The Melting Pot 2.0

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---------- Recipe via Meal-Master (tm) v7.04 Title: Zucchini Frittata Categories: Vegetarian, Main dish, Vegetables Servings: 6 2 tb Salad oil 6 x Eggs Small onion, finely chopped 1/8 ts Pepper Clove garlic, minced/pressed 1/4 ts Dry basil 2 x Large Swiss Chard * 1/4 ts Oregano leaves Med-sized zucchini chopped 1 c 3oz. grated Parmesan cheese A frittata is a flat omelet with a meledy of vegetables and herbs mixed into it. This recipe calls for zucchini and chard, but you can substitute any summer squash for zucchini, and spinach for the chard. * Swiss chard leaves (including stems), coarsley chopped Heat oil in a wide frying pan over medium heat. Add onion, garlic,chard, and zucchini; cook, stirring ocasionally, until vegetables are soft (about 5 minutes). Remove from heat and let cool slightly. Beat eggs lightly with pepper, basil, and oregano. Stir in cheese and vegetables. Pour into a greased 9-inch pie pan. Bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown. Serve hot or at room temperature. Per serving: 14 grams protein, 4 grams carbohydrates, 269 milligrams cholestrol, 204 calories ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ITALIAN MINESTRONE SOUP COCA-COLA Categories: Soups, Italian, Beef Servings: 6 2 1/2 lb Blade chuck roast OR 1/4 c Onion, diced Meaty soup bones 1/4 c Parsley, chopped 2 1/2 qt Water 1 Clove garlic, minced 2 ts Salt 1/2 c (2 oz) elbow macaroni 1 sm Onion 1 cn (6 oz) tomato paste 1/2 c Celery leaves 1 c COCA-COLA 1 Bay leaf 1 tb Olive oil 2 Slices, bacon, diced 1 tb Worcestershire sauce 1 1/2 c Kidney beans 1 tb Italian seasoning 1/2 c Green beans, fresh/chopped 1 ts Salt 1/2 c Celery, diced 1/4 ts Black pepper 1/2 c Green peas Parmesan cheese, 1/2 c Zucchini, thinly sliced Grated (optional) 1/2 c Carrots, thinly sliced In a large pan, place the meat, water, salt, small onion, celery leaves, and bay leaf. Cover and simmer about 2-1/2 hours until the meat is tender. Remove the meat. Strain the broth (should measure 2 quarts). Add ice cubes to the broth to harden the fat and remove the fat. Discard the fat. Finely dice the meat, discarding any fat and bones (should be about 2 cups). In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and the meat. Place over low heat while preparing the rest of the ingredients. Pan-fry the bacon until crisp. Add the bacon and the drippings and all the remaining ingredients, except Parmesan cheese, to the broth. Cover and simmer about 30 minutes, until the vegetables and macaroni are tender. Serve sprinkled with Parmesan cheese, if desired. Makes about 3 quarts. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Lasagna Deliciousa Categories: Italian, Pork, Beef, Main dish Servings: 10 1/2 lb Uncooked Creamette Lasagna 1 1/2 ts Dried basil, crushed 1 lb Bulk italian sausage 1/2 ts Fennel seeds 1/2 lb Ground beef 1/4 ts Pepper 1 c Chopped onion 15 oz Ricotta cheese 2 Cloves garlic, minced 1 Egg, beaten 1 c (28 ounces) tomatoes, 1 tb Parsley flakes Cut up, undrained 1 c Sliced pitted ripe olives 2 c Tomato paste 4 c Shredded mozzarella cheese 2 ts Sugar 3/4 c Grated Parmesan cheese 2 1/2 ts Salt, divided Prepare lasagna according to package directions; drain. Cook sausage, ground, beef, onion and garlic in large skillet over medium-high heat until sausage is no longer pink and onion is tender. Stir in tomatoes, tomatoe paste, sugar, 2 teaspoons of the salt, the basil, fennel seeds and pepper. Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, for about 20 minutes. In small bowl, blend ricotta, egg, parsley and remaining 1/2 teaspoon of salt. Spoon 1 1/2 cups of meat sauce into 13x9 inch baking dish. Layer 1/3 each of the lasagna, remaining meat sauce, ricotta mixture, olives, mozzarella and Parmesan cheese into dish. Repeat layers. COver with foil. Bake at 375 F for 25 minutes. Uncover. Bake about 20 minutes more or until heated through. Let stand 10 minutes before cutting. Makes about 8 to 10 servings.... ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SUMMER LASAGNA Categories: Italian, Cheese, Microwave Servings: 6 8 oz Can Tomato Sauce 1 md Onion, chopped 1/4 ts Basil leaves 1/4 ts Salt, optional 1/8 ts Fresh Ground Pepper 1/4 ts Oregano leaves 1 c Ricotta cheese 1/2 c Shredded Mozzarella Cheese 1 ts Parsley 3 md Zucchini, about 9-in.long 1 lg Tomato 2 tb Grated Parmesan Cheese 1. Combine tomato sauce, onion, basil, salt, pepper & oregano in small mixing bowl; set aside. In medium bowl, combine ricotta, mozzarella and parsley. Set aside. 2. Peel zucchini and cut off ends. Slice zucchini lengthwise into strips. Arrange strips in 8x8-in. baking dish. Cover with wax paper. 3. Microwave at High for 6 to 8 minutes, or until fork tender, rearranging after half the time. Drain liquid; place zucchini on towels to absorb excess moisure; cool slightly. 4. Layer 4 to 6 of the strips in the bottom of baking dish. Reserve 6 strips for second layer. Spread ricotta mixture over zucchini. Layer with sliced tomatoes. 5. Spread half of tomato sauce mixture over tomatoes; top with zucchini slices. Pour remaining sauce over zucchini and sprinkle with Parmesan. 6. Reduce power to 50% (medium). Microwave uncovered 20 to 25 minutes or until zucchini is tender and mixture is hot in center. Let stand 5 minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Minnestrone Soup Categories: Italian, Soups, Beef Servings: 4 1 lb Hamburger Basil, sage, rosemary, 1 c Chopped onion And thyme. 1 ts Minced garlic 16 oz Can whole tomatos --broken 1/4 ts Pepper Into byte sized pieces 1 Can beef broth 8 oz Can kidney beans/undrained 2 Cans water 1 1/2 c Sliced carrots 3 ts Beef soup base (heaping) 1 c Frozen green beans 1 1/2 ts Italian seasoning OR 1 c Frozen lima beans 1/2 ts EACH fresh oregano, 1 c Small seashell macaroni Brown hamburger, onion, garlic and pepper. Add rest of ingredients except macaroni. cook for at least 20 min add macaroni and cook until macaroni is done. If you can find the fresh herbs use them, I think it makes a big difference in the soup. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: EGGPLANT PARMESAN Categories: Italian, Vegetables, Main dish Servings: 8 1 Onion, chopped md Eggplants 2 Cloves garlic, minced 1/2 c Grated Parmesan cheese 2 lg Cans tomatoes 1 tb Chopped parsley (approx. 32 oz ea) 1 c Italian bread crumbs 1/2 c Ketchup 1 c Plain bread crumbs 3/4 ts Salt 1 tb Oregano (optional) 1/4 ts Pepper 1/2 lb Mozzarella cheese, 1 c Oil Thinly sliced Add 1 or 2 creole tomatoes, if they are in season (These are tomatoes local to New Orleans. They are delicious!!) Simmer onion, garlic, tomatoes, ketchup, salt and pepper for 30 minutes. Add 1/2 c oil to frying pan while other mixture is simmering. Slice eggplant into 1/2 inch slices (slice only enough to fit into fry pan) Do NOT slice ahead of time.) Add eggplant to HOT oil. Fry until slightly browned. Press each slice against side of pan to drain oil before removing. Add more oil as needed. Mix Parmesan cheese, parsley, bread crumbs, and oregano in a bowl. Place one layer of eggplant in a flat casserole dish. Sprinkle with bread crumb mixture and cover with tomato mixture. Alternate layeres and top with mozzarella cheese. Bake at 350 degrees for 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Baked Lasagna Categories: Italian, Beef, Main dish Servings: 6 1 Onion, minced 1/4 ts Pepper 1 Clove garlic menced 1/2 lb Lasagna noodles 1 lb Ground beef 2 1/2 qt Boiling water 2 ts Shortening 1/2 lb Sliced Mozzarella cheese 1 md Can whole tomatoes 1 c Cream cottage cheese 1 cn Tomato sauce 1/2 c Cheddar cheese 1 ts Oregano Saute onion, garlic, and meat in shortening about 20 minutes. Add next four ingredients. with 1 tsp salt. Simmer for 40 minutes. Cook noodles with 1 tbsp salt for 20 minutes; drain. Put 1/3 meat mixture in baking dish. Add layer of noodles, add 1/2 cottage cheese, 1/3 Mozzarella, and 1/2 Cheddar. Repeat layers, ending with remaining meat mixture and top with remaining 1/3 Mozzarella cheese. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Marinated Broccoli and Tomato Salad Categories: Salads, Vegetables Servings: 4 1 lb Broccoli 3/4 c Black olives, pitted, drain 1/4 lb Mushrooms, fresh 1 c Tomatoes, cherry ----------------------------------DRESSING---------------------------------- 1/3 c Olive oil 1 Onion, green, minced 1 tb Vinegar, white wine 1 Garlic, clove, minced 1 tb Lemon juice 1/2 ts Salt 2 tb Parsley, fresh chopped 1/4 ts Pepper, freshly ground PREP TIME: 20 MIN MARINADE TIME: 3 HOURS OR MORE 1. Trim flowerets from broccoli, you should have about 1 quart. Reserve stems for another use. 2. Drop broccoli flowerets into boiling salt water for 1 min. or just until they turn bright green; drain. 3. Trim mushroom stems to 1/2-inch. 4. Combine broccoli, mushrooms, olives and tomatoes in bowl. 5. Measure oil, vinegar, lemon juice, parley, onion, garlic, salt and pepper into small bowl. Whisk until blended. 6. Pour dressing over vegetable mixture. 7. Turn gently to coat vegetables. Cover and refrigerate 3 or more hours until ready to serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CANNOLI (Cream Rolls) Categories: Italian, Pasta, Cheese Servings: 6 ----------------------------------FILLING---------------------------------- 3 c Ricotta cheese 1/2 c Finely chopped candied 1 1/4 c Sugar Citron 2 ts Vanilla extract 1/4 c Semi=sweet chocolate pieces -----------------------------------SHELL----------------------------------- 3 c Flour 2 Eggs, well beaten 1/4 c Sugar 2 tb White vinegar 1 ts Ground cinnamon 2 tb Cold water 1/4 ts Salt 2 oz Pistachio nuts 3 tb Shortening 1 Egg white, slightly beaten FOR FILLING: Combine and beat until smooth (about 10 min. with an electric mixer at medium-high speed) Stir in, mixing thoroughly, citron and chocolate pieces Place mixture in refrigerator to chill. FOR SHELLS: Sift together first 4 ingredients into a bowl. Cut shortening in with a pastry blender until pieces are size of small peas. Stir in eggs. Blend in, a tablespoon at a time, the vinegar and cold water. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 to 8 minutes. Use a small amount of additional flour if necessary to get a smooth dough. Wrap in waxed paper and chill in refrigerator for 30 minutes. Set out six aluminum cannoli tubes (6 inches long, about 3/4-inch diameter). Set out deep saucepan or automatic deep-fryer. Add vegetable oil (or half vegetable oil and half olive oil) and heat to 360 F. Cut an oval shaped pattern from cardboard (about 6 x 4 1/2 inches). Blanche in boiling water, then cool and finely chop pistachios. Roll chilled dough an lightly floured surface to 1/8 inch thickness. Cut with a pastry cutter and the oval pattern. Wrap dough loosely around tubes slightly overlapping opposite edges. Seal edges by brushing with egg white. press edges together to seal. Fry only as many shells as will float uncrowded one layer deep in the hot oil. Fry about 8 minutes or until golden brown, turning occasionally in the oil. Drain over the pan before removing to paper toweling. Cool slightly and remove tubes, then cool completely. Continue forming and frying cannoli shells. When ready to serve, fill with the chilled ricotta filling. Sprinkle ends with the chopped nuts and dust with confectioners' sugar. Yield: About 16 to 18 cannoli ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: VERDURA MISTA (Mixed Vegetablse) Categories: Italian, Vegetables, Side dish Servings: 8 1 bn Broccoli 2 c Chopped tomatoes, fresh 1 Head cauliflower, If possible (drain canned) Cut into flowerets 22 Black olives (about) 3 Potatoes, peeled and Hot pepper flakes to Sliced 1/4 inch thick Taste (Optional) 3 tb Olive oil 1 tb Dried oregano 1 tb Safflower oil Salt and freshly ground 3 Cloves garlic, finely Black pepper to taste Chopped 1 tb Olive oil Skin broccoli stems and quarter them lengthwise. Cut flowerets into large pieces. Blanch broccoli, cauliflower, and potatoes in boiling water then drain. Heat the oils in a medium skillet and add one third the chopped garlic. When garlic begins to color, add tomatoes and simmer, covered, for 5 minutes. Place the blanched vegetables in a large, shallow baking dish, add the rest of the ingredients, including the remaining chopped garlic. Toss lightly, then spread the tomatoes on the surface. Cover and bake in a preheated 500 F oven until vegetables are cooked, about 20 minutes. Do not overcook. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ITALIAN VEGETABLES Categories: Italian, Rice, Side dish, Salads Servings: 2 3/4 c Rice 1/4 ts Pepper 1/4 ts Salt 1/4 ts Turmeric 2 c Water 1/4 lb Spinach 6 tb Oil 1/2 c Sliced green onion 2 tb White wine vinegar 4 Crumbled slices crisp 2 tb Soy sauce Bacon Simmer rice, covered, in salted water until rice is done. Drain. Combine oil, vinegar, soy, pepper, turmeric. Stir into the still warm rice. TEAR the spinach into small pieces. Toss spinach, onion and bacon into the rice. Eat it as a cold salad, or warm as a side dish. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: PASTA DOUGH (Manual Pasta Machines ONLY) Categories: Italian, Breads Servings: 1 2 1/3 c All purpose flour 2 lg Eggs (for better pasta, use 1 tb Olive oil 1 1/3 c AP flour and 1/2 ts Salt 1 c Semolina flour) 1/3 c Water Mix 2 cups flour and salt in bowl, reserve 1/3 cup for later. Make a well in the center Mix eggs, olive oil and water and pour into well. Stir flour into egg mixture until dough forms into a ball. Turn out onto floured surface and kneed for about 10 minutes, adding extra flour if too moist. Kneed until dough is smooth and elastic. Cover with towel and rest for 30 minutes. Cut into 4 portions, keep pieces covered until used. Get out your machine and set dial on widest setting (1 on the Atlas). Flatten dough ball and run through rollers several times until smooth (you may add a bit of flour here too). Move rollers to next setting and roll again once. Continue to roll until pasta is the proper thickness (5 or 6 on the Atlas). You may cut sheet in half if it's too long. Continue with other pieces and then put the finished sheet aside to dry for about 3 minutes. Attach desired pasta cutters and run the sheets through. You can use right away or spread out the pasta to dry overnight and then freeze extra. To cook, drop into large pot of boiling water with a bit of salt and oil. Cook until al dente, which should only take about 2 minutes for fresh. A tip - be sure the dough is fairly dry, otherwise it won't cut into separate strands. Another tip - You can substitute heavy cream for the 1/3 c water for a richer pasta. Great for fettuchini alfredo. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Coquilles Saint-Jacques Sautees A la Provencale Categories: Italian, Shellfish Servings: 4 1 lb Or about 2 c. scallops (preferably a no-stick Cut into 1/2 inch pieces Pan) Lemon juice, salt, and 2 tb Minced shallots or Pepper Scallions 1/2 c Flour 1 Clove garlic, mashed Olive oil or cooking oil 2 tb Butter A 10 inch frying pan 2 tb Minced fresh parsley Dry the scallops in paper towels, then place on a large sheet of waxed paper. Sprinkle with drops of lemon juice, then with salt and pepper. The moment before sauteing, dredge with flour and shake in a sieve to dislodge excess flour. Film the frying pan with a 1/16-inch layer of oil. When almost smoking, add the scallops. Toss for 4 to 5 minutes until scallops are lightly browned. Then toss for a moment with the shallots or scallions, and garlic; finally toss with the butter and parsley and serve. Suggested accompaniments: If the scallops are a first course, accompany with French bread. For a main course, accompany with broiled tomatoes and green beans. Notes: Sauteed scallops should be crisp light brown outside and moistly tender inside. Keys to success are: have your sauteing oil very hot before the scallops go in, and have no more than one layer of scallops in the pan. Otherwise the scallops will steam, exude moisture, and will not brown. You may find, in using frozen scallops, that they will start out nicely, then suddenly release juices in the pan; to avoid this, blanch them before cooking by dropping them in a large pan of rapidly boiling water and bringing them quickly back to the boil, then drain immediately, dry them, and proceed with the recipe. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Spinach Stuffed Shells Categories: Italian, Vegetarian Servings: 8 2 tb Vegetable oil Salt and pepper to taste 1 sm Onion, diced 12 oz Pkg. jumbo macaroni shells 28 oz Can tomatoes 20 oz Frozen creamed spinach in 6 oz Can tomato paste Boiling bags 2 ts Brown sugar 15 oz Container ricotta cheese 1 1/2 ts Oregano leaves 8 oz Shredded mozzarella cheese In a large saucepan over medium heat, heat oil and cook onion until tender, stirring often. Add tomatoes(chopped or squished with your hands) with their liquid, tomato paste, brown sugar, oregano (oops I just realised I forgot-1 clove garlic, minced), garlic, 1 1/2 t. salt and 1/4 t. pepper (or to taste). Heat to boiling; then reduce heat to low, cover and simmer for 20 minutes. Meanwhile, prepare macaroni shells as label directs; pour into collander and cool slightly. Prepare spinach as label directs, pour into bowl and cool (again) slightly. Stir in ricotta and mozzarella (I also add 1/4 c. parmagian), 1 t. salt and 1/4 t. pepper. Fill each cooked shell with about 1 T. cheese mixture. Preheat oven to 350. Spoon sauce evenly into 14"X10" (or 13"X9") roasting pan, arrange filled shells in sauce. Cover roasting pan with foil and bake 30 minutes or until hot and bubbly. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: RAVIOLI WITH RICOTTA FILLING Categories: Italian, Cheese Servings: 36 -----------------------------BASIC PASTA DOUGH----------------------------- 4 c Sifted flour 4 Eggs 1/2 ts Salt 6 tb Very cold water ------------------------------RICOTTA FILLING------------------------------ 3 c Ricotta cheese (about 3/4 ts Salt 1 1/2 lbs) 1/4 ts Pepper 2 Eggs, well beaten 1 1/2 tb Chopped parsley 1 tb Parmesan cheese BASIC PASTA DOUGH Stir into a large bowl a mixture of: 4 c sifted flour and salt. Make a well in center of flour. Add eggs, one at a time, mixing slightly after each addition: Add gradually about: 6 Tablespoons very cold water Mix well to make a stiff dough. Turn dough onto a lightly floured surface and knead for 3 to 5 minutes until smooth and elastic. (Use shorter time if you are using a pasta machine to roll the dough.) RICOTTA FILLING Combine in a large bowl all filling ingredients. ASSEMBLY Divide dough into fourths. Lightly roll each portion 1/8 inch thick and cut lengthwise into 5 inch wide strips. Use the strips immediately--do nt allow to dry. Place 2 teaspoons of the filling 1 1/2 inches from the narrow end and in the center of the strip. Continue along the strip, placing the filling at about 3 1/2 inch intervals. Fold the strip in half lengthwise, covering the mounds of filling. To seal, press the edges together with the tines of a fork. Press gently between the mounds to form rectangles about 3 1/2 inches long. Cut apart with a pastry cutter and press the cut edges with the tines of a fork to seal. COOKING In a large saucepan bring to a boil: 7 quarts water 2 Tb salt Gradually add the ravioli (about one-half at a time). Boil rapidly, uncovered, about 20 minutes or until tender. Remove raviolis with a slotted spoon and drain. Palce on a warmed platter and top with tomato sauce. Sprinkle with: grated Romano or Parmesan cheese Serve immediately. Makes about 3 dozen ravioli. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Spaghetti Carbanara Categories: Italian, Pasta Servings: 4 1 lb Bacon cooked and crumbled 1 sm Clove garlic crushed 1 md Onion, diced 2 tb Bacon fat fom above 1 Green pepper, diced -----------------------------------PASTA----------------------------------- 2 c Flour 2 Eggs 1 ts Salt 2 tb Water 2 ts Olive oil Saute the onion and pepper. Cook pasta and drain. Add pepper, onion and bacon Add 2 eggs and stir over med heat until egg starts to cook. You don't want the eggs to become scrambled. It should be on the creamy side. Add pepper and parmesan to taste. PASTA: Mix the flour, salt and olive oil, then beat in the eggs, (a food processor, or a mixmaster does this very easily). When well combined, add all of the water. Work until this becomes a dough ball, and then knead for two minutes, stretching out the dough, and folding it. Put in a plastic bag, and store in the fridge for at least a half an hour. Divide the dough into four pieces, and run through the machine, adding flour (this is a good place to work in some semolina) so that the dough is not sticky. After kneading on the widest setting for about 10/15 passes, reduce the size of the roller one step at a time until you reach the thinnest size. Put through the cutter of your choice, and dry on a rack or a line. Use fresh, or freeze unused portions. Easy, and quick and impresses the hell out of your guests! I sometimes add thyme, or oregano to my dough when mixing (about 2 t) and this adds nicely to the taste of the dough. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Eggplant Parmigiana Categories: Italian, Vegetarian Servings: 8 1 lg Eggplant 4 oz Tomato paste 4 Eggs, beaten 1 md Onion 1 1/2 c Sliced mushrooms 6 oz Ricotta cheese 3/4 c Diced celery Italian bread 4 Cloves garlic Crumbs 1 lb Mozzarella 16 oz Tomato sauce 1/4 c Grated parmesan cheese 4 oz Firm tofu Oregano 2 Bay leaves Basal 16 oz Whole tomatos Olive oil Cut eggplant into 1/4" thick slices. Dip in egg batter and then Italian bread crumbs. Brown in frying pan. Set aside. Saute a few minutes alone... firm tofu, diced into small squares and onion, diced .....before adding: Fresh (preferably): garlic bay leaves, sliced mushrooms, celery. Saute. Add: 16 oz tomato sauce, 16 oz whole tomatoes -mashed with juice, tomato past, Basil, (to taste), Oregano (to taste) Simmer 15 minutes or so. Layer a 9x13 baking pan with fried eggplant, sauce, ricotta cheese, mozzarella cheese until all ingredients are used. Top with mozzarella sprinkled with grated parmesan. Bake at 400 about 1 hour, or until the cheese is melted and browning. Enjoy! ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ROASTED GARLIC SOUP Categories: Italian, Soups Servings: 4 4 Garlic heads (about 1/2 4 c Chicken stock or canned Pound total), unpeeled Broth, heated 1/4 c Olive oil 1/3 c Dry Sherry 6 tb (3/4 stick) unsalted 1 c Whipping cream Butter Fresh lemon juice 4 Leeks (white part only), Salt and fresh ground Chopped White pepper 1 Onion, diced 2 tb Chopped fresh chives 6 tb All purpose flour Preheat oven to 350F. Cut off top 1/4 inch of each garlic head. Place garlic heads in small shallow baking dish. Drizzle oil over. Bake until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release garlic. Chop garlic. Melt butter in heavy large saucepan over medium heat. Add garlic, leeks and onion and saute until onion is translucent, about 8 minutes. Reduce heat to low. Add flour and cook 10 minutes, stirring occasionally. Stir in hot stock and Sherry. Simmer 20 minutes, stirring occasionally. Cool slightly. Puree soup in batches in blender or processor. (Can be prepared 1 day ahead. Cover and refrigerate.) Return soup to saucepan. Add cream and simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: White Meat Ravioli Categories: Pasta, Italian, Chicken, Meats, Fish Servings: 4 3/4 lb Chicken breast OR veal OR Grated Canned tuna; chopped 1/2 c Parsley; chopped 2 tb Shallots; finely chopped 1/2 ts Black pepper; coursely 2 Plum tomatoes; chopped Ground 1 ts Dried leaf sage; crumbled 1 tb Brandy or dry sherry 1/4 ts Mace Pasta dough 1/4 c Parmeson or Romano cheese; -----------------------------------SAUCE----------------------------------- 2 tb Olive oil 1 c Tomatoes; crushed 4 Scallions; thinly sliced 1 c Tomato sauce 2 Cloves garlic; minced 1 tb Basil Place all ingredients, except pasta, in a large mixing bowl and combine thouroughly. Fill ravioli with mixture. Heat oil over medium heat. Stir-fry scallions and garlic for about 30 seconds. Add tomatoes, tomato sauce and basil. Stir. Simmer for 10-15 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SALTIMBOCCA #1 Categories: Italian, Meats Servings: 6 2 lb Veal scallopine, each 3 tb Butter Piece about 5" square Salt 1 ts Dried sage Freshly ground pepper 1/4 lb Thin slices of prosciutto 1/2 c Dry white wine Sprinkle veal slices with sage. Cover each slice with a slice of prosciutto and trim this to the same size as the meat. (Reserve trimmings for sauces.) Pin prosciutto slices to the veal slices with toothpicks. Heat the butter in a large frying pan. Add meat in one layer and cook for 2 to 3 minutes. Turn with a pancake turner and cook until golden on both sides. Season to taste. Place the slices of meat, ham side up, on a heated serving platter and remove the picks. Keep meat warm. Add the wine to pan, scrape the brown bits from the bottom, and bring quickly to the boiling point. Pour the sauce over the meat and serve immediately. 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SALTIMBOCCA ALLA GENOVESE (from Liguria area) Categories: Italian Servings: 6 2 lb Veal scallops, sliced 1/4" 1/2 lb Thin slices of prosciutto Thick, pounded thin Flour Salt 4 tb Butter Freshly ground pepper 1 c Marsala or dry white wine Fresh sage, dried sage or 1/2 c Hot beef bouillon Ground sage Trim the veal scallops so that they are approximately all the same size. (Save trimmings for sauces.) Sprinkle a little salt and pepper on each slice of meat. Place 2 or more leaves of fresh or dried sage on each veal slice, or sprinkle about a scant 1/4 teaspoon ground sage on each. Cut prosciutto to the same size as veal slices. Top each veal slice with a prosciutto slice. Roll up and secure with toothpicks or tie with kitchen thread. Coat each veal roll lightly with flour, shaking off excess flour. Divide butter between 2 large frying pans; heat it without browning. Over medium heat, cook veal rolls about 5 minutes, or until golden brown on all sides. Reduce heat and add 1/2 cup marsala and 1/4 cup beef bouillon to each frying pan. Cover frying pans and cook for 5 to 10 minutes longer; cooking time depends on the size and thickness of the rolls. Shake the pans frequently to prevent sticking. If necessary, add a little more beef bouillon; there should be 1 to 2 tablespoons sauce for each veal bird. Transfer the cooked veal birds to a heated serving dish and spoon the sauce over them. Serve immediately and very hot with a tossed green salad. 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHICKEN ALMENDRADO Categories: Italian, Chicken Servings: 4 1 md Onion, Chopped, (1/2 Cup) 1 ts Vinegar 2 tb Margarine Or Butter 1/2 ts Sugar 1 tb Vegetable Oil 1/2 ts Ground Cinnamon 1 c Chicken Broth 4 Boneless Chicken Breast 1/4 c Slivered Almonds Halves 1 tb Ground Red Chile Flakes Slivered Almonds For A (Not Red Pepper) Garnish Cook and stir onion in margarine and oil in 10-inch skillet until tender. Stir in broth, 1/4 cup almonds, the ground red chiles, vinegar, sugar and cinnamon. Heat to boiling; reduce heat. Simmer uncovered for 10 minutes. Spoon mixture into blender container; cover and blend on low speed until smooth, about 1 minute. Return sauce to skillet. Dip chicken breasts into sauce to coat both sides. Place skin sides up in single layer in skillet. Heat to boiling; reduce heat. Cover and simmer until done, about 45 minutes. Serve sauce over chicken; garnish with slivered almonds. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Zucchini Pesto Quiche Categories: Italian, Cheese Servings: 8 1 9" prebaked pastry shell 2 Cloves garlic, minced 3 sm Zucchini (halved and cut 1/2 ts White pepper In 1/4" slices 1/4 ts Cayenne pepper 2 tb Pesto 1/4 c Red bell pepper, chopped 2 c Swiss cheese, grated 3 Eggs 1 1/4 c Jack cheese, grated 1 c Half-and-half Precook zucchini (saute in butter or microwave 5 minutes). Cool and drain off excess moisture. In mixing bowl, combine zucchini, pesto, cheeses, seasonings, and pepper. Mound filling in pastry shell. Whisk eggs and half-and-half until smooth. Pour over filling. Bake in preheated 375 oven for 30 minutes or until done. If top begins to brown too fast, cover with foil. Quiche is done when knife inserted in center comes out clean. Allow to stand on wire rack 5-10 minutes before cutting. Serve hot. Quiche may be reheated. Great with sour cream.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: EASY PESTO Categories: Italian, Sauces Servings: 1 1 c Chopped basil leaves, 1/2 c Pine nuts or walnuts Cleaned and dried 1/2 c Parmesan cheese, grated 3 Cloves garlic 1/2 c Good quality olive oil In a blender, combine basil, garlic, nuts, and cheese. Slowly add oil while blender is running. Makes about 1 1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Saltimbocca alla Romana Categories: Italian, Meats Servings: 6 2 lb Veal scaloppine, each 3 tb Butter Piece 5 inches square Salt and freshly ground 1 ts Dried sage Black pepper 1/4 lb Thin slices prosciutto 1/2 c Dry white wine Sprinkle veal slices with sage. Cover each slice with a slice of prosciutto and trim this to the same size as the veal, reserving the trimmings for sauces. Pin the prosciutto slices to the veal slices with toothpicks. Heat the butter in a large frying pan. Add the meat in one layer and cook for 2 to 3 minutes. Turn with a pancake turner and cook until golden on both sides. Season to taste. Place the slices of meat, ham side up, on a heated serving platter and remove the toothpicks. Keep the meat warm. Add the wine to the pan and scrape the browned bits from the bottom; bring quickly to the boiling point. Pour the sauce over the meat and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Manicotti (Mamma Leone's) Categories: Italian, Pasta, Cheese Servings: 6 3 c Sifted all-purpose flour 1 tb Olive oil 4 Eggs 3 c Meat sauce 4 1/2 ts Cold water 1/4 c Freshly grated Parmesan Pinch salt Cheese ---------------------------STUFFING FOR MANICOTTI--------------------------- 3/4 c Ricotta cheese 2 tb Freshly grated Parmesan 3/4 lb Mozarella cheese, diced Cheese 3 Eggs, lightly beaten 1/2 ts Salt 2 tb Butter pn Black pepper Place flour on a pastry board and make a well in the center. Break the eggs into the well and add the water, a little at a time, and the salt. Knead for about 10 minutes. Let stand, covered, for about 1 hour. Cut dough into 4 pieces and roll as thin as you can. Cut into rectangles 4 inches wide by 6 inches long. Place between pieces of waxed paper. You should have about 12 pieces. Cook, half at a time, in 4 quarts salted boiling water with olive oul added. Cook for 5 minutes. Drain and place between 2 towels. Divide stuffing into 12 parts. Place a mound of stuffing on each dough rectangle about 1/3 inch from a long edge. Mound should be about 1/2 inch thick and 1/2 inch wide. Fold dough over twice. Spread a thin layer of the meat sauce on the bottom of a baking pan. Arrange manicotti about 1/4 inch apart in the pan and spoon the rest of the sauce over the top. Sprinkle a teaspoon of Parmesan cheese over each of the manicotti. Bake in a preheated slow (300 F) oven for 15 to 20 minutes. Drain the ricotta cheese. Combine all of the ingredients and mix well. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cheese-Stuffed Manicotti Categories: Italian, Pasta, Cheese Servings: 6 -------------------------------CHEESE FILLING------------------------------- 1/2 lb Fresh mozzarella cheese, Salt and freshly ground 1/2-inch dice Black pepper 2 lb Ricotta cheese (or 2 1/4 c Minced fresh parsley 15-ounce containers) 14 Manicotti shells 1/4 lb Prosciutto, 1/4-inch dice 3 c Tomato sauce (Meat or 2 Eggs Marinara) 1/2 c Freshly graterd Parmesan 1/2 c Freshly grated Parmesan Cheese Cheese TO MAKE THE FILLING: combine all the filling ingredients and mix very thoroughly. Heat 4 to 6 quarts of salted water to the boil in a large pot; add 2 tablespoons oil to help prevent pasta from sticking. Add half of the manicotti and cook for 6 to 8 minutes, or until not quite al dente. Stir occasionally with a long-handled fork. Hold a strainer over the pot and use a slotted spoon to remove 1 or 2 manicotti at a time from the boiling water, placing them in the strainer. Shake manicotti free of water over the pot. Spread a clean kitchen towel on the kitchen counter. Place the manicotti side by side on the towel, which will absorb all the remaining moisture. (The shells must be completely dry before stuffing.) Repeat until all shells are cooked. Cool. Generously butter a baking dish, 13 x 10 inches. Fill each shell with some of the stuffing, letting a little of the stuffing come out on either end. This is best done with a pastry tube and a large nozzle; otherwisew use a regular teaspoon. Lay the stuffed manicotti side by side in the buttered dish and surround them with any manicotti shells you may not have sufficient stuffing for. Pour half the tomato sauce over the shells and sprinkle with 1/2 cup Parmesan cheese. Bake in a preheated moderate oven for 15 to 20 minutes. Heat remaining tomato sauce to serve separately. Serve with additional Parmesan Cheese. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Three-Cheese Manicotti Categories: Italian, Pasta, Cheese Servings: 6 1 cn (8 ounces) tomato sauce 2 Eggs, beaten 1 Envelope spaghetti sauce 1/4 c Snipped parsley Mix 1/2 ts Salt 2 c Shredded mozzarella cheese 1/8 ts Pepper 1 c Cream-style cottage cheese 8 Manicotti shells, cooked 1/2 c Grated parmesan cheese And drained Blend tomato sauce, spaghetti sauce mix, and 1 1/2 cup water. Simmer, uncovered for 10-12 minutes. Meanwhile, combine 1 cup mozzarella, cottage cheese, and Parmesan. Add eggs, parsley, salt, and pepper; mix lightly. Stuff manicotti shells with cheese mixture, using about 1/4 cup for each. Pour 1/2 cup of sauce mixture in to 12 x 7 1/2 x 2-inch baking dish. Arrange manicotti in dish; pour remaining sauce atop. Sprinkle with remaining mozzarella. Bake uncovered at 350 until bubbly, 25-30 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Penne in Tomato Sauce with Crabmeat Categories: Italian, Shellfish, Pasta Servings: 4 1/4 c Olive oil 1/2 lb Lump crabmeat, picked over 1 md Onion, minced And flaked 3 tb Minced Italian parsley Salt and ground black 1 cn (28 ounce) plum tomatoes, Pepper Chopped coarsely with 12 oz Penne (or rotini, med. Juices reserved Shells) 1/4 c Dry white wine Heat olive oil in a medium skillet. Add the onions and parsley; saute until onions soften, about 3 minutes. Add reserved juices from the canned tomatoes; simmer until thickened slightly, about 10 minutes. Add tomatoes and wine; simmer to blend flavors, about 5 minutes. Add the crabmeat; simmer until heated through, about 3 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon ground pepper or to taste. Meanwhile, bring 6 quarts water to boil in a soup kettle. Add 1 tablespoon salt and penne; cook until just tender, about 9 minutes. Drain and return penne to soup kettle. Add sauce; toss to combine. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Fideo Categories: Italian, Pasta Servings: 6 3 tb Oil 1 Clove garlic, minced 4 Coils of fideo ( coil 1/2 c Canned tomato sauce Vermicelli) 3 c Water 2 tb Minced onion Salt, pepper Heat oil, add fideo and cook until lightly browned. Add onion and cook until tender. Add garlic, tomato sauce and water and season to taste with salt and pepper. Bring to a boil. Lower heat, cover and simmer for 10 minutes. Thats the plain version...add ground beef, fry it on the side...then add the cooked, drained beef when you add the garlic etc. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Fresh Pesto Pasta Categories: Italian, Pasta Servings: 4 3 Cloves garlic, sliced 1 tb Lemon juice 2 tb Olive oil 6 tb Toasted Pine nuts 2 c Fresh Basil leaves 9 oz Dry durum wheat pasta 1/4 c Water 1 Sweet red pepper, cut 1 ts Light-colored miso Into slivers Saute garlic in olive oil. Place in blender or food processor container with basil, 1/4 cup water, miso, lemon juice and 3 Tblsp. pine nuts. Process until smooth, adding remaining 1/4 cup water if thinner consistency is desired. Cook pasta al dente according to package directions. Drain. Serve sauce over pasta, sprinkled with 3 Tblsp. pine nuts and garnished with red pepper slivers. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SALTIMBOCCA #2 Categories: Italian, Meats Servings: 6 2 lb Veal cutlets, very thinly 1/2 lb Prosciutto, sliced thin Sliced 6 tb Sweet butter 2 ts Bon Appetit 1/2 ts Beef flavor base 1/4 ts Black pepper 1/4 c Hot water 1/2 ts Rubbed sage 2 tb Dry white wine 1/8 ts MSG Cut veal into serving-size pieces. Sprinkle with mixture of Bon Appetit, pepper, sage and MSG. Place a slice of prosciutto on each piece of veal; fasten with a toothpick or small skewer. Melt 4 tablespoons of the butter in large skillet. Saute meat 2 to 3 minutes on each side, ending with the prosciutto side up. remove to hot platter. To the drippings in skillet, add beef flavor base, water and the remaining butter, stirring to mix well. Heat until butter is melted, then add wine and simmer 2 to 3 minutes. Spoon sauce over meat. Serve immediately with sauteed mushrooms and zucchini. You will find this recipe good for the chafing dish. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Veal Piccata Categories: Italian, Meats Servings: 6 2 lb Boneless veal round, 1 lg Onion, chopped (about 9-10 small pieces) 1 1/2 c Beef broth 1 ts Salt 1/4 c Fresh lemon juice 1/2 ts Pepper 8 Thin slices lemon 3 tb Flour 2 tb Capers 3/4 ts Dried oregano 1/4 c Finely minced fresh 3 tb Olive oil Parsley 2 Cloves garlic Rub the veal pieces with the salt, pepper, flour, and oregano. Heat the oil over moderate-low heat in a 12-inch skillet. Add the garlic and onion and saute for 3-5 minutes or until soft but not browned. With a slotted spoon remove the onion and garlic and set aside. Raise the heat to medium-high and brown the veal slices on both sides. Return the onion and garlic to the pan and add the broth. Bring to a boil, cover, then turn to simm for 10-15 minutes. Stir in the lemon juice and coat the veal slices evenly with the juice. Arrange on a heated serving platter and garnish with the lemon slices, capers, and parsley. A nice accompaniment is Gnocchi a la Romaine. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Gorgonzola and Fresh Thyme Sauce for Pasta Categories: Italian, Sauces Servings: 2 1 1/2 c Heavy or whipping cream 3 Generous grates nutmeg OR 6 oz Aged gorgonzola cheese, 1/8 ts Ground nutmeg Crumbled Salt 1 ts Fresh thyme OR White pepper 1/2 ts Dried thyme Hot cooked pasta Stir together cream, cheese, thyme, and nutmeg in a large skillet. Cook gently over medium heat until mixture reduces by one-fourth. Add salt and pepper to taste. Toss with pasta to coat well. Serve with extra nutmeg, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Linguine with Mushroom and Garlic Cream Sauce Categories: Italian, Pasta Servings: 2 3 tb Butter Salt 8 oz Mushrooms, sliced 4 oz Dried linguine 3 md Garlic cloves, minced 2 oz Bel Paese cheese, cut 1/2 ts Dried rosemary, crumbled Into small cubes Freshly ground pepper Chopped fresh parsley 1/2 c Whipping cream Melt butter in heavy large skillet over medium-low heat. Add mushrooms, garlic, rosemary and generous amount of pepper. Cook until mushrooms exude their juices, stirring occasionally, about 5 minutes. Add cream and simmer until sauce thickens slightly, about 3 minutes. Season with salt. Meanwhile, cook pasta in large pot of boiling salted water. Drain well. Add pasta and cheese to sauce and stir until cheese melts. Sprinkle with parsley and serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cream Sauce for Fettuccine Alfredo Categories: Italian, Sauces Servings: 5 1/4 c Unsalted butter To taste 1 c Whipping cream 1/4 c Freshly grated Parmesan Salt and WHITE pepper Cheese Melt butter in a large skillet. When butter foams, add cream. Simmer over medium heat about 2 minutes until slightly thickened. Season with salt and white pepper When your fettuccine has been cooked, drain noodles and place in the skillet with the cream. Add 1/4 cup Parmesan cheese. Toss noodles and sauce over medium heat until sauce coats noodles, 20 to 30 seconds. Serve immediately with additional Parmesan cheese. Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Yellow and Red Bell Peppers Filled with Tuna and Capers Categories: Italian, Fish, Appetizers Servings: 16 10 Yellow bell peppers, cut Ground pepper Lengthwise into thirds 3 cn Albacore tuna packed in 10 Red bell peppers, cut Water, drained Lengthwise into thirds 1/2 c Chopped fresh parsley 1 c Plus 5 tb Drained capers 2 tb Olive oil Fresh parsley sprigs 5 tb Fresh lemon juice Imported black olives 5 Garlic cloves, pressed (such as Kalamata or Salt and freshly Nicoise) Arrange pepper skin side up in broiler pan (in batches if necessary) and broil until blackened. Wrap in paper bag and let stand 10 minutes to steam. Peel and pat dry. Mix olive oil, lemon juice and garlic in large bowl. Season with salt and pepper. Add peppers and marinate at least 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Drain peppers, reserving marinade. Combine tuna, chopped parsley and capers in another bowl, breaking up tuna with a fork. Mix in enough reserved marinade to season to taste. Season with salt and pepper. Place 1 tablespoon tuna mixture on inside of each piece of pepper at one end. Roll up. Arrange seam side down on serving platter. Pour remaining marinade over rolls. (Can be prepared 6 hours ahead. Cover and refrigerate.) Garnish with parsley sprigs and olives before serving. 16 appetizer servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Quick Chicken Piccata Categories: Italian, Chicken Servings: 4 4 Boneless chicken 1/2 c Chicken broth Breast halves, skinned 1/4 c Vermouth Salt and freshly ground 2 tb Fresh lemon juice Pepper 1 tb Capers, drained, rinsed 2 tb Butter Lemon slices 1 ts Vegetable oil Pat chicken dry. Season with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat. Add chicken and cook until springy to touch, 4 minutes per side. Remove from skillet; keep warm. Increase heat to high. Stir broth and vermouth into skillet. Boil until reduced by half, scraping up any browned bits. Remove from heat. Mix in lemon juice and capers. Place chicken on plates and pour sauce over. Garnish chicken with lemon slices. 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Panzarotti (Fried cheese-filled crescents) Categories: Italian, Cheese Servings: 4 -----------------------------------DOUGH----------------------------------- 2 1/4 c All-purpose flour Salt 1/4 c Plus 1 Egg yolk 3 tb Butter ----------------------------------FILLING---------------------------------- 4 oz Mozzarella Pinch of nutmeg 3 oz Cooked ham 2 tb Chopped parsley 2 Eggs 2 Eggs, beaten 1/2 c Grated Parmesan cheese Oil for frying Sift the flour into a mound, make a well in the center and add the butter, cut into pieces, a pinch of salt and an egg yolk. Mix together, kneading and gradually adding sufficient water to obtain a smooth elastic dough. Shape into a ball, cover and leave to stand in a cool place for at least 1/2 hour. Roll out, folding the dough over on to itself a few times, as if making flaky pastry, then roll out into a thin sheet. Cut into circles about 3 inches in diameter. Dice the Mozzarella, cut the ham into pieces and place in a bowl with the 2 whole eggs, grated Parmesan, pinch of nutmeg and chopped parsley. Mix well, then spoon a little into the center of each circle. Brush the edges with beaten egg, fold over and press gently. Heat plenty of oil in a skillet. When hot, dip the crescents in beaten egg and then fry, a few at a time, until golden brown and puffed up. Drain well on paper towles and serve piping hot. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Bread Salad with Tomatoes and Basil Categories: Italian, Salads Servings: 8 1 Loaf (1 pound) Italian 1/3 c Olive oil Bread, cut into 1-inch 1/4 c Minced basil Thick slices Salt and ground black 2 lg Tomatoes, cut into med dice Pepper 2 tb Red wine vinegar Dip each slice of bread into a large bowl of cold water, then transfer to a colander set aside in the sink; let drain for 15 minutes. Gently squeeze each slice of bread to remove excess water, then cut the slices into medium dice. Transfer bread cubes to a large nonreactive bowl. Add the remaining ingredients including 1 teaspoon salt and 1/4 teaspoon pepper; toss the ingredients to combine. Cover and chill for 1 hour. Serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHICKEN CACCIATORE #2 Categories: Italian, Chicken Servings: 4 3 lb Chicken, quartered 1/2 lb Mushrooms, fresh sliced 1/2 c Flour 1 Clove Garlic, minced 1 ts Salt 12 Olives, ripe whole 1/8 ts Black Pepper 4 oz Tomato puree OR 1/4 c Butter or Olive oil 1 c Canned (can be mixed ) 1/2 c Claret wine or sherry 1 md Onion, sliced Dust chicken parts with flour which has been well mixed with salt and peppe. Saute in butter(or olive oil) until golden brown. Add remaining ingredients, cover, and simmer over low heat for 20-30 mins. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: STUFFED ZUCCHINI ANDALOUSE (Zucchini Ham Beef) Categories: Italian, Beef, Meats Servings: 6 6 Zucchini, small 1/2 c Beef cooked chopped 2 tb Onion chopped 1 1/3 c Bread crumbs soft 3 tb Mushrooms chopped Lightly piled 3 tb Green Pepper chopped 1/2 Clove Garlic chopped 1/3 c Tomato chopped 2 tb Broth if needed 1/4 c Ham cooked chopped 1/8 ts Salt 1/2 ts Garlic minced 1/8 ts Black pepper Cook zucchini in salted water 5 mins; cut in half length-wise remove pulp. Combine pulp with remaining ingredients; pile this into zucchini and bake in moderate oven (350 degF) 30 mins. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BROTHERS' SCAMPI Categories: Italian, Shellfish Servings: 2 1 lb De-tailed, butterfly 3/4 c Chicken broth Shrimp 1 Juiced lemon 1 Stick margarine 1/4 c Chicken broth 1 tb Olive oil 1/2 c Dry white wine 4 Cloves minced garlic Flakes parsley 1 1/2 tb Flour Remove shells & tails from shrimp. Butterfly them. In pan, heat up margarine & oil & garlic until bobbly. Add shrimp & fry for a short while. Meanwhile, combine flour and 3/4 cup chicken broth in gravy shaker. When shrimp are ready, add flour/broth to pan. The gradually add the remaining chicken broth, lemon juice (use 2 1/2 Tbsp juice if not using a real lemon), and wine. Sprinkle with parsley flakes before serving over rice. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Scaloppine di Vitello all'Agro Categories: Italian, Meats Servings: 6 2 lb Veal scaloppine 1 tb Olive oil 1/2 c All-purpose flour Juice of 2 lemons Salt and freshly ground 3 tb Chopped parsley Pepper to taste 2 Garlic cloves - chopped 1/4 c Butter 2 tb Capers Place scaloppine between 2 pieces of waxed paper and pound until thin. When pounding meat do not use a straight up-and-down movement. Use a sliding action so meat is stretched more than flattened (I use the edge of a saucer for this). Coat meat lightly with flour. Sprinkle with salt and pepper. Melt 3 tablespoons butter with oil in a large heavy skillet. When butter foams, add veal. Cook over high heat about 1 minute on each side. Veal should be light golden outside and pink inside. Place veal on a warm platter. Add 1 tablespoon butter and lemon juice to skillet. Deglaze skillet by stirring to disolve meat juices attached to bottom of skillet. Stir in parsley, garlic and capers. Taste and adjust sauce for seasoning, then spoon over veal. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: FLORENTINE CHICKEN (Pollo alla Fiorentina) Categories: Italian, Chicken Servings: 4 1 Frying chicken (2-1/2 lb) Juice of 1 lemon Salt and freshly ground 3/4 c All-purpose flour Pepper to taste 2 Eggs 1 tb Parsley - chopped Oil for frying 1/2 c Olive oil Cut chicken into 14 to 16 small pieces or ask butcher to do so. Wash and dry pieces thoroughly. Place chicken pieces in a large bowl. Season with salt and pepper and sprinkle with parsley. Add oil and lemon juice; mix well. Let stand 2 to 3 hours. Beat eggs with salt and pepper in a medium bowl. Remove chicken from marinade and pat dry with paper towels. Coat chicken lightly with flour. Dip into beaten eggs; let excess egg drip off. Pour oil 2 inches deep in a large saucepan of deep-fryer. Heat oil to 375F, or until a 1-inch cube of bread turns golden brown after 1 minute. Fry chicken pieces 10 to 12 minutes or until golden on all sides. Drain on paper towels. Place chicken pieces on a warm platter, sprinkle lightly with salt. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: HOT ZABAGLIONE (Zabaglione Caldo) Categories: Italian, Desserts Servings: 6 8 Egg yolks 3/4 c Dry Marsala wine, 1/2 c Sugar Sherry or port In a large bowl or the top part of a double boiler, beat egg yolks and sugar until pale and thick. Set bowl or top part of double boiler over simmering water, do not let water boil. Add Marsala, sherry or port slowly, beating constantly. Zabaglione is ready when mixture has tripled in volume and it is soft and fluffy, after 4 to 6 minutes. Spoon into individual glasses. Serve immediately. Cold Zabaglione (Zabaglione Freddo): As soon as Zabaglione swells up into a soft mass, set bowl or top part of double boiler over a bowl of ice water. Continue stirring until cool. Spoon into glasses and refrigerate until ready to serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Sun-dried Tomato & Basil pasta sauce/dressing Categories: Italian, Sauces, Vegetarian Servings: 1 10 Basil leaves, fresh, large 1/4 c Balsamic vinegar, OR 2 Garlic clove, large Red wine vinegar 4 Sun-dried tomatoes, 1 ts Salt Large, oil-packed 1/2 ts Sugar 6 tb Olive oil 1/4 ts Red pepper flakes, dried Insert steel knife in food processor. Place basil in work bowl. With machine running, drop garlic through feed tube and mince. Scrape down sides of bowl. Add drained sun-dried tomatoes and process until finely chopped, scraping down bowl as needed. Add olive oil, vinegar, salt, sugar and red pepper flakes. Process until tomatoes are pureed, about 1 1/2 minutes. (Can be prepared 6 hours ahead. Transfer to small bowl. Cover and let stand at room temperature. Re-whisk before using if necessary.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: EGGPLANT IN A CARRIAGE (Melanzane in Carrozza) Categories: Italian, Vegetarian Servings: 20 2 Long, narrow eggplants 1 cn (2 oz.) anchovy fillets (about 1 lb. each), sliced 1/4 c Fresh basil leaves plus Crosswise 1/4-inch thick Several sprigs for garnish 1 1/2 ts Salt 3 Eggs 2 1/4 c Extra-virgin olive oil 1/2 c All-purpose flour 1/4 ts Freshly ground pepper 3 c Fresh Italian bread crumbs 6 oz Fresh mozzarella cheese, Marinara Sauce as Sliced 1/8-inch thick Accompaniment (optional) 1. Layer the eggplant slices in a colander, sprinkling each layer with the salt. Set aside to drain for at least 1 hour. Pat the eggplant dry with paper towels. 2. Preheat the oven to 375F. Using 1/4 c. of the olive oil, brush both sides of each eggplant slice. Arrange the slices in a single layer on 2 large baking sheets. Bake for 15 to 20 minutes, turning once, until the eggplant is tender when pierced with a fork but still holds its shape. 3. Remove from the oven; season with eggplant with the pepper. Cover half the eggplant with mozzarella. Finely chop the anchovies and basil together; sprinkle over the cheese. Cover with the remaining eggplant slices to form sandwiches. 4. In a medium bowl, beat the eggs with 2 teaspoons of water and 2 teaspoons of the olive oil. Coat the eggplant sandwiches with the flour, dusting off any excess. Dip into the beaten egg, then coat the sandwiches thoroughly with the bread crumbs, pressing gently to adhere. 5. In a large heavy skillet, heat the remaining oil over moderately high heat to 375F or until a small bread cube browns in about 1 minute. Fry the eggplant sandwiches in small batches until golden, 1 to 2 minutes per side. Remove with a slotted spoon and drain on paper towels. Arrange the sandwiches on a platter or plates and serve on their own or with Marinara Sauce, garnished with sprigs of fresh basil. (The eggplant sanndwiches can be assembled and fried early in the day. Set aside on a cookie sheet at room temperature and reheat in a 400F oven for about 5 minutes just before serving.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Little Corner Restaurant Cake - Dolce del Cantoncino Categories: Italian, Desserts Servings: 8 1 c Unsalted butter 1/4 c Rum 1 c Whipping cream 1 1/2 c Chopped walnuts 2 oz Semisweet chocolate, chopped 9 Blanched almonds --------------------------------SPONGE CAKE-------------------------------- 1/4 c Butter 1/2 ts Vanilla extract 6 Eggs, room temperature 1 c All-purpose flour 1/2 c Sugar -------------------------------CUSTARD CREAM------------------------------- 3 c Milk 1/2 ts Vanilla extract 8 Egg yolks, room temperature 3/4 c All-purpose flour 1 c Sugar -----------------------------COFFEE ZABAGLIONE----------------------------- 5 Egg yolks, room temperature 1/4 c Espresso coffe, room temp. 1 c Sugar A rich, luscious dessert from the famous Il Cantoncino Restaurante in Bologona. Prepare Sponge Cake. Prepare Custard Cream. Prepare Coffee Zabaglione. Cream butter in a large bowl until pale and fluffy. Gradually add cooled zabaglione to butter, beating vigorously after each addition. Refrigerate mixture 2 to 3 minutes to stiffen slightly. Whip cream and refrigerate. Preheat oven to 200F (95C). Put chocolate into a small ovenproof bowl and place in oven until chocolate has melted, 4 to 5 minutes. Cut cake into 2 layers. Sprinkle rum over 2 cut surfaces of cake. Spread 1 layer with Custard Cream. Top with second layer. Spread zabaglione mixture evenly over top of cake. Hold cake in 1 hand and spread zabaglione mixture around sides of cake. Gently press walnuts onto sides of cake. Put whipped cream into a pastry bag fitted with a medium star tube. Pipe a cream border around edge of cake. Decorate center of cake with 9 cream rosettes. Dip almonds into melted chocolate and place on top of rosettes. Refrigerate cake until serving. Cake can be prepared up to 24 hours ahead. Let cake stand 30 minutes at room temperature before serving. Makes 8 to 10 servings. SPONGE CAKE: Preheat oven to 350F (175C). Butter and flour a 10-inch cake pan with a removable bottom; shake off excess flour. Melt butter in a small saucepan; cool slightly. Put eggs, sugar and vanilla in a large bowl. Set bowl in a larger one containing hot water or use a double boiler off the heat. Beat at high speed 10 to 12 minutes or until mixture is pale and thick and has tripled in volume. Sift flour over batter in several batches, gently folding in with a spatula after each addition. Gradually add cooled butter, folding gently until well blended. Pour batter into prepared pan. Cook 20 to 25 minutes or until a wooden pick inserted in center of cake comes out dry. Cool cake in pan 20 to 30 minutes, then transfer to a rack. Cake can be prepared 1 or 2 days ahead, covered with plastic wrap and stored at room temperature. CUSTARD CREAM: In a medium saucepan, bring milk just to a boil. Put egg yolks, sugar and vanilla into a medium bowl. Beat 2 to 3 minutes until mixture is pale and thick. Gradually beat in flour. Very slowly stir half the hot milk into yolk mixture. Pour mixture into pan containing remaining hot milk. Whisk over medium heat 2 to 3 minutes or until custard has a medium-thick consistency. Do not let mixture boil. Place custard in bowl. Cover and refrigerate. COFFEE ZABAGLIONE: In a large bowl or the top part of a double boiler, beat egg yolk and sugar until pale and thick. Set bowl or top part of double boiler over simmering water; do not let water boil. Gradually add coffee, beating constantly. Continue beating until zabaglione has doubled in volume and is soft and fluffy, 4 to 6 minutes. Remove from heat and set pan or bowl over a bowl full of ice water. Stir with a whisk until mixture has cooled. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CALZONE WITH SUN-DRIED TOMATOES Categories: Italian, Pizza Servings: 4 Deep-Dish Pizza Dough 2 tb Chopped fresh parsley 1 tb Oil from sun-dried tomatoes 1/4 lb Sliced prosciutto or dry 1 md Onion, finely chopped Salami, cut into strips 1 Clove garlic, minced 2 c (1/2 lb) shredded whole- Or pressed Milk mozzarella cheese 1 c (8 oz) ricotta cheese Cornmeal (for baking sheet) 1/4 c Chopped sun-dried tomatoes Olive oil 1. Prepare Deep-Dish Pizza Dough and let it rise. 2. While dough rises, prepare filling. In a medium frying pan heat tomato oil over moderate heat; add onion and cook, stirring often, until soft but not browned. Mix in garlic, then remove from heat. 3. In a medium bowl mix ricotta cheese with dried tomatoes and parsley; stir in cooked onion mixture. 4. Divide dough into two equal portions. Roll each half out on a floured suface to a 12-inch circle. Spread half of the ricotta filling over half of each circle of dough, leaving about a 1/2-inch margin. 5. Sprinkle half of each circle with half of the prosciutto strips and 1 cup of the mozarella cheese. Fold circles in halves over filling, moistening and pinching edges together (or pressing with tines of a fork) to seal. 6. Preheat oven to 450~ F. Sprinkle a large, greased baking sheet lightly with cornmeal. Place calzone well apart on prepared baking sheet. Let rise until puffy (12 to 15 minutes). Brush tops lightly with olive oil, then serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Aioli Categories: Salads, Dressings, Italian Servings: 2 1 White bread, thin slice Salt 3 tb Milk Pepper, white 4 Clove garlic, medium, VARIATION: Rouille Minced 1 Red bell pepper 2 Egg yolk, large VARIATION: Skordalia 2 tb Lemon juice 1/2 c Almonds, blanched, 1/2 c Olive oil Finely ground Remove crust from bread- preferrably Italian white bread. In a small bowl, combine bread and milk. Let soak 5 minutes. Squeeze the bread with your hands to get rid of any excess liquid. Place bread, garlic, egg yolks, and lemon juice in blender or food processor fitted with a steel blade. Process 10 seconds, or until completely smooth. With machine running, slowly drizzle in oil until thickened. Season with salt and pepper to taste. VARIATION: Rouille Add 1 peeled, seeded, roasted red pepper to Aioli recipe. Combine in blender or food processor with bread, garlic, egg yolks, and lemon juice. Follow the rest of the Aioli recipe. VARIATION: Skordalia Add 1/2 cup finely ground blanched almonds and 2 tbsp chopped parsley to one Aioli recipe. At a true Provencal feast, Aioli is served with mounds of boiled vegetables ~ leeks, cauliflower, green beans - boiled eggs, poached flaky salt-cod, and crusty French bread. Or the dip may accompany sea snails or bourride - a Provencal fish stew. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Penne with Cauliflower, Tomatoes and Basil Categories: Italian, Vegetarian Servings: 4 2 c finely chopped plum tomatoes (about 4 large) 1/2 c chopped green onion 1/4 c chopped fresh basil 2 tb olive oil 2 tb chopped, drained oil-packed sun-dried tomatoes 1 garlic clove, minced 2 c penne or other tubular pasta 3 c small cauliflower florets (about 1 med. head) Salt and freshly ground pepper Freshly grated Parmesan cheese Combine first 6 ingredients in large bowl and toss thoroughly. Cook pasta in large pot of rapidly boiling salted water until almost tender. Add cauliflower to pasta and continue cooking until cauliflower is tender, about 3 minutes. Drain well. Add to tomato mixture in bowl and toss. Season with salt and pepper if desired. Serve with Parmesan. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHICKEN MARENGO Categories: Italian, Chicken Servings: 8 2 Quartered broiler-fryers 3 tb Flour 1 1/2 ts Salt 1/8 ts Pepper 2 tb Olive or salad oil 4 tb Butter or margarine 1 Garlic clove, crushed 1/2 ts Dried thyme leaves 1/2 ts Dried basil leaves 1 tb Parsley, chopped 4 Ripe tomatoes (2 lb) 3 tb Tomato paste 1/2 ts Sugar 2 Tabasco drops 1 c Dry white wine 1/2 lb Fresh mushrooms ----------------------------------GARNISH---------------------------------- 2 Chicken livers, washed 1/4 c Finely chopped onions 2 Mushrooms, finely chopped 1/4 c Butter or margarine 8 White toast slices Chppped parsley 1. Wash chicken under cold water; dry well on paper towels. On sheet of waxed paper, combine flour, salt and pepper; mix well. Roll chicken pieces in flour mixture, coating evenly. In a 5-quart Dutch oven, slowly heat the olive oil and 2 tablespoons butter. 2. Add chicken pieces to hot fat in a single layer; saute on all sides, turning with tongs, until nicely browned - 10 minutes. Remove chicken as it browns. Brown rest of chicken; remove and set aside. Add the garlic, thyme, basil and parsley to Dutch oven. 3. Saute herbs, stirring, over medium heat 5 minutes. If using fresh tomatoes, scald in boiling water; peel skins. Cut tomatoes in quarters; add to Dutch oven. (if using canned tomatoes, add with liquid.) Add tomato paste, sugar, Tobasco and 3/4 cup of the wine. 4. Stir to mix well. Place chicken in sauce. Bring to boiling; reduce heat; simmer, covered, 40 minutes. Meanwhile, wash mushrooms; slice through stem, 1/4 inch thick. In 2 tablespoons remaining butter in small skillet, saute mushrooms about 5 minutes, stirring. 5. Add sliced mushrooms to chicken; cook, covered, 10 minutes longer. About 10 minutes before serving, drain chicken livers on paper towels; halve. Saute livers, chopped onion and chopped mushrooms in 2 tablespoons hot butter, stirring, about 5 minutes. 6. Mash with fork; add 1 tablespoon soft butter; mix well. Cut toast with heart-sharp cutter; spread with remaining butter, then with liver mixture. Stir 1/4 cup wine into sauce. Arrange chicken, with sauce and toast, on a platter. Sprinkle with parsley ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Stuffed Artichokes Categories: Italian, Vegetables Servings: 3 3 lg Artichokes 1/4 c Olive oil (this needs to 5 oz Parmesan cheese, grated Be olive oil, NO 1 lg Clove of garlic, minced Substitute) 1 c Italian bread crumbs Lemon juice Cut the stems and the tops (Just low enough to remove the pointy ends of the leaves) off of the artichokes. Mix cheese, garlic,and crumbs. Spread the artichoke leaves so you can fill each layer, from the outside in, with the crumb mixture. Place the artichokes in a pot with about 1-2 inches of water. Drizzle olive oil and lemon juice over the top of each artichoke. Cover and steam 45 minutes or longer, checking occasionally that the water has not completely evaporated. The artichokes are done when a leaf can be easily pulled off. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BOW TIES with SAUSAGE, TOMATOES and CREAM Categories: Italian, Pork Servings: 4 2 tb Olive oil Tomatoes, drained, 1 lb Sweet Italian sausage, Coarsely chopped Casings removed, crumbled 1 1/2 c Whipping cream 1/2 ts Dried red pepper flakes 1/2 ts Salt 1/2 c Diced onions 12 oz Bow tie pasta 3 Garlic cloves, minced 3 tb Minced fresh parsley 1 28-oz. can Italian plum Grated Parmesan cheese Heat oil in heavy large skillet over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently, about 7 minutes. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes. Add tomatoes, cream and salt. Simmer until mixture thickens slightly, about 4 minutes. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Melanzane Sott'Olio d'Oliva (Marinated Eggplant In Olive Oil Categories: Italian, Vegetables Servings: 6 4 md Eggplants (about 3 1/2 lbs) 1/4 c Chopped garlic 1/2 c Salt 1 ts Crushed red pepper 1 qt White vinegar 1 tb Dried oregano OR 1 c Extra virgin olive oil 2 1/2 Fresh oregano 3 c Olive oil 1/2 ts Salt 1. Slice the skins off the eggplants, and slice them about 1/4 inch thick from top to bottom. Then slice across to get pieces the size of French fries. Put the eggplant strips in a bowl and toss with the 1/2 cup of salt. 2. Move the eggplant strips into a colander, arraying them in a relatively uniform layer up the sides. Put a bowl the same size as the colander inside the colander and weigh it down with three or so pounds of weight. [I find a foil covered common solid brick is a handy kitchen tool] Put the entire apparatus in the sink to drain for 45 minutes. This will remove any bitterness from the eggplant. 3. Rinse the salt off the eggplant with cold water. Drain it well, then SQUEEZE it dry. Put the eggplant in a bowl with the vinegar, and marinate it for 30 minutes. [It will return to shape like a wet sponge] 4. Drain the vinegar from the eggplant and squeeze it dry again. Put the eggplant into a bowl with all the other ingredients. 5. Pour the contents into a canning jar. Make SURE therre is enough olive oil to completely cover all the eggplant about 1/2 inch deep. Tightly seal and refrigerate the jar. Marinate for at least a week; the ideal time is actually three months, and the eggplant will keep getting better even after that. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Green Bean And Red Onion Salad Categories: Italian, Salads Servings: 4 1 lb Green beans 3 tb Olive oil 1 sm Red onion, very 1/4 ts Salt Thinly sliced 1/4 ts Freshly ground black 1/3 c Finely minced parsley Pepper 2 tb Minced fresh mint 1 ts White wine vinegar. 1/3 c Coarsely shredded Parmesan 1. Bring a large pan of water to the boil. Trim the green beans, cut in halves or thirds if long. Put the beans into the boiling water and time about five minutes, or until tender. Drain and rinse with cold water until completely chilled. Pat dry with paper towels. 2. Soak the red onion in cold water 5 minutes to reduce the acidity. Drain and pat dry. Combine with the green beans, the parsley, mint, Parmesan, olive oil, salt and pepper. Mix well. The salad can be refrigerated at this point. 3. Serve the salad at room temperature. Just before serving, stir in the vinegar. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BAGNA CAUDI (ON ZITI WITH CARROTS) Categories: Italian Servings: 8 1/4 c Butter 1 ts Dijon mustard 1/4 c Olive oil 2 tb Roast Garlic mashed 15 Cloves garlic, chopped fine 1/2 lb Ziti, cooked 4 oz Anchovies, chopped 1/4 c Matchstick-sliced carrots, 1 qt Heavy cream Par-boiled The Sauce: Saute the chopped garlic in butter and oil until lightly browned. Add the chopped anchovies. Cook until the anchovies are dissolved. Add the cream, mustard and roast garlic. Reduce by one-fourth. Final assembly: Heat the sauce, then add the cooked ziti and carrots. Toss until thoroughly coated and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: TRIPE FLORENTINE Categories: Italian, Meats Servings: 8 2 lb Tripe 1/2 c Beef stock 4 tb Peanut oil 1/2 c Dry red wine 2 Carrots, grated 1 ts Oregano 1/2 c Celery, chopped 1 Bay leaf, crushed 1 Yellow onion, peeled & 1/2 ts Basil Chopped Salt & pepper to taste 1/2 c Parsley, chopped 2 1" pieces lemon peel 3 Cloves garlic, crushed 1/2 c Parmesan or Romano 1 (8-oz) tomato sauce Cheese, freshly grated Parboil tripe for about 30 minutes. Drain & cool. Slice up tripe into 1/2" wide pieces. Saute very quickly in a little of the oil in a large frying pan. Saute in a little of the oil the carrots, celery, onion, parsley & garlic. Add the tomato sauce, beef stock and wine. Add the seasonings and lemon peel. Simmer the sauce for a few minutes, and then add the tripe. Cook it on top of the stove, covered, for 1-1/2 hours or until tender. Or bake it in a moderate oven. When ready to serve, sprinkle on the Parmesan or Romano. Serve with pasta. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SAUSAGE WITH FRIGGIONE Categories: Italian, Pork Servings: 6 2 lb Sweet Italian sausage 2 c Of water ---------------------------------FRIGGIONE--------------------------------- 5 tb Olive oil Into strips 4 Potatoes, peeled, Salt and freshly ground Cut into small pieces Black pepper to taste 2 lg Onions, thinly sliced 2 c Canned crushed 2 Red or green sweet Italian-style or whole Peppers, seeded, cut Tomatoes Pierce sausages in several places with a fork. Put sausages in water in a large skillet. Bring water to a boil. Cook 10 to 15 minutes over medium heat, turning sausages during the cooking. By the end of the cooking time water should have evaporated leaving sausages and some of their fat in skillet. Brown sausages on all sides. Add Friggione to skillet. Cook Friggione and sausages 5 to 8 minutes longer. Serve immediately. Makes 4 to 6 servings. *FRIGGIONE* Heat oil in a large skillet. Add potatoes, onions and peppers. Season with salt and pepper. Cook uncovered over low heat 30 minutes, stirring several times. Press tomatoes through a food mill or a sieve to remove seeds. Add tomato pulp to skillet. Cook uncovered over medium heat 25 to 30 minutes or until mixture reduces to a medium-thick consistency. Add salt and pepper to taste. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Fried Pasta with Sausage Categories: Italian, Pork Servings: 4 1/2 lb Vermicelli 1/4 c Chopped fresh basil, OR 12 oz Hot Italian sausage, 1/4 c Chopped fresh parsley Removed from casing 1 tb Dried basil 2 md Onions, sliced 1/4 ts Black pepper 2 Garlic cloves, minced 4 Plum tomatoes, chopped 2 Red or green bell peppers, 1 1/3 c Marinara Sauce Seeded, cut in 1" cubes 2 tb Olive oil -------------------------------MARINARA SAUCE------------------------------- 1 tb Vegetable oil 1/4 ts Salt 1/2 c Chopped onion 1/8 ts Dried basil 16 oz Canned tomatoes, chopped 1/8 ts Pepper 2 tb Dry red wine Dash of dried oregano 1 tb Tomato paste Preparation: Cook vermicelli according to package directions. Drain. In 10" skillet, over medium-high heat, cook sausage 5 minutes stirring frequently to break up. Add onions and cook until onions are softened. Stir in garlic, bell peppers, basil and pepper. Cook until sausage is no longer pink and vegetables are tender. Stir in tomatoes and Marinara Sauce. Remove from heat. Wipe out skillet. In same skillet, over high heat, heat oil. Add vermicelli, cook two minutes. Reduce heat to medium and cook until edges are browned and crisp, about 5 minutes. With pancake turner, loosen from skillet. Invert vermicelli onto serving plate. Spoon sausage mixture over vermicelli. MARINARA SAUCE Preparation: In 1 qt. saucepan heat oil over medium heat. Add onion and cook, stirring often, until soft. Stir in remaining ingredients. Simmer, stirring occasionally, 25 minutes until thick. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: EASY CHOCOLATE TERRINE Categories: Italian, Desserts Servings: 10 8 oz German sweet chocolate 12 oz Pkg whipped topping, 1/3 c Water Thawed (about 4-3/4 c) 8 oz Pkg cream cheese, softened 1 tb Milk 1/4 c Sugar 2 tb Almond liqueur 2 ts Vanila Lightly grease 8x4" loaf pan; line bottom and sides with waxed paper. Melt chocolate with water in saucepan over low heat, stirring constantly. Cool slightly. Beat cream cheese and sugar until smooth. Beat in vanilla and chocolate mixture. Fold in 3 C of the La Creme. Stir in milk. Spread into lined pan. Chill until firm, about 4 hours. Unmold and remove waxed paper. Add liqueur to remaining La Creme. Cut terrine into slices and serve with topping mixture. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken Pepperoni Categories: Italian, Chicken Servings: 4 1/2 lb Pasta noodles Oregano 1/2 Stick pepperoni Basil 1/3 c Flour Tarragon 1 lb Boneless chicken breast Garlic powder 2 cn (8oz) tomato sauce Onion powder Fresh pepper Dice pepperoni into 1/4" cubes. Cook in frying pan over medium heat until mostly degreased. Remove from pan and set aside. Cut chicken into bite-sized pieces. Season flour and toss chicken pieces until coated. Brown in pepperoni fat (and olive oil, if needed). Set aside. Stir tomoto sauce and remaining flour together in pan. Stir in chicken and pepperoni. Add 1/3-1/2 cup water to cover meat. Allow to simmer 30-45 minutes or until chicken is tender. Serve over a bed of pasta. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Medallions of Pork with Red-Wine Sauce Categories: Italian, Pork Servings: 4 8 Slices boneless loin of 2 tb Finely chopped shallots Pork, 3 oz each, 2 tb Butter Trimmed of fat 1 tb Freshly grated ginger 1 Whole clove 1/2 ts Dried thyme OR 1/2 c Red wine 2 Sprigs of fresh 1 ts Balsamic vinegar 1 Bay leaf 2 ts Honey Salt and pepper to taste 1 tb Olive oil Place pork slices on a flat surface. Pound lightly with a mallet. Sprinkle with salt and pepper. Combine ginger, thyme, vinegar, bay leaf, clove, wine, and honey in a bowl and blend well. Place sliced pork in a dish and pour mixture over it. Marinate for 10 minutes. Drain the pork medallions and pat dry. Reserve marinate. Place meat in a single layer in skillet in the hot oil.. Cook for 5 minutes, turn and cook for 5 minutes more over medium high heat. Reduce heat and cook meat for 2 minutes more. Transfer meat to a dish and keep warm. In skillet add the shallots and cook stirring until wilted. Add the reserved marinate and cook, stirring and scraping the botton. Cook until marinate is reduced to 3/4 its original amount. Swirl in the butter and pour the sauce over the medallions. Remove bay leaf and sprigs of thyme before serving. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Sausage Cacciatore Categories: Italian, Pork Servings: 6 2 lb Italian Sausage 3 cl Garlic (hot/sweet/both) 1/2 lb Canned mushrooms 1 lb Green bell peppers 3 c Italian tomatoe sauce 3/4 lb Spanish onions Fry sausage until 3/4 cooked ( about 15min ). Remove. Cut and core peppers and slice into strips. Peel and slice onions into strips. Fry pepper strips in sausage grease add oil if not enough grease. Fry about 5 min and onions and continue frying chop garlic and add mushrooms and fry about 5 mins. Add sausage and sauce and simmer on low until meat is hot about 10 min. I usually serve this as a "hot" dish in a hot and cold buffet. It can serve as a main dish with a side of pasta or rice. Also makes a great hot sandwich on Italian bread.or great pocket sandwich on syrian (pita) bread. It also makes great table art when you drop it on a white tablecloth (smile). Its a very versitle dish can substitute with any kind of meat.Enjoy! ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: COQ AU VIN (Burgundy Chicken) Categories: Italian, Chicken Servings: 8 1/2 c Flour 1/2 ts Dried marjoram Salt and freshly ground 1/2 ts Dried thyme Black pepper to taste 1 Bay leaf 1/2 ts Paprika 1 tb Fresh parsley, finely 3 lb Chicken, cut into joints Chopped 1/2 c Butter 1 1/4 c Dry red wine (like 4 oz Shallots Burgundy) 6 Slices bacon, roughly 1 1/4 c Chicken stock Chopped 1 c Buttom mushrooms 2 cl Garlic, crushed 1/3 c Brandy Combine the flour, salt, pepper and paprika and coat the chicken joints well, shaking off the excess. Reserve this excess flour. Melt 1/4 c of the butter in a flameproof casserole over a gentle heat. Add the chicken joints and fry lightly for 5 minutes on eaach side. Add shallots, bacon and garlic. Continue to fry gently for 5 minutes, stirring occasionally, until the shallots have softened but not browned. Sprinkle in the herbs and stir in the wine and stock. Bring to the boil. Cover ;and cook in a moderate oven, 350F, for 50 minutes. Meanwhile, melt 2 T of the remaining butter and gently fry the mushrooms for 2 minutes. Pour over the brandy and ignite. Rotate the pan until the flames die down. Remove the casserole from the oven and add the mushrooms and liquor. Cover and cook for another 10 minutes. Melt the remainaing 2 T of butter in a saucepan over gentle heat and stire in the reserved flour. Cook the roux for 1 minute. Strain 1-1/4 c of the liquid from the casserole into the roux. Bring to the boil, stirring constantly. Simmer for 2 minutes then pour into the casserole. Return to the oven and cook for a further 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHICKEN FRANCESA Categories: Italian, Chicken Servings: 8 4 lg Boneless chicken breasts Grand Marnier Liqueur (halved) Salt 1 c Milk enough to soak chicken Pepper 1 c Breadcrumbs 1 Lemon 1 c Grated parmesan cheese 1 c White wine 2 tb Chopped parsley Butter 1 c Olive oil 1/4 c Lemon juice 1 c Chicken broth Remove the tenderloin from each half chicken breast and save. Fillet each half chicken breast into two slices to yield 12 pieces. Use flat of meat pounder and lightly pound each piece,inculding tenderloins. Soak all the chicken in milk about 10 mins. Mix breadcrumbs,parmesan cheese,chopped parsley and dredge each slice of chicken in the mixture making sure each slice is well covered. Add oil to a large skillet and quickly braise breasts on each side untill lightly browned. Do not over cook. Place one slice of lemon on top of each breast and place in a lightly buttered baking dish. Remove all but 1 tbsp. of oil from skillet leaving residue from chicken. Add white wine and boil untill liquid is reduced by half. Add lemon juice and chicken broth and boil till reduced by half then pour over chicken breasts. Next drizzle Grand Marnier over each slice of chicken breast according to taste. Bake at 350 F untill liquid begins to bubble between 20-25 mins and your finished. Serve with buttered noodles and any green vegetable. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Fettuccine Alfredo (Prince) Categories: Pasta, Sauces, Italian Servings: 4 12 oz Fettuccine 1/2 ts Salt 1/2 c Butter or margarine Pepper, white, dash 1 c Cream, heavy or light Romano cheese to taste 1 1/2 c Parmesan, grated We add a little romano to this for extra flavor- not in the original recipe- about 1 or 2 tablespoons. Cook fettuccine according to package directions. While fettuccine cooks, heat butter or margarine and cream in a small sauce pan until butter melts. Stir in parmesan cheese., salt and pepper. Keep warm over low heat. Drain fettuccine, return to pan, pour sauce over noodles, toss gently until noodles are well coated. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: DELICATE HOMEMADE PASTA Categories: Italian, Pasta Servings: 8 1 c Flour, whole wheat pastry 2 Eggs, large 1 c Flour, unbleached 2 ts Olive oil 1 ts Salt 2 tb Water, more as necessary Sift together the flours and salt and pour out on a clean, dry board. Shape into a mound, then make a well in the center with the "walls" of the flour even all around. Crack the eggs into the well and add the oil. Using a fork, mix the flour together with the egg mixture, keeping the "well" intact by cupping one hand around the wall of flour while you brush flour from the top of the wall into the well, incor-porating it into the egg mixture. The mixture of eggs and flour will get very sticky; keep incorporating flour with the fork while you con-tinue to confine the flour with your other hand so it doesn't scatter itself all over the working surface. (You won't be able to get all the flour incorporated, and some flakes of the mixture won't be absorbed, but don't be concerned with this small amount---you'll have plenty of pasta.) When you have incorporated all the flour you can into the egg mixture, sprinkle with the water. This may make the mixture sticky. Sprinkle with a little more flour---just a little---so you can handle the dough, and mix the dough vigorously with your hands. When the dough is smooth and elastic, knead it for 5 minutes. Shape the dough into a ball, wrap it in a damp towel, and let rest for 30 minutes to an hour. Divide the dough into eight. Roll out as thin as possible---start at the thickest setting your machine allows, and run each piece through many times, each time setting the machine one notch thinner. The dough will shrink back a little, so roll it thinner than you want it. Run through the cutters, or cut with a knife into the desired shapes, and place on waxed paper until ready to cook. If storing, allow to dry and wrap in plastic. Keep in a cool, dry place. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Veal Parmesan with Prosciutto Categories: Italian, Meats Servings: 2 1/2 lb Veal, thin sliced, pounded Into 1-inch long strips) Thin (1/8" thick) 3 tb Olive oil 1 Shallot (minced) Fresh grated parmesan cheese 1 cl Garlic (minced) Flour 1/2 c White wine White pepper 1/4 c Prosciutto (chopped-up Chopped parsley Sprinkle pepper on both sides of veal and roll in flour. Put oil in skillet and heat to medium-high. Add prosciutto and cook for 1 minute. Add veal and cook for 1 minute on each side. Remove veal and set aside. Scrape sides of skillet. Add shallot and garlic and saute for 1 minute. Pour in wine, stir, set heat to high and reduce fluid for 3-5 minutes. Set heat to medium and add veal to pan for another minute without turning. Arrange veal on dinner plate with prosciutto on top of each piece. Drizzle liquid over veal and sprinkle with parmesan cheese. Add a touch of parsley and serve. Great with cold-pasta salad, or a simple green salad with vinegar and oil. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Microwave Lasagna Categories: Italian, Pasta, Microwave Servings: 6 10 UNCOOKED lasagna noodles 1 Egg 32 oz Jar spaghetti sauce (I use Pepper to taste Prego Green Label) mixed 12 oz Mozzarella, either With Shredded or sliced 1/2 c Water 1/4 c Parmesan 1 lb Ricotta Cheese mixed with layer in this order, in a 9x13 pyrex pan: sauce, 1/2 the noodles, 1/2 ricotta, 1/2 mozzarella, sauce, noodles, ricotta, mozzarella, sauce. Cover tightly with Saran wrap. My microwave is a 650 watt machine, with a carousel. I cook it on HIGH for 8 to 8 1/2 minutes, and MEDIUM LOW for 32 mins. Remove saran, sprinkle w/ Parmesan, recover and let stand for 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SORREL-CHIVE HERB PASTE (Pesto) Categories: Italian, Sauces Servings: 1 1 c Sorrel 1/4 Red onion, chopped 4 tb Finely minced shallots 1 tb Dry mustard 4 tb Pine nuts, ground 1 ts Salt 3 tb Chopped parsley 1 ts Black pepper 3 tb Chopped chives Pinch cayenne Grated peel of 4 oranges 3/4 c Olive oil 1. Wash the sorrel and dry it well, by hand or in a salad spinner. Chop the sorrel coarsely, and again squeeze away any liquid. 2. Blend the sorrel, shallots, pine nuts, parsley, chives, orange peel and onion in a food processor or blender. (If using a blender, make sure these ingredients are already finely chopped.) 3. Add dry mustard, salt, pepper and cayenne, and mix again. SLOWLY drizzle in the oil while the blade is moving. Transfer to tempered glass jars and store in refrigerator (for up to 8 to 10 weeks) or in the freezer for up to a year. NOTES: Sorrel's peak season is summer, although you can find hothouse sorrel year round in some stores. You may reduce the amount of orange peel by 1/4 or 1/2 if you'd like to emphasize the sorrel or other flavors. Walnuts or almonds may be substituted for the pine nuts. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: THYME-LEMON ZEST HERB PASTE Categories: Italian, Sauces Servings: 1 4 tb Chopped shallots 2 tb Chopped parsley (about 4 shallots) 1 tb Chopped shives 3 tb Ground almonds 3/4 ts Salt (about 24 almonds) 1/2 ts Ground white pepper Grated peel of 4 lemons 3/4 c Olive oil 2 tb Fresh thyme (heaping) 1. In a food processor or blender, blend the shallots, almonds, lemon peel, thyme, parsley and chives. 2. Mix in the salt and white pepper. SLOWLY drizzle in the oil while the blade is turning. Transfer to tempered glass jars and store in the refrigerator (8-10 weeks) or freezer for a year. NOTE: You may wish to include up to 4 T. minced garlic in step 1. This goes well in tomato-based sauces. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Green Pasta Salad Categories: Pasta, Salads, Vegetables, Italian Servings: 6 1/2 lb Spinach spaghetti 2 Med-size zucchini 1/2 c Mayonnaise 1/4 lb Snow peas 1 Clove garlic, minced 1/4 lb Mushrooms, sliced 1/4" thick 2 tb Rice wine vinegar 1 pt Cherry tomatoes, halved 1 ts Curry powder 1/4 c Minced parsley 5 Asparagus spears 1/4 c Minced basil 1. Break the spaghetti strands into thirds. Cook the spaghetti in a large quantity of boiling water until tender (about 8 min). Drain and set aside. 2. Whisk together in a small bowl the mayonnaise, garlic, vinegar, and curry powder. Add this to the cooked spaghetti and gently mix. 3. Scrape the asparagur and cut each spear on the diagonal into 1" pieces. Steam these pieces into a small amount of boiling water 5 min. Drain and stir into the spaghetti. 4. Cut the zucchini in half lengthwise. Slice each half crosswise into 1/4" pieces. Stir these into the spaghetti. 5. Cut the snow peas on the diagonal into 3/4" slices. Stir these into the spaghetti. 6. Stir in the mushrooms and tomatoes. 7. Combine the parsley and basil. Shower the salad with the combined herbs but do not toss. 8. Salad can be served now or covered and refrigerated. If chilled, let it return nearly to room temperature for best flavor. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Riccota Categories: Italian, Cheese Servings: 8 2 qt Milk 1/4 c Fresh lemon juice 3 tb Distilled white vinegar OR Salt (if desired) Pour the milk into a heavy stainless-steel or enameled saucepan and stir in the white vinegar or lemon juice. Set the pot over very low heat and bring the milk very slowly to a simmer (a reading of 200 degrees on a thermometer). There will be fine beads around the edge of the milk, which will look foamy but will not appear to be boiling. Remove the pot from the heat and set it, covered, in a spot where it can remain undisturbed and where the temperature will remain fairly uniform at a reading between 80 and 100 degrees. (An unheated oven, without a pilot light, is a good spot.) Let the milk stand for about 6 hours, or until a solik curd floats above the liquid (the whey). More or less time may be required, depending on the temperature of the environment and the characteristics of the milk. Line a fine sieve with doubled, dampened cheesecloth (or, better yet, two layers of very fine-mesh nylon curtain netting, dampened) and set it over a bowl. Dip the curds and whey into the sieve and allow the whey to drain off until the ricotta is yogurtlike. If you want firmer cheese, tie the corners of the cloth to form a bag and hang it up to drain further. (In warm weather, the draining might well be completed in the refrigerator.) When the texture of the ricotta is to your liking, add a little salt (from 1/4 to 1/2 t) if you wish. Store the cheese, covered, in the refrigerator. It will be at its best after it has chilled for 24 hours, and will keep well for 4 or 5 days. Author's notes: Unlike most other fresh cheeses-cottage and cream cheese, for example-the curd of this bland, light cheese is fromed from the direct addition of acid to the milk, not by fermentation. For that reason the time required to make it is generally short. If you haven't used this Italian favorite before, try it in place of cottage cheese, as well as in Italian recipes for such dishes as lasagne and manicotti. You'll find it is a bit creamier than most cottage cheeses, with a much finer curd. For a pleasant light milk dessert, sweeten ricotta slightly and top it with a sprinkling of grated chocolate or cinnamon. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Spaghetti Squash Categories: Italian, Vegetables Servings: 4 1 Spaghetti squash, 1 1/2 2 c Tomato sauce To 2 lbs. 1/2 ts Oregano 1 c Grated Cheddar cheese 1/2 ts Garlic powder 1 c Grated Mozzarella cheese 1/2 ts Salt (or less) 1 1/2 c Grated zucchini or diced Dash of pepper Green pepper 1/2 c Grated Parmesan cheese Cut squash in half lengthwise. Scoop out seeds. Place squash, cut side down, in 2" simmering water; cover and cook 15 minutes. (Now call the kids to watch!) Holding the hot squash in a potholder, run the tines of a fork across its pulp-and like magic, there is your spagetti! Mix the strands with the cheeses, zucchini or peppers, sauce, oregano, garlic, salt and pepper in a large bowl. Scoop back into squash shells, top with Parmesan, and bake at 350 for 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: (Crostini Napoletani) NEAPOLITAN-STYLE CROSTINI Categories: Italian, Appetizers Servings: 16 16 Slices of Italian bread, Cut in 14 1/4-inch slices Cut 1/2-inch thick 1/2 lb Plum tomatoes, cut 1/4 c Extra-virgin olive oil Lengthwise into 16 1/4-inch 1/3 c Black or green olivada* OR Slices 1/3 c (4 oz.) Calamata olives, 1/8 ts Salt Pitted or finely chopped 1/8 ts Freshly ground black pepper 1/2 lb Fresh mozzarella cheese, 1. Preheat the oven to 400F. Brush one side of the bread slices with some of the olive oil and arrange on a baking sheet oiled side up. Bake until lightly browned and crusty, about 4 minutes. 2. Spread the olivada or chopped olives on each toast, cover each with a slice of mozzarella and top with a slice of tomato. Brush the tomatoes with the remaining oil and sprinkle with the salt and pepper. Bake until the cheese is melted, about 8 to 10 minutes. Serve at once. * Olivada is a puree of black or green olives packed in oil that is sold at specialty food stores. You can substitute tapenade or make your own. (Note from me: We have a batch of pesto in the refrigerator so I plan to use it instead of the olivada.) I also plan to use Creole or homegrown tomatoes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Insalata de Peperoni Arrostiti (ROASTED PEPPER SALAD) Categories: Italian, Salads Servings: 8 1 tb Mayonnaise 6 md Green bell peppers 1 ts Anchovy paste OR (about 2-1/2 lbs.) 1 Anchovy fillet--rinsed, 6 md Red bell peppers Dried & mashed (about 2-1/2 lbs.) 1 ts Red wine vinegar 1/2 c Fresh peas OR 1 c Extra-virgin olive oil 1/2 c Thawed frozen peas 1/2 md Red onion, minced 1 lb Fresh mozzarella cheese, 3 tb Chopped parsley Cut into 1/4-inch slices 3 tb Capers--rinsed, dried & 6 md Ripe tomatoes Finely chopped (about 3 lbs), peeled and 1/2 ts Salt Sliced 1/4-inch thick 1. In a medium bowl, combine the mayonnaise, anchovy paste and vinegar. Slowly pour in the olive oil in a steady stream, stirring constantly. Stir in the onion, parsley, capers and salt. (The sauce can be prepared up to 4 days ahead. Cover and refrigerate.) 2. Preheat the broiler. On a baking sheet, broil the peppers, 6 at a time, as close to the heat as possible, turning occasionally, until charred all over, about 25 minutes per batch. Immediately transfer the peppers to brown paper bags, seal and set aside to steam for about 20 minutes. Peel and core the peppers, then cut them in half and remove the seeds and ribs. Slice lengthwise into 1-1/2-inch strips. 3. If using fresh peas, blanch them in boiling salted water for 5 minutes. Drain, refresh under cold running water, drain again and set aside. Arrange alternating red and green pepper strips around the edge of a large serving platter. Layer alternate slices of cheese and tomato down the center and sprinkle the peas on top. Drizzle the dressing over the salad and serve. (The salad can be completely assembled 3 to 4 hours ahead before serving and kept covered at room temperature.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: MARINARA SAUCE (Food & Wine, 1990) Categories: Italian, Sauces Servings: 3 1/4 c Extra-virgin olive oil 14-oz. can of Italian plum 2 sm Garlic cloves, minced OR Tomatoes, lightly drained Crushed and peeled* And finely chopped 2 1/2 lb Plum tomatoes, peeled, 1/4 ts Salt Seeded and finely chopped 1/2 ts Pepper OR one 35-oz. can and one 2 tb Shredded fresh basil 1. In a medium nonreactive skillet, heat the oil over moderately low heat. Add the garlic and cook, stirring, until golden, about 4 minutes. Discard the garlic if desired. 2. Add the tomatoes, salt and pepper. Cook, stirring occasionally, until thickened, about 30 minutes. Soft bits of tomato will remain, and the sauce should be thick enough to hold its shape on a spoon. (The sauce can be made ahead and kept covered in the refrigerator for up to 4 days or frozen for up to 3 months.) Stir in the basil just before serving. * Crushed, peeled garlic cloves can be discarded after browning for a very subtle flavor or left in and discarded at the end of cooking for a slightly more emphatic garlic taste. More often than not I used minced garlic and leave it in. This gives the sauce a strong garlic flavor. NOTE: Many southern Italians refer to a quick tomato sauce as "marinara" because it could be made at a moment's notice by a fisherman's wife upon her husband's return. Serve over breaded or fried foods or mixed into baked pasta dishes or spaghetti, it is the most common southern Italian tomato sauce. I like to make a simple marinara, which I can later adjust by adding sauteed onions, other fresh herbs, such as oregano, parsley, marjoram or rosemary, or by adding hot peppers. Food and Wine, August, 1990 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: EGGPLANT IN THE STYLE OF MODUGNO (Melanzane alla Modugno) Categories: Italian, Vegetarian Servings: 8 1 lg Eggplant (about 2 lbs), 1/2 c Chopped parsley Sliced lengthwise 1/4-inch 1 3/4 c Grated mozzarella cheese Thick (8 oz.) 1 tb Salt 1/2 c Freshly grated Parmesan 2 c Olive oil Cheese (2 oz.) 1/4 c Dry bread crumbs Freshly ground pepper 2 ts Minced garlic (3 medium 1 c Marinara Sauce Cloves) 1. Layer the eggplant slices in a colander, sprinkling each layer with the salt. Set aside to drain for at least 1-1/2 hours. Gently squeeze out the excess liquid. Pat dry with paper towels. 2. In a large skillet, heat the olive oil over moderately high heat to 375F or until a small bread cube browns in about 1 minute. Add the eggplant slices in small batches and fry, turning once, until golden and cooked through, about 2 minutes per side. Remove with a slotted spoon and drain on paper towels. 3. Preheat the oven to 375F. In a medium bowl, combine the bread crumbs, garlic, parsley, mozzarella and all but 2 Tablespoons of the Parmesan. Stir in the egg and season with salt and pepper. 4. Spoon 3/4 c. of the Marinara Sauce into a nonreactive 8-by-12-inch baking pan. Spread about 1 Tablespoon of the mozzarella mixture on each slice of eggplant, roll up and place seam side down in the pan. Spoon the remaining 1/4 c. Marinara Sauce over the eggplant rolls and sprinkle the reserved 2 Tablespoons Parmesan on top. (This dish can be prepared to this point several hours ahead and kept covered at room temperature.) Bake until the mixture bubbles and the cheese is melted, about 20 minutes. Serve hot or at room temperature. These eggplant rolls are from Apulia, the region that forms the heel of the Italian boot. They make a wonderful antipasto or a delicious luncheon dish. Serve at room temperature to enjoy their fullest flavor. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SWEET AND SOUR PEPPERS WITH ALMONDS (Mandorlata di Peperoni) Categories: Italian, Vegetables Servings: 8 1/3 c Dark raisins (2 oz.) 3 tb Extra-virgin olive oil 3 md Red bell peppers 1/3 c Slivered almonds (about 1-1/4 lbs.), (1-1/2 oz.) Quartered and deribbed 2 tb Sugar 2 md Green bell peppers 3 tb Red wine vinegar (about 3/4 lb.), 1 1/2 ts Salt Quartered and deribbed 1. In a small bowl, soak the raisins in warm water for 20 minutes; drain and set aside. 2. If you want to peel the peppers, cut the quartered peppers in half lengthwise and flatten slightly. Peel the pieces with a swivel-bladed vegetable peeler, then cut them lengthwise into 1/2-inch strips. Alternatively, slice unpeeled peppers into 1/4-inch strips. 3. In a large saucepan, heat the oil over moderate heat. Add the almonds and cook, stirring occasionally, for 2 minutes. Add the raisins and cook for 1 minute, then stir in the peppers, sugar, vinegar and salt. Cover and cook for 20 minutes. Uncover and continue to cook until the peppers are very tender and slightly glazed, 10 to 15 minutes longer. If the peppers begin to stick to the pan, add 1 to 2 Tablespoons of warm water. Serve at room temperature. (This dish can also be made several hours ahead and reheated just before serving.) This delicious and unusual pepper dish is from Basilicata in the instep of the Italian boot. It is wonderful with grilled meat, especially Italian sausages. Peeling the peppers without roasting them first makes them particularly succulent, but peeling isn't mandatory. The dish is delicious either way. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ROASTED PEPPERS WITH MOZZARELLA AND CARAMELIZED GARLIC Categories: Italian, Vegetables Servings: 6 4 md Yellow and red bell peppers 1/4 ts Dried 2 tb Extra-virgin olive oil 6 oz Fresh mozzarella cheese, 18 Garlic cloves, sliced Sliced as thin as possible 1/4 c Plus 1-1/2 teaspoons 1/4 c Coarsely chopped flat-leaf Balsamic vinegar Parsley or fresh basil 2 Sprigs of fresh thyme OR Freshly ground black pepper 1. Roast the bell peppers directly over a gas flame or under the broiler as close to the heat as possible, turning, until charred all over, about 5 minutes. Enclose the peppers in a paper bag and set aside for 10 minutes to steam. With a small knife, scrape off the blackened skin; remove the cores, seeds and ribs. Rinse under running water. Slice the peppers lengthwise into 1-inch strips. (The recipe can be prepared to this point up to 3 days ahead; cover and refrigerate.) 2. In a small nonreactive skillet, combine the olive oil and garlic. Cover and cook over very low heat until the garlic is very tender, 7 to 10 minutes. Uncover the pan, increase the heat to moderate and cook until browned, about 2 minutes. Stir in the vinegar and thyme and cook for 1 minute. 3. To assemble, decoratively arrange the pepper strips and mozzarella slices on 6 small plates. Spoon the caramelized garlic dressing over the peppers and cheese and sprinkle the parsley and black pepper on top. Serve at room temperature. (The salad can be assembled up to 2 hours before serving.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Home-Improved Tomato Sauce Categories: Italian, Sauces Servings: 4 2 tb Olive Oil 1 ts Sugar (optional) 1 Garlic clove finely chopped 1 tb Basil, Oregano, or Marjoram 16 oz Can tomato sauce - finely chopped 1 sm Onion - finely chopped Pepper - freshly ground 2 tb Fresh Parsley - freshly Salt to taste (optional) Chopped and divided When fresh tomatoes aren't in season, here's a quick way to doctor up canned tomato sauce. In a Non-Stick VISIONS 1-quart saucepan, heat olive oil. Add onion and garlic and saute over medium heat until onion is pale golden. (DON'T BURN IT!) Add tomato sauce and a tablespoon of the parsley and cook on medium-low heat about 15 minutes to blend the flavors. Taste. If too acidic, add a teaspoon of sugar. Add freshly ground pepper to taste and salt, if needed. Finish by stirring in another tablespoon of parsley and your choice of Basil, Oregano, or Marjoram. This sauce came from the cookbook included with the new CORNING Ware VISIONS Non-Stick 1-quart Sauce Pan. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pesto with spinach Categories: Italian, Sauces Servings: 1 2 c Tightly packed spinach, 1/2 c Olive oil Washed and stemmed 1/2 c Freshly grated 2 tb Broken pine nuts or Parmesan cheese Shelled walnuts 2 tb Freshly grated 2 lg Cloves of garlic, peeled Romano cheese Salt Place spinach, pine nuts, garlic, and 1/4 to 1/2 tsp. of salt, if desired, in a food processor fitted with the steel blade or a blender jar. Pulse several times to begin chopping and blending the ingredients. Then turn on machine at high speed and pour in the olive oil in a steady stream. Blend until the mixture is a smooth paste. If you are using a blender you will have to stop and start the machine occasionally to give the ingredients a stir. When the ingredients are pureed, transfer to a bowl and stir in the cheeses. Blend thoroughly. For parsley pesto, substitute 2 c. of parsley for the spinach. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Vegetarian Lasagne Categories: Italian, Vegetarian Servings: 8 --------------------------------TOMATO SAUCE-------------------------------- 2 tb Oil 1 1/2 ts Basil 1 md Onion, chopped 1/2 ts Oregano 1 Garlic clove, chopped 2 md Zuccini OR 28 oz Can of tomatoes, chopped 2 md Yellow squash OR And undrained 1 Eggplant, chopped 6 oz Tomato paste 8 oz Fresh mushrooms, chopped ---------------------------------CASSEROLE--------------------------------- 8 Long spinach lasagne 1/2 lb Swiss or Mozzarella cheese, Noodles Grated + more for 1/2 c Parmesan cheese Topping (optional) 16 oz Ricotta cheese Tomato Sauce: Saute the onion and garlic in the oil in a large skillet. When tender, add tomatoes and tomato paste. Stir in basil and oregano. Add squash and mushrooms. Simmer about 1 hour, stirring occasionally, until sauce thickens. Casserole: Preheat oven to 350 degrees. Grease a 13x9 inch pan. Layer 1/2 the tomato sauce, 1/2 the lasagne noodles, half the ricotta cheese, 1/2 the Parmesan cheese, and half the Swiss or Mozzarella cheese. Repeat. Top with additionial Swiss or Mozzarella cheese, if desired. Bake 45 minutes. Let cool 15 minutes before cutting. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: FOCACCIA Categories: Italian, Breads Servings: 1 4 c Unbleached flour 10 tb Olive oil 2/3 Fresh cake yeast, 1/3 c Water Dissolved in 2/3 cup warm 2 1/2 ts Salt Water Mix 2 cups flour with the dissolved yeast. Knead the dough for 10 minutes, either by hand or in the bowl of an electric mixture with a dough hook. Shape the dough into a ball, and put in an oiled bowl to rise until doubled in bulk, about 3 hours. Punch down, put the dough on a floured board, and knead again, incorporating the remaining flour, 1/3 cup olive oil, water, and salt. Knead until dough is smooth and elastic. Let rise again in a covered bowl for another 3 hours. Preheat the oven to 400 degrees. Divide the dough in half and roll out on a well-floured board to circles or squares 1/2 inch thick. Brush with the remaining olive oil and press the topping of your choice into the top of each circle. Bake on a baking sheet until golden brown, about 20 minutes. Serve warm or at room temperature, cut into wedges, squares, or triangles. NOTE: Slashes may be made in a decorative or random pattern in the breads before baking. TOPPINGS: * Thinly sliced rounds of yellow onion * Paper-thin crosswise slices of tomatoes and chunks of sun-dried tomatoes * Oregano leaves and slivers of garlic * Coarse salt and olive oil * Rosemary sprigs, coarse salt, and olive oil * Black olive halves and coarse salt * Sage leaves, coarse salt, and olive oil ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ITALIAN PESTO SAUCE Categories: Italian, Sauces Servings: 1 3 c Loosely packed fresh basil 1/2 c Parmesan cheese - 3/4 c Olive oil Freshly grated 1/4 c Pine nuts 3 tb Romano pecorino cheese OR 3 Garlic cloves Parmesan cheese 1 ts Salt Put basil, oil, pine nuts, garlic and salt into a blender or food processor. Process until smooth. Pour sauce into small bowl. Add Parmesan cheese and Romano pecorino cheese or extra Parmesan cheese. Mix to blend. Taste and adjust for seasoning. If you plan to freeze the sauce, add the cheese after the sauce has thawed. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: PESTO SAUCE, WINTER STYLE Categories: Italian, Sauces Servings: 8 5 Large Cloves Garlic Fresh Pignoli 1 Bunch Parsley 4 oz Parmesan Cheese, Grated 1 1/2 c Olive Oil (Plus More For Dusting 2 tb Dried Basil Pasta) 2 oz Bottle Pignoli (Pine Nuts) 1/2 ts Salt Or A Small Package Of Peel and cut up the garlic cloves. Rinse the parsley and remove the stems. Shake dry. Add everything to the blender in the order given. Blend on HIGH until the sauce is smooth. Refrigerate, covered, until needed. This makes enough sauce for 2 lbs of pasta or 8 servings. NOTES: You will need extra grated Parmesan cheese to sprinkle over the pasta that you have added the sauce to. Do this just before serving. Leftover sauce freezes well. Use to flavor soups, or on broiled meat or fish, or as a spread on toasted French Bread. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Marinated Crabs Categories: Italian, Shellfish, Salads Servings: 6 1 1/2 Lemons 3 Stalks celery, chopped 1/2 c Olive oil Parsley, chopped 6 Cloves garlic, minced To cook crabs, place in boiling water with salt, crab boil and lemons for 20 minutes. Clean crabs, removing legs. (This means: take tops off of crabs and remove the dead man's fingers -- the spongy material on either tip). Break in half if small, quarters if large. Slice lemons and squeeze. Combine lemon juice, olive oil, garlic, celery, and parlsey and pour over crabs. Turn occasionally while marinating. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Polo alla cacciatora Categories: Italian, Chicken Servings: 5 3 lb Frying chicken cut 1 md Carrot, sliced very thin Into 4 to 6 pieces 1/2 Stalk celery, cut in 3 tb Veg oil Thin strips 1 c Flour 1 Clove garlic, peeled and Salt and pepper Chopped very fine 2/3 c Dry wine (i.e. the Marsala) 2/3 c Canned Italian tomatoes, 1/3 c Thinly sliced yellow onion Coarsely chopped, with 1 Green pepper, seeded, cut Their juices. In thin strips Dredge chicken in flour, shake off excess; brown on both sides in oil in large skillet. Transfer to warm platter, season with salt and pepper. Draw off most of fat, add wine, boil rapidly til reduced by half; scrape up any residue in pan; lower heat to medium, add sliced onion, cook 5 mins. Add chicken pieces, all but breasts; add sliced pepper, carrot, celery, garlic, tomatoes and juice; adjust to low simmer and cover. After 10 mins add breasts, cook til tender, about 30 mins. Turn and baste chicken a few times while cooking. Transfer chicken to platter. If sauce in pan is too thin, boil briskly til it thickens; pour sauce over chicken and serve immediately. Marcella Hazan's "The Classic Italian Cookbook" ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken Liver Marsala (NY Times Cook Book) Categories: Italian, Chicken Servings: 1 1/4 c Butter 2 Slices prosciutto, diced 1/2 ts Salt 8 Bread triangles, sauteed 1/4 ts Pepper 1/4 c Marsala 1/2 ts Sage 1 tb Butter Cut livers in half, simmer in melted butter together with seasonings and prosciutto for 5 mins. Remove livers, place them on sauteed bread triangles. Add wine to pan gravy, cook 3 mins. Add remaining butter, mix well, pour over the livers. 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken Romano Categories: Italian, Chicken Servings: 4 2 1/2 lb Broiler-fryer 1 md Omino, halved & sliced 2 tb Vegetable oil 12 oz Chili sauce Salt 1 ts Dried oregano Pepper Grated parmesan cheese In large skillet, brown chicken in oil, drain excess fat and season with the salt and pepper. Add onion and cook covered for 30 minutes. Stir in chili sauce and cook uncovered 10 minutes longer, basting frequently. Skim excess fat from sauce. Sprinkle grated parmesan chesse and serve at once. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Veal Scaloppine with Marsala Categories: Italian, Meats Servings: 2 1/2 lb Scallopine of veal, cut Freshly ground Pepper Into 1/4 inch slices 2 tb Butter Flour for dredging 2 tb Olive oil Salt 1/4 c Marsala wine Unless the scaloppine are very small, cut them into pieces measuring ab. 3 in. by 3 in or slightly larger. Place them between sheets of wax paper and pound lightly to flatten.(use a rolling pin, bottom of a heavy skillet, pounder, etc.) Blend flour with salt and pepper to taste. Dip the meat into flour to coat lightly. Using a large, heavy skillet, heat the butter and oil and when it is very hot but not brown, add the meat in one layer. Cook over relatively high heat until golden brown on one side. Turn and cook until golden brown on the other. The cooking time should be from 4-6 min. Transfer meat to a serving platter or two plates and keep warm. To the skillet add the wine and stir to dissolve the particles in the pan. Reduce wine slightly and pour equal amounts over each serving. Naturally, these amts. may be increased to serve more people. For Chicken marsala, I don't see why you can't substitute chicken breasts. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken Saltimbocca Categories: Italian, Chicken Servings: 4 1 Whole chicken breast Pepper (about 1 pound), halved, Ground nutmeg Boned & skinned 6 lg Mushrooms, sliced 1 Pkg of sliced jack cheese 2 tb Cream Sherry (this is 1 Pkg of sliced ham Niggardly; I use *more*) 2 tb Butter/margarine Chopped parsley Salt Place each piece of chicken on a piece of waxed paper; cover with another piece of waxed paper and pound meat firmly with a flat mallet until about 1/4" thick. Place 1 slice of cheese & 1 slice of ham on each chicken piece; then fold each chicken piece in half to enclose cheese & ham; secure with a wooden pick. Melt butter in a shallow baking dish in the microwave 1 minute; turn chicken bundles over in butter to coat all sides. Lift out and sprinkle lightly with salt, pepper and nutmeg. Add mushrooms to dish and cook, uncovered, for 1 to 1-1/2 minutes. Stir mushrooms, arrange chicken over top, cover, and cook 4-6 minutes or until chicken is opaque throughout when slashed in thickest portion. Lift chicken to a warm serving platter; if any melted cheese remains in dish, spoon over chicken. Stir Sherry into pan juices; cook, uncovered, 1-1/2 to 2 minutes until liquid is reduced and slightly thickened. pour over chicken and garnish with parsley. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Hearty Pasta and Red Bean Salad Categories: Salads, Pasta, Italian Servings: 6 2 c Raw, med-size shaped pasta 1/4 c Grated Parmesan cheese 2 c Cooked/canned red beans OR 1 c Plain yogurt 2 c Kidney beans 1/2 ts Chili powder r more to taste 1 c Diced zucchini (@ 1 med) 1/2 ts Ground coriander 1 Sm green pepper, fine chop 1/2 ts Paprika 1 Med ripe tomato, chopped 1/4 ts Dried sage 1/3 c Chopped green olives Cook the pasta al dente and rinse with cool water. Drain the pasta well and put it in a mixing bowl. Add the remaining ingredients and mix thoroughly. Serve at room temperature or chilled. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pasta Salad with Artichokes and Sprouts Categories: Salads, Vegetables, Pasta, Italian Servings: 6 1 c Raw sm shaped pasta 1/2 c Sliced/chopped black olives 3/4 lb Marinated artichoke hearts 1/4 c Red wine vinegar, more/less 3/4 c Firmly packed alfalfa sprout 1/2 ts Dried basil 1 sm Green pepper finely chop 1/2 ts Dried summer savory 1 md Carrot, coarsely chopped Cook the pasta al dente, then rinse it with cool water. Drain the pasta well and put it in a mixing bowl. Chop the artichokes into bite-sized pieces and add them to the pasta. Add the alfalfa sprouts, separating the strands as much as possible with a fork, and the remaining ingredients. Mix well and allow to stand for 1 to 2 hours either at room temperature or refrigerated before serving. Variation: To serve as a main dish salad, garnish with hard-boiled eggs or add some diced mozzarella cheese. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SCALLOPS AND PASTA WITH FRESH TOMATO CREAM SAUCE Categories: Italian, Shellfish Servings: 4 1 1/2 lb Bay scallops 2 tb Minced red bell pepper 1 tb Butter 1/4 c Shredded fresh basil 1/2 c Dry white wine 1 c Heavy cream 2 tb Minced shallots 1/2 c Chopped tomato * 1 tb Chives 2 c Cooked pasta shells 1 ts Minced garlic Salt & Pepper ------------------------BASIC PEELED, SEEDED AND CHO------------------------ 2 Ripe tomatos 1 Gallon boiling water Rinse the scallops. Heat the butter in a pan and add the scallops. Cook and toss for a minute and add the wine, shallots, chives, garlic, bell pepper. Cover the pan and let simmer for five minutes or until the scallops are just done. Remove the scallops with a slotted spoon and reserve. Put the liquid into a glass dish. Add the basil to the liquid. Put the cream and tomato into the pan and reduce over high heat buy one-half. Add the reserved liquid and reduce by half again. Add the pasta to this to heat through and then the scallops for just a minute. Serve with freshly grated parmesan cheese. Servings: 4 Plunge the tomatos into the water for 10 to 15 seconds or until the skin just begins to show a tiny split or two. Remove and let cool for a second or two and then peel the tomato under running water. Slice into halves and gently squeeze the tomato to force out the seeds. Chop the tomato quickly into a glass bowl until ready for use. (Glass or glazed china is important because of the acid) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pasta w/Broccoli and Garlic Categories: Italian, Pasta, Vegetables Servings: 4 1 lg Bunch broccoli, trimmed Paper thin And cut into flowerettes 2 ts Crushed red pepper flakes 1/2 c Extra virgin olive oil 1 lb Large shell macaroni, 1/2 c (1 stick) unsalted butter Cooked 6 lg Garlic cloves, sliced Cook broccoli to desired tenderness in lightly salted boiling water. RESERVE 1 CUP of BROCCOLI COOKING WATER. Drain remaining water from broccoli and cut into bite-size chunks; set aside. In a medium size saucepan; heat olive oil over medium, add garlic slices and stir until lightly and evenly browned. (At this point, you can remove and dicard the garlic, but I always leave it in!) Add the butter, stirring until melted. Add red pepper flakes and simmer 3 minutes. Add the reserved broccoli water and simmer another minute. Turn off heat and stir in broccoli. Cover and set aside while cooking pasta. Place cooked pasta into large bowl. Pour broccoli sauce over pasta. Toss to coat and serve with freshly grated Parmesan cheese and black pepper. YUM. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BRENDA'S ITALIAN BREAD Categories: Breads Servings: 2 5 1/2 c Unsifted flour (120 to 130 degrees) 1 tb Salt Cornmeal 1 tb Sugat Corn or other vegetable oil 1 tb Butter or margerine 1 Egg white 2 Pkgs active dry yeast 1 tb Cold water 1 3/4 c Very warm tap water With the metal blade in place, add 3 cups flour, salt, sugar, butter and yeast to bowl of processor. Turn machine on and off rapidly 2 or 3 times or until butter is thoroughly cut into dry ingredients. Add half the water and turn processor on and off 4 times. Add 1 1/2 cups flour and remaining water. Repeat on/off turns 4 times, then let processor run until a ball of dough formson the blades. If the dough is too sticky (wet), add remaining flour a few tablespoons at a time. When correct consistency, let processor run 40 to 60 seconds to knead dough. Turn dough out onto a lightly floured board and knead several times to form a smooth ball. Cover with plastic wrap and a towel. Let rest 20 minutes. Divide dough in half. Roll each half into an oblong 15 x 10 inches. Beginning at wide side, roll tightly Pinch seam to seal and taper ends by rolling gently back and forth. Place on greased baking sheets sprinkled with cornmeal. Brush dough with corn oil. Cover loosely with plastic wrap. Refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator. Uncover dough carefully and let stand at room temperature for 10 minutes. Make 3 ro 4 cuts on top of each loaf with edge of metal blade or sharp knife. Bake at 425 degrees for 20 minutes. Remove from oven and brush with egg white beaten with cold water. Return to oven and bake 5 to 10 minutes longer or until golden brown. Remove from oven and cool on a wire rack. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BASIL-PARMESAN SCONES Categories: Breads, Appetizers Servings: 4 1 Recipe buttermilk bisquits Dash garlic & onion 1/2 c Parmesan Powder, black pepper 1 tb Basil There's a bakery near me called Aunt Mary's (are you listening, Sallie?) and they have the most wonderful basil-parmesan scones. One day I experimented and was pleased to find a pretty good facsimile. Just add the above ingredients along with all the other dry ingredients and proceed as above. These are a nice change of pace from Italian or garlic bread. Or cut with smaller cutter and serve as appetizer (don't forget to reduce baking time if smaller). ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: HOT ITALIAN SAUSAGE (1) Categories: Italian, Pork Servings: 1 1 ts Crushed red chile 1 ts Salt 1/2 ts Cayenne powder 1 1/2 ts Fennel seed 2 lb Pork, coarsely ground 1 ts Italian seasoning 2 Garlic cloves, minced 3 oz Dry red wine 1 ts Coarsely ground black pepper 1 tb Sugar Knead together all ingredients in a large bowl. Stuff the mixture firmly into hog casings, pricking any trapped air bubbles with a pin. Tie off in 4 to 6-inch lengths. Cook the sausages in your preferred manner and crumble them over lasagna, or slice and serve them with a spicy marinara sauce over spaghetti. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SICILIAN-STYLE HOT OR SWEET SAUSAGE #1 Categories: Italian, Pork Servings: 20 5 Feet medium (2-inch 3 ts Freshly coarse ground Diameter) hog casings Black pepper 4 1/2 lb Lean pork butt, cubed 3 ts Fennel seed 1/2 lb Pork fat, cubed Crushed red pepper to 2 1/2 ts Salt, or to taste Taste for hot sausage 1. Prepare the casings. 2. Grind the meat and fat together through the coarse disk. 3. Mix the remaining ingredients together with the meat and fat. 4. Stuff the mixture into casings and twist off into three- or four-inch links. 5. Refrigerate and use within three days or freeze. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SICILIAN-STYLE HOT OR SWEET SAUSAGE #2 Categories: Italian, Pork Servings: 20 5 Feet medium (2-inch Black pepper Diameter) hog casings 3 ts Fennel seed 4 1/2 lb Lean pork butt, cubed Crushed red pepper to 1/2 lb Pork fat, cubed Taste for hot sausage 2 1/2 ts Salt, or to taste 2 cl Garlic, finely minced 3 ts Freshly coarse ground 1 ts Anise seed 1. Prepare the casings. 2. Grind the meat and fat together through the coarse disk. 3. Mix the remaining ingredients together with the meat and fat. 4. Stuff the mixture into casings and twist off into three- or four-inch links. 5. Refrigerate and use within three days or freeze. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: NORTHERN ITALIAN-STYLE HOT OR SWEET SAUSAGE Categories: Italian, Pork Servings: 20 3 Feet medium (2-inch Black pepper Diameter) hog casings 2 ts Finely ground coriander 2 1/2 lb Lean pork butt, cubed 2 cl Garlic, finely minced 1/2 lb Pork fat, cubed 1 ts Crushed red pepper for 1 1/2 ts Salt, or to taste Hot sausage, or to taste 2 ts Freshly coarse ground "This variety is easy to make and is delicious roasted or used to flavor tomato sauce. To make three pounds: 1. Prepare the casings. 2. Grind the meat and fat together through the coarse disk. 3. Mix the remaining ingredients together with the meat. 4. Stuff into the casings and twist off into three-inch links. 5. Refrigerate and use within three days or freeze. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: HOT ITALIAN SAUSAGE (2) Categories: Italian, Pork Servings: 2 2 1/2 ts Coarse (kosher) salt 1/2 ts Dried thyme 1/2 ts Whole black peppercorns 1 ts Fennel seeds 6 Dried hot red peppers 1/2 ts Very finely minced garlic (each about 1-1/2 inches 1 3/4 lb Lean, trimmed pork, cut Long), seeds removed, OR Into 1-inch dice and 2 ts Crushed dried red pepper Chilled Flakes 1/2 lb Fresh pork fat, cut into 1 tb Paprika 1/2-inch dice and chilled 1. Combine the salt, peppercorns, hot peppers, paprika, thyme, and fennel in a spice mill or a mortar and grind to a coarse texture, not a powder. Mix in a small bowl with the garlic. 2. Combine the meat, fat, and spices in a large bowl. 3. Put half the mixture in the container of a food processor and process to a medium-coarse grind (if you are using a meat grinder, follow the directions on page 4, using the medium disc). The meat and fat should be distinct from each other, but reduced to pieces of about the same size; do not overprocess. Scrape into a bowl. Repeat with the remaining ingredients, then knead the batches together, cover the bowl, and refrigerate for 12 to 24 hours. 4. Stuff the casings as indicated in the general sausage-making instructions on pages 4-5, tying off the links at 4 to 5 inches. If weather is cool, hang the sausages for a few hours, until they are just dry to the touch. If it's too hot or humid to hang the sausages, simply refrigerate them, uncovered, for a minimum of 12 hours. Store in the refrigerator for up to 3 days, or freeze for longer storage. TO COOK: Prick the sausages with a needle and arrange in a single layer in a baking pan. Bake in a 425-degree oven for 25 minutes, or until browned, tuning often. Or place the pricked sausages in a large skillet and add 1/4 inch of water. Cook over moderate heat, turning often, until the water has evaporated and the sausages are well browned. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Veal Marsala with Provolone Categories: Meats, Italian Servings: 4 2 lb Veal cutlets 4 Mushrooms, fresh, sliced Flour 1/2 c Marsala wine Salt & pepper 4 tb Butter, cold 2 tb Butter Provolone cheese, sliced 2 tb Olive oil Pound veal cutlets between sheets of waxed paper til about 1/4" thick. Combine flour and salt & papper to taste. Dredge cutlets in the flour mixture. Combine 2 Tbsp butter with the 2 Tbsp olive oil in a large frying pan over medium high heat. Cook cutlets until lightly browned- about 2-3 minutes per side. Remove cutlets to a platter or pan suitable for use under a broiler. Place sliced mushrooms in the frying pan and cook until tender, adding a little butter if needed. Add Marsala and reduce sauce to about half of the original volume. Pre-heat broiler. Lower heat under the frying pan to VERY low, or place pan in a larger pan of hot water. Whisk in cold butter, 1 Tbsp at a time, adding each just before the last is completely incorporated. Remove sauce from heat immediately when done. Place a slice of provolone on each cutlet and broil until cheese bubbles and just starts to brown. Serve sauce alongside the cutlets, or spoon over as they are served. (This type of sauce will separate if it becomes too hot at any point- mine always does :) ). Other ideas: Use chicken in place of veal. Place a slice of prosciutto on the chicken or veal, then the slice of cheese before broiling. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Lamb Patties with Vegetables Provencal Categories: Meats, Main dish Servings: 4 1 lb Ground raw lamb 1 Med onion cut in rings 1 Large egg 2 lg Cloves crushed garlic 2 tb Bread crumbs 8 oz Zucchini cut in 1/4" 1 1/4 ts Salt Slices 1 ts Rosemary 14 1/2 oz Canned tomatoes 1 ds Hot pepper sauce 16 oz Can sm whole potatoes 1 tb Olive oil Drained Mix lamb, egg, bread crumbs, 1 t salt, 3/4 t rosemary and hot pepper sauce in bowl. Shape into 8 patties. Heat oil in large skillet over high heat. Add lamb patties and cook about 2 min per side until done as desired. Remove from skillet with slotted spoon. Add onion and garlic to pan drips. Cook over med heat until onion is golden, stirring occasionally. Stir in zucchini and tomatoes. Season with remaining salt and rosemary. Cover and simmer about 10 min until zucchini is tender. Stir in potatoes; put lamb patties on top of vegetables. Cover and heat through. Sprinkle with parsley. Serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Spiced Oil Categories: Sauces, Salads, Pasta, Italian Servings: 1 1/2 Carrot 1 Slice red pepper 1 Slice lime 3 1/2 c Olive oil 1 Slice lemon 1 Sprig fresh rosemary 1 Fresh bay leaf 1 Slice tomato 4 Fresh basil leaves 2 Shallots 1 Sprig thyme 1 ts Red pepper 3 Garlic cloves- unpeeled 1 Scallion 1 ts Black pepper Fasta pasta...For a fast pasta dish, toss 1/4 cup of this herbed oil with some fresh pasta and steamed vegetables, or use it in summer pasta salads. Place the vegetables and spices in a jar and add the oil. Set aside for at least 4 days before using. Can be stored for 2 weeks, or strain and store indefinitely. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Penne with Smothered Scallops, Tomato, Basil Categories: Pasta, Italian, Main dish, Shellfish Servings: 4 8 Tomatoes - large, ripe OR 2 tb Italian parsley 2 cn Roma tomatoes 1/3 c Olive oil 1 lb Scallops 1/4 ts Crushed chilli pepper 1 tb Garlic - chopped fine 1 ts Lemon zest - grated 1 ts Salr 1/2 c Fresh basil leaves 1 lb Dried penne 4 tb Parmesan cheese - grated Drop tomatoes, briefly into boiling water to loosen skins and peel. Remove most seeds and chop coarsely. Slice scallops into thin rounds about 1/4-inch thick and place in bowl with lemon rind. Saute garlic in oil until pale golden and add the tomatoes, salt and hot pepper flakes. Simmer for 5 minutes. Boil a large pot of water, add salt and pasta. Cook for 7 to 9 minutes, until barely done. Drain and immediately add to sauce. Add basil, chopped parsley and scallops. Cover pot tightly and remove from heat. Let stand 4 minutes to cook scallops. Remove lid, stir in Parmesan and serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Fettuccine With Shrimp Categories: Italian, Shellfish, Pasta Servings: 4 1/2 c Olive oil Sliced & pitted 1 lb Shrimp - medium, uncooked, 3 lg Garlic cloves - minced Peeled & deveined 2 tb Shallots - minced 4 lg Tomatoes - seeded and Salt & freshly ground Coarsely chopped Black pepper 1/2 c Fresh basil - chopped 1 lb Fettuccine, freshly cooked 1/3 c Black olives - Romano cheese - grated Heat oil in heavy large skillet over medium-high heat. Add shrimp, tomatoes, basil, olives, garlic and shallot. Season with salt and pepper. Cook until shrimp turn pink, stirring frequently, about 3 minutes. Place pasta in serving bowl. Pour sauce over and toss. Sprinkle with Romano. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken Scallopine w/Mushroom Sauce Categories: Chicken, Italian Servings: 4 -------------------------------MUSHROOM SAUCE------------------------------- 3/4 c Chicken Broth 2 c Mushrooms - thinly sliced 1 tb Flour 1/2 c Whipping Cream 1 tb Butter Salt & freshly ground pepper 1 ts Green Onion - finely Nutmeg Chopped (white part only) Cayenne Pepper ----------------------------------CHICKEN---------------------------------- 1 lb Chicken Breasts - boned And skinned, -----------------------------OR VEAL SCALLOPINE----------------------------- 2 tb Flour 1 1/2 c Breadcrumbs Salt & freshly ground pepper 5 tb Olive Oil 1 Egg 2 tb Butter 2 tb Water CHICKEN: Pound meat between sheets of waxed paper until thin. Combine flour, salt and pepper in pie plate. Beat egg with water in shallow dish. Dredge meat in flour; dip in egg mixture; roll well in breadcrumbs. LET SIT ON WAX PAPER FOR 10 MINUTES!!! Heat oil and butter in large skillet over medium-high heat. Add meat in batches and saute until browned, turning once, about 3-5 minutes, adding more oil and butter if necessary. Keep warm and spoon mushroom sauce (see recipe). MUSHROOM SAUCE: Combine broth and flour in small bowl and stir until flour is dissolved. Melt butter in skillet over medium high heat. Add onion and saute until tender, about 1 minute. Reduce heat to medium; add mushrooms; saute 2 to 3 minutes. Stir in broth. Increase heat to medium high and cook until slightly thick, stirring occasionally, about 10 minutes. Blend in cream, salt and pepper. Season to taste with nutmeg and cayenne pepper. VARIATION: For thicker gravy, delete the whipping cream. Gravy will also be browner too. (Or add Kitchen Bouquet to darken sauce.) NOTE: We find that if we are making this for company it is best to use TWO frying pans to speed things up. Also, this is wonderful when served with Fettucine Alfredo and Stuffed Tomatoes! ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Garlic Lover's Pizza Sauce Categories: Sauces, Italian Servings: 10 3 tb Olive Oil 6 oz Tomato Paste; 1 Cn 1/2 c Onion; Minced, 1 Md. 1/2 ts Basil; Dried 1/2 Green Pepper; Minced 1/2 ts Oregano; Dried 3 Cloves Garlic; Large, Minced 1 ts Parsley; Dried 1 1/2 c Water Salt & Pepper; To Taste Pour the oil into a deep, heavy skilled over medium-high heat. Add the onion and green pepper then cook and stir for about 5 minutes. Add the garlic and continue to cook, stirring, until the vegetables are tender. Add the water and then stir in the tomato paste. Sprinkle the sauce with the basil, oregano, and parsley. Lower the heat and let simmer for about 5 minuts. Add the salt and pepper to taste. If desired, add 2 to 3 dashes of hot pepper sauce. Let simmer, stirring often, about 30 minutes or until the sauce if very thick. Makes about 3 Cups of sauce. This is sufficient sauce for two 12 to 14-inch round pizza or 1 oblong pizza or 1 deep dish pizza. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SPAGHETTI AL POMODORO E BASILICO Categories: Italian, Pasta Servings: 8 2 1/2 lb Fresh ripe tomatoes Salt & pepper to taste 1/3 c Italian olive oil 1 1/4 lb Spaghetti 1/2 c Chopped onion 3/4 c Parmesan cheese 3 cl Garlic 20 Basil leaves 2 tb Chopped fresh basil Wash, peel & chop tomatoes, discarding seeds. Heat oil in a moderately deep pan, add onion & garlic and saute until onion is limp. Discard garlic and add tomatoes, chopped basil and salt & pepper. Simmer for about 20 minutes over moderate heat. While sauce is simmering, bring a large pot of water to boil. Add salt to taste and add spaghetti. Boil until spaghetti is "al dente," aprox 8 to 10 minutes. Drain spaghetti, toss with the sauce and the grated cheese. Garnish each plate with some of the basil leaves. Serve at once. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SPAGHETTI ALL'AGLIO E PEPERONCINO PICCANTE Categories: Italian, Pasta Servings: 4 2 tb Olive oil 1 tb Chopped parsley 6 lg Ripe tomatoes, peeled Salt to taste And chopped 1 lb Spaghetti 3 cl Garlic, finely chopped 1/2 c Freshly grated Parmesan 1 ts Crushed red pepper Cheese Heat olive oil in a large skillet and add tomatoes, garlic and crushed pepper. Let simmer over low heat for 15 minutes. Add parsley and salt and simmer 2 minutes longer. Meanwhile, heat 4 to 6 quarts water in a large pot. Add salt to taste and the spaghetti. Bring to boil and boil about 8 minutes, until spaghetti is "al dente." Do not over cook. Drain and add to the skillet. Heat through and serve sprinkled generously with Parmesan cheese. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Apple-Prosciutto Chicken Categories: Italian, Chicken Servings: 4 4 Boned skinless chicken 2 tb Finely chopped green onion Breast halves (about 1 lb. 1 tb Margarine or butter Total) 1 tb All-purpose flour 4 Slices prosciutto or 2/3 c Skim milk Boiled ham 1/2 c Shredded provolone 1/2 c Finely chopped apple Cheese (2 ounces) 1/8 ts Apple pie spice Hot cooked rice (optional) Apple pie spice Rinse chicken, pat dry. Place each breast half between 2 pieces of plastic wrap. Pound from the center to the edges with the flat side of a meat mallet till 1/4 inch thick. Remove plastic wrap. Place one prosciutto slice atop each breast half. Combine apple and 1/8 teaspoon pie spice. Place a fourth of the apple mixture on each breast. Fold in sides and roll up each half starting from a narrow end. Secure with wooden toothpicks. Sprinkle with additional apple pie spice. Place in a 10x6x2 inch baking dish. Bake, uncovered, in a 350 degree oven for 25 to 30 minutes until tender and no longer pink. Remove picks. In a small saucepan cook onion in margarine until tender. Stir in flour and dash pepper. Add milk. Cook and stir till thickened and bubbly; cook and stir 1 minute more. Stir in cheese till melted. Serve sauce over chicken rolls. Serve with rice or on a bed of rice, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken Cacciatoria #2 Categories: Chicken, Main dish, Italian Servings: 4 1 Chicken, cut up 1 cn Tomatoes (28 oz) 1 cl Garlic, peeled 8 sm White onions, peeled 1/4 c Flour 6 oz Tomato paste 2 ts Salt 2 ts Sugar 1/8 ts Pepper 1 Bay leaf 1/4 c Oil Rub chicken with garlic. Mince garlic and save. Combine flour, 1 tsp salt, and pepper in large paper bag; shake chicken pieces until coated. Heat oil in Dutch oven. Brown chicken a few pieces at a time on all sides; drain on absorbent paper. Pour off any oil remaining in pan. Return chicken to Dutch oven. Add garlic, tomatoes, tomato paste, onions, sugar, 1 tsp salt, and bay leaf. Cover. Basting occasionally with sauce in the pan, simmer 1 hour or until chicken is tender. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Penne Pasta with Sun-Dried Tomatoes and Chile Categories: Italian, Pasta Servings: 6 4 tb Crushed red chile 1 tb Grated lemon peel 1/2 c Sun-dried tomatoes, 3 cl Garlic, minced Cut in slivers 1/2 c Olive oil 1 c Black olives, cured in 2 tb Oil from the tomatoes Oil, pitted and halved 2 ts Freshly ground black pepper 1/2 c Fresh basil, chopped 3/4 lb Parmesan cheese, grated 1/2 c Fresh Italian parsley, 1 lb Penne pasta Chopped Combine all ingredients, except the cheese and pasta, and let sit at room temperature for a couple of hours to blend the flavors. Cook the pasta in 4 quarts of boiling salted water until tender but still firm - 'al dente'. Drain. Toss the pasta with the sauce and cheese until well coated and serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Spaghettini alla Carrettiera Categories: Italian, Pasta Servings: 6 4 ts Ground red chile 2 tb Vodka 1 lb Fresh tomatoes, cut up 10 Sprigs Italian parsley, 3 cl Garlic Coarsely chopped 2 tb Olive oil 1 lb Spaghettini 3/4 c Heavy cream Combine the chile, tomatoes, garlic and olive oil. Simmer the sauce for 30 minutes and run through a food mill to remove seeds and skins. Add the cream and vodka and simmer until the sauce is reduced. Cook the spaghettini in 4 quarts of boiling salted water until tender but still firm (al dente), being very careful not to overcook this thin spaghetti. Drain. Mix the sauce with the spaghettini, top with the parsley and serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: PARMESAN CHICKEN BAKE Categories: Italian, Chicken Servings: 8 8 Chicken breasts 3/4 c Parmesan cheese 1/2 c Melted butter 1 cl Garlic, minced 1 c Fine whole wheat bread 1/4 c Chopped parsley Crumbs 1/2 ts Seasoned salt Preheat oven to 400 degrees. Rinse chicken breasts; pat dry. Dip into melted butter; coat with mixture of the remaining ingredients. Arrange skin side up in shallow baking pan. Sprinkle with any remaining butter and crumb mixture. Bake for 50 minutes or until tender. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CREAMY STUFFED PASTA SHELLS Categories: Pasta, Italian, Main dish, Microwave Servings: 4 6 oz Bulk sausage 2 Scallions 1 c Canned chicken 1/4 lb Mushrooms 1/8 pk Saltines 2 tb Parsley 2 tb White wine 1/2 ts Celery salt 5 oz Conchiglioni 1/2 c Parmesan cheese 1/4 c Parsley 1 tb Paprika Crumble sausage into casserole. Add scallions. Nuke on high three to four minutes. Pour off fat. Stir in chicken, sauteed mushrooms, crumbs, wine, parsley, and celery salt. Mix well. Stuff 16 shells and place four in each gratin dish. Pour Mornay Sauce over shells. Cover with plastic wrap. Nuke on high for seven to eight minutes, turning once. Spoon sauce over pasta before serving. Sprinkle with parmesan, parsley and paprika. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Bean Soup Veneto-Style-Pasta e Fagioli alla Veneta Categories: Italian, Soups Servings: 8 2 c Dried pinto beans 1 ts Dried rosemary 4 c Beef stock OR 2 tb Parsley, chopped 3 c Canned beef broth 2 Garlic cloves, chopped 6 c Water 1 tb All-purpose flour 6 tb Olive oil 2 tb Tomatoe paste 2 Slices prosciutto rind OR Salt & pepper, to taste 2 Slices salt pork 1/4 lb Small elbow macaroni OR 1 Carrot, chopped 1/4 lb Arborio rice 1 Celery stalk, chopped 1/3 c Parmesan cheese,fresh grated 1 Medium onion, chopped Additional Parmesan cheese 1 Sprig fresh rosemary OR Place beans in a large bowl. Add enough cold water to cover and let stand overnight. Drain and rinse beans thoroughly. Prepare meat broth. Place beans in a large saucepan. Add water, broth, 2 tablespoons oil, prosciutto rind or salt pork, carrot, celery and onion. Cover and bring to a boil. Reduce heat. Simmer 50 to 60 minutes, stirring occasionally. Heat 3 tablespoons oil in a small saucepan. Add rosemary. Cook over medium heat until lightly browned. Discard rosemary. Add parsley and garlic; saute. When garlic changes color, stir in flour. Cook and stir about 1 minute. Remove 1 cup cooking liquid from bean mixture. Stir in tomato paste. Stir into flour mixture. Season with salt and pepper. Cook 5 to 10 minutes, stirring frequently. Add to bean mixture. With a slotted spoon, place a third of bean mixture in a blender or food processor. Process until smooth. Return to saucepan. Bring soup to a boil. Add pasta or rice and cook over high heat 8 to 10 minutes. Stir several times during cooking. Taste and adjust for seasoning. Stir 1 tablespoon oil and 1/3 cup Parmesan cheese into soup. Serve hot with additional Parmesan cheese. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Italian Cooking Sauce Mix Categories: Master mix Servings: 1 2 cn (14 1/2 oz) Stewed Tomatoes 4 cn (8 oz) Tomato Sauce 2 c Water 2 cn (6 oz) Tomato Paste 2 tb Instan Minced Onion 2 tb Parsley Flakes 3 ts Salt 2 tb Cornstarch 4 ts Green Pepper Flakes 1 ts Instant Minced Garlic 3 ts Sugar 1 1/2 ts Italian Seasoning Puree Stewed tomatoes. Combine all ingredients in a large kettle or Dutch oven. Simmer 15 minutes over medium-low heat. Cool and put into six 1-pt containers leaving 1/2-inch space at top. Seal and label containers Italian Cooking Sauce Mix. Freeze and use within 6 months. Makes about 6 pints of mix. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Italian Meat Sauce Mix Categories: Master mix Servings: 1 1 lb Mild Italian Sausage 2 lb Lean Ground Beef 4 ts Salt 1/4 ts Pepper 1/2 ts Instant Minced Garlic 1 Small onion, Peeled 1 Medium Carrot, Peeled Water 2 tb Sweet Basil Leaves 1/4 ts Chili Powder 1/4 ts Thyme 1 pk (10 oz) Frozen Cauliflower 1 pk (10 oz) Frozen Broccoli 1 cn (29 oz) Tomato Puree 1 cn (12 oz) Tomato Paste 8 c Water Peel and crumble the sausage. In a large kettle or dutch oven, brown the Italian sausage, ground beef, salt, pepper, and minced garlic. Drain. Put onion and carrot in blender. Cover with water and finely chop. Drain off water and add onion and carrot to meat in the kettle. Continue cooking with meat mixture. Stir in basil, chili powder, thyme, cauliflower and broccoli. Add tomato puree, tomato paste and 8 cups water. Bring to a boil. Cover and simmer 8 hours. Skim off fat. Put into eight or nine 1 pint containers. Seal and label containers Italian Meat Sauce Mix. Freeze and use within 6 months. Makes between 8 and 9 pints of mix. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: 24-Hour Lettuce Salad Categories: Salads Servings: 8 1 Head lettuce, torn Slightly thawed 1/2 c Celery, chopped 1 c Mayonnaise 1/2 c Green pepper, diced 2 ts Sugar or honey 1 Red onion, chopped 4 oz Cheddar cheese, grated 1 pk Frozen baby green peas, 8 Slices bacon, crumbled Layer first 5 ingredients in a glass bowl in order of listing. Spread on mayonnaise. Sprinkle on sugar or honey, then cheese, then bacon. Cover with foil and refrigerate overnight. Toss lightly just before serving. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: "Long Life" Noodles with Egg Categories: Chinese, Side dish Servings: 4 1 lb "Long Life" egg noodles 1 ts Sesame oil 8 qt Salted water 1/4 ts Salt 1/2 lb Spinach 1 ts Cornstarch paste 4 Eggs 2 Green onions, minced 1 c Chicken broth 1/4 c Boiled ham, slivered 1 tb Dark soy sauce Preparation: Wash & trim spinach. Wash, then boil noodles; drain; divide among soup bowls. In same water, blanch spinach; drain; press dry; chop coarsely; put on noodles. Heat broth in sauce pan. Add soy sauce, sesame oil, salt & cornstarch paste to thicken slightly. Poaching Eggs: Put 4 cups of water in wok; bring to boil. Break eggs in ladle one at a time; poach for 2 minutes. Place egg on spinach. Finishing: Pour hot soup over egg. Garnish with minced onion & ham. Serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Hot Potato Salad Categories: Side dish, German Servings: 6 3 c Cooked cubed Potatoes 1 1/2 c Coarsley chopped Apples 10 x Slices Bacon 1/2 c Chopped Onion 1/2 c Celery, chopped 1 1/2 tb Flour 3/4 c Apple juice (or water) 1/3 c Vinegar 1/3 c Sugar In skillet, cook bacon. Remove and drain. Pour off all but 3 T bacon fat, add onion and celery and stir fry 1-2 minutes. Blend in flour. Add juice and vinegar, stirring until mixture thickens. Add sugar. Preheat oven to 350 deg F. Place potatoes, apples, and crumbled bacon in greases 1 1/2 qt casserole. Add skillet mixture, mixing lightly. Cover and bake 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Ichiban Dashi ( Basic Soup Stock) Categories: Japanese, Soups Servings: 1 4 pt Cold Water 3 Inch Square Kombu 1/2 oz Katsuobushi Pour 4 pints of cold water into lg saucepan and bring it to boil. Drop in Kombu, and bring just to boil again, then remove the Kombu and set aside. Stir in the Katsuobushi and turn off heat. Let rest for 2 minutes, then skim off scum. Strain out Katsuobushi. Set both aside. The Stock may be used immediately or can be used up to 8 hours later. Can be kept in fridge for up to 2 days. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Niban Dashi (Vegetable Stock) Categories: Japanese, Soups Servings: 1 3 x Inch Sq Cooked Kombu 3/8 pt Katsuobushi (Cooked) 2 pt Cold Water 3 tb Pre-Flaked Katsuobushi The Kombu and the Katsuobushi may be taken from the Ichiban Dashi recipie. Put the cooked Kombu anf Katsuobushi with 2 Pt cold water in a medium sized saucepan and bring to boil. Add all Katsuobushi, reduce heat and simmer for 5 minutes. Strain out Kombu and Katsuobushi, discard Kombu and Katsuobushi. Can be kept at room temp for 8 hrs or refrigerated for 2 days. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Satsuma Jiru (Miso-Flavored Pork and Vegetable Stew) Categories: Japanese, Soups Servings: 6 1/2 lb Boned Pork 1/4" Dice 1 lb Pork Neck Bones Section Canned Konnyaku 2 Shiitake 1 Gobo 1 Medium Carrot 1 1" Slice Daikon 4 oz Sweet Potato, Pld 1/4" Dice 4 oz Aka Miso 1 pn MSG 1 Green Onion Hichimi Togarishi Cut Konnyaku into strips 1/4" wide and 2" long. Peel Carrot and cut into strips 2" long and 1/4" wide. Cut Daikon into strips 1/4" wide and 1" long. PREPARE IN ADVANCE: 1.Bring 3/8pt of water to boil and drop in diced pork. Cook for 10 minutes 2. Cover pork bones with 2 1/2 pt cold water, bring to boil uncovered. Reduce heat and simmer for 30 minutes strain broth. Set aside pork and broth. 3. Bring 3/8 pt water to boil and drop in Konnyaku, return to boil, ans set aside. 4. Steam Shiitake for 4 minutes, discard stalks, slice caps into strips. 5. Peel gobo to make 3 T of peelings, discard root. TO COOK: Drop the Konnyaku into the pan of pork broth and bring to boil over low heat. Add carrot and Daikon strips and raise heat. Bring to full boil , add Sweet potato and mushroom strips. Skim off foam. Cook for 5 more minutes and, with the back of a spoon, rub in the miso in through a strainer. Stir in MSG. Stir in the Gobo (if used). TO SERVE: Transfer soup to a large serving bowl, sprinkle onions over the top, and add spice. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Misoshiru (Clear Soup with SoyBean Paste) Categories: Japanese, Soups Servings: 2 ----------------------------------AKA MISO---------------------------------- 2 1/2 pt Ichiban Dashi 4 oz Aka Miso Paste ---------------------------------SHIRO MISO--------------------------------- 2 1/2 pt Ichiban Dashi 1/2 lb Shiro Miso Paste ---------------------------------AWASE MISO--------------------------------- 2 1/2 pt Ichiban Dashi 4 oz Shiro Miso Paste 4 oz Aka Miso Paste Place 2 1/2 pt Dashi in a medium sized saucepan and set a sieve over the pan. Rub in the Miso. Bring the soup to simmering point over a moderate heat, remove from heat and add a pinch of MSG. Add a garnish (Misoshiro No-mi) and serve at once. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Mishoshiru No-mi (Miso Soup Garnishes) Categories: Japanese, Relishes Servings: 6 --------------------------WASAME AND SPRING ONIONS-------------------------- 1/2 oz Wakame 1 Spring Onion ---------------------------TOFU AND SPRING ONIONS--------------------------- 6 oz Tofu 1 Spring Onion --------------------------DAIKON AND SPRING ONIONS-------------------------- 1 Diakon, peeled 1 Spring Onion (all) -------------------------------FU AND MUSTARD------------------------------- 18 Kobana or Yachi-Fu 1 Powdered Mustard WAKAME AND SPRING ONIONS Soak the Wakame in a bowl of warm water for 15 minutes. When soft, strip the leaves fro the tough central vein. Discard the vein. Add sliced onions. TOFU AND SPRING ONIONS When soup simmers, drop in the tofu ans simmer for 1 minute. Pour into bowl, garnish with onions, and serve. DIAKON AND SPRING ONION Cut the 1 inch diakon into strips 1/8" wide and 2" long. COver the strips with cold water and bring to a boil. Reduce heat and simmer for 5 minutes until vegitable are tender but still firm. When the Miso soup begins to simmer, drain the Daikon and add it to the soup. Garnish with onions and serve. FU AND MUSTARD Soak the dried coutons in cold water for 10 minutes, until they are soft. Squeeze the gently to rid them of their moisture. Bring the Miso to a simmering point, drop the croutons and simmer for 1 minute. Pour the sou, add mustard, and serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Kamo Sakamushi (Sake Steamed Duck) Categories: Japanese, Appetizers Servings: 24 2 Whole Duck or Chicken Breast 2 1/2 ts Sake IN ADVANCE: Place Boned Duck or CHocken breast skin side up on a flameproof dish and sprinkle with 1 scant t of salt. Cover, refrigerate, and let sit for 3 hours. TO COOK: Preheat the grill to it's highest point. Meanwhile, pour Sake over the Chicken or Duck and steam for 7 minutes. Remove the from steamer, and grill 3" from heat for 2 minutes. Cool to room temperature, cut breasts into 1/4" slices and serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Hamaguri Shigure-ni (Sweet Cooked Clams) Categories: Japanese, Appetizers Servings: 24 3 tb Sake 1 1/2 oz Sugar 24 Small Clams or Cockels 2 1/2 tb Soya Sauce TO COOK: Put the Sake, sugar, and clams into a large frying pan and stir together. Bring to boil over high heat and cook for 3 minutes, uncovered. Stir in the Soya sauce and cook briskly for another minute. Remove from heat and set aside. Boil the remaining liquid for 10 minutes until it becomes syrupy. Add clams and stir them gently in the sauce over hight heat for 1 minute. TO SERVE: Transfer to deep bowl, and cool to room temperature. Serve cool. *NOTE: Tiny Shrimp, mussels, or bits of fresh tunny fish may be sustituted for the clams and cockles. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Hamaguri Sakami (Sake Seasoned Clams) Categories: Japanese, Appetizers Servings: 12 12 Littleneck Clams or Cockles 1 1/2 pt Boiling Water 3 tb Sake 1 pn MSG 6 Thin slices of lemon PREPARE IN ADVANCE: Have clams shelled, save shells. Discard shallow halves, scrub the deep halves. Drop the shells into boiling water, boil for 2-3 minutes, then drain. Rinse and dry. TO COOK AND SERVE: Bring the Sake to boil over high heat. Sprinkle MSG, then drop in the clams, stir gently, and cover. Cook over moderately high heat for 3-4 minutes, then remove the clams and place in the shell. Garnish each clam with a slice of lemon. Serve at room temperature. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Awabi Sakami (Sweet Cooked Abalone) Categories: Japanese, Appetizers, Fish Servings: 6 15 oz Abalone (canned) 1/4 pt Water 2 1/2 tb Sake 1 oz Sugar 2 1/2 ts Soya Sauce Empty the can of Abalone into a small saucepan and add water. Bring to boil, reduce heat and simmer uncovered for 10 minutes. Add Sake and Sugar and cook for another 5 minutes, stir in Soya sauce and continnue to cook for 2-3 more minutes. Cool to room temperature, cut the abalone into 1/2" thick slices and serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Shibu Kawa-ni (Chestnuts Cooked in Green Tea) Categories: Japanese, Appetizers Servings: 6 6 Peeled Chestnuts 2 1/2 ts Green Tea Leaves 4 ts Sugar 1 ts Soya Sauce Cover the chesnuts with cold water and the tea leaves and bring to boil in a small saucepan. Reduce the heat and simmer for 20 minutes until the chestnuts show no resistance when pierced. Drain and wash under cold running water. Leave the brown membrane intact. Put 3/8 pt of water, sugar and the chestnuts into a saucepan and bring to boil. Reduce heat and simmer 20 minutes, the stir in Soy Sauce. Simmer for 5 minutes, remove from heat, and cool to room temperature before draining and serving. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Ebi Kimizushi (Prawn Sushi with Egg Yolk) Categories: Japanese, Appetizers, Fish Servings: 6 -----------------------------------SUSHI----------------------------------- 6 Med., Raw, Unshelled, Shrimp ----------------------------------MARINADE---------------------------------- 3 tb Rice Vinegar 4 tb Water 1 ts Sugar 1/4 ts Salt 1 pn MSG ----------------------------------FILLING---------------------------------- 4 Egg Yolks 1 1/4 ts Sugar 1/4 ts Salt 2 1/2 ts Lemon Juice 1 pn MSG TO COOK PRAWNS: Leaving the shells of the prawns intact, insert the toothpicks along the inside curves to prevent curling. Drop the prawn into 3/4 pt of boiling water and cook briskly, uncovered, for about 3 minutes until pink and firm. Drain in a sieve and cool quickly under cold running water. Remove the toothpicks and peel the prawns, leaving the last section of shell and tail on each one. De-vein the prawns by making a shallow incision across their tops with a small, sharp knife. Lift out the vein. Butterfly the prawns by cutting along their inner curves 3/4 of the way through, spreading the open and flattening with a cleaver. MARINADE Put the vinegar, water, salt, sugar and MSG into a mixing bowl and stir together thoroughly. Add the prawns, marinade at room temperature for 1 hour. FILLING Drop the egg yolks into a small saucepan and beat lightly with a fork. Remove 2 1/2 t of the yolks and set aside. Add 3/4 pt of water to the remaining yolks, stir thoroughly, and cook over a moderate heat for 10-15 minutes until the yolks are firm and hard-boiled. Drain them in a sieve, and mash them into a paste. Beat the sugar, salt, salt, lemon juice, MSG, and the rest of the raw egg yolks and continue to beat. Rub the mixture through a fine sieve. TO ASSEMBLE AND SERVE Divide the seasoned egg filling into 6 equal parts and pack each part into the center of a prawn. Seal the edges by pressing them together. Serve at room temperature. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Gyuniku Negimaki (Steak and Onion Spring Rolls) Categories: Japanese, Appetizers, Meats Servings: 8 4 oz Slice Rump Steak 2 Spring Onions w/ 3" of stalk 3 tb Teriyaki Sauce PREPARE IN ADVANCE: Cut onions in half lengthwise, the cut into 4" pieces. Place the steak between sheets of greasproof paper and pound into 1/8" thickness. Cut the steaks in half crosswise. Arrange the strip of onions down the length of each piece of meat. Starting with the wide end, roll into tight cylinders. Secure with toothpicks. TO COOK: Preheat grill. Dip rolls in Teriaki sauce and grill them 3" from heat for 3 minutes. Dip again in sauce and grill for another 3 minutes. Remove toothpicks, trim ends, and cut into 1" pieces. Stand each piece on end. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Nasu Karashi Sumiso-ae (Eggplant w/ Mustard & Miso Dressing Categories: Japanese, Vegetables, Salads Servings: 6 1 lb Eggplant 1 pn Salt 4 tb White Miso Dressing 2 1/2 ts Soy Sauce 2 1/2 ts Powdered mustard (Wasabi) IN ADVANCE: Cut the Eggplant in half lengthwise, then crossways into 4 pieces, then into 4" cubes. Bring 3/4 pt water to boil in a small saucepan. Add Salt and drop in Eggplant. Boil fot 3-5 minutes. Drain and let cool. Pat the cubes dry. TO ASSEMBLE AND SERVE: Put the Miso, Soy Sauce, and Wasabi into a mixing bowl and stir until well blended. Add the eggplant and toss until well coated. Serve at room temperature. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Shira-ae (Tofu & Sesame-Seed Dressing w/ Vegetables) Categories: Japanese, Vegetables, Salads Servings: 6 2 Pieces Canned Konnyaku 1 Loaf Tofu 1 Sm Carrot, Scraped & Shred 1 pn Salt 1 ts Vegetable Oil 6 tb Niban Dashi 3 ts Sugar 1 pn MSG 1/4 ts Soy Sauce 2 1/2 ts White Sesame-Seeds PREPARE IN ADVANCE: Bring 3/8 pt water to boil and drop in Konnyaku. Return to boil and drain immediately. Bring another 3/8 pt water to boil and drop in the loaf of Tofu. Reduce heat and simmer for 5 minutes, drain and cool to room temperature. Wrap Tofu in a towel and napkin and squeeze to remove moisture. Rub through a sieve over a bowl. Cook the Carrots for 30 minutes. Heat oil over high heat. Stir in the Dashi, 1/2 t sugar, salt, MSG, and 1/8 t Soy Sauce. Bring to boil. Continue to boil until liquid has reducet by half. Cool to room temp. Roast sesame seeds and grind into a paste and mix with Tofu. TO ASSEMBLE AND SERVE: Drain the Konnyaku and its sauce through a sieve set over a small bowl. Stir in 5 t of the sauce into the Sesame-seed/Tofu Paste. Stir in 2 1/2 t salt, MSG, the drained Konnyaku, and the grated Carrot. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Goma Jayu-ae (Soy & Sesame-Seed Dressing w/ French Beans) Categories: Japanese, Salads, Vegetables Servings: 6 1 lb French beans 1 pn Salt 3/8 pt Niban Dashi 2 1/2 ts Sugar 1 pn MSG 1 1/2 ts Sake 1/4 ts Soy Sauce ----------------------------------DRESSING---------------------------------- 1 1/2 oz White Sesame Seed, Ground 2 1/2 tb Sake 1 1/2 ts Sugar 5 ts Soy Sauce PREPARE IN ADVANCE: Snip off ends of french beans and discard. Cut beans into 1/2" lengths. Drop them into 3/4 pt of lightly salted boiling water, reduce heat and cook briskly, about 8-10 minutes until beans are tender but still slightly resistant to bite. Drain and run under cold water. Put the Dashi, Sugar, 1/4 t Salt, MSG, Sake and Soy Sauce into a pan. Bring to a boil. Add the beans, return to boil. Remove from heat and let cool to room temperature. DRESSING: Heat Sake to likewarm over a high heat. Ignite Sake and let burn until the flame dies out. Pour Sake into a small bowl and let cool to room temperature. Add all ingredients and mix thoroughly. TO SERVE: Toss together the french beans and dressing, serve at room temperature. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Sambai-zu (Rice-Vinegar and Soy Dipping Sauce) Categories: Japanese, Sauces Servings: 6 2 tb Rice Vinegar 2 tb Niban Dashi 1 tb Sugar 1 1/2 ts Soy Sauce 1/8 ts Salt 1 pn MSG Put the vinegar, Dashi, Sugar, Soy Sauce and salt ito a small saucepan and sprinkle lightly with MSG. Bring the Sauce to boil, then immediately romove from heat and set aside. Let cool to room temperature. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Toriwasa (Chicken & Parsely with Horesradish Sauce) Categories: Japanese, Poultry Servings: 6 1 Whole Chicken Breast 5 tb Sake 1/8 ts Salt 1 pn MSG 1/2 ts Salt 4 oz Bunch Italian Parsely 2 1/2 ts Wasabi 2 tb Soy Sauce 1 Sheet Nori Skin and bone chicken breasts. Cut chicken breasts horizontally into paper thin slices, then into shreds 1/4" wide. Put chicken, sake, 1/8 t salt, and a sprinkling of MSG into a small saucepan. Bring to a boil. Remove from heat and let cool to room temperature. Put 5/8 pt water, 1/2 t salt, into as small pan. Bring to a boil. Cook parsely for 1 minute. Drain and rinse under cold water. TO ASSEMEBLE: Put the Wasabi paste with 2 T of soy sauce and MSG into a mixing bowl. Stir in chicken, liquid and parsely; mix thoroughly. Divide into 6 small bowls, and cover with shredded nori. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Neri Shiro Miso (White Miso Dressing) Categories: Japanese, Sauces Servings: 1 30 oz Shiro Miso (White Miso) 10 oz Sugar 3/8 pt Sake 2 Egg Yolks Put the miso, sugar,sake into a medium sized saucepan and bring to a boil, stirring constantly. Reduce heat and, and simmer for 30 minutes, stirring occaisionally. Remove pan from heat and wuickly beat in 2 egg yolks, 1 at a time. Immediately dip the bottom of the pan in ice water to cool rapidly. The dressing may be used in Nuta-ae, Nasu Karashi Sumiso-ae, or Kinome-ae. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Kinome-ae (Bamboo Shoots with Green Soy Dressing) Categories: Japanese, Vegetables, Salads Servings: 6 10 oz Bamboo Shoots (Takenoko) 3/8 pt Niban Dashi 1 1/2 ts Sugar 2 ts Salt 1 pn MSG 5 ts Sake 2" Square Kombu 4 oz Fresh Spinach leaves 3 tb Neri Shiro Miso 1/4 ts Kona Sansho (Pepper) IN ADVANCE: Place bamboo shoot on side, cut off base, the cut bas in half horizontally. Cut the top lengthways in quarters. Cut all pieces into 1/2" dice. Bring 3/8 pt water to boil, drop in shoots, and return to boil. Boil uncovered for 10 minutes until tender. Drain and set aside. Put Dashi, sugar, 1/4 t salt, msg and kombu into a medium saucepan and bring to a boil over high heat. Add the bamboo shoots. Boil until almost all of the liquid is gone. Remove from heat and set aside to cool. Wash the spinach leaves thoroughly and pat dry. Grind the leaves into a paste, adding the rest of the salt slowly. Add 3/8 pt of water to paste andtransfer to a small saucepan. Bring to boil. Pour misture through a fine sieve, discard the liquid. TO SERVE: Pour the miso dressing into a bowl and rub the spinach paste through a sieve into the dressing. The stir the mixture until it turns a soft, delicate green. Sprinkle with a 1/4 t of Kona Sansho powder. Add the bamboo shoots, and stir together gently. Serve at room temperature. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Horensho Hitashi (Spinach w/ Toasted Sesame Seeds) Categories: Japanese, Salads Servings: 6 2 1/2 ts Salt 1 1/2 lb Fresh Spinach 2 1/2 ts Sesame Seeds 3 tb Niban Dashi 1/2 ts Sugar 1 ts Soy Sauce 1 pn MSG Bring 5/8 pt water to boil and add salt. Gather the spinach into a large bouquet, place it in the saucepan, and cover tightly. Cook for 5 minutes until the upper leaves begin to wilt. Immediately drain and plunge into cold water. Cut away the stalks and discard. Squeeze the leaves dry. Cut the leavesinto 1" pieces and squeeze them dry again. Set aside Heat a heavy fry pan until water skitters accross surface. Add seeds, and warm for 3-4 minutes, shaking constantly. Put the dashi, sugar, soy sauce and MSG into a small saucepan, stir and bring to a boil over high heat. Remove from heat and serve. TO SERVE: Pour sauce over the spinach and toss together to coat leaves. Divide into 6 bowls and sprinkle with sesame seeds. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Namasu (Daikon and Carrot in Vinegar Dressing) Categories: Japanese, Salads, Vegetables Servings: 6 1/2 lb Daikon, peeled & Shredded 1 Small Carrot, shredded 2 1/2 ts Salt 1/4 oz Katsuobushi 2 1/2 ts Rice Vinegar 1 1/2 ts Sugar 1 pn MSG Put the Daikon, carrot, 3/8 pt water and salt into a mixing bowl, Stir thoroughly and set aside for 30 minutes. Put half of the Katsuobushi into a small pan, cook uncovered over low heat for 3-4 minutes, stirring constantly. Transfer the Katsuobushi to a mortar and grind into a fine powder. Shake the powder onto a piece of greaseproof paper through a sieve and set aside. Drain the daikon and carrot, squeeze them dry and place in a mixing bowl. Add vinegar, sugar, and MSG. Mix thoroughly and add katsuobushi. Serve at room temperature in small bowls ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Sashimi (Sliced Raw Fish) Categories: Japanese, Fish Servings: 5 ---------------------------CHOOSE ONE (ONE PIECE--------------------------- 1 lb Fresh Sea Bass Fillet 1 lb Halibut 1 lb Squid 1 lb Abalone 1 lb Turbot 1 lb Bream 1 lb Tunny Fish -------------------------------DIPPING SAUCE------------------------------- 4 tb Soy Sauce -OR- Chirizu -OR- Tosa Joyu ----------------------------------GARNISH---------------------------------- 2" Secion Diakon 1 Carrot 1 Celery CUTTING THE FISH: There are 4 basic cuts for Sashimi. A Very sharp, heavy knife is a must. 1. Hara Giri (Flat Cut) Most popular cut. Suitable for any filleted fish. Holding the fish firmly, cut straight down in slices about 1/4" to 1/2" thick and 1" wide, depending on the size of the fillet. 2. Kaku Giri (Cubic Cut) This style of cutting is more often used for tunny fish. Cut the fish as above, the cut the slices into 1/2" cubes. 3. Ito Zukuri (Thread Shape) Although this technique may be used with any small fish, it is especially suitable for squid. Cut the squid straight down into 1/4" slices, the cut lengthways into 1/4" wide strips. 4. Usu Zukuri (Paper Thin Slices) Place a fillet of bass or bream on a flat surface and, holding the fish firmly with one hand, slice it at an angle into almost transparent sheets. TO SERVE: Sashimi may be composed of one fish or a variety of fish. To serve as part of a meal, arrange the fish attractively on individual serving plates. Garnish each plate with obout 1/2 teaspoon of wasabi and decorate with strips of daikon, carrot and/or celery. Cover with a sheet of plastic and refrigerate for NO MORE THAN 1 HOUR before serving. Pour the dipping sauce of your choice into tiny dishes and accompany each serving of Sahshimi with it's own sauce. The wasabi may be mixed with soy sauce or tosa joyu to taste. To serve as an hors d' oerve, arrange two or more varieties or cuts of sashimi on a serving dish and accompany with dipping sauce. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Isobe Zukuri (Sashimi Wrapped in Laver) Categories: Fish, Japanese Servings: 6 6 x Sheets Nori 1 lb Fresh fish fillet -------------------------------DIPPING SAUCE------------------------------- 6 tb Chirizu -OR- 6 tb Tosa Joyu IN ADVANCE Cut fish into slices 1/2" thick and 6-7" long (as lonf as a sheet of nori). TO ASSEMBLE AND SERVE: Pass the nori, one sheet at a time, over a flame to intensify it's flavor and color. Lay the nori flat on a hard surface (the japanese use a bamboo mat to facilitate rolling) with the wide side of the mat facing towards you. Place a long slice of fish along the length of the nori and roll the nori into a long, thick, tight cylinder. Cut crosswise into 1 1/2" slices with a sharp knife. Roll and cut the remaining fish and nori in the same way. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chirizu (Spicy Dipping Sauce for Sashimi) Categories: Japanese, Sauces Servings: 1 5 ts Sake 4 oz Daikon 2 Spring Onions 3 tb Japanese soy sauce 3 tb Lemon juice 1 pn MSG 1/8 ts Hichimi Togarashi Warm the sake in a small sucepan. Ignite with a match, off the heat, and shake tha pan gently until the flame dies out. Pour the sake into a dish and cool. Put the sake with the grated daikon, onions, soy sauce, lemon juice, MSG, and the 7 pepper spice into a mixing bowl. Mix well. To serve, place in small individual dishes and serve with sea bass, sea bream, or sashimi. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Tosa Joyu (Soy-Based Dipping Sauce for Sashimi) Categories: Japanese, Sauces Servings: 1 3 tb Soy sauce 2 1/2 ts Sake 5 ts Katsuobushi 1 pn MSG ----------------------------------GARNISH---------------------------------- 2 1/2 ts Wasabi Place all ingredients in a small saucepan. Bring to a boil, uncovered, stirring constantly. Remove from heat, strain, ans set aside to cool. Divide into serving dishes and garnish with wasabi. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Some Oroshi (White-Radish and Red-Pepper Garnish) Categories: Japanese, Sauces Servings: 1 3" round section daikon 4 Takano Tjume (Whole red pepp 6 tb Pon-su (equal soy-lemon juic 2 Spring onions, chopped Make 4 openings in the flat side of the daikon with chopsticks or the tip of a knife. Insert a red pepper deep into each opening, so that the tip is level with the daikon. Set aside for at least 4 hours. The daikon's moisture will reconstitute the pepper and the pepper will have spiced the daikon. Grate the daikon, divide into 6 equal parts, and roll into a small ball. TO SERVE: Pour the pon-su (equal parts soy-sauce and lemon juice) and add a ball to each dish. garnish with onion and serve with sashimi. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Zucchini Frittata Categories: Vegetarian, Main dish, Vegetables Servings: 6 2 tb Salad oil 6 x Eggs Small onion, finely chopped 1/8 ts Pepper Clove garlic, minced/pressed 1/4 ts Dry basil 2 x Large Swiss Chard * 1/4 ts Oregano leaves Med-sized zucchini chopped 1 c 3oz. grated Parmesan cheese A frittata is a flat omelet with a meledy of vegetables and herbs mixed into it. This recipe calls for zucchini and chard, but you can substitute any summer squash for zucchini, and spinach for the chard. * Swiss chard leaves (including stems), coarsley chopped Heat oil in a wide frying pan over medium heat. Add onion, garlic,chard, and zucchini; cook, stirring ocasionally, until vegetables are soft (about 5 minutes). Remove from heat and let cool slightly. Beat eggs lightly with pepper, basil, and oregano. Stir in cheese and vegetables. Pour into a greased 9-inch pie pan. Bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown. Serve hot or at room temperature. Per serving: 14 grams protein, 4 grams carbohydrates, 269 milligrams cholestrol, 204 calories ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chiles Rellenos Casserole Categories: Vegetarian, Mexican, Main dish, Vegetables Servings: 10 2 cn Whole green chili peppers* 4 c Milk 3 c Sharp Cheddar cheese** 3/4 c All-purpose flour 4 Green onions, sliced 1/4 ts Salt 3 c Shredded mozzarella cheese 2 cn Green chili salsa 6 Eggs * 7 oz. cans **shredded (approx. 12 oz.) Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over chilies. In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean. Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving. Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams cholesterol, 490 calories. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ITALIAN MINESTRONE SOUP COCA-COLA Categories: Soups, Italian, Beef Servings: 6 2 1/2 lb Blade chuck roast OR 1/4 c Onion, diced Meaty soup bones 1/4 c Parsley, chopped 2 1/2 qt Water 1 Clove garlic, minced 2 ts Salt 1/2 c (2 oz) elbow macaroni 1 sm Onion 1 cn (6 oz) tomato paste 1/2 c Celery leaves 1 c COCA-COLA 1 Bay leaf 1 tb Olive oil 2 Slices, bacon, diced 1 tb Worcestershire sauce 1 1/2 c Kidney beans 1 tb Italian seasoning 1/2 c Green beans, fresh/chopped 1 ts Salt 1/2 c Celery, diced 1/4 ts Black pepper 1/2 c Green peas Parmesan cheese, 1/2 c Zucchini, thinly sliced Grated (optional) 1/2 c Carrots, thinly sliced In a large pan, place the meat, water, salt, small onion, celery leaves, and bay leaf. Cover and simmer about 2-1/2 hours until the meat is tender. Remove the meat. Strain the broth (should measure 2 quarts). Add ice cubes to the broth to harden the fat and remove the fat. Discard the fat. Finely dice the meat, discarding any fat and bones (should be about 2 cups). In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and the meat. Place over low heat while preparing the rest of the ingredients. Pan-fry the bacon until crisp. Add the bacon and the drippings and all the remaining ingredients, except Parmesan cheese, to the broth. Cover and simmer about 30 minutes, until the vegetables and macaroni are tender. Serve sprinkled with Parmesan cheese, if desired. Makes about 3 quarts. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: FRENCH ONION SOUP COCA-COLA Categories: Soups, French Servings: 4 1/4 c Butter or margarine 1/2 ts Vinegar 4 c Onions, thinly sliced 1/8 ts Pepper 2 cn (10.5 oz ea) beef broth French bread, cut into (bouillon) Thick slices 3/4 c COCA-COLA Parmesan cheese, grated 1 ts Salt In a heavy saucepan, melt the butter/margarine. Add onions and cook until they are golden, do not brown. Add the undiluted beef broth, 1 soup can of water, Coca-Cola, salt, vinegar, and pepper. Cover and simmer 20 to 25 minutes. In a broiler, toast one side of the French bread slices. Turn and generously sprinkle with the Parmesan cheese. Toast until browned. Into deep bowls, ladle the soup and top with the toast, cheese-sided up. Makes 4 servings or about 6 cups. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHINESE PEPPER STEAK COCA-COLA Categories: Beef, Chinese, Main dish Servings: 6 1 1/2 lb Top round or sirloin steak, Thin strips Boneless 1 c Celery, thinly sliced 2 tb Oil 1/4 c Onions, thinly sliced 1 Clove garlic, minced 1/2 c COCA-COLA 1 ts Salt 2 md Tomatoes, ripe 1 c Beef broth (bouillon), 2 1/2 tb Cornstarch Canned and undiluted 1/4 c COCA-COLA 1 c Green bell pepper, cored, 1 tb Soy sauce Seeded, and cut into Rice, cooked and hot Trim all fat from the meat and cut into pencil-thin strips. In a deep skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and brown over high heat, about 10 minutes, stirring occasionally with a fork. Add the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat is fork-tender. Stir in the green pepper strips, celery, onions, and 1/2 cup of Coca-Cola. Cover and simmer for 5 minutes. Do not overcooked; the vegetables should be tender-crisp. Peel the tomatoes, cut into wedges, gently stir into meat. Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir mixture into the meat and cook until sauce is thickens, about 1 minute, stirring lightly with a fork. Serve over hot rice. Makes 6 (3/4 cup) servings. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: GERMAN SAUERBRATEN COCA-COLA Categories: German, Beef, Main dish Servings: 8 4 lb Beef rump, sirloin tip, OR 10 Whole black peppercorns Round bone chuck, boneless 10 Whole cloves 1 1/2 c Vinegar 3 Bay leaves 1 c COCA-COLA 2 tb Sugar 3/4 c Water 1 1/2 ts Salt 3 Onions, sliced Flour 2 Stalks celery, sliced 3 tb Oil or shortening 2 Carrots, sliced -----------------------------------GRAVY----------------------------------- 3 c Drippings plus strained 5 tb Flour Marinade 5 tb Ginger snap crumbs 2 to 4 days before serving, wipe the meat with a damp cloth, then place in a large plastic bag. In a large bowl, throuoghly combine the vinegar, Coca-Cola, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar, and salt and pour over meat. Fasten bag tightly and lay flat in a 13x9-inch pan. Refrigerate, turning bag each day. (If you like a sour sauerbraten, let meat marinate 4 days.) When ready to cook, remove meat (saving marinade) and dry well. Rub the surface lightly with flour. In Dutch oven, heat oil or shortening and slowly brown the meat well on all sides. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly and simmer on surface heat or in a preheat, 350°F oven for 3 to 4 hours until the meat is fork-tender. If needed, add more marinade during cooking to keep at least 1/2-inch liquid in the Dutch oven. Remove the meat and keep warm until ready to slice. Into a large measuring cup, strain the drippings. Add several ice cubes and let stand a few minutes until the fat separates out. Remove fat, then make gravy. Makes 8 servings. TO MAKE THE GRAVY: In the Dutch oven, combine the gravy ingredients, stir and cook about 5 minutes over medium heat until gravy is thickened. Taste for seasonings. Makes 3 cups of gravy. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: JAPANESE PICKLED CAULIFLOWER COCA-COLA Categories: Japanese, Pickles Servings: 1 1 md Cauliflower, separated into 1/2 c Celery, very thinly sliced Flowerets, washed, and 3/4 c COCA-COLA Drained 6 tb Wine vinegar OR 1 Green bell pepper, washed, White vinegar Cored, seeded, and cut into 1/4 c Sugar 2-in strips 1 1/2 ts Salt Water, boiling In a large bowl, combine the cauliflower flowerets and bell pepper strips. Cover with boiling water. Let stand for 2 minutes; drain thoroughly. Add the celery. In a small pan, heat the Coca-Cola, wine/white vinegar, sugar, and salt. Pour over vegetables. Toss lightly with a fork, and pack into 1-quart glass jars. Push down lightly so the liquid covers the vegetables. Cover and chill overnight. This keeps in the refrigerator for several days. Makes about 1 quart. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CELERY SUKIYAKI Categories: Japanese, Beef Servings: 6 1 1/2 lb Flank steak 3/4 c Boiling water 3 tb Salad oil 1 c Water chestnuts,sliced 3 c Celery,sliced diagonally 5 tb Soy sauce 2 sm Onions, sliced, separated 1 1/2 ts Ground ginger Into rings 1/2 ts Ground black pepper 1 Beef bouillon cube Cut steak into thin diagonal slices.(For easier slicing, partially freeze first.)In large skillet,heat 2 tbsp. oil. Add steak strips,a few at a time.Brown on both sides.Remove and set aside.Add celery and onion to skillet.Saute for 3 minutes in 1 tbsp. oil.Dissolve bouillon cube in water.Add to skillet along with water chestnuts,soy sauce,ginger and black pepper.Stir well.Add browned steak;spoon juice over steak.Cover and simmer 10 minutes or until steak and vegetables are fork tender.Serve over rice.Serves 6. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: TATAKI Categories: Japanese, Beef, Appetizers Servings: 6 3 New York strip steaks 1/2 c Mirin 3/4 c Soy sauce 2 c Dashi 3/4 c Sake Mix together soy sauce, sake, mirin and dashi. (Sake and Mirin wines can be bought in most liquor stores. Dashi, a base for Japanese soup stock,is available in most Oriental stores.) Bring to boil.Add steak and return to boil.Cook 3 to 5 minutes.Be careful not to overcook the meat;it should be rare on the inside. Remove steak,wrap in foil and refrigerate overnight. Continue boiling,cooking until liquid has reduced to a thick sauce. You can tell when it is done,because the sauce makes large, slow bubbles when it is ready.Be careful; otherwise the sauce will burn. Refrigerate overnight. To serve: Cut all fat from steaks. Slice in very thin slices. Arrange on a plate. Just before serving; pour 1 tsp. of reduced cooking sauce over meat. You can also garnish with a little chopped green onion. For an appetizer serving, allow 5 to 7 slices per person. Serves 6. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: JAPANESE BEEF STIR-FRY Categories: Japanese, Beef Servings: 4 12 oz Beef flank steak, partially 1 cl Garlic, crushed Frozen 1/8 ts Crushed hot red pepper 1 tb Peanut or vegetable oil 12 oz Fresh Chinese pea pods OR 1 lg Red bell pepper, cored, 2 pk (6 oz) frozen, thawed Seeded and thinly sliced, 1 lg Head escarole, about 1 lb., About 1 1/4 cups Coarsely chopped, about 8 1 sm Onion, thinly sliced, about Cups 3/4 cup 1 tb Soy sauce 1 tb Chopped fresh gingerroot OR 1/2 ts Light brown sugar, firmly 1 ts Ground ginger Packed Using a sharp knife,held almost parallel to cutting surface,cut partially frozen flank steak into very thin slices.In 12" skillet over medium high heat,heat oil;add beef;cook 2 to 3 minutes,stirring frequently until browned.Using slotted spoon,remove meat to plate; keep warm.To drippings in skillet,add red bell pepper,onion,ginger, garlic and crushed red pepper.Cook about 4 minutes,stirring constantly until vegetables are crisp-tender.add pea pods,escarole,soy sauce and brown sugar.Cook about 1 minute,stirring constantly until pea pods are heated through and escarole is wilted.Stir beef into vegetables. Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Brook Trout Sauteed with Mushrooms Categories: Fish Servings: 6 6 Whole trout (about 1/2 lb. 3 tb Vegetable oil Each when cleaned) or 6 tb Unsalted butter 12 fillets with skin 6 lg Mushrooms, cut into 1/4 c Milk Thin slices Salt and freshly ground 2 tb Fresh lime juice Black pepper 4 tb Finely chopped fresh 1/3 c All-purpose flour Parsley leaves Put the trout in a dish, add the milk, and sprinkle with salt and pepper. Turn them several times to coat well. Set aside. Spread the flour over a flat dish. Remove the trout from the milk and dredge them in the flour. Shake off any excess flour. Heat half of the oil in a nonstick frying pan large enough to hold 3 trout in one layer. Cook them over medium heat for 4 minutes on one side. Turn them and cook for 6 to 8 minutes, or until brown. Transfer the trout to a warm platter and keep them warm. Repeat the process using the remaining oil and fish. Meanwhile, melt 1 TB. of the butter in a frying pan over high heat. Add the mushroom slices and sprinkle with salt and pepper. Saute them, stirring and shaking the pan, until the liquid has evaporated and the mushrooms are nicely browned. Arrange the mushrooms over the trout and sprinkle with the lime juice. Melt the remaining butter in a frying pan over high heat, shaking the pan, until the butter turns hazlenut brown. Pour it over the trout, sprinkle with the parsley, and serve immediately. The Seafood Cookbook, Classic to Contemporary, by Pierre Franey & Bryan Miller, Random House, NY, 1986. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pan-fried Trout Meuniere Categories: Fish Servings: 6 6 10-oz trout, cleaned but 1/4 c Corn or vegetable oil With heads left on 8 tb Unsalted butter 1/2 c Milk 6 Lemon slices 1/2 c All-purpose flour Juice of 1 lemon Salt and freshly ground 4 tb Finely chopped parsley Black pepper Leaves Place the trout in a large pan and pour in the milk. Turn the trout in the milk. Spread the flour over a flat dish and season it well with salt and pepper. Remove the trout from the milk and dredge them well in the flour, shaking off any excess flour. Heat the oil in a heavy nonstick frying pan or black steel pan over medium-high heat and add the trout. Cook until golden brown, about 6 minutes on each side. Baste often to keep the trout moist. Remove the trout to a warm platter. Pour off the fat from the frying pan and wipe it clean with paper towels. Return the pan to the heat and melt the butter, shaking the pan and stirring until it turns hazlenut brown. Do not let it burn. Place a lemon slice atop each trout. Sprinkle them with the lemon juice then pour the butter over them. Garnish with the chopped parsley and serve immediately. The Seafood Cookbook, Classic to Contemporary, by Pierre Franey & Bryan Miller, Random House, NY, 1986. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Smoked Trout with Watercress Sauce Categories: Fish, Sauces Servings: 6 1 bn Watercress Black pepper to taste 1 c Sour cream 3 Smoked trout, skinned and 1 tb Fresh lemon juice Filleted into 6 pieces 2 Dashes of Tabasco sauce 6 Lemon wedges Salt and freshly ground 6 Watercress sprigs Wash and trim the watercress. Pat it dry and chop it (you should have about 1 1/2 cups). Put the watercress in the bowl of an electric blender with the sour cream, lemon juice, Tabasco sauce, and salt and pepper. Turn the blender on high for several seconds, or until the mixture is very smooth. Serve the sauce over the trout. Garnish each serving with a lemon wedge and sprig of watercress. YIELD: 6 servings. (NASON'S NOTE: Try this sauce with leftover cooked and chilled East Lake "pink-meat" trout if smoked trout is not available.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Hemingway's Trout Categories: Fish Servings: 6 3 Green onions, chopped OR (each about 8 oz.) 1/4 c Freeze-dried chives Seasoned salt 1 tb Chopped parsley OR 6 Strips bacon Dried parsley flakes 1/2 c Baking mix (biscuit mix) 2 tb Lemon juice 2 tb Yellow cornmeal 1/4 ts Pepper Lemon wedges (optional) 6 Whole cleaned trout Combine green onions, parsley, lemon juice, and pepper. Sprinkle trout cavities with salt, then spread each with onion mixture. In a wide frying pan over medium heat, cook bacon until crisp. Remove bacon from pan and drain. Leave 2 or 3 TBS. of the drippings in pan and reserve remaining drippings. Combine baking mix and cornmeal on a piece of wax paper. Coat trout on both sides with mixture. Arrange half the trout in pan. Cook, turning once, until fish is lightly browned and flakes readily when prodded in thickest portion with a fork. For a 1-inch thick fish (measured in thickest portion), allow 10 minutes total - 5 minutes on each side. (Allow same ratio of thickness to time - 1 inch: 10 minutes - for fish of all thicknesses.) Cook remaining fish in reserved drippings. Slip a bacon strip into cavity of each fish. Garnish with lemon wedges, if desired. Serves 6. The Sunset Seafood Cookbook, by the Editors of Sunset Books and Sunset Magazine, Lane Publishing Co., Menlo Park, CA, 1981. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chilled Trout in Dill Sauce Categories: Fish Servings: 4 4 Whole cleaned trout 1 c Sour cream (each about 1/2 lb.) 4 ts Lemon juice Basic poaching liquid 3/4 ts Salt Parsley sprigs 1/2 ts Dillweed Lemon wedges ---------------------------BASIC POACHING LIQUID--------------------------- 1 md Onion (sliced) 1 Bay leaf 6 Whole black peppers 1 ts Salt 2 Whole allspice 1/2 c Dry white wine (or water) 3 tb Lemon juice or white wine 1 qt Water Vinegar About 3-4 hours before you intend to serve, poach trout in basic poaching liquid (recipe and directions follow). When done, transfer to a serving platter and let cool; then cover and chill. About 10 minutes before serving time, remove cover from fish and, holding fish in place with wide spatula, drain off and discard any juices that might have collected on platter. Wipe platter and garnish with parsley sprigs and lemon wedges. In a bowl, combine sour cream, lemon juice, salt and dill weed. Mix thoroughly. Serve sauce in small serving bowl to spoon over fish. Basic Poaching Liquid In a poaching pan or 3-quart pan, combine onion, whole black peppers, whole allspice, lemon juice or white wine vinegar, bay leaf, salt, dry white wine (or water), (you will need just enough to cover fish pieces, so amount of water and wine may be varied accordingly). Cover and simmer ingredients for at least 20 minutes. Recipe may be doubled or tripled if larger amounts are needed (if so, simmer ingredients for 30 minutes to 1 hour). Poaching liquid may be reused several times - it will simply acquire more flavor, the more often it is used. However, liquid should not be stored in the refrigerator longer than 2 days; freeze in an airtight container if longer storage is necessary. How to Poach Bring poaching liquid to a boil in poaching pan on top of the stove. Lower fish into simmering liquid - there should be just enough liquid to cover fish; if not, add equal parts water and dry white wine (or all water) just to cover fish. Reduce heat, cover, and simmer gently (water should never be allowed to boil). Cook until fish flakes readily when prodded in thickest portion with a fork - for a 1-inch thick piece of fish (measured in thickest portion), allow 10 minutes from the moment simmering resumes after fish has been added. (Allow same ratio of thickness to time - 1 inch: 10 minutes - for fishes of all thicknesses.) When, done, lift fish from liquid with a wide spatula, supporting it with cheesecloth if necessary. Drain well; then open cheesecloth carefully and gently remove it from fish. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Trout and Mushrooms in Cream Categories: Fish Servings: 4 1/3 c Butter or margarine About 1/2 lb.) 1/2 lb Small mushrooms (or large All-purpose flour Mushrooms, sliced) 1/4 Ts salt 2 tb Finely chopped parsley 2 tb Lemon juice 4 Whole dressed trout (each 1/3 c Whipping cream In a wide frying pan, melt butter over medium-high heat; add mushrooms and saute, stirring frequently, until golden and brown (about 5 minutes). Stir in parsley, then remove pan from heat and lift mushrooms from pan with slotted spoon. Arrange evenly to cover bottom of a large warm serving platter; keep warm. Set pan aside. Wipe fish with damp cloth, inside cavities and outside. Coat fish with flour; shake off excess. Arrange in single layer on wax paper within reaching distance of range. Return pan to medium heat; add salt to remaining butter. Place in pan as many fish as will fit without crowding. Cook, turning once, until fish is lightly browned and flakes readily when prodded with a fork. For a 1-inch fish allow 10 minutes total - 5 minutes on each side. When fish is done, remove from pan and arrange on top of mushrooms; keep warm. Repeat process with remaining fish. After removing last fish, add lemon juice and cream to pan; bring to a boil, stirring and scraping to blend with pan drippings. Spoon immediately over fish and mushrooms and serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Sourdough Stuffed Trout Categories: Fish Servings: 6 1 sm Loaf sourdough or crusty 1 md Sized green pepper, Italian bread Finely chopped 2 tb Finely chopped parsley 3 tb Dry white wine 1/2 ts Salt 1/4 c Melted butter or margarine 1/8 ts Pepper 6 Whole cleaned trout (each 1/2 c Thinly sliced green onions About 12 inches long) (including some tops) Salt and pepper Preheat oven to 400. Cut enough bread into 1/2 inch cubes to make 2 cups (reserve remainder for other uses). Spread bread cubes in single layer on baking sheet and bake, stirring occasionally, until cubes are dry and crisp (about 10 minutes). Remove from oven and pour into a bowl; combine with parsley, the 1/2 tsp. salt, pepper, green onion, and green pepper. Drizzle wine and 2 TBS. of the butter over bread; mix lightly. Wipe fish with damp cloth, inside cavities and outside. Brush cavities with some of the remaining butter; sprinkly lightly with salt and pepper. Stuff cavities loosely with bread mixture, dividing mixture evenly among fish; skewer edges together or sew with heavy thread. Arrange fish side by side in a greased shallow baking pan (use 2 pans, if necessary, to hold all fish at once). Drizzle any remaining butter evenly over tops of fish. Bake fish, uncovered, until it flakes readily when prodded in thickest portion with a fork. For a 1 inch thick fish allow 10 minutes - 5 minutes on a side. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Baked Stuffed Fish Categories: Fish Servings: 6 ---------------------------HERB STUFFING FOR FISH--------------------------- 1 Package herb-seasoned 1 tb Chopped parsley Stuffing (about 3 1/2 cups) 1/3 c Melted butter 1 ts Ground sage 1 c Fish broth or chicken broth 1/2 ts Ground thyme 1 tb Dry sherry, if desired 1/2 ts Ground rosemary 1/2 c Flaked crabment or sliced 1 ts Salt Shrimp, if desired ------------------------------BEARNAISE SAUCE------------------------------ 1/4 c Butter Or onion 2 tb Hot water 3/4 ts Finely chopped parsley 2 Egg yolks 1/8 ts Salt 1 tb Tarragon vinegar Paprika 1 ts Finely chopped shallot -------------------------------SAUCE CHABLIS------------------------------- 1/2 c Chablis Wine Water 2 tb Fresh lemon juice 1 tb Butter 1/2 Bay leaf 1 tb All-purpose flour 1/4 ts Salt 2 Eggs, beaten 6 Peppercorns With 1 TB. water Allow 3/4. lb. per serving. Baking a whole fish with the head on helps to seal in juices at higher elevations. Serve baked fish as soon as it is taken from the oven so it will not become soggy. Preheat oven to 375. Use fish no smaller than 3 lbs. Have pocket made for stuffing. Rub inside with salt and pepper. Stuff two-thirds full with Herb Stuffing for Fish (recipe follows). Fasten opening closed with skewers or picks. Place fish on greased rack in open roasting pan. Brush with melted butter or margarine, sprinkle with salt and seasoned pepper. Bake, basting with pan juices, until fish is tender and flakes easily, about 12 - 20 minutes a pound for fish over 5 pounds, and about 1 to 2 minutes per ounce for smaller fish. Serve baked with Bearnaise Sauce or Chablis Sauce (recipes follow). Herb Stuffing for Fish About 4 cups Combine all ingredients. Toss with fork until well blended. Put stuffing lightly into fish cavity or wrap fish fillets around stuffing and secure with skewer or toothpick. Bearnaise Sauce About 3/4 cup In top of double boiler over boiling water, melt butter with hot water. Stir in egg yolks. Beat with wire wisk or rotary beater until frothy. Stir in vinegar, shallots or onion, parsley, salt and paprika to taste. Cook, stirring constantly, just until thickened and smooth, about 8 minutes. Remove double-boiler top from heat at once. Serve warm. Sauce Chablis In small heavy saucepan, combine Chablis wine, lemon juice, bay leaf, salt and peppercorns. Cook 5 minutes over low heat, stirring to blend. Strain sauce, adding enough water to make 1 cup. In separate saucepan, melt butter; stir in flour. Add strained liquids. Cook over medium heat, stirring constantly, until thickened. Beat a little hot sauce into beaten egg yolks, then add yolk mixture to saucepan. Cook over low heat, stirring vigorously, just until thickened - one minute or so. Serve hot. The High Altitude Cookbook, by Beverly A. Nemiro & Donna M. Hamilton, Random House, NY, 1969. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Fish Baked, Broiled, or Barbecued in Foil Categories: Fish Servings: 6 6 Fillets, or whole small Dried dill seed, parsley, Pan-dressed fish Or rosemary, if desired (about 2 lbs.) Butter 6 Sheets heavy aluminum foil 6 Lemon or lime slices Salt 12 tb Dry white wine Seasoned pepper Preheat oven to 400, preheat broiler, or have charcoal at cooking temperature in BBQ grill. Place each individual serving of fish on a sheet of foil. Sprinkle with salt, seasoned pepper and dill, parsley or rosemary. Dot generously with butter. Top with slice of lemon or lime. Pour 1 to 2 TBS. of wine over fish. Fold foil up around fish and seal by folding, allowing a little space on top of fish. Bake 20 to 30 minutes in oven, or for 15 minutes in broiler, or for 30 minutes over glowing charcoal. Fish will be tender and flake easily when done. The High Altitude Cookbook, by Beverly A. Nemiro & Donna M. Hamilton, Random House, NY, 1969. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BBQ Trout Categories: Fish Servings: 2 -----------------------------MARINADE FOR FISH----------------------------- 1/2 c Soy sauce 1 cl Crushed garlic 1/2 c Cooking sherry 1/4 c Salad oil 1 tb Lemon juice Brush trout with lemon juice inside and out to preserve freshness before refrigeration. Place 2 trout, 10 to 12 inch fish, in shallow baking dish; pour marinade over fish. Let stand for one hour. Place on grill and cook until done, approx. 15 minutes. The drained marinade should be used for basting during cooking. Use hand mixer to blend all ingredients well. The folliwng recipes are offerings from the Weber Go-Anywhere Grills Cookbook, Summer 1989. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Blue Trout Luchow (2 servings - multiply to serve more) Categories: Fish Servings: 2 1/4 c White vinegar 2 Peppercorns 2 tb Wine vinegar 1/4 Onion, chopped Juice of 1/2 lemon 1/4 Carrot, chopped 1 pt Water 1/4 Celery heart, chopped 1/2 ts Salt 1 lb Fish bones and heads 1/2 Bay leaf 2 Fresh brook trout 1 Clove Combine all the ingredients except the trout and bring to a boil. Lower the heat and simmer 20 minutes. Strain the mixture through a cheesecloth. While the liquid is boiling, clean the fish. Do not wash, and handle as little as possible. Bring the strained liquid to a boil, reduce the heat, add the trout and simmer, uncovered, until the trout turns blue and the fish flakes easily when tested with a fork, seven or eight minutes. Remove from the liquid and serve with boiled potatoes. The New York Times Cookbook, by Craig Claiborne, Harper & Row, NY, 1961. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cold Trout in Aspic Categories: Fish Servings: 6 6 Trout Green onion stems and Salted Water Hard-cooked egg whites 4 c Quick fish aspic (sliced thin) for decorating Cook the trout in simmering salted water for 4 to 6 minutes, or until the fish flakes easily when tested with a fork. Place on a wire rack. Make two diagonal incisions on one side of the fish a few inches apaprt. Pry under the skin and peel it off, leaving the head and tail intact. Chill the fish. Spoon chilled but still-liquid aspic over fish. Make a flower design on the skinned portion of fish as follows: Use trimmed green parts of onions as stems. Cut the egg white slices with a paring knife to simulate flower petals. Dip the decorations with still- liquid aspic and arrange on the fish. Chill. Cover with layers of aspic as desired, chilling after each layer is applied. To serve, garnish the fish platter with chopped aspic and serve with mayonnaise. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Quick Fish Aspic (about 1 quart) Categories: Fish Servings: 1 3 c Fish stock Freshly ground pepper 1 c Tomato juice 1 ts Sugar 4 Envelopes unflavored 2 Eggshells, crushed Gelatin 2 Egg whites, lightly beaten Salt 2 tb Cognac In a saucepan combine the fish stock with the tomato juice, gelatin, salt, pepper, sugar, egg shells and egg whites and heat slowly, stirring constantly, until the mixture boils up in the pan. Remove the pan from the heat and stir in the cognac. Strain the mixture through a sieve lined with a flannel cloth that has been rinsed in cold water and wrung out. If the aspic starts to set or becomes too firm it may be reheated, then brought to any desired temperature. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Brook Trout Meuniere #2 Categories: Fish Servings: 9 6 Brook trout Peanut oil Milk 2/3 c Butter 1/3 c Flour Lemon slices 1/2 ts Salt Chopped parsley Pepper Clean the trout, remove the fins, but leave the head and tails on. Dip in milk and drain well. Mix flour, salt, and pepper. Roll fish in mixture. Heat enough peanut oil in a skillet to cover the bottom to a depth of about 1/4 inch. When hot, add trout and brown well on both sides. When cooked, remove to a hot serving platter. Pour off the fat from the skillet and wipe well with paper towels. Add the butter and cook until it is hazelnut brown. Pour the butter over the trout. Garnish with lemon and parsley. The New York Times Menu Cook Book, by Criag Claiborne, Harper and Row, NY, 1966. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Nike Hazelton's Spanish Trout Categories: Fish Servings: 4 4 Whole trout, cleaned 1/2 c Soft fresh bread crumbs 1/2 Lemon 1 cl Garlic, minced Salt 2 tb Finely chopped parsley Freshly ground pepper 1/3 c Sherry 2 tb Olive oil Preheat oven to moderate (350). Rub the trout with the lemon, then squeeze the lemon and reserve the juice. Season the fish with salt and pepper. Heat the oil. Remove it from the heat and stir in the bread crumbs, garlic, and parsley. Sprinkle half of the mixture over the bottom of a greased shallow baking dish. Place the trout on top. Sprinkle the fish with the remaining bread-crumb mixture. Sprinkle with the reserved lemon juice. Bake the fish for 10 minutes, then add the sherry. Continue to bake for 10 to 15 minutes, basting occasionally with the sherry. When the fish is done, it should flake easily when tested with a fork. The New York Times Menu Cook Book, by Criag Claiborne, Harper and Row, NY, 1966. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Trout with Bay Leaf Categories: Fish Servings: 6 6 Rainbow trout 12 Slices of bacon Salt 2 tb Salad oil Freshly ground black pepper 1/4 c Melted bytter 1 cl Garlic Juice of 2 lemons 1 ts Dried thyme 1/4 c Chopped parsley 6 Bay leaves Preheat oven to hot (400). Sprinkle the trout inside and outside with salt and pepper. Crush the garlic and thyme together to make a paste. Put some of the paste in each fish. Place one bay leaf in the interior of each fish. Neatly wrap the fish in bacon, using 2 slices for each fish. Oil a baking dish large enough to hold all the trout and arrange them in it. Sprinkle with melted butter and bake for 10 to 15 minutes, or until bacon and fish are done. Baste the fish as they cook. Transfer the fish to a warm serving platter and sprinkle with lemon juice and parsley. Serve, if desired, with buttered boiled potatoes sprinkled with parsley. The New York Times Menu Cook Book, by Criag Claiborne, Harper and Row, NY, 1966. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Deep-fried Trout Categories: Fish Servings: 4 4 10-oz. trout 1/2 c Flour 1/4 c Milk Oil for deep frying Salt Tartar Sauce Freshly ground pepper Lemon wedges for garnish Using a pair of kitchen shears, cut off the fins from the back and sides of the trout. Leave the head and tail intact. Place the trout in a large pan and add the milk, salt and pepper. Turn the trout in the mixture. Remove the trout without patting it dry and dredge on all sides in flour seasoned with salt and pepper. Heat the oil for deep frying, about 325 degrees. Add the trout and fry until golden brown and cooked through, about 8 minutes. Remove the trout. Drain on absorbent toweling. Sprinkle with salt and serve with tartar sauce on the side and lemon wedges as garnish. The New New York Times Cookbook, by Craig Claiborne with Pierre Franey, Times Books, NY, 1975. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Tartar Sauce Categories: Fish, Sauces Servings: 4 1 Egg yolk Combination of olive oil 1 ts Wine vinegar And vegetable oil 2 tb Prepared mustard, such as Lemon juice to taste Dijon or Dusseldorf 1/4 c Finely chopped parsley Few drops of Tabasco Sauce 3 tb Finely chopped onion Salt 1/4 c Finely chopped cornichons Freshly ground pepper Or sour pickles 1 c Light olive oil or a 3 tb Chopped drained capers Place the yolk in a mixing bowl and add the vinegar, mustard, Tabasco, salt and pepper to taste. Beat vigorously for a second or two with a wire whisk or electric beater. Start adding the oil gradually, beating continuously with the whisk or electric beater. Continue beating and adding oil until all of it is used. Add more salt to taste if necessary, and the lemon juice. Add the remaining ingredients and blend well. Yield: about 1 1/2 cups. The New New York Times Cookbook, by Craig Claiborne with Pierre Franey, Times Books, NY, 1975. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Truites au Bleu (Trout cooked in court bouillon) Categories: Fish Servings: 4 4 10-oz. trout 10 Peppercorns 4 qt Water Lemon wedges 1 c White vinegar Melted butter or 1 Bay leaf Hollandaise Sauce Salt to taste Using a pair of kitchen shears, cut off the fins from the back and sides of the trout. Leave the head and tail intact. Using a long needle such as a trussing needle, run a string through the eyes of the trout, then the tail. Tie the head and tail together. This is simply for appearance. When trout are freshly caught, they are killed and dressed and dropped into boiling water immediately. These trout will curve naturally through muscle and nerve reaction. Combine the water and vinegar in a fairly wide casserole. There should be enough liquid to cover the trout when they are added. Add the bay leaf, salt and peppercorns. Bring to the boil and simmer for 10 minutes. Drop the trout into simmering water. Simmer for 5 minutes. Drain the trout and serve with lemon wedges and hot melted butter or Hollandaise Sauce. The New New York Times Cookbook, by Craig Claiborne with Pierre Franey, Times Books, NY, 1975. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Hollandaise Sauce for Trout Categories: Fish, Sauces Servings: 1 12 tb Butter Salt to taste 3 Egg yolks 2 ts Lemon juice 2 tb Cold water 1/8 ts Cayenne pepper Place a skillet on the stove and add about 1/2 inch of water. Bring the water to a simmer. Have ready 1 1/2 quart saucepan. Place the butter in another saucepan and place it over very low heat. Set 1 1/2 quart saucepan in the simmering water in the skillet. Place the egg yolks in the saucepan. Add the cold water, salt and 1 tsp. lemon juice. Start beating the egg yolks with a wire whisk, stirring in a back and forth circular fashion, making certain that the whisk covers the bottom of the saucepan so the yolks do not stick. It is important that the heat beneath the saucepan be moderate. When the egg yolks become custardlike and thickened, start adding the melted butter. Continue beating, stirring constantly and vigorously, until all the butter is added. Add the remaining lemon juice and cayenne. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Blender Hollandaise Sauce for Trout Categories: Fish, Sauces Servings: 1 1/2 c Butter Salt to taste 3 Egg yolks Pinch of cayenne Juice of 1/2 lemon Melt the butter and keep it hot, but do not brown. Put the yolks, lemon juice, salt and cayenne in the container of en electric blender. Blend on low speed, gradually adding the hot butter until the sauce is thickened and smooth. About 3/4 cup. The New New York Times Cookbook, by Craig Claiborne with Pierre Franey, Times Books, NY, 1975. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pan-fried Trout with Sage and Almonds Categories: Fish Servings: 4 1/4 c Unbleached all-purpose Freshly ground pepper Flour To taste 1/4 c Sliced almonds (with 4 Brook trout (about 1 lb. Skins), toasted Each), cleaned, heads and 3 tb Dried sage leaves Tails left on 1 ts Salt 6 TB peanut or olive oil Place the flour, almonds, sage, salt, and pepper in a food processor, and process until fine. Sprinkle the mixture on a plate, and coat each trout well with it. Sprinkle the cavities of the fish lightly with additional salt and pepper. Divide the oil between 2 large skillets, and place over medium-high heat. Saute the trout turning once, until golden and crisp, about 10 minutes. The New Basics Cookbook, by Julee Rosso and Sheila Lukins, Workman Publishing Company, Inc., NY, 1989. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Poached Trout Categories: Fish Servings: 2 3 c Water To taste 1 c Dry white wine 1 Strip lemon zest, 2 inches 2 tb Finely snipped chives By 1/2 inch 2 tb Minced fresh bssil leaves 2 Fresh brook trout (about 1 tb Chopped fresh dill 12 inches each), cleaned, 1 tb Chopped fresgh rosemary Heads and tails left on 1 tb Chopped fresh tarragon 3 tb Unsalted butter, melted 1 ts Salt Lemon wedges for garnish Freshly ground pepper This cooking liquid can be frozen for another use as a court bouillon or as a stock for poaching other fish or boiling lobster. In a large pot or dutch oven, bring the water, wine, herbs, spices, and lemon zest to a boil. Lower the heat and simmer 10 minutes. Gently lower the trout into the liquid. Simmer, partially uncovered, until firm to the touch, about 10 minutes (or 10 minutes per inch of thickness of the fish). Using 2 spatulas, lift each trout out and place it on a dinner plate. Blend the butter with 2 tsps. of the cooking liquid (with as much of the herbs as you can retrieve), and spoon over the fish. Serve immediately with lemon wedges alongside. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Grilled Trout Categories: Fish Servings: 2 2 sm Whole fish (about 1 lb. To taste Each), cleaned 1 Lemon Salt 12 Sprigs thyme Freshly ground pepper Prepare hot coals for grilling. Cut 3 crosswise diagonal slits, about 1/2 inch deep and 2 inches apart, in each side of fish; don't cut down to bone. Sprinkle the fish lightly with salt and pepper, and rub it into the slits. Thinly slice the lemon; place 1 slice and 1 sprig of thyme in each slit. Wrap each fish in aluminum foil. Grill the fish over high heat turning once, until the flesh flakes easily when tested with a fork, about 10 minutes. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Trout with Lemon and Capers Categories: Fish Servings: 4 4 Fresh trout,about 10 ozs. Vegetable oil Each 1 Lemon peeled and cut into 1/2 c Milk Very small cubes 1/2 c Flour 6 tb Butter Salt 1/3 c Drained capers Freshly ground pepper 2 tb Finely chopped parsley 1/2 c Peanut, corn or Rinse the trout inside and out in cold water and pat dry. Using a pair of kitchen shears, cut off the fins. Put the trout in a dish and add the milk. Turn the fish to coat with the liquid. Remove each trout and dredge in flour seasoned with salt and pepper to taste. Shake to remove excess. Heat the oil in a skillet and add the trout. Cook over moderately high heat about 4 to 5 minutes or until golden brown on one side. Turn and cook until golden brown on the other side. Let cook until the trout are cooked throughout. As the fish cook, baste with the oi in the skilet. The total cooking time is about 10-15 minutes. Transfer the fish to a warm serving dish. Sprinkle with the cubed lemon. Pour off the fat from the skillet and wipe it out. Heat the butter until it starts to brown. Add the capers. Cook about 15 seconds and pour the butter sauce over the fish. Serve sprinkled with chopped parsley. The New York Times More 60-Minute Gourmet, by Pierre Franey, Times Books, NY, 1981. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pan-Fried Brook Trout with Bacon Categories: Fish Servings: 4 8 Slices of lean bacon 1 c Milk 4 3/4 lb. brook trout, 1 c Crushed Triscuit cracker Cleaned Crumbs In a large skillet cook the bacon over moderately low heat, turning it, until it is just crisp and transfer it to paper towels to drain. Dip the trout in the mlk and dredge them in the crumbs, packing the crumbs well onto all sides to form a thick coating. In the fat remaining in the skillet saute the trout over moderate heat for 5 to 6 minutes on each side, or until they are golden brown and just flake when tested, and serve them with the bacon, crumbled. The Best of Gourmet, 1986 Edition, Conde Nast Books, Random House, NY. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Broiled Sesame Trout Categories: Fish Servings: 6 6 Serving size rainbow trout 4 ts Salt Or other locally available 1/4 ts Pepper Trout, pan-dressed 1/4 c Sesame seed 1/2 c Lemon juice 3/4 c Butter or margarine With a sharp knife, make 3 light slashes on each side of fish, without cutting flesh too deep. In a 13" by 9" baking pan, mix lemon juice, salt and pepper. Add fish and turn over to coat with marinade. Cover; refrigerate at least 3 hours turning occasionally. In a 1-quart saucepan over medium heat, toast sesame seed until golden, stirring and shaking pan occasionally. Add butter or margarine and heat until melted. Place fish on rack in broiling pan. Drain marinade from baking pan into sesame seed mixture. Preheat broiler if manufacturer directs. Broil fish about 5 minutes on each side, basting frequently with sesame seed mixture. Test fish for doneness with a fork. Trout are cooked when their flesh flakes easily. With pancake turners or spatulas, lift fish carefully onto warm platter and spoon hot juices over it. The Good Housekeeping Illustrated Cookbook, Hearst Books, NY, 1980. Carving a Whole Fish With a sharp knife, cut the top side of fish into servings, just down to the bone. Carefully ease cooked meat away from the rib bones; lift one section and place it on warmed plate. Repeat with remaining sections. Lift off all bones and carve the lower section in the same way. (If the fish is stuffed, remove stuffing after cutting top of fish and before removing bones to serve lower portion.) -----