TOPIC TEST KITCHEN - Watch for these Upcoming topics we chose:

Italian Cooking - Pasta - Hot and Spicy Cooking - Diabetic Recipe Swap
Chocolate! and Christmas in July

Betsy (9:25:31 pm) :
From: jmasters@ariela.Eng.Sun.COM (Joan Masters)
Newsgroups: rec.food.cooking

ANGELA PIA (PIOUS ANGEL)

3 eggs, separated
1/2 pt. Whipping Cream
1 Tsp. vanilla
1/2 cup sugar
1 oz. brandy
1 oz. rum
1 envelope (1 Tbsp) Knox unflavored geletin

Beat egg yolks until lemon colored; add sugar gradually and
continue beating until creamy. Add brandy and rum.

Beat egg whites until stiff but not dry. Whip cream till stiff
enough to stand in firm, shiny peaks. Add vanilla.

Soak gelatin in 1/4 cup cold water for 5 minutes; then stir over
hot water till gelatin dissolves completly.

Stir thoroughly into egg yolk mixture and then fold in gently
but thoroughly the beaten egg whites and whipped cream.

Pour into cocktail or sherbet glasses. Chill for 2 hours or
longer before serving.

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Kathy, IN (9:27:10 pm) : I have a great low fat fetticini recipe I use. It
calls for a can of low fat or fat free evaporated skim milk, 1/2 c. cream
and a pat of butter. You warm that up and add 1 1/4 c. grated parmesan
cheese. Warm til melted. Serve over your cooked pasta and garnish with 1/4
c. grated parmesan cheese. I serve this with broccoli or primavera
vegetables and chicken breasts. It is not calorie free, but it is less than
the real thing and tastes good.
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Risa G., NJ (9:28:41 pm) : I guess any chili powder would do but I would add
a touch of cayenne to it to make it more spicy and that might do as a
substitute although there really isn't a substitute for the flavor of an
ancho (sort of like a spicy raisin). You could order some ancho powder from
several places (The Kitchen in Manhattan - they have a mailing list
212-243-4433).
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Betsy (9:31:45 pm) :
Title: Fusilli Alla Sorrentina (Sorrento-style Fusil
Categories: Italian
Yield: 4 servings

1 1/2 lb Fusilli, cook al dente
5 oz Tuna, canned in olive oil
4 Tomatoes, fresh,ripe,cubed
1/4 c Black olives, pitted/halved
Extra virgin olive oil
Salt
Fresh ground black pepper
2 cl Garlic, large, fine chopped
Parsley, fresh chopped
6 Mint leaves, fresh
1/4 c Dry white wine

Preparation:

Drain the tuna. In a skillet, saute the garlic and
parsley in a little oil over medium heat. As soon as
the garlic starts to become transparent, add the tune
crumbled by hand and let cook for 2 minutes longer.
Then add the olives, wine and tomatoes, and simmer for
10 to 15 minutes longer. Add the mint leaves, salt and
pepper. Toss in the cooked pasta and mix gently. Serve
immediately.

- Compliments of Italian Trade
Commission "Gourmet Dining in the Colors of Italy"

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Risa G., NJ (9:36:48 pm) : Linguine with Sundried Tomato Pesto
4 First Course servings

1 c. drained oil packed sun-dried tomatoes
1/2 c. romano cheese or parmesan cheese
1/4 c. chopped fresh basil or 1 T. dried
2 T. pine nuts, toasted
3 garlic cloves
3/4 c. olive oil
3/4 lb. linguine
salt and pepper

Combine sun-dried tomatoes, romano cheese, basil, pine nuts and garlic in
food processor. With machine running, gradually add olive oil and process
until a smooth paste is formed (can be prepared 2 weeks ahead. Cover and
refrigerate.)
Cook linguine in large pot of boiling salted water until just tender but
still firm to bite. Drain, reserving 1/2 c. cooking liquid. Combine 3/4 c.
tomato pesto with reserved cooking water in same pot. Add linguine and toss
over medium-high heat to coat, adding more pesto, if desired. Season to
taste with salt and pepper and serve.
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Risa G., NJ (9:39:16 pm) : I've made chocolate pasta before. It is really
delicious. Just put some apricot jam in the bottom of a bowl or any kind of
jelly you like and then put the hot chocolate pasta on top. The jam becomes
like a sauce and it is really good.

Bubbles, I have a recipe if you want to make it by hand. I'll have to dig it
up but I can post it on the message board if you are interested.
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Kathy, IN (9:41:08 pm) : Sounds good--may have to try tomorrow--
In pasta machine you use 1 pasat cup of flour
1/4 c cocoa
1/2 c sugar
1/2 t salt
1T vanilla
put the dry ingredients in mixing bin and add enough water or choclate syrup
to fill ine in cup and mix and extrude.
I'm sure it could be adapted to do by hand. cook 1-2 min.
this came with the instruction book of my machine
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Velma, TN (9:42:54 pm) : I was trying to find an authentic Italian recipe.
Don't know about this one, but here goes.

(C&W) Sweet Corn, Black Bean, Bell Peppers, Celery Salad

Recipe By : C&W, revised
Serving Size : 4 Preparation Time :0:30
Categories : Pasta Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups corn kernels
3/4 cup black beans -- pre-cooked
6 tablespoons red and green bell peppers -- minced
3 tablespoons sliced celery
2 cups cooked pasta, vegetable-flavored
5 tablespoons SALAD DRESSING, bottled -- -OR-
2 1/2 tablespoons extra virgin olive oil
1 teaspoon salt
1/8 teaspoon pepper
2 teaspoons granulated sugar
1/8 teaspoon onion powder
1 1/2 tablespoons balsamic vinegar
1/8 teaspoon ground cumin -- optional
fresh cilantro leaves -- for garnish

Use radiatore, twists, shells, corkscrews, elbows, or some medium-size,
shaped pasta made without egg, made with semolina and flavored with
vegetables (red bell pepper, spinach, beet, etc.)

Throw it together and serve warm. Serves 3 to 4. Makes 5 cups.

Other notes - Salad is also good served at room temperature or chilled.
Reminder - In June and July, the Virginia Honey Co. sells "Virginia
Brand, Vidalia Onion Vinegar-ette Salad Dressing" -- a blend of canola
oil, vinegar, vidalia onions, sugar, water, mustard, spices (including
lots of cracked pepper).

Adapted from California & Washington Food Company 1996
webbed- July 1996 - McRecipe, Path from Calif

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Sigrun, Ut (9:47:28 pm) : Have you ever tried this one? You just boil elbow
maccaroni. While doing that you brown breadcrumbs in butter and add some
sugar and then toss the maccaroni into the bread-crumb mixture, after it's
drained, of course. You can serve it with apple sauce and jam and more
sugar. Your kids and grand kids will looooooooove it.
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Kathy, IN (9:54:12 pm) : Here's a dill sauce that's good over spinach pasta
for a change

1T butter
1 t finely chopped garlic
1 c cream
salt and pepper
1/4 c parmesan cheese
2T fresh dill
1/2 c diced tomatoes
melt butter with garlic in pan. Add cream, s&p, cheese. Stir til cheese is
melted
reduce heat, add fresh dill and diced tomatoes. remove from heat and por
over pasta
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Risa G., NJ (9:57:55 pm) : I can't find a low fat biscotti recipe but here
is a really easy bruschetta type appetizer:

Really Italian Bread
24-30 servings

1-1 lb. loaf Italian Bread, cut in half lengthwise
1 garlic clove, minced or 1 tsp. bottled garlic
1/3 c. olive oil
1/4 tsp. salt
1/4 tsp. pepper
1/2 c. thinly sliced scallions
1 small tomato, chopped
1-1/2 c. (6 oz) shredded mozzarella cheese

Preheat oven to 500 degrees. Place bread, cut-side up, on a foil-lined
baking sheet, set aside. In a sm. bowl, mix together the garlic, olive oil,
salt and pepper; drizzle mixture over sliced bread. Sprinkle bread with
scallions and tomato, then top with cheese. Bake in upper half of oven for
5-7 minutes until cheese melts and edges of bread brown. Cut into 1" pieces
and serve.

NOTE: You can also garnish with chopped sweet peppers or fresh herbs if you
like.
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Betsy, NY (9:58:07 pm) :
SOUTHWESTERN TOMATO PASTA
Just stir together the sauce and serve at room temperature. The only thing
you
have to cook is the pasta. Add a green salad and commercial breadsticks for
an
easy meal.
Southern Living Magazine, Summertime edition, 1994.

3 small ripe tomatoes
2 tbsp extra-virgin olive oil
3 cloves garlic, minced
1 jalapeno pepper, seeded and finely chopped
1 tbsp chopped fresh cilantro
1 tbsp fresh lime juice
1/2 chili powder
1/4 tsp salt
1/4 tsp ground white pepper
4 angel hair pasta, uncooked
4 ounces goat cheese, crumbled
2 tbsp pine nuts, toasted

* Peel tomatoes; coarsely chop over a bowl, reserving juice. Combine
tomatoes,
reserving juice. Combine tomatoes, reserved juice, olive oil, and next 7
ingred
ients.
* Cover and let stand at room temperature 1 hour.
* Cook pasta according to package directions; drain.
* Serve tomato mixture over pasta; top with goat cheese and pine nuts.
YIELD : 2 servings

Elizabeth cccamper@Mizzou1.missouri.edu

"What profit it a man to gain the whole world but to lose his soul?"

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Betsy, NY (10:14:31 pm) :
Kathy - Look what I found!

Brownie Candy Cups

1 pkg. Duncan Hines brownie plus double fudge brownie mix
2 eggs
1/3 c. water
1/4 c. oil
30 miniature peanut butter cup candies (wrappers off)

Preheat oven to 350 degrees. Place 30 (2 inch) foil cupcake liners in small
muffin pans or on cookie sheet. Prepare brownie mix as directed. Place 2
level tablespoons batter in each cupcake liner. Bake for 10 minutes. Remove
from oven. Push 1 peanut butter candy in center of each cupcake until even
with surface of brownie. Bake 5 to 7 minutes longer. Cool completely. Makes
30 cupcakes.

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Jackie/VA (10:21:12 pm) : GREAT! it's up top...thanks!

Cookies 'n Cream Dessert

Coarsely crumble Oreo or Hydrox cookies in a heavy
plastic bag. Layer scoops of French vanilla ice cream in
parfait glasses placing cookie crumbs inbetween. Pour
over a little chocolate syrup (opt.) top with whipped cream
and marascino cherry.
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Betsy, NY (10:23:53 pm) :
Speaking of cheesecake:

Title: Marbeled Double Chocolate Cheesecake Squares
Categories: Cakes, Desserts
Yield: 20 servings

1/2 c Butter, softened (1 stick)
1 c Sugar, divided
1/4 ts Salt
1 c A.P. flour
1/4 c Cocoa powder
2 pk Cream cheese(8oz),softened
2 Eggs
2 ts Vanilla extract or flavor
1/2 c Chocolate topping
1/4 c Chocolate chips, melted

Heat oven to 350 F. Line 8" square baking pan with foil, extending
edges over sides of pan. In a small mixing bowl, beat butter, 1/2 c. sugar
and salt until smooth. Stir together flour and cocoa; gradually add to
butter mixture, beating until soft dough is formed. Press dough onto
bottom of prepared pan. Beat cream cheese and remaining 1./2 c. of sugar
until smooth. Add eggs and vanilla; blend well. In separate bowl, mix 1
cup batter with topping, stirring wntil well blended. Pour 1 c. of
topping-flavored batter over dough. Stir melted chocolate into remaining
flavored batter; set aside. Gently pour vanilla batter, 1/4 c. at a time,
over flavored batter. Drop tablespoonsful of reserved flavored batter
ovver top; gently swirl with knife or spatula for marbled effect. Bake 35
to 40 minutes or until cheesecake is firm and top is slightly puffed. Cool
completely in pan on wire rack; refrigerate. To serve, lift from pan using
foil edges; cut into squares. Garnish as desired.

Yield: about 20 squares

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Dayle, B.C. (10:27:02 pm) : there was a picture in our Sun. paper,
strawberries in tuxedos. Dip strawberries in white choc. but not right to
the top, leave a red band and leaves on, then dip at an angle on each side,
to make the jacket, leaving a white V for the shirt. Pipe on a tiny bow tie
and buttons. Can make ahead 6 hrs.
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Dayle, B.C. (10:28:41 pm) : that should be dip in dark choc. to make the
jacket, also for the bow tie, and buttons.
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Betsy, NY (10:32:56 pm) :
Title: Chocolate Liqueur Shells
Categories: Candies, Chocolate
Yield: 12 servings

3 oz Each of semi-sweet or
-bittersweet, milk and white
Chocolate, melted in
-separate bowls

--------------------------MOUSSE--------------------------
3 oz White chocolate, chopped
2 Eggs, separated
1 tb Each of Tia Maria, creme de
-menthe or:
Cointreau food coloring if
-desired

With a spoon, smear melted chocolate evenly over
inside of 12 paper cups. Turn cups upside down on a
plate. Refrigerate until set. Gently peel off the
paper.

Mousse:

Slowly melt white chocolate. Remove from heat; quickly
beat in egg yolks. Set aside. In a separate bowl, beat
egg whites until stiff, but not dry. Divide egg yolk
min into three separate bowls and add 1 teaspoon of a
different liqueur to each bowl. Add a drop or two of
green food coloring to bowl containing creme de menthe
~ if desired. A drop or two of yellow coloring can be
added to Cointreau mixture. Gently fold a third of the
egg whites into each of the bowls.

Spoon into chocolate shells. Refrigerate 2 hours.
These shells should be consumed within 24 hours. The
chocolate cases can be made ahead of time and stored
in a cool, dry place.

Makes 12 candies.

Source: Gifts From The Pantry By Annette Grimsdale

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Velma, TN (10:42:46 pm) : I've started making my plans for a basket of
homemade goodies for gifts. Soon as berries ripen, raspberry & blueberry
vinegar. Made apple butter already. And I came across those jar cake
recipes, and they sound like fun
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Betsy, NY (10:43:37 pm) :
This is a cute idea I just ran across in my files:

From: breslin@physics.uq.oz.au (John Breslin)
Newsgroups: rec.food.cooking
Subject: Christmas gifts?
Date: 29 Nov 1994 04:02:49 GMT

Kissed Walnuts

4-5 lbs walnuts- in shell
Hershey kisses
clear drying glue
rubber bands
nutcracker

Carefully try to crack open walnut so there are only two halves. Remove
meat. Place a kiss inside, put glue on edges of walnut and piece back
together. Wrap with a rubber band and let glue dry, wiping off excess.
After you do a bunch of these, mix with the remaining unshelled walnuts and
let people be surprised!

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