Mimi, Texas (9:24:19 pm) : Even though my zucchini didn't do well this year, a friend of mine gave me some. I haven't tried this recipe yet, but it looks yummy!
Zucchini Chocolate Chip Cookies
Makes 50 to 60 cookies
From: "Desserts With A Difference"
1/2 cup (1 stick) unsalted butter, softened
1 cup firmly packed light brown sugar
1 large egg, at room temperature
1 cup grated zucchini
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
pinch of salt
1 cup chopped walnuts
1 cups semisweet chocolate chips
Preheat oven to 375 degrees.
In the large bowl of an electric mixer set on
medium speed, cream together the butter and
sugar until the mixture is light and fluffy.
Beat in the egg until well blended. Add the
zucchini and vanilla and continue beating
until thoroughly incorporated. Reduce mixer
speed to low and beat in the flour, baking
soda, and salt until well combined. Add the
walnuts and chocolate chips and mix to
distribute well.
Drop the batter by rounded teaspoonfuls,
about 2 inches apart onto ungreased cookies
sheets. Bake in the middle of the oven for
8-10 minutes, or until the edges are golden
brown and the cookies are firm to the touch.
Transfer to a wire rack to cool (keep them
separated or they might stick together). The
cookies can be kept in an airtight container
for several days.
Betsy, NY (9:25:18 pm) :
Name: Twin Mountains Blueberry Muffins
Source: Centre Daily Times
Comments: You can also make coffeecake with this recipe
Servings: 12
2 c flour, preferably 1 c unbleached white & 1 c whole wheat
3/4 to 1 c sugar
1 tbsp baking powder
1/2 c butter
2 eggs
1 c milk
1-1/2 c blueberries (if frozen, don't thaw)
1-1/3 c flaked coconut
In a large bowl, mix dry ingredients. Cut in butter. In another bowl, beat eggs into milk, then stir
milk mixture into dry ingredients. Gently fold in blueberries. If you are making muffins, add
coconut with berries. Divide batter between 2 buttered 9-inch cake pans, if making coffeecake, &
sprinkle half of coconut over each; bake at 375F for 25 minutes, or until toothpick inserted into
center comes out clean. If making muffins, spoon into about 15 paper-lined muffin cups & bake at
375F about 15 minutes, or until toothpick inserted into center comes out clean. Serve warm with
whipped cream & hot coffee. Or, freeze muffins to warm later for quick breakfast treats.
Betsy, NY (9:34:54 pm) : This is from SOAR:
Title: Vegetarian Burritos Grande
Categories: Main dish, Mexican, Vegetables
Yield: 6 servings
BASTING OIL-
1/3 c Olive oil
3 Garlic cloves, minced
1 tb Cilantro, chopped
1/2 ts Gumin
1/4 ts Red chile flakes, crushed
1/4 ts Oregano
BURRITO FILLING----
1 Red bell pepper
1 Green bell pepper
1 Yellow bell pepper
1 Anaheim pepper
3 md Yellow squash
1 lg Red onion, sliced
6 Flour tortillas
3 c Black beans, cooked
1/4 c Cilantro, chopped
OIL: Combine all ingredients for basting oil in a small bowl. Cover
& set aside at room temperature for at least 2 hours.
FILLING: Cut peppers, bell & chile, along with the squash in half,
lengthwise. Remove seeds from the peppers. Using a pastry brush,
coat them with the basting oil. Grill under a broiler or on a
prepared grill. Baste & turn until tender, about 5 minutes per side.
Remove from heat & when cool enough to handle, chop.
TO ASSEMBLE: Spoon beans slightly off centre on tortilla & top with
grilled vegetables & cilantro. Fold & eat.
"Vegetarian Gourmet" Spring, 1995
Betsy, NY (9:36:19 pm) : Another from SOAR:
Title: SOUTHWEST CHICKEN AND CHEESE
Categories: Poultry, Cheese, Tex-mex
Yield: 4 servings
2 tb Butter, divided
1 md Onion, diced
8 oz Fresh mushrooms, sliced
2 md Anaheim green chili *
1 md Red Jalapeno pepper *
4 Boneless chicken breasts,
-pounded flat (1.5 lb)
Salt to taste
Ground black pepper to taste
4 sl Provolone cheese
* Note - use any combination of red and green chilis,
hot or mild, to suit your own taste, but use both
colors.
Melt 1 tablespoon butter in a small pan over medium
heat. Add onion, mushrooms and chilis; cook covered
until softened. Do not drain. Set aside. Season
chicken breasts with salt and pepper.
In a large skillet, pan-fry chicken in remaining 1
tablespoon of butter for about 10 minutes, until
white, tender and semi-browned. Add onion mixture. Do
not drain juices. Cover and simmer until juices
bubble, about 5 minutes.
Place a slice of cheese on top of each chicken
breast and cover pan until cheese is melted, about 1
minute.
Betsy, NY (9:42:05 pm) :
Newsgroups: rec.food.recipes
From: sylvia@itrc.on.ca (Sylvia Genders-LeReverend)
Subject: Luicano Pavrotti's Tomato Pesto
I have been cooking this for years - got it off the Dinah Shore show in the
70's.
Luicano Pavrotti's Tomato Pesto
1 small tin tomato paste
olive oil
Parmesan cheese
garlic cloves, crushed
1/4 c. parsley
red pepper to taste
salt and pepper
1 lb. pasta
While pasta is cooking, put in the blender the tomato paste. Using the
empty tin, fill it up with olive oil, dump it in the blender, then the
Parmesan. Add the garlic cloves and spices and whir it all well.
Drain the pasta and toss it in a large bowl with the pesto.
Serves four.
Sylvia 8-9
Risa G., NJ (9:46:26 pm) : You could make Chile Rellenos (skinned peppers that are stuffed with cheese
and batter dipped and fried or the following recipe:
Chile Casserole
1 lb. sharp cheddar cheese
1 lb. mild cheddar cheese
2 cans (7 oz. ea) whole green chilis or the same amount of fresh chilis that have been seeded
8 eggs, beaten
1 pint sour cream
1/2 lb. Monterey Jack, grated
Grate sharop and mild cheddar; keep separate. Grease a 2 qt. casserole. Laye ringredients in this
order: sharp cheddar on the bottom of the casserole, 1/2 the chilis, the mild cheddar, and the rest of
the chilis. Mix eggs and sour cream; pour over the cheese and chile mixture. bake 45-50 minutes at
325 degrees. Add Monterey Jack cheese during the last 10-12 minutes of cooking time.
Serves 8.p cheddar
Risa G., NJ (9:58:35 pm) : Moira, here is one from In the Kitchen with Rosie:
5 garlic cloves, peeled and minced
1 T. all purpose flour
12 oz. evaporated skim milk
1/8 tsp. nutmeg
1/8 tsp. red hot pepper flakes
1/2 c. chopped basil
Preheat a small saucepan for about 1 minutes over medium heat, then sprah it twivce with PAM. Toss
in the garlic and flour, then whisk in the evaporated skim milk. Add the nutmeg and red hot pepper
gflakes. Whisking constantly, bring the mixture to a boil and continue to cook for about 5 minutes,
until thickened.Reduce the heat to the lowest setting and stir in the basil.
NOTE: I've found that it doesn't get thick enough. So, I make a cornstarch slurry but putting a tsp.
of cornstarch in a separate bowl and adding 1 T. of water or liquid to it and stirring. Then I add it to
the sauce and stir constantly until it is thick.
This is a good sauce for pasta and anything else you need a thick white sauce for like macaroni &
cheese. Just add reduced fat cheese...
Reduce the heat to the lowest setting
Spaetzle2, DC (10:15:12 pm) :
______________________________________________________________
Mammaís Eggplant Sauce
Source: Eat thisÖ
itíll make you feel better!
Dom DeLuise
1 medium eggplant, peeled and cut into 1 inch cubes
2 tablespoons flour
2 Garlic cloves, minced
6 tablespoons olive oil
1 onion chopped
2 28-0z. cans crushed tomatoes
1 6-oz. Can tomato paste.
6 leaves FRESH BASIL, chopped
Black pepper
* teaspoon sugar
Grated cheese
Sprinkle Eggplant cubes with flour and toss to coat well: set aside.
In a large saucepan, heat oil and add eggplant. Brown lightly, stirring frequently.
Remove eggplant to absorbent paper to drain.
Place garlic and onion the saucepan, adding a little more oil if necessary, and
cook until lightly browned. Stir in tomatoes, tomato paste, Basil, pepper and sugar.
Simmer gently, uncovered, for 15 minutes, stirring occasionally. Add eggplant and heat
gently, covered 15-20 minutes longer, or until eggplant is fork-tender.
Serve over 1 lb. Spaghetti, with parm. Cheese.
OPTIONAL: Zucchini and Carrots cut into 1 inch pieces and added at the same time
as the eggplant. Good enough to serve as a side dish.
_______________________________________________________________________
SueA, CA (10:26:01 pm) : From Gourmet Magazine, 1995 I love this salsa with grilled or smoked meats8
nectarines peeled and diced (about 2 cups, chopped)
1/2 cup diced red pepper
1 cup finely choppped red onion
2 tablespoons minced garlic
1 tablespoon minced jalapeŇo pepper or to taste
1/4 cup minced scallion
1/4 cup plus 2 tablespoons chopped fresh cilantro
1/4 cup orange juice
1 tablespoon honey
In a large bowl toss together all the ingredients; add salt and pepper to taste.
SueA, CA (10:34:15 pm) : Peach, Plum, Blackberry Cobbler
Bon AppČtit August'95
6 peaches, peeled, pitted, sliced
2 red plums, haved, pitted sliced
1 1/2-pint basket blackberries of 1 1/2 cup frozen, unthawed
2/3 cup plus 1 tablespoon sugar
3 tablespoon quick-cooking tapioca
3/4 cup plus 2 tablespoons all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon grated lemon peel
5 tablespoons chilled unsalted butter
6 tablespoons chilled whipping cream
3 tabelspoons golden brown sugar
1/2 teaspoon ground cinamon
1/4 teaspoon ground ginger
pinch of ground cloves
Sweetened whipped cream
Preheat oven to 400F. Combine fruit, 2/3 cup sugar and tapioca in 8x8x2-inch glass baking dish and
toss to blend. Bake until tender and bubbling thickly, about 50 minutes. Cool 10 minutes.
Meanwhile, mix 3/4 cup flour, baking powder, salt, and 1 tablespoon sugar in medium bowl. Add
lemon peel and 3 tablespoons butter; using fingertips, rub in until mixture resembles coarse meal.
Add cream; stir until moist clumps for. Gather into ball. Using floured hands, pat out dough on
floured surface to 6 equal rectangles.
Mix brown sugar, spices and 2 tablespoon flour in bowl. Add 2 tablespoons butter; using fingertips
rub in until topping mixture begines to clump together.
Place biscuits atop hot cobber. Top with brown sugar mixture. Bake until biscuits are golden, about
25 minutes. Cool 30 minutes. Serve with cream.
Spaetzle2, DC (10:53:16 pm) : Glass of Milk
2 cups of cold Milk
1 Glass
Pour milk into glass.
Serve immediately
SueA, CA (11:09:14 pm) : Orange-Soy Marinade for Fish
1/2 cup soy sauce
1/4 cup catsup
1/4 cup chopped parsley
1/2 cup orange juice
2 cloves garlic, mashed
2 tablesoons lemon juice
1 teaspoon ground black pepper
1 1/2 pounds firm white fish about 1 inch thick
Combine the marinade ingredients in a bowl or zip-type heavy bag. Marinate the fish for about 1 hour. Grill about 4 inches above hot coals for about 8 minutes; flip fish and grill other side for around 7 minutes. Brush with marinade during cooking. Should serve around 4. PS the marinade doesn't smell too wonderful on its own but it is terrific on the fish--I love with Orange Roughy.
From a friend.
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