TALK TKL - 10-10-97
Kitchen to Kitchen and Misc. Recipes
Cold Pasta Salad
Coconut Pie (using heavy cream)
Traditional Coconut Cream Pie
Easy Rice Pudding
Pierogi (Polish Dumplings)
How to make Pierogis
Yeast Pierogi (Pierozki)
Pierogi
Perogies
Maple Chicken
Baked Vidalia Onions
Roasted Corn
Watermelon Apple Chutney
Blueberry-Lemon Wisp
Maple Candy
Stuffed Cooked Yams
Poached Pears With Raspberry Sherbet
Fluffy Pineapple Cheesecake
Quail
Appetizer Ideas
Artichoke Dip (2)
Artichoke Spread
Baked Artichoke Cheese Dip
Penne With Crab And Artichokes
Artichoke and Leek Lasagna
Greenbean And Artichoke Casserole
Artichokes
Baked Stuffed Artichoke
Grilled Stuffed Filets
Apples and Cream Crumb Pie
Cinnamon Pastry Shell
Blueberry Torte Dessert
Mom's Southern Pecan Pie
Pumpkin Flan

Betsy, NY (05:43:24 am) :
Aussie Mom:
You asked what dressing to use for pasta salad. I find that almost any
dressing is tasty and you can use a dressing that will compliment the
additions to the salad. Here's a recipe that sounds good to me (I haven't
tested it):
From: glhewitt@flagstaff.princeton.edu (Gary Livingston Hewitt)
Subject: Cold Pasta Salad
Date: Mon, 25 Apr 1994 23:34:01 GMT
The proportions are for about 4 servings, give or take.
DRESSING/MARINADE:
1 clove garlic
2 T olive oil
2 T balsamic vinegar
2 t dried basil
1/4 t ground black pepper
Smash garlic and combine ingredients. Set aside.
REST OF SALAD:
1-2 oz. sun-dried tomatoes, reconstituted (maybe 10 halves or so?)
3 oz. mozzarella cheese, diced (1/2" dice or so)
1 head broccoli, pieced and blanched (I steam it for around 2 or 3 minutes)
3 or 4 oz. pitted olives (whatever kind you like!)
1/4 c. red onion, minced
3/4 - 1 lb. pasta, cooked (I used rotelle)
Put the cheese in the dressing overnight to marinade. Put the sundried
tomatoes in a few tablespoons of olive oil.
Mix it all together when you are ready to eat -- it will probably need
a few more tablespoones of both olive oil and balsamic vinegar, and maybe
a shake of salt or lemon juice or black pepper to liven it up.
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Betsy, NY (08:38:58 am) :
Hi Katie!
I found this recipe but I haven't tried it and the instructions aren't very
detailed. I can't even imagine the number of fat grams in this!!!
Coconut Pie
From: Cookbook USA CD
6 eggs
1/2 lb. soft butter
1 1/4 c. heavy cream
2 1/2 c. sugar
1 tsp. vanilla flavor
1 tsp. lemon flavor
1 pkg. flaked coconut
Cream butter and gradually add in the sugar, with a whisk (wire) slightly
beat eggs and add to sugar mixture. Add the heavy cream and mix with whisk
(wire) add coconut and flavoring and whisk mixture. Pour into prebaked pie
shells. Bake in 350 degree oven until browned and coconut is slightly
toasted.
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Vicki,La (09:04:15 am) : Katie I found this one but it uses milk maybe you
could sub the cream for the milk?
TRADITIONAL COCONUT CREAM PIE
2/3 cup sugar
1/3 cup cornstarch
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 eggs
3 cups milk
1 tablespoon butter
2 teaspoons vanilla extract
1-1/4 cups Mounds Sweetened Coconut Flakes
Whipped topping and toasted coconut
In medium saucepan, stir together sugar, cornstarch, flour and salt; stir in
eggs until mixture is well
blended. Gradually stir in milk.
Cook over medium heat, stirring constantly with whisk, until mixture boils;
boil and stir 1 minute.
Remove from heat; stir in butter and vanilla. Stir in coconut until blended;
pour into baked pie
crust. Press plastic wrap directly onto surface; refrigerate 6 to 8 hours or
until set.
Just before serving, spread with whipped topping; sprinkle with toasted
coconut. Cover; refrigerate
leftover pie. 8 servings.
Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may
be reprinted
courtesy of the Hershey Kitchens.
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Deliah2 (2:29:09 pm) : Does anyone have a recipe for periogies?
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Laurie (2:44:39 pm) : Here is a recipe that I know by heart. I make it all
the time, and it can be very low-fat if you use 1% milk!
EASY RICE PUDDING
2 cups milk
1/3 cup uncooked rice
1/4 cup sugar
1/4 tsp cinnamon
dash salt
Cook in heavy saucepan for 40 minutes or
until rice is tender. Makes 2 good-size servings.
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Betsy, NY (3:43:07 pm) :
Date: Thu, 17 Nov 1994
From: nurppl@NURSE.EMORY.EDU
Here's a pierogi dough recipe for whoever was asking about pierogi. I got it
from the Frugal Gourmet's "Immigrant Ancestors" cookbook, and everyone in my
very Polish family agrees that these are great. We like them stuffed with
either sauerkraut or farmer's cheese, and served with
sauted onions and mushrooms.
Pierogi (Polish Dumplings)
2 C. sour cream
41/2 C. all-puropose flour
2 Tbl. melted butter
2 eggs plus one egg yolk
2 Tsp. salt
2 Tbl. veg. oil
In a large bowl, mix all of the ingredients and knead into a soft, pliable
dough. Cut in half and let rest, covered, for 10 minutes. Roll out each half
into a thin circle. Using a drinking glass, cut the dough into round circles
and fill them with desired filling. Place less than a tablespoon of filling
in the center of each circle and fold over. Press and seal into a half moon.
You may want to rub a bit of water on the edges in order to get a good seal.
Cook for 10 minutes in boiling salted water. Drain, then pan fry in butter
until golden brown on both sides.
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Betsy, NY (3:43:51 pm) :
Deliah - there's a recipe for the dough - I'll try to find one with
filling...
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Betsy, NY (3:48:05 pm) :
Here's a very detail description of how to make Pierogis:
Date: Thu, 11 Jan 1996 21:20:09 -0600
From: Columban Trojan columban@EAGLE.IBC.EDU
To: Multiple recipients of list EAT-L EAT-L@LISTSERV.VT.EDU
The following comes from the Culinary Arts Institute POLISH COOKBOOK.
"Pierogi is made with a simple noodle dough. It can be compared to ravioli,
won ton, and kreplach, yet pierogi is different from these filled noodles.
Roll out dough on a floured surface to 1/8-or 1/4 inch thickness. Cut out
circles of dough, about 4 inches in diameter, from the dough. Place a
rounded tablespoon of filling to one side of each circle, then fold the
dough over to make a half moon. Carefully seal edges by pinching together or
crimpling with the tines of a fork. Filling varies from mashed potatoes to
fruit; meat and sauerkraut are popular and cheese fillings may be sweet or
savory.
Typical Polish pierogi are cooked in boiling salted water. Use at least 2
quarts of water and 1 teaspoon salt in a kettle. Add only enough pierogi to
the the boiling water to make one layer. Crowding makes pierogi stick
together and become misshapen or lumpy. Count cooking time after the water
returns to boiling. About 4 to 6 minutes in boiling water lightens pierogi
and makes them float. Then the pierogi are done.
Remove cooked pierogi with a perforated spoon. Serve plain or drizzle with
melted butter or margarine. To serve Polish style sprinkle pierogi with
buttered bread crumbs (add 1/4 cup dry bread crumbs to 2 tablespoons melted
butter; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper).
Yeast pierogi is made with a rich yeast dough. The shape is somewhat like
Parker House rolls, but with a meat or cheese or sauerkraut filling. Both
Russia and Latvia take credit for introducing yeast pierogi into Poland--and
for kulebiak as well.
Roll out the raised dough to 3/8 inch thickness on floured surgace. Cut out
3-inch circles. Place a rounded tablespoon of filling to one side of each
circle. Fold other side of dough over filling. Pinch edges to seal. Place
about 1-1/2 inches apart on greased baking sheet. Bake at 350 degrees F
about 20 to 35 minutes.
Yeast pierogi are served as appetizers at parties or soup accompaniments for
Polish family meals.
YEAST PIEROGI (PIEROZKI)
4 eggs
1 tablespoon melted butter
1 teaspoon salt
1 package active dry yeast
1/4 cup warm water
1 cup dairy sour cream
1 tablespoon sugar
1-1/2 teaspoons grated lemon peel (optional) 4 cups all-purpose flour
(about)
1. Beat eggs with melted butter and salt until thick and fluffy. 2. Dissolve
yeast in warm water in a large bowl. Let stand 10 minutes. 3. Add egg
mixture to yeast. Beat in sour cream, sugar, and if desired, lemon peel.
Stir in flour, 1 cup at a time, until dough is firm but not stiff.
4. Turn dough on floured surface; knead 3 minutes. Place dough in a greased
bowl. Cover with plastic wrap. Let rise in a warm place until doubled, about
1 hour.
5. roll out dough to 3/8 inch thickness on floured surface. Cut into 3-inch
rounds.
6. Place a spoonful of filling a little to one side of each round. Moisten
edges. Fold over and seal. Place on greased baking sheet. 7. Bake at 350F
about 20 to 35 minutes, or until golden brown.
Makes about 3 dozen.
PIEROGI
2 cups all-purpose flour
2 eggs
1/2 teaspoon salt
1/3 cup water
1. Mound flour on a bread board and make a well in the center. 2. Drop eggs
and salt into well. Add water; working from the center to outside of flour
mount, mix flour into liquid in center with one hand and keep flour mounded
with other hand. Knead until dough is firm and well mixed.
3. Cover dough with a warm bowl; let rest 10 minutes. 4. Divide dough into
halves. On floured surface, using half of dough at a time, roll dough as
thin as possible.
5. Cut out 3-inch rounds with large biscuit cutter. 6. Place a small
spoonful of filling a little to one side on each round of dough. Moisten
edge with waer, fold over and press edges together firmly. Be sure theyare
well sealed to prevent the filling from leaking out. 7. Drop pierogi into
boiling salted water. Cook gently 3 to 5 minutes, or until pierogi float.
Lift out of water with perforated spoon.
Note: The dough will have a tendency to dry. A dry dough will not seal
completely. Work with half the dough at a time rolling out a large circle of
dough and placing small mounds of filling far enough apart to allow for
cutting. Then cut with biscuit cutter and seal firmly. Never put too many
pierogi in cooking water. The cooked will stick together and the cooked get
lumpy and tough.
The following fillings can be used:
Beef filling; Cooked Meat filling; Meat filling; Sausage filling; Brains
filling; Mushroom filling; Cabage and Mushroom Filling with Egg; Sauerkraut
Filling; Potato filling; Sauerkraut and Mushroom filling; Savory Cheese
Filling; Sweet Cheese Filling; Cooked Fruit Filling and Prune Filling.
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Betsy, NY (4:08:56 pm) :
Here's one more:
From: stephen_rasku@mindlink.net (Spooky)
Newsgroups: rec.food.cooking
Perogies
This recipe was given to my mother by an unidentified friend or
relative, and reflects the heritage of part of our family. The
original recipe header is ìPerdogiesî, with Perohi in brackets. I
transfer this recipe precisely how it is written to show how recipes
were passed along in the transition from oral tradition to written
recipe:
For every cup of flour add one tablespoon of salt and one egg.
Knead into a soft dough using warm milk. Knead until really smooth
and then leave under the bowl for an hour or more. Start the dough
long enough ahead of time, ícause the longer it sits under the bowl
the easier it is to roll. You know how to make the filling? Either
cottage cheese or cabbage and onions, chopped fine and fried together
then cooled. Donít forget to pinch them real good. Boil the
perdogies til they boil right to the top and then add 2 cups cold
water. Let them boil up once more and then drain. The butter should
boil till thereís little brown granules in the bottom of the pan and
you can tell by the smell when it is just ìrightî. Donít burn it. If
you want the gravy use either sour cream or canned milk and just boil
it in a frying pan with a little butter, salt & pepper added. P.S.
Donít salt the water that you boil the perdogies in and make sure you
have lots of water in a big pot.
ìGadzooks!î Iíd say.
Thatís it; the whole recipe. For cooks unfamiliar with
dumpling-making, Iíll add some more detailed instructions, although
the important ones are already given.
1. Make the filling while the dough is ìsitting under the bowlî.
Other traditional fillings include mashed potatoes, sharp or tasty
cheese, ground meats or a combination of things. What you put in them
is up to you. Dessert varieties made with strawberries or blueberries
are also traditional.
2. Once the dough has sat under the bowl for at least an hour, use a
rolling pin to roll out as thinly as possible. Use a large round
biscuit cutter (or the wide mouth of a drinking glass) to cut circles
from the dough. Holding a circle in your hand, place a small teaspoon
(roughly) of filling in the centre of it and pinch the edges closed.
A little water can help seal the edges, which we are told to ìPinch
real good.î If you have a perogie maker, use it! Roll the dough
thinly!
3. When you have drained them, heat a little butter in a frying pan
and gently sautÈe the perdogies. I can recommend the sour cream, but
would shy away from using canned milk as a sauce. Fresh ground pepper
makes a great finsihing touch!
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(6:21:58 pm) : Maple Chicken
Recipe by Nanci Paxton Miller, New Brighton, PA
4 to 6 nice size boneless chicken breasts
2 cans tomato soup
1/2 cup pure maple syrup
1 tablespoon mustard
1/4 cup French dressing
1/3 cup water
1 teaspoon dried parsley
1 tablespoon salt, if desired
Start with the cans of tomato soup. Use a wire whip and add pure maple
syrup, mustard, French dressing, water, parsley and salt. Add chicken. Bake,
covered, for 35 to 40 minutes at 350 degrees F. Baste chicken a couple of
times during baking. Makes 4 to 6 servings.
This recipe is excellent. Serve with rice or noodles, use sauce and pour
over noodles and chicken. To dress it up you can put a few slices of
pineapple in while cooking. It gives it a sweet 'n sour taste. The first
time I made this it was an experiment! My family loved it!! This recipe is
courtesy of the Beaver County Conservation District, hosts of the Maple
Syrup Festival, Fallston, PA.
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(6:23:23 pm) : Baked Vidalia Onions
1 large Vidalia onion per person
1 tablespoon (or more) butter per onion
1/2 teaspoon salt per onion
1/4 teaspoon black pepper per onion
Remove outer skin of each onion. With a sharp knife, remove a very thin
slice from bottom of onion to remove root end and to allow onion to sit
flat. Quarter onion, almost cutting down to core, but not quite. Insert at
least a tablespoon of butter into center of slit. Salt and pepper rather
heavily. Wrap onions individually in foil. Bake at 350 degrees F for about
an hour.
Some people like to doll up their onions a bit, adding grated Cheddar cheese
and garlic salt, or crisp fried bacon, or all three. Others like a dash of
Worcestershire sauce and still others prefer a dash of soy sauce. Recipe
courtesy of Savannah Scottish Games and Highland Gathering, Savannah GA.
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(6:24:16 pm) : Roasted Corn
Recipe by the Union Mills Homestead, Westminster, MD
Soak corn in husk in water for 15 minutes.
Cook on ironstove covered with burlap or cook on grill wrapped in aluminum
foil for approximately 20 minutes. Serve hot with melted butter.
Roasted corn is a Shriver family tradition beginning in the mid- 19th
century to celebrate their good harvests. Recipe courtesy of Old Fashioned
Corn Roast Festival, Westminster, MD.
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(6:25:18 pm) : Watermelon Apple Chutney
2 cups finely chopped peeled watermelon rind, red flesh removed
2 cups chopped Golden Delicious apples
1 cup chopped red bell pepper
1 cup brown sugar
1/2 cup raisins
2 tablespoons chopped onion
1 clove garlic, minced
3/4 cup cider vinegar
1/2 cup apple juice
1 1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
In large saucepan, combine all ingredients; mix well. Bring to boil over
high heat; reduce heat and simmer for 35 to 40 minutes, stirring
occasionally, or until watermelon rind is tender and liquid is partially
reduced. Store covered in the refrigerator. Allow flavors to blend several
hours before serving. Makes about 3 1/2 cups; 51 calories per 2 tablespoons
serving.
A spicy accompaniment for chicken and fish, or spoon over a block of cream
cheese to serve with crackers. Recipe of the National Watermelon Promotion
Board. Recipe courtesy of Watermelon Days Festival, Cordele GA.
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(6:26:49 pm) : Blueberry-Lemon Wisp
Recipe by Kathleen Fritz
Crust:
2 cups crushed ginger snaps
1/2 cup finely chopped pecans
1/3 cup melted butter
1 teaspoon cinnamon
1 tablespoon brown sugar
Mix all ingredients together with fork and pat evenly into 10-inch
springform pan. Bake at 350 degrees F for 10 minutes or until lightly
browned. Cool.
Filling:
1/2 cup orange juice
2 envelopes plain gelatin
2 8-ounce packages of light cream cheese
1 8-ounce container low-fat blueberry yogurt
1 8-ounce container low-fat lemon yogurt
1/2 cup sugar
1/2 teaspoon vanilla
1 teaspoon lemon juice
1 pint Maine wild blueberries (reserve 1/2 cup for garnish)
In a small saucepan over low heat, dissolve gelatin in orange juice,
stirring until completely dissolved.
Rinse and clean blueberries, drain and set aside.
In medium mixing bowl, blend together remaining ingredients, except for
blueberries. At low speed slowly add orange juice/gelatin mixture. Mix at
medium for about 2 minutes. Gently fold in blueberries. Pour into cooled
crust and chill for several hours until set.
To serve: Gently run knife around rim of pan. Remove outside ring and
transfer to serving plate.
Whip 1 cup whipping cream until stiff. Slowly blend in 4 to 5 tablespoons
powdered sugar (to taste) and 2 teaspoons lemon juice. Using a pastry bag,
pipe whipped cream around base and top of cake in a decorative fashion.
Garnish with blueberries and lemon rind.
Recipe appears in "Blueberry Festival Cookbook." Recipe courtesy of Machias
Wild Blueberry Festival, Machias, ME.
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(6:29:51 pm) : Maple Candy
Recipe by Lawrence Roloson, Troy, PA
Boil pure maple syrup to 244 degrees F and allow to cool at room temperature
down to 180 degrees F, then stir until it begins to stiffen; pour into molds
or drop on waxed paper.
Recipe courtesy of the Endless Mountain Maple Festival, Troy, PA.
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(6:31:55 pm) : Stuffed Cooked Yams
Recipe by Olivia LeDee, Lawtell, LA
1 pound ground meat
1 stick margarine
1 onion, chopped
2 cloves garlic, chopped
1/2 bell pepper, chopped
2 stalks celery, chopped
1 cup oatmeal
1 egg
4 large yams
1 cup bread crumbs
Fry meat with margarine in skillet until brown. Saute onions, garlic, bell
pepper, and celery with meat. Add oatmeal, egg, and mix well. Cook 5
minutes. Place parboiled yams in a separate pan. Make cavity in each yam by
removing portion from center of each. Fill cavities with meat mixture and
sprinkle with bread crumbs. Place in a greased baking pan with a little
water and cook for 20 minutes in 300 degree F oven. Serves 4 to 6.
Recipe courtesy of Louisiana Yambilee Festival, Opelousas, LA.
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Angel, La. (8:50:53 pm) : Poached Pears With Raspberry Sherbet
Poached in white wine, topped with sherbet and drizzled in chocolate, these
elegant pears deliver great taste for only 133 calories and 2 grams of fat
per serving.
3 large ripe pears
2 tsp. lemon juice
1 cup blush wine
1/2 cup sugar
1/2 cup unsweetened apple juice
1 tablespoon lemon juice
1 (1oz.) square semisweet chocolate, melted
1 1/2 cup raspberry sherbet
Peel and core pears: cut in half lengthwise, brush with lemon juice. Combine
wine and next 3 ingredients in saucepan: boil. Add pears; cover, reduce
heat; simmer 15 minutes, turning once. Transfer pears and liquid to a bowl;
cover and chill 1 hour. Drizzle half of chocolate evenly onto 6 dessert
plates. Transfer pears, cut sides up, to plates, using a slotted spoon.
Discard liquid. Top each pear with 1/4 cup sherbet. Drizzle with chocolate.
Makes 6 serving. Per serving: 133 cals., 30g.carbs., 1 g.protein, 2 g. fat,
0 mg. chol., 34 mg. sodium
Your time in the kitchen: 10minutes, ready to serve in 1 hour, 25 minutes.
Recipe from: Womans World
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PeZ (8:51:59 pm) : Fluffy Pineapple Cheesecake
1
Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages ladyfinger cookies -- unfilled
2 8 oz pkgs cream cheese
1 20 oz can crushed pineapple
1/4 cup sugar
16 ounces Cool Whip
Line bottom and sides of 9 1/2 inch spring form pan with both packages
of lady fingers. Put Cream cheese; sugar and 1/2 can pineapple in bowl and
mix with electric mixer about 1 1/2 minutes. Add rest of pineapple and mix
well. Fold in all of Cool Whip. Pour entire ingredients over lady fingers.
Refrigerate 5 or 6 hours before serving.
NOTE
This takes just a few minutes to put together and needs no cooking.
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Chef,michigan (11:00:38 pm) : take quail and flour lightly
cook on one side until brown
turn and add
mushrooms, g. onions, garlic
cook for 2 minutes, add chicken stock
veal stock in equal parts
reduce by half , add 4oz's heavy cream and cream sherry and reduce till
thick best served over fried dumplings.
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(11:17:16 pm) : Bill,DC (10:59:11 pm) : Southwestern, Maybe and
Italian-Asian in fusion. Asian Roast Pork Raviolis with Sun Dried Tomato
Rosmary marmalade. I pulled that one out of my ear.
Bill,DC (11:00:05 pm) : Smoked Salmon Rosettes on Pumpernickle
croutons wtih Dilled Cream Cheese Spread.
Bill,DC (11:01:17 pm) : Garlic marinated Noisette of baby lamb
chops wrapped in phyllo.
Bill,DC (11:04:38 pm) : How about, chicken corn fritters with
pineapple chile sauce. I posted that one the other night when
we were discussing cooked chicken.
Bill,DC (11:08:55 pm) : I love boursin Crabby. I stuff artichoke
hearts with it, tempura batter them and deep fry them.
Bill,DC (11:06:13 pm) : How about boursin stuffed snow peas
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Crabyy, VA (11:27:04 pm) : Artichoke Dip
1 *1/2oz) can artichoke hearts, drained
1 c. fresh mayo
1c. parmamsean Cheese
Chop Artichokes coarsely; mix with cheese and mayo. Place in small casserole
or baking dish. Bake at 350 for 15-20 minutes. Serve with crackers.
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Crabyy, VA (11:31:02 pm) : Artichoke Dip
1 jar marinated artichoke hearts
1 can artiochoke hearts
1 can diced green chiles
6 TBSP mayo
shredded cheddar cheese
Chop Artichoke and put in shallow baking dish. Add disced green chiles.
Spread mayo. Sprinkle Cheddar chees on top. Bake at 350 for 20-25 minutes.
Serve with Tortilla chips.
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Crabyy, VA (11:34:18 pm) : Artichoke Spread
1 can artichoke hearts, chopped
1 small onion, chopped
1 tsp. lemon pepper
6-8 slices of bacon, crumbled
mayo for deired consistency
Combine ingredients. Serve with crackers
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SueA, CA (11:37:44 pm) : Baked Artichoke Cheese Dip
Ingredients
1 cup Cheddar cheese, grated
1 cup Monterey Jack cheese, shred
1 cup Parmesan cheese, grated
1 cup Mayonnaise
1 small Onion, chopped fine
1 Clove garlic, minced
1 can Artichokes, chopped
1 10" round sourdough bread hollowed out
Preparation
Mix all the ingredients together and hollow out a round loaf of French
bread. Put the mixture into the bread, put lid back on and bake for 1-1/4
hours at 350ƒ.
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SueA, CA (11:40:20 pm) : got this off the web someplace
JOE'S PENNE WITH CRAB AND ARTICHOKES
By KATHRYN MOORE Columnist Date: 05/27/97 18:25
Ingredients
VEGETABLE SAUCE
1 large onion, diced
1 leek, white part only, diced
1 stalk celery, diced
1/2 bulb fennel, diced
1 sprig thyme, leaves only
3 cloves garlic, peeled
1/2 cup (1 stick) butter
4 cups dry white wine
PASTA
1 pound penne
Salt
3 artichokes, trimmed to bottoms
Juice of 2 lemons
Pinch flour
Grated peel of 2 lemons
1 tablespoon chopped tarragon
1 pound crab meat
Pepper
1/2 cup (2 ounces) fine dry bread crumbs
Preparation
VEGETABLE SAUCE
Cook onion, leek, celery, fennel, thyme, garlic and 1/4 cup butter in
covered saucepan over low heat until vegetables are very soft but not
browned, about 10 minutes. Add wine and bring to boil. Simmer over low heat
30 minutes. Add remaining butter and simmer until butter melts. PASTA
Cook pasta in boiling, salted water according to package directions until
tender. Drain and cool on baking sheet. Cook artichoke bottoms in water to
cover with dash of lemon juice and pinch of flour until tender, about 20
minutes. Cool and cut each into quarters. Set aside. Bring Vegetable Sauce
to simmer. Add lemon juice and peel, tarragon, crab meat and artichoke
bottoms. Toss with pasta and add salt and pepper to taste. Top with bread
crumbs.
6 servings.
Each serving: 652 calories; 629 mg sodium; 86 mg cholesterol; 18 grams fat;
72 grams carbohydrates; 27 grams protein; 1.20 grams fiber.
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SueA, CA (11:43:17 pm) : sorry I didn't keep track off where I found this on
the web
Artichoke and Leek Lasagna
Ingredients
1/2 pound dry lasagna noodles
2 cups ricotta cheese
3/4 cup freshly grated Parmesan cheese
Salt and freshly ground pepper
2 tablespoons olive oil
5 leeks, including 1 inch of green, thoroughly washed and cut into 1/2-inch
dice
Juice of 1 lemon
4 large or 20 baby artichokes
1/2 cup water
5 cloves garlic, minced
3 cups milk
3 tablespoons unsalted butter
1/4 cup flour
1/2 pound whole milk mozzarella cheese, shredded
Preparation
Bring a large pot three-fourths full of salted water to a boil. Add noodles
and cook until al dente, 8 to 12 minutes. Drain, immerse in cold water to
cool, drain again and lay on a baking sheet. Cover with plastic wrap.
In a small bowl, stir together the ricotta, Parmesan and salt and pepper to
taste. Set aside. In a frying pan over medium-low heat, warm the olive oil.
Add leeks and saute until very soft and lightly golden, about 30 minutes.
Transfer to a bowl. Set the pan and leeks aside.
Have ready a large bowl of water to which you have added the lemon juice.
Cut off top half of each artichoke and remove tough outer leaves down to the
pale green leaves. Cut off base of stems. Peel away dark green outer layer.
If using large artichokes, cut in half lengthwise and scoop out prickly
chokes. Cut artichokes, large or small, lengthwise into thin slices. As each
is cut, drop into the bowl of lemon water.
Drain artichokes and add to frying pan along with the 1/2 cup of water and a
large pinch each of salt and pepper. Cover and cook over medium heat until
liquid evaporates and artichokes are tender, about 15 minutes. Add garlic
and cook 1 minute. Stir into the leeks. Set aside.
Pour milk into a saucepan and bring to just below a boil. In another
saucepan over medium-high heat, melt the butter. Stir the flour into the
butter. Cook, stirring, for 2 minutes. Remove from heat and gradually whisk
in the hot milk. Return to medium-low heat and cook, stirring, until thick
and smooth, 3 to 4 minutes.
Season to taste with salt, pepper and nutmeg. Position a rack in the upper
part of the oven and preheat to 375 degrees. Grease a 9-by-13-inch baking
dish with olive oil.
Spread the ricotta mixture over the noodles. Top with 1/3 of the
leek-artichoke mixture and then 1/3 of the sauce. Repeat layering twice.
Sprinkle mozzarella. Bake until golden and bubbling, 40 to 50 minutes. Let
stand 15 minutes, then cut into squares to serve.
Makes 8 servings.
Note: You can substitute thinly sliced marinated artichoke hearts for the
fresh.
Per serving: 567 calories; 30 g fat (16 g saturated fat; 48 percent calories
from fat); 88 mg cholesterol; 659 mg sodium; 48 g carbohydrates.
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SueA, CA (11:47:22 pm) : GREENBEAN AND ARTICHOKE CASSEROLE
Ingredients
2 lbs fresh green beans or French haritots verts; OR frozen ones,
1/2 pound fresh cut artichoke hearts, OR 1 9-oz. package frozen artichoke
hearts.
1/2 cup extra-virgin olive oil
1 cup Italian bread crumbs
1 cup fresh grated Parmesan cheese
1 onion, finely diced
6 - 8 cloves garlic, minced
Salt and freshly ground black pepper to taste
Preparation
Blanch the green beans in boiling salted water for about 5-7 minutes, or
until tender. Medium-dice the artichoke hearts. Saute the onions and garlic
in the olive oil. In a large bowl, mix the beans, bread crumbs, cheese,
hearts, and the oil with the onions and garlic. Season liberally with black
pepper; salt to taste.
Put the mixture into a 9"x14" baking dish, and sprinkle the top with
additional bread crumbs and cheese. Bake at 350 for 20 - 30 minutes.
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SueA, CA (11:55:31 pm) : SueA, CA (11:54:46 pm) : I scanned in a recipe
ARTICHOKES
from Southern Living
4 artichokes
Lemon wedge
Lemon juice
Wash artichokes by plunging them up and down
in cold water. Cut off stem end, and trim about
1/2 inch from top of each artichoke. Remove
loose bottom leaves. With scissors, trim
one-fourth off top of each outer leaf, if desired.
Rub top and edges of leaves with lemon wedge to
prevent discoloration.
Place artichokes in a large Dutch oven: cover with
water, and add 3 tablespoons lemon juice. Bring
to a boil; cover, reduce heat, and simmer 35
minutes or until lower leaves pull out easily.
Drain and serve with desired sauce. Yield: 4
servings.
Microwave Directions: Wash and trim artichokes
following instructions above. Place artichokes in
an 11- x 7x 1 1/2 -inch baking dish; add l/4 cup
water and 1 tablespoon lemon juice. Cover with
heavy-duty plastic wrap; fold back a small corner
of wrap. Microwawe at HIGH 14 to 16 minutes or
2 until lower leaves pull out easily, giving dish a
half-turn after 7 minutes.
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SueA, CA (00:18:06 am) : BAKED STUFFED ARTICHOKE
1 cup bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons assorted fresh chopped herbs (such as parsley, basil and
oregano)
2 tablespoons olive oil
Salt and black pepper
2 artichokes, trimmed, boiled until tender, choke removed
Preheat oven to 375 degrees F. Combine bread crumbs, cheese, herbs and oil;
season to taste with salt and pepper. Carefully spread apart leaves of
artichoke, leaving them attached. Pack bread crumb mixture into all
available spaces. Place on a baking dish and bake 25 minutes or until
golden.
Yield: 2 servings
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Chef,michigan (10:32:00 pm) : her's a good recipe that is good for filets or
lower grade steaks,
2lbs. cream cheese
1 small onion diced
salt and peper to tase
8 shitake mushrooms sliced thin
3TBS. worcestershire sauce
1/2cup sour cream
mix all and add bread crumbs to make a stiff stuffing and stuff steaks and
grill or broil to temp.
good with a nice mushroom sauce with borbuon
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Betsy, NY (10:32:06 pm) :
eat-lf.v096.n211.12
From: Martha Sheppard MARTHAHS@postoffice.worldnet.att.net
Sandi, here is perfectly wonderful apple pie with a cinnamon crust and
streusel topping. It is a bit more work than some but absolutely worth
it. Sorry I can't help with the cactus apple jam. Happy eating, Martha
* Exported from MasterCook *
Apples and Cream Crumb Pie
Recipe By : Wonderful Parties, Wonderful Foods
Serving Size : 1 Preparation Time :0:00
Categories : Pies
1 1/2 cups sour cream
1 egg
1 cup sugar
1/4 cup flour
2 teaspoons vanilla
1/2 teaspoon salt
3 pounds apples, peeled, cored and cut in thin wedges
Cinnamon Pastry Shell
Streusel Topping
Combine sour cream, egg, sugar, flour, vanilla and salt in large
bowl. Add apples and mix well. Turn into Cinnamon Pastry Shell.
Cover crimped edges lightly with foil. Bake at 450 degrees 10
minutes, reduce heat to 350 degrees F and continue baking 35 to 40
minutes.
Remove pie from oven. Stir apple filling, gently but thoroughly.
Remove foil around edges. Spoon Streusel Topping evenly on top.
Return to oven and bake 15 to 20 minutes longer. Serve warm, at room
temperature or cold. Makes 1 (10-inch) pie.
Cinnamon Pastry Shell
1 3/4 cups flour
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
2/3 cup cold butter
2 to 3 tablespoons cold water
Combine flour, sugar, cinnamon and salt in mixer bowl. Cut in butter
until particles are size of small peas. Sprinkle in cold water, 1
tablespoon at a time, tossing with fork until all flour is moistened
and pastry almost cleans side of bowl.
Gather into ball. On lightly floured board, roll pastry 2 inches
larger than inverted 10-inch pie plate. Ease into pie plate and
crimp edges decoratively.
Streusel Topping
1/2 cup flour
1/3 cup granulated sugar
1/3 cup brown sugar, packed
1 tablespoon cinnamon
1/4 teaspoon salt
1/2 cup cold butter
1 cup coarsely chopped walnuts
Combine flour, granulated sugar, brown sugar, cinnamon and salt in
bowl. Cut in butter until crumble. Stir in walnuts.
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Betsy, NY (9:31:25 pm) :
Title: Blueberry Torte Dessert
Categories: Diabetic, Tortes, Fruits
Yield: 6 servings
3 ea Eggs, seperated
1 tb Sugar
1/3 c Ground almonds
2 1/2 c Fresh blueberries
2 ts Cornstarch
1/2 c Whipping cream
2 pk Sugar substitute
1/2 c Vanilla yogurt
SOURCE: Special Celebrations and Parties Cookbook by Betty Wedman, M.S.,
R.D., copyright 1989, ISBN #0-13-004219-6. MM format by Ursula R. Taylor.
Beat egg yolks and sugar until light. Add almonds. Beat egg whites until
stiff. Fold egg whites into egg yolk mixture. Line a 13 x 9 inch baking pan
with waxed paper. Pour batter into the pan. Bake in a 325~ oven for 12 to 15
minutes. Remove from the pan and cool. Cut into small squares.
To make blueberry sauce, puree 1/2 c blueberries in a food processor or
blender. Dissolve cornstarch in cream. Cook cream, remaining blueberries,
and blueberry puree over low heat until thickened, about 5 minutes. Cool.
Stir in sugar substitute. To serve, line a serving dish with 1/2 of
blueberry sauce; arrange cake squares over blueberry sauce. Top with
remaining sauce. Spoon on yogurt. Serve immediately.
Yield: 6 each 1/2 cup servings.
Food exchanges per 1/2 cup serving: 1 skim milk + 2 fats.
Nutritional information per 1/2 cup serving: 177 calories, 6 g protein, 14 g
carbohydrate, 12 g fat, 357 mg sodium, 171 mg potassium, 166 mg cholesterol.
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Betsy, NY (9:35:19 pm) :
Title: Mom's Southern Pecan Pie
Categories: Pies, Diabetic
Yield: 10 servings
1 Unbaked pie shell
1 c Fruit sweetener
1 tb Cornmeal
1/3 c Unsweetened applesauce or applebutter
3 tb Water
2 tb Cornstarch
3 Eggs
2 ts Vanilla extract
2 tb Very strong coffee or espresso (prepared - not grounds)
24 Pecan halves
Prepare pastry and place in 9" pie pan. In large bowl, combine fruit
sweetener, cornmeal and
applesauce/butter. Beat with electric mixer. In small bowl, blend water and
cornstarch until smooth. Add to fruit sweetner nixture and blend. Beat in
eggs one at a time. Stir in vanilla and coffee. Pour mixture into pie shell.
Decorate top with pecan halves. Bake 30 to 40 minutes - or until custard is
set - at 375 degrees. Cool slightly before cutting. One serving is = to: 1
bread, 1 fruit, 2 fat exchanges. 211 cal, 9g fat, 28g carb, 69mg sod, 3g
protein, 82mg chol This recipe was posted by Sherry Eckert on *P -
ID#GDDF80A and she got it from SWEET INSPIRATIONS SUGAR FREE DESSERT
COOKBOOK. To make fruit sweetner - cook four cups of fruit juice until it is
reduced to one cup. If you like it sweeter add Sweet One. OR if a recipe
calls for 1/2 cup fruit sweetner, use 1/2 cup frozen fruit juice plus half
as much (1/4 cup) granulated fructose. ~ Sherry adds Sweet One instead to
desired sweetness. If 2/3 cup is called for use 2/3 cup concentrate plus 1/3
cup granulated fructose. Commercial fruit sweeteners are available at health
food stores. Good juices to use are apple, orange, pineapple, pineapple-
orange, and grape.
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Angel, La. (9:41:55 pm) : Pumpkin Flan
1 cup sugar, divided
2 1/2 cups skim milk
3 large eggs
3 egg whites
1 cup canned pumpkin
1 t. ground cimmamon
1 t. vanilla extract
1/4 cup flacked coconut
Sprinkle 1/2 cup sugar in a9 inch round cakepan. Cook over medium high heat,
shaking pan occasionally using oven mitts, until sugar melts and turns a
light golden brown, set aside (Mixture may crack slightly as it cools. Heat
milk and remaining, 1/2 cup sugar in a heavy saucepan, stirring constantly,
until hot and frothy. Beat eggs, egg whited, and next 3 ingredients at
medium speed with an electric mixer until blended, gradually add hot milk
mixture, beating at low speed. Pour mixture over caramelized sugar, and
place cake pan in a roasting pan to a depth of 1 inch. Bake at 350 degrees
for 1 hour or until a knife inserted in center of flan comes out clean.
Remove pan from water; cool on a wire rack. Cover an chill. Bake coconut in
a shallow pan at 350 degrees, stirring occasionally, 5 to 6 minutes or until
toasted. Cool. Loosen edges of flan with a spaturla, and invert onto a
serving plate. Sprinkle with coconut. SYield: 8 servings
Per slice: Calories 182, Fat 2.9 g., Cholesterol 84 mg. , Sodium 92 mg.
Recipe from Southern living.
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END OF FILE
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