Cider Snap
Mushroom Stock
Cream of Shittake Mushroom Soup
7 Layer Mexican Dip
Spicy Sausage Balls
Cheesy Pita Crisps
Microwave Polenta
Frank Sinatra's Meat Balls
Cornbread Jalapeno I
Romano's Meatballs
Tikka Murgh
Naan
Minted lamb
Lamp Chops with Apricots
Rosemary Sauce
Secret Salmon Sauce
The Ultimate Onion
Old New England Boiled Dinner
Breakfast Sausage
Cranberry-stuffed Winter Squash
The Ships Chicken in Lemon Dill Sauce.
Luicano Pavrotti's Tomato Pesto
Fresh Basil Tomato Sauce
Zabar's Black and White Cookies

Betsy, NY (09:53:17 am) :
From: Lise Waring (hobbit@mail.utexas.edu)
Newsgroups: rec.food.recipes

Title: CIDER SNAP
Categories: Beverages, Fruits, Microwave
Yield: 2 servings

2 c Apple cider or juice
4 ts Red Hots
4 lg Apple; thin (opt)
4 Cinnamon stick; (opt)

In a 4-cup measure combine apple cider and Red Hots. Micro-cook,
uncovered, on 100% power for 4 to 5 minutes or till candies dissolve
and the cider is steaming hot, stirring once. Serve in mugs.
Garnish with apple slices and cinnamon sticks, if desired.

----------------------------------------------------------------------------
Betsy, NY (10:06:18 am) :
From: cjackson@adobe.com
Newsgroups: rec.food.veg.cooking,rec.food.recipes

Mushroom Stock

Recipe By : Annie Somerville in "Fields of Greens"
Serving Size : 1 Preparation Time :0:15
Categories : Stocks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 yellow onion -- thinly sliced
1 leek top -- chopped and washed
4 cloves garlic -- crushed, not peeled
1 ounce dried shiitake mushrooms
1 teaspoon salt
1/2 teaspoon peppercorns
1/2 pound mushrooms -- sliced
2 small carrots -- chopped
6 sprigs parsley -- coarsely chopped
3 sprigs fresh thyme
2 sprigs fresh marjoram or oregano
2 fresh sage leaves
2 bay leaves
9 cups cold water

Pour just enough water into the stockpot to start the onions cooking. Add
the onion, leek top, garlic, shiitake mushrooms, and salt. Give the
vegetables a stir, then cover the pot and cook gently over medium heat for
15 minutes. Add the remaining ingredients and cover with 9 cups cold water.
Bring the stock to a boil, then simmer, uncovered, for 1 hour. Pour the
stock through a strainer, pressing as much liquid as you can from the
vegetables, then discard them.

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

NOTES : We make this rich, intensely flavored stock for our mushroom soups,
sauces, and ragouts. The dried shiitake mushrooms give the stock depth and
tremendous flavor. They're readily available in the Asian section of most
grocery stores, but if you can't find them, substitute another variety of
dried mushrooms with fresh mushrooms alone will make a weak stock. This
stock freezes
well.

MAKES 7 to 8 CUPS

----------------------------------------------------------------------------
Betsy, NY (10:13:58 am) :
Cream of Shittake Mushroom Soup

Recipe By : Adapted from Dr. Atkins' New Diet Cookbook
Serving Size : 10 Preparation Time :0:00
Categories : Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound shiitake mushrooms -- sliced thin
1/2 medium oinion -- minced
1/4 pound butter
1 quart chicken stock
1 quart beef stock
2 tablespoons toasted sesame seeds -- crushe in blender
1/2 teaspoon seasoned salt
1 cup heavy cream
1 tablespoon chives -- minced

In small saute pan, saute mushrooms and onions in half of the butter for 5
mins. Combine the stocks in a 3 qt. pot on medium heat. Add cooked mushrooms
and onion. Melt remaining butter in saucepan and add crushed sesame seeds.
Gradually add 1/4 cup of stock to the sesame seeds while stirring
continuously. Add sesame mixture to the warming stock. Add salt. Cook over
low heat for 10 mins. Cool broth prior to adding cream so as not to curdle
cream or (*see my note above to "hurry" the process). After adding cream,
stir until well blended. Heat throughly but DO NOT BOIL as separation will
occur. Serve in cups and garnish with chives.

----------------------------------------------------------------------------
Betsy, NY (10:20:02 am) :
From: Leanda Goss (ldgoss@METRONET.COM)
To: Multiple recipients of list EAT-L

7 Layer Mexican Dip

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dips

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Large Can Refried Beans
2 Cans Jalapenos -- or chilies
2 Tomatoes -- or more
1 Onion -- (optional)
16 Ounces Sour Cream
2 To 4 Avacados
2 Packages Taco Seasoning
Shredded Cheese -- (Mozzarlla and chedd
1 To 2 Cans Olives

Mix the refried beans and taco seasoning together (I also mix the chili's in
with this, but some people put the chilis as a layer) Mix this really well
(I used a food processor, but today I am going to use my mixer). This is the
first layer.

Put a layer of sour cream on top of the refried beans, taco seasoning and
chilis.

Next put a layer of well mixed/mushed avacados (you need enough to cover the
pan, I use a cake pan normally) on top of everything else

Next sprinkle cheeses on top (I just thought about it and I put the avacado
first and then the sour cream, but I suppose it doesnt matter). I think the
more cheese the better myself *grin*!

Next cut up tomatoes and add as many as you like, which I like to use at
least 2 cut up tomatoes.

Last put chopped up olives.

Put in the oven until the cheese is melted. I use a low heat so that
everything
else warms up.

Last but not least pull out the chips and dip! Everyone really enjoys this
dip. I hope you do too.

----------------------------------------------------------------------------
Betsy, NY (10:23:55 am) :
Date: Sun, 11 Sep 1994 12:14:00 -0400

Spicy Sausage Balls

Mix together:
1 lb SPICY sausage meat
1 slightly beaten egg
1/3 cup Italian seasoned breadcrumbs
1/2 tsp sage

Shape into about 4 dozen balls. Brown them in a skillet on all sides.
Pour off grease.

Combine and add to meatballs: 1/4 cup each catsup and chili sauce
(combine before adding)
Cover ans simmer 30 minutes. Best kept warm in chafing dish, crock pot
or skillet. These freeze very well.

Lisa Sink

----------------------------------------------------------------------------
Betsy, NY (10:25:45 am) :
CHEESY PITA CRISPS

These delicious, spicy crisps are very much like chips or crackers. They
must be made the same day they are to be served, as they turn soggy when you
try to reheat them. If you have leftover cheese mixture, it is absolutely
wonderful as a spread on creackers or as a dip.

2/3 C. freshly grated Romano cheese
3 1/2 sticks unsalted butter, softened
1 clove garlic, minced
4 C. grated sharp cheddar
3/4 tsp. Worcertershire sauce
1/4 tsp. cayenne pepper
1 tsp. sweet paprika
6 large pita bread loaves, split

In a bowl, cominbe all the above ingredients except the pita bread. Spread
the mixture on the pita, cut into wedges the size of chips (or what size you
want), and spread on baking sheet. Bake in 350 degree preheated oven for 12
More?
minutes or until golden brown.

Source: Poppa Rock's Family Cookbook by Peter Rock

----------------------------------------------------------------------------
Betsy, NY (10:42:44 am) :
joyask - Janet posted this polenta recipe to the message board recently:

I make this very often and would NEVER again stand at the
stove stirring constantly ...
.
.
MICROWAVE POLENTA
(from "Microwave Gourmet Healthstyle Cookbook" and "Microwave Gourmet"
by Barbara Kafka)
serves 1-2
.
1 cup liquid (water, stock, etc.)
3 T. per c. water for soft and 5 T. per c. water for firm polenta)
1/4 t. or less salt
(B. Kafka adds few grinds pepper after cooking, before standing time)
.
Microwave on high 1'30" uncovered; cover w/ paper towel and cook
for another 1'30". Eat soft polenta hot or, with firm, put in loaf or
spread flat, cool and chill firm to cut into slices or into cookie cutter
shapes to grill and stack (can chill in jelly roll pan..whatever).
.
BUTTER? versions using butter add 1 T. per 1/4 c. raw polenta
added after cooking, before standing time.
.
ADDITIONS? can add cheeses (1+ T. softened gorgonzola per T. cornmeal
in soft), herbs, chipotle paste, -- anything to flavor, really
.
.
3-4 servings:
.
in 8 cup measure: 2 1/2 c. water, 1/2 c. cornmeal (add 2 T. for firm),
1 t. kosher salt (a little less?) ...
Cook 5 minutes., stir, cover with paper towel and cook 5 more minutes.
.
8 servings:
.
in 2.5 qt souffle dish: 4 c. water, 3/4 c. cornmeal for soft (1 1/4 c. for
firm),
2 t. kosher salt (a little less), cook 6 minutes, stir, cover with paper
towel
and cook 6 more minutes (9 in smaller oven) for soft, 12 minutes uncovered
for firm. Stir in 1/8 t. pepper (and butter, cheese, etc.), let stand 3
minutes.
Serve soft polenta hot, spoon/pour firm into loaf pan or spread flat to
cool, then chill to very firm for slicing.
----------------------------------------------------------------------------
CarolB, Fl (12:25:44 am) : Try this one from the site: A Cajun Families
Recipes:
http://ecep1.usl.edu/cajun/toc.htm
Cornbread Jalapeno I

1 cup Cornmeal
1 cup Flour
1 cup Milk
1/2 tsp Soda
1 tsp Salt
1 Can Mexi-Corn
1 cup Cream Style Corn
1/4 cup Oil
3 Medium Chopped Fine Jalapeno Peppers
2 Eggs
1/2 cup Cut Fine Green Onions
1/2 lb Grated Cheddar Cheese
1 lb Fried & Crumbled Bacon
2 Cloves Mashed Garlic

*** Mix all ingredients together except oil. Reserve 1/2 of cheese for
topping. Put oil in skillet and heat over low flame till hot.
Pour over corn meal mixture in bowl. Stir real fast to melt cheese. Pour
mixture into hot skillet. Top with cheese. Bake @
350ƒF for 40-60 minutes.

Yield: 10 Servings

----------------------------------------------------------------------------
Betsy, NY (12:48:37 am) :
Judy - here's another similar with all the measures!

Romano's Meatballs

1 pound ground beef
1 pound ground pork
2 eggs -- beaten
1 cup fresh bread crumbs -- * see note
1 small yellow onion
2 garlic cloves
1/2 cup Parmesan cheese -- grated, fresh
salt and pepper

* Please, no dry crumbs-just run some fresh or stale bread through
processor. Soak these crumbs in 1/2 cup milk. Mince and saute onion until
transparent, 2 cloves of garlic,
minced and sauteed with onion. Mix all the above in a large bowl and
mix thoroughly. Shape into desired size and either bake in a 375 degree
oven
for 30 minutes, top with a tomato sauce and bake for another
30 minutes, or simply bake and top with a marinara sauce and
grated cheese. I see a lot of meatball recipes with a ton of stuff in
them, I prefer a few. Remember, meatballs as a main dish is
Italian, spaghetti and meatballs is not. That is an American invention.
Nicholas Romano

----------------------------------------------------------------------------
Betsy, NY (1:16:52 pm) :
From: Sam Waring Sam.Waring@382-91-12.ima.infomail.com
Newsgroups: rec.food.recipes

Title: TIKKA MURGH
Categories: Chicken, Indian
Yield: 6 servings

2 lb Chicken legs (6 legs?)
Butter for basting

MMMMM--------------------------MARINADE-------------------------------
1/4 c Yogurt
2 T Ginger paste
2 T Garlic paste
1/2 ts White pepper powder
1/2 ts Cummin powder
1 ts Mace-nutmeg-cardamom powder
1/2 ts Red Chilli Powder
1/4 ts Tumeric
4 T Lemon juice
2 T Gram flour
Salt; to taste
5 T Oil

Clean, remove skin and debone chicken. Cut each leg into 4 pieces -
24 tikka in all.

Whisk yoghurt in a large bowl, add the remaining ingredients and mix
well. Rub the chicken pieces with this mixture. Keep aside for 3 1/2
hours.

Preheat the oven to 350 degrees F.

Skewer the marinated tikka at least an inch apart. Keep a tray
underneath to collect the drippings.

Roast in a moderately hot tandoor for 6-7 minutes, basting at least
once. In a charcoal grill, for about the same time, basting once. In
a pre-heated oven, roast the tikka for 8-10 minutes, basting at least
twice. Make sure that the chicken does not touch the sides or the
bottom of the oven.

Note: a tasty variation of the Murgh Tikka is the Tikka Harra Bharra
(Tikka, green all over), made with the addition of mint and coriander
paste (50g/3 Tbs) to the marinade.

----------------------------------------------------------------------------
Betsy, NY (1:21:12 pm) :
From: stacey@access.digex.net (Stacey Curtis)
Date: Tue, 5 Apr 1994 04:46:14 GMT
Sender: news@gpu.utcc.utoronto.ca (USENET)
Followup-To: rec.food.veg.cooking

The following recipe is from Madhur Jaffrey's "World of the East Vegetarian
Cooking", published by Alfred A. Knopf, Inc., New York.

I have had great success making this by slapping the dough into a regular
frying pan, waiting for it to get puffy, and using a spatula to move it to
the broiler to cook the top side. They're pretty sturdy creations; you're
not going to screw it up without a lot of effort.

Naan (makes 9 breads)

Ingredients
------------

3 3/4 C. unbleached, all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
about 1 3/4 C. plain yogurt
Soft unsalted butter (optional) [I think this is silly, but have
included it because I think copyright
restrictions call for exact replication - S ]

Sift the flour, baking powder, and salt into a bowl. Slowly add as much
yogurt as you need to gather the flour together and make a soft, resilient
dough. Knead for about 10 minutes and form a ball [the dough, not you. -S ]
Put the ball in a bowl and cover the bowl with a damp dishcloth. Set aside
in a warm place for 1 1/2 - 2 hours. Knead the dough again and divide into
nine equal parts. Keep them covered.
Heat a cast-ironed skillet or griddle over a lowish flame.
Preheat the broiler.
Take one of the parts of dough and make a ball out of it. Flatten it and
then roll it out on a lightly floured surface until you have a round that is
about 1/8 inch thick. When the skillet is very hot, pick up the naan and
slap it onto the heated surface. Let it cook slowly for about 4 to 5
minutes. It will either puff up completely or partially. Now put the whole
skillet under the broiler for 1 to 1 1/2 minutes or until the puffing-up
process completes itself and there are a few reddish spots on the naan.
Remove the naan with a spatula and brush with butter if you like. Make all
of the naans this way, keeping them stacked and covered with a clean
dishcloth. Serve hot.
If you wish to have the naans later, wrap them in a plastic bag when they
have cooled. Before you eat, wrap as many as you need in aluminum foil and
heat in a 400 degree oven for 15 minutes.
------------------------------------------------------------

These are great, but like all homemade breads, take too long to prepare.
Make them in one of your more energetic moods; they are actually quite fun.

----------------------------------------------------------------------------
Betsy, NY (1:32:51 pm) :
Newsgroups: rec.food.recipes
Date: 4 Apr 1994 23:18:11 -0400

Seeing the earlier minted lamb recipe, i had to post the one that
my SO and i use:

1 lb lamb
4 sprigs (about 6in long each) fresh mint
6 cloves garlic
1 sprig (about 3 in.) fresh lavender
2 to 3 tablespoons butter

The cooking is quite simple. Dice lamb into cherry sized pieces.
Chop herbs, making certain to chop the garlic and lavender finely,
and fry all over medium high flame till meat just done (about 5 min,
but peoples tastes vary widely on what is cooked lamb). Tastes
fantastic in pita bread with some hummos and tabbouleh and maybe a
bit of baba ghannouj.
If fresh herbs are unavailable, use about 2 tablespoons mint, and
one or two teaspoons of lavender. The difference between the flavor
of fresh and dried is enough to convince people to give up kitchen
window sills to herbs. Also note that some people may think that
that is a lot of garlic. We like garlic, we sometimes add more...

Sean Mallory (smallory@ouray.denver.colorado.edu)

----------------------------------------------------------------------------
Pat,England (1:36:14 pm) : Thanks for the Lamb recipe. My
favorite is to put chops in a baking dish. Add 1 pkt. of Onion
soup mix, Dried apricots and some white wine and rosemary
and bake till tender. Boy is it good. Im from Indiana.
----------------------------------------------------------------------------
Betsy, NY (1:41:15 pm) :
From: Sam Waring Sam.Waring@382-91-12.ima.infomail.com
Newsgroups: rec.food.recipes

Title: ROSEMARY SAUCE
Categories: Sauces, Lamb/mutton
Yield: 1 cup

2 T Butter
1 lg Shallot; chopped
1 T Rosemary, fresh; chopped
1/4 c Wine, white, dry
1/2 c Brown stock
1/2 c Heavy cream
Salt; to taste
Pepper, black; to taste

Heat the butter in a medium-size heavy skillet over medium heat. Add
the shallot and saute until transparent, about 3 to 4 minutes. Add
the rosemary and wine and cook over high heat until most of the
liquid has evaporated, about 3 to 4 minutes. Stir in the stock and
continue to cook over high heat until the liquid is reduced by half.
Add the heavy cream, and season, then boil over medium heat for 3
minutes. Strain through a sieve lined with cheesecloth if you prefer
a smooth sauce; do not if a more textured sauce is appropriate. The
sauce should be very hot. Serve immediately.

Rosemary and lamb seem to go together, naturally, whether the herb is
sprinkled on chops while grilling or incorporated in a savory sauce.
This sauce is also delicious with cold roast lamb or any of that
butterflied roast left over from the Sunday barbecue. Inspired by a
sauce once served at New York City's American Harvest Restaurant,
this makes a wonderful addition to a summer menu.

From The Complete Book Of Sauces
by Sallie Y. Williams
per Sallie Austin Krebs
Fidonet COOKING echo

----------------------------------------------------------------------------
Betsy, NY (1:43:06 pm) :
Secret Salmon Sauce

Recipe By : Rick Winther (from "A Taste of Alaska"
Serving Size : 1 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup margarine
4 cups brown sugar
1/4 cup lemon juice
3 dashes dill weed
2 dashes cayenne red pepper

Melt the margarine and stir in the brown sugar and lemon juice.
Add the dill weed and the cayenne pepper. Mix well. The
consistency of the sauce should be similar to that of a thick
pancake batter. It it appears to be too thick, add more lemon
juice. If it appears to be too thin, add more brown sugar.
The sauce should be applied to the salmon about a minute before
the salmon is done cooking.

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

Serving Ideas : Winther suggests using the sauce for chicken as well.

NOTES : Rick Winther is the founder of the Alaskan Salmon
Bake, a popular local outdoor restaurant.

----------------------------------------------------------------------------
Betsy, NY (1:51:54 pm) :
This would be a good batter to experiment with - probably only half the
recipe!

* Exported from MasterCook II *

The Ultimate Onion

Recipe By : zaccari@access3.digex.net
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups cornstarch
1 1/2 cup flour
2 teaspoon garlic salt
2 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
24 ounce beer
4 colossal onions -- 4" diameter or larger
-----Seasoned flour-----
2 cup flour
4 teaspoon paprika
2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
-----Creamy Chli Sauce-----
1 pint mayonnaise
1 pint sour cream
1/2 cup chili sauce
1/2 teaspoon cayenne pepper

1. Mix cornstarch, flour and seasonings until well-blended. Add beer:
mix well. Cut about 3/4 inch off top of onion, peel onion.
2. Cut onion into 12 to 16 vertical wedges, but do not cut through
bottom (root end). Remove about 1 inch of "petals " from center of
onion.
3. Dip cut onion in seasoned flour and remove excess by shaking; dip in
batter and remove excess by gently shaking. Separate "petals" to coat
thoroughly with batter. Mix batter after standing to blend ingredients.
Gently place in fryer basket and deep-fry at 375 to 400 degrees 1 1/2
minutes. Turn over and fry 1 to 1 1/2 minutes longer or until golden
brown.
4. Drain on paper towels. Place onion upright in shallow bowl and
remove center core with a circular cutter or apple corer. Serve hot
with Creamy Chili Sauce.

----------------------------------------------------------------------------
Betsy, NY (1:54:17 pm) :
Old New England Boiled Dinner

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :4:00
Categories : Ethnic Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds corned beef brisket
6 carrots
2 turnips -- * see note
6 onions
6 potatoes
1 cabbage head

* Substitute rutabagas for turnips if desired.

Cut meat into serving sized pieces, cover with water and bring to a boil.
Lower
heat and simmer for 3-1/2 hours approximately. Remove meat and keep warm.

Scrub the vegetables and cut into quarters or cubes. Cut the cabbage into 6
wedges.

Bring the broth to a boil; add carrots, turnips, onions and potatoes. Cook
for
15 minutes. Add cabbage and cook for 15-20 minutes longer.

Arrange meat on serving platter and place vegetables around the meat in an
attractive pattern. Sprinkle all with fresh ground black pepper.

----------------------------------------------------------------------------
Betsy, NY (2:13:46 pm) :
Date: Wed, 17 Aug 1994 11:16:19 EDT
From: Garry Howard garhow@A4450GH.ESR.HP.COM
Subject: Re: Bratwurst

Breakfast Sausage

Recipe By : Great Sausage Recipes and Meat Curing by Rytek Kutas
Serving Size : 1 Preparation Time :0:00
Categories : Sausage

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Lbs pork butt, ground thru 3/16" grinder plate
2 1/2 Tbsp salt
1 1/2 Tsp ground white pepper
1 Tbsp rubbed sage
1/2 Tsp ginger
1 1/2 Tsp nutmeg
1 1/2 Tsp thyme
1/2 Pt ice water

Mix the spices in the ice water first. Then, mix with the pork.
This distributes the spices much better. The ice water help keep
the temperature down so you have a longer handling time. Sometimes,
I stuff into casing and sometimes I don't. I use my RecipeAid
for grinding and stuffing.

----------------------------------------------------------------------------
Betsy, NY (2:26:45 pm) :
Date: Wed, 7 Sep 1994 22:53:37 -0500
From: Pete Link

This recipe from "James McNair's Squash Cookbook" is not exactly for
either fried or breaded squash, but my wife and I both like it so
much it has become a weekly staple in our home. We've modified it
somewhat, steamming rather than baking the squash initially, and
adding chopped pecans. The book says that Acorn, Delicata, and Sweet
Dumpling squash work well, but we've found our favorite to be
Kabocha, which should be tried by everyone who thinks they don't
like squash. Our only problem recently is that cranberries have been
completely unavailable, either fresh or frozen. We've been using
dried, but would love to hear from anyone who can get fresh ones.
I'd be willing to pay shipping costs or arrange a trade for any hard
to get items we may have at our local farmer's market (which has
quite a few). All of McNair's book is wonderful, by the way (as are
his many others)--hope you enjoy this recipe.

Cranberry-stuffed Winter Squash

2 small or one large winter squash
1 Tblsp. unsalted butter, melted
salt
2 Tblsp. unsalted butter
1/2 C. minced shallot or finely chopped yellow onion
1 tsp. minced garlic
2 C. coarsely chopped unpeeled tart apple
1/2 C. coarsely chopped fresh cranberries
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
2 C. unseasoned fine dry bread crumbs
1 C. freshly grated cheddar, jack, or swiss cheese
1/4 lb. sliced smoked bacon

Preheat oven to 400F.

Cut the squash in half lengthwise and scoop out seeds and stringy
portions. Brush the cut sides of the squash halves with the melted
butter and season to taste with salt. Arrange, cut side down, on a
lightly greased baking pan. Pour in hot water to a depth of 1/2 inch
and bake until barely tender when pierced with a wooden skewer,
about 35-45 minutes.

Melt 2 Tblsp. butter in a skillet over medium-high heat. Add the
shallot or onion and saute until almost soft, about 4 minutes. Stir
in the garlic, apple, and cranberries and saute until the apples are
soft, about 4 minutes longer. Stir in the cinnamon and nutmeg.

In a bowl, combine the apple mixture, bread crumbs, and cheese.
Mound in the cavities of the baked squash halves and arranbe in a
baking dish. Bake until the squash is tender, the filling is heated
through, and the cheese melts, about 20 minutes.

Meanwhile, fry the bacon in a skillet until crisp. Drain briefly on
paper towels, then crumble.

Remove the squash from the oven, sprinkle with the crumbled bacon,
and serve hot.

----------------------------------------------------------------------------
(3:55:31 pm) : This recipe is for Betsy. From Pat
The Ships Chicken in Lemon Dill Sauce.
6 teaspoons margarine 1 cup shredded cheddar cheese
1/4 cup flour 3 tablespoons dried dill weed
1 1/4 cups skimmed milk or 6 Tablespoons fresh dill(better choice)
salt and pepper 4 chicken breasts
juice of 1/2 lemon vegetable oil
Fry chicken breasts in vegetable oil, until brown and just cooked.
In a saucepan, melt margarine over low heat. Stir in flour and cook for 1
minute, stirring
with a whisk. Add milk and bring to a boil, whisking until sauce turns
thick. Add salt and
pepper to taste, lemon juice and dill weed. Take off heat and add 1/2 cup
cheese.
Preheat oven to 375 to 400 degrees.
Place a layer of sauce in the bottom of a 9 inch square baking dish. Place
chicken on top and
top off with more sauce. If using fresh dill, put some sprigs on top of each
chicken before
covering with sauce. Top with remaining 1/2 cup cheese. Bake in oven, until
hot and bubbly,
and just turned brown on top.
This is one of the Chicken dishes from The Ship, our fav pub on Broomfield
road. Served
with sautÈed potatoes, cole slaw and salad. Topped off with a glass of
medium white wine.
Very delicious.

----------------------------------------------------------------------------
Betsy, NY (4:35:28 pm) :
Wow! Pavarotti's Pesto!

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.

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 +

----------------------------------------------------------------------------
Betsy, NY (4:43:32 pm) :
Shiela - this sounds wonderful! I haven't tried it:

From: sey12@aol.com (Sey12)
Date: 1997/01/07
Newsgroups: rec.food.preserving

I had so many requests for this recipe on my E-Mail that I have decided to
post this recipe for you all here on the group. When I use this sauce, I
often add additional ingredients at that time (such as mushrooms, oregano,
etc.) And yes, for those of you who desire to do so, you can add meat at
the time of warming up to serve. This recipe comes from the book:
Canning and Preserving" by Linda Ferrari. Hope you enjoy it as much as I
do! The sauce is light and low in calories, but full of spicy flavor.

FRESH BASIL TOMATO SAUCE

ingredients:
3 tablespoons olive oil
3 onions, minced
3 garlic cloves, minced
2 tablespoons fresh basil, chopped or 1 TB dried basil
3 tablespoons minced parsley
25-30 tomatoes ( i use fresh from my garden, usually Brandywine,
Delicious, Viva Italia or La Roma - or combination of all)
2 teaspoons salt
2 teaspoons pepper
1 1/2 teaspoons sugar
1 tablespoon plus 1 teaspoon beef bouillon
Add oil to a 6-quart pot. Mince onions and garlic in food processor
(i just do by hand) and saute in oil until transparent. Add basil and
parsley. Peel tomatoes (dip in boiling water for 15-30 seconds and peel)
and process until like juice. Add to pot with onions and herbs. Add the
rest of the ingredients and blend well. Cook on low heat for 1 1/2 hours,
stirring often. When sauce is done, ladle into hot jars to within 1/2
inch of the top of the jar. Clean rims and seal. Process for 45 minutes
in a water bath canner.
MAKES 6 QUARTS
ENJOY!

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Betsy, NY (5:22:31 pm) :
Here you go Odin:

Here, from the New York Cookbook, is
Zabar's Black and White Cookies

Cookies:

1 3/4 cups granulated sugar
1 cup (2 sticks) unsalted butter, solftened
4 large eggs
1 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Frosting
4 cups confectioners' sugar
1/3 to 1/2 cup boiling water
1 ounce bittersweet chocolate

Preheat the oven to 375 F. Butter 2 baking sheets and set aside

Make the cookies: In a large mixing bowl, combine the sugar and butter and
mix by machine or hand until fluffy. Add the eggs, milk, and vanilla and
lemon extracts and mix until smooth.

In a medium bowl, combine the flours, baking powder, and salt and stir until
mixed. Add the dry ingredients to the wet in batches, stirring well to
combine. Using a soup spoon, drop spoonfuls of the dough 2 inches apart on
the prepared baking sheets. Bake until the edges begin to brown, 20 to 30
minutes. Allow to cool completely.

Make the frosting: Place the confectioners' sugar in a large bowl. Gradually
add enough ofg the boiling water to the sugar, stirring constantly, until
misture is thick and spreadable.

Remove half of the frostingf to the top half of a double boiler set over
simmering water and add the chocolate. Warm the mixture, stirring, until the
chocolate is melted and the frosting is smooth. Remove from the heat. Wi8th
a
brush, coat half the cookie with chocolate frosting and the other half with
white frosting.

Makes 2 dozen cookies.

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END OF FILE - PART 1 (of 4)

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