Tortellini And Artichoke Pasta Salad

Tortellini And Artichoke Pasta Salad

Ingredients:
------------
1 10oz pkg cheese or chicken stuffed tortellini
4 whole marinated artichoke hearts
2 to 3 tblsp roasted red pepper or pimento, diced
4 tblsp reduced calorie mayonnaise
1 tblsp dijon mustard
1 tblsp parmesean cheese, grated
2 tblsp basil, chopped
2 tblsp parsley, chopped
salt and pepper

Directions:
-------------
Cook tortellini, rinse and drain well. Toss with 1 tblsp of the
marinated artichoke liquid to keep from sticking together. More may be
added for flavoring of desired. Drain artichokes Cut into chunks.
Combine remaining ingredients and toss gently in a large bowl to
combine. Refigerate if not served immediately.
Note:
-----
Canned non-marinated artichokes can also be used - in that case, use
some olive oil to keep the pasta from sticking together and a little bit
of vinegar may be needed to give the salad a kick.
(7 of 8) [12/17/1999 12:12:57 PM]
Artichokes : COLLECTION
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amyl
(8 of 8) [12/17/1999 12:12:57 PM]
Avocado Recipes - Collection
Avocado Recipes - Collection
From: arielle@taronga.com (Stephanie da Silva)
Date: Thu, 22 Jul 1993 18:23:06 GMT
Contents
l B erried Avocado Grapefruit Salad
l S trawberry Avocado Parfait
l A vocado 'N Everything Pizza
l P rosciutto/Salmon Wraps
l P arty Dip
l V egetable Pick-Ups
l A vocado Sorbet
l M elons with Sweet Avocado Dip
l S afari Sandwich
l T ropical Compote
l F ruited Rice Salad on the Half
l C hicken Waldorf Pitas with Curried Yogurt Sauce
l S paghetti Squash and Avocado Salad
l C rab and Avocado Melts
l T urkey Curry Bombay
l C onfetti Chicken Salad
l P esto Avocado Torta
l A vocado Mousse Melba
l S picy Nachos Supreme
l C lassic Guacamole
l A vocado Salmon Sandwich
Berried Avocado Grapefruit Salad
Bibb lettuce
Watercress
2 avocados, seeded, peeled and sliced
2 cups grapefruit sections
1 cup fresh raspberries
Prepared sweet vinegar and oil dressing
(1 of 12) [12/17/1999 12:13:00 PM]
Avocado Recipes - Collection
Line serving platter or individual salad plates with lettuce and
watercress. Arrange avocado, grapefruit and raspberries over
and sprinkle with dressing.
Strawberry Avocado Parfait
2 avocados, seeded, peeled and cubed
6 large fresh or thawed frozen strawberries
1/2 cup strawberry flavoured yogurt
1 tablespoon orange juice concentrate
1 teaspoon brown sugar
Shredded coconut, optional
Place strawberries in a bowl; lightly mash with fork. Add avocado
cubes and gently mix together. Spoon strawberr/avocado mixture
into four long-stemmed wine glasses. Combine yogurt, orange juice
concentrate and brown sugar in a small bowl. Drizzle yogurt mixture
over strawberries and avocado and sprinkle with coconut.
Avocado 'N Everything Pizza
2 cups buttermilk baking mix
1/2 cup hot water
1 can (8 ounces) tomato sauce
1/4 cup chopped green onion
1/2 cup shredded mozzarella cheese
1/2 cup sliced muchrooms
1/3 cup sliced ripe olives
1 small tomato, sliced
2 tablespoons olive oil
1 avocado, seeded, peeled and sliced
Fresh basil leaves, optional
Heat oven to 425F. Stir together buttermilk mix and water with fork
in small bowl. Pat or roll into 12-inch circle on ungreased baking
sheet or pizza pan. Mix together tomato sauce and green onion; spread
over pizza dough. Top with cheese, mushrooms, olives and tomato
slices. Drizzle olive oil over top. Bake 15 to 20 minutes or until
edge of crust is golden brown. Remove pizza from oven and arrange
avocado slices over top. Garnish with basil leaves and serve.
Prosciutto/Salmon Wraps
(2 of 12) [12/17/1999 12:13:00 PM]
Avocado Recipes - Collection
2 avocados, seeded and peeled
8 slices each prosciutto and smoked salmon
Fresh lemon or lime
Cut each avocado into 8 slices. Diagonally wrap each with a
prosciutto or salmon slice. Arrange wraps on serving platter,
garnish with lemon or lime and serve.
Party Dip
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chiles, drained
1 envelope (1 1/2 ounces) taco seasoning mix
2 avocados, seeded and peeled
1 tablespoon lemon jice
taco sauce to taste
1 cup sour cream
shredded lettuce
1 tomato, chopped
ripe olives, sliced
shredded Cheddar cheese
tortilla chips
In a small bowl, mix together refried beans, chiles and taco seasoning
mix; spread over serving platter. Coarsley mash together avocados,
lemon juice, and taco sauce; spread over bean mixture. Top with sour
cream and sprinkle lettuce, tomato, olives and cheese over all. Serve
with tortilla chips.
Vegetable Pick-Ups
2 avocados, seeded, peeled and mashed
1 package (8 ounces) cream cheese, softened
2 tablespoons butter
2 teaspoons lemon juice
4 to 6 drops hot pepper sauce
2 stalks celery, cut into 3-inch pieces
1/4 pound fresh mushrooms, stems removed
1 each green and red bell pepper, seeded and cut into thick strips
garnishes: fresh chives, parsley sprigs, radish slices, olive slices,
pecan or walnut halves
Blend avocados, cream cheese, butter, lemon juice and hot pepper
(3 of 12) [12/17/1999 12:13:00 PM]
Avocado Recipes - Collection
sauce in blender or food processor until smooth. Spoon filling into
celery pieces, mushroom caps and pepper strips or use pastry tube
to pipe filling onto vegetables. Garnish each as desired and serve.
Avocado Sorbet
1 cup sugar
1 cup light corn syrup
2 cups water
1 teaspoon grated lime peel
3 avocados, seeded, peeled and mashed
2 tablespoons lemon juice
1 tablespoon lime juice
Fresh raspberries and crisp cookies, optional
Bring sugar, corn syrup and water to boil in large saucepan. Remove
from heat; stir in lime peel. Cool 50 to 60 minutes. Blend avocados
and lemon and lime juice in blender or food processor until smooth.
Add cooled sugar mixture; blend until thoroughly combined. Pour into
13 x 9 x 2 inch pan or 2 smaller pans so depth is about 1/2 inch.
Freeze 1 hour. Remove sorbet from freezer, beat 2 to 3 minutes until
light and creamy. Pour back into pan; cover with plastic wrap and
freeze until firm, about 4 hours. Serve sorbet with fresh raspberries
and crisp cookies.
Melons with Sweet Avocado Dip
1 package (8 ounces) cream cheese, softened
1 carton (8 ounces) sour cream
2 tablespoons sugar
1 avocado, seeded, peeled and mashed
assorted fresh melon (honey dew, watermelon, crenshaw, casaba,
cantaloupe), seeded, peeled and cut into bite-sized pieces
Blend all ingredients except melon in blender or food processor until
smooth. Cover dip with plastic wrap; refrigerate 1 hour. To serve,
spoon dip into small serving bowl and surround with melon pieces.
Safari Sandwich
2/3 cup mayonnaise
3 tablespoons chutney
12 ounces sliced ham
(4 of 12) [12/17/1999 12:13:01 PM]
Avocado Recipes - Collection
1 can (20 ounces) pineapple slices, drained
2 tablespoons butter
4 onion rolls, split and toasted
2 avocados, seeded, peeled and sliced
Fresh parsley sprigs, optional
Mix mayonnaise and chutney together in small bowl; set aside. Saute
ham slices and pineapple in butter until lightly browned. Spread
about 1 tablespoon chutney mixture on each cut side of onion rolls.
For each sandwich, place ham slice over chutney mixture; top with 3
or 4 avocado slices and pineapple slice. Garnish with parsley and
any remaining pineapple slices.
Tropical Compote
Honey Lime Dressing
2 avocados, seeded, peeled and cubed
2 kiwis, peeled and sliced
1 banana, peeled and sliced
1 papaya, seeded peeled and sliced
1/2 cup sweetened flaked coconut, toasted
Prepare Honey Lime Dressing. Mix fruit together in serving bowl;
pour Honey Lime Dressing over top. Sprinkle with coconut and serve.
Honey Lime Dressing
3/4 cup plain yogurt
2 tablespoons lime juice
1/4 cup honey
1/4 teaspoon grated lime peel
Stir all ingredients together.
Fruited Rice Salad on the Half
4 cups cooked brown or wild rice
1/4 cup raisins
1/2 cup chopped dried apricots
1/2 cup chopped pecans
2 avocados
Vinaigrette
(5 of 12) [12/17/1999 12:13:01 PM]
Avocado Recipes - Collection
Chill rice. Pour boiling water over raisins and apricots in small
bowl. Let stand 10 minutes, drain and cool. Heat oven to 350F.
Place pecans on shallow baking pan; bake 5 to 8 minutes. Remove
from oven, set aside. Prepare Vinaigrette. Toss rice, raisins,
apricots, and pecans with Vinaigrette, refrigerate 1 hour. Just
before serving, halve, seed and peel avocados. Fill each half with
rice salad and serve.
Vinaigrette
1/4 cup safflower or vegetable oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 teasoon honey
1/4 teaspoon ground coriander
1/4 teaspoon Dijon-style mustard
Salt and pepper to taste
Shake all ingredients together in tightly covered container.
Chicken Waldorf Pitas with Curried Yogurt Sauce
Curried Yogurt Sauce
2 whole chicken breasts, skinned, boned, cooked and cubed
1/2 cup Italian dressing
1 medium green apple, cubed
1/4 cup thinly sliced celery
1/4 cup sliced almonds, toasted
3 tablespoons raisins
2 avocados, seeded, peeled and cubed
4 pita breads, halved
8 pieces curly greenleaf lettuce
Cherry tomatoes, optional
Prepare Curried Yogurt Sauce. Marinate chicken in Italian dressing
4 to 8 hours. Stir in apple, celery, almonds and raisins. Add
Curried Yogurt Sauce. Gently fold in avocados. Place lettuce in
pita halves and fill with chicken mixture. Garnish with tomatoes.
Curried Yogurt Sauce
1 cup plain low-fat yogurt
1/2 to 1 teaspoon curry powder
1/4 teaspoon mace
(6 of 12) [12/17/1999 12:13:01 PM]
Avocado Recipes - Collection
Stir ingredients together.
Spaghetti Squash and Avocado Salad
Avocado Oil Vinaigrette
1 medium spaghetti squash
6 mushrooms, sliced
1/2 each red and green bell pepper, julienned
1 can (4 ounces) sliced black olives, drained
2 avocados, seeded, peeled and sliced
Prepare Avocado Oil Vinaigrette at least 24 hours before serving
time. Halve squash lengthwise, scoop out seeds. Place halves
cut side down in large saucepan; add water to a depth of two inches;
cover and bring to a boil. Reduce heat; simmer squash 20 minutes.
Drain off water; cool squash and shred into strands. Mix squash,
mushrooms, peppers, olives and avocados in serving bowl. Pour
Vinaigrette over, toss gently and serve.
Avocado Oil Vinaigrette
3/4 cup avocado oil or light vegetable oil
1/4 cup white wine vinegar
2 to 3 cloves garlic, crushed
1 teaspoon each oregano, sweet basil, rosemary, dry mustard and
Worcestershire sauce
Salt and pepper to taste
Shake all ingredients together in tightly covered container. Let
Vinaigrette stand at least 24 hours.
Crab and Avocado Melts
3 cups shredded Cheddar cheese
1 can (6 ounces) crab meant, rinsed, drained and flaked
1/3 cup finely chopped green bell pepper
6 slices bacon, cooked and crumbled
2/3 cup sour cream
1/2 cup mayonnaise
Salt and pepper to taste
2 avocados, seeded, peeled and sliced
5 English muffins, split and lightly toasted
(7 of 12) [12/17/1999 12:13:01 PM]
Avocado Recipes - Collection
Combine 1 cup cheese, crab meat, green pepper, bacon, sour cream,
mayonnaise and salt and pepper in a large bowl. Spoon crab mixture
onto muffin halves. Top each with avocado slices and remaining cheese.
Broil 3 to 5 minutes or just until cheese melts.
Turkey Curry Bombay
1/4 cup butter
2 cups cooked and cubed turkey or chicken
1 medium onion, minced
1 to 1/2 tablespoons curry powder
1/4 cup chutney
1/4 cup sherry
Bombay sauce
2 avocados, halved, seeded and peeled
Crumbled bacon
Peanuts or toasted coconut, optional
Melt butter in a medium frying pan. Saute turkey and onion until
lightly browned. Add curry powder; continue to saute. Stir in
chutney and sherry. Pour Bombay Sauce into turkey mixture and place
over low heat to warm through. Spoon into each avocado half. Garnish
with bacon, peanuts or coconut and serve.
Bombay Sauce
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon each pepper and paprika
1/4 teaspoon salt
3/4 cup milk
1 cup shredded mild Cheddar cheese
Melt butter in saucepan; add flour, pepper, paprika and salt and mix
well. Whisk in milk until smooth and cook over low heat until thick
and bubbly. Stir in cheese.
Confetti Chicken Salad
1/4 cup fresh lime juice
3 tablespoons olive oil
(8 of 12) [12/17/1999 12:13:01 PM]
Avocado Recipes - Collection
1 clove garlic, crushed
1 teaspoon chili powder
1/4 teaspoon salt
2 cups cooked and cubed chicken
1 red bell pepper, cut into thin strips
1/3 cup sliced green onions, including tops
2 tablespoons chopped fresh cilantro or parsley
2 jalapeno peppers, stemmed, seeded and minced
3 cups cooked rice, cooled
2 avocados, seeded, peeled and cut into chunks
Blend lime juice, oil, garlic, chili powder and salt in large bowl.
Add chicken, red pepper, onions, cilantro and hot peppers. Cover
and refrigerate 2 to 3 hours. Add rice and avocado chunks; toss
lightly, and serve.
Pesto Avocado Torta
Pesto
2 packages (8 ounces each) cream cheese, softened
2 cups butter, softened
2 avocados
French bread
Prepare pesto. Line 9 x 5 x 3-inch loaf pan with foil. Beat cream
cheese and butter together until smooth. Spoon about 1 1/2 cups
cream cheese mixture into bottom of loaf pan; spread evenly. Spread
pesto over cream cheese layer. Spoon aonother 1 cup cream cheese
mixture over pesto, spreading evenly. Halve, seed and peel avocados.
Cut each half into 8 slices but do not pull apart. Lay sliced
avocado halves on cream cheese layer and top with remaining cream
cheese mixture. Cover and refrigerate 6 to 8 hours or overnight.
Thirty minutes before serving, lift torta from loaf pan and remove
foil. Serve with large slices of French bread.
Pesto
1 cup fresh spinach
1/2 cup fresh basil leaves
1/3 cup grated Parmesan cheese
1/3 cup olive oil
1/4 cup pine nuts
1 clove garlic, crushed
(9 of 12) [12/17/1999 12:13:01 PM]
Avocado Recipes - Collection
Blend all ingredients in blender or food processor until smooth.
Avocado Mousse Melba
2 avocados, seeded, peeled and mashed
1 can sweetened condensed milk
1/2 cup lemon juice
2 cups heavy cream
Raspberry Sauce
Blend avocados, milk and lemon juice in blender until smooth. Whip
1 cup heavy cream; fold avocado mixture into whipped cream. Spoon
mixture into 4 cup serving dish; refrigerate 3 to 5 hours. Prepare
Raspberry Sauce. Just before serving, whip remaining 1 cup heavy
cream. Spoon 1/2 cup whipped cream on each plate. Spread into
5-inch circle with back of spoon. Drizzle a thin line of Raspberry
Sauce in a circle near the center. Drizzle another thin line of
Raspberry Sauce in circle 1 inch from outside edge of cream. Using
a knife, draw through whipped cream and Raspberry Sauce beginning
at center and going to outside edge. Spoon avocado mousse on side
of whipped cream; serve with Raspberry Sauce.
Raspberry Sauce
1 package (10 ounces) frozen raspberries
1/2 cup currant jelly
1 tablespoon water
1 1/2 teaspoons cornstarch
Thaw raspberries; heat with jelly to boiling. Combine water and
cornstarch; stir into raspberry mixture. Heat to boiling; continue
to boil and stir 1 minute. Cool sauce. Press through sieve to
remove seeds before serving, if desired.
Spicy Nachos Supreme
1 can (8 ounces) tomato sauce
1 can (4 ounces) diced green chiles
1/2 cup chopped green bell pepper
1 green onion, sliced
1/4 teaspoon hot pepper sauce
1 bag (10 ounces) tortilla chips
(10 of 12) [12/17/1999 12:13:01 PM]
Avocado Recipes - Collection
2 cups shredded Cheddar cheese
1 avocado
1 teaspoon lemon juice
1/2 cup sour cream
Jalapeno pepper slices, optional
Combine tomato sauce, chiles, green pepper, green onion and hot
pepper sauce in bowl; let stand 15 minutes. Place tortilla chips
in shallow 8 x 10 inch baking dish. Pour sauce over chips; sprinkle
grated cheese over all. Broil nachos 3 minutes or until cheese
melts. Just before serving, seed, peel and mash avocado. Stir in
lemon juice. Spoon avocado mixture and sour cream on hot nachos
and top with jalapeno slices. Serve immediately.
Classic Guacamole
4 avocados, seeded and peeled
2 tablespoons lemon juice
1 clove garlic, crushed
1 tomato, finely chopped
1/4 cup finely chopped onion
1/4 teaspoon ground cumin
3 5o 4 drops hot pepper sauce
Tortilla chips
Using a fork, coarsely mash avocado with lemon juice and garlic.
Stir in remaining ingredient to blend. Garnish as desired and
serve with tortilla chips.
Avocado Salmon Sandwich
1 ripe avocado
juice of 1 lemon
6 hamburger buns, split
2 cans (7 3/4 oz each) sockeye salmon, or 1 large can
6 slices process type Swiss cheese
Sesame seeds
Preheat broiler to about 475F. Peel and slice avocado and sprinkle
with part of the lemon juice.
Divide avocado slices evenly over the bottoms of the hamburger buns.
(11 of 12) [12/17/1999 12:13:02 PM]
Avocado Recipes - Collection
Drain salmon and break into chunks. Divide evenly over avocado slices,
and sprinkle with remaining lemon juice. Top with second halves of the
buns, then with cheese slices. Sprinkle with sesame seeds. Broil
about 8 inches from heat until cheese melts and the sandwiches are
heated through. Garnish with dill pickles.
mara
(12 of 12) [12/17/1999 12:13:02 PM]
Two Beet Recipes
Two Beet Recipes
From: jgenyuk@magnus.acs.ohio-state.edu (Julia V Genyuk)
Date: 12 Aug 1993 16:55:39 GMT
Here are two Russian beet recipes (I'm not sure, that their
origin is in Russia, but they are pretty popular there)
All quantities are approximate.
Vinegret (Beet Salad)
Boil a couple average beet roots, potatoes and carrots.
Peel them and cut in small cubes. Cut finely 1 raw onion (you
may soak it in cold water for a while before this, if you
want less sharp taste). Cut into cubes 1-2 sweet pickles.
Mix everything together and add olive oil. Add also a little
bit of salt and vinegar to your taste.
Svekolnik (Beet Soup) Perfect for hot weather!
You will need a bunch of beets *with greens* for this soup.
Peel the beet roots and boil until almost done. (You may add
some vinegar or lemon acid to the water, to make color more deep).
Add chopped beet greens and continue boiling until greens are soft.
Shred beet roots (not too finely), cool down the soup and put in the
refrigerator. Boil 1-2 eggs, cut them and a cucumber into small pieces,
mix and store separately. Serve cold. Before serving, add eggs and cucumber
to the soup (as much as you like; for me 2 eggs make 3-4 servings).
Add also some plain yogurt or light sour cream to your taste
(In Russia we use kefir; I saw it in health food stores, but never
tasted, so I don't know if it's the same). It might be possible to
use something non-dairy instead, I never tried.
Enjoy!
Julia
mara
[12/17/1999 12:13:03 PM]
Beet Recipe
Beet Recipe
From: ida@arezzo.ATC.Olivetti.Com (Ida Meomartino)
Date: 13 Aug 1993 23:54:27 GMT
Take the beets (3 or 4) and just cut their leaves.
Then wash them and put in a pan. (An old one would be fine)
Finally broil or bake in the oven (eletrical or gas oven, don't use
a microwave) for about 2 hours at 400 degrees.
After the cooking, clean them pulling up the skin (like a boiled potato)
cut in litle stripes or litle pieces and dress with salt, vinegar and oil.
That's it.
Let me know if you like it.
I was forgetting to tell you that you can keep the leftovers into refrigerator.
mara
[12/17/1999 12:13:07 PM]
Boston Baked Beans
Boston Baked Beans
From: "Kathy Klipec Crow" klipec@ee.Princeton.EDU
Date: Fri, 27 Aug 93 15:39:02 EDT
I saw a request for Boston Baked Beans a little while
back. This is the recipe my mom has used for years.
Note that this is one dish that is often even better
as leftovers than the first time around!
BOSTON BAKED BEANS
1 pound pea or navy beans
water
2 tsp. dry mustard
pepper
1 tsp. salt
3 onions, quartered
1/4 cup brown sugar
1/4 cup molasses
2 Tbsp. sweet pickle juice
or 2 Tbsp. vinegar with 1/8 tsp. each of ground cinnamon and cloves
1/4 pound salt pork
Pick over beans and wash. Cover with 3 cups of water and soak 8 hours or
overnight. Then add 2 cups of water, mustard, 1/4 tsp. pepper and next 5
ingredients. Boil, covered, about 1 hour or until skins start to wrinkle.
Start heating oven to 250 degrees F. Cut salt pork into cubes and place
beans over pork in beanpot. Sprinkle with pepper and bake 6-8 hours or
until tender. When beans are two-thirds baked, add about 3/4 cup water or
just enough to cover. Uncover last half hour.
VARIATION: All of the cooking can be accomplished in an electric cooker,
for those who don't want to leave an oven unattended all day. This is how
my mom generally does it.
mara
[12/17/1999 12:13:11 PM]
Boston Baked Beans
Boston Baked Beans
From: ianst@qdpii.ind.dpi.qld.gov.au (Ian Staples)
Date: Tue, 24 Aug 93 21:00:01 +1000
ELLIOT, Rose (1979) _The Bean Book_ (Fontana/Collins). Pp. 125-126
[11th impression 1985]
BOSTON BAKED BEANS - Serves 4
12 oz. (350 g) haricot beans
1 large onion
1 tablespoon oil
1 teaspoon dry mustard
2 teaspoons black treacle [I've heard that some yanks use molasses]
1/4 pint (150 ml) tomato juice (or the liquid from a can of tomatoes)
2 tablespoons tomato puree
2 teaspoons brown sugar (presumably the *really* brown, not raw?)
1/2 pint (275 ml) [not my conversions :)] unsalted stock
Soak, drain and rinse the beans, then cook them in fresh water until they
are almost tender, and drain them again.
Set the oven to 275 F (140 C), mark 1. Peel and slice the onion. Heat the
oil in a flameproof casserole and fry the onion for about 5 minutes,
then add the rest of the ingredients and bring the mixture up to the boil.
Cover the casserole and put it into the oven; cook for about 4 hours,
stirring occasionally. "These beans are lovely served with hunks of hot
whitewheat bread, or garlic bread."
(This recipe immediately precedes the one for "Continental Lentil
Toad-in-the-Hole, but I don't know if that is significant ;-)
Cheers, Ian S.
mara
[12/17/1999 12:13:12 PM]
Candied Yams
Candied Yams
From: timmea@bu.edu (Timmie Sparks)
Date: 29 Sep 1993 15:45:07 GMT
well i don't use brown sugar but here's what i use.
I usually measure by eye and taste
real butter, white sugar, cinnemon, nutmeg and about
a tsp of vanilla flavoring.
peel and cut sweet potatos or yams put in pot cover half way with water
add sugar to taste, about a tsp of cinnemon, nutmeg, vanilla flavoring
and butter. boil until tender about 30mins ( maybe less) then you transfer
to a baking dish with a little juice sprinkle with marshmellow and bake
until marshmellows melt. I usually skip the marshmellows and we eat them
after they are boiled.
amyl
[12/17/1999 12:13:16 PM]
Choucroute Garnie
Choucroute Garnie
From: arielle@taronga.com (Stephanie da Silva)
Date: Thu, 15 Jul 1993 10:55:15 GMT
3 pounds sauerkraut
1/2 pound chunk bacon
2 tablespoons butter
1/2 cup carrots, thinly sliced
1 cup onions, thinly sliced
parsley sprigs
1 bay leaf
6 peppercorns
10 juniper berries (or 1/4 cup gin)
1 1/2 cups beef bouillon
3/4 cup water
1 cup dry white wine
salt
1 2 to 3 pound smoked pork butt
1 kielbasa
4 knockwurst
3 smoked bratwurst
3 unsmoked veal sausages
Drain the sauerkraut. Place in a large bowl and cover with cold
water. Soak for 20 minutes, changing the water twice. Drain again.
Then take up large handfuls and squeeze out as much water as possible.
Set aside.
Remove the rind from the bacon and cut into strips about two inches
long and one half inch wide. Blanch bacon by placing in a saucepan
and covering with two quarts of cold water. Bring to a boil, then
simmer 10 minutes. Drain. Melt the butter in a two and one half or
three quart casserole.
Add the blanched bacon, carrots and onion and cook slowly, covered,
for 10 minutes. Do not let the vegetables brown. Stir in the
sauerkraut, breaking up any clumps in it. Cover and cook on top of
the range slowly for 10 minutes. Preheat the oven to 325F. Tie the
parsley, bay leaf, peppercorns, and juniper berries in cheesecloth,
and bury them in the sauerkraut. Pour in the bouillon, water, wine
and gin if you are using it. Add salt to taste. Continue cooking on
top of hte stove until it comes to a boil, then place in the oven and
(1 of 2) [12/17/1999 12:13:17 PM]
Choucroute Garnie
cook, covered, for 4 hours. Check now and then to be sure the
sauerkraut is not too dry. If all the liquid has cooked away, add a
little more bouillon or wine. The sauerkraut should just bubble.
Start the meat two and one half hours before serving. Place the pork
butt in a pot, cover with cold water, and bring to a boil. Reduce the
heat and simmer, covered, two hours. Start the sausages one hour
before serving time. Place the kielbasa in a large pot with cold
water to cover. Bring to a boil, then simmer, covered, 20 minutes.
Add the knockwurst and smoked bratwurst to the kielbasa pot. Bring to
a boil again, the simmer 10 minutes. Add the veal sausages and simmer
5 minutes longer. Turn off the heat and let stand 5 minutes more.
Remove the herb bouquet before transferring the choucroute to a
platter.
mara
(2 of 2) [12/17/1999 12:13:17 PM]
Crispy Eggplant Rounds
Crispy Eggplant Rounds
From: natalie@meaddata.com (Natalie Adams Bendure)
Date: Tue, 19 Oct 93 14:50:51 EDT
(Adapted without permission from "Fresh Ways with Italian Cooking")
2 eggs, slightly beaten (I use just the whites for less fat & calories)
about 3/4 to 1 cup "Italian Style" Breadcrumbs (Breadcrumbs with a little
basil, oregano, & parmesean
cheese mixed in)
1 lb. of eggplant
1 tsp. of olive oil
Wash eggplant, remove top(s), and slice in 1/2 inch thick rounds. Spread the
olive oil on a cookie sheet. Put the breadcrumbs in one bowl, and the eggs in
another bowl. Dip the slices first into the eggs, allowing the excess to drip
off back into the bowl, and then dip both sides into the breadcrumbs. Place on
cookie sheet. Bake in 425 degree (F) oven for about 15 minutes, turn, and bake
another 10 minutes, or until desired crispness.
(Just tried this last night, and it was excellent! Like eating "fried"
appetizers without the fat and calories!!)
amyl
[12/17/1999 12:13:21 PM]
Eggplant Recipes : COLLECTION
Eggplant Recipes : COLLECTION
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 2 Sep 93 13:29:25 +0200
Contents
l B aba Ghanoush / Eggplant With Tahini (Stephanie Da Silva)
l B aigan Bharta (Mashed Egg-Plant) (Sanjeev Srivastav)
l B engali Eggplant And Yogurt With Mustard Seed (Jonathan Kandell)
l B engan Bartha (Mukesh Kumar)
l E ggplant Casserole (Mirza Ghassemi) (Richard Darsie)
l E ggplant Fans (Stephanie Da Silva)
l Im am Bayildi (Stephanie Da Silva)
l M oussaka (Stan England)
l R oasted Eggplant And Red Bell Pepper Soup (Mary Jane Kelly)
l R oasted Eggplant Soup With Mozzarella Croutons (Reine Des Tournesols)
l S picy Hot Eggplant Sautee (lsamura@iniki.soest.hawaii.edu)
l S zechwan Eggplant And Tofu (Steven Frank)
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From: arielle@taronga.com (Stephanie da Silva)
BABA GHANOUSH / EGGPLANT WITH TAHINI
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