Shareware Overload Trio 2/Shareware Overload Trio Volume 2 (Chestnut CD-ROM).ISO/dir25/rec1052.zip/REC1052.TXT

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Newsgroups: rec.food.recipes
Path: nuchat!taronga!arielle
From: [e-mail]
Subject: COLLECTION: Sun Dried Tomato Recipes
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Keywords: Sun Dried Tomatoes
Sender: [e-mail] (Stephanie da Silva)
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Organization: AT&T
Date: Mon, 10 Jan 94 09:21:03 EST
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Spaghetti Squash w/ sun dried tomatoes

Ingredients:
(C = cup, T = tablespoon, t = teaspoon)

1 good-sized Spaghetti Squash
1 to 2 oz sun dried tomatoes ( pile pieces into one overflowing cup,)
softened in a bowl of boiling water for no more than two minutes.
2 to 4 shallots (more or less to taste), chopped
2 to 4 cloves fresh garlic (more or less to taste), chopped
1/2 green bell pepper, coarsely chopped.
4 or more halves of red peppers (pimentoes - type sold in glass jars)
or you might consider using fresh red peppers.
1/4 to 1/3 C good olive oil
1 to 3 T balsamic vinegar
2 bunches fresh basil leaves
1 t cumin, plus some lemon pepper & oregano

Procedure:

Split squash lengthwise with a heavy knife (careful!!), scrape out
and discard seeds. Easiest cooking method is in the microwave, but
bake it if you wish. For the microwave, place 'inside up' in
rectangular glass dish, add 1/4 cup of water in the dish. Cover with
plastic wrap and cook on high for about 10 minutes, or until
just 'al dente'. While it's cooking, let's make the 'sauce.'

Saute garlic and shallots in olive oil with bell pepper till
just tender - don't brown. If you're using fresh red peppers, add
these now.

Coarsely chop red peppers (if using canned ones) and tomatoes, add to
pan with cumin, lemon pepper and oregano.

Add basil leaves and balsamic vinegar at the last minute, and cook
only till the basil just wilts.

Assembly:

To assemble, scrape the squash halves 'across' (as in horizontally)
to free the 'spaghetti' - try and keep it fluffy, place in serving
dish. We use a large shallow pasta bowl. Pour the sauce over the
squash and fold in - serve immediately. Keeps well, rewarm in
microwave.

Notes: too much bell pepper will overpower the dish.


>From [e-mail] Tue Aug 27 13:07:50 1991

During the summer I take a few bushels of Italian plum tomatoes, salt
them lightly and dry them in a dehydrator for 12-24 hours.  They are
wonderful in salads, biscuits , omlets, deviled eggs, quiche and as a
topping for fish or chicken dishes.  They are also good straight from
the jar as a snack.  They have a very intense tomato flavor that perks
up almost any dish.  One quart of dried tomatoes represents about 1/8
of a bushel (or about 1/4 of a paper grocery sack) of fresh tomatoes.


Refreshing the tomatoes:
The dried tomatoes should be refreshed by soaking them in hot water
before you use them in most recipes.  Bring 1-2 cups of hot water to a
boil and add 1/4 - 1/2 cup of tomatoes.  Let the tomatoes soak for
several minutes; as few as 2 minutes if they are thin and as much as 8
minutes if they are fairly thick.  After soaking you may wish to slice
or chop the tomatoes.  If your dinner recipe calls for water, use the
water from soaking the tomatoes instead.  Otherwise save the water and
add it to your vegetable water for stock.


Some Recipes:

Potato Salad:  Based on recipe in Sun Dried Tomatoes!

Approx 6 servings:

6 cups peeled and sliced potatoes (6-8 potatoes)
1/2 cup olive oil or less (use some of the oil from the marinated tomatoes)
1/4 cup or more white wine vinegar (red wine vinegar is ok)
1 tbl capers
1 cup chopped fresh parsley
1/3 cup sun dried tomatoes, refreshed in hot water and cut into slivers
1/4 c. diced pepperoni or prosciutto ham (optional)
salt and pepper to taste
optional items:
1 red pepper diced
1 green pepper diced
1/2 c. sliced scallions including greens

Cook the sliced potatoes.  Method 1) boil in salted water until tender,
about 5 minutes.  Method 2) place in a covered dish in the microwave
with 1/4 cup of water, cook on high about 10 minutes, add salt and
pepper, stir and cook on high another 6-10 minutes.  Let stand for
about 5 minutes.

Mix the oil and vinegar together and pour them over the warm potatoes.
Let cool at room temperature.  The potatoes will absorb much of the
dressing.  Pour off extra dressing, leaving about 3 tbl in the bottom
of the bowl.

When the potatoes are cool, add the remaining ingredients.  Add salt
and pepper to taste.  Let stand for at least 30 minutes, several hours
is better.  If you are storing this for over 24 hours, add the parsley
about 30 minutes before serving.


Cheddar and Tomato Biscuits:

Approximately 12 large biscuits

3 cups flour
1 tbl baking powder
6-10 tbl butter, margarine or shortening
3/4 - 1 c milk
1/4 - 1/3 cup dried tomatoes, refreshed in hot water and sliced or chopped
1/2 - 3/4 cup grated cheddar cheese (or substitute parmesan for some or all
cheese)

Sift the flour and baking powder togeter.  Cut in the butter using a
pastry cutter or two forks.  Add 1/2 - 3/4 cup of milk and mix
together.  If there is still flour in the bowl add more milk.  Biscuit
dough should form a loose ball and be stickier than pie crust dough.
Mix dough quickly and stop as soon as it's mixed.

Add tomatoes and cheese.  Drop very large spoonfuls (a heaping serving
spoon) of dough onto a greased baking sheet.  Bake for 15-20 minutes at
325 degrees.  Serve warm or cold.


Spinach ala Marianne:

Clean 1 lb of fresh spinach.  Place in a covered sauce pan with water
still clinging to the leaves.

Heat 1-3 tbl of olive oil (from marinated tomatoes) in a small frying
pan.  Peel several cloves of garlic, slice them into two or three
pieces and smash them with a heavy coffee cup or by pounding them with
the flat of a wide knife.  Coarsely chop the slightly crushed garlic.

Heat some water and refresh 1/4 cup of dried tomatoes.   Cut into slivers.

Add garlic to the hot oil and brown it.  Remove from heat.

Cook the spinach.  If the spinach is fresh and young, cook it until
just wilted.  If the spinach is older, cook it a bit longer.

Pour the oil and garlic over the spinach.  Sprinkle the tomatoes over
it and add a small amount of salt and pepper.  Toss the spinach to mix.


Italian Baked Hamburgers with Cheese (i.e. Calazones)

8 servings

2 loaves of pizza dough or thawed frozen bread dough
1/2 lb ground beef (ground round or other low fat ground beef)
1/4 - 1/3 cup dried tomatoes
1 cup shredded mozerrella cheese
2 cups spinach (wash it and cook it; chop coarsely)
1-2 cloves garlic
1 tbl (or less) olive oil
parmesan cheese
salt and pepper

Refresh the tomatoes in hot water and chop them.

Crush and saute garlic in olive oil.  Add the ground beef.  Cook.
Drain off excess oil.  Add salt and pepper to taste.

Take each loaf of pizza dough or bread dough and cut it into 4 pieces.
Pat, roll or stretch each piece into a 6-9" circle.

Filling the calazones: Be sure to keep all filling at least 1/4" from
the edge or else you will have trouble sealing them.  Place 1-2 tbl of
meat on half of the dough.  Add some tomato bits and spinach.  Top with
1 tbl cheese and a bit of parmesan.

Dip your fingers into warm water.  Wet the edge of the dough.  Stretch
half of the dough over the filling and press the edges to seal.  Either
use your fingers or a fork to seal them.  Or you can roll the bottom
edge up over the top edge, twisting them together like a rope around
the edge.  This method in slightly more time consuming, but the
calazones generally don't leak.

Place calazones on a baking sheet that has been greased or covered with
cornmeal.  Let them rise in a warm place for 30-60 minutes.  Brush
lightly with oil.  Bake 20-30 minutes at 350 degrees.


Chicken Vegetable Packets:  From Sun-Dried Tomatoes!

4 servings

2 cups assorted julienned vegetables (zucchini, carrots, red bell peppers,
yellow squash)
4 boned and skinned chicken breasts
1/4 cup dried tomatoes
1/4 cup lemon juice
2 tsp dried basil
4 tsp minced garlic
salt and papper to taste
parchment paper or aluminum foil

Cut four 12" circles from the kitchen parchment paper or cut similar
sized pieces of tinfoil.  Fold each circl in half, then unfold.  Place
1/2 cup of vegetables in the center of each circle, next to the fold.
Top with a chicken breast and some of the rest of the ingredients.
Refold the paper over the chicken so that the cut edges meet.  Fold and
roll the edges up all the way to seal.

Place the packets on a backing sheet.  Bake at 400 degrees for 20-25
minutes unti lthe parchment paper is browned and puffed.  Cut open and
serve.


Chicken Scallopine: From Sun Dried Tomatoes!

4 servings

4 chicken breasts, skinned and boned
4 slices fontina or Swiss cheese
4 oz prosciutto, chopped
1/4 c. dried tomatoes, refreshed in hot water and chopped
4 tbl Parmesan cheese
2 tbl olive oil (from marinated tomatoes)
2 tbl minced shallots
1 cup chicken stock
1/4 cup white wine


Pound chicken breasts between sheets of waxed paper until about 1/4
inch thick.

Set aside 2 tbl prosciutto and 1/2 c. tomatoes for the sauce.

Divide the remaining prosciutto, tomatoes, fontina and Parmesan into 4
portions and place each portion in the center of a chicken breast.
Roll up the breast into a cylinder and tie with a string.

Heat the olive oil, add the chicken and brown.  Remove the chicken and
keep warm.  Add the shallots and saute for about 2 minutes.  Add the
wine and stock and scrape up and drippings in the bottom of the pan.

Return the chicken to the pan, cover and cook over low for 20 minutes.
Remove the chicken and keep it warm.  Cook the sauce over high heat
unti lit thickens.  Add reserved prosciutto and tomatoes and heat for
about 5 minutes.  Pour sauce over chicken and serve.


References: Sun-Dried Tomatoes! by Andrea Chesman.  copyright 1990.  Published
by The Crossing Press, Freedom, California 95019. $8.95 paperback.  Approx 75
recipes and some instructions on storing and drying tomatoes.
--------------------------------------------------------------------------------

First, a few notes.  It takes about 7 pounds of fresh tomatoes to make
a single pint of dried tomatoes (I'm not sure how much a pint of dried
tomatoes weighs.  A pint of water weighs 1 pound.).  This is part of
the reason they are so expensive (costing in the neighborhood of
$20/pound around here).  The best tomato to use in this process is the
Roma (also known as a plum, pear, or Italian) tomato, because it
contains less water and seeds.  However, you can use any tomato.  They
will just take a little longer to dry.

Dried Tomatoes (yields about 1 pint)

Wash carefully and wipe dry:

7 or 8 pounds of firm, ripe (preferably Roma) tomatoes.

Cut out the stem and scar and the hard portion of core lying under it.
Cut the tomatoes in half, lengthwise.  If the tomato is more than about
2 inches long, cut it in quarters.

Scrape out all of the seeds that you can without removing the pulp.

Arrange the tomatoes, with the cut surface up, on non-stick cookie
sheets (glass or porcelin dishes are OK.  They will have to withstand
temperatures of a few hundred degrees F if you are going to oven-dry
the tomatoes).  Do *not* use aluminum foil, or bare aluminum cookie
sheets.  The acid in the tomatoes will react with the metal.

Mix together thoroughly:

1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
2 tsp salt.

Sprinkle a small amount of this mixture on each tomato.
(You may customize this mixture to suit your own taste.)

Dry the tomatoes in the oven, dehydrator, or in the sun.  Directions
follow for each of these methods.  However, no matter what method you
choose, be aware that not all of the tomatoes will dry at the same rate.
They do not all have the same amount of moisture, nor do they experience
the same temperature and air circulation while they are drying.

They are done when they are very dry, but still pliable - about the
texture of a dried apricot.  If dried too long, they become tough and
leathery.  If not dried long enough, they will mold and mildew, unless
packed in oil.  So watch them carefully while they dry.  Try to remove
them on an individual basis, before they become tough.

Here are the drying methods.  There is a time listed with each method.
This time is approximate, and can vary significantly depending on the
moisture of the tomato.  Do *not* rely on this time as more than a
rough guide.

Oven-drying (approximately 12 hours):

Bake, cut side up, in 170 F oven for about 3 hours.  Leave the
oven door propped open about 3 inches to allow moisture to
escape.  After 3 hours, turn the tomatoes over and press flat
with your hand or a spatula.  Continue to dry, turning the
tomatoes every few hours, and gently pressing flatter and
flatter, until tomatoes are dry.

Dehydrator method (approximately 8 hours):

Place the tomatoes, cut side up, directly onto the dehydrator
trays.  Set dehydrator temperature to about 140 F.  After 4 or
5 hours, turn the tomatoes over and press flat with your hand
or a spatula.  After a few hours, turn the tomatoes again and
flatten gently.  Continue drying until done.

Sun-drying (approximately 3 days):

Dry in hot weather, with relatively low humidity.

Place tomatoes, cut side down, in shallow wood-framed trays
with nylon netting for the bottom of the trays.  Cover trays
with protective netting (or cheesecloth).  Place in direct sun,
raised from the ground on blocks or anything else that allows
air to circulate under the trays.  Turn the tomatoes over after
about 1 1/2 days, to expose the cut side to the sun.  Place the
trays in a sheltered spot after sundown, or if the weather
turns bad.

After the tomatoes are dry, store in air-tight containers, or pack
in oil.

To pack in oil:

Dip each tomato into a small dish of white wine vinegar.  Shake off the
excess vinegar and pack them in olive oil.  Make sure they are
completely immersed in the oil.

When the jar is full, cap it tightly and store at *cool* room
temperature for at least a month before using.  They may be stored in
the refrigerator, but the oil will solidify at refrigerator
temperatures (it quickly reliquifies at room temperature however).

As tomatoes are removed from the jar, add more olive oil as necessary
to keep the remaining tomatoes covered.

The author notes that she has stored oil-packed tomatoes in her
pantry for over a year with tremendous success.  She also notes that
she has tried a number of methods to pack the tomatoes in oil, but
she says the vinegar treatment is the difference between a good
dried tomato and a great one.  It is also important from a food
safety standpoint, as it acidifies the oil and discourages growth
of bacteria and mold.

****** WARNING ********

Do *NOT* add fresh garlic cloves to oil-packed dried tomatoes, UNLESS
you store them in the refrigerator.  Garlic is a low-acid food which,
when placed in oil, creates a low-acid anaerobic environment - the
perfect growth medium for botulinum bacteria if the mixture is not
refrigerated.  Botulism poisoning is characterized by a very high
mortality rate.  Be safe and add your garlic to the dried tomatoes
as part of the recipe for them *after* they come out of the oil.

Now that we have a pint of sun-dried tomatoes, what do we do with
them?   Their chewiness makes them somewhat unwieldy, unless sliced or
chopped.  The author offers the following recipe, which is "Rich, dark,
and pungent, ... a heavenly concoction" (her words, not mine, though I
plan to find out).

Essence of Sun-Dried Tomatoes

1 C (moderately packed) sun-dried tomatoes (if oil-packed, drain and
reserve the oil)
2 cloves garlic, peeled
2 tsp drained capers
1 Tbl coarsely chopped fresh basil (or 1 1/2 tsp dried)
1 1/2 Tbl olive oil (use reserved oil from oil-packed tomatoes, if you
used them)
1 Tbl red wine vinegar.

Place tomatoes, garlic, capers and basil in bowl of food processor.
Process just until mixture is chopped, NOT pureed.
Add oil and vinegar and pulse food processor just until mixture is
combined.

Place in covered jar and store in refrigerator. Will keep indefinitely.
Let it come to room temperature before using.

She suggests the following uses for this:

Sandwich spread
Add to tomato-based pasta sauce
Mix together with pesto and toss with fetuccini or other pasta
Spread on crackers, or raw zucchini sliced into rounds
Mock pizza, with English muffins and cheese.


PASTA WITH SMOKED CHICKEN, SUNDRIED TOMATOES IN GARLIC CREAM SAUCE

3 tbs shallots or onions, minced
Oil for sauteeing
1/2 tsp pureed garlic
3 cups heavy cream
Fresh ground black pepper to taste
8 oz Angel hair pasta
Meat from 1/2 smoked chicken
3 oz sundried tomatoes, reconstituted
Chopped chives, diced tomatoes, parmesan cheese for garnish
Salt to taste

Saute shallots briefly in hot oil, add garlic but do not cook.  Add cream
and pepper.  Bring to boil, simmer until thick (about 1/2 original volume.
Salt to taste.  Strain if desired.  While sauce thickens, clean meat from
chicken, cut into large thin slices or tear into chunks.  Reconsitute
tomatoes by dropping into boiling water for 1 minute.  Drain and julienne.

Cook pasta in about 2 Qt. boiling water with salt and oil.  Cook until al
dente.  Drain, rinse under hot water briefly.  While pasta cooks, warm
tomatoes and chicken in cream sauce.  Dilute if needed with milk or half-and-
half.  Place pasta on serving plate and spoon sauce over.  Top with freshly
grated cheese, chopped chives, diced tomatoes or whatever.

Serves 6


PASTA WITH SHRIMP IN TOMATO SAUCE

1/3 cup dried tomatoes packed in oil, drained, reserve oil and
slivered
1 clove garlic, minced or pressed
1 lb large (31-35 lb)shrimp, shelled, deveined
1/4 cup thinly sliced green onions, including tops
1 1/2 Tbs chopped, fresh basil, or 1 tsp dried basil
1/4 tsp white pepper
1 cup chicken broth
3/4 cup dry vermouth
1 cup whipping cream
10 oz linguine (could substitute Angel hair)
garnish:  grated parmesan cheese and/or fresh basil sprigs

Add 2 Tbs oil from tomatoes, heat in wide frying pan over medium-high
heat.  Add garlic and shrimp when oil is hot.  Cook, while stirring,
until shrimp are opaque when cut (about 6 minutes).  Remove from
pan.  Add onions, chopped basil, tomatoes, pepper, broth, vermouth
and cream to pan.  Boil over high heat, stirring occasionally until
reduced to about 1 1/2 cups (about 10 minutes).  Return shrimp to
pan and stir until just heated through.

Meanwhile, cook linguine/angel hair in 3 Qts boiling water until
just al dente (about 8 minutes for dired linguine).  Drain, arrange
on 4 plates and spoon sauce over.  Garnish with basil, cheese to
taste.



Julie's Sun-Dried Tomato Mousse


1/2 to 1 Cup olive oil                  fresh basil
6 oz cream cheese                       several cloves garlic, pressed
Sun-dried tomatoes, revived and diced   4 oz goat cheese

Throw everything in the food processor and pulse until smooth.

Serve with breadsticks, sliced sourdough baguettes, etc.


Fusilli Michelangelo
-- From: [e-mail] (Alexandra Schmidt)

1 15-oz can of stewed tomatoes          1 to 2 cloves garlic
1/2 cup sun-dried tomatoes              1 to 2 Tbsp olive oil
1/4 lb mushrooms                        salt, to taste
1/4 cup (packed) fresh basil leaves     pepper, to taste


Cut the mushrooms and dried tomatoes into julienne strips.  Heat olive
oil in a saucepan and saute the vegetables briefly (about 3 minutes).
Drain the can of tomatoes and toss the tomatoes into a blender; blend
until you have an almost but not completely smooth puree.  Add the
basil
leaves to the vegetables and saute, stirring constantly, for about 30
seconds (they should become greener, but not cook too much).  Add the
puree.  Press the garlic and stir in,and grind in some black pepper.
Cook for maybe 5 minutes (basil should not be cooked too long or its
color will fade).  Salt to taste.  Toss over about 10 oz cooked
fusilli.


Spinach and Sun Dried Tomato Pasta Salad


1/2 cup olive oil                       2 Tbsp oregano
1/2 cup Flavored vinegar                2 tsp dried mustard powder
(or apple cider)                    2 Tbsp dried basil
1/2 cup lemon juice                     2 tsp minced garlic
2 tsp thyme                             pepper to taste


Cook 1 lb of pasta (any type) and let cool.  Thaw one container of
frozen chopped spinach, soak 1 cup of chopped dried tomatoes in boiling
water for 15 minutes.  Combine all those and add vinaigrette.

Whir the above vinaigrette in a blender for a minute, and combine with
the other ingredients.  Best at room temperature.



Stuffed Mushrooms
- From Sun-Dried Tomatoes!

16 large fresh mushrooms
4 Tbsp olive oil (or oil from marinated tomatoes)
6 Tbsp finely minced onion (very optional)
1/4 Cup dried tomatoes, refreshed and minced
4 Tbsp dry white wine (or substitute water from refreshing tomatoes)
1/2 Cup grated cheese (Parmesan, Swiss, etc)
2-3 slices dry bread crumbs  (about 1/2 cup)
1/2 Cup (maybe less) minced fresh parsley
1/2 tsp dry tarragon
2 Tbsp cream (optional)
salt and pepper to taste
4 Tbsp butter

Remove stems from mushrooms and mince them finely.  Brush mushroom caps
with 1 Tbsp oil (optional).  Place caps in a baking pan.

Heat 3 Tbsp oil in a large frying pan.  Add onion and saute until soft.
Add the minced mushroom stems and continue to saute until lightly
browned.  Add the minced tomatoes and wine.  Boil rapidly until the
liquid is almost evaporated.  Remove from the heat.

Set aside 3 Tbsp of cheese.  Mix remaining cheese with the bread crumbs,
tomato mixture and herbs.  If the mixture is too dry, add up to 2 Tbsp
of cream (or water).  Season with salt and pepper.

Fill the mushroom caps with a heaping spoonful of stuffing.  Top with
a dot of butter and sprinkle with grated cheese.  Bake at 350 degrees
for 20 minutes.  Serve hot.