightly whisk 2 of the eggs. Add the flour, honey, and sweet
potatoes. Texture should be that of cooked oatmeal. If mixture is too dry, add the
remaining egg. Season to taste with salt and pepper.

Pancake mixture can be made to this point several hours ahead.

COOKING AND SERVING: Melt the butter in a large, heavy frying pan over medium-low
heat. Drop batter by tablespoons into the frying pan and flatten with the back of
a spoon. Cook until lightly browned, turning once, about 2 minutes total. Keep the
pancakes warm while frying the rest of the batter.

Serves 8 to 12

Description:
"Cooked sweet potatoes mixed in an egg batter and fried in butter."
Cuisine:
"American"
Ratings : Cholesterol Rating 8 Complete Meal 3
Cost 0 Depth 2
Difficulty 0 Fanciness 3
Fat Content 3 Freeze-ability 8
Good for Crowds 8 Intensity 2
Intricacy 2 Kid Appeal 7
Looks 3 Portability 7
Richness 5 Serving Temperature 7
Sweetness 7 Tartness 2

- - - - - - - - - - - - - - - - - - -

Per serving: 160 Calories (kcal); 7g Total Fat; (37% calories from fat); 3g
Protein; 23g Carbohydrate; 47mg Cholesterol; 79mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : A colorful take-off on potato pancakes, these are perfect holiday fare.
The batter can be made entirely ahead and fried quickly at the last minute.
Nutr. Assoc. : 0 3218 0 0 0 0 0

* Exported from MasterCook *

Sweetened Whipped Cream

Recipe By :Cook's Magazine November 1987


Serving Size : 6 Preparation Time :0:10
Categories : Christmas Sauce
Thanksgiving Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup heavy cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract

PREPARATION: Put the heavy cream, sugar, and vanilla in a bowl and whip until the
cream holds soft peaks. Cream can be whipped an hour ahead.

SERVING: Put a big dollop of whipped cream on each slice of pie.

Cuisine:
"American"
Yield:
"2 cups"
Ratings : Cholesterol Rating 10 Cost 5
Depth 3 Difficulty 2
Fanciness 5 Fat Content 8
Good for Crowds 10 Intensity 0
Intricacy 0 Kid Appeal 10
Portability 5 Richness 10
Serving Temperature 3 Sweetness 7
Tartness 0
- - - - - - - - - - - - - - - - - - -

Per serving: 120 Calories (kcal); 11g Total Fat; (81% calories from fat); 1g
Protein; 5g Carbohydrate; 41mg Cholesterol; 11mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2
Other Carbohydrates

NOTES : The classic pie topping.


Nutr. Assoc. : 0 0 0

* Exported from MasterCook *

Tamarind Sauce

Recipe By :Cook's Magazine April 1990


Serving Size : 8 Preparation Time :0:15
Categories : Sauce Simmered

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
10 tamarind pods-to yield 1 cup -- shelled, pur�ed,
OR
1 cup frozen tamarind pulp -- thawed
2 cups beef stock or canned beef broth
3 tablespoons granulated sugar

TO PREPARE: Bring all sauce ingredients to simmer in a medium nonreactive


saucepan, stirring to break up the tamarind pulp. Simmer to blend flavors, about 3
minutes. Strain sauce through a fine sieve into a medium nonreactive bowl. Press
on the pulp and seeds to release their liquid; discard solids. (Can be cooled,
covered, and refrigerated overnight.)

Serves 6 to 8

Description:
"Sweet and tart beef stock-based sauce, good on roasts and other
meats."
Cuisine:
"Puerto Rican"

- - - - - - - - - - - - - - - - - - -

Per serving: 30 Calories (kcal); trace Total Fat; (1% calories from fat); trace
Protein; 6g Carbohydrate; 0mg Cholesterol; 532mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates

NOTES : Designed for Roast Pork Loin with Sweet-and-Sour Tamarind Sauce.

Tamarind, available at Spanish or Caribbean markets, is the fruit of a tropical


evergreen. When its stringy pulp is pur�ed and strained, it makes a tart
ingredient for sauces.
Nutr. Assoc. : 1481 0 2130706543 129 0

* Exported from MasterCook *

Tiny Butternut Squash Tartlets

Recipe By :Cook's Magazine November 1987


Serving Size : 30 Preparation Time :2:00
Categories : Appetizer Baked
Contemporary Fall
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 Best Pie Pastries -- see recipe
1 1/2 pounds butternut squash
2 tablespoons fresh herbs; thyme, rosemary, savory, or
chives
1/2 pound cream cheese -- softened
3 eggs
1/2 cup heavy cream
1/2 teaspoon fresh ground nutmeg
Salt
Fresh ground black pepper
1/2 pound Cheddar cheese -- about 2 cups grated

PREPARATION: Make the Best Pie Pastry (see recipe in the Bake-it cookbook). Butter
miniature muffin tins.

On lightly floured work surface, roll out the dough to 1/8-inch thickness. Cut
dough into circles with a pastry cutter slightly larger than the top opening of a
miniature muffin tin (approximately 2 1/2 inches) and fit into prepared tins.
Chill for at least 20 minutes or even overnight.
Heat oven to 425�F. Bake pastry in preheated oven and press dough down if it has
bubbled up. Reduce heat to 350�F and continue cooking until pastry is browned and
almost done, about 10 minutes. Cool. Pastry can be baked 2 days ahead and stored
in airtight tins.

For the filling, heat oven to 350�F. Cut squash in half and scrape out seeds. Make
slashes in flesh and put on baking sheet, cut sides down. Bake in preheated oven
until very soft, about 45 minutes. Cool. Scrape out flesh and pur�e in a blender
or food processor until smooth. Chop 1 tablespoon of the herbs.

In a bowl, cream the cream cheese, add pur�ed squash, and beat until smooth. Beat
in eggs. Add the heavy cream, nutmeg, and 1 tablespoon chopped fresh herbs. Season
to taste with salt and pepper. Filling can be made to this point a couple of days
ahead.

Grate the Cheddar cheese. Put about 1/2 tablespoon of the grated cheese into each
cooked pastry shell. Chop the remaining tablespoon of herbs. Recipe can be
completed to this point several hours ahead.

COOKING AND SERVING: Heat oven to 375�F. Fill each tart shell with butternut-
squash mixture to within 1/4-inch of the top. Sprinkle with 1 tablespoon of herbs.

Bake tartlets in preheated oven until filling is puffy, about 10 minutes. Serve
warm.

Serves: 20 to 30

Description:
"Herbaceous, cheesy finger food: terrific winter hors d'oeuvre."
Cuisine:
"French"

- - - - - - - - - - - - - - - - - - -

Per serving: 86 Calories (kcal); 7g Total Fat; (72% calories from fat); 3g
Protein; 3g Carbohydrate; 40mg Cholesterol; 78mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : Perfect for fall and winter entertaining, these miniature tarts are as
pretty as they are tasty.

This hors d�oeuvre is recommended to be served with Smoked-Fish P�t� Canap�s, but
if you choose to serve only one of them, supplement your table with easy additions
like bowls of nuts or Mediterranean olives.
Nutr. Assoc. : 0 0 3373 0 0 0 3620 0 0 0

* Exported from MasterCook *

Tiropitas (Greek cheese pastry)

Recipe By :
Serving Size : 20 Preparation Time :1:30
Categories : Appetizer Baked
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Feta cheese
3/4 pound small curd cottage cheese
1/4 cup chopped chives or parsley
2 eggs
1/2 pound butter -- melted
1 pound filo dough

Mix everything but the butter and dough together. Cut the dough into 4 or 5 even
sets of strips and cover them while you work with wax paper and a moist dish
towel.

Lay out one strip, brush lightly with butter, and repeat with a second layer. Put
a teaspoon of filling at one end, and fold a corner over the filling. Starting
with this initial triangle, fold the dough up like a flag until you have a little
turnover. Repeat for the rest of the dough and filling, laying them out on a
cookie sheet.

Bake at 350� for 20 minutes until brown.

Yields: 50 to 60

Description:
"Flaky cheese triangles."
Cuisine:
"Greek"

- - - - - - - - - - - - - - - - - - -

Per serving: 201 Calories (kcal); 14g Total Fat; (79% calories from fat); 6g
Protein; 2g Carbohydrate; 55mg Cholesterol; 405mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

NOTES : WARNING: When these come out of the oven, the filling remains very hot for
quite a while after the tiropitas themselves are cool enough to handle. Watch out,
if you don't want to see your guests in court seeking damages for seared palates.
Nutr. Assoc. : 0 441 26050 0 0 0

* Exported from MasterCook *

Tomato and Brioche Sandwiches

Recipe By :Cook's Magazine May 1988


Serving Size : 8 Preparation Time :0:20
Categories : Appetizer Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
MAYONNAISE
1 egg yolk
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon lemon juice
1/4 teaspoon salt
3/4 cup olive oil
Fresh ground black pepper

SANDWICHES
1 pound brioche loaves or white bread -- firm, textured
4 ripe tomatoes -- about 3/4 pound

PREPARATION: For the mayonnaise, in a small bowl or in the bowl of a food


processor fitted with the metal blade, whisk or process the egg yolk with the
mustard, vinegar, lemon juice, and 1/4 teaspoon salt until smooth. Whisk or
process in the oil, drop by drop at first. As the mayonnaise begins to thicken,
add the remaining oil in a slow, thin stream. Season mayonnaise to taste with salt
and pepper.

Mayonnaise can be made several days ahead and refrigerated in an airtight


container.

Cut the bread into 16 1/4-inch-thick slices. If using white bread, remove the
crusts. Core the tomatoes and slice them thinly. Spread each slice of bread with
mayonnaise. Cover half of the bread slices with a single layer of tomatoes. Top
with the remaining bread slices. Quarter each sandwich diagonally. Arrange
sandwiches on a serving platter, cover with plastic wrap, and keep cool (do not
refrigerate) until ready to serve. Sandwiches can be made several hours ahead.

SERVING: Pass sandwiches as an appetizer.

Description:
"Ripe tomatoes in brioche with mustard mayonnaise."
Cuisine:
"French"
Yield:
"32 small sandwiches"
Ratings : Cholesterol Rating 2 Cost 3
Depth 2 Difficulty 7
Fanciness 5 Fat Content 3
Intensity 7 Intricacy 3
Kid Appeal 7 Looks 5
Portability 7 Richness 3
Serving Temperature 5 Spicy Hotness 7
Tartness 8
- - - - - - - - - - - - - - - - - - -

Per serving: 353 Calories (kcal); 23g Total Fat; (58% calories from fat); 6g
Protein; 31g Carbohydrate; 27mg Cholesterol; 402mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0
Other Carbohydrates

NOTES : The simplicity of these sandwiches does not detract from their universal
appeal. First-rate tomatoes are a must.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 27256 26367

* Exported from MasterCook *

Tomato-Corn Relish

Recipe By :Cook's Magazine June 1990


Serving Size : 4 Preparation Time :0:15
Categories : Condiments Fall
Spring Summer
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 medium tomatoes -- seeded and diced
1 small onion -- sliced thin
1/2 cup cooked fresh corn or thawed frozen corn
1 tablespoon minced cilantro
1/4 teaspoon grated lime peel
2 teaspoons lime juice
1 tablespoon olive oil
1/2 teaspoon ground coriander
Salt
Ground black pepper

TO PREPARE: For the relish, mix all ingredients including 1/4 teaspoon salt and
1/4 teaspoon pepper in a nonreactive bowl.

TO SERVE: Spoon a portion alongside oysters, meat or fish.

Cuisine:
"American"
Ratings : Cholesterol Rating 0 Complete Meal 3
Cost 3 Depth 7
Difficulty 0 Fanciness 7
Fat Content 0 Freeze-ability 3
Good for Crowds 8 Intensity 8
Intricacy 0 Kid Appeal 2
Looks 7 Portability 10
Richness 2 Serving Temperature 5
Spicy Hotness 5 Sweetness 2
Tartness 7
- - - - - - - - - - - - - - - - - - -

Per serving: 71 Calories (kcal); 4g Total Fat; (44% calories from fat); 2g
Protein; 9g Carbohydrate; 0mg Cholesterol; 9mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : Zesty raw vegetable accompaniment for smoked meats and fish, especially
oysters.
Nutr. Assoc. : 0 0 26075 0 3948 0 0 0 0 0

* Exported from MasterCook *

Trish's Simplified Coq au Vin

Recipe By :Trisha Benedict


Serving Size : 4 Preparation Time :1:00
Categories : Fowl Main Course
Simmered

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cut up chicken -- dredged in flour
1/4 pound bacon -- minced
1 medium onion -- chopped
1 medium carrot -- sliced thinly
1 clove garlic -- peeled and minced
1/2 pound mushrooms -- sliced
1 bay leaf
1/2 teaspoon thyme
Salt -- to taste
Pepper -- to taste
1 tablespoon marjoram
1 1/2 cups dry red wine -- (or to taste)
Dash Kitchen Bouquet

In a heavy, deep skillet or dutch oven, cook bacon until firm. Retaining bacon
fat, add all vegetables except mushrooms and cook until browned. Add mushrooms and
cook until limp. Remove vegetables, set aside, and brown chicken pieces in
remaining fat. Add red wine and herbs and reserved vegetables. Simmer, covered for
45 minutes to an hour, turning once. Just before serving add Kitchen Bouquet.
(Don't make the mistake I made and try to add it to the sauce before simmering�it
becomes bitter!)

Tastes great served over boiled, steamed or microwaved red potatoes with a simple
vegetable like broccoli.

Description:
"Chicken, vegetables and bacon simmered together in an herbed red wine
sauce."
Cuisine:
"Proven�al"

- - - - - - - - - - - - - - - - - - -

Per serving: 756 Calories (kcal); 49g Total Fat; (63% calories from fat); 53g
Protein; 9g Carbohydrate; 197mg Cholesterol; 680mg Sodium
Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 2566 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Veal Chops in Cream (C�te de Veau Flamb�es � la Cr�me)

Recipe By :Cook's Magazine May 1988


Serving Size : 4 Preparation Time :0:30
Categories : Entr�e Main Course
Simmered

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 veal loin chops
1 1/2 tablespoons butter
1 tablespoon oil
2 tablespoons brandy -- warmed
2 tablespoons white wine
1 teaspoon potato starch or cornstarch
1 tablespoon cold water
1 cup heavy cream

PREPARATION AND COOKING: In a heavy skillet heat together 1 1/2 tablespoons of


butter and 1 tablespoon of oil. Wipe the chops dry and brown them in the fat, over
a brisk fire, for about 3 minutes on each side; be careful not to burn the fat.

Season the chops with salt and pepper, cover the skillet, lower the heat, and
continue cooking for 15 to 20 minutes, or until tender. Then pour 2 tablespoons of
warmed brandy over the chops, set it ablaze, and shake the pan back and forth
until the flame dies. Remove the chops to a hot serving dish and keep them warm.

Add 1 or 2 tablespoons of white wine to the pan and stir in all the brown juices.
Blend 1 teaspoon of potato starch with 1 tablespoon of cold water and stir in 1
cup of heavy cream. Add this to the pan, season the sauce, simmer it, stirring,
until it is slightly thickened, and pour it over the chops.

Description:
"Seared veal with a wine reduction and cream sauce."
Cuisine:
"French"

- - - - - - - - - - - - - - - - - - -

Per serving: 502 Calories (kcal); 41g Total Fat; (77% calories from fat); 25g
Protein; 2g Carbohydrate; 192mg Cholesterol; 173mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0
Other Carbohydrates

Serving Ideas : Noodles will be good with this. A vegetable would best be served
as a separate course.

Nutr. Assoc. : 5424 0 0 0 0 439 0 0

* Exported from MasterCook *

Waldorf Salad

Recipe By :Dee Bell


Serving Size : 4 Preparation Time :0:10
Categories : Fall Fruit Dessert
Salad

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
TOSS TOGETHER
4 medium red apples or green apples or 1/2 of each
for nice color -- washed and diced
1/2 teaspoon brown sugar
1 tablespoon lemon juice

1 cup chopped celery


1/2 cup pecans or walnuts
2/3 cup mayonnaise

Wash, core and dice unpeeled apples. Sprinkle lemon juice over them and toss
together gently to coat, then sprinkle brown sugar over the apples and toss again.
Chill for at least 20 minutes. Add celery and nuts then stir in mayonnaise, adding
only enough for desired consistency. Serve on a bed of greens.

Description:
"A crunchy, sweet and hearty salad of apples, celery, nuts and
mayonnaise."
Cuisine:
"American"
Ratings : Cholesterol Rating 3 Complete Meal 5
Complexity 2 Cost 3
Depth 3 Difficulty 1
Fanciness 6 Fat Content 5
Good for Crowds 10 Portability 6
Serving Temperature 3
- - - - - - - - - - - - - - - - - - -

Per serving: 441 Calories (kcal); 41g Total Fat; (77% calories from fat); 2g
Protein; 25g Carbohydrate; 13mg Cholesterol; 235mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 4 1/2 Fat;
0 Other Carbohydrates

NOTES : This salad can easily become a summer luncheon main dish by adding cooked,
diced chicken. You will probably need to add a little more mayonnaise. Another
nice variation is halved grapes in addition to the apples, or pears as a
replacement for the apples.
Nutr. Assoc. : 0 30 0 0 0 0 1089 0

* Exported from MasterCook *

Welsh Rabbit

Recipe By :Dee Bell


Serving Size : 4 Preparation Time :0:10
Categories : Main Course Vegetable
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon butter
1/2 pound sharp Cheddar cheese -- grated, cubed
1/2 teaspoon yellow mustard powder or French mustard
1 teaspoon Worcestershire sauce
Pinch cayenne pepper
1/2 cup beer
OR
1/2 cup milk
Salt
4 slices bread -- toasted
OR
2 baked potatoes -- cut in half

On very low heat, melt the butter in a heavy saucepan or a double-boiler. Add the
seasonings and stir to mix well, then stir in the ale. When ale is hot, stir in
the grated cheese until well-mixed. Salt to taste and serve over baked potato
halves or slices of toast.
Description:
"Seasoned, melted Cheddar cheese, thinned to a sauce with beer."

- - - - - - - - - - - - - - - - - - -

Per serving: 335 Calories (kcal); 23g Total Fat; (62% calories from fat); 16g
Protein; 14g Carbohydrate; 68mg Cholesterol; 530mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates

NOTES : It is very important to use the lowest heat possible on your stove. If the
cheese gets too hot it will turn to strings and curds.
Nutr. Assoc. : 0 0 938 0 0 142 0 2130706543 0 0 0 2130706543

* Exported from MasterCook *

White Chocolate Tiramisu with Berries

Recipe By :
Serving Size : 10 Preparation Time :24:00
Categories : Dessert

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup Grand Marnier -- approximately
1/3 cup granulated white sugar
28 ounces (4 packages) ladyfingers

FILLING
12 ounces white chocolate -- chopped
1/2 cup whipping cream
1 1/2 pounds light cream cheese
6 tablespoons nonfat sour cream
6 tablespoons granulated white sugar
2 teaspoons vanilla
3 pints fresh berries, strawberries, blueberries,
or raspberries (strawberries sliced); a
mixture of these is pretty -- cleaned

Melt chocolate with whipping cream in small heavy saucepan over low heat. Stir
until smooth. Cool mixture to room temperature.

In bowl, whisk cream cheese with sour cream and chocolate mixture. Set aside.

Pour Grand Marnier into a shallow bowl. Pour first measure of sugar onto a small
plate. Trim a ladyfinger to height of the rim of a springform pan. Quickly dip the
cookie into the liqueur, turning to coat lightly. Dip one side into sugar. Place
cookie rounded side up with the sugared side against the side of the pan. Repeat
with as many ladyfingers as needed to cover sides of pan. For bottom of pan, dip
cookies in Grand Marnier only, omitting sugar. Trim to fit.

Spoon half of the cheese and chocolate mixture into pan, smooth the top. Sprinkle
with half of the mixed berries. Top with more dipped ladyfingers, covering berries
completely and trimming to fit. Follow with remaining cheese mixture. Top dessert
with remaining berries. Cover; chill at least 6 hours, or overnight. Release pan
sides and transfer cake to a serving platter. Garnish with white chocolate curls,
if desired.

Description:
"Reduced fat version of cool, creamy tiramisu lightened with white
chocolate and fresh berries."
Cuisine:
"Italian"

- - - - - - - - - - - - - - - - - - -

Per serving: 816 Calories (kcal); 36g Total Fat; (40% calories from fat); 18g
Protein; 101g Carbohydrate; 345mg Cholesterol; 517mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 6 1/2 Fat; 6
Other Carbohydrates

NOTES : For a 10-serving scale use a 10-inch springform pan.


Nutr. Assoc. : 0 652 781 0 0 0 0 0 0 652 0 3411 0

* Exported from MasterCook *

White Sauce - Medium

Recipe By :Dee Bell


Serving Size : 8 Preparation Time :0:05
Categories : Sauce Simmered

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup milk
2 tablespoons white flour
2 tablespoons butter

Melt butter in pan. Turn off heat. Sprinkle flour evenly into butter, stir and
slowly drip milk into mixture while stirring to remove all lumps. Turn heat on low
and stir as mixture thickens.

This is a good consistency for creamed vegetables, gravy, diced meats and egg
dishes.

Description:
"A basic versatile milk sauce."
Cuisine:
"American"
Yield:
"1 cup"
Ratings : Cholesterol Rating 3 Complexity 0
Cost 0 Depth 1
Difficulty 1 Fanciness 2
Fat Content 5 Kid Appeal 10
Looks 2 Serving Temperature 8

- - - - - - - - - - - - - - - - - - -

Per serving: 51 Calories (kcal); 4g Total Fat; (67% calories from fat); 1g
Protein; 3g Carbohydrate; 12mg Cholesterol; 44mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

NOTES : Basic and modifiable, this sauce can become a cheese sauce or a rich heavy
cream sauce; just add grated cheese or cream until you have achieved the depth of
flavor needed.

For those with cholesterol restrictions, it can be made with lowfat milk and
margarine.
Nutr. Assoc. : 0 0 0

* Exported from MasterCook *

White Sauce - Medium Thin

Recipe By :Dee Bell


Serving Size : 8 Preparation Time :0:05
Categories : Sauce Simmered

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup milk
1 1/2 tablespoons white flour
1 1/2 tablespoons butter

Melt butter in pan. Turn off heat. Sprinkle flour evenly into butter, stir and
slowly drip milk into mixture while stirring to remove all lumps. Turn heat on low
and stir as mixture thickens.

This is a good consistency for diced meat and gravy.

Description:
"A basic versatile milk sauce."
Cuisine:
"American"
Yield:
"1 cup"

- - - - - - - - - - - - - - - - - - -

Per serving: 43 Calories (kcal); 3g Total Fat; (65% calories from fat); 1g
Protein; 3g Carbohydrate; 10mg Cholesterol; 37mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : Basic and modifiable, this sauce can become a cheese sauce or a rich heavy
cream sauce; just add grated cheese or cream until you have achieved the depth of
flavor needed.

For those with cholesterol restrictions, it can be made with lowfat milk and
margarine.
Nutr. Assoc. : 0 0 0

* Exported from MasterCook *

White Sauce - Thick


Recipe By :Dee Bell
Serving Size : 8 Preparation Time :0:05
Categories : Sauce Simmered

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup milk
3 tablespoons white flour
3 tablespoons butter

Melt butter in pan. Turn off heat. Sprinkle flour evenly into butter, stir and
slowly drip milk into mixture while stirring to remove all lumps. Turn heat on low
and stir as mixture thickens.

This is a good consistency for meats, meat loaves and croquettes.

Description:
"A basic versatile milk sauce."
Cuisine:
"American"
Yield:
"1 cup"
Ratings : Cholesterol Rating 3 Complexity 0
Cost 0 Depth 1
Difficulty 1 Fanciness 2
Fat Content 5 Kid Appeal 10
Looks 2 Serving Temperature 8

- - - - - - - - - - - - - - - - - - -

Per serving: 68 Calories (kcal); 5g Total Fat; (70% calories from fat); 1g
Protein; 4g Carbohydrate; 16mg Cholesterol; 59mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

NOTES : Basic and modifiable, this sauce can become a cheese sauce or a rich heavy
cream sauce; just add grated cheese or cream until you have achieved the depth of
flavor needed.

For those with cholesterol restrictions, it can be made with lowfat milk and
margarine.
Nutr. Assoc. : 0 0 0

* Exported from MasterCook *

White Sauce - Thin

Recipe By :Dee Bell


Serving Size : 8 Preparation Time :0:05
Categories : Sauce Simmered

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup milk
1 tablespoon white flour
1 tablespoon butter

Melt butter in pan. Turn off heat. Sprinkle flour evenly into butter, stir and
slowly drip milk into mixture while stirring to remove all lumps. Turn heat on low
and stir as mixture thickens.

This is a good consistency for creamy soups and light cream sauces.

Description:
"A basic versatile milk sauce."
Cuisine:
"American"
Yield:
"1 cup"
Ratings : Cholesterol Rating 3 Complexity 0
Cost 0 Depth 1
Difficulty 1 Fanciness 2
Fat Content 5 Kid Appeal 10
Looks 2 Serving Temperature 8

- - - - - - - - - - - - - - - - - - -

Per serving: 35 Calories (kcal); 2g Total Fat; (62% calories from fat); 1g
Protein; 2g Carbohydrate; 8mg Cholesterol; 30mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : Basic and modifiable, this sauce can become a cheese sauce or a rich heavy
cream sauce; just add grated cheese or cream until you have achieved the depth of
flavor needed.

For those with cholesterol restrictions, it can be made with lowfat milk and
margarine.
Nutr. Assoc. : 0 0 0

* Exported from MasterCook *

Wild Rice

Recipe By :Cook's Magazine November 1987


Serving Size : 12 Preparation Time :1:30
Categories : Fall Side dish
Simmered Thanksgiving
Winter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup chestnuts -- fresh or canned
4 shallots
2 tablespoons butter
5 cups chicken stock
Salt
2 cups wild rice

PREPARATION: If using fresh chestnuts, heat oven to 400�F. With a small, sharp
knife, cut a slit in each fresh chestnut. Spread in a shallow baking pan and roast
for 15 to 20 minutes. Peel off both outer and inner skins while still warm. If
they cool and become difficult to peel, reheat. Mince the shallots.

COOKING: Melt the butter in a nonreactive saucepan and saut� the shallots over
medium heat until softened, about 4 minutes. Add the chicken stock and bring to a
boil. Add 2 teaspoons salt, wild rice, and chestnuts. Lower heat and simmer,
covered, until done, about 45 minutes.

Cuisine:
"American"
Ratings : Cholesterol Rating 7 Complete Meal 3
Cost 7 Depth 0
Difficulty 2 Fanciness 5
Fat Content 5 Good for Crowds 8
Intensity 2 Intricacy 3
Kid Appeal 3 Looks 3
Portability 5 Richness 7
Serving Temperature 7 Tartness 2

- - - - - - - - - - - - - - - - - - -

Per serving: 149 Calories (kcal); 3g Total Fat; (15% calories from fat); 5g
Protein; 26g Carbohydrate; 5mg Cholesterol; 917mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : Simmered in chicken stock with chestnuts and shallots.

Minnesota and California may be most famous for wild rice, but the rustic-flavored
grain is also being harvested in other small pockets across the country such as
St. Maries, Idaho.
Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

World's Best Chicken Liver P�t�

Recipe By :
Serving Size : 18 Preparation Time :24:00
Categories : Appetizer Fowl
Simmered

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup butter
1/2 pound mushrooms
1 pound chicken livers
1 teaspoon garlic powder
1 teaspoon paprika
1/3 cup chopped green onions
1/3 cup white wine
1/8 teaspoon dried dill
3 drops Tabasco sauce
1/2 cup butter

Simmer for 5 minutes in first measure of butter: mushrooms, chicken livers, garlic
powder, and paprika. Add green onions, white wine, dill weed and Tabasco. Cover
and cook slowly 5 - 10 minutes more. Cool. Whirl in blender. Blend in one cube of
butter and salt to taste. Turn into serving dish and chill overnight. Garnish with
parsley. Serve with crackers or toast rounds.

Description:
"Smooth and butter-rich p�t� of chicken livers, mushrooms, green
onions and white wine."
Cuisine:
"Jewish"
Yield:
"2 cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 107 Calories (kcal); 9g Total Fat; (74% calories from fat); 5g
Protein; 2g Carbohydrate; 131mg Cholesterol; 99mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Zucchini Almond Casserole

Recipe By :Dee Bell


Serving Size : 4 Preparation Time :0:45
Categories : Baked Saut�ed
Summer Vegetable
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 small zucchini -- sliced
2 tablespoons butter
1 large chopped onion
3 cloves garlic -- minced
1 pint sour cream
1 cup Parmesan cheese
1 tablespoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chopped almonds -- blanched, toasted
1 1/2 cups chopped, peeled tomatoes -- minced
AND
1/4 green bell pepper -- minced
OR
1 small can stewed tomatoes -- drained

Heat oven to 350�F. Slice zucchini. Toast almonds in oven for about 7 minutes.
Saut� onion and garlic in butter until light golden, add zucchini and cook until
soft and almost transparent. Stir seasonings into sour cream. Mix sour cream with
Parmesan cheese. Gently stir this into vegetables. Pour into greased casserole
dish, sprinkle with half of the almonds and top with canned stewed tomatoes. Bake
for 30 minutes. Sprinkle with remaining almonds and serve either plain or over
rice for a main dish.

Description:
"Tomatoes, sour cream and Parmesan baked with zucchini and toasted
almonds."
Cuisine:
"American"
Ratings : Cholesterol Rating 1 Complete Meal 6
Complexity 2 Cost 4
Depth 3 Fat Content 5
Good for Crowds 8 Looks 4

- - - - - - - - - - - - - - - - - - -

Per serving: 669 Calories (kcal); 56g Total Fat; (71% calories from fat); 23g
Protein; 27g Carbohydrate; 82mg Cholesterol; 777mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 10 Fat;
0 Other Carbohydrates

NOTES : If you would like this for a main dish, cook some rice to serve alongside
or under this casserole.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 20183 0 0 0 2130706543

* Exported from MasterCook *

Zucchini and Apple Salad

Recipe By :Trisha Benedict


Serving Size : 6 Preparation Time :3:00
Categories : Christmas Salad
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
VINAIGRETTE
1/3 cup salad oil
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1/2 teaspoon granulated white sugar
1 teaspoon crumbled dried basil
1/2 teaspoon salt

3 large red apples -- firm, unpeeled, cut into chunks


AND
3 large green apples -- firm, unpeeled, cut into chunks
1/2 large red bell pepper -- chopped
1/2 large green bell pepper -- chopped
1/2 medium red onion -- diced
1 pound zucchini -- chopped in chunks

In a large bowl, combine first six ingredients. Add apples and coat well so they
won't brown. Add other vegetables, toss well and chill.

Description:
"Red and green apples and bell peppers tossed with zucchini and a
sweetened lemon-wine vinaigrette."
Cuisine:
"American"
Ratings : Complete Meal 3 Difficulty 1
Fat Content 3 Good for Crowds 10
Kid Appeal 1 Looks 8
Portability 10 Serving Temperature 2

- - - - - - - - - - - - - - - - - - -

Per serving: 203 Calories (kcal); 13g Total Fat; (52% calories from fat); 2g
Protein; 24g Carbohydrate; 0mg Cholesterol; 182mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 2 1/2 Fat;
0 Other Carbohydrates

NOTES : Best if it's made early in the day to allow flavors to blend. Great
anytime, but the red and green makes a beautiful holiday salad!
Nutr. Assoc. : 0 0 0 0 652 3091 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Zucchini Stuffed with Proven�ale Stuffing

Recipe By :Dee Bell


Serving Size : 4 Preparation Time :0:45
Categories : Baked Summer
Vegetable

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups Proven�ale Stuffing -- (see recipe)
1 large zucchini
OR
4 medium zucchini
1/2 pound ground beef
1 tablespoon oil
1/2 cup grated smoked Provolone cheese

Heat oven to 350�F. Prepare Proven�ale Stuffing. If you wish it to include meat,
brown the beef in oil, stirring constantly until golden. Stir it into the
Proven�ale mixture. Cut the ends from the zucchini and boil whole for about 3
minutes. Let cool, cut in half and scoop out the seeds and pulp. Reserve pulp for
soup, or chop up and add it to the saut�ing meat, or the vegetables in the
stuffing. Spoon stuffing into the zucchini shells and bake for 25 minutes. Top
with equal amounts of the grated cheese and bake another 5 minutes. Serve
immediately.

Description:
"Zucchini halves baked with a stuffing of tomatoes and bread crumbs."
Cuisine:
"Italian"

- - - - - - - - - - - - - - - - - - -

Per serving: 586 Calories (kcal); 35g Total Fat; (53% calories from fat); 25g
Protein; 43g Carbohydrate; 67mg Cholesterol; 1266mg Sodium
Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 5 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 2130706543 0 0 1198

* Exported from MasterCook *

Proven�ale Stuffing

Recipe By :Dee Bell


Serving Size : 4 Preparation Time :0:10
Categories : Saut�ed Stuffing
Summer

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon olive oil
3/4 cup onions -- chopped
2 large cloves garlic -- minced
1 large peeled tomato -- coarsely chopped
2 1/2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh basil
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup bread crumbs
1/4 cup Parmesan cheese

Peel tomato and coarsely chop. Set aside.

Heat skillet with oil to medium heat and saut� onion and garlic for about 2
minutes. Stir in tomato, herbs and seasonings. Saut� for about 4 minutes or until
wetness evaporates. Remove from heat and stir in breadcrumbs and Parmesan cheese.

Stuff parboiled cabbage leaves, whole tomatoes that have had the pulp scooped out,
or zucchini or eggplant that have been half-baked. Top with more Parmesan cheese
and bake for 15 to 30 minutes depending on the size and quantity of the stuffed
vegetable.

Description:
"Tomatoes, garlic, herbs, Parmesan cheese and breadcrumbs for stuffing
a variety of vegetables."
Cuisine:
"Proven�al"
Yield:
"1 Cup"

- - - - - - - - - - - - - - - - - - -

Per serving: 157 Calories (kcal); 6g Total Fat; (34% calories from fat); 6g
Protein; 20g Carbohydrate; 4mg Cholesterol; 541mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 3872 0 0 0 0 0 0 0