* Exported from MasterCook * Almond Roca Recipe By Serving Size Categories Amount -------1/4 1 1 1/2 2 1/2 1 1/2 :Elaine Crawford : 16 Preparation Time :1:30 : Candy

Dessert

Christmas

Measure -----------cup tablespoon cup pound pounds cups

Ingredient -- Preparation Method -------------------------------water corn syrup granulated white sugar butter almonds -- blanched and slivered 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." - - - - - - - - - - - - - - - - - - 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 Categories Amount -------2 3/4 3/4 2 1/2 3 : : 4 Preparation Time :0:30 : Christmas Fruit Dessert

Dessert

Measure -----------tablespoons cup cup teaspoons cup tablespoons

Ingredient -- Preparation Method -------------------------------powdered sugar shredded fresh coconut OR sweetened flaked coconut orange juice VARIATIONS diced fresh pineapple (optional) sour cream (optional)

1/4 1

cup

miniature marshmallows 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" - - - - - - - - - - - - - - - - - - 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 Categories : : 12 Preparation Time :1:00 : Dessert Simmered

Fall Winter

Amount -------12 1 4

Measure ------------

1/2

tablespoons cup

Ingredient -- Preparation Method -------------------------------APPLE FILLING Granny Smith apples or any tart variety lemon butter granulated sugar Fresh ground nutmeg CIDER BUTTER SAUCE leek (1/2-inch) cinnamon stick apple cider butter leek (8-inch) flour tortillas butter Whipping cream (optional)

1 1 1 1 1 12 2

quart pound tablespoons

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 Depth 5 Fanciness 7 Good for Crowds 8 Intricacy 2 Looks 5 Richness 7 Tartness 3 - - - - - -

Cost 3 Difficulty 2 Fat Content 8 Intensity 3 Kid Appeal 8 Portability 3 Sweetness 6 - - - - - - - - - - - - -

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 Categories Amount -------3 2 2 3

: 6 Preparation Time :2:00 : Dessert

Fall

Measure -----------large teaspoons tablespoons Pinch

Ingredient -- Preparation Method -------------------------------APPLES apples -- tart, peeled, cored and chopped lemon juice (2 to 3 teaspoons) depending on the tartness of the apples water egg whites -- at room temperature cream of tartar STIRRED CUSTARD light cream egg yolks salt granulated sugar vanilla light rum (optional)

3 1 3 2

3/4

cup pinch tablespoons teaspoon teaspoons

3/4

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 mediumlow 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 - - - - - - - - - - - - - - - - - - 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 Categories : : 6 Preparation Time :1:00 : Fall Simmered Spring Winter

Main Course Soups and Stews Summer

Amount -------2 2 2 4 2 6 1/2 1/2 1/2 6 6 1 1/2 4 1/4

Measure -----------tablespoons medium large cloves medium tablespoons teaspoon teaspoon teaspoon cups cups pounds cups cup

Ingredient -- Preparation Method -------------------------------vegetable oil onions -- medium diced garlic -- minced celery stalks -- medium diced green bell peppers -- medium diced tomato paste dried red pepper flakes dried oregano dried thyme chicken stock OR canned chicken broth jumbo shrimp -- peeled and deveined Ground black pepper (to taste) cooked white rice 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 - - - - - - - - - - - - - - - - - - -

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 Categories : : 8 Preparation Time :1:00 : Appetizer Side dish Spring

First Course Simmered Vegetable

Amount -------1 1/2 1 1 6

Measure -----------cups cup cup medium

Ingredient -- Preparation Method -------------------------------GARLIC-CHEESE STUFFING dry bread crumbs grated Romano cheese (4 ounces) loosely packed minced fresh parsley 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" - - - - - - - - - - - - - - - - - - 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 Categories : : 4 Preparation Time :0:20 : Main Course Simmered Spring

Saut�ed Soups and Stews

Amount -------2 2 1 1 2 1/2 3 1 1 2 2 4

Measure -----------tablespoons tablespoons large medium clove pounds pound tablespoons cup cup tablespoons cups teaspoon teaspoon servings

1/2 1/4

Ingredient -- Preparation Method -------------------------------olive oil butter onion -- sliced thin garlic -- minced asparagus -- trimmed and cut diagonally into 1-inch pieces mushrooms -- sliced thin lemon juice -- from 1 lemon chicken stock OR canned chicken broth minced fresh basil frozen peas -- thawed salt ground black pepper 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 - - - - - - - - - - - - - - - - - - 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 Serving Size Categories :Jack Ligon : 8 Preparation Time :1:00 : Fried Pasta Simmered

Main Course Sauce

Amount -------2 1 1/2 4 2 2 2 1 28 2 1 1/4 1/4 2 1

Measure -----------tablespoons cups cloves pounds cup ounces teaspoons tablespoon teaspoon teaspoon pounds pound

Ingredient -- Preparation Method -------------------------------olive oil finely chopped yellow onions garlic -- finely chopped green bell peppers -- diced yellow bell peppers -- diced turkey sausage links white wine canned Italian plum tomatoes dried oregano OR fresh oregano black pepper crushed dried red pepper flakes rigatoni 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" - - - - - - - - - - - - - - - - - - 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 Serving Size Categories Amount -------2 1/2 2 4 1 2 2 :Hanadi Rifae : 8 Preparation Time :2:00 : Christmas Fried

Dessert

Measure -----------cups cups teaspoons cup tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------water white wheat flour baking powder STUFFING crushed walnuts granulated white sugar 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" - - - - - - - - - - - - - - - - - - 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 Serving Size Categories Amount -------2 1 3 :Hanadi Rifae : 6 Preparation Time :0:15 : Dessert

Sauce

Measure -----------cups cup drops

Ingredient -- Preparation Method -------------------------------granulated white sugar water 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" - - - - - - - - - - - - - - - - - - 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 Categories : : 12 Preparation Time :2:00 : Fall Simmered

Sauce Winter

Amount -------3 3 1 1/2 3/4 1 1/2

Measure ------------

quarts cup tablespoons

Ingredient -- Preparation Method -------------------------------pears -- such as Bartlett quince or Granny Smith apples or 3 apples, any tart variety stock, fresh lamb stock, beef stock, or chicken stock cognac Salt Pepper 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 Serving Temperature 7 Sweetness 8

Richness 7 Spicy Hotness 0 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 * Baby Harvard Beets with Mustard Greens Recipe By Serving Size Categories : : 12 Preparation Time :1:00 : Salad Thanksgiving Winter

Side dish Vegetable

Amount -------48 8 1 3

Measure ------------

cup tablespoons

Ingredient -- Preparation Method -------------------------------baby beets, 1/2 red and 1/2 golden or all red OR beets apple cider cider vinegar Salt Pepper DRESSING mustard lemon corn oil Salt escarole mustard greens or chicory

2 1 2 1

1/2

tablespoons small cup heads large bunch

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 - - - - - - - - - - - - - - - - - - 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 Categories Amount -------1/4 1 1/4 1 : : 4 Preparation Time :0:30 : Baked Fruit Dessert

Dessert

Measure -----------cup tablespoon cup teaspoon

Ingredient -- Preparation Method -------------------------------butter lemon juice dark brown sugar vanilla

1/8 4

teaspoon

salt 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" - - - - - - - - - - - - - - - - - - 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 Categories : : 4 Preparation Time :1:00 : Baked Spring

Main Course Summer

Amount Measure -------- -----------2 tablespoons 2 pounds 1/2 cup 1/2 cup 1 cup 1 dice (about 3/4 cup) 2 teaspoons Preheat oven to 450�F.

Ingredient -- Preparation Method -------------------------------minced shallots bluefish fillets Fish Stock -- see recipe dry white wine heavy cream tomato (1 to 2) -- skinned, seeded and cut into 1/4-inch minced chives Lemon juice

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" - - - - - - - - - - - - - - - - - - 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 Categories Amount -------1 1 2 See Notes 1 1 4 : : 0 : Soup Preparation Time :0:45

Stock

Measure -----------tablespoon pounds

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

pinch

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 Categories : : 12 Preparation Time :0:30 : Baked Summer Winter

Fall Vegetable

Amount -------6 6

Measure -----------tablespoons

Ingredient -- Preparation Method -------------------------------zucchini 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 Serving Size Categories Amount -------2 1 1/2 1/4 1/8 4 2 1 1/3 1 1/2 1/3 1 1/2 :Dee Bell : 6 Preparation Time :1:00 : Baked Pudding

Dessert

Measure -----------cups tablespoon cup cup teaspoon teaspoons cups teaspoon teaspoon cup cups

Ingredient -- Preparation Method -------------------------------cooked rice CUT TOGETHER butter -- softened brown sugar OR plus 2 tablespoons granulated sugar salt eggs vanilla milk lemon juice lemon peel chopped dried fruit or dates, or raisins (optional) 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 Categories : : 6 Preparation Time :2:00 : Baked Main Course

Entr�e Spring

Amount -------1 1 1/2 3 1 3 1 1/2

Measure ------------

Ingredient -- Preparation Method -------------------------------MARINATING PASTE stalk lemon grass -- outer leaves removed, inner bulb minced ounces fresh ginger root -- peeled large cloves garlic -- peeled small red chile pepper, fresh, hot, seeded tablespoons dark sesame oil tablespoons rice wine vinegar Salt Ground black pepper tablespoon salmon fillets (2-pound) dark sesame oil

6 1

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 Categories : : 4 Preparation Time :0:30 : Baked Stuffing Vegetable

Saut�ed Summer

Amount -------4 1 3/4 2 2 1/2 2 1 1/2 1/2 1/4 3/4 1/4

Measure -----------medium tablespoon cup cloves tablespoons teaspoons teaspoons teaspoon teaspoon cup cup

Ingredient -- Preparation Method -------------------------------tomatoes -- unpeeled, cored, pulp removed olive oil chopped onions garlic -- minced chopped fresh parsley chopped fresh basil chopped fresh thyme salt black pepper bread crumbs 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 Categories Amount -------4 2 2 1 6 1/8 1/8 : : 4 Preparation Time :2:00 : Appetizer

Baked

Measure -----------cloves tablespoons tablespoons teaspoon teaspoon ounces

1/2

cup

Ingredient -- Preparation Method -------------------------------garlic -- left whole olive oil OR clarified butter salt black pepper French bread loaf -- sliced and heated cream cheese or soft cheese (optional) OR 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 Categories Amount -------1 1 2 1 2 1/2 1/2 : : 12 Preparation Time :0:10 : Salad Dressing Ingredient -- Preparation Method -------------------------------shallot garlic chopped fresh flat-leaf parsley or chives OR chopped fresh rose-geranium leaf balsamic vinegar whole grain mustard Salt Pepper olive oil

Measure -----------small clove tablespoons tablespoon tablespoons tablespoon cup

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 Categories : : 4 Preparation Time :0:45 : Dessert Fruit Dessert

Fried Spring

Amount --------

Measure ------------

Ingredient -- Preparation Method -------------------------------Caramel-Pecan Sauce -- see recipe BANANA FRITTERS vegetable oil -- for frying self-rising flour OR white flour AND baking powder AND salt baking powder granulated sugar eggs milk coarsely chopped pecans -- toasted bananas -- cut crosswise into 1-inch pieces

1 1/2 1 1 1/2 1 2 2 2 1/2

quarts cup cup tablespoon teaspoon teaspoon teaspoons cup cup large

1/4 1/3

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 CaramelPecan 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 Depth 2 Fanciness 7 Good for Crowds 5 Kid Appeal 10 Portability 3 Serving Temperature 8

Cost 2 Difficulty 5 Fat Content 8 Intricacy 3 Looks 5 Richness 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 Categories : : 4 Preparation Time :0:20 : Dessert Sauce Spring

Fall Simmered Summer

Amount -------1/2 2 3/4 1 1/2 1/4

Measure -----------cup teaspoons cup tablespoon teaspoon cup

Ingredient -- Preparation Method -------------------------------granulated sugar light corn syrup heavy cream butter vanilla extract coarsely chopped pecans -- toasted

TO COOK: Bring sugar, corn syrup, and 1/4 cup water to boil in a small heavybottomed 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 Depth 7 Fanciness 7 Good for Crowds 10 Intricacy 2 Portability 10 Serving Temperature 5

Cost 5 Difficulty 3 Fat Content 8 Intensity 8 Kid Appeal 10 Richness 10 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 Categories Amount -------1 1/8 1/4 1 1 1 : : 4 Preparation Time :0:15 : Appetizer

Simmered

Measure -----------pound teaspoon pound tablespoon tablespoon loaf

Ingredient -- Preparation Method -------------------------------jumbo shrimp -- peeled and deveined salt butter Worcestershire sauce lemon juice -- from 1/2 lemon Ground black pepper 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 Categories Amount -------1 1/4 1/4 1 3 1/2

: : 6 Preparation Time :0:30 : Grilled

Main Course

Measure -----------cup cup cup clove pounds

Ingredient -- Preparation Method -------------------------------olive oil minced fresh parsley minced fresh mint garlic -- minced 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 Categories : : 6 Preparation Time :0:45 : Salad Simmered Vegetable

Side dish Spring

Amount --------

Measure ------------

Ingredient -- Preparation Method -------------------------------Dill-Yogurt Dressing -- see recipe BARLEY, TOMATO AND CUCUMBER SALAD rinsed pearl barley Salt tomatoes -- cut into medium dice

1 2

cup medium

1 thin crosswise 3 10

medium medium

cucumber -- peeled, seeded halved lengthwise and sliced scallions -- sliced thin crosswise 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 Categories : : 6 Preparation Time :0:05 : Salad Spring

Salad Dressing Summer

Amount -------1/3 3 1/4 1/4

Measure -----------cup tablespoons cup cup

Ingredient -- Preparation Method -------------------------------plain yogurt sour cream olive oil 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 Serving Size Categories Amount -------1 1 20 1/2 1 1 1/2 1 :Lisa Dugoni : 24 Preparation Time :0:45 : Appetizer Dip

Baked

Measure Ingredient -- Preparation Method ------------ -------------------------------cup sour cream 12-ounce package cream cheese drops Tabasco sauce cup chopped green onions 1 1/4-ounce package taco mix 9-ounce can bean dip cup grated Cheddar cheese -- or more 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 Difficulty 4 Fat Content 1 Intensity 4 Looks 3 Spicy Hotness 5

Depth 2 Fanciness 1 Good for Crowds 10 Kid Appeal 5 Portability 10 - - - - - - - - - - - - - - - - - - -

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 Categories Amount -------3 1/3 1/2 1/2 : : 4 Preparation Time :1:30 : Dessert Summer

Ice Cream

Measure -----------ounces cup cup cup

Ingredient -- Preparation Method -------------------------------semisweet chocolate granulated sugar light corn syrup 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 Fanciness 8 Good for Crowds 7 Intricacy 5 Looks 7 Richness 3 Sweetness 5

Difficulty 2 Fat Content 7 Intensity 8 Kid Appeal 5 Portability 7 Serving Temperature 0 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 Categories : : 4 Preparation Time :0:20 : Dessert Spring

Sauce Summer

Amount -------1 1 4 2 1

Measure -----------cup cup tablespoons teaspoon

Ingredient -- Preparation Method -------------------------------coconut cream milk egg yolks white rum 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 Categories Amount -------4 1 1/2 1/4 1 1/2 : : 10 Preparation Time :0:05 : Sauce Ingredient -- Preparation Method -------------------------------egg yolks lemon juice salt cayenne pepper or white pepper water -- boiling butter -- hot but not brown

Measure -----------tablespoons teaspoon Dash tablespoon cup

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 Categories

: : 4 Preparation Time :0:45 : Entr�e Main Course

Fall Winter

Amount -------6 2 1 1/3 1/2 1/8 4 3/4

Measure -----------ounces tablespoons clove cup cup Pinch teaspoon cup

Ingredient -- Preparation Method -------------------------------dried apricot halves chopped fresh parsley garlic raisins bourbon salt cayenne pepper 1-inch thick pork chops-center cut -- about 6 ounces each 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 Categories : : 4 Preparation Time :0:45 : Appetizer First Course Saut�ed Spring

Entr�e Main Course Simmered

Amount -------1/2 1/8 8

Measure -----------cup teaspoon

medium cup cup 2 tablespoons 1 medium clove 2 medium 1 cup 1 tablespoon 1 16-ounce can 1/4 cup tablespoon for garnish 1/2 1/4

Ingredient -- Preparation Method -------------------------------white flour cayenne pepper Salt White pepper or black pepper -- ground soft-shell crabs -- cleaned milk olive oil butter garlic -- minced shallots -- minced dry white wine lemon juice from 1/2 lemon Italian plum tomatoes -- drained chopped coarse fresh basil, loosely packed -- julienned reserve 1

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 Categories Amount -------2 4 2 1 3 : : 12 Preparation Time :0:10 : Sauce

Simmered

Measure -----------tablespoons teaspoons teaspoons cup tablespoons

Ingredient -- Preparation Method -------------------------------butter cornstarch granulated sugar water, chicken or beef stock, or any combination 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 Categories Amount -------1/2 1 3 2 : : 9 Preparation Time :24:00 : Salad

Measure Ingredient -- Preparation Method ------------ -------------------------------head green cabbage -- chopped or sliced 3-ounce package chicken ramen scallions -- sliced tablespoons sesame seeds -- toasted

1/2 2 3 1/2 1/4 2 1 1/2 1/4

cup tablespoons tablespoons cup tablespoon tablespoons teaspoon teaspoon teaspoon

slivered almonds -- toasted DRESSING granulated sugar vinegar oil OR oil (1/4 to 2 tablespoons) AND sesame oil salt black pepper 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 Categories : : 4 Preparation Time :0:10 : Salad Summer

Spring

Amount -------1 1 4 2 2 1/2 3 1/4 1 1/4 1

Measure -----------clove small drops cup tablespoons teaspoon teaspoon cup cup

Ingredient -- Preparation Method -------------------------------egg -- coddled garlic anchovies romaine lettuce heads -- washed, dried, coarsely chopped Worcestershire sauce olive oil red wine vinegar yellow mustard powder salt freshly grated Parmesan cheese 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 Serving Size Categories :Dee Bell : 15 Preparation Time :0:15 : Appetizer Griddle

Fried Main Course

Amount --------

Measure ------------

Ingredient -- Preparation Method --------------------------------

1 1/2 1/8 2/3 1/4 teaspoon teaspoon cup teaspoon cup tablespoon cup

1 1 1

egg -- well beaten salt black pepper white flour baking powder canned clam broth or milk -- or combination butter -- melted minced canned clams -- drained, liquid reserved Oil or clarified butter -- for the griddle MIX TOGETHER FOR TOPPING sour cream OR yogurt dill, tarragon or thyme

1/4 1 1/4

cup cup teaspoon

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 Cost 3 Fanciness 4 Kid Appeal 2 Serving Temperature 9 - - - - - -

Complexity 0 Difficulty 1 Fat Content 2 Looks 4 - - - - - - - - - - - - -

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 Categories : : 2 Preparation Time :0:05 : Breakfast Fruit Dessert Summer

Dessert Ice Cream

Amount -------1

Measure -----------whole

Ingredient -- Preparation Method -------------------------------cantaloupe -- ripe

4 2

scoops sprigs

vanilla ice cream 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 Complexity 0 Depth 5 Fanciness 0 Good for Crowds 10 Serving Temperature 1 - - - - - -

Complete Meal 4 Cost 3 Difficulty 7 Fat Content 5 Kid Appeal 8 - - - - - - - - - - - - -

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 Categories : : 8 Preparation Time :0:00 : Appetizer Simmered

Saut�ed Vegetable

Amount -------1 1 1 2 1

Measure -----------whole medium cloves cup cup cup cup tablespoons tablespoons teaspoon Dash tablespoons

1/4 3/4 1/2 2 1/2 2 1/2 1/8 1 1 1/2 4

Ingredient -- Preparation Method -------------------------------globe eggplant -- diced with peel onion -- coarsely chopped green bell pepper -- chopped Salt -- to taste garlic -- minced tomato sauce olive oil tomato paste chopped salad olives granulated white sugar vinegar dried oregano Black pepper -- to taste hot sauce capers (optional) 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 Categories : : 4 Preparation Time :0:20 : Dessert Sauce Spring

Fall Simmered Summer

Amount -------1/2 2 3/4 1 1/2 1/4

Measure -----------cup teaspoons cup tablespoon teaspoon cup

Ingredient -- Preparation Method -------------------------------granulated sugar light corn syrup heavy cream butter vanilla extract coarsely chopped pecans -- toasted

TO COOK: Bring sugar, corn syrup, and 1/4 cup water to boil in a small heavybottomed 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 Depth 7 Fanciness 7 Good for Crowds 10 Intricacy 2 Portability 10 Serving Temperature 5

Cost 5 Difficulty 3 Fat Content 8 Intensity 8 Kid Appeal 10 Richness 10 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 Categories : : 8 Preparation Time :0:30 : Fall Side dish Summer

Sauce Spring Vegetable

Amount -------1 1/2 2 3 1/2 3 1/2 2

Measure -----------pounds thin slices tablespoons tablespoons teaspoons

Ingredient -- Preparation Method -------------------------------carrots bacon -- 2 ounces rendered duck fat, rendered goose fat OR butter Salt Fresh ground black pepper 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 Depth 0 Fanciness 5 Good for Crowds 7 Intricacy 2 Looks 7 Richness 7 Serving Temperature 8

Cost 3 Difficulty 2 Fat Content 7 Intensity 5 Kid Appeal 5 Portability 3 Saltiness 7 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 Categories : : 4 Preparation Time :0:30 : Fall Main Course

Fried Winter

Amount -------2 1 1/2 1 1/2 2 1/2

Measure -----------tablespoons cup cup cup tablespoons cup

Ingredient -- Preparation Method -------------------------------butter onion -- finely chopped (about 3/4 cup) dry white wine or vermouth heavy cream fresh Italian parsley Dijon mustard Salt or Pepper Oil-for deep frying white flour

1/2 2

cup pounds

white cornmeal 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 Categories Amount -------5 1/2 1/4 1/4 1/8 3/4 3/4 1/8 : : 4 Preparation Time :1:30 : Baked

Side dish

Measure -----------large cup cup teaspoon teaspoon cup cup teaspoon

Ingredient -- Preparation Method -------------------------------potatoes -- cubed milk butter salt black pepper grated Swiss, Jarlsberg, or Gruy�re cheese whipping cream 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 Serving Size Categories :Dee Bell : 4 Preparation Time :1:30 : Fowl Saut�ed

Main Course Simmered

Amount -------1/4 1/4 1 1 2 1 1 1/2 3 2 2 1

Measure -----------cup cup medium large cloves small cups tablespoons cups cups cup

Ingredient -- Preparation Method -------------------------------olive oil white flour chicken -- washed, cut into 8 pieces onion -- diced garlic -- minced fine green bell pepper -- chopped, seeds removed sliced mushrooms -- cleaned tomato paste fresh tomatoes -- peeled, seeded, chopped OR canned tomatoes -- drained and chopped dry white wine or red wine

1 1/2 1/4 1/8 1/4 1/8 2 3 teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon tablespoons tablespoons

1

bay leaf thyme basil marjoram salt black pepper paprika brandy (optional) 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 Serving Size Categories :Hanadi Rifae : 6 Preparation Time :1:30 : Christmas Main Course

Fowl Pasta

Amount -------1 3 3 1 1/2 3/4

Measure -----------small tablespoons cups pound

Ingredient -- Preparation Method -------------------------------chicken -- boiled well pita breads -- cubed, dried in the oven or fried butter rice -- soaked in water dried angel-hair pasta SAUCE

2 1

1/4 1/3

cups clove teaspoon cup

yogurt -- or more to taste garlic -- crushed; or more to taste salt -- or to taste 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 Serving Size Categories Amount -------4 1 2 2 2 1 3 3 :Jack Ligon : 4 Preparation Time :0:30 : Fowl Main Course

Fried

Measure ------------

Ingredient -- Preparation Method -------------------------------chicken breasts MIX TOGETHER fine dry breadcrumbs or cracker meal parsley garlic powder tarragon chives egg butter fresh lemon juice -- from 1 lemon

1/2

cup teaspoons teaspoon teaspoons teaspoons tablespoons tablespoons

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 Serving Size Categories Amount -------1 4 2 1/2 1/4 1/2 1 1 1 1 1/8 1/2 1/2 1/2 3/4 1/2 :Dee Bell : 4 Preparation Time :1:30 : Fowl Simmered

Main Course

Measure -----------whole cloves tablespoons small teaspoon teaspoon teaspoon teaspoon cup cup tablespoon small tablespoon pound cup

Ingredient -- Preparation Method -------------------------------frying chicken -- cut into pieces garlic -- crushed olive oil onion -- thinly sliced dried thyme OR fresh thyme salt black pepper dry white wine Italian plum tomatoes -- peeled, cored, chopped tomato paste onion -- thinly sliced butter mushrooms -- sliced black olives -- pitted 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 Serving Size Categories :Susan Carlisle : 4 Preparation Time :0:30 : Fowl Pasta Saut�ed

Main Course Sauce Simmered

Amount -------3 1 1 4 2 2 1 1 4 1/2 1/3

Measure -----------large cup tablespoon cloves cups teaspoon teaspoon tablespoons teaspoon ounces cup

12

Ingredient -- Preparation Method -------------------------------fresh tomatoes -- each sliced into 8 wedges peas -- thawed oil boneless chicken breasts -- skinless garlic -- skin left on heavy cream finely chopped parsley finely chopped basil finely chopped shallots Salt -- to taste Black pepper -- to taste Dijon mustard lasagna noodles -- cooked and kept hot 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 Serving Size Categories :Riny Bos : 6 Preparation Time :1:30 : Fowl Sauce

Main Course Simmered

Amount -------1 1 1/8 2 2 8 6 3/4 1 2 1 3/4

Measure -----------whole teaspoon teaspoons teaspoons ounces tablespoons cup quart teaspoon cup

Ingredient -- Preparation Method -------------------------------chicken -- reserve stock onion mace thyme -- or more to taste whole black peppercorns -- or more to taste mushrooms -- quartered butter white wheat flour chicken stock -- reserved from boiling chicken chicken bouillon cubes Worcestershire sauce -- or more to taste 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 Categories : : 4 Preparation Time :0:15 : Entr�e Saut�ed Summer

Main Course Simmered Winter

Amount -------1 2 4 6 1/3 1 1/2 1/2

Measure -----------clove tablespoons large medium cup teaspoons cup

Ingredient -- Preparation Method -------------------------------garlic butter boned and skinned chicken breasts, about 1 1/2 pounds OR chicken breasts -- boned and skinned Salt Fresh ground pepper heavy cream curry powder 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 Categories Amount -------3 1 1/2 1/4 1/2 : : 3 Preparation Time :0:45 : Sauce

Summer

Measure -----------large medium clove small tablespoon teaspoon

Ingredient -- Preparation Method -------------------------------tomatoes garlic onion salt 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 Categories Amount -------1 2 30 2 3 1 : : 36 Preparation Time :1:30 : Candy Dessert

Christmas

Measure -----------package tablespoons tablespoons tablespoons cup

Ingredient -- Preparation Method -------------------------------semisweet chocolate chips -- any kind shortening caramel candies -- Kraft preferred water butter 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 Complexity 2 Depth 5 Fanciness 8 Good for Crowds 10 Serving Temperature 4

Complete Meal 1 Cost 5 Difficulty 1 Fat Content 6 Intensity 5 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 Categories Amount -------8 4 1 12 6 1 1/2 1 1/3 : : 12 Preparation Time :24:00 : Dessert Ingredient -- Preparation Method -------------------------------DARK CHOCOLATE MOUSSE semisweet chocolate butter heavy cream cognac WHITE CHOCOLATE MOUSSE white chocolate butter heavy cream cognac CHOCOLATE SAUCE semisweet chocolate granulated sugar light corn syrup MERINGUE egg whites granulated sugar

Measure -----------ounces tablespoons cup tablespoon ounces tablespoons cup tablespoon pound cup cup

1/2

2/3

3

1/3

cup

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 Categories Amount -------8 4 1/3 1/3 1 1/2 2 : : 6 Preparation Time :3:00 : Pudding

Summer

Measure -----------ounces cup cup teaspoons cups

Ingredient -- Preparation Method -------------------------------semisweet chocolate egg yolks granulated sugar white cr�me de menthe unflavored gelatin (1/2 package) 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 Categories Amount -------1 4 4 2 : : 10 Preparation Time :3:00 : Main Course

Measure Ingredient -- Preparation Method ------------ -------------------------------9-pound turkey (9 to 10 pounds) medium cloves garlic scallions 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 Categories : : 10 Preparation Time :1:00 : Fall Sauce

Grilled Summer

Amount -------1 1 1 1/2 1/2 1 2 1 1 1/4 1/2 1 1/4 1 1

Measure -----------medium teaspoon cup cup medium large teaspoon teaspoon teaspoon ounce cup cup cup

Ingredient -- Preparation Method -------------------------------pasilla chili Guajillo chili salt pumpkin seeds or squash seeds (2 ounces) sesame seeds 3-inch long cinnamon stick tomatoes onion dried red pepper flakes fresh ground black pepper granulated sugar unsweetened chocolate dry bread crumbs fresh turkey stock OR 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 Serving Size Categories Amount -------1 2 3 1/2 1/2 1 :Donna Berge : 140 Preparation Time :0:05 : Beverage

Christmas

Measure -----------cup cups cups cup teaspoon package

Ingredient -- Preparation Method -------------------------------instant tea mix Tang granulated white sugar red hot candies cloves 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 Categories Amount -------7 4 1 2 1 2 1 : : 5 Preparation Time :4:00 : Baked Roasted

Main Course

Measure -----------pounds cloves teaspoon teaspoons teaspoon teaspoons cup

Ingredient -- Preparation Method -------------------------------chuck roast garlic -- minced salt parsley black pepper Italian seasoning 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 Categories Amount -------3/4 1 1 1 1/4 : : 10 Preparation Time :0:30 : Fall Winter

Sauce

Measure -----------cup whole cup

Ingredient -- Preparation Method -------------------------------granulated sugar clove allspice (2-inch stick) cinnamon 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 Categories : : 6 Preparation Time :4:00 : Dessert Simmered

Pudding Spring

Amount -------2 strained 2 1 strained 2 3 1/2 1/4

Measure -----------medium tablespoons pound tablespoons cups cup cup

Ingredient -- Preparation Method -------------------------------MANGO SAUCE mangos (1 pound each) -- peeled, seeded pur�ed and dark or gold rum STRAWBERRY SAUCE strawberries (frozen) -- thawed, sweetened pur�ed and dark or gold rum fresh or canned coconut milk granulated sugar 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 1/2cup 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 Categories : : 4 Preparation Time :0:20 : Dessert Spring

Sauce Summer

Amount -------1 1 4 2 1

Measure -----------cup cup tablespoons teaspoon

Ingredient -- Preparation Method -------------------------------coconut cream milk egg yolks white rum 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 Categories : : 4 Preparation Time :3:00 : Entr�e Main Course

Fall Winter

Amount

Measure

Ingredient -- Preparation Method

-------3 intact 1 1 1 2 2 2 8 1/2 1/2 1 1 6 4 1

-----------pounds

-------------------------------FISH whiting (3-4 pounds) -- cleaned and scaled with head carrot -- sliced onion -- quartered celery -- chopped water dry white wine salt black peppercorns GINGER SAUCE heavy cream yogurt grated fresh ginger root White pepper romaine lettuce (small) -- cut into chiffonade light olive oil lemon juice Salt or pepper thinly sliced scallions

stalk quarts cups teaspoons

cup cup tablespoon head tablespoons teaspoons tablespoon

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 Serving Size Categories Amount -------3 1 3/4 6 1 1/2 3 1 1/4 1 1 1/2 2 1 :Paul Rumball-Petre : 4 Preparation Time :1:30 : Broiled

Main Course

Measure -----------cups cup cloves tablespoons tablespoons tablespoon teaspoon pounds tablespoons tablespoon

Ingredient -- Preparation Method -------------------------------water vinegar onion -- chopped garlic -- chopped Worcestershire sauce - Lea & Perrins preferred tomato ketchup salt pepper bay leaf beef spareribs cornstarch 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 Good for Crowds 10 Portability 10 Sweetness 3

Fat Content 3 Kid Appeal 7 Serving Temperature 10 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 Serving Size Categories :Dee Bell : 5 Preparation Time :0:15 : Saut�ed Simmered

Side dish Vegetable

Amount -------2 1 1/8 1/4 1/4 1/8 1/8 1 1/3 1 3/4 1/4 3/4 2 2 1/2

Measure -----------tablespoons small teaspoon teaspoon teaspoon teaspoon teaspoon cups cups cup cup tablespoons cup tablespoons

Ingredient -- Preparation Method -------------------------------butter or oil onion -- chopped salt turmeric paprika cardamom curry couscous water AND soy sauce or tamari soy sauce frozen sweet peas chopped celery raisins 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 Serving Size Categories Amount -------1 1 1 1 2 2 1/4 1/4 1/4 1/4 2 6 8 :Donna Berge : 10 Preparation Time :2:00 : Dip

Measure Ingredient -- Preparation Method ------------ -------------------------------cup canned black beans 4 1/4-ounce can chopped black olives small onion -- chopped clove garlic -- crushed tablespoons oil tablespoons lime or lemon juice teaspoon salt teaspoon dried red pepper flakes teaspoon cumin teaspoon pepper eggs -- hard cooked, chopped green onions -- chopped 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, cheese; garnished with a ring of appetizer. Sometimes I wonder if parties." Cuisine: "American" Yield: "1 12-inch pie" T(Chilling Time): "2:00" Ratings : Cholesterol Rating Cost 3 Difficulty 2 Fat Content 2 Kid Appeal 5 olives and spices layered over cream chopped egg and green onion. Fun this is why I get invited to

2

Complete Meal 2 Depth 4 Fanciness 3 Good for Crowds 10 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 Categories : : 12 Preparation Time :0:45 : Appetizer Fried Vegetable

Christmas Thanksgiving Winter

Amount -------1 1 2 1 2 1 1 5 4

Measure -----------small teaspoons cup teaspoons teaspoon large cups small

Ingredient -- Preparation Method -------------------------------CRANBERRY AND ORANGE RELISH orange lemon fresh coriander cranberries grated fresh ginger root maple syrup SWEET POTATO BASKETS sweet potato peanut oil -- for frying 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 potatobasket 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 Cost 2 Difficulty 3 Fat Content 5 Good for Crowds 3 Intricacy 3 Looks 7 Richness 3 Sweetness 7

Complete Meal 3 Depth 7 Fanciness 8 Freeze-ability 2 Intensity 10 Kid Appeal 8 Portability 3 Serving Temperature 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 Serving Size Categories :Dee Bell : 4 Preparation Time :0:15 : Main Course Simmered

Saut�ed Vegetable

Amount -------1 1 1 1 1/2 4

Measure -----------tablespoon small cup cup cup slices

Ingredient -- Preparation Method -------------------------------butter onion -- chopped celery -- chopped White Sauce - Medium -- see recipe chicken broth 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 Fanciness 1

Cost 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 Serving Size Categories Amount -------1 2 2 :Dee Bell : 8 Preparation Time :0:05 : Sauce

Simmered

Measure -----------cup tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------milk white flour 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 Cost 0 Difficulty 1 Fat Content 5 Looks 2

Complexity 0 Depth 1 Fanciness 2 Kid Appeal 10 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 Serving Size Categories Amount -------1 1 2 2 1/8 :Dee Bell : 4 Preparation Time :0:20 : Salad Dressing

Summer

Measure -----------cup cup tablespoons teaspoons teaspoon

Ingredient -- Preparation Method -------------------------------plain yogurt OR sour cream honey lime juice 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 Complexity 1 Depth 4 Fat Content 3 Intensity 3 - - - - - -

Complete Meal 1 Cost 2 Fanciness 6 Good for Crowds 10 - - - - - - - - - - - - -

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 Serving Size Categories :Trisha Benedict : 4 Preparation Time :0:45 : Main Course

Sauce

Seafood Amount Measure -------- -----------1 large 1 tablespoon 1/4 cup 1 teaspoon 1/2 teaspoon 1 piece 1/2 cup 1 cup version, or canned 1 pound 1 large

Simmered Ingredient -- Preparation Method -------------------------------onion -- chopped butter all-purpose flour curry powder -- heaping salt fresh ginger root (1/2-inch) -- peeled and grated chicken stock coconut milk -- frozen and thawed, prepared fresh, extract deveined fresh shrimp -- shelled 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 Categories : : 6 Preparation Time :1:00 : Fall Soups and Stews

Saut�ed Winter

Amount -------1 1 2 1 2 1

Measure -----------medium medium tablespoons teaspoon medium teaspoon quart teaspoon cup

1/2 1/2 1/2

Ingredient -- Preparation Method -------------------------------butternut squash Oil onion -- chopped butter curry powder apples -- cored peeled and chopped dried thyme chicken stock salt -- or to taste 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. Nutritionwise, 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 Serving Size Categories Amount -------2 1 3 3 3/4 :Dee Bell : 8 Preparation Time :0:15 : Main Course Winter

Soups and Stews

Measure -----------cups teaspoon teaspoons tablespoons cup

Ingredient -- Preparation Method -------------------------------white flour salt baking powder shortening or butter 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 Serving Size Categories Amount -------4 :Dee Bell : 8 Preparation Time :0:20 : Appetizer Vegetarian

Main Course

Measure ------------

Ingredient -- Preparation Method -------------------------------eggs -- hard boiled

4 1 3/4 3/4 1/8

teaspoons teaspoon teaspoon teaspoon teaspoon

mayonnaise mustard - preferably French's rice vinegar, cider vinegar, or leftover pickle juice granulated sugar 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 Serving Size Categories Amount -------1 1 1 1/3 2 2 1 :Lisa Dugoni : 4 Preparation Time :0:10 : Fowl

Salad

Measure -----------large head small 6-ounce can cup cups cup

Ingredient -- Preparation Method -------------------------------green leaf lettuce or lettuce -- washed, dried red bell pepper -- sliced mandarin oranges -- drained sliced almonds -- toasted shredded chicken -- cooked avocados -- sliced 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 drizzle mixture slices, chicken pieces, red pepper slices, and mandarin segments in a bowl and with Diane's Dressing. Toss gently to combine. Put equal portions of the on top of the lettuce. Sprinkle with equal amounts of toasted almond 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 Serving Size Categories :Lisa Dugoni : 8 Preparation Time :0:10 : Salad

Salad Dressing

Amount Measure -------- -----------1/3 cup 1 teaspoon 1 teaspoon 1/3 cup 1 cup 1/4 cup onion is mush 1/2 teaspoon 4 tablespoons 6 tablespoons

Ingredient -- Preparation Method -------------------------------granulated white sugar salt mustard powder cider vinegar olive oil -- NOT extra virgin finely grated yellow onions -- use smallest grater so summer savory -- made by Spice Islands sesame oil 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 Serving Size Categories :Lisa Dugoni : 8 Preparation Time :0:10 : Salad

Salad Dressing

Amount Measure -------- -----------1/3 cup 1 teaspoon 1 teaspoon 1/3 cup 1 cup 1/4 cup onion is mush 1/2 teaspoon 4 tablespoons 6 tablespoons

Ingredient -- Preparation Method -------------------------------granulated white sugar salt mustard powder cider vinegar olive oil -- NOT extra virgin finely grated yellow onions -- use smallest grater so summer savory -- made by Spice Islands sesame oil 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 Depth 5 Fanciness 5 Kid Appeal 3 Sweetness 4

Cost 4 Difficulty 1 Fat Content 6 Portability 10 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 Categories : : 6 Preparation Time :0:05 : Salad Spring

Salad Dressing Summer

Amount -------1/3 3 1/4 1/4

Measure -----------cup tablespoons cup cup

Ingredient -- Preparation Method -------------------------------plain yogurt sour cream olive oil 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 Serving Size Categories Amount -------1 5 8 8 1/3 1 :Sid Orrik : 8 Preparation Time :0:45 : Appetizer Dip

Baked

Measure Ingredient -- Preparation Method ------------ -------------------------------cup boiling water -- approximate measure ounces dried beef ounces cream cheese -- softened to room temperature ounces sour cream cup chopped walnuts 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 Serving Size Categories :Dee Bell : 4 Preparation Time :0:45 : Broiled

Side dish

Amount -------4 4 2 2 3/4 1/8

Measure -----------large tablespoons teaspoons teaspoon teaspoon Pinch

Ingredient -- Preparation Method -------------------------------potatoes -- scrubbed, peeled cubed butter milk egg yolks salt white pepper (optional) cardamom (optional) MIX TOGETHER egg -- well beaten water -- cold paprika

1 1/2 1/8 teaspoon teaspoon

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 Categories Amount -------2 : : 6 : Fall Preparation Time :24:00

Soups and Stews

Ingredient -- Preparation Method -------------------------------(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

Measure ------------

2 1 4 1 1 1 3 1 1

1/2 1/4

onions -- peeled and quartered dried thyme garlic -- peeled Salt or pepper tablespoon red wine vinegar 750-milliliter bottle Beaujolais or light red wine White flour cup Duck Stock -- (see recipe) sprigs fresh parsley bay leaf pound slab bacon -- cut in half pound mushrooms -- quartered cup chopped fresh parsley teaspoon cloves

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 Categories Amount -------2 pieces 3 2 2 1 3 : : 4 Preparation Time :1:30 : Fall Winter

Soups and Stews

Measure -----------tablespoons stalks sprigs

Ingredient -- Preparation Method -------------------------------duck carcasses (necks and gizzards too) -- cut into small rendered duck fat carrots -- sliced celery onion -- sliced Salt or pepper 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 Categories Amount -------2 pieces 3 2 2 1 3 : : 4 Preparation Time :1:30 : Fall Winter

Soups and Stews

Measure -----------tablespoons stalks sprigs

Ingredient -- Preparation Method -------------------------------duck carcasses (necks and gizzards too) -- cut into small rendered duck fat carrots -- sliced celery onion -- sliced Salt or pepper 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 Serving Size Categories Amount -------4 1 1/2 1/2 2 1/4 2 1 1 tablespoon :Dee Bell : 4 Preparation Time :0:10 : First Course

Soups and Stews

Measure -----------cups teaspoon teaspoon teaspoon tablespoons cup

Ingredient -- Preparation Method -------------------------------chicken stock or canned chicken broth soy sauce granulated sugar lemon juice or rice vinegar (optional) cornstarch water eggs -- well beaten Salt Black pepper chopped scallion -- for garnish (optional) OR 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 Categories : : 6 Preparation Time :0:00 : Baked Fall Winter

Entr�e Vegetable

Amount -------1 2 1 1 1 2 2 2 1/4

Measure -----------cup teaspoons large cup clove medium pounds large cans tablespoons teaspoon tablespoons pound teaspoon cup

1/2

2 1

1/2 1/3

Ingredient -- Preparation Method -------------------------------bread crumbs dried oregano globe eggplant -- sliced 3/8" thick Olive oil olive oil garlic -- minced onion -- chopped tomatoes OR canned Italian plum tomatoes tomato paste dried basil Salt Pepper chopped fresh parsley Mozzarella cheese dried basil 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 Categories : : 4 Preparation Time :0:30 : Main Course Simmered

Pasta Spring

Amount -------3/4 2 1 1 1 3 1/2 6 1/2

Measure -----------pound

Ingredient -- Preparation Method -------------------------------fresh asparagus -- thin MALTAISE CREAM SAUCE shallots butter dry white wine heavy cream Salt Fresh ground black pepper orange butter -- cold fresh fettuccine OR dried pasta lemon juice

1/3

tablespoon cup cup small tablespoons pound ounces teaspoon

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 Categories : : 12 Preparation Time :1:00 : Main Course

Summer

Amount -------5 5 5 5 1 2 6 4

Measure -----------pounds pounds pounds pounds large cloves tablespoons cup cups cup teaspoon tablespoons tablespoon tablespoon

1/4 1/3 3/4

2 1 2 1/2

Ingredient -- Preparation Method -------------------------------fillets mackerel, about 10 fillets -- unskinned OR bluefish OR baby Coho salmon OR black cod onion garlic rice vinegar granulated sugar light soy sauce dark soy sauce Chinese five-spice powder (heady anise flavor) peanut oil minced fresh ginger root dark sesame oil -- Oriental 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 fivespice 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 bass, baby Coho salmon, or small choose, it is important that the Nutr. Assoc. : 4076 0 2130706543 1396 4172 0 26086 * Exported from MasterCook *

the fish of choice for this dish; however, sea black cod can be substituted. Whichever fish you skin be left intact. 0 2130706543 0 2130706543 0 0 0 0 4026 0 0

French Potato and Beet Salad Recipe By Serving Size Categories : : 4 Preparation Time :1:00 : Salad Summer

Spring Vegetable

Amount -------3 1/2 4 2 2 2 1 1 2

Measure -----------tablespoons cup medium pounds tablespoons tablespoon tablespoon tablespoons

Ingredient -- Preparation Method -------------------------------VINAIGRETTE herb vinegar or white wine vinegar Salt Fresh ground pepper mild olive oil or vegetable oil BEET AND POTATO SALAD beets-about 1 1/2 lb. including leaves scallions red potatoes -- as small and uniform in size as possible dry white wine herb vinegar or white wine vinegar mild olive oil or vegetable oil Salt Fresh ground black pepper 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 Serving Size Categories Amount -------1 1 1 1 1 1 1 1/2 2 :Dee Bell : 14 Preparation Time :0:30 : Fruit Dessert

Summer

Measure -----------cup cup cup cup cup cup cup cup tablespoons

Ingredient -- Preparation Method -------------------------------fresh blueberries halved fresh strawberries sliced fresh peaches -- peeled fresh blackberries or raspberries watermelon balls cantaloupe balls Thompson seedless grapes sparkling wine or sweet wine -- chilled 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 Serving Size Categories Amount -------10 1 1 :Dee Bell : 10 Preparation Time :0:10 : Fruit Dessert

Summer

Measure -----------cups cup cup

Ingredient -- Preparation Method -------------------------------cubed fresh fruit -- peeled Creamy Honey-Lime Dressing -- see recipe OR 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 Cost 3 Looks 8

Complexity 1 Good for Crowds 10 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 Serving Size Categories Amount -------1 1 2 2

:Dee Bell : 4 Preparation Time :0:20 : Salad Dressing

Summer

Measure -----------cup cup tablespoons teaspoons teaspoon

1/8

Ingredient -- Preparation Method -------------------------------plain yogurt OR sour cream honey lime juice 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 Complexity 1 Depth 4 Fat Content 3 Intensity 3 - - - - - -

Complete Meal 1 Cost 2 Fanciness 6 Good for Crowds 10 - - - - - - - - - - - - -

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 Serving Size Categories Amount -------1/2 1/2 1/8 :Dee Bell : 4 Preparation Time :0:20 : Salad Dressing

Summer

Measure -----------cup cup teaspoon

Ingredient -- Preparation Method -------------------------------honey lime juice 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 Complexity 1 Depth 3 Fat Content 0 Intensity 5 - - - - - -

Complete Meal 1 Cost 2 Fanciness 6 Good for Crowds 10 - - - - - - - - - - - - -

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 Serving Size Categories Amount -------4 1 1 1/8 2 :Dee Bell : 4 Preparation Time :0:10 : Fruit Dessert

Summer

Measure -----------cups tablespoon tablespoon teaspoon tablespoons

Ingredient -- Preparation Method -------------------------------cubed fresh fruit -- peeled lemon juice lime juice cinnamon 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 Cost 3 Looks 8

Complexity 1 Good for Crowds 10 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 Categories Amount -------1 2 1/2 1/4 1 4 2 1/2 : : 6 Preparation Time :1:30 : Main Course Ingredient -- Preparation Method -------------------------------globe eggplant -- cut in 1-inch cubes dried oregano salt olive oil chicken -- cut up into serving pieces garlic -- peeled olive oil salt Freshly ground black pepper dry red wine Italian plum tomatoes -- canned, drained cut into 1/4-inch chopped fresh basil or fresh parsley red bell peppers

Measure -----------teaspoons teaspoon cup whole cloves tablespoons teaspoon

1/2 cup 8 ounces strips, juice reserved 1/2 cup 3

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 Categories Amount -------20 2 4 2 1 1/2 1/2 1/2 : : 10 Preparation Time :0:45 : Appetizer

Fried

Measure -----------large teaspoons teaspoons large clove teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------CAPER-ANCHOVY STUFFED OLIVES green olives -- pitted drained capers anchovies -- minced ground almonds or pine nuts garlic -- minced ground cumin paprika dried thyme Ground black pepper WHIPPED EGG WHITE BATTER white flour baking powder salt milk olive oil egg white -- whipped to soft peak olive oil -- for frying

3/4 1 1/2 1/8 1/4 2 1 2

cup teaspoons teaspoon cup tablespoons quarts

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 Categories Amount -------4 2/3 3 3 : : 10 Preparation Time :1:00 : Dessert

Fried

Measure -----------tablespoons cup large cups

Ingredient -- Preparation Method -------------------------------butter white flour eggs 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 Categories Amount -------3/4 1 1 1 1/4 : : 10 Preparation Time :0:30 : Fall Winter

Sauce

Measure -----------cup whole cup

Ingredient -- Preparation Method -------------------------------granulated sugar clove allspice (2-inch stick) cinnamon 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 Categories Amount -------3 1 1 1 1 1 : : 8 Preparation Time :0:30 : Dessert

Summer

Measure -----------pounds

Ingredient -- Preparation Method -------------------------------fresh fruit - whatever's good and fresh lime (optional) SAUCE finely chopped fresh mint brown sugar yogurt honey balsamic vinegar (optional)

tablespoon teaspoon cup tablespoon Dash

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 Serving Size Categories :Marybeth Bontadelli : 4 Preparation Time :2:00 : Baked Fowl

Entr�e Main Course

Amount -------2 4 2 1 1/2 1/4 1 1/4 1 1/2

Measure -----------tablespoons tablespoons cups cup teaspoon cup can cup tablespoon tablespoons

Ingredient -- Preparation Method -------------------------------Cornish hens -- split butter oil STUFFING breadcrumbs chopped onions sage slivered almonds Mandarin oranges ORANGE SAUCE orange juice cornstarch orange liqueur

1 2

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 Categories Amount -------1/4 1 2 6 1/2 1/2 1/2 2 : : 10 Preparation Time :0:15 : Condiments

Summer

Measure -----------cup tablespoon cloves teaspoon cup cup tablespoons

Ingredient -- Preparation Method -------------------------------white bread -- crumbled wine vinegar egg yolks garlic -- pur�ed with the salt salt vegetable oil light olive oil Salt White pepper 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 Categories : : 4 Preparation Time :0:45 : Fall Simmered

Sauce Winter

Amount -------1/4 3 1/4 1/4

Measure -----------cup tablespoons cup pound

Ingredient -- Preparation Method -------------------------------minced fresh ginger root white wine vinegar heavy cream 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 Serving Size Categories :Trisha Benedict : 6 Preparation Time :0:30 : Side dish

Simmered

Amount -------1/4 1 1 1 1/2 2 1/4 3/4

Measure -----------cup medium inch cups cups cup

Ingredient -- Preparation Method -------------------------------butter -- melted onion -- diced fresh ginger root -- peeled and grated pearl rice -- rinsed chicken stock 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 Categories : : 64 Preparation Time :0:45 : Breakfast Condiments

Christmas Simmered

Amount -------12 3 2 1

Measure -----------pieces tablespoons cup

Ingredient -- Preparation Method -------------------------------pears -- ripe, diced Granulated white sugar -- to equal volume of pears preserved ginger -- diced, 1/3 cup syrup reserved lemon juice 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 Serving Size Categories :Dee Bell : 4 Preparation Time :0:20 : Easter Simmered

Saut�ed Thanksgiving

Amount -------4 rounds 4 3 2 1/2

Measure -----------medium tablespoons tablespoons large teaspoon

Ingredient -- Preparation Method -------------------------------sweet potatoes -- scrubbed, peeled and sliced into 1 inch butter brown sugar oranges -- juiced 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 Categories : : 4 Preparation Time :0:45 : Appetizer First Course Side dish Vegetable

Easter Salad Spring

Amount -------1 4

Measure -----------teaspoons cup

1/4

Ingredient -- Preparation Method -------------------------------VINAIGRETTE scallion white wine vinegar walnut oil or vegetable oil Salt Fresh ground black pepper SALAD halved walnuts-about 1/3 cup green beans eggs Feta cheese -- about 1/2 cup crumbled

1 1/4 1 1/2 2 2 1/2

ounces pounds ounces

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 ends meeting in the center. Crumble the Feta cheese and chopped walnuts in a circle circle around walnuts; then yolks, covering all but the round serving platter in a circular fashion with the Whisk vinaigrette and spoon it evenly over the beans. sprinkle it in the center of the plate. Sprinkle around the cheese. Sprinkle chopped egg yolks in a sprinkle chopped egg whites in a circle around 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 Categories : : 4 Preparation Time :0:45 : Appetizer Grilled

Fall Summer

Amount -------2 1 1 5

Measure -----------tablespoon tablespoon tablespoons

Ingredient -- Preparation Method -------------------------------VINAIGRETTE shallots balsamic vinegar red wine vinegar extra virgin olive oil Salt Fresh ground black pepper EGGPLANT GARNISHES AND BREAD red bell pepper Japanese eggplant French bread or white bread-country style -- crusty

1 2 4

pounds slices

1/2 3 1 1/4

cup ounces cup clove

olive oil black Nicoise olives-about 24 coarsely chopped fresh basil leaves 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 Categories : : 4 Preparation Time :0:45 : Entr�e Grilled Spring

Fall Main Course Summer

Amount -------1/2 3 3

Measure -----------pound medium cloves tablespoons

Ingredient -- Preparation Method -------------------------------tomatillos garlic -- unpeeled olive oil

1 1/2 4 2 4 1 1/2

tablespoons small cup sprigs large small

1/4

balsamic vinegar Salt swordfish steaks (1 1/2 pounds) jalape�o chile peppers -- seeded, roughly chopped loosely packed cilantro leaves cilantro -- for garnish avocado -- peeled, seeded and cut into large dice 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 firmflesh 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 Categories : : 4 Preparation Time :0:20 : Entr�e Grilled Summer

Fall Main Course

Amount --------

Measure ------------

Ingredient -- Preparation Method --------------------------------

1 4

small whole

Lemon Sauce for Grilled Trout -- see recipe Meyer lemon or lemon 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 Categories Amount -------2 1 1 3 : : 4 Preparation Time :0:15 : Sauce

Winter

Measure -----------small cup small tablespoons

Ingredient -- Preparation Method -------------------------------shallots minced fresh flat-leaf parsley lemon, Meyer recommended 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 Serving Size Categories :Dee Bell : 3 Preparation Time :0:05 : Appetizer Summer

Dip Winter

Amount -------2 1/2 1 1 1 1 1/4 1/4

Measure -----------large small clove small tablespoon tablespoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------avocados -- pulp removed, mashed lemon -- juiced garlic -- finely minced tomato -- finely diced mayonnaise OR sour cream cumin chili powder

1 1

pinch tablespoon

Salt Black pepper cayenne pepper powder (optional) 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 Serving Size Categories Amount -------2 4 2 1/3 1 1 :Hanadi Rifae : 10 Preparation Time :2:00 : Cake

Dessert

Measure -----------packages cups packages cup loaf package

Ingredient -- Preparation Method -------------------------------cherry Jello heavy cream Dream Whip powder condensed milk pound cake 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 Serving Size Categories Amount -------3 2 1/2 1/4 3 1 2 1/4 :Dee Bell : 6 Preparation Time :0:45 : Summer

Vegetable

Measure -----------cups teaspoons cup cup tablespoons tablespoon cup tablespoons

Ingredient -- Preparation Method -------------------------------sliced beets -- cooked cornstarch granulated sugar cider vinegar OR cider vinegar AND lemon juice water 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 Categories : : 12 Preparation Time :24:00 : Appetizer Fall Summer

Baked Main Course Winter

Amount -------1 1/2 1 3 1 1 1/2 3 1 1 1/2 1 1/2 1 1 1/2 1 1/2 3/4 6 3

Measure -----------pound pound large cloves tablespoon cups tablespoons tablespoons tablespoons tablespoon teaspoons teaspoons teaspoon slices

Ingredient -- Preparation Method -------------------------------pork -- with fat boneless veal onion -- chopped minced garlic butter chopped spinach brandy egg fresh basil fresh rosemary fresh thyme salt fennel seeds black pepper bacon 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 Serving Size Categories Amount -------20 1/2 1 :Dee Bell : 4 Preparation Time :1:00 : Roasted

Side dish

Measure -----------small cup tablespoon

Ingredient -- Preparation Method -------------------------------red potatoes or new potatoes oil, clarified butter, bacon fat or animal fat 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 Categories Amount -------3 2 2 2 1 2 5 2 1 : : 6 Preparation Time :3:00 : Fall Winter

Main Course

Measure -----------tablespoons tablespoons pounds pounds tablespoon tablespoons tablespoons cups teaspoon

Ingredient -- Preparation Method -------------------------------butter oil beef brisket -- 1/4-inch slices cut across the grain White flour -- for dredging Salt or black pepper onions -- sliced minced fresh tarragon minced fresh dill minced fresh parsley beer 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 Serving Size Categories Amount -------5 1 1 :Dee Bell : 5 Preparation Time :0:05 : Sauce Ingredient -- Preparation Method -------------------------------butter or clarified butter lemon juice, lime juice or vinegar chopped chives, dill, parsley or herbs, or any combination Black pepper

Measure -----------tablespoons teaspoon tablespoon

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 Categories : : 4 Preparation Time :0:30 : Appetizer Fall Spring

Entr�e Main Course Summer

Amount -------1 1 1

Measure ------------

Ingredient -- Preparation Method -------------------------------scallion 16-ounce package tofu 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 Categories Amount -------1/4 1 1 4 1 1 1/4 : : 4 Preparation Time :0:10 : International

Sauce

Measure -----------small teaspoon clove sprigs teaspoon pinch cup teaspoon

1/2 1/2

Ingredient -- Preparation Method -------------------------------fresh hot pepper -- crushed OR dried red pepper flakes garlic scallion -- green part only fresh coriander -- stems only minced fresh ginger root granulated sugar vegetable oil 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 Categories Amount -------1 1 1 1/2 : : 4 Preparation Time :0:20 : International

Sauce

Measure -----------tablespoon teaspoon pinch cup

Ingredient -- Preparation Method -------------------------------soy sauce sesame oil granulated sugar 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 Categories : : 8 Preparation Time :0:45 : Appetizer Sauce Simmered

Dip Saut�ed

Amount -------2 5 2 2 2 1/2

Measure -----------pounds large cloves tablespoons tablespoons teaspoon

Ingredient -- Preparation Method -------------------------------tomatoes -- broiled serrano chili peppers -- broiled garlic -- peeled, roughly chopped safflower oil Vidalia onions -- finely chopped 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 Serving Size Categories Amount -------2 :Dee Bell : 11 Preparation Time :0:05 : Condiments

Salad Dressing

Measure -----------cups

Ingredient -- Preparation Method -------------------------------mayonnaise

1/3 2 4 2 1 1/2

cup teaspoons teaspoons medium teaspoons teaspoon

honey French mustard-not Dijon red wine vinegar onion -- finely minced chopped fresh parsley OR 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 Fat Content 10 Kid Appeal 8 Richness 10 Sweetness 6

Cost 3 Good for Crowds 10 Preparation vs. Cooking 10 Serving Temperature 1 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 Serving Size Categories Amount -------1/2 1/2 1/8 :Dee Bell : 4 Preparation Time :0:20 : Salad Dressing

Summer

Measure -----------cup cup teaspoon

Ingredient -- Preparation Method -------------------------------honey lime juice 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 Complexity 1 Depth 3 Fat Content 0 Intensity 5 - - - - - -

Complete Meal 1 Cost 2 Fanciness 6 Good for Crowds 10 - - - - - - - - - - - - -

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 Categories : : 10 Preparation Time :0:30 : Appetizer Seafood

Dip Simmered

Amount -------8 1/8 1/4 6 1/2 6 1/2

Measure -----------ounces pound cup ounces ounces

Ingredient -- Preparation Method -------------------------------cream cheese -- softened butter -- do not substitute margarine mayonnaise canned crabmeat -- drained 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 Serving Size Categories Amount -------2 1 2 6 3/4 1/2 :Hanadi Rifae : 10 Preparation Time :24:00 : Appetizer

Dip

Measure -----------cups teaspoon teaspoons cloves cup cup

Ingredient -- Preparation Method -------------------------------dried chickpeas -- soak overnight in water, to cover baking soda salt garlic lemon juice 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 Spring Winter Measure -----------cup cup cloves cup teaspoon teaspoon tablespoon tablespoon cup

Fall Summer Ingredient -- Preparation Method -------------------------------dried garbanzo beans (to 3/4 cup) water (boil first, then allow to cool) garlic (4 to 6 cloves) lemon juice salt paprika finely chopped fresh parsley olive oil sesame butter

Amount -------1 1/2 4 1 1 1 1 1/4 1/3

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 Categories : : 12 Preparation Time :0:30 : Christmas Thanksgiving

Salad Winter

Amount -------12

Measure -----------cups

Ingredient -- Preparation Method -------------------------------salad greens such as mache, dandelion leaves, red chicory, radicchio, flat escarole, arugula and/or Bibb lettuce BALSAMIC VINAIGRETTE shallot garlic chopped fresh parsley chopped fresh chives OR chopped fresh rose-geranium leaf balsamic vinegar whole grain mustard Salt Fresh ground black pepper olive oil

1 1 2 2 1 2 1/2 1/2

small clove tablespoons tablespoons tablespoon tablespoons tablespoon cup

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 Categories : : 8 Preparation Time :24:00 : Fall Saut�ed

First Course Spring

Vegetable Amount -------1 1 6 2 1 2 1 1 2 1 10 2 Measure -----------cup large clove tablespoons pounds medium medium pinch cup tablespoons cup sprigs tablespoons Ingredient -- Preparation Method -------------------------------dried garbanzo beans garlic -- peeled and left whole olive oil spinach or Swiss chard -- large stems removed Coarse salt red onion -- cleaned carrots -- scraped Salt Fresh ground black pepper (large) dried red pepper flakes dry white wine tomato paste chicken stock or meat stock -- preferably homemade fresh Italian parsley - leaves only -- coarsely chopped 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 Categories : : 8 Preparation Time :6:00 : Entr�e Main Course Summer

Fall Spring

Amount -------2 2/3 3 1 1

Measure -----------3-pound cup tablespoons tablespoon teaspoon

Ingredient -- Preparation Method -------------------------------chickens olive oil minced fresh herbs OR dried herbs -- (ie. oregano, rosemary and/or sage, etc.) 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-inchlong 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 Categories Amount -------10 3 1 1 3 : : 10 Preparation Time :1:30 : Beverage

Dessert

Measure -----------tablespoons cups quart quart tablespoons

Ingredient -- Preparation Method -------------------------------instant coffee granulated white sugar water vodka 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 Good for Crowds 10 Sweetness 7

Difficulty 1 Portability 10 - - - - - - - - - - - - - - - - - - -

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 Serving Size Categories Amount -------3 2 1 1 1 1/2 3/4 1 1 1 2 4 1/2 1/8 1/4 :Dee Bell : 4 Preparation Time :1:00 : Main Course Simmered

Saut�ed

Measure -----------tablespoons medium clove pound tablespoons cup cup cup teaspoon tablespoon teaspoon cup cups

Ingredient -- Preparation Method -------------------------------butter onions -- chopped garlic -- minced boneless lamb shoulder -- cubed white flour broth (optional) vegetable chicken or beef for water yogurt OR coconut milk brown sugar (plus 2 tsp.) curry powder ground cloves seeded Ancho chillies -- chopped (optional) raisins or currants Salt 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 Categories Amount -------2 1 7 1/2 6 1 : : 12 Preparation Time :2:00 : Main Course

Roasted

Measure -----------cloves pounds sprigs teaspoon

1 2 2

stalks

Ingredient -- Preparation Method -------------------------------garlic lemon leg of lamb (1 leg) fresh rosemary OR dried rosemary Salt Fresh ground black pepper Oil -- for rubbing onion celery 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 Depth 0 Fanciness 7 Intricacy 2 Richness 8

Cost 7 Difficulty 2 Good for Crowds 10 Kid Appeal 7 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 Categories Amount -------2 1/2 7 1/2 1 2 1 1 1 2 1/3 : : 10 Preparation Time :3:00 : Main Course

Roasted

Measure -----------medium cloves teaspoon pounds pound tablespoons cup cup cup tablespoon tablespoons

Ingredient -- Preparation Method -------------------------------garlic dried thyme leg of lamb (7-8 lbs.) -- trimmed large shallots Salt Fresh ground black pepper oil fresh lamb or beef stock OR canned beef broth dry red wine sherry vinegar 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 Categories Amount -------2 1 1 3 1/2 : : 4 Preparation Time :0:15 : Sauce

Winter

Measure -----------small cup small tablespoons cup

Ingredient -- Preparation Method -------------------------------shallots minced fresh flat-leaf parsley lemon, Meyer recommended white wine vinegar 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 Categories : : 4 Preparation Time :0:30 : Entr�e Main Course Spring

Fall Simmered Summer

Amount -------4 1/4 1/4

Measure ------------

1 3 1 1

cup medium medium cup tablespoon 4-ounce jar

Ingredient -- Preparation Method -------------------------------red snapper fillets (1 1/2 pounds) Salt Ground white pepper fresh lime juice -- (from 1 large lime) onion -- sliced thin tomatoes -- peeled, seeded, medium diced minced canned green chiles drained capers 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 Categories Amount -------1 1/4 3 1/3 2 1 1/2 1/8 8 2 1 1 : : 4 Preparation Time :0:30 : Pasta

Saut�ed

Measure -----------1-pound can cup cloves cup tablespoons teaspoon teaspoon teaspoon ounces tablespoons teaspoon tablespoon

Ingredient -- Preparation Method -------------------------------clams -- minced onions -- chopped garlic -- minced olive oil butter oregano salt pepper linguine chopped fresh parsley lemon zest 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 Categories : : 10 Preparation Time :24:00 : Fall Main Course Summer

Grilled Spring

Amount -------2 6 1/2 3 1/2 1 1/2 1 1/2 2 1/2 3 3 7 1/2

Measure -----------medium medium cloves cup tablespoons tablespoons tablespoons teaspoons medium medium pounds

Ingredient -- Preparation Method -------------------------------onions garlic olive oil chili powder cumin dried oregano salt limes jalape�o chiles 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 Categories : : 4 Preparation Time :0:30 : Fall Soups and Stews Summer

Simmered Spring

Amount -------1 2 2 2 3 1

Measure -----------quart cups

Ingredient -- Preparation Method -------------------------------chicken stock or canned chicken broth canned clam broth OR cups fresh fish stock large dried quajillos peppers, or any chiles -- seeded medium cloves garlic -- peeled 8-ounce can tomatoes -- drained

2 20 1 2

3/4

tablespoons small pound small tablespoons

olive oil clams- 1 1/2 lbs. -- scrubbed medium shrimp -- peeled and deveined onion -- minced 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 spark fish, Nutr. : Use large dried chiles, such as chiles quajillos or New Mexico chiles, to this stew's broth base. You can substitute one pound of any firm-fleshed such as swordfish, tuna, or mahi mahi, for the shellfish. Assoc. : 342 386 0 2130706543 26641 0 2470 0 391 0 0 0

* Exported from MasterCook * Minestrone with Cannellini Beans Recipe By Serving Size Categories : : 10 Preparation Time :0:00 : Entr�e First Course Summer

Fall Soups and Stews

Amount -------1

Measure -----------cup

Ingredient -- Preparation Method -------------------------------dried cannellini beans

5 1 2

large

cups clove

water garlic -- peeled leaves fresh sage, or salt preserved sage Salt Fresh ground pepper FOR THE SAUCE red onions -- cleaned carrots -- scraped garlic -- peeled celery fresh Italian parsley -- leaves only fresh basil, or salt preserved basil pancetta or prosciutto olive oil Salt Fresh ground pepper dried red pepper flakes fresh tomatoes, very ripe OR canned tomatoes preferably imported Italian -- drained PLUS chicken stock or meat stock -- preferably homemade white rice-preferably Italian Arborio Fresh basil leaves

2 2 1 1 10 10 4 5 1 1 1/2 1 1/2

medium medium large clove stalk sprigs leaves ounces tablespoons large pinch pounds pound

4 1

cups cup

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 Categories Amount -------2 4 2 4 1 1 1 2 2 16 6 1 4 3 : : 8 Preparation Time :4:00 : Fall Winter

Main Course

Measure ------------

1/4

Ingredient -- Preparation Method -------------------------------STUFFING medium cloves garlic medium onions stalks celery cup firmly packed fresh parsley leaves bay leaves teaspoon Hungarian sweet paprika teaspoon salt teaspoon fresh ground white pepper 5-pound medium large cup tablespoons cup cups DUCK AND SAUCE ducklings -- fresh or thawed tomatoes shallots olive oil Madeira wine dry white wine cloves cracked green olives (14 oz.) -- drained

1/4

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 Categories : : 10 Preparation Time :1:00 : Fall Sauce

Grilled Summer

Amount -------1 1 1 1/2 1/2 1 2 1 1 1/4 1/2 1 1/4 1 1

Measure -----------medium teaspoon cup cup medium large teaspoon teaspoon teaspoon ounce cup cup cup

Ingredient -- Preparation Method -------------------------------pasilla chili Guajillo chili salt pumpkin seeds or squash seeds (2 ounces) sesame seeds 3-inch long cinnamon stick tomatoes onion dried red pepper flakes fresh ground black pepper granulated sugar unsweetened chocolate dry bread crumbs fresh turkey stock OR 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 Serving Size Categories Amount -------1 3 3 8 1 1/2 1/2 1/4 :Susan Carlisle : 6 Preparation Time :24:00 : Baked Main Course

Fowl

Measure -----------large tablespoons cloves teaspoons cup cup

Ingredient -- Preparation Method -------------------------------orange -- thinly sliced chicken breasts -- cut in half chopped fresh parsley garlic -- minced ground cumin port wine olive oil

1/4 2 10 10 20 12

cup tablespoons

1/2

cup

red wine vinegar honey Salt -- to taste Pepper -- to taste dates -- pitted prunes -- pitted raisins green olives -- with pimento 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 Serving Size Categories Amount :Dee Bell : 6 Preparation Time :3:00 : Beverage

Fall

Measure

Ingredient -- Preparation Method

-------1 2 3 4

-----------quart cups whole whole

-------------------------------apple cider orange juice cinnamon sticks 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 Difficulty 1 Kid Appeal 9

Depth 5 Good for Crowds 10 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 Categories : : 6 Preparation Time :1:30 : Broiled Fall Main Course

Entr�e Grilled Summer

Amount -------1 1 1 1/4

Measure -----------pound pound tablespoon

Ingredient -- Preparation Method -------------------------------DUXELLES mushrooms shallot butter lemon juice Salt B�CHAMEL butter white flour milk nutmeg

1 1

1/3

tablespoon tablespoon cup Pinch

Salt Pepper 1 4 2 tablespoon tablespoons cup cups Dash cup SAUCE SUPREME (or more) black truffles butter white flour chicken stock lemon juice Salt Pepper heavy cream eggs

1/4

3

3/4

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 10inch 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 Categories : : 4 Preparation Time :24:00 : Appetizer Salad

Main Course Seafood

Amount -------36 3 1 2 1 1 1 1 2 3 2 12

Measure -----------tablespoons whole tablespoons tablespoon teaspoon teaspoon tablespoon large cloves whole whole whole

Ingredient -- Preparation Method -------------------------------MICROWAVE TOGETHER mussels, whole -- cleaned vermouth THAI VINAIGRETTE lime -- juice and pulp rice wine vinegar Thai fish sauce (Nam Pla) hot pepper sauce granulated white sugar Peanut oil finely minced cilantro garlic -- finely minced green onions -- thinly sliced cucumbers -- thinly sliced, quartered 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 Categories Amount -------12 3 1 1/2 2 2 5 6 6 1 : : 12 Preparation Time :1:30 : Appetizer Winter

Soups and Stews

Measure -----------pounds pounds pounds cups large tablespoons quart

Ingredient -- Preparation Method -------------------------------Jonah crabs or hard-shell crabs OR fresh crabmeat lemons Jerusalem artichokes OR potatoes water shallots butter heavy cream Salt Ground cayenne pepper or black pepper Vermont common crackers (optional) add the Transfer Remove bodies

PREPARATION: If using whole crabs, bring a large pot of water to a boil, crabs, four at a time, and cook, stirring occasionally, about 4 minutes. crabs to a bowl of ice water to cool quickly. Separate legs from bodies. top shell and gills from bodies. Carefully remove crabmeat from legs and 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 Categories : : 12 Preparation Time :6:00 : Christmas Main Course Thanksgiving

Entr�e Roasted Winter

Amount -------2 6 3 1 1 1 1 1 1 3 1/4

Measure -----------cups

small pound cup cup cup cup cup tablespoons

Ingredient -- Preparation Method -------------------------------CHESTNUTS AND FRUIT fresh or canned chestnuts -- (about 36) quince OR tart apples lemon butter apple cider hard apple cider OR apple cider fresh chicken stock OR turkey stock applejack or Calvados Salt Pepper

12

1/4

pounds pound

turkey butter Salt Pepper

PREPARATION: knife, cut a roast for 15 If they cool

If using fresh chestnuts, heat oven to 400�F. With a small, sharp slit in each fresh chestnut, spread in a shallow baking pan, and to 20 minutes. Peel off both outer and inner skins while still warm. 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 Cost 4 Difficulty 2 Fat Content 2 Intensity 7 Kid Appeal 10 Portability 5 Serving Temperature 8 Sweetness 7

Complete Meal 5 Depth 3 Fanciness 8 Good for Crowds 10 Intricacy 5 Looks 8 Richness 7 Spicy Hotness 0 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 Categories Amount -------2 1/3 2/3 : : 1 Preparation Time :0:05 : Beverage

Summer

Measure -----------tablespoons cup cup

Ingredient -- Preparation Method -------------------------------chocolate syrup milk -- ice cold 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 Categories : : 4 Preparation Time :24:00 : Fall Main Course

Fowl Spring

Amount -------1 12 2 6 6

Measure -----------cup

Ingredient -- Preparation Method -------------------------------MARINADE olive oil BOUQUET GARNI black peppercorns -- cracked bay leaves -- broken fresh thyme parsley sprigs

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) 1/4 1 1 1 1 1 1 1/2 cup stalk quart quart head QUAIL STOCK butter onion -- chopped carrot -- chopped celery -- chopped leek -- chopped chicken stock water 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 Cost 8 Difficulty 7 Fat Content 5 Intensity 7 Kid Appeal 7 Richness 7 Sweetness 8

Complete Meal 3 Depth 8 Fanciness 8 Good for Crowds 5 Intricacy 7 Looks 7 Serving Temperature 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 Categories Amount -------1 1 2 : : 8 Preparation Time :0:10 : Dessert

Snack

Measure -----------cup cup cups

Ingredient -- Preparation Method -------------------------------peanut butter honey 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 Depth 1 Kid Appeal 10

Cost 2 Difficulty 1 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 Categories : : 4 Preparation Time :0:15 : Side dish Summer

Spring Vegetable

Amount -------2 2 3 3 1 1/4

Measure -----------pounds cups cup ounces tablespoons teaspoon teaspoon

1/4

Ingredient -- Preparation Method -------------------------------fresh peas -- about 2 cups shelled OR frozen peas -- thawed Salt whole waterchestnuts -- canned canned straw mushrooms -- about 1/2 cup butter grated fresh ginger root 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 Categories : : 6 Preparation Time :0:45 : Baked First Course Pasta

Entr�e Main Course

Amount -------1 1/2 slices 7 1 1 1 coarse 1 1 1/2 1 2 12

Measure -----------pounds tablespoons pound 4-ounce jar

Ingredient -- Preparation Method -------------------------------Japanese eggplant, about 6 -- cut lengthwise into 1/4-inch olive oil Salt Ground black pepper hot or sweet Italian sausage roasted red peppers -- drained, chopped coarse OR red bell pepper -- roasted, peeled and seeded and chopped garlic -- minced tomato -- peeled, seeded, diced loosely packed, minced cilantro balsamic vinegar lemon juice -- from 1/2 lemon penne or dried pasta

medium clove medium cup teaspoon tablespoons ounces

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 Categories : : 6 Preparation Time :4:00 : Entr�e Salad

Main Course Spring

Amount -------3 1 1 2 1/2 3/4

Measure -----------medium cloves tablespoon tablespoon tablespoons pound

Ingredient -- Preparation Method -------------------------------garlic -- crushed fresh thyme -- minced crushed black peppercorns olive oil 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 Serving Size Categories :Dee Bell : 4 Preparation Time :24:00 : Appetizer Side dish

Salad Summer

Amount -------6 3 1/2 3 1 2 4

Measure -----------cups cup cups cup tablespoons tablespoons teaspoon

1/8

Ingredient -- Preparation Method -------------------------------eggs -- hardboiled, peeled whole beets-fresh water-simmered with fresh beets OR canned beets -- juices drained from canned beets, rice vinegar brown sugar granulated sugar 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 Serving Size Categories Amount -------4 2 2 4 1 1 1 1 :Hanadi Rifae : 8 Preparation Time :4:00 : Dessert

Measure Ingredient -- Preparation Method ------------ -------------------------------cups heavy cream packages cream caramel powder 2 5/8-ounce packages Dream Whip powder -- individual packets teaspoons cup 16-ounce 16-ounce 16-ounce 4-ounce DISSOLUTION unflavored gelatin water

1/3

package pound cake -- sliced can fruit salad -- drained can pineapple rings -- drained 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 Serving Size Categories Amount -------1/4 2 1/2 1 1/2 :Dee Bell : 2 Preparation Time :0:05 : Roasted

Sauce

Measure -----------cup tablespoons teaspoon teaspoons Pinch

Ingredient -- Preparation Method -------------------------------plum jam rice vinegar dark sesame oil olive oil or peanut oil Salt Black pepper 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 Serving Size Categories Amount -------1 3/4 2 1 2 1/2 2 1 1/2 1/2 1/4 3/4 1/4 :Dee Bell : 4 Preparation Time :0:10 : Saut�ed Summer

Stuffing

Measure -----------tablespoon cup large cloves large tablespoons teaspoons teaspoons teaspoon teaspoon cup cup

Ingredient -- Preparation Method -------------------------------olive oil onions -- chopped garlic -- minced peeled tomato -- coarsely chopped chopped fresh parsley chopped fresh basil chopped fresh thyme salt black pepper bread crumbs 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 Categories Amount -------2 1 4 strips 1 2 2 1 2 4 cut : : 6 Preparation Time :0:45 : Entr�e Spring

Main Course

Measure -----------tablespoons ounce small tablespoons

Ingredient -- Preparation Method -------------------------------vegetable oil ham -- diced skinless, boneless, chicken thighs -- cut into 2- by 1/2"-

red bell pepper -- sliced thin lengthwise minced fresh tarragon OR teaspoons dried tarragon 8-ounce can tomato sauce 1/2 cups long-grain white rice 1/2 cups chicken stock or canned chicken broth 1/2 pound thin asparagus -- stem ends trimmed and discarded; spears 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 Serving Size Categories Amount -------1 12 1 1/2 5 2 2 1/4 1/2 1/8 1/8 :Dee Bell : 6 Preparation Time :1:30 : Baked Winter

Main Course

Measure -----------slices cups

Ingredient -- Preparation Method -------------------------------pie crust bacon -- fried, drained and crumbled grated Swiss cheese MIX TOGETHER eggs light cream OR milk paprika salt white pepper nutmeg

cups cups teaspoon teaspoon teaspoon teaspoon

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 Categories : : 12 Preparation Time :1:30 : Fall Roast Winter

Main Course Roasted

Amount -------12 1 1/2 4

Measure -----------small quarts racks

Ingredient -- Preparation Method -------------------------------Seckel pears (opt.) fresh lamb, beef, or chicken stock 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 mediumrare. 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 Sweetness 7

Spicy Hotness 2 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 Categories : : 12 Preparation Time :2:00 : Fall Simmered

Sauce Winter

Amount -------3 3 1 1/2 3/4 1 1/2

Measure ------------

quarts cup tablespoons

Ingredient -- Preparation Method -------------------------------pears -- such as Bartlett quince or Granny Smith apples or 3 apples, any tart variety stock, fresh lamb stock, beef stock, or chicken stock cognac Salt Pepper 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 Depth 2 Fanciness 7 Freeze-ability 8 Intensity 7 Kid Appeal 7 Portability 7 Serving Temperature 7 Sweetness 8

Cost 5 Difficulty 3 Fat Content 0 Good for Crowds 10 Intricacy 0 Looks 2 Richness 7 Spicy Hotness 0 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 Serving Size Categories Amount -------4 2 juices 2 :Dee Bell : 4 Preparation Time :0:15 : Fried

Side dish

Measure -----------tablespoons cups tablespoons Pinch cup

Ingredient -- Preparation Method -------------------------------oil, bacon fat, lard, or butter cooked pinto beans -- and their cooking liquid or can hot chicken stock or water -- if needed cumin Salt Black pepper grated mild Cheddar or Monterey Jack cheese

1/4

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 Serving Size Categories Amount -------4 1/2 1 1 :Donna Berge : 14 Preparation Time :1:00 : Beverage Ingredient -- Preparation Method -------------------------------rhubarb granulated white sugar ginger ale Hawaiian Punch

Measure -----------cups cup quart 46-ounce can

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 Serving Size Categories :Dee Bell : 4 Preparation Time :0:30 : Fried Saut�ed

Main Course

Amount -------1/4 1 1 2 3 2 1 1 1 1 1/2

Measure -----------cup tablespoon cup cups tablespoons tablespoons tablespoon cup tablespoon teaspoon teaspoon teaspoon teaspoon teaspoons

1/2 1/4

2 1 2 2

Ingredient -- Preparation Method -------------------------------RICE MIXTURE chopped onions oil minced mushrooms cooked rice minced celery minced green bell pepper grated carrots Cheddar cheese or other cheese minced fresh parsley -- (optional) OR dried thyme -- (optional) paprika salt black pepper or pinch cayenne pepper (optional) lemon juice egg ROLLING MIXTURE fresh bread crumbs eggs oil for frying White Sauce - Medium -- see recipe

cups

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 Categories Amount -------1 2 2

: 8 Preparation Time :0:05 : Sauce

Simmered

Measure -----------cup tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------milk white flour 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 Cost 0 Difficulty 1 Fat Content 5 Looks 2

Complexity 0 Depth 1 Fanciness 2 Kid Appeal 10 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 Categories : : 8 Preparation Time :2:00 : Entr�e Roasted

Main Course Spring

Amount --------

Measure ------------

Ingredient -- Preparation Method -------------------------------Tamarind Sauce -- see recipe

3 pounds 1-inch intervals 2 tablespoons 1/2 teaspoon

boneless pork loin (3 to 3 1/2 lbs.) -- tied crosswise at olive oil 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 Serving Size Categories Amount -------10 1 2 :Cook's Magazine April 1990 : 8 Preparation Time :0:15 : Sauce

Simmered

Measure -----------cup cups

Ingredient -- Preparation Method -------------------------------tamarind pods-to yield 1 cup -- shelled, pur�ed, OR frozen tamarind pulp -- thawed 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 Serving Size Categories Amount -------1 1 3 1/4 1 3 1/4 1/4 2 4 1 1/2 1/2 1/4 1/2 :Dee Bell : 6 Preparation Time :1:30 : Baked Winter

Main Course

Measure -----------tablespoons cup large clove cup teaspoon tablespoons

Ingredient -- Preparation Method -------------------------------pie crust globe eggplant olive oil chopped onions garlic -- finely minced fresh Italian plum tomatoes -- peeled, diced, drained sliced black olives dried oregano -- crumbled julienned fresh basil EGG MIXTURE eggs light cream or milk grated Parmesan cheese paprika salt

cups cup teaspoon teaspoon

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 Categories Amount -------4 6 1 2 : : 4 Preparation Time :0:20 : Entr�e Main Course

Grilled

Measure -----------large medium tablespoon tablespoons

Ingredient -- Preparation Method -------------------------------ROSEMARY GRILLED CHICKEN boneless chicken breasts (about 1 1/2 lbs.) -- with skin boneless chicken breasts -- with skin oil minced fresh rosemary Salt Fresh ground black pepper BLACK PEPPER SHALLOT BUTTER shallot

1

6 1 1/2

tablespoons tablespoon

butter -- softened cracked black peppercorns 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 Serving Size Categories Amount -------:Jack Ligon : 6 Preparation Time :24:00 : Christmas Dessert

Cookie

Measure ------------

Ingredient -- Preparation Method --------------------------------

2 1/2 1 1 1/4 3

cups cup cup cup teaspoons

crushed vanilla wafer cookies confectioner's sugar finely chopped nuts bourbon 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 Serving Size Categories Amount -------2 3 1 1 1/4 1 1 1 3 :Dee Bell : 4 Preparation Time :0:20 : Main Course Spring

Saut�ed

Measure -----------cups tablespoons tablespoon teaspoon teaspoon Pinch cup cup tablespoons

Ingredient -- Preparation Method -------------------------------canned salmon-or leftover fresh-cooked chopped parsley lemon juice Worcestershire sauce salt black pepper bread crumbs White Sauce - Thick -- see recipe egg 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 Serving Size Categories Amount -------1 3 3 :Dee Bell : 8 Preparation Time :0:05 : Sauce

Simmered

Measure -----------cup tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------milk white flour 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 Cost 0 Difficulty 1 Fat Content 5 Looks 2

Complexity 0 Depth 1 Fanciness 2 Kid Appeal 10 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 Serving Size Categories :Dee Bell : 8 Preparation Time :0:45 : Baked Main Course

Fish Main Course Spring

Amount -------2 3 1 1 1/4 1 1 1

Measure -----------cups tablespoons tablespoon teaspoon teaspoon Pinch cup cup

Ingredient -- Preparation Method -------------------------------canned salmon, or cooked chopped parsley lemon juice Worcestershire sauce salt black pepper White Sauce - Thick -- see recipe bread crumbs 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 Complexity 2 Depth 2 Fanciness 4 Good for Crowds 5 Looks 3

Complete Meal 7 Cost 3 Difficulty 1 Fat Content 3 Kid Appeal 10 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 Serving Size Categories Amount -------1 3 3 :Dee Bell : 8 Preparation Time :0:05 : Sauce

Simmered

Measure -----------cup tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------milk white flour 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 Cost 0 Difficulty 1 Fat Content 5 Looks 2

Complexity 0 Depth 1 Fanciness 2 Kid Appeal 10 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 Categories : : 12 Preparation Time :0:30 : Fall Spring Winter

Simmered Vegetable

Amount -------1 3 3/4 1 1/2 3 1/4 3/4

Measure -----------pounds teaspoons cups teaspoon cup

Ingredient -- Preparation Method -------------------------------lemon salsify butter heavy cream grated fresh ground nutmeg Salt Fresh ground black pepper flat leaf fresh parsley into a large bowl of water. Peel As you cut salsify, put pieces in a pot of salted water to a boil. salsify until tender, about 10

PREPARATION: Squeeze juice from 1/2 of the lemon salsify and cut into uniform 3-inch-long pieces. acidulated water to prevent discoloration. Bring Squeeze in juice from remaining lemon half. Boil 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 Kid Appeal 5 Portability 5 Serving Temperature 7 Tartness 7 - - - - - -

Intricacy 2 Looks 5 Richness 7 Sweetness 3 - - - - - - - - - - - - -

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 Categories Amount -------1/4 8 2 1 1 : : 4 Preparation Time :0:45 : Entr�e Saut�ed

Main Course

Measure -----------pound

1/3

tablespoons cup cup tablespoon

Ingredient -- Preparation Method -------------------------------mushrooms, about 3/4 cup chicken thighs, about 2 pounds Salt Fresh ground black pepper butter white wine heavy cream 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 narrowleafed, 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 Categories : : 12 Preparation Time :0:45 : Saut�ed Winter

Vegetable

Amount Measure -------- -----------12 whole 1/2 cup Duck Recipe

Ingredient -- Preparation Method -------------------------------red potatoes rendered duck fat (or more if needed) -- reserved from 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 Serving Size Categories Amount -------4 1 3 1/4 1 1/2 1/4 3 :Dee Bell : 4 Preparation Time :2:00 : Baked

Side dish

Measure -----------large small tablespoons cup cups teaspoon tablespoons

Ingredient -- Preparation Method -------------------------------potatoes - peeled and thinly sliced onion -- minced white flour butter -- melted milk paprika Salt Black pepper 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 Categories : : 6 Preparation Time :0:20 : Appetizer Main Course Summer

Fall Spring

Amount -------6 1 1 1/3 1 1 1/2 24

Measure -----------ounces tablespoon medium cup teaspoon cups

Ingredient -- Preparation Method -------------------------------crumbled bacon -- fried bacon drippings julienned leek dry white wine minced fresh thyme leaves light cream Salt Ground white pepper 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 Categories : : 12 Preparation Time :0:45 : Appetizer Side dish Winter

Fall Spring

Amount -------2 2 1/2 2 3 1 8

Measure -----------cups cup tablespoons tablespoons

1/2

cup

Ingredient -- Preparation Method -------------------------------quinoa - about 1 pound limes light sesame oil -- cold pressed dark sesame oil Salt Fresh ground black pepper sesame seeds cucumber scallions 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 Categories : : 4 Preparation Time :0:20 : Main Course Sauce Seafood

Pasta Saut�ed

Amount -------1/3 4 1 1/2 1/2 1 1/2 8 1 2 3 1 3

Measure -----------cup large cloves teaspoon stick cup pounds cups pound Pinch Pinch small tablespoons tablespoon tablespoons

Ingredient -- Preparation Method -------------------------------olive oil garlic -- more or less to taste, minced dill butter dry white wine medium shrimp -- peeled and deveined water -- for boiling shrimp pasta - capellini or linguini salt -- to taste fresh-ground black pepper -- to taste red chilies -- dried, split lemon juice lemon zest 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 Categories : : 20 Preparation Time :0:45 : Appetizer Seafood

Pasta Snack

Amount -------3/4 8 3 60

Measure -----------cup ounces

Ingredient -- Preparation Method -------------------------------bay shrimp cream cheese green onions -- minced 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 Categories : : 8 Preparation Time :4:00 : Appetizer Side dish Summer

Fall Spring

Amount -------24 3 1 2 2 1 1/3

Measure -----------large stalks small tablespoons teaspoons cup teaspoon

Ingredient -- Preparation Method -------------------------------green Sicilian olives -- crushed lightly to expose pits celery hearts with leaves -- medium diced red onion -- medium diced minced fresh oregano OR dried oregano olive oil 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 Categories : : 4 Preparation Time :0:10 : Appetizer Smoked Summer

Fall Spring

Amount -------20

Measure ------------

Ingredient -- Preparation Method -------------------------------Tomato-Corn Relish -- see recipe 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 TomatoCorn Relish. Nutr. Assoc. : 0 0 * Exported from MasterCook * Tomato-Corn Relish Recipe By Serving Size Categories :Cook's Magazine June 1990 : 4 Preparation Time :0:15 : Condiments Spring

Fall Summer

Vegetable Amount -------2 1 1/2 1 1/4 2 1 1/2 Measure -----------medium small cup tablespoon teaspoon teaspoons tablespoon teaspoon Ingredient -- Preparation Method -------------------------------tomatoes -- seeded and diced onion -- sliced thin cooked fresh corn or thawed frozen corn minced cilantro grated lime peel lime juice olive oil 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 Cost 3 Difficulty 0 Fat Content 0 Good for Crowds 8 Intricacy 0 Looks 7 Richness 2 Spicy Hotness 5 Tartness 7

Complete Meal 3 Depth 7 Fanciness 7 Freeze-ability 3 Intensity 8 Kid Appeal 2 Portability 10 Serving Temperature 5 Sweetness 2 - - - - - - - - - - - - - - - - - - -

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 Categories Amount -------3/4 : : 30 : Fall Preparation Time :4:00

Winter

Measure -----------pound

Ingredient -- Preparation Method -------------------------------Scallions smoked fish � cod -- boneless and skinless OR

3/4 1/4 1/4 3 1 2 1 2 1 12 1/2

pound pound pound tablespoons tablespoon tablespoons tablespoon

smoked trout -- boneless and skinless butter -- softened cream cheese -- softened fresh dill horseradish sour cream Salt Fresh ground black pepper lemon juice cucumbers OR cucumber AND loaf rye bread radishes dill -- for garnish the trout, butter, and cream for a few seconds. Add the just smooth with bits of herbs with salt, pepper, and 1 hours.

PREPARATION: For the p�t�, chop scallions. Combine cheese in the bowl of a food processor and process scallions, dill, and horseradish and process until still visible. Briefly pulse in sour cream. Season tablespoon lemon juice. Refrigerate for at least 4

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 Categories : : 20 Preparation Time :2:00 : Appetizer Spring Winter

Fall Summer

Amount -------1 8 1 2 1 1/4 1/4 1/2 3

Measure -----------pound ounces tablespoon teaspoons teaspoon teaspoon teaspoon cup tablespoons

Ingredient -- Preparation Method -------------------------------canned salmon cream cheese -- softened lemon juice grated onions horseradish salt liquid smoke flavoring chopped pecans 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 Depth 5 Fat Content 7 Intensity 7 Looks 5 Richness 7

Cost 3 Fanciness 3 Good for Crowds 10 Kid Appeal 5 Portability 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 Categories Amount -------1/4 1/4 : : 4 Preparation Time :1:00 : Main Course Spring

Saut�ed

Measure -----------cup cup teaspoon teaspoon teaspoon teaspoon medium tablespoons

1 1 1

1/8 4 1 3 4

Ingredient -- Preparation Method -------------------------------Spicy R�moulade -- see recipe cornmeal white flour dried basil dried oregano dried thyme cayenne pepper Salt Ground white or black pepper soft-shell crabs egg -- beaten olive oil 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 Portability 5 Serving Temperature 7 Tartness 8 - - - - - -

Looks 5 Richness 8 Spicy Hotness 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 Categories : : 4 Preparation Time :0:10 : Condiments Spring

Sauce Summer

Amount -------1/2 1 1 2 1 2 1 1 1/8

Measure -----------cup small clove medium tablespoons teaspoons tablespoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------mayonnaise garlic -- minced shallot -- minced minced fresh parsley anchovy -- mashed drained, minced capers tomato paste lemon juice 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 Categories : : 4 Preparation Time :0:45 : Appetizer First Course Spring

Entr�e Saut�ed

Amount -------3/4 1/2 1/8 8 1/2 1/4 5 2 1 1/2 2 2

Measure -----------cup cup teaspoon medium cup cup tablespoons medium teaspoons tablespoons medium

Ingredient -- Preparation Method -------------------------------sliced almonds -- toasted white flour cayenne pepper soft-shell crabs -- cleaned, 2 pounds milk olive oil BALSAMIC VINAIGRETTE olive oil shallots -- minced minced fresh thyme balsamic vinegar 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 Categories Amount -------1 4 1/4 : : 4 Preparation Time :0:30 : Baked Main Course

Entr�e

Measure -----------cup

Ingredient -- Preparation Method -------------------------------salmon fillet -- 1 inch thick sole fillets 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 Categories : : 4 Preparation Time :0:45 : Fall Simmered

Sauce Winter

Amount -------1/4 3 1/4 1/4

Measure -----------cup tablespoons cup pound

Ingredient -- Preparation Method -------------------------------minced fresh ginger root white wine vinegar heavy cream 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 Categories : : 8 Preparation Time :0:45 : Fall Spring

Side dish Summer

Amount -------2 1/4 1 1/2 1/2 2 3 3 3 1

Measure -----------cups small small clove medium small tablespoons cups cups cups teaspoon

Ingredient -- Preparation Method -------------------------------long-grain white rice onion garlic carrot tomato corn oil fresh chicken stock, OR canned chicken broth OR water 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 Categories : : 15 Preparation Time :2:00 : Appetizer Fried Winter

Fall Summer

Amount -------1/2 1/4 1 1/2 3 3 3

Measure -----------pound pound cups tablespoons tablespoons pound ounces

Ingredient -- Preparation Method -------------------------------DOUGH cream cheese -- softened butter -- softened white flour FILLING sun-dried tomatoes minced fresh coriander leaves cream cheese -- softened goat cheese -- imported or domestic Salt Fresh ground black pepper Cayenne pepper egg SALSA tomatoes garlic yellow onion minced fresh coriander leaves jalape�o chile pepper hot pepper (any kind) Salt Fresh ground pepper Oil -- for frying

3/4

1 4 1 1 1

1/2 1/2

clove cup small

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 mince coriander, and mixture in the with remaining ahead. seed and chop the tomatoes. Mince the garlic, onion, and coriander. the jalape�o. In a bowl, mix together tomatoes, garlic, onion, jalape�o, and season to taste with salt and pepper. Put half of the bowl of a food processor and pur�e. Return pur�ed mixture to bowl salsa and blend well. Recipe can be made to this point a few hours

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 Categories Amount -------1/4 2 2 1/2 2 4 2 1 1 1 1

: : 6 Preparation Time :4:00 : Soups and Stews

Winter

Measure -----------pound tablespoons pounds cloves tablespoons cup cup teaspoon teaspoon ounce

1/2 tablespoon) 4

Ingredient -- Preparation Method -------------------------------slab bacon -- cut in 1/4" cubes olive oil (approximately) chuck roast -- cut in 2" cubes onions -- sliced garlic -- minced white flour red wine -- such as Zinfandel water -- or more if needed Salt or black pepper dried oregano dried thyme bittersweet chocolate -- grated (about 1 rounded 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 Categories : : 12 Preparation Time :0:20 : Appetizer Salad Dressing

First Course Summer

Amount -------3

Measure -----------pounds

Ingredient -- Preparation Method -------------------------------broccoli -- about 3 bunches Salt Fresh ground black pepper DRESSING sherry vinegar soy sauce Dijon mustard olive oil fresh hot green chile pepper dried red pepper flakes

1/3 1 1/2 1 1/2 1 1/4

cup tablespoons tablespoon cup small teaspoon

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 Categories : : 4 Preparation Time :0:10 : Condiments Spring

Sauce Summer

Amount -------1/2 1 1 2 1 2 1 1 1/8

Measure -----------cup small clove medium tablespoons teaspoons tablespoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------mayonnaise garlic -- minced shallot -- minced minced fresh parsley anchovy -- mashed drained, minced capers tomato paste lemon juice 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 Serving Size Categories :Dee Bell : 4 Preparation Time :0:30 : Fried Saut�ed

Main Course Vegetarian

Amount -------1/4 1 1 1 1 1/2 3/4 1 1/2 1/2 1/4 2 1 2 2

Measure -----------cup tablespoon cup cup cups cup teaspoon teaspoon teaspoon teaspoon teaspoons

Ingredient -- Preparation Method -------------------------------chopped onions oil thawed frozen spinach OR cooked, drained, fresh spinach cooked rice Parmesan cheese paprika salt ground nutmeg black pepper or pinch cayenne pepper (optional) lemon juice egg ROLLING MIXTURE fresh bread crumbs eggs Oil - for frying Roasted Tomato Sauce -- see recipe OR Spaghetti Sauce

cups

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 Serving Size Categories :Dee Bell : 4 Preparation Time :1:30 : Baked Pasta Spring

International Sauce Summer

Amount -------6 4 1 2 3/4 1 1/2 1 1 1 1

Measure -----------large medium clove small tablespoons tablespoon tablespoons cup cup cup cup

Ingredient -- Preparation Method -------------------------------fresh Italian plum tomatoes -- cut in half garlic -- minced onion -- minced chopped fresh parsley OR dried parsley olive oil Salt Black pepper rice milk OR milk OR cream OR 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 Serving Size Categories Amount -------6 1/2 chopped 1/2 2 1/4 1/4 1 1/4 3 :Dee Bell : 6 Preparation Time :0:20 : Fried Vegetable

Main Course

Measure -----------cup cup tablespoons cup cup teaspoon teaspoon tablespoons

Ingredient -- Preparation Method -------------------------------eggs -- slightly beaten frozen spinach or fresh spinach -- cooked, drained and finely chopped waterchestnuts bean sprouts (optional) finely chopped green bell pepper finely chopped onions soy sauce black pepper or white pepper Salt Brown Sauce 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 Categories Amount -------2 4 2 1 3 : : 12 Preparation Time :0:10 : Sauce

Simmered

Measure -----------tablespoons teaspoons teaspoons cup tablespoons

Ingredient -- Preparation Method -------------------------------butter cornstarch granulated sugar water, chicken or beef stock, or any combination 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 Categories : : 4 Preparation Time :0:45 : Main Course Sauce Simmered Vegetable

Pasta Side dish Spring

Amount -------12 8 12 3

Measure ------------

3/4 3/4

ounces pound cup cup cup tablespoon tablespoon tablespoon teaspoon

1 1 1 1 1

1/2

Ingredient -- Preparation Method -------------------------------pearl onions -- about 3 oz. asparagus spears -- about 1/2 lb. Salt baby carrots -- about 1/4 lb. mushrooms -- chopped small, about 3/4 cup fresh peas -- shelled OR frozen peas -- thawed chicken stock heavy cream minced fresh tarragon leaves minced fresh chives minced fresh parsley 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 Categories : : 4 Preparation Time :0:30 : Entr�e Spring

Main Course Summer

Amount -------4 4 1 1/2 1 grain 2 2 2 2 1

Measure -----------teaspoons teaspoons teaspoons pound

Ingredient -- Preparation Method -------------------------------dry sherry dark sesame oil cornstarch Salt sirloin steak -- sliced thin on a slight angle across the

tablespoons peanut oil tablespoons minced fresh ginger root medium red bell peppers -- cut in 1" strips medium scallions -- crosswise cut into 3" pieces 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 peppers are just tender, about 1 minute. Add soy sauce, 1 tablespoon water, remaining 2 teaspoons sherry; stir-fry until sauce thickens slightly, about minutes. Return beef to wok; add pineapple and remaining 2 teaspoons sesame 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" - - - - - - - - - - - - - - - - - - -

until and 2 oil;

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 Categories Amount -------4 2 2 2 2 2 1/4 2 1/2 2 2 1 12 1 4 1 1 4 1/2 : : 4 Preparation Time :0:20 : Entr�e

Main Course

Measure -----------teaspoons teaspoons teaspoons teaspoons teaspoons teaspoons teaspoon teaspoons tablespoons tablespoons pound ounces large medium clove piece tablespoons cup

Ingredient -- Preparation Method -------------------------------SAUCE dark soy sauce granulated sugar cornstarch Chinese red vinegar or white wine vinegar rice wine or dry sherry sesame oil salt PORK AND VEGETABLES cornstarch chicken stock OR water boneless pork loin or pork tenderloin broccoli red bell pepper scallions garlic fresh ginger root -- 1" long vegetable oil 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 smoking. Stir-fry stir in broccoli, coats ingredients steamed rice. or deep skillet, heat 2 tablespoons oil until hot but not the red peppers and cashews, and pork to the wok. Immediately sauce, and cornstarch-chicken stock mixture. Toss until sauce and thickens slightly, about 45 seconds. Serve immediately with

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 Categories Amount -------1 2 : : 6 Preparation Time :0:05 : Sauce

Spring

Measure -----------pound tablespoons

Ingredient -- Preparation Method -------------------------------frozen strawberries -- thawed, sweetened and pur�ed 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 Serving Size Categories :Dee Bell : 2 Preparation Time :0:45 : Baked Saut�ed

Main Course Vegetable

Amount -------1 2 2 1/2 1/4 2 2 1/2 1/2 1 1/4

Measure -----------large tablespoons tablespoons cup cup tablespoons tablespoons teaspoon teaspoon tablespoon cup

Ingredient -- Preparation Method -------------------------------acorn squash butter chopped onions chopped broccoli florets chopped mushrooms chopped celery chopped walnuts brown sugar soy sauce chopped fresh basil 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 Serving Size Categories :Cook's Magazine September 1988 : 8 Preparation Time :1:30 : Baked Fall Main Course

Entr�e Fried Winter

Amount -------1 1/2 1/2 1/4 10 1/4 10 3 1/4 1 1/4

Measure -----------cups small ounces teaspoon teaspoon teaspoon cup

Ingredient -- Preparation Method -------------------------------Chirmol Tomato Sauce -- (see recipe) onion red bell pepper farmer's cheese (1 1/2 cup) fresh ground black pepper tortillas eggs salt white flour 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 Categories Amount -------3 1 1/2 1/4 1/2 : : 3 Preparation Time :0:45 : Sauce

Summer

Measure -----------large medium clove small tablespoon teaspoon

Ingredient -- Preparation Method -------------------------------tomatoes garlic onion salt 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 Serving Size Categories :Marybeth Bontadelli : 32 Preparation Time :1:00 : Appetizer Side dish Vegetarian

Baked Vegetable

Amount -------1 1/2 3/4 1/2 1/2 2 2 1 1/2 1/4

Measure -----------pound cup cup cup teaspoon cloves tablespoons teaspoon teaspoon cup

Ingredient -- Preparation Method -------------------------------small mushrooms Parmesan cheese bread crumbs finely chopped onions oregano garlic -- minced minced parsley salt pepper 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 Serving Size Categories Amount -------4 1 5 1 1 :Jack Ligon : 8 Preparation Time :0:45 : Candy Dessert

Christmas

Measure -----------cups cup teaspoons teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------walnuts granulated white sugar water cinnamon 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 Serving Size Categories Amount -------2 2 :Jack Ligon : 6 Preparation Time :3:00 : Main Course

Sauce

Measure -----------pounds tablespoons

Ingredient -- Preparation Method -------------------------------MARINATE TOGETHER pork chops soy sauce

2 1 1 2 4 3 3 1 2 1 4 1 1/4

tablespoons cup cups tablespoons

brown sugar all-purpose flour egg -- beaten vegetable oil oil -- reserved from browning pork yellow onions fresh tomatoes green bell pepper leeks SAUCE dark brown sugar vinegar soy sauce DISSOLUTION cornstarch water

1/2

cup cup tablespoons tablespoon cup

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 Serving Size Categories :Cook's Magazine November 1987 : 12 Preparation Time :1:00 : Christmas Side dish Winter

Fried Thanksgiving

Amount -------3 2 3 1 6

Measure -----------pounds tablespoons tablespoon tablespoons

Ingredient -- Preparation Method -------------------------------sweet potatoes -- about 6 eggs -- (2 to 3 eggs) white flour honey Salt Pepper 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 Categories

: 6 Preparation Time :0:10 : Christmas Thanksgiving

Sauce Winter

Amount -------3/4 2 1/2

Measure -----------cup tablespoons teaspoon

Ingredient -- Preparation Method -------------------------------heavy cream granulated sugar 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 Depth 3 Fanciness 5 Good for Crowds 10 Intricacy 0 Portability 5 Serving Temperature 3 Tartness 0 - - - - - -

Cost 5 Difficulty 2 Fat Content 8 Intensity 0 Kid Appeal 10 Richness 10 Sweetness 7 - - - - - - - - - - - - -

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 Serving Size Categories Amount -------10 1 2 3 :Cook's Magazine April 1990 : 8 Preparation Time :0:15 : Sauce

Simmered

Measure -----------cup cups tablespoons

Ingredient -- Preparation Method -------------------------------tamarind pods-to yield 1 cup -- shelled, pur�ed, OR frozen tamarind pulp -- thawed beef stock or canned beef broth 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 Serving Size Categories :Cook's Magazine November 1987 : 30 Preparation Time :2:00 : Appetizer Contemporary Winter

Baked Fall

Amount -------2 1 1/2 2 3 1/2 1/2 1/2 1/2

Measure -----------pounds tablespoons pound cup teaspoon pound

Ingredient -- Preparation Method -------------------------------Best Pie Pastries -- see recipe butternut squash fresh herbs; thyme, rosemary, savory, or chives cream cheese -- softened eggs heavy cream fresh ground nutmeg Salt Fresh ground black pepper 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 butternutsquash 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 Categories : : 20 Preparation Time :1:30 : Appetizer

Baked

Amount -------1/2 3/4 1/4 2 1/2 1

Measure -----------pound pound cup pound pound

Ingredient -- Preparation Method -------------------------------Feta cheese small curd cottage cheese chopped chives or parsley eggs butter -- melted 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 Serving Size Categories Amount -------1 1 1 1 1/4 :Cook's Magazine May 1988 : 8 Preparation Time :0:20 : Appetizer

Summer

Measure -----------tablespoon tablespoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------MAYONNAISE egg yolk Dijon mustard red wine vinegar lemon juice salt

3/4

cup

olive oil Fresh ground black pepper SANDWICHES brioche loaves or white bread -- firm, textured ripe tomatoes -- about 3/4 pound

1 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 Serving Size :Cook's Magazine June 1990 : 4 Preparation Time :0:15

Categories

: Condiments Spring Vegetable Measure -----------medium small cup tablespoon teaspoon teaspoons tablespoon teaspoon

Fall Summer

Amount -------2 1 1/2 1 1/4 2 1 1/2

Ingredient -- Preparation Method -------------------------------tomatoes -- seeded and diced onion -- sliced thin cooked fresh corn or thawed frozen corn minced cilantro grated lime peel lime juice olive oil 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 Cost 3 Difficulty 0 Fat Content 0 Good for Crowds 8 Intricacy 0 Looks 7 Richness 2 Spicy Hotness 5 Tartness 7

Complete Meal 3 Depth 7 Fanciness 7 Freeze-ability 3 Intensity 8 Kid Appeal 2 Portability 10 Serving Temperature 5 Sweetness 2 - - - - - - - - - - - - - - - - - - -

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 Serving Size Categories Amount -------1 :Trisha Benedict : 4 Preparation Time :1:00 : Fowl Simmered

Main Course

Measure ------------

Ingredient -- Preparation Method -------------------------------cut up chicken -- dredged in flour

1/4 1 1 1 1

1/2 1/2

pound medium medium clove pound teaspoon tablespoon cups Dash

1 1 1/2

bacon -- minced onion -- chopped carrot -- sliced thinly garlic -- peeled and minced mushrooms -- sliced bay leaf thyme Salt -- to taste Pepper -- to taste marjoram dry red wine -- (or to taste) 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 Serving Size Categories Amount -------4 1 1/2 1 2 2 1 :Cook's Magazine May 1988 : 4 Preparation Time :0:30 : Entr�e Simmered

Main Course

Measure -----------tablespoons tablespoon tablespoons tablespoons teaspoon

Ingredient -- Preparation Method -------------------------------veal loin chops butter oil brandy -- warmed white wine potato starch or cornstarch

1 1

tablespoon cup

cold water 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 Serving Size Categories Amount -------4 1/2 1 1 1/2 2/3 :Dee Bell : 4 Preparation Time :0:10 : Fall Salad

Fruit Dessert

Measure -----------medium teaspoon tablespoon cup cup cup

Ingredient -- Preparation Method -------------------------------TOSS TOGETHER red apples or green apples or 1/2 of each for nice color -- washed and diced brown sugar lemon juice chopped celery pecans or walnuts 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 Serving Size Categories Amount -------1 1/2 1/2 1 1/2 1/2 4 2 :Dee Bell : 4 Preparation Time :0:10 : Main Course Vegetarian

Vegetable

Measure -----------tablespoon pound teaspoon teaspoon Pinch cup cup slices

Ingredient -- Preparation Method -------------------------------butter sharp Cheddar cheese -- grated, cubed yellow mustard powder or French mustard Worcestershire sauce cayenne pepper beer OR milk Salt bread -- toasted OR 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 Categories Amount -------3/4 1/3 28 12 1/2 1 1/2 6 6 2 3 : : 10 Preparation Time :24:00 : Dessert Ingredient -- Preparation Method -------------------------------Grand Marnier -- approximately granulated white sugar (4 packages) ladyfingers FILLING white chocolate -- chopped whipping cream light cream cheese nonfat sour cream granulated white sugar vanilla fresh berries, strawberries, blueberries, or raspberries (strawberries sliced); a mixture of these is pretty -- cleaned

Measure -----------cup cup ounces ounces cup pounds tablespoons tablespoons teaspoons pints

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 Serving Size Categories Amount -------1 2 2 :Dee Bell : 8 Preparation Time :0:05 : Sauce

Simmered

Measure -----------cup tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------milk white flour 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 Cost 0 Difficulty 1 Fat Content 5 Looks 2

Complexity 0 Depth 1 Fanciness 2 Kid Appeal 10 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 Serving Size Categories Amount -------1 1 1/2 1 1/2 :Dee Bell : 8 Preparation Time :0:05 : Sauce

Simmered

Measure -----------cup tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------milk white flour 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 Serving Size Categories Amount -------1 3 3

:Dee Bell : 8 Preparation Time :0:05 : Sauce

Simmered

Measure -----------cup tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------milk white flour 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 Cost 0 Difficulty 1 Fat Content 5 Looks 2

Complexity 0 Depth 1 Fanciness 2 Kid Appeal 10 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 Serving Size Categories Amount -------1 :Dee Bell : 8 Preparation Time :0:05 : Sauce

Simmered

Measure -----------cup

Ingredient -- Preparation Method -------------------------------milk

1 1

tablespoon tablespoon

white flour 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 Cost 0 Difficulty 1 Fat Content 5 Looks 2

Complexity 0 Depth 1 Fanciness 2 Kid Appeal 10 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 Serving Size Categories :Cook's Magazine November 1987 : 12 Preparation Time :1:30 : Fall Simmered Winter

Side dish Thanksgiving

Amount -------1 4 2 5 2

Measure -----------cup tablespoons cups cups

Ingredient -- Preparation Method -------------------------------chestnuts -- fresh or canned shallots butter chicken stock Salt 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 Cost 7 Difficulty 2 Fat Content 5 Intensity 2 Kid Appeal 3 Portability 5 Serving Temperature 7

Complete Meal 3 Depth 0 Fanciness 5 Good for Crowds 8 Intricacy 3 Looks 3 Richness 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 Categories Amount -------1/4 1/2 1 1 1 1/3 1/3 1/8 3 1/2 : : 18 Preparation Time :24:00 : Appetizer Simmered

Fowl

Measure -----------cup pound pound teaspoon teaspoon cup cup teaspoon drops cup

Ingredient -- Preparation Method -------------------------------butter mushrooms chicken livers garlic powder paprika chopped green onions white wine dried dill Tabasco sauce 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 Serving Size Categories :Dee Bell : 4 Preparation Time :0:45 : Baked Summer Vegetarian

Saut�ed Vegetable

Amount -------5 2 1 3 1 1 1 1/2 1/4 1 1 1/2 1/4 1

Measure -----------small tablespoons large cloves pint cup tablespoon teaspoon teaspoon cup cups

small can

Ingredient -- Preparation Method -------------------------------zucchini -- sliced butter chopped onion garlic -- minced sour cream Parmesan cheese oregano salt black pepper chopped almonds -- blanched, toasted chopped, peeled tomatoes -- minced AND green bell pepper -- minced OR 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 Serving Size Categories Amount -------1/3 2 1 1 3 3 1/2 1/2 1/2 1/2 1/2 :Trisha Benedict : 6 Preparation Time :3:00 : Christmas Vegetable

Salad

Measure -----------cup tablespoons tablespoon teaspoon teaspoon teaspoon large large large large medium pound

Ingredient -- Preparation Method -------------------------------VINAIGRETTE salad oil white wine vinegar lemon juice granulated white sugar crumbled dried basil salt red apples -- firm, unpeeled, cut into chunks AND green apples -- firm, unpeeled, cut into chunks red bell pepper -- chopped green bell pepper -- chopped red onion -- diced zucchini -- chopped in chunks

1

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 Fat Content 3 Kid Appeal 1 Portability 10

Difficulty 1 Good for Crowds 10 Looks 8 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 Serving Size Categories Amount -------2 1 4 1 1/2 1/2 :Dee Bell : 4 Preparation Time :0:45 : Baked Vegetable

Summer

Measure -----------cups large medium pound tablespoon cup

Ingredient -- Preparation Method -------------------------------Proven�ale Stuffing -- (see recipe) zucchini OR zucchini ground beef oil 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 Serving Size Categories Amount -------1 3/4 2 1 2 1/2 2 1 1/2 1/2 1/4 3/4 1/4 :Dee Bell : 4 Preparation Time :0:10 : Saut�ed Summer

Stuffing

Measure -----------tablespoon cup large cloves large tablespoons teaspoons teaspoons teaspoon teaspoon cup cup

Ingredient -- Preparation Method -------------------------------olive oil onions -- chopped garlic -- minced peeled tomato -- coarsely chopped chopped fresh parsley chopped fresh basil chopped fresh thyme salt black pepper bread crumbs 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