1 1/2 c Graham cracker crumbs
1/4 c Sugar
1/3 c Melted butter or margarine
3 Bananas, sliced
1 pk 8 oz cream cheese, softened
3 1/2 c Cold milk
2 pk 4 oz ea Jello Instant
Vanilla pudding/pie filling 1 cn 20 oz crushed pineapple
-drained 1 Tub (8 oz) Cool Whip, thawed
*note, light or lo-fat can -be substituted where able Mix graham cracker crumbs, sugar and margarine or butter in 13 x 9 x 2 pan. Press evenly onto bottom of pan. Arrange banana slices on crust. Beat cream cheese in large bowl with wire whisk until smooth. Gradually beat in milk. Add pudding mixes. Beat until well blended and thickened. Spread evenly over banana slices. Spoon pineapple evenly over pudding mixture. Spread cool whip over pineapple. Refrigerate 3 hours or until ready to serve.
5 c Pared, chopped pears
5 c Sugar
2 c Raisins
Remove seeds from lemons and orange. Grind pulp and rind using the coarse knife of food chopper. Combine fruits and sugar. Cook slowly, stirring frequently, until thick. Mrs. Leroy Ellis, Clarksville, OH.
4 3/4 c White flour; bread
2 Cakes compressed fresh
-yeast -- (0.6 oz each) 1 3/4 c Cold water ; (from the tap)
1/2 c Extra-virgin olive oil
1 tb Kosher salt ; or flaked sea
-salt -- 2 Baking sheets; heavily
-floured Recipe by: The Bread Book, Linda Collister & Anthony Blake, p 105 Put 3,1/4 cups of the flour into a large bowl. Make a well in the center of the flour. Crumble the fresh yeast into a small bowl. Stir in 1/2 c. of the water until smooth. Pour the yeast mixture into the well in the flour. Then add the remaining water to the well and mix. Mix the flour from the bowl into the yeast mixture in the well with your hand or a wooden spoon to make a very sticky batterlike dough. Using your hand, beat the mixture for 5 minutes until very elastic. Cover the bowl with a damp dish towel and let rise at room temperature, away from drafts, for 4 hours until it rises and collapses. The dough will rise up enormously, so check that it does not stick to the dish towel. Punch down the dough. Add the oil and salt to the dough and mix briefly with your hand. Then gradually work the rest of the flour in the bowl into the dough with your hand to make a soft, quite sticky dough. When all the dough is smooth and the flour has been thoroughly combined, cover the bowl with a damp dish towel and let rise at room temperature, away from drafts, until doubled in size, about 1 hour. Using a very sharp knife, divide the dough in half, disturbing the dough as little as possible. Do not punch it down or try to knead or shape the dough at all. Tip a portion of the dough onto each prepared baking sheet, nudging it with a spatula, to form 2 rough-looking rectangular loaves, about 1 inch thick. Sprinkle the loaves with flour and let rise, uncovered at rm. temp., away from drafts, until doubled in size, 45 minutes to 1 hour. During the last 15 min. of rising, heat the oven to 425F. Bake the loaves for about 35 min., or until they are browned and sound hollow when tapped underneath. Transfer the loaves to wire racks until lukewarm, and then serve. Or, eat within 24 hours, gently warmed. Freeze for up to one week only. "This new Italian loaf, all the rage in London, comes from the area around Lake Como in the north, and it is supposed to resemble a slipper. In any case, it is free-form- simply poured out of the bowl in which it has risen onto the baking sheet in a rough and ready rectangular loaf. It has large holes, and a soft, but chewy, floury crust. I find that many commercial loaves taste of stale olive oil or lack the pungency of good extra-virgin oil. Finding a good recipe for this bread was difficult, and I made abut 30 before I was happy with the results. Taking advice from chef Pierre Koffmann, I adapted his baguette recipe...adding a good quantity of olive oil to the dough, and altering the final consistency. As with the baguettes, it is not easy to achieve a perfect result the first time, even though the final loaf should taste very good. I have not had good results whth easy-blend yeast or dried yeast granules, so I have only included instructions for using fresh yeast." -----
1 1/2 c Sifted Unbleached Flour
3 ts Baking Powder
1 t Salt
1 1/2 ts Baking Soda *
2 tb Sugar
1/4 c Shortening, Melted
1 1/2 c Sourdough Starter
* More Baking Soda may be added if the starter if very sour. Place flour in bowl, add starter in a well, then add melted shortening and dry ingredients. Mix lightly and turn out onto a lightly floured board and knead until the consistency of bread dough, or of a satiny finish. Pat or roll out dough to 1/2 inch thickness, cut and put on a greased pan. Coat all sides of biscuits with melted butter. Let rise over boiling water for 1/2 hour. Bake at 425 degrees F for 15 to 20 minutes.
1/4 cup tequila
1/4 cup lime juice
1 envelope Good Seasons Italian or Zesty Italian
Salad Dressing Mix 1/2 cup oil
1 pound medium shrimp -- cleaned*
assorted cut-up fresh vegetables: red peppers onions zucchini yellow summer squash mushrooms
Mix tequila, juice, salad dressing mix and oil in cruet or small bowl as directed on envelope. Pour over shrimp and vegetables; cover. Refrigerate 1 hour to marinate. Drain; discard dressing.
Arrange shrimp and vegetables on skewers.
Place kabobs on greased grill over hot coals. Grill 10-15 minutes or until shrimp turn pink and vegetables are tender-crisp, turning once. Serve with rice, if desired.
Prep Time: 20 minutes plus marinating. Grilling Time: 15 minutes.
*Note: For an extra-special presentation, leave the tails on the shrimp.
MC formatted for your cooking pleasure by Pamela Creeden 8/31/98.
3 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 1/4 cup milk
freshly grated nutmeg to taste 4 eggs -- separated, the
-- whites at room -- temperature 1/2 cup freshly grated parmesan
1 pinch cream of tartar
Preheat oven to 350 degrees.
In a saucepan melt the butter over low heat, stir in the flour, and cook the roux, stirring, for 3 minutes. Remove the pan from the heat and add the milk, heated, in a stream, whisking. Simmer the mixture, whisking occasionally, for 5 minutes, add the nutmeg and salt and pepper to taste, and transfer the mixture to a large bowl. Whisk in the egg yolks, 1 at a time, whisking well after each addition, and whisk in the Parmesan. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they are frothy, add the cream of tartar, and beat the whites until they just hold stiff peaks. Stir one third of the whites into the mixture and fold in the remaining whites gently but thoroughly.
Spread the sponge batter evenly in a buttered 15 1/2 by 10 1/2-inch jelly roll pan lined with buttered and floured waxed paper and bake it for 25 minutes, or until it is golden and firm to the touch. Cover the egg sponge with a sheet of buttered waxed paper, buttered side down, and a dish towel, invert a baking sheet over the towel, and invert the egg sponge onto the baking sheet. Remove the jelly roll pan and the waxed paper carefully and trim 1/4-inch from the short sides of the egg sponge. Fill the egg sponge with the filling of your choice while it is still warm and flexible.
1 t Olive oil, cold pressed
1 lg Onion -- chopped
2 Carrots -- diced
1 Celery stalk -- sliced
10 Parsley sprigs -- chopped
28 oz Tomatoes, canned -- crushed
5 c -- water
1 t Salt
1/4 ts Pepper, black
1/8 ts Pepper, white
1 Bay leaf
1 t Thyme
3 md Potatoes -- diced
2 tb Nutritional yeast
2 tb Wakami sea vegetable, dry
-crumbled (optional) Soup crackers
1. Heat the oil in a large saucepan. Add the onion,
carrots and celery and cook until the onion is transparent, about 7 minutes. Add the parsley, tomatoes, water, salt, pepper, bay leaf, and thyme. Bring to a boil, reduce heat, and simmer for 40 minutes. 2. Add the potatoes, nutritional yeast and wakami and
cook for 20 minutes more or until the potatoes are tender but not mushy. Wakami adds a seafood flavor. Crumble the soup crackers into the chowder and serve hot. Note. Remove the bay leaf before serving. The High Road to Health, Lindsay Wagner and Ariane Spade MM by DEEANNE
2 tb Olive oil
3 md Garlic cloves, chopped fine
1 c Rich fish stock, salt-free
1 c Dry white wine
36 sm Fresh clams, such as
-Littlenecks or Manilas, in -the shell, thoroughly -cleansed 1/4 c Fresh Italian parsley,
-finely chopped Freshly ground black pepper Cooked pasta such as -linguine or spaghetti In a large saucepan, heat the oil with the garlic over moderate heat. When the garlic sizzles, add the fish stock and wine. As soon as the liquid comes to a boil, add the clams and cover the pan. Steam the clams until all of them have opened, 3 to 5 minutes; discard any unopened clams. With a slotted spoon, remove them from the pan and place them, shells and all, on top of cooked pasta. Stir the parsley into the liquid and spoon the liquid over the clams and pasta. Season to taste with black pepper.
1 10-oz. package frozen
- strawberries, in syrup, - thawed, undrained 2 Eggs
3/4 c Oil
1 1/2 c All-purpose flour
1 c Sugar
1 ts Cinnamon
1/2 ts Baking soda
Preheat oven to 325-degrees F. Puree strawberries in blender or processor. Combine eggs and oil in small bowl and wisk thoroughly. Sift remaining ingredients into large bowl. Make well in center. Pour in eggs and puree and blend well using wooden spoon. Pour into 9x5-inch loaf pan. Bake until tester inserted in center comes out clean. About 1 hour and 10 minues. Cool. SOURCE: Bon Appetit magazine; shared by Cate Vanicek
1 c Couscous
1/2 c Raisins
1 c Canned chick-peas, drained
4 oz Sliced ham, julienned
1/4 c Fresh parsley, chopped
3 Green onions, chopped
1 Tomato, diced
1 Sweet red pepper, diced
1 sm Zucchini, diced
-or 1 cup 1/2 c Olive oil - good quality
3 tb Lemon juice
1 Garlic clove, minced
3/4 ts Salt
1/2 ts Ground cumin
1/4 ts Turmeric
1 ds Hot pepper sauce
In saucepan, bring 1-1/4 cup water to boil; stir in couscous and raisins. Cover and remove from heat; let stand for 5 minutes. Fluff with fork. In large bowl, combine couscous mixture, chick-peas, ham, parsley, onions, tomato, red pepper and zucchini. Whisk together oil, lemon juice, garlic, slt, cumin, turmeric and hot pepper sauce; toss with salad until combined. Per Serving: nutrition info not provided in article Source: Canadian Living magazine, Nov 94 Lunches contained in "Pack Lunch and Go" by Rose Murray, Canadian Living Test Kitchen Also published in Canadian Living's "Best One-Dish Meals" book [-=PAM=-]