Recipe(tried): This Weeks Winners

Here they are...

**** This Weeks Winners ****

# 1 - Pasta Night

This was a great recipe I adapted from The Little Italy Cookbook
by David Ruggerio. I didn't make the sauce too spicy because DH
was having a stomach problem but it was still quite good.
Served with breadsticks it was a good meal. And easy on a busy
Sunday night so it would be good for any busy night.

* Exported from MasterCook *

Fusilli with Joe's Spicy Tomato Sauce (adapted)

Recipe By : The Little Italy Cookbook by David Ruggerio, p. 199-200
Serving Size : 4 Preparation Time :0:00
Categories : Meat Pasta

Amount Measure Ingredient -- Preparation Method
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2 tbsp olive oil
3 cloves garlic -- chopped
1/2 lb sweet Italian sausage -- casings removed
1 16 oz can peeled plum tomatoes -- seeded & diced
1 pepperoncini -- seeded & diced OR
pinch hot pepper flakes
1 lb fusilli
2/3 cup Parmesan cheese -- grated
1 tbsp fresh Italian parsley -- chopped
1/2 tsp salt
MY ADDITIONS:
1 tsp dried oregano -- crumbled
1 tsp dried basil

In a saute pan, heat the olive oil over medium heat. Add the garlic and saute until it turns golden brown. (Do not let the garlic burn or it will taste bitter.) Lower the heat and add the crumbled sausages. Cook for about 3 minutes. Add the tomatoes and the pepperoncini and continue to cook for 10 minutes more.

Cook the pasta according to package directions. Mix the cheese, parsley, salt and seasonings into the sauce. Toss the cooked pasta with the sauce and serve.

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NOTES : Risa's notes: I added the oregano and basil and a little extra salt. I also used red pepper flakes instead of the pepperoncini, which I did not have. I also used sweet Italian-style turkey sausage instead of the pork that the author used. I thought it would cut the fat a bit. I also cooked the sausage in a nonstick pan to cut a bit of the fat too.

I served it with warm breadsticks.

FOR PERSONAL USE ONLY!
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# 2 - Fiesta Dinner

Here is a one pot meal - beans and more beans + corn and tomatoes. Really
good and simple. But I did not cook it for the 2 hours that was called for.
I didn't feel that was necessary and I didn't have that kind of time. So
the following is what I did.

* Exported from MasterCook *

Sharon's Mexican Fiesta Dinner (adapted)

Recipe By : BakeryShoppe Cookbook, p. 182
Serving Size : 8 Preparation Time :0:00
Categories : Beans/Legumes/Pulses Chiles
Rice Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tbsp oil
1 lg onion -- chopped
1 lg green bell pepper -- chopped
3 cloves garlic -- minced
1 jalapeno pepper -- chopped
1 tsp cumin seed
1 tsp hot chile powder
1 tsp crushed red pepper flakes -- optional
1/2 cup cilantro -- chopped
2 cups tomatoes -- canned, chopped
2 cups black beans -- rinsed & drained
2 cups pinto beans -- rinsed & drained
2 cups corn -- canned, drained
1/2 cup black olives -- drained & sliced*
1/2 cup water -- if needed

In a large skillet, saute onions and green pepper in oil until soft. Add garlic, chili and cumin seed. Saute until garlic is tender. Add the rest of the ingredients and bring to a boil. Reduce heat, cover and simmer 2 hours over low heat adding water if needed. Serve over rice (I used leftover rice that I reheated).

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NOTES : FOR PERSONAL USE ONLY!

* I used green olives that were stuffed with jalapenos. I removed the jalapenos, sliced the olives and then used the jalapeno part for garnish.

From BakeryShoppe Memories Cookbook, published by the BakeryShoppe email mailing list.

If you want information on how to obtain the cookbook, contact SuzyQ Lewis at: They are $15.
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# 3 - Chicken

Tonight's was from BakeryShoppe Memories again. This time a recipe from
listowner Suzy Lewis - Country Captain. There were only 2 things
I did to change the recipe 1) I sliced the garlic instead of mincing it and I upped it
to 3 cloves and 2) I used less curry powder because DH is having trouble with his
stomach & asked for less spice in his food until it clears up. It came out very
good. I served it with brown rice instead of white.

* Exported from MasterCook *

Country Captain (adapted)

Recipe By : Suzy Lewis/BakeryShoppe Memories Cookbook, p. 148
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3.5 lb broiler-fryer chicken -- cut in serving pc.
1/4 cup flour
1/2 tsp salt
1/8 tsp pepper
3 tbsp vegetable oil -- * see note
2 onions -- finely chopped
2 med green peppers -- chopped
3 cloves garlic -- thinly sliced
1 1/2 tsp salt
1/2 tsp white pepper
1 1/2 tsp curry powder
1/2 tsp parsley -- chopped
1/2 tsp thyme
5 cups canned tomatoes -- with juice
2 cups cooked rice -- hot
1/4 cup currants
1/4 lb almonds -- roasted & blanched

Remove the skin from chicken and coat pieces with a mixture of flour, salt and pepper. Preheat pan, add oil; add chicken and brown on all sides. Remove chicken from skillet and keep hot. Cook onions, peppers and garlic in the same skillet, stirring occasionally until onion is lightly browned. Add a mixture of the next 5 ingredients and the tomatoes. Arrange chicken in a shallow roasting pan and pour tomato mixture over it. (If it does not cover chicken, add a small amount of water to the skillet in which mixture was cooked and pour over chicken). Place a cover on pan (or cover tightly with aluminum foil). Bake at 350 F for about 45 minutes, or until chicken is tender.

Arrange chicken in center of a large heated platter and pile around it the hot rice. Stir currants into sauce remaining in the baking pan and pour over the rice. Scatter almonds over top. Garnish with parsley.

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NOTES : * recipe calls for lard. I don't have lard & don't use lard. I used canola oil.

If you want information on how to obtain the cookbook, contact SuzyQ Lewis at: They are $15.

FOR PERSONAL USE ONLY!
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# 4 - Salmon, Graham Kerr's Way (adapted by me, of course)

I took a Graham Kerr recipe and used all the same ingredients, just
cooked part of it differently. I did not have time to set up a steamer
and wait for the water to boil and then steam the fish. I had very
little time to get food on the table tonight so as I was cooking the
rice & making the "sauce", I preheated the GF Grill and cooked the
salmon that way. No extra fat (just like steaming) and much quicker.
I had the whole meal on the table within 35 minutes and I made an
extra vegetable side-dish too!

* Exported from MasterCook *

Salmon China Moon (adapted for GF Grill)

Recipe By : Graham Kerr's Best by Graham Kerr, p. 141
Serving Size : 4 Preparation Time :0:00
Categories : Fish & Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 5 oz steaks salmon -- (up to 6)
toasted sesame oil -- for brushing
1 cup long-grain white rice
1/4 red bell pepper -- thinly sliced
4 green onions (green part only) -- finely sliced
1 tsp light olive oil w/dash toasted sesame oil
2 cloves garlic -- bashed/peeled/minced
2 tbsp fresh ginger -- finely sliced
1 tbsp fermented black beans -- soaked for 5 min
1 tsp dried red pepper flakes
1 tbsp rice vinegar
1/2 cup de-alcoholized white wine -- or dry white wine

Remove the salmon's free bones.

Put the water in a medium saucepan and bring to a boil. Add the rice and simmer 15 minutes. The rice should have a firm texture, without sticking together. Add the peppers and half of the sliced green onions, stir well, and set aside.

In a large saute pan, heat the olilve oil over medium-high heat and saute the minced garlic, half the ginger, the black beans and the red pepper flakes, stirring to blend, for 5 minutes. Add the rice vinegar and half of the white wine and set aside.

Preheat GF Grill. When hot, place salmon on grill, cover and cook for 4 minutes. Open and cover fish with black bean mixture, remaining ginger & green onions. Cover and cook for 1 more minute. Unplug and open.

To serve: Place rice in small, individual mold and flip onto each serving plate. Place salmon on plate next to the rice. Coat with black bean mixture.

Before plating fish, remove all bones from the center and around the inside edges. Also remove the skin from around the outside of the salmon. Discard.

I served it with some sauteed green beans with garlic slices & ginger shreds.

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NOTES : I served it with green beans that I sauteed with some sliced garlic & some ginger.

RECIPE FOR PERSONAL USE ONLY!
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# 5 - Pasta

In the mail I received a new chopper/slicer thing from a friend. The foodie that
I am, I had to use it immediately so I sliced an onion to see if it worked.
The blades were sharp and it worked very quickly so I saved the sliced onion
and used it in dinner tonight. The onion gave me the inspiration for this
pasta sauce. It was delicious. Along with it, the recipe for the bread that
I made with it.

* Exported from MasterCook *

Linguine with Tomato, Onion & Pesto Sauce

Recipe By : RisaG
Serving Size : 2 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 lb linguine
salt
1 lg onion -- sliced thinly
3 cloves garlic -- sliced
1/2 tsp salt
1/2 tsp black pepper
1 tsp dried rosemary
1/2 tsp dried thyme
3 heaping Tbsp pesto sauce
1 heaping Tbsp Parmesan cheese -- grated
3/4 26 oz jar tomato & basil pasta sauce

Put a big pot of water on the stove and crank it to medium-high heat. When water is boiling, add some salt and the pasta and cook according to box directions.

While waiting for the water to boil, heat a nonstick pan over medium-high heat. When hot, spray with some nonstick spray (off the heat) and add the onion, garlic, salt and pepper. Saute the onion until soft. Add the rosemary & thyme and saute for a moment or two more until fragrant. Add the pesto sauce, cheese & pasta sauce. Cook until heated through. Keep warm.

When pasta is al dente, pour it into the sauce. Stir around a bit. Serve.

Serve with extra parmesan cheese on the side and some warm bread or breadsticks.

FOR PERSONAL USE ONLY!
- - - - - - - - - - - - - - - - - - * Exported from MasterCook *

Sourdough Goddess Italian Bread - 1 lb

Recipe By : KathyG
Serving Size : 12 Preparation Time :0:00
Categories : Bread / Abm

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup lukewarm water (up to 2/3 cup)
1/2 cup sourdough starter (up to 2/3 cup)
1 tbsp sugar
1 tbsp olive oil
1 2/3 cups bread flour (up to 2 cups)
2/3 tsp salt
1 tsp instant yeast

Put ingredients in machine according to manufacturer directions. If baking in machine, put on French cycle/light crust. If using dough cycle, place on dough cycle and remove from pan to greased bowl. Let rise again. Then form into shape you want and let it rise again in warm spot in the kitchen. - - - - - - - - - - - - - - - - - -

NOTES : FOR PERSONAL USE ONLY!
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# 6 - Eggplant Parmesan

I changed this recipe a bit in method so it would be lower in fat otherwise
it is the same. Whenever a recipe calls for sauteeing eggplant until a bit
browned and crisp, I immediately bake it for 10 minutes each side until soft
and a bit brown and then I continue with the recipe as called for. This one
is from BakeryShoppe Memories (becoming my favorite book in 2000).

* Exported from MasterCook *

Eggplant Parmesan II

Recipe By : BakeryShoppe Memories, p. 196
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Eggplant

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 med eggplant -- cut in 1/2" rounds
1/2 cup flour
1 egg -- lightly beaten
1 1/4 cups seasoned bread crumbs
1 clove garlic -- thinly sliced
1/4 cup olive oil -- for brushing
3 cups marinara sauce -- * see note
1/2 cup fresh basil leaves -- shredded
salt and pepper
3/4 cup Parmesan cheese -- grated
1/2 lb mozzarela -- thinly sliced**

MY DIRECTIONS:

Preheat the oven to 375 F. Brush some olive oil on the eggplant rounds, sprinkle with salt and pepper and put in the oven for 10 minutes. Turn eggplant rounds over, brush with some more olive oil, sprinkle with more salt and pepper and bake for another 10 minutes. Remove from oven. Continue recipe with actual cookbook directions.

COOKBOOK DIRECTIONS:

Dip eggplant rounds in the flour, the egg and then in the breadcrumbs and transfer to a sheet pan and arrange in a single layer.
Spread some sauce on the bottom of baking dish and alternate layers of eggplant, marinara sauce, basil, salt and pepper, grated Parmesan cheese and mozzarella cheese, ending with the mozzarella on top. Bake in a preheated 350 F oven, uncovered, for 30 minutes until bubbly.

Risa's notes:

I made the eggplant parmesan into sandwiches by putting the cooked eggplant on some ciabatta but you can serve it by itself with some pasta, rice, potatoes or whatever you have. - - - - - - - - - - - - - - - - - -

NOTES : * I did not have regular marinara in the house so I used Newman's Own Fra Diavolo Sauce. Made the dish a bit spicier.

** I use Sargento Part Skim shredded mozzarella cheese

From BakeryShoppe Memories Cookbook, published by the BakeryShoppe email mailing list.

If you want information on how to obtain the cookbook, contact SuzyQ Lewis at: They are $15.

Recipe for Personal Use only!!

RisaG