1 oz To 8 oz package cream -cheese, softened 1/2 ts Grated lemon rind 1/2 c Chopped nuts 1 c Strawberries, well drained -and chopped into small -pieces Brown bread or whole wheat -crackers 1. Combine the cream cheese and lemon rind. Blend in the nuts and berries. 2. Spread the mixture on top of small pieces of bread, cut into rounds or squares, or on crackers. This can also be enjoyed between two pieces of bread with lettuce. Makes 1 3/4 cups. |
4 lg Zucchini* (Note In : Directions) 1/2 c Olive Oil : Flour For Dredging 8 lg Chicken Breasts -- halved, : skin removed : Salt And Freshly Ground : Black Pepper 3 c Leeks, Cut Into Thin Rounds 1 TB Finely Slivered Garlic 1/2 c Dry White Wine 3/4 c Rich Chicken Stock 1 TB Grated Lime Zest 3 TB Fresh Lime Juice 2 TB Fresh Parsley -- minced 3 TB Finely Slivered Sundried : Tomatoes : Garnish-- : Zucchini Flowers If : Available *Sliced lengthwise and cut into spaghetti strips. Pat zucchini "spaghetti" dry and toss with 2 tablespoons of the olive oil. Season lightly with salt and pepper and set aside. Lightly flour chicken breasts and shake off excess. Season with salt and pepper. Add 2 tablespoons of olive oil to an oven proof saute pan and lightly brown on both sides. Remove from pan and set aside. Add remaining oil, leeks and garlic and saute over moderate heat for 3 - 4 minutes or until vegetables are just beginning to soften. Add wine and stock and cook over moderate heat for 3 - 4 minutes to reduce liquid slightly. Return chicken to pan and place some of the leeks mixture on top of breasts. Season lightly and sprinkle lime zest, juice, parsley and sundried tomatoes over and around breasts. Place pan uncovered in a preheated 400 degree oven and bake for 5 - 7 minutes or until breasts are just done. Halfway through the baking of the breasts, place the zucchini on a separate baking sheet and bake until zucchini just begins to soften. To serve: Arrange zucchini attractively on warm plates and top with breasts and vegetables. Drizzle pan juices over. Garnish with zucchini flowers. Serve hot or at room temperature. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9739 ----- |
4 md Eggplants 5 lg Tomatoes 4 tb Olive oil 2 tb Lemon juice Salt & pepper 2 ts Fresh chives, chopped Wipe the eggplants but do not peel them. Place on a baking sheet & bake at 450F for 20 minutes, until their skins burst. Peel the skins & beat the pulp in the basin until smooth. Skin the tomatoes & remove their seeds. Chop the flesh roughly. Arrange the tomatoes in a layer on the eggplant pulp. Mix together the oil, lemon juice, salt & pepper. Pour this over the salad. Just before serving, toss the salad well & sprinkle with the chives. |
105 g Canned Alaska salmon -(pink or red) 50 g Cucumber; peeled and diced 50 g Cream cheese 8 sl Bread - cut into 8 fish shapes Cucumber slices for garnish Drain the can of salmon and flake the fish. Set aside. Mix together the cucumber and the cheese. Spread a layer of this onto four of the bread fish shapes. Top with a layer of salmon flakes. Add second fish shape and decorate with cucumber slices arranged as scales. Serves 4. Approx. 245 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias |
700 g Potatoes (1 1/2 lb) 35 x Large cloves garlic (4 ... 5 - heads !!) 3 tb Extra virgin olive oil 1 x Onion 2 x Carrots 1 1/2 l Water (2 1/2 pints) 1 t Sea salt Black pepper Peel the cloves of garlic and roast them in 1 tb of the olive oil in a moderately hot oven, 190 oC/375 oF, for 15 ... 20 minutes, until they are just golden and soft but not brown. Peel and quarter the onion, peel and slice the carrots, scrub (but do not peel) the potatoes and cut them into 2.5 cm (1 in) thick cubes. Boil all the together for about 15 minutes in the water with 1 ts of sea salt until the carrots and potatoes are soft. Add the roast garlic cloves and their residual oil to the vegetables, cool slightly and liquidize. Season with pepper and stir 2 tb of olive oil into the soup before serving. (From: Brigid Allen, The soup book, M Papermac, ISBN 0 333 58224 1) |
1 c Butter, softened 1 c Brown sugar 1 c Sugar 2 Eggs 1 ts Almond extract 3 1/2 c Flour 1 ts Soda 2 ts Cinnamon 1/2 ts Salt 1 c Chopped pecans In mixing bowl, cream butter and sugars until well blended. Add eggs and almond extract and beat until light and fluffy. Sift together the flour, soda, cinnamon and salt. Add to the creamed mixture and mix well. Stir in chopped pecans. Shape the dough into 3 or 4 rolls, about 2 inches in diameter. Wrap each roll individually in waxed paper and chill for several hours. The rolls may be left refrigerated for several weeks or frozen for several months. When ready to bake, cut the cookies about 1/4 inch thick and bake on a greased cookie sheet for 8 to 10 minutes in a 400 F oven. Yields 6 to 8 dozen. Enjoy! - Jeff Duke |
1 1/2 c Granulated sugar 1/2 c Butter or margarine; -softened 1 ts Vanilla extract 2 Eggs 1 c All-purpose flour; or -unbleached 1 c Whole wheat flour 1 ts Cream of tartar 1/2 ts Baking soda 1/4 ts Salt 2 tb Granulated sugar; mixed with 2 ts Ground cinnamon Recipe by: Pillsbury, Cookies, Brownies & Bars, 1991 Preheat oven to 350 degrees. In a large bowl, beat the sugar and margarine until light and fluffy. Add the vanilla extract and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in the flours, cream of tartar, baking soda and salt; mix well. Shape the dough into 1-inch balls; roll in the cinnamon-sugar. Place 2 inches apart on ungreased cookie sheets. Bake for 10 to 14 minutes, or until set. Immediately remove from the cookie sheets. Cool completely. Penny Halsey (ATBN65B). Nutrition Analysis: 50 calories, 1g protein, 9g carbohydrate, 2g fat, 7mg cholesterol, 40mg sodium. ----- |
1 3/4 c Hazelnuts; (9 oz) 2 2/3 c Flour, unbleached; (10.5 oz) 1 c Cocoa, dutch-process; (3.5 -oz) 1 1/2 ts Baking soda 1/4 ts Salt 2 c Sugar 1 1/2 tb Dark roasted coffee (or inst -ant espesso) -- finely grou 2/3 c Chocolate chips; (4 oz) 5 lg Eggs 1 1/2 ts Vanilla extract 12 oz White chocolate Recipe by: Emily Luchetti, fine Cooking October/November 1994 I've used walnuts every time I've made these. Heat the oven to 325. Toast the hazelnuts on baking sheet for 10 to 15 minutes, until they emit a nutty aroma but haven't turned dark brown inside. If they still have skins, cover the nuts with a dishtowel or paper towels for a few minutes after you take them out of the oven and then rub the nuts with thetowel to remove the skins. Set aside to cool. Put the flour, cocoa, baking soda, salt, sugar, and coffee into the bowl of an electric mixer fitted with a paddle. Combine these ingredients on a medium-low speed and then toss in the nuts and chocolate chips. In a separate bowl, lightly whisk together the eggs and vanilla extact. With the mixer running on low speed, slowly add the egg mixture to the mixing bowl until the dough comes together. Remove the bowl from the mixer and mix in any remaining dry ingredients from the bottom by hand. Divide the dough into four equal parts. With floured hands, roll each part into a log about 10 inches long and 2 inches in diameter. Place the logs 4 inches apart on greased or parchment lined baking sheets. Bake the logs at 325 for 30 to 35 minutes, until the sides are firm, the tops are cracked and the dough inside no longer looks wet. Remove the baking sheets from the oven and reduce the temparature to 300. Let the logs cool on the baking sheet for at least 10 minutes before slicing the logs on a slight diagonal into 3/4 inch slices. Place the biscotti flat on the baking sheet and dry them in the oven for about 25 minutes, until the biscotti offer resistance when pressed. Transfer the biscotti to a rack to cool. While the biscotti are cooling, chop the white chocolate and melt ina microwave on low power or in a double boiler. With a knife, spread white chocolate on one cut side of each cooked biscotti. Put the biscotti, white-chocolate side down, on a parchment-lined baking sheet. Allow the chocolate to harden. Peel the biscotti from the parchment and store in an airtight container. ----- |
1 lb Ricotta cheese 1 lb Cream cheese 1/2 c Butter;melted 1 c Sugar 4 Eggs Juice of 1 lemon 1 ts Salt 1 ts Vanilla 3 tb Flour 3 tb Cornstarch 1 pt Sour cream Zwieback crumbs;fine ------------------------------STRAWBERRY GLACE------------------------------ 1 pk Strawberry gelatin;( 3 oz.) 3/4 c Cold water 2 c Strawberries;fresh/sliced -sweetened 1 c Boiling water Mix cheeses well with beater. Add butter and eggs. Add remaining ingredients; fold in sour cream. Thoroughly grease 12-cup, 10-inch Bundt pan and dust with fine zwieback crumbs. Pour batter into pan and bake at 350' for one hour. Turn off oven and allow cheese-cake to remain in oven for one additional hour. Glaze with Strawberry Glace'. FOR GLAZE: Dissolve gelatin in boiling water. Add cold water. Cool until syrupy. Add strawberries and spoon over cheesecake. |
3 c Vanilla wafer crumbs 1/2 c Finely chopped pecans 1/2 c Unsweetened cocoa 2 c Confectioner's sugar 1/2 c Bourbon 3 tb Light corn syrup Salt, if desired 1. Blend together the crumbs, nuts, cocoa, 1 cup confectioner's sugar, Bourbon, corn syrup, and a dash of salt. Form into small balls the size of walnuts. 2. Roll each ball in the remaining 1 cup confectioner's sugar and place on a cookie sheet. Chill in the refrigerator for several hours or overnight. Note: It is traditional in the South to use Bourbon, but rye may also be used. This confection -- or at least a version of it -- was an early Southern version of those chocolate truffles that became the rage for chocolate lovers during the 1980s in this country. The whiskey balls are made, of course, with cocoa rather than chocolate. ~From Craig Claiborne's "Southern Cooking" ~Lovingly hacked in for the FIDO Cooking Echo by Wesley Pitts, the Bourbon Cowboy. |