1 c Dry White Wine 2 c Swiss Cheese; Shredded 1 tb Unbleached Flour 1 tb Brandy 1 Garlic Clove;CrushedIn Press 1 tb White Onion; Finely Diced Black Pepper; To Taste 1/4 c Smoked Ham; Finely Diced ----------------------------------GARNISH---------------------------------- Nutmeg Place the wine in a saucepan over medium-high heat. Mix the Swiss cheese and flour together and gradually add to the wine, stirring constantly, until all the cheese is melted and mixture is smooth. Remove from the heat and add the brandy, garlic, onion, pepper, and ham. Pour into a chafing dish and sprinkle with nutmeg. Serve hot. Makes about 3 1/4 cups of dip. SUGGESTED DIPPERS: Apples, Artichoke Hearts, Crackers, French Bread Chunks, Ham, Salami |
2 c Water 1 c Uncooked rice* 1 ts Ground Mexican cinnamon -- or regular cinnamon 3 ts Vanilla extract; divided 3 c Milk 1/2 c Sugar 4 oz Mexican chocolate 1 Envelope gelatin 1/4 c Cold water 2 c Heavy cream 1/2 c Powdered sugar 1 tb Coffee liqueur Chocolate sprinkles Combine water, rice, cinnamon, and 1 teaspoon vanilla in 2- to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Add milk, sugar, and chocolate to rice mixture; simmer over low heat stirring occasionally until thickened, about 30 minutes. Soften gelatin in cold water. Add to thickened chocolate mixture. Stir well. Remove from heat. Place pan with mixture in bowl of ice water to cool. Whip cream and remaining vanilla at low speed until soft peaks form. Increase speed to high. Gradually add powdered sugar, continue beating until stiff but not dry. Fold half of whipped cream into cooled rice mixture. Add coffee liqueur to remaining whipped cream. Spoon rice mixture into dessert glasses; top with remaining whipped cream and sprinkle with chocolate sprinkles. Refrigerate until set. *Recipe based on regular-milled long grain white rice. If using other types of rice refer to rice cooking chart. Source: Viva Arroz! Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias |
12 ounces farfalle (butterfly-shaped pasta; also -- called bow ties) 1 tablespoon extra-virgin olive oil or unsalted butter 1 scallion -- trimmed, thinly -- sliced 1/2 garlic clove -- finely chopped 2 small zucchini -- scrubbed, trimmed, -- very thinly sliced 1 small yellow squash -- scrubbed, trimmed, -- very thinly sliced 1/4 cup chopped fresh basil leaves 1 tablespoon minced fresh mint leaves 1 tablespoon grated parmigiano-reggiano or pecorino -- plus more for -- romano topping Cook the pasta in plenty of boiling, salted water, stirring occasionally, until al dente, or firm to the bite, 10 to 12 minutes. Before draining, ladle out 1/ 2 cup of the boiling cooking water and reserve. Meanwhile, heat the oil in a large skillet over medium heat. Add the scallion a nd garlic; cook, stirring, for 2 minutes. Add the zucchini and yellow squash an d cook, stirring, over medium-low heat just until wilted, about 3 minutes. Toss the pasta with the zucchini mixture and stir in the basil, mint, reserved cooking water and 1 tablespoon of the cheese. Spoon onto plates, and serve with a light sprinkling of cheese over each serving. |
4 qt Green tomatoes 1 sm Head cabbage 6 Red sweet peppers 3 c Sugar 2 qt Vinegar 1 qt Onions 1 Head cauliflower 6 tb Dry mustard 1 ts Turmeric Salt Cut tomatoes, onions, cabbage, cauliflower, and peppers into small pieces. Allow to stand in a brine, made by using 1/4 cup salt to each quart water, overnight. Heat to boiling. Boil 15 minutes. Drain 1 hour. Combine mustard, sugar, and turmeric. Add to vinegar, which has been heated to boiling. Simmer, stirring constantly, until slightly thickened. Pour over vegetables. Stir until thoroughly blended. Heat to boiling. Florence Taft Eaton, Concord, MA. |
1 lb Italian Sausage 1 c Onion -- chopped 1 clove Garlic -- minced 28 oz Tomato sauce 1 tsp Seasoned salt 1/2 tsp Basil 1/2 tsp Oregano 10 oz Frozen chopped spinach -- thawed and drained 2 c Cottage cheese 1 Egg -- beaten 1/4 c Parmesan cheese Fresh ground pepper 3/4 lb Spaghetti 2 c Mozzarella cheese -- shredded In large skillet - cook sausage, onion and garlic until sausage is no longer pink, stirring often, drain. Stir in tomato sauce, 1/2 tsp seasoned salt, basil and oregano, bring to a boil. Reduce heat, simmer 15 minutes. In medium bowl, combine spinach, cottage cheese, egg, Parmesan, 1/2 tsp seasoned salt and pepper, mix well. Prepare spaghetti. Spread 1 cup meat mixture in 9 x 13 inch pan. Layer cooked spaghetti, remaining meat sauce, spinach mixture & mozzarella. Cover and bake in 375 degree F oven about 40 minutes. Let stand 5 minutes before serving. |
| Ingredients | |||
| 3 | tablespoon | cornstarch | |
| 14 1/2 | oz | vegetable broth, can | |
| 1 | teaspoon | lemon juice | |
| 1/2 | cup | orange marmalade | |
| 6 | each | chicken breast halves, skinless, boneless | |
| 6 | cup | rice, cooked, hot | |
Directions: | |||
| In bowl mix cornstarch, broth, lemon juice and marmalade until smooth. Set aside. In medium nonstick skillet over medium-high heat, cook chicken in 2 batches, 10 minutes or until browned. Set chicken aside. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Serve with rice. If desired, garnish rice with fresh parsley and chicken with fresh thyme. | |||
2 ts Dried yeast 1 c Warm water 1 tb Olive oil 1 tb Rosemary, chopped 4 ea Sage leaves, torn 3 1/2 oz Olives, pitted 2 tb Garlic, minced 2 c Unbleached all-purpose flour 1 c Corn flour 2 ts Salt 2 ts Olive oil Stir the yeast into a alrge mixing bowl with the water & let proof for 10 minutes. Stir in the olive oil, rosemary, sage, olives & garlic. Using a wooden spoon, mix in the flours & salt & stir until the dough is thick & smooth. Knead by hand for 8 to 10 minutes until the dough is firm & elastic. Set the dough in a lightly oiled container, cover with plastic wrap & let rise until doubled. Turn the dough onto an oiled 10 1/2" X 15 1/2" baking pan & stretch it to fit. If it won't fit, let it rest for 10 minutes & try again. Cover with a towel & leave until it has half risen, about 30 minutes. 30 minutes before baking, preheat oven to 400F. Just before baking, dimple the top of the dough with your fingertips & sprinkle with some extra salt & 2 ts of oil. Bake for 25 to 30 minutes until golden. Slide off baking sheet onto a rack & let cool for a few minutes before eating warm or at room temperature. VARIATION: Focaccia Dolce. Substitute 2 oz raisins & 1 oz pine nuts for the olives, herbs & garlic. Soak the raisins in warm water for 30 minutes before using & toast the pine nuts. |
3 C Flour 2 C Sugar 1/4 C (+ 2 Tbs) Unsweetened Cocoa Powder 2 Tsp Baking Soda 1/2 Tsp Salt 3/4 C Vegetable Oil 2 Tbsp Vinegar 1 Tbsp Vanilla Extract 1 C Heavy Cream 6 oz Semisweet Chocolate Chips 1 C Milk Chocolate Chips 15 Snack-Size Snickers Candy Bars -- cut in thin slices 1/2 C Peanuts -- chopped 1. Preheat oven to 350 Baked Goods / 5
Creamy Ham & Pasta
Skillet Goulash
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