3 c Penne pasta 1 pk Knorr alfredo pasta sauce 1 1/2 c Milk 1 tb Butter 3 tb Lemon juice 1 tb Grated lemon rind 2 tb Mayonnaise 1/2 ts Dried basil 1 lb Salmon fillets 1 Red pepper, quartered In a large pot of salted water, cook the penne for 8-10 minutes or until tender but firm. In a saucepan combine the sauce mix, milk and butter. Bring to boil over med-high heat, stirring constantly. Reduce heat to med-low and add lemon juice and rind. Cook uncovered 3-5 minutes, stirring occasionally. Combine mayonnaise and basil. Cut salmon fillets into 3-4 portions, brush with mayonnaise mixture. Broil or grill the salmon and peppers for 5-10 minutes, turning once, until salmon starts to flake and peppers are softened. Cut peppers into strips; remove skin from salmon and cut into chunks. Drain pasta; return to saucepan. Add peppers and sauce, toss well. Place pasta and sauce on plate, top with salmon. Garnish with fresh basil leaves, serve immediately |
1/3 cup creamy peanut butter 2 cloves garlic 1/4 cup water 2 tablespoons soy sauce 1 tablespoon fresh lime juice 1 jalapeno pepper -- seeded and -- quartered 2 teaspoons fresh grated ginger root 1/2 teaspoon sugar 1/8 teaspoon cayenne pepper 1/2 cup plain yogurt reserved pepper steak -- sliced across grain -- 1/4" thick 1 cup uncooked Jasmine Rice -- cooked according to -- package directions 3 green onions -- thinly sliced In blender container, process peanut butter, garlic, water, soy sauce, lime jui ce, jalapeno pepper, ginger, sugar and cayenne until smooth. Stir in yogurt. To Serve: Heat sauce in medium skillet over low heat, toss in sliced pepper steak until heated through. Serve over Jasmine rice. Sprinkle with sliced green onio ns. Serves 4. from the Frozen Assets List |
1 lb Mushrooms, fresh;* 1 c Onion; chopped 3 tb Butter 2 c Hard rolls; 2 or 3 1/2 c Milk 3 ea Eggs; lightly beaten 3 tb Parsley; chopped -fresh ground pepper -to taste 1/2 c Breadcrumbs; more if needed Butter; as needed for -sauteing cutlets Chop the mushrooms in a large frying pan, saute them with the onions in 3 tbsp of butter. Soak the cubed hard rolls in milk for about 10 minutes. Add to the mushroom-onion mixture. Blend in the eggs, parsley, salt and pepper. Form the mixture into cutlet-shaped patties, each patty should take 3 to 4 tablespoons of the mixture. Press the patties onto the breadcrumbs. Fry in butter until crisp and brown on both sides. Variation: You could substitute dried mushrooms for part or all of the fresh mushrooms. They are a favorite among the Polish for their rich and interesting flavor." |
LIZ JONES-VXRF36B 1 pk Fudge brownie mix 4 oz Hershey's Chocolate Syrup 1/2 c Kahlua or coffee liqueur 3 pk Chocolate Mousse -- instant 24 oz Cool Whip 8 Heath bars or Skors 1. Bake the fudge brownie mix according to directions. 2. While it is baking, mix together the chocolate syrup and the Kahlua. Pour about half of that mixture into the serving dish. 3. When the brownie is done and cooled, break it up and put into the dish (on top of the syrup mixture.) Mashing it is OK. 4. Pour half of what is left of the syrup mixture on top of the brownie mix, and refrigerate. 5. Make the Mousse according to package directions. 6. Spread the mousse on top of the cake. 7. Spread the cool whip on top of the mousse. 8. Drizzle the remaining chocolate syrup on top of the whip cream or top of each serving as it is served. 9. Break up the heath bars and sprinkle them betweem layers. |
1 cn Low-salt chicken broth, -14 1/2 oz size/ 6 c Sliced mushrooms 2 tb Olive oil 2 Garlic cloves, minced -Freshly ground pepper to -taste 1/2 c Non-fat plain yogurt 2 ts Cornstarch 4 Salmon steaks, about 6 oz ea Pour broth into small saucepan. Bring to a boil over high heat and reduce to 1 cup. Set aside. Meanwhile, saute mushrooms in oil in a large skillet over high heat 5 minutes, or until golden brown. Reduce heat to medium and stir in garlic. Saute 1 to 2 minutes. Season with pepper. Add yogurt and cornstarch to reduced broth and whisk to blend. Whisk yogurt mixture into mushrooms. Bring to a boil, stirring constantly until thickened. Remove from heat and keep warm. Season salmon steaks with salt and pepper and saute in a lightly oiled non-stick pan over medium-high heat 10 minutes per inch of thickness, or until fish just flakes when tested with a fork. Turn once while cooking. Arrange each salmon steak on a dinner plate with reserved sauce. Serving suggestion: Try this with Garlic Mashed Potatoes and buttered peas. |
4 lg Baking potatoes peeled 4 Cloves fresh garlic 6 T Butter 3/4 c Grated parmesan cheese Salt and pepper to taste Cut potatoes in half lengthwise, then slice medium thn and place in large bowl. Mince garlic or put through press. Melt butter in small sauce pan and add garlic. Cook on medium heat for 1 minute. Add to potatoes with half the cheese and salt and pepper. Stir until potatoes are well coated. Pour into a greased shallow baking dish. Top with remaining cheese and bake at 400 degrees uncovered until golden brown, about 30 minutes. Do not stir or turn during cooking. |
1/4 c Butter; cold 1 1/3 c Flour; all-purpose 1 Egg 5 oz Sugar 1 pn Salt 1 pn Nutmeg * extra sugar for sprinkling Preheat oven to 350 degrees. In a large bowl, rub the butter into the flour. In a small bowl, beat the egg with half of the sugar, add the egg mixture and the remaining sugar to the butter and flour mixture. Add the salt and nutmeg and mix well. Roll the dough between the palms of your hands to form 18 pieces the size of a walnut; moisten your hands or flour them for rolling the dough. Sprinkle dough pieces lightlywith sugar and place 2-3 inches apart on a cookie sheet lined with buttered craft paper. Bake until very lightly browned around the edges and on the bottoms, about 8 minutes. (The tops should be done but not browned.) Remove from oven; transfer to wire rack. Cool completely, then store in airtight container. ----- |
2 1/2 lb Blade chuck roast, or - meaty soup bones 2 1/2 qt Water 2 ts Salt 1 sm Onion 1/2 c Celery leaves 1 md Bay leaf 2 sl Bacon, diced 1 1/2 c Kidney beans, - cooked or canned 1/2 c Green beans, - fresh and chopped 1/2 c Celery, diced 1/2 c Green peas, - fresh or frozen 1/2 c Zucchini, thinly sliced 1/2 c Carrots, thinly sliced 1/4 c Onion, diced 1/4 c Parsley, chopped 1 md Clove garlic, minced 1/2 c Elbow macaroni, (2 oz) 6 oz Tomato paste, (1-6 oz can) 1 c COCA-COLA 1 tb Olive oil 1 tb Worcestershire sauce 1 tb Italian seasoning 1 ts Salt 1/4 ts Black pepper Parmesan cheese, - grated, optional In a large pan, place the meat, water, salt, small onion, celery leaves, and bay leaf. Cover and simmer about 2-1/2 hours until the meat is tender. Remove the meat. Strain the broth (should measure 2 quarts). Add ice cubes to the broth to harden the fat and remove the fat. Discard the fat. Finely dice the meat, discarding any fat and bones (should be about 2 cups). In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and the meat. Place over low heat while preparing the rest of the ingredients. Pan-fry the bacon until crisp. Add the bacon and the drippings and all the remaining ingredients, except Parmesan cheese, to the broth. Cover and simmer about 30 minutes, until the vegetables and macaroni are tender. Serve sprinkled with Parmesan cheese, if desired. Makes about 3 quarts, or 12 servings. |
4 Onions; large 1/2 c Lentils, red; cooked 3/4 c Yogurt, plain 2 tb Dates; stored & finely -chopped 2 tb Walnuts; chopped 1 tb Raisins; or sultanas 2 tb Bread crumbs 1 bn Parsley, fresh; chopped -salt and pepper " This is a vegetarian version of a Bedouin dish. If you serve it with rice, try adding saffron or tumeric to the rice before cooking. It adds a distinctive flavor as well as color, creating 'red' rice." Peel the onions and place them in a large pan of boiling water. Reduce the heat and let them simmer for 15-20 minutes, covered, until they are fairly tender. When they are ready, take them out and set aside to cool. Now remove the centre section of each onion, to leave a shell about 3/4 inch thick. In a bowl, mix together the lentils, pepper, salt, yogurt, dates, walnuts, raisins or sultanas and bread crumbs. Fill the onions with this mixture. Keep any that remains and mix it with the chopped discarded onion centres. Place the filled onions in an oven proof dish, spoon any remaining mixture around them and cook for about 20 minutes. Garnish with parsley ands serve with bulgur or 'red' rice (see note above). SERVES:4 SOURCE: _The New Internationalist Cookbook_ by Troth Wells posted by Anne MacLellan |
| Ingredients | |||
| 1/3 | cup | butter | |
| 3/4 | cup | brown sugar, packed | |
| 1/2 | teaspoon | baking soda | |
| 1/4 | teaspoon | baking powder | |
| 1/4 | teaspoon | salt | |
| 1/2 | cup | sour cream | |
| 1 | each | egg | |
| 1 | teaspoon | vanilla | |
| 1 1/4 | cup | flour | |
| 8 | oz | whole dates, pitted, snipped | |
| 1/2 | cup | walnuts, broken | |
Directions: | |||
| Beat butter in a medium mixing bowl with an electric mixer on medium speed for 30 seconds. Add brown sugar, baking soda, baking powder, and salt; beat till combined. Add sour cream, egg, and vanilla; beat till well combined. Beat in as much flour as you can. Stir in any remaining flour, dates, and walnuts. Drop by well-rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in a 400F oven for 8 to 10 minutes or till light brown. Cool on a wire rack. Drizzle with Powdered sugar Frosting. Makes 36. Powdered sugar Icing: Stir together 1 1/2 cups powdered sugar and enough milk 1-2 tbsp. to make of drizzling consistency. | |||