Provolone Polenta with Red Pepper Sauce
Bacon Cheese Ball
Sesame Stuffed Tenderloins
Ratatouille
Fatfree graham cracker crust
Fatfree Pastry Pie Crust
Oil Pie Crust
Banana Breeze Pie
To make your own sweetened condensed milk:
El Charro Chorizo (Mexican Sausage)
Four Cheese Roasted Vegetables
Swiss Chicken Casserole
Leeks with Hot Bacon Vinaigrette
Beef Barley Soup
Baked Apples Stuffed with Pecans and Cinnamon Sugar
Caramel Bananas Foster
Lemon Custard Phyllo Cups

Betsy, NY (12:00:07 am) :
From: TONYBONES@AOL.COM

Provolone Polenta with Red Pepper Sauce

3 c. water
1 1/2 c. cornmeal
1 1/2 c. cold water
1 tsp. salt
1 1/2 c. shredded provolone cheese
2 medium red sweet peppers, halved and seeded 2 tsp.sugar
2 tsp. balsamic vinegar
1/8 tsp. oil
olive oil
arugula leaves (optional)

For polenta, in 3 quart saucepan bring the 3 c. water to boiling. In medium
mixing bowl combine cornmeal, 1 1/2 c. cold water and salt. Slowly add
cornmeal mixture (STIRRING CONSTANTLY TO AVOID LUMPS). Cook and stir till
mixture returns to boiling. Reduce heat to very low. Cover and simmer for 15
min, stirring occasionally. Stir 3/4 c. of shredded cheese into hot polenta.
Turn hot mixture into ungreased 13x9 inch pan. Cool slightly.
Cover and chill for several hours or till firm. Meanwhile, place pepper
halves, cut side down, on foil-lined baking dish. Bake at 425 degrees for
20-25 min. or till skin is brown. Immediately place in a brown paper lunch
bag; seal. Let cool in bag so steam will loosen the skin. When peppers are
cool enough to handle, peel off skins, using sharp knife. In blender
container combine peppers, sugar, vinegar and salt. Cover and blend till
smooth. Transfer to small saucepan to heat through the sauce. Cut chilled
polenta crosswise each way to make triangles and arrange on lightly greased
baking sheet. Brush polenta pieces with olive oil. Broil 4-5 inches from
heat source for 4 minutes. Turn polenta over and brush with more olive oil.
Broil 4 minutes more or till golden brown. Sprinkle with remaining provolone
cheese. Then let polenta sit for few minutes till cheese melts.
To serve, line plates with arugula. Place polenta pieces on top of arugula
and top with warm pepper sauce.

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CarolB, GO DOLPHINS!! (2:58:06 pm) :
* Exported from MasterCook *

Bacon Cheese Ball

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Hors d'Oeuvres
Pork Main Dish
Vegetables Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Bacon
8 Oz Cream Cheese -- softened
8 Oz Cheddar Cheese -- shredded
1/4 Teaspoon Onion Powder
1/8 Teaspoon Garlic Powder
1 Teaspoon Worcestershire Sauce
Chopped Nuts

Cook bacon; drain and crumble. Combine with rest of ingredients (except
nuts) and form into ball. Roll in nuts.

- - - - - - - - - - - - - - - - - -

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Sharon, GO PACKERS!! (3:37:54 pm) : From: The Pillsbury Family Cookbook

Sesame Stuffed Tenderloins

2 pork tenderloins
1/4 c sesame seed
1/4 c chopped celery
2 tbs chopped onion
1/4 c butter or margarine
2c dry or soft bread crumbs
1 tsp salt
1/2 tsp poultry seasoning or ground thyme
1/8 tsp pepper
1 tsp worcestershire sauce
1 egg slightly beaten
1 tbs lemon juice

preheat oven to 325. cut each tenderloin almost through lengthwise; flatten.
in fry pan cook sesame, celery &
onion in butter until lightly browned. add remaining ingredients. toss
lightly. spread stuffing on cut surface
of 1 tenderloin. Place remaining tenderloin, cut side down , on stuffing;
fasten with string or skewers. place on
rack in shallow pan. insert meat thermometer in center of thick part of
meat. roast, uncovered 1 to 2 hours
or until it reaches 170 degrees. Makes about 6 servings.

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Betsy, NY (9:24:00 pm) :
From: David Froom (dfroom@LAB8.SMCM.EDU)

Ratatouille

This is adapted from the New York Times 60 minute gourmet column of about
11 years ago. I have found that canned tomatoes (especially the italian
plum tomatoes, crushed) are usually better - and more convenient - than
the quality I can find in my stores. Even more convenient, I've found for
baked dishes with chopped onions, there is virtually no difference when
one uses frozen chopped onions (Ore-Ida makes them). Finally, the
precise amounts of ingredients can vary with little difference in the
outcome.

1 med-large eggplant
2 medium zucchini
1-2 tbl olive oil (extra-virgin would be wasted here - use cheaper kind)
1 small onion chopped (or about 1 cup frozen chopped)
1 green pepper chopped
2 (or more!) cloves minced garlic (DON'T use pre-minced from a jar!)
1 large can crushed Italian tomatoes (if you use fresh, peel them first)
1 small can tomato paste
salt and pepper to taste
1 1/2 tsp thyme
2 small bay leaves
grated parmesan cheese

Preheat the oven to 375. Trim the ends off the egglplant, peel it, and cut
it into approx. 1" cubes (cut into 1" slices lengthwise, stack the slices
and cut again lengthwise, and then cut across in 1" increments). Slice
the ends off the zucchini, cut in half lengthwise, and cut into approx.
3/4" half-moons. Heat the oil in a large skillet (to just below smoking
temp). Saute eggplant and zucchini, stirring, for about 4 minutes. Add
onion and green pepper and saute, stirring, for about another 4-6 minutes.
Add garlic and stir. Add tomatoes, tomato paste, salt, pepper (I like
lots of pepper), thyme, and bay leaves. Stir and heat until it begins to
boil. Take it off the heat, and scrape the whole mess into a pyrex baking
dish. Cook in the oven for 20 minutes. Remove it, fish out the bay
leaves, stir it (to distribute the bay leaf taste evenly), and sprinkle
grated parmesan cheese lightly over the top. Return to the oven for 10
more minutes.

This is also good the next day (even not bad cold). I serve it with a
good crusty french bread. It serves four for lunch as a main course, or
6-8 for dinner as a side course. (Or two for dinner with enough left over
for someone to have a tasty lunch.)

Claiborne had another trick, which I usually leave out. After the 1st 20
minutes in the oven, and after the bay leaves have been removed, he
suggests making 8 indentations with a spoon spaced evenly around the dish.
You then crack 8 eggs, one into each indentation; then sprinkle with the
parmesan and return to the oven for the last 10 minutes. When it comes
out, the egg whites are cooked and the yolks still runny. It is really
tasty when you have a serving with an egg in it, and break the yolk,
letting it run into the stew. If you want to be carefull about eating
eggs, or about eating uncooked yolks, I'd leave this step out. Finally, if
you've got a large handsome oven-proof skillet, you don't have to transfer
everything to a baking dish.

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Betsy, NY (9:28:27 pm) :
Date: Wed, 22 Jun 94 08:24:43 PDT
From: cjackson@mv.us.adobe.com (Curtis Jackson)
To: eat-lf@apollo.it.luc.edu

Fatfree graham cracker crust

Paraphrased from "500 Fat-Free Recipes":

Combine:
1.5 cups nonfat graham cracker crumbs
2 T honey
1 T applesauce, mashed banana, or prune puree

and pat it into a 9-inch pan.

Bake it at 350 F for 10 minutes and allow to cool.

And here's the part from the Introduction about prunes:

"Prunes have become an important part of fat-free eating due to the
discovery that they can replace fat in baking. Prunes are very high in
pectin, which forms a protective coating around the air in baked goods
giving the foods the volume and lift usually provided by fat. Pectin
can also enhance and trap flavor. Prunes are high in sorbitol, a
humectant that attracts and binds moisture. Butter and shortening keep
food moist because they cannot evaporate. So prune puree in baking
serves the same purpose as shortening keeping baking goods moist. For
prune puree, you can either make you own from whole prunes, buy
commercially prepared baby-food pureed prunes, or buy prune butter,
which is located in either the jam and jelly or baking section of your
supermarket. To make your own puree from whole prunes, place 1 cup of
prunes and 1/4 cup water in a food processor or blender and puree."

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Betsy, NY (9:29:33 pm) :
Date: Tue, 21 Jun 94 11:31:53 -0400
From: thorp@pobox.upenn.edu
To: eat-lf@apollo.it.luc.edu

Fatfree Pastry Pie Crust

1 C all purpose flour
3/4 tsp lite salt (opt)
1/3 C light corn syrup
2 T skim milk

Preheat oven to 475 F. Mix flour and salt in a bowl. Combine the syrup and
milk, adding this to the flour mixture. Stir with a fork until thoroughly
mixed. Do not over-work the dough. Shape this mixture into a ball and place
between two pieces of wax paper that have been dusted with flour. Roll the
pastry into a circle large enough to fit in a 9-inch pie pan. Spray pan
with a non-fat cooking spray. Arrange crust in pan. Cut off the edges that
hang over. Prick the bottom with a fork. Bake 10 min. or until golden
brown.

Cool before adding filling. If you are making a pie where the filling needs
to be cooked with the shell, simply bake at 350 F for 45 or whoever long
the recipe calls for. Work foil over edges while baking so the crust won't
get overbrown. Remove last five minutes.

Source: Butter Busters.

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Betsy, NY (9:31:51 pm) : From: Denise Gluck
(GLUCKD%NYUACF.BITNET@VTVM1.CC.VT.EDU)
To: Multiple recipients of list EAT-L (EAT-L@VTVM1.CC.VT.EDU)

Oil Pie Crust

I had a fabulous pie at a friend's house- the crust was unbelievably flaky
and tender, and I could not believe the recipe- it uses oil. But, wonder of
wonders, it works beautifully and is incredibly easy:

Mix 2 cups of flour with 1 tsp salt.

In a cup, measure 1/2 cup oil. Add, without stirring, 4 tbls very cold
water.

Dump the oil and water, all at once, into the bowl of flour. Stir with a
fork
until it all holds together. wrap dough in plastic or wax paper and
refrigerate
until ready to roll out.

Makes 2 9-inch crusts. [however, I find it doesn't make quite enough and
ususally increase all ingredients by 1/4 to be sure of having enough).
I just made a Shaker lemon pie with this crust and, even though it was
jpuring
(make that pouring) cats and dogs outside, the pie gods were smiling and the
crust was as tender and flaky as could be.

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Betsy, NY (9:38:12 pm) :
This can be made lf with substitutions - but it would still be high calorie!

Banana Breeze Pie

NO-BAKE CRUST:
1/3 c. regular margarine or butter
1/4 c. sugar
1/2 tsp. cinnamon (optional)
1 c. crushed corn flakes

NO-BAKE FILLING:
1 (8 oz.) pkg. cream cheese, softened
1 can condensed milk (NOT evaporated)
1/4 c. bottled lemon juice
1 tsp. vanilla extract
5 med. size ripe bananas
2 tbsp. bottled lemon juice

Melt margarine, sugar and cinnamon in small saucepan. Place over low heat,
stir constantly until bubbles form around edges of pan; remove from heat.
Add crushed corn flakes; mix well. Press mixture evenly in 9-inch pie pan to
form crust. Chill. Beat the cream cheese until light and fluffy. Add 1/3 cup
lemon juice and vanilla and stir until thickened. Slice 3 of the bananas;
line crust with slices. Turn filling into crust; refrigerate 2 to 3 hours or
until firm. Do not freeze. Slice the other 2 bananas and dip into remaining
lemon juice. Garnish top of pie with banana slices. Serves 8.

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Betsy, NY (9:54:39 pm) :
From: NDooley@president-po.president.uiowa.edu
Newsgroups: rec.food.recipes

To make your own sweetened condensed milk:

Equivalent to 1 can:

1 C. plus 2 T. nonfat dry milk
3/4 C. sugar
1/2 C. hot water

Dissolve sugar in hot water and cool thoroughly. Add powdered milk.
Blend in blender 3 to 4 minutes at highest speed. Ready to use.
Store in refrigerator 3-4 weeks.

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Betsy, NY (10:04:53 pm) :
Date: Mon, 23 May 1994 22:46:20 EDT
From: Garry Howard (garhow@A4450GH.ESR.HP.COM)

El Charro Chorizo (Mexican Sausage)

Recipe By : El Charro Cafe Favorite Recipes
Serving Size : 6 Preparation Time :0:00
Categories : Meats Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds lean ground beef
2 cups white wine
1 cup wine vinegar
3 teaspoons salt
4 tablespoons oregano
1/2 cup garlic puree -- *
8 ounces ground red chile -- not chili powder
2 quarts red chile paste -- **

* Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with
the side of a wide knife; the peel will slip off easily then. Put the
peeled garlic in a blender with about 2 cups of water, and puree. Drain,
if necessary, and store in a tightly closed glass jar in the refrigerator.

** See Salsa De Chile Colorado recipe

This recipe is from my husband Ray's mother, Maria Flores. We adapted it
for the restaurant. Although she had a perfectly fine kitchen, Dona Flores
had Ray's dad build for her a wood stove in a back room where she would be
content turning out not only chorizo, but tamales, and tortillas so large
and fine they would drape the entire length of her arm.

Chorizo is usually not stuffed into sausage casings, but is used like
ground beef. We like to saute it and then scramble eggs into it and roll
the mixture in flour tortillas for breakfast burritos.

Combine ground meat, wine and vinegar thoroughly. Add salt, oregano and
garlic puree. Add ground red chile gradually, kneading it in with our
hands. Gradually knead in the chile paste. Place in large ceramic bowl,
cover with plastic and refrigerate overnight. Drain any liquid. Use in a
day or two, or divide into individual portions and freeze.

Yield: 6 pounds

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Judy/AZ (10:24:18 pm) : FOUR CHEESE ROASTED VEGETABLES

2 medium russet potatoes, peeled and cut into 1-inch pieces
2 medium carrots, pared and cut into 1/2 -inch slices
1 tablespoon sesame oil
1 teaspoon each basil and oregano, crushed
1/4 teaspoon each salt and freshly ground black pepper
1 large zucchini, cut into 1/2-inch pieces
1 large red bell pepper, cut into 1/2-inch pieces
2 cloves garlic, minced
2 cups, (8 oz.) Sargento 4 Cheese Country Casserole Recipe Blend

1. Place potatoes and carrots in greased 13x9-inch baking dish. Drizzle with
oil;
sprinkle with basil, oregano, salt and pepper. Toss lightly to coat.

2. Bake at 425† for 20 minutes. Add zucchini, red pepper and garlic; stir
vegetables. Return to oven and bake 20 minutes or until vegetables are
tender.

3. Sprinkle with cheese; return to oven about 2 minutes more or just until
cheese
melts. Garnish with basil sprigs, if desired. Makes 6 servings.

Preparation time: 15 minutes; Cooking time: 42 minutes.
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Judy/AZ (10:28:02 pm) : Swiss Chicken Casserole

8 boneless, skinless chicken breasts
8 thin slices of Swiss cheese
8 ounce can of sliced mushrooms
1 can cream of mushroom soup
1/4 cup of dry white wine
1-6 ounce box of Stove Top Stuffing, chicken flavor
1 stick butter, melted

Preheat oven to 350-degrees.

Butter a 13 x 9-inch pan. Lay chicken breasts on bottom of pan. Put a layer
of Swiss cheese on top of chicken breasts, layer mushrooms on top of the
Swiss cheese. Combine soup and dry white wine. Spoon over top of casserole.
Combine dry stuffing mix (season packet and dry stuffing), sprinkle over top
of casserole. Drizzle melted butter over top of stuffing. Bake uncovered for
one hour at 350-degrees. Do not overbake.

Makes 8 servings.

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Candy,VA (10:38:08 pm) : Leeks with Hot Bacon Vinaigrette
8 medium leeks
3/4 c water
1/4 c dry white wine
1 clove garlic
2-3 peppercorns
3 slices crisp bacon, crumbled
2 T red wine vinegar
1T plus 1 tsp olive oil
1 T each of lemon juice & chopped parsley
1 t Dijon mustard
1/2 clove garlic, minced
1/4 t each of sugar & salt, dash pepper
Cut off and discar stem and tough green leaves from each leek. Slice each
leek in half lengthwise, wash thououghly, drain leeks and set aside.
In 10 inch skillet combine water, wine, whole garlic clove & peppercorns,
cook over high heat until mix comes to boil, add leeks, cover skillet & cook
until crisp 2-3 minutes. Using slotted spoon, transfer leeks to platter &
keep warm. Contine cooking mix in skillet, uncovered until liquid is
reduced. Remove peppercorns & garlic. Reduce heat to low and add remaining
ingredients and cook until heated through, 3-5 minutes. Top leeks with bacon
mixture.
Each serving= 149 calories, 7 gram fat
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Judy/AZ (10:43:50 pm) : BEEF BARLEY SOUP

2 pounds beef short ribs with bones
5 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1-1/2 teaspoon salt
1/8 teaspoon pepper
2 cups sliced carrots
1 cup sliced celery
1 cup chopped cabbage
2/3 cup quick-cooking pearl barley
1/4 cup minced fresh parsley

In a soup kettle, combine ribs, water, tomatoes, onion, salt if desired and
pepper; bring to a boil over medium heat. Reduce heat; cover and simmer for
1-1/2 to 2 hours or until meat is tender. remove ribs; cool. Skim fat.
Remove meat from bones and cut into bit-size pieces; return to broth. Add
carrots, celery and cabbage; bring to a boil. reduce heat; cover and simmer
15 minutes. Add barley; return to a boil. reduce heat; cover and cook 10-15
minutes or until barley and vegetables are tender. Add parsley. Yield: 8
servings (2 quarts)

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Judy/AZ (10:48:26 pm) : Baked Apples Stuffed with Pecans and Cinnamon Sugar

---------------------------------------------------------------
Serves 4

Ingredients Needed:

* 4 Gala or baking apples
* 4 Tbsp. unsalted
butter, softened and
divided
* 2 Tbsp. light brown
sugar
* 1 Tbsp. granulated
sugar
* 1 tsp. ground cinnamon
* 1/4 c. pecans, chopped
* 1 tsp. lemon zest,
finely grated

---------------------------------------------------------------

How to Prepare:

1. Preheat the oven to 375 degrees F.
2. Butter a small glass baking dish with 2 Tbsp. of the
butter.
3. Slice 1/4-inch off the bottoms of the apples (so they
stand up straight) and core them.
4. Combine the brown sugar, sugar, cinnamon, pecans, and
lemon zest in a small bowl and fill the center of each
apple with a quarter of the mixture. Dot each apple with
the remaining butter.
5. Place the apples in the dish and bake for 30-35 minutes
or until soft.
6. Serve with freshly whipped cream, if desired.

---------------------------
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Judy/AZ (10:51:54 pm) : This is from Cooking Light magazine.

Caramel Bananas Foster

Caramel Sauce:

1 cup sugar
1/4 cup water
1 Tablespoon margarine
3/4 cup evaporated skimmed milk
1/2 teaspoon vanilla extract
Dash of salt

Combine sugar and water in a medium-size
heavy saucepan. Place over medium-low heat,
and cook 13 minutes or until sugar dissolves
(Do not stir.) Cover, increase heat to
medium, and boil 1 minute. (This will
dissolve any sugar crystals clinging to sides
of pan.) Uncover and boil an additional 10
minutes or until amber or golden. (Do not
stir.)

Remove from heat; let stand 1 minute.
Carefully add margarine, stirring until
margarine melts. Gradually add milk,
stirring constantly. (Caramel will harden
and stick to spoon.) Place pan over medium
heat, and cook 3 minutes or until caramel
melts and mixture is smooth, stirring
constantly. Remove from heat; stir in
vanilla and salt. Pour caramel into a bowl,
cover and chill until needed.

Caramel Bananas Foster:

3 medium-size, firm, ripe bananas
Caramel Sauce
2 tablespoons dark rum
Vanilla ice cream

Cut each banana in half crosswise, and cut
each half into quarters lenghwise. Set
bananas aside.

Combine Caramel Sauce and rum in a large
skillet; place over mediuim heat, and cook 5
minutes or until hot. Add bananas; cook 1
minute, stirring to coat. Spoon over ice
cream. Makes 6 servings.

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Judy/AZ (10:55:41 pm) : LEMON CUSTARD PHYLLO CUPS

Just a few layers of phyllo make a pretty cup for the rich-tasting lemon
custard. The leftover phyllo cups and filling can be stored separately and
assembled the next day for an afternoon treat.

Custard
1/2 cup sugar
2 tablespoons cornstarch
Pinch of salt
1 cup cold water
1/4 cup fresh lemon juice
1 large egg
1/2 teaspoon grated lemon peel
1 teaspoon unsalted butter
1 drop yellow food coloring

Phyllo Cups
Nonstick vegetable oil spray
4 sheets fresh phyllo or frozen, thawed
1 tablespoon unsalted butter, melted
1 teaspoon sugar

1/2 teaspoon powdered sugar
Mint sprigs

For Custard:
Whisk sugar, cornstarch and salt in heavy medium saucepan to blend.
Gradually whisk in 1 cup cold water and lemon juice. Whisk until sugar and
cornstarch dissolve. Whisk in egg and lemon peel. Add butter. Whisk over
medium heat until mixture boils and thickens, about 5 minutes. Remove from
heat. Stir in food coloring. Transfer custard to bowl. Press plastic onto
surface of custard and cool to room temperature.

For Phyllo Cups:
Preheat oven to 375ƒF. Lightly spray eight 1/3-cup muffin cups with
vegetable oil spray. Stack 4 phyllo sheets into six 4-inch squares, forming
total of 24 squares. Press 1 phyllo square into each cup (cover remaining
phyllo with plastic wrap and damp towel). Using pastry brush, dab phyllo in
a few places with melted butter. Press another phyllo square atop first
phyllo square, with corners at different angles. Sprinkle phyllo cups with
sugar.

Bake until phyllo is golden brown, about 6 minutes. Transfer pan to rack and
cool cups from muffin tin. (Custard and phyllo cups can be prepared 1 day
ahead. Refrigerate custard. Store phyllo cups in airtight containers.)

Spoon some of custard into each of 4 cups (save remaining custard and cups
for another use). Sift powdered sugar over edges of phyllo. Garnish with
mint sprigs. Arrange on plates.

8 Servings

Per Serving: calories, 137; total fat, 4 g; saturated fat, 2 g; cholesterol,
45 mg
Bon AppÈtit
April 1996
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