6 tb Olive oil 2 lb Ripe romatoes, peeled, - seeded, chopped 3 tb Drained capers 2 tb Chopped anchovies 1 tb Chopped garlic 3/4 lb Medium uncooked shrimp, - peeled, deveined 1/2 lb Sea scallops, halved - horizontally 2 tb Chopped pitted Kalamata - Olives ** 3/4 lb Fettuccine Heat 4 tablespoons oil in heavy skillet over high heat. Add tomatoes, capers, anchovies and garlic and cook until tomatoes release their juices and mixture thickens, stirring occasionally, about 10 minutes. Add shrimp and sea scallops and saute' just until cooked through, about 2 minutes. Mix in Kalamata olives. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm enough to bite, stirring occasionally to prevent sticking. Drain. Transfer pasta to bowl. Toss with remaining 2 tablespoons olive oil. Add pasta to seafood mixture and toss to heat through. Season to taste with salt and pepper. Divide among plates and serve. * Black, brine-cured Kalamata olives are available at Greek and Italian markets and some supermarkets. |
1 lb Linguine 1 lb Prawns, medium, cleaned -- deveined 1 lb Salmon, filet, fresh, -- julienned coarsely Flour 3/4 c Oil, olive 1 c Leeks, julienned 6 oz Mushrooms, sliced 1/2 c Wine, white 1 tb Marjoram 1 tb Parsley, chopped 2 md Garlic, cloves, minced Salt Pepper 2 tb Butter (optional) 1 c Broth, chicken Boil linguine according to the package instructions or make it fresh. Cool under cold running water and set aside. Flour the prawns and salmon lightly. In a large saute pan, heat the olive oil over high heat, then add the prawns and salmon and saute for 1 minute. Add the leeks and mushrooms (one at a time), and saute for 1 minute after each addition. Next, add wine, marjoram, parsley, garlic, salt, pepper, and butter. Saute lightly for 1 minutes. Add broth, lower heat and simmer for 2 minutes, adding more broth if the mixture becomes too dry. Add the drained linguine and mix well, then simmer for 1 minute. To serve, place linguine on a plate first, decorate with prawns, then pour the remaining sauce over both. Garnish with parsley. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA |
-JUDY GARNETT PJXG05A 1/2 c Margarine or butter 1 c Sugar 2 Eggs 1 c Sour cream 2 c Flour 1 1/2 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 1 ts Vanilla 1 Thank You Apple -OR- Cherry Pie Filling ----------------------------------TOPPING---------------------------------- 1/2 Stick margarine or butter 1/2 c Sugar 3/4 c Nuts; chopped 2 tb Flour 1 ts Cinnamon Grease and flour a 9x13 inch pan. Cream sugar with butter; add eggs, blending well. Alternate sour cream with dry ingredients, blending well. Put half of batter at bottom of cake pan then spread pie filling over top. Then put rest of batter on top. TOPPING: Mix all ingredients like pie cruts. Refrigerate 10 minutes, then spread on top. Bake in a 350 deg. oven 50 minutes. Source: Angels and Friends, OH ----- |
8 scallions -- trimmed 3 Tablespoons reduced-sodium soy sauce 1/4 cup plum jam or hoison sauce 2 Tablespoons +2 tsp reduced sodium ketchup 2 Tablespoons +1 tsp rice vinegar 3/4 teaspoon five-spice powder 1 pound skinless boneless chicken breast 8 8 inch flour tortillas 1 red bell pepper -- cut in thin strips In a large bowl of water, soak the scallions until ready to cook. In a small bowl, combine the soy sauce, plum jam, ketchup, vinegar, and five spice powder. Transfer 1/2 cup of the plum jam mixture into a measuring cup and spread onto the chicken breasts. Set the chicken aside. Using the remaining mixture, spread one side of the tortillas with the plum jam mixture and set aside. Preheat the grill to a medium heat. Spray the rack--off the grill--with nonstick cooking spray. Grill the chicken and scallions, covered, for 3 minutes or until the scallions are cooked tuning once, for 5 minutes or until cooked through. Remove the chicken from the grill and grill the tortillas, jam-sides up, for 20 seconds to warm through. Thinly slice the chicken on the diagonal. Dividing evenly, place the chicken, scallions, bell peppers on the jam side of the tortillas. Place 2 filled tortillas on each of 4 plates and serve open face or rolled. |
8 Fresh Peaches 4 Eggs; separated 3/4 c Sugar 1/4 c Lemon juice 4 tb Peachtree Scnapps Liqueur 1. Peel and slice aboout 1 to 1 1/2 lbs. (enough to make 1 cup) of the peaches. Place sliced peaches in food processor, food mill or blender to puree peaches. Refrigerate puree. 2. In top of a double boiler, beat egg yolks with 1/2 c of sugar until thick and lemony in color. Stir in the lemon juice and the peach liqueur. Cook over hot water, stirring constantly, until mixture has thickened, about 4 minutes. Cool to room temp. and fold in peach puree. Chill in refrigerator. 3. In mixing bowl, beat egg whites until foamy. Gradually add remaining 1/4 c sugar, beating until meringue is stiff. Fold into peach mixture. Spoon peach mousse into 8 custard cups and freeze. 4. Before serving, peel and slice remaining peaches. To serve, unmold frozen mousse onto individual dessert plates and garnish with sliced peaches. Mousse tastes best if allowed to stand and soften 5 to 10 minutes before serving. Source: Stanford Court Hotel Judy Garnett |
24 Large Paris mushrooms Salt and pepper 1/2 c Oil 100 Canned Burgundy snails 1/2 c Snail butter Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out and place 4-5 snails in each one. Cover with snail butter and heat in the oven just before serving, exactly as you would snails in their shells. Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines: Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages. [From "Larousse Traditional French Cooking."] |
2 c Plus 2 tbsp cake flour 2 ts Baking powder 1/4 ts EACH baking soda and salt 1/2 Stick cold margarine (not Spread) -- cut in small Cubes 3/4 c Buttermilk Heat oven to 450. Have a baking sheet ready. In a medium bowl, mix flour, baking powder, baking soda and salt. Cut in margarine with pastry blended, or work in with fingertips until lumps are no larger than small peas. Stir in buttermilk with a fork until mixture clumps together. Press dough into a ball. On a lightly floured surface with a lightly floured rolling pin, roll dough into a 10x6-inch rectangle. With the long edge facing you, fold in both short ends so they meet in center. Fold dough in half (as if you were closing a book), forming a packet 4 layers thick. Roll dough into a 6-inch square. With a floured knife, cut dough into 16 squares, using a straight downward motion with each cut (don't saw dough). Place biscuits 1 1/2 inches apart on ungreased baking sheet. Bake 10-12 minutes until biscuits are lightly browned. Removed to a wire rack to cool. Recipe By : Woman's Day 10-8-96 From: Carol Taillon <[email protected]: Fri, 25 Oct 1996 16:48:21 -0400 ( |
--------------------------FOR POULTRY, LAMB, FISH-------------------------- 4 Large garlic cloves 4 T White sesame seeds 6 T Olive oil 1 c Canned chick-peas Juice of 1 large lemon 1 T Fresh parsley; chopped 1/4 t Salt 1 t Dark sesame oil In the container of a food processor or blender, place the garlic cloves, sesame seeds, and 2 Tbsp. olive oil. Process until smooth. Add the chick-peas, lemon juice, parsley, and salt. Process once more. Slowly add the remaining 4 Tbsp. olive oil and the sesame oil. Makes about 2 cups. |
1 c Powdered sugar 3 tb Karo syrup -- white 2 1/3 tb Cocoa 3 c Vanilla wafers -- crushed 1 c Pecans -- chopped fine 3/4 oz Rum To make crumbs, put wafers in plastic bag and roll with rolling pin. Pour into bowl and mix above ingredients, adding rum last. Shape into balls about 1" in diameter. Roll in powdered sugar and chill. This mixture is sticky, so keep finger and palms of hands dusted with 4x sugar while shaping cookies. Store in tin box between layers of wax paper. |
4 oz White baking bar 1/3 c Butter or margarine 1 c Granulated sugar 1/2 ts Baking soda 1/4 ts Salt 1 Egg 1/4 c Buttermilk; or sour milk 1 ts Vanilla extract 2 c All-purpose flour 1 tb Granulated sugar 1 ts Red decorating sugar Recipe by: BH&G Holiday Cooking 1994 Melt the baking bar in a small heavy saucepan over low heat, stirring constantly; set aside. Beat the butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar, baking soda and salt; beat until combined. Beat in the egg, buttermilk, vanilla extract and melted baking bar until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Cover and chill for 1 hour. Preheat oven to 375 degrees. Combine the 1 tablespoon sugar with the red sugar. Shape the dough into 1-inch balls; roll in the sugar mixture. Place the balls 2 inches apart on ungreased cookie sheets. Bake for about 10 minutes, or until hte bottoms are light brown. Cool on racks. ----- |