Recipes

Poached Egg and Toast Salad

Servings: 4 Servings

Ingredients:

1 tablespoon Olive oil
2 teaspoon Honey mustard
2 ½ teaspoon Lemon juice
2 teaspoon Red wine vinegar
2 teaspoon Capers -- rinsed and
Drained
Salt and freshly ground
Pepper
4 large Eggs -- room temperature
6 ounce Mesclun or mixed salad
Greens
4 slice Seven-grain bread
¾ cub Alfalfa sprouts

Preparation:

Whisk together 2 tablespoons water, oil, mustard, lemon juice, vinegar, chopped capers and salt and pepper to taste in a bowl. Set aside.

In a large saucepan, bring about 2 inches of lightly salted water to a boil;
turn down to a slow simmer. One at a time, carefully crack eggs into a shallow
bowl and slide gently into water. Poach for 3 minutes. Remove with a slotted
spoon, blotting well on towel to drain.

While eggs are poaching, toss greens with dressing. Toast bread, tear each slice into pieces and toss with salad greens. Arrange on four plates and top
with a poached egg. Season to taste with salt and pepper and garnish with sprouts if desired.

Posted to MC-Recipe Digest V1 #156

Date: 16 Jul 1996 13:45:19 -0400

From: "McNamara, Kelly" <kmcnamara@liggett.com>

Recipe By : Martha Stewart Living

Poached Egg Rice

Servings: 4 Servings

Ingredients:

2 cub Rice
4 -(up to)
6 cub Water
4 Eggs
Oyster sauce

Preparation:

1. Boil or steam rice (see recipes).

2. Bring water to a boil in another saucepan. Break eggs one at a time onto a flat dish; then gently ease into boiling water. Reduce heat to medium and poach until the egg whites set, but the yolks are still moist.

3. Arrange cooked rice on a serving platter; top with poached eggs.
Sprinkle eggs lightly with oyster sauce and serve. VARIATION: At the end of step 1, while the rice is still in its cooking pot, make four indentations in its surface with the bottom of a glass. Then break a raw egg into each indentation. Cover the pot and let stand 1 to 2 minutes. (The hot rice will cook the eggs.)

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Poached Egg Soup

Servings: 2 Servings

Ingredients:

BILLS20086:
5 To 6 c good chicken broth
4 Eggs
Garlic bread
Parmesan cheese; grated

Preparation:

Heat the broth to simmering. Pour enough of it into a large skillet to make a depth of about 1" and bring to simmer. Bread the eggs 1 by 1 in a sauce and slide them into the skillet. Simmer for 4 to 5 minutes or until done to your liking. Remove the eggs to soup bowls with a slotted spoon and fill the bowls with the rest of the broth. Serve sprinkled with Parmesan cheese to taste and pieces of garlic bread. Source: Times-Picayune, N.O.LA

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poached Eggs

Servings: 1 Servings

Ingredients:

2 cub Water
½ teaspoon White vinegar
½ teaspoon Salt
2 Eggs

Preparation:

1. Combine water, vinegar and salt in a deep, 1-quart, heat- resistant, non-metallic casserole. 2. Heat, uncovered, in Microwave Oven 1 ½ minutes or until water mixture comes to a boil. 3. Carefully break eggs, 1 at a time, into the liquid. 4. Heat, covered with plastic wrap, in Microwave Oven 1 minute. 5. Let stand, covered, 1 minute or until eggs reach desired degree of doneness.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poached Eggs and Crabmeat with Brandied Cream Sauce

Servings: 4 Servings

Ingredients:

8 tablespoon Butter, Cut in ½" Pieces
1 pound Fresh Crabmeat
⅛ teaspoon Cayenne Pepper
½ teaspoon Salt
8 large Eggs
1 ½ tablespoon Vinegar
½ teaspoon Paprika

BRANDIED CREAM SAUCE:
3 tablespoon Butter
2 tablespoon Finely Chopped Onion
3 tablespoon Flour
1 ½ cub Milk
2 tablespoon Brandy
1 teaspoon Fresh Lemon Juice
⅛ teaspoon Cayenne Pepper
1 teaspoon Salt

Preparation:

Sauce: In a heavy saucepan melt butter, add onions and saute‚ until they are soft but not brown. Add flour and cook for 2 minutes stirring constantly. Whisk in milk and cook until sauce thickens and is smooth. In a small pan warm brandy and ignite. When the flame subsides add to the sauce with the lemon juice, cayenne and salt. Taste for seasoning. Keep warm while you prepare the crabmeat and eggs. Melt butter in a skillet and add crabmeat, salt and cayenne to taste. Saute‚ the crabmeat for about 6 minutes over medium heat. Poach eggs in water with 1-2 tb vinegar. Divide sauteed crabmeat among 4 ramekins and cover each portion with 2 poached eggs. Top with brandied cream sauce. Sprinkle with paprika. Serve with toast or garlic bread. From: Syd's Cookbook.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip

Poached Eggs Creole

Servings: 6 Servings

Ingredients:

4 tablespoon Thinly sliced onions
4 tablespoon Butter
8 tablespoon Thinly sliced green pepper
½ cub Sliced mushrooms
18 small Green olives
1 cub Chicken or beef stock
2 ½ cub Cooked tomatoes; with liquidres
½ teaspoon TABASCO pepper sauce
1 Whole clove
Salt and black pepper totaste
6 Eggs
Nutmeg

Preparation:

In large shallow earthenware casserole, saut, onions in butter 2 minutes.
Add green pepper and cook gently 5 minutes, stirring constantly. Add mushrooms and olives and continue cooking 5 to 6 minutes, stirring occasionally. Add remaining ingredients; cover and simmer 20 minutes.
Remove cover and carefully drop in eggs, one at a time. Allow eggs to poach until whites are firm. Dust yolks with few grains of nutmeg and serve from casserole. Typos By Jim Kirk - captain@iquest.net by Pat Pate patpate@tenet.edu on Sep 11, 1993
Posted to MM-Recipes Digest V4 #280 by Jim Kirk <captain@iquest.net> on Oct 24, 1997

Poached Eggs for Four

Servings: 4 Servings

Ingredients:

2 quart Hot water
2 teaspoon Salt
½ teaspoon White vinegar
8 Eggs

Preparation:

1. Heat water, salt and vinegar in a deep, heat-resistant, non- metallic casserole until boiling (about 6 minutes). 2. Carefully break eggs into boiling water, one at a time. Heat, covered, in Microwave Oven 3 minutes or until almost done. 3. Allow eggs to stand at room temperature in the water 3 to 4 minutes to finish cooking. 4. If necessary, return to Microwave Oven 30 seconds to 1 minute additional cooking to each desired degree of doneness.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poached Eggs in Tomato Sauce

Servings: 4 Servings

Ingredients:

2 tablespoon Olive Oil
1 small Onion,chopped
9 medium Tomatoes,peeled,seeded
And chopped
Or 1 can 28oz whole tomatoes
½ teaspoon Dried basil
Salt & Pepper to taste
8 Eggs
½ cub Shredded cheddar or
Mozzarella cheese
8 slice Italian bread, toasted.

Preparation:

Heat oil in a heavy 10-inch skillet over medium-low heat. Add onion and cook until tender, about 5 minutes. Add tomatoes,basil,salt and pepper and bring to a boil. (Crush canned tomaties with a potato masher.) Increase heat to medium-high and cook, stirring frequently, until most of the liquid has evaporated, 15 to 20 minutes for fresh tomatoes (about 15 minutes for canned tomatoes).

Press back of large spoon into tomato sauce in places, forming 8 wells.
Carefully break 1 egg into each well. Season eggs with salt and pepper.
Cover and simmer over low heat until eggs are poached to desired doneness, 6 to 8 minutes. Remove from heat.

Sprinkle cheese over eggs. Cover skillet and let stand until cheese is melted, about 1 minute. Gently spoon sauce and eggs over toast. Serve immediately.

TIP: Make sauce ahead and keep refrigerated. Or substitute thick ready-made tomato sauce for homemade sauce.

Submitted by Kathleen Pickell

Posted to MM-Recipes Digest V3 #274

Date: Sun, 6 Oct 1996 15:59:01 -0600

From: netdir@cyberspc.mb.ca (S.Pickell)

Poached Eggs Massena

Servings: 4 Servings

Ingredients:

POACHED EGGS MASSENA:
4 large Artichokes
½ Lemon
Salt
Bearnaise sauce (see below)

BEARNAISE SAUCE:
2/3 cub Dry white wine
1/3 cub Tarragon vinegar
3 tablespoon Shallots, minced
2 tablespoon Fresh tarragon, chopped
½ teaspoon White pepper
½ cub Unsalted butter (1 stick)
3 Egg yolks
Salt and cayenne pepper
4 Whole eggs
2 quart Water
1 tablespoon Wine vinegar

Preparation:

Artichoke Preparation: Cut the stems and most of the leaves off the artichoke. With a paring knife, whittle off the leaves at the base to expose the heart. Scrape the fibrous "choke" to leave only the disk-shaped heart. Rub the heart with lemon. Cook with salted boiling water for about 8 minutes. Drain and refresh with cold water. Set aside. Bearnaise Sauce:
In a heavy saucepan, combine wine, tarragon vinegar, shallots, fresh tarragon and white pepper. Boil to reduce to 3 tablespoons. Let cool.
Meanwhile, melt the butter; cool slightly. Add egg yolks to vinegar mixture and cook over low heat, whisking constantly, for 1 minute or until the consistancy of mayonnaise. Do not overcook or it will curdle. Whisk in the warm melted butter in a thin stream into the wine mixture. The sauce will thicken. Whisk in salt, cayenne and white pepper to taste. Keep warm in a pan of warm water. Poach the 4 eggs 3 minutes in 2 quarts of water and 1 tablespoon wine vinegar. Remove with a slotted spoon and trim edges. Keep in warm water. To assemble, heat the artichoke hearts and blot dry. Spoon a bit of the Bearnaise Sauce into each heart. Place a poached egg on top and spoon more sauce over. Serve at once.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poached Eggs over Chicken-Andouille Cakes

Servings: 1 Servings

Ingredients:

TOMATO-MUSTARD COULIS:
½ cub Tomato concassee (peeled,seeded and choppedtomatoes)
3 tablespoon Creole mustard
2 teaspoon Minced shallots
2 teaspoon Minced garlic
1 teaspoon Salt
½ teaspoon White pepper
½ cub Chicken stock or water
½ cub Olive oil

CHICKEN-ANDOUILLE CAKES:
1 teaspoon Plus 2 tablespoons oil
2 tablespoon Each finely-chopped greenpepper, onion and celery
½ teaspoon Minced garlic
½ pound Raw chicken breasts,, finelychopped
½ cub Andouille sausage, cooked,,drained and crumbled
1 Egg
1 cub Bread crumbs, up to
Creole spice
Salt and pepper

POACHED EGGS:
1 tablespoon Salt
1 teaspoon Vinegar
4 Eggs

Preparation:

Make coulis: In a saucepan combine all ingredients except oil and bring to a boil; reduce heat and simmer 15 minutes. Transfer to a blender and process, slowly streaming in oil until emulsified. Adjust seasonings. Set aside and keep warm.

Make cakes: In a cast-iron or other ovenproof skillet, saute green pepper, onion, celery and garlic in 1 teaspoon of oil for 1 minute; transfer to a mixing bowl and combine with chicken, sausage and egg. Add bread crumbs, a bit at a time, until mixture binds; season. Form into 4 cakes; dredge them in remaining bread crumbs. Heat remaining oil in skillet and pan-fry cakes until first side is browned. Flip cakes, transfer pan to oven and bake for 10 minutes.

Poach eggs: In a shallow saucepan or skillet bring 2 inches cold water, vinegar and salt to a boil over medium heat. Reduce heat until water simmers gently. Begin stirring water and crack in eggs one at a time; they will instantly take form. Poach eggs 3 minutes for soft-cooked, 5 minutes for medium. Using a slotted spoon, scoop out eggs. If necessary, gently pat dry with paper towels.

To serve, on 4 dinner plates arrange cakes, top with eggs, then drizzle with warm sauce. Garnish with chopped parsley.

Yield: 4 servings
Posted to MC-Recipe Digest V1 #328

Recipe by: ESSENCE OF EMERIL SHOW#EE083

From: Meg Antczak <meginny@frontiernet.net>

Date: Wed, 4 Dec 1996 07:57:46 -0500

Poached Eggs with Chipotle Sauce

Servings: 6 Servings

Ingredients:

1 To 2 dried chipotles ormora chiles
¼ cub Water or chicken stock
2 tablespoon Shallots, minced
1 tablespoon Olive oil
1 tablespoon Flour
½ teaspoon Dried sage
1 teaspoon Dried thyme
1 2/3 cub Chicken broth
½ cub Cream
Salt to taste
12 Eggs
Pan de Maiz (see recipe)

Preparation:

This sounds like a dandy brunch item. Chipotle peppers are *very* hot, so be warned...

Before you begin preparing everything else, pour boiling water over chipotle or mora chiles. Cover and let soak for at least 1 hour. When chiles are well softened, puree them in a food processor with ¼ cup w or chicken broth.

Meanwhile, saute shallots in olive oil until softened. Then add flour and cook until lightly brown. Stir in the herbs and slowly whisk in the chicken broth. Simmer for 5 minutes and then add the cream.

Simmer sauce for 15 minutes or until slightly reduced. Cream will thicken. Add 2 teaspoons of the chipotle puree and simmer for 5 minutes longer to concentrate flavors. If you want more chipotle flavor, you may add more puree at this point. Be careful, it's picante. Taste, and add salt, if necessary.

Poach or lightly fry the eggs.

Cut corn bread into 6 large squares. Put a square on each plate.
Place cooked eggs on top of corn bread and ladle on about 1/3 cup of Chipotle Sauce per serving.

These eggs are great accompanied by black beans, turkey sausages and a fresh fruit compote to cool down the palate.

Serves 6.

NOTE: Reserve leftover chipotle puree for another recipe. Or blend with olive mayonnaise and dash of lime juice and use as a sandwich spread.

PER SERVING(without cornbread): 255 calories, 15 g protein, 5 g carbohydrate, 20 g fat rated), 449 mg cholesterol, 742 mg sodium, 0 g fiber.

Posted by Stephen Ceideburg

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Poached Eggs with Ham and Veggie Hash

Servings: 2 Servings

Ingredients:

2 teaspoon Vegetable oil
¼ pound Smoked ham, turkey, orchicken, diced
1 Potato, peeled and diced
1 small Onion, chopped
¼ cub Chicken/vegetable stock
¼ teaspoon Hot pepper sauce (optl)
½ Sweet green pepper, chopped
½ cub Corn kernels
1 small Tomato, diced
2 Eggs
Fresh parsley, chopped

Preparation:

In 7-inch nonstick skillet,heat oil over medium-high heat; cook ham. potato and onion, stirring often, for 3 minutes or until onion is softened.

Add stock, and hot pepper sauce (if using); cover and cook over medium heat for 5 minutes or until potatoes are almost tender. Stir in green pepper, corn and tomato.

Make 2 nests in mixture; crack egg into each. Cook, covered, for 5 minutes or until eggs are set. Place egg on each plate; surround with vegetables.

Sprinkle with parsley.

Per Serving: about 335 calories, 23 g protein, 14 g fat, 29 g carbohydrate good source iron

Source: Canadian Living magazine [Mar 95] Presented in an article by Carolyn Gall "Fast & Fit: A Panful of Supper"

[-=PAM=-] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poached Eggs with Herb Mayonnaise

Servings: 1 Servings

Ingredients:

½ tablespoon Tarragon vinegar
Salt
Pepper
1 cub Hazelnut oil, plus 1tablespoon
1 teaspoon Fresh tarragon, chopped
1 teaspoon Chives, chopped
1 teaspoon Fresh marjoram, chopped
2 cub Mixed lettuces, rinsed anddried
2 teaspoon Champagne vinegar
3 Eggs, poached until yolk isalmost set, in a bowl ofcold water

Preparation:

In a bowl whisk together the vinegar and salt and pepper to taste. Drizzle in the hazelnut oil, gradually at first, whisking, to form an emulsion.
Then add oil at a faster rate, whisking to retain th e emulsion. When one cup of the oil has been incorporated into the mayonnaise, stir in the herbs.

Pile the lettuce on a plate in a mound, drizzle it with 1 tablespoon of oil and 2 teaspoons of vinegar. Remove the eggs from the bowl with a slotted spoon, lightly dry them with a paper towel, trim o ff loose strands of egg white, and place the eggs on the lettuce. Spoon a dollop of herbed mayonnaise on each egg.

Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #513 by "Master Harper Gaellon" <gaellon@inch.com> on Mar 12, 1997

Poached Eggs with Morel Ragout

Servings: 2 Servings

Ingredients:

½ pound Fresh whole morel mushrooms,halved if large
2 tablespoon Butter
½ cub Minced shallots
1 Garlic clove, minced
1/3 cub Madeira
1 cub Beef stock
1 pinch Fresh thyme leaves
4 tablespoon Demi-glace
¼ cub Creme fraiche
4 large Eggs
1 tablespoon Olive oil
2 slice Homemade-type loaf bread
Chopped parsley
Chopped chives and tarragon

Preparation:

Rinse morels under cool water just before cooking. Drain, squeeze them gently and pat dry. In a large skillet melt butter, add shallots and garlic and saute 3 minutes until softened. Add morels and s aute 4 minutes, until they release their juices. Add Madeira, bring to a boil and reduce by half.
Add stock and thyme and reduce again by half. Add demi-glace and creme fraiche, bring to a boil, stir ring and reduce until lightly thickened.

Meanwhile poach eggs for 4 minutes. Remove with a slotted spoon to paper towels to drain. Cut bread slices in half to form triangles. Heat olive oil in a skillet and saute bread until lightly browned on both sides. Drain on paper towels. Dip edges of bread in parsley to coat.

To serve, place 2 bread triangles on each warmed plate, top each with a poached egg and top with half of sauce. Sprinkle with chives and tarragon to garnish.

Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #513 by "Master Harper Gaellon" <gaellon@inch.com> on Mar 12, 1997

Poached Figs in Spiced Red Wine with Vanilla Gelato (Mf)

Servings: 2 Servings

Ingredients:

1 ½ cub Dry red wine
1 tablespoon Sugar (1-2T), to taste
1 Cinnamon stick
3 Whole cloves
3 Whole fresh figs, quartered
Vanilla gelato as anaccompaniment
Mint sprigs for garnish, ifdesired

Preparation:

In a saucepan combine the wine, sugar, cinnamon and cloves. Bring the liquid to a boil over moderately high heat, stirring, and simmer the mixture for 5 minutes. Add the figs and simmer just until figs are heated through. Let cool to warm.

Arrange scoops of gelato in two stemmed glasses and top with the figs and some of the poaching liquid. Garnish with mint if desired.

Yield: 2 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC format by Gail Shermeyer, 4paws@netrax.net

Recipe by: PASTA MONDAY TO FRIDAY SHOW # PS6556

Posted to MC-Recipe Digest V1 #495 by 4paws@netrax.net (Shermeyer-Gail) on Mar 02, 1997.

Poached Fish

Servings: 4 Servings

Ingredients:

1 ½ pound Fish fillet
1 tablespoon Parsley, chopped
1 teaspoon Salt
¼ teaspoon Pepper
1 teaspoon Dill weed, chopped
1 Onion, chopped
4 Lemon slices

Preparation:

In a large skillet, heat to boiling 1 inch of water with all ingredients except fish. Place fish in a single layer in skillet. Cover and simmer until fish flakes easily (about 5 minutes). Try adding 2 tbl of vermouth (for standard serving size).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poached Fish and Grilled Vegetable Salad

Servings: 1 Servings

Ingredients:

2 Whole walleye or yellowpike; cleaned
3 cub Fish stock or water
3 cub Dry white wine
1 Onion; julienne
4 Sprigs of fresh thyme
2 Bay leaves
4 Cloves of fresh garlic
1 Yellow squash; cut ½ inchthick lengthwise
1 Zucchini; cut ½ inch thicklengthwise
1 small Eggplant; cut ½ inch thicklengthwise
4 Roma tomatoes; cut in half
¼ cub Olive oil
2 teaspoon Minced garlic
1 cub Extra virgin olive oil
1 tablespoon Chopped fresh basil
2 tablespoon Creole Mustard

Preparation:

EMERIL LIVE SHOW #EM1A38

Preheat the grill. Season the fish with salt and pepper. In a large saute pan, combine the fish stock, wine, onions, thyme, bay leaves and garlic cloves. Season the liquid with salt and pepper. Bring the liquid up to a simmer. Add the whole fish and poach for about 8 to 12 minutes. After the first 8 minutes, stick a paring knife into the back of the fish and try to gently pull back the flesh from the bone. If the flesh sticks to the bone, poach for a couple of minutes more. Keep testing until the fish is done.
Toss the vegetables with the olive oil. Season with salt and pepper. Place the vegetables on the hot grill and cook for about 3-4 minutes on each side. Remove from the heat and julienne the vegetables. Place the tomatoes in a blender and puree with the garlic, extra-virgin olive oil, basil and mustard. Season the sauce salt and pepper. To assemble, place the julienne vegetables on a large plate. Lay the poached fish on top of the vegetables.
Spoon the sauce over the top. Garnish with parsley.

Yields: 2 servings

Posted to recipelu-digest by molony <molony@scsn.net> on Feb 28, 1998

Poached Fish in Creamy Sauce

Servings: 4 Servings

Ingredients:

3 tablespoon Water
2 tablespoon Wine, dry white
1 medium Carrot; cut into ½" pieces(about ½ cup)
1 Celery stalk; cut into 1"pieces (about ½ cup)
1 medium Onion; sliced and separatedinto rings
½ Lemon; sliced
3 Peppercorns
1 Bay leaf
2 tablespoon Parsley, fresh; chopped
⅛ teaspoon Salt
16 ounce Fish fillets; thawed
Breadcrumbs, seasoned dry
Paprika

CREAMY SWISS SAUCE:
3 tablespoon Butter (or marg.)
3 tablespoon Flour, all-purpose
¼ teaspoon Salt
⅛ teaspoon Pepper, white
1 cub Half-and-half
½ cub Fish stock; reserved
¾ cub Cheese, Swiss; shredded(3oz)

Preparation:

Combine first 10 ingredients in a 12x8x2" baking dish; stir well, being sure vegetables are evenly distributed in dish. Cover with clear plastic wrap; microwave at HIGH for 4 to 6 minutes or until vegetables are crisp-tender

Arrange fish fillets over vegetables with thicker portions to outside of dish (thinner portions may overlap, if necessary). Cover and microwave at HIGH for 3 to 5 minutes or until fish flakes easily when tested with a fork, giving dish one half-turn during cooking. Remove fish fillets, and keep warm. Strain fish stock, and discard vegetables. Add enough water to fish stock to measure ½ cup; use to prepare Creamy Swiss Sauce.

Return fillets to baking dish; spoon sauce over fillets. Sprinkle with breadcrumbs and paprika. Cover and microwave at MEDIUM for 2 to 3 minutes or until bubbly.

Creamy Swiss Sauce: Place butter in a 1-quart glass measure or casserole dish. Microwave at HIGH for 30 seconds or until butter melts; blend in flour, salt, and pepper. Gradually add half-and-half and fish stock, stirring well.

Microwave at HIGH 2-½ minutes; stir well. Microwave at HIGH for 1-½ to 2-½ minutes or until thickened and bubbly, stirring at 1 minute intervals. Add cheese, stirring until melted. Yield: about 2 cups.

SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poached Fish with Ginger

Servings: 4 Servings

Ingredients:

3 Stalks celery; 3" sticks (upto 4)
Ginger root; 1" piece,minced
1 Clove garlic; minced
1 Whole lemon; sliced
¼ cub Soy sauce
1 cub Water
1 pound Flounder or other lean whitefish fillets
Flat leaf parsley; chopped

Preparation:

Arrange the celery sticks in a layer in the bottom of a covered saucepan.
This is your "steaming rack." Add the next 5 ingredients. Bring to a boil and simmer 5 minutes. Lay the fish on the celery and cover the pan. Steam about 5 minutes, or until the fish is firm and flakes with a fork. Sprinkle with chopped parsley. Serves 4.

NOTES : Today's recipe features a basic fish cooking technique that works with many other combinations of bottom-layer vegetables and seasonings. Yo= u can serve the "steaming rack" vegetables, or use tough outer leaves or stalks and discard them. Bon appetit from the Chef and staff at World Wide Recipes
Recipe by: World Wide Recipes: TheChef@wwrecipes.com

Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 27, 1998

Poached Fish with Tomatoes and Purple Basil

Servings: 2 Servings

Ingredients:

2 Halibut, filets, (@ 6oz ea)
5 ounce Butter, unsalted
1 cub Tomatoes, seeded, skinned, chopped
1 cub Stock, fish
1 cub Basil, purple, chopped
Salt (to taste)
Pepper (to taste)

Preparation:

Remove the skin from the filets. In a saute pan, melt 1 ounce of butter, and add the fish. Cover the fish with fish stock and adjust the seasoning. Cover with buttered parchment paper, (buttered side down) then bring to a boil and simmer for about 2 minutes.

Turn the fish and cook an additional 2 minutes.

Remove the pan from the heat, remove the parchment paper, and let the pan sit for a minute.

Remove the fish from the pan and drain on a napkin. Pass the fish stock through a strainer to another saute pan and bring to a boil over high heat.
Reduce by one-third.

Add the tomatoes and basil to the reduced liquid, heat through, then add 4 ounces of butter, salt and pepper, and whisk.

Place the fish on a serving plate, spoon the sauce over the fish, and garnish with basil leaves.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

Poached Fowl and Bacon with 'pudding'

Servings: 6 Servings

Ingredients:

4 pound Boiling fowl with
Neck and giblets
2 tablespoon Finely chopped mixed fresh
Savory, parsley, hyssop and
Sage
Salt and pepper
1 ½ pound Piece boiling bacon
2 cub Strong dry cider
Extra herbs to garnish
Pudding
Neck, liver and heart
From the bird
1 teaspoon Of the herb mixture above
Salt and pepper
8 tablespoon Soft white breadcrumbs
1 Egg beaten

Preparation:

This was a cheap and easy dish on which youngsters could practise when learning to carve poultry. Ask a kindly poulterer to cut off the bird's head and to supply the whole neck in its skin along with the prepared bird and giblets. Mix the herbs together and put a tablespoonful aside. Add a light seasoning of salt and pepper to the rest and fill the mixture into the body cavity of the bird. Stitch or skewer the cavity openings securely.
Truss the bird for boiling and place it on a trivet in a stewpan which will also hold the bacon and liquids. To prepare the neck, ease the spine and surrounding flesh out of the skin as if peeling off a stocking. Do not break the skin. Chop the liver and heart finely and mix with half the reserved herbs, a little seasoning and the breadcrumbs. Bind with the egg.
Fill this mixture into the skin, allowing room for the bread to swell.
Fasten the ends of the sausage-shaped 'pudding' securely and add to the pan. (If the skin is accidentally torn, or is not supplied, you can make the stuffing into small balls and fry or bake them, as an acceptable substitute.) Mix the cider with 425 ml/15 fl oz/2 cups water and heat until nearly boiling. Add the liquid to the pan, put on a well-fitting lid and poach the bird gently for 2-2 ½ hours. Add the bacon piece after 30 minutes and the stuffed neck after a further 15 minutes. Top up the pan with extra boiling water then, or later if needed. Test the bird for readiness after 2 hours by thrusting a thin skewer into the thickest part of the thigh. The juices should run clear. A smallish bird may be almost ready by this time, and the bacon piece should be done. Take the bacon out, with the 'pudding', and leave both to rest for 10-15 minutes. The slice both to serve as a garnish for the poached bird. Scatter a few extra herb leaves over the breast of the bird before serving. First stuff your capons with saveray, With parsley, a little, hissop I say; Then take the neck, remove the bone; And make a pudding thereof at once With an egg and minced bread also With hacked liver and heart thereto... Then boil the capon, as I they say, With parsley, sage, hissop, saveray... With slices of bacon embrawded here and colour your broth with saffron dear... (Mrs Groundes-Peace's Old Cookery Notebook)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poached Fresh Pears in White Burgundy with Chocolate Sauce

Servings: 6 Servings

Ingredients:

6 large Fresh pears
1 ½ quart White wine
1 cub Sugar
6 Cloves
2 Cinnamon sticks
1 cub Heavy cream
4 Squares bitter chocolate
2 ½ cub Powdered sugar
½ cub Butter -- (or margarine)
½ cub Strong coffee

Preparation:

STEP ONE: Select large firm pears. Peel pears, leaving the stems. Core from the bottom, leaving a ¾-inch hole. Bring the white wine, sugar, and seasoning to a boil in a saucepan. Place the pears in the wine and simmer until tender. Be careful not to overcook. Set aside and let the pears cool in the wine.

STEP TWO: Chocolate Sauce-- Put cream, chocolate, powdered sugar, butter, and strong coffee in a double boiler and heat for 30 minutes or until the chocolate is melted. Mix well.

STEP THREE: Drain the pears, spoon the chocolate sauce in a nice stem glass or a bowl, and place the pears in the center. Garnish with fresh mint leaves.

CHEF'S NOTE: These pears are excellent served over French Vanilla ice cream and topped with chocolate sauce.

Recipe By : Joe Mannke of Rotisserie for Beef and Bird, Houston, TX

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Poached Grapefruit with Grapefruit Granita

Servings: 6 Servings

Ingredients:

3 cub Pink grapefruit juice; fresh
1 cub Sugar
3 Whole pink grapefruit;peel,pith remove,sec
2 tablespoon Campari liqueur
¼ cub Mint leaves; chopped

Preparation:

In a small stockpot, bring juice, sugar and 3 cups water to a boil. stir and remove from heat. Add grapefruit and let stand for 5 minutes. Using a slotted spoon, remove grapefruit; cover and refrigerate. Add Campari liqueur to liquid and pour into a metal bowl. Set over a bowl of ice water to cool. Transfer liquid to a 9x13 glass baking dish, cover with plastic.
Freeze until mixture begins to set, about 30 minutes. Scrape icy particles from the sides, stir with a fork and return to freezer. Repeat scraping and stirring every 30 minutes until mixture is frozen with a grainy texture, 2 to 2 ½ hours. Serve granita with grapefruit and mint.
Posted to MC-Recipe Digest V1 #197

Date: Mon, 12 Aug 1996 22:21:44 -0800

From: Kristine <ksimpson@cwo.com>

Poached Halibut in Saffron Broth

Servings: 4 Servings

Ingredients:

½ cub White wine
1 cub Fish stock or vegetablestock
Or canned vegetable stock
3 Garlic cloves, chopped
1 small Onion, coarsely chopped
1 small Carrot, coarsely chopped
1 pinch Saffron
¼ teaspoon Ground cumin
1 Bay leaf
A pinch salt
¼ teaspoon Freshly ground black pepper
4 Halibut fillets
=(about 6 ounces/185 g each)

Preparation:

This is a lovely, simple dish. The saffron in the poaching stock turns the fish a beautiful golden color. Be sure to keep the stock just at a simmer as you poach the fish, so that it doesn't toughen, but remains succulent.
After such a lowfat main course, indulge in a slice of Chocolate Almond Cheesecake guilt-free.

In a large saute pan over high heat, bring the white wine, stock, garlic, onion, carrot, saffron, ground cumin, bay leaf, salt, and pepper to a boil.
Turn the heat down, and when the mixture has reached a simmer, add the halibut. Cook for 3 to 5 minutes on each side for a fillet 1 inch/2.5 cm thick. Remove the fish with a slotted spoon.

Serve the halibut with steamed rice and drizzle with some of the poaching liquid. (The remaining liquid may be strained and frozen for later use.) Serves four. Copyright c 1996 Pacific Harbor Publishing, L.L.C., All Rights Reserved
Recipe by: Caprial's Cafe--on PBS TV Sent to me by "Jack C. Elvis" <jackelvis@moonlink.net> so I could check them out for formatting errors, originally posted to Prodigy.

By CWBJ78A NANCY BERRY Time: 12:35 PM on Apr 23, 1997

Poached Halibut in Warm Herb Vinaigrette

Servings: 1 Servings

Ingredients:

1 tablespoon Dijon mustard
1 cub Vinaigrette; recipe follows
1 small Shallot; peeled and finelydiced
3 cub Court bouillon; recipefollows
4 Eight ounce halibut steaks;skin on
Fine sea salt to taste
Freshly ground white pepperto taste
½ teaspoon Chopped fresh tarragon
1 ½ teaspoon Chopped fresh italianparsley
2 tablespoon Chopped fresh chives
2 tablespoon Chopped fresh chervil

Preparation:

Place the mustard in a bowl and whisk in the vinaigrette. Whisk in the shallot, place the mixture in a small saucepan and set aside.

Bring the court bouillon to a boil in a 10-inch wide pot. Season the halibut with salt and pepper on both sides. Add the halibut to the pot and adjust the heat so the liquid just simmers. Poach until a metal skewer inserted into the center of the halibut meets only a little resistance and the skewer, when left in the fish for 5 seconds, feels barely warm when touched to your lip, about 5 to 6 minutes. The halibut will be rare, the thinner the steaks, the sooner they will be ready. Take the steaks out of the liquid as soon as they are done.

Add the herbs to the vinaigrette and warm over low heat. Pull the skin off the halibut and place in the center of 4 plates. Spoon the vinaigrette over and around the fish. Serve immediately.

Yield: 4 servings

NOTES : Recipe courtesy of Eric Ripert, Le Bernardin

Recipe by: Cooking Live Show #CL9054

Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Feb 7, 1998

Poached Halibut Rolls

Servings: 2 Servings

Ingredients:

1 ½ pound Halibut fillets
3 tablespoon Butter
½ cub Chicken broth or white wine
1 Clove garlic, minced
½ teaspoon Tarragon or basil
½ teaspoon Dijon mustard
1 cub Fresh tomatoes, minced
½ teaspoon Sugar
½ teaspoon Paprika
½ cub Heavy cream

Preparation:

Wipe each fillet with paper towel, then cut in half lengthwise and roll up each piece. Place the butter in a 9 inch microwave safe pie plate and melt at high for 1 minute. Add the chicken broth or white wine, garlic, tarragon or basil, dijon mustard, tomatoes and sugar. Cover and cook 5 minutes at high. Stir well. Place the fish rolls side by side in the dish and baste with the sauce. Cook 8 minutes at medium high basting with juice halfway throug the cooking. Remove the fish with a perforated spoon and place it in a warm dish. To the sauce remaining in the cooking dish, add the cream and paprika; stir. Cook 4 minutes at high, stirring once. Pour over the fish and serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poached Lobster Delights and Garden Vegetable

Servings: 4 Servings

Ingredients:

1 cub Chicken broth
¼ teaspoon Garlic powder
¼ teaspoon Dried basil
¼ teaspoon Thyme
¼ teaspoon Oregano leaves
1 tablespoon Cornstarch
1 cub Quartered fresh mushrooms
1 package Louis Kemp Lobster Delightschunks (8 oz)
3 cub Fresh vegetables (broccoliflowerets, carrot andzucchini slices)OR
1 package Frozen mixed vegetables,thawed (16 oz)
1 tablespoon Lime juice
1 teaspoon Margarine

Preparation:

Combine first six ingredients in saucepan. Cook and stir on medium heat until mixture thickens and boils. Add mushrooms, Lobster Delights and vegetables. Cover; reduce heat. Simmer about 10 minutes or until tender-crisp, stirring once. Stir in lime juice and margarine.

111 calories per serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poached Orange Roughy

Servings: 1 Servings

Ingredients:

1 pound Orange roughy fillets
½ cub Chopped celery & leaves
½ cub Sliced onion
⅛ teaspoon Pepper
1 Sliced tomato
1 Sliced lemon
1 large Bay leaf
¼ cub Water
½ teaspoon Sugar
1 teaspoon Cider vinegar

Preparation:

Cut fillets crosswise into strips about ½" wide. In large skillet, cook celery & onion in oil until tender. Arrange fish over vegetables. Sprinkle with pepper. Cover fish with tomato & lemon slices. Combine water, sugar & vinegar & bay leaf. Pour over fish mixture. Cover & simmer 8-10 minutes. Remove bay leaf before serving.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Poached Orange Roughy with Hot Tomato Orange

Servings: 4 Servings

Ingredients:

-JUDI M. PHELPS
1 ½ pound Fresh tomatoes (about 3 med)
3 tablespoon White onion; grated
⅛ teaspoon Salt
¼ cub Orange marmalade
2 tablespoon Brandy
2 teaspoon Whole coriander; crushed
½ teaspoon Ground cinnamon
pinch Cayenne
1 ¼ pound Orange roughy fillets
Lemon wedges (1 per serving)

Preparation:

Cut the unpeeled tomatoes in half crosswise, squeeze out the seed pockets, and cut out the stem ends. Dice the tomatoes and place in a saucepan with the onion and salt. Cook over medium heat, 5 minutes, stirring occasionally. Add the marmalade and brandy and continue to cook, 5 minutes, stirring frequently. Add the coriander, cinnamon, and cayenne and cook 5 minutes longer, stirring frequently.

Meanwhile, rinse the fish. Place it in a skillet large enough to hold it in a single layer and add enough water to just cover the fish. Remove the fish and set aside. Bring the water to a boil over high heat, reduce heat to medium, and add the fish in a single layer. Bring back to a simmer, cover, and poach 3 to 5 minutes, depending on the thickness of the fish.
Fish is done when mostly opaque but still barely translucent at the very center. Remove from the poaching liquid, draining off as much water as possible. Place on a platter and drain again. Pour the hot tomato orange marmalade over the fish, garnish with lemon wedges, and serve immediately.

Each serving provides: Calories 259, protein 22 g, carbohydrate 22 g, sodium 182 mg, cholesterol 28 mg, fat 2 g, 10% calories from fat.

Source: The Best 125 Lowfat Fish & Seafood Dishes.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poached Oreo Dory

Servings: 1 Servings

Ingredients:

1 cub Water
½ cub White wine
2 tablespoon Chopped onion
2 tablespoon Chopped celery
2 Peppercorns
½ teaspoon Salt
1 Bay leaf
1 ½ teaspoon Tarragon
1 ¼ teaspoon Thyme
1 pound Oreo dory fillets
Lemon wedges

Preparation:

In skillet, place all ingredients except fish & lemon wedges. Bring to a boil; cover, reduce heat & simmer 30 minutes. Add fillets in single layer, cover & poach 2 minutes. Remove to warm platter & serve with lemon wedges.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Poached Peaches in Vanilla Syrup

Servings: 8 Servings

Ingredients:

8 Peaches; peeled
3 cub Water
1 ½ cub Sugar
1 Piece fresh vanilla bean; 2to 3-inch piece
3 slice Lemon
2 cub Seedless red or green grapes
½ cub Dried cranberries
Fresh mint for garnish

Preparation:

To peel the peaches, plunge them into boiling water for 2 to 3 minutes.
remove and remove peel; cut peaches in half

Bring water, sugar, vanilla and lemon slices to a boil. Add the peaches and simmer until tender. Remove the vanilla bean from the syrup and reduce the syrup by a third.

Pit the peaches and cut them in quarters. Set them in a bowl, add the grapes and cranberries and pour hot vanilla syrup over them; chill until ready to eat. Eat as is chilled or as a topping for frozen yogurt or pound cake

Yield: 6 to 8 servings

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

MC Format by Gail Shermeyer <4paws@netrax.net>

Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6717 Posted to MC-Recipe Digest V1 #727 by 4paws@netrax.net (Shermeyer-Gail) on Aug 08, 1997

Poached Peaches with Bay Custard Sauce

Servings: 1 Servings

Ingredients:

6 large Or 12 small ripe peaches
3 cub Water
2 cub Sugar
Bay Custard Sauce:
1 ¾ cub Milk
2 Bay leaves, fresh if
Possible
½ cub Sugar
4 Egg yolks
1 ½ teaspoon Vanilla
small Fresh bay leaves (for
Garnish)

Preparation:

To prepare peaches: Drop peaches into large bowl of boiling water & let stand 2-4 minutes to loosen skins. The riper they are, the less time this will take. Drain & carefully remove skins. Set peaches aside. Combine water & sugar in large saucepan & bring to boil over high heat. Once sugar has dissolved, reduce heat & simmer a few minutes. Add peaches to syrup & continue to simmer gently until fruit is tender but not soft, about 15 minutes. Again, time will depend on ripeness. Remove from heat & cool peaches in syrup.

To prepare sauce: Scald milk with 1 bay leaf & set aside. Combine sugar & egg yolks in med bowl & beat with whisk or electric beater until mixture becomes pale yellow & forms a ribbon. Add hot milk gradually, beating constantly, then pour mixture into nonaluminum saucepan. Add remaining bay leaf & cook 15-20 minutes over low heat, stirring constantly, until sauce thickens enough to coat a spoon. Do not let sauce come to boil. As soon as sauce is thick enough, remove it from heat. Stir briefly, then stir in vanilla. Place piece of waxed paper directly on surface to prevent skin from forming as sauce cools. If sauce gets lumpy, strain it. To serve, pour pool of sauce on each plate. Drain peaches (the syrup can be poured over other fruit or used to flavor drinks). Set peaches on sauce. Garnish each peach with fresh bay leaf.

Peaches:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Poached Pear Halves

Servings: 6 Servings

Ingredients:

1 ½ cub Pear juice made with 4 oz.pear nectar mixed with ½cup water
¼ cub Sugar
1 pinch Cinnamon
1 One-inch piece fresh ginger,peeled and thinly sliced
3 large Pears, peeled, halved andcored

Preparation:

In a small saucepan mix together the pear juice, sugar and cinnamon. Bring to a boil. Add the ginger, cook for 5 minutes, then add the pears. Lower the heat and simmer the pears for 20 minutes, turning them occasionally.
Transfer the pears to a serving platter. Bring the syrup to a boil and cook over high heat until reduced to ½ cup (about 6 minutes). Pour the juice on the pears.

Posted to JEWISH-FOOD digest V96 #110

From: Unkap@aol.com

Date: Wed, 25 Dec 1996 13:30:26 -0500

Poached Pear Halves with Red Wine Sauce

Servings: 6 Servings

Ingredients:

Stephen Ceideburg
2 cub Dry red wine
1 cub Apple juice
2 Cinnamon sticks
1 Whole nutmeg
6 Pears, peeled, cored, cutinto halves
2 tablespoon Cornstarch
¼ cub Cold water
¼ cub To 1/3 c NutraSweet Spoonful
Mint sprigs

Preparation:

This dessert is a stand out and it's so simple too. The sauce, made with red wine and apple juice, adds to the flavor and to the presentation.

HEAT WINE, apple juice, cinnamon sticks and nutmeg to simmering in large skillet; add pear halves with cut sides-down. Simmer, covered, until pears are tender, 10 to 15 minutes. Carefully remove pears to serving dishes; discard spices. Heat wine mixture to boiling.

MIX CORNSTARCH and cold water; stir into boiling mixture. Boil, stirring constantly, until thickened.

REMOVE FROM HEAT, let stand 2 to 3 minutes. Stir in NutraSweet Spoonful; spoon sauce around pears. Garnish with mint sprigs.

NUTRITIONAL INFORMATION Serving Size: 2 pear halves

Calories.........150 Saturated Fat....0 g Protein.........<1 g Cholesterol.....0 mg Carbohydrates...35 g Fiber............4 g Total Fat.......<1 g Sodium..........6 mg

DIABETIC FOOD EXCHANGE: 2 ½ fruit

From "The NutraSweet Spoonful Recipe Collection", 1992.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poached Pears

Servings: 8 Servings

Ingredients:

4 Pears, preferably Bosc
2 teaspoon Fresh lemon juice
1 cub Cranapple juice

Preparation:

Halve, peel, and core the pears. Sprinkle freshly cut pears with lemon juice to prevent browning. Place in microwave-safe dish and cover with cranapple juice. Cover and cook on high 6 - 8 minutes or until pears are fork tender. (Check the pears after 6 minutes; the fresher the pears, the longer they'll take to cook.) Spoon juice over pears, cover, and let stand 30 minutes or refrigerate overnight.

I love the texture and buttery flavor of poached pears. This microwave poaching method is so simple that sometimes I buy a big bag of pears and poach them all at once. They can then be refrigerated and covered and eaten as snacks throughout the next week. Bosc and Bartlett pears are the best varieties for poaching.

This is a nice holiday recipe because the cranberry juice turns the pears a pale pink color. These pears are pretty garnished with some fresh mint sprigs. This recipe is best made at least 30 minutes in advance to give the pears time to cool.

Total Calories Per Half Pear: 62; Fat: <1 gram

Recipe by Nanette Blanchard: The following recipes are adapted from my upcoming cookbook, _'Tis the Season: A Vegetarian Christmas Cookbook_, to be published in August of 1995 by Fireside/Simon & Schuster.

Posted by Bobbi Pasternak <bobbi@clark.net> to the Fatfree Dig. Vol. 12 Issue 9 Nov. 10, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Poached Pears in Cinnamon-Ginger Sauce

Servings: 6 Servings

Ingredients:

Stephen Ceideburg
6 Bosc or Anjou pears *
2 Lemons, cut in half
6 cub Water
1 ½ cub Granulated sugar
2 Whole cinnamon sticks
8 Quarter-sized slices freshginger **
1 tablespoon Minced candied ginger ***

Preparation:

*slightly underripe, peeled, halved and cored ** smashed with flat sided knife or cleaver *** available at Asian markets, gourmet stores and some supermarkets

Rub pear halves with cut lemon to prevent browning and set aside. Combine water, sugar, cinnamon and ginger in large non aluminum pan. Heat until boiling. Reduce heat and simmer, uncovered, 30 for minutes.

Add pears and heat until liquid almost boils. Reduce heat until liquid is just under a boil and poach pears until just tender, 12 to 15 minutes.
(Knife will pierce center easily.) Remove pears with slotted spoon and let cool slightly. Arrange cooked pears on serving dish or in individual serving bowls.

Remove ginger and cinnamon from poaching liquid and reheat liquid until boiling. Cook until liquid is reduced to thick syrup, about 25 minutes. Let cool slightly. Pour warm syrup over pears. Sprinkle with candied ginger and serve. You may also serve with scoops of vanilla or ginger ice cream.

Per serving: 280 calories (1 percent from protein, 98 percent from carbohydrate, 2 percent from fat), 1 gram protein, 74 grams carbohydrate, 1 gram fat, 0 cholesterol, 8 milligrams sodium.

Exchanges: 1½ fruit, ½ bread.

From the Oregonian's FOODday, 1/19/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poached Pears in Phyllo Dough with Madeira Zabaglione

Servings: 1 Servings

Ingredients:

4 small Firm pears
3 cub Water
½ cub Dry white wine
1/3 cub Granulated sugar
1 Cinnamon stick
2 Whole cloves
1 small Dried Habanero pepper
1 package (one-pound) phyllo dough
½ cub Melted unsalted butter
¼ cub Granulated sugar
3 Extra-large egg yolks
¼ cub Sweet Portuguese Madeira
½ cub Dried cranberries orcherries soaked in hotwater for 20 minutes

Preparation:

Saw this on the Food Network. Leave the hab whole for a milder version, dice for a hotter one...
CHEF DU JOUR, MICHAEL LOMONACO SHOW #DJ9135

Choose firm pears that still have their stems attached. Peel the skin off with a vegetable peeler, being careful not to clip the stem, and cut a thin slice off the bottom to create a flat surface so that the pears will stand upright during poaching.

For the poaching liquid, combine the water, wine, pepper, sugar and spices in a pot large enough to immerse the pears two-thirds of the way in the liquid. Bring the liquid to a boil. Lower the heat and simmer 10 minutes.
Remove from the heat and add the pears, standing each in an upright position. Return to a boil, then adjust the heat to so the liquid is simmering. Simmer the pears gently for 10 to 12 minutes, or until just tender when pierced by the tip of a knife. Remove the pears from the liquid so that they do not continue to cook. When they have cooled completely, core the pears from the bottom. Dry any excess liquid off the pears.

Preheat the oven to 400 degrees. To prepare the pastry, allow 3 sheets phyllo per pears. Brush

each of the 3 sheets with the melted bitter, layering them one atop the next. Place 1 pear in the center of the pastry square, pull the four corners up towards the top, and pinch the corners around the stem, leaving as much of the stem exposed as possible. If there is too much phyllo at the top, trim some off before pinching the pastry closed. Brush additional butter over the outside of the phyllo. Bake the pears for 20 minutes, or until the dough is golden brown. Cool for several minutes.

While the pears are baking, make the Zabaglione by combining the sugar, egg yolks, and Madeira in the top of a non-aluminum double boiler or bain-marie. Place over hot water, and whisk the ingredients to a light, frothy, golden yellow, and cook until the bottom scrapes clean with each stroke. The yolks should be firm but not scrambles.

Divide the warm Zabaglione among 4 dessert plates. Place a pear on each, and garnish with the cherries or cranberries.

Yield: 4 servings

Copyright, 1997, TV FOOD NETWORK, G.P.
Posted to CHILE-HEADS DIGEST V3 #229 by =Mark <mstevens@exit109.com> on Feb 2, 1997.

Poached Pears in Red Wine Sauce

Servings: 4 Servings

Ingredients:

1 ½ cub Dry red wine
½ cub Orange juice
1/3 cub Sugar
¼ cub Fresh lemon juice
1 Cinnamon stick
4 Bosc pears
½ cub Chilled whipping cream
1 tablespoon Cognac **
1 tablespoon Sugar

Preparation:

http://www.geocities.com/NapaValley/4908/pear.htm

Combine wine, orange juice, sugar, lemon juice and cinnamon stick in large, heavy saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Remove from heat.

Peel pears, leaving stems intact. Cut small slice off the bottom of each pear so it will stand upright. Arrange pears on their sides in saucepan.
Cover and simmer until pears are tender but still hold their shape, turning once, about 15 minutes per side. Using a slotted spoon, transfer pears to upright position in glass baking dish.

Boil cooking liquid until reduced to approximately ½ cup, about 9 minutes. Watch carefully to make sure liquid is not reduced too far. Pour into small bowl, cover and chill sauce and pears separately until cold, at least 2 hours or up to one day.*

Beat cream in large bowl until soft peaks form. Add Cognac ** and sugar and beat until stiff peaks form.

Transfer pears to upright position on serving plates. Spoon on red wine sauce and top with whipped cream.

* I have served this hot before and it is quite good. ** Actually just about any liqueur will do. I particularly like the results I have had using Amaretto.

Posted to recipelu-digest by LSHW <shusky@erols.com> on Mar 24, 1998

Poached Pears in Red Wine with Anise and Lemon

Servings: 6 Servings

Ingredients:

1 Bottle dry red wine; (750ml)
1 cub Sugar
1 cub Water
6 Strips lemon peel; (yellowonly), 2x1 inch
1 ½ teaspoon Aniseed
1 Vanilla bean; splitlengthwise
6 Bosc pears; firm but ripe
1 ½ cub Nonfat vanilla frozen yogurt

Preparation:

Combine first 5 ingredients in heavy large pot. Scrape in seeds from vanilla bean; add bean. Bring to boil, stirring until sugar dissolves.
Remove from heat. Peel, halve and core pears. Add pears, rounded side down, to cooking liquid. Return cooking liquid to boil. Reduce heat to low, cover and simmer until pears are tender, basting occasionally with cooking liquid if necessary, about 25 minutes. Using slotted spoon, transfer pears to bowl.

Strain cooking liquid; discard solids. Return cooking liquid to pot. boil until reduced to 1 cup, about 12 minutes. Pour syrup over pears. Chill until pears are cold, at least 3 hours or overnight. (Can be prepared 1 day ahead. Keep refrigerated.)

Scoop frozen yogurt onto plates. Place pears on plates. Spoon sauce over pears.

Per Serving: Calories 291; total fat 1 g; saturated fat 0.5 g; cholesterol 0

Printed in Bon Appetit April 1998

Typed and Busted by Carriej999@AOL.com 4/98

Recipe by: Sally Anne Smith and Ron Lento

Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 3, 1998

Poached Pears in Vanilla and Champagne

Servings: 1 Servings

Ingredients:

1 cub Sugar
1 cub Water
1 Vanilla bean
2 quart Champagne
4 Pears; peeled, (up to 6)

Preparation:

ESSENCE OF EMERIL SHOW #EE2267

In a sauce pot combine the sugar and water together and boil for 2-3 minutes thus creating a simple syrup. Split the vanilla bean in half, scraping the inside to remove the pulp. Add the champagne and vanilla to the simple syrup. Bring to a simmer and add the pears. Poach until tender, about 6-8 minutes. Remove and cool.

Yield: 4 servings

Posted to recipelu-digest by molony <molony@scsn.net> on Mar 13, 1998

Poached Pears in Wine

Servings: 1 Servings

Ingredients:

4 Bosc pears; firm * see note
1 Bottle Zinfandel
1 cub Sugar
1 ½ cub Water
6 Peppercorns
1 Vanilla bean
1/3 pound Gorgonzola dolce
¼ cub Pecans, toasted; coarselychopped

Preparation:

Peel the pears, core them from the bottom, leaving the stems on. In a large saucepan, add all of the ingredients except the pears and bring to a boil.
Reduce the heat and add the pears, and simmer until the pears are tender, yet slightly firm in the center, about 30 minutes. Remove the pears, peppercorns and vanilla bean, and bring the mixture to a boil and cook over medium heat until the liquid is reduced to a syrup.

To serve

When the pears are cool, fill the cores with the cheese, place on the serving plate and drizzle withsauce. Top with toasted pecans.

TIP:

ASIAN PEAR SALSA

Substitute Asian pears for pears or apples in your favorite fruit salsa recipe. Use mint instead of cilantro.

Copyright, 1996, TV FOOD NETWORK, G.P., All
Rights Reserved

NOTES : Can also use Comice.
Recipe By : PICK OF THE DAY SHOW #PD7713 #5

Posted to MC-Recipe Digest V1 #268

Date: Tue, 29 Oct 1996 11:18:55 -0500 (EST)

From: Chuck & Dorothy Tapping <ctapping@USIT.NET>

Poached Pears Stuffed with Maytag Blue Cheese and Roasted Wa

Servings: 1 Servings

Ingredients:

PORT WINE REDUCTION:
1 quart Port Wine
1 cub Chopped basic mirepoix
1 cub Crumbled Maytag Blue Cheese
1 cub Chopped roasted walnuts
4 Poached pears; cored fromthe bottom leaving the stemintact
2 Prepared puff pastry sheets8" x 10"; split in half
Egg wash; 1 egg mixed with 1teaspoon water
½ cub Roasted walnut pieces
½ cub Snipped chives

Preparation:

ESSENCE OF EMERIL SHOW #EE2267

Complete title: POACHED PEARS STUFFED WITH MAYTAG BLUE CHEESE AND ROASTED WALNUTS WRAPPED IN PUFF PASTRY WITH PORT WINE REDUCTION SAUCE

Preheat oven to 350 degrees. For Port Wine Reduction: Combine the port with the mirepoix and reduce by 2/3 to a syrup consistency (about 6-8 minutes)

For stuffed pears: Combine the blue cheese and walnuts together. Stuff each pear with ¼ of the mixture. Place a pear in the center of the halved puff pastry sheet and wrap like a bundle, trimming any excess, thus leaving the shape of the pear evident. Brush each pear with the egg wash and bake until golden, about 8-10 minutes.

To assemble, place the pear in the center of the plate, drizzle with the Port Wine Reduction, sprinkle with the walnuts and chives.

Yield: 4 servings

Posted to recipelu-digest by molony <molony@scsn.net> on Mar 13, 1998

Poached Pears with Almond Chocolate Cherry Sauce

Servings: 1 Servings

Ingredients:

¼ cub Dried sweet cherries
1 tablespoon Almond flavored liqueur
1 tablespoon Water
4 Firm pears, bartlett or
Bosc
1 cub Water
½ cub Plus 2 Tbls. sugar
2 teaspoon Vanilla
2 tablespoon Grenadine syrup (opt)
3 tablespoon Cocoa
2 ½ teaspoon Cornstarch
2 tablespoon Toasted sliced almonds

Preparation:

Combine cherries, liqueur & 1 Tbls. water in small pan. Bring to simmering. Remove from heat & set aside. Peel pears, leaving stems intact. Remove core from bottom end. Cut a thin slice from bottom if necessary, so pears stand upright. Combine 1 cup water, ½ cup sugar & vanilla in med size pan. Bring to boiling over med heat, stirring to dissolve sugar. Add pears, standing upright. Cover.
Reduce heat to low; simmer until tender, about 30 minutes. Remove pears to plate; reserve ¾ cup poaching syrup. Brush pears with grenadine, if you wish. Whisk together cocoa & remaining 2 Tbls.
sugar in small pan. Gradually whisk in reserved poaching syrup until smooth. Heat over med heat, whisking constantly, until thick & bubbly, about 1 minute. Remove from heat. Stir in cherries with liqueur. Cool slightly before using. To serve, place a pear on each individual serving plate. Pour chocolate sauce over. Sprinkle with toasted almonds. Serve warm or at room temp.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Poached Pears with Chocolate Drizzle

Servings: 2 Servings

Ingredients:

2 large Bosc pears, firm
3 tablespoon White wine
3 tablespoon Apple juice
½ teaspoon Vanilla extract
¼ teaspoon Cinnamon
1 dash Allspice
1 dash Nutmeg
1 teaspoon Cornstarch
1/3 cub Semisweet chocolate chips
1 teaspoon Water

Preparation:

Core pears & cut each pear into 8 sections lengthwise.
Combine wine, juice, vanilla & spices in a saucepan.
Put in the pears & bring to a simmer. Cover & simmer over low heat until the pears are just fork- tender.
Combine cornstarch with enough water to dissolve it.
Stir into the saucepan liquid until thickened. Remove from heat. & cool until just warm.
Just before serving, combine chocolate chips & water in the top of a double boiler (Mark's note: or drop a steaming dish into a pot of water). Heat until the chocolate is smoothly melted. Arrange pear slices in two dessert bowls. Divide the chocolate between them & drizzle over the pears in a zig-zag pattern. Serve at once.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poached Pears with Chocolate Sauce

Servings: 1 Servings

Ingredients:

1 cub Sugar
2 cub Water
1 3"cinnamon stick
3 Whole cloves
4 large Bose pears with stems
Attached, peeled
Great Chocolate Sauce

Preparation:

In med saucepan, dissolve sugar in water; heat to boiling. Add spices; cover. Set aside. Core pears from bottom; add to liquid. Simmer pears partially covered, basting & gently turning, 30 to 45 minutes, according to ripeness, until tender when tested with wooden pick. Cool pears in poaching liquid. Chill thoroughly; drain. Serve with sauce. Submitted By THESERVS@GATE.NET (THOMAS E. HAUG) On TUE, 14 NOV 1995 183925 -0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poached Pears with Cinnamon

Servings: 1 Servings

Ingredients:

2 Hard pears
1 ¼ cub Dry red wine or grape juice
¼ cub Sugar
1 Cinnamon stick

Preparation:

Peel pear 2/3 way down from stem, leave upper 1/3 peel to stem and trim pear bottoms so they will sit flat. Mix together sugar and cinnamon in medium saucepan over medium heat and stir to dissolve sugar. Set pears in pan so they aren't touching and bring liquid to boil. Reduce heat to medium-low and cover pan. Simmer until pears are soft. When soft, carefully remove with slotted spoon. Also remove cinnamon stick. Reduce liquid until syrupy. Serve pears topped with syrup. Recipe By : DESSERT SHOW #DS3064

Posted to MC-Recipe Digest V1 #227

Date: Fri, 27 Sep 1996 19:41:13 -0500

From: Jackie Bordelon <jbord@premier.net>

Poached Pears with Pepper

Servings: 6 Servings

Ingredients:

6 small Firm-ripe pears; abt. 2 lbs. preferably Comice or Anjou
750 ml Bottle dry red wine
1/3 cub Sugar
2 teaspoon Black or white peppercorns
½ pint Whipping cream

Preparation:

Pare the pears, leaving stems intact. With paring knife or vegetable peeler, remove as much of the cores as possible from the blossom ends.

Place wine and sugar in a non-corrodible pan just large enough to hold the pears. Cook, stirring occasionally, over high heat until sugar is just dissolved. Reduce heat to medium and add pears and peppercorns.

Simmer pears, turning them occasionally, until they are tender, about 25 minutes. Remove from heat and let them cool to room temperature, then transfer the pears to a serving dish. Strain poaching liquid and boil until it is reduced by half. Cool to room temperature.

Whip the cream to soft peaks, with a little sugar if desired. Chill the cream for a few minutes or as long as 2 hours. Pour poaching liquid over pears and serve the whipped cream on the side.

From Susan Belsinger and Carolyn Dille's "Peppercorns Around the World" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg.
48. Posted by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poached Pears with Star Anise, Ginger and Lemongrass

Servings: 4 Servings

Ingredients:

10 Whole star anise
1 Piece lemon grass, 6" long,cut in 4 pieces
1 Piece ginger, 2" long,peeled and sliced
¾ cub Sugar
750 ml Dry Sauvignon Blanc
4 Hard Anjou pears
1 teaspoon Lemon juice
4 Sprigs mint

Preparation:

In a medium saucepan simmer the spices, sugar, and wine for 15 minutes.

Meanwhile halve, peel and core the pears. Add the pear halves to the infused wine and poach about 20 minutes or until just soft enough to be easily penetrated with a toothpick.

Remove saucepan from heat and let the pears cool in the poaching liquid for one hour. Remove the pears with a slotted spoon, cover and refrigerate.

Reduce the poaching liquid to ½ cup. Strain it and add it to the pears.
Chill 2 hours or overnight.

Remove the pears, drain them over the bowl and slice the wide end on the bias. Place 2 halves on each serving plate with the stem ends touching and press down lightly to fan them out.

Spoon 3 tablespoons of reduced liquid over each serving. Garnish the stem ends with a sprig of mint.

>From Taste Show #TS4796

Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #548 by "Master Harper Gaellon" <gaellon@inch.com> on Apr 4, 1997

Poached Plums - Martha Stewart Living

Servings: 6 Servings

Ingredients:

2 Earl Grey tea bags
¾ cub Sugar
Juice of 1 lemon
6 Plums

Preparation:

1. Bring 6 C of water to a boil in a large nonreactive saucepan. Add tea bags, remove from heat, cover, and steep for about 10 minutes. Remove tea bags and bring back to a boil. Add sugar and lemon juice and stir until sugar is dissolved, about 2 minutes.

2. Reduce heat to medium low so that liquid is barely simmering. Add plums and poach until tender, 30 seconds to 1 minute. (If plums are not very ripe, this will take longer.) Remove plums from liquid and let cool. Reduce poaching liquid to the consistency of light syrup. For an elegant presentation, Pull plum skin back from fruit, leaving it attached at the stem end (this doesn't work on all plum varieties). Serve plums with some of the poaching liquid.

Martha Stewart Living/August/94 Scanned & fixed by Di Pahl Posted to MM-Recipes Digest V4 #033 by John Merkel <jmerk@doitnow.com> on Jan 31, 1997.

Poached Polenta Cubes

Servings: 1 Servings

Ingredients:

See instr

Preparation:

this is the last installment of the polenta recipes as found in The Frugal Gourmet Cooks Italian. this is a every interesting and informative book!!
so if you love true "Italian" cooking i suggest getting this cookbook:>

Cut cold Hard Polenta into 1 inch thick cubes. Put into a strainer basket and simmer in water for 2 to 3 minutes. Do not over cook!! Or they will become mushy. Serve with any sauce.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Pete or Julie Caler <petec@cy-net.net> on Apr 28, 1997

Poached Raspberry Pears

Servings: 6 Servings

Ingredients:

½ cub Seedless raspberryspreadable fruit
1 cub Apple juice
2 teaspoon Lemon peel, grated
2 tablespoon Lemon juice
3 Firm Bosc pears, peeled, cutinto ¼

Preparation:

Mix all ingredients except pears in 10-inch skillet. Add pears. Heat to boiling; reduce heat to medium-low. Simmer uncovered 30 minutes, spooning juice mixture over pears and turning every 10 minutes, until pears are tender. Serve warm or chilled.

Recipe by: Betty Crocker Posted to MC-Recipe Digest V1 #527 by Daphne <djoyce@voyager.net> on Mar 20, 1997

Poached Red Snapper

Servings: 6 Servings

Ingredients:

1 4-5 pound whole red snapper
¼ cub Chopped shallots
1 Stalk celery with leaves;cut up
1 Carrot; cut up
1 bunch Parsley
1 tablespoon Salt
4 cub Water
2 ½ cub Rose wine
2 Lemons; cut in wedges

Preparation:

From: arielle@taronga.com (Stephanie da Silva)

Date: Wed, 4 Aug 93 22:28:12 CDT

Combine shallots, celery, carrot, four sprigs of parsley, salt and water in a saucepan. Bring to a boil, reduce heat, and simmer uncovered for 20 minutes. Strain through a double thickness of cheesecloth and discard vegetables. Pour this court bouillon into a fish poacher or large roasting pan. Add the rose. Wash the fish inside and out with cold running water.
Pat it dry with a paper towel. Place the fish on a rack and put it into the pan. If the fish is not at least half-covered by the bouillon, add up to one cup extra water. Bring stock just to a boil, cover and poach over lowest heat for 45 minutes or just until the fish flakes easily with a fork. Carefully lift the rack with the fish on it from the pan. Drain well. Place the fish on a platter and garish it with lemon wedges and the rset of the parsley. Serve with hollandaise sauce or with a pineapple salsa.

REC.FOOD.RECIPES ARCHIVES

/FISH

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Poached Rhubarb Sauce with Blueberries over Orange Sections

Servings: 1 Servings

Ingredients:

1 pound Rhubarb, trimmed and cutinto thin slices
¼ cub Orange juice
5 tablespoon Sugar
½ teaspoon Finely grated orange zest
1 cub Fresh or frozen blueberries
2 large Naval oranges, peeled andcut into sections
Mint sprigs for garnish

Preparation:

Combine the rhubarb, orange juice, sugar, and orange zest in a saucepan.
Cover, bring to a boil over medium high heat, then turn to low and cook for 8 minutes or until the rhubarb is very soft. Stir in the blueberries and chill for later, or spoon into 4 dessert bowls. Arrange the orange sections in a flower shape on top of the sauce and garnish with a sprig of mint.

Yield: 4 servings

Recipe by: Cooking Live Show #8881 Posted to MC-Recipe Digest V1 #627 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997

Poached Salmon

Servings: 2 Servings

Ingredients:

1 6 Oz. Salmon Steak OR
Filet
1 cub Water

Preparation:

Rinse Salmon Under Cold Water. Pat Dry. Place Salmon & Water in A 10 X 6 X 2 in Baking Dish. Cover With Plastic Wrap, Turning One Corner Back To Vent. Microwave Salmon At High For 2 ½ Min. Give The Dish A Half Turn, Microwave 2 ½ Min. OR Until Salmon Flakes Easily When Tested With A Fork.
Fat, 3.2, Chol. 30.

Poached Salmon

Servings: 4 Servings

Ingredients:

2 pound Salmon Fillets
2 tablespoon Chopped Scallions
1 cub Dry White Wine
Salt To Taste
White Pepper To Taste
4 Lemon Wedges

Preparation:

Scrape away white film on skin side of salmon fillets. Cut fillets into 4 pieces about 8 ounces each. Scatter scallions in a large skillet wide enough to fit fillets in single layer. Butter one side of a piece of aluminum foil as large as the skillet. Pour wine into skillet and heat to simmering. Sprinkle salmon lightly with salt and pepper. Gently slip fillets into wine. Add cold water if needed to partially submerge fillets.
Place foil, buttered side down, on fish. Simmer very gently until tops of fillets are opaque and nearly firm, 8-10 minutes. Remove from heat and let cool in liquid at least 10 minutes. Salmon can be served warm or at room temperature. To serve, drain fillets using a large slotted spatula, and place on dinner plates. From: Syd's Cookbook.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip

Poached Salmon #1

Servings: 4 Servings

Ingredients:

¾ cub Dry white wine
½ teaspoon Salt
¼ cub Sliced green onions
1 ½ cub Water

Preparation:

From: "Vicki Ann Brodeur" <vab_chicago@msn.com>

Date: Fri, 28 Jun 96 21:58:30 UT
Oh, I love high-fat salmon too! And I also poach it, borrowing this liquid from julia child:

simmer the above together for 3 minutes. (I don't have a poaching pan, and usually use a 12" non-stick.) Add the salmon (I'll use about a pound and a quarter of fillets for four people), and add additional water if needed to just cover the salmon. Simmer this very gently until fish is cooked throughly. (There's a change in color and texture; about 18 to 25 minutes depending on the thickness of the fillets.) Turn off the heat and let the fish remain in the pan for 10 minutes, covered, to absorb the flavors of the broth.

The fish is completed, but , if you wish, you can remove it, and keep it warm. Reduce the poaching liquid to make a delicious sauce to accompany the fish.

That's Julia's low fat version. Indulgences include adding one stick of butter to the reduced poaching liquid, beating it in piece by piece; *or* adding one cup of heavy whipping cream to the poaching liquid and reducing it a second time. Unfortunately, both forms of the "indulgence" are very good!

This is also her basic poaching liquid for scallops.

Digest eat-lf.v096.n083

From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Poached Salmon #2

Servings: 4 Servings

Ingredients:

1 ½ pound Salmon fillets; skinned
1/3 cub Water
2/3 cub White wine
½ teaspoon Dried dill
1 tablespoon Lemon juice

Preparation:

From: FranKOFK@aol.com

Date: Thu, 18 Jul 1996 11:07:41 -0400
Combine all ingredients in a pan and bring to a simmer. Add fish and cook 5-6 minutes for each ½ inch of fish thickness. (Actually, I said "the heck with it" and poached it for 10 minutes). Serve over rice.

JEWISH-FOOD digest 264

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Poached Salmon Cutlets W/ Hot Basil Sauce

Servings: 6 Servings

Ingredients:

** British Measurements **
4 Ribs celery; chopped
1 Carrot; peeled & chopped
1 small Onion; peeled & chopped
1 bunch Fresh basil; leaves stripped
. from stalks
6 Salmon cutlets or steaks
. about 4oz each & 1 inch
. thick
3 fluid ounce White wine
4 fluid ounce Water
Salt & pepper to taste
1 teaspoon Lemon juice
½ ounce Butter; unsalted
Salt & pepper to taste

Preparation:

** British Measurements **

Spread all the vegetables over the bottom of a large flameproof dish, bed the salmon cutlets into the vegetables and cover them with half the basil.
Reserve the remaining basil.

Pour over the wine and water, season, bring to a boil, cover and simmer for 10 minutes. Place the salmon on a warmed serving dish.

Bring the liquid back to the boil and simmer for 5 minutes. Strain into a liquidizer. Add the cooked and uncooked basil, and puree. Place in a pan, bring to the boil and reduce by half, until thickened.

Remove from the heat, stir in the lemon juice and butter, pour over the salmon cutlets and serve. "Scottish Salmon"
by Mary MacDonald Reed Consumer Books, Ltd., London 1995 ISBN 0-600-58480-1

Scanned and formatted for you by The WEE Scot -- pol mac Griogair Posted to MM-Recipes Digest V4 #233 by Suzy <suzy@bestweb.net> on Sep 3, 1997

Poached Salmon in Coconut Milk

Servings: 4 To 6

Ingredients:

700 ml Coconut milk
2 Stalks lemon grass; cut onthe bias
1 Crushed coriander root
1 Knob Thai ginger [Galangal];peeled and finely sliced
1 Crushed clove garlic
½ pinch White sugar
400 g Salmon; cut into 2.5 cmcubes
3 tablespoon Fish sauce (up to 4)
3 Limes; juice of (up to 4)
6 small Crushed chilles [prik kii nusuwan]
8 Kaffir lime leaves
Steamed jasmine rice

Preparation:

In a medium saucepan infuse 700ml coconut milk with 2 stalks lemon grass cut on the bias, 1 crushed coriander root, 1 knob Thai ginger [Galangal] peeled and finely sliced, 1 crushed clove of garlic and a pinch if white sugar . Bring to the boil then throw in 400g salmon, cut into 2.5 cm cubes . poach one minute then stir in 3-4 tbsps fish sauce, juice of 3-4 limes, 6 small crushed chilles [prik kii nu suwan] and 8 kaffir lime leaves. remove from heat and serve with steamed jasmine rice. It should be soupy and taste sour,salty and hot.. poultry, mushrooms or ocean trout can be substituted for the salmon... serves 4-6

Chef David Thompson source:-newspaper clippng 5 + yrs old Possibly Sydney Morning Herald Posted to CHILE-HEADS DIGEST V4 #017 by lukasz <lukasz@midcoast.com.au> on Jul 16, 1997

Poached Salmon in Herb Marinade W/avocad

Servings: 4 Servings

Ingredients:

VEGETABLE STOCK:
1 tablespoon Olive oil
8 ounce Mushrooms; chopped
6 Plum tomatoes; chopped
2 Cloves garlic; minced
1 Fresh fennel bulb; chopped
1 small Onion; chopped
3 cub Water or chicken stock
1 pinch Saffron; optional

GAZPACHO:
8 Plum tomatoes; coarselychopped
½ Cucumber; peeled, cut inchunks
½ Red bell pepper; seeded,chopped
½ Green bell pepper; seeded,chopped
2 Ribs celery; coarselychopped
1 small Onion; cut in chunks
1 Clove (small) garlic; minced
1 Recipe vegetable stock; fromabove

POACHING LIQUID:
3 cub Water
½ cub Rice wine vinegar
1 tablespoon Honey
4 Sprigs fresh thyme
4 Sprigs fresh tarragon
4 Sprigs fresh dill
½ teaspoon Crushed white peppercorns
4 Salmon fillets; 5 to 6ounces each

FOR SERVING:
2 Plum tomatoes; seeded, cutin tiny dice
1 small Onion; cut in tiny dice
½ small Red bell pepper; cut intiny dice
½ small Green bell pepper; cutin tiny dice
½ small Cucumber; cut in tinydice
1 Lime; juice of
1 tablespoon Olive oil
Salt; freshly ground pepperto taste
2 Ripe avocadoes; peeled,pitted; sliced

Preparation:

From: japlady@nwu.edu (Rebecca Radnor)

Date: 6 Dec 1994 12:19:46 -0500

Poached Salmon in Ravigote Sauce

Servings: 4 Servings

Ingredients:

RAVIGOTE SAUCE:
2 Plum tomatoes (5 ounces),seeded and cut into¼-inch pieces (¾ cup)
1 tablespoon Drained capers
2 Scallions, trimmed andchopped (1/3 cup) (up to 3)
1/3 cub Chopped onion, washed in asieve under cool tap waterand drained
2 Cloves garlic, peeled,crushed, and chopped (1teaspoon)
1/3 cub Coarsely chopped freshflat-leaf parsley
1/3 teaspoon Salt
¼ teaspoon Freshly ground black pepper
4 tablespoon Virgin olive oil
2 tablespoon Lemon juice

FISH:
4 Salmon fillet steaks, willall bones, sinews, and skinremoved, each 5 ounces and1 ¼ to 1 ½ inches thick

Preparation:

1. For the ravigote sauce: Mix all the sauce ingredients together in a small bowl, and set the mixture aside at room temperature.

2. When ready to cook the salmon, bring 3 cups of water to a boil in a stainless steel saucepan. Place the salmon steaks in the pan, and bring the water back to a boil over high heat (This will take about 2 minutes.) Immediately turn off the heat, or slide the pan off the heat if using an electric stove, and let the salmon steep in the hot liquid for 5 minutes.
(The steaks will be slightly underdone in the center at this point; adjust the cooking time to accomodate thicker or thinner steaks and to satisfy personal taste preferences.)

3. Remove the steaks from the liquid with a large spatula or skimmer, drain them well, and place a steak on each of four warm plates. Sponge up any liquid that collects around the steaks on the plates with paper towels, and spoon the ravigote sauce over and around the steaks. Serve immediately.

Recipe is from _ Jacques Pepin's Kitchen: Cooking with Claudine_ by Jacques Pepin. Posted to EAT-L Digest 05 Mar 97 by Felicia Pickering <MNHAN063@SIVM.SI.EDU> on Mar 6, 1997

Poached Salmon Steaks

Servings: 4 Servings

Ingredients:

4 Salmon steaks; 1 to 1-½inch thick

POACHING LIQUID:
1 ½ cub Water
½ cub White wine
½ teaspoon Salt
½ medium Carrot
½ medium Onion; chopped
1 Stalk celery

Preparation:

Put ingredients for poaching liquid into a large skillet and simmer 15-20 minutes.

Add salmon steaks to simmering liquid. Skillet should be large enough to hold steaks in a single layer. Simmer 8-12 minutes or until fish is done when fork pierces the flesh easily.

Remove steaks from liquid with large slotted spoon or pancake turner.
Serve with "Cucumber Sauce" (see recipe in this cookbook).

MEMPHIS COMMERCIAL APPEAL

FOOD SECTION

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Poached Salmon W Oyster Beurre Blanc and Sorrel

Servings: 1 Servings

Ingredients:

NORMA WRENN NPXR56B:
7 ounce Salmon filet
5 Oysters
½ ounce Lemon juice
1 ounce Cream
4 ounce Fish stock
1 ounce White wine
1 ounce Butter
¼ teaspoon Caviar
Sorrel leaves

Preparation:

Poach the salmon in fish stock, white wine, lemon juice with oysters. When it boils, remove oysters. Remove salmon when slightly underdone. Reduce liquids for a few seconds. Add cream and reduce liquid until thick and finish sauce by add the butter. Separately steam the sorrel leaves on parchment paper. Turn the sorrel leaves on the plate and place the salmon on the sorrel and add sauce. Garnish with oysters crowned with caviar.
Source: Celebrate San Antonio A Cookbook by the San Antonio Junior Forum Posted to MM-Recipes Digest by Marie Bordewisch <msleukie@mindspring.com> on May 18, 1998

Poached Salmon W/mustard Sauce

Servings: 4 Servings

Ingredients:

2 tablespoon Butter
8 ounce Mushrooms; washed & chopped
4 Salmon steaks
½ cub Dry white wine

MUSTARD SAUCE:
5 Egg yolks
1 teaspoon Lemon juice
Salt & pepper to taste
2 Sticks butter
2 tablespoon Whole mustard (Moutarde deMeaux)

Preparation:

Preheat oven to 350 F. Butter an ovenproof dish. Add mushrooms to cover bottom of dish; add wine and place steaks on top of mushrooms. Cover with buttered wax paper. Bake 20 to 25 minutes, or until done. Serve with Mustard Sauce. Mustard Sauce: Place yolks in blender. Add lemon juice, salt and pepper; blend. Melt butter. Add to yolk mixture slowly while blender is operating. Add mustard.

FEMME OSAGE

WEST FRONT STREET, ST. LOUIS.

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Poached Salmon W/sauce Beurre

Servings: 6 Servings

Ingredients:

1 Carrot
1 Stalk celery
1 Shallot
1 Bay leaf
½ teaspoon Chopped fresh thyme
6 Fresh salmon filets; 6-oz

SAUCE BEURRE BLANC:
-each
1 quart Whipping cream
4 tablespoon Butter; at room temperature
2 cub Chardonnay wine
2 Shallots; finely chopped

Preparation:

1. Coarsely chop the carrot, celery, and shallot; place them in a large stockpot. Add the bay leaf and thyme and approximately 2 cups water, or just enough to cover the fish. Bring to a boil over medium heat; reduce heat to a simmer and place the fillets in the simmering water. Cook until just tender, approximately 6 to 8 minutes.

2. With a slotted spoon, remove the fillets and arrange on a warmed serving platter. Cover with Sauce Beurre Blanc.

1. Place the cream and the butter in a heavy saucepan; bring to a boil over medium heat. Immediately reduce heat and simmer until reduced by half, approximately 15 minutes.

2. Meanwhile, pour the wine into another saucepan; add the shallots and reduce over medium heat to ¼ cup, approximately 15 minutes.

3. Add the reduced cream to the reduced wine. Simmer 1 to 2 minutes to blend flavors. Strain to remove shallots.

ORION ROOM

NICOLLET MALL, MINNEAPOLIS

WINE: WILLIAM HILL NAPA

From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Poached Salmon with a Ginger Beurre Blanc

Servings: 1 Servings

Ingredients:

1 1-inch piece peeled freshgingerroot; sliced thinly
1 large Garlic clove; mashed withflat side of a knife
2 Lemon slices
2 tablespoon Soy sauce
1 cub Water
2 ½-inch thick salmonsteaks; (about 6 ounceseach)

Preparation:

In a straight sided saute pan, combine the ginger, garlic, lemon slices, soy sauce, and water.

Bring to a boil, add the salmon and poach until done, about 5 minutes.
Transfer the salmon to a serving plate and serve with the ginger beurre blanc.

Yield: 2 servings

Notes: Recipe adapted from Gourmet Magazine

Recipe by: Cooking Live Show #CL9086

Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Apr 4, 1998

Poached Salmon with Asparagus and Kohlrabi Slaw

Servings: 4 Servings

Ingredients:

2 Whole leeks -- white, lt.
Green onl
1 cub Dry white wine
3 tablespoon Fresh lemon juice
1 ½ teaspoon Salt
1 tablespoon Black peppercorns
1 bunch Fresh oregano
4 Whole salmon fillets --
Skinless
20 Whole asparagus spears
6 Sprigs fresh dill -- for
Garnish
Kohlrabi slaw (see recipe)

Preparation:

Trim roots from leeks, leaving bases intact so leeks do not seperate into layers when cut. Halve leeks lengthwise; wash thoroughly under running water. Place 2 ½ quarts water, wine, lemon juice, salt, peppercorns, oregano and leeks in a large shallow saucepan. Bring to a boil. Reduce heat to medium low; simmer until very flavorful, about 45 minutes. Meanwhile, slice into one long side of each salmon fillet about ¾ of the way through, forming a pocket. Trim tough bottoms from asparagus; cut each spear in half. Arrange ten asparagus halves in the pocket of each salmon fillet (parallel to the cut side) in two rows of five, facing tips toward center. Press gently to close. Tie kitchen string around salmon in two places, so pocket stays closed while poaching. Return stock to a boil.
Reduce heat so stock is at a bare simmer. Add salmon and poach, adjusting heat to maintain a bare simmer, for 8 to 10 minutes. Transfer salmon from stockpot to a glass or ceramic baking dish. Allow liquid to cool for 5 minutes, then pour over salmon; let stand until cool, about 1 hour. Remove salmon from liquid; let stand to come toroom temperature, about 45 minutes.
Untie salmon and slice each fillet widthwise into 1-inch pieces; garnish with dill sprigs and serve Kohlrabi Slaw on the side.

Recipe By : Martha Stewart Living, May 1996

From: Debbie Barry - Innermail Emc.Ve
Posted to MM-Recipes Digest V4 #028 by John Merkel <jmerk@doitnow.com> on Jan 26, 1997.

Poached Salmon with Cucumber Sauce for 2

Servings: 2 Servings

Ingredients:

CUCUMBER SAUCE optional
1/3 cub Plain yogurt
¼ cub Cucumber, finely chopped
2 tablespoon Parsley, chopped
FISH
1 cub Water
1 teaspoon Chicken bouillon or cube
1 tablespoon Vinegar
1 small Onion, sliced
1 small Piece bay leaf
1 Parsley sprig
½ teaspoon Dill weed dry or sprig fresh
2 Peppercorns or pinch pepper
2 small Salmon steaks abt.¾" thick

Preparation:

Peel, seed and chop cucumber. Combine with yogurt and parsley and refrigerate.

Heat water to boiling in small skillet or medium saucepan. Add bouillon and stir until dissolved. Add remaining ingredients except salmon and bring to a boil. Turn heat to medium-low and simmer 5 min.

Add salmon, cover and simmer 6-8 min or until fish is cooked through (check at backbone). Lift steaks out onto hot platter with an egg turner.
Lift onions out and lay over fish. Serve immediately with chilled yogurt-cucumber mixture.

Serves 2. Note: Strain cooking liquid from the fish and freeze to use in fish soup another day.

MICROWAVE: Heat water at high 1 min in a baking dish just large enough to hold the steaks in a single layer. Add bouillon and stir to dissolve. Stir in remaining ingredients except salmon. Put salmon in baking dish, thick sides to edge. Cover tightly and microwave at high 2 min. Turn baking dish ½ turn and microwave 2-3 min more until small ends of steaks flake easily. Let stand covered 3 min, then serve with sauce.

Source: Margo Oliver's Cookbook for Seniors, Nutritious recipes for 1-2-or more. Shared & tested (stove top) by Elizabeth Rodier July 1993.

Poached Salmon with Cucumber-Dill Sauce

Servings: 4 Servings

Ingredients:

1 5" length of English cucumbe
1/3 cub Light sour cream
1 tablespoon Low-fat mayonnaise
Slat to taste
¼ teaspoon Dried dill
1 teaspoon Fresh lemon juice
1 -2 cups water
1 -2 cups dry white wine
4 Salmon fillets (about 1 lb.)

Preparation:

Cut cucumber in chunks and finely mince in a food processor. Add sour cream, mayonnaise, salt, dill and lemon juice; puree until smooth. In a saucepan or skillet that can hold salmon in a single layer, place enough water and wine in equal amounts to cover fillets (or use all water). Bring to a boil. Add salmon, redeuce heat and simmer 5 minutes for ½" thick fillets. Test a fillet to make sure slamon is cooked through. remove salmon from liquid and drain briefly on paper towels. place on dinner plates and spoon a ribbon of sauce over the salmon. Columbus Ledger-Enquirer

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poached Salmon with Dill Sauce

Servings: 4 Servings

Ingredients:

1 can Chicken broth; undiluted10 ¾-ounce
½ cub Dry white wine
½ cub Chopped onion
4 Salmon steaks --¾-inchthick
½ cub Commercial sour cream
½ cub Chopped cucumber
¼ teaspoon Dried whole dillweed

Preparation:

Combine first 3 ingredients in a fish poacher or large skillet; bring to a boil, and add salmon. Cover, reduce heat, and simmer 8 to 10 minutes or until fish flakes easily when tested with a fork. Reserve 2 tablespoons poaching liquid; set aside. Refrigerate salmon in remaining poaching liquid until chilled.

Combine 2 tablespoons reserved liquid, sour cream, cucumber, and dillweed, stirring well; chill.

Remove salmon from poaching liquid; drain on paper towels. Serve salmon with dill sauce.

Yield: 4 servings.

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5

Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on May 02, 1998

Poached Salmon with Green Onion Sauce

Servings: 4 Servings

Ingredients:

OLIVIA EVANS VPRJ01A:
1 pound Fresh salmon fillets
2 teaspoon Salt
½ teaspoon Pepper
2 ½ cub Water
3 Green onion; chopped
1 tablespoon Fresh ginger; chopped
1 ½ tablespoon Peanut oil
2 teaspoon Toasted sesame oil

Preparation:

Rub the fish with salt and pepper. Bring water to simmering in skillet.
Add the salmon and simmer for 2-3 minutes. Cover tightly, and turn off the heat. Let sit for 8 minutes. Combine the green onions, ginger, and salt together in a small bowl. In a small pan, combine the peanut oil and sesame oil and bring to the smoking point. Remove the salmon from the water and arrange on a platter. Scatter the green onion mixture on top and pour the hot oil over it. Serve at once.
Posted to MM-Recipes Digest by Marie Bordewisch <msleukie@mindspring.com> on May 18, 1998

Poached Salmon with Hollandaise Sauce

Servings: 4 Servings

Ingredients:

3 cub Water
1 teaspoon Salt
4 Black Peppercorns
3 Lemon Slices
3 Parsley Sprigs
1 Onion; Sm, Sliced
1 Bay Leaf
2 pound Salmon Steaks; *

HOLLANDAISE SAUCE:
3 Egg Yolks; Lg
1 tablespoon Lemon Juice
½ cub Butter; Firm, **

Preparation:

* Get four salmon steaks about 1 inch thick.
** DO NOT use margarine in this sauce!!
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Prepare the Hollandaise Sauce. Heat the water, salt, peppercorns, lemon slices, parsley, onion, and bay leaf to boiling, in a 12-inch skillet then reduce the heat. Cover and simmer 5 minutes. Place the salmon steaks in the skillet, adding water if necessary to cover the steaks. Heat to boiling and then reduce the heat. Simmer uncovered 12 to 15 minutes or until the fish flakes easily with a fork. Serve with the Hollandaise Sauce.

HOLLANDAISE SAUCE:

Stir the egg yolks and lemon juice vigorously in a 1 ½-quart saucepan.
Add ¼ cup of the butter and stir over very low heat, stirring constantly, until the butter is melted. Add the remaining butter.
Continue stirring vigorously until the butter is melted and the sauce is thickened. (Be sure the butter melts slowly as this gives the eggs time to cook and thicken the sauce without curdling.) Serve hot or at room temperature. Cover and refrigerate any remaining sauce. To serve again, stir in a small amount of hot water.

From Rich, Sysop of The "New" Home BBS, 104/419.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/seafood.zip

Poached Salmon with Horseradish Sauce

Servings: 4 Servings

Ingredients:

4 cub Water
1 Lemon, sliced
1 Carrot, sliced
1 Stalk celery, sliced
1 teaspoon Peppercorns
4 (4 oz) salmon steaks

Preparation:

Horseradish Sauce

Combine first 5 ingredients in a large skillet; bring to a boil over medium-high heat. Cover, reduce heat and simmer 10 minutess. Add salmon steaks; cover and simmer 10 minutes. Remove skillet from heat; let stand 8 minutes. Remove salmon steaks to serving plate; serve with Horseradish Sauce.

Yield: 4 servings

(186 calories per 4 oz steak with 2 Tbsp Horseradish Sauce).

23.6 grams protein 7.1 grams fat 14 grams carbohydrate 89 mg cholesterol 155 mg sodium 27 mg calcium

Horseradish sauce

¼ cup reduced calorie mayonnaise ¼ cup plain nonfat yogurt 2 tsp prepared horseradish 1 ½ tsp lemon juice 1 ½ tsp chopped chives

Combine all ingredients; cover and chill.

Yield ½ cup (25 calories per Tbsp)

0.4 gram protein 1.9 grams fat 1.2 grams carboyhydrate 2 mg cholesterol 49 mg sodium 15 mg calcium

From Charlotte Moret, St. Louis, MO Source: Southern Living, August 1991

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poached Salmon with Lobster Butter

Servings: 12 Servings

Ingredients:

1 Whole 7-8 lb. salmon
Salt

FOR THE BUTTER:
½ Lemon (juice only)
1 Green-black lobster brain OR
4 tablespoon Reduced lobster stock *
6 ounce Butter

Preparation:

*Note: Lobster stock should be made from shells and heads, then heavily reduced to make 3-4 tablespoons.

Scale, gut and wipe the fish. Rub the inside cavity with salt. If you have a fish kettle, steam the salmon whole over boiling water for 30-35 minutes (making sure the water is kept topped up). Or wrap the fish in lightly oiled foil and bake it in the oven for an hour at 325 F (170 C) gas mark 3.
Leave it to rest while you make the butter.

Warm the lemon juice in a small basin over a saucepan of simmering water.
Beat in the nuggets of cold butter, adding more as each one melts. Do this gently ~ it can split if you overheat it (revive it with a quick splash of cold water). When you have an unctuous smooth sauce like thin cream, sieve and whisk in the green goo from the head of the lobster - which immediately turns the butter a wonderful orange-pink.

Serve the salmon when it is just cool but still sweet-flavoured and full of its own juices, with piping hot baked potatoes and warm lobster butter.

Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poached Salmon with Shrimp Sauce

Servings: 1 Servings

Ingredients:

2 cub Water
1 teaspoon Salt
6 Bruised peppercorns
2 Sprigs parsley
4 Salmon steaks (6-8oz ea)
1 pinch Sugar
½ cub Dry white vermouth
½ cub Half & half
2 tablespoon Butter
¼ pound Cooked shrimp (peeled &
Deveined)
½ teaspoon Dried dill weed
1 teaspoon Rinsed, chopped capers
Salt & pepper to taste
Fresh cooked vegetables

Preparation:

Boil water in large skillet with salt, peppercorns & parsley; ease in steaks & cover. When water begins to reboil, adjust heat to low; poach fish 5 minutes. Remove from heat & pour off all but ½ cup liquid; add sugar & vermouth. Baste fish with mixture; let stand, covered, 5 minutes. Remove fish to heated serving platter. Remove parsley sprigs & peppercorns from remaining liquid & discard. Return liquid to heat & bring to boil. Spoon 1-2 Tbls. hot liquid into half & half to heat it up; pour mixture back into skillet. Heat, beating with wire whisk, until it reduces to about half. Beat in butter, bit by bit. Adjust heat to medium. Wash & pat dry shrimp; add shrimp to sauce, along with dill weed & capers. Season to taste with salt & pepper. Remove from heat; let stand, covered, about 5 minutes, until shrimp are heated. Spoon sauce over fish; serve immediately with fresh cooked vegetables as garnish.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Poached Salmon with Yogurt Dill Sauce

Servings: 4 Servings

Ingredients:

2 cub Water
1 cub Dry white wine or bottledclam juice
1 Lemon; sliced
1 small Onion; sliced (optional)
2 Bay leaves
8 Black peppercorns
4 Dill sprigs
1 teaspoon TABASCO brand Pepper Sauce
¼ teaspoon Salt
4 Salmon or halibut steaks; 8ounces each

YOGURT DILL SAUCE:
1 cub Plain yogurt
1 tablespoon Chopped fresh dill
1 tablespoon Dijon mustard
1 teaspoon Lemon juice
½ teaspoon TABASCO brand Pepper Sauce

Preparation:

In large skillet, combine water, wine, lemon, onion, bay leaves, peppercorns, dill, TABASCO Sauce and salt. Bring to a boil. Reduce heat to low; simmer, covered, 15 minutes. Add salmon to skillet. Simmer, covered, 12 to 15 minutes or until fish flakes easily when tested with fork. Serve warm or chilled with Yogurt Dill Sauce. Yogurt Dill Sauce: In small bowl, stir together ingredients until well blended. Makes about 1 cup. Makes 4 servings. Nutrition information per serving: 329 Calories, 42 g protein, 13 g fat, 279 mg sodium, 110 mg cholesterol

>From the Tabasco Website, formatted by <ksonness@suffolk.lib.ny.us>

Recipe by: Tabasco www.tabasco.com

Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on May 10, 1998

Poached Sausage and Warm Potato Salad

Servings: 6 Servings

Ingredients:

1 ½ pound Red potatoes of similar
Size
¼ cub Dijon mustard
6 Green onions -- minced
Basic Vinaigrette (see
Recipe)
1/3 cub Minced parsley
½ cub Dry white wine
2 cub Water
1 ½ pound Sausage (in 4-oz links)

Preparation:

1. In a large saucepan, cover potatoes with salted water. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook until potatoes are tender when pierced with a knife (20 to 25 minutes). Drain. When potatoes are just cool enough to handle, slice them about ¼ inch thick and place in a bowl. Add mustard and toss gently to mix. Add green onions and vinaigrette. Toss gently but well with your hands. Add ¼ cup of the parsley.

2. In a large skillet over high heat, bring wine and 2 cups water to a boil. Add sausages and cover. Reduce heat to maintain a simmer and cook until sausages are firm and hot throughout (about 15 minutes).

3. Transfer potato salad to a warm platter. Surround with poached sausages.
Garnish with the remaining parsley. Serve immediately.

Recipe By : The California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Poached Scallops

Servings: 1 Servings

Ingredients:

2 cub Water
½ cub Dry white wine
1 small Quartered onion
1 dash Oregano
1 dash Thyme
½ Bay leaf
¼ pound Fresh bay scallops
Lemon juice

Preparation:

Combine water, wine, onion & herbs; bring to boil. Add scallops; cook until firm & white. Sprinkle with lemon juice; serve at once.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Poached Scallops/roasted Red Pepper Sauce

Servings: 6 Servings

Ingredients:

3 pound Scallops
3 tablespoon Butter
3 tablespoon Chopped green onion
1 Bay leaf
1 pinch Thyme
½ teaspoon Salt
1 ½ cub Dry white wine

SAUCE:
2 Red bell peppers
1 cub Chicken broth
½ cub Dry white wine
1 teaspoon Fresh basil (or ½ tsp. drybasil
1 cub Butter

Preparation:

To prepare scallops, rinse and drain them and place on wooden skewers. Put butter, green onion and spices in large shallow pan. Stir and cook until onion is soft. Add wine and enough water to cover scallops when placed in pan. Bring to a boil, then reduce heat to low. Add scallops on their wooden picks and cook gently, but do not boil, for about 3 to 4 minutes. For sauce, place peppers in baking pan and bake in a 450 oven, turning often until skins are blistered and black, about 35 minutes. Place peppers in a plastic bag. When cool, peel off skins and remove stem and seeds. Whirl peppers in a blender with broth and wine until smooth. Pour mixture into pan. Add basil. Boil until reduced. Add butter, a little at a time, stirring constantly to incorporate. Serve sauce under scallops. Makes 6 servings. From: The Sugar Mill Hotel Cookbook; A Caribbean Cooking Adventure
Posted to MC-Recipe Digest V1 #929 by Nancy Berry <nlberry@prodigy.net> on Nov 28, 1997

Poached Shrimp

Servings: 6 Servings

Ingredients:

1 pound Shrimp
2 cub Water
½ teaspoon Salt

Preparation:

1. Wash shrimp. Remove legs, leaving shells intact, then devein.

2. Bring water to a boil. Add salt, then shrimp, and simmer, uncovered, until shrimp turn bright pink (about 4 minutes). Drain, discarding liquid.

3. Let shrimp cool; then shell and devein. Serve cold, with "Dip for Poached Shrimp" (see recipe).

NOTE: Do not overcook, or the shrimp will toughen and dry out.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Poached Shrimp W/egg Sauce

Servings: 6 Servings

Ingredients:

1 pound Shrimp
½ Head lettuce
4 cub Water
1 teaspoon Salt
1 tablespoon Sherry
3 Egg yolks
¼ cub White vinegar
1 teaspoon Dry mustard
1 pinch Salt
¼ cub Oil

Preparation:

1. Shell and devein shrimp. Shred lettuce.

2. Bring water to a boil. Add salt, sherry and shrimp; then simmer, uncovered, until shrimp turn bright pink (about 4 minutes). Drain, discarding liquid. Cut shrimp in bite-size pieces and keep warm.

3. Beat egg yolks and blend with vinegar, dry mustard and remaining salt.

4. Heat oil. Add egg mixture and cook, stirring, over low heat until eggs begin to thicken. Then remove fmm heat. (Do not let them set.)

5. Arrange lettuce on a serving platter with shrimp on top. Spoon egg sauce over and serve at once.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Poached Shrimp W/ham and Bean Curd

Servings: 6 Servings

Ingredients:

½ pound Shrimp
½ cub Smoked ham
4 Cakes bean curd
3 cub Stock
3 Sprigs Chinese parsley; moreor less

Preparation:

1. Shell and devein shrimp; dice in ½-inch sections. Dice ham and bean curd in ½-inch cubes. Place in a saucepan.

2. Pour stock over. Bring to a boil; then simmer, uncovered, until shrimp turn bright pink.

3. Serve hot, in a deep bowl, garnished with Chinese parsley.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Poached Sole with Shrlmp Sauce

Servings: 4 Servings

Ingredients:

Butter or margarine
24 ounce Frozen sole fillets
2 tablespoon Finely chopped green onion
Or shallots
Salt and pepper
¾ cub Dry white wine
4 tablespoon Butter or margarine
2 tablespoon Flour
1 cub Light cream or milk
4 ½ ounce Can medium-sized shrimp,rinsed and drained
Chopped parsley

Preparation:

1. Butter a shallow, heat-resistant, non-metallic baking dish lightly. 2.
Place frozen fish fillets in baking dish and heat, covered. in Microwave Oven 2 minutes. 3. Separate fish fillets and arrange in baking dish.
Sprinkle fish with chopped green onion, salt and pepper to taste. Pour wine over the fish. Heat, covered with clear plastic wrap, in Microwave Oven 8 minutes or until fish flakes easily with a fork. Baste fish several times during heating. 4. Place cooked fish on a heat-resistant. non-metallic serving platter and set aside. Reserve liquid. 5. In a small, heat-resistant. non-metallic bowl, melt the 4 tablespoons butter in Microwave Oven 30 seconds. 6. Blend in flour until smooth. 7. Gradually stir in cream until smooth. 8. Return sauce to Microwave Oven and heat, uncovered, 3 to 4 minutes or until thickened and smooth. Stir occasionally.
Set sauce aside. 9. Return reserved fish liquid to Microwave Oven and heat.
uncovered, 4 to 6 minutes or until liquid has been reduced to ½ cup. 10.
Stir fish liquid and shrimp into reserved sauce until well blended. 11.
Spoon shrimp sauce over fish. Heat, uncovered, in Microwave Oven 1 to 2 minutes or until heated through. 12. Garnish with chopped parsley.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poached Trout

Servings: 2 Servings

Ingredients:

3 cub Water
1 cub Dry white wine
2 tablespoon Finely snipped chives
2 tablespoon Minced fresh bssil leaves
1 tablespoon Chopped fresh dill
1 tablespoon Chopped fresgh rosemary
1 tablespoon Chopped fresh tarragon
1 teaspoon Salt
Freshly ground pepper
To taste
1 Strip lemon zest, 2 inches
By ½ inch
2 Fresh brook trout (about
12 inches each), cleaned,
Heads and tails left on
3 tablespoon Unsalted butter, melted
Lemon wedges for garnish

Preparation:

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poached Turkey Breast or Hindquarter

Servings: 4 Servings

Ingredients:

Frozen turkey breast orhindquarter
Chicken soup stock (seerecipe) or canned chickenbroth

Preparation:

These cuts of turkey are now available frozen year-round. We are silly not to make better use of this wonderful meat.

Place the melted hindquarter or breast in enough Chicken Soup Stock (see recipe, or use canned chicken broth) to cover and simmer, lid on, for about 40 minutes. Allow the meat to cool a bit in the broth and it's ready to serve. Store the meat with the broth in the refrigerator.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Poached Yellow Delicious Apple

Servings: 4 Servings

Ingredients:

2 Yellow Delicious apples
2 tablespoon Lemon juice
1/3 cub Sugar
1 tablespoon White wine vinegar

CHESTNUT PUREE:
2 ounce Canned chestnut puree
½ cub Mashed potatoes

Preparation:

Preheat oven to 350 degrees. Peel, core, and slice each apple in half horizontally. Combine 1 quart boiling water, the lemon juice, sugar, and vinegar in a saucepan; boil the apples in this mixture 5 minutes. Remove and drain. Stuff the drained apples with Chestnut Puree. Bake in preheated oven 10 minutes. May be served warm from the oven or chilled. Chestnut Puree: Stir the puree and potatoes together until a smooth consistency is reached.

L 'ENTRECOTE

STEMMONS FREEWAY NORTH, DALLAS

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Poaching Stock for Fish and Chicken

Servings: 1 Servings

Ingredients:

4 cub Water
½ cub Dry vermouth
OR dry white wine
4 Garlic cloves
Parsley sprigs
OR dill sprigs
Black pepper

Preparation:

1. Place water, vermouth or wine, garlic cloves (bruise slightly for stronger flavor), parsley or dill and black pepper into a medium saucepan.
Simmer gently for 10-12 minutes. 2. Add the ingredients to be poached.
Cover saucepan and simmer over low heat until done. Follow recipe directions for food item you are poaching to gauge cooking times.

Yield: About 4 cups stock.

Recipe By : Jo Anne Merrill

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Poblano and Chipotle Potatoes

Servings: 6 Servings

Ingredients:

3 pound Red potatoes -- cut in
Quarters
1 Whole chipotle pepper --
Split
2 quart Milk
2 teaspoon Salt
2 quart Milk
1 large Pablano Chille
6 tablespoon Unsalted butter

Preparation:

1)_ split chipolte perre and remove seeds. 2)_ in large saucepan cover "pots" and chipotle with the milk and add 2 teaspoons salt and bring to a boil then lower heat and simmer for 20 minutes.

3)_ Dran reserving 1-½ cups of the milk finely chop the chipolte pepper.

4)_ While potaoes are boiling roast pablano over gas flame till black outside. then place in a paper bag to steam for 5 minutes. peel, discard stem, ribs and seeds. and dice to 1/3 inch pieces.

5)_ Using a hand masher or electric mixer on _LOW_ speed mash the pots gradually adding the reserved milk and the butter. when it is to the desired consitancy add the peppers and serv immediately.

Recipe By : Food & Wine Magazine Feb. 1995

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Poblano and Potato Side Dish

Servings: 2 Servings

Ingredients:

4 medium Red potatoes
2 Poblano peppers
1 medium Onion, chopped
1 teaspoon Epazote leaves, crushed
Vegetable oil
Salt and pepper to taste
Mozzarella cheese, shredded Optional

Preparation:

Roast and peel the poblanos. Cut them in ½" pieces.

Cook the potatoes in a steamer, microwave or in boiling water. Cut them in 4 pieces.

Fry the onions in vegetable oil. When transparent, add the peppers, potatoes, epazote, salt and pepper.

Add the cheese and serve.

Patricia Wreidt

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poblano and Smoked Chicken Chowder with Hominy

Servings: 1 Servings

Ingredients:

2 tablespoon Olive oil
1 pound Yellow onions>>>>>>>halved and slicedlengthwise
3 medium Poblano chiles>>>>>seeded and sliced intothin strips
1 tablespoon Garlic; finely slivered
2 cub Tomatillos, Husked AndQuartered
½ teaspoon Fennel seed
½ teaspoon Cumin seed
2 teaspoon Dried oregano (Mexicanpreferred)
¼ teaspoon Ground cinnamon
1 ½ cub Tomatoes (drained if usingcanned); seeded and diced
6 cub Rich chicken stock
2 cub Fruity white wine; * seenote
½ pound Smoked Chicken.; julienned
¾ cub White hominy; canned,drained
Kosher salt and freshlyground black peppe
<<Garnish>>
Chopped fresh cilantro,
Diced avocado
Fresh lime juice

Preparation:

In a saucepan, heat the olive oil. Add the onions, poblanos, and garlic.
Saute until soft but not brown, about 5 minutes. Add the tomatillos, fennel seed, cumin seed, oregano, cinnamon, tomatoes, stock, and wine. Simmer gently for 15 minutes. Add the smoked chicken and hominy. Simmer to heat through. Season to taste with salt and pepper.

Garnish with chopped cilantro, diced avocado, and lime juice just before serving.

Yield: 6 to 8 serving

Recipe By : COOKING RIGHT SHOW #CR9606

Posted to MC-Recipe Digest V1 #228

Date: Sat, 28 Sep 1996 04:49:40 -0400

From: billspa@icanect.net (Bill Spalding)

NOTES : *Gewurztraminer or Riesling.

Poblano Chiles Rellenos with Lobster, Avocado, and Pepitas O

Servings: 1 Servings

Ingredients:

¼ pound (1 stick) butter
¼ cub Chopped shallots
2 ¼ pound Shelled lobster tails, cutin half lengthwise
Salt and pepper to taste
¼ cub Spanish vinegar
2 cub Cream
¼ cub Toasted pepitas (or pinenuts)
¼ cub Roughly chopped cilantroleaves large avocado,skinned and diced medium
6 Poblano chiles, roasted andpeeled, stems left on

BUTTER SAUCE:
½ cub Freshly squeezed orangejuice
3 tablespoon Champagne vinegar or whitewine vinegar
3 tablespoon Chopped shallots, inmedium-fine dice
1 Bay leaf
Freshly cracked black pepper
½ cub Heavy cream
1 pound Butter, cut into smallpieces and chilled

Preparation:

Full Title: Poblano Chiles Rellenos with Lobster, Avocado, and Pepitas Over Citrus Butter

1. In a saute pan, heat butter until slightly foamy. Add the shallots and then the lobster. Turn the meat from time to time until it is cooked through. Season lightly, add the vinegar, and reduce for 30 seconds. Add the cream, stir, and then, using a slotted spoon, remove the lobster to a plate. 2. Reduce the cream until thick and strain it into a bowl. 3. Put the nuts into a food processor and pulse twice. Now add the lobster and pulse twice. Add the cilantro and pulse. Now, with the machine running, quickly add the strained cream. Turn machine off, scrape this mixture into a bowl, and chill. (It is important not to overprocess the mixture. If need be, scrape the processed lobster mixture into a bowl and then stir in the cream, entirely omitting processing the cream.) 4. When the mix is cold, add the diced avocado and gently mix. Season to taste. (The poblano is somewhat spicy, so remember, when you are seasoning the lobster stuffing mixture, to allow for the heat that the chile will bring to the final dish.) 5. Carefully slit open the peppers and cut out the area under the stem that holds the majority of the seeds. Try to keep the chile from ripping. Stuff the poblanos with the lobster mixture and chill. 6. Prepare the sauce: In a small, heavy saucepan reduce orange juice, vinegar, shallots, bay leaf, and black pepper until almost evaporated. Add the cream and reduce to ½ to ¾ cup and then gradually whisk in the pieces of butter until incorporated. Strain sauce through a fine-mesh strainer into a pot or bowl and keep in a warm place. 7. Put the stuffed poblanos on a lightly oiled baking sheet and heat them through in a preheated 350-degree oven. This should take 10 minutes or less. 8. Spoon the warm sauce onto warm plates and top with the poblanos. Serve.

This is a full-flavored dish, with complex combinations of hot, sweet.
tart, and rich. A fairly full-bodied white with some tart acidity, such as a Gavi dei Gavi or Alsace Gewurtztraminer would be appropriate.

Recipe from: Feast of Sunlight by Norman Van Aken The Harvard Common Press Copyright =A91997
Posted to CHILE-HEADS DIGEST V3 #363 by Judy Howle <howle@ebicom.net> on Jun 22, 1995

Poblano Chiles Stuffed with Chicken

Servings: 4 Servings

Ingredients:

6 Fresh poblano chiles;roasted or fried
2 tablespoon Vegetable oil
1 small Onion; finely chopped
1 large Tomato; chopped
2 Garlic cloves
teaspoon dried thyme
½ teaspoon Ground true ceylon cinnamonor u.s. cinnamon
1 teaspoon Oaxacan oregano or ½teaspoon mexican oregano
2 cub Cooked and shredded chickenbreast

Preparation:

Heat the vegetable oil in a medium frying pan over high heat and add the onion. Cook for 2 minutes. Add the tomato, stirring well to combine, and lower the heat to medium. Cook for 15 minutes, stirring often.

In a small bowl or molcajete, mash the garlic with the herbs and add to the tomato mixture. Add the shredded chicken and salt to taste; cook for 10 minutes or until heated through and flavorful. Let cool. Stuff the prepared chiles with the chicken mixture, place in a tray and bake in a 350 degree oven for 5 to 10 minutes, or until heated through.

Yield: 2 to 4 servings

Recipe by: CHEF DU JOUR SHOW #DJ9161

Posted to recipelu-digest Volume 01 Number 261 by Peg Baldassari <Baldassari@compuserve.com> on Nov 16, 1997

Poblano Chili Cream

Servings: 1 Servings

Ingredients:

2 Tomatillos; husks removedand Quartered
1 bunch Cilantro; stems included
3 Poblano chiles; roasted,peeled, Seeded
3 ounce Sour cream
½ cub Chicken stock
2 tablespoon Vegetable oil
Juice of 1 lime
1 Clove Garlic
1 teaspoon Coarse salt
Freshly ground black pepper

Preparation:

In a blender, place the tomatillos and cilantro. Blend until chopped. Add the chiles, sour cream, chicken stock, oil, lime juice, garlic, and salt.
Blend until smooth. Store refrigerated until ready to use. Yield: about 2 cups 10/16/96 show Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : TOO HOT TAMALES SHOW #TH6293

Posted to MC-Recipe Digest V1 #257

Date: Fri, 25 Oct 1996 06:44:54 -0500

From: Pat Asher <asher@mcs.com>

Poblano Chilies with Black Beans and Cheese

Servings: 8 Servings

Ingredients:

8 large Poblano chilies
1 tablespoon Olive oil
3 cub Thinly sliced onions
2 can (15-16 oz) black beans;rinsed and drained
¼ teaspoon Cayenne pepper
1 cub Reduced-fat grated MontereyJack cheese (about 4 oz)
Tomato salsa
½ cub Fat free sour cream

Preparation:

>From Bon Appetit Sept 1997 (p 197)

Preheat broiler. Arrange chilies on a baking sheet and broil until charred on all sides, turning occassionally -about 20 minutes. Enclose in paper bag and let stand 10 min, to make skin easier to remove. Peel chilies. Cut one lengthwise slit in each chili and carefully remove the seeds. Meanwhile heat the oil in a large non-stick skillet over medium-low heat. Add onions and saute until golden, about 20 minutes. Season with salt and pepper.
Spread onions evenly in 13x9x2 glass baking dish (this provides a bed to keep the chilies from sticking and burning, along with adding flavor).
Preheat oven to 350F. Mash half the beans with the cayenne in a medium bowl. Mix in remaining beans. Spoon mixture into chilies. Arrange chilies, seam side down, atop the onions. Sprinkle with cheese. Cover with foil (can be made 4 hours ahead and chilled at this point). Bake chilies, covered, 15 minutes. Uncover and bake another 5 minutes or so, until the cheese melts.
Serve with salsa and sour cream.

OK, I would probably skip the char and peel with the smaller chilies. And just stuff them with cheese, or a mixture of cheese and cream cheese. I would only make a small slit to do this, to avoid problems with losing the filling. To get a crust without deep frying, I would dip them in beaten egg, then roll them in crumbs. Flavoring the crumbs with a bit of cayenne or using finely crushed tortilla chips instead of crumbs would be nice touches. I probably wouldn't bother with the onion bed, but would grease the pan well instead. And lay them in it slit side up to keep the cheese filling in. And probably bake them uncovered (probably about the same 15-20 minutes), to keep the crumbs crisp and melt the filling. Spraying a bit of margarine or oil on first would add a bit of extra crispy crunch. Posted to EAT-L Digest by Kim Malo <kmalo19@IDT.NET> on Aug 28, 1997

Poblano Pesto

Servings: 1 Servings

Ingredients:

¾ cub Pumpkin seeds (I stronglyrecommend the unroasted,raw ones)
¼ cub Canola oil
5 Poblano chiles (6-7)
1 cub Loosely packed cilantro(tightly packed!)
1 tablespoon (extra) virgin olive oil
2 tablespoon Fresh lime juice (I justsqueeze a whole lime)
½ teaspoon Salt

Preparation:

Here's a recipe for a Poblano Pesto that appears in _The Great Salsa Book_ and one that I've enjoyed several times. I'll retype it (with my comments like so):

The making: Toast the pumpkin seeds and let them cool. (I dry roast them in a frying pan over medium heat until they stop popping. They'll be all plump and toasty-looking).

Heat the canola oil in a skillet and when almost smoking, turn the poblanos in the hot oil for 45 seconds until blistered but not blackened. (the chiles get a bit oily this way, but they're not swimming in it and by blistering the skins this way, the chiles retain more of a bright green color) Transfer to a bowl, cover with plastic wrap (towel's better - less additional cooking happens that way), and let steam for 10 minutes (maybe a bit longer - til they're cool enough to handle). Peel and seed the Poblanos, place in a food processor with the toasted pumpkin seeds, and chop for about 1 minute. Add the cilantro and blend for 1 more minute. Add the olive oil, lime juice, and salt, and run for 30 seconds longer, or until smooth. (You can reserve some of the toasted pumpkin seeds to sprinkle over the top)

I use this pesto as a pasta sauce or will put it on some chicken. That's a start. Enjoy!

Posted to CHILE-HEADS DIGEST V4 #162 by sto_tolin@ONLINE.EMICH.EDU on Oct 16, 1997

Poblano Sauce for Chicken or Spaghetti

Servings: 1 Cup

Ingredients:

¾ cub Cream
1 Or 2 chiles poblanos
Salt and Pepper

Preparation:

Peel and deveined the Poblanos, cut in slices, put in the blender with the cream, salt and pepper. This sauce can be used over the spaghetti or chicken. This sauce cannot be warmed too much, it do not have to be boiling, is better to use the microwave for to warm the dishes or the oven if the dish is cover with plastic wrap. For Spaghetti: cook the spaghetti as usual and cover with the sauce, you can add some cheese and then warm in the microwave. For Chicken: cook the chicken with water and some vegetables (optional) or as ususal, cover with this sauce and warm in the microwave.
VARIATIONS: instead or cream you can use cheese cream or both. Also you can add the chiles poblanos as you want. Patricia Wriedt.
Posted to FOODWINE Digest 26 Sep 96

Date: Thu, 26 Sep 1996 11:47:18 -0600

From: Patricia Wriedt <pwriedt@SPIN.COM.MX>

Poblano Soup with Broth (Mexican)

Servings: 4 Servings

Ingredients:

2 Chiles poblanos (peeled)
4 cub Or 5 cups chicken broth
2 Corn grains
1 cub Tomato sauce
1 medium Onion
1 teaspoon Epazote (optional)
1 teaspoon Chicken broth cubes
Vegetable oil
Salt and pepper

Preparation:

Saute onion until be transparent, add poblanos and corn grains, add tomato sauce and cook; add the chicken broth and chicken broth cube, epazote and let cook for 20 min. Patricia Wriedt.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poblano Soup with Milk

Servings: 4 Servings

Ingredients:

6 Poblano peppers (peeled)
2 cub Milk
2 cub Chicken broth
Salt and pepper
½ teaspoon Nutmeg
3 tablespoon Butter
1 tablespoon Flour, all-purpose

Preparation:

Peel the poblanos, grind with the chicken broth, salt, pepper and nutmeg.
Cook the milk until be warm. In a sauce pan, melt the butter and add the flour, mix well, add warm milk and beat until blended; then add the poblanos mixed with chicken broth and let cook 30 min. Patricia Wriedt.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poblano Strips with Onions and Cream

Servings: 1 Servings

Ingredients:

2 pound Fresh poblano chilies; about8
1 medium White onion; about 8 ounces
3 tablespoon Vegetable oil
1/3 cub Creme fraiche or heavy cream

Preparation:

Roast and peel chilies. Wearing rubber gloves, cut chilies into 1/3-inch thick strips. Halve onion lengthwise and cut each half lengthwise into ¼-inch thick slices.

In a heavy skillet cook onion in oil over moderately low heat, stirring frequently, until softened, about 5 minutes. Add chilies and salt to taste and cook, stirring, 5 minutes. Add creme fraiche or cream and cook, stirring, 2 minutes. This may be made 1 day ahead and chilled, covered.
Reheat before serving.

Yield: Enough as an accompaniment for 32 tacos

NOTES : Recipe courtesy of Gourmet Magazine

Recipe by: Cooking Live Show #CL9034

Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Feb 7, 1998

Poblano-Pine Nut Salsa

Servings: 1 Servings

Ingredients:

2 large Poblano peppers, roasted andpeeled,; left whole
1 Red bell pepper, roasted andpeeled,; left whole
1 teaspoon Chopped garlic
1 tablespoon Lime juice
1 teaspoon Chopped fresh marjoram
1 teaspoon Olive oil
Salt and pepper
¾ cub Pine nuts,; toasted

Preparation:

In a small bowl combine peppers, garlic, lime, marjoram, and oil. Mix and season. Just before serving, add the pine nuts to the salsa and stir well.
Serve atop some grilled chicken breast or with chips.

Yield: 2 cups of salsa.
Recipe By :ESSENCE OF EMERIL SHOW#EE2219

Posted to MC-Recipe Digest V1 #272

Date: Fri, 1 Nov 1996 07:40:02 -0500

From: Meg Antczak <meginny@frontiernet.net>

Poc-Chuc (Grilled Yucatan Pork Steak)

Servings: 12 Servings

Ingredients:

12 Blade pork steaks, ½"-¼"thick, 10-12 oz. each

MARINADE:
32 ounce Sour orange juice or regularorange juice with
1 cub Lime juice
3 ounce Achiote paste
4 teaspoon Kosher salt
2 teaspoon Dried oregano
2 teaspoon Dried thyme
2 teaspoon Black pepper

PICKLED RED ONIONS:
8 cub Water
10 medium Red onions, very thinlysliced
16 ounce White vinegar
1 bunch Cilantro, chopped
½ Habanero chile, roasted andfinely chopped, or to taste
Salt and pepper, to taste

Preparation:

MARINADE: Blend all marinade ingredients in blnder or food processor.
Marinate pork at least 3 hours.

PICKLED RED ONIONS: Bring water to boil in deep saucepan. Add onions and blanch for 1 minute. Drain and place in stainless steel bowl. Toss with vinegar, cilantro, chile, salt and pepper.

PORKL Grill pork steaks.

Serving Suggestions: Serve with pickled red onions and Mexican yellow rice.
Garnish with habanero chile peppers and cilantro.

NOTES : frm. Nat'l. Pork Producers Council in cooperation w/the Nat'l. Pork Board
Recipe by: Chef dudley Nieto/Chapulin/Chicago, IL Posted to CHILE-HEADS DIGEST V3 #363 by rael64@swbell.net on Jun 22, 1997

Pocket Bread

Servings: 5 Servings

Ingredients:

6 cub Whole-wheat flour
1 tablespoon Honey
1 tablespoon Active dry yeast
2 cub Water; very warm (120)

Preparation:

Recipe by: McDougall In a large bowl, mix 2 cups flour and yeast. Mix the honey in the warm water. Add the water to the flour mixture and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. (Or beat 150 strokes by hand.) Stir in enough flour to make soft dough. Turn out onto a lightly floured board. Knead until smooth and elastic, about 8-10 minutes, adding more flour if it is too sticky. Place in bowl. Cover and let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down, turn onto lightly floured board. Cover, let rest 30 minutes.
Divide dough into 10 equal pieces. Shape each into a ball. On a lightly floured board, roll each ball into a 6 inch circle. Place on a lightly floured baking sheet. Bake on bottom rack of preheated 450 degree oven.
Bake about 5 minutes. Tops will not be brown. To brown tops, place under broiler 3 inches from heat, for 1 minute.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip

Pocket Bread Salad Sandwiches

Servings: 6 Servings

Ingredients:

8 ounce Canned garbanzo beans --
Drained
1 Clove garlic -- minced or
Pressed
¼ cub Plain yogurt
2 tablespoon Lemon juice
¼ cub Tahini
6 Pita breads
2 cub Torn red leaf lettuce
½ cub Thinly sliced cucumber
1 small Green pepper -- seeded and
Chopped
¼ cub Red onion -- slivered
¼ cub Ripe olives
½ cub Coarsely crumbled feta
Cheese
1 tablespoon Red wine vinegar
1 teaspoon Lemon juice
¼ teaspoon Salt
¼ teaspoon Ground cumin
⅛ teaspoon Paprika
⅛ teaspoon Dried oregano
¼ cub Olive oil

Preparation:

1. Preheat oven to 350 degrees F. In food processor or blender combine garbanzos, garlic, yogurt, and lemon juice; process or whirl until smoothly pureed. Blend in tahini.

2. Wrap pita breads loosely in foil and heat in oven until warm (10 to 15 minutes). Cut each in half to make 2 half-rounds.

3. While bread warms, lightly mix lettuce, cucumber, pepper, onion, olives, and cheese.

4. To serve, spread about 1 heaping tablespoon of the tahini mixture in each pita bread half. Lightly combine lettuce mixture and Cumin Dressing.
Divide salad filling evenly among pita bread halves. Serve at once.

Cumin Dressing: In a small bowl mix vinegar, lemon juice, salt, cumin, paprika, and oregano. Using a whisk or fork, gradually mix in oil. Makes about 1/3 cup.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pocket Meals on the Run

Servings: 4 Servings

Ingredients:

8 Frozen chicken tenderloins;boneless/skinless
1 cub Water
1 cub Uncle Ben's Instant Rice
1/3 cub Oil and vinegar; or ItalianSalad Dressing
½ cub Feta cheese; crumbled
4 Pita breads; halved
1 cub Lettuce; shredded
2 Plum tomatoes; chopped
¼ cub Ripe olives; sliced

Preparation:

Cut frozen tenderloins into 1 inch pieces. Spray large skillet with nonstick cooking spray. Add chicken, cook over medium-high heat 12 to 15 minutes, or until light brown and juices run clear. Add water. Bring to a boil; add rice. Cover, remove from heat; let stand 5 minutes, or until liquid is absorbed. Stir in salad dressing and cheese.

Fill pita bread halves with lettuce and chicken rice mixture. Top with tomatoes and olives.

Typed and Busted by Carriej999@AOL.com

Recipe by: Tyson and Uncle Ben's

Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Mar 28, 1998

Pocket Pita Bread

Servings: 1 Servings

Ingredients:

2 teaspoon Active dry yeast
½ cub Warm water
6 cub Whole wheat flour
2 ½ teaspoon Salt
2 ½ cub Water

OPTIONAL FOR:

FLAVORING PURPOSES ONLY:
1 tablespoon Honey
2 tablespoon Non diastolic malt syrup
¼ cub Sesame oil

Preparation:

Here in the southwest, I am fortunate to get tortillas from "factories" where they are handmade and hot when you buy them. They are more flavorful, pliable and thinner than the supermarket variety. If you can't get good tortillas, the chicken and salsa will taste wonderful in good, homemade pita bread. If you've never made pita, it is fairly uncomplicated. Not all will puff to form a "pocket", but they will taste wonderful nevertheless.
These are sturdier than the white, supermarket kind and the whole wheat flour gives them a tempting nut-like flavor.

from a cooking class, but taken from Laurel's Kitchen Bread Cook Book

Dissolve the yeast in warm water. Mix the flour and the salt and make a well in the center. If you are using the sweeteners and oil, stir them into the 2 ½ cups water; pour the liquids and yeast mixture into the well in the flour, and stir from the center outward, making a smooth batter. Fold in the rest of the flour and mix thoroughly. Check to see whether the dough requires more water or flour, and add what is needed to make a soft dough.
Knead very well. Form the dough into a ball and place it smooth side up in the bowl. Cover and keep in warm, draft free place. After about an hour and a half, gently poke the center of the dough about ½ inch deep with a wet finger. If the hole doesn't fill in at all or if the dough sighs, it is ready for the next step. Press flat, form into a smooth round, and let the dough rise once more as before. The second rising will take about half as much time as the first. Preheat the oven to 450 degrees when the second rising time is nearly finished. Turn out the risen dough and press flat on the board. Divide it into 20-24 pieces and shape them into smooth rounds.
Let the rounds rest about ten minutes. Protect from drafts to keep the surface of the dough from drying out (I cover with plastic wrap to keep moist). Use as much flour on the board as needed to keep dough from sticking. Roll several rolls into flat circles about as thick as a wool blanket and about 6 inches across. If they are too thick, they will make nice buns, but won't puff; if they are too thin or if you are too rough with the rolling pin, they will puff in places, but will not balloon up.
Put the rolled breads on a cookie sheet and place in oven. Continue to roll out dough, but check those in the oven after 3 minutes. They should be puffed and may be slightly brown. Remove one and open to see if the insides are done. It should look moist, but shouldn't be shiny wet. Bake more if need be. Do not let them get crisp as they will break when you fill them.
The steam inside bakes them extremely fast and they will stay soft and flexible when cool.
Posted to KitMailbox Digest by ehgf@primenet.com (Ellen) on May 26, 1998

Pocket Pork Chops

Servings: 2 Servings

Ingredients:

2 tablespoon Defatted chicken stock
¼ cub Finely chopped onion
¼ cub Chopped mushrooms
½ Small apple, peeled and
Chopped
1 tablespoon Raisins
½ slice Whole wheat bread, crumbled
1 tablespoon Chopped parsley
1 dash Each salt & pepper
¼ teaspoon Italian herbs
2 1 inch thick pork loin chops
½ cub Unsweetened applesauce
Boiling water

Preparation:

1. Preheat oven to 350 degrees f. 2. In small skillet heat chicken stock and saute onion, mushrooms and apples until translucent. 3. In a small bowl or cup pour boiling water over raisins Set aside a few minutes until raisins are "plumped." Drain. 4. Stir in raisins, bread crumbs, parsley and seasonings into mixture in skillet. 5. Cut a deep pocket in each pork chop. Fill with stuffing and secure with wooden picks. 6. In skillet coated with non-stick spray, brown chops quickly on both sides. 7. Place chops side by side in small baking dish. Pour in a little water (just enough to cover bottom of dish.) 8. Cover and bake 35 to 45 minutes, or until done.
9. Serve chops with applesauce.

To complete menu: Steam and mash 1 ½ small potatoes and ½ cup sliced green beans.

NOTE: To make your own applesauce, just peel, core and slice an apple and cook in 2 Tablespoons of water with a dash each of cinnamon and cloves.
Mash apple when tender, and VIOLA! instant apple sauce.

DAM CARDS: 1 Bread
: 3 Meat
: 1 Vegetable
: 2 Fruit

~- * OLX 1.52 * Despite the high cost of living, it remains popular. ~-- WM v3.10/92-0662 * Origin: NWCS Online + 18 Nodes + 13 Gig + (503) 620-5910 + (1:105/362.0) ======================================================= =================== BBS: Ned's Opus Date: 02-28-94 (02:42) Number: 201 From: JOANNE DANZER Refer#: 200 To: ALL Recvd: NO Subj: DAM/WW RECIPES Conf: (7) Dieting

Pocket Soup - Goldbeck

Servings: 18 Servings

Ingredients:

2 tablespoon Split peas, dried
2 tablespoon Cracked wheat
¼ cub Dehydrated vegetable flakes
;(soup greens)
2 teaspoon Sesame seeds
2 teaspoon Sunflower seeds
1 teaspoon Nutritional yeast
½ teaspoon Salt

Preparation:

Grind split peas, cracked wheat, vegetable flakes and seeds in blender until they are a fine powder. Combine ground mixture with yeast and salt.
Store in a covered container at room temperature. To use, add 1 heaping teaspoon soup mix to 6 ounces of boiling water, or 2 level teaspoons to 1 cup boiling water. Stir, let sit a few minutes, and serve. Makes ¾ Cup dried soup mix - enough for 18 cups of soup. Note: this is one of those times when a blender seems to do a much more efficient job than the food processor. Note 2: Those who enjoy an instant cup of broth but are dismayed by the use of flavor enhancers and the abundance of salt in commercial brands may welcome the chance to make their own soup mix.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pocket Spreads

Servings: 6 Servings

Ingredients:

-VIVIAN THIELE NRHF19C

Preparation:

The following recipes are additional spreads that can be used in place of butter on the outside of bread/dough when making pockets.

Mayo Spread: ¼ cup real Mayonnaise; ¼ tsp. onion powder; ¼ tsp.
celery salt. Stir to combine. Enough for 8 slices of bread. Mayo spread will enhance the flavor of most foods except sweets. Especially good on sandwiches with eggs, cheese, ham and seafood or vegetable pockets.

Curried Mayonnaise: ¼ cup mayonnaise; 1 tsp. mild Indian curry powder.
Stir to combine - enough for 8 slices of bread. Curry is a nice flavor accompaniment with beef, chicken, lamb, shrimp and vegetables.

Maple butter: ¼ soft butter or margarine; ½ tsp. maple flavoring. Stir to combine. Enough for 8 slices. Use maple butter for pockets. Use with pork, ham or sweets.

Vanilla butter: ¼ soft butter or margarine; ½ tsp vanilla extract. Stir to combine - enough for 8 slices of bread. Vanilla butter enhances flavor and has an enticing aroma while cooking.

Almond Butter: ¼ soft butter or margarine; ¼ tsp almond extract. Stir to combine - enough for 8 slices bread. Use with fruit pie filling or other sweets.

Herbed butter: ¼ cup soft butter or margarine; ¼ tsp herbs (combine basil, thyme, rosemary and tarragon). Stir to combine. Spread on one side of 8 bread slices or other bread products used for pockets. This taste especially good with meats, cheese and vegetables.

Garlic butter: ¼ cup soft butter or margarine; 1 clove garlic, crushed.
Stir to combine. Enough for 8 bread slices. Use with any eat or vegetable filling.

Honey butter: ¼ cup soft butter or margarine; 1 tblsp. honey. Stir to combine. This is enough to spread 8 slices of bread. Because the honey promotes browning, use this on pockets which only have to brown and heat through. If used on egg sandwiches,etc... the bread may over brown before the egg finishes cooking.

Lemon butter: ¼ cup soft butter or margarine; finely grated rind of 1 lemon (about ½tsp.). Stir to combine. This is enough to spread 8 slices of bread. The fresh lemon brings out the flavor of fruit filling and seafood fillings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pocketbooks (Dumplings)

Servings: 6 Servings

Ingredients:

¾ cub Raisins
1 cub Hot water
1 large Onion, diced
½ cub Butter, melted
1 12 ounce carton cottage cheese
½ teaspoon Salt
¼ teaspoon Pepper
2 tablespoon Fine dry bread crumbs
2 Eggs, beaten
1 teaspoon Salt
¼ cub Milk
3 cub Flour
2 quart Water
3 cub Milk

Preparation:

Combine raisins and hot water, soak for 15 minutes, or until raisins are puffy. Drain. Saute onion in butter till tender. Combine cottage cheese, seasonings, bread crumbs, raisins and about 2/3 of the onions, mixing well, set aside. Combine eggs, 1 teaspoon salt and ¼ cup milk in a large mixing bowl, stir in enough flour to make a stiff dough. Divide dough in half, turn half of dough out on a lightly floured surface, and roll into a ¼ inc thick rectangle. Cut into 6 equal pieces, roll each piece into a 5 inch square. Spoon half of cottage cheese mixture evenly onto 6 squares. Bring opposite corners of dough together and seal. Repeat procedure with remaining dough and cottage cheese mixture. Pour 2 quarts water in a large Dutch oven, bring to a boil. CAREFULLY drop squares of dough into boiling water, cook, uncovered for 20 minutes. Drain. Combine 3 cups milk and remaining onion in a medium saucepan, heat thoroughly. Pour milk mixture over pocketbooks and serve immediately.

NOTES : This is one of the recipes that my Mother and Grandmother served, with slight variations. They always made their own cottage cheese and that made it a lot richer I think.
Recipe by: Unknown Southern Origin Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Apr 25, 1997

Pockets of Cheese Bread

Servings: 2 Loaves

Ingredients:

½ cub Sun-dried tomatoes w/o oil,chopped
1 can 15 oz black beans, drained
½ cub Nonfat plain yogurt
2 teaspoon Cumin
1 teaspoon Oregano
1 teaspoon Dried parsley
1 Garlic clove, minced
5 ½ cub To 6-½ unbleached flour
2 tablespoon Sugar
1 tablespoon Salt
2 package Fast-acting dry yeast
1 cub Water
½ cub Canola oil
1 Egg
1 can 4 oz chopped green chilies,drained or 2T finelychopped jalapenos
8 ounce Monterey Jack cheese, cutinto ½ inch cubes, about2 cups

Preparation:

In food processor bowl with metal blade, finely chop tomatoes. Add beans, yogurt, cumin, oregano, parsley and garlic; process 10 to 15 seconds or until beans are mashed. Set aside.

Lightly spoon flour into measuring cup; level off. In large bowl, combine 1-½ cups flour, sugar, salt and yeast, mix well.

In small saucepan, heat water and oil until very warm (120 to 130 degrees).
Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Add bean mixture; beat until well mixed. By hand, stir in green chilies and an additional 3-½ to 4 cups flour to form a stiff dough.

On floured or cornmeal-coated surface, knead in ½ to 1 cup flour for about 5 minutes or until dough is smooth and elastic. Place dough in greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) for 45 to 60 minutes or until light and doubled in size.

Grease two 8 or 9 inch round cake pans or one large cookie sheet. Punch down dough. Divide dough in half; shape each half into a 6 inch round loaf.
Place in greased pans. Using a sharp knife, 1-½ inches from edge, cut deep ring around each loaf to the bottom. Cut another deep ring 1 inch from the first cut. Insert cheese cubes deep into cuts; pinch edges to completely seal. Cover; let rise in warm place 30 to 40 minutes or until light and almost doubled in size.

Heat oven to 375 degrees. Uncover dough. Bake for 35 to 45 minutes or until loaves are deep golden brown and sound hollow when lightly tapped.
Immediately remove from pans; cool on wire racks.

Note: This bread can be frozen. Thaw at room temperature. To reheat, heat oven to 375 degrees. Wrap loaf in foil; bake for 30 to 40 minutes or until hot.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Podina Chati (Mint Chutney)

Servings: 1 Servings

Ingredients:

1 cub Mint leaves, finely chopped
6 Green onions, finely
Chopped
2 Green chiles, finely
Chopped
1 Clove garlic, finely
Chopped
1 teaspoon Salt
2 teaspoon Sugar
1 teaspoon Garam masala, ground
1/3 cub Lemon juice
2 tablespoon Water

Preparation:

Seed chiles. Put all ingredients in blender or food processor and blend until smooth. Place in small dish. Chill. Serve with water crackers, low fat crackers (e.g. Cracked Pepper Snackwells), low fat white corn chips, or pappadams (crisp Indian bread).

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Poffertges--Doughnuts From Holland

Servings: 1 Servings

Ingredients:

-Pat Dwigans fwds07a-
1 cub Flour; sifted
¼ teaspoon Salt
1 tablespoon Sugar
¼ cub Butter
1 cub Milk; scalded
3 Eggs; unbeaten

Preparation:

Add the butter to the milk and stir until it melts in a saucepan. Add the flour and salt and beat until smooth. Cook, stirring constantly, until the dough leaves the sides of the pan; remove from the stove and blend in the sugar and eggs. Shape into small balls and fry in deep fat until dark brown.

Note. This is similar to a cream puff recipe except they are baked.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pogaca (Farmer's Bread)

Servings: 1 Pogaca

Ingredients:

¼ cub Fat
2 pound Plain flour
Salt
2/3 cub Yeast cake
1 1/3 cub Water

Preparation:

Rub fat in 1-½ pounds flour; add salt and yeast previously dissolved in a little lukewarm water and mix. Knead well, occasionally sprinkling the dough with the remaining flour. Dough must be neither stiff nor soft. Roll the dough out into the size and shape of a round baking dish. Oil or grease and flour the baking dish and place the dough in it. Cover. Let it rise for 15 minutes. Prick with fork, starting 1 inch from the edge and making circles spaced 1 inch from another. If desired, brush with egg yolk. Bake in a hot oven (425 F) about 1 hour. When it is half done, set the oven on moderate. Serve Pogaca cut into a long narrow strip.

Pogaca is often served hot as an appetizer instead of bread. Hot pogaca filled with sour cream is considered a particularly delicious specialty.

Source: Lubica Blekic "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pogen's Gingersnaps

Servings: 1 Servings

Ingredients:

¼ cub Butter
½ cub Vegetable shortening
1 cub Packed brown sugar
¼ cub Molasses
1 Egg
2 ¼ cub All-purpose flour, sifted
2 teaspoon Baking soda
½ teaspoon Salt
1 teaspoon Powdered ginger
2 teaspoon Ground cinnamon
½ teaspoon Ground cloves

Preparation:

Preheat the oven to 350 degrees F. Cream the butter, shortening, brown sugar, molasses, and egg until light and fluffy. Sift together the dry ingredients; combine both mixtures. Form the dough into walnut-size balls. With floured fingers, press the balls into flat circles on an ungreased cookie sheet. Bake for 8 minutes, or until golden brown.
Remove the gingersnaps from the cookie sheet as soon as they are cool and seal in a covered container to preserve their crunch.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Pogo's Light Biscuits for Belly-Draggers

Servings: 1 Serving

Ingredients:

2 cub Whole wheat flour
½ cub Soy flour
½ cub Corn meal
¼ cub Brewer's yeast
¼ cub Powdered milk
1 teaspoon Garlic powder
1 tablespoon Finely chopped fresh parsley
1 package Active dry yeast
¼ cub Warm water
1 cub Chicken stock
1 Beaten egg mixed w/1 tb milk

Preparation:

Preheat over to 300. Combine flours, corn meal, brewer's yeast, powdered milk, garlic powder and parsley in large bowl. In small bowl, dissolve yeast in warm water. Stir well and add chicken stock. Pour liquid mixture into dry ingredients. Using your hands, combine all ingreds. completely. Knead several minutes. Sprinkle a board with additional corn meal and roll dougn out to ¼" thickness; cut into dog bone shapes and place on an ungreased cookie sheet. Brush lightly with egg glaze and bake 45 min. Turn heat off and let biscuits dry out in oven several hours or overnight.
Posted to MM-Recipes Digest V3 #246

Date: Sun, 8 Sep 1996 23:32:55 +0000

From: Linda Place <placel@worldnet.att.net>

Poi Nut Bread

Servings: 1 Servings

Ingredients:

1 pound Poi
¾ cub Water
2 cub Flour
¾ cub Sugar
2 teaspoon Cinnamon
2 teaspoon Baking powder
1 teaspoon Salt
3 Eggs; slightly beaten
1 cub Oil
2 teaspoon Vanilla
1 ½ cub Nuts

Preparation:

First: Mix poi and water together and let stand in bowl. Next: Mix together flour,sugar,cinnamon,baking powder,salt in another bowl. Combine the above mixtures with the remainder of the ingredients and place in gresed loaf pans. Bake at 350 degrees for 45 minutes. Optional: Add ½ cup raisins.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poinsettia Balls

Servings: 1 Servings

Ingredients:

1 ½ cub All-purpose flour
¼ teaspoon Baking soda
¼ teaspoon Ground nutmeg
¼ teaspoon Salt
½ cub Butter or margarine
1/3 cub Honey
1 Egg
1 ½ teaspoon Orange peel; finely shredded
4 teaspoon Orange juice
1 cub Finely chopped pecans
½ cub Red candied cherries

Preparation:

Cut cherries in the shape of poinsettias make these cookies holiday favorites.

Directions: =A01 In a large mixing bowl, beat butter until softened. Beat in honey. Add egg yolk, orange peel and orange juice and mix well. =A02 In a separate bowl, stir together the flour, baking soda, nutmeg and salt. Add flour mixture to the butter mixture and beat until well mixed. Cover and chill at least 3 hours. =A03 Preheat oven to 325 degree F. =A04 Separate egg and slightly beat egg white. Shape dough into 1-inch balls. Roll in egg white and then in the nuts. Place 2 inches apart on an ungreased cookie sheet. =A05 Cut each cherry into 6-8 wedges. Place 4 or 5 wedges atop each ball so that it looks like a flower; press lightly. Bake for 15-18 minutes.
Remove and cool on rack. Makes 3 dozen

Posted to Bakery-Shoppe Digest V1 #422 by Shelley Sparks <ssparks@mailbox.arn.net> on Nov 29, 1997

Poinsettia Cookies

Servings: 1 Servings

Ingredients:

2 cub Confectioners' sugar
2 cub Butter or margarine;softened
2 Eggs
1 teaspoon Vanilla extract
3 cub Flour
1 teaspoon Salt
1 cub Shredded coconut
1 cub Butterscotch chips
Granulated sugar
½ cub Candied red cherries; cut inwedges

Preparation:

TNT Honored Author Arlene Luskin <arlene@tidalwave.net>

MARY PANTAZIS

Cream confectioners' sugar and butter; add eggs and extracts. Sift together flour and salt; stir into butter mixture. Stir in coconut and ¾ C of the butterscotch chips. Chill dough until firm. Roll into 1" balls. Place on ungreased baking sheets. Flatten cookie with the bottom of glass dipped in granulated sugar. Place butterscotch chip in the center of cookie. Place cherry wedges in a circle to resemble a poinsettia. Bake at 375F for about 12 minutes. Makes about 5 dozen cookies.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on Sep 12, 1997

Poinsettia Pie

Servings: 1 Pie

Ingredients:

2 cub Chocolate Wafer Crumbs
6 tablespoon Butter Or Margarine melted
⅛ teaspoon Peppermint Extract (opt)
¾ cub Sugar, divided
1 Env Unflavored Gelatin
1/3 cub Cold Water
3 Eggs, separated
1/3 cub Creme De Menthe
½ cub Whipping Cream, whipped
Chocolate Leaves
1 Round Yellow Candy

CHOCOLATE LEAVES:
¾ cub White Chocolate BakingBars Or ConfectioneryCoating, coarsely chopped
Red Food Coloring
Shortening
¾ cub Semisweet Chocolate,coarsely chopped

EQUIPMENT:
Pastry Brush
6 medium (or 8) Lemon Leaves *

Preparation:

* These Noxtoxic Leaves Are Available At Florist Shops.

Preheat oven to 350F. Combine cookie crumbs, butter and peppermint extract, if desired, in small bowl. Press onto bottom and up sides of 9 inch pie plate. Bake 8 minutes. Cool on wire rack.

Combine ½ cup sugar and gelatin in small saucepan. Add cold water, let stand 1 minute. Stir over low heat until gelatin is completely dissolved.
Beat egg yolks in small bowl. Stir about ¼ cup gelatin mixture into egg yolks, return egg yolk mixture to saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of the spoon. Remove from heat; stir in liqueur. Cool to room temperature.

Beat egg whites until foamy. Gradually beat in remaining ¼ cup sugar; continue beating until soft paks form. Fold into gelatin mixture. Gently fold in whipped cream. Pour into cooled crust. Refrigerate until firm, 8 hours or overnight.

Prepare Chocolate Leaves, reserving small amount of melted chocolate.
Arrange chocolate leaves on pie to create poinsettia, using reserved chocolate to attach. Place yellow candy in center. Refrigerate until serving time. Makes 1 9" pie. Submitted By RHOMMEL <RHOMMEL@IX.NETCOM.COM> On SUN, 12 NOV 1995 161619 ~0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poinsettia Sipper

Servings: 1 Servings

Ingredients:

2 cub Cranberry juice cocktail
2 cub Apple juice
½ cub Sugar
2 tablespoon Orange juice
3 Whole cloves
2 Cinnamon sticks, (3-inch)
2 cub Water
Orange rind curls (optional)

Preparation:

Combine first 7 ingredients in a saucepan, stirring until sugar dissolves.
Bring to a simmer; cover and cook 30 minutes. Remove cloves and cinnamon sticks from pan with a slotted spoon. Serve warm or chilled. Garnish with orange rind curls, if desired. Yield: 6 cups (serving size: ¾ cup). Note:
For a Poinsettia Cocktail, add 1 tablespoon vodka each serving; the calories go up to 150 per serving.

CALORIES 117 (1% from fat; PROTEIN 0.1g; FAT 0.1g (sat 0g, mono 0g, poly 0g); CARB 29.8g: FIBER 0.1g; CHOL 0mg IRON 0.3mg, SODIUM 5mg; CALC 7mg

Recipe by: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 198 Posted to MC-Recipe Digest V1 #596 by Terry and Kathleen Schuller <schuller@ix.netcom.com> on May 03, 1997

Pointers for Making Lemon Snow

Servings: 1 Servings

Ingredients:

See below

Preparation:

+ Remember to remove the zest from the lemon before squeezing its juice.

+ The temperature and consistency of the gelatin mixture is crucial to achieving a fine foam that will not separate on chilling. To prevent separation, beat only when the mixture is thick enough and mounds when dropped from a spoon. If too thick, it will not form a fine foam. If the gelatin mixture begins to set before beating, briefly place the bowl over a bowl of hot water and stir constantly until gelatin begins to soften. Set the bottom of the bowl directly in cold water to stop the heating immediately.

+ The sauce mixture must be heated to at least 160 degrees to thicken and prevent thinning out on setting. However, for a silky- smooth sauce that does not curdle, the mixture must not be allowed to boil.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poireaux Salad

Servings: 4 Servings

Ingredients:

8 Meduim leeks; cleaned (whitepart only)
¼ cub Currants
1/3 cub Tarragon vinegar
2 tablespoon French olive oil
Salt and pepper

Preparation:

Blanch leeks uncovered in boiling salted water until tender, about 10 minutes. Drain. Sprinkle with currants, vinegar and oil. Season to taste with salt and pepper. Allow to sit at room temperature until serving time, to season.

CHE

MONTROSE, HOUSTON

WINE:CHATEAU MOLLIN 1979.

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Poires Au Vin Rouge (Pears in Red Wine)

Servings: 4 Servings

Ingredients:

4 large Or 6 small pears
1 cub Burgundy or claret wine
3 Tablesp. granulated sugar
1 stick cinnamon

Preparation:

Small piece of lemon rind

1. Pare pears; leave small ones whole; halve and core larger pears.

2. In skillet, combine wine, sugar, cinnamon, lemon rind. Bring to boil.

3. Add pears; cover; simmer about 40 min. or until pears are tender, turning once. Discard cinnamon, lemon rind.

4. Serve pears with syrup, either warm or cold. Makes 4 to 6 servings.

Poires Au Vin Rouge (Pears Poached in Red Wine)

Servings: 6 Servings

Ingredients:

6 Small pears,cored/halved
2 cub Dry red wine
1 Cinnamon stick,2"
1 Juice of lemon
1 1/3 cub Sugar

Preparation:

Dip pears into lemon juice. Heat wine, sugar and cinnamon stick in 10-inch skillet, stirring constantly, until sugar is is dissolved and mixture boils; reduce heat and add pears. Simmer uncovered until pears are soft but not mushy when pierced with sharp knife, about 15 minutes.¶
Cool pears in syrup until lukewarm; discard cinnamon stick. Remove pears to dessert dishes with slotted spoon. Spoon syrup over pears.
Serve warm or refrigerate until cool.¶

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Poires Belle-Helene

Servings: 4 Servings

Ingredients:

2 quart Medium-strength Earl Greytea
2 Firm pears; preferablyD'anjou
1 Lemon; halved
2 cub Chocolate sauce
2 tablespoon Triple Sec liqueur
1 cub Heavy cream
1 teaspoon Vanilla extract
2 teaspoon Confectioners sugar
8 small Scoops vanilla ice cream

Preparation:

Bring tea to a simmer in an enameled or stainless steel saucepan over medium heat. Cut each pear in half. Peel, core, & immediately rub the surface with lemon. Place the pear halves in the hot tea & poach for 3 - 4 minutes on each side, or until tender but firm. Some varieties of pear will poach faster than others, so keep an eye on them. Remove from the tea with slotted spoon & set aside to cool. In separate saucepan, slowly heat chocolate sauce. Stir in Triple Sec; keep warm. Whip heavy cream to soft peaks. Add the vanilla extract & confectioners' sugar & whip to stiff peaks. Place one pear half on each of four cold serving plates, hollowed side up. Place two scoops of ice cream on each pear half. Drizzle each pear with ½ cup of the heated chocolate sauce & immediately top with a generous dollop of whipped cream.

PETIT CAFE

N.E. 55TH STREET, SEATTLE.

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Poires Flambees

Servings: 6 Servings

Ingredients:

3 Fresh pears; peeled, halvedand cored
1 tablespoon Sugar
½ cub Flour
2 large Eggs; beaten
¼ pound Butter
¾ cub Butterscotch topping
3 ounce Napoleon Brandy; heated
1 pint Ice cream
2 tablespoon Shredded coconut

Preparation:

Sprinkle pear halves with sugar, dip in flour, then beaten eggs & again in flour. Melt butter in a large saute or presentation pan & in it lightly brown the pears. Pears should be cooked through, but still firm. Place on warmed serving plates. Blend butterscotch with butter remaining in the pan until creamy. Add warmed brandy & ignite. Place 1 scoop of ice cream in each dessert dish. Top with pear half & ladle over 1/3 cup butterscotch sauce. Garnish with a sprinkling of coconut.

THE QUORUM

EAST COLFAX, DENVER.

RUTHERFORD HILL CHARDONAY,1979

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Poisson a la Provencale

Servings: 8 Servings

Ingredients:

2 pound Fish fillets
2 Onions
3 Garlic cloves
11 ounce Fresh mushrooms
2 tablespoon Olive oil
2 pound Fresh tomatoesOR
1 can Peeled tomatoes with mostof juice poured off (28 oz)
1 Fennel sprig
1 Bay leaf
Salt
Pepper
Tabasco sauce
1 Butter stick
¼ cub Cognac (opt)

Preparation:

Chop finely the onions, garlic and 7 ounces of the mushrooms. Brown onions in oil, then add garlic and saute briefly. Add mushrooms.
Saute briefly.

Add tomatoes, fennel, bay leaf, salt and pepper. Simmer gently for 10 minutes.

Remove from heat and pass through a sieve or food mill (not a food processor). Add a dash of Tabasco. (Sauce can be made ahead and refrigerated.)

Slice remaining mushrooms and saute for 3-5 minutes in approximately 2 tablespoons butter.

In a large saute pan, brown fish in butter. Pour warm cognac over fish and flambe. Place fish in baking dish, pour sauce over and garnish with sauteed mushrooms. Bake 15 minutes in a 400'F. oven.

Serve with rice.

Nutrition Analysis per Serving: 337 calories; 18 grams fat; 67.4 milligrams cholesterol; 170 milligrams sodium; 50% of calories from fat.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Poisson Au Champagne

Servings: 1 Servings

Ingredients:

6 ounce each
1 Onion, large, thinly sliced
1 Lemon, large, sliced thin
⅛ teaspoon Thyme
½ Bay leaf
4 tablespoon Butter
2 teaspoon Flour
2 teaspoon Butter
2 cub Champagne, extra dry or brut
4 Egg yolks
Salt & pepper to taste

Preparation:

Mix together the 2 tsp flour and 2 tsp butter; reserve. Butter generously a baking dish large enough to hold fish. Arrange fillets, covering with onion and lemon slices, season with salt and pepper, thyme and add bay leaf piece. Pour in 1-½ C Champagne. Place fish in preheated 400 degree oven, checking after 10 minutes. Fish cooks very quickly this way and cannot be allowed to brown. Remove when milky white and flakes to fork. Discard lemon and onion but drain juice into small sauce pan. Keep fish warm. Concentrate juice over stove, thicken with dabs of flour-butter mix. Add ½ C champagne and egg yolks. Thicken beating over double boiler or over low fire. Cool sauce quickly when done. Spread over fish and serve. Recipe date: 12/1⅛7

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poisson Cru

Servings: 6 Servings

Ingredients:

2 pound Halibut; skinned - boneless 1 ½" thick Or:
2 pound Tuna steaks; fresh - cut
1-½" thick
1 cub Lime juice; fresh
½ cub Onions; coarsely chopped
2 teaspoon Salt
3 Tomatoes *
½ cub Scallions; coarsely choppedinclude 2" green tops
¼ cub Green bell peppers;chopped
2 Eggs; hard-cookedchopped
1 cub Cocoanut top milk; richchilled

Preparation:

* Tomatoes should be medium-sized, firm, ripe, stemmed, peeled and coarsely chopped. Chill the halibut or fresh tuna steaks briefly in the freezer in order to firm the meat and make it easier to cut, but do not let the fish freeze completely. With a cleaver or large, sharp knife, cut the steaks lengthwise into ¼-inch slices, then cut each slice into pieces 1 ½ inch square.
In a deep bowl, mix the lime juice, onions and salt together. Drop in the fish and turn it about with a spoon until the strips are evenly coated.
Cover and marinate at room temperature for at least 2 hours, or in the refrigerator for 3 or 4 hours, stirring the fish occasionally.
When done, the fish will be opaque and fairly firm, indicating the it is fully "cooked". Taste to make sure; if it seems underdone, marinate the fish for an hour or so longer.
To serve, drain the fish and squeeze it slightly to remove all the excess moisture. Place the fish is a serving bowl, add the tomatoes, scallions, green peppers and hard cooked eggs and cocoanut milk and toss them all together gently but thoroughly. Note: The term poisson cru means raw fish. The recipe itself is similar to the civiche popular in many Latin American countries which "cooks" fish in a marinade of lime or lemon juice seasoned with onions, garlic and hot chilies. Source: Time-Life Books Foods of the World, Pacific and Southeast Asian Cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pokara

Servings: 1 Servings

Ingredients:

½ pound Chickpea flour (Gram Flour -"Besan" in Indian Mkts)
1 teaspoon Salt
1 teaspoon Red chili powder
1 teaspoon Corrainder seeds, powder
¼ teaspoon Baking soda
½ teaspoon Black pepper
1 medium Egg, beaten
1 medium Onion, chopped fine
1 large Potato, ¼" cubes
Oil for deep frying
Water, enough to make paste
Optional Ingredients
Spinach, eggplant, cabbage,fresh chilies

Preparation:

Mix all dry ingredients in a bowl and add enough water to make a paste. Mix well.

Take spoonful at a time from the bowl of paste and deep fry it in hot oil till golden brown.

NOTES : Serve with dipping sauces (companion recipe)

Recipe by: Jasmine's Kitchen - Karachi Posted to CHILE-HEADS DIGEST V3 #349 by wight@odc.net on Jun 8, 1997

Pokara Dipping Sauce - Tamarind

Servings: 1 Servings

Ingredients:

¼ pound Tamarind pulp
1 teaspoon Salt
¼ teaspoon Red chile powder
2 teaspoon Sugar
½ cub Water

Preparation:

Soak Tamarind in hot water for about one hour. Drain the tamarind and grind it in a mortar and pestle.

If its already ground, then just mash it and mix other ingredients.

Recipe by: Jasmine's Kitchen - Karachi Posted to CHILE-HEADS DIGEST V3 #349 by wight@odc.net on Jun 8, 1997

Pokara Dipping Sauce - Yogurt Sauce

Servings: 1 Servings

Ingredients:

1 cub Yogurt, plain
1 tablespoon Garlic, minced
1 tablespoon Ginger, freshly grated

Preparation:

In a mortar and pestle, mix the garlic and ginger together. Transfer to a bowl and add yogurt and mix well.

Recipe by: Jasmine's Kitchen - Karachi Posted to CHILE-HEADS DIGEST V3 #349 by wight@odc.net on Jun 8, 1997

Poke

Servings: 4 Servings

Ingredients:

2 ¼ pound Banana
2 tablespoon Sugar, granulated
1 cub Milk, whole
2 cub Water
1 cub Arrowroot
1 Coconut

Preparation:

Peel and break up bananas. Put into pot, add water and boil until a purplish colour. Take off heat and cool.
Pour mixture into a big bowl and when cold mash and add arrowroot, sugar and milk. Butter a baking dish and pour in mixture to bake at 180^-200^C (360-400^F).
Coconut juice: Grate coconut and add ¾ cup hot water and strain - extracting the milk. Take the baked mixture and cut into medium sized squares. Pour on juice to soak into the poke.
Source: The Maori Cookbook, From The Cookie Lady's Files. Posted on GEnie's Food & Wine RT by COOKIE-LADY [Cookie] on 9/10/93, reposted by DonW1948@aol.com Submitted By DONW1948@AOL.COM On 20 JUN 1995 205310 ~0400

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poke Aku - Shoyu Style

Servings: 12 Servings

Ingredients:

2 pound Aku (skipjack tuna)
3 tablespoon Fresh ginger root; grated
½ cub Green onions; chopped
½ cub Shoyu (soy sauce)
2 tablespoon Toasted sesame seeds; ground

Preparation:

Cut aku into ½" cubes. Combine all ingredients JUST BEFORE serving. Makes about 5 cups.

NOTES : E hele mai oukou e ai! (Come and eat!) Recipe by: Mary Spero

Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on Sep 13, 1997

Poke Aku (Hawaiian Raw Fish)

Servings: 1 Servings

Ingredients:

1 pound Aku
½ cub Blanched and chopped limu
Kohu
1 tablespoon Hawaiian salt
1 Hawaiian red pepper, seeded
And minced.
2 teaspoon Ground, roasted kukui nuts

Preparation:

Cut aku into ½ inch cubes. Combine limu, salt, pepper and kukui nuts; add fish cubes and mix well. Chilll before serving.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Poke Cake

Servings: 12 Servings

Ingredients:

2 9 Inch Round White CakeLayers; baked & cooled
2 cub Boiling Water
1 package (4-Serving Size) Any FlavorGelatin
1 package (4-Serving Size) Any FlavorGelatin
1 Tub (12 Oz.) Cool Whip;thawed

Preparation:

Place the cake layers, top sides up, in two 9-inch cake pans. Pierce cake with large fork at ½-inch intervals. Stir 1 cup of the boiling water into each flavor gelatin in separate bowls 2 minutes or until completely dissolved. Carefully pour one flavor over each cake layer. Refrigerate 3 hours. Dip 1 cake pan in warm water 10 seconds and unmold onto a serving plate. Spread with about 1 cup of the whipped topping. Unmold the second layer and place on top of the first layer. Frost with remaining Cool Whip.
Refrigerate until ready to serve.
NOTES : I have seen this cake prepared in a 13x9 pan with excellent results.
However, I believe the cake must be left in the pan to serve.
Possible combinations of flavors:
lemon/lime
any flavor red gelatin/lime for the Christmas holidays.

Pokey's Beef Dip or Appetizer

Servings: 6 Servings

Ingredients:

8 ounce Cream cheese
2 tablespoon Milk
2 tablespoon Green pepper, chopped finely
⅛ teaspoon Black pepper
2 tablespoon Minced, finely, onion
½ cub Sour cream
4 Or 5 tsp Kraft's horseradishsauce
¼ cub Nuts plus about ⅛ c forlater use
1 Or 2 pkg dried beef, cut upor clipped into fine pieces

Preparation:

Parmesan cheese (optional)

Blend softened cream cheese and milk. Stir in finely snipped beef, onion, green pepper, and black pepper. Mix well; add ¼ cup nuts, sour cream, and horseradish. Spoon into baking dish. Sprinkle remaining ⅛ nuts on top.
Bake at 350 degrees for 10 minutes. After cooled, sprinkle with Parmesan cheese, if desired. Serve on crackers, breadsticks, vegetables, etc.
Scrumptious!!!

From Judith Murphy

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pol Dosi (Coconut Toffee)

Servings: 1 Servings

Ingredients:

225 g Coconut
2 Cardamoms
350 g Sugar
125 ml Water
225 g Semolina
½ teaspoon Rose essence
½ teaspoon Vanilla essence
¼ teaspoon Cinnamon powderdash green or redcolouring

Preparation:

Grate the coconut and crush the cardamoms. Place the sugar and water in a pan, stir over a medium heat and bring to the boil. Add the semolina and continue to stir briskly until it is cooked. Add the coconut, cardamom, rose essence, vanilla essence, cinnamon and dash of food colouring and continue to stir until the mixture thickens. Pour into a flat, buttered dish, cut into squares and separate when cool. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pol Mallum (Stringhopper Sambol)

Servings: 1 Servings

Ingredients:

½ Coconut
1 Onion
1 Fresh chilli
2 Tomatoes
60 ml Water
½ teaspoon Turmeric
½ teaspoon Cinnamon powdersprig curry leaves
¼ teaspoon Fenugreek
75 ml Coconut milkjuice 1 limesalt to taste

Preparation:

Grate the coconut, chop the onion and chilli and slice the tomatoes.
Place in a pan, add the water, cinnamon, turmeric, curry leaves and fenugreek and cook until onions are soft. Add the coconut milk, stir well and cook for a couple of minutes. Add the lime juice and salt to taste.
From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pol Sambol (Coconut Sambol)

Servings: 1 Servings

Ingredients:

75 g Coconut
25 g Onion
¼ teaspoon Chilli powder
½ teaspoon Salt
2 teaspoon Lime juice
1 teaspoon Paprika

Preparation:

Grate the coconut and chop the onion. Place the coconut in a bowl and add the onion, chilli powder salt, lime juice and paprika powder. Mix well.

Note : If fresh coconut is not available, mix dessicated coconut with 3 tsps milk and use as above. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polar Bear

Servings: 2 Drinks

Ingredients:

1 ½ tablespoon Amaretto
4 teaspoon White creme de cacao
1 teaspoon Chocolate syrup
¼ teaspoon Vanilla
1 ½ cub Vanilla ice cream (softened)

Preparation:

Preparation : In blender, blend Amaretto, creme de cacao, chocolate syrup, vanilla and ice cream until smooth. Pour into 6 ounce glasses. Makes 2 drinks.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polar Cap Cake

Servings: 6 Servings

Ingredients:

9 Egg Whites
1 ¼ cub Sifted Flour
¼ teaspoon Salt
4 Egg Yolks
1 ½ teaspoon Cream of Tartar
¼ cub Yukon Jack
2 teaspoon Pure Vanilla Extract
¼ cub Chopped Walnuts
1 cub + ¼ C Granulated Sugar
Polar Cap Cake Glaze:
½ cub Yukon Jack
1/3 cub Water
3 tablespoon Butter
1 cub Confectioner's Sugar
¼ cub Granulated Sugar
¼ cub Chopped Nuts

Preparation:

Serves: 10-12

In large bowl, beat egg whites, salt, cream of tartar and vanilla until soft peaks form. Slowly add 1 cup sugar continuing to beat. Fold in flour in 4 parts. In seperate bowl, beat yolks, Yukon Jack and remaining ¼ C sugar until pale yellow. Sprinkle nuts in bottom of ungreased 10" tube pan. Pour in batter. Bake in preheated 375 oven 35 minutes or until toothpick inserted comes out clean. Cool on rack 15 minutes.

Polar Cap Cake Glaze In saucepan, combine Yukon Jack, butter gran. sugar and water. Heat, stirring, just to dissolve. Do not boil. With fork, poke holes in cake. Drizzle with ½ glaze. Cool cake additional 10 minutes. To remaining glaze, mix in conf. sugar. Remove cake from pan. Frost. Sprinkle with chopped nuts.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polar Chocolate Delight

Servings: 9 Servings

Ingredients:

CRUMB BASE:
1 ¼ cub Quick Quaker Oats; uncooked
½ cub Brown sugar, firmly packed
½ cub Chopped nutmeats
1/3 cub Butter or margarine; melted

CHOCOLATE FILLING:
½ cub Butter or margarine; melted
1 cub Sifted confectioners' sugar
2 ounce Unsweetened chocolate melted and cooled
1 teaspoon Vanilla
2 Eggs

Preparation:

For base, combine oats, sugar, nutmeats and butter, mixing until crumbly.
Place in a shallow baking pan. Heat in preheated moderate oven (350 F.) about 10 minutes, stirring occasionally. Firmly press ¾ of mixture into an ungreased 8-inch square baking pan. Set aside remaining crumb mixture for topping.

For filling, beat butter and sugar together until creamy. Blend in melted chocolate and vanilla. Add eggs, one at a time, beating well after each addition. Spread evenly over crumb base. Sprinkle with reserved crumb mixture. Freeze until firm. To serve, cut in pieces.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker01.zip

Polenta

Servings: 4 Servings

Ingredients:

4 cub Water
1 teaspoon Salt
1 ½ cub Polenta (coarse cornmeal)

Preparation:

BRING THE WATER TO A BOIL, add the salt, then whisk in the polenta, pouring it in a slow, steady stream so that lumps don't form. Lower the heat, and cook about 30 minutes, while stirring. Or cook the polenta in a double boiler over simmering water for 45 minutes, giving it a stir every 15 minutes or so. If you wish to serve the polenta soft, keep it over the heat in a double boiler until needed. To make firm polenta, pour it into a pan and set it aside; after a while it will cool and firm up. Turn it out of its pan and cut it into ½-inch slices. To broil or grill the polenta, brush both sides of each slice with olive oil and cook until lightly browned. The slices can also be fried in butter or olive oil, either until lightly colored or until crisp, and they can be used as layers in a casserole.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polenta

Servings: 10 Servings

Ingredients:

2 quart Water
1 tablespoon Salt
2 cub Yellow corn meal (polenta)
½ cub Butter
½ cub Parmesan cheese

Preparation:

Bring salted water to boil; add polenta, stirring constantly with a wooden spoon. Add butter and cheese; cook over low heat, stirring continuously for 25 minutes. Polenta can be served with Italian sauce, or rinse a shallow baking dish with cold water, pour in polenta mixture, spreading so it is ½ inch thick. Cover; cut into 2 inch squares; saute in ¼ cup butter over moderate heat, turning 3 or 4 times until lightly browned and serve as a starch with any kind of meat.

Source: Zeljka Vlasic "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polenta

Servings: 8 Servings

Ingredients:

1 tablespoon Olive oil; or corn oil
1 cub Peeled, finely diced carrots
1 cub Finely diced onions
1 cub Finely diced celery
1 tablespoon Minced garlic
2 teaspoon Sea salt
½ teaspoon Finely ground black pepper
1 teaspoon Chopped basil
4 cub -Water
½ cub Drained stewed tomatoes
2 cub Yellow corn grits; -OR-
2 ¼ cub -Cornmeal
1 cub Cooked, drained kidney beans

Preparation:

Heat the oil in a large saucepan. Saute the carrots, onions, celery, and garlic, along with the salt, pepper, and basil, for about 8 minutes. Cut the stewed tomatoes into small pieces and add them to the vegetables, along with the 4 cups of water. Bring to a simmer. Then add the corn grits and kidney beans and mix well. Cook for about 20 minute, stirring occasionally to prevent burning. (The polenta may take longer than 20 minutes to cook.
Check by tasting. It should have a soft, gritty texture.)

Lightly oil a 2-quart mold and press the polenta into it, working out any air pockets. Smooth out the surface and allow it to cool to room temperature. Refrigerate the mold until it is cold. Then unmold the polenta onto a tray, garnish it, and serve it in slices.

NOTE: If you are using cornmeal instead of corn grits, it is best to soak the cornmeal separately, in 2 cups of cold water; add the remaining 2 cups of water to the vegetables and then combine the two mixtures.

VARIATION: Millet Polenta Use 2 cups of millet and 5 cups of water in place of the corn grits and the 4 cups of water.

Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. Ten Speed Press, Berkeley, California ISBN: 0-89815-377-8 Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polenta

Servings: 6 Servings

Ingredients:

6 cub Water
2 teaspoon Salt
2 cub Polenta meal*

Preparation:

* - or yellow cornmeal

1. Bring 6 cups of water to a boil in a 4-quart saucepan. Add salt to taste. Slowly add meal in fine stream, stirring simultaneously with wooden spoon.

2. Continue to cook over low heat, stirring mixture constantly, about 1 hour. Additional boiling water, 1 tablespoon at a time, may be added if mixture becomes too thick to stir.

3. Cook 3 additional minutes without stirring, shaking pot slightly so steam forms under polenta. Pour polenta onto wooden surface - about 18 inches in diameter - that has been rinsed with cold water.

4. Use spatula to spread polenta into circular mound. Slice or cut into wedges by sliding piece of kitchen twine underneath, then drawing up through polenta.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Polenta

Servings: 6 Servings

Ingredients:

-JUDI M. PHELPS (G.PHELPS1)
1 cub Yellow cornmeal
1 cub ;cold water
1 teaspoon Salt
4 cub ;boiling water
2 tablespoon Butter
½ cub Butter; melted
½ cub Parmesan cheese; grated

Preparation:

Combine cornmeal, cold water, and salt. Stir into the boiling water. Stir constantly over low heat for about 15 minutes. Add 2 tablespoons butter and stir.
Sprinkle each individual serving with some of the melted butter and some of the grated cheese. Serve hot.

SAUTEED POLENTA: Put any leftover polenta in a shallow pan and refrigerate. Cut into ½-inch slices and slowly saute the slices in a mixture of half olive oil and half butter. Serve with grated Parmesan cheese or with Marinara Sauce.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polenta #1

Servings: 6 Servings

Ingredients:

-JUDI M. PHELPS (G.PHELPS1)
1 cub Yellow cornmeal
1 cub ;cold water
1 teaspoon Salt
4 cub ;boiling water
2 tablespoon Butter
½ cub Butter; melted
½ cub Parmesan cheese; grated

Preparation:

Combine cornmeal, cold water, and salt. Stir into the boiling water. Stir constantly over low heat for about 15 minutes. Add 2 tablespoons butter and stir.
Sprinkle each individual serving with some of the melted butter and some of the grated cheese. Serve hot.

SAUTEED POLENTA: Put any leftover polenta in a shallow pan and refrigerate. Cut into ½-inch slices and slowly saute the slices in a mixture of half olive oil and half butter. Serve with grated Parmesan cheese or with Marinara Sauce.
Posted to MM-Recipes Digest V4 #273 by "John Weber" <hdbrer@ibm.net> on Oct 17, 97

Polenta #2

Servings: 4 Servings

Ingredients:

2 cub Polenta
5 cub Water
Frozen corn (optional)
Salt

Preparation:

Date: Thu, 14 Mar 1996 09:23:23 +0200

From: Jeanette Hohls <hohlsj@phsc.unp.ac.za>
Bring water and a pinch of salt to the boil. Sprinkle in the polenta, stirring all the time. bring back to the boil, then reduce heat and simmer for 25 mins, stirring frequently. This gets very thick. I sometimes add so frozen corn while it is cooking.

Spoon the mixture onto a cookie sheet sprayed with no-stick spray, and use wet hands to pat into a flat square. Leave to set. When it is cool, cut into squares. Grill in the oven or over hot coals until lightly browned and crispy and dip into soya sauce!

I also shape these into flat patties and use instead of bread rolls for soya burgers, or flatten into a pizza pan, add tomato paste, garlic, basil and sliced onions, tomatoes and lots of mushrooms. Bake in a hot oven until the topping is cooked, for a lovely pizza!

FATFREE DIGEST V96 #72

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Polenta Al Radicchio Ai Ferri (Polenta and Gril

Servings: 8 Servings

Ingredients:

Polenta, cooked as above
Olive oil
1 medium Head radicchio
¼ cub Olive oil
Salt & pepper
Vinegar, optional

Preparation:

Preheat a broiler or fire up a grill. Cut the cooled polenta into 1 ½" X 3" rectangles & brush lightly with olive oil. To grill, cook the polenta until it is lightly crispy & marked with the characteristic brown stripes on both sides. To broil, set thepolenta on a broiler pan about 4" from the heat & broil, turning once, until the slices are golden & slightly crisp at the edges. Remove & set on a platter. While the polenta is broiling, discard any bruised outside leaves of the radicchio, cut it in half lengthwise & then cut into quarters. Wash & dry each piece carefully.
Drizzle half the olive oil over the radicchio & season with salt & pepper.
Set on an oiled broiler or on the barbecue. As the radicchio begins to soften & darken in colour, turn it to broil evenly. Using your fingers or a knife, tear or cut the grilled radicchio into small pieces. Arrange over the polenta & drizzle with the rest of the olive oil & vinegar if you desire. Taste for salt. Add freshly ground pepper & serve hot or at rom temperature.

Polenta and Curried Vegetables

Servings: 6 Servings

Ingredients:

1 teaspoon Olive oil
1 cub Sliced onion
½ cub Carrots -- julienned
1 teaspoon Minced garlic
3 tablespoon Chopped parsley
½ teaspoon Cumin
1 teaspoon Ground coriander
2 teaspoon Curry powder
¼ cub Apple juice
½ teaspoon Cayenne pepper -- or to
Taste
¾ cub Polenta
½ cub Cold water
½ teaspoon Herbal salt substitute
2 cub Boiling water
1 cub Grated lowfat jack cheese

Preparation:

1. In a large skillet over medium-high heat, heat oil and saute onion for 5 minutes, stirring frequently. Add carrots, garlic, and parsley, and saute 5 more minutes. Add cumin, coriander, curry, apple juice, and cayenne. Cover and reduce heat to low. Let vegetables continue to cook while you make polenta.

2. Preheat oven to 350 degrees F. In a medium bowl, mix polenta, the cold water, and salt substitute into a paste. In medium saucepan, place the boiling water and stir in polenta paste, whisking until smooth. Cook over medium heat, whisking frequently, until thick (5 to 10 minutes). Stir in cheese.

3. Spoon polenta into a lightly oiled 8-inch-diameter cake pan and bake 20 minutes.

4. To serve, slice polenta into wedges, then place on platter and top with curried vegetables. Serve immediately.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Polenta and Eggplant Sauce

Servings: 1 Servings

Ingredients:

2 cub Boiling water
½ ounce Dried mushrooms (anykind)
6 ½ cub Water
1 ½ cub Polenta or yellow cornmeal
1 Red pepper , cut in strips
2 tablespoon Parsley
2 ½ cub Canned tomatoes, crushed
2 cub Cubed eggplant
½ cub Chopped onion
1 tablespoon Olive oil

Preparation:

Preparation time: 20 minutes

1. In a small bowl, combine the boiling water and mushrooms. Let soak until soft. Drain, reserve the soaking liquid .

2. In a large frying pan, heat oil. Add eggplant, cook for 5 minutes or until browned and soft. Stir in mushrooms, peppers, and onions; stir constantly.

3. Pour in the tomatoes and reserved mushroom liquid; bring to a boil.
Reduce heat and simmer for 45 minutes, or until sauce is thickened.

4. Meanwhile, prepare the polenta by bringing the 6 ½ cups water to a boil in a 3 quart saucepan. As cornmeal lumps easily, slowly , whisk in the polenta or cornmeal, adding a little at a time until complete measure is used. Reduce the heat to low; cook, stirring often for 30 to 35 minutes , or until thick and smooth.

5. Pour the polenta onto a large platter and keep warm until sauce is ready. Spoon the eggplant sauce on top. Sprinkle with parsley.

Serves 2

Posted to JEWISH-FOOD digest V97 #010

From: alotzkar@direct.ca (Al)

Date: Sat, 11 Jan 1997 17:15:10 -0800

Polenta and Mushroom Stuffing

Servings: 1 Servings

Ingredients:

2 tablespoon Unsalted butter
1 medium Onion; diced
2 pound Fresh mushrooms; sliced
2 cub Water
½ teaspoon Salt
½ cub Yellow cornmeal
¼ teaspoon Ground pepper
¼ teaspoon Ground coriander
½ teaspoon Dried thyme

Preparation:

Melt butter in skillet and add onions and mushrooms. Cook, stirring occasionally, until onions are soft and all liquid from mushrooms has evaporated, about 15 minutes. Scrape into work bowl and set aside.

Combine water and salt and bring to boil over high heat. Pour in cornmeal in slow, steady stream, stirring constantly. Cook 1 minute, then reduce heat to low. Cook, stirring constantly, another 15 minutes.

Scrape cornmeal mush over mushroom mixture. Add pepper, coriander, and thyme and mix well. Makes 2 ½ cups stuffing, enough for 1 capon or very large chicken.

The Record, Northern New Jersey, August 25, 1991 Posted to MM-Recipes Digest V3 #321

Date: Sat, 23 Nov 1996 22:51:32 +0000

From: Linda Place <placel@worldnet.att.net>

Polenta and Salsa Beef

Servings: 1 Servings

Ingredients:

¼ cub Olive oil
1 cub Coarse yellow cornmeal
4 cub Chicken broth
2 tablespoon Olive oil
1 pound Ground beef
2 Red bell peppers,; cut into¼ inch dice
2 cub Salsa,; storebought
1 cub Chopped fresh cilantro
Grated aged Jack cheese orsharp white cheddar
Salt

Preparation:

Heat the oil in a large saucepan. Add cornmeal and saute, stirring constantly, for a minute so all grains are coated with oil. Add the broth and bring liquid to a boil whisking all the while. When this comes to a boil it will bubble up. Quickly put a lid on and turn heat down to very low; cook until it no longer tastes raw, about 20 minutes. Season with salt and pepper.

Meanwhile heat 2 tablespoons oil in large skillet. Add peppers, cover and cook until tender, about 10 minutes. Uncover skillet, crumble in ground beef and cook until no longer pink. Add salsa and cook uncovered for 5 minutes until thick. Adjust seasoning.

To serve, ladle cornmeal in bowl; spoon beef and salsa sauce over top and sprinkle with cilantro and grated aged Jack cheese.

Yield: 4 servings~
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6600

Posted to MC-Recipe Digest V1 #247

Date: Wed, 16 Oct 1996 14:43:36 -0400

From: Meg Antczak <meginny@frontiernet.net>

Polenta Bread

Servings: 1 Servings

Ingredients:

½ cub Yellow cornmeal
2 cub Boiling water
1 cub Warm milk (120-130 deg F)
2 tablespoon Shortening
2 package Active dry yeast
¼ cub Brown sugar
2 teaspoon Salt
6 ½ cub Sifted flour (up to 7-½)
Shortening

Preparation:

While visiting Sam's yesterday I found a new bread book entitled "Farm Journal's Homemade Breads". It has some outstanding looking bread recipes in it and I thought I might post a couple. Here ya go - Enjoy! Dot

Gradually stir corn meal into water, let stand 5 minutes, stirring occasionally. Stir in warm milk and 2 T shortening, cool until very warm (120 - 130 Deg F).

In large bowl, stir together yeast, brown sugar, salt and 2 cup flour.

Using mixer at low speed, gradually beat corn meal mixture into yeast mixture. Increase speed to medium, beat 2 minutes. Add 1 ½ cup flour, beat 2 minutes.

Stir in enough additional flour to make a soft dough. On lightly floured surface, knead until smooth and elastic -- about 8 minutes. Dough will be slightly sticky.

Place in greased bowl - turning once. Cover with towel, let rise until doubled, about 50 minutes.

Punch down, knead on floured surface until no longer sticky, about 30 seconds. Divide dough in half and let rest, covered, 10 minutes.

Shape dough into 2 loaves and place in greased 9x5x3" loaf pans. Cover and let rise until double - about 35 minutes.

Bake in 375F oven 35 - 40 minutes, or until loaves are golden brown and sound hollow when tapped. Immediately remove from pans, brush tops with shortening, cool on racks. Posted to Bakery-Shoppe Digest V1 #205 by jrjet@mtco.com (Dot & Tim McChesney) on Aug 28, 1997

Polenta Bread with Rosemary and Garlic

Servings: 8 Servings

Ingredients:

1 LB LOAF:; (1 ½ LB LOAF:
1 teaspoon Active Dry Yeast; (1 ½ T)
2 cub Bread Flour; (3 C)
¼ cub Yellow Cornmeal; (1/3 C)
1 teaspoon Dried Rosemary; (1 ½ T)
1 Garlic Clove; Chopped, (1½)
½ teaspoon Salt; (¾ T)
¾ cub Water; Plus
2 tablespoon Water; (1 ¼ C)

Preparation:

Slice thin and cut into triangles. Toast lightly and serve alone or with Italian-style salsa made with tomato, hot pepper and olives. Or top with grilled chicken or grilled vegetables for an open-faced sandwich.

Add all ingredients in order suggested by your bread machine manual, follow the manufacturer's directions and bake on basic bread setting.

This is very good.

Entered into MasterCook and tested for you by Reggie Dwork <reggie@reggie.com>
Recipe By : The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever

Posted to Digest eat-lf.v096.n221

Date: Sun, 17 Nov 1996 08:43:41 -0800

From: Reggie Dwork <reggie@reggie.com>

NOTES : Cal 141.9,

Fat 0.7g,

Carb 28.6g,

Fib 1.3g,

Pro 4.7g,

Sod 135mg,

CFF 4.4%.

Polenta Broiled with Gorgonzola

Servings: 1 Servings

Ingredients:

1 Recipe Hard polenta (seepost #1) chilled in aloaf pan
½ cub Gorgonzola Sauce*
½ cub Additional Gorgonzola cheese
1 tablespoon Chopped parsley

Preparation:

this is the last installment of the polenta recipes as found in The Frugal Gourmet Cooks Italian. this is a every interesting and informative book!!
so if you love true "Italian" cooking i suggest getting this cookbook:>

Slice the polenta ⅜ inch thick and place on a lightly oiled sheet pan.
Combine thee Gorgonzola sauce, the additional Gorgonzola, and the parsley.
Top each slice of the polenta with the Gorgonzola mixture and place under a broiler on high. Broil until hot and bubbly. Serve hot or ar room temperature. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Pete or Julie Caler <petec@cy-net.net> on Apr 28, 1997

Polenta Cake

Servings: 6 Servings

Ingredients:

½ cub Sugar
¼ teaspoon Sugar
1 Stick butter; softened,unsalted
2 Egg yolks; room temp
1 teaspoon Orange zest; finely grated
½ teaspoon Lemon zest; finely grated
½ Vanilla beans, or 1 tsp vanextract
2/3 cub Natural almonds
½ cub Yellow cornmeal, or coursepolenta
¼ cub Cornstarch (yes ¼ cup!)
½ teaspoon Baking powder
4 Egg whites; room temp
2 teaspoon Confectioner's sugar
Sweetened whipped cream

Preparation:

Preheat oven to 325. Generously butter an 8" X 1" square baking pan.

In a large bowl, combine ½ cup of the sugar and the butter, egg yolks and orange and lemon zests. Scrape seeds from vanilla bean into mixture, or add extract. Using an electric mixer, beat at high speed until smooth, light and creamy, about 2 minutes.

In a food processor, finely grind the almonds with the cornmeal/polenta, cornstarch and baking powder.

In a medium bowl, using an electric mixer, beat the egg whites with the remaining ¼ teaspoon sugar until they form soft peaks. Gently fold the dry ingredients and ½ the beaten egg whites into the butter mixture; then fold in the remaining egg whites unti just incorporated.

Gently scrape the batter evenly into the prepared pan and bake for about 30 minutes, or until the top of the cake is golden and a cake tester inserted into the center comes out clean. Transfer pan to a cooling rack for 10 minutes; then invert the cake on the rack and let cool completely. Sprinkle with confectioners sugar, cut into 6 pieces and serve with topping.
~Richard Sax
Posted to EAT-L Digest 02 Aug 96

Date: Fri, 2 Aug 1996 19:30:02 -1000

From: Stephen Brazil <brazil@ALOHA.NET>

Polenta Col Ragu Di Bacala

Servings: 1 Servings

Ingredients:

1 pound Bacala or Staccotisso (fish,bones and skinless)
4 tablespoon Virgin olive oil
½ medium Red onion, chopped into¼-inch dice
3 Cloves garlic, thinly sliced
1 cub Dry white wine
2 cub Basic tomato sauce
2 tablespoon Fennel seeds
2 tablespoon Hot chiles
2 cub Polenta, quick cooking(instant)

Preparation:

Soak bacala for 3 days in cold water, changing water daily. Cut into 1-inch cubes. In a 4 quart sauce pan, heat olive oil until smoking. Add onion and garlic and cook over medium high heat until softened and light golden brown, about 8 to 10 minutes. Add bacala and stir until well mixed with onions. Add wine, tomato sauce, fennel seeds and hot chilies and bring to a boil. Lower heat and simmer 1 hour or until reduced by one third.

Preheat oven to 375 degrees F. Lightly oil 2 10-inch cake pans. Make polenta according to package instructions and, while still hot, pour into cake pans to fill halfway with polenta and allow to cool (about 15 minutes). Divide bacala over polenta among two pans and place in oven to bake 45 minutes. Remove, allow to rest 10 minutes, cut into wedges like a cake and serve with steamed fennel dressed like a salad.

Yield: 4 serving
Posted to MC-Recipe Digest V1 #361

Recipe by: COOKING LIVE SHOW #CL8780

From: "Angele and Jon Freeman" <jfreeman@netusa1.net>

Date: Tue, 31 Dec 1996 11:37:57 -0500

Polenta Corn Cakes with Wild Mushroom Pan Roast

Servings: 8 Servings

Ingredients:

POLENTA:
2 Ears corn husked; cleaned ofsilk
2 cub Whole milk
1 cub Finely ground cornmeal
2 tablespoon Unsalted butter; plus oneteaspoon
2 ounce Roquefort or other bluecheese, coarsely chopped

MUSHROOMS:
1 tablespoon Unsalted butter
1 cub Wild Mushrooms; Sliced, Or
1 ounce Dried Mushrooms; Sliced,Rehydrated 20 Minutes InHot Water
2 tablespoon Shallots; chopped
½ cub Chicken stock or vegetablestock
2 tablespoon Fresh thyme; coarselychopped
Salt and freshly groundblack pepper, to taste

GARNISH:
1/3 cub Walnuts or pecans; toasted 4minutes at 375 degrees, (upto 5)

Preparation:

Roast or broil the ears of corn until lightly browned. Allow to cool, then cut the corn off the cob. Combine the milk and cornmeal in a saucepan. Add the 2 tablespoons butter and the corn kernels and bring quickly to a boil.
Reduce the heat and simmer a full 20 minutes, stirring with a wooden spoon to keep the mixture from sticking or burning. If the polenta becomes too thick before the 20 minutes is up, stir in several tablespoons of cold water to loosen it, and continue cooking. At the end of 20 minutes the mixture should be fairly thick. Fold in the cheese and stir until melted.
Remove from the heat and pour into a buttered 8 by 8-inch cake pan. Using a spatula, spread the polenta into a thick even layer. Cool and refrigerate 2 to 3 hours before unmolding and cutting into triangles or 2-inch squares.
(Uncut polenta can be covered with plastic wrap and stored in the refrigerator up to 2 days.)

To prepare the mushrooms, heat the 1 tablespoon butter in a saute pan, add the mushrooms and shallots, and cook 5 to 6 minutes, until the mushrooms begin to brown. Add the chicken stock or vegetable stock and cook until the liquid is reduced by half. Remove from the heat and add the chopped thyme and salt and pepper.

Just before serving, place the cut polenta on a cookie sheet in a preheated 350 oven for 10 to 15 minutes to warm, then, if necessary, brown it under a broiler 2 minutes more. To serve, place two pieces of polenta on each plate and spoon some of the mushroom pan roast over them. Garnish with toasted walnuts or pecans.

Notes: Recipe reprinted by Permission from 'The 21 Cookbook" Copyright c.
Michael Lomonaco 1995, published by Doubleday

Recipe by: SHOW #TGSP96

Posted to MC-Recipe Digest V1 #921 by Sue <suechef@sover.net> on Nov 23, 1997

Polenta Crab Cakes

Servings: 4 Servings

Ingredients:

1 ½ cub Chicken stock
1 teaspoon Plus 2 tablespoons virgin olive oil
¾ cub (4 ounces) instant polenta
2 tablespoon Unsalted butter
1 Shallot, finely chopped
1 pound Jumbo lump crab meat
1 teaspoon Worcestershire sauce, or more to taste
½ teaspoon Hot sauce, such as Tabasco, or more to taste
1 teaspoon Angostura (aromatic bitters)
Salt and pepper to taste
2 Eggs, lightly beaten
¾ cub (2 ounces) grated Parmesan cheese

Preparation:

This dish is a specialty of the Stouffer Renaissance Mayflower Hotel's Tino Buggio, chef of the Nicholas restaurant. He was born in Italy, but grew up in Dijon, France. This recipe reflects his father's love of seafood.

Bring the chicken stock and 1 teaspoon of the olive oil to a boil. Add the polenta and stir constantly with a wire whisk or wooden spoon for 5 minutes. Remove from heat and set aside.

Melt the butter in a large saucepan. Add the chopped shallot, crab meat, Worcestershire sauce, hot sauce, Angostura bitters, salt and pepper and saute for 3 to 4 minutes to heat through. Remove from heat and add to the polenta mixture.

Add the two eggs and Parmesan cheese and mix thoroughly.

Shape into round patties about 2 inches in diameter. Heat 1 tablespoon of the remaining olive oil in a saucepan. Add crab cakes and cook over medium-high heat for a total of about 3 minutes, or until brown on both sides.

Per serving: 397 calories, 7 gm carbohydrates, 214 mg cholesterol, 1441 mg sodium, 38 gm protein, 24 gm fat, 9 gm saturated fat

As Appeared in The Washington Post (6/21/95); Reformatted by Sheri Pierce Posted to FOODWINE Digest by Gail Beynon <Beynong@AOL.COM> on Sep 9, 1997

Polenta Crostini with Mushrooms

Servings: 10 Servings

Ingredients:

1 ounce Dried porcini mushrooms
4 tablespoon Extra-virgin olive oil
1 large Red onion, finely minced
2 small Garlic cloves, finely minced
1 pound Fresh brown mushrooms, suchas cremini or portobello,well cleaned and sliced
4 small Ripe plum tomatoes, chopped
1 tablespoon Chopped flat-leaf parsley
Salt
Freshly ground pepper
Quick polenta
Olive oil

Preparation:

The use of instant polenta in this recipe from Carol Fields' "Italy in Small Bites," is strictly optional. If you prefer, make it the traditional way. Just be sure to warm up your stirring arm in advance.

Soak dried mushrooms in warm water to cover at least 45 minutes or until softened. Remove from liquid carefully and rinse well under cold running water to remove any sand still clinging. Chop mushrooms roughly and drain thoroughly. Strain soaking liquid at least twice through sieve lined with cheesecloth or paper towels, and reserve for use in another dish.

Heat olive oil in heavy skillet and saute onion until translucent and tender, 10-15 minutes. Add garlic and all mushrooms, turn heat to low and cook, stirring intermittently, for up to 20 minutes, until tender. Add tomatoes, parsley, salt and pepper to taste. Continue cooking another 5 minutes.

Cut Quick Polenta into slices 2" wide and 3-4" long and brush lightly with olive oil to taste. Broil until firm and lightly crisp on both sides. Place spoonful of hot mushroom sauce on top of each crostino and serve.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Polenta D'amore

Servings: 15 Slices
Source: St Mary Mead Archives

Ingredients:

1 cub Soft butter
1 ½ cub Sugar
1 teaspoon Vanilla
1 teaspoon Almond extract
3 Whole eggs
1 Egg yolk
1 ¾ cub Cake flour
¾ cub Yellow cornmeal
1 teaspoon Baking powder
Powdered sugar to sprinkle

Preparation:

Preheat oven to 325:F .

In large bowl, beat butter with sugar until creamed. Beat in vanilla and almond extracts; add eggs and yolk, one at a time, beating well after each addition.

Sift and measure flour and mix with cornmeal and baking power. Add flour mixture, a portion at a time to batter, blending well after each addition.
Batter will be quite stiff.

Generously grease and flour dust either a 10" deerback pan, 8-½" x 4-½" loaf pan, or a 3-½ cup tube mold pan. Spoon batter into pan and spread evenly.

Place pan in oven for about 1 hour and 15 minutes, or until knife-tests clean. Cake should spring back lightly back when touched in center.

Cook cake in pan for about 3 minutes; then turn it out onto a wire rack.
Sift powdered sugar over the warm cake. Let cool completely, then slice thinly.

Posted to JEWISH-FOOD digest V97 #013, by Brian Mailman <bmailman@hooked.net> on Tue, 14 Jan 1997.

Polenta Grits with Cilantro and Tomato Sauce

Servings: 4 Servings

Ingredients:

½ cub Onion, chopped
1 Garlic clove; minced
1 teaspoon Olive oil
2 cub Water
2/3 cub Yellow corn grits
1 medium Fresh tomato; seeded and coarsely chopped
1/3 cub Water
¼ cub Fresh cilantro, chopped
1 Green onion
1 Garlic clove; minced
1 pinch Chili powder
1 pinch Ground cumin
¼ teaspoon Salt
Freshly ground black pepper

Preparation:

Coat a nonstick saucepan with olive oil. Add onion and garlic and saute over medium heat until soft. Add water and bring to a boil.
Stir in grits, cover and cook 5 minutes or until water is absorbed.
Stir well and spoon into a pie plate. Let grits cool until firm enough to slice.

Prehea oven to 325 F. Cut polenta into triangles and place on a lightly greased baking sheet. Bake 5 minutes, then turn and bake 5 minutes more until the edges are crisp. Top with Cilantro & Tomato Sauce.

To make Cilantro & Tomato Sauce: Combine tomatoes with water in a small saucepan. Cook until tomatoes are soft, 5 to 8 minutes. Puree tomatoes in a food processor or blender. Return pureeded tomatoes to saucepan. Stir in cilantro, green onion, garlic, chili powder, cumin, salt and pepper. Cook over low heat 5 minutes or until thickened.

Calories per serving: 110
Grams of fat: 1.4
% Fat calories: 12
Cholesterol: 0 mg
Grams of fiber: 2.4

* Source: Delicious! May 1994
* Typed for you by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip

Polenta Lasagna

Servings: 10 Servings

Ingredients:

6 cub Water
½ teaspoon Salt
1 ½ cub Cornmeal
2 teaspoon Olive oil
1 pound Lean ground beef
2 cub Chopped onions
5 Cloves garlic; minced
1 ½ cub Sliced mushrooms
1 Sweet red or green pepper;diced
19 ounce Canned tomatoes
14 ounce Tomato sauce
½ teaspoon Hot pepper flakes
¼ cub Fresh parsley; minced
Salt and pepper
10 ounce Fresh spinach; trimmed
2 cub Mozzarella cheese; shredded

Preparation:

In large saucepan, bring water and salt to boil over high heat; gradually pour in cornmeal, stirring constantly. Reduce heat and simmer, stirring frequently, for 10 to 15 minutes or until smooth and thickened enough to mound on spoon. Transfer to greased 13- x 9-inch baking dish; smooth top and set aside to set. (Recipe can be prepared to this point and refrigerated, covered, for up to 2 days.)

Meanwhile, in large heavy saucepan or Dutch oven, heat half of the oil over high heat; cook beef, stirring, for 5 minutes or until no longer pink.
Remove and set aside. Drain off fat in pan. Reduce heat to medium and add remaining oil; cook onions, garlic,mushrooms and red pepper until softened,about 5 minutes. Add tomatoes, crushing lightly with fork. Stir in tomato sauce, meat and hot pepper flakes; bring to boil. Reduce heat and simmer, uncovered, until thickened, about 55 minutes. Add parsley; season with salt and pepper to taste. (Sauce can be cooled, covered and refrigerated for up to 2 days, or frozen for up to 2 months. Thaw before continuing.)

Meanwhile, rinse spinach; shake off excess water. With just the water clinging to leaves, cook spinach for 4 minutes. Drain and squeeze out as much moisture as possible; chop and set aside. Turn polenta out onto chopping board; with long knife, cut horizontally into 2 layers. (Don't worry if polenta breaks.) Spread about 1 cup of the sauce in same baking dish; cover with 1 layer of the polenta. Add half of the spinach, sauce and cheese. Repeat with remaining polenta, spinach, sauce and cheese. (Recipe can be prepared to this point, cooled, covered and refrigerated for up to 2 days or frozen for up to 2 months. Thaw before continuing.) Bake in 375F oven for about 50 minutes or until crusty and bubbling. Makes 8 to 10 servings.

Recipe by: Canadian Living "One-Dish Meals"

Posted to EAT-L Digest by Bob & Carole Walberg <walbergr@MB.SYMPATICO.CA> on Jan 3, 1998

Polenta Lasagna with Escarole and Cheese

Servings: 8 Servings

Ingredients:

1 ½ cub Yellow cornmeal
3 ¾ cub Water
1 teaspoon Salt; or
Prepared polenta; (1.5 lbchub)
1 tablespoon Olive oil; light (1 to 2)
1 Onion; diced
4 teaspoon Minced garlic
½ cub Red and green bell peppers;chopped
¾ pound Escarole; chopped
24 ounce No-salt-added choppedtomatoes; with juice
¼ cub Chopped fresh basil
1 tablespoon Chopped fresh tarragon; ormore
Freshly ground pepper
2 ½ ounce Hazelnuts; dry-roasted,chopped
6 ounce Fat-free mozzarella cheese;(6 to 8)
1 medium Egg
8 ounce Fat-free ricotta cheese; (8to 10)
¼ cub Parmesan cheese
1 tablespoon Fresh lemon juice
Caesar salad

Preparation:

The idea: Slice prepared and chilled polenta into "lasagna noodles" and bake with a tomato sauce, escarole, and hazelnut filling and three cheeses.

Polenta ... prepare a narrow loaf pan (8 or 9 inches long) with cooking spray. Bring water, cornmeal and salt to boil in a heavy large saucepan, whisking constantly. Reduce heat to medium-low; whisk until mixture is very thick, about 5 minutes. Transfer to loaf pan and smooth the top. Cover; chill until firm (at least 3 hours or overnight). TIP - whisking makes it creamy.

Filling ... Heat oil in large skillet. Saute over medium heat, the onion, garlic, and bell peppers; about 5 minutes; add more oil to keep this mixture moist. Season with salt and pepper. Add escarole and saute to wilt (2 to 3 minutes); to longer. Push the saute to the edge of the pan, making a well; add the tomatoes, nuts, herbs and pepper. Reduce the heat. Do NOT stir to combine; not yet.

15 Noodles ... Remove polenta loaf from the pan and slice into long strips resembling lasagna noodles. If using chub, cut first four slices to square up the chub, then cut the rest.

Cheese ... Grate the mozzarella and set aside. Whip the egg with the ricotta until fluffy. Whip in the parmasan and the lemon juice. TIP -- baked, sliced fat-free mozzarella will be chewy. So we take the time to grate it. Freeze it first.

Set oven to 400F/200C degrees. Spray a 15 x 9 x 2 inch cake or ovenproof pan. Spread about ½ cup of the tomato mixture from the center of the skillet in the pan. Now stir the tomato and vegetable mixtures to combine.

Layer 5 noodles in the pan. Top with half the sauce. Dab with half the ricotta. Repeat; top with 5 noodles and the mozzarella. Sprinkle a little parmesan on top (optional). Bake 35 to 40 minutes uncovered. Remove from the oven. Let stand before cutting.

Serve with a simple salad; recommend a low-fat Caesar.

Yields 8 servings at 275 cals, 9.5 g fat, 33 mg chol, (31% cff) 635 sodium.

CooksNotes ... This is my version of the recipe on page 63. The Caesar was the right choice. Also; we served 2 portions, froze half, and cut the remainder into 3 lunch portions reheating in the Microwave. (patH <phannema@wizard.ucr.edu> formatted for McRecipe List ½3/97) Reissued 5/1/98.

Recipe by: Bon Appetit January 1997 / Two4lite.mcf 1996

Posted to EAT-LF Digest by Kitpath <phannema@wizard.ucr.edu> on Jun 01, 1998

Polenta Millet Bread

Servings: 12 Servings

Ingredients:

--Makes 1 ¼ Lb Loaf:
2 ½ teaspoon Active Dry Yeast
¾ cub Water; Plus
2 tablespoon Water
3 tablespoon Honey
1 ½ cub Bread Flour; (I Used KingArthur)
½ cub Whole Wheat Flour; (UsedKing Arthur)
1/3 cub Millet
1/3 cub Polenta
1 tablespoon Wonderslim; *Note
1 teaspoon Salt

Preparation:

By Linda West Eckhardt and Diana Collingwood Butts

*NOTE: Original recipe used 2 T vegetable oil

If you don't have polenta you can use the same amounts of cornmeal. The directions are for the dough setting, although this bread can be made and baked in a 1 lb machine. (Alas, the flavor will not be the same.) Serve the loaf warm.

Add all the ingredients to the bread machine pan. Process on the dough setting. Meanwhile, lightly grease a baking sheet or place a piece of parchment paper on a peel.

Remove the dough to a lightly floured surface and knead for a few seconds to remove any remaining air bubbles. Shape into a ball and flatten slightly with the palm of your hand. Place on the prepared baking sheet or peel. Cover the dough loosely with plastic wrap or a damp tea towel and set aside to rise in a wram draft-free area until doubled in bulk, about 1 hour. Meanwhile, preheat the oven to 375 deg F, inserting a baking stone or tiles if you are not using a baking sheet.

When the dough has doubled in bulk, score the top with a sharp knife or razor blade held at a 45 deg angle to the bread. Bake for 30 minutes, or until medium brown, on the middle rack of the preheated oven on the baking stone or tiles. Transfer from the baking sheet or stone to cool on a rack.
Store wrapped in a plastic bag.

Dough setting

Excellent!! Absolutely incredible flavor and texture.

Entered into MasterCook and tested for you by Reggie Dwork <reggie@reggie.com>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Rustic European Breads From Your Bread Machine NOTES : Cal 120
Fat 0.5g
Carbs 25.5g
Fiber 1.7g
Protein 3.7g
Sodium 180mg
CFF 3.9%

Polenta Pancakes with Blueberries

Servings: 6 Servings

Ingredients:

½ cub All-Purpose Flour
2 tablespoon Sugar
½ teaspoon Sea Salt; Coarse
1 teaspoon Baking Powder
½ teaspoon Baking Soda
½ cub Polenta; Or Coarse GroundYellow Cornmeal
1 large Egg; And
1/3 cub Egg Beaters 99% EggSubstitute; *Note
1 cub Lowfat Buttermilk; **Note
2 tablespoon Unsalted Butter; Melted
1 cub Blueberries

Preparation:

*NOTE: Original recipe used 2 large eggs

**NOTE: Original recipe used regular buttermilk

In a med mixing bowl, sift together the flour, sugar, salt, baking powder, and baking soda. Sprinkle the polenta over the other dry ingredients and toss until evenly mixed.

In a separate bowl, beat the egg and egg beaters lightly with a fork, then add the buttermilk and the melted butter and whisk together briefly. Add the wet ingredients to the dry ingredients and mix until just blended - the batter will be a little lumpy. Gently fold in the blueberries until they are evenly distributed in the batter.

Heat a large skillet or a griddle until it is so hot that droplets of water dance across the surface, then brush it with vegetable oil or spray with nonstick spray. Using a ¼ C measure or a 2 oz ladle, pour the batter onto the pan or griddle and cook until large bubbles form on the top of the pancake and the edges begin to brown. Flip to th eother side and cook for another minute or so, until the bottom is browned. Transfer to a paper towel-lined plate and keep warm in a low oven while you cook the remaining pancakes.

NOTES : Cal 180.1 Total Fat 5.8g Sat Fat 3.2g Carb 27.1g Fib 1.5g Pro 5.3g Sod 394mg CFF 28.7%
Recipe by: Polenta, Brigit Legere Binns

Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on May 09, 1998

Polenta Pasticciata - Polenta Lasagne

Servings: 6 Servings

Ingredients:

7 cub Polenta; see master recipe
*** beef, tomato, and red wi
1/3 ounce Dried porcini or other wild
3 tablespoon Olive oil
3 tablespoon Butter
1 Med onion, minced
3 tablespoon Minced italian parsley
1 Large carrot, minced
1 Large celery stalk, minced
1 pound Lean ground beef or ½ beef
3 tablespoon Tomato paste
2/3 cub Dry red wine
35 ounce Can plum tomatoes, drained/c
Juice
Salt and ground black pepper
2/3 pound Pecorino cheese, grated (2 3

Preparation:

TO PREPARE: Pour polenta on an oiled work surface and spread ¼" thick.
Let stand until cooled completely and firm, about 15 min. Cut into 3" squares; set aside. (Can transfer squares to a baking sheet, cover and refrigerate overnight.)
For the sauce: soak dried mushrooms in 1/3 c warm water until softened, about 30 min. Strain liquid through a fine sieve; reserve. Chop mushrooms coarse.
TO COOK: Heat oil and butter in a large skillet. Add onions, parsley, carrots, and celery; saute' until softened, about 10 min. Add ground meat; saute' until lightly browned, about 8 min. Stir in mushrooms, reserved mushroom soaking liquid, tomato paste, and wine; simmer for 5 min. Add tomatoes and their reserved juice; partially cover and simmer until sauce thickens slightly, about 30 min. Season this sauce with 1t salt and ½ t pepper or to taste. (Can cool, cover, and refrigerate overnight.) Heat oven to 450F. Arrange half of the polenta squares in the bottom of an oiled 13x9" baking pan. Pour half the sauce over the polenta squares; spread to cover. Sprinkle half the grated cheese over the sauce. Repeat with another layer of each. Bake until lasagne is heated through and cheese is golden brown, 15 - 20 min; let stand 10 min, cut into squares and serve. From Cook's magazine, Nov '89.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polenta Pie

Servings: 1 Servings

Ingredients:

Pie Shell:
1 cub Cornmeal or Polenta
4 cub Boiling water or vegetablestock
2 cub Corn kernels
3 tablespoon Chopped rosemary
½ cub Grated Parmesan
Filling:
3 Zucchini; sliced lengthwise
3 Yellow squash; slicedlengthwise
3 Roasted peppers; differentcolors,
Sliced
1 Eggplant sliced
¼ cub Chopped basil

Preparation:

In a double boiler, whisk Polenta into boiling water, stirring often to prevent lumping. Cover and steam for 30 minutes on low heat, until cornmeal is softened. Stir in corn, rosemary and cheese. Spread mixture into an 8-inch greased springform pan, pressing the mixture with a spoon to move the mixture up the sides of the pan forming an empty shell. Allow the shell to cool and harden. Grill all vegetables. Season with salt and pepper.
Layer the vegetables and chopped basil in pie shell in a decorative pattern. Chill and unmold . Serve at room temperature.
Recipe By : From My Garden

Posted to MC-Recipe Digest V1 #231

Date: Mon, 30 Sep 1996 00:48:11, -0500

From: KKBG35A@prodigy.com (MRS RUTH D BURKHARDT)

Polenta Pie - Polenta Pasticciata

Servings: 4 Servings

Ingredients:

3 tablespoon Dried mushrooms
4 ½ ounce Italian-style sausages
8 ¾ ounce Ripe tomatoes
Salt
1 Onion
1 Carrot
1 Stalk celery
1 ¾ ounce Bacon
5 ¼ tablespoon Butter
14 ounce Yellow cornmeal
3 tablespoon Grated Parmigiano-Reggianoor Grana Padano cheese

Preparation:

Soak the mushrooms in warm water. Peel the sausages and break them into small pieces. Wash, seed and cut the tomatoes into small pieces. Chop the onion, carrot, celery and bacon. Melt a bit of butter in a pan and lightly brown the chopped condiments. Add the mushrooms, the sausage pieces and tomatoes. Add a pinch of salt. Cook for 10 minutes over moderate heat, adding a bit of water, if necessary. Or dry white wine can be used instead.

Preheat the oven to 350 F. Prepare the polenta and butter a mold. When the mush is well-cooked, put some of it into the bottom of the mold, pour over a layer of sauce, sprinkle with grated Parmesan and dot with butter.
Continue in the same way until all of the ingredients have been used.
Finish with a layer of sauce, sprinkled with a large quantity of grated cheese and dotted with butter. Bake in a 350 F. oven until the pie has developed a golden crust.

Posted to Kitmailbox Digest by GAdams1350@aol.com on Apr 23, 1997

Polenta Pizza

Servings: 8 Servings

Ingredients:

Safflower oil -- to coat
Baking sheet
2 cub Polenta
1 cub Cold water
1 cub Boiling water
2 Eggs
1 cub Grated lowfat mozzarella
Cheese
¼ cub Chopped green onions
1 teaspoon Olive oil
¼ cub Red bell pepper -- chopped
1 cub Thinly sliced mushrooms
2 cub Basic Pizza Sauce
1 cub Thickly sliced plum
Tomatoes
¼ cub Chopped parsley
1 tablespoon Minced fresh basil

Preparation:

1. Preheat oven to 450 degrees F. Lightly oil a 12- by 15-inch baking sheet.

2. In a large bowl combine polenta with the cold water, then add the boiling water in a steady stream, mixing with a whisk. Stir in eggs and mozzarella. Press mixture evenly into baking sheet. Bake until lightly browned and crisp (10 to 15 minutes).

3. In a large skillet over medium-high heat, saute green onions in olive oil for 1 minute, then add bell pepper and mushrooms. Cover and let steam for 5 minutes.

4. Spoon sauce over cornmeal crust, then top with sauteed vegetables, sliced tomatoes, parsley, and basil. Bake until bubbly (12 to 15 minutes).

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Polenta Pizza (Opt. Lacto)

Servings: 1 Servings

Ingredients:

Polenta
Vegetables of choice
Ff mozarella (opt)

Preparation:

Have one of those boxes of polenta at home (the tube stuff doesn't really work for this. If you want to make it more from scratch, feel free!). Make it. While it sits on the stove top, chop up veggies. Red, green, and yellow peppers are 'fun' (wheeeeee), while mushrooms and onions tend to be 'on hand'. When the polenta is ready, pour into a pyrex pan (round, square, heck even non-Pyrex is fine so long as it is flat). Cover with spagetti sauce and veggies. Bake. Eat. My less ff female friend (less ffff???) puts low fat skim mozarella on it, I don't. Enjoy!

Posted by jmhodapp@aplcomm.jhuapl.edu (Hodapp Jonathan M. F3D x3782 ) to Fatfree Digest [Volume 13 Issue 13]

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Polenta Pound Cake

Servings: 12 Servings

Ingredients:

¾ cub Plus
3 tablespoon Unsalted butter
1 cub (scant) sugar
3 Eggs; room temperature
6 Egg yolks; room temperature
¾ cub Plus
1 tablespoon Unbleached white flour
½ cub Plus
1 tablespoon Cornmeal; plus
Additional cornmeal for pans
2 ½ teaspoon Baking powder
½ teaspoon Salt
Confectioners sugar

Preparation:

From: Carol Sitea <sitea@messier.eecs.berkeley.edu>

Date: 14 May 1995 06:34:26 -0600

Makes 2 10 x 4 cakes. Mix cream butter sugar with electric mixer, 5 minutes. Add eggs and yolks, 1 at a time beat well after each one. Sift dry ingredients together, add to wet ingredients, taking care not to deflate.
Butter 2 pans, coat with cornmeal. Pour batter into pans. Bake in 375 degree oven about 30 minutes. Cool on rack. Unmold while warm. Sprinkle confectioners sugar over top.

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Polenta Poundcake W/honey-Lemon Pears

Servings: 8 Servings

Ingredients:

PEARS:
3 tablespoon Each: honey; granulatedsugar
1 Stem fresh rosemary
1 Lemon; juice of
½ cub Dry white wine
¼ cub Water
4 large Firm; ripe pears,peeled; each cut in 8

CAKE:
-wedges
1 ¼ cub All-purpose flour
1 cub Yellow cornmeal
1 ½ teaspoon Baking powder
¼ cub Unsalted butter; softened
¾ cub Packed light brown sugar
¾ cub Granulated sugar
5 large Eggs
¾ cub Sour cream
1 teaspoon Pure vanilla extract
⅛ teaspoon Almond extract
⅛ teaspoon Salt

Preparation:

From: japlady@nwu.edu (Rebecca Radnor)

Date: 12 Dec 1994 23:09:37 -0600

Polenta Primavera

Servings: 4 Servings

Ingredients:

3 cub Water
1 ½ cub Cornmeal
1 Onion -- chopped
2 Cloves garlic
1 Red bell pepper
1 Zucchini
1 small Eggplant -- (optional)
6 ounce Mushrooms
Fresh or dried marjoram,
Oregano, basil
Fresh ground pepper
Salt

Preparation:

Bring water to boil in heavy pan. Lower to simmer. Add corn meal in VERY FINE STREAM, stirring constantly. Once all of meal is added, keep stirring until the mush pulls away from the sides of the pan or you feel you are going to start screaming uncontrollably ( It helps to listen to something very compelling while doing this, either a spouse, SO, the radio, or a political demonstration). Pour immediately onto a flat plate, a cake tin, or a tart pan. Smooth top and cool for 30 minutes until firm.

Meanwhile, saute onions and garlic until lightly brown in olive oil. Add chopped vegetables and seasonings, cook until soft. Pile, with juices from veggies, onto polenta. Spread around. Add any seasonings you want and enough cheese to cover if you want (which is why I didn't put in amounts).
Broil or nuke until melted and toasted sort of on top. Eat warm or cool.

Recipe By : Net

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polenta Soup

Servings: 1 Servings

Ingredients:

¼ cub Olive oil
1 medium Size onion; finely chopped
2 Cloves garlic; minced
2 cub Italian plum tomatoes;chopped
6 cub Chicken broth or water
10 ounce Package frozen corn kernels;thawed
4 ounce Can chopped green chilies
½ cub Coarse yellow cornmeal
¼ cub Fresh cilantro leaves
1 tablespoon Lime juice; (up to 2)
½ cub Shredded sharp cheddarcheese
½ cub Finely diced green bellpepper
Salt and pepper

Preparation:

COOKING MONDAY TO FRIDAY SHOW # MF6630

Heat the oil in a medium saucepan over medium heat. Add the onion and saute for about 3 minutes. Add the garlic, tomatoes, broth, corn and chilies.
Bring the liquid to a simmer then cover the pan and cook gently over low heat for 15 minutes. Meanwhile rinse and mince the cilantro.

While whisking constantly, slowly drizzle the cornmeal into the simmering soup, Simmer gently uncovered until thickened, about 10 minutes. Stir the bottom on occasion to make sure the cornmeal isn't sticking.

Season the soup to taste with salt and pepper. Right before serving stir in the lime juice. Portion out and garnish if you wish with cheddar cheese, cilantro and chopped green bell pepper.

Yield: 4 servings

VARIATION -You can enrich it with cubed smoked ham or roasted pork

Posted to recipelu-digest by molony <molony@scsn.net> on Mar 09, 1998

Polenta Stuffing

Servings: 1 Servings

Ingredients:

2 tablespoon Unsalted butter; divided
2 pound Mushrooms; sliced/divided
2 medium Onions; diced/divided
2 cub Water
½ teaspoon Salt
½ cub Yellow cornmeal
¼ teaspoon Fresh ground black pepper
½ teaspoon Dried leaf thyme
¼ teaspoon Coriander

Preparation:

Enough for an 8-pound bird.

Melt half the butter in a very large skillet. Add half the mushrooms and half the onions and cook over medium heat until onions are soft and moisture from mushrooms has evaporated, about 15 minutes; set aside in a bowl. Repeat with remaining butter, mushrooms and onions. Pour water into a medium pan. Add salt and bring to a boil. Pour in the cornmeal in a slow, steady stream, stirring constantly, for 15 minutes. Scrape the polenta into the mushrooms. Add the pepper, thyme and coriander; mix well. Let cool to room temperature before stuffing bird. Or bake stuffing in a greased, covered loaf pan in preheated 375-degree oven for 30 minutes.

Source: Adapted from "What's for Dinner?" by Michael Roberts.

printed in the Star-Tribune, Minneapolis-St. Paul, Minnesota, November 21, 1993
Posted to MM-Recipes Digest V3 #321

Date: Sat, 23 Nov 1996 22:51:32 +0000

From: Linda Place <placel@worldnet.att.net>

Polenta Taragna

Servings: 1 Servings

Ingredients:

2 cub Polenta, quick cooking,mixed with
1 cub Buckwheat flour
½ cub Butter, plus 3 T
¼ pound Crescenza cheese

Preparation:

Preheat oven to 350 degrees F.

Butter an oven proof dish with 3 tablespoons butter and set aside. In a 6 quart sauce pan, heat 8 cups water to a boil. Whisking furiously, slowly drizzle in mixed flours until all are in. Pull pan to front of burner and switch to a wooden spoon. Cook until texture of molten lava and add butter and cheese. Stir though and pour into baking dish. Place in oven 8 to 10 minutes, remove and serve immediately.

Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #582 by Sue <suechef@sover.net> on Apr 20, 1997

Polenta Taragna Alla Valtellinese

Servings: 6 Servings

Ingredients:

3 ½ cub Water
½ teaspoon Salt
1 cub Polenta Taragna
6 tablespoon Unsalted butter, cut intopieces
4 ounce Tallegio cheese, sliced
Freshly ground black pepper,to taste

Preparation:

Bring the water and salt to a boil in a large saucepan. Reduce the heat to moderately low so that the water comes to a simmer.

Begin pouring in the polenta taragna by the handful, in a thin stream, very slowly, and stir constantly with a long handled wooden spoon to avoid lumps. Keep the mixture at a bare simmer and stir fre quently. (It is not necessary to stir constantly if the polenta is cooked on low heat.) After all the polenta is added, stir in 3 tablespoons of the butter and cook the polenta for 20 to 25 minutes. As it cooks, the polenta will thicken considerable; just keep stirring, and crush against the side of the pan any lumps that might form. The polenta is done when it comes away effortlessly from the s ides of the pan.

Remove the pan from the heat and stir in half of the cheese, the remaining 3 tablespoons butter, and pepper. Season to taste. Add remaining cheese and stir quickly, leaving some of the cheese unmelte d. Transfer the polenta to a serving platter and serve immediately.

Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #513 by "Master Harper Gaellon" <gaellon@inch.com> on Mar 12, 1997

Polenta Toscana (Tuscan Polenta)

Servings: 8 Servings

Ingredients:

Polenta, cooked as above
3 tablespoon Olive oil
2 teaspoon Rosemary, chopped
2/3 cub Walnuts, toasted & chopped
Salt & pepper

Preparation:

Warm the olive oil over medium-low heat in a small, heavy saute pan. Add the rosemary & walnuts & saute for 5 minutes. Do not let either one brown.
Sprinkle the walnut mixture with salt & pepper & stir into the cooking polenta about 10 minutes before it is completely cooked. Continue stirring & cooking until the polenta is ready to serve. Serve immediately or cool to make crostini.

Polenta Triangles

Servings: 8 Servings

Ingredients:

3 cub Cold water
1 cub Coarse yellow cornmeal
1 Env. onion soup mix
4 ounce Mild chopped green chilies,
Drained (1 can)
½ cub Whole kernel corn
½ cub Red pepper, roasted and
Finely chopped
½ cub Sharp Cheddar cheese,
Shredded

Preparation:

Bring the water to a boil in a 3-quart saucepan. With a wire whisk, stir in the cornmeal and onion soup mix. Simmer uncovered, stirring constantly, for 25 minutes, or until thickened. Stir in the chilies, corn and roasted red peppers.

Spread the mixture in a lightly greased 9-inch-square baking pan and sprinkle with the cheese. Let stand for 20 minutes, or until firm. Cut

MICROWAVE: Combine the water, cornmeal and onion soup mix in a microwave-safe casserole. Cover and microcook on HIGH (100%) for 20 minutes, stirring every 5 minutes (mixture will be thick). Stir in the chilies, corn and roasted red peppers. Spread into pan as above.

[The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polenta Triangles for Hors D'oeuvres

Servings: 24 Servings

Ingredients:

1 ¼ cub Whipping cream
1 ¼ cub Water
¾ teaspoon Salt
2/3 cub Yellow cornmeal
¾ teaspoon Tabasco sauce
4 tablespoon Olive oil

Preparation:

Combine whipping cream, water and salt in heavy medium saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to medium-low and stir until polenta is thick, about 10 minutes. Mix in hot sauce. Season with pepper.
Pour into 8-inch square glass baking dish. Chill until cold, about 1 hour.

Cut polenta into 12 squares. Cut each square in half diagonally, forming 24 triangles. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat. Working in batches, add polenta triangles and saute until golden, adding remaining 2 tablespoons oil as necessary, about 2 minutes per side for each batch. Transfer polenta to paper towels to drain.

Top triangles with tapenade of choice. Arrange on platter. Garnish with chopped fresh parsley. Serve at room temperature.
Per serving: 77 Calories; 7g Fat (80% calories from fat); 1g Protein; 3g Carbohydrate; 17mg Cholesterol; 72mg Sodium

Posted to EAT-L Digest 10 Dec 96

Recipe by: Bon Appetit/October 1995

From: "McNamara, Kelly" <kmcnamara@LIGGETT.COM>

Date: Wed, 11 Dec 1996 12:32:30 -0500

Polenta Wide Mushrooms in Cream

Servings: 4 Servings

Ingredients:

2 pound Fresh mushrooms
Juice of 1 lemon
2 Shallots, finely chopped
2 tablespoon Butter, melted
2 tablespoon Olive oil
1 cub Heavy cream
Salt, pepper to taste
2 tablespoon Finely chopped parsley
Soft polenta (see Barbar
Kafka's Recipe)

Preparation:

Wipe mushrooms and slice thickly. Toss in lemon juice. Saute mushrooms with shallots, covered, in melted butter and oil for 20 minutes. Add cream and simmer 5 minutes more. Seasonto taste with salt and pepper. Sprinkle with parsley and serve over soft polenta. Makes 6 servings.

Note: Use a blend of mushrooms if available.

Per serving: Calories 447 Fat 38g Cholesterol 106mg Sodium 1,208 Percent calories from fat 75:and pepper.

Knight-Ridder/Tribune Information Services Dallas Morning News-Food 8/21/96 Typos by Bobbie Beers
Posted to MM-Recipes Digest V4 #052 by BobbieB1@aol.com on Feb 20, 1997.

Polenta with Arugula Sauce

Servings: 1 Servings

Ingredients:

Soft Polenta
4 Garlic cloves, minced
1 teaspoon Kosher salt
3 cub Arugula leaves, cleaned andtrimmed
1 cub Heavy cream, hot
2 ounce Parmigiano-Reggiano, grated
Black pepper in a mill

Preparation:

Cook the polenta and when it is nearly ready, place the garlic, salt, and 2 ½ cups arugula in a food processor or blender and pulse until it is evenly chopped. Add half the cream and process until it is well blended.
Add the remaining cream, pulse just enough to mix, transfer the sauce to a small warm bowl, and stir in the grated cheese. Keep the sauce warm.

Pour the polenta onto individual serving plates-low soup plates are ideal-and spoon the sauce over each portion. Quickly slice the reserved arugula into thin strips and scatter over the surface. Add several turns of black pepper and serve immediately.

Yield: 4 to 6 servings

NOTES : Cooking Live Recipe by: Cooking LIve Show #CL8811

Posted to MC-Recipe Digest V1 #460 by Angele Freeman <jfreeman@netusa1.net> on Jan 31, 1997.

Polenta with Beef and Sausage Stew

Servings: 6 Servings

Ingredients:

-JUDI M. PHELPS (G.PHELPS1)
1 ¾ pound Lean beef
¾ pound Italian sweet sausage
2 Garlic cloves; mashed
10 Parsley sprigs; leaves only
½ pound Fresh mushrooms
3 tablespoon Olive oil
¼ cub Butter
2 ounce Salt pork; diced
½ pound Onions; peeled and diced
¼ teaspoon Freshly ground black pepper
1 Bay leaf; crumbled
½ cub Dry white wine
2 tablespoon Celery; minced
2 tablespoon Carrot; minced
1 large Fresh tomato or
½ cub Canned plum tomatoes; chopfine
½ cub ;hot water
pinch Freshly grated nutmeg
Salt; optional
Polenta; freshly cooked (seeseparate recipe)

Preparation:

Cut the beef into ½-inch cubes. Remove casing from the sausage and cut the meat into 1-inch pieces.
Chop garlic and parsley together until almost pureed.
Cut the mushrooms into thin slices; or use ½ oz dried mushrooms and soak them in ½ cup lukewarm water for 15 minutes. Drain, saving the water, and chop the mushrooms.
Combine olive oil, butter, and salt pork in a saucepan; heat. Add onions and saute slowly until medium brown. Add beef and sausage and brown for 10 minutes. Add garlic and parsley, black pepper and bay leaf. Stir and cook for 10 minutes. Add wine, stir, cover, and simmer for 10 minutes. Add celery, carrot, tomatoes and mushrooms. Stir and cook for 10 minutes longer. Add hot water and water from dried mushrooms if any. Stir, cover, and simmer for 40 minutes.
Grate a little nutmeg over the top and simmer, uncovered, for 10 minutes longer. Test beef for doneness; taste for salt and add if necessary, but salt pork may have added enough.
Divide the hot polenta among 4 to 6 warm plates.
Serve the stew and gravy over polenta. Enjoy a bottle of Valpolicella with it.
Source: Leone's Italian Cookbook.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polenta with Cheese

Servings: 6 Servings

Ingredients:

1 cub Cornmeal
¾ cub Cold water
3 ¼ cub Boiling water
2 teaspoon Salt
3 teaspoon Margarine or butter
1 cub Grated parmesan cheese
1/3 cub Shredded swiss cheese(1-½ ounces)

Preparation:

Heat oven to 350 degrees. Grease 1-½-quart casserole. Mix cornmeal and ¾ cup cold water in 2-quart saucepan. Stir in 3-¼ cups boiling water and the salt. Cook, stirring constantly, until mixture thickens and boils; reduce heat. Cover and simmer 10 minutes, stirring occasionally; remove from heat. Stir until smooth.Spread one-third of the mixture in casserole.
Dot with 1 teaspoon of the margarine. Sprinkle with 1/3 cup Parmesan cheese. Repeat twice. Sprinkle with Swiss cheese. Bake uncovered 15 to 20 minutes or until hot and bubbly. 6 SERVINGS (ABOUT ¾ CUP EACH); 125 CALORIES PER SERVING.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polenta with Chipotles and Sun-Dried Tomatoes

Servings: 6 Servings

Ingredients:

3 cub Water
1 teaspoon Salt
1 cub Polenta or cornmeal
2 Cloves garlic, minced
5 Sun-dried tomatoes
1 Dried chipotle chile pepper

Preparation:

Bring water and salt to a boil over medium-high heat in a heavy saucepan.
Pour polenta in slowly, in a thin stream, stirring constantly. Add garlic and cook polenta, continuing to stir constantly, until it starts pulling away from the sides of the pan.

Meanwhile, reconstitute tomatoes and chipotles by pouring boiling water over both and let sit while polenta cooks. After polenta is fully cooked, drain, mince softened tomatoes and chipotle and add to mixture.

Sprinkle drops of cold water over marble pastry board or cookie sheet. With firm spatula, spread cooked polenta onto board into a rectangle ¼-inch thick. Let cool and cut into shapes with cookie cutters.

Place shapes on cookie sheet sprayed with vegetable cooking spray. Broil 4-inches from heat source for 5 minutes and serve immediately.

Total Calories Per Serving: 95; Fat: 1 gram

Recipe by Nanette Blanchard: The following recipes are adapted from my upcoming cookbook, _'Tis the Season: A Vegetarian Christmas Cookbook_, to be published in August of 1995 by Fireside/Simon & Schuster.

Posted by Bobbi Pasternak <bobbi@clark.net> to the Fatfree Dig. Vol. 12 Issue 9 Nov. 10, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Polenta with Chunky Meat Sauce (Microwave)

Servings: 6 Servings

Ingredients:

1 cub Yellow cornmeal
1 cub Cold water
1 teaspoon Salt
3 cub Boiling water
Nonstick spray coating
1 pound Lean ground beef
Or
Italian-style
Turkey sausage
2 Green onions, sliced
17 ounce Can cream-style corn
1 small Green pepper,
Cut into thin strips
1 teaspoon Dried Italian seasoning
Ds pepper
2 ounce Jar diced pimento, drained

Preparation:

For polenta, in a 2-quart casserole combine cornmeal, the 1 cup cold water, and salt. Slowly pour boiling water into cornmeal mixture, stirring constantly till the mixture is well blended. Cook, uncovered, on 100% power (high) for 6-8 minutes or till very thick, stirring every minute. Spray a 12x8x2 inch baking dish with nonstick coating. Spread polenta in dish.
Cover, cool 45 minutes or chill overnight. In a 2-quart casserole combine meat and onions. Cook, covered, on high 5-7 minutes or till no pink remains, stirring once. Drain; set mixture aside. In the casserole combine corn, green pepper, Italian seasoning, and pepper. Cook, covered, on high 5-6 minutes or till green pepper is crisp-tender. Stir in meat mixture and pimento.

Cut polenta into 24 squares; arrange on platter. Cook, covered with wax paper, on 70% power (medium-high) 4-5 minutes till heated through. Transfer to serving plates. Cook meat mixture, covered, on high for 1.5-2.5 minutes or till hot. Serve with polenta slices. Walt MM

Makes 6 servings.
Posted to MM-Recipes Digest V4 #240 by Walt Gray <waltgray@mnsinc.com> on Mon, 02 Sep 1996.

Polenta with Corn

Servings: 1 Servings

Ingredients:

3 cub Water
3 cub Milk
1 teaspoon Salt
2 cub Polenta -- (Italian
Cornmeal)
8 ounce Can
½ cub Grated Parmesan cheese
1 Egg yolk -- slightly beaten
¼ cub Additional grated Parmesan
Cheese
Creamed corn

Preparation:

1. In a heavy pan, bring milk, water and salt to a boil. Turn heat to simmer and gradually add polenta, stirring constantly. When polenta is thick, turn heat very low, partrially cover and let simmer for about 2 hours, stirring occasionally. 2. Add the creamed corn, butter and cheese and stir. The polenta should be very stiff. 3. Preheat oven to about 250 degree. Shape on an oven-proof, well-buttered serving dish. (This can all be done the day before. Just cover well and keep in fridge.) 4. ABOUT AN HOUR BEFORE DINNER, take the polenta out of the fridge......brush it with egg yolk and sprinkle with the parmesan cheese. 5. Place in the oven and bake for one hour. If it hasn't browned on the outside...stick under broiler for a few minutes. Serve in the dish you baked it in. You can buy polenta at the Supers that is much quicker to cook......and pretty good. Any leftovers get fried in butter for breakfast the next day.

Recipe By : RUBYdakoda

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Polenta with Crispy Garlic and Cheese

Servings: 8 Servings

Ingredients:

1 tablespoon Olive oil
4 Cloves garlic -- peeled and
Chopped
½ teaspoon Ground cumin
4 cub Water
1 teaspoon Salt
1 cub Yellow cornmeal
4 ounce Green chiles -- (canned),
Chopped
1 cub Lowfat cheddar cheese --
Shredded

Preparation:

In a small skillet, heat the olive oil over medium heat. When hot, add the garlic and saute 3 minutes, until golden. Remove from heat and stir in the cumin. Set aside. In a large pan, combine the water and salt. Bring to a boil, and slowly add the cornmeal, whisking to blend. When the mixture comes back to a boil, cover and reduce heat to medium-low and cook about 20 minutes, until the mixture starts to come away from the pan. Stir often.
Remove from heat and stir in the garlic, chilies and cheese. Spread a lightly oiled 9-by-13 inch baking dish. Refrigerate until set. Cut the polenta into 8 pieces; cut each piece on the diagona l into 2 triangles.
Place on a lightly oiled baking sheet and broil on the top oven shelf about 4 to 5 minutes on both sides. The polenta should be browned and crispy on the outside and creamy on the inside. Recipe By : Karen Lee and Diane Porter

From: Fido National Cooking Echo

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polenta with Duck and Mushroon Sauce

Servings: 1 Servings

Ingredients:

1 Recipe Mushroom Sauce inpost polenta #1
1 Recipes Hard Polenta in postpolenta #1
¾ cub Boneless cooked duck meat,in course pieces

Preparation:

this is the last installment of the polenta recipes as found in The Frugal Gourmet Cooks Italian. this is a every interesting and informative book!!
so if you love true "Italian" cooking i suggest getting this cookbook:>

Heat the boneless duck meat in the Mushroom Sauce. Serve over pan-fried Hard Polenta slices or Soft Polenta. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Pete or Julie Caler <petec@cy-net.net> on Apr 27, 1997

Polenta with Fontina

Servings: 1 Servings

Ingredients:

- G. Granaroli XBRG76A MM:MK VMXV03A
Ingredients:
Prepared polenta
Fontina Cheese
Melted Butter
Salt & pepper

Preparation:

After making the polenta pour into a dish and let cool until hardened. Cut into 1" slices. In an ovenproof buttered pan cover bottom with slices of polenta. Cover that with a generous layer of Fontina cheese. Top with another layer of polenta. Brush with melted butter. Lightly salt and pepper the top. Bake in oven 475 until golden brown. Serve hot.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polenta with Fresh Tomato Salsa

Servings: 1 Servings

Ingredients:

3 cub Water
¾ cub CREAM OF WHEAT Cereal, seenote
1 Clove garlic, minced
4 teaspoon Margarine
¼ cub Shredded Monterey Jackcheese, (2 ounces)
¼ cub Shredded Cheddar cheese, (2ounces)
1 ½ cub Chopped tomatoes
1/3 cub Chopped green pepper
¼ cub Chopped green onions
2 tablespoon Lime juice
1 tablespoon Chopped jalapeno
1 tablespoon Chopped cilantro or parsley
½ teaspoon Salt

Preparation:

Note: (½-minute, 2 ½-minute or 10-minute stovetop cooking)

In large saucepan, over high heat, heat water to a boil; slowly sprinkle in cereal and garlic. Cook and stir cereal until thickened, about 1 to 3 minutes; remove from heat. Spread mixture in greased 8 x 8 x 2-inch baking pan. Cover; chill until firm, about 30 minutes. Cut into 4 (4-inch) squares; then cut each square diagonally into quarters for form 4 triangles.

In large non-stick skillet, over medium-high heat, cook half the triangles in 2 teaspoons margarine until crisp and golden on each side, about 5 minutes; remove from skillet and keep warm. Repeat with remaining triangles and margarine. Combine cheeses; sprinkle over warm polenta to melt.

Meanwhile, combine tomatoes, pepper, green onions, lime juice, jalapeno, cilantro and salt. Serve polenta with tomato mixture.

Note: For breakfast polenta, omit garlic when preparing cereal; after frying, sprinkle with powdered sugar and serve with maple syrup.

NOTES : Makes 8 servings

Recipe by: Nabisco Cream of Wheat web page Posted to TNT - Prodigy's Recipe Exchange Newsletter by Cathy <andys@thor.pla-net.net> on Apr 27, 1997

Polenta with Green Chilies and Cheese

Servings: 4 Servings

Ingredients:

2 cub Milk
1 cub Water
¾ cub Yellow cornmeal
3 Cloves garlic; minced
1 teaspoon Salt
½ cub Freshly grated Parmesancheese
1 can Whole green chilies (7 oz);drained
1 cub Drained canned corn
2/3 cub Chopped fresh cilantro
2 cub Grated Monterey Jack cheese
½ cub Whipping cream

Preparation:

Preheat oven to 400F. Butter 8x8x2inch glass baking dish. Mix first 5 ingredients in heavy medium saucepan. Bring to simmer over medium heat, whisking constantly. Cook until polenta is tender and thickens, stirring often, about 12 minutes. Season with salt and pepper; stir in Parmesan.
Pour half of polenta into prepared dish. Cover with half of chilies and half of corn. Sprinkle with half of cilantro and 1 cup Jack cheese. Drizzle with ¼ cup cream. Spoon remaining polenta over. Cover with remaining chilies, corn, cilantro and cheese. Pour ¼ cup of cream over. (Can be made 1 day ahead. Chill.) Bake until polenta puffs and cheese begins to brown, about 25 minutes if not chilled or 30 minutes if chilled. Cut into squares and serve.

Recipe by: Bon Appetit January 1998

Posted to MC-Recipe Digest V1 #979 by Nancy Pallotta <nancee@neo.lrun.com> on Jan 02, 1998

Polenta with Leeks and Gorgonzola

Servings: 6 Servings

Ingredients:

2 large Fennel bulbs
3 large Onions, yellow
5 tablespoon Olive oil, fruity green
Salt & pepper to taste
2/3 cub Dry red wine
2 large Leeks; white only
1 teaspoon Butter
6 cub Vegetable broth; or more
1 cub Yellow cornmeal
3 ounce Gorgonzola blue cheese
Flat-leaf parsley; chopped

Preparation:

Trim the fennel bulbs, wash them well, cut them in half lengthwise, and then slice them about ¼-inch thick. Peel the onions and slice them the same way.

Heat 3 tablespoons of the olive oil in a large non-stick pan and cook the fennel and onions in it slowly, stirring often, adding a little salt and pepper to taste, until they are completey soft and golden brown. Stir in the wine, and continue cooking until it almost all simmers away, then set the pan aside.

Clean the leeks thoroughly, cut them in half lengthwise, then slice them quite thinly crosswise. Heat the remaining olive oil and the butter in a non-stick pan and saute the leeks in it, stirring them often, until they are soft and beginning to color. Add a little sprinkle of salt -- but not too much.

Heat 6 cups of broth in a medium-sized saucepan and whisk in the polenta.
Lower the heat and simmer the polenta, stirring with a wooden spoon constantly, or at least very often, until it is thick and smooth, about 30 minutes. Stir in the sauteed leeks; break the Gorgonzola into chunks and stir it in. Keep stirring until the cheese is all melted into the cornmeal.
The polenta should be thick and smooth, but not stiff. If it is holding a shape as you stir it, gradually mix in a bit more vegetable broth.

Meanwhile, warm up the carmelized fennel and onion mixture. This too could be moistened with a bit of vegetable broth if needed.

Ladle the polenta into warm, shallow bowls or onto warm plates, and spoon some of the fennel and onion mixture around the polenta. Scatter some fresh flat-leaf parsley across the top and serve at once with a good red wine.

Source: "The New Vegetarian Epicure" by Anna Thomas Posted to MM-Recipes Digest V3 #266

Date: Sun, 29 Sep 1996 02:18:05 +0000

From: Linda Place <placel@worldnet.att.net>

Polenta with Lemon Olive Oil and Tomato

Servings: 1 Servings

Ingredients:

1 Recipe Hard Polenta (seepost #1)
Fresh Tomato Sauce Sicilian*
Lemon Olive Oil (see post#2)

Preparation:

this is the last installment of the polenta recipes as found in The Frugal Gourmet Cooks Italian. this is a every interesting and informative book!!
so if you love true "Italian" cooking i suggest getting this cookbook:>

Pan-fry the sliced polenta in a little olive oil as instructed. Top with fresh tomato sauce, warmed, and drizzle with Lemon Olive Oil. Garnish with parsley. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Pete or Julie Caler <petec@cy-net.net> on Apr 28, 1997

Polenta with Maple Syrup and Mascarpone

Servings: 2 Servings

Ingredients:

6 cub Water
2 cub Polenta
1 tablespoon Salt
Real maple syrup
Plenty of mascarpone cheese

Preparation:

(Breakfast in Bed)

Jesse Cool Owner/Chef, Flea Street Cafe Menlo Park CA Author, Breakfast in Bed (Harper Collins, 1997)
"Aphrodisiac foods are those that turn on the senses and make your whole being feel alive. Oysters and chocolate are a given, but for those that know the hedonistic side of life, the options are limitless. Anything that melts in my mouth, makes me purr when I savor its flavor or enjoy the feeling of texture as I swallow. Yes, food is sexy, so why avoid it.
Rather, look for it. Just like sexiness and sensuality, its different for everyone. I like soft, delicate textures that I can savor for a long time.
At this time of the year, this polenta dish, suggested as breakfast food in my new cookbook sounds perfect. Imagine, a rainy Saturday morning. No where to go. Forget all the things you have to do. Make this polenta and take two bowls back to bed, one for you and one for your lover. You may just stay under the covers longer than you thought."

Bring the water to a boil in a large saucepan. Working quickly, whisk in the cornmeal and salt, and reduce the heat to a simmer, cook, uncovered, stirring frequently, until thick and velvety, at least 45 minutes. If the polenta is too thick, add more water. You can never overcook polenta, it just gets smoother and smoother. (My grandmother used to keep adding water and cook it for hours).

Spoon the polenta into bowls and top it generously with mascarpone and maple syrup. Serve in bed with a big spoon.

Pour any leftover polenta into a well-oiled pan. Refrigerate and re-heat or grill in slices.

Posted to recipelu-digest by molony <molony@scsn.net> on Mar 04, 1998

Polenta with Pumpkin and Kale

Servings: 1 Servings

Ingredients:

Water
4 cub Loosely packed chopped kale
(or spinach)
1 cub Chopped onion
1 tablespoon Minced fresh jalapeno
¾ teaspoon Ground cumin
¾ teaspoon Ground cinnamon
6 Cloves garlic, minced
1 cub Sliced mushrooms
1 14 5 ounce can (no salt added)
Tomatoes, undrained and
Chopped
½ teaspoon Salt
½ teaspoon Pepper
1 16 ounce can mashed cooked
Pumpkin
Basic polenta (see below)
Cooking spray
1 cub (4 oz) shredded no-fat swiss
Cheese (totally optional)

Preparation:

Heat a large Dutch oven, non-stick or sprayed with Pam. Add onions and push around to brown a little. Add a few Tbsp water and stir to unstick from bottom. Add Chopped Kale or spinach and stir about 5 minutes until all is wilted and onions are translucent. Add more water as needed to prevent burning.

Add jalapeno, cumin, cinnamon and garlic, saute 3 minutes. Stir in mushrooms, cover and cook 5 minutes, Stir in tomatoes, cover and cook 5 minutes, Add salt, pepper and mashed pumpkin and stir well. Cook uncovered 3 minutes, stirring well. Remove from heat.

Prepare basic Polenta, spread half in 11x7x2 inch baking dish coated with non-stick spray. Spread pumpkin mixture evenly over polenta. Sprinkle with Swiss cheese (optional) Spread remaining polenta evenly over. Bake at 375 F for 30 minutes or until lightly browned.. Let stand 5 minutes before serving. Yeild 6 servings.

Basic Polenta:

1 ¼ cups cornmeal ½ teaspoon salt 4 cups water

1. Place cornmeal and salt in large saucepan. Gradually add water, stirring constantly with a wire wisk. Bring to a boil, reduce heat to medium, cook uncovered 15 minutes, stirring frequently. Yeild 4 cups.

2. Microwave method: Place cornmeal and salt in a 3 quart microwave cassarole. Gradually add water, stirring until blended. Cover, microwave on HIGH 12 minutes, stirring every 3 minutes. Let stand covered 5 minutes.

I made this two times, the first time I couldn't find kale in the particular grocery store that I went to so I used spinach. I used the microwave method for polenta since I tend to scorch things and it worked great. The first 2 times I stirred I wasn't sure it was going to thicken by the time it finished it was perfect and it sure is easy to just set the timer for 3 minutes and stir when it beeps. The non-fat cheese is totally optional, in fact I shredded it then forgot to put it in the first time .
In is fine without cheese, but the cheese tasted good on the microwaved leftovers too. (The only edible non-fat cheese I've found is called Lifetime brand and they don't sell it in every store here). The effect is rather like lasagna but different.

From: maoh@phyast.nhn.uoknor.edu (Maureen O'Halloran) Fatfree Digest [Volume 1 Issue 1] June 22, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

: From Cooking Light magazine (Jan/Feb 1994):

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Polenta with Ratatouille (Microwaved)

Servings: 4 Servings

Ingredients:

2 cub 1% low-fat milk
2 cub Water
1 ¼ cub Cornmeal; coarse
½ teaspoon Salt
2 teaspoon Olive oil
1 cub Chopped onions
1 tablespoon Minced garlic
2 cub Green bell peppers; diced
2 cub Eggplant; peel and dice
2 cub Tomatoes; diced
¼ cub Fresh basil; minced
1 teaspoon Dried oregano
Freshly ground black pepper
¼ cub Shredded Monterey Jackcheese; low-fat

Preparation:

Review: "Polenta, cooked cornmeal, is a cinch in the microwave. Here it is topped with a vegetable melange from southern France."

POLENTA: In a rectangular 3-quart microwave-safe casserole, mix the milk and water. Whisk in the cornmeal and salt.

Cover with vented plastic. Microwave on high power for a total of 12 minutes, or until most of the liquid is absorbed, stop and stir after 6 minutes.

Let stand, covered, for 5 minutes.

RATATOUILLE: Coat a large no-stick frying pan with no-stick spray. Add the oil and place over medium-high heat. Add the onions, garlic and green peppers. Cook, stirring frequently, for 5 minutes, or until the onions and peppers begin to soften.

Add the eggplant, tomatoes, basil, oregano and black pepper. Cook, stirring occasionally, for 10 minutes, or until the eggplant is tender.

TO SERVE: Spoon the vegetables over the cornmeal. Sprinkle with the Monterey Jack. Microwave for 1 minute, or until the cheese melts.

7 minutes attention: 35 minutes total. Per serving: 304 calories; 8.1 g.
total fat (23%) ISBN 0-87596-269-6 edited by Jean Rogers; listed Nov 1996 by Path c/o McRecipe
Recipe By : Prevention's Healthy One-Dish Meals (1996)

Posted to MC-Recipe Digest V1 #284

Date: Thu, 07 Nov 1996 15:08:51 -0800

From: Hanneman <phannema@wizard.ucr.edu>

Polenta with Roasted Vegetable Ragu

Servings: 4 Servings

Ingredients:

ROASTED VEGETABLE RAGU:
1 small Butternut squash; halve andcore
1 small Turnip, parsnip or rutabaga;peel and quarter
1 small Zucchini; quarter
1 small Eggplant; peel and quarterlengthwise
1 small Green bell pepper; halve andcore
4 Ripe tomatoes; (about 1 lb)
1 Leek; halve lengthwise, washcarefully
3 ounce Fresh mushrooms; white
2 tablespoon Olive oil
1 cub Vegetable broth
2 tablespoon Dry white wine
Salt and pepper

POLENTA:
4 cub Water
2 tablespoon Unsalted butter
1 cub Coarse polenta;quick-cooking or regular
3 tablespoon Fresh herbs; as suggested
¾ cub Grated Parmesan cheese
Salt and ground white pepper

HERBS:
Oregano
Thyme; and/or
Marjoram; or

Preparation:

To roast the vegetables for the ragu, preheat an oven to 450F (230C). Put the butternut squash in a baking pan and place in the center of the oven.
Bake, uncovered, until soft but not mushy when pierced, about 1 hour.
About 40 minutes before that squash is ready, place all the other vegetables in a large baking pan keeping each vegetable separate, and cover with aluminum foil. Place the second baking pan in the oven and bake for 15-20 minutes. Uncover and continue to bake until tender when pierced with a fork, 20-25 minutes longer. Remove all the vegetables from the oven and let cool.
Peel the butternut squash. Cut the squash; turnip, parsnip or rutabaga; zucchini; eggplant; bell pepper; and tomatoes into 1 inch dice. Thinly slice the leek crosswise, and quarter the mushrooms. Keep the vegetables separate.
To make the ragu, in a saucepan over medium heat, warm the olive oil. Add the turnip, parsnip or rutabaga and leek and saute for 1 minute. Raise the heat to high and add the zucchini, eggplant, bell pepper and mushrooms and saute for 2 minutes. Add the squash and saute for 1 minute. Add the tomatoes and saute for 1 minute longer.
Add the broth and bring to a boil, then reduce the heat to medium and simmer until the flavors are blended, 2-3 minutes. Add the wine and simmer for 1 minute longer. Season to taste with salt and black pepper. Keep warm.
To make the polenta, in a deep saucepan over high heat, bring that water and butter to a boil. Slowly pour in the polenta while stirring continuously with a whisk. Allow the mixture to bubble, whisking constantly, Cook 1-2 minutes as it thickens. Reduce the heat to low and continue to simmer, whisking constantly to prevent burning and lumps from forming, until the polenta grains swell and are tender like porridge, about 5 minutes for quick-cooking polenta and 20 minutes for regular polenta or according to package directions. During the last few minutes of cooking, stir in the herbs and cheese and season to taste with salt and white pepper.
To serve: Ladle the polenta onto warmed individual plates. Make a well in the center of each serving, ladle the ragu over the top. Serves 4 to 6.
Mary Beth Clark (1995). Trattoria: Best of Casual Italian Cooking. Sunset Books, CA. Part of a series: Casual Cuisines of the World. [Mastercook 16 Oc 96: Submitted by PATh: 500 cals/20 g fat]
Recipe By : Mary Beth Clark: Trattoria (1995)

Posted to MC-Recipe Digest V1 #249

Date: Thu, 17 Oct 1996 09:29:47 -0700 (PDT)

From: PatH <phannema@wizard.ucr.edu>

NOTES : Polenta con ragu di verdure arrostite: You could cook the polenta, spread it on a baking sheet to a ½-inch thickness and let cool until set.
Then cut into 3-inch squares, bake, broil, or fry until heated through and serve as a side dish or with any savory topping.

Polenta with Rosemary

Servings: 4 Servings

Ingredients:

½ cub Polenta (available at TraderJoe's or Mother's)
2 cub Water
1 tablespoon Finely chopped freshrosemary (do notsubstitute)
2 tablespoon Parmesan cheese (can bereduced or eliminated)
1 cub Fat free shredded mozerellacheese
2 teaspoon Salt
Pepper to taste

Preparation:

This is a wonderful change when I'm tired of the usual grains:

Bring water to a boil and stir polenta in slowly. (If you've ever made corn meal mush, you will recognize these instructions.) Stir vigorously as mush begins to thicken. It is done cooking when it begins to pull away from the sides of the kettle.

Stir in balance of ingredients quickly while polenta is very hot and then spoon entire contents into pie plate, cake pan, pyrex pans, or anything you have handy. The pan should be large enough so that the mixture is about ¾" thick. Refrigerate. Polenta will become solid like a heavy cake that you can slice and lift out of the pan. Keeps in refrigerator at least a week.

It's good cold, however I really like to heat it up in a microwave or better yet, broil or toast in a toaster oven until heated through and maybe slightly browned.

Serve with meal as your starch, or have with fresh fruit, salad or soup, and some crusty french bread as a light meal. Don't worry if you don't like cornmeal mush. This tastes nothing like that. Polenta is also a whole grain and very nutritionally recommended. This recipe is extremely low in fat for those who are dieting.

MINGRAM@MADAM.WEST.SUN.COM

(JUDY MINGRAM)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Polenta with Salsiccia

Servings: 1 Servings

Ingredients:

¾ cub Polenta -- (at the Supers)
2 cub Chicken broth
½ teaspoon Salt
Sauce:
2 tablespoon Oil
½ teaspoon Garlic powder
4 tablespoon Chopped onion
¼ teaspoon Oregano
¾ Qrt
4 tablespoon Water
Salt and pepper -- to taste
6 Italian Hot sausages -- cut
In half
2 cub Water
1 Handful
Canned tomatoes
Parmesan cheese

Preparation:

To make the sauce, add [2 tbls] olive oil in a pan, add chopped onions and cook until tender. Add canned tomatoes, garlic powder, oregano and water.
Cook until thick. Add sausages and cook to- gether for about 5 minutes. To make the polenta, heat chicken broth until hot, add polenta and salt. Cook until thick. (can be eaten with a spoon) Place hot cooked polenta in individual warm serving dishes. Top with sauce, sausages and parmesan cheese.

Recipe By : RUBYdakoda

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Polenta with Sausages

Servings: 1 Servings

Ingredients:

POLENTA:
1 cub Cornmeal
1 cub Cold water or stock
1 teaspoon Salt
2 ½ cub Boiling water or stock

SAUCE:
3 Sausages; sliced thickly,(choose your favorite:spicy Italian works well)(up to 4)
1 medium Onion; red or yellow, ½inch slices
1 can (28 oz) whole tomatoes
1 tablespoon Honey; (up to 2)
1 tablespoon Balsamic vinegar
Salt and pepper to taste

Preparation:

(My Creation)

For polenta: (thanks to the Durham NC Independent for inspiration)

Combine and stir 1 C cornmeal, 1 C cold liquid, and salt in saucepan. Add 2-½ Old Mexican Inn - Orange Dip boiling water. Cook and stir the mixture over high heat for two to three minutes. Cover and cook over very low heat for 15-20 minutes, stirring frequently. Add more liquid if mixture is too thick. Serve plain or add one of the following: Parmesan or Gorgonzola cheese, sauted garlic, half-and-half, rosemary or other herbs, tomato or garlic or anchovy paste, or butter.

Pour the cooked polenta into a loaf pan; it will become firm. When cool, you can slice it easily.

For sauce: Brown sausage slices. Add sliced onions and saute until wilted.
Add tomatoes, cut up into large dice, with half of the juice from the can.
Add honey, vinegar and salt and pepper. Simmer and cook for 30 minutes.
Serve over warmed polenta slices.

Posted to TNT Recipes Digest, Vol 01, Nr 946 by Melissa Tarleton <meltimnick@mindspring.com> on Jan 17, 1998

Polenta with Tomato Sauce

Servings: 4 Servings

Ingredients:

1 cub Polenta
4 cub Water -- or vegetable stock
Vegetarian
Tomato Sauce:
2 cub Tomatoes -- canned, chopped
½ cub Red Wine
2 tablespoon Garlic -- minced
2 tablespoon Basil -- chopped
2 tablespoon Dried Oregano
Salt -- to taste
Black Pepper -- ground
Chopped Fresh Basil Or
Italian Parsley -- for
Garnish

Preparation:

Gradually add the polenta to the 4 C water or stock, stirring as it is added to prevent lumps from forming. Cook over low heat, stirring frequently, about every 5 min for about 30 - 40 min. The polenta burns easily. It hhas finished cooking when the mixture is hard to stir and the stirring spoon is able to stand within the polents. Before it becomes too thick, you may want to add salt to taste. Add sm. amounts of liquid if the cornmeal is not cooked and toom much liquid has evaporated. Once cooked, transfer the polenta to a baking dish or cookie sheet and smooth out until it is a uniform height. Allow to cool somewhat. While this is cooling prepare the tomato sauce.

To start the sauce, puree the tomatoes with their canned liquid. Set aside. Braise the onions in red wine with the garlic, basil and oregano.
When tie wine has been reduced and the onions are tender, add the pureed tomatoes. Cook for approx. an hour, stirring frequently, until the sauce is thick and with little visible liquid. Season with salt and pepper to taste. There should be about 1 ½ C sauce.

Serve the polenta with tomato sauce ladled over the top. Garnish with basil or Italian parsley.

This is EXCELLENT!

Recipe By : Mark Hall in Reversing Heart Disease

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Polenta with Tomato Sauce and Zucchini

Servings: 4 Servings

Ingredients:

1 cub Polenta
Tomato Sauce (Recipe
Follows)
¾ cub Zucchini -- thin sliced
1 tablespoon Garlic -- fresh minced
1 ½ teaspoon Basil -- fresh chopped
½ tablespoon Dried Oregano -- chopped
Salt -- to taste
Black Pepper -- to taste

Preparation:

Preheat the oven to 375 deg. F. Prepare 1 C polenta and tomato sauce as

per the instructions for Polenta with Tomato Sauce. Set the polenta out in a pan. Toss the sliced zucchini with the garlic, basil, oregano and salt and pepper to taste, place on a nonstick baking sheet and bake for about 15 min. After the polenta has been assembled, ladle the tomato sauce evenly over the polenta and arrange the zucchini over the sauce. Bake for 15 min more.

This is EXCELLENT!

Recipe By : Mark Hall in Reversing Heart Disease

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Polenta with Tomatoes and Olives

Servings: 6 Servings

Ingredients:

8 ounce Polenta
3 ounce Stoned olives (optional)

FOR THE TOMATO SAUCE:
1 ¼ pound (generous) canned tomatoes
1 large Onion
1 tablespoon Olive oil
Garlic, bay, rosemary, thyme (or herbs of your choice)

Preparation:

Bring 1-¾ pints salted water to the boil. Reduce the heat to low and add the grain as though you were making porridge: let the polenta trickle slowly through your fingers and stir the contents of the pan very vigorously all the time to prevent lumps forming. Cook over the gentlest possible heat for about 20 minutes, stirring more or less continuously - like porridge and semolina, polenta is a great sticker.
The mixture is ready when it begins to come away from the sides of the pan, is perfectly smooth and so thick that your wrist aches from stirring.
Away from the heat beat in 1 tablespoon oil, the stoned olives if using them, and some salt and pepper. Use the remaining 1 tablespoon oil to grease the interior of an 11-12 inch frying pan. Turn the polenta into the frying pan, pack it down smoothly and level the top with an oiled spoon.
Set aside for a couple of hours until the polenta is cold and solid. Loosen it with a palette knife, turn it out of the pan and cut into 6-8 wedges.

To make the sauce, chop the onion finely and sweat it in the oil for 10-12 minutes. Add the roughly chopped tomatoes and their juices, several cloves of finely chopped garlic and a little bouquet of rosemary, bay and thyme, or plenty of well-flavoured herbs of your choice. Let the mixture bubble away gently for 40 minutes or so, just stirring occasionally, until reduced to a rich and fragrant sauce. Remove the bouquet of herbs, season with salt and pepper and add extra fresh chopped herbs to taste.

Fry the wedges of polenta in very hot olive oil or unsalted butter, or a mixture of the two, for 4-5 minutes on each side until lightly crusted and heated right through. Serve piping hot with the garlicky tomato sauce, and with a bowl of olives or grated Parmesan if you wish. In the Veneto polenta sometimes accompanies small silvery fried fish, or a dish of Fergato alla Veneziana. Quail or other tiny game birds threaded on to skewers and cooked on a spit, or a saute of chicken livers, and grilled sausages, are other good choices but polenta can be served on its own just as well.

Source: Philippa Davenport in "Country Living" (British), February 1988.
Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polenta with Vegetable Ragout

Servings: 4 Servings

Ingredients:

FOR THE POLENTA:
4 cub Cold water or vegetablestock
1 teaspoon Dried rosemary; crushed
½ teaspoon Salt
1 cub Cornmeal
½ cub Grated Parmesan cheese

FOR THE SAUCE:
1 cub Stock or water
1 cub Diced yellow onions
1 cub Zucchini; sliced in ½"rounds
2 cub Sliced asparagus; 1" lengths
3 cub Sliced mushrooms
1 ½ cub Tomatoes; chopped
2 tablespoon Chopped fresh parsley
2 teaspoon Minced garlic
Salt and pepper
Goat cheese for garnish

Preparation:

Bring water to a boil in a medium-size saucepan and add the rosemary and salt. Reduce the heat to a simmer and slowly add cornmeal, whisking constantly.
Cook over low heat, still stirring, until mixture is thick, about 10 minutes. Remove from heat and stir in the Parmesan until melted. If you are planning to the polenta in a soft state, you can keep it mushy by adding water and occasionally stirring until the sauce is ready. If you plan to bake it pour the polenta into a lightly oiled shallow baking dish, smooth top and let cool for 1 hour, or up to 24 hours. When you are ready to bake the o=polents, remove from
refrigerator, run a knife around the inside of the pan and turn on a flat surface. Cut into squares and place on a lightly oiled baking sheet. Bake at 350 degrees F for about 15 minutes or until the tops begins to brown lightly. For the sauce: Bring a cup of vegetable stock to a simmer in a saucepan. Add the onions and cook, covered, until they are transparent, about 15 minutes. Add zucchini, asparagus, and mushrooms and simmer uncovered for 15 minutes. Add the tomatoes, parsley, garlic and salt and pepper to taste. Cook another 5 minutes, Sppon mixture over bowl of soft polenta or 2 squares of baked polenta.
Garnish with goat cheese and serve at once.

Nutritional info per serving: 238 cal; 13g pro, 38g carb, 6g fat(20%) Exchanges: 2.7 vegetable, 1.6 bread, .9 meat, .2 fat

Source: The Complete Vegetarian, Miami Herald, 1/18/96 format by Lisa Crawford
Posted to MM-Recipes Digest V3 #240

Date: 03 Sep 96 00:12:44 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

Polenta with Wild Mushroom Sauce

Servings: 6 Servings

Ingredients:

1 1/3 cub Yellow cornmeal
½ teaspoon Salt
4 cub Water
Vegetable cooking spray
1 tablespoon Olive oil
2 Garlic cloves, minced
2 Thyme sprigs
1 Rosemary sprig
6 ½ cub Thinly sliced shiitakemushroom caps (1 poundmushrooms)
1 cub Canned crushed tomatoes
1/3 cub Dry white wine
3 tablespoon Balsamic vinegar
⅛ teaspoon Salt
⅛ teaspoon Pepper
2 tablespoon Chopped fresh parsley
3 tablespoon Fresh grated Parmesancheese, (¾ ounce)
Thyme sprigs, (optional)

Preparation:

Place the cornmeal and ½ teaspoon salt in a large saucepan. Gradually add water, stirring constantly with a wire whisk. Bring to a boil, and reduce heat to medium. Cook 15 minutes, stirring frequently. Spoon the polenta into an 8-½ x 4-½-inch loaf pan coated with cooking spray, spreading evenly. Press heavy-duty plastic wrap onto surface of polenta, and chill 2 hours or until firm.

Heat oil in a large nonstick skillet over medium heat. Add garlic, thyme sprigs, and rosemary sprig; cook 3 minutes or just until garlic begins to brown. Stir in mushrooms and next 5 ingredients (mushrooms through pepper); bring to a boil. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. Discard the thyme and rosemary sprigs. Add parsley; cook, uncovered, 5 minutes. Remove from heat; set aside, and keep warm.

Invert polenta onto a cutting board; cut crosswise into 12 slices. Place slices on a baking sheet coated with cooking spray. Broil 5 minutes on each side or until golden brown.

Arrange 2 polenta slices on each of 6 individual serving plates. Top each with about 1/3 cup of mushroom sauce and 1-½ teaspoons of Parmesan cheese. Yield: 6 servings.

Per serving: 188 Calories; 4g Fat (20% calories from fat); 6g Protein; 31g Carbohydrate; 2mg Cholesterol; 345mg Sodium

Serving Ideas : Garnish with thyme sprigs, if desired.

NOTES : Don't limit yourself to this Wild Mushroom Sauce: Polenta can be served with other hearty sauces, too.

Recipe by: Cooking Light, May 1995, page 84

Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.

Polenta with Wild Mushrooms

Servings: 1 Servings

Ingredients:

2 tablespoon Olive oil
½ pound Shiitake mushrooms; sliced
¼ pound White mushrooms; trimmedand sliced
Salt & pepper
4 ½ cub Chicken stock or water
1 cub Coarse corn meal
2 tablespoon Butter
½ cub Grated parmesan
Salt & pepper

Preparation:

Heat olive oil in large skillet and cook mushrooms over medium heat until golden brown. Season and keep warm. In a medium saucepan, bring stock or water to a boil. Stir in cornmeal. Reduce heat to a simmer and stir occasionally to prevent lumps. Cook for approximately 30 minutes. Taste the polenta, it should be thick and smooth without a coarse texture. Cook over low heat until the texture is correct. Stir in butter, cheese and salt & pepper. Serve hot as a side or main dish.

Recipe By : TVFN How to Boil Water

Posted to MC-Recipe Digest V1 #225

Date: Thu, 26 Sep 1996 17:32:42 -0500

From: "Jon and Angele Freeman" <jfreeman@netusa1.net>

NOTES : Show #BW8305

Polenta, Tomato and Pesto Casserole

Servings: 12 Servings

Ingredients:

4 cub Milk
1 tablespoon Unsalted butter
1 teaspoon Sugar
½ teaspoon Salt
1 1/3 cub Stone-ground yellow cornmeal
½ cub Grated Parmesan cheese
2/3 cub Ready-made basil pesto
12 ounce Mozzarella cheese; grated
2 large Tomatoes; sliced ½" thick(2 to 3)

Preparation:

Preheat oven to 375 degrees. Butter a 7-by-ll-inch or 2-½-quart casserole.

Combine milk, butter, sugar and salt in a heavy saucepan and heat just to a simmer. Slowly add cornmeal in a thin stream, whisking constantly. Lower the heat and continue stirring with a wooden spoon until the mixture has thickened and leaves the sides of the pan, about 10 minutes. Remove from heat and stir in Parmesan cheese.

Immediately pour half the cornmeal mixture (polenta) into prepared pan.
Work quickly before polenta hardens and is difficult to spread. Top with half of the pesto, spread evenly over surface. Sprinkle lightly with about a third of the mozzarella. Top with tomato slices.

If polenta has cooled and is too thick to spread, whisk in a little hot milk. Pour remaining polenta over tomato layer. Spread polenta with a knife to reach edges of pan. Cover polenta surface with remaining pesto and sprinkle with remaining mozzarella.

Bake for 30 minutes, until bubbling. Or refrigerate, covered, overnight and bake for 40 minutes at 375F degrees when ready to serve. Place casserole under the broiler for a few minutes to brown top. Let stand 20 minutes before serving. Makes 12 servings.

(Nutrition Information per serving: 272 calories, 16 grams fat, 46 milligrams cholesterol, 379 milligrams sodium.)

"Delicious Mix of Easter Traditions," by Tina Danze, Universal Press-Syndicate 1998/04/08 >Riverside PE >Hanneman/Buster/McRecipe

Recipe by: CLASSIC ITALIAN COOKBOOK

Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08, 1998

Polenta-Crusted Pompano Salad

Servings: 1 Servings

Ingredients:

½ pound Chicory salad, washed; spundry
4 tablespoon Extra virgin olive oil; plus½ C
Juice of ½ lemon
Salt and pepper to taste
4 tablespoon Virgin olive oil
½ cub Polenta or corn meal; fordredging
4 tablespoon Freshly ground black pepper
4 Boneless fillets of Pompano,or Sole or Trout
1 medium Vine-ripened tomato
1 tablespoon Balsamic vinegar
1 tablespoon Capers; rinsed, drained
2 cub Spicy peppers vinaigrette(see previous recipe)

Preparation:

In a large mixing bowl, toss clean chicory with 3 tablespoons extra virgin olive oil, lemon juice and salt and pepper to taste. Divide among 4 plates, placing mixture in center of each. In a 10-inch to 12-inch saute pan, heat 4 tablespoons virgin oil until smoking. Meanwhile, dredge Pompano fillet and sprinkle with black pepper. Carefully place crusted Pompano in saute pan and cook until golden brown (about 3 minutes per side). Meanwhile, roughly chop tomato and put into blender with balsamic, capers and remaining half cup extra virgin olive oil. Blend until smooth.

Remove Pompano fillets and place one on each plate over chicory. Arrange peppers vinaigrette around on plate and drizzle with tomato oil and serve immediately.

Yield: 4 servings
Recipe By : Molto Mario

Posted to MC-Recipe Digest V1 #317

Date: Tue, 26 Nov 1996 17:56:55 -0500 (EST)

From: Sue <suechef@sover.net>

Polenta-Stuffed Pork Chops

Servings: 4 Servings

Ingredients:

2/3 cub Cornmeal
½ teaspoon Salt
2 tablespoon Olive oil
1/3 cub Onion; chopped
2 Cloves garlic; minced
¼ cub Mixed herbs; basil, sage&parsley
6 tablespoon Parmesan cheese; grated
¼ teaspoon Pepper
4 Boneless pork sirloin; 1-1½" thick
¼ teaspoon Garlic powder
3 tablespoon Dry white wine
Balsamic vinegar

Preparation:

In a heavy saucepan, mix cornmeal with 2 cups of water with a whisk until smooth. Add salt and cook over medium heat, stirring frequently, until it is thick. Reduce heat to medium-low and cook, stirring until it comes to a boil. Continue cooking until polenta is smooth and thick and lost it's grainy look. Remove from heat.

Heat 1 tablespoon oil in skillet, add onion and sate about 2 minutes. Add herbs and garlic. Cook for 30 seconds. Remove from heat. Stir in cheese and pepper. Stir mixture into polenta and set aside.

Preheat oven to 350F. Using a sharp knife, cut a deep pocket into the side of each pork chop, taking care not to cut through to the other side. Season all over with salt, pepper and garlic powder. Fill with polenta (do not overfill) and press edges closed to seal.

In the same skillet, heat remaining olive oil over medium-high heat. Brown pork chops on all sides. Transfer to a baking dish. Add white wine to skillet. Stirring and scraping the bottom of the pan to deglaze. Pour drippings over chops. Bake 20 to 25 minutes. Do not overcook. If desired, splash with balsamic vinegar before serving.

Recipe by: Patricia "Pie" Williams (EAT-L listserv)

Posted to EAT-L Digest by Sharon Barbour <sharonb@TRITON.MAYFIELD.HP.COM> on Jan 9, 1998

Polish Apple Pancakes

Servings: 8 Servings

Ingredients:

1 cub All-purpose flour
1 tablespoon Sugar; optional
½ teaspoon Salt
1 Egg
1 cub Skim milk
1 tablespoon Vegetable oil
5 medium Apples; peeled,thinly sliced
Confectioner's sugar;optional

Preparation:

Seeing I haven't posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these.

In a bowl, combine flour, sugar if desired and salt. In another bowl, lightly beat egg; add mink and oil. Add to dry ingredients and stir until smooth. Fold in apples. Heat a griddle coated with nonstick cooking spray; pour batter by ½ cupfuls onto hot griddle and spread to form a 5-inch circle. Turn when bubbles begin to form on top. Cook until the second side is golden brown and apples are tender. Dust with confectioners' sugar if desired.

Serving Size: 2 pancakes

NOTES : My Mom used to make these wonderful pancakes for me as an after-school snack. Now I serve them as a main course or as a side dish with a variety of breakfast entrees.
Recipe by: Jane Zielinski, Rotterdam Junction, New York

Posted to recipelu-digest Volume 01 Number 420 by "Dorothy Tapping" <unicorn4@usit.net> on Dec 30, 1997

Polish Babka (Placek)

Servings: 12 Servings

Ingredients:

½ cub Warm water
1 tablespoon Sugar
1 tablespoon Flour
3 package Dry yeast
1 cub Milk
½ pound Butter
6 Eggs; well beaten
1 cub Sugar
1 cub Flour
1 teaspoon Salt
1 teaspoon Orange flavoring
6 -(up to)
7 cub Flour

CRUMB MIXTURE:
1 cub Flour
1 cub Sugar
1 Egg yolk
¼ pound Butter
1 teaspoon Grated orange rind
½ cub Bread crumbs

Preparation:

From: Katherine A Strinka <ks6t+@andrew.cmu.edu>

Date: 21 Feb 1994 04:18:07 -0500
Hi. This sounds like it might be what you're thinking of, but we always called it Placek.

Combine water, sugar, 1 Tbs flour and yeast and leave to rise. Warm butter and milk in small pot. Beat eggs, 1 cup sugar, 1 cup flour, salt and orange flavoring. Add the milk mixture and the yeast mixture from above.
Add 2 more cups of flour; beat well. Add another 4-5 cups of flour, a cup of raisins, and beat it some more Turn into a large bowl and cover and let rise for about an hour. Knead and cut into 4 parts: put each into a loaf pan. Let rise one more hour (at halfway, brush with slightly beaten egg white, and sprinkle with crumb mixture (below)). Bake at 350 F for 35 minutes.

Crumb mixture: Mix all ingredients.

This came from my Great-Grandma and has been enjoyed for several years in our Polish family.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Polish Baked Pork Loin

Servings: 6 Servings

Ingredients:

2 tablespoon My seasoning (follows)
4 pound Bone-in or boneless pork-loin roast
Flour, all purpose
3 tablespoon Vegetable oil
2 Med onions; chopped
3 Granny smith apples*
1 cub Apple juice
3 tablespoon Brown sugar
1 teaspoon Ground ginger

Preparation:

* Peeled, shredded or sliced thin THIS IS AN EXCELLANT PORK ROAST (PIECZONA POLEDWICA WIEPRZOWA) Pat roast dry. Cover with My Seasoning. Let stand 15 minutes. Sprinkle roast with flour until evenly coated. Preheat oven to 325F. degrees (165C). Heat oil in a large skillet. Add roast; cook over medium-high heat until browned on all sides. Place browned roast in a deep baking dish. Add onions to skillet cooking juices; saute' over medium heat until tender. Remove from heat. Stir apples into onions, add brown sugar and ginger; spoon mixture over roast. Add water to the bottom of baking dish. Cook, uncovered 2 to 2-½ hours or until tender. Baste every 20 minutes, adding enough water to make sure at least 1 cup cooking juices remains in baking dish throughout cooking time. When done, remove meat and strain cooking juices. Slice meat and serve hot with side dish of strained juices. CROCKPOT: Layer apples and onions mixture on bottom of crock-pot.
Add roast. Mix apple juice or water (use only ¼ cup) with brown sugar and ginger. Spoon over top surface of roast, moistening well. Cover and cook on low setting 8-10 hours or until done. NOTE: For Crock-Pot use only ¼ cup liquid. My Seasoning: 1 part garlic powder, 1 part onion powder, and one half part ground pepper. Mix well before adding to recipe.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Polish Beets

Servings: 6 Servings

Ingredients:

1 small Onion; finely chopped
1 tablespoon Butter
1 tablespoon Flour
½ cub Yogurt
5 medium Cooked beets; peeled andshredded
3 tablespoon Horseradish; or to taste
12 teaspoon Sugar
Salt
Pepper; freshly ground
2 tablespoon Parsley; chopped

Preparation:

Saute the onion in the butter for three to five minutes. Stir in the flour.
Add the yogurt and heat to just below the boiling point. Add the beets, horseradish and sugar, and heat thoroughly. Season with salt and pepper to taste and sprinkle with the parsley

NOTES : Made this for the supper with Father Mike. Everybody seemed to like it. Especially Bill. Must make it again.
Recipe by: NY Times Menu Cookbook Posted to MC-Recipe Digest V1 #738 by Kathy Meade <kmeade@idsonline.com> on Aug 12, 1997

Polish Bigos (Sauerkraut Stew)

Servings: 16 Servings

Ingredients:

4 pound Sauerkraut
1 pound Beef cubes
1 pound Smoked butt
1 pound Spareribs
¼ pound Bacon
1 can Tomatoes (large)
2 cub Water
4 pound Cabbage head
1 pound Loin pork chops
1 pound Smoked kielbasa
½ cub Onions (chopped)
1 ounce Mushrooms (dried)
2 tablespoon Flour

Preparation:

Brown the beef, pork and spareribs in a large heavey pot. Put the browned meats and the smoked butt with 1 cup of water into a separate, covered pan and simmer until tender, the pork chops about ½ hour, the butt about 1 hour, beef 1 ½ to 2 hours and spareribs 2 hours. Pour off all the fat from the first pot and put in the sauerkraut and one cup of water. Chop the cabbage fine and add to sauerkraut. Cover and cook until cabbage is tender, about 30 minutes. Remove lid and keep pot on a very low simmer. In a third pan, fry bacon until crisp, then crumble into sauerkraut mixture. Remove most of the bacon fat and fry onions and flour until they just brown. Mix into sauerkraut mixture. Remove the meats from the second pan as they become tender. Cut away fat and bone and cut into small pieces. Add to sauerkraut mixture. Skim the fat off the meat juices and add to sauerkraut mixture. Take off skin from kielbasa and cut into slices. Add to sauerkraut mixture with the tomatoes. Salt, pepper to taste. Bring to a boil, simmer 5 minutes and serve hot.

Polish Bread

Servings: 7 Servings

Ingredients:

1 quart Milk -- scalded
1 cub Water
1 cub Butter
8 teaspoon Salt
5 pound Flour
1 ½ cub Sugar
5 package Yeast
10 Whole eggs

Preparation:

Dissolve yeast in 1 cup water. to scalded milk add water, butter and salt.
then add sugar. when it cools add 1 cup water w/ disolved yeast. beat 10 eggs. then add to mixture. gradually knead in 5 lbs of flour. let rise for 2 hours. when risen separate into 7 equal portions. separate each portion int 3 parts. roll each part into a rope then braid the dough into 7 loaves (3 ropes each). bake @ 350? for 35 minutes.

Recipe By : Mrs. Stanley Smialowski

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Polish Butter Cookies

Servings: 72 Servings

Ingredients:

1 cub Unsalted Butter -- At Room
Temperature
½ cub (Scant)
2 large Hard-Cooked Egg Yolks --
Pressed Thru' Sieve
1 large Egg Yolk -- Lightly Beaten
1 teaspoon Almond Extract
1 teaspoon Vanilla Extract
2 cub All-Purpose Flour --
Unbleached
Sugar

Preparation:

1. Using an electric mixer, cream together the butter and sugar in a mixing bowl until light and fluffy. Beat in the cooked and raw egg yolks and both extracts. Using a wooden spoon, gradually incorporate the flour to make a smooth, somewhat stiff dough. Wrap dough in plastic wrap and refrigerate 2 hours. 2. Preheat the oven to 350 F. 3. Roll out the dough 2/3 inch thick on a lightly floured surface. (The cookies are supposed to be plump.) Cut into shapes with small 1 to 1 ½-inch cookie cutters - hearts and stars work nicely. Gather up the scraps, reroll, and cut out more cookies. Place ½ inch apart on ungreased baking sheets. 4. Bake cookies until they just begin to take on the slightest tinge of color, about 10 mins. Cool on wire racks and store in an airtight container up to 1 week. Makes about 6 dozen small cookies.

Recipe By : Sarah Leah Chase's Cold-Weather Cooking- ISBN 0-89480-752-8

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polish Cabbage Bake

Servings: 6 Servings

Ingredients:

1 Large cabbage-about 2 lbs -cored and coarsely chopped
½ cub Rice
1 Medium onion; chopped
2 cub Tomato sauce
2 Large eggs
2 teaspoon Salt
1 ½ teaspoon Thyme
½ teaspoon Pepper (or to taste)
1 ½ pound Ground round (85%lean)
½ pound Ground pork
½ cub Beef broth

Preparation:

Preheat oven to 350 degrees. In a large pot of boiling salted water, cook cabbage until just crisp tender, about 10 minutes. Drain well, rinsed under cold water, and drain again.
In a small saucepan of boiling salted water, cook rice 5 minutes. Drain, rinse under cold water, and drain again.
In a large bowl, combine onion, ¾ cup tomato sauce, eggs, salt, thyme, and pepper; mix with a fork. Add rice, ground round, and ground pork and blend well.
In a lightly greased 9 x 13-inch baking dish, spread half of cabbage in an even layer. Cover with all of meat mixture. Spread remaining cabbage on top. Combine remaining 1-¼ cups tomato sauce and beef broth and pour over casserole. Cover tightly with aluminum foil.
Bake 1 hour. Remove foil and bake 15 minutes longer. (Just right for when you want to enjoy the flavors of stuffed cabbage, but aren't up to "fussing" with rolling leaves).

From 365 Ways To Cook Hamburger and Other Ground Meats by Rick Rodgers.

Formatted for MM by Pegg Seevers 4/15/94 Submitted By THE DAILY BREEZE FOOD SECTION, JULY 15, 1992

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Polish Cabbage Rolls

Servings: 1 Recipe

Ingredients:

1 Green cabbage
1 pound Ground beef; brown
¼ cub Uncooked rice
1 Egg; beaten
1 Onion; mince
1 Carrot; mince
1 teaspoon Salt
½ teaspoon Pepper
¼ cub Cider vinegar
½ cub Brown sugar
8 ounce Can tomato sauce

Preparation:

Mix ground beef, rice, egg, onion, carrot, salt and pepper. Mix together vinegar, brown sugar and tomato sauce. Drop cabbage in boiling water for 5 to 10 minutes. Remove 10 large leaves. Chop remaining cabbage. Place in bottom of crockpot. Place 2 to 4 tb of meat mixture in center of each leaf.
Roll up and use toothpick to hold. Place stem side down in crockpot. Pour on tomato mixture. Cover and cook on LOW for 8 to 10 hours. MM Waldine Van Geffen vghc42a@prodigy.com. Posted to TNT - Prodigy's Recipe Exchange Newsletter by CPYA82A@prodigy.com ( CELENA B FEILTEAU) on Aug 30, 1997

Polish Cabbage Rolls #2

Servings: 6 Servings

Ingredients:

1 Cabbage
1 ½ pound Ground meat
1 cub Cooked rice
1 Onion, chopped
¼ cub Milk
1 teaspoon Salt
¼ teaspoon Pepper
1 cub Bouillon
1 cub Tomato sauce

Preparation:

Remove core from cabbage, leaving the head in one piece. Cook in large pot until outer leaves can be easily peeled off. Drain and cool cabbage leaves.
Set aside leaves and chop rest of cabbage and place in shallow baking dish.
Cook meat, rice, onions, milk and seasoning. Mix. Spoon meat mixture on cabbage leaves and roll. Mix bouillon and tomato sauce and pour over cabbage. Bake for 1 hour or until cabbage is soft.

Polish Cheese Paska

Servings: 6 Servings

Ingredients:

2 pound Pressed dry farmers cheese
20 Eggs
1 cub Lukewarm water
2 large Yeast cakes
2 cub Sugar
12 To 17 cups flour
1 quart Scalded milk
2 tablespoon Salt
2 cub Raisins
1 cub Butter, melted

Preparation:

Cream the cheese with hands until smooth. Add 10 eggs and mix well.
Dissolve 1 yeast cake in ½ cup lukewarm water and add to the mixture. Add 1 cup flour and blend well. Cover and let stand overnight. Next day: beat remaining eggs in large bowl and add to cheese mixture. Add sugar, salt and other yeast cake that has been dissolved in ½ cup warm water and blend thoroughly with hands. Add 12 cups flour and work until smooth. Add flour as necessry to use the 17 cups. Knead for about 30 min. or until smooth.
Spread cooled melted butter over dough and knead for about 10 min. Add raisins and knead until blended, cover and let rise about 2 hours. Punch down and let rise again until doubled. Divide dough in 8 portions. Shape loaves using a little flour for handling. Place in greased round 1-½ quart casserole. Let rise until double. Bake at 350 degrees for 1 hour, after 30 min. cover with foil to prevent burning.

Polish Cheesecake #1

Servings: 10 Servings

Ingredients:

1 Shortbread crust; see recipe

CHEESECAKE:
4 cub Dry curd cheese (2 lbs); orFarmer's cheese
1 ½ cub Granulated sugar
½ cub Butter; melted
½ teaspoon Salt
4 large Eggs; lightly beaten
1 teaspoon Vanilla extract

CRUMB TOPPING:
1 cub Unbleached flour
½ teaspoon Cinnamon; ground
¼ cub Butter; melted
½ cub Confectioners' sugar
¼ cub Brown sugar; packed
1 tablespoon Unbleached flour

Preparation:

From: mark@alexr.co.uk

Date: Sun, 25 Feb 1996 00:00:24 GMT

Preheat the oven to 350 degrees F. Place the cottage cheese in a sieve and drain. In a small bowl, mix the flour, salt, and sugar. Set aside. In a large bowl, combine the cottage cheese with the eggs, butter, and vanilla.
Mix until well blended and smooth. Add the dry mixture and blend well. Pour the mixture into the prepared crust and set the cake aside. Prepare the topping by sifting the flour, sugar, and cinnamon together. Add the brown sugar and blend well. Pour the melted butter over the topping mix and immediately stir with a fork to form small crumbs. Sprinkle the topping mix over the surface of the cake and bake the cake for 50 minutes, or until done. Cool to room temperature and then chill.

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #56

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Polish Cheesecake #2

Servings: 16 Servings

Ingredients:

COOKIE DOUGH:
2 ½ cub Flour
2 teaspoon Baking powder
½ cub Sugar
¼ cub Margarine
2 Eggs; beaten
¼ cub Milk
1 can (21-oz) pineapple piefilling; drained

CHEESE BATTER:
2 pound Cottage cheese
1 cub Sour cream
3 Eggs; beaten
3 tablespoon Melted butter
½ pound Cream cheese
1 cub Sugar
3 tablespoon Cornstarch
1 teaspoon Vanilla or almond extract

Preparation:

From: ramiska@joyce.oit.umass.edu (Richard A Miska)

Date: 6 Jun 1995 12:02:16 -0600
Cookie Dough: Mix flour, baking powder, sugar and margarine. Work as for pie dough. Then add beaten eggs and milk. Pat in pan which has been greased on bottom and sides. Cover dough with pineapple pie filling.

Cheese Batter: Beat all ingredients well. Pour over dough. Bake at 350 degrees for about one hour. Test with knife in center to see if done. Use 9x13 inch pan or 11x17 inch pan depending on how high you want the cake.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Polish Corn Bread

Servings: 2 Servings

Ingredients:

SOURDOUGH STARTER:
2 cub Cold water
6 cub Rye flour
1 teaspoon Active dry yeast
============================
BREAD:
4 cub Warm water (105-110 F)
5 ½ cub Rye flour
5 ½ cub All purpose flour
2 tablespoon Salt
4 package Dry yeast dissolved in ¼cup warm water (105-110F)
¼ cub Ground cornmeal
2 teaspoon Caraway seeds

Preparation:

1. Start sourdough starter at least 3 days before baking: Combine the cold water, rye flour, and yeast in a bowl. Mix well; it will be lumpy. Pour the mixture in a clean bowl, cover with a cloth, and refrigerate for 3 days.

2. Remove the starter from the refrigerator 2 hours before beginning to make the bread.

3. Transfer the starter to a large bowl and add the warm water, yeast, flours, salt, cornmeal and caraway seeds and mix until smooth, 5 minutes.

4. Divide the dough in half. Shape into 2 even rounds. Place each round in a lightly greased bowl, cover with a clean cloth, and set aside to rise in a warm place until doubled in size, about 1-2 hrs.

5. Place a roasting pan on the bottom of the oven and fill with hot water. Preheat the oven to 400F. Sprinkle a baking sheet with corn- meal.

6. Dampen your hands and reshape the bread into even round mounds.
Place the loaves on a prepared baking sheet. Bake the bread until crusty, about 2 hours. If the water in the roasting pan runs low during the baking, replenish it to provide the bread with steam heat.
Cool, or serve warm.

Makes 2 large loaves.

Source: New York Cookbook, Molly O'Neill, 1993

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip

Polish Dumplings - Pierogi

Servings: 1 Servings

Ingredients:

2 cub Sour cream
4 ½ cub Flour
2 tablespoon Melted butter
2 Eggs plus
1 Egg yolk
2 teaspoon Salt
2 tablespoon Vegetable oil

Preparation:

In a large bowl mix all the ingredients and knead into a soft pliable dough. Cut in half and let rest covered, for 10 minutes. Roll out each half into a thin circle. Using a drinking glass cut the dough into round circles and fill them with desired filling (recipes follow). Place less than a tablespoon of fillinf in the center of each circle and fold over. Press and seal into a half moon. You may want to rub a bit of water on the edge in order to get a great seal. Cook for 10 minutes in boiling salted water.
Drain. They can be pan-fried in butter at this point, if you wish for a really tasty finish.

Posted to EAT-L Digest 10 Sep 96

From: "<Judy Garrison>" <bluj@JUNO.COM>

Date: Tue, 10 Sep 1996 22:20:40 PST

Polish Kapusta Soup

Servings: 10 Servings

Ingredients:

10 cub Cabbage; shredded
2 Onions; finely chopped
½ teaspoon White pepper
6 cub Water
1 ½ pound Beef chuck; cut into servingpieces
15 ounce Cans tomato sauce
8 Red potatoes; small; peeledand diced
2 tablespoon Sugar
2 Garlic cloves; chopped fine
OR
¼ teaspoon Garlic powder

Preparation:

Place cabbage, onions, pepper and water in a large soup kettle; cover, heat to boiling. Add beef and tomato sauce; cover and heat to boiling. Lower heat; simmer for 1 hour. Add potatoes, simmer 1 hour or until meat is tender. Add sugar and garlic.

Formatted for MM by Pegg Seevers 9/26/94 > Submitted By _THEATRICAL SEASONINGS ENCORE_, RECEIVED Submitted By MY JUNE '94 COOKBOOK

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Polish Kielbasa

Servings: 6 Servings

Ingredients:

6 Ft 2-½" diameter hogcasings
3 pound Lean pork butt, cubed
1 pound Lean beef chuck, cubed
½ pound Veal, cubed
½ pound Pork fat, cubed
2 ½ teaspoon Salt, or to taste
3 teaspoon Finely ground black pepper
2 teaspoon Ground marjoram
2 teaspoon Ground summer savory
½ teaspoon Ground allspice
3 Cloves garlic, finely minced
2 tablespoon Sweet paprika

Preparation:

"Recipes for this sausage are so variable that what passes for kielbasa in one area might be regarded as not authentic in another. The ingredients and pronunciation of kielbasa are as variable as are the vagaries of the spring weather, the time of year when kielbasa is traditionally made. This version uses pork, beef, and veal and makes five lb"

1. Prepare the casings. 2. Grind the meats and fat together through the coarse disk. 3. Mix the remaining ingredients with the meat. 4. Stuff the casings and leave the sausage in long links. Lengths of eighteen inches to two feet are traditional. 5. Allow the sausage to dry in a cool place for three or four hours or refrigerate for twenty-four hours uncovered. 6. Cook by roasting in a 425~ F. oven for forty-five minutes. These sausages are also excellent grilled over a charcoal fire and eaten in a Kaiser roll, lathered with a spicy brown mustard.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polish Lenten Mushroom "Cutlets" (Kotelty Z G

Servings: 14 "cutlets"

Ingredients:

1 pound Mushrooms, fresh;*
1 cub Onion; chopped
3 tablespoon Butter
2 cub Hard rolls; 2 or 3
½ cub Milk
3 Eggs; lightly beaten
3 tablespoon Parsley; choppedfresh ground pepperto taste
½ cub Breadcrumbs; more if needed
Butter; as needed forsauteing cutlets

Preparation:

Chop the mushrooms in a large frying pan, saute them with the onions in 3 tbsp of butter.
Soak the cubed hard rolls in milk for about 10 minutes. Add to the mushroom-onion mixture. Blend in the eggs, parsley, salt and pepper.
Form the mixture into cutlet-shaped patties, each patty should take 3 to 4 tablespoons of the mixture. Press the patties onto the breadcrumbs.
Fry in butter until crisp and brown on both sides. Variation: You could substitute dried mushrooms for part or all of the fresh mushrooms. They are a favorite among the Polish for their rich and interesting flavor."

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polish Mistakes

Servings: 1 Servings

Ingredients:

12 ounce Hot sausage meat
1 pound Ground beef
1 pound Velveeta cheese
1 tablespoon Worcestershire sauce
Salt and pepper -- to taste
2 Loaves
small Size)
Party rye bread (it's the

Preparation:

Brown meat separately and drain well. Combine with seasoning in skillet.
Add cheese until melted. Cool and then spread mixture on bread on a cookie sheet. Place the cookie sheet in the freezer until frozen. Remove the breads from the cookie sheet and put in bags. When ready to serve, bake in 350 F oven for 10 to 15 minutes.

Recipe By : Pat O'Keefe

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Polish Mushroom Soup

Servings: 8 Servings

Ingredients:

5 ounce (about 4 to 6) driedmushrooms such as polishborowik
12 large Dried shiitake mushrooms
3 quart Beefstock
5 Stalks celery; chopped
2 large Onions; chopped
5 Carrots; chopped
1 pound White button mushrooms;sliced
2 tablespoon Parsley; finely chopped
2 tablespoon Dill; finely chopped
1 tablespoon Kosher salt
1 cub Orzo
2 tablespoon Unsalted
2 tablespoon Flour
1 cub Sour cream
Coarse salt and freshlyground black pepper

Preparation:

1. Rinse the dried mushrooms. Place each variety of dried mushrooms in 2 cups of cold water and soak for at least 4 hours or overnight.

2. In a large pot, bring the stock to a simmer. Add the celery, onions, and carrots. Strain the dried mushrooms, reserving the soaking liquid. Add the strained soaking liquid to the soup. Chop the hydrated mushrooms into ¼-inch pieces slightly larger than the diced vegetables and add to the soup. Add the sliced white button mushrooms.

3. Cover and cook the soup until the vegetables are tender, about 60 minutes. Bring the soup to a boil. Stirring constantly, add the orzo.
Reduce the heat to a gentle boil and, stirring occasionally to prevent the pasta from sticking, cook until the orzo is cooked through, another 6 to 8 minutes.

4. Meanwhile melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring constantly until smooth, 3 to 5 minutes. Remove 1 cup of the broth from the soup and add to the roux, whisking constantly until slightly thickened and free of lumps. Stir the thickened liquid into the soup. Add the chopped parsley and dill.

5. Finish the soup with sour cream: Add ¼ cup of the thickened soup to the sour cream. Whisk until smooth. Add the sour cream to the soup, whisking constantly until it is well incorporated, about 3 minutes. Season to taste with salt and pepper.

Recipe by: Martha Stewart

Posted to recipelu-digest Volume 01 Number 302 by James and Susan Kirkland <kirkland@gj.net> on Nov 24, 1997

Polish Mushrooms with Sour Cream

Servings: 6 Servings

Ingredients:

6 tablespoon Butter or margarine
1 large Onion -- chopped
2 tablespoon Flour -- minced
2 tablespoon Milk
1 ½ cub Sour cream
1 ¼ pound Mushrooms -- sliced
¾ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Paprika

Preparation:

In melted butter, in large skillet, saute onion till golden. Sprinkle=20 with flour; add milk and ¾ cup sour cream; while stirring, bring just to= =20 a simmer. Then add sliced mushrooms, salt, pepper, and paprika.
Simmer,=20 covered, 5 minutes, stirring occasionally. Stir in remaining sour cream ;= =20 heat thoroughly, while stirring constantly. Serve at once.

Source: Good Housekeeping Cookbook; edited by Dorothy B. Marsh; published= =20

by Harcourt, Brace & World, Inc.; 1963 Library of Congress Catalog Card Number: 63-15315

Recipe By : =20

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Polish Noodle Casserole

Servings: 6 Servings

Ingredients:

½ pound Cooked and drained noodles,
2/3 cub Sour cream,
2/3 cub Cottage cheese,
2 tablespoon Minced onion,
2 tablespoon Salt,
½ teaspoon Powdered mustard, and
¼ teaspoon White ground pepper.

Preparation:

INSTRUCTIONS Place: Cooked and drained noodles in a buttered 1 quart casserole dish. Mix: Sour cream, cottage cheese, minced onion, salt, powdered mustard, and white ground pepper. Mix the above with the noodles in the casserole dish. Bake in a preheated 350 F. oven for 25 minutes.
(The noodles on top should begin to brown.) To be a bit more fancy, when the 25 minutes is over, pull the casserole out of the oven, smear it with a bit of butter, and allow it to cook another 5 to 10 minutes. To be even more fancy, sprinkle some parmesan cheese on top of the butter before putting the casserole back into the oven.

Polish Noodles

Servings: 6 Servings

Ingredients:

¼ cub Sweet butter 8 oz Sour cream, light if desired (don't use non-fat) 1
pound Ham, cubed 16 oz Ripened tomatoes, chopped 2 c Elbow macaroni, cooked al
Dente (be careful not to Overcook) 1 oz Maggi Seasoning or 1 Tbsp. Soy
sauce ½ t Salt, optional ½ t Pepper 2 Green onions, chopped

Preparation:

Brown butter in Dutch oven. Add remaining ingredients except onions, salt (if using) and pepper. Mix well. Simmer uncovered for 10 minutes. Add onions and cook 5 minutes more.

Melinda's notes: I got this from an old *P acquaintance long ago. I don't know how original Polish it is since it uses Maggi Seasoning, which I think is German, but we like it. Maggi Seasoning comes in a square-ish brown bottle and can be purchased in the gourmet section of your supermarket. I always omit the salt. The original recipe called for 4 oz. sour cream, but I like it with 8 oz. I usually use the light sour cream, but the non-fat doesn't do well, it seems to just dissolve and become tasteless.

Posted on GEnie Food & Wine RT Jan 12, 1994 by M.CARMAIN1 [Melinda]

Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polish Pierogi

Servings: 12 Servings

Ingredients:

DOUGH:
4 cub All-purpose flour
2 Eggs
½ cub Sour cream
1 teaspoon Salt
2/3 cub Warm water

POTATO FILLING:
3 medium Potatoes, cooked, drainedand mashed
½ medium Onion
¼ cub Butter
Salt and pepper; to taste

CHEESE FILLING:
1 pound Dry cottage cheese
2 Eggs; beaten
½ teaspoon Salt
¼ cub Butter

SAUCE:
1 large Onion; chopped
½ cub Butter

Preparation:

Dough: Mix flour, eggs, sour cream, salt, and water, a little at a time.
Knead dough until firm and elastic; Cover and let rest 10 minutes.

Potato Filling: Prepare potatoes, set aside.

Cheese Flling: Combine ingredients and mix.

Sauce: Saute onion in butter until golden.

Assembly: Divide dough into three parts. On a floured surface roll dough to about ⅛-inch thick; cut into 3-inch rounds. Place a small spoonful of the filling in the center of each round, fold and press the edges together firmly to seal.

Drop the pierogi in simmering chicken bouillon with 1 teaspoon of oil. Do not crowd. Simmer for 15 minutes, stirring gently to prevent sticking.
Remove with a slotted spoon and drain well.

Place the drained pierogi in a casserole and pour sauce mixture over all.
Garnish with mushrooms.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polish Pierogies

Servings: 4 Servings

Ingredients:

SHELL:
1 tablespoon Warm liquid lecithin
2 cub Whole wheat flour
1 cub White flour
1 teaspoon Sea salt
1 teaspoon Cider vinegar
10 ½ ounce Firm silken tofu
½ cub Water

POTATO FILLING:
6 medium Potatoes, peeled & diced
2 tablespoon Smoked yeast (optional)
1 teaspoon Sea salt
½ teaspoon Black pepper
1 tablespoon Corn oil
1 cub Finely diced onions
5 ounce Firm silken tofu

CABBAGE GARBANZO FILLING:
2 tablespoon Canola oil
2 cub Finely diced cabbage
1 cub Finely diced red onions
1 teaspoon Caraway seeds
½ teaspoon Black pepper
2 teaspoon Minced garlic
1 teaspoon Smoked yeast
1 cub Hot water
½ cub Garbanzo flour

ACCOMPANIMENTS:
Vegan sour cream

Preparation:

Warm lecithin by placing the bottle in simmering water on the stove till lecithin is runny. Stir into the flours & salt & set aside.

Blend the vinegar, tofu & water till smooth. Combine with the flours handling till the dough has a medium stiff consistency. Roll out dough on a floured board forming a 21" x 6" rectangle 3/16" thick. Cut into 8 equal pieces about 3" x 3" each. (Rolling the dough a littel thinner may yield another 3 pieces). Place about 1 ½ tb filling on each piece. Wet the edges of the dough. Stretch one corner of the dough to meet the opposite corner, forming a triangle & press together, sealing the pierogi.

Bring water to a simmer in a large pot. Drop each pierogi carefully into the water & cook in the simmering water till the pierogi rises to the surface. Remove & drain. They can be sealed in a plastic wrap & kept in the fridge or frozen at this point.

To serve the pierogi, saute in oil until lightly browned. Serve with vegan sour cream.

POTATO FILLING: Cook potatoes till soft. Drain & mash immediately until they are smooth. This should yield 4 c packed potatoes. Add yeast, salt & pepper & mix well.

Saute onions in oil till translucent. Blend tofu till smooth. Stir onions & tofu into the potato mixture. This filing should keep refrigerated for a week.

CABBAGE GARBANZO FILLING: Heat oil in a large skillet. Add cabbage, onions & seasonings. Cook for 5 minutes, stirring constantly. Add water & flour & cook till thickened. If necessary, add more flour a tb at a time. This filling should keep in the fridge for a week.

Brother Ron Pickarski, "Friendly Foods"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polish Poppy Seed Bread

Servings: 1 Servings

Ingredients:

2 ¼ teaspoon Active dry yeast
3 cub Bread flour
3 tablespoon Powdered milk
1 ½ teaspoon Salt
3 tablespoon Poppy seeds
1 ½ tablespoon Orange or grapefruit zest;grated
¼ cub Honey
3 tablespoon Butter
1 Whole egg
1 Egg yolk
1 cub + 1 tbls water
1/3 cub Raisins
1/3 cub Sliced almonds

Preparation:

1. Add all ingredients except the raisins and almonds in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions.

2. At the beeper, add the raisins and almonds.

Recipe by: Best BM Cookbook-Ethnic Posted to Digest bread-bakers.v097.n054 by Bobbi Novicky <Cleome@ix.netcom.com> on Aug 26, 1997

Polish Potato Pierogi

Servings: 1 Servings

Ingredients:

5 pound Potatoes
Salt and pepper to taste
¼ pound Cream cheese
¼ pound Butter
1 pound Farmer's cheese
DOUGH
2 ½ pound Flour
½ teaspoon Salt
2 Whole eggs
1 Egg yolk
2 ½ cub Cold water

Preparation:

Peel and boil potatoes until soft. While potatoes are still hot, add remaining ingredients for filling while mashing potatoes. Blend well.
Allow filling to cool. Place flour, salt and eggs into large bowl.
While adding water, beat with electric mixer. Add enough water to make dough soft and workable for kneading. You can always add more flour if dough is too soft. After dough is mixed well by electric mixer or doughmaker, place dough on well floured board and knead until it does not stick to board or fingers. Cut off a handful of dough and cover remaining dough with linen towel. Roll out small ball of dough into a circle. Dough will tend to "snap back" when rolled out, so it takes much rolling with the rolling pin. When finally rolled to approximately ⅛ inch thickness, cut out circles from dough using a round cookie cutter, glass or cup rim. Circle should be approximately 3 inches in diameter. Dough scraps may be re-rolled.
Take a circle of dough, stretching it slightly and place it into the palm of your hand. With your dominant other hand, place a large tablespoon of filling into the center of the circle. Be careful not to touch edge of circle of dough with filling; the edges will then not stick together well and may open when being boiled. After the filling is in the center of the dough circle, fold the dough in half, covering the filling and making a half circle. Press the 2 edges of dough together with the tips of your forefinger and thumb. Go back again and seal again with your thumb nail.

Boil water in a large pot. When water is boiling, drop in 5 to 7 pierogi and use a wooden spoon to make sure that none are stuck to the pot or to each other. Do not boil a large mount of pierogi at the same time. Boil for 7 minutes. Pierogi should be floating on top of water after 7 minutes. Remove pierogi, one at a time, with a slotted spoon and layer them in a serving or casserole dish, pouring melted butter between layers. Boiling water may continue to be reused unless a pierogi breaks open during boiling, then making the water too cloudy with potatoes. Continue process of filling and cutting out dough, filling and boiling until all dough and filling is used.
Leftover dough may be rolled out, cut into squares, boiled, cooled, and then fried in butter until crispy (called PLOTSKIS).

IMPLEMENTATION: Serve immediately with melted butter and a side dish of sour cream and, or onions sauteed in butter. Or, refrigerate boiled pierogi. Then, when cool, fry until golden brown in butter. Again serve with melted butter and a side dish of either sour cream, onions sauteed in butter, or grape jelly. Salt to taste. Pierogi may be frozen, separated on cookie sheets, before boiling. When frozen solid, they may be grouped into bags or containers for further freezing. DO NOT DEFROST. Place frozen pierogi immediately into boiling water, but instead of boiling for only 7 minutes, boil 10 to 12 minutes. Boiled pierogi will stay fresh refrigerated for 7 to 10 days.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Polish Red Beet Eggs

Servings: 1 Servings
Source: Beth Hohl

Ingredients:

1 Dozen Eggs
¼ cub White Vinegar
1 tablespoon Salt
5 tablespoon Sugar
1 can Red Beets (1 Pound)
1 large Onion; sliced
3 cub Water

Preparation:

Hard boil eggs and peel. While eggs are still warm, boil together water, vinegar, sugar, and salt. Add beets, onions, and eggs to hot mixture.
Refrigerate at least 24 hours.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by mlh@juno.com on Nov 3, 1997

Polish Reuben Casserole

Servings: 6 Servings

Ingredients:

21 ½ ounce Condensed cream of mushroomsoup
1 1/3 cub Milk
½ cub Chopped onion
1 tablespoon Prepared mustard
32 ounce Sauerkraut, rinsed anddrained
8 ounce Uncooked medium-widthnoodles
1 ½ pound Polish sausage, fullycooked, cut into ½ inchpieces
2 cub Shredded Swiss cheese
¾ cub Whole wheat bread crumbs
2 tablespoon Butter, melted

Preparation:

Combine soup, milk, onion and mustard in medium bowl; blend well. Spread sauerkraut in greased 13 x 9 inch pan. Top with uncooked noodles. Spoon soup mixture evenly over top. Top with sausage, then cheese. Combine crumbs and butter in small bowl; sprinkle over top. Cover pan tightly with foil.
Bake in preheated 350 degree oven 1 hour or until noodles are tender.
Garnish as desired.

Polish Sauerkraut Soup

Servings: 1 Servings

Ingredients:

2 pound Smoked pork shanks
1 quart Water
1 Onion -- well browned
1 quart Sauerkraut -- without the
Juice
2 teaspoon Salt
¼ cub Cream
1 Egg
1 tablespoon Flour
¾ cub Skim milk

Preparation:

Cook meat in water until well done. Add onion, sauerkraut and salt. Beat egg. Add flour, milk and cream. Add to soup and bring to boiling point.
Serve with potato dumplings. 4-6 people. New Bedford, MA

Posted to MC-Recipe Digest V1 #147

Date: Thu, 11 Jul 1996 17:27:19 -0700

From: Gerald Edgerton <jerrye@wizard.com>

Polish Sausage

Servings: 1 Servings

Ingredients:

2 pound Pork butt or shoulder
2 teaspoon Salt
Black pepper to taste
1 ½ teaspoon Sugar
½ teaspoon Dried thyme
¼ teaspoon Dried basil
¼ teaspoon Garlic powder
¼ teaspoon Mustard seeds
½ teaspoon Dried marjoram
1/3 cub Plus 1 tsp ice-cold water

Preparation:

Cut pork into 1 ½ " cubes, trimming all gristle and bone. Pass through a meat grinder with a coarse blade. Adjust the fat-to-lean ratio to be about 1:3 if you can. Put pork in a large stainless or ceramic crock or bowl. Mix the dry spices in a small bowl. Using your hands, toss the meat while adding the spices a small amount at a time. When half the spices are in, add half the ice water. Mix keeping the meat as loose as possible. Add remaining spices & water as above. At this point you may fry a small patty of the meat to test for seasonings. Adjust if necessary. Refrigerate the sausage mix overnight. You may check for seasonings again the next day (but be careful! You'll be tempted to fry it all right then and eat it up!) Stuff the mix into about 5' of rinsed casings, tying off about 8" lengths.
You may grill, steam or fry the sausages as you prefer.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polish Sausage

Servings: 12 Servings

Ingredients:

4 pound Pork butt
1 pound Beef stew meat
2 tablespoon Pepper, black; coarse ground
1 tablespoon Marjoram leaves
8 Garlic clove; pressed
¼ teaspoon Allspice
3 ½ teaspoon Salt
1 cub ; water

Preparation:

Grind pork and beef very coarsely. Combine all ingredients, mix well and stuff into hog casing or make patties.

The Sausage Making Cookbook, by Jerry Predika Collection of Clarence Fonti Newsgroups: rec.food.recipes Subject: %Italian Sausage From: Sam Waring <Sam.Waring@382-91-12.ima.infomail.com> Date: Mon, 16 Oct 1995 19:28:54 GMT

Polish Sausage (Kielbasa)

Servings: 1 Servings

Ingredients:

4 teaspoon Coarse (kosher) salt
1 ¾ teaspoon Ground black pepper
3 tablespoon Hungarian (sweet) paprika
1 teaspoon Marjoram
½ teaspoon Savory
3 teaspoon Garlic, minced fine
10 ounce Beef shin,½"dice,chilled
14 ounce Fresh pork fat,½"dice>>>
Chilled
1/3 cub Ice water
1 ¼ pound Lean,trimmed pork,1"dice>>>>
Chilled

Preparation:

Mix together in small bowl, salt, pepper, paprika, marjoram, savory, and garlic. In food processor, combine half the beef, half the pork fat, half the ice water, and half the mixed seasonings. Process very fine.

Mix remaining ingredients together in bowl, and then process mixture ½ at a time to coarse grind. Mix all together in bowl, cover, refrigerate for 24 hrs.

Stuff casings using sausage stuffer, or horn attached to meat grinder. Tie links 10 to 30 inch lengths depending on preference. Hang sausages in cool, airy place to dry to touch or simply refrigerate uncovered for 24 hrs. Hold in refrig. for up to 3 days. Freeze for longer storage.

Cook in usual manner. Yield: abt. 2 ¾ lbs.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polish Sausage 2

Servings: 1 Servings

Ingredients:

2 ¼ pound Lean pork, ground
1 ¼ pound Veal, ground
1 1/16 pound Fresh pork fat
4 teaspoon Salt
1 ½ tablespoon Sage, dried
1 tablespoon Marjoram, dried
2 teaspoon Freshly ground black pepper
1 teaspoon Sweet Hungarian Paprika
½ teaspoon Nutmeg
¼ teaspoon Cayenne
3 Cloves garlic, finely minced
2 tablespoon Vegetable oil

Preparation:

Mix all together very well. Stuff about 8 feet of casing. Smoke as usual.
Don't get it too dry.

As I said, this is very basic, so I hope you have some experience making sausage. If you need further instructions, let me know and I'll call Charlton. Hope you enjoy it!

Posted to EAT-L Digest 6 November 96

Date: Thu, 7 Nov 1996 21:12:34 -0500

From: "Raymond F. Falcon (by way of \"Raymond F. Falcon\"

Polish Sausage and Cabbage

Servings: 4 Servings

Ingredients:

RIVAL CROCK-POT COOKING:
½ Cabbage head; course sliced
1 Potato; small; peeled/diced
1 teaspoon Salt
½ teaspoon Caraway seed
1 Large onion ; cut 1" slices
1 ½ pound Polish sausage; cut 1" piece
14 ounce Chicken broth

Preparation:

Place sliced cabbage in crockpot. Toss with diced potato, salt and caraway seed. Add sliced onion and Polish sausage. Pour chicken broth over all; stir lightly. Cover and cook on Low setting for 8 to 10 hours (on HIGH setting for 2 to 4 hours). This dish is delicious served with mustard, horseradish and boiled new potatoes. Makes 4 servings (about 3 ½ quarts).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polish Sausage and Macaroni

Servings: 1 Servings

Ingredients:

7 ounce Elbow macaroni; (2 cups)
1 Jar; (8 oz)cheese spread
¼ cub Half and half or milk
2 teaspoon Onion powder
2 teaspoon Prepared brown mustard
1 pound Fully cooked Polish sausage;cut diagonally into½-inch pieces.

Preparation:

Recipes taken from the SHARP Carousel Microwave Cookbook 1981

This makes 4 to 6 servings

1. Combine macaroni and cheese spread in 2 quart casserole. Microwave at HIGH (100%) to soften cheese, 45 seconds to 1 minute. Stir to coat macaroni with cheese.

2. Mix in half-and-half (milk), onion powder and mustard. Stir in sliced sausages. Microwave at MEDIUM-HIGH (70%) until hot, 7 to 10 minutes, stirring after half the cooking time. If using other than a carousel, stir 2 or 3 times during cooking.

Posted to Bakery-Shoppe Digest by SOG <bakerb@proaxis.com> on Apr 05, 1998

Polish Sausage and Scalloped Potatoes

Servings: 1 Servings

Ingredients:

1 pound Polish sausage or polskakielbasa
1 Box scalloped potatoes -or-
1 Recipe scalloped potatoes

Preparation:

Make potatoes according to directions, bake for 10 minutes. Remove from oven and add chopped up sausage poking the pieces down into the potatoes.
Return to oven and bake until done and bubbly.

Recipe by: rec.food.recipes

Posted to recipelu-digest Volume 01 Number 305 by RecipeLu <recipelu@geocities.com> on Nov 25, 1997

Polish Sausage Pate En Croute

Servings: 1 Servings

Ingredients:

28 ounce Smoked Kielbasa Sausage
¼ cub Butter; room temperature
4 Green Onions; chopped
3 tablespoon Sour Cream
2 tablespoon Dijon Mustard
1 tablespoon Lemon Juice
2 teaspoon Horseradish
1 Shallot; minced
¼ teaspoon Freshly Ground Pepper
3 dash Hot Pepper Sauce
3 tablespoon Chopped Fresh Parsley
½ teaspoon Basil; crumbled
2 French Baguettes; 11 x 2inch

Preparation:

I dug out one of my very best one for you. These look and taste great.
People always ask, "how did you do that?". They're not hard to make and can (must) be prepared in advance. The recipe is from Bon Appetit March, 1988.

Skin sausage and cut into 1 inch pieces. Finely chop sausage in processor using on/off turns. Transfer to a large bowl. Cream butter in processor.
Add green onions, sour cream, mustard, lemon juice, horseradish, shallot, pepper and hot pepper sauce and blend, using on/off turns. Return sausage to processor. Add parsley and basil and blend using on/off turns.

Cut ends from breads. Remove centers, leaving ½ inch shell. Do not tear crusts. Pack sausage mixture into hollow breads. Wrap breads tightly in foil and refrigerate overnight. Cut breads into ½ inch thick rounds.
Serve at room temperature with a mustard sauce and radishes.

Note: To pack the mixture into the bread shells, I use the handle of a wooden spoon. This is the only "hard" part, but it's fun! Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lynn Nelson <lynnn@erols.com> on Jul 21, 1997

Polish Sausage Sauerkraut

Servings: 100 Servings

Ingredients:

18 ¾ pound POLISH SAUSAGE FZ
3 ⅛ pound CHEESE MOZZARELLA
3 ⅛ pound SAUERKRAUT #10
100 BUN FRANKFTR 13OZ #105

Preparation:

YIELD: 100 PORTIONS EACH PORTION: 1 SANDWICH TEMPERATURE: 350 F.
1. SLICE EACH SAUSAGE ¾ THROUHG: LEAVING ½ INCH AT EACH END UNCUT.

2. COVER SAUSAGES WITH WATER; BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES. DRAIN THOROUGHLY.

3. PLACE SAUSAGES IN ROLLS WITH CUT SIDE UP, IN ROWS 3 BY 15 ON 4 SHEET PANS
( 18 BY 26-INCHES).

4. FILL EACH SAUSAGE WITH 1 TBSP SAUERKRAUT.PLACE 1 SLICE SWISS CHEESE ON EACH SANDWICH. HEAT 20 MINUTES IN 300 F. OVEN OR UNTIL CHEESE MELTS.

5. SERVE HOT.

Recipe Number: N04902

SERVING SIZE: 1 SANDWICH

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Polish Sausage Skillet

Servings: 6 Servings

Ingredients:

1 pound Smoked Polish sausage; cutin ¼" slices
¼ cub Sliced green onions
2/3 cub Sliced celery
1 can (4 oz.) mushroom stems andpieces
1 ½ cub Boiling water
¼ teaspoon Salt
¼ teaspoon Pepper
2 Envelopes individual tomatosoup mix
1 tablespoon Worcestershire sauce
1 ½ cub Instant rice

Preparation:

Combine smoked Polish sausage, onion and celery in large skillet. Cook over low heat until vegetables are tender-crisp. Add mushrooms, water, salt, pepper, soup mix and Worcestershire sauce. Heat until bubbling, add rice, stir and cover. Remove from heat and let stand 10 to 15 minutes. Serves 6.

Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #753 by L979@aol.com on Aug 21, 1997

Polish Sausage with Cabbage

Servings: 1 Servings

Ingredients:

1 can Beer water; (12 oz.)
12 ounce Fully cooked Polish sausage
1 Head green cabbage; shredded
½ Head purple cabbage;shredded
1 teaspoon Sugar
1 teaspoon Salt

Preparation:

In large cooker or Dutch oven, combine the beer and enough water to cover sausage; bring to a boil. Reduce heat and add sausage; simmer 8 to 10 minutes (do not boil sausage). Remove sausage. Add cabbage, sugar and salt to cooking liquid. Mix well. Top with sausage. Cover and simmer for 10 minutes. Drain liquid before serving.
Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4, 1998

Polish Sausage, Cabbage and Potatoes

Servings: 1 Servings

Ingredients:

2 tablespoon Salad oil
½ pound Kielbasa; sliced ¼" thick
1 small Cabbage; shredded
3 Potatoes; sliced ¼" thick
1 cub Sliced onions
2 tablespoon Flour
10 ¾ ounce Chicken broth; undiluted
1 tablespoon Cider vinegar
1 teaspoon Caraway seed
½ teaspoon Salt
1 dash Pepper

Preparation:

1. In hot oil in large skillet, over medium heat, lightly brown Kiebasa, remove from pan. Set aside.

2. To remaining fat in skillet add cabbage, potatoes, and onions, stir-fry for 2 minutes.

3. Sprinkle begetables with flour, mix well.

4. Add water to chicken broth to make 1 ½ cups. Return sausage to skillet, add chiucken broth, vinegar, caraway seeds, salt and pepper. Bring to boil, reduce heat and simmer covered 20 to 30 minutes, or till potatoes are tender.

5. Turm ompt warm serving dish.
Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 26, 1998

Polish Slaw

Servings: 10 To 12

Ingredients:

1 large Head cabbage, shredded
3 Stalks celery, chopped fine
1 Whole green pepper,chopped fine
½ large Red onion, chopped fine
2 large Carrot, shredded
2 tablespoon Salt
Water
1 cub Vinegar
1 cub Water
2 cub Sugar

Preparation:

This recipe was taken from one that was originally called "7 Day Polish Slaw" with very few instructions. I found out that the longer it sits, the better it gets. It is "sort of sweet and tart at the same time" like you requested.

The following recipe is from "To Your Health!" cookbook. Please visit our web page at: www.js-net.com/tmg

Mix the prepared vegetables together and sprinkle with the salt. Cover with 4 to 6 cups of water and set aside. Drain after 1 hour.

In a saucepan, mix together vinegar, water, and sugar, and bring to a boil.
Remove from heat and allow to cool.

Pour the cooled dressing over the drained vegetables. Mix well and store, covered tightly, in refrigerator at least 24 hours and up to a week before serving. The longer this slaw sits, the better it is.

NOTE: This recipe contains no fat.

Posted to MM-Recipes Digest V4 #273 by Sandi McGuire <kd6hci@js-net.com> on Sat, 05 Oct 1996.

Polish Stew

Servings: 8 Servings

Ingredients:

1 pound Polish sausage, ½" pieces
3 tablespoon Oil
1 ½ pound Beef, cubed
2 Onions, sliced
2 cub Mushrooms, sliced
1 pound Sauerkraut, canned
1 cub White wine
8 ounce Tomato sauce
2 teaspoon Soy sauce
1 teaspoon Caraway seeds
¼ teaspoon Vegetable seasoning

Preparation:

Saute sausage 15 minutes; remove to casserole. Add oil to sausage drippings; brown beef in oil, 15 minutes; remove to casserole. Saute onion; add to casserole. Saute mushrooms with sauerkraut and wine. Add tomato sauce, soy sauce, caraway seeds and vegetable seasoning. Add this to casserole also, mixing well. Cover and bake at 375 degrees for 2 to 2 ½ hours. Stir casserole every 30 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polk Salad Saut‚

Servings: 6 Servings

Ingredients:

3 pound Polk salad; fresh
1 medium Onion; diced
1 tablespoon Baking soda
½ cub Bacon fat
3 Eggs

Preparation:

Note: Polk Salad is a spinach type vegetable that grows wild in the woods.
Dissolve the baking soda into a pot of boiling water. Add Polk salad and cook for 3« minutes. Drain and discard the water. In a FRESH pot of boiling water, cook the Polk salad until it is limp and looks like cooked spinach.
Heat the bacon fat in a skillet, add onions, the Polk salad, and the eggs, and saut‚ until eggs are done.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polka Dot Peanut Butter Jumbos

Servings: 24 Servings

Ingredients:

1 cub Margarine
1 cub Peanut Butter
1 cub Sugar
1 cub Brown Sugar
2 Eggs
2 cub Flour
1 teaspoon Baking Soda
1 ½ cub M&m's

Preparation:

Beat together margarine, peanut butter and sugars until light and fluffy; blend in eggs. Add combined flour and soda; mix well. Stir in candies. Drop dough by level ¼ cup measure onto greased cookie sheet about 3" apart.
Bake at 350 for 15 minutes or until edges are golden brown. Cool on cookie sheet 3 minutes; remove to wire rack to cool. Makes about 2 dozen cookies.

Recipe by: M & M Brochure

Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on May 05, 1998

Polka Dot Quick Bread

Servings: 4 Servings

Ingredients:

2 cub Cranberries; Fresh Or Frozen
1 cub Milk
1 Egg; Lg, Slightly Beaten
¼ cub Butter; Melted
1 tablespoon Orange Peel; Grated
2 cub Unbleached Flour
1 cub Sugar
1 tablespoon Baking Powder
½ teaspoon Salt
1 ½ cub Cheddar; Md, Shredded
½ cub Walnuts; Coarsely Chopped

Preparation:

Preheat the oven to 350 degrees F. then grease a 9 X 5-inch loaf pan; set aside. Cut the cranberries in half and set aside in a small bowl. In a medium bowl, combine the milk, egg, butter, and orange peel and set aside.
Sift the flour, sugar, baking powder, and salt into a large bowl. Add the halved cranberries, cheese and nuts. Toss with a fork to distribute. Add the milk mixture all at once and stir the flour mixture until just moistened. Turn into the prepared loaf pan and bake for 1 hour and 15 minutes in the preheated oven or until a wooden pick inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes, then remove from the pan. Cool to room temperature on the wire rack before slicing.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcheese.zip

Polka Dotted Macaroni and Cheese

Servings: 1 Servings

Ingredients:

7 ounce Elbow macaroni, cooked asdirected

STIR TOGETHER IN BOWL:
1 can Cheddar cheese soup
½ cub Milk
1 teaspoon Worcestershire sauce.

Preparation:

Heat Oven to 375F.

Spread drained macaroni in 10"x6" baking dish; add cheese sauce, stirring to mix. Cut into penny thin slices two hot dogs. Arrange slices on top.
Bake
25 minutes.

Posted to rec.food.recipes by marcia@netcom.com (Marcia) on Oct 8, 1993.

Polka-Dot Brownies

Servings: 8 Servings

Ingredients:

-Joyce Burton, PDPP83A
3 ounce Semisweet chocolate;
Coarsely chopped - OR -
3 ounce Semisweet chocolate chips
½ cub Red-cal. margarine (tub)
4 Lg eggs (room temperature)
½ cub Granulated sugar
1 teaspoon Vanilla extract
¼ teaspoon Salt
¾ cub All-purpose flour
Confectioners' sugar and/or
Unsweetened cocoa powder
To garnish (optional)

Preparation:

Preheat oven to 350. Lightly spray an 8" square baking pan with nonstick cooking spray. In top of double boiler, over barely simmering water (or in microwave), melt chocolate and margarine; remove from heat and stir until smooth. Set aside to cool to room
temperature. In large bowl, with electric mixer at high speed, beat eggs and sugar until pale yellow, thick and tripled in volume, about 7 minutes. Beat in vanilla and salt. By hand, stir in cooled chocolate mixture, then fold in flour, just until incorporated.
Pour evenly into prepared pan and bake 20-25 minutes, just until a knife inserted in center comes out almost clean. (If brownies are slightly underbaked, they will have a fudgier texture.) Cool on rack before cutting into 8 equal bars. If desired, dust brownies with either confectioners' sugar or cocoa. Makes 8 servings of 1 brownie each.
Each serving provides: ½ protein exchange, ½ bread exchange, 1 ½ fat exchange, 115 calories optional exchange. Per serving: 236 calories.
From Low-Calorie Sweet Treats in the database of Joyce Burton .. PDPP83A.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polka-Dot Salmon Balls

Servings: 6 Servings

Ingredients:

13 ounce Canned salmon
1 teaspoon Minced onions
2 tablespoon Diced celery
2 teaspoon Parsley -- * minced
1 teaspoon Lemon juice
1 teaspoon Green peppers -- minced
1 teaspoon Red peppers -- minced
2 tablespoon Margarine
¼ cub Flour
1 cub Milk
¼ teaspoon Dry mustard
¼ teaspoon Black pepper
1 cub Soft bread crumbs
1 Egg
1 tablespoon Water
¼ teaspoon Salt -- optional

Preparation:

* Omit parsley if desired, or use ½ teaspoon dried parsley if fresh is not available.

Drain salmon and remove the skin and bones. Mix the first seven ingredients and chill in covered bowl.

SAUCE: Melt margarine and blend in flour; add milk. Stir together thoroughly; add salt, pepper and dry mustard. Blend the 2 mixtures together. Shape into 10-12 balls and roll balls in the soft bread crumbs.
Beat the egg with water; dip the salmon balls into this mixture, then back again in the bread crumbs. Heat canola or some other vegetable oil until hot. Fry the salmon balls until browned, turning as necessary.

Recipe By : Jo Anne Merrill

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pollito Tia Clara

Servings: 1 Servings

Ingredients:

1 Roasting; (3 pound) chicken,free-range if possible
3 Cloves garlic; finelychopped
Salt
2 tablespoon Paprika
¼ Red wine vinegar
1/3 cub Spanish olive oil
4 Plum tomatoes; peeled,seeded, and chopped, (oruse canned plum tomatoes)
2 medium Onions; finely chopped
3 tablespoon Unsalted butter; cut into 4pieces
½ teaspoon Freshly ground black pepper
2 tablespoon Finely chopped parsley; forgarnish

Preparation:

TOO HOT TAMALES SHOW #TH6196

Rinse the chicken, remove any excess fat from around the vent, and pat dry with paper towels. In a small bowl, mix together the garlic, 1 teaspoon salt, paprika, and vinegar. Use this mixture to rub all over and inside the cavity of the chicken. Cover the chicken and let it sit on a platter for 1 hour.

Heat a large castiron skillet over mediumhigh heat and add the olive oil.
Shake the chicken from both ends to drain off the excess vinegar. Using kitchen tongs and a large wooden spoon to steady the bird, brown it on all sides in the hot oil. This will take a good 10 to 15 minutes.

Preheat the oven to 350 degrees. In a large enamel and castiron casserole, combine the tomatoes, onions, butter, ½ teaspoon salt and the black pepper. Add ½ cup water and set the chicken on top of this mixture.

Roast the chicken for 20 minutes per pound, or until the thigh meat is done through with no trace of pink remaining. Transfer the chicken to a warm serving platter and cover loosely with aluminum foil, while you tip the casserole to one side and spoon off the excess fat. Carve the chicken into serving pieces as desired, and serve with some of the vegetables from the pan, sprinkled with the parsley.

Yield: 4 to 6 servings

Posted to recipelu-digest by molony <molony@scsn.net> on Mar 04, 1998

Pollo a la Chilindron

Servings: 8 Servings

Ingredients:

CHUCK OZBURN HBWK07A-----
8 Split chicken breast --
(leave large wing bo
Intact -- remove meat)
Olive oil as needed
Salt and freshly ground --
Pepper to taste
20 ml Garlic -- minced
1 Onion
1 Red pepper -- julienne
About
¼ "
1 Green pepper
4 ounce Smoked ham
4 ounce Sherry
2 ounce Green olives -- whole
2 ounce Black olives -- whole
1 tablespoon Arrowroot
1 cub Chicken stock
4 ounce Tomatoes -- diced ¼"

Preparation:

(Spanish Chicken with Vegetables and Olives) Heat a large pan and add the olive oil. Salt and pepper the chicken breast and brown in oil. If skin is removed, flour after salt and peppering. Fry skin side down first.
Transfer to platter and put in oven. Remove excess fat and saute garlic, then onion; add sherry and deglaze; add peppers; add smoked ham; add olives. Stir until heated through. Add arrowroot to chicken stock and thicken sauce; add tomatoes last. To serve, slice chicken halfway through crosswise and arrange along the edges of a serving platter; Pour vegetables and sauce down the center. 8 servings.

Note: Start with 4 whole chicken breast about the same size so they can be arranged on the serving platter in matching pairs.

Chuck in Pok 9/15/93 C.OZBURN on GEnie

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pollo a la Creme

Servings: 4 Servings

Ingredients:

1 Chicken, cut into servingpieces
Salt and pepper to taste
Shortening
1 cub White sauce, made accordingto your favorite recipe
2 Egg yolks, well beaten
1 ounce package noodles
¼ cub Grated mild cheese
1 teaspoon Meat extract
½ pint Sweet cream
Watercress

Preparation:

Just from the ingredients I would never have guessed this to be a Mexican recipe.

We thank Angela de Leon Perez for this delightful chicken in cream sauce. Disjoint the chicken, season with salt and pepper, and saute in shortening until golden brown and almost done. Turn once or twice to brown evenly. When almost done, remove chicken from bones and cut into chunks.

Prepare a rich white sauce according to your favorite recipe and add to it 2 well-beaten egg yolks. Cook noodles according to directions on package and add white sauce, salt, pepper, grated cheese, and meat extract, and pour into a buttered ring mold. Heat in a 350F oven over a pan of hot water for about ½ hour or until mold is firm.

Place chicken pieces in cream and heat, but do not allow the cream to boil. Unmold the noodles and fill with creamed chicken in the center.
Garnish with watercress.

Makes 4 or 5 servings.

From "The Art of Mexican Cooking" by Jan Aaron and Sachs Salom.
Doubleday and Company, N.Y., 1965.

Posted by Stephen Ceideberg; March 9 1993.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Pollo a la Nogal Estilo Peruano (Peruvian Walnut Chicken)

Servings: 12 Servings

Ingredients:

3 Chickens; cut up
Water to cover
1 Loaf bread; crust removed
1 can Evaporated milk
2 tablespoon Aji chile powder, orsubstitute New Mexican
1 Onion; minced
1 teaspoon Cumin
½ teaspoon Coriander
Freshly ground black pepper
1 cub Grated Parmesan cheese
½ cub Walnuts; peeled and finelyground
4 Hard-boiled eggs; sliced

Preparation:

Cook the chickens in boiling water until tenbder, about 25 minutes. Shred the chicken and set aside.
Soak the crustless bread in the milk in a separate container. Add the chile powder and mix.
Place the onion in a skillet with the oil and saute. When the oil comes to a boil, add the salt, cumin, coriander, and pepper to taste. Cok the mixture for a while, then add the soaked bread, mashed smooth. Next add the shredded chicken and the grated cheese. Simmer for 20 minutes, covered, checking to see that the mixture does not burn. Then add the walnuts, stirring to blend them in. Serve hot, garnished with hard-boiled eggs.

Authors' heat scale: Medium.

_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilan, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett
Posted to bbq-digest V5 #018

From: "Garry Howard" <g.howard@ix.netcom.com>

Date: Fri, 20 Dec 1996 11:19:12 -0500

Pollo Adobado (Spicy Chicken)

Servings: 2 Servings

Ingredients:

½ cub Dry vermouth
2 ½ teaspoon Cinnamon
1/3 cub Honey
2 tablespoon Lime juice
1 small Clove of garlic, crushedwell
Salt
1 Frying chicken (about 2pounds), disjointed

Preparation:

Mix together vermouth, cinnamon, honey, lime juice, garlic and salt to form marinade. Pour over disjointed chicken, turning pieces so that they are well coated. Let stand in the refrigerator for about 5 or 6 hours in the marinade. Remove and bring to room temperature.
Broil chicken over charcoal basting with the marinade. Broil about 40 minutes, not too close to the coals. A little additional vermouth can be added to marinade if it becomes too thick while cooking.

Serves 2 to 4.

From "The Art of Mexican Cooking" by Jan Aaron and Sachs Salom.
Doubleday and Company, N.Y., 1965.

Posted by Stephen Ceideberg; March 9 1993.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Pollo Agrodolce (Sweet/sour Chicken)

Servings: 4 Servings

Ingredients:

-JUDI M. PHELPS
1 cub Marsala wine
1 Onion; minced
2 Whole cloves
2 Cloves garlic; sliced
1 Bay leaf
1 Chicken; cut up and cleaned
Flour
Salt and pepper to taste
¼ cub Olive oil
1 cub Chicken broth
2 tablespoon Sugar
½ cub White wine vinegar

Preparation:

Make marinade by heating wine, onion, cloves, garlic, and bay leaf in a sauce pan. Just before it boils, pour over chicken parts in a bowl. Cover and let cool. Refrigerate overnight. (You can refrigerate in morning so that it is ready by evening.)

Remove chicken parts from marinade. Dredge in flour and sprinkle with salt and pepper. Use large skillet and saute in olive oil. Remove. Pour off any excess fat from pan. Discard bay leaf and cloves from marinade and add marinade to pan. Simmer for 5 minutes and then return chicken to pan, spooning sauce over top. Add broth and bring to simmer, stirring occasionally. Cover and cook 15 minutes or until tender, turning chicken at least once.

While chicken is simmering, heat sugar in small saucepan until it melts to a golden color. Stir in vinegar. Pour this over chicken a few minutes before it is done and stir to blend. Serves 4-6. Source: The Sicilian Gentlemen's Cookbook by Don Barrata.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pollo Al Aceto (Chicken W/vinegar Sauce)

Servings: 4 Servings

Ingredients:

2 Cloves garlic; peeled
½ cub Red wine vinegar
½ cub Olive oil
½ cub Chicken broth
1 tablespoon Rosemary
1 3-3.5-lb. chicken; cut into18 pieces
Salt & freshly ground pepper

Preparation:

Date: Sun, 24 Mar 1996 09:10:13 +0300

From: dweinsaf@lib.drury.edu (Dianne Weinsaft)

Chop the garlic and rosemary very fine. Put the wine vinegar and chopped ingedients into a ceramic or glass bowl. Let marinate 1 hour. Heat oil in skillet, when hot, add the chicken & saute' over high heat until golden, (15 min.). Bring broth to a boil. When the chicken is thoroughly saute'ed, add the boiling broth, lower the heat and simmer uncovered until almost cooked (about 15 min.). Pour the marinated vinegar mixture over the chicken, raise the heat, let the wine vinegar evaporate. Taste and adjust salt and pepper. When ready, transfer chicken to a serving dish. Pour sauce over all and serve. Giuliano Bugialli. Serves 4.

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #84

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pollo Al' Aceto (Chicken with Vinegar Sauce)

Servings: 4 Servings

Ingredients:

2 cloves garlic, peeled ½ C red wine vinegar ½ C olive oil ½ C
chicken broth 1 T rosemary 1-( 3 - 3 ½ )lb. chicken, cut into 18 pieces
salt & freshly ground pepper Chop the garlic and rosemary very fine. Put
the wine vinegar and chopped ingedients into a ceramic or glass bowl. Let
marinate 1 hour. Heat oil in skillet, when hot, add the chicken & saute'
over high heat until golden, (15 min.). Bring broth to a boil. When the
chicken is thoroughly saute'ed, add the boiling broth, lower the heat and
simmer uncovered until almost cooked (about 15 min.). Pour the marinated
vinegar mixture over the chicken, raise the heat, let the wine vinegar
evaporate. Taste and adjust salt and pepper. When ready, transfer chicken
to a serving dish. Pour sauce over all and serve. Giuliano Bugialli
(serves 4)

Preparation:

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pollo Al Ajo (Garlic and Thyme Chicken)

Servings: 1 Servings

Ingredients:

6 ounce boneless chickenbreasts; skin on
3 tablespoon Butter
6 Minced garlic cloves
1 teaspoon Shredded ginger root
1 tablespoon Fresh chopped thyme
1 Jalapeño pepper; minced
¼ cub Fine dry bread crumbs

Preparation:

Here is the recipe taken for Chef K's International Family Favorites cookbook pictured at www.divinecuisine.com.

Wash the chicken breasts and lay flat on a baking sheet.

Preheat the oven to 350 F (180 C).

In a small mixing bowl blend the butter, garlic, ginger, thyme, jalapeño and the bread crumbs.

With a small knife, gently lift the skin of the chicken from the meat.
Stuff equal amounts of the butter filling under the chicken skin. Skewer the ends with tooth picks to seal the ends.

Bake the chicken in the oven for 20-25 minutes, or until golden brown.
Serve with honey glazed carrots, green beans and a chicken rice pilaff.

SERVES 6

Posted to EAT-L Digest by Ron Kalenuik <RKalenuik@AOL.COM> on Dec 1, 1997

Pollo Al Ajo Estilo Peruano (Peruvian Garlic Chicken)

Servings: 6 Servings

Ingredients:

½ cub Vegetable oil
3 Onions; chopped
6 cl Garlic; minced
4 Rocoto chiles; seeds & stemsremoved; minced, orsubstitute jalapenos
½ teaspoon Cinnamon
1 tablespoon Cumin seed; crushed
1 teaspoon Basil
2 cub Peanuts; roasted andcoarsely chopped
½ cub Freshly grated Parmesancheese
1 Chicken (3-½ to 4 pounds)poached; meat removed fromthe bones and chopped
¾ cub Low-fat plain yogurt; atroom temperature
Salt
Freshly ground black pepper
Boiled potatoes for garnish

Preparation:

Heat the oil in a large saucepan and saute the onions and garlic until the onions are soft. Add the chiles, cinnamon, cumin, basil, peanuts, cheese, and the chicken meat to the saucepan and fold together gently. Cook to heat through.
Two or three minutes before serving, stir in the yogurt and correct the seasonings.

Authors' heat scale: Hot.

_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilan, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett
Posted to bbq-digest V5 #018

From: "Garry Howard" <g.howard@ix.netcom.com>

Date: Fri, 20 Dec 1996 11:19:12 -0500

Pollo Al Forno Alla Marcia

Servings: 4 Servings

Ingredients:

4 Skinless boneless chicken
Breast halves
1 tablespoon Fresh mint -- chopped
½ large Red, orange, or yellow
Pepper -- coarsely chopped
2 tablespoon Olive oil
¼ teaspoon Dried oregano
2 Plum tomatoes -- chopped
2 tablespoon Fresh parsley -- chopped
3 ounce Feta cheese -- crumbled
Black pepper -- freshly
Grated
Cooking spray

Preparation:

Preheat oven to 375 degrees

Lightly coat a 9 x 9-inch glass baking dish with cooking spray. Arrange the chicken breasts in the dish and set aside while preparing topping.

In a medium bowl, combine the chopped tomatoes, parsley, mint, oregano, black pepper, Feta cheese, and chopped pepper. Mix well and spoon over chicken in an even layer. Drizzle olive oil over all.

Bake for 35-45 minutes, or until the chicken is firm and opaque. Serve hot, spooning any cooking juices in the dish over each serving.

Recipe By : Fred Dittmaier (Modified by Larry McJunkin)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pollo Al Vino Bianco

Servings: 6 Servings

Ingredients:

3 tablespoon Chopped onion
1 tablespoon Oil
2 tablespoon Water
2 3-lb. chickens
¼ cub Minced garlic
3 tablespoon Peanut oil
4 cub Chopped mushrooms
6 tablespoon Chopped Prosciutto
1 teaspoon Basil
¼ teaspoon Oregano
½ teaspoon Paprika
2/3 cub Minced parsley
2/3 cub Cocktail sherry
4 -(up to)
5 cub Chicken stock
Salt and pepper to taste

Preparation:

1. In a saucepan with a lid, cook onions with 1 tbs. oil and water, covered, until onions are transparent and soft. Reserve.

2. Cut chickens in half. Remove back, wing tips and leg knuckle bone; reserve for another use or discard.

3. Cut each half into wings, legs, thighs and breasts. Cut each wing into 2 pieces, each leg into 2 pieces,etc., cutting the chicken into small pieces with heavy strokes of a sharp cleaver or chef's knife. The result will be 20 to 24 pieces of chicken.

4. In a large, deep saucepan over high heat, cook the garlic in peanut oil just until light brown. Add chicken pieces and sear on all sides by shaking the pan back and forth. Add the cooked onion, mushrooms, prosciutto, basil, oregano, paprika and parsley. Add sherry and 1 cup Chicken Stock. Cover and reduce heat to medium. 5. As liquid is reduced, add more Chicken Stock, 1 cup at a time, re-cover and continue cooking until chicken is tender.
Season to taste with salt and pepper. Total cooking time is 30 to 40 minutes.

LITTLE PEPINA'S

3400 OSAGE, DENVER

WINE:LA RIPA, CHIANTI CLASSIC 74

From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pollo Ala Granchio (Crawfish Stuffed Chicken)

Servings: 1 Servings

Ingredients:

½ pound Crawfish meat
1 tablespoon Salt
1 tablespoon Pepper
½ pound Shrimp medium -- peeled
1 tablespoon Marjoram -- crushed
1 tablespoon Oregano -- crushed
1 Stick butter
1 Stick butter
1 cub Milk
1 ½ teaspoon Flour
5 Chicken breast -- weight 8
Ounces
Each
1 teaspoon Black pepper -- crushed
1 cub Heavy cream
1 teaspoon Garlic -- crushed
¼ cub Green onion -- chopped
½ cub Chicken stock

Preparation:

Recipe By : Rhonda Guilbeaux

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pollo All Aceto (Chicken in Vinegar Sauce)

Servings: 4 Serves

Ingredients:

2 cl Garlic, peeled
½ cub Red wine vinegar
½ cub Olive oil
½ cub Chicken broth
1 tablespoon Fresh rosemary
3 ½ pound Chicken cut into
18 Pieces
Salt and freshly ground
Pepper

Preparation:

Prep time: 0 mins Cook time: 0 mins Difficulty: ** Source: Guiliano Bugialli Chop the garlic and rosemary very fine. Put the wine vinegar and chopped ingredients into a ceramic or glass bowl. Let marinate one hour.
Heat oil in skillet, when hot add the chicken and saute' over high heat until golden about 15 minutes. Bring broth to a boil. When the chicken is thoroughly sauteed, add the boiling broth to it and lower the heat and simmer uncovered until almost cooked (about 15 minutes). Pour the marinated vinegar mixture over the chicken, raise the heat, let the wine vinegar evaporate. Taste and correct with salt and freshly ground pepper. When ready to serve, transfer chicken to a serving dish, pour sauce over and serve.
Posted to MM-Recipes Digest V4 #018, by dee@smartnet.net (Dianne Weinsaft) on Fri, 17 Jan 1997.

Pollo Alla Cacciatora (Chicken Cacciatora)

Servings: 1 Servings

Ingredients:

Olive oil
1 Chicken (2 ½ to 3 pounds)cut up
2 Onions sliced
2 Garlic cloves minced
2 cub (1-pound can) Italiantomatoes
1 can (8 ounces) tomato sauce
1 teaspoon Salt
¼ teaspoon Pepper
½ teaspoon Celery seed
1 teaspoon Crushed dried oregano
2 Bay leaves
½ cub Dry white wine

Preparation:

Heat small amount of oil in large deep skillet. Brown chicken on all sides.
Remove chicken and keep hot. cook onions and garlic in oil in skillet until tender. Add other ingredients except wine, and blend. cook for 5 minutes.
return chicken to skillet. Cover and simmer for 45 minutes. Add wine and cook, uncovered, for about 15 minutes. Remove bay leaves, serve with spaghetti or your favorite type of pasta. (Woman's Day Cookbook) Posted to EAT-L Digest by Al & Diane Johnson <johnson@NEGIA.NET> on Aug 2, 1997

Pollo Alla Cleopatra (Chicken Breasts with Ca

Servings: 4 Servings

Ingredients:

4 Chicken breasts, skinned andde-boned
2 tablespoon Flour
2 tablespoon Oil
2 tablespoon Butter
4 Green onions
1 tablespoon Chopped tarragon (or 1 tspdry)
1 tablespoon Chopped capers
4 ounce Stock, chicken or beef
4 ounce White wine
2 ounce Brandy
6 ounce Heavy cream
Salt & pepper
1 tablespoon Chopped parsley

Preparation:

Servings: 4 Notes: "I name this recipe for the beautiful and fascinating Cleopatra. I would have liked to serve this dish to her as she sailed down the Nile on her barge to "caper" with Anthony."

DIRECTIONS: Heat the oil and butter in a large frypan. Dredge the chicken in the flour and saute for 3 minutes on each side. Add the green onions, tarragon, capers and cook for 5 more minutes. Pour in the wine, stock, brandy and cream and simmer for 5 minutes. Season with salt and pepper.
Serve over rice or pasta with chopped parsley on top. (My notes: after adding & cooking the green onions, etc, remove the chicken from the pan.
Add the brandy first, and simmer until reduced by about half. Then add the wine and beef stock and reduce slightly. Add the cream and return the chicken to the pan- simmering 5 minutes as above.)

Source: La Cucina di Pasquale, Italian Gourmet Cooking, by Pasquale Carpino ISBN # 0-920197-01-9

From: Sallie Austin

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pollo Alla Diavola (Chicken Devil's Style)

Servings: 4 Servings

Ingredients:

2 ½ pound Chicken, halved
½ cub Olive oil
3 Dried red chilies, stemmed and seeded
2 Lemons
Freshly ground pepper
Salt

Preparation:

On a stove burner, heat the olive oil in a small pan over medium heat.
Add the chili pods and saute them until they are a deep, dark brown. Turn off the heat and cool the olive oil and throw away the browned chilies.
(the alternative is to add Tabasco sauce to the oil to make it hot without cooking it) Crack the leg and wing joints of the chickens loose and spread them out, skin side up on a board or clean counter. Pound the chickens will with a meat mallet to flatten them out. Add the juice of 1 of the lemons to the seasoned olive oil along with 3 or 4 twists of pepper. Put the chicken halves in a big bowl, pour the seasoned olive oil over them and turn the peices over and over to coat them well. Let the chicken stand for 1 - 2 hours, turning the halves from time to time. Start your charcoal grill.
When your grill is heaped high with hot coals, put the marinated chicken halves on to cook, skin side down. Sprinkle the chicken with salt and a little more pepper, grill thoroughly, turning and basting with the remaining marinade. The chicken is done when it is tender and has a dark brown crust all over (some spots may well be charred) You can use the broiler in your oven, but an oven broiler never seems to get hot enough. If you want to try, preheat the broiler, put the chicken as close to the flame or coil as possible and broil it, turning it frequently and basting it often. Serve chicken hot with lemon wedges. From Time Life - The Good Cook ~ Poultry

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pollo Alla Diavola (Devil's Chicken)

Servings: 4 Servings

Ingredients:

3 - 4 pound chicken
½ cub Olive oil
2 tablespoon Hot pepper sauce *
2 Lemons, juice only
1 tablespoon Black pepper, freshly ground
1 teaspoon Salt
Pepper to taste

Preparation:

* Tabasco or the like Using poultry shears, cut the bird open by cutting down the backbone. Flatten a bit by pounding with your hand so that the chicken is "butterflied." Mix the remaining ingredients in a large bowl and marinate the bird for 2 hours. Grill on a medium-hot charcoal barbecue, skin side down, for 25 minutes. Turn and cook until the juices run clear, about another 20 minutes. Keep basting with the remaining marinade.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pollo Alla Fiorentina (Chicken Florentine Sty

Servings: 4 Servings

Ingredients:

4 pound Whole chicken .
1 ounce Dried mushrooms
½ cub Olive oil
1 cl Garlic, crushed
2 slice Fat salt pork or
Ham, finely chopped
1 small Onion, finely chopped
½ cub Marsala or dry white wine
Salt and pepper to taste
1/3 pound Tomatoes, peeled,
Seeded, and chopped
2 Sprigs parsley,
Finely chopped

Preparation:

Soak the mushrooms in warm water for 30 minutes. When soft, squeeze them dry and cut them into thin strips. Cut the chicken into serving pieces.
Heat the oil and gently brown the pieces of chicken with the garlic, fat pork, and onions. When the garlic clove begins to brown, discard it and add the Marsala. Season with salt and pepper, and add the mushrooms, tomatoes, and parsley. Check and correct seasoning, and continue to cook gently for about 1 hour longer, or until the chicken is tender. If necessary, moisten with a little hot chicken stock. The sauce should be fairly thick. Pat McGibbony-Mangum--------Sierra Vista, AZ

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pollo Alla Granchio (Seafood Stuffed Chicken Breast)

Servings: 5 Servings

Ingredients:

½ pound Crabmeat
½ pound Shrimp
1 cub Parmesan cheese -- grated
1 tablespoon Oregano -- crushed
1 tablespoon Marjoram -- crushed
1 cub Bechamel cream -- divided
1 tablespoon Salt
1 tablespoon Pepper
1 teaspoon Crushed garlic -- divided
5 8 ounce
½ cub Butter
1 cub Heavy cream
½ cub Chicken stock
1 teaspoon Cracked black pepper
¼ cub Green onion
Chicken breast -- boneless

Preparation:

In large bowl, mix crabmeat, shrimp, Parmesan cheese, oregano, marjoram, ½ cup bechamel cream, salt, pepper and ½ teaspoon garlic. Pound chicken breasts until ¼ inch thick. Spread stuffing over chicken; then roll breasts, securing with a wood pick. Saute chicken in butter until golden brown. Discard excess oil. Add heavy cream, ½ tsp garlic, chicken stock, craced pepper, green onions and ½ cup bechamel cream. Simmer until sauce thickens. Source: Cajun Revalations Chef: Brian Blanchard Bronze Medal Culinary Classic 1991

Recipe By : Rhonda Guilbeaux

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pollo Alla Romano

Servings: 4 Servings

Ingredients:

1 Young fryer; cut in servingpieces
Olive oil
Salt & pepper
¼ cub Olive oil
1 slice Bacon; thick, diced
1 Clove garlic; halved
1 teaspoon Fresh rosemary; minced
½ cub White wine
2 teaspoon Tomato paste
¼ cub Chicken stock; or more

Preparation:

Rub pieces of chicken with olive oil, salt and pepper. In a heavy frying pan, heat ¼ cup olive oil; add diced bacon and garlic. Saut‚ a few seconds and then put in chicken. Cook until golden brown on all sides.
Sprinkle chicken with rosemary; then add wine, continuing to cook until liquid is reduced by half. Remove garlic. Stir in tomato paste and chicken stock. Cook until chicken is tender and sauce is reduced to a moderate amount. Makes 4 portions.

SANSONE'S SHOW PLACE OF SOUTH

701 E. KINGS HIGHWAY

SHREVEPORT, LA

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pollo All'aceto Balsimico

Servings: 1 Servings

Ingredients:

4 pound Chicken cutlets
3 tablespoon Olive oil
2 cub Onion, chopped
4 Cloves garlic, crushed
1 cub Warm water
½ cub Balsamic vinegar
2 tablespoon Sm. capers
¼ cub Black olives, diced
1 teaspoon Italian seasoning
½ teaspoon Rosemary
½ cub Fresh Italian parsley,chopped
Crushed black pepper

Preparation:

Cut chicken cutlets into 2 inch pieces. In a large skillet, saute oil, onion and garlic for a few minutes. Add the chicken and brown slightly.
Pour the water and balsamic vinegar over the chicken; add the capers, olives and all seasonings. Cover and cook for 10 minutes. Add black pepper to taste. Serves 8.

Posted to FOODWINE Digest 13 Sep 96

From: Joe Ames <ames@PROLOG.NET>

Date: Sat, 14 Sep 1996 08:22:47 -0400

Pollo Borracho (Drunken Chicken)

Servings: 6 Servings

Ingredients:

2 tablespoon Oil, vegetable
2 tablespoon Butter, unsalted
5 pound Chicken; serving pieces
¼ pound Ham; cooked, coarse chopped
1 cub Raisins, seedless
⅛ teaspoon Cloves, ground
⅛ teaspoon Cinnamon
⅛ teaspoon Cumin
⅛ teaspoon Coriander seed, ground
2 Garlic cloves; chopped
2 cub Wine, white, dry
Salt
Pepper, ground
½ cub Almonds; toasted, slivered
½ cub Olives, stuffed; halved
1 tablespoon Capers; drained

Preparation:

In heavy casserole, heat oil and butter, saute chicken until golden. Add ham, raisins, spices, garlic, wine and salt and pepper to taste.
Cover, simmer gently, over low heat, until the chicken is tender when pierced by a fork - about 1 hour. Add almonds, olives and capers; heat through, uncovered for about 5 minutes.
MM and upload by DonW1948@aol.com / CBMC

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pollo Chicken Itza

Servings: 4 Servings

Ingredients:

6 ½ tablespoon Flour
1 ½ teaspoon Salt
1 ½ teaspoon Ground black pepper
1 pound Boneless chicken breasts;trimmed & cubed
5 tablespoon Each butter & olive oil
2 Fresh tomatoes; chopped
½ Onion; chopped
2 Cloves garlic; minced
1 teaspoon Cumin powder
1 teaspoon Fresh whole oregano
¼ teaspoon Garlic salt
2 Cherry tomatoes
6 Ti leaves - ti leaves add aspecial flavor to thisdish; are sold at anyflower shop

Preparation:

Mix together flour, salt and pepper. Dredge chicken pieces in the mixture.
Saute the floured chicken in 2-½ tbs. each of butter and oil at 350 F.
Remove chicken from the pan. Leaving all the drippings in the pan, add the additional oil and butter. Add tomatoes, onion, garlic and spices. Cover and cook for 20 minutes. Puree the sauce in a blender until you have a very smooth consistency. Lay out 3 Ti leaves, on top of each other but perpendicular (log cabin style). Place ½ the chicken in the center, ladle ½ of the sauce over the chicken and top with a cherry tomato. Fold leaves up and tie off with heavy string. Repeat with 3 more Ti leaves and remainder of chicken and sauce. Steam the Ti leaves in a large deep pan for 5 minutes until the leaves are moist, hot and soft. To serve, cut the top of the leaves off with a knife. Serve in the leaves.

PABLO'S

SEATTLE. WINE: TORRES GRAN VINA

SOL, RESERVA GREEN LABEL, 1977

From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pollo Con Frutta Secca

Servings: 4 Servings

Ingredients:

-JUDI M. PHELPS (BNVX05A)
3 ½ pound Chicken; cut in pieces
4 large Garlic cloves; finely minced
2 teaspoon Dried oregano
¼ cub Olive oil
¼ cub Red wine vinegar
1 cub Pitted prunes
½ cub Dried apricots
2 Bay leaves
½ cub Green olives; pitted/sliced
2 tablespoon Capers
1 tablespoon Caper juice
½ cub Brown sugar *
¾ cub Chardonnay or dry white wine

Preparation:

In a large bowl, combine chicken, garlic, oregano, olive oil, vinegar, prunes, apricots, bay leaves, olives, capers and caper juice. Cover and refrigerate 24 hours. Preheat oven to 350 degrees. Arrange chicken in a single layer in a shallow baking pan and spoon marinade evenly over chicken. Sprinkle with brown sugar and pour Chardonnay around chicken.
Bake 45 minutes, basting every 15-20 minutes. With a slotted spoon, remove chicken, fruit, olives, and capers to a serving platter. Pour several spoonfuls of pan juices over chicken. Serve remaining pan juices in a sauce boat. Any dry white wine may be substituted for Chardonnay.

*Use ¼ cup brown sugar to start off with, I think ½ cup brown sugar may be a bit too much. Source: Fine Wine in Food Cookbook

Pollo Con Marsala E Funghi

Servings: 1 Servings

Ingredients:

6 ounce boneless; skinlesschicken breasts
1 ½ cub Marsala wine
1 ½ cub Chicken stock
1 teaspoon Thyme leaves
¼ teaspoon Salt
½ teaspoon Green peppercorns
4 tablespoon Butter
1 cub Sliced Portobelo mushrooms
2 tablespoon Flour
½ cub Light cream

Preparation:

Chicken with Sweet Italian wine and Mushrooms

Here is a version of it from Chef K's Divine Cuisine Cards, check out the web site. WWW.DIVINECUISINE.COM

Place the chicken breasts in a sauce pan. Cover with the wine, stock and the seasonings and simmer gently for 20 minutes. Remove and reserve hot.
Increase the temperature under the sauce pan and bring the broth to a boil, reduce to 1 cup (250 ml). Strain through a cheese cloth.

Heat the butter in a 2nd sauce pan, sauté the mushrooms until all the moisture has evaporated. Add the flour, cook for 2 minutes over low heat.
Add the strained broth along with the cream. Simmer for 5 minutes. Serve.

SERVES 6

Posted to EAT-L Digest by RKalenuik <RKalenuik@AOL.COM> on Dec 5, 1997

Pollo Con Mole Verde

Servings: 4 Servings

Ingredients:

4 pound Chicken, roasting
4 cub Chicken stock; hot
¾ cub Pumpkin seeds
8 Peppercorns
⅛ teaspoon Cumin seeds
2 Tomatillos
2 Jalape#os; roast/peel/seed
4 Scallion, w/tops
2 Garlic clove; mashed
2 tablespoon Chicken fat or lard
1 bunch Mustard greens
2 large Romaine lettuce leaves
4 Cilantro, fresh; sprig

Preparation:

Put whole chicken in a casser#le, cover with the stock, and bring to a simmer. Cover pot and poach chicken just below the simmering point over very low heat or in a very low oven (275 degrees) for 1 hour. Remove chicken from stock and let it cool enough to carve it.

Toast the pumpkin seeds together with the peppercorns and cumin in a hot ungreased skillet about 5 minutes, stirring constantly to prevent scorching. Put into a blender and grind fine.

Remove outer husks from the tomatillos, put them in a pan with cold water to cover, and bring to a simmer. Simmer 10 minutes, drain, then add them to the blender with ½ cup of their liquid and blend to a smooth thick puree.
Chop all the remaining ingredients and add them to the blender. Add chicken stock, if needed, to thin the puree. Pour sauce into the skillet and simmer about 10 minutes to evaporate some of the liquid.

Carve chicken in 4 or more pieces and add to the sauce, coating the pieces well. If possible,let chicken sit overnight in the sauce so that the seasoning permeates and the hotness of the chili diminishes. Reheat gently so that sauce does not boil. Serve hot or at room temperature.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pollo Con Oregano

Servings: 4 Servings

Ingredients:

2 ½ pound large chicken pieces,with the skin attached
2 Garlic cloves, peeled
1 small White onion, roughly sliced
1 cub Reduced chicken broth
12 Additional garlic cloves,peeled and minced
3 tablespoon Dried Oaxacan or Mexicanoregano, stems removed
And roughly crumbled
2 tablespoon Additional chicken broth
½ teaspoon Sea salt (or to taste)

Preparation:

Grilled Chicken with Oregano Serves 4 to 6

melted chicken far or oil for broiling

Put the chicken pieces into a saute pan in one layer. Add the whole garlic cloves, onion, and 1 cup chicken broth and cook, covered, over medium heat, turning the pieces over from time to time, until the broth has completely reduced and the chicken is tender - about 25 minutes.

Crush the minced garlic into a mortar with the oregano, 2 tablespoons broth, and salt and work to a rough paste (or put it all into a blender jar and blend very briefly). Spread the paste over the chicken pieces, turning them so they ar evenly covered; return to the pan and cover. Set aside to season for 2 hours. Heat a broiler or grill and brown lightly, brushing with a little melted chicken fat if necessary.

The Art of Mexican Cooking From the collection of Jim Vorheis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pollo Con Pico De Gallo

Servings: 6 Servings

Ingredients:

PICO DE GALLO:
1 medium Tomato
1 Whole jalapeno pepper
½ Avocado; peeled and seeded
¼ cub Minced red onion
1 tablespoon Kikkoman Teriyaki Sauce
2 teaspoon Lime juice
1 ½ teaspoon Minced fresh cilantro

CHICKEN:
6 Chicken breast halves (boneless)
½ cub Kikkoman Teriyaki Sauce
½ teaspoon Grated lime peel
1 tablespoon Lime juice
1 Garlic clove; pressed

Preparation:

Prepare Pico de Gallo: Dice 1 medium tomato, 1 whole jalapeno pepper and ½ avocado, peeled and seeded. Combine with ¼ cup minced red onion, 1 tablespoon Kikkoman Teriyaki Sauce, 2 teaspoons lime juice and 1 ½ teaspoons minced fresh cilantro. Let stand at room temperature 2 hours for flavors to blend.

Rinse chicken chicken and pat dry with paper towels; place in large plastic bag. Combine remaining ingredients; pour over chicken. Press air out of bag; close top securely. Marinate 1 hour; turn bag over occasionally. Reserving marinade, remove chicken and place on grill 5 to 7 inches from hot coals. Cook 15 to 18 minutes or until chicken is tender; turn over and baste with reserved marinade occasionally. Serve with Pico de Gallo.

Source: SPICE UP YOUR MEALS! with Kikkoman Teriyaki Sauces Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kikkoman.zip

Pollo Con Queso En Tortilla

Servings: 8 Servings

Ingredients:

½ cub Shortening
2 cub Flour
1 teaspoon Salt
¾ teaspoon Baking powder
¾ cub Water (approximate)
4 cub Chicken, cooked, cut up
1 cub Cream of chicken soup
1 cub Dairy sour cream
4 ounce Green chilies,can, chopped
½ cub Onion, finely chopped
2 cub Monterrey jack cheese grated
¼ cub Sliced green onions w/ tops

Preparation:

y browned. Add mushrooms; cook until tender, stirring often. Stir in until tender, stirring often. Stir in wine, salt, pepper, paprika, Stir in wine, salt, pepper, paprika, nutmeg, and mace. Cover frypan pepper, paprika, nutmeg, and mace. Cover frypan and cook over low frypan and cook over low heat 15 minutes. Off the heat, add the

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pollo Criollo Con Ajo - Chicken with Garlic

Servings: 8 Servings

Ingredients:

3 Green peppers -- chopped
1 cub Canned tomatoes
Salt and pepper
2 tablespoon Oil
2 Onions -- chopped
2 teaspoon Oregano -- crushed
½ cub White wine
7 pound Chicken -- in serving
Pieces
10 Gloves of garlic -- crushed
¼ teaspoon Cayenne pepper

Preparation:

Season chicken pieces with salt and pepper. Heat oil in a large flameproof casserole and saute chicken until browned all over. Remove chicken and set aside. Add to the casserole the onions, garlic, peppers and 1 tsp of salt and saute until the onions are soft. Increase heat and add the wine, cook until most of the wine has evaporated. Add tomatoes, oregano, cayenne pepper and the chicken pieces. Reduce heat, cover, and simmer until chicken is tender, about 1 hour. Season with more salt and pepper if needed.
Thicken sauce with 2 Tbsp of flour if a thicker sauce is desired.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pollo Criollo En Cazuela (Mom's Farm Style Chicken)

Servings: 4 Servings

Ingredients:

3 pound Roasting chicken
Cut into quarters or serving
Pieces, or
3 pound Chicken breasts and thighs
Salt and fresh ground pepper
To taste
3 Cloves garlic -- 3 to 4
Cloves
½ teaspoon Ground cumin
½ cub Sour orange juice -- Seville
Oranges
Or ¼ cup sweet orange
Juice mixed
With ⅛ cup each fresh lime
And
Lemon juice
¼ cub Olive oil -- or vegetable
Oil
½ cub Dry sherry
1 large Onion -- thinly sliced
½ cub Chicken stock -- or canned
Broth
1 tablespoon Flour -- optional
2 tablespoon Fresh parsley -- finely
Chopped

Preparation:

Wash the chicken, pat it dry with papper towels, and season liberally with salt and pepper. In a mortar, crush the garlic into a paste with the cumin and rub the garlic paste into the chicken. Place the chicken in a nonreactive bowl; pour the orange juice over it, cover, and refrigerate at least 1 hour or overnight. Remove the chicken from the marinade (reserving the marinade) and pat dry. In a heavy-bottomed pan, heat the oil over medium heat until fragrant, then brown the chicken on all sides. Add the reserved marinade, the sherry, onion, and stock, reduce the heat to low, cover, and simmer until the chicken is fork tender, 35 to 45 minutess.
Transfer the chicken to a serving platter. Strain the sauce through a colander and return it with the flour to the pan. Cook the sauce over low heat, stirring, until it has thickened, 5 to 6 minutes, correct the seasonings, pour over the chicken, and garnish with the parsley.

Recipe By : "Memories of a Cuban Kitchen" by Mary Urrutia

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pollo Deshebrada (Shredded Chicken)

Servings: 8 Servings

Ingredients:

5 pound Young chicken, quartered,plus the giblets except theliver
2 Cloves garlic, peeled andminced
1 teaspoon Oregano, crumbled
1 teaspoon Salt
½ teaspoon Freshly ground black pepper
2 Bay leaves

Preparation:

In a wide 5 quart pan, arrange the chicken quarters in a single layer. Add cold water to cover by one inch (about 2 ½ quarts) and set over medium heat. Stir in the giblets, garlic, oregano, salt, freshly ground black pepper, and bay leaves and bring to a simmer. Partially cover the pan and lower the heat. Simmer the chicken, turning it once at the halfway point, until the meat is tender and falling from the bone, about 25 minutes.

Remove the pan from the heat, set on a rack, and let the chicken cool to room temperature, uncovered, in the poaching liquid. Drain the chicken and strain and degrease the broth, reserving it for another use. Skin the chicken, remove and shred the meat. Cover and refrigerate. The chicken can be cooked up to 1 day ahead.

NOTES : Here is a method for cooking and shredding chicken to be used in taco's, quesadillas, flautas, burritos, and so on. Be certain to save the broth (there will be about 2 quarts) for use in soups. Though the meat will not be as moist (and there won't be a bonus of broth), if time is tight you might want to substitute an already roasted chicken from the supermarket.
Just discard the skin, pull the meat from the bones, and shred it.

Recipe by: El Paso Chile Co.'s TX Border Ckbk/W. P. Kerr & Norma Kerr Posted to MC-Recipe Digest V1 #566 by Lynn Cage <redcage@inlink.com> on Apr 13, 1997

Pollo En Adobo (Chicken in Red Chili and Tomato Sauce)

Servings: 4 Servings

Ingredients:

SAUCE:
6 Dried ancho chilies
1 cub Boiling chicken stock; fresh
;or canned
1 cub Onions; coarsely chopped
3 medium Tomatoes; peeled, seeded and
;coarsely chopped (see salsa
;cruda), or substitute 1 cup
;drained, canned Italian
;plum tomatoes
1 teaspoon Garlic; finely chopped
1 tablespoon White vinegar
1 teaspoon Sugar
½ teaspoon Coriander seeds; ground
¼ teaspoon Ground cinnamon
¼ teaspoon Ground cloves
1 ½ teaspoon Salt
¼ teaspoon Black pepper; freshly ground
4 tablespoon Lard
1 Chicken (3 to 3 ½ pounds);
;cut into 6 or 8 serving
;pieces

Preparation:

Under cold running water, pull the stems off the chilies, break them in half, and brush out the seeds. With a small knife, cut away any large ribs. Tear the chilies into small pieces, pour 1 cup of boiling stock over them and let them soak for 30 minutes.

Pour the chilies and the stock into the jar of a blender and puree at high speed for about 15 seconds. Add the onions, tomatoes, garlic, vinegar, sugar, coriander, cinnamon, cloves, salt and black pepper, and blend for 30 seconds, or until the mixture is reduced to a thick puree.
(To make the sauce by hand, puree the chilies, onion, tomatoes and garlic--a cup or so at a time--in a food mill set over a bowl. Then stir in the vinegar, sugar, coriander, cinnamon, cloves, salt and black pepper.) In a heavy 8 inch skillet, heat 1 tablespoon of the lard over moderate heat. Add the puree and cook, uncovered, stirring occasionally, for 5 minutes. Remove from the heat; cover the skillet to keep the sauce warm.

Preheat the oven to 350 degrees (F). Pat the chicken pieces dry with paper towels (they will not brown well if they are damp). In a heavy 10 to 12 inch skillet melt the remaining 3 tablespoons of lard over moderate heat until a light haze forms above it. Brown the chicken a few pieces at a time, starting them skin side down and turning them with tongs. As the pieces turn a rich golden brown, place them in a 3 quart heatproof casserole. Pour the chili sauce into the casserole and turn the chicken about in it until the pieces are thoroughly coated with the sauce. Cover the casserole tightly and bake undisturbed, in the middle of the oven for 45 minutes. Then remove the cover and bake 15 minutes longer, basting the chicken every not and then with its sauce. serve directly from the casserole or arrange the chicken attractively on a serving platter and pour the sauce over it.
Posted to CHILE-HEADS DIGEST V3 #158

Date: Thu, 14 Nov 1996 01:47:01 +1000 (EST)

From: "I. Chaudhary" <imranc@onthenet.com.au>

Pollo En Chocolate Sauce (Chicken Mole)

Servings: 6 Servings

Ingredients:

4 tablespoon Olive oil
2 Cloves garlic, minced
Serving-pieces of chickenfor 6 persons
1 Onion, chopped
1 Green pepper, chopped
3 Slices canned pimento,chopped
2 Large tomatoes, peeled,seeded, and chopped
2 tablespoon Chili powder (or to taste)
2 ½ cub Chicken broth
¼ cub Slivered almonds
¼ cub Raisins
½ teaspoon Cumin
¼ teaspoon Nutmeg
¼ teaspoon Ground cloves
¼ teaspoon Cinnamon
½ teaspoon Salt
¼ teaspoon Pepper
1 teaspoon Sugar
Grated rind of 1 orange
2 Squares bitter chocolate,chopped
¼ cub Light rum

Preparation:

In casserole, heat oil and cook garlic for a few moments to flavour oil; add chicken and brown. Remove chicken. In remaining fat, cook onion, green pepper, pimento, and tomato over gentle heat for 10 minutes.
To onion mixture, add chili powder, blending well. Add broth, almonds, raisins, seasonings, and rind; simmer, covered, 30 minutes longer. Add chocolate, stirring until melted. Replace chicken, spooning sauce over.
Bake, covered, at 350 degrees for 1 hour, or until chicken is tender. Warm rum, ignite it, and pour over contents of casserole; allow to stand for a few minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pollo En Crema De Chile Chipotle

Servings: 6 Servings

Ingredients:

6 Chicken breast halves, boned
And skinned
6 Slices American cheese
1 cub Sour cream
1 Chipotle pepper from can of
Chipotles en abobo
½ teaspoon Salt and pepper

Preparation:

Date: Wed, 22 May 1996 18:31:54 -0500

From: awilson@tfs.net

Put breasts in baking dish and season with salt and pepper. Put a slice of cheese on top of each breast. Blend together remaining ingredients and pour over breasts and cheese. Cover and bake 45 minutes in a medium 350 degree oven until chicken is done. To serve, remove chicken, stir residual sauce in baking dish until smooth, and spoon over breasts. Ideal for buffets or large groups. Can substitute low-cholesterol sour cream and cheese. If canned chipotle is unavailable, dried chipotle will do.
Altering amount of chipotle will alter spiciness of dish. Can add sauteed mushrooms before baking. Marcelita's Restaurant

Posted to MealMaster Recipes List, Digest #143

Pollo En Escabeche Oriental (Shredded Chicken Yucatan)

Servings: 4 Servings

Ingredients:

10 Peppercorns
¼ teaspoon Ground oregano
½ teaspoon Salt
2 Cloves garlic; crushed
1 tablespoon Vinegar
2 large Red onions
2 Heads garlic
3 Bitter oranges; juice of(see note 1)
3 pound Chicken legs and thighs
Water
1 teaspoon Salt
½ teaspoon Ground oregano
1 Xcatic chile (see note 2)
1 Habanero chile; seedsremoved
2 Serrano chiles; seedsremoved
Flour tortillas

Preparation:

garhow@hpubmaa.esr.hp.com

Pollo En Escabeche Oriental (Shredded Chicken Yucatan)

Recipe By: Chile Pepper Magazine - Oct. 1992

NOTE #1: or mix 1 cup lime juice with ½ cup orange juice.

NOTE #2: or substitute yellow wax hot

Place the peppercorns, oregano, and salt in a spice or coffee grinder and grind to a powder. Combine this powder with the garlic and vinegar and make a paste. Set aside.

Roast one of the onions and both heads of garlic in a 350-degree oven for 20 minutes. Let cool.

Peel the remaining onion, slice it into rings, and marinate it in the bitter orange juice.

Place the chicken in a stockpot with water to cover, salt and oregano, and simmer until the chicken is tender, about 30 minutes.

Drain the chicken, reserving the broth, and transfer it to an oven-proof dish. Add the peppercorn paste and 2 tablespoons of the bitter orange juice, and bake uncovered at 350 degrees until golden brown, about 30 minutes.

Peel the roasted onions and garlic and combine them with the resreved chicken stock. add the chiles and simmer for 5 minutes. Add the marinated onion, bring to a boil, and remove from the heat immediately.

Drain the broth and reserve both the broth and the chiles and onions.
Separate the chiles from the onion and coarsely chop them.

Skin the chicken and shred the meat from the bones. Add the chopped chiles and the onion to the chicken and mix well. Reduce the stock by boiling to 1 ½ cups and add it to the chicken mixture until the mixture is moist but not soupy.

Serve the chicken with Salsa Xcatic and Salsa de Aguacate (see recipes) on the side.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pollo En Mole

Servings: 1 Servings

Ingredients:

1 large Roasting hen
3 Onions
1 Head garlic
2 Cubes tomato brothconcentrate
2/3 cub Sesame seeds
½ cub Oil
½ cub Peanuts
1/3 cub Pumpkin seeds
4 Roma tomatoes
3 Chiles ancho
4 Chiles guajillos
4 Chiles negros
4 Chiles pasillas
15 Chiles de arbol; thesecontrol heat
2 Bananas
¼ cub Raisins
1 Stale tortilla
2 slice Stale bread
4 Cloves
1 teaspoon Cumin seeds
3 Bay leaves
1 Inch cinnamon stick
1 teaspoon Oregano
2 Circles mexican chocolate

Preparation:

All ingredient quantities are subject to interpretation.) Procedure Wash the chicken, remove the skin, and separate it into serving-sized pieces.
Put the chicken in a large stock pot and cover with cold water. Put one onion and half the head of garlic in the pot with the chicken. [Lupe just peeled the onion and put it in whole. She didn't peel the garlic. I think I'd cut the onion into chunks.] Drop the broth concentrate into the water, then put the pot over high heat. When the stock boils, lift off the scum that rises and discard it. Lower the heat, cover the pot, and allow the chicken to cook for about 30 minutes. Meanwhile, in a small skillet brown the sesame seeds (without oil) over medium high heat. The seeds will pop and make a minor mess; most will stay in the pan. Transfer the seeds to a blender or food processor (or, as Lupe's mother does, crush them on a stone metate). Pour the oil into the pan and allow it to get hot. Wash the chiles and separate the stems. Dry them (well!) and fry each briefly in the oil (this will be a little dangerous, as the moist chiles will splatter a lot).
Transfer each chile to the blender jar or food processor; if they don't fit, just reserve them in a bowl. The seeds should be left in the chiles.
[I might remove some seeds and toast them separately in a dry skillet, then grind them up.] Fry the tomatoes in the oil until the skins blacken a little, then transfer them to the blender. Lift the chicken from the stock and set aside. Strain the stock, and add enough to the blender to enable blending of the chiles, tomatoes, and sesame. Blend all together well, then press the blended product through a sieve. You'll probably have to do this in batches. Discard the seeds and skins that remain behind in the sieve.
Transfer the smooth blended chiles to a large pot. In the skillet, sautŽ in succession the nuts and seeds, 2 onions [which Lupe didn't chop up; this was a little odd], the remaining garlic (peeled), the two bananas (sliced in half lengthwise but not peeled [!!!]), the raisins, the tortilla, and the bread. The onions and garlic should be lightly browned, as should the nuts. The bananas should be allowed to get soft and translucent (sort-of).
The raisins should be allowed to plump and brown slightly; it should take only about a minute. The tortilla and bread should be well browned.
Transfer all these ingredients to the blender, along with the herbs and spices. [I think I'd toast and grind the cloves, cumin, and cinnamon separately.] Puree until smooth with some stock, then add to the purŽed chiles. Add stock as desired; Lupe added almost all the stock from the first chicken-cooking step through the various bleedings. Put the sauce over medium-high heat, drop in the chocolate, and bring to a boil. Reduce the heat, add the chicken, and let the mixture simmer for about 45 minutes.
Serve with rice. Yummy

Busted by Christopher E. Eaves <cea260@airmail.net>

NOTES : spontaneous techniques of mole preparation demonstrated to me by a wonderful Mexican cook. Lupe confidently constructed this dish as if she'd done it all her life, which she probably has. Some of her techniques seemed a little unusual to me, but I've included them literally with commentary as to how I might do things. This recipe makes a lot of sauce.
Lupe says it's better the next day anyway. I should add that the cooking demonstration was conducted primarily in Spanish, with running translations provided by Lupe's sister and my feeble grasp of the language. I guess that makes it more authentic
Posted to MC-Recipe Digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 25, 1998

Pollo En Nogada (Chicken in Nut Sauce)

Servings: 6 Servings

Ingredients:

3 Ancho chiles; toasted andsoaked as for Chuletas dePuerco Adobados
2 tablespoon Oil
2 tablespoon Butter
1 3-½ lb. chicken; cut intoserving pieces
Salt and pepper
2 cub Chicken stock
1 Clove garlic; chopped
1 large Onion; chopped
⅛ teaspoon Each cinnamon and cloves
1 teaspoon Oregano
½ cub Peanuts
½ cub Pecans
1 slice White bread; broken up

Preparation:

Date: Wed, 13 Mar 1996 08:43:35 -0600

From: Judy Howle <howle@EbiCom.net>

RECIPES USING ANCHO CHILES (by Diana Kennedy)

Heat oil and butter in skillet and saute chicken until golden. Remove to flameproof casserole which has a lid, and season with salt and pepper. Save fat in pan. Add stock; cover and simmer gently until tender, about 45 minutes. Meanwhile, combine prepared chiles, onion, garlic, spices, nuts, bread and a little stock in the blender and blend to a coarse puree, blending in 2 batches.

Heat oil and butter remaining in skillet, adding enough to make 2 Tbsp. if necessary. Cook the puree for 5 minutes, stirring constantly. Pour the stock off the chicken; add to the sauce; and cook, over low heat, until it is the consistency of heavy cream. Pour over the chicken in the casserole, and simmer gently for 5 minutes or until heated through. Serves 6.

CHILE-HEADS DIGEST V2 #267

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pollo En Pina (Chicken in Pineapple)

Servings: 1 Servings

Ingredients:

1 3-½ to 4 lb chicken cutinto serving pieces
1 Ripe pineapple peeled coredand chopped -or-
1 can (16-oz) unsweetenedpineapple in its own juice
2 medium Onions finely chopped
2 Cloves garlic chopped
2 Whole cloves
1 1-inch piece of sticjkcinnamon
2 Bay leaves
½ cub Olive oil
½ cub White vinegar
½ cub Dry sherry
2 medium Tomatoes peeled and coarselychopped
Salt, ground pepper andchicken stock if necessary

Preparation:

Following are a number of Guatemalan recipes from a book I received for Christmas called The book of Latin Americn Cooking. I haven't tried them so I can't say how they'll be.

Put chicken pieaces into a heavy skillet or casserole. If using fresh pineapple, be carefule and save all the juice. If using canned pineapple, use the juice. Add all the rest of the ingredients, including salt and pepper to taste. If usinf fresh pineapple it may be necessary to add chicken stock to cover the chicken pieces as the fresh fruit will not have as much juice as the canned. Cover and simmer over low heat ubtil tender, about 45 minutes. If the sauce is very abundant, cook partially covered for the last 15 minutes. Serve with rice
From archives of rec.food.recipes

Date: Wed, 8 Feb 1995 22:48:45 GMT

From: goodrich@raisinets.den.mmc.com (Maggie Goodrich)

Pollo En Pipian Rojo

Servings: 8 Servings

Ingredients:

STEP 1:
1 Chicken; 3-½ to 4 pounds
Chicken giblets
½ Onion; sliced
2 Cloves garlic; peeled
1 Sprig parsley
1 Bay leaf
1 pinch Thyme
1 tablespoon Salt; or to taste
Water to cover

STEP 2:
6 Chiles Anchos
Hot water

STEP 3:
1 tablespoon Chile seeds (or more totaste); well toasted
½ Stick cinnamon
3 Whole cloves
5 Peppercorns

STEP 4:
¾ cub Sesame seeds

STEP 5:
3 tablespoon Lard
Ground seeds and spices
Soaked chiles
½ cub Reserved chicken broth
1 Clove garlic; peeled
3 cub Reserved broth

STEP 6:
1 large Avocado leaf; fresh ordried

Preparation:

From "The Cuisines of Mexico" by Diana Kennedy

STEP 1: Put the chicken, giblets, and the rest of the ingredients into the pan, cover with water, and bring to a boil. Lower the flame and simmer the chicken until it is just tender -- about 40 to 50 minutes. Let the chicken cool in the broth, then cut it into serving pieces and set aside. Strain the broth and reserve it.

STEP 2: Toast the chiles lightly on a griddle or comal. When they are cool enough to handle but still pliable, slit them open and remove the seeds and veins. Save the seeds. Cover the chiles with hot water and leave them to soak for 15 to 20 minutes.

STEP 3: Add the toasted, cooled seeds and the spices to the spice grinder and grind them finely. Set them aside.

STEP 4: Toast the sesame seeds well, until a deep gold color, in an ungreased pan and set them aside to cool off a little. Add the toasted, cooled seeds to the spice grinder and grind them very fine.

STEP 5: Melt the lard in a large flameproof dish and fry the ground seeds and spices over a low flame for about 3 minutes, stirring them constantly.
Transfer the chiles with a slotted spoon to the blender jar. Add the broth and garlic and blend to a smooth puree. Add the chile puree to the fried spice mixture in the dish and let it cook fast for about 5 minutes stirring constantly. Add the remaining 3 cups of reserved broth and let the sauce continue cooking over a low flame for about 20 minutes, or until it thickens and is well seasoned. Add the cooked chicken, salt to taste, and let the chicken heat through.

STEP 6: Toast a large avocado leaf, fresh or dried on a warm comal or griddle, grind it finely and add it to the sauce.

This pipian is a deep-red, earthy-looking sauce. When it is cooked it should just lightly cover the back of a wooden spoon.

In Mexico this would be served with hot tortillas only, but plain white rice goes very well with it. It should not be very picante ("zingy"), but have just a pleasant afterglow from the chile seeds.

The sauce can be made several days ahead if you have some good chicken broth handy. The chicken can then be poached ready and heated through in the sauce when you are ready to serve. The sauce freezes extremely well."

George Nelson <70431,3065@compuserve.com>

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pollo En Salsa De Mani

Servings: 6 Servings

Ingredients:

6 Chicken breasts, skinless
4 large Tomatoes
1 cub Peanut butter
1 medium Onion, finely chopped
1 Sweet red pepper, cut infine strips
4 Cloves garlic
2 tablespoon Tomato paste
1 tablespoon Fresh coriander
Oil
Salt and pepper

Preparation:

Season the chicken breasts with salt and pepper, fry them in oil for a few minutes on both sides, until pale brown. In a separate frying pan, fry the onion, sweet pepper and garlic, adding the fresh tomatoes, tomato paste, coriander and the peanut butter.
Add the chicken to the sauce, cover, and let cook completely until it is tender, 30 minutes at low to medium heat. Stir occasionally. Serve with Arroz con leche de coco.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pollo En Vino Rojo

Servings: 4 Servings

Ingredients:

1 pound fryer chicken, cut up
½ cub Vinegar
¼ cub Olive oil
1 small Onion, chopped
1 cl Garlic
1 Bay leaf
½ teaspoon Dried oregano, crushed
½ teaspoon Salt
2 slice Bacon, cut up
8 ounce Can tomatoes, choped
1 Carrot, chopped (½ cup)
1 cub Dry red wine

Preparation:

In a deep bowl, place the chicken, vinegar, oil, onion, garlic, bay leaf, oregano, salt and ⅛ tsp. pepper. Allow this mixture to marinate in the fridge for about 8 hours, or overnight. Fry the bacon in a frying pan until crisp, then remove bacon, but reserve the fat. Allow bacon to sit on some paper towel, to soak up the fat. In the bacon grease, brown the pieces of chicken for about 15 minutes or until well browned. Take the bay leaf and clove of garlic out of the marinade, then pour the liquid over the chicken in the skillet. Add the tomatoes in their liquid, the carrots and the red wine. Cook for 35-40 mins., covered and on a low heat. Remove the chicken to a warmed serving platter, add the bacon to the sauce in the pan and season the sauce to taste, with salt and pepper. Spoon sauce over the chicken. Source: Adapted by Deborah Kuhnen from "Better Homes and Gardens Mexican Cookbook".

Posted to MM-Recipes Digest V4 #138 by "Deborah Kühnen" <DEBKUHNEN@msn.com> on May 18, 97

Pollo Euscaro (Basque Chicken)

Servings: 2 Servings

Ingredients:

2 Chicken quarters
1 tablespoon Butter
1 tablespoon Bacon drippings
½ teaspoon Salt
¼ teaspoon Ground black pepper
6 ounce Saute'd button mushrooms
1 small Eggplant peeled and cut intofingers
1 medium Tomato, chopped into 8 pcs.
½ Sweet green pepper, sliced
4 small Onions, peeled
1 Garlic clove crushed butNOT peeled
½ teaspoon Dry basil
½ teaspoon Dry thyme
1/3 cub Dry white wine

Preparation:

Brown the chicken well in the butter and bacon drippings. Season with salt and pepper, and place in a deep casserole which has a cover. In the fat in which the chicken was browned, stir together the mushrooms, eggplant, tomato, green pepper, onions, garlic, basil and thyme for 2 to 3 minutes until the vegetables just begin to soften. Add to the
chicken in the casserole. Pour the wine into the skillet, scrape loose any brown bits from the bottom and pour with the wine over the chicken. Cover the casserole and bake in a moderate oven (350 F.) for about 45 minutes or until the chicken is tender.
Don't even consider using a crockpot; this is enormously superior. NOTE: The small amount of wine is all the liquid needed. Plenty of
water is released from the vegetables, so there is no danger of
the food going dry and burning.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pollo Frito

Servings: 1 Servings

Ingredients:

1 small Frying chicken; cut up intosmall pieces
1 ½ teaspoon Salt
¼ teaspoon Freshly ground black pepper>¼ tsp nutmeg or cinnamon
½ teaspoon Garlic salt
One lemon ; juice of
Olive oil
½ cub Unbleached flour
2 Eggs; slightly beaten
1 Lemon; cut in 6 wedges

Preparation:

"Pollo Frito is a classic dish in Jewish Italy" (quote from the recipe)

Sprinkle chicken pieces evenly with salt pepper, nutmeg and garlic salt.
Place in bowl and refrigerate to marinate for several hours or overnight.
Toss once in a while to ensure evenness of seasoning.

Heat 1 cup of oil in a large skillet. Roll the chicken pieces in flour, dip in egg and fry in the hot oil over high heat for 1 or 2 minutes. Lower heat and fry for 15 minutes longer or until pieces are golden (but not brown) on all sides serve with lemon wedges and riso coll'uvetta.

Posted to JEWISH-FOOD digest V97 #323 by Judith Sobel <jcs@mindspring.com> on Dec 11, 1997

Pollo Frito Fried Chicken

Servings: 4 Servings

Ingredients:

3 pound Chicken fryer, cut into servingpieces
½ cub Flour
1 teaspoon Salt
1 teaspoon Paprika
⅛ teaspoon Pepper
2 tablespoon Oil
2 tablespoon Butter
1 small Onion; chopped
1 cub Garlic; chopped
2 tablespoon Parsley; chopped
1 Green bell pepper; chopped
3 tablespoon Flour
1 cub Chicken stock Salt and pepper to taste
1 tablespoon Lemon juice

Preparation:

Roll the chicken pieces in the flour, which has been well mixed with the seasonings. Heat the oil and butter in a skillet; place chicken pieces skin side down in skillet and cook, uncovered, for 15 to 25 minutes on each side, turning only once. Transfer chicken to heated serving platter and keep warm. In the same skillet, adding more butter if necessary, saute' the onion, garlic, parsley, and pepper. Push the vegetables to one side, stir in the 3 tablespoons of flour, cooking slowly for a few minutes; then add the chicken stock and stir until thickened. Add salt and pepper to taste and lemon juice; blend well. Pour this sauce over the chicken and serve.
Makes 4 servings. Trader Vic's Book of Mexican Cooking Typos by Brenda Adams <adamsfmle@aol.com>
Recipe By : Trader Vic's Book of Mexican Cooking

Posted to FOODWINE Digest 9 October 96

Date: Wed, 9 Oct 1996 19:18:48 -0400

From: Brenda Adams <ADAMSFMLE@AOL.COM>

Pollo Fritto Per Chunuka - Chanukah Fried Chicken

Servings: 4 Servings

Ingredients:

1 Frying chicken, cut up inpieces
1 ½ Teaspoons salt
¼ teaspoon Pepper
¼ teaspoon Nutmeg or cinnamon
½ teaspoon Garlic salt
1 Lemon, juice of
Olive oil
½ cub Flour
2 Eggs, slightly beaten
1 Lemon, cut in 6 wedges

Preparation:

These three recipes come from the <<Classic Cuisine of the Italian Jews> by Edda Servi Machlin (an interesting cookbook). Alaine

Pollo fritto is a classic dish in Jewish Italy

Sprinkle pieces evenly with salt, pepper, nutmeg & garlic salt. Place in a bowl with lemon juice & 2 tbsp olive oil -- set aside in refrigerator to marinate for several hours or overnight. Toss once in a while to ensure evenness of seasonings.

Heat 1 cup of oil in a large skillet. Roll the chicken pieces in flour, dip in egg, & fry in hot oil over high heat for 1 to 2 minutes. Lower heat & fry for 15 minutes longer or until pieces are golden, but not brown, on all sides. Serve with lemon wedges & riso coll'uvetta (rice & raisins).

Posted to JEWISH-FOOD digest V96 #79

Date: Sun, 17 Nov 96 10:24:07 CST

From: bgl@leass.PCC.COM (Barbara Leass)

Pollo Loco Chicken

Servings: 6 Servings

Ingredients:

¼ cub Corn oil
¼ cub Melted butter
¼ cub Onions, minced
2 tablespoon Garlic, finely minced
1 teaspoon Annato powder
Or 2 drops yellow food color
¼ teaspoon Ground cumin
1 teaspoon Mexican oregano
4 tablespoon Lemon juice
4 tablespoon Orange juice
1 Chicken 2 ½-3 lbs halved

Preparation:

Combine ingredients in a large shallow pan. Add chicken halves, turning to coat. Cover and marinate sevearl hours or overnite Remove chicken from marinade. Grill or broil until browned on both sides. Baste frequently.
Cook approx. 25 min. Cut chicken into pieces. Serve with beans and rice, corn or flour tortillas and fresh salsa.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pollo Loco Marinade

Servings: 4 Servings

Ingredients:

1 Lemon ; juiced
1 Orange; juiced
2 tablespoon White vinegar
2 Worchestershire sauce
½ cub Chili sauce
2 teaspoon Sugar
2 teaspoon Garlic powder
Tabasco ; to taste (i use a
2 tablespoon Oil

Preparation:

Just marinate chx. in this mixture for 4 to 24 hrs., grill 20 min. on each side. Serve with flour tortillas and fresh salsa. Hope you like it! FROM:
LESLIE BACKEN (NGVP22A)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pollo Parmigiana

Servings: 4 Servings

Ingredients:

1 pound Chicken breast half,boneless
½ cub Margarine; melted
1 cub Parmesan; grated
1 cub Bread crumbs
Paprika
Almonds, slivered

Preparation:

Combine bread crumbs and cheese. Dip chicken breasts first in melted margarine and then in cheese mixture. Roll up tightly, tucking in the ends and placing seam side down in a shallow baking dish. Secure chicken with toothpicks if necessary. Drizzle any leftover margarine over the chicken.
Sprinkle with paprika and arrange almond slivers for garnish. Bake for one hour at 350 F.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pollo Pibil

Servings: 4 Servings

Ingredients:

1 Garlic Clove
3 Tbl. Vegetable Oil
1 Med. Onion, sliced
4 Lg. Banana leaf sections,including center rib
1 (3 Lb) Chicken, quartered
Salt

Preparation:

If you don't have banana leaves for this Yucatan specialty, use foil only.

Recado Colorado made with lime or lemon juice

Prepare Recado Colorado.(See below) Add garlic. Mash to blend; set aside.
Heat 1 tablespoon oil in a medium skillet. Add onion. Cook until tender but not browned; set aside. Preheat oven to 350 degrees F. Cut four 20 inch sheets of aluminum foil. Place 1 sheet of foil on a flat surface. Place banana leaf in center of foil. Rub 1 chicken quarter with some of the remaining oil. Place chicken on banana leaf. Spread ¼ of the Recado Colorado mixture over chicken with back of a spoon. Sprinkle with salt. Add ¼ of the cooked onion. Wrap banana leaf around chicken to cover. Fold foil over banana leaf and crimp to close securely. If you use small pieces of banana leaf, overlap them to enclose chicken completely. Continue until all chicken quarters are seasoned and wrapped. Place in a single layer in a large baking pan. Bake 1 hour. Remove foil and drain off excess juices.
Serve chicken wrapped in the leaves.

Makes 4 servings.

RECADO COLORADO **

1 Tbl Crushed Achiote seeds OR New Mexico Chili Powder 2 Tbl Lime juice, Lemon juice OR vinegar 1 Pinch Tumeric Combine all ingredients and mash to make a paste. Makes about 3 Tablespoons.

From "MEXICAN COOKING" by Barbara Hansen, HP Books, ISBN 0-89586-038-4

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pollo Pibil (Chicken Steamed with Fruit Juice)

Servings: 4 Servings

Ingredients:

2/3 cub Orange juice; fresh
1/3 cub Lemon juice; fresh
1 tablespoon Annatto (achiote) seeds;
;ground in a blender or
;pulverized with a mortar
;and pestle
1 teaspoon Garlic; finely chopped
½ teaspoon Dried oregano
½ teaspoon Cumin seeds; ground
¼ teaspoon Ground cloves
¼ teaspoon Ground cinnamon
2 teaspoon Salt
¼ teaspoon Black pepper; freshly ground
1 Chicken (3 ½ to 4 pounds);
;cut into 6 to 8 serving
;pieces
12 Tortillas; hot, (hand or
;ready made)

Preparation:

In a small bowl, combine the orange and lemon juice, ground annatto seeds, garlic, oregano, cumin, clove, cinnamon, salt and pepper. Place chicken in a shallow baking dish just large enough to hold the pieces snugly in one layer and pour the seasoned fruit juice over it. Cover the dish with plastic wrap and marinate the chicken for 6 hours at room temperature, or 12 hours or overnight in the refrigerator, turning the pieces over in the marinade from time to time.
Line a large colander with 2 crossed, overlapping sheets of aluminum foil and arrange the chicken on it. Pour in the marinade, then bring the ends of the foil up over the chicken and twist them together to seal in the chicken and its marinade securely.
Place the colander in a deep pot, about 1 inch larger in diameter than the colander, and pour enough water into the pot to come to within an inch of the bottom of the colander. Bring the water to a vigorous boil over high heat, cover the pot securely and reduce the heat to low. Steam for 1 ¾ hours, or until the chicken is tender, checking the pot from time to time and adding more boiling water if necessary.
To serve, remove the package of chicken from the colander, open it, and transfer the chicken and all of its sauce to a heated bowl or platter.
Accompany it with tortillas, served in a basket, in place of bread.

NOTE: In Yucatan, the chicken is wrapped in banana leaves and steamed in a special pit called a pib.

32 of 108

Time/Life 'Foods of the World', Recipes: Latin American Cooking

Earl Cravens earl.cravens@mgmtsys.com
Posted to MM-Recipes Digest by "Rfm" <maintech@ne.infi.net> on Apr 06, 98

Pollo Raphael

Servings: 4 Servings
Source: MAINPOUL.ZIP

Ingredients:

1 8 ounce can tomato sauce
½ cub Picante sauce
1 teaspoon Ground cumin
½ teaspoon Garlic salt
½ teaspoon Oregano, crushed
2 Whole chicken breasts,boned, skinned and split
Salt and pepper as desired
2 medium Onions, cut into ½" wedges
2 tablespoon Vegetable oil
2 cub Zucchini, cut into ½"cubes(about 1 mediumzucchini)

Preparation:

Combine tomato sauce, picante sauce, cumin, garlic salt and oregano; mix well. Cut chicken into 1" pieces; sprinkle with salt and pepper. Cook chicken and onions in oil in large skillet over medium heat, stirring frequently, until chicken is lightly browned and almost cooked through, about 5 to 7 minutes. Stir tomato sauce mixture into skillet; mix well. Stir in zucchini. Cover and simmer 5 minutes. Uncover; cook and stir about 1 minute to thicken sauce, if
necessary. Serve with additional picante sauce. Serves 4.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pollo Rellenos

Servings: 4 Servings

Ingredients:

4 Chicken breast (boneless)
1 cub Chicken broth
¾ cub Golden raisins
1 small Onion; minced
½ teaspoon Cinnamon
1 pinch Cloves; ground
½ tablespoon Salt
1 teaspoon Chimaja
1 tablespoon Red chile caribe
1 Chopped spinach

Preparation:

Make a stuffing by mixing the golden raisins, minced onion, cloves, cinnamon, salt, chile, chimaja and chopped spinach.

Stuff the chicken breasts, bake at 350 for 1 hour or until tender.

Baste with broth a couple of times while baking.

Contributor: Roy Olsen, from Chile Pepper Magazine Posted to MM-Recipes Digest V4 #225 by roy@indy.net (Roy) on Aug 26, 1997

Pollo San Francesco

Servings: 2 Servings

Ingredients:

2 Chicken breasts; skinless,boneless
Salt and pepper to taste
2 teaspoon Oregano
2 teaspoon Basil
3 tablespoon Olive oil
1 medium Onion
2 Cloves garlic
1 small Jalapeno
2 teaspoon Pesto
¼ cub Chopped olives
2 cub Tomatoes; crushed, peeled
½ teaspoon Sugar
1 teaspoon Rosemary
1 teaspoon Marjoram
¼ cub Water
¼ cub Parmesan cheese; coarselygrated

Preparation:

submitted by: bohemia@felix.TECLink.Net (Aimee Lee, Jackson, Mississippi, USA)
A friend of mine who knows of my great love for Italian cuisine got this recipe for me from Compuserve. I made this for Christmas dinner and received rave reviews.:) (makes 2 servings, but I usually double the recipe)

Rub the salt, pepper, oregano, and basil into the chicken breasts and let them sit for 15 minutes. Heat the oil in a saute pan at medium. Saute the chicken until it is cooked through (10-15 minutes depending on the stove; to check for doneness make an unobstrusive cut on the thickest part of breast to make sure it is no longer pink). Add the remaining ingredients, except the Parmesan. Simmer 10 minutes or until the sauce has thickened.
Remove from heat and serve on a bed of linguine. Garnish with the Parmesan.

DAVE <DAVIDG@CLAM.RUTGERS.EDU>

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 15 APRIL 1996

From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pollos En Adobo (Chiickens in Adobo Sauce)

Servings: 6 Servings

Ingredients:

6 Ancho chiles, diced, removeseeds for less heat
4 tablespoon Lard or salad oil
2 2-½ pound broiler-fryers, cutinto serving pieces
1 large Onion, chopped
1 Clove garlic, chopped
¼ teaspoon Ground cloves
¼ teaspoon Cinnamon
½ teaspoon Ground coriander seed
1 large Tomato, peeled, seeded, andchopped
Salt
Freshly ground pepper
1 teaspoon Sugar
1 tablespoon White vinegar
2 cub Chicken stock, or cannedcondensed broth

Preparation:

from THE COMPLETE BOOK OF MEXICAN COOKING, by Elisabeth Lambert Ortiz

Heat the lard or oil in a large skillet, and saute the chicken pieces a few at a time, until golden. Remove to a heavy, flameproof casserole that has a lid. Combine the onion, garlic, cloves, cinnamon, coriander, tomato, prepared chiles, salt and pepper to taste, sugar, vinegar, and a little stock in the electric blender and blend, a small amount at a time, to a coarse puree.

Cook the mixture in the oil remaining in the skillet for five minutes, stirring constantly. Add the stock and pour over the chicken pieces. Cover, and simmer for about 1 hour, or until the chicken is tender when pierced wit a fork. Remove the casserole lid for the final 15 minutes of cooking.
The sauce should be very thick, almost coating the meat.

Serve with lettuce, olives, capers, avocado slices, and serrano chiles on the side.

Serves 6.

(My Note: You can probably make this in the food processor.) Posted to EAT-L Digest 03 Apr 97 by Peggy Makolondra <pmakolon@MAIL.WISCNET.NET> on Apr 3, 1997

Polly Bergen's Chili

Servings: 16 Servings

Ingredients:

PATTI - VDRJ67A-----
4 tablespoon Olive oil
4 Yellow onions -- chopped
4 pound Lean ground chuck
12 ounce Tomato paste
1 teaspoon White vinegar
1 tablespoon Salt
3 Whole cloves garlic
2 large Cloves garlic; peel --
Mince
2 large Green peppers; seed --
Mince
3 pound Canned tomatoes
4 tablespoon Chili powder
¼ teaspoon Cayenne pepper
1 Bay leave

Preparation:

In an 8 quart dutch oven, heat the oil; saute garlic, onions, peppers until tender. Add chuck, crumbling it loosely. Cook slowly over medium heat for 10 minutes or until chuck loses color. Add tomatoes, cutting large chunks of tomato smaller with two knives; add tomato paste, chili powder, vinegar, cayenne and salt. Stir in cloves and bay leaf; then cook, uncovered, 1 hour. At end of hour, check liquid content; if there's too much, simmer a bit longer; if too dry, add another can of tomatoes. Refrigerate chili mixture until cool. Turn it into freezer-type plastic bags or containers and freeze up to 1 month. To serve, remove desired amount from freezer.
Turn into a Dutch oven and heat over very low heat until hot and bubbly.
Serve in bowls.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Polly Potter's Sugared Walnuts

Servings: 1 Servings

Ingredients:

⅛ pound Butter or margarine
1 ½ cub Brown sugar
¼ cub Water
4 cub Walnuts

Preparation:

Using an electric fry pan set at 300 degrees, melt butter, sugar and water together. Add walnuts and stir with a wooden spoon until nuts are covered, sugary and dry-looking.

Recipe by: Fred Wix/The Gabby Gourmet Posted to TNT - Prodigy's Recipe Exchange Newsletter by SilkyKitty <SilkyKitty@prodigy.net> on Apr 18, 1997

Polly's Cheese Squares

Servings: 8 Servings

Ingredients:

4 Jars (5-oz) Kraft Sharp andOld English Cheese
1 pound Margarine
1 teaspoon Onion powder
1 ½ teaspoon Dill seed
1 teaspoon Tabasco sauce
1 tablespoon Brau monda
1 dash Red pepper
2 small Loaves white bread -or-
1 large Loaf sandwich bread

Preparation:

Soften margarine; cream adding one jar of cheese at a time. Add remaining ingredients and mix well. Remove crusts from bread; cut each slice in half.
Spread cheese mixture on each piece. Stack 3 pieces of cheese-spread bread together and put cheese mixture on sides, top and bottom so that all the bread is covered. These cheese "petit fours" may be frozen at this point until ready to bake or they may be baked immediately on an ungreased cookie sheet at 350 degrees until they brown lightly (10 to 15 minutes).

Note: Put toothpicks through the center of the squares to keep them from slipping while baking. Serves 8 to 10.

This recipe is great for a ladies' luncheon (2 per plate plus a good salad). You can do all the work well in advance...and just put them in the oven the day of the party.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Polly's Fiesta Quiche

Servings: 1 Servings

Ingredients:

5 medium Eggs, to 6
¼ teaspoon Salt
⅛ teaspoon Nutmeg
¼ teaspoon Cayenne
2 cub Whipping cream
1/3 cub Onion, minced
1/3 cub Tomatoes, minced
1/3 cub Canned chiles, diced
1 Unbaked pie crust
1 ½ ounce Cheddar cheese, shredded
1 ½ ounce Jack cheese, shredded

Preparation:

* Polly's, Huntington Beach! Combine eggs, salt, nutmeg, cayenne, and cream. Whip until smooth and light in consistency. Spread onions, tomatoes, and chiles on bottom of pie crust. Pour egg mixture over filling. Sprinkle with cheeses. Bake 375 F, 60-70 mins or until toothpick inserted near center comes out clean. Allow to cool 10-15 mins before cutting.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polly's Honey Curry Marinade for Great Chicken

Servings: 1 Servings

Ingredients:

1 cub Honey
¼ cub Olive oil
3 teaspoon Curry powder
1 teaspoon Ground pepper, coarsely
Ground
1 teaspoon Trader Joe's Crushed Ginger

Preparation:

Mix all ingredients thoroughly and put in an airtight container. Baste poultry while baking at 375 degrees for one hour.

Can be made in larger quantities and stored in refer until ready for use.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Polo Alla Cacciatora

Servings: 5 Servings

Ingredients:

3 pound Frying chicken cut
Into 4 to 6 pieces
3 tablespoon Veg oil
1 cub Flour
Salt and pepper
2/3 cub Dry wine (i.e. the Marsala)
1/3 cub Thinly sliced yellow onion
1 Green pepper, seeded, cut
In thin strips
1 medium Carrot, sliced very thin
½ Stalk celery, cut in
Thin strips
1 Clove garlic, peeled and
Chopped very fine
2/3 cub Canned Italian tomatoes,
Coarsely chopped, with
Their juices.

Preparation:

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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polo Havidge Loobia (Rice Pilau with Carrot A

Servings: 1 Servings

Ingredients:

1/3 cub Dried red kidney beans
½ pound Carrots, cut into ¼-incubes
½ teaspoon Sugar
5 tablespoon Corn oil
4 ¼ cub Water
2 cub Raw rice, covered withlightly salted waterfor ½ hour
1 medium Potato, peeled and cut into
¼ -in thick slices
1 tablespoon Water
½ teaspoon Ground cinnamon

Preparation:

There are variations of variations in the artful combinations of Persian rice. Here is one that, with very few ingredients, manages to encompass a wide range of seasonings and flavors.

1. Cover the beans with water and soak them overnight. Drain. Cover the beans with water again and cook, covered, over moderate heat until they are soft but still whole, about ½ hour. Drain and set aside.

2. Put the carrots, sugar, 1 tablespoon of the oil, and ¼ cup of the water into a pan and cook over low heat for 5 minutes, or until the liquid evaporates. Be careful not to burn the carrots. Set aside.

3. Bring the remaining 4 cups of water to a boil in a pan. Drain nearly all the water from the rice and add the rice to the boiling water. Cover the pan and cook over moderate heat for 10 minutes. Drain, run the rice under cold water, and drain again.

4. Put 2 tablespoons of the remaining oil in a pan large enough to spread out the potato slices flat on its bottom. Sprinkle over this the 1 tablespoon of water. All the other ingredients are to be added in layers as follows: Add ½ cup of the rice over the potatoes. Cover this with the carrots and a few sprinkling of the cinnamon. Cover with the beans.
Continue in this manner, one layer after another, ending with beans.
Sprinkle cinnamon lightly over each layer. Shape the top layer into a pyramid.

5. Cover the pan and cook over low heat for 10 minutes. Sprinkle the balance of the oil (2 tablespoons) over the top and cover the pan with paper kitchen towels and the pan cover. Continue to cook over low heat for 15 minutes more. The rice, carrots, and beans will be cooked through and the potato and oil will develop their own crisp crust on the bottom.

Serve warm. Serve 4 to 6 with other dishes.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y.

[> Be Seeing You -- DPileggi in Houston, Texas From: D. Pileggi

Polo Loco

Servings: 4 Servings

Ingredients:

1 cub White vinegar
1 cub Olive oil
½ cub White wine ; or vermouth
Garlic; to taste
1 teaspoon Salt
1 teaspoon Oregano
½ teaspoon Thyme
¼ teaspoon Tabasco
1 tablespoon Parsley ; chopped or cilant
2 Chickens; halved

Preparation:

Combine ingredients, marinate chicken at least one hour. (To me, one clove = why bother?) If you like spicy, I have one more for you, also from the Times and tasty! FROM: DOLORES GILLETTE (SRDS42A)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polo Loco Marinade

Servings: 4 Servings

Ingredients:

1 Lemon; squeezed
1 Lime; squeezed.
Cilantro
¼ cub Orange juice
Mexican spice seasoning ;to

Preparation:

pour over raw chicken and let soak for up to 4 hours and grill on the bbq..
also you can add tequilla and its wonderful... DEBRA ALLEN (GBXP80B)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polo Lounge Dutch Apple Pancakes

Servings: 6 Servings

Ingredients:

-MARY WILSON BWVB02B
2 cub Milk
1 cub Flour
6 Eggs
¼ cub Plus 3 tbsp. sugar; divided use
⅛ teaspoon Almond extract
4 medium Apples; cut into thin wedges
1 tablespoon - 2 tbsp. cinnamon
2 tablespoon Powdered sugar

Preparation:

Combine milk, flour, eggs, 3 tbsp. granulated sugar and almond extract in a bowl. Mix to blend well. Pour into hot, well-greased 10-inch skillet, tilting pan so that batter forms collar around sides of pan. Arrange apple wedges in layer over batter. Combine remaining ¼ cup granulated sugar and cinnamon. Sprinkle evenly over apples. Bakes at 350 to 375 degrees until batter is set and surface is browned, about 45 minutes. Sprinkle with powdered sugar. Serve with jams and preserved if desired. (From the Beverly Hills Hotel.)

Source: San Diego Union Tribune, Nov 3, 1994.
Posted to MC-Recipe Digest V1 #308

Date: Sat, 23 Nov 1996 19:16:57 EST

From: colorado-pegg@juno.com (peggy g seevers)

Polonaise Butter

Servings: 4 Servings

Ingredients:

½ cub Dry bread crumbs
4 Fluid ounces meuniere
Butter -- See Recipe
2 Hard-boiled eggs -- chopped
Fine
Salt and pepper -- to taste

Preparation:

Brown the bread crumbs slightly in the butter. Add the eggs and season with salt and pepper if needed. Pour over vegetables or pasta.

Recipe By : Locke-Ober, Boston, MA

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Polpette (Meatballs)

Servings: 4 Servings

Ingredients:

1 pound Ground beef
2 teaspoon Parsley
1 Slice white bread
⅛ teaspoon Grated nutmeg
¼ cub Olive oil
1 Small lemon
2 Garlic cloves
1 Egg
Salt and pepper

Preparation:

These polpette are glorified meatballs that have that typically Italian flavor given by a mixture of lemon peel, garlic, and parsley that is known as gremolada. This is a recipe from Lombardy.

Mince finely together the zest of 1 small lemon, 2 teaspoons parsley, and 2 cloves of garlic. Add to this the ground beef, together with the salt, pepper and nutmeg. Stir in the crumbled white bread that has been soaked in milk and squeezed dry. Finally, stir in 1 beaten egg. On a floured board, form the mixture lightly into small flattened cakes about ½ inch thick and 1 ½ inches wide. Do not work the mixture or press it too much. Brown the cakes in ¼ cup hot olive oil for about 2 minutes on each side. Drain them and serve at once.

1958 CHAMBERLAIN, Samuel
Italian Bouquet
Gourmet Distributing Corporation
New York.
: RECIPE CLIPPED by Michael Prothro

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polpette Al la Milanese

Servings: 2 Servings

Ingredients:

1 Pork fillet, or
Tenderloin (weighing
About 12 oz)
4 ounce Minced pork
Sausage meat
1 cl Garlic (crushed
With a little salt)
1 teaspoon Chopped parsley
1 tablespoon Grated Parmesan cheese
Black pepper
Little grated nutmeg
1 Egg (beaten)
¼ pound Green (?)streaky bacon
1 tablespoon Seasoned flour
2 ounce Clarified butter
1 Wineglass white wine

Preparation:

Method Cut the pork fillet into thin slices and flatten out with a rolling pin or a bottle. Mix the minced pork, sausage meat, garlic, parsley, cheese and seasoning together, and add a little beaten egg to bind. Spread out the bacon rashers with a knife blade. Put a layer of the stuffing mixture on to each slice of pork, roll up, wrap in a slice of the bacon and fasten with a cocktail stick. Dust with a little seasoned flour. Set oven at 350'F or Mark 4. Heat the butter in a flameproof casserole, put in the pork rolls and cook gently until golden brown all over. Pour over the white wine and allow to reduce to half quantity, then cover the pan tightly and put in the preset moderate oven for 30-40 minutes. Serve this with a risotto Milanese and a green vegetables.

Taken from 'Casseroles' by Cordon Bleu. Published by 'Macdonald and Jane's, London'

Graeme Caselton e-mail to gcaselton@easynet.co.uk

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polpette Di Pollo in Brodo (Chicken Balls In

Servings: 8 Servings

Ingredients:

10 cub Chicken broth

CHICKEN BALLS:
1 pound Raw lean ground chicken
2 slice Whole grain bread; crumbled
3 tablespoon Parmesan cheese; grated
2 tablespoon Fresh parsley
1 Egg; lightly beaten
1 teaspoon Garlic; minced
1 teaspoon Lemon rind; grated
¼ teaspoon Nutmeg; grated
Salt and pepper to taste

GARNISH:
Freshly grated Parmesan
Chopped fresh parsley

Preparation:

1. In a mixing bowl combine the chicken ball ingredients and mix together with your hands until well-combined. Form into balls the size of walnuts.

2. Bring the broth to a full boil, carefully drop in the balls, cover, reduce heat, and simmer for 6 to 7 minutes, or until just tender but not overcooked.

3. Serve the soup hot, garnished with a light sprinkling of Parmesan cheese and freshly chopped parsley.

Lean turkey can be substituted for the chicken.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polpettone Di Tacchino (Turkey Roll)

Servings: 6 Servings

Ingredients:

1 pound Whole turkey breast
2 Garlic cloves, minced
2 tablespoon Chopped parsley
Salt
Fresh ground black pepper
¾ pound Ground dark turkey meat
2/3 cub Seasoned bread crumbs
1 Egg, lightly beaten
Chicken broth
2 tablespoon Pistachio nuts
2 Sage leaves
1 teaspoon Rosemary leaves
6 tablespoon Olive oil
½ cub Dry white wine

Preparation:

Slice turkey breast and open it like a book. Flatten with blade of large knife or with meat mallet until it forms a large sheet.
Sprinkle with garlic, parsley and salt and pepper on both sides. Set aside.

Place ground meat, bread crumbs, eggs, 2 tablespoons chicken broth and pistachios in a bowl. Add a half teaspoon salt and a pinch of pepper and mix.

Spread mixture over open turkey breast, then roll up the short way, as you would for a jelly roll. Tie with string.

Place sage, rosemary and olive oil in a skillet. Brown turkey roll on all sides. Add the wine and raise the heat to let alcohol evaporate.
Add a half cup of broth and simmer, tightly covered, for about two hours, turning only once. Add more broth if necessary.

Remove string before slicing. Serve with grapan juices strained over the slices.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Polpettone of Butternut Squash and Sage

Servings: 1 Servings

Ingredients:

1 medium Butternut squash
1 cub Fresh bread crumbs, plus ½C
10 Sage leaves, finely chopped
4 Eggs
½ cub Parmesan, freshly grated
¼ cub Mascarpone cheese
Nutmeg, salt and pepper, totaste

Preparation:

Bake squash 1 hour at 400 degrees F.

Butter an 8 inch spring form pan and preheat oven to 350 degrees F.

In a large mixing bowl, place 2½ cups squash, 1 cup bread crumbs, sage, eggs, grated cheese, mascarpone, nutmeg, salt and pepper and stir to blend well. Dust the spring form pan with bread crumbs and pour in batter. Bake 35 to 45 minutes, or until set and a toothpick exits cleanly. Remove and let cool 20 minutes. Unmold on to plate and serve hot or cold.

Yield: 4 servings

Recipe by: MOLTO MARIO Posted to MC-Recipe Digest V1 #516 by Sue <suechef@sover.net> on Mar 14, 1997

Polpettonne

Servings: 1 Servings

Ingredients:

FOR THE MEATBALLS:
½ pound Ground beef
½ pound Ground veal
3 slice White bread; soaked in water(up to 4)
½ Onion; grated
2 Cloves garlic; crushed
1 tablespoon Chopped parsley
½ teaspoon Oregano
¼ teaspoon Cumin
Salt and pepper; to taste
1 Egg; optional

STUFFING:
4 slice Ham or prosciutto
8 ounce Grated mozzarella; or more

TO COAT:
2 cub Fresh bread crumbs
½ cub Grated parmesan cheese
2 Eggs beaten with 4 tbs water
Tomato sauce

Preparation:

1. Squeeze water out of bread.

2. Mix all the meatballs ingredients

3. Divide the meatball mixture into 8 parts

4. Shape each into a steak and top each steak with 1 slice ham, 1 oz mozzarella or more

5. Top each steak with another in such a way that you have the stuffing well enclosed and they look like hamburger ½" thick

6. Coat with bread crumbs pressing to adhere

7. Dip in the beaten eggs and coat with bread crumbs again

8. Fry in the olive oil/ oil mixture. Drain in paper towels

9. Place " steaks " in a baking dish, top with the rest of the mozzarella and tomato sauce.

10 Bake until cheese has melted.

Serving Ideas : serve with pasts and more tomato sauce

NOTES : You may add herbs such as basil or chopped rosemary to the stuffing. This is real good stuff!
Recipe by: Miriam Podcameni Posvolsky

Posted to KitMailbox Digest by Leon & Miriam Posvolsky <miriamp@pobox.com> on May 13, 1998

Polpo Con Salsa (Octopus with Tomato Sauce)

Servings: 4 Servings

Ingredients:

1 Text Only

Preparation:

This ultra-simple Italian recipe can be served over rice or pasta.

Any size of octopus will do.

Clean 600 to 800 g octopus and cut it into chunks.

Keep the ink sac if you want to add the ink to the sauce for a richer flavour. Brown 2 cloves of finely chopped garlic in 4 tablespoons of olive oil, then add the octopus. Cover and cook over a low heat for 10 minutes. Add 125 mL dry sherry and the contents of a large can of Italian peeled tomatoes. Break up the tomatoes, add the contents of the ink sac if using and salt and pepper to taste. Cover and cook gently for about an hour, or until tender, stirring from time to time.

Makes 4 servings.

From Meryl Constance' column in the Sydney Morning Herald, "Raw Materials". 3/2/93. Courtesy, Mark Herron.

Posted by Stephen Ceideberg; June 4 1993.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Polska Bean Casserole

Servings: 6 Servings

Ingredients:

½ pound Bacon; diced
2 cub Chopped onions
5 Carrots; ½" slices
14 ounce Chicken broth
3 Cloves garlic; minced
2 teaspoon Hot pepper sauce; optional
½ teaspoon Dried thyme
½ teaspoon Dried oregano
½ teaspoon Dried sage
1 Bay leaf
Salt and pepper; to taste
1 can Red kidney beans; (15-oz.)
1 can White kidney beans; (15-oz.)
1 pound Polska kielbasa; 1" slices
1 can Crushed tomatoes; (16-oz.)

Preparation:

Preheat oven to 350 degrees. Rinse and drain beans; set aside. Brown bacon in Dutch oven over medium heat. Add onions, carrots, chicken broth, garlic, pepper sauce, if desired, thyme, oregano, sage, bay leaf, salt and pepper.
Stir in beans and 1 cup water. Simmer, uncovered 20 minutes. Stir in Polska kielbasa and tomatoes. Bake, covered, 1 hour or until almost all liquid is absorbed. Makes 6 to 8 servings. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Casseroles & Quick Meals by Hillshire Farms.
Lynn's notes: Made this 10-23-97; omitted the bacon, used Healthy Choice kielbasa, Italian- style cut-up tomatoes and omitted spices. Added 1 can black beans and ½ cup barley. Put everything in the crockpot (no prior cooking of vegetables) and cooked on low for 6 to 7 hours.

Recipe by: Casseroles & Quick Meals

Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Oct 26, 1997

Polska Kielbasa Potato Soup

Servings: 6 Servings

Ingredients:

2 cub Onion; chopped
3 Carrots; chopped
¼ cub Butter
3 large Baking Potatoes; *see note
6 cub Chicken Broth
¾ pound Polska Kielbasa; ** chopped(note)
2 cub Milk

Preparation:

In a Dutch oven, saute onion and carrots in butter till onion is tender.
Add potatoes and broth. Bring to a boil. Reduce heat; simmer till vegetables are tender, about 25 minutes. Remove from heat. Puree at least half of mixture in blender (more blended makes creamier soup). Return to saucepan. Add milk and sausage. Cook over low heat till sausage is heated through.
Recipe By : Hillshire Farms

Posted to MC-Recipe Digest V1 #260

Date: Sat, 26 Oct 1996 15:33:44 -0500

From: Jim and Joni Jones <jjjones@ballistic.com>

NOTES : *Peeled and cubed, should equal about 4 cups.
**Or any polish sausage. Also good with no meat at all.

Polski Egg Strata

Servings: 6 Servings

Ingredients:

2 cub Milk
1 teaspoon Salt
¼ teaspoon Black pepper
1 teaspoon Dry mustard
2 pound Polish kielbasa -- cut into
8 Mushrooms -- sliced
1 small Onion -- diced .
1 small Red bell pepper
2 ounce Cheese -- shredded medium
Ched
4 slice White bread -- cubed

Preparation:

Butter bottom of 9x13" baking dish. Place in layer of bread cubes, then sausage. Sprinkle the onions, peppers, cheese and mushrooms over all. In a small mixer bowl, beat the eggs, then add salt, pepper, and mustard. Stir in the milk and mix well. Pour egg mixture over the top and refrigerate overnight. (The egg mixture will not cover it all but don't worry about it--when it is baked it will.) Bake at 350F for 45 minutes. Let stand about 10 minutes or more before cutting. Serves 8. Enjoy! Created by CCG2 members on GEnie... Carey E. Dudgeon C.DUDGEON Janet Alexander J.ALEXANDE19 Walter H. Harvey W.HARVEY3 Elaine F. Garneau E.GARNEAU Kemper Smith K.SMITH60 Maryjane Zirolli M.ZIROLLI Bill Lawrie B.LAWRIE Linda Magee L.MAGEE ...
Bill/Dallas FROM: BILL LAWRIE (RGGW25A)

Recipe By : Prodigy - BILL LAWRIE (RGGW25A)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Polvo Frito (Fried Octopus)

Servings: 3 Servings

Ingredients:

1 Text Only

Preparation:

A friend born in Portugal supplied this simple and excellent example of Portuguese home-cooking.

Precook 1 kg of octopus, drain and cool. Cut it up into generous chunks. Beat 3 eggs, with a little milk salt and pepper to taste, and half a bunch of very finely chopped parsley. Coat the octopus pieces in the egg mixture and shallow fry in a little olive oil, turning them until they are golden.

Serve.

Makes 3 or 4 servings.

From Meryl Constance' column in the Sydney Morning Herald, "Raw Materials". 3/2/93. Courtesy, Mark Herron.

Posted by Stephen Ceideberg; June 4 1993.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Polygrain Pilaf

Servings: 4 Servings

Ingredients:

½ cub Brown rice
½ cub Kasha
½ cub Millet, whole
1 cub Arame
1 tablespoon Onion flakes, dehydrated
1 teaspoon Garlic flakes, deydrated
3 ½ cub Vegetable stock or water;boiling
2 Carrots; sliced into thinrings
1 cub Garden peas
1 cub Daikon; diced
Salt and pepper to taste
1 tablespoon Oil or soy margarine

Preparation:

Preheat oven to 350 degrees.

Rinse and spread rice,kasha an dmillet in a roasting pan. Roast 5 to 7 minutes, until grains are dry.

Soak arame for about 15 minutes in enough water to cover. Drain an dadd to grains.

Mix together onion, garlic and stock.Stir into grains.

Cover and bake 25 minutes or unil liquid is almost absorbed.

While grains are cooking, steam carrots, adding peas when carrots are almost done. Steam vegetables until tender, not mushy.

When grains are almost dry, add carrots, epas, daikon and seasonings. Bake 4 to 5 minutes longer.

Remove, stir in oil and serve.

Per serving: 312 cal; 10 g prot; 191 mg sod; 61 g carb; 5 g fat; 8 mg chol; 66 mg calcium

From the files of DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polynesian Beef and Peppers

Servings: 4 Servings

Ingredients:

2 pound Round, Sirloin, Or FlankSteak
Cooking Oil
2 tablespoon Soy Sauce
1 ½ tablespoon Sherry
2 teaspoon Sugar
1 teaspoon Cornstarch
1 large Onion, coarsely chopped
1 large Green Bell Pepper, coarselychopped
2 medium Tomatoes, sliced
¼ cub Water

Preparation:

Slice meat 1" wide by ⅛" thick. Brown in oil in skillet. Make sauce of soy sauce, sherry, sugar, and cornstarch; add to meat and marinate for 10 minutes. Coarsely chop onion and add to meat. Cut pepper into large chunks and add to me meat. Cook for 5 minutes. Slice tomatoes and add to meat with water. Cook for 3 minutes. Less expensive cuts of meat may need longer cooking time.

Serves: 4

Source: "Mountain Measures"--Junior League of Charleston, WV Ed. 1974

Recipe by: Mrs. Richard R. Meckfessel Posted to MC-Recipe Digest V1 #624 by Bill Spalding <billspa@icanect.net> on May 30, 1997

Polynesian Bombe

Servings: 6 Servings

Ingredients:

2 cub Mango ice, softened
2 cub Raspberry ice, softened
2 cub Lime ice, softened

Preparation:

Change the flavors of this bombe with different ices. The sauces should contrast in color and complement in taste.

Spread mango ice around sides of 6 cup bowl, preferable stainless steel;freeze for 30 minutes. Spread raspberry ice over mango ice; freeze again for 30 minutes. Spoon lime ice into centre and smooth top. cover with foil; freeze for 5 hours or until firm.

KIWI & CREME DE MENTHE SAUCE: 4 kiwi fruit, peeled 1/3 cup orange juice ¼ cup cup granulated sugar 1 tbsp creme de menthe

In food processor or blender, puree kiwifruit, orange juice, sugar and creme de menthe. Strain through sieve to remove seeds if desired.

STRAWBERRY & GRAND MARNIER SAUCE: 2 cups strawberries ¼ cup granulated sugar ¼ cup grand marnier

In food processor or blender, puree strawberries. Strain through sieve to remove seeds. Stir in sugar and grand marnier.

APRICOT & KIRSCH SAUCE: 1 cup drained canned apricots ½ cup orange juice 2 tbsp kirsch

In food processor or blender, puree apricots, orange juice and kirsch.

TO SERVE: Dip mould into hot water to unmould. Let soften slightly for 30 minutes in refrigerator. On individual plates, spoon some of each sauce in attractive design. Cut bombe and place slices on top. Makes about 6 servings.

Origin: Canadian Living cooking collection: Great Desserts. Shared by:
Sharon Stevens.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polynesian Chicken

Servings: 4 Servings

Ingredients:

1 pound Boned, Skinned Chicken
Breasts Cut Into 1 Inch
Pieces
½ teaspoon Garlic Powder
1 large Can Pineapple Chunks,
Undrained
1 cub Diagonally Sliced ¼ in.
Thick Carrots
8 ounce Can Sliced Water
Chestnuts Drained
½ pound Snow Peas Diagonally
Halved
1 tablespoon Cornstarch
2 tablespoon Low Sodium Soy Sauce
1 tablespoon Brown Sugar
1 tablespoon Cider Vinegar
2 cub Hot, Cooked Long Grain Rice

Preparation:

Sprinkle Chicken With Garlic Powder; Place in 2 ½ Quart Casserole Coated With Cooking Spray. Cover With Plastic Wrap, Vented. Microwave At High 4-5 Min. OR Until Done. Drain & Set Chicken Aside. Drain Pineapple, Reserving Juice; Set Pineapple Aside. Combine 2 T. Juice, Carrots & Water Chestnuts in The Casserole. Cover & Microwave At High 2 To 3 Min. Add Pineapple & Snow Peas; Cover & Microwave At High 1 Min. Combine Remaining Pineapple Juice, Cornstarch, Brown Sugar, Soy Sauce & Vinegar in A 2-Cup Glass Measure; Stir Well. Microwave At High 1 Min. OR Until Thickened. Add Chicken & Sauce To Casserole; Toss Gently To Coat. Microwave, Uncovered At High 1 Min. OR Until Thoroughly Heated.
Serve Chicken Mixture Over Rice. 272 Cal. Per Chicken Breast And ½ C.
Rice.
(Fat 7.5, Chol. 143.)

Polynesian Chicken and Rice

Servings: 5 Servings

Ingredients:

1 ½ cub No-salt-added chicken broth
1 cub Pineapple juice
3 tablespoon Sugar
3 tablespoon Reduced-calorie ketchup
2 tablespoon White vinegar
1 tablespoon Low-sodium soy sauce
Vegetable cooking spray
1 tablespoon Margarine
5 Skinned chicken breasthalves, (6-ounce)
1 cub Long-grain white rice,uncooked
3 Cloves garlic, minced
1 cub Sliced green onions,(1-inch)
1 cub Chopped red bell pepper
8 ounce Unsweetened pineappletidbits, (1 can) drained
2 tablespoon Coarsely chopped cashews

Preparation:

Combine first 6 ingredients in a bowl; stir well, and set aside.

Coat a Dutch oven with cooking spray, and add margarine. Place over medium-high heat until margarine melts. Add chicken, and cook 4 minutes on each side or until browned.

Remove chicken from pan; set aside.

Add rice and garlic to pan, and saute 3 minutes. Return chicken, meaty side down, to pan. Add chicken broth mixture, and bring to a boil.

Cover, reduce heat, and simmer for 25 minutes or until most of the liquid is absorbed.

Stir in the green onions and remaining ingredients; cover and cook an additional 5 minutes or until the vegetables are tender. Yield: 5 servings (serving size: 1 chicken breast half and 1 cup rice mixture).

Per serving: 360 Calories; 5g Fat (13% calories from fat); 31g Protein; 49g Carbohydrate; 65mg Cholesterol; 466mg Sodium

Recipe by: Cooking Light, March 1995, page 110

Posted to MC-Recipe Digest V1 #415 by igor@digex.net on Jan 28, 1997.

Polynesian Fillets

Servings: 4 Servings

Ingredients:

2 pound Trout fillets
1 tablespoon Onion; finely chopped
½ teaspoon Salt
1 tablespoon Lemon juice
¼ cub Catsup
1 tablespoon Melted butter; or oil
Pepper
1 tablespoon Celery; finely chopped

Preparation:

Sprinkle fillets with salt. Combine remaining ingredients and mix thoroughly.

Skewer the fillets and place on a rack over coals. Baste fillets with sauce. Cover. Broil several inches from the coals. Cook for 8-12 minutes on each side, or until fish flakes easily when tested with a fork.

Serves 8.

Approximately 230 calories per serving.

(Adapted from a recipe in "Seafood Recipes for Calorie Counters", Fisheries and Marine Service, Government of Canada)

Recipes sent to me from Bill, wight@odc.net

Polynesian Glaze

Servings: 1 Servings

Ingredients:

1 Jar apricot preserves
1 cub Pineapple; crushed
½ cub Catsup
4 tablespoon Vinegar
2 tablespoon Worcestershire sauce
1 teaspoon Ground ginger
1 teaspoon Dry mustard

Preparation:

Combine preserves, pineapple, catsup, vinegar, Worcestershire sauce, ginger, and mustard in small saucepan. Heat to boiling, stirrying constantly. Lower heat. Simmer 1 minute.

REC.FOOD.RECIPES ARCHIVES

/FRUIT

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Polynesian Glazed Salmon

Servings: 1 Servings

Ingredients:

¾ cub Pure maple syrup
1 cub Water
1 ½ tablespoon Grated fresh ginger
4 Cloves garlic, minced
2 ¼ teaspoon Prepared horseradish
½ teaspoon Salt
SALMON:
4 Salmon fillets or steaks
About 1-½" thick
2 Cloves garlic, crushed
2 Sprigs fresh dill
¼ teaspoon Salt

Preparation:

For glaze: Combine syrup, water, ginger, 4 cloves garlic, horseradish and ½ teaspoon salt in a small saucepan. Bring to a boil; reduce heat to simmer. Cook until reduced by half, about 15 minutes. Glaze will keep refrigerated for several days.

To prepare salmon: Place salmon in shallow pan. Add water to cover, plus 2 cloves garlic, dill and ¼ teaspoon salt. Bring to a boil; reduce heat to simmer. Cover and cook 3 minutes. Remove from heat and let stand in covered pan 8 minutes. Heat broiler. Remove salmon from cooking liquid and place, skin side down, onto broiler pan. Baste with glaze.

GLAZE:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Polynesian Grilled Game Hens

Servings: 1 Servings

Ingredients:

2 Cornish game hens -- 1-1
½ Pds each
1 cub EACH soysauce , water,
Sugar
¼ cub Pineapple juice
¼ cub Veg oil
1 tablespoon EACH minced garlic and
Gingerroot
1 large Zippy bag

Preparation:

Split hens in half lengthwise. Rinse and pat dry. Combine marinade ingredients and reserve 1cup. Place hens in bag and add remaining marinade. Chill up to 12 hours turning occasionally. Prepare grill and spray rack w/ nonstick spray. Using indirect heat, arrange hen halves, skin side up, on grill over drip pan 4-5" with medium coals. Grill, covered, until juices run clear, turning several times and basting with reserved marinade.

Recipe By : CUPONQUEN

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Polynesian Ham Bake

Servings: 8 Servings

Ingredients:

1 5 lb. canned ham
Whole cloves
2 Med. bananas, cut 2" pcs.
3 tablespoon Cream cheese, softened
½ cub Pineapple preserves
1 can Peach halves (29 oz.)
1 can Cream of chicken soup
½ can Water
1 tablespoon Toasted coconut

Preparation:

In shallow roasting pan, bake ham at 325 F. for 1 hour. Drain off fat.
Score. Spread with ¼ c. pineapple preserves. Stud with cloves. Bake 15 min. Spread peaches and bananas with 2 tbs. of preserves and arrange around ham. Bake 15 min. more. Remove ham and fruit to warm serving platter. On top of stove, in same roasting pan, combine 1 tbs. fat drippings from ham, soup, water, cream cheese, coconut and remaining preserves. Heat, stirring to loosen browned bits. Serve with ham.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polynesian Kabobs

Servings: 1 Servings

Ingredients:

20 ounce Pineapple Chunks In Syrup
6 tablespoon Soy Sauce
3 tablespoon Honey
1 tablespoon Dry Sherry
1 teaspoon Grated Orange Peel
⅛ teaspoon Garlic Powder
2 pound Cooked Ham, Cut Into 25Cubes (1 Inch)
1 pound Thick Sliced Bacon
25 large Stuffed Olives
25 Cherry Tomatoes

Preparation:

Drain pineapple; reserve syrup. Blend syrup, soy sauce, honey, sherry, orange peel and garlic powder in large bowl; stir in ham cubes. Cover; refrigerate 1 hour, stirring occasionally. Cut each bacon slice crosswise in half; wrap pineapple chunks with halved bacon slices. Thread bamboo or metal skewers with a wrapped pineapple chunk, an olive, another wrapped pineapple chunk, a marinated ham cube and a cherry tomato. Place skewers on rack of broiler pan; brush with marinade. Broil 3 to 4 minutes on each side, or until bacon is crisp. Typed by Syd Bigger.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polynesian Meatballs

Servings: 1 Servings

Ingredients:

1 Egg, beaten
¼ cub Fine, dry bread crumbs
2 tablespoon Fresh cilantro, snipped
2 Cloves garlic, minced
⅛ teaspoon Ground red pepper
¼ teaspoon Salt
1 pound Lean ground beef
¼ cub Peanuts, finely chopped
Fresh pineapple junks or 1
20 0z can pineapple chunks,
Drained
1 ¼ cub Your favorite sweet & sour
Sauce

Preparation:

In a medium bowl, combine egg, bread crumbs , cilantro, garlic, red pepper and salt. Add peanuts and beef. Mix well. Shape into 1" meatballs. Place in shallow baking dish and bake for 20 minutes at 350 or until no longer pink. Remove from oven and drain. (To make ahead, cool meatballs then chill for up to 48 hours.) Put one meatball and one pineapple chunk on skewer and return to baking dish.
(I just dump them in the baking dish, as I put them all in a serving bowl.) Brush with sweet & sour sauce. (I just dump the sauce on and toss.) Bake for 5 to 8 minutes more. (Bake chilled meatballs for 10 minutes.) Heat remaining sauce and serve with meatballs.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Polynesian Nut Bread

Servings: 1 Servings

Ingredients:

½ cub Shortening
½ cub Butter
2 cub Sugar
4 Eggs, slightly beaten
6 Very ripe bananas
3 cub Flour
2 teaspoon Baking soda
½ teaspoon Salt
1 cub Pecans, chopped
2/3 cub Raisins
1/3 cub Maraschino cherries

Preparation:

Cream shortening, butter and sugar. Add beaten eggs and bananas in chunks.
Beat until bananas are broken and disappear into mixture. Dredge nuts and raisins in a little flour and set aside. Sift together flour, soda, and salt. Stir into banana mixture; blend in nuts and fruits.

Pour into 2 large or 4 small loaf pans. Bake at 350 degree oven for 1 hour or until center springs back to touch.

Let stand 10 minutes. Turn out on wire rack to cool.

NOTES : I like to use 3 or 4 bananas and a can of drained crushed pineapple. Great served with a spread of equal parts of cream cheese and crushed pineapple.
Recipe by: Unknown Posted to MC-Recipe Digest V1 #636 by jeepster4@sprintmail.com on Jun 06, 1997

Polynesian Pineapple Pastries

Servings: 6 Servings

Ingredients:

6 slice Canadian-style bacon
Kraft pure prepared mustard
1 package (10-oz) frozen patty shells;thawed
1 can (8.25-oz) pineapple slices
6 slice Velveeta extra thickpasteurized process cheesespread; cut in half

Preparation:

Lightly spread bacon with mustard. On lightly floured surface, roll each patty shell to 9-inch circle. For each serving, top one circle with bacon, pineapple and Velveeta cheese spread. Fold opposite sides of circles to center, overlapping edges slightly. Pinch edges to seal. Place on lightly greased cookie sheet. Bake at 400 degrees, 20 to 25 minutes or until golden brown. 6 servings.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Polynesian Pineapple Spread

Servings: 1 Servings

Ingredients:

½ cub Yogurt cream cheese
2 tablespoon Crushed pineapple
½ cub Finely chopped dates
1 teaspoon Shredded coconut

Preparation:

Mix well and chill. Spread on crackers or fill celery. Makes 2 cups.
Orginal recipe calls for ½ cup shredded coconut but I didn't want to use that much. It really tasted good without the coconut but I put in a little bit for texture.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polynesian Pork

Servings: 3 Servings

Ingredients:

¾ pound Lean pork, cubed
½ tablespoon Vegetable oil
¾ cub Pineapple, chunk or crushed
½ tablespoon Soy sauce
½ teaspoon Ginger
1 pinch Pepper
1 teaspoon Cornstarch
½ tablespoon Water
½ small Green pepper
1 teaspoon Coconut, shredded, optional

Preparation:

Cut pork into bite-sized cubes. Heat oil in frypan. Stir-fry pork until lightly brown.

Drain pineapple. Set chunks aside. Combine pineapple liquid, soy sauce, ginger and pepper. Pour over pork. Cover and simmer 20 min.

Blend together cornstarch and water. Stir into pan juices. Bring to a boil, stir and cook about 3 min. until sauce thickens.

Stir in pineapple chunks and green pepper. Cook 2 to 3 min. longer, stirring until mixture coats and glazes pork cubes. Garnish with coconut.

Source: Choice Cooking, Canadian Diabetes Association ¾ cup serving 3 protein, 1 fruit, ½ fat & oils choice 10 g carbohydrate, 21 g protein 12 g fat 970 kilojoules (232 calories)

Shared by Elizabeth Rodier 4/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polynesian Pork Centennial

Servings: 6 Servings

Ingredients:

6 Pork chops
1 can Pineapple chunks in juice
1 Onion -- chopped
¼ cub Celery leaves -- minced
1 Garlic clove -- minced
12 Prunes -- pitted
2 teaspoon Soy sauce
½ teaspoon Marjoram
1 cub Celery -- sliced diagonally
1 cub Rice
1 teaspoon Ginger

Preparation:

1. Trim excess fat from chops; lightly grease heavy skillet with fat from 1 chop. Brown chops on both sides; drain off excess fat. Season lightly with salt and pepper. 2. Drain pineapple (medium can, use sweetened or in its own juice as you desire). Combine the juice, onion, celery leaves, garlic, prunes, soy sauce and marjoram. Pour over chops. Simmer, covered, for 20-30 minutes (depending on thickness of chops). 3. Add pineapple and celery and cook for 10 minutes longer or until celery is tender and pork is well done, adding a small amount of water if needed. Prepare rice according to package directions; add ginger, stirring to blend. Serve pork over rice.

Recipe By : Jo Anne Merrill

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Polynesian Prawns

Servings: 10 Servings

Ingredients:

3 pound Large prawns -- boiled and
Shelled
2 tablespoon Minced parsley
1 teaspoon Grated lemon peel
Plum Sauce-----
2 pound Purple plums
¼ cub Lemon juice
½ cub Red wine vinegar
¼ cub Japanese plum wine or sake
1 tablespoon Dijon mustard
Cayenne pepper -- to taste
Salt -- to taste

Preparation:

Arrange prawns on a serving platter. Combine parsley and lemon peel and sprinkle over prawns. Serve with Plum Sauce and cocktail picks.

Serves 10.

Plum Sauce: Cut a cross in the bottom of each plum. Plunge into boiling water briefly, then into a bowl of ice water. Peel the plums (skins should peel off easily) and pit them. In a food processor or blender, combine plums and lemon juice and process until smooth. Stir in vinegar, plum wine, and mustard. Season with cayenne and salt.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Polynesian Sea Steaks

Servings: 4 Servings

Ingredients:

4 Fresh or frozen fish steaks about ¾ inch thick, (thawed, if frozen)
½ cub Kikkoman Teriyaki Sauce
2 Green onions and tops chopped
1 tablespoon Vegetable oil
2 teaspoon Minced fresh ginger root
½ teaspoon Grated orange rind

Preparation:

Place fish steaks in single layer in shallow pan. Combine remaining ingredients; pour over fish. Turn fish over to coat both sides. Marinate 45 minutes, turning fish over occasionally. Remove fish; reserve marinade. Broil 5 to 6 minutes on each side, or until fish flakes easily when tested with fork. Brush frequently with reserved marinade.

Source: DISCOVER COOKING with Kikkoman Sauces Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kikkoman.zip

Polynesian Seafood Pasta Salad

Servings: 1 Servings

Ingredients:

1 package (10 oz) multi-shaped pasta
¾ cub No fat mayonnaise
2 can Manderine oranges drained,reserving 1/3 c. juice
2 can (4.25 oz) shrimp (I usedfrozen), rinsed and drained
2 teaspoon Soy sauce
¼ teaspoon Salt
¼ teaspoon Pepper
2 Cloves garlic, crushed
1 cub Shredded cheddar cheese
1/3 cub Sliced green onions
1 tablespoon Chipotle pepper powder(cheyenne would work too)

Preparation:

1. Cook macaroni as directed on package, drain. Rinse iwth cold water, drain.

2. Mix together remaining ingredients, add to macaroni.

3. Cover and refrigerate at least 3 hours to blend flavors.

Posted to EAT-L Digest 03 Feb 97 by Wendy Harding <wharding@ODIN.WF.NET> on Feb 6, 1997.

Polynesian Style Stir "Fry"

Servings: 2 Servings

Ingredients:

1 tablespoon Finely minced garlic
1 cub Pineapple chunks
¼ cub Pineapple juice
1 cub Frozen broccoli
½ cub Frozen baby peas
½ cub Frozen green beans
½ cub Cubed tofu, Chinese 5-spicestyle (OR regular lowfattofu plus 1 tsp. Chinese5-spice powder)
1 cub Cooked rice
Soy Sauce

Preparation:

Heat pineapple juice in pan with some soy sauce. Add garlic and "sautee" for 1 minute. Add frozen vegetables. Cook 5 minutes or until mostly thawed, stirring frequently. Add tofu (and spice powder if using) and rice. Cook, stirring frequently, until heated through. Serve immediately with additional soy sauce to taste.

Fast, easy and delicious! Posted to fatfree digest V97 #059 by Leah Hockenbrouch <lvh@apk.net> on Apr 16, 1997

Polynesian Sweet-Sour Meatballs

Servings: 4 Servings

Ingredients:

1 pound Ground beef
½ teaspoon Salt
1 dash Pepper
3 tablespoon Oil
1 cub Chicken bouillon
2 large Green peppers; cut insmall pieces
4 slice Canned pineapple; cut inpieces (save juice)
3 tablespoon Cornstarch
½ cub Sugar
1 tablespoon Soy sauce
½ cub Vinegar
½ cub Pineapple juice

Preparation:

From: Wayne or Diane Beck <beck@ISLANDNET.COM>

Date: Tue, 2 Jul 1996 23:52:00 PDT
Combine meat, salt and pepper and shape into 16 balls. Heat oil in a large skillet. Fry meatballs until brown on all sides. Remove from pan and keep warm. Pour out all but 1 tbsp. of fat. Add ½ cup of the bouillon, the green peppers and the pineapple. Cover and heat over medium heat for 5 minutes.

Blend cornstarch, sugar, soy sauce, vinegar, pineapple juice and remaining bouillon. Add to skillet and cook, stirring constantly, until mixture comes to a boil and thickens. Return meatballs to skillet and heat. Serve with rice.

EAT-L Digest 2 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Polynesian Teriyaki Sauce

Servings: 1 Servings

Ingredients:

½ cub Soy Sauce
1/3 cub Apricot-Pineapple preserves
½ teaspoon Ginger
¼ teaspoon Garlic powder
1 tablespoon Cornstarch
¼ cub Water

Preparation:

Combine first four ingredients in saucepan and bring to a boil slowly.
While sauce is cooking, combine cornstarch and water and add to sauce. Cook until sauce thickens. Source: Best Barbeque Recipes by Mildred Fischer

Posted to bbq-digest V5 #470 by "david klose" <bbqpits@msn.com> on Aug 17, 97

Polynesian Tuna

Servings: 6 Servings

Ingredients:

1 ½ cub Pineapple juice
¾ cub Water
1 ½ tablespoon Cornstarch
1 cub Pineapple chunks; drained
2 can Tuna; drained and flaked
Fluffy cooked rice
Flaked coconut
Toasted slivered almonds

Preparation:

In a heavy saucepan, combine pineapple juice, water, and cornstarch (when you've mixed with a little of the water first). Cook over low heat until thickened. Add pineapple chunks and tuna and reheat and simmer for 5 to 10 minutes. Serve over fluffy rice and top each serving with a sprinkling of coconut and slivered almonds.

From: The Tuna Cookbook

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polynesian Yam Casserole

Servings: 4 Servings

Ingredients:

18 ounce Yams drained and sliced
1 Banana, thickly sliced
8 ¾ ounce Pineapple, crushed
¼ teaspoon Salt
¼ cub Flaked coconut

Preparation:

Arrange yams and bananas in a 10 x 6 x 1.5 inch baking dish. Pour pineapple with syrup over all, making sure bananas are moistened. Sprinkle with salt.
Bake at 350 degrees, uncovered, for 15 minutes. Sprinkle with coconut, bake 15 minutes longer.

Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th Annual Cookbook, Friday, November 16, 1990 and was submitted by Lorraine Jacobs of Nahunta, Georgia.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Polynesian-Glazed Chicken

Servings: 4 Servings

Ingredients:

1 Orange; sliced
1 Clove garlic; minced
1 ½ pound Chicken breast halveswithout skin
⅛ teaspoon Rosemary
2 tablespoon Soy sauce
2 tablespoon Catsup
1 tablespoon Honey

Preparation:

Place oragne slices in bottom of 12 x 8 dish. Cut garlic into about 6 pieces. Scatter on orange slices. Sprinkle underside of each chicken piece with a little rosemary. Place skin-side-up over oranges in baking dish.
Tuck neck and giblets in center of pan, if desired. Combine soy sauce, catsup and honey; mix well. Brush evenly on chiken, using about 2/3 of mxture. cover with waxed paper. Microwave (HIGH) 22 to 25 minutes or until chicken is done, rotating plate once and burshing with remaining sauce. Ldt stand covered about 5 minutes before serving. About 4 servings.

To crisp chicken place in 325 degree oven for about 15 to 30 minutes.

Recipe by: Microwave Times, p. 18-20

Posted to Bakery-Shoppe Digest by Mary <smile@ridgecrest.ca.us> on Apr 05, 1998

Pomander Pebbles

Servings: 1 Servings

Ingredients:

½ teaspoon Essential oil
2 tablespoon All-clay litter
Glass jar

Preparation:

Mix together and cover. Leave in jar until all oil is absorbed. Shake the jar occaisionally to mix the oil in well. Use as a pomander to scent drawers, etc.

Sherri Williams

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pomarola (Pummarola)

Servings: 1 Servings

Ingredients:

2 ½ cub Canned, peeled plum tomatoesin juice, or 2½ poundsfresh sweet, mature vineripened plum tomatoes,peeled, seeded
4 tablespoon S extra virgin olive oil
2 large Cloves garlic, bruised
1 small Red onion, finely chopped
1 medium Celery stalk, includingleaves, finely chopped
1 small Carrot, scraped and finelychopped
1 tablespoon Chopped fresh Italianparsley
1 small Handful of chopped freshbasil
2 tablespoon Tomato paste
½ teaspoon (scant) salt, or to taste
Freshly milled black orwhite pepper to taste

Preparation:

If using canned tomatoes, drain the tomatoes in a colander, reserving their juice. Strain the captured tomato juice to hold back the seeds. Using your fingers, push out excess seeds from each tomato. Chop the tomatoes and set aside. If using fresh tomatoes, bring a large saucepan threefourths full of water to a boil. Slip in the tomatoes and blanch for 30 to 45 seconds.
Drain the tomatoes and immediately plunge them into cold water. Using a paring knife, lift off the skins and cut out the tough area around the core of each tomato. Cut the tomatoes into quarters lengthwise and, using your fingers, push out the excess seeds. Chop the tomatoes.

In a saucepan over mediumlow heat, warm 3 tablespoons of the olive oil, the garlic, and onion together, and saute until the garlic is golden and the onion is translucent, 4 to 5 minutes. Then add the celery, carrot, parsley, and basil, and saute until the vegetables are soft, about 10 minutes. Press down on the vegetables with the back of a wooden spoon to release their flavors. Add the tomato paste and continue to saute for 3 minutes. Then add the tomatoes and their juice, cover partially, and simmer gently until thickened, about 45 minutes. Remove and discard the garlic cloves and season to taste with salt and pepper. Remove from the heat and stir in the remaining 1 tablespoon olive oil. If a smooth sauce is desired, allow it to cool somewhat. Position a food mill over a clean saucepan and pass the sauce through it, being sure to press out as much of the pulp as possible.
Place over medium heat just long enough for the sauce to heat through, about 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon olive oil.

Yield: approximately 2 cups

Note: This recipe is sufficient for saucing 1 pound of pasta.

Ahead of time note: The sauce can be made 4 to 5 days in advance of using and stored tightly covered in the refrigerator, or it can be frozen for up to 3 months. Whether storing it in the refrigerator or freezer, leave out the remaining 1 tablespoon olive oil. Stir it into the sauce after reheating.
Recipe By :CHEF DU JOUR SHOW #DJ9212

Posted to MC-Recipe Digest V1 #265

Date: Mon, 28 Oct 1996 08:56:25 -0500

From: Meg Antczak <meginny@node1.frontiernet.net>

Pomegranate and Watercress Salad

Servings: 1 Servings

Ingredients:

1/3 cub Pecan or walnut pieces
½ Pomegranate, seeds from
2 Belgian endive, trimmed,leaves separated andbroken into 1 ½ inchpieces
1 cub Watercress, large stemsremoved, chopped
2 cub Leaf lettuce, torn into bitesize pieces
½ A red onion, sliced thinly

Preparation:

As requested, here is the recipe for the salad which accompanied our Thanksgiving dinner. It is based on a recipe in Eating Well's Entertaining edition, dated Jan. 1997. I liked the salad recipe but the dressing in the original seemed a bit boring so I used one provided by Bill Spalding. I think it was better with Bill's dressing than the original. -Leslie.

Toast nuts in oven 350 about 5 minutes. Let cool.

In a salad bowl combine greens, and red onion. Drizzle dressing over and toss.

Just before serving sprinkle pomegranate seeds and nuts over top.

Posted to EAT-L Digest 21 October 96

Date: Tue, 22 Oct 1996 02:44:39 -0400

From: Leslie Duncan <duncan@VIANET.ON.CA>

Pomegranate Ariel

Servings: 6 Servings

Ingredients:

1 ½ cub Pomegranate berries
½ cub Currants
¾ cub Slivered almonds
1 medium Ripe papaya, peel & seeds removed
2 medium Oranges, juiced -=OR=-
½ cub Orange juice
6 Dates
6 Lemon slices
12 Spearmint leaves

Preparation:

Mix berries, currants & almond slivers together. Divide into 6 portions, putting each portion into a glass goblet. Cut the papaya into chunks & place in a blender. Blend with the orange juice at medium speed, until smooth. Pour equal amounts over the 6 portions of pomegranate mixture. Top each goblet with a date, a lemon slice & 2 spearmint leaves. Serve immediately. Covered & stored in the refrigerator, this dessert will keep 3 to 5 days.

Pomegranate Chicken

Servings: 4 Servings

Ingredients:

3 Pomegranates
6 Whole chicken legs
¼ teaspoon Poultry seasoning
3/16 teaspoon Pepper
1 teaspoon Salt
2 tablespoon Cooking oil
2 tablespoon Margarine
1 Onion; chopped
1 tablespoon Tomato paste or sauce
1 ½ cub Chicken broth
½ teaspoon Cinnamon
1 teaspoon Sugar (optional)
1 ½ teaspoon Cornstarch; mixed with 1Tbsp water
Orange slices
Parsley sprigs for garnish
Pomegranate seeds

Preparation:

From: Ruth Heiges <heiges@post.tau.ac.il>

Date: Sat, 3 Aug 1996 00:14:58 +0300 (IDT)
Here is another candidate for the holiday table. This one is from Hadassah's Cuisine International, Wilkes-Barre chapter.

In Israel, pomegranates ripen around the High Holy Days, and many a "succah" is festooned with this beautiful red fruit which appears to be topped with a crown. In fact, the pomegranate was a decorative motif in ancient Judaic art, as can be seen in archaeological artifacts.

Tradition has it that the number of seeds in a pomegranate totals 613 -- the same as the total number of commandments in the Torah. The Hebrew word for the fruit is "rimon" (reeMON), and the crowns for the Torah scrolls are known in Hebrew as "rimonim" (the plural).

Possibly the best way to get the seeds out is to score the skin of the fruit and pull it apart. Stand over a large bowl (which you might place in the sink, to keep things clean) and, holding the fruit over the bowl, continually hit it with a mallet to loosen the seeds into the bowl.
Progressively remove the membranes to which the successive layers of seeds are attached. (This is a bit of a production, but worthwhile, IMO; not necessary, though, for this recipe.)

Halve the pomegranates. Save some seeds for garnish. Squeeze halves using a juicer. Strain and measure the juice to get as close to ¾ cup as you can.
Add water, if needed to get ¾ cup liquid.

Rub chicken legs with poultry seasoning, pepper and salt.

Brown chicken well in heated oil and margarine. Remove to a covered baking dish as pieces brown.

Drain off drippings, saving 1 Tbsp. Return this to the pan. Saute' onion, then blend in tomato paste. Add broth, lemon juice, cinnamon and pomegranat= e juice. Bring liquid to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Add sugar, if desired, for sweetness.

Pour sauce over chicken in baking dish. Cover and bake in 350 F oven for 30 minutes. Uncover and bake for 10 minutes.

Pour sauce from baking pan into small saucepan. Stir in cornstarch mixture and cook, stirring constantly, until thickened and clear.

Spoon sauce over the chicken. Garnish with orange slices, parsley sprigs an= d pomegranate seeds.

Hadassah's Cuisine International Wilkes-Barre Chapter, Eastern PA Region

JEWISH-FOOD digest 296

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pomegranate Dressing

Servings: 4 Servings

Ingredients:

¾ cub Pomegranate juice
¼ cub Extra virgin olive oil
1 tablespoon Lemon juice
2 teaspoon Fresh mint; chopped
¼ teaspoon Dry mustard
¼ teaspoon Salt

Preparation:

In jar with tight-fitting lid, combine pomegranate juice, olive oil, lemon juice, fresh mint, dry mustard and salt. Cover and shake until well mixed.
Recipe By : Country Living Magazine, October 1994

Posted to EAT-L Digest 24 October 96

Date: Fri, 25 Oct 1996 10:54:25 -0400

From: "Sharon L. Nardo" <snardo@ONRAMP.NET>

NOTES : Serve with Orange-Onion Salad (see recipe).

Pomegranate Granita

Servings: 6 Servings

Ingredients:

10 Pomegranates
½ cub Sugar; or to taste

Preparation:

Slice off the top and bottom of the pomegranates, then break them apart and remove the seeds. With your hands, squeeze all of the juice out of the seeds, then push the mixture through a sieve, pressing down gently to extract as much juice as possible without pushing the bitter skins through.
Discard the seeds. In a large shallow glass baking dish that will fit in your freezer, combine the juice with the sugar and stir until the sugar has dissolved (place the pan over a very low flame if desired to speed the dissolving of the sugar). Freeze for 4 hours, stirring every 15 minutes.
Scrape the surface of the ice with a spoon into large flaky crystals.
Refreeze if desired. The granita should be served as a chunky ice, not a smooth sorbet. Yield: 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : TOO HOT TAMALES SHOW #TH6189

Posted to MC-Recipe Digest V1 #292

Date: Sun, 10 Nov 1996 21:52:58 -0600

From: Pat Asher <asher@mcs.com>

NOTES : AIR DATE: 2/13/96

Pomegranate Jelly

Servings: 3 Servings

Ingredients:

3 ½ cub Pomegranate juicefresh or frozen, thawed
¼ cub Lemon juice
1 package Powdered pectin (2 oz.)
4 ½ cub Sugar

Preparation:

Prepare 3 pint-sized canning jars, as per normal canning procedures. In a large kettle, combine the pomegranate juice, lemon juice, and pectin. Over high heat, bring to a rolling boil, stirring constantly. Add the sugar and stir to blend; bring to a second rolling boil; then boil exactly 2 minutes.
Remove jelly from heat immediately when time is up. Let stand a minute to allow foam to form; then carefully remove the foam. Pour hot jelly quickly into hot jars, filling jars to within about ⅛-inch of tops. Carefully wipe off rim of jar. Put lid on each jar as it is filled, screwing band on as tightly as you comfortably can. Cool jars away from drafts on a towel.
Makes 3 pints. OTHER NOTES: For an easy way to remove seeds, cut the crown end off each pomegranate and lightly score the peel lengthwise down the sides in several places. Put the scored fruit in a bowl or sink of cold water and let soak at least 5 minutes. Holding the fruit under water, break sections apart with your fingers and separate the seeds from the pulp; as you work, the seeds sink to the bottom and the pulp and peel float. With a wire strainer, skim off the pulp. POMEGRANATE JUICE: Whirl about 1-½ to 2 cups pomegranate seeds at a time in a blender until liquefied. Pour through a cheesecloth-lined wire strainer and let drain gradually. (Or to speed the straining, wear rubber gloves and press small amounts of seeds and juice at a time through the cheesecloth.) Store in refrigerator up to 5 days, or freeze for longer storage. One medium-sized pomegranate makes about ½ cup juice.

Pomegranate Lamb

Servings: 4 Servings

Ingredients:

: Marinade and lamb:
: Salt and pepper -- to taste
8 lamb rib chops -- totally
: trimmed
1 TB rosemary leaves
4 TB pomegranate molasses
4 Cloves garlic -- thinly
: sliced
2 bay leaves -- broken
1/3 cub virgin olive oil
: Garnish: fresh pomegranate
: seeds -- optional
: Pomegranate Au jus:
½ plus ½ tablespoon butter
1 TB olive oil
4 shallots -- peeled and
: chopped
: fine
4 Cloves garlic -- peeled and
: chopped
: fine
1 cub pomegranate juice
2 TB red wine vinegar
3 cub rich lamb or chicken stock

Preparation:

Rub the lamb chops with the salt, pepper and rosemary leaves evenly.
Combine all of the remaining ingredients in non-reactive dish. Add the chops and turn over in the mixture a few times. Cover and refrigerate up to four hours ahead of time.

Heat a medium sized saucepan on medium heat. Add ½ tablespoon of butter and the olive oil. When the butter melts add the shallots and garlic. Allow to cook until lightly cooked, (about 3 minutes), stirring frequently so that the garlic doesn't burn. Now add the pomegranate juice and vinegar.
Reduce by half. Add the stock and reduce, skimming as necessary until the sauce will coat the back of a spoon, (about 15 minutes). Remove from the heat and strain the sauce through a fine meshed strainer. Reserve in a small saucepan while you cook the chops.

Heat a grill or grill pan to fairly high heat.

Remove the lamb from the marinade and reason them with a touch of salt and pepper. Grill about four minutes on each side.

Reheat the pomegranate Au jus. When is it just under a boil, whisk in the

remaining butter. Divide the sauce between the four plates and center the chops on the sauce. Serve.

Yield: 4 servings

Posted to MM-Recipes Digest V4 #1 by Administrator_at_INFOMAIL__G@inf.com on Mar 04, 97

Recipe By : CHEF DU JOUR NORMAN VAN AKEN SHOW #DJ9365

Pomegranate Salad

Servings: 1 Servings

Ingredients:

6 large Pomegranates
2 medium Delicious apples; peeled andsliced
½ cub Walnuts or pecans; choppedcoarsely
1 cub Whipping cream
1 tablespoon Powdered sugar
1 teaspoon Vanilla
1 tablespoon Salad dressing (optional)

Preparation:

Remove seeds from pomegranates. Add apples and nuts. Add powdered sugar and vanilla to the whipping cream. Whip cream until thick. Fold in salad dressing and then into salad.

NOTES : I have to guess on the amount of the whipping cream. Make sure that enough is used in the salad to coat the fruit completely. Sometimes my mother would put in about a tablespoon of salad dressing as well--more like the original Dixie Salad recipe.
Recipe by: Hazel Hardy

Posted to EAT-L Digest by "Iris E. Dunaway" <hister@JUNO.COM> on Sep 20, 1997

Pomegranate Sorbet

Servings: 4 Servings

Ingredients:

2 cub Water
1 cub Sugar
2 cub Pomegranate juice
¼ cub Lemon juice

Preparation:

1. In 1-quart saucepan, heat water and sugar to boiling over high heat.
Boil sugar mixture 5 minutes, reducing it slightly to a syrup. Remove syrup from heat and cool to room temperature. 2. In bowl, combine syrup and both the pomegranate and lemon juices. Cover and refrigerate mixture until cold. 3. Pour chilled mixture into ice-cream freezer container and freeze following manufacturer's directions. Transfer sorbet to airtight container and freeze until firm, at least 2 hours or overnight. 4. If sorbet is frozen overnight, just before serving let stand 15 minutes at room temperature to facilitate scooping.
Recipe By : Country Living Magazine, October 1994

Posted to EAT-L Digest 24 October 96

Date: Fri, 25 Oct 1996 10:54:25 -0400

From: "Sharon L. Nardo" <snardo@ONRAMP.NET>

NOTES : Refreshing and light, this frozen fruit dessert can be scooped into stemmed glasses or paired with sliced fresh fruit in a salad.

Pomegranate Syrup

Servings: 2 Servings

Ingredients:

2 cub Pomegranate juice
1 cub Sugar

Preparation:

In an enameled saucepan, bring pom- egranate juice and sugar to a boll, stirring, and simmer the syrup for 5 minutes, skimming the froth. Let the syrup cool and strain it through an enameled colander, lined with a double layer of rinsed and squeezed cheese- cloth, into a nonmetallic bowl. The syrup may be stored in a sealed jar in the refriger- ator for 2 to 3 weeks or frozen. Makes about 2 cups.

Recipe by: Arizona Magazine 10/94

Posted to MC-Recipe Digest V1 #987 by Walt Gray <waltgray@mnsinc.com> on Jan 06, 1998

Pomegranate Tossed Salad

Servings: 6 Servings

Ingredients:

1 medium Head lettuce; torn orchopped
1 medium Cucumber; diced
1 large Tomato; diced
1 large Avocado; diced
2 tablespoon Chopped onion
1 cub Pomegranate seeds

Preparation:

Toss ingredients and top with favorite dressing. Serves 6. (Note: Garnish your traditional Waldorf salad with pomegranate seeds; add 2/3 cup

pomegranate seeds to Fattoush - Arabic bread salad; mix in the seeds with a variety of lettuces, such as radicchio and endive, topping with olive oil and fresh lemon juice.)

Recipe by: Arizona Magazine 10/94

Posted to MC-Recipe Digest V1 #987 by Walt Gray <waltgray@mnsinc.com> on Jan 06, 1998

Pomegranate Walnut Duck or Chicken

Servings: 8 To 10
Source: The Good Book Cookbook recipe by: Zillah Bahar

Ingredients:

2 Onions, chopped
4 tablespoon Olive oil
2 pound ducks or chickens, cutin parts
1 cub Chicken stock
1 cub Pomegranate juice
2 ½ cub Ground walnuts
½ teaspoon Each cinnamon, clove, pepperand cumin
½ teaspoon Honey (or to taste)
Salt to taste
Pomegranate seed
Walnut halves

Preparation:

In a large skillet, sauté the chopped onions in olive oil until they are golden brown. Remove onions and sauté the duck or chicken pieces. Return the onions to the skillet. Add stock and simmer for 15 minutes. Skim fat from surface. Add pomegranate juice, ground walnuts, seasonings and honey.
Cover and simmer for 20 to 40 minutes or until poultry is cooked. Season further with salt if desired. Add water if sauce appears to be drying up.
Serve on a bed of cooked barley or wheat. Garnish with fresh pomegranate seed and walnuts. Posted to JEWISH-FOOD digest V97 #079 by alotzkar@direct.ca (Al) on Mar 7, 1997

Pomegranate-Eggplant Relish

Servings: 1 Batch

Ingredients:

1/3 cub Olive oil
1 medium Eggplant; diced medium
1 medium Red onion; diced small
2 tablespoon Minced garlic
1 cub Tomato juice
1/3 cub Pomegranate molasses
Salt and pepper; to taste
¼ cub Roughly chopped fresh mint
1 Pomegranate; seeds of

Preparation:

In a large saute pan, heat oil over high heat until hot but not smoking.
Add eggplant and cook, stirring, until well seared and quite soft, about 5 to 7 minutes. Reduce heat to medium, add onion and cook, stirring, for 2 to 3 minutes. Add garlic and cook, stirring, for 1 minute.

Add tomato juice and pomegranate molasses, bring just to a boil, reduce heat to low and simmer, stirring occasionally, for 5 minutes. Remove from heat, season with salt and pepper, stir in the mint and pomegranate seeds and serve hot or cold.

This relish will keep, covered and refrigerated, for about 6 days.

Yield: About 4 cups.

From John Willoughby and Chris Schlesinger's New York Times News Service "Pucker Power: Sour Tastes Can Sound a Sweet Note for Discriminating Cooks" 01/31/96 article in "The (Louisville, KY) Courier-Journal." Pg. C6.
Electronic format by Cathy Harned. From: Intercook

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pomegranate-Glazed Duckling on Dried-Fruit Couscous

Servings: 4 Servings

Ingredients:

5 pound Duckling
3 cub Water
1 medium Onion; quartered
1 large Carrot; peeled and halved
¾ teaspoon Salt
1 Bay leaf
¼ cub Strawberry jelly; or redcurrant jelly
16 ounce Pomegranates; juiced (2/3cup)
3 tablespoon Sugar
Dried-Fruit Couscous; *seerecipe
¼ cub Dry red wine
2 tablespoon Cornstarch
Fresh mint sprigs; optional

Preparation:

1. Remove giblets and neck from duckling. Remove and discard excess fat from inside body cavity. Cut off and discard excess neck skin. Rinse duckling, giblets, and neck in cold water and pat dry with paper towels.
Cut off and reserve first 2 joints of the wings, leaving only the third. To cut duckling into quarters, using poultry shears, cut duckling lengthwise in half through the breastbone and continue cutting along one side of the backbone; cut duckling halves in half crosswise. 2. Coat bottom of 5-quart kettle or Dutch oven with nonstick vegetable cooking spray. Add giblets, neck, and reserved wing tips to kettle and cook until well browned. Add duckling quarters, water, onion, carrot, ½ teaspoon salt, and the bay leaf. Cover and heat to boiling over high heat. Reduce heat to low and simmer, covered, until duckling is fork-tender - about 1 hour. (If preparing ahead, remove duckling from kettle, cool, wrap, and refrigerate.
Strain cooking liquid, discarding fat and cooked particles. Refrigerate liquid, or duck stock.) 3. Just before roasting duckling, prepare pomegranate glaze: In 1-quart saucepan, heat jelly until melted. Stir in pomegranate juice and sugar and heat to boiling over high heat. Boil mixture 5 minutes; remove from heat and set aside. 4. Heat oven to 450 degrees F. Remove duckling from kettle and place, skin side up, on rack in roasting pan. (If duck breasts have curled up after boiling, remove their breast bones so they will be flat.) Roast duckling 15 minutes. 5.
Meanwhile, pour duck stock through large strainer into bowl, discarding cooked particles. Remove excess fat from stock. Reserve 1 cup stock for the sauce and 2 cups stock for Dried-Fruit Couscous; refrigerate remainder for another use. 6. Brush duckling with some glaze and roast 5 minutes; roast duckling 10 more minutes or until well browned, brushing 3 more times with glaze. Prepare Dried-Fruit Couscous; keep warm. Set duckling quarters aside. 7. Prepare sauce: In cup, combine wine and cornstarch until smooth.
Stir reserved 1 cup stock and remaining ¼ teaspoon salt into glaze remaining in saucepan. Heat to boiling and stir in cornstarch mixture.
Cook, stirring constantly, until thickened. Pour sauce into serving bowl.
8. Spoon Dried-Fruit Couscous onto serving plate. Arrange duckling on couscous. Garnish with mint, if desired. Serve duckling and couscous with sauce.
Recipe By : Country Living Magazine, October 1994

Posted to EAT-L Digest 24 October 96

Date: Fri, 25 Oct 1996 10:54:25 -0400

From: "Sharon L. Nardo" <snardo@ONRAMP.NET>

NOTES : Because this duckling is simmered to produce a rich stock before it is roasted, it can be prepared ahead, then roasted and glazed just

before serving.

Pomegranate-marinated Lamb Shanks

Servings: 6 Servings

Ingredients:

LAMB SHANKS:
1 quart Pomegranate juice
1 cub Mint leaves
4 large Heads garlic2 separated into cloves2 halved crosswise
¼ cub Grenadine
6 Meaty lamb shanks (1 lb ea)well trimmed
2 tablespoon Vegetable oil
Salt and pepper
4 medium Carrots; cut in ¼" dice
3 medium Onions; finely chopped
3 cub Dry red wine
1 cub Canned tomatoes, chopped
2 cub Chicken stock

BARLEY AND KALE RAGOUT:
1 ½ cub Pearl barley (10 oz)
Salt
1 pound Kale; stemmedleaves coarsely chopped
Freshly ground pepper
¼ cub Parsley to garnish

Preparation:

1. In a nonreactive medium saucepan, boil the pomegranate juice over high heat until reduced by half, about 15 minutes. Let cool to room temperature.

2. In a blender or food processor, puree the pomegranate juice with the mint, peeled garlic cloves and grenadine. Put the lamb shanks in a large glass or ceramic dish and pour the marinade on top. Cover and refrigerate for at least 12 and up to 24 hours, turning the shanks occasionally.

3. Preheat oven to 375øF. Heat the oil in a large, heavy nonreactive skillet. Drain the lamb shanks and pat dry. Season them liberally with salt and pepper. Add 2 or 3 shanks at a time to the skillet and cook over moderately high heat, turning, until well browned all over. Transfer the shanks to a roasting pan just large enough to hold them all.

4. Reduce the heat under the skillet to moderate and stir in the carrots, onions, and halved garlic heads. Cook until the onions just soften, about 3 minutes. Add the wine, increase the heat to moderately high and scrape up any browned bits that are stuck to the pan. Boil until the wine is reduced to 1 cup, about 7 minutes. Stir in the tomatoes and pour the mixture over the lamb shanks. Add the chicken stock and enough water to submerge the shanks by two-thirds. Season with salt and pepper. cover the roasting pan with foil and braise the shanks in the oven until the meat is tender and pulling away from the bones, about 2 hours.

5. Meanwhile, make the barley and kale ragout: In a deep-sided medium skillet, toast the barley over moderate heat, stirring constantly, until golden brown, about 7 minutes. Add 4« cups of water, season with salt and bring to a boil. cover, reduce the heat to moderately low and simmer until the barley is tender and all the water has been absorbed, about 40 minutes.
Keep warm.

6. Transfer the lamb shanks to a platter. Cover with foil and keep warm.
Squeeze the garlic cloves from the heads and add to the sauce in the roasting pan, or reserve them for another use. Stir the kale into the sauce until wilted, then strain the sauce into a large nonreactive saucepan; cover the vegetables in the strainer to keep them warm.

7. Boil the sauce over high heat until reduced to about 4« cups; set aside ¾ cup. Stir the vegetables and barley into the sauce in the saucepan and season with salt and pepper.

8. Spoon the barley and kale ragout onto 6 large plates and set a lamb shank on top. Spoon the reserved sauce over the meat and garnish with chopped parsley.

Food and Wine January 1995 Submitted By DIANE LAZARUS On 02-01-95 (1318)

Pomegranate-Orange Salad

Servings: 1 Servings

Ingredients:

2 package (5 oz. each) baby saladgreens (about 16 cups)
4 Oranges; peeled, cut intosegments, divided
1 Pomegranate; separated,about 1 cup kernels
2 Scallions; chopped
3 tablespoon Vinegar; preferablyraspberry
2 tablespoon Orange juice
2 teaspoon Mustard; preferably Dijon
¾ teaspoon Salt
½ teaspoon Pepper
¼ cub Olive oil
1/3 cub Shelled pistachio nuts;chopped

Preparation:

In serving bowl combine greens with ½ of orange segments and ½ cup pomegranate kernels. In another bowl combine scallions, vinegar, orange juice, mustard, salt and pepper. Whisk in oil until slightly thickened.
Toss mixture with salad to coat. Arrange remaining orange segments over salad; sprinkle with nuts and remaining kernels. Makes 12 servings. Your time in the kitchen - 20 minutes. Ready to serve in 20 minutes.

Women's World Magazine, Nov. 1997 Issue

Posted to EAT-L Digest by Al & Diane Johnson <johnson@NEGIA.NET> on Dec 21, 1997

Pomegranite Tapioca

Servings: 4 Servings

Ingredients:

2 -(up to)
3 Pomegranites
Sugar to taste
Grenadine syrup
2 cub Water (including thepomegranite juice)
3 tablespoon Quick cooking tapioca

Preparation:

From: mjfst19@vms.cis.pitt.edu

Date: 14 Sep 95 15:15:01 EDT
This is a delicious way to capture the flavor and color of pomegranites (one of my favorite fruits).

Peel the pomegranites and remove the seeds (may be easier under running water). Briefly run the seeds with some of the water through the blender.
Strain the pulp, pressing on the seeds to extract all the juice. Run some water through the strainer and press again. Add enough water to make 2 cups of liquid. Add a little grenadine syrup to brighten the color and add more flavor. Add sugar to taste. Pour into a saucepan. Sprinkle the tapioca over the surface and let sit for 5 minutes. Heat the mixture and simmer until the tapioca grains are translucent. Serve cold.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pomegrenate and Apple Salad

Servings: 1 Servings

Ingredients:

2 Fresh pomegrenates
3 Granny Smith apples
2 tablespoon Fresh lemon juice
3 tablespoon Mayonnaise
3 tablespoon Honey, slightly warmed
2 tablespoon White wine vinegar
2 tablespoon Fresh orange juice
Salt & freshly ground blackpepper, to taste
1 cub Golden raisins
2 tablespoon Chopped cilantro or parsley

Preparation:

I've been meaning to send this recipe for quite some time, but am behind in everything since my daughter came to visit from Israel with her two children for 2 weeks in August. It is a recipe I cut out from the Washington Post several years ago and is wonderful for Rosh Hashana.

Break the pomegrenates open from the top and gently separate the seeds into a bowl. Peel & core the apples and cut each one into bite-size pieces.
Sprinkle the apples with lemon juice to prevent from discoloring. Combine the mayo and honey in a salad bowl and whisk until smooth. Whisk in the vinegar, orange juice, salt & pepper. Add the apples, pomegrenate seeds and raisins and toss to mix. Sprinkle with cilantro and serve.

Posted to JEWISH-FOOD digest V97 #016

From: Annette Linzer <alinzer@CapAccess.org>

Date: Sun, 8 Sep 1996 04:19:48 -0400 (EDT)

Pomelo (Grapefruit) Cream

Servings: 4 Servings

Ingredients:

1 1/3 cub Pomelo or grapefruit juice
1 ½ teaspoon Cornstarch
2/3 cub Sugar
3 large Eggs

Preparation:

In a small bowl, combine 1 tablespoon of the pomelo or grapefruit juice and the cornstarch and stir until smooth.

Put the remaining juice in a medium nonaluminum saucepan. Add the sugar, place over medium heat, and cook, stirring, until the sugar melts. Whisk in the cornstarch mixture and remove from the heat.

With a whisk, lightly beat the eggs in a large bowl. Whisk the warm juice into the eggs. Pour the mixture into a 1 ½-quart souffle dish and cover with aluminum foil, pressing the foil around the rim to seal.

Put the souffle dish on the steamer rack, place over simmering water, cover, and steam until the pudding is set and a knife inserted into the center comes out clean, about 35 minutes.

Remove the souffle dish from the steamer pot and let cool. Refrigerate until chilled. Serve cold.

Source: "Cuisine a la Vapeur: The Art of Cooking with Steam" by Jacques Maniere; translated by Stephanie Lyness
Posted to MM-Recipes Digest V4 #054 by Linda Place <placel@worldnet.att.net> on Feb 22, 1997.

Pomelo/etrog Shlivovitz

Servings: 1 Bottle
Source: Joop S. de Graaf, my dad

Ingredients:

1 Pomelo or etrog, rind of
1 cub Refined sugar
1 Bottle (1 liter) of yourfavorite brandy or vodka

Preparation:

A more or less 'kosher' in the sense of legal, version of the recipe leaves out the distilling, but just consists of the flavoring. Depending on the brandy you start out with, results can be from good to great. We also make this with etrog peel after sukkot and then break the fast with it next year at yom kippur. It is one of these great 'cycle' things in Judaism

Warning: make sure that the rind is pure, without the white inside, which will make your drink bitter. Also make sure you get a pomelo or etrog that does not "shine". The shiney ones are treated with a wax. Add everything together in a bottle with a very tight seal. Keep in a dark cabinet for at least one month. Filter through cheesecloth. Keeps for a long time. Posted to JEWISH-FOOD digest V97 #118 by David de Graaf and Rachel Kalikow <degraaf@iname.com> on Apr 9, 1997

Pomerantzen

Servings: 1 Servings

Ingredients:

6 Oranges or 6 smallgraperuit, peels only
3 quart Water
1 tablespoon Salt
4 cub Sugar; approximately
Confectioner's sugar

Preparation:

Peel the fruit, removing as much of the white pith as possible. Slice peel into strips about 3- inches long and ½- inch wide. Let them curl up. Put peels in a large crock and add water and salt. Leave overnight.

Drain the peels and rinse thoroughly. Put in a saucepan of cold water and bring to a boil. Immediately after the water boils, drain the peels. Repeat this procedure 3 times. Weigh the peels.

Put an equal weight of sugar into a heavy-based pan (about 3 cups), then add half that amount of water (about 1-½ cups) and bring to a boil without stirring. As soon as the syrup boils, add the peels and reduce the heat to low. Cook without stirring until all the syrup has been absorbed.
Remove the peels, separate with a fork, and drain on wire racks with waxed paper beneath to catch the drips. When peels are cool enough to handle, pour 1 cup sugar into a shallow bowl and roll the peels in it, adding more sugar if necessary.

Spread out the peels on racks and let dry, lightly covered with parchment or waxed paper, in a warm place for 2 days. Roll again, this time in confectioner's sugar, then store in airtight tins.

Makes 6 cups.

VARIATION: Try other thick-skinned citrus peels. Make an attractive curled shape by stringing the peels on a thread before soaking them in brine, parboiling, and dipping in syrup.

This candy is traditionally served during Sukkot.

NOTE: Pomerantzen means oranges in Yiddish.

Recipe from: Jewish Cooking From Around the World by Josephine Levy Bacon, p.172 Barron Educational Series, Inc. NY. 1986

ISBN# 0-8120-5714-7

Recipe by: Jewish Cooking From Around the World

Posted to JEWISH-FOOD digest V97 #249 by Linda Shapiro <lss@coconet.com> on Sep 15, 1997

Pomme Frites/patatine Fritters

Servings: 4 Servings

Ingredients:

1 pound Russet potatoes; peeled inwater
4 quart Virgin olive oil
Salt and pepper

Preparation:

Cut potatoes into finger-sized slices of equal size and place in new cold water. Heat oil to 385 F in a pot double the volume of oil. Add potatoes one handful at a time and cook until golden brown. Remove and drain on paper, season with salt and pepper and serve with mayonnaise (French) or plain (Italian).

Yield: 4 servings

Recipe by: MEDITERRANEAN MARIO #ME1A07

Posted to MC-Recipe Digest V1 #1000 by Sue <suechef@sover.net> on Jan 10, 1998

Pommes Anna

Servings: 1 Servings

Ingredients:

1 pound Idaho Potatoes, peeled
4 tablespoon Butter or margarine,meltedsalt and freshly groundblack pepper to taste

Preparation:

Preheat oven to 425! F. Cut the Idaho Potatoes into very thin slices, about l/16-inch thick. (You can use a food processor with the slicer blade attached or a mandolin.) Brush an 8-inch cast-iron skillet or pie plate with I tablespoon butter Arrange one-third of the potato slices in circular fashion over the bottom, slightly overlapping them. Sprinkle lightly with salt and pepper Brush with I tablespoon of butter Repeat the layers 2 more times, ending with butter Cover the potatoes with foil; weigh them dow n with a flat heavy lid, cake pan, or pie plate. Bake in oven for 30 minutes.
Remove the weight and foil. Bake 15 to 20 minutes longer or until the potatoes are browned and crisp on top. To serve, carefully invert the potatoes onto a serving platter Cut into wedges. (Makes 3 servings)

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pommes Caramel (Caramel Apples)

Servings: 1 Servings

Ingredients:

1/3 cub Butter
1 cub Sugar; Brown pref.
1 teaspoon Vanilla
6 Apples

Preparation:

Melt butter in fry pan and add sugar. Stir till sugar is dissolved or softened and everything is well blended, then add vanilla. Core unpeeled apples, cut them into quarters and add to hot sugar. Simmer uncovered over medium heat, basting often with the syrup for 15-20 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pommes Croustillantes-Apple Crisp

Servings: 1 Servings

Ingredients:

1 cub Flour
1 cub Sugar
1 teaspoon Baking powder
¾ teaspoon Salt
1 Egg
1/3 cub Melted butter
Cinnamon
8 Apples (up to 10)

Preparation:

Preparation: 15 Minutes Baking Time: 35 Minutes Serving: 6-8 People Style:
Dessert

1. Fill an 8 or 9 inch pie plate with peeled sliced apples.

2. Mix the flour, sugar, baking powder, salt and egg together.

3. Place the mixture over the apples.

4. Pour the butter over the flour mixture.

5. Sprinkle with cinnamon.

6. Cook at 350 degrees for 35 minutes or until apples are soft (Test them with a knife)
La Cuisine de Véronique http://www.cooking-french.com cookinginfo@cooking-french.com Posted to Bakery-Shoppe Digest V1 #206 by Everett Woods <recipes@cooking-french.com> on Aug 29, 1997

Pommes De Terre Boulangere (Potatoes with Onions)

Servings: 1 Servings

Ingredients:

2 pound Potatoes or 6-8 med sized
2 Onions
½ teaspoon Salt
Pepper
1 teaspoon Parsley
1 teaspoon Thyme
3 tablespoon Butter or marg
1 cub Boiling water

Preparation:

Preheat oven to 425F. Peel and cut potatoes into ¼ inch slices. Slice onions very thin. Toss in a bowl with salt, dash of pepper, finely chopped parsley and thyme. Lightly grease a LARGE shallow pan. Place mixture in pan (mixture s/b about 1 inch thick). Pour melted butter over top, then pour boiling water over top. Bake for at least 40 minutes or until the potatoes are tender, the water has cooked away and the top is a nicely browned.

Suggest serving with lamb.

Portions: 6

Posted to MM-Recipes Digest V3 #283

Date: Tue, 15 Oct 1996 21:37:52 -0400

From: Rod Grant <rodgrant@magi.com>

Pommes Duchesse

Servings: 1 Servings

Ingredients:

1 ¼ pound Potatoes, Idaho, Boil, Peel& Rice
1 Egg yolk
1 tablespoon Butter, ½ oz.
Salt and pepper to taste
1 tablespoon Or so Parmesan cheese totaste

Preparation:

Boil 3 med. Idaho potatoes in lightly salted water until can pierce with knife. Peel & rice them - or use wire strainer--about 2 ½ cups

Mix in the butter and then the egg yolk. (save white for another use) Salt and pepper to taste ( pinch of nutmeg - ooptional)

CROQUETTE POTATOES;The mix can be chilled and rolled like a broomstick (or balls, or pears , or whatever shape you like) on a floured board, aand cut into 2 inch lengths, dipped into beaten egg then bread crumbs (3 slices of very stale bread coarsly chopped) or cornflakes or slivered almonds and deep fried at 350* until golden brown. Makes 12 pces.

Posted to JEWISH-FOOD digest V96 #113

From: alotzkar@direct.ca (Al)

Date: Sat, 28 Dec 1996 16:22:26 -0800

Pommes Gratinee Forezienne

Servings: 6 Servings

Ingredients:

3 medium Baking potatoes
2 tablespoon Melted butter
Salt and white pepper
1 Clove garlic; finely minced
1 pint Heavy (whipping) cream

Preparation:

Peel the potatoes and cut into ⅛-inch thick slices. Coat the bottom and the sides of a shallow oven-proof serving dish with melted butter. Layer the potatoes in the baking dish. Sprinkle the potatoes with the salt, pepper, and garlic. Pour the cream over the potatoes. Cover the baking dish with aluminum foil pierced with 2 or 3 small holes to release steam. Bake in a 400 oven until the potatoes are tender, about 60 minutes.

PHILIPPE'S

SALT LAKE CITY, COPPERBOTTOM INN

FENDANT, GRAND VIN DU VALAIS, 82

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pommes Sarladaise

Servings: 6 Servings

Ingredients:

6 large Potatoes
1 can (2-oz) truffles; chopped
¼ pound Butter; clarified salt

Preparation:

Cut the potatoes in the shape of cylinders, about 1-½ inches long. Slice thinly & blanch in boiling water for no longer than 3-4 minutes. Dry.
Butter an 8 inch round saute pan, & arrange the sliced potatoes in a circle. Sprinkle chopped truffles & dribble clarified butter on each layer.
Salt lightly. Continue repeating the process until all the potatoes are used. Push down on the potatoes to keep them together. Cook in 400 F. oven for 30 minutes or until crusty brown. Unmold the potatoes & cut into 6 portions.

L 'ETOILE

1075 CA. ST., NOB HILL

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pommes Soufflees

Servings: 6 Servings

Ingredients:

6 large Idaho potatoes
Vegetable oil; preferablywesson
Salt

Preparation:

Peel the potatoes. Shape them into smooth ovals with a mandoline, slicer or knife. Cut into ⅜" rounds or the thickness of a half dollar. Pour the oil to a depth of 5" in 2 deep frying pans. Heat 1 pan until the temperature reaches 350 F and the other 400 F. Take about 10 slices at a time and drop them one by one into the 350 F oil. As you do this, slide the pan back and forth on the burner to make sure the slices are cooking separately. Remove when they began to swell, which should take about 8 to 10 minutes. Using a skimmer, transfer these slices into the 400 F oil. They should puff immediately. After they puff up, place them on a linen napkin to drain. Discard any that do not puff up. Finish putting the potatoes in the 400 F oil until you have used them all. Salt to taste and serve. and serve.

DANNY'S

BIDDLE STREET, BALTIMORE

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pommes Souffles

Servings: 6 Servings

Ingredients:

3 medium Russet potatoes, uniform inize
Vegetable oil for deep fryin
Coarse salt

Preparation:

Peel and trim potatoes to an even oval shape. Using a mandoline, cut the potatoes lengthwise, on the narrow side, into long, narrow, even oval slices, slightly less than ⅛-inch thick. Pat dry on paper towels.

Half fill 2 large saucepans with oil. Heat the first to 350f on a deep fat thermometer. Heat the second pan of oil to 400f.

Drop several potato slices into the first pan. Remove from heat and shake to keep potatoes from sticking together. When the oil temperature drops to 300f, remove the potatoes with a skimmer and plunge them into the second pan. (The potatoes will puff and bob around on top of the oil.) Turn the puffs constantly until well browned on all sides. Transfer the potatoes to paper towels to drain.

Bring both pans of oil back to specified temperatures, then repeat until all potatoes are cooked.

Sprinkle with salt and keep warm until ready to serve.

a 1952 Gourmet Mag. favorite

NOTE: Be VERRRRY careful as there is a
considerable tendency to spatter oil, doing this.
BURNS to the cook or kitchen FIRES are a very REAL DANGER in this recipe.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pomodori Gratinati

Servings: 1 Servings

Ingredients:

-Baked Tomatoes

Preparation:

Serves 4

4 large Roma tomatoes 2 tablespoons bread crumbs (I used crumbs from my pane pugliese) 2 cloves garlic, minced 2 tablespoons chopped basil or parsley ¼ cup grated parmesan cheese 1 tablespoon olive oil Salt & pepper to taste

Preheat broiler. Slice tomatoes in half lengthwise. Mix together bread crumbs, garlic, herbs, parmesan, olive oil, salt and pepper. Sprinkle a bit of the bread crumb mixture on top of each tomato half. Broil tomatoes until the topping is toasted golden brown and the tomato has softened. Serve warm.

Chef Antonio Altieri Tutto Mare, San Diego Converted by MMCONV vers. 1.40

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pomodori Ripieni (Tomatoes Filled with Rice)

Servings: 10 Servings

Ingredients:

3 pound Tomatoes, all same size,
Not too ripe
Salt
2 tablespoon Chopped flat-leaf parsley
1/3 cub Basil, minced
2 Cloves garlic, minced
1 teaspoon Marjoram, minced
5 Mint leaves, chopped
¾ cub Arborio or Carnaroli rice
Extra-virgin olive oil
1 or 2 boiling potatoes,
Peeled, cut in half
Crosswise, then sliced
Lengthwise ½-in thick
¼ teaspoon Dried oregano

Preparation:

Cook tomatoes in an oven hot enough for a pizza? Fill them with such a small amount of rice? It works magnificently. The extreme heat concentrates the flavor and sweetness of the tomatoes and brings out moisture that, along with the oil, cooks the rice perfectly. A clever cook slides individual slices of potatoes between the tomatoes to separate them in the baking pan. The olive oil cooks the potato slices. If you want, you can take the tomatoes out of the pan when they're done and continue to cook the potatoes until crisp.

Wash and dry tomatoes thoroughly. Cut horizontal slice at top of each tomato to form flap that will cover tomato when it it cooked and served; do not cut through.

Cut tiny, dime sized piece out of bottom so tomato will balance easily.
Carefully scoop out the pulp with small paring knife and spoon, leaving shell ¼ to ⅜-in thick. Discard seeds and juices. Salt interiors of tomatoes and let them drain upside down while preparing filling. Chop pulp and put in bowl.

Mix parsley, basil, garlic, majoram, mint, and 1t salt with chopped tomato pulp. Stir in rice and ¼c olive oil. Season to taste with salt and mix well.

Place tomatoes in lightly oiled baking pan sufficient to hold them without crowding. Tuck potato slices between tomatoes. (Potatoes help prop up the tomatoes, so place them where you need them.) Spoon rice filling into tomatoes, Let extra filling overflow onto potatoes. Drizzle 2T olive oil over tops of tomatoes and potatoes and sprinkle with oregano. Put top of flap over tomato to cover.

Bake at 450 degrees for 20 minutes. Reduce heat to 375 degrees, baste tomatoes with liquid accumulated in pan and bake 50 to 60 minutes. Siphon off excess liquid with bulb baster. If potatoes need extra cooking to become crisp, leave them in oven until browned.

CDR 10/1/97
Posted to MM-Recipes Digest V4 #259 by Carole <caroleru@tp.net> on Oct 01, 1997

Pomodori Secchi Imbottoti ("Sun-Dried Tomato

Servings: 15 Sandwiches

Ingredients:

30 Sun-dried tomatoes
1 tablespoon Olive oil
3 teaspoon Garlic, finely minced
⅛ teaspoon Red pepper flakes
¼ teaspoon Oregano
Salt & pepper

Preparation:

Ensure that the tomatoes are not overly salty. Refresh them in warm water to cover for about 10 minutes. Soak them just long enough to soften them, but be careful that they do not become soggy. Drain & pat dry. Warm the olive oil in a small saute pan over very low heat. Add the garlic, red pepper flakes & oregano & warm for 5 to 8 minutes. Be careful not to let the garlic burn. Season with salt & pepper to taste. Make the "sandwiches" by laying one tomato face down, drizzling a bit of the herb-infused olive oil on it & covering with a second sun-dried tomato. Serve at room temperature.

Pomodori Secchi Imbottoti ("Sun-Dried Tomato Sandwiches")

Servings: 15 Sandwiches

Ingredients:

30 Sun-dried tomatoes
1 tablespoon Olive oil
3 teaspoon Garlic, finely minced
⅛ teaspoon Red pepper flakes
¼ teaspoon Oregano
Salt & pepper

Preparation:

Ensure that the tomatoes are not overly salty. Refresh them in warm water to cover for about 10 minutes. Soak them just long enough to soften them, but be careful that they do not become soggy. Drain & pat dry.

Warm the olive oil in a small saute pan over very low heat. Add the garlic, red pepper flakes & oregano & warm for 5 to 8 minutes. Be careful not to let the garlic burn. Season with salt & pepper to taste.

Make the "sandwiches" by laying one tomato face down, drizzling a bit of the herb-infused olive oil on it & covering with a second sun-dried tomato. Serve at room temperature.

Carol Field, "Italy in Small Bites"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

Pomodori Sott'olio (Marinated Sun-Dried Tomat

Servings: 10 Servings

Ingredients:

4 ounce Sun-dried tomatoes
¾ cub Red wine vinegar
1 cub Basil leaves
⅛ teaspoon Red pepper flakes
1 teaspoon Garlic cloves, sliced
1 pinch Salt
1 cub Olive oil

Preparation:

Soak the tomatoes in ¾ c warm water & ¾ c warm vinegar for 2 to 3 hours. Drain & set on a kitchen towel. Pat dry. Stir together the basil, red pepper flakes, garlic & salt. In a 12 ounce jar, alternate layers of the tomatoes with the basil mixture. Pour in the olive oil, making sure that it covers the top layer. Eliminate any air bubbles. Screw on the lid & seal well. Marinate for 1 day before using. **NOTE: Do not use overly salty tomatoes. Ensure that the tomatoes are dried by the sun & not by an oven & that they are not already preserved in oil. Serve with bread.

Pomodoro Alle Acciughe (Tomatoes with Anchovies)

Servings: 4 Servings

Ingredients:

1 Text Only

Preparation:

A good Italian antipasti spread always demonstrates the wisdom of simplicity and this tomato antipasto proves the point again.

Make a dressing by combining the oil drained from a tin of anchovies with the juice of a lemon, freshly coarse-ground pepper and half a tablespoon of chopped fresh oregano. Set aside to allow the flavour to improve.

Cut 4 ripe tomatoes into lengthwise wedges and arrange on a platter draping an anchovy fillet over each wedge. Pour the dressing over the tomatoes and serve the antipasto with crispy pane de casa from a good Italian bakery.

Makes 4 servings.

From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 1/19/93.

Posted by Stephen Ceideberg; February 18 1993.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Pomodoro Fresco E Cipollotto

Servings: 1 Servings

Ingredients:

-Green Onion and FreshTomato Sauce

Preparation:

Serves 4

4 green onions, chopped 2 or 3 cloves garlic, minced Extra virgin olive oil 2 pounds fresh Roma tomatoes, peeled and seeded Fresh basil, chopped Salt and crushed red chile pepper to taste

In large saucepan over medium heat, saute green onions and garlic in olive oil until golden. Add tomatoes and basil, crushing them into the sauteed onions and garlic as you stir. Season with salt and chile pepper to taste.
Simmer and reduce. Toss with any cooked pasta. (I used a home-made egg pasta based on the bigoli recipe in Bugialli on Pasta, rolled out very thin and cut in long ruffled ribbons using a pastry dough cutting wheel.)

Tomato tip: To peel tomatoes easily, first drop them into a pot of boiling water for a few seconds. The skins will slip right off.

Chef Antonio Altieri Tutto Mare, San Diego Converted by MMCONV vers. 1.40

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pompano En Papillot

Servings: 6 Servings

Ingredients:

3 cub Boiling; salted water
1 Lemon; sliced
1 Bay leaf
1 Sprig thyme
6 Pompano fillets
2 tablespoon Flour
3 tablespoon Flour
1 Onion; minced
1 ½ cub Fish stock
1 cub Cooked shrimp; chopped
½ cub Cooked crabmeat
½ cub Mushroom pieces
¼ teaspoon Salt
2 Egg yolks; beaten

Preparation:

To the boiling, salted water, add the lemon slices, bay leaf, thyme and fillets. Simmer for 15 minutes. Remove fillets, open flat and place on individual pieces of parchment paper, or greased brown paper. Melt butter in another saucepan over medium heat. Add flour and onion and blend well; stir and brown lightly. Add fish stock; cook until sauce thickens, about 5 or 6 minutes. Stir in shrimp, crabmeat, mushrooms and salt. Spoon sauce over fillets. Fold paper to form a sealed cover over each fillet. Bake in 400 degree oven for 1O minutes. To serve, split paper and fold back to uncover contents. Serves 6.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pompano in Paper

Servings: 6 Servings

Ingredients:

6 Fish Fillets; *
Parchment or Brown Paper
½ cub Onion; Chopped, 1 md
½ teaspoon Annatto Seed, Crushed
1 tablespoon Vegetable Oil
¼ cub Orange Juice
3 tablespoon Lemon Juice
2 ounce Pimento; 1 Jar, **
¼ cub Ripe Olives; Pitted, Chopped
2 tablespoon Parsley; Snipped
2 Eggs; Hard Cooked, Chopped

Preparation:

* Use fresh or frozen Pompano or other fish fillets in this recipe.
** Pimentos should be drained and chopped. There should be about ¼ cup.

Thaw fish fillets if frozen. Cut parchment paper or brown paper into 6 12-inch squares. Place 1 fillet on half of each piece of parchment paper.
Sprinkle with a little salt. In a saucepan, cook onion and annatto seed in the oil until the onion is tender. Stir in the orange and lemon juices, pimentos, olives, and parsley. Simmer, covered, for about 5 minutes. Add the hard cooked eggs. Spoon 3 Tbls of the sauce over each fillet. Fold parchment paper over the fillet. Seal by turning the edges up and folding. Place the packets in a 15 X 10 X 1-inch baking pan. Bake in a preheated 350 degree F. oven for 20 to 25 minutes or until fish is done. Cut packets open with a large X on the top, fold back each segment.
Transfer paper packets to dinner plates. Garnish with shredded lettuce and sliced radishes, if desired.

Mostly from Better Homes & Garden's "Mexican Cookbook".
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest7.zip

Pon Pon Chicken

Servings: 1 Servings

Ingredients:

1 Boneless Chicken breast
2 Cucumbers, sliced
10 Bean thread sheets -optional
½ tablespoon Salt

DRESSING MIXTURE:
1 tablespoon Sesame seed paste (or oil)
1 ½ teaspoon Sugar
1 ½ teaspoon Worchesershire sauce
¼ teaspoon Ginger juice
1 Dash black pepper
2 ½ tablespoon Soy sauce
1 tablespoon Vinegar
¼ teaspoon Garlic juice
½ teaspoon Hot chili sauce (optional)
½ teaspoon Cornstarch

Preparation:

Poach or steam chicken over medium heat for approximately 10-12 minutes until done. Remove and let cool. Then shred or cut into match size strips.
Set aside.¶
Peel and cut cucumbers lengthwise into half, then slice into thin strips.
Mix with ½ T salt in a large bowl and slightly squeeze for a minute.
Drain well and place evenly on a platter.¶
In a saucepan, add dressing mix and bring to a slow boil while stirring.
Add stock or water if needed. Finally, slightly thicken. Transfer dressing to a container and store until needed.¶
To serve, place chicken strips on top of pickled cucumber and pour dressing over top.¶

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip

Pon Pon Shredded Chicken

Servings: 2 Servings

Ingredients:

PON PON SHREDDED CHICKEN:
3 cub Stock (or water)
3 Or 4 chicken breasts *
2 Bean paste sheets (or widecarrot or cucumber strips)

SEASONING:
2 tablespoon Peanut butter
1 teaspoon Sesame oil
½ teaspoon Light soy sauce
½ teaspoon Red pepper oil

SAUCE:
½ teaspoon Sugar
½ teaspoon Sesame oil
¼ teaspoon Salt

Preparation:

* (to produce approximately 1 ½ cups of shredded chicken)

1. Mix well, separately, seasoning and sauce ingredients.

2. Bring stock (or salted water) to the boil, immerse chicken breasts and turn off flame. Soak until cooled, then shred into strips. (Alternatively, for authentic and finer texture, cover breasts with a clean cloth and shred by hitting them with a mallet++hence the sound of ponpon.)

3. Lay bean paste sheets in a suitable flat container, and blanch in hot water for 1 to 2 minutes. Remove and rinse under cold running water. Drain and cut into finger-sized strips and mix with sauce mixture.

4. Spoon into serving dish, pile shredded chicken on top and pour seasoning mixture over.

From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 26 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Ponas

Servings: 1 Servings

Ingredients:

½ gallon Broth
1 ½ tablespoon Salt
1 teaspoon Allspice
3 ½ cub Cornmeal
1 Chopped onion
Pepper to taste
½ cub Flour
3 cub Pork

Preparation:

Coarser the meat the better. Mix together and cook until thick. Pour into loaf pans it will set and gel. Can be frozen. Serve by slicing and fry until crisp. Our family has made this for over 90 years. Normally the hog head is used except the jowls, they are trimmed off and cured for bacon.
You normally split the head and clean, boil meat until it falls off of the bones, saving the broth. busted by sooz
Posted to recipelu-digest Volume 01 Number 171 by James and Susan Kirkland <kirkland@gj.net> on Oct 27, 1997

Ponche De Pina (Hot Pineapple Punch)

Servings: 8 Servings

Ingredients:

3 Pineapples
3 cub Water
3 Sticks cinnamon
2 teaspoon Whole cloves
2 teaspoon Whole allspice
¾ cub Sugar
1 cub Coconut milk
1 quart Light rum

Preparation:

Peel pineapples; chop or shread. Add water and let stand overnight. Put in large saucepan with spices, sugar, and coconut milk. Boil for 5 minutes.
Strain liquid into large pitcher. Add rum and serve hot. Makes 8-12 servings.

Note: If fresh coconut milk is not available, pour sweet milk over shredded coconut. Let stand for several hours. Squeeze through a cloth.

REC.FOOD.RECIPES ARCHIVES

/FRUIT

LET STAND OVERNIGHT

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Poncho and Lefty's Fruity Chicken Fajitas

Servings: 1 Servings

Ingredients:

1 Papaya; peeled, seeded anddiced
1 Mango; peeled, seeded anddiced
1 Kiwi; peeled and diced
1 Orange; peeled, seeded anddiced
4 slice Canned pineapple rings;diced, (reserve 2tablespoons liquid)
2 Jalapeno chilies; finelydiced
½ Red onion; finely diced, orto taste
1 tablespoon Freshly chopped cilantro
⅛ teaspoon Cinnamon
½ teaspoon Chili powder
¼ cub (½ stick) melted butter
2 teaspoon Lemon or orange juice
½ teaspoon Granulated garlic
½ teaspoon Chili powder
½ teaspoon Onion powder
¼ teaspoon Salt
⅛ teaspoon Black pepper
4 Boneless; skinless chickenbreast halves, (6 ounceseach), cut into ½-inchstrips
1 Dozen flour tortillas
Hot cooked white rice
Refried beans

Preparation:

Notes: at Pancho and Lefty's -- A Mexican Cantina, 2000 Washington St., Two Rivers, WI.

To make salsa, combine fruits, jalapenos, onion, cilantro, cinnamon, chili powder and 2 tablespoons reserved pineapple liquid. Toss well and chill at least 2 hours.

To make fajitas, combine remaining ingredients except chicken and tortillas. Marinate chicken strips in mixture 10 minutes. Remove chicken strips from marinade and place in heated skillet over medium heat. Cook 5 to 8 minutes or until chicken is cooked through, brushing occasionally with reserved marinade.

While chicken is cooking, heat tortillas on stove top or in microwave oven until soft and pliable.

To assemble: Transfer cooked chicken to one side of small, hot, oiled cast-iron skillet. Skillet should be hot enough that when chicken and salsa are added they sizzle. Put chicken on one side, salsa on the other.
Immediately remove from heat and serve while still sizzling with three warmed tortillas per person, rice and refried beans. Makes 4 servings.

Debora Jones, owner, sent the recipe.

Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25, 1998

Poncit

Servings: 5 Servings

Ingredients:

¼ cub Cooking oil
2 Garlic cloves, minced
1 Onion, minced
1 cub Meat, boiled (pork,chicken, or shrimp)
1 large Carrot, cut intothin strips
1 small Cabbage, shredded
3 tablespoon Soy sauce
3 tablespoon Broth
1 Celery, bunch
8 ounce Rice sticksor wheat noodles
1 teaspoon Salt
1 teaspoon MSG
1 Spring onion, chopped

Preparation:

Saute garlic in cooking oil. Add onions, meat, carrot and cabbage. Season with soy sauce and fry for 2 more minutes. Add broth and simmer, then add celery.

When vegetables are cooked, add rice sticks or noodles and season with salt and MSG. Garnish with spring onions. Serve with lemon.

NOTES:

* Filipino cabbage in garlic and soy sauce -- I got this from Lynne Fitzsimmons who got it from a Filipino friend of her mother's.

* You will need a big frying pan to fit all the ingredients. You may leave out the salt and MSG if you like. I have successfully used lightly-microwaved bacon as the meat.

: Difficulty: easy.
: Time: 20 minutes.
: Precision: approximate measurement OK.

: Pat Caudill
: Tektronix, Inc., Portland, Oregon, USA
: patc@tekcrl.tek.com tektronix!tekcrl.tek.com!patc

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ponderosa Cole Slaw

Servings: 10 Servings

Ingredients:

1 cub Mild honey
½ cub Chopped onions
1 teaspoon Celery seed
1 cub Diced green pepper
1 cub Diced celery
1 cub Wine vinegar
1 teaspoon Salt
1 large Head cabbage, chopped fine

Preparation:

Combine honey, vinegar, onion, salt, celery seed in small saucepan.
Bring to boil, reduce heat, simmer 5 minutes; cool. Pour cooled dressing over prepared vegetables; toss lightly. Cover, chill several hours, or overnight. Stir several times while chilling.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ponderosa's Steak Sauce

Servings: 1 Serving

Ingredients:

1/3 cub Heinz 57 Sauce
1/3 cub Worcestershire Sauce
1/3 cub A-1 Steak Sauce
2 tablespoon Light corn syrup

Preparation:

Combine as listed and funnel into bottle with tight fitting cap. Keep refrigerated to use in a few months.

Shake well before using. Source: Gloria Pitzer's Secret Recipes Quarterly-Summer/1995. Posted to MM-Recipes Digest V4 #139 by lena36@juno.com (Lena P Mitchell) on May 18, 1997

Ponzu Sauce for Dipping

Servings: 1 Servings

Ingredients:

Juice of 4 lemons
1/3 cub Plus 2 tablespoons ricevinegar
1 cub Dark soy sauce
2 tablespoon Tamari sauce
3 tablespoon Mirin
1/3 ounce Dried bonito flakes
1 Two-inch square giant kelp(konbu)

Preparation:

Combine all ingredients in a bowl and let stand 24 hours. Strain through a cheesecloth and mature 3 months in a cool, dark place, or in the refrigerator.

Yield: 2 ½ cups

c.1997, M.S. Milliken & S. Feniger, all rights reserved TAMALES WORLD TOUR SHOW #WT1A02

Recipe by: Susan Feniger and Mary Sue Milliken

Posted to MC-Recipe Digest V1 #807 by Holly Butman <butma001@acpub.duke.edu> on Sep 25, 1997

Ponzu Vinaigrette

Servings: 1 Servings

Ingredients:

3 cub Rice vinegar
2 cub Tamari
2 tablespoon Fresh ginger root; minced
1 ½ cub Scallions; chopped
½ cub Lemon juice
1 ½ cub Fructose
1 cub Water
1 ½ tablespoon Garlic; minced
2 tablespoon Arrowroot
4 tablespoon Water
½ cub Beets

Preparation:

DESERT GREENS CAFE RECIPES By Executive Chef Matt Baer

Permission is granted to reprint this information, as long as credit is given to the Indiana Soybean Development Council <http://stratsoy.ag.uiuc.edu/~in-qssb/welcome.html>

Combine all ingredients, excluding arrowroot, in a small saucepan. Bring sauce to a low simmer and allow to cook for 5 minutes. In a side bowl mix arrowroot with 4 tablespoons of water. Slowly drizzle arrowroot mixture into simmering sauce. Strain and allow vinaigrette to cool before serving.
Drizzle 2 ounces over top of salad and around border of plate.

Serves 36 Nutrition information per serving: 56 calories, 0 grams saturated fat, 0 grams total fat, 2 grams protein (11% of calories), 13 grams carbohydrates (89% of calories), 0 mg cholesterol, 0 grams fiber, 747 mg sodium. Posted to Digest eat-lf.v097.n207 by KitPATh <phannema@wizard.ucr.edu> on Aug 16, 1997

Ponzu-Joyu (Dipping Sauce)

Servings: 2 Servings

Ingredients:

1 tablespoon Lemon juice
2 tablespoon Rice vinegar
5 tablespoon Soy sauce
2 Inch piece konbu; (driedkelp)
5 tablespoon Dashi; (Bonito fish stock)
2 slice Lemon; sliced thinly

Preparation:

Mix all ingredients but the sliced lemon and let stand for 10 minutes. Then remove konbu and add sliced lemon. Ponzu-joyu is the sauce of choice with shabushabu. Me ke aloha, Mary

Recipe by: Japanese Home Style Cooking

Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on Sep 25, 1997

Poo Man's Soup

Servings: 1 Servings

Ingredients:

1 Quartered whole chicken
Water
1 ounce Piece pork tenderloin
6 Stalks celery cut on the
Diagonal
1 Diced large onion
¼ Head cabbage thinly sliced
3 Carrots cut on the diagonal
2 Diced potatoes
1 tablespoon Soy sauce
2 Green onions finely chopped
2 Eggs slightly beaten
Wonton wrappers
1 Egg white slightly beaten

Preparation:

Place chicken and pork in a pot. Cover with water, bring to a boil. Add celery, onion, cabbage, carrots, potatoes and soy sauce. Simmer about 2 hours. Remove pork, chop finely. Debone and skin chicken and chop finely.
Combine pork and chicken with green onions and eggs. Mix thoroughly. Place 1 heaping ts of mixture in center of each wonton wrapper. Brush edges of wrapper with egg white. Fold in half to form a triangle, pressing edges together to seal tightly. Cover with damp cloth while filling remaining wontons. While soup is simmering, carefully drop in wontons. Bring back to boil, then simmer until wontons become transparent. Season to taste with soy sauce.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pooch Pizza

Servings: 1 Servings

Ingredients:

3 cub Whole-wheat flour
1 cub Oats, uncooked
1 cub Parmesan, mozzarella, orRomano cheese, grated
2 tablespoon Margarine or shortening
1 Egg, beaten
2/3 cub Canned tomato sauce
1/3 cub Water
Olive oil
Garlic powder

Preparation:

Combine flour, oats, and cheese, and cut in margarine or shortening. Add egg, tomato sauce, and water, and mix well. Knead lightly, then refrigerate for 1 hour. When dough is chilled, preheat oven to 375øF. Divide dough into two parts, and roll out to 1 inch thickness on a floured board. Cut into rounds or triangles, and place biscuits on a ungreased cookie sheet. Prick with a fork, brush with olive oil, and sprinkle with garlic powder. Bake 10-12 minutes or until lightly browned. Let cool and serve. Store in refrigerator. Typed in MMFormat by cjhartlin@msn.com Source: Dog Treats Posted to MM-Recipes Digest V5 #032 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Jan 31, 1998

Poodina Ki Chutney (Mint Chutney)

Servings: 1 Batch

Ingredients:

Handful mint leaves, washed
50 ml Tamarind juice
2 tablespoon Chopped onions
2 Cloves garlic
2 Cm ginger
3 Green chillies
½ teaspoon Salt
½ teaspoon Sugar

Preparation:

Another superb relish!

Simply blend all the ingredients together until you have a smooth paste.

Note: Can be stored in an airtight container in the rfrigerator for one week only.

TNT: Imran C From: Mum

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary" <imranc@onthenet.com.au> on Jul 6, 1997

Poodle Toast

Servings: 4 Servings

Ingredients:

3 tablespoon Margarine
3 tablespoon Flour
½ teaspoon Salt
1 cub Canned tomatoes, drained
¼ teaspoon Baking soda
½ cub Scalded milk
3 Weiners cut into ¼ inchpieces
6 slice Toast

Preparation:

Melt margarine, then blend in flour and salt. Add tomatoes, soda, and milk.
Cook 10 minutes, stirring as needed. Add wiener rounds. When hot, serve over hot toast.

Makes 4 servings.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

Poofs

Servings: 60 Servings

Ingredients:

2 cub Sifted powdered sugar(approx)
1 cub All purpose flour
1 teaspoon Baking powder
¼ teaspoon Ground cinnamon
1 tablespoon Olive oil
1 large Egg, beaten
2 tablespoon Anisette liqueur -or-
1 teaspoon Anise extract mixed w/ 1 ½tb water
1 teaspoon Vanilla

Preparation:

In a large bowl, combine 2 cups sifted powdered sugar, flour, baking powder, and cinnamon. Add oil, egg, anisette liqueur, and vanilla; stir to blend. Turn out onto a board lightly dusted with powdered sugar; knead until smooth, about 4 turns.

Cut dough into 6 pieces. Roll each piece into a ½ inch wide rope that is 20 inches long. Cut each rope into 2 inch pieces. Place pieces about 1 ½ inches apart on 3 lightly oiled (about 12 x 15) cookie sheets. Let cookies stand, uncovered, 8 to 24 hours.

Bake in a 325F oven until pale golden, abut 8 minutes. Immediately transfer cookies carefully to racks to cool. Serve, or wrap airtight up to 2 days; freeze for longer storage.

Posted to MM-Recipes Digest V3 #285

Date: Thu, 17 Oct 1996 22:26:27 -0400

From: Rod Grant <rodgrant@magi.com>

Pooh's Favorite Honey Butter

Servings: 1 Servings

Ingredients:

1 cub Honey
1 cub Margarine
1 cub Butter

Preparation:

I sure do.... Serve this in mini honey pots with the recipe attached....

Beat honey until foamy. Add butter and margarine.

Posted to Bakery-Shoppe Digest by angstrom@juno.com (Angela L Gilliland) on Apr 10, 1998

Pookie's Liver and Onions

Servings: 2 Servings

Ingredients:

½ pound Beef liver, in one thin cut
Salt
Pepper
Flour for dredging
2 tablespoon Cooking oil (preferablypeanut, corn, or sunflower)
2 tablespoon Butter
2 Green onions', minced
1 Clove garlic, minced
1 ½ medium Onions, sliced
1 ½ teaspoon Flour
1 ½ cub Beef broth
¾ teaspoon Kitchen Bouquet (seasoningsauce)

Preparation:

Even if you hate liver and onions, you'll find this tender, soulful version a revelation. If you like liver and onions, you're about to see star bursts. This recipe is based on a dish by brilliant chef Pookie Turner.

1. Season liver with salt and pepper, to taste. Dredge lightly in flour.

2. Heat lightly oiled heavy skillet over high heat until fragrant, about 1 minute. Add liver and fry until lightly browned, about 1 minute per side. Remove liver and reserve.

3. Clean skillet and return it to stove over medium heat until dry.
Add butter, and heat until it is melted. Add green onions, garlic, and onions; fry, stirring, until onion is translucent (about 6 minutes).

4. Sprinkle the 1 ½ teaspoons flour over mixture and cook briefly, until the flour turns golden and loses its raw aroma (about 1 minute); do not let flour brown. Stir in broth, Kitchen Bouquet, ½ teaspoon salt, and ½ teaspoon pepper. Turn heat to medium-high and bring to a boil. Cook, stirring, until liquid thickens slightly, about 6 minutes. Adjust seasoning, if necessary.

5. Return liver to pan and cook on both sides for 30 seconds each (if liver is thick, cook for 90 seconds per side.) Remove from heat and serve immediately with boiled rice.

Serves 2.

From "Regional American Classics", California Culinary Academy, Chevron Chemical Company, 1987.

Posted by Stephen Ceideberg; November 3 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Poona Pancakes

Servings: 8 Servings

Ingredients:

1 cub Basmati rice
1 cub Black bean dal or lentils
3 cub Water
5 tablespoon Plain yogurt
1 ½ teaspoon Salt
2 Peeled; seded & dicedtomatoes
2 Stemmed & seeded serranochiles, diced
1 small Red onion; diced
½ bunch Cilantro (stems trimmed);roughly chopped
1/3 cub Vegetable oil
Yogurt; for garnish
Chopped tomatoes; forgarnish
Chopped cilantro; forgarnish

Preparation:

Pick over rice and dal to remove any pebbles or dirt. Process in a food processor or blender until a coarse flour, about 5 minutes. Mix ground mixture with water, yogurt, and salt in a bowl. Cover with plastic and set aside in a warm place at least 12 hours or as long as 24 hours. When ready, batter should be smooth and foamy, a bit thinner than pancake batter.

Just before cooking, add tomatoes, serrano chiles, red onion, and cilantro to batter. Stir to combine.

Heat 1 tablespoon oil in a small, wellseasoned castiron skillet over high heat until medium hot. Pour in 1/3 cup batter, reduce heat to low, and spread batter evenly with a ladle or spatula. Fry until well browned, about 2 to 3 minutes per side. Repeat this procedure, heating an additional tablespoon oil each time, until all batter is fried. Stack pancakes between layers of aluminum foil in a roasting pan and keep warm in a 200 degree F oven.

To serve, arrange 2 pancakes on each plate and top with yogurt, tomatoes, and cilantro. For smaller servings, slice each pancake into quarters and serve with garnishes for dipping.

Yield: 8 servings or 64 canapes TAMALES WORLD TOUR SHOW #WT1A13

Recipe by: Susan Feniger and Mary Sue Milliken

Posted to MC-Recipe Digest V1 #807 by Holly Butman <butma001@acpub.duke.edu> on Sep 26, 1997

Poor Knights - Heirloom Recipe From 1500's Britain )

Servings: 4 Servings

Ingredients:

4 Thick slices of bread
2 Eggs beaten
200 ml White wine [or milk]
½ teaspoon Cinnamon
1 ¼ tablespoon Sugar
Oil for frying
Confectioners sugar to serve
Cinnamon to serve

Preparation:

This dish originated during the middle ages in England and spread all over the world with many variations. Traditionalists should use bread, but stale cake is a good substitute. Red wine can be used instead of white.
Substitute milk for wine and you have a more recognizable dish called, incorrectly, french toast.

Bread: Cut off crusts and cut into quarters. Place in a deep dish. Mix eggs with wine, cinnamon, and sugar in a bowl. Pour, once mixed, over the bread and leave to soak for 3 minutes. Heat the oil [¼ inch deep]. Drain the bread and slide it into the hot oil {Watch your hands as it 'spits'}. Fry until golden brown on both sides Drain on absorbent kitchen paper. Sprinkle with confectioners sugar and ground cinnamon. From Ron's Plaice in Blackpool:) Mar 1996.

Posted to MM-Recipes Digest V3 #277

Date: Wed, 9 Oct 1996 23:47:20 -0400

From: BobbieB1@aol.com

Poor Knights Fritters

Servings: 2 Servings

Ingredients:

4 Slices white bread
Butter
Jam
2 Eggs
Sugar

Preparation:

Make two jam sandwiches with bread, butter and jam. Beat eggs (add a little milk if liked). Dip sandwiches in egg to coat well. Fry in butter in a cast iron frying pan. When golden brown both sides, toss in sugar.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poor Knights of Windsor

Servings: 4 Servings

Ingredients:

2 cub Raspberries
3 tablespoon Confectioners' sugar
1 cub Heavy cream
½ cub Sherry
3 Egg yolks; lightly beaten
6 slice Bread; up to 8crusts remove, cut intriangles
3 ounce Butter; 6 Tbsp
1 teaspoon Cinnamon

Preparation:

Sprinkle the raspberries with confectioner's sugar, crush them gently with a fork and set aside. Whip the cream until it is stiff. Place the sherry in one bowl and the lightly beaten egg yolks in another. Dip the bread slices first in the sherry and then in the egg yolks. Melt the butter in a frying pan and when it is hot, fry the bread on both sides until it is golden brown. Transfer the slices to a warm dish and sprinkle each side with a little cinnamon. Place a few of the raspberries on each slice of the toasted bread and cover with a dollop of cream. SERVES: 4-6

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poor Man Cake

Servings: 1 Servings

Ingredients:

1 pound Raisins
2 cub Sugar
3 cub Water
4 tablespoon Lard; (I always use butter)
½ teaspoon Salt
2 teaspoon Baking soda
1 teaspoon Allspice
4 cub Flour
1 cub Nuts

Preparation:

By the way, there is a similar recipe in the Fannie Farmer Cookbook.

Grandma Mary Tonielli

Mix the raisins, sugar and water. Cook for 10 minutes. Add the lard and let cool. Then add remaining ingredients. Bake at 300 degrees for 45 minutes.

Posted to EAT-L Digest by Maggie Workman <workman@CORIOLIS.EAS.PURDUE.EDU> on Mar 5, 1998

Poor Man's Apple Pie

Servings: 1 Servings

Ingredients:

2 can Biscuits; baked
4 cub Apples; peeled and cored
1 cub Water
¾ cub Sugar
2 teaspoon Cinnamon

Preparation:

Cook apples, water, sugar and cinnamon together until very soft. Mash them lightly with fork or potato masher, leaving some chunks of apples still in it.

Place the biscuits in the bottom of a 13x9 inch cake pan to cover the entire bottom surface of the pan. Spoon apple mixture over the biscuits, covering completley.

Sprinkle with additional sugar and cinnamon, and dot with about ¼ cup of margarine, if desired.

Bake in a 350 degree oven for approximately 30 minutes, or till the top is starting to caramelize a bit.

This is great hot or cold. If your biscuits are really big, you can cut them in half to fit better in the pan.

Recipe by: Mom

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Janet Baker <jbaker@accunet.net> on Oct 24, 1997

Poor Man's Bean Pie

Servings: 3 Servings

Ingredients:

WALDINE VAN GEFFEN:
-VGHC42A-----
1 cub Cooked pintos with no,seasoning; mash
4 Eggs
3 cub Sugar
1 cub Coconut
½ teaspoon Salt
½ pound Butter or margarine
1 teaspoon Vanilla
1 cub Pecans, chop
3 Unbaked pie crusts

Preparation:

Combine all ingredients and put in pie crusts. Bake in preheated 300~ for 45 to 60 minutes.

Posted to MC-Recipe Digest V1 #616 by Nancy Berry <nlberry@prodigy.net> on May 19, 1997

Poor Man's Cake

Servings: 12 Servings

Ingredients:

1 cub Brown sugar
1 ¼ cub Water
1/3 cub Vegetable shortening *
1 teaspoon Salt
2 cub Flour
2/3 cub Raisins
½ teaspoon Nutmaeg
2 teaspoon Cinnamon
½ teaspoon Cloves
1 teaspoon Soda
2 teaspoon Water
1 teaspoon Baking powder

Preparation:

(the name comes from the fact that the cake calls for no eggs, no milk, and no butter)

*NOTE: (Since the shortening is melted, I substituted Canola oil, thus, I think, saving a LOT of cholestrol and saturated fats!)

Boil brown sugar, 1 ¼ C water, oil or shortneing, raisins and spices together for three minutes. Let cool to room temperature.

Add salt and baking soda, dissolved in 2 tsp water. Sift together flour and baking powder, add gradually, beating after each addition.

Grease and flour 8" square pan. (I used nonfat spray instead).

Bake at 325 for approximately 50 minutes, until it tests done.

Needs no frosting.

(would be HEAVENLY with a big blob of whipped cream...but it's really unnecessary. this sucker is GOOD!)

Posted by Marge Clark Reposted by Karen Mintzias in Intercook

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poor Man's Cake

Servings: 4 Servings

Ingredients:

1 cub Sugar
1 cub Lard *
¼ teaspoon Cloves
1 teaspoon Cinnamon (Or To Taste)
2 cub Raisins
¼ teaspoon Allspice
Pinch Of Salt

Preparation:

* The original recipe calls for Lard. I don't know if shortening will work or not.

Boil together all ingredients. Add water just enough water to cover raisins. Boil until raisins are tender. Cool. Add 1 t baking soda and enough Unbleached flour to make a stiff batter. Pour batter into 9-inch round cake pan. Bake in moderate oven until cake springs back when touched lightly (about 1 hour at 350 degrees F). Serve warm or cold with cream, custard sauce or powdered sugar frosting. Walnuts may be added to batter just before baking.

From "Trail Boss's Cowboy Cookbook" by Society of Range Management.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/west.zip

Poor Man's Cake #1

Servings: 1 Servings

Ingredients:

1 cub Shortening
2 cub Sugar
2 cub Raisins
2 cub Applesauce
3 cub Flour
2 Eggs
1 teaspoon Salt
¼ teaspoon Cinnamon
¼ teaspoon Nutmeg
¼ teaspoon Cloves
¼ teaspoon Allspice
1 teaspoon Soda
1 -(up to)
2 cub Chopped pecans

Preparation:

Cream shortening and sugar. Add eggs, fruit, flour, soda, salt, spices and nuts. Mix well. Bake at 350 for 1 hour. Bundt or stem pan may be used.

JANET PRINE

HOLLY GROVE, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Poor Man's Cake #2

Servings: 16 Servings

Ingredients:

1 pound Raisins
2 cub Sugar
3 cub Water
4 tablespoon Shortening
½ teaspoon Salt
2 teaspoon Baking soda
1 teaspoon Allspice
1 teaspoon Cinnamon
4 cub Flour
1 cub Chopped nuts

Preparation:

From: Maggie Workman <MWORKMAN@VM.CC.PURDUE.EDU>

Date: Sat, 17 Jul 93 22:47:53 EST
Here is a cake that my mom used to bake for us. It is Deeeelicious!

Cook for 10 minutes the raisins, sugar and water. Add the shortening and let cool. Add the remaining ingredients. Bake at 300 degrees for 45 min.

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Poor Man's Caviar

Servings: 12 Servings

Ingredients:

1 Eggplant
1 tablespoon Vegetable oil
1 small Onion; chopped
1 Garlic clove; minced
¼ cub Green bell peppers; chopped
1 ½ tablespoon Lemon juice
½ cub Fresh parsley; chopped
⅛ teaspoon Pepper

Preparation:

Put whole eggplant under broiler. Cook, turning once, until skin turns brown and the eggplant is soft to the touch. Cool, cut in half, and scoop out pulp. Mash with a fork. Saute onion and garlic in oil. Mix with eggplant and stir in remaining ingredients.
Recipe By : National Heart, Lung and Blood Institute

Posted to MC-Recipe Digest V1 #274

Date: Fri, 1 Nov 1996 14:01:51 -0800

From: Rooby <rooby@shell.masterpiece.com>

NOTES : Tasty right away but if you can leave it overnight it tastes even better.

Poor Man's Caviar [Baklazhannaya Ikra]

Servings: 6 Servings

Ingredients:

2 pound Eggplant
1 cub Onion; chopped
6 tablespoon Olive oil
½ cub Pepper; finely chopped
1 teaspoon Garlic; minced
2 large Tomatoes; peeled, seeded &chopped OR ¼ c. CannedPuree, chopped
½ teaspoon Sugar
2 teaspoon Salt
Fresh ground pepper
2 tablespoon Lemon juice
Pumpernickel Bread OR SesameSeed Crackers

Preparation:

Preheat the oven to 425. Bake the eggplant in the center of the oven for bout 1 hour.

Meanwhile cook the onions in 4 T. olive oil over moderate heat for 6 to 8 minutes until they are soft but not bown. Stir in the pepper and garlic and cook, stirring, for 5 minutes more. Scrape the entire contents into a food processor bowl..

Remove the skin from the eggplant. Add to the food processor. Pulse to desired texture - can be coarse, smooth or anything in between, your call.
Add the tomatoes, salt, pepper & sugar.

Heat the remaining oil in the skillet and pour in the eggplant mixture.
Bring to a boil, stirring constantly, then turn to low heat, cover and simmer for about 1 hour. Remove the cover and cook an additional half hour, stirring frequently, until all the moisture in the pan has evaporated and the mixture is thick enough to hold its shape in a spoon. Stir in 2 T.
lemon juice and taste for seasoning. Transfer to a bowl and chill, covered with plastic wrap, until ready to serve.

Spread on squares of pumpernickel bread or sesame crackers.

Serving Ideas : A terrific hors d'oeuvres

NOTES : The amount of olive oil can be reduced, but the texture changes - it is still delicious. This also makes a delicious sandwich filling if there is any left. This is time consuming, but doesn't need a lot of attention, just an occasional stir.
Recipe by: T/L Russian Cooking Posted to MC-Recipe Digest V1 #737 by KSBAUM@aol.com on Aug 12, 1997

Poor Man's Chocolate Cake

Servings: 1 Servings

Ingredients:

3 cub Flour
2 cub Sugar
6 tablespoon Cocoa
2 teaspoon Baking soda
1 teaspoon Salt
12 tablespoon Oil
2 tablespoon Vinegar
2 teaspoon Vanilla
2 cub Cold water

Preparation:

Notes: By Mrs. Dorothy David, Albrightsville. The Times News, PA

In greased pan 13x9, mix all ingredients until smooth. Bake 350° 40 to 45 minutes. Do not overbake. Icing if desired.

Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 9, 1998

Poor Man's Filet Mignon

Servings: 12 Servings

Ingredients:

2 pound Extra lean ground beef
2 Eggs -- beaten
2 teaspoon Salt
2 tablespoon Dried celery flakes
18 ounce Bar B Q sauce divided
4 Slices bread -- crumbed
½ cub Milk
1 tablespoon Minced onion
½ teaspoon Chili powder
12 Slices uncooked bacon

Preparation:

Combine first eight ingredients and 2 tablespoons barbecue sauce. Form into 12 thick patties. Wrap a bacon slice around the sides of each patty and secure with a toothpick. Bake on a rack at 350* for 50-60 minutes or until desired doness is reached. Baste frequently with remaining barbecue sauce the last 30 minutes... Read ingredients left to right like a book.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Poor Man's Fillets

Servings: 2 Servings

Ingredients:

½ pound Ground beef
1 1/3 tablespoon Chopped onion
1 tablespoon Green pepper, chopped
3/16 cub Cracker crumbs
1/16 teaspoon Pepper
1/16 teaspoon Garlic powder
1/16 cub Milk
2 slice Bacon

Preparation:

mix all ingredients except bacon. Shape into 6 cakes. Wrap 1 slicek bacon around each cake nad skewer with toothpick or meat skewers. Cook over a charcoal fier to desired degree of doneness.

From Bumgarner Family Recipes submitted by Mary Beth Meyers

posted by Bud Cloyd

Poor Mans Goose

Servings: 4 Servings

Ingredients:

Large cooking apple
2 teaspoon Sugar
1 package Sage and onion stuffing
1 pound Potatoes
Salt and pepper
Drippin

Preparation:

Set oven to 350/F or Mark 4. Take a deep dish and put a few knobs of dripping in the base.
Peel, core and slice the apple and place in a layer on the dripping. Sprinkle with the surar.
Make up the saae and onion stuffina as the

instructions on the packet and add a layer to the dish, followed by slices of liver. Finally add a layer of raw potatoes cut into slices with a little seasoning. If the dish is deep enough to repeat v
the layers, finish with potato. Dot with drippin~ and bake for 1 hour.

The texture and flavour of this dish is said to be like that of roast goose. No exact quantities can be given as it is a `poor man's dish', made with whatever is available. Cheese and sliced onion can be used instead of liver.
Posted to MM-Recipes Digest V3 #238

Date: Sun, 1 Sep 1996 13:29:23 +0000

From: "ray.watson" <ray.watson@ukonline.co.uk>

Poor Man's Halibut Thermidor

Servings: 1 Recipe

Ingredients:

2 tablespoon Chopped onions
½ cub Sliced mushrooms
2 tablespoon Butter
2 tablespoon Flour
⅛ teaspoon Pepper
⅛ teaspoon Paprika
½ cub Milk
½ cub Chicken bouillon
½ teaspoon Worchestershire sauce
1 Egg yolk
1 tablespoon Sherry
3 cub Cooked halibut
Parmesan cheese
Bread crumbs
Paprika

Preparation:

Saute onions and mushrooms in butter. Add flour, pepper and paprika and blend. Remove from heat, add milk, broth and worcestershire sauce. Boil for 1 minute. Add egg yolk slowly, then sherry. Mix in the halibut and pour into 6 individual dishes and sprinkle with parmesan cheese and bread crumbs, and a dash of paprika. Bake at 450 degrees F. for 5-10 minutes, or till heated through. Garnish with fresh parsley.

Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska Seafood Marketing Institute

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poor Man's Jambalaya

Servings: 4 Servings

Ingredients:

Seasoning mix
4 Whole bay leaves (small)
1 teaspoon Salt
1 teaspoon White pepper
1 teaspoon Dry mustard
1 teaspoon Ground red pepper (cayenne)
1 teaspoon Gumbo file (file powder), optional
½ teaspoon Ground cumin
½ teaspoon Black pepper
½ teaspoon Dried thyme leaves
4 tablespoon Margerine
6 ounce Tasso (prerred) or other smoked ham, diced
6 ounce Andouille smoke sausage (preferred) or kielbasa
1 ½ cub Chopped onions
1 ½ cub Chopped celery
1 cub Chopped green bell peppers
1 ½ teaspoon Minced garlic
2 cub Uncooked rice (converted)
4 cub Basic beef, pork or chickenstock

Preparation:

Thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a large heavy skillet (preferably cast iron), melt the margarine over high heat. Add the tasso and andouille; cook 5 minutes, stirring occasionally. Add the onions, celery, bell peppers, seasoning mix and garlic. Stir well and continue cooking until brown, about 10-12 minutes, stirring occasionally and scrapin the pan bottom well.
Stir in the rice and cook 5 minutes, stirring and scraping the pan bottom occasionally. Add the stock, stirring well. Bring mixture to a boil; reduce heat and simmer until rice is tender but a bit crunchy, about 20 minutes, stirring occasionally toward the end of cooking time. Meanwhile, heat the serving plates in a 250 degree oven. Remove the bay leaves and serve immediately. To serve as a main course, spoon 2 cups Jambalaya onto each heated serving plate; for appetizer serve 1 cup.
Source: Paul Prudhomme's Louisiana Kitchen

Poor Man's Lasagne

Servings: 4 Servings

Ingredients:

1 pound Ground chuck
1 Med onion, chopped
½ medium Green pepper (optional)
16 can Tomato sauce
16 can Tomatos, drained and
Smooshed
4 cl Garlic
1 medium Onion, chopped (again)
1 Bay leaf
Lots oregano, basil,
Marjoram
Dashes Worcestershire
Dash tobasco or cayenne
Splash red wine
Lots parmesan
8 ounce Mushrooms, halved & sauteed
4 ounce Macaroni, cooked al dente
6 Slices American cheese
Sprinkles chives

Preparation:

Contributed to the echo by: Debra Heng POOR MAN'S LASAGNE Brown beef, onion and green pepper; drain. Add everything but last 3 ingredients. Simmer to blend flavors for ½ hour. Add macaroni to pot and stir. Spoon into greased 1-½ quart casserole. Top with cheese. Bake at 375 until cheese is bubbly, about 10-15 mins. Sprinkle with chives and serve with garlic bread.

Poor Man's Lobster

Servings: 1 Servings

Ingredients:

3 quart Water
½ cub Salt
½ cub Sugar
4 Pounds of cod, cut into 6
Or 8 pieces
Butter

Preparation:

Bring water, salt and sugar to boiling; remove from heat and add cod. Cover and let stand for 15 minutes. Drain carefully; pat dry with paper towels.
Place cod on foil lined broiler pan or 15x10x1 inch pan. Butter generously; broil 3 to 4 inches from heat until lightly browned. Serve immediately with melted butter. Randy Rigg

Poor Man's Perogi

Servings: 6 Servings

Ingredients:

5 pound Potatoes, peeled & cubed
2 Onions, chopped
3 Sticks butter
20 slice Velveeta cheese
9 Lasagna noodles

Preparation:

Cook potatoes and drain. Cook noodles and drain. Saute butter and onions and add to potato. Mash the potatoes. Add little butter and onion mixture while mashing potatoes. Once mashed, layer like lasagna. Pour excess butter and onion over top. Layer with tich of milk. Bake 20 minutes at 325 degrees.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poor Man's Perogies

Servings: 8 Servings

Ingredients:

1 package Lasagna noodles
1 ½ cub Margarine or butter
4 Onions, diced
11 Medium potatoes
1 pound Velvetta
Parmesan cheese, grated

Preparation:

Saute 1 ½ sticks of margarine and the diced onions until tender. Cook lasagna noodles as directed on the package. Boil potatoes until tender as for mashed potatoes. Cube cheese. After potatoes are cooked, add cheese and remaining margarine (no milk!) and mash like making mashed potatoes. In a 9 x 13 pan, layer: 1/3 of onions on bottom, layer of noodles, 1/3 of potatoes. Repeat layers ending with mashed potatoes. Top with parmesan cheese and pepper. Bake at 350~F for 30 - 35 minutes. Cut into squares and serve.

Well, hope that these can help out and that all will enjoy these recipes!!!!

Patti Anderson, Prodigy Food & Wine Board

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poor Man's Pudding

Servings: 1 Servings

Ingredients:

1 cub Flour
2 teaspoon Baking powder
¼ teaspoon Salt
2 tablespoon White sugar
2 tablespoon Shortening
½ cub Raisins
½ cub Milk

SAUCE:
1 cub Brown sugar
1 tablespoon Butter
2 cub Boiling water

Preparation:

Mix pudding ingred. together. Pat it into a rounded shape and place in a casserole dish. Make sauce. Pour over pudding and bake for ½ hour at 350F. The pudding rises like an island surrounded by a thin but delicious butterscotch sauce

Posted to Bakery-Shoppe Digest V1 #201 by Mindy <vinqvist@brunnet.net> on Aug 25, 1997

Poor Man's Rice Pudding

Servings: 1 Servings

Ingredients:

2/3 cub Rice
½ cub Molasses or maple syrup
½ teaspoon Salt
1 pinch Mace
4 cub Milk
1 tablespoon Butter

Preparation:

Wash rice. Combine with molasses or maple syrup, salt, mace and milk. Put in a deep well-buttered dish and bake in a 300°F. oven for 3 hours. Stir several times during the first hour. After 2 hours, stir in the butter.

Serves 6

House & Garden January 1965

Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05, 1998

Poor Man's Shrimp

Servings: 4 Servings

Ingredients:

FROM CHEF FREDDY'S:
Salt
2 quart Cold water
2 pound Salmon [cut into 1" cubes]

Preparation:

1) Add enough salt to the cold water to float an egg with the shell on and stirr in an additional ¬ cup of salt... 2) Bring the water to a boil and add the salmon cubes... bring to a boil again, drain and serve with your favorite sauce...

From Randy L. Riley in Carthage NY. originally published in "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin'" re-typed for you with permission by Fred Goslin on Cyberealm Bbs at (315) 786-1120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poor Man's Soup

Servings: 6 Servings

Ingredients:

1 Quartered whole chicken
Water
1 ounce Piece pork tenderloin
6 Stalks celery cut on thediagonal
1 Diced large onion
¼ Head cabbage thinly sliced
3 Carrots cut on the diagonal
2 Diced potatoes
1 tablespoon Soy sauce
2 Green onions finely chopped
2 Eggs slightly beaten
Wonton wrappers
1 Egg white slightly beaten

Preparation:

Place chicken and pork in a pot. Cover with water, bring to a boil. Add celery, onion, cabbage, carrots, potatoes and soy sauce. SImmer about 2 hours. Remove pork, chop finely. Debone and skin chicken and chop finely.
Combine pork and chicken with green onions and eggs. Mix thoroughly. Place 1 heaping teaspoon of mixture in center of each wonton wrapper. Brush edges of wrapper with egg white. Fold in half to form a triangle, pressing edges together to seal tightly. Cover with damp cloth while filling remaining wontons. While soup is simmering, carefully drop in wontons. Bring back to boil, then simmer until wontons become transparent. Season to taste with soy sauce.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Poor Man's Steak

Servings: 1 Servings

Ingredients:

Eggplant
Olive oil
Garnish (see instr)

Preparation:

Another eggplant recipe - adapted from the Romagnoli's

Slice eggplant about ¼ inch thick across - use Sicilian eggplant if possible, otherwise, salt it and let it drain for an hour

anoint with olive oil and put it on the grill oiled side down or annoint both sides and put it under the broiler on a cookie sheet.

On the grill, anoint the up side.

When it starts to brown turn it over, oiling the now top side

If you are using the grill you can now put topping on - anchovies, tomato sauce, olive paste, sage leaves, cheese, if using the broiler, pull out when they start to brown, top and run under the broiler for another minute.

Great appetizers or side dish, transcendant in sandwiches the next day.

For extra pizazz, crush herbs in the oil a few minutes before anointing the eggplant. Serve the herbed oil with.

I once had to transport a batch of this, mixed toppings, to a wake. I stacked it up like pancakes. The flavoured oil which accumulated at the bottom had people fighting for bread to sop it up.

Posted to FOODWINE Digest 12 November 96

Date: Tue, 12 Nov 1996 14:19:24 -0500

From: Matthew Hill <mhhill@WATARTS.UWATERLOO.CA>

Poor Man's Whipped Cream

Servings: 1 Servings

Ingredients:

1 cub Milk
½ cub Flour
1 pinch Salt
1 cub Sugar
1 cub Shortening
1 teaspoon Vanilla

Preparation:

Mix the mikl and flour together and then heat it up on the stove and keep stirring until it thickens. Let cool. After it's cooled and the cake is ready to frost add the rest of the ingredients and beat at high speed.

*Instead of shortening I used butter...and it was EXCELLENT...it beat up nice and fluffy. As a matter of fact I am gonna make it AGAIN today...it's been requested by my troops!

Posted to TNT - Prodigy's Recipe Exchange Newsletter by carbones@stbg.enter.net on Oct 26, 1997

Poorboy Pot Roast (Clay Pot)

Servings: 6 Servings

Ingredients:

3 pound Bottom round pot roast
1 teaspoon Sesame oil
1 tablespoon Soy sauce
1 tablespoon Vinegar
1 tablespoon Marsala wine; or Madeira
½ teaspoon Lemon pepper
1 teaspoon Coarse salt
¼ teaspoon Curry powder
6 medium Carrots; peeled/sliced
6 small White onions; peeled
1 teaspoon Arrowroot; approximately

Preparation:

Combine all ingredients--except the carrots, onions and arrowroot--and marinate the pot roast for 3 or 4 days.

When it is about cooking time, presoak the pot, top and bottom, in water for 15 minutes. Place the roast in the pot along with the marinade, carrots and onions.

Place the covered pot in a cold oven. Set temperature to 480 degrees. Cook 70 minutes (for a medium roast). Remove pot from oven and pour off liquid into a saucepan. Add the arrowroot and bring to a boil until thickened.
Serve the sauce over brown rice.

Source: "The Clay-Pot Cookbook" by Georgia MacLeod Sales and Grover Sales Posted to MM-Recipes Digest V3 #294

Date: Sun, 27 Oct 1996 13:54:07 +0000

From: Linda Place <placel@worldnet.att.net>

Poori

Servings: 12 Servings

Ingredients:

5 cub Whole wheat flour (buy itfrom an Indian grocerystore)
Salt to taste
2 -(up to)
3 tablespoon Cooking oil
Water for kneading

Preparation:

From: prakash@server.uwindsor.ca (Sujata Prakash)

Date: Tue, 30 Aug 1994 03:05:11 GMT
Take 5 cups of wheat flour, mix in two-three tablespoons oil, a touch of salt and water. Knead with hand into a not so soft dough. If the dough becomes too soft, rolling the pooris will be difficult. Also, they may not puff up properly.

Divide the dough into 1' inch balls and roll each one out into flat thin pitas about 3.5 inch in diameter. Deep fry in medium hot oil. The instant you release a poori into the hot oil, it should puff up in about 5-6 seconds. Then, turn in upside down to fry the other face. Donot let it get brown. If oil is too hot, poori will get browned on the outside but may remain doughy on the inside. So, adjust the oil temperature accordingly

Its easier to make pooris if two persons are doing it. One can roll out the pooris and the other can fry them simulataneously. Otherwise, you may have to roll out all atonce,keep each covered under a damp cloth (otherwise they will become dry on the surface) and then deep fry each one.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Poori (Deep-Fried, Puffy Bread)

Servings: 12 Servings

Ingredients:

1 cub Sifted whole-wheat flour(sift to take out some ofthe larger bran bits)
1 cub All-purpose flour
½ teaspoon Salt
2 tablespoon Vegetable oil + more fordeep-frying
½ cub Water

Preparation:

Put the 2 flours and salt in a bowl. Drizzle the 2 tablespoons oil over the top. Rub the oil in with your fingers so the mixture resembles coarse breadcrumbs. Slowly add the water to form a stiff ball of dough. Empty the ball on to a clean work surface. Knead it for 10-12 minutes or until it is smooth. Form a ball. Rub about ¼ teaspoon oil on the ball and slip it into a plastic bag. Set it aside for 30 minutes.

Knead the dough again, and divide it into 12 equal balls. Keep 11 of them covered while you work with the twelfth. Flatten this ball and roll it out into a 5-5 ½" round. If you have the space, roll out all the porris and keep them in a single layer, covered with plastic wrap.

Over a medium flame, set about 1" of oil to heat in a small, deep frying pan (I used my wok). Let it get very, very hot. Meanwhile, line a platter with paper towels. Lift up one poori and lay it carefully over the surface of the hot oil. It might sink to the bottom but it should rise in seconds and begin to sizzle. Using the back of a slotted spoon, push the poori gently into the oil with tiny, swift strokes. Within seconds, the poori will puff up. Turn it over and cook the second side for about 10 seconds.
Remove it with a slotted spoon and put it on the platter. Make all the pooris this way. The first layer on the platter may be covered with a layer of paper towls. More pooris can then be spread over the top. Serve the pooris hot (immediately).

NOTES : From Madhur Jaffrey's Indian Cooking

Recipe by: Linda St. Pierre/Calgary, Alberta, Canada Posted to MC-Recipe Digest V1 #665 by Creedenite@aol.com on Jul 11, 1997

Poori (Fried Bread)

Servings: 12 Poories

Ingredients:

2 ½ cub Whole wheat flour
½ cub All-purpose white flour
2 teaspoon Vegetable oil; heated
1 ½ cub Water
Vegetable oil for deep-fatfrying

Preparation:

Poories are much easier to make than chappaties or phulkas since deep-fat requires less skill and the poories inevitably balloon up, providing both cook and spectators great satisfaction. Because they contain more oil, they are usually prepared daily, but they are a refreshing and reliable change and good to prepare in advance for parties. The quality and taste of the oil affects the flavor.

Source: " Beyond Curry: Quick and Easy Indian Cooking" by Hemalata Dandekar

Mix the dough as for chappaties [*1], with the exception that the oil added to the flour should be hot. Set aside for 30 minutes. Heat oil for deep-frying (two or three inches deep) in a heavy, cast-iron frying pan.

ROLLING THE POORI: Pinch off small amounts of dough and roll by hand into spheres about 1 inch in diameter. Dip one into heated oil and smear the oil onto a rolling surface so dough won't stick to it. Roll out with a rolling pin into circles 3 ½ to 4 inches in diameter.

COOKING THE POORI: Test oil temperature by dropping in a small pinch of the dough. If it rises to the surface immediately, the oil is ready. Gently slip the rolled-out poori into the oil, from the side of the pan so the hot oil does not splash. The poori should rise to the surface immediately.
Carefully splash hot oil on its top surface with a spatula. [Don't use those teflon ones-they melt.] The poori will start to balloon about 10 to 15 seconds after it is dropped into the oil. Continue splashing hot oil on its surface to expedite the process. Turn over and fry for a few seconds on the other side. Poories become a light golden brown when done.

When cooked, remove the poori from oil and drain on paper towels. Serve hot with curry, vegetables, salads, and pickles or chutneys.

Poories can be maintained in their blown up position by pricking them with a pin as they are removed from the oil. They can be prepared ahead of time for a party or a dinner. They should be stored in a large plastic bag to prevent them from hardening.

[*1 From Chappaties

MAKING THE DOUGH: Combine salt and flour and heap this mixture in a bowl.
Make a well in the middle and add oil. Work flour and oil together, as for pastry dough, and then add two cups water. Mix and knead the dough, aiming for an homogeneous mass. Add more water (about 1 up), a little at a time, kneading to absorb the moisture until the dough is soft but not sticky. It is the right consistency if, when poked with the index finger, a little indentation is made but the dough does not stick to the finger.]

Posted to JEWISH-FOOD digest Volume 98 #007 by David Fillingham <dfillingham@earthlink.net> on 5 Ja, n 1998

Poori (Whole Wheat Indian Bread)

Servings: 8 Servings

Ingredients:

½ cub Whole wheat flour
½ cub Self-rising flour
1/3 cub Buttermilk

Preparation:

Makes 8

Additional whole wheat flour Peanut oil or corn oil for deep frying

Combine ½ cup whole wheat flour and self-rising flour in medium bowl. Mix in buttermilk. Knead dough on lightly floured surface 2 minutes. Cover and let rest 15 minutes.

Divide dough into 8 pieces. Roll 1 piece into smooth ball (keep remainder covered with towel). Dust generously with whole wheat flour and roll into 5-inch-diameter circle, dusting with flour to prevent sticking. Cover.
Repeat with remaining dough.

Pour oil into wok or medium saucepan to depth of 3 inches. Heat to 375 degrees. Add 1 dough round to oil; dough will sink to bottom. When dough starts to rise, gently press in center with back of slotted spoon until bread puffs. Turn and cook until light brown, about 20 seconds. Transfer to paper towels uning slotted spoon. Keep warm while cooking remaining dough. Place on platter and serve immediately.

Bon Appetite

Poormans Shake N Bake

Servings: 6 Servings

Ingredients:

4 cub Flour
2 teaspoon Cayenne pepper
1 cub Bran flake cereal, crushed
2 tablespoon Parsley flakes
2 teaspoon Garlic powder
1 tablespoon Onion powder
2 teaspoon Chili powder
2 tablespoon Taco seasoning
1 teaspoon Season pepper
1 teaspoon Curry (or more)
1 teaspoon Sweet basil
1 teaspoon Oregano

Preparation:

Mix all together and use for coating any and all types of meat. I use a large size ZipLoc and just keep it in the freezer. You can add more of the cayenne and chili powder if you so desire. I usually just throw in what I have at the time I make it so it is never the same twice. It is a great all round coating.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pop Cake (Jello Cake)

Servings: 10 Servings

Ingredients:

1 Cake; yellow or white baked
2 package Jello;strawberry jello diso
1 cub Hot water; add
1 ½ cub Strawberry soda

Preparation:

Poke with fork all over top. strawberry pop. Pour over cake. Frost with: 1 pkg. Dream Whip, 1 sm. package instant vanilla pudding, mixed with 1 ½ c.
milk. FROM: JANICE NOHREN (KRVD70B)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pop Overs

Servings: 8 Popovers

Ingredients:

2 Eggs
1 cub Milk
1 cub Flour
¼ teaspoon Butter
1 teaspoon Salt

Preparation:

add flour and salt which have been "sifted" together, continuing to beat in order to prevent lumps... When done, ADD melted butter & pour into a HOT greased Popover pan..... Bake at 450 degrees for 25 minutes then bake at 350 degrees for 15 minutes.

One Popover may be exchanged for: 1 bread exchange or 1 fat exchange Reformated 4 you and yours via Nancy O'Brion and her Meal-Master

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Pop Tarts

Servings: 1 Batch

Ingredients:

½ cub Sugar
½ cub Vegetable shortening
2 Eggs
2 ½ cub All purpose flour
2 teaspoon Baking powder

FILLING:
-any flavor jam, preserves,or fruit butter
1 Egg white; beaten with1T milk
;sugar for sprinkling on top

Preparation:

Cream together sugar and crisco, beating until light. Beat in eggs until creamy, then stir in flour and baking powder to amek soft dough. Divide dough evenly into 16 parts. Roll each part into a flattened ball and set aside on a plate. Wrap plate in plastic wrap and refrigerate two hours.

Grease cookie sheet and set aside.

Roll 1 ball dough into a rectangle about 1/16" thick. Spread 1 heaping teaspoon of filling <or more> evenly over dough leaving a generous margin.
Roll out another ball into similar shape and lay it neatly over the first.
Using sharp knife, trim the tart to approximately 3 ½"x5" and crimp edge with fingertips or tines of fork. Place tart on cookie sheet and prick top with fork.

Optional--lightly beat egg white with milk; brush tops of tarts and sprinkle with sugar, if desired.

Bake 350 for 25 mins, until edges are browned. Prick again during first 10 mins of baking keep them flat. Cool, wrap, and store at room temp or frig.
Tarts may also be iced.

Posted on Cooking echo by Pat Stockett

Pop the Cork Pasta Crunch

Servings: 10 Servings

Ingredients:

7 ounce Corkscrew macaroni; uncooked
½ cub Parmesan cheese; grated
½ teaspoon Italian seasoning
⅛ teaspoon Garlic salt
Oil; for deep frying

Preparation:

Cook the macaroni according to package directions, drain. Rinse with cold water, drain. Pat the moisture from the macaroni with paper towels. Combine the cheese, seasoning and garlic salt in a small bowl, and set aside. Heat 1 ½ inches of oil in a deep skillet or fryer to 365F. Fry 12 macaroni at a time in the hot oil until light brown about 1 to 1 ½ minutes. Stir to separate. Remove from oil with a slotted spoon and drain on paper towels.
Repeat until all of the cooked macaroni are fried. While the macaroni are still warm, sprinkle with the cheese mixture. Toss gently to coat evenly.
Cool. Makes about 10 ½ servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Popcorn

Servings: 12 Cups

Ingredients:

½ cub Popcorn
¼ cub Vegetable Oil

Preparation:

Pour ½ cup popcorn and ¼ cup vegetable oil into Dutch oven; tilt pan to distribute popcorn. Cover and cook over medium-high heat until 1 kernel pops; remove from heat. Let stand 1 minute. Return to heat; cook, shaking pan occasionally, until popcorn stops popping. About 12 cups popcorn; 90 calories per cup.

Source: Betty Crockers Cookbook, 6th Edition

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Popcorn

Servings: 4 Servings

Ingredients:

The Diabetic High Fiber Cookbook by Mary Jane Finsand 1985 has these
suggestions:

Preparation:

Pillsbury microwave frozen popcorn (makes 8 cups) Any of the following seasonings: taco seasoning mix creamy Italian salad dressing mix sweet-and-sour oriental seasoning mix nacho cheese sauce mix sloppy hot dog or hamburger seasoning mix

Pop corn as directed on the package. Divide in half and reserve the remaining popped corn for future use. Sprinkle 1 tbsp. of your chosen seasoning mix over the popped corn you plan to serve. Shake or toss with a fork to completely coat. Yield 4 cups

1 cup serving, 1 bread exchange, 65 calories.

Choice Cooking, Canadian Diabetes Assoc. 1986 3 cups dry popcorn, 1 bread choice or exchange 1 tsp margarine or butter, 1 fat choice/exchange Your own herb mixture, no added calories

Shared by Elizabeth Rodier

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Popcorn Balls

Servings: 1 Servings

Ingredients:

1 ½ cub Brown sugarfirmly packed
½ cub Corn syrup
2 tablespoon Water
¼ cub Vinegar
¼ teaspoon -salt
2 tablespoon Butter
1 teaspoon Vanilla
8 cub Popcorn;freshly popped

Preparation:

Mix the first six ingredients together in a large heavy saucepan. Stir over medium heat until the mixture comes to a boil. Then cook, without stirring, until the mixture reaches the hard ball stage, 260F. Remove from the heat and add the vanilla. Pour immediately over the popcorn and mix quickly, making sure to coat all of the kernels. Wet your hands with cold water and press a small quantity of coated popcorn into a firm ball. Place on wax paper to cool. Yields 10 2" balls.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Popcorn Balls

Servings: 8 Servings

Ingredients:

1 cub Sugar
1 cub Light corn syrup
1 teaspoon Cider vinegar
3 tablespoon Butter or margarine
1 teaspoon Vanilla
2 quart Popped, unseasoned popcorn

Preparation:

From "The New Doubleday Cookbook" by Jean Anderson.

Place sugar, corn syrup and vinegar in a heavy saucepan.

Insert candy thermometer and heat and stir over moderately high heat until sugar dissolves.

Cook, uncovered, without stirring to 260'F. or until a drop of syrup forms a hard ball in cold water.

Remove from the heat, mix in butter and vanilla. Pour over popcorn in a large bowl and stir quickly so all pieces are coated.

With buttered hands, scoop up and shape into large or small balls.

Cool on waved paper or plastic food wrap. Serves 8.

Nutritional analysis per serving: 281.7 calories; 4.7 grams total fat; (2.8 grams saturated fat); 1.0 gram protein; 5.8 grams carbohydrates; 12.4 milligrams cholesterol; 106.1 milligrams sodium.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Popcorn Balls

Servings: 1 Servings

Ingredients:

3 ½ cub Popped Corn
½ cub White Sugar
3 tablespoon Water
3 tablespoon Corn Syrup
½ teaspoon Salt
2 tablespoon Butter
½ teaspoon Vanilla

Preparation:

*******

Combine sugar, water, corn syrup, salt and butter in saucepan. Cook over medium heat until mixture is 250 degrees or until hard cracked stage. Remo from heat; add vanilla. Pour candy in a thin stream over popped corn tossing constantly. Shape into balls with buttered hands.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

Popcorn Balls

Servings: 36 Servings

Ingredients:

½ pint Karo syrup
1 ½ pint Brown sugar
2 tablespoon Butter
1 teaspoon Vinegar
½ teaspoon Baking soda
6 quart Popcorn; about

Preparation:

Heat mixture until it harders when dropped in water. Move to back of stove, add baking soda dissolved in 1 T. water, and pout over frech popcorn. Will make about 3 dozen balls.

Source: Emma Harrington, Brinfield Grange, Portage County, OH Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.
Compiled by members of the Ohio State Grange Home Economics Committee.

File ftp://ftp.idiscover.co.uk/pub.food/mealmaster/recipes/mm-candy.zip

Popcorn Balls

Servings: 1 Servings

Ingredients:

2 cub Sugar
2 tablespoon Vinegar
2 tablespoon Karo; white
Butter; size of walnut
¼ teaspoon Salt
Soda; pinch

Preparation:

Boil sugar, vinegar, syrup and butter with a little water until it forms soft ball in cold water. Sift a little salt on freshly popper corn. Add pinch of soda to syrup just before pouring over corn. Wet handls with water before pressing each ball to prevent sticking.

Source: Mrs. Henry Bailey, Rock Springs Grange, Meigs County, OH Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.
Compiled by members of the Ohio State Grange Home Economics Committee.

File ftp://ftp.idiscover.co.uk/pub.food/mealmaster/recipes/mm-candy.zip

Popcorn Balls

Servings: 6 Servings

Ingredients:

2 quart Popped popcorn
1 cub Sugar
½ cub Light or dark corn syrup
1/3 cub Water
¼ cub Butter/margarine
½ teaspoon Salt
1 teaspoon Vanilla

Preparation:

FROM: Shelley Rodgers (Jolly Rodgers: the Portuguese Pirate!
1:16½02)

Keep popcorn warm in 200~ oven while preparing coating. In 2-quart saucepan stir together sugar, corn syrup, water, butter and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil.
Continue cooking without stirring until temperature reaches 270~ on a candy thermometer or until a small amount dropped into very cold water separates into threads which are hard but not brittle. Remove from heat. Add vanilla; stir just enough to mix through hot syrup. Slowly pour over popcorn, stirring to coat every kernel. Cool just enough to handle. With greased hands, shape into balls.

VARIATION: Use almond, pepermint or other flavor extract instead of vanilla. For colorful popcorn balls, stir a few drops of food coloring into syrup before adding to popped popcorn. [ Jolly Time popcorn ]

** -=> this comes from the bottom of the files of Shelley Rodgers <=-

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

Popcorn Balls #1

Servings: 1 Servings

Ingredients:

¾ teaspoon Salt
1 cub Sugar
¼ cub Butter
1/3 cub Water
1/3 cub White Karo corn syrup
¾ teaspoon Vanilla
3 quart Popped popcorn

Preparation:

Boil first 6 ingredients until mixture threads. Pour over popped corn. Mix and shape into balls.

MRS RAY FULLER (MARY)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Popcorn Balls #3

Servings: 16 Servings

Ingredients:

12 cub Popped popcorn
1 cub Sugar
½ teaspoon Salt
2/3 cub Water
2/3 cub Light corn syrup
½ cub Butter
1 teaspoon Vinegar
½ teaspoon Vanilla

Preparation:

From: capco@norwich.net (Gourmet Connection)

Date: 96-08-18 10:43:17 EDT
Place popcorn in a very, very large bowl. If you don't use a big bowl, you're going to have a mess on your sticky hands! In a medium saucepan, combine remaining ingredients, except vanilla.

Cook uncovered, stirring occasionally, until soft-crack stage (270F).
Remove from heat; stir in vanilla. Slowly pour syrup over popcorn, tossing until coated. With buttered hands, quickly shape into balls.

NUTRITIONAL INFO per 1oz. serving 155 Calories; >1g Protein; 26g Carbohydrate; 6g Fat; 146mg Sodium

Recipe Page 18 August 96

From the Gourmet Connection recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Popcorn Balls (Anderson)

Servings: 8 Servings

Ingredients:

1 cub Sugar
1 cub Light corn syrup
1 teaspoon Cider vinegar
3 tablespoon Butter or margarine
1 teaspoon Vanilla
2 quart Popped, unseasoned popcorn

Preparation:

From "The New Doubleday Cookbook" by Jean Anderson.

Place sugar, corn syrup and vinegar in a heavy saucepan.

Insert candy thermometer and heat and stir over moderately high heat until sugar dissolves.

Cook, uncovered, without stirring to 260'F. or until a drop of syrup forms a hard ball in cold water.

Remove from the heat, mix in butter and vanilla. Pour over popcorn in a large bowl and stir quickly so all pieces are coated.

With buttered hands, scoop up and shape into large or small balls.

Cool on waved paper or plastic food wrap. Serves 8.

Nutritional analysis per serving: 281.7 calories; 4.7 grams total fat; (2.8 grams saturated fat); 1.0 gram protein; 5.8 grams carbohydrates; 12.4 milligrams cholesterol; 106.1 milligrams sodium.
Posted to MM-Recipes Digest V3 #282

Date: Tue, 15 Oct 96 02:44:26 UT

From: "Deborah Kühnen" <DEBKUHNEN@msn.com>

Popcorn Balls (Withey)

Servings: 1 Servings

Ingredients:

½ pound Popping corn
2 cub Light brown sugar
2/3 cub White Karo syrup
2/3 cub Boiling water
2 tablespoon Vinegar
2 teaspoon Cream of tartar
2 tablespoon Margarine or butter; melted
⅛ teaspoon Baking soda
2 teaspoon Vanilla

Preparation:

Pop the corn and place in a large pan. Combine sugar, syrup, water and vinegar in saucepan; heat to boiling and add cream of tartar. Boil to soft ball crack stage (275-280F). Remove from heat and add margarine or butter, baking soda and vanilla. Mix well before pouring over the popped corn. Form into balls. Wrap balls in waxed paper to store.

Sent by Pat Hanneman; Recipe provided by Liz Caesar <www.press-enterprise.com/news/895009015.html> on 05/13/1998(Wed) and converted by MC_Buster.

Recipe by: Cook and Tell: Betty Withey of Riverside, CA

Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 13, 1998

Popcorn Balls 2

Servings: 1 Servings

Ingredients:

1 ½ cub White sugar
1 ½ cub Light corn syrup
2 teaspoon Cider vinegar
2 teaspoon Vanilla
5 tablespoon Unsalted butter
10 cub Popped popcorn, salted orunsalted as preferred (upto 12)

Preparation:

In a saucepan combine sugar, corn syrup, and vinegar. Attach a candy thermometer to the side of the saucepan making sure that the bulb is submerged but not touching the bottom. Cook the mixture over medium high heat, stirring until sugar dissolves. Continue to cook, uncovered, without stirring until the temperature registers 260 F, or alternatively, until a hard ball forms when a bit of the mixture is dropped in cold water. Remove pan from heat and stir in vanilla and 4 tablespoons butter.

Pour mixture over popcorn in a large buttered bowl and stir to coat. Use remaining butter to coat hands and shape the popcorn into balls and transfer to a parchment or wax paper-lined sheet pan. When the balls have hardened, individually wrap them in plastic wrap, colored plastic gift wrap or wax paper and secure ends with colorful ribbon.

Yield: 1 dozen 2" ball
Recipe By : COOKING LIVE SHOW #CL8747

Posted to MC-Recipe Digest V1 #265

Date: Mon, 28 Oct 1996 10:03:35 -0500

From: "Angele and Jon Freeman" <jfreeman@netusa1.net>

Popcorn Cake

Servings: 6 Servings

Ingredients:

4 Qt. popped corn
½ pound Gum drops
½ pound Peanuts
1 pound Marshmallows
½ cub Melted margarine
½ cub Corn oil

Preparation:

Melt marshmallows, margarine, and corn oil. Pour over popcorn, nuts and gum drips. Mix together and pat in a bundt cake pan or angel food cake pan. Cool.

Randy Rigg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Popcorn Cake for Christmas

Servings: 1 Servings

Ingredients:

10 ounce Popcorn; Popped
20 ounce Small Marshmallows
½ pound Butter
12 ounce Pkg. Gumdrops; No Black Ones
1 can Salted Nuts

Preparation:

1. In large kettle put marshmallows and butter and mix over low flame, stirring until smooth.

2. In large bowl put popcorn, gumdrops, salted nuts and popcorn and mix well.

3. Pour marshmallow mixture over all and mix well.

4. Pour all into a greased and dusted with powdered sugar angel food cake pan.

5. Pack down tight, it will all go into pan.

6. Remove from pan when no longer sticky and slice.

Recipe by: diane@keyway.net

Posted to recipelu-digest Volume 01 Number 198 by "Diane Geary" <diane@keyway.net> on Nov 4, 1997

Popcorn Crackles

Servings: 6 Servings

Ingredients:

1 cub Molasses
1 cub Sugar
3 quart Popped corn
½ teaspoon Salt
1 tablespoon Butter

Preparation:

Melt butter. Add sugar, salt, and molasses. boil to the hard crack stage (285 - 290 F). Pour over corn, stir while pouring. Spread in thin layer to cool. Break in pieces. The Household Searchlight

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Popcorn Crunch

Servings: 40 Servings

Ingredients:

2 quart Popped corn
1 ½ cub Pecan halves
2/3 cub Whole almonds
1 1/3 cub Sugar
½ cub Light corn syrup
1 cub Margarine
Dipping Chocolate (optional)

Preparation:

Mix together popped corn and nuts. In a saucepan, combine sugar, corn syrup, and margarine. Bring to a boil, and boil 10 to 15 minutes, stirring constantly. When mixture turns light caramel in color, remove from heat, and stir in popcorn and nuts. Spread out on a lightly greased cookie sheet.
Break apart when cool. Can be dipped or spread with chocolate, if desired.
Makes about 40 pieces.

Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201

Posted to MealMaster Recipes List, Digest #153

Date: Sat, 1 Jun 1996 08:42:16 -0500

From: pickell@cyberspc.mb.ca (S.Pickell)

Popcorn Drops

Servings: 6 Servings

Ingredients:

2 cub Unsalted popped corn;
3 Egg; whites
½ teaspoon Baking powder
¼ teaspoon Salt
¼ teaspoon Cream of tartar;
2 tablespoon Granulated sugar replacement

Preparation:

Place popped corn in food processor or food grinder. Grind into kernel-size pieces.

Beat egg whites until frothy and add baking powder, salt and cream of tartar. Beat into stiff peaks. Add sugar replacement, beating until well blended. Fold popcorn pieces into stiffly beaten egg whites.
Drop by teaspoonfuls onto lightly greased cookie sheets.

Bake at 350 F for 12 to 14 minutes or until lightly browned. Yield 36 cookies.

Exchange 6 cookies: Negligible, 16 calories in 6 cookies.

Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand c. 1982 Shared but not tested by Elizabeth Rodier, Nov 93.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Popcorn Fruit Cookies

Servings: 6 Servings

Ingredients:

1 cub Finely ground popped corn
1 cub Sugar
1 cub Finely cut dried fruit, anykind
½ cub Melted shortening
¼ cub Sweetened condensed milk
¼ cub Water
1 Egg, well beaten
1 cub Flour
1 cub Corn-meal
1 teaspoon Salt
1 ½ teaspoon Nutmeg
4 teaspoon Baking powder

Preparation:

Sift flour, measure, and sift with baking powder, nutmeg, salt, and corn-meal. Combine shortening sugar. Add egg. Add milk and water. Mix thoroughly. Add flour mixture, popped corn, and dried fruit. Mix thoroughly. Turn onto lightly floured board. Roll in sheet 1/3 inch thick.
Cut with floured cutter. Place on slightly oiled baking sheet. Bake in hot oven (425 F) 10-12 minutes. 30 servings. Grace Viall Gray, Glen Ellyn, IL.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Popcorn Granola

Servings: 11 Servings

Ingredients:

¾ cub Honey
1/3 cub Butter or margarine
1 teaspoon Vanilla
3 cub Unseasoned popped corn
6 cub Quik-cooking rolled oats
1 cub Sweet flaked dried coconut
1 cub Bran cereal
1 cub Cruched shredded wheat
1 cub Raisins
½ cub Sesame seed

Preparation:

1. In a 12x15" roasting pan, combine honey, butter, and vanilla. Place in oven and turn heat on to 350'F. Meanwhile, whirl corn in a blender or food processor until finely ground. When butter is melted, in about 5 minutes, add to pan the ground corn, oats, coconut, bran cereal, wheat cereal, raisins, and sesame seed; mix well.

2. bake in a 350'F. oven, stirring often, until richly browned, 40-45 minutes. Cool; serve. If made ahead, store airtight at room temperature up to 3 weeks. Makes 11 cups.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

Popcorn Haystacks

Servings: 24 Servings

Ingredients:

1 quart Popped popcorn
1 cub Peanuts
3 ounce Chow mein noodles
12 ounce Chocolate chips

Preparation:

Toss popped corn, peanuts, and cm noodles together in lg bowl Set aside. Place choco chips in glass bowl.
Microwave on med high for 3 mins. Pour over popcorn mixture. Toss until well mixed. Place spoonfuls of the tossed mixture on wax paper. Cool until firm. Stor in tightly covered container. Makes 24 haystacks.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Popcorn Italiano

Servings: 8 Servings

Ingredients:

2 tablespoon Butter or margarine
1 small Clove garlic,minced
½ teaspoon Dried oregano leaves,crushed
8 cub Hot popcorn
2 tablespoon Grated Parmesan cheese

Preparation:

In 1 ½ quart sauce pan over medium high heat,in hot butter, cook garlic with oregano.In a large bowl,drizzle butter mixture over popcorn;toss with cheese.Makes 8 cups.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Popcorn Macaroons

Servings: 60 Servings

Ingredients:

1 cub Popcorn; popped (remove allhard kernels)
1 cub Walnuts; finely chopped
3 Egg whites
1 cub Powdered sugar
¾ teaspoon Vanilla

Preparation:

Put popcorn in blender and chop fine. Combine in a bowl with nuts. Beat egg whites until foamy, then add sugar and beat until stiff. Blend in vanilla and mix carefully with popcorn and nuts. Drop by spoon onto a lightly oiled cookie sheet. Bake in a preheated 300 degree oven for 30 to 35 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Popcorn Marshmallow

Servings: 6 Servings

Ingredients:

26 cub Popped popcorn
1 cub Salted peanuts
½ cub Baking gumdrops
In a saucepan melt: ½ cupmargarine
½ cub Cooking oil
500 Gms. white marshmallows

Preparation:

Stir constantly while marshmallows melt and mix with melted margarine and oil mixture. Do not allow this to boil, just melt over low heat. Mix into popped corn mixture. Press into greased tube pan.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

Popcorn Muffins

Servings: 6 Servings

Ingredients:

1 ½ cub Flour
¾ cub Ground popped corn
3 teaspoon Baking powder
1 teaspoon Salt
1 tablespoon Sugar
2 tablespoon Melted shortening
1 cub Milk
1 Egg, well beaten

Preparation:

Sift flour, measure, and sift with baking powder, salt, and sugar. Add milk, popped corn, egg, and shortening. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (435 F) 25 minutes. 6 servings. Grace Viall Gray, Glen Ellyn, IL.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Popcorn Munchy

Servings: 1 Servings

Ingredients:

PATTI - VDRJ67A:
1/3 cub Margarine
½ teaspoon Saesaoned salt
½ teaspoon Garlic powder
1 tablespoon Worcestershire sauce
6 cub Popped popcorn
2 cub Bite-sized wheat squares
2 cub Goldfish crackers
1 ½ cub Sesame sticks
1 cub Peanuts

Preparation:

Heat oven to 250~. In 13x9" pan, melt margarine in oven. Remove from oven; stir in seasoned salt, garlic powder and worcestershire sauce. In large bowl, combine popcorn, wheat squares cereal, crackers, sesame sticks and peanuts. Pour margarine over dry ingredients. Toss lightly until all pieces are coated. Divide evenly between 2, 13x9" pans. Bake for 1 hour, stirring every 15 minutes. Cool completely. Store in airtight containers. Makes 12 cups.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Popcorn Nut Crunch

Servings: 1 Servings

Ingredients:

2 quart Popcorn; popped
1 cub Blanched whole almonds;toasted
1 cub Pecan halves; toasted
1 cub Cashews; toasted
1 cub Brazil nuts; toasted
1 cub Hazel nuts; toasted
1 ½ cub Sugar; # two
1 cub Dark corn syrup
½ cub Butter or margarine
1 teaspoon Vanilla
½ teaspoon Ground cinnamon

Preparation:

Place the popcorn and nuts in a lightly greased 5 quart Dutch oven. Bake at 250 F. for 20 minutes. Meanwhile, in a Medium saucepan, combine sugar, corn syrup and butter; bring to a boil over Medium heat, stirring constantly.
Cook, without stirring, until a candy thermometer reads 290 F. (soft-crack stage.) Remove from the heat; stir in vanilla and cinnamon. Pour a small amount at a time over popcorn mixture, stirring constantly until the mixture is well coated. Immediately spread on greased baking sheets. Cool; break into pieces. Store in an airtight container. Yield: about 4 quarts.
Submitted by Midge Stolte, Blackfalds, Alberta, Canada MC formatting by bobbi744@sojourn.com

Recipe by: Country Woman Magazine, November/December '97, p. 31

Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Mar 29, 1998

Popcorn Nut Munchy Mixture

Servings: 1 Servings

Ingredients:

12 cub Popped corn
1 ½ cub Peanuts
½ cub Honey
½ cub Butter

Preparation:

1. Preheat oven to 300 degrees. 2. Mix popcorn and nuts together in a very big bowl. Warm honey and butter together over low heat until the butter is melted. Pour the honey-butter mixture over the popcorn-nut mixture.
Toss to mix well. 3. Spread mixture in a large baking pan and bake for 20 minutes. stirring once or twice during baking. Cool and break into chunks before serving or storing in an airtight container. Mixture will keep for 2 weeks on the pantry shelf. enjoy

Recipe By : Winebert

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pop-Corn Stuffing

Servings: 1 Servings

Ingredients:

½ Box unpoped pop-corn
2 cub Sifted flour
½ cub Butter
2 teaspoon Salt

Preparation:

Mix all ingredients together well. Place in cavity of turkey and bake at 350....When the pop-corn blows the ass off the turkey, the stuffing is done.
Posted to MC-Recipe Digest V1 #304

Date: Sat, 16 Nov 1996 09:03:58 -0500

From: ctlindab@usa.nai.net

Pop's Buffalo Wings

Servings: 6 Servings

Ingredients:

50 Chicken wing pieces
¼ pound Margarine
¼ cub Hot sauce
1 pinch Cayenne pepper
1 pinch Garlic salt
Oil/fat for deep frying
Black pepper
1 dash Paprika
Celery sticks
Blue Cheese Dip

Preparation:

Deep fry the wing pieces( in small batches) in hot oil at 385 deg for 10 minutes, or follow package directions. Drain on paper towels; sprinkle with black pepper while draining. While chicken is frying, melt margarine in large skillet; mix in hot sauce, garlic salt, and cayenne. As Chicken is drained, toss into the sauce skillet and mix in. When all chicken is in the sauce, dash in paprika, mix again and allow to stand for a while. Reheat before serving. Serve with celery sticks and Blue Cheese Dip.

Pop's Meatloaf

Servings: 4 Servings

Ingredients:

2 cub Bread crumbs; sliced & diced
¾ cub Onion; diced
¼ cub Green pepper; diced
2 Egg
2 pound Hamburger
2 tablespoon Horseradish
1 tablespoon Salt
1 teaspoon Dry mustard
¼ cub Catsup
¼ cub Milk

Preparation:

Mix, shape, put in loaf pan. Pour ¼ catsup over the top & bake 40 min. or until the top is crusty.

Recipe by: Joe McWilliams

Posted to EAT-L Digest by Katey Kelly-Collins <KateyKC@AOL.COM> on Sep 10, 1997

Pop-Up Pizza

Servings: 8 Servings

Ingredients:

FILLING:
1 ½ pound Hamburger
1 cub Onion; chopped
1 cub Green pepper; chopped
1 Garlic clove
½ teaspoon Oregano
1 dash Salt
½ cub Water
⅛ teaspoon Hot pepper sauce
1 package Spaghetti sauce mix (1.5oz)

BATTER:
1 cub Milk
1 cub Flour
1 tablespoon Oil
2 Eggs
½ teaspoon Salt

MISC:
7 ounce Jack/Mozz. cheese slices
½ cub Parmesan cheese; grated

Preparation:

Pre-heat oven to 400'.¶
*** FILLING ***¶
In large skillet, brown hamburger and drain. Stir in onion, green pepper, garlic, oregano, salt, water, hot pepper sauce, tomato sauce and sauce mix; simmer about 10 minutes, stirring occasionally.¶ *** BATTER ***¶
In a bowl, combine milk, oil and eggs; beat 1 minutes on medium speed. Add flour and salt; beat 2 minutes or until smooth.¶ *** ASSEMBLY ***¶
Pour hot meat mixture into 13x9 pan; top with cheese slices. Pour batter over cheese, covering filling completely; sprinkle with parmesan cheese.
Bake at 400' for 25 to 30 minutes or until puffed and brown.¶

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

Pop-Up Rolls

Servings: 9 Servings

Ingredients:

1 ½ cub Self-rising flour*
¾ cub Milk
3 tablespoon Sugar
1 ½ tablespoon Mayonnaise

Preparation:

In a bowl, stir together all ingredients until well combined. Fill greased muffin cups half full. Bake at 375 F. for 18-20 minutes or until lightly browned. * As a substitute for self-rising flour, place 2 /14 tsp. baking powder and ¾ tsp. salt in a measuring cup. Add enough flour to equal 1 ½ cups. Submitted by: Judi Brinegar, Liberty, NC. part of article "Feed Your Family for 80 Cents a Plate!" " A biscuit-like roll, that aren't dry." MC formatting by bobbi744@sojourn.com

Recipe by: Taste of Home Magazine, Oct/Nov '95, p. 19

Posted to MC-Recipe Digest V1 #488 by Roberta Banghart <bobbi744@sojourn.com> on Feb 28, 1997.