Recipes

Rich Coffee Ice Cream

Servings: 6 Servings

Ingredients:

½ gallon Vanilla ice cream
2 tablespoon Instant coffee
1 pint Whipping cream
3 tablespoon Water
Brandy to taste
Shaved chocolate

Preparation:

Soften ice cream; melt coffee in hot water, cool and stir to blend into ice cream. Spoon into tall dessert glasses; freeze 3 hours. With a skewer or pencil, make a hole in ice cream; fill with a few drops of brandy.
Refreeze. One hour before serving, remove from freezer and top with a teaspoon of whipped cream. Garnish with shaved chocolate. Serve with ice teaspoon. This must be taken from the refrigerator 1 hour before serving.
Can be covered and kept about a week in the freezer.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Rich Cookies From 1845 Cookbook

Servings: 1 Servings

Ingredients:

2 cub Sugar
2 Eggs well beaten
1 cub Milk or water
1 teaspoon Nutmeg
1 cub Butter
1 teaspoon Baking powder
½ teaspoon Salt
Flour enough to stiffen
Dough for easy rolling

Preparation:

flour and nutmeg. Dissolve the baking powder in the milk or water and add to mixture. Add sufficient amount of flour to stiffen for easy rolling out, flouring toe board and pin. Place on cookie sheet. bake 375 f oven 8 - 12 minutes until lightly browned Submitted by Marina Cheesman Source: antique cook book
Posted to MM-Recipes Digest V3 #190

Date: Mon, 8 Jul 1996 19:08:29 -0700 (MST)

From: jmchee@goodnet.com (Marina Cheesman)

Rich Cream - Kaymaki

Servings: 1 Servings

Ingredients:

1 quart Heavy cream

Preparation:

Thick rich eastern Mediterranean "kaymaki" (literally, "frothy cream") is unique, but two more readily available products have a similar flavor and texture. Imported English clotted (Devon) cream and Italian mascarpone cheese both make good substitutes, or you cna make your own. Make this when you plan to be in the kitchen for a couple of hours - for an even smooth texture and a thick crust you need to stir the hot cream at regular intervals. Be sure to use meticulously clean utensils and keep the cooking heat very low (or use a heat diffuser mat). Kaymaki should be made at least 18 hours before you need it; it can be stored for up to a week. Slowly bring the cream almost to a boil in a heavy saucepan, stirring occasionally with a wooden spoon. Reduce the heat to as low as possible, or place the saucepan on a heat diffuser mat. Lift a ladleful of cream about 12 inches above the saucepan, and pour it back in a thin steady stream; repeat 2 or 3 times. Repeat this procedure every 10 minutes or so over the next 1-½ hours, and stir the cream occasionally to make sure it does not stick.
Leave the cream undisturbed over the lowest heat for 30 minutes longer; it will have reduced by at least two thirds. Remove the saucepan from the heat and let cool. Loosely cover with a clean kitchen towel and set aside for 2 hours. Remove the kitchen towel, tightly cover, and refrigerate for at least 12 hours, or overnight. Cut the crust on top of the cream into 1-inch-wide strips. Gently fold one end of a strip over the handle of a wooden spoon and roll it up (cut in half if the roll becomes too thick or unwieldy), and slide off onto a plate. Repeat with the remaining strips.
The remaining kaymaki will have the texture of thick airless cream. It can be refrigerated in a tightly covered container of up to 1 week; refrigerate the rolls for up to 3 days. Note: Serve kaymaki rolls on their own or with desserts such as Kataifi Nut Rolls or Almond Cake. Kaymaki cream can be added to ice cream or rice pudding for an especially good flavor. Or whisk it together with a little sweet wine or lemon juice for a perfect accompaniment to fresh or poached fruit or sweet pastries.

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

Rich Cream Cheese Tube Cake

Servings: 12 Servings

Ingredients:

2 ¼ cub Cake flour
2 teaspoon Baking powder
1 cub Butter; softened
8 ounce Cream cheese; softened
1 ½ cub Sugar
4 large Eggs
1 teaspoon Vanilla extract
1 teaspoon Lemon rind; grated
2 tablespoon Rum OR brandy OR cognac
Confectioners' sugar

Preparation:

1. Heat oven to 325 degrees. Grease 10-inch tube or bundt pan; set aside.
Sift together flour and baking powder; set aside.

2. Beat together butter and cream cheese until well blended. Add sugar and beat until light, about 2 minutes. Beat in eggs and flavorings, then carefully blend in flour mixture.

3. Turn batter into prepared pan; bake 75 to 80 minutes, or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; turn out onto rack to finish cooling. Dust with confectioners' sugar while still warm.

Source: Chicago Tribune, November 6, 1996
Posted to MM-Recipes Digest V3 #307

Date: Sat, 9 Nov 1996 20:04:47 +0000

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

Rich Cream Cheesecake

Servings: 1 Servings

Ingredients:

Shortbread:
1 1/3 cub All-Purpose Flour
8 tablespoon Butter -- cut into small
Pieces
¼ cub Sugar
1 tablespoon Sugar
1 Egg Yolk
pinch Salt
½ Lemon -- peel grated
Filling:
1 cub Milk
1 cub Granulated Sugar
pinch Salt
1 Lemon -- peel grated
4 Egg Yolks
2 package Unflavored Gelatin
3 tablespoon Water
2 cub Whipping Cream
1 pound Cream Cheese
Powdered Sugar

Preparation:

To make shortbread: Sift flour onto a clean working surface or into a large bowl. Dot with butter. Make a well in the center and add sugar, egg yolk, salt and lemon peel. Working from the center outwards, quickly knead all ingredients to a smooth dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate 30 minutes. Preheat oven to 375~. Grease 2 baking sheets. Line sides of a 10-inch springform cake pan with a strip of waxed paper. On a floured surface, roll out dough to make two 10-inch rounds. Place on greased baking sheets. pierce 1 round all over with a fork to prevent it from rising unevenly during cooking. Bake 8 to 10 minutes or until golden brown. While still warm, cut round which was pierced with a fork into 12 equal portions. Cool on a rack with other round. To Make Filling: Put milk, sugar, salt, lemon peel and egg yolk into a double boiler. Heat gently, stirring constantly until smooth and slightly thickened. Remove lemon custard from heat and transfer to a medium bowl.
In a small saucepan, dissolve gelatin in water over low heat. Stir into lemon custard; cool. Whip cream until stiff. Beat cream cheese to soften.
When custard begins to set, stir in beaten cream cheese. Put mixture into a blender and process until smooth. Return to bowl and carefully fold in whipped cream. Place uncut shortbread round in prepared springform pan.
Spoon in cream cheese filling; smooth the surface. Arrange cut shortbread on top to form a round. Refrigerate until set. When completely set, remove cheesecake from pan and carefully peel away waxed paper. Sift powdered sugar over cake.

Recipe By : The Best of Baking by Wolter and Teubner - Page 41

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

Rich Crepes

Servings: 36 Servings

Ingredients:

3 Eggs
dash Salt
2 tablespoon (30 mL) liquid shortening
1 ¼ cub (310 mL) flour
½ cub (125 mL) evaporated skimmed
Milk
1 cub (500 mL) water

Preparation:

Place eggs in blender; whip to mix well. Add salt, shortening, flour, milk and water. Whip to blend thoroughly. Allow to rest 1 hour at room temperature before using. Cook crepe in pan according to manufacturer's directions.

Exchange 1 crepe: ¼ full-fat milk Calories 1 crepe: 30 Posted to MM-Recipes Digest V3 #305

Date: Wed, 6 Nov 1996 14:18:31 -0800 (PST)

From: Corky Courtright <corky@discover.net>

Rich Custard

Servings: 8 Servings

Ingredients:

1 quart Milk, scalded
½ cub Cold Milk
½ cub Sugar
1 pinch Salt
6 Eggs, whole
Almond Extract

Preparation:

Scald 1 quart milk; add sugar, and salt. Beat eggs and add cold milk to them. Stir, and gradually add to the hot milk mixture. Cook in top of double boiler until custard coats the spoon. When cold, add the flavoring.

Source: The First Ladies Cookbook - 1969 . Chapter on George & Marsha Washington

Posted by: Sandy May 11/93

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

Rich Dark Fruitcake

Servings: 1 Servings

Ingredients:

¾ cub Butter; melted and cooled
3 cub Pillsbury's Best All PurposeFlour*, sifted
2 teaspoon Double-acting baking powder
1 teaspoon Salt
2 teaspoon French's Cinnamon
½ teaspoon French's Allspice
½ teaspoon French's Cloves
½ teaspoon French's Nutmeg
1 pound Chopped candied fruit
½ cub Candied pineapple; cut inthin wedges
½ pound Whole candied cherries (1¼ cups)
1 pound Raisins (3 cups)
1 ¼ cub Dates (8 ounces); cut inlarge pieces
2 cub Funsten's Nuts(pecans,almonds, or othernuts)
4 Eggs
1 ¾ cub Firmly packed brown sugar
1 cub Liquid (milk;water, fruitjuice)
¼ cub Molasses

Preparation:

BAKE at 275 degrees for 2 ½ to 3 hours. MAKES-see sizes below. Sift together into large bowl the flour, baking powder, salt and spices. Add candied fruit, candied pineapple, candied cherries, raisins, dates and nuts. Mix to coat fruit with dry ingredients. Beat 4 eggs until foamy.
Gradually add brown sugar, beating until well combined. Blend in 1 cup liquid, ¼ cup molasses, and the cooled, melted butter. Add to flour-fruit mixture; stir until well combined. Prepare one 10-inch tube pan, two 9 x 5 x 3-inch pans, four 1-lb coffee cans or six NO. 2 cans by greasing well and lining with waxed paper. Turn batter into pans, filling 2/3 to ¾ full.
Bake in slow oven (275 degrees) 2 ½ to 3 hours. Cool thoroughly before removing from pans. (To remove cakes from No. 2 cans, cut out bottom of can and loosen cake from sides with spatula." *For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt.

NOTES : "Developed by Ann Pillsbury"

Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet

Posted to MC-Recipe Digest V1 #886 by NGavlak <NGavlak@aol.com> on Nov 6, 1997

Rich Davis' Barbecued Meat Loaf

Servings: 6 Servings

Ingredients:

1 ½ pound Lean ground chuck
½ pound Lean ground pork
1 cub Chopped onions
1 cub Chopped green bell pepper
2 Thick slices dry toast;crumbled
1 large Egg; beaten
¾ cub Spicy KC Masterpiece
3 tablespoon Worcestershire sauce
1 ½ tablespoon Minced Garlic
2 tablespoon Chili powder
To taste Salt andpepper
1 6 inch Cooked SmokedSausage; (6 to 8)

Preparation:

Thoroughly combine all the ingredients except the sausage. Place minture on wax papper and flatten enough to place the sausage down the center. Wrap the mixture around the sausage and shape to form a meat loaf with the sausage in the center. Place in a loaf pan and make a slight grove in the top and pour in additonal babecue sauce. Place on a hot covered barbecue for 1 hour. Remove and let cool 10 - 15 minutes. Turn loaf out of pan, slice and top servings with additional barbecue sauce. *****Note: The meat loaf can also be cooked in the oven at 350.
Posted to EAT-L Digest 21 Jul 96

Date: Mon, 22 Jul 1996 00:58:11 -0400

From: Taillon <taillon@ACCESS.MOUNTAIN.NET>

Rich Davis Rub (Maker of Kc Masterpiece Sauce)

Servings: 1 Servings

Ingredients:

½ cub Granulated brown sugar ( Isubstitute raw cane sugar)
½ cub Coarsely ground pepper
½ cub Paprika
¼ cub Chili powder
½ cub Packed brown sugar
2 tablespoon Garlic powder (granulated)

Preparation:

I have rubbed ribs, shoulders and venison with this rub and love it. I do not baste or use sauce, just wrap them in foil an hour or so before they are done.

I rub anything for the smoker at least 2 days in advance, but generally 3 or 4 days.

The women generally liked the bbq spice and sauce combo, while the men seemed to like the rub. I don't know what it means, just thought that I would add it in.

I also cooked and served the racks whole, letting everyone eat like cavemen. It was a ton o fun and would highly recommend it as a cure for cabin fever (that's what happens after weeks of snow and cold and no que.)

I hope to do a couple of venison shoulders, as I have been invited to a wild game feed and would love to let everyone taste some great bbq!

BTW, I use a Weber Genesis that I have added a pan for wood chips. The 3 burner model does a great job of maintaining very low temps for a very long time. As of today, I have used 3-20 lb cylinders of LP this year (1997), so I went to the LP guy and got a 40 lb cylinder (I think his name was "Hill.") Posted to bbq-digest Digest V97 #036 by Tom Bernhardt <barnyard@cloudnet.com> on Mar 18, 1997

Rich Delicious Orange Tea Muffins

Servings: 4 Servings

Ingredients:

½ cub Sugar,
2 teaspoon Baking powder,
½ teaspoon Salt
½ cub Butter or margarine melted,
½ cub Fresh orange juice
2 Eggs,
1 ½ cub Flour,
Grated rind of 1 orange

TOPPING:
Sugar cubes
Orange juice

Preparation:

Preheat oven to 375øF, prepare pans. Combine first 4 ingredients & blend well. Melt butter, take off heat & stir in orange juice, rind & eggs. Beat.
Stir dry mix into wet mix and blend until just moistened. Spoon into pans, soak 1 sugar cube in orange juice for each muffin and place on top of batter. Bake for 15-20 mins or until done. Makes 8-9 large muffins.

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

Rich Dinner Rolls

Servings: 1 Servings

Ingredients:

1 package Active dry yeast
¼ cub Warm water
4 cub Flour
1 cub Butter
2 Eggs
1 cub Milk
½ cub Sugar
½ teaspoon Salt
4 tablespoon Butter, melted

Preparation:

Sprinkle yeast onto warm water and stir to dissolve. Sift flour, measure and sift again. Cut butter into 3 cups of the flour. Beat eggs, combine with milk, which has been scalded and cooled to lukewarm, the sugar and the salt. Add to dry ingredients, along with the yeast, and mix well. Add remaining flour; mix well. Chill in refrigerator until ready to use.

Turn dough onto lightly flour surface and divide into 5 parts. Roll each part into 9" circle, cut each circile into 8 pie-shaped pieces. Brush melted butter lightly over each circle of dough. Starting at the wide end, roll up each pie shaped piece. Place on greased baking sheets, folded edge down, and let stand in a warm place, covered, until doubled in bulk, aproximately 1 hour. Bake in a preheated 350F oven for 20 minutes, or until golden. Cool on racks.

Makes 40 delicious rolls. Posted to bakery-shoppe digest V1 Number 016 by Peggy Makolondra <pmakolon@mail.wiscnet.net> on Apr 8, 1997

Rich Double Chocolate Cream Torte

Servings: 8 Servings

Ingredients:

BROWNIE:
1 package Duncan Hines Brownie Mixwith Walnuts
3 Eggs
1/3 cub Water
1/3 cub Oil

CHOCOLATE BUTTER CREAM:
6 ounce Semisweet chocolate chips;melted
½ cub Butter or margarine;softened
1 cub Whipping cream; divided

WHIPPED CREAM:
2 tablespoon Sugar
1 tablespoon Chocolate jimmies

Preparation:

Preheat oven to 350. Grease and flour 9" round pan. For brownie, combine mix, eggs, water and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Pour into pan. Bake at 350 for 35 to 40 minutes. Cool 30 minutes. Run knife around edge of pan. Invert onto serving platter. For chocolate butter cream, stir together melted chocolate, softened butter and 2 tbsp whipping cream. Spread over top of brownie. For whipped cream, beat remaining whipping cream and sugar with electric mixer on high speed for 1 to 3 minutes or until thick. Spread over chocolate butter cream. Sprinkle with chocolate jimmies. Refrigerate until ready to serve.

Recipe by: Duncan Hines ad

Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on Feb 07, 1998

Rich Dough (For Buns, Cinnamon Rolls,etc)

Servings: 1 Servings

Ingredients:

280 ml Warm water
2 tablespoon Powdered milk
3 tablespoon Sugar
3 tablespoon Margarine
1 large Egg
1 teaspoon Salt
3 ½ cub White flouror 2 cups white flour 1 ½ cup whole wheatflour
2 teaspoon Active dry yeast

Preparation:

Add ingredients to bread bin in order of list. Select dough. When machine beeps- take out dough and shape into buns or add ingredients for cinnamon rolls and let rise again in warm oven that is heated by your oven light and a bowl of hot water. Bake when risen double.

*When I rise my buns, I bake them for about 10 minutes and then throw them off my cookie sheet onto my hot tile in the oven. Then they bake for about another 10 minutes. They are really crusty. The tile is unglazed- that means it has no shiny finish. Mine is 16"x16" and cost $10 Canadian including taxes. My husband thinks that it is really a large floor tile. I sprinkle cornmeal on it and the buns then bake with it on.

>From: "Carole/Bob Walberg" <walberg@Alpha.tkm.mb.ca> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Rich Egg Bread

Servings: 2 Servings

Ingredients:

2 package Active dry yeast
½ cub Warm water (105ø-115øF)
1 ½ cub Milk, lukewarm(scalded then cooled)
¼ cub Sugar
1 tablespoon Salt
3 Eggs
¼ cub Shortening, softened
7 ½ cub All-purpose flour

Preparation:

Dissolve yeast in warm water in a large bowl. Stir in milk, sugar, salt, eggs, shortening and 3 ½ cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 to 1 ½ hours.

Grease 2 loaf pans, 9x593 inches. Punch dough down; divide into halves.
Roll each into rectangle 18x9 inches. Roll up, beginning at 9-inch side; press ends to seal. Fold ends under. Place seam side down in pan. Cover; let rise until double, 1 hour. Place oven rack in lowest position.
Heat oven to 425øF. Bake until loaves sound hollow when tapped, 25 to 30 minutes.

Recipe from Gold Medal package. One of the best I have ever used. And if I am mad at somebody, it helps relieve frustions which a bread machine would not.

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

Rich Egg Pizza Dough

Servings: 6 Servings

Ingredients:

4 tablespoon Sweet butter, cut into 4pieces
2 tablespoon Sugar
¼ cub Instant nonfat dry milkpowder
¾ cub Water
1 package Active dry yeast
4 ½ To 5 cups all purpose whiteflour
1 teaspoon Salt
3 Extra large eggs, beaten

Preparation:

"For an elegant change of pace, this rich brioche-like dough makes a thick, utterly delicious pizza crust. French Provencale pizza or pissaladiere fillings are exceptionally good on it. Its most spectacular presentation though, comes in the form of torta rustica with its majestic crown of dough leaves and multilayered colorful filling. This dough is characteristically soft. Work it only until it no longer sticks to your fingers. For an extra golden, shiny finish, brush a thin coating of egg white glaze (1 egg white beaten with a Tbsp of water) over the top of the dough."

1. Put the butter, sugar, dry milk powder, and water in a small saucepan.
Stir briefly to dissolve the solids and heat the mixture over medium heat until bubbles begin to appear around the sides of the pan. Remove from the heat and pour the mixture into a large mixing bowl.

2. When the liquid mixture no longer feels too hot to the touch( no more than 130 degrees)sprinkle the yeast over it and stir with a fork until the yeast dissolves.

3. Stir in 2 cups of the flour, the salt, and eggs with a wooden spoon.

4. Add about a cup of flour ½ cup at a time, stirring until the dough forms a soft, sticky mass and comes away from the sides of the bowl.

5. Dust your hands and the work surface liberally with some of the remaining flour. Remove the dough form the bowl and knead in the remaining flour a bit at a time, until the dough is smooth and elastic and no longer sticks to your hands. Don't try to push all of the flour into the dough.
You may not need it all.

6. Roll the dough around in an oiled bowl, cover the bowl tightly with plastic wrap, and let it rise in a warm, draft-free place until it has doubled in bulk (about 1 hour).

7. Punch the dough down, knead it briefly, and return it to the bowl.
Recover with plastic wrap and let it double again before using (This dough must go through 2 risings.)

8. After the dough has doubled in bulk a second time, it is ready to be rolled or pressed into shape. Note: For thicker crust, let the dough rise in a prepared pizza pan for 30 minutes before baking. This dough should not be baked at temperatures above "400 degrees" or it will burn.

Source: The Pizza Book by Evelyne Sloman Posted by Linda Davis

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

Rich Expresso Brownie Bars

Servings: 1 Servings

Ingredients:

BROWNIES:
3 ounce Unsweetened chocolate; 3 sq
2 ounce Semisweet chocolate; 2 sq
½ cub Shortening;'Golden' flavour
2 Eggs
1 Egg yolk
1 ¼ cub Brown sugar;firmly packed
¾ cub Flour, all purpose
¼ teaspoon Baking powder
1/3 cub Pecans; coarsely choppedtoasted

CREAM CHEESE TOPPING:
12 ounce Cream cheese; 375 g.
1 cub Icing sugar;confectioner'ssifted
2 tablespoon Coffee, instant
1 tablespoon Coffee liqueur
1 Egg
1 Egg white
1 ounce Semisweet chocolate; 1 sq
1 teaspoon Vegetable oil

Preparation:

BROWNIE: Melt chocolate squares and shortening over hot water, cool. Beat 2 whole eggs, 1 egg yolk and sugar on highest speed of electric mixer for 5 minutes. Fold in chocolate mixture and remaining ingredients. Pour into greased and floured 13 X 9 inch pan; chill for 30 minutes. CREAM CHEESE TOPPING: Combine cream cheese, icing sugar, instant coffee, liqueur, whole egg and the remaining egg white. Beat at lowest speed of electric mixer until well blended. Spread over batter in pan. Melt chocolate square and oil; cool to room temperature. Pipe chocolate in lines, ¾" apart horizontally down length of pan. Using toothpick, start from bottom corner of pan and draw it back and forth at ½" intervals vertically to create "feather effect". Bake at 325F for 30 minutes or until cream cheese mixture is set. Cool. Cut into bars or squares. Store any leftover bars in refrigerator. MAKES: APPROX 32 BARS

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

Rich Flourless Chocolate Torte

Servings: 4 Servings

Ingredients:

1 cub Granulated sugar
1 ½ cub Light corn syrup
20 ounce Good quality semisweet
Chocolate, preferably French
Or Belgian
Cut into small pieces plus,
8 ounce Additional
Chocolate
2 Sticks (16 tablespoons)
Unsalted butter
10 Whole eggs
½ cub Heavy cream

Preparation:

Preheat the oven to 350 degrees.

In a heavy bottomed pot, combine the sugar and corn syrup and bring to a boil. Reduce the heat to low and cook for 5 minutes. Remove from the heat. Melt the 20 ounces chopped chocolate in the top of a double boiler over simmering water. Stir the chocolate occasionally as it melts. Remove the pan from the heat and stir in the butter. Set aside to cool slightly.
With an electric mixer, beat the eggs at high speed until frothy. Lower the speed to medium and carefully pour the hot syrup into the beaten eggs. Add the melted chocolate and butter mixture and blend to a smooth consistency.
Butter a 10 inch to 12inch round cake pan lightly and pour in the chocolate mixture. Set the cake pan into a larger pan (such as a roasting pan) and add hot water to rise halfway up the sides of the cake pan. Place in the preheated oven and bake about 45 to 50 minutes.

Being very careful not to scald yourself or get water into the torte, remove the pans from the oven, and remove the cake pan from the water bath.
Cool the torte completely to room temperature before unmolding. Run a sharp knife around the inner circumference of the pan. Place a plate over the pan, invert, and, if necessary, tap the bottom of the pan with the knife handle to encourage the torte to release.

The torte should then be refrigerated for at least 3 hours before serving.
While the torte is cooling, place the heavy cream in a thick bottomed pot and begin to heat gently. Add the remaining 8 ounces of chocolate, stir together while the chocolate begins to melt in the hot cream. Being careful not to burn, boil or scorch the chocolate, when the chocolate has melted almost entirely, remove from the heat and allow to cool for several minutes before pouring over the torte for a glossy "finish". Place the unmolded torte on a baking rack with a cookie sheet underneath, and pour slightly cooled chocolate ganache directly onto the center of the torte in one motion so that it will flow out in one smooth sheet over the top and sides of the torte. You can gently help this along with the aid of a spatula but is important to use still warmed ganache.

Allow to dry a few moments at room temperature. Then place the torte, baking rack, and cookie sheet into the refrigerator to chill completely and set firm. If you haven't overheated the chocolate or cream, this "ganache" will set and harden into a shiny "couverture" during the hour the torte is chilling in the refrigerator.

Yield: 10 to 12 portions

MICHAEL'S PLACE SHOW #ML1A18

Rich Fruit Cake

Servings: 6 Servings

Ingredients:

Stephen Ceideburg
750 g Sultanas
250 g Raisins
125 g Currants
125 g Grace cherries
125 g Mixed peel
100 g Finely chopped almond
½ cub Of rum/brandy/whisky, mixed
250 g Butter
1 ½ cub Brown sugar, firmly packed
1 teaspoon Each of grated lemon, orangegrind
3 Dr to 4 dr almond essence
1 teaspoon Vanilla essence
2 tablespoon Marmalade
5 Eggs
2 ½ cub Of plain flour with pinchsalt
1 teaspoon Mixed spice
¼ teaspoon Cinnamon
¼ teaspoon Nutmeg
¼ teaspoon Ginger
1 pinch Ground cloves

Preparation:

Set a slow oven.

Prepare the fruit by cutting into uniform size. For competi- tion this is best done with scissors. Put all the fruit in a large glass jar and then pour over the spirit mixture. Seal well and leave for about a week.

Prepare a 21 cm (8 in) cake tin before you start.

Cream the butter and the brown sugar with the grated rind and the essence.

Add the eggs one at a time beating well. Make sure the mixture does not curdle, add a small amount of flour if it begins to do so.

Then put the fruit in a large. basin and sift half dry ingredients (flour and spices) over the fruit.

Then gradually add the fruit mixture to the creamed butter mixture, breaking up lumps of fruit as you go.]

Sift in remaining dry ingredients with this until it is all used. Make sure it is well mixed, pour into the prepared tin and shake the tin well to settle the mixture.

Then wet your hands, and pat the surface level with a wet hand to help give a nice finish. Give the tin one or two hard taps to break the air bubbles.

Get two pages of the Herald and fold three times to make a long collar for the outside of the tin. Tie securely.

Put a piece of heavy cardboard in the oven and rest the cake tin on it to stop the bottom burning.

Cook in a slow oven for approximately four hours.

Hal(way through put a sheet of brown paper over the top to stop it getting too brown on top.

After four hours test to make sure it's cooked and then remove from the oven and leave to cool in the tin, covered with a clean cloth. Remove from tin, wrap greaseproof paper and foil and seal in an airtight container.

Develops full flavour after a month.

From Shirley Lenton of Kiama. This recipe has won the Best Rich Fruit Cake Section at the Royal Easter several time.

Posted by Stephen Ceidbeurg

From an article by John Stapleton in The Sydney Morning Herald, 4/6/93.
Courtesy Mark Herron.

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

Rich Fruitcake Aka Classic Christmas Cake

Servings: 1 Servings

Ingredients:

1 pound Currants
6 ounce Golden raisins (sultanas)
6 ounce Raisins
2 ounce Glace cherries, rinced,
Dried, and finely chopped
2 ounce Mixed candied peel, finely
Chopped
3 tablespoon Brandy (I use apple brandy)
8 ounce All purpose flour
½ teaspoon Salt
¼ teaspoon Nutmeg
½ teaspoon Mixed spice
8 ounce Unsalted butter
8 ounce Soft brown sugar
4 large Eggs
2 ounce Almonds, chopped (the skins
can Be left on)
1 tablespoon Black treacle
Grated zest of 1 lemon
Grated zest of 1 orange
4 ounce Whole blanched almonds (if
You don't intend to ice the
Cake)

Preparation:

You'll need a 3 inch tall 8 inch round cake tin or a 7 inch square tin, greased and lined with wax paper or parchment. Important! Tie a band of brown paper around the outside of the tin for extra protection. Since the cake cooks so long, we want to keep it from burning around the edges and being raw in the center.

You need to begin this cake the night before you want to bake it. All you do is weigh out the dried fruit and mixed peel, place it in a mixing bowl, and mix in the brandy as evenly and thoroughly as possible. Cover the bowl with a clean tea cloth and leave the fruit aside to absorb the brandy for 12 hours.

Next day preheat the oven to gas mark 1, 275 degrees F (140 C). Then measure out all of the reast of the ingredients, ticking them off to make sure they are all there. The treacle will be easier to measure if you remove the lid and place the tin in a small pan of barely simmering water.

Now, begin the cake by sifting the flour, salt and spices into a large mixing bowl, lifting the sieve high to give the flour a good airing.
Next, in a separate large mixing bowl, whisk the butter and sugar together until it's light, pale, and fluffy. Next, beat the eggs in a separate bowl and add them to the creamed mixture a tablespoon full at a time; keep the whisk running until all the egg is incoporated.
(Note: an electric whisk is a mixer to us Yanks). If you add the eggs slowly by degrees like this, the mixture won''t curdle. If it does, don't worry, any cake full of such beautiful things can't fail to taste good! When all the egg has been added, fold in the flour and spices, using gentle folding movements and not beating at all (this is to keep all the precious air in). Now fold in the fruit, peel, chopped nuts and treacle, and finally the grated lemon and orange zests.

Next, using a large kitchen spoon, transfer the cake mixture into the prepared tin, spread it out evenly with the back of a spoon and, if you don't intend to ice the cake, lightly drop the whole blanched almonds in circles or squares all over the surface. Finally, cover the top of the cake with a double square of greaseproof (wax) paper with a 50p (about a silver dollar) size hole in the center (this gives extra protection during the long slow cooking). Bake the cake on the lowest shelf of the oven for 4 ½ to 4 ¾ hours. Sometimes it can take up to ½ - ¾ hour longer than this but in any case don't look until 4 hours have passed.

Cool the cake for 30 minutes in the tin, then remove it to a wire rack to finish cooling. When it''s cold 'feed' it by sprinkling brandy on top if it (if you''d like to do this). Wrap it in double greaseproof paper secured with an elastic band and either wrap again in foil or store in an airtight tin. You can now feed it at odd intervals until you need to ice or eat it.

To ice it, I cover it with ½ to 1 pound of marzipan, then use either rolled fondant icing OR royal icing. (But I''m sick of typing now so

am not going to type THOSE instructions! Anyone who wants them, please send me mail or something).

Note: an electric whisk is a mixer.

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

Rich Golden Cookies

Servings: 45 Servings

Ingredients:

1 ¼ cub Shortening
1 ½ cub Sugar
3 Eggs
½ teaspoon Almond extract
3 ¼ cub Flour
¼ cub Grated orange rind

Preparation:

Cream together shortening and 1 cup sugar. Add eggs, one at a time, beating after each. Add almond extract. Add flour; mix well. Using a rose tip, press dough through pastry tube on greased baking sheet, making cookies 2" in diam. Mix rind and remaining sugar; sprinkle on cookies. Bake in hot oven (400 F.) 13 minutes. Posted to MM-Recipes Digest V4 #224 by Geri Newell <dusty@MNSi.Net> on Aug 24, 1997

Rich Holiday Pound Cake

Servings: 2 Loaves

Ingredients:

2 ½ cub Flour
1 teaspoon Baking powder
¼ teaspoon Salt
1 cub Butter, soft
8 ounce Cream cheese, soft
2 ½ cub Sugar
5 Eggs, separated
2 teaspoon Vanilla extract

Preparation:

Baking pan: one 10 ½-inch tube pan, three inches deep OR two 8 ½ x 4 ½ x 2 ½-inch loaf pans

Preheat the oven to 350 F. Grease and flour the baking pan or pans. Stir or whisk together the flour, baking powder and salt; set aside. Cream the butter and the cream cheese until light and smooth. Gradually add two cups of the sugar, blending well after each addition. Add the egg yolks and vanilla and beat well. Add the dry ingredients slowly, blending well after each addition. With clean, dry beaters, beat the egg whites until frothy; add the remaining ½ cup of sugar. Continue beating until the egg whites hold firm, flossy, moist peaks. Fold a third of the egg whites into the batter to lighten it; fold the rest of the egg whites into the lightened batter. (The lightened batter is still quite thick, so folding in the rest of the egg whites takes some energy.) Pour the batter into the prepared tube pan or divide it equally between the two prepared loaf pans. Bake either tube or loaves for 55-60 minutes, or until a cake tester inserted in the center of the cake comes out clean. The top of the cake will be golden and the cake will be pulling away from the sides of the pan. Let the cake cool in the pan on a wire rack for five minutes and then turn out to finish cooling right side up on the rack. Serve warm or cold.
Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Mar 21, 98

Rich Lamb Curry with Roasted Spices

Servings: 4 Servings

Ingredients:

3 tablespoon Oil
2 tablespoon Coriander seeds
2 Red chillies, cut into pcs
cm cinnamon stick
3 Cloves
50 g Grated coconut
450 g Cubed lamb
½ teaspoon Turmeric
Salt
2 Green chillies
15 g Fresh ginger, grated
1 small Onion, chopped
225 g Potatoes,peeled and diced
225 g Tomatoes,peeled and chopped
900 ml Boiling water
6 Curry leaves

Preparation:

1.Heat half the oil in a pan and fry the coriander seeds, red chilli, cinnamon, cloves and coconut for about 5 mins. then transfer to a grinder or blender and reduce to a smooth paste.

2. Put the meat in a bowl with the turmeric, ½ tsp salt, green chilli, ginger and half the onion, add spice paste and mix well. Leave to marinate for 15 mins.

3.Heat the remaining oil in a large saucepan and fry the remaining onion until golden.

4.Add the marinated meat, the potato and tomato,pour on the boling water, cover and cook on a low heat for about 1 hour, until the meat is tender and the sauce is thick.

5. Add extra salt to taste and sprinkle on the curry leaves.

TNT'd by Imran C. Source: Hot & Spicy Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Imran C." <imranc@onthenet.com.au> on Apr 22, 1997

Rich Lemon Bars

Servings: 24 Servings

Ingredients:

1 ½ cub Plus 3 tablespoons unsiftedflour
½ cub Confectioners' sugar
¾ cub Cold margarine or butter
4 Eggs, slightly beaten
1 ½ cub Granulated sugar
1 teaspoon Baking powder
½ cub Lemon Juice form concentrate
Additional confectioners'sugar

Preparation:

Preheat oven to 350F. In a medium bowl, combine 1 ½ cups flour and ½ cup confectioners' sugar; cut in margarine until crumbly. Press onto bottom of a lightly greased 13 x 9-inch baking pan; bake for 15 minutes. Meanwhile, in a large bowl, combine eggs, granulated sugar, baking powder, lemon juice and remaining 3 tablespoons flour; mix well. Pour over baked crust; bake for 20 to 25 minutes or until lightly browned. Cool. Cut into bars. Sprinkle with additional confectioners' sugar. Store covered in refrigerator.

Makes 24 to 36 bars.

Borden's Recipes S.F. Chronicle 10/11/92

Posted by Stephen Ceideberg; October 14 1992.

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

Rich Lemon Brownies

Servings: 36 Servings

Ingredients:

½ cub Butter
4 ounce Unsweetened chocolate
1 ¾ cub Sugar
4 Eggs
1 cub Flour
1 teaspoon Vanilla

LEMON FROSTING:
¼ cub Butter
1 ounce Unsweetened chocolate
2 cub Confectioners' sugar
1 Egg
1 ½ teaspoon Vanilla
1 ½ teaspoon Lemon juice
1 cub Chopped pecans

Preparation:

Preheat oven to 350 deg. Melt butter and choc. in a saucepan or dbl. boiler over simmering water. Let cool. Add sugar and eggs, one at a time, to choc.
mixture, mixing well after each addition. Add flour and vanilla, blending well. Pour batter into a greased and floured 9 x 13 in. pan and bake for 20 to 25 minutes, until brownies just begin to pull away from sides of pan.
Brownies should still be moist. To prepare lemon frosting: Melt ¼ c.
butter and 1 oz. choc. in saucepan or dbl boiler over simmering water. Add 2 cups confect. sugar, mixing well. Add egg, vanilla, and lemon juice, blending well. Mix in pecans. Frosting will harden as it cools. If thicker frosting is desired, add more confect. sugar. Let cool, cover with Lemon Frosting and cut into 1 ½ x 2 inch bars. "The 55 Best Brownies in the World". Judy Garnett Raleigh, NC pjxg05a

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

Rich Lemon Muffins

Servings: 12 Servings

Ingredients:

2 cub Unsifted all purpose flour
½ cub Plus 2 tbsp. sugar
1 tablespoon Baking powder
1 teaspoon Salt
½ cub (1 stick) butter ormargarine
½ cub Fresh lemon juice
2 large Eggs
2 tablespoon Finely grated lemon rind.

Preparation:

"When the season arrives, serve these with fresh berries and cream. Until then, they're delicious with sweet butter and strawberry jam."

Makes 12 regular size muffins.

Heat oven to 400. Grease 12 muffin cups

Combine flour, ½ cup sugar, baking powder, and salt; blend well

Melt butter. Remove from heat and stir in lemon juice, eggs, and lemon rind.

Stir egg mixture into dry ingredients and blend until well moistened.

Spoon into muffin cups; sprinkle top of batter with 2 tbsp. of sugar.

Bake until lightly browned 15 - 20 minutes.

Shared By: Pat Stockett

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

Rich Little's Speedy Scampi

Servings: 1 Servings

Ingredients:

12 Jumbo shrimp; shelled,
Deveined and butterf
1 Stick unsalted butter
Melted
1 teaspoon Shallots, minced
1 Garlic clove, minced
1 Lemon, juice of
1 teaspoon A-1 steak sauce
½ teaspoon Worcestershire sauce
½ teaspoon Dried tarragon
1 dash Tabasco
1 pinch Black pepper

Preparation:

Preheat oven to 400 degrees. Butter a wide shallow pan and place 12 jumbo shrimps, tail side up in pan. Bake for 2 minutes. Remove from oven and set aside. Melt 1 stick unsalted butter, don't boil. Add shallots, garlic, lemon juice, A-1 steak sauce, Worcestershire sauce dried tarragon, tabasco sauce and black pepper. Remove from stove.
Let cool. Stir often until butter stiffens and ingredients are well-blended. Spread the mix over shrimp. Place shrimp under a preheated broiler for 2-3 minutes. Serve with hot garlic bread and wedges of lemon. Serves 2.

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

Rich Mushroom Broth (Katzen)

Servings: 6 Servings

Ingredients:

3 ounce Dried shiitake mushrooms
3 cub Boiling water
1 pound Fresh domestic mushrooms;cleaned
1 ½ teaspoon Salt; or to taste
8 Scallions; more or less,cleaned and cut in half
6 medium Garlic cloves; peeled leftwhole
3 Sprigs fresh thyme; or less
Torn parsley leaves;optional garnish
Dry sherry or vermouth (afew drops); optional
Chopped chives; optionalgarnish

Preparation:

Rinse dried shiitake mushrooms and place them in a medium sized bowl. Add 3 cups boiling water and let soak for at least 20 minutes. Strain the mushrooms over a second bowl, pressing out and reserving all liquid.

Pull off and discard the shiitake stems, then place the shiitake and fresh mushrooms together in a food processor and pulse until they are cut up into small pieces (coarsely chopped).

Put all the mushrooms in a soup pot or aDutchen oven with the reserved mushroom-soaking water, 4 additional cups of water, and the salt, scallions, garlic, and 2 to 3 sprigs of thyme. Bring to a boil, then lower heat to a simmer. Cover and cook gently for about 40 minutes.

Line a strainer with two layers of clean cheesecloth and strain the soup into another pot. Serve the broth hot, possibly with some of the mushrooms, a few drops of sherry and/or chopped chives. Makes about 6 cups of a richly flavored broth in about 1 hour (20 minutes of work). PER SERVING without options: 74CAL, 0.5G fat (5.6% cff); 17.0G carbs.

TIPS: If not using the broth immediately, strain into a container with lid and refrigerate. Save mushrooms: sandwich spreads, vegetable pies, quiches, omelette filles, rice, stirfries, mashed potatoes, casseroles etc.
SUBSTITUTE 8 medium-sized fresh shiitakes; chop them together with the fresh domestic mushrooms and increase the cooking water to 6 cups.

>Mollie Katzen's Vegetable Heaven (1997: HYPERION 0786862688)

Recipe by: Mollie Katzen's Vegetable Heaven (1997)

Posted to Digest eat-lf.v097.n008 by KitPATh <phannema@wizard.ucr.edu> on Jan 10, 1998

Rich Orange-Chocolate Truffles

Servings: 2 Servings

Ingredients:

1/3 cub Heavy cream
¼ cub Butter or margarine
6 ounce Pkg semisweet chocolatechips
2 tablespoon Grated orange peel
1 teaspoon Orange extract
COATINGS
Ground natural pistachionuts
Unsweetened cocoa powder
Confectioners' sugar
Chocolate jimmies

Preparation:

Stir the cream and chocolate chips in a small heavy saucepan over medium heat until bubbling and chocolate is almost melted. Remove from heat. Stir until the chocolate is completely melted and the mixture is smooth. Stir in the grated orange peel and orange extract. Pour the mixture into a shallow baking pan and refrigerate until firm enough to shape, about 40 minutes.
Meanwhile, spread 2 to 3 tablespoons of each coating ingredient in individual shallow dishes. Divide the cold chocolate mixture into 24 equal portions. Roll each portion into a ball. Roll the balls in the coatings, 6 per coating, to cover completely. Place the balls as they are coated in 1-inch paper or foil bonbon cups. Store in an airtight container in the refrigerator for up to 2 weeks. Makes 2 dozen truffles.

Rich Passover Brownies

Servings: 1 Servings

Ingredients:

1 cub Butter or margarine
2 cub Sugar
½ teaspoon Salt
3 tablespoon (heaping) Cocoa
2/3 cub Cake meal
4 Eggs

Preparation:

Here is my favorite Passover Brownie Recipe. It is from "From Soup to Nosh" a local cookbook of the Solomon Schecter School of Greater Boston. The recipe was contributed by Roberta Yellin, the mother of one of my daughter's friends.

1. Preheat oven to 350 degrees.

2. Melt butter or margarine and cool.

3. Mix in all other ingredients.

4. Pour into greased 9 x 9 pan.

5. Bake in preheated 350 degree oven for 35 minutes (the book says 30 minutes, but they are not done in my oven at that point). Posted to JEWISH-FOOD digest V97 #135 by "Barbara S. Wand" <bwand@ccs.neu.edu> on Apr 27, 1997

Rich Pastry Crust

Servings: 1 Ball

Ingredients:

2 ½ cub Flour
1 teaspoon Salt
½ cub Lard
¼ cub Chicken fat, cold
6 tablespoon Water

Preparation:

Combine flour and salt. Cut in lard and reserved cold chicken fat until size of small peas. Add water by tablespoons, tossing with fork until all flour is moistened and dough forms ball.

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

Rich Plum Cake

Servings: 1 Servings

Ingredients:

½ pound Butter
½ pound Caster sugar
6 Eggs
½ pound Flour
½ pound Currants
¼ pound Mixed peel
¼ pound Blanched almonds
¼ pound Glacé cherries
½ pound Raisins
½ pound Sultanas
1 teaspoon Cream of tartar
½ teaspoon Bicarbonate of soda
¼ teaspoon Salt
2 tablespoon Brandy or orange juice ifpreferred
1 ½ tablespoon Instant coffee (my slightmodification)

Preparation:

Ingredients for a 4 lb cake:

1. Line a cake tin, at least 7 ½ in. diameter x 2 ¾ in. deep, with greaseproof paper.

2. Divide the flour into three parts.

3. Sift the cream of tartar, bicarbonate of soda and salt with one part of the flour.

4. Leave one part plain.

5. Chop the peel, almonds and cherries and add them and the other fruit to the third part of the flour. This should prevent them from sinking during cooking.

6. Cream the butter.

7. Add sugar to the butter and cream again.

8. Add one egg at a time, beating each thoroughly. Add one tablespoon of the plain flour after the third and each successive egg, to prevent curdling.

9. Add the coffee and brandy (or orange) and beat thoroughly but not too enthusiastically.

10. Sieve in the flour that was mixed with the cream of tartar and bicarbonate of soda and, the remainder of the plain flour.

11. Add the flour with the fruit, stirring well but lightly and pour into the cake tin.

12. Tie a double strip of strong brown paper around the tin and place it on a flat tin covered with a double thickness of brown paper. This will prevent the bottom and sides of the cake from burning.

13. Place the tin on the centre shelf of the oven and bake at 350 F for 2 ½ to 3 hours.

Like a good wine, this cake will mature if kept in a not too air-tight container --- especially if a glass of dark rum is poured over it first.

This cake is a masterpiece for another reason. It is a masterpiece of overstatement. I have baked it many times and I have yet to find a single plum!

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Dr David E Bevan" <bev44@batelco.com.bh> on Nov 8, 1997

Rich Pork Stock

Servings: 6 Servings

Ingredients:

Pork bones
2 Large onion,chopped
2 Large carrots,cut in pieces
½ cub Water
1 quart Water
2 Celery stalks,cut in pieces
½ teaspoon Dried thyme leaves

Preparation:

1. Place reserved pork bones in a 10x15" pan with onions and carrots. Roast in a 450'F. oven, mixing occasionally, until bones are well browned, 40-50 minutes.¶
2. Add ½ cup water to pan; stir vigorously to free browned bits. Scrape mixture into a 5-6 quart pan. Add 1 quart water, celery, and thyme. Bring to a boil over high heat, then cover and simmer for 1 ½ hours.¶ 3. Uncover pan and boil over high heat until liquid is reduced to 2 ½ cups, about 10 minutes. Pour mixture through a fine strainer into a bowl.
Discard bones and vegetables. If stock is made ahead, cool, cover, and chill up to 2 days. Skim or lift off fat and discard.

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

Rich Pumpkin Cheesecake

Servings: 8 Servings

Ingredients:

CRUST:
1 package Duncan Hines Moist DeluxeSpice Cake Mix
½ cub Butter; melted

FILLING:
3 package Softened cream cheese (8 oz.each)
14 ounce Sweetened condensed milk
1 can Solid pack pumpkin; (16 oz.)
4 Eggs
1 tablespoon Pumpkin pie spice

TOPPING:
1 package Sliced almonds (2-½ oz.)
2 cub Whipping cream; chilled
¼ cub Sugar

Preparation:

Preheat oven to 375 degrees. For crust, combine cake mix and melted butter in large bowl; press into bottom of ungreased 10-inch springform pan. For filling, combine cream cheese and sweetened condensed milk in large bowl.
Beat with electric mixer at high speed 2 minutes. Add pumpkin, eggs and pumpkin pie spice. Beat at high speed 1 minute. Pour over prepared crust in pan. Bake at 375 degrees 65 to 70 minutes or until set. Cool completely on rack. Refrigerate 2 hours. Loosen cake from sides of pan; remove sides of pan. For topping, preheat oven to 300 degrees. Toast almonds on baking sheet at 300 degrees 4 to 5 minutes or until fragrant and light golden brown. Cool completely. Beat whipping cream in medium bowl with electric mixer on high speed until soft peaks form. Gradually add sugar; beat until stiff peaks form. Spread over top of chilled cake. Garnish with toasted almonds. Refrigerate until ready to serve. 8 to 12 servings. Tip: To prepare in l3x9x2-inch pan, bake at 350 degrees 35 minutes or until set.
Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Bake It Easy by Duncan Hines. Lynn's notes: Made this 11-10-97; I omitted the topping because this is a very rich cake. Easy to do, tasted wonderful!

Recipe by: Bake It Easy

Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Nov 10, 1997

Rich Raisin Cake

Servings: 1 Servings

Ingredients:

1 pound Raisins
Water
1 cub Sugar
Vinegar
Cornstarch
¾ cub Lard
1 ¾ cub Oatmeal
1 ¾ cub Flour
1 teaspoon Baking soda
pinch Salt
1 cub Brown sugar

Preparation:

Cook raisins till soft in water. Add 1 cup sugar or enough to sweeten. Add a little vinegar to taste and thicken with cornstarch mixed with a little water to make a paste. Mix shortening, baking soda, salt, brown sugar and flour like you do for pie crust. Grease pan and put crumbs in bottom. Pour on raisin mixture, put rest of crumbs on top. Bake in a quick oven. Serve with ice cream or whipped cream.

Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all.

Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95
Posted to MM-Recipes Digest V3 #190

Date: Mon, 8 Jul 1996 10:10:22 -0500

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

Rich Raspberry Trifle

Servings: 8 Servings

Ingredients:

3 tablespoon Raspberry jam (preserves)
12 -(up to)
16 Trifle sponge cakes; orequivalent homemade spongecakes
1 small Glass medium sherry (cansubstitute brandy butsherry is traditional)
2 can (8-oz) raspberries -or-
1 pound Fresh fruit
1 package Raspberry jelly crystals

CUSTARD:
3 Egg yolks
2 ounce Custard powder
2 tablespoon Sugar
1 pint Milk
Top with:
½ pint Double (whipping) cream
Glace cherries; angelica,ratafias or chopped nuts todecorate

Preparation:

From: u933505@student.canberra.edu.au (Ashley)

Date: 21 Nov 1995 11:38:58 -0700
NOTE: The measures are English, convert as necessary (see below).

Line the trifle bowl with jam. Place the sponge in the bowl and soak with sherry. Strain the fruit and reserve juice. Scatter the fruit on top of the sponge.

Use a enough boiling water to dissolve jelly crystals and make up to 1 pint with water and strained fruit juice. Cool in fridge until just beginning to set (ie still runny). Pour jelly over raspberries assisting it if necessary, with a knife, to soak through to the sponge cake. Cover and refrigerate while making custard.

Make the custard as follows: beat the egg yolks and mix together with custard powder, sugar and a little milk taken from the 1 pint. Heat the rest of the milk until almost boiling and add the custard mixture, stirring constantly. Cook for 1 minute and remove from heat. Allow to cool stirring to prevent skin from forming, then pour over trifle.

Cover and refrigerate until set. Whip the cream, spread over trifle and decorate as desired with cherries and angelica, ratafia biscuits or chopped nuts. Serve chilled. Serves 8-10. American equivalents: BRITISH AMERICAN 1 T 1 ½ T 1 pint 2 ½ cups

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

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

Rich Shortcake

Servings: 1 Servings

Ingredients:

2 cub All-purpose flour; sifted
¼ cub Sugar
3 teaspoon Baking powder
½ teaspoon Salt
1 dash Nutmeg
½ cub Butter
1 Egg; slightly beaten
1/3 cub Milk

Preparation:

Preheat oven to 450F. Lightly grease an 8 by 1 ½ inch cake pan. Combine first five ingredients in large bowl. With a pastry blender or two knives, cut in butter until mixture resembles coarse cornmeal. Add egg, stirring with fork until well combined. Add milk all at once, stirring until dough leaves side of bowl. Turn dough onto lightly floured surface. Knead gently about ten times. Pat dough evenly into bottom of pan. Bake 15 to 20 minutes. Let stand in pan on wire rack for 5 minutes. Turn out of pan and cut into squares or rounds. Serve with strawberries and whipped cream.

Recipe by: McCall's Cookbook Collection - Dessert Discoveries

Posted to TNT Recipes Digest by "Barbara Zack" <bzack@leading.net> on May 10, 1998

Rich Sourdough Bread

Servings: 1 Servings

Ingredients:

1 cub Milk ;+1 egg = 1 ⅛ C
4 tablespoon Sour Dough Starter *
3 cub Flour (I use bread flour)
3 tablespoon Sugar
1 ½ teaspoon Salt
3 tablespoon Butter
1 package Yeast

Preparation:

The recipe calls for 4 Tablespoons Sour Dough Starter, I have always used at least ½ cup and sometimes as much as one cup. Anything over ½ cup, you will need to cut the milk and flour or it will rise way out of the pan.
SOUR DOUGH STARTER (Hitachi's Recipes) 1. 2 Cups warm water or warm potato water and 2 cups flour. 2. 2 Cups warm milk and 2 cups flour. flour. 3.1 pk yeast 2 cups warm water or milk and 2 cups flour I use #3. Put flour in crock, plasticware or jar in a warm (not hot) place. Add water, milk or potato water. Let set for about 4 or 5 days until bubbly, then use in recipes. this is not my recipe found it in a file don't know who did it.

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

Rich Spinach Soup (Korean Ginchang Sigumchi Kuk)

Servings: 4 Servings

Ingredients:

½ pound Fresh spinach
1 Scallion
1 Clove garlic
1 tablespoon Sesame oil
½ pound Ground beef
1 teaspoon Soy sauce
1 tablespoon Salt
Dash pepper
4 cub Water

Preparation:

1. Wash the spinach thoroughly, then trim off the thick stems. Chop the scallion and mince the garlic.

2. Heat the sesame oil in a heavy-bottomed pot. Brown the ground beef, separating the particles while stir-frying. Add the scallion, garlic, soy sauce, salt and pepper and stir-fry for 30 seconds. Add the water, then the spinach. Bring the soup to a boil, then lower the flame. Place a tight-fitting lid on the pot. Do not remove the cover until soup is ready to be served. Simmer for 10 minutes.

From: The Korean Cookbook, By Judy Hyun.
Posted to MM-Recipes Digest V4 #012

From: Julie Bertholf <jewel1@ix.netcom.com>

Date: Fri, 10 Jan 1997 19:12:19 -0800

Rich Sweet Dough

Servings: 1 Servings

Ingredients:

¾ cub Milk
½ cub Sugar
2 teaspoon Salt
½ cub (1 stick) Fleischmann'sMargarine
½ cub Warm water (105 - 115degrees F)
2 package Or cakes Fleischmann'sYeast, active dry orcompressed
1 Egg
4 cub Unsifted flour

Preparation:

I think this might be the recipe you're looking for. I found it in The Fleischmann Treasury of Yeast Baking from 1962. Email me back to let me know you got this.

Scald milk; stir in sugar, salt and Fleischmanns Margarine; cool to lukewarm. Measure warm water into large warm bowl. Sprinkle or crumble in Fleischmann's Yeast; stir until dissolved. Stir in lukewarm milk mixture, egg and half the flour; beat until smooth. Stir in remaining flour to make a stiff batter. Cover tightly with waxed paper or aluminum foil.
Refrigerate dough at least 2 hours. Dough may be kept in refrigerator 3 days. To use, cut off amount needed and shape as desired.

Posted to Digest bread-bakers.v097.n029 by Rose4May@aol.com on Apr 1, 1997

Rich Sweet Pastry Dough

Servings: 1 Servings

Ingredients:

2 cub All purpose flour
1/3 cub Sugar
½ teaspoon Salt
½ Stick cold unsalted butter;cut into bits
6 large Egg yolks

Preparation:

In a bowl with a pastry blender or in a food processor blend or pulse together flour, sugar, and salt. Add butter and blend or pulse until mixture resembles coarse meal. Add yolks and, if blending by hand, stir until mixture forms a dough. If using a food processor pulse until mixture forms large clumps and with hands form mixture into a dough.

On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with.
Form dough into a ball and flatten to form a disk. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 1 day.

Yield: Enough dough for an 11 to 12-inch tart

Notes: Recipe courtesy of Gourmet Magazine

Recipe by: Cooking live Show #9017

Posted to MC-Recipe Digest V1 #968 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Dec 19, 1997

Rich Sweet-And-Sour Stir-Fry Sauce

Servings: 3 Servings

Ingredients:

½ cub Chiankiang Vinegar; (DarkBrown Rice Vinegar)
1/3 cub Sugar
½ cub Oyster Sauce
1 teaspoon Crushed Garlic
½ teaspoon 5 Spice Powder
1 cub Chicken Stock Or Water
2 teaspoon Cornstarch
Water To Mix With Cornstarch

Preparation:

Combine the vinegar and sugar in a sauce pan and bring to a boil. Simmer for 2 minutes. Add the oyster sauce, garlic, 5-spice powder and stock.
Simmer for 5 minutes. Mix the cornstarch with a little water and then stir it into the sauce. Boil again until clear. Pour into a glass bottle or jar.
Refrigerate for up to 5 days.

NOTES : This mixture is really great with chicken thighs, duck or pork. It also makes a nice counterpoint to broccoli. To use this sauce, first marinate 1 pound of cubed boneless chicken thigh or pork in the Universal Marinade and then stir fry, adding the vegetables of your choice. Finish with ½ to ¾ cup of this sauce. Makes 2 ½ cups.
Recipe by: Washington Post, March 4, 1998

Posted to MC-Recipe Digest by "J.J. Sommerville" <cuttlefish@mindspring.com> on Mar 22, 1998

Rich Tea Biscuits

Servings: 5 Servings

Ingredients:

2 cub Flour
1 tablespoon Baking powder
1 teaspoon Salt
1/3 cub Shortening
2/3 cub Milk
1 Egg, beaten

Preparation:

1. Preheat oven to 450~. In medium bow, mix flour, baking powder, and 1 teaspoon salt. With pastry blender or two knives, cut in shortening until mixture resembles coarse crumbs. With fork, stir in milk just until mixture forms a soft dough and leaves side of bowl.

2. On lightly floured surface with floured hands, knead dough 10 times.
Pat dough ¾ inch thick. With floured round cookie cutter (3 ½"), cut out as many biscuits as possible. Place biscuits, about ½ inch apart, on large cookie sheet. Press dough trimmings together; pat and cut as above.

3. Brush biscuits with beaten egg. Bake 12 to 15 minutes until golden.

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

Rich Tea Loaf

Servings: 1 Servings
Source: New York Times Magazine (circa 1968)

Ingredients:

1 Envelope dry active yeast
¼ cub Lukewarm water
1/3 cub Milk, scalded
¼ cub Sugar
¼ cub Butter
1 Egg, lightly beaten
2 Egg yolks
½ teaspoon Salt
1 ½ teaspoon Grated lemon peel
¼ teaspoon Lemon extract
3 cub (about) flour

Preparation:

Yield 1 loaf

1. Dissolve yeast in water.

2. Place the milk in a large bowl and add the sugar and butter. Stir to melt and dissolve. Cool to luke warm.

3. Beat the egg and yolks together and add to the yeast. Stir into the milk mixture in the bowl. Add the salt, peel and extract.

4. Gradually stir in the flour to make a soft dough. Knead with a dough hook or by hand until smooth.

5. Place the dough in a clean greased bowl and let rise covered in a warm place until doubled in bulk, about 1 hour.

6. Punch down and knead lightly on a floured board. Roll into a rectangle 10 X 4 inches. Roll up from the short end, tuck under the ends and place in a greased 9 X 5 loaf pan.

7. Cover and let rise until double, about 1 hour.

8. Preheat oven to 375 degrees. Bake 10 minutes. Reduce heat to 350 degrees and bake 30 minutes longer or until done. (Watch carefully toward the end.
If it's getting too brown, cover lightly with foil.) Posted to JEWISH-FOOD digest V97 #210 by fancymom@juno.com (Frances Kahn) on Jul 7, 1997

Rich Tomato and Rice Soup

Servings: 4 Servings

Ingredients:

2 tablespoon Vegetable oil
1 large Onion, chopped
1 teaspoon Basil
1 Bay leaf
1 tablespoon Wholewheat flour
1 small Carrot, diced
1 Celery stick, chopped
1 teaspoon Brown sugar
1 tablespoon Cider vinegar
14 ounce Canned tomatoes, chopped
1 pint Water
1 small Garlic clove, crushed
Soy sauce, to taste
Salt, to taste
2 ounce Soy milk
3 tablespoon Cooked rice
2 tablespoon Roasted sunflower seeds

Preparation:

Heat oil in a soup pot & saute the onion, basil & bay leaf for 5 minutes. Stir in the flour. Add the carrot, celery, sugar, vinegar, tomatoes with their juice & water. Bring to a boil, reduce heat, cover & simmer for 20 minutes.

Remove from heat & let cool slightly. Blend till smooth with the garlic, soy sauce & salt. Add the soy milk & rice. Reheat & serve garnished with a sprinkling of sunflower seeds.

David Scott & Claire Golding, "The Vegan Diet"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

Rich Tomato Sauce

Servings: 1 Servings

Ingredients:

1 large Onion; halved and slicedinto thin half-moons
1 pint Stock; about, not tooreduced as it will reducevastly in this recipe
2 Cloves garlic; finelychopped - or to taste
2 pound Tomatoes; chopped - don'tpeel or seed - or two 1lbcans
1 teaspoon Dried basil -or-
1 tablespoon Chopped fresh basil

Preparation:

From: "Katherine Sheppard" <katherine.sheppard@corpus-christi.oxford.ac.uk>

Date: Sat, 17 Aug 1996 15:15:20 +0000
I sent this to rec.food.recipes a few days ago in response to a request then thought it would be of interest to people on this list. I like this recipe especially because it just doesn't work if the onion is sauteed in oil or butter. Fatfree cooking techniques triumph again!

NOTE: British pints are 20 fl oz. My pints are British :-)

WARNING: Don't use a non-stick pan whatever you do. Enameled is best.

Put the onion in a pan with ½ pint stock. Cover, bring to the boil and cook 5 - 10 min. Remove lid and boil off until stock is almost gone.

When it's getting pretty dry, stir well with a wooden spoon. Keep boiling.
Scrape up any brown residue from bottom of pan. Have the rest of the stock ready in a jug. Let the bottom of the pan brown - don't be frightened. This is what makes the flavour so rich. But don't let it blacken. When the pan has a good brown coating, pour in a splash of stock and stir and scrape.
The browned bits will dissolve into the stock and coat the onions. You will NOT be left with a damaged pan.

Boil away stock again, repeat above procedure about 4-5 times until onions are collapsed and dark brown. Add the garlic and stir 30 seconds.

Now add the tomatoes and mash down with a potato masher. Bring to the boil then reduce the heat until the mixture is *just* simmering. Cook like this, very slowly, for about ½ hour or until reduced as required.

Puree in a blender and rub through a sieve to remove seeds and skins.
Return to the pan, add the basil and just bring to the boil to bring out the flavour of the basil.

fatfree digest V96 #228

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

Rich Truffle Wedge

Servings: 1 Servings

Ingredients:

½ cub Margarine
6 Squares semichocolate;chopped
3 Eggs
2/3 cub Sugar
1 Teaspoon; vanilla
¼ Teaspoon; salted to taste
2/3 Cup; flour

GLACE:
¼ Cup; margaine
2 Square semisweet chocolate
Square unsweetened bakingchocolate
2 Teaspoon; honey

SAUCE:
2 cub Fresh or frozen-- raspberry

Preparation:

Recipe By : Iara Lewin

In a microwave melt margarine and chocolate, stir until smooth.Cool for 10 min. In a mixing bowl, beat eggs, sugar, vanilla and salt until thich, about 4 min. Blend in chocolate mixture.Stir in flour, mix well. Pour into a greased and floured 9" springform pan. Bake 350 for 25-30 min.or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Combine glaze ingredients in a small saucepan; cook and stir over low heat until melted and smooth.Cool slightly. Run a knife around edge, remove to serving plate. Spread glaze over the top and sides,set aside. For sauce, puree the raspberries in the blender. Press through a sieve if disere.Stir in sugar,till until serving.

Posted to JEWISH-FOOD digest V97 #311 by BNLImp@aol.com (Iara Lewin) on

Rich Turkey Gravy

Servings: 1 Servings

Ingredients:

¼ -1/3 cup flour
¼ cub Pan drippings or butter
2 cub Water
2 teaspoon Instant chicken bouillon

Preparation:

In meduim skillet, over med heat, stir flour into drippings; cook & stir until dark brown. Stir in water & bouillon; cook & stir until thickened & bouillon is dissolved. Refrigerate leftovers.

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

Rich Vanilla Ice Cream

Servings: 1 Servings

Ingredients:

3 cub Heavy cream
1 cub Whole milk
¾ cub Sugar
2 tablespoon (yes, Tablespoons, notteaspoons!) Vanilla
5 Egg yolks

Preparation:

Heat cream, milk and sugar in heavy saucepan, stirring until sugar dissolves. Add egg yolks by adding some mixture to eggs to dilute, and then adding diluted eggs to rest of pan (adding straight will cook them and make for lumpy cream). Whisk constantly over med heat until mixture coats the back of a spoon (seems to take forever, about 10 min?). DO NOT LET BOIL (or it will curdle) Strain, if you want, and add vanilla (I never strain, it comes out fine). Cool completely in refrigerator. Freeze according to manufacturers instructions. Makes about 1 quart. ( I double this if using the hand crank - it has a much larger capacity, but doesn't seem to last any longer after its made.... Hmmm....)

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

Rich Vanilla Pudding - Fruit Sweet

Servings: 4 Servings

Ingredients:

3 tablespoon Cornstarch
2 cub Skim milk
½ cub Fruit Sweet
¼ teaspoon Salt
1 Egg yolk, beaten
2 teaspoon Butter
2 teaspoon Vanilla

Preparation:

Fruit sweet is made of peach and pear juices and pineapple syrup. It is available from Wax Orchards; R4 - 320; Vashon Island, WA 98070

Combine in a medium saucepan the cornstarch and ½ c milk. When smoothly blended, add remaining milk, Fruit Sweet, and salt. Stirring constantly over medium heat, cook until mixture thickens and begins to bubble. Pour part of pudding over egg yolk and blend. Blend egg yolk mixture back into hot mixture in saucepan. Cook 2 more minutes. remove from heat. Blend in butter and vanilla. Pour into serving dishes.

4 servings

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

Rich Venison and Mushroom Stew

Servings: 6 Servings

Ingredients:

2 pound Good stewing venison (trimmed weight)
1 Onion
¾ pound Small flat mushrooms
2 ½ fluid ounce Red wine vinegar
2 ½ fluid ounce Water
¾ pint (scant) beef or game stock
Butter
Oil
Flour
Sugar
Bay leaves

FOR THE FORCEMEAT BALLS:
8 ounce Fresh breadcrumbs
8 ounce Grated suet
2 Lemons (grated zest only)
1 ½ tablespoon Lemon juice
1 large Egg
3 tablespoon Fresh chopped parsley

Preparation:

Cut the venison into large chunks and marinate for about 24 hours in the water and vinegar with 2 bay leaves and plenty of pepper.

Make the forcemeat mixture, seasoning it well and binding it with the lightly beaten egg. Shape into 24 small balls, fry briskly until golden- brown and crisp and reserve. Then fry the mushrooms hard in a very little hot fat. Remove and reserve separately.

Drain and dry the meat well, reserving the marinade. Dust the venison with well-seasoned flour and brown and seal in batches. Transfer it to a 4 pint flameproof casserole; ideally this should be no more than 8 inches in diameter across the top. Chop the onion finely and fry gently. Sprinkle on 2 tablespoons flour, pour on the marinade liquid and the stock over the meat and season with salt, pepper, ½ teaspoon sugar and 2 bay leaves.

Bring to a bare simmer, cover tightly and cook over the lowest possible flame (or in a low oven if you prefer) until the meat is deliciously tender and the gravy is dark and rich. Shoulder meat may need as little as 1 ½ hours, lesser cuts of meat will need considerably more. Stir occasionally to prevent sticking. When ready, remove the bay and check seasoning. Cool and refrigerate overnight if not to be served on the same day.

To finish the dish, bring everything back to room temperature. Add the prepared mushrooms to the stew, pushing them well down into the gravy, then cover the surface with the forcemeat balls and bake - without a lid to keep the forcemeat balls really crisp - at 400 F (200 C) gas mark 6 for about 25 minutes.

Source: Philippa Davenport in "Country Living" (British), November 1988.
Typed for you by Karen Mintzias

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

Rich Venison Stew

Servings: 6 Servings

Ingredients:

3 pound Lean venison stew meat
2 cub White Wine Marinade
½ cub Vegetable oil
1 large Onion; chopped
1 large Carrot; scraped and diced
2 Shallots; peeled andcoarsely chopped
1 Clove garlic; minced
1 ½ cub Red or white wine
2 ½ cub Beef; chicken, or venisonstock
20 Button mushrooms; whole
20 Pearl onions; whole
8 slices of bacon; dicedand crisp-cook
1 tablespoon Flour; mixed w/ 2 T water
Parsley for garnish; chopped

WHITE WINE MARINADE:
1 large Onion; sliced thin
1 large Carrot; sliced thin
1 Clove garlic; minced
½ Bottle dry white wine
1 tablespoon Fresh parsley
1 large Bay leaf; crumbled
6 Peppercorns; crushed
½ teaspoon Thyme
½ teaspoon Basil
3 tablespoon Olive oil
1 tablespoon Salt

Preparation:

Mix all WHITE WINE Marinade ingredients and pour over meat. Marinate meat for 1 or 2 days (depending on age and toughness) in a cool place. Drain and dry meat, reserving marinade. Sprinkle meat with salt and pepper. Heat oil in a Dutch oven or heavy kettle and cook onion and carrot until tender. Add and brown the meat. Remove excess fat and add shallots and garlic, turning and browning over medium heat. Add wine, 1 cup of the marinade, and enough stock to cover meat. Bring to boil, lower heat, cover, and simmer for about 1-½ hours (If liquid cooks down too much, add more of the stock.) Remove the meat and strain gravy, skimming off excess fat. Return meat to kettle, pour in strained gravy and mushrooms, onions and diced cooked bacon. Add flour paste if necessary, to thicken. Simmer for 25 minutes more or until meat is tender. Serve in casserole with parsley sprinkled over.

Serving Ideas : Serve with butter-fried toast points

NOTES : Recipe may be used for elk, rabbit, hare, and other wild or domestic meats unsuited to roasting.
Recipe by: Cooking Wild Game by Zack Hanle

Posted to recipelu-digest Volume 01 Number 182 by Lou Parris <lbparris@earthlink.net> on Oct 30, 1997

Rich White Batter Bread

Servings: 2 Servings

Ingredients:

1 ½ cub Milk
2 tablespoon Sweet butter
2 tablespoon Honey
¼ teaspoon Ground ginger
2 teaspoon Salt
2 tablespoon Dry yeast
½ cub Warm water
1 teaspoon Sugar or honey
4 Eggs
6 cub Unbleached white flour

Preparation:

Makes 2 large loaves

In a saucepan scald the milk; add butter, 2 Tbsp honey, ginger and salt.
Cool.

In a large bowl dissolve the yeast in the warm water with the sugar or honey. When this is bubbly, add cooled milk mixture. Add eggs, one at a time, beating well after each.

Add 3 cups of the flour and beat thoroughly for at least 5 minutes with an electric mixer. (A finer texture will result if you can let this sponge sit, covered with a towel, for an hour or so.) Beat in 3 more cups flour or enough to form a mass which clings together, leaving the sides of the bowl.
You may have to resort to a wooden spoon at this point.

Cover and let dough rise in its bowl until it has doubled in bulk. Stir down with a wooden spoon and divide equally between two 9x5-inch buttered loaf pans. You may feel like you are pulling taffy but don't give up.
Smooth the dough out as best you can with the spoon or your hands. Cover and let the dough rise until it reaches the tops of the pans. Preheat oven to 375F. Bake 25 - 30 minutes or until the loaves sound hollow when tapped on the bottom. Remove from the pans and put directly on the oven rack for another couple of minutes baking.

The Garden Way Bread Book From the collection of Jim Vorheis

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

Rich White Bread

Servings: 1 Servings

Ingredients:

2 ½ teaspoon Yeast
3 cub Bread flour
¼ cub Sugar
1 ½ tablespoon Lowfat margarine
1 tablespoon Fat free margarine
1 Egg white
¼ cub Egg substitute
1 cub Skim milk

Preparation:

FAT FREE LIVING COOKBOOK 4 BREADS, C1996 by Fat Free Living Inc., author Jyl Steinback. For more info call : 6029966300 ( Scottsdale Arizona, USA )

Here are I few I tried and enjoyed very much. They are for 1 ½ lbs although the author lists also 1 lb recipes. All recipes are 1 gm fat or lower per serving I found with any recipe you may have to a bit more or less flour/liquid ratio to achieve the correct texture.

Place ingredients into breadmaker as manufacturer instructs and follow baking instructions in your manuel .

All her recipes states these instructions, although in the beginning of the book she lists tips etc for abm baking.
Posted to Digest bread-bakers.v096.n067

From: LIR119@delphi.com

Date: Tue, 17 Dec 1996 06:38:36 -0500 (EST)

Rich White Sauce (The Mornay of Some)

Servings: 1 Servings

Ingredients:

1 Recipe of white sauce (see"A white sauce (theBechamel of some)")
6 Egg yolks
4 tablespoon Butter
3 tablespoon Finely grated Parmesan,Romano, or dried Jackcheese
2 tablespoon Grated Gruyere cheese
¼ cub Heavy cream

Preparation:

Warm the white sauce over a very low heat or in a double boiler. In a separate bowl, whip the egg yolks until pale-yellow and smooth, then stir into the warm white sauce. Add the butter, cheeses, ans stir or whiop until smooth. Keep warm, but do not boil. Before serving whip the cream, and then fold into the sauce. Needless to say this one is not for Weight Watchers members.
Posted to JEWISH-FOOD digest V96 #54

Date: Thu, 17 Oct 1996 18:03:41 -0600

From: rbparker@henning.cfa.org (Ron Parker)

Rich Yorkshire Pudding with Boursin

Servings: 8 Servings

Ingredients:

6 Eggs
1 ½ cub Flour
1 teaspoon Salt
1 pinch Nutmeg
2 ½ cub Milk
3 tablespoon Minced fresh parsley
1/3 cub Hot roast beef drippings OR2 T beef broth and 1 Tbutter
8 ounce Boursin cheese; (herbedcream cheese)

Preparation:

Place eggs, flour, salt and nutmeg in a blender container. Blend until well combined. scraping down container as necessary. With blender running, slowly pour in the milk and blend until smooth. Stir in parsley. Place beef drippings or broth and butter in 9x13-inch glass baking dish and place in 400F oven until hot. Swirl to coat pan. Pour pudding mixture evenly into pan. Crumble cheese over all. Bake about 45 minutes, until puffed and golden. Cut into squares to serve.

Recipe by: Akron Beacon Journal December 17, 1997

Posted to recipelu-digest Volume 01 Number 377 by Nancy Pallotta <nancee@neo.lrun.com> on Dec 17, 1997

Richard Allen's Gumbo

Servings: 12 Servings

Ingredients:

2 Wild ducks
2/3 cub Vegetable oil
2/3 cub Flour
2 cub Chopped onions
2/3 cub Chopped green pepper
½ cub Chopped green onion tops
2 tablespoon Minced parsley
6 -(up to)
10 Cloves garlic; minced
3 ½ teaspoon Salt
1 ½ teaspoon Black pepper
1 pinch Cayenne pepper
1 teaspoon Dried thyme
3 Bay leaves; crushed
3 tablespoon Gumbo file
¼ pound Ham; cut in bite-sizedpieces
¼ pound Cured sausage; thinly sliced
2 pound Raw; peeled shrimp
½ -(up to)
1 pound Crabmeat
Cooked rice

Preparation:

Simmer ducks in water to cover until done and tender. Reserve 2 quarts of the stock. Make a roux with the oil and flour, stirring until it becomes a milk chocolate color. Add onion, green pepper, onion tops, parsley and garlic. Continue cooking over low heat for 10 minutes. Add reserved stock to vegetable mixture, then add all seasonings. Cut duck meat into bite-sized pieces. Add duck meat, ham and sausage. Mix thoroughly. Bring slowly to a boil, reduce heat, and simmer 30 minutes. Add shrimp and simmer a few minutes, add crabmeat and bring to simmer. Remove from heat and add gumbo file. Serve in bowls over rice. Yield: 3 quarts.

RICHARD ALLEN

From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Richard Chocolate Truffle Cake

Servings: 1 Servings

Ingredients:

2 package (8 ounces each) semisweetchocolate (16 squares)
1 ½ cub Butter or margarine
1 cub Sugar
½ cub Light cream
6 large Eggs
2 teaspoon Vanilla

CHOCOLATE CURLS:
1 Square; (1 ounce) chocolate,coarsely chopped
1 teaspoon Vegetable shortening

CHOCOLATE GLAZE:
1 cub Semisweet chocolate chips
2 tablespoon Butter or margarine
3 tablespoon Half-and-half
2 tablespoon Light corn syrup

SWEETENED WHIPPED CREAM:
1 cub Heavy cream
2 tablespoon Powdered sugar
½ teaspoon Vanilla

GARNISH:
Mint leaves

Preparation:

From: Holiday Celebrations

Preheat oven to 300 degrees F. Line bottom of 9-inch springform pan with foil, tucking foil edges under bottom. Attach springform side. Bring foil up around outside of pan. Grease foil-lined bottom and side of pan with butter; set aside.

heat chocolate, butter, sugar and cream in heavy 2-quart sauce pan over low heat until chocolate melts and mixture is smooth, stirring frequently.
Remove from heat. Beat eggs and vanilla in large bowl with wire whisk until frothy. Slowly whisk in warm chocolate mixture until well blended. Do not beat mixture vigorously, as this will incorporate air into the mixture.
Pour batter into prepared pan. Bake 45 minutes or until wooden toothpick inserted about 1 inch from edge comes out clean and center is set. Cool cake completely in pan on wire rack.

Prepare Chocolate Curls; refrigerate. When cake is cool, carefully remove side of springform pan. Leave cake on bottom of pan. Wrap cake in foil.
Refrigerate until well chilled, at least 4 hours or overnight.

Prepare Chocolate Glaze. Unwrap cake. Turn upside-down on cake plate; remove botton of pan. Surround cake with waxed paper strips to catch glaze drippings. Spread top and side of cake with warm glaze using metal spatula.
Remove waxed paper after glaze sets.

Prepare Sweetened Whipped Cream. Spoon cream mixture into decorating bag with medium star tip. Pipe cream around edge of cake. Garnish piped cream with Chocolate Curls. Refrigerate until serving. Just before serving, garnish with mint leaves.

Makes 16 to 20 servings

Chocolate Curls: Place chocolate and shortening in 1-cup glass measure.
Microwave at HIGH (100% power) about 1 minute or until melted, stirring after 30 seconds of cooking. Pour melted chocolate onto back of baking sheet, marble slab or other heat-resistant flat surface. Quickly spread chocolate in very thin layer with metal spatula. Refrigerate about 10 minutes or until firm, but still pliable. Using small straight-edge metal spatula or paring knife, held at 45 degree angle, puch spatula firmly along baking sheet, under chocolate, so chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few minutes at room temperature.
Refrigerate again if it becomes too soft.) Using small skewer or toothpick, transfer curls to waxed paper. Store in cool, dry place until ready to use.

Chocolate Glaze: Melt chocolate chips and butter in 1-quart saucepan over low heat, stirring frequently. Remove from heat. Stir in half-and-half and corn syrup. Makes about 1 ¼ cups

Sweetened Whipped Cream: Beat ingredients in bowl until soft peaks form.
Refrigerate. Makes about 2 cups.

Posted to Bakery-Shoppe Digest V1 #455 by Sandra Swinford <sandra-swinford@utc.edu> on Dec 16, 1997

Richard Foxton's Vegetarian Meatloaf

Servings: 6 Servings

Ingredients:

1 cub Lentils - raw, brown
¼ cub Wheat germ
1 cub Breadcrumbs - whole wheat
½ cub Brown rice
1 Onion - small, minced
3 Eggs
1 cub Clove - crushed
1 teaspoon Thyme
1 tablespoon Soy sauce
4 tablespoon Tomato sauce
1 tablespoon Olive oil
2 tablespoon Tabasco sauce

Preparation:

Contributed to the echo by: Fred Towner Originally from: Calgary Suns' Great Meatloaf Recipe Search - Monday, June 4, 1990 Submitted by Richard Foxton Richard Foxton's Vegetarian Meatloaf Cover lentils with water and cook on a low boil for 1-½ hours or until tender. Mash lentils coarsely and combine with remaining ingredients. Pour into well greased loaf pan and bake, covered, at 350 F for 45 minutes. Remove cover and continue to cook for 15 minutes or until loaf is firm to the touch. Serve with your favourite sauce.

Servings: 6

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

Richard Matthew's Burgoo

Servings: 1 Servings

Ingredients:

3 quart Water or stock
¾ pound Lean inch-diced stewing beef
¾ pound Inch-diced pork shoulder
3 ½ pound Chicken; disjointed
Water to cover
2 ½ cub Ripe tomatoes, quartered;peeled and seeded
1 cub Fresh lima beans
½ Red pepper; diced
4 Green peppers; diced
¾ cub Onion; diced
1 cub Carrots; diced
2 cub Potatoes; diced
1 Bay leaf
1 tablespoon Worcestershire sauce
2 cub Corn freshly cut from thecob

Preparation:

Mulligan stew is said to have originated in hobo camps during the early 1900s, mulligan stew is a sort of catch-all dish of whatever is available.
It usually contains meat, potatoes and vegetables in just about any combination. The name indicates that its origins might come from IRISH STEW, but it's also often compared to Kentucky BURGOO. The cook at a hobo camp responsible for putting this tasty concoction together was called a "mulligan-mixer."

If you are like most people you have never heard of much less eaten burgoo.
This is one of those times its definately best to be in the minority.
Burgoo is a savory stew made from a varying array of ingredients. If is often cooked in enormous iron kettles outdoors over an open flame. Cooking can take as long as 30 hours and flavor improves as it ages. It has been said that burgoo is more of a concept than a recipe. This is because there are as many different ways to prepare burgoo as there are people who prepare it. The meats could include any or all of the following meats:
mutton (sheep/lamb), beef, pork, chicken, veal or opossum, rabbit, squirrel You will also find some combination of these vegetables: potatoes, corn, lima beans, tomatoes, okra or green beans. Of course there are also many spices to choose from as well. As you might imagine there are many people who keep their recipes a closely guarded secret.

It is believed that the word "burgoo" originated in the 17th century on the high seas. These sailors used to subsist on an oatmeal-like porridge made from the Middle-Eastern grain, bulgur (or bulghur) wheat. The term first appears in the 1650 book "Adventures by Sea" by Edward Coxere.

Put in a heavy lidded kettle with:

3 qts. water or stock
¾ lb. lean inch-diced stewing beef
¾ lb inch-diced pork shoulder

Bring pot one slowly to a boil. Reduce heat at once..and slowly simmer about 2 ½ hours.

In another heavy kettle put:

1.1 disjointed 3 ½ lb. chicken with just enough water to cover.
2.Bring these ingredients to a boil.
3.Reduce the heat at once...and simmer about 1 hour or until the meat can easily be removed from the bones.
4.Put the chicken meat and the water in which it was cooked into the first
kettle with the other meat after it has simmered the 2 ½ hours as directed.

At this time also add:

2 ½ cups quartered ripe, peeled and seeded tomatoes 1 cup fresh lima beans
½ red diced pepper
4 diced green peppers
¾ cup diced onion
1 cup diced carrots
2 cups diced potatoes
1 bay leaf
1 Tablespoon Worcestershire sauce

Simmer this whole mixture ½ hour or more before adding

2 cups corn (freshly cut from cob)
Cook about 15 minutes more or until all the vegetables are soft Correct the seasoning.

Some think Burgoo is not Burgoo without squirrel, but then maybe that was Hunter's Stew, which was made in an old iron wash pot, out doors over a fire. To be eaten at night while listening to mountain music....hounds running a coon up and down ridges & hollers.
Recipe By : Richard Matthews

Posted to bbq-digest V4 #59

Date: Tue, 26 Nov 1996 08:03:24 -0800 (PST)

From: Tom Solomon <bigheat@earthlink.net>

Richard Simmons' Banana Pancakes

Servings: 1 Servings

Ingredients:

1 ½ cub Whole wheat flour
1 ½ teaspoon Baking powder
1 dash Salt
½ teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
½ teaspoon Ground cloves
1 large Egg
1 teaspoon Vegetable oil
½ teaspoon Honey
1 ½ cub Low-fat milk
½ teaspoon Vanilla extract
1 Very ripe banana
½ cub Finely chopped walnuts

Preparation:

In a large bowl, mix first 6 ingredients until well blended. Make well in the center of the mixture. In a separate bowl, beat together the egg, oil, honey, milk and vanilla extract. Slice banana in quarters lengthwise, then slice horizontally into very thin pieces. Add egg mixture, banana and walnut into the well of flour. Stir ingredients until well blended. Add a little more milk if necessary, until the mixture has a pourable consistency. Make silver dollar-size pancakes and cook in a preheated nonstick Teflon pan.

Recipe by: Family Circle/February 1982

Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb 7, 1998

Richard's Brine for Chicken

Servings: 1 Servings

Ingredients:

¾ cub Salt; (non iodized)
½ cub Sugar
¼ cub Molasses
1 tablespoon Onion powder
1 tablespoon Garlic powder
1 gallon Water

Preparation:

This is enough for two chickens. You can add more spices or leave them out all together. I brine chickens for 12 to 16 hours in the refrigerator. The chickens should be rinsed with cold water before cooking. I suppose you could use a rub too. I don't (my wife is to busy for that).

Posted to bbq-digest by "Richard Schwaninger" <schwani@ricochet.net> on May 02, 98

Richard's Chili

Servings: 4 Servings

Ingredients:

2 tablespoon Olive Oil
4 Cloves garlic (minced)
1 ½ teaspoon Salt
Cumin
1 ½ tablespoon Chili pepper
16 ounce Dry beans (pinto or kidney)
1 Lg green pepper (minced)
1 pound Hamburger
½ teaspoon Pepper
Oregano
1 ½ pound Tomatoes (can/fresh/frozen)

Preparation:

Cover dry beans with 3 times their volume of water. Let stand about 12 hours. In a pan combine oil, green pepper, onion and garlic. Cook about 5 minutes. In a pan brown hamburger. In a pot combine all ingredients and bring to a boil. Reduce heat and simmer about 3 hours.

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

Richard's Chocolate Cookies

Servings: 6 Servings

Ingredients:

½ cub Milk
¼ pound Butter
6 tablespoon Unsweetened cocoa
1 2/3 cub Sugar
1 teaspoon Vanilla extract
3 cub Rolled oats

Preparation:

Put the milk and butter in the saucepan over medium heat. Add cocoa & sugar. Stir well. Boil 1 minute. Remove from heat. Beat in vanilla extract and rolled oats. Blend well. Spoon onto cookie sheet. Let cool until hardened.

The cookies, when cooled, resemble fudge. But they're very chewy.

Contributed by Richard Parlby

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

Richard's Dill Bread Dip

Servings: 24 Servings

Ingredients:

FOR 1 POUND BREAD LOAF:
2/3 cub Sour cream
2/3 cub Mayonnaise
1 teaspoon Beau Monde
1 teaspoon Dill weed
1 tablespoon Dried parsley
1 tablespoon Dried onions
1 pound Pumpernickel bread

FOR 5 POUND BREAD LOAF:
1 quart Sour cream
1 quart Mayonnaise
2 tablespoon Beau Monde
2 tablespoon Dill weed
6 tablespoon Dried parsley
6 tablespoon Dried onions
5 pound Pumpernickel bread

Preparation:

Mix all ingredients except the bread together in a large bowl. Let blend a day before serving. When ready to serve, scoop or cut out center of bread loaf to create a bowl. Cube remaining bread to serve with dip. You may also serve with cut up vegetables.

NOTES : This yummy dip is served in the hollowed out bread loaf.

Posted to EAT-L Digest 04 Jan 97

From: Betsy Burtis <ebburtis@IX.NETCOM.COM>

Date: Sun, 5 Jan 1997 17:56:32 -0500

Richer Rotel Dip

Servings: 1 Servings

Ingredients:

1 pound Processed Cheese
1 can Chili w/o Beans; small
10 ounce RO*TEL Tomato w/Green Chili
1 pound Pork Sausage

Preparation:

Brown sausage. Melt cheese with RO*TEL Tomatoes and Green Chilies, add chili and sausage. Heat and mix thoroughly. Serve with corn chips.
This recipe was contributed by Dorothy Dietz of Schertz, Texas to the book "Snake, Rattle, and RO*TEL".

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

Richer Than Sin White Choc Cheesecake

Servings: 10 Servings

Ingredients:

CRUST:
1 ¾ cub Graham wafer crumbs (approx16 wafers)
6 tablespoon Sweet butter; melted,clarified (I preferpresident's choice normandystyle sweet butter
1 tablespoon Castor (granulated) sugar
1 teaspoon Freshly grated nutmeg
1 teaspoon Sweet butter; softened

FILLING:
10 ounce White chocolate; broken up
½ cub Heavy cream (35% or higher);at room temperature
16 ounce Cream cheese; softened &cubed at room temperature(2pkgs)
4 large Eggs; separated, & atroom temperature
4 teaspoon Pure vanilla extract
1 dash Salt

TOPPING:
6 ounce White 'chocolate'; broken up
¼ cub Heavy cream (35% or higher);at room temperature
2 tablespoon Light creme de cacao; purevanilla extract or coconutextract
Garnishes (optional) you mayuse one or any combinationof the following:
Chopped nuts: almonds;pistachios; or pecans
Fresh strawberries
Dried apricots
White/dark/milk chocolatecurls
Vanilla wafers
Desiccated coconut

Preparation:

From: jdnicoll@engrg.uwo.ca (James Nicoll + Jasmine)

Date: Mon, 30 Aug 1993 22:10:09 GMT
Appliances: 9"x 3" springform pan, a bowl or a food processor with metal blade, double boiler, electric mixer with both large & small bowls, baking sheet.

Crust: Butter springform pan with softened butter Combine graham wafer crumbs, melted butter, nutmeg & sugar in food processor or bowl & process until well-mixed. Press evenly over bottom & 2/3rds up sides of pan. Set aside.

Filling: Preheat oven to 150C/300 F. Melt chocolate in double boiler.
Slowly stir in cream until smooth. Remove from heat & let cool slightly. In large bowl, with electric mixer on medium speed, beat cream cheese until smooth. Add egg-yolks one at a time, making sure to blend well, & stopping to scrape down sides of bowl after each addition. Add chocolate mixture, vanilla & salt. Beat at medium speed for two minutes. Beat egg-whites in a separate mixing bowl, with electric mixer on low speed, until foamy. Beat on high until soft, rounded peaks form. Fold egg-whites into chocolate mixture. Pour into crust. Place pan on baking sheet & bake at 150 C for 55 minutes. The cake will rise & the top will wiggle slightly when shaken.
Turn off heat & let cake stand in oven for one hour (It may sink). Remove cake from oven & place on wire rack in a draft-free place & cool cake to room temperature.

Topping: Melt chocolate in double boiler. Slowly stir in cream until mixture is smooth. Stir in flavouring. Pour topping over cool cake. Cover with cello-wrap & refrigerate overnight. *This cake may be tightly covered & refrigerated up to three days. *It may be frozen in the pan, tightly covered with cello-wrap & aluminum-foil. Defrost wrapped cake in refrigerator overnight.

Three hours before serving, remove cake from refrigerator & remove side of springform. Garnish if desired.

Notes on Cake:

1. I have done my best in converting measurements, please forgive any errors

2. I find it unnecessary to add a garnish to the cake, the rich flavour is quite satisfying.

NOTE: For fullest flavour, this cake must be served at room temperature.
Serves up to twelve people.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

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

Richest Pound Cake

Servings: 1 Servings

Ingredients:

2 cub Sugar
1 cub Butter flavored Crisco
7 Eggs
3 cub Flour
1 teaspoon Vanilla

Preparation:

Blend sugar and Crisco. Add eggs, one at a time. Keep beating while adding flour. Mix in vanilla. Pour into greased and floured tube pan. Cook about one hour at 250-300 degrees.

Typo's by Connie Robertson.....clonnie@eaze.net Posted to MM-Recipes Digest V4 #146 by Connie Robertson <clonnie@eaze.net> on May 26, 1997

Richest Spritz

Servings: 78 Servings

Ingredients:

1 ¼ cub Confectioners' sugar
1 cub Butter, softened
2 Egg yolksOR
1 Egg
1 teaspoon Vanilla extract
½ teaspoon Almond extract (opt)
2 ½ cub All-purpose flour
½ teaspoon Salt
Food color (opt)

Preparation:

Preheat oven to 400'F. Cream confectioners' sugar and butter in large bowl with electric mixer at medium speed. Beat in egg yolks, vanilla and almond extracts. Combine flour and salt. Add to butter mixture; mix well. Tint dough with food color, if desired. Place dough in cookie press fitted with plate. Load press with dough. Press onto ungreased cookie sheets, about 2" apart. Decorate as desired. Bake 6-8 minutes or until very slightly browned around edges. Remove to wire racks to cool.

Makes about 6 ½ dozen cookies.

From Favorite All Time Recipes - Homemade Holiday Cookies, Publication International, Ltd., ISBN 0-7853-0147-X.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip

Rich's Skewered Breaded Sausage

Servings: 1 Servings

Ingredients:

1 CORN DOG

Preparation:

Heat corn dog in microwave for 1.5 minutes. Garnish. Serve. Enjoy.

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

Rick Bayless's Yucatecanstyle Fresh Coconut Pie

Servings: 1 Servings

Ingredients:

1 cub Slivered almonds
3 tablespoon Sugar
4 ounce (about 5 slices) firm whitebread; torn into pieces
3 ½ tablespoon Unsalted butter; melted
1 medium Size coconut with lots ofliquid inside
1 cub Heavy cream
2/3 cub Sugar
3 large Egg yolks
1 teaspoon Vanilla
½ cub Sour cream

Preparation:

EMERIL LIVE SHOW #EMIA29

Preheat the oven to 325 degrees F. Toast the almonds on a baking sheet in the oven stirring occasionally, until golden, 7 to 10 minutes. Cool; set ½ cup of the almonds aside. In a food processor; pulverize the remaining almonds with the sugar. Add the bread and pulse the machine until reduced to fine crumbs. Drizzle in the melted butter and pulse to mix thoroughly.
Evenly pat the mixture over the bottom and sides of a ¾-inch deep, 9-inch tart pan with a removable bottom. Refrigerate several minutes to set. Twist a corkscrew (or dive an ice pick or screwdriver) into 2 of the coconut's "eyes" (the dark indentations on one end), then drain the trapped liquid into a cup (strain if it contains any bits of coconut shell). Place the coconut on a baking sheet and put into the oven for about 15 minutes to help loosen the flesh from the shell. With a hammer crack the coconut into several pieces, then use a small knife or screwdriver to pry the flesh from the shell. Use a paring knife or a vegetable peeler to peel away the dark brown skin. In a food processor (or, with determination and stamina, using a four-sided grater) grate the coconut into medium fine shreds. Measure out 2 ½ cup s for the pie; reserve the remainder for the garnish. Raise the oven temperature to 350 degrees F. In a small (1 to 1 ½ quart) saucepan, combine the coconut water, cream and sugar. Simmer over medium heat, stirring frequently, until reduced to 1 cup, 10 to 15 minutes. Pour into a large bowl, then stir in the 2 ½ cups of coconut, the reserved ½ cup almonds, the egg yolks and vanilla. Set the prepared crust onto a baking sheet, scoop in the coconut filling and bake in the middle of the oven until set and lightly browned on top, 30 to 35 minutes. Cool on a wire rack. While the pie is baking, toast the reserved coconut on a baking sheet in the oven, stirring occasionally, until nicely browned, 7 to 10 minutes.
Cool the pie completely and slice. Place the pie back in the oven and heat for 10 minutes. Serve with sour cream and coconut.

Yield: 8 servings

Pay de Cocoa, Estilo Yucateco

Recipe from Rick Bayless's Mexican Kitchen; Published by Scribner, 1996

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

Posted to recipelu-digest by molony <molony@scsn.net> on Feb 18, 1998

Rick Eastes's Berry Sorbet

Servings: 6 Servings

Ingredients:

2 cub Blackberries,rinsed/drained
2 cub Raspberries,rinsed/drained
½ cub Powdered fructose
½ cub Water
2 tablespoon Lime juice
Blackberries,rinsed/drained*
Raspberries,rinsed/drained*
Black-raspberry liqueur

Preparation:

Rick Eastes travels to Chile routinely to arrange for shipping that country's seasonal fruits here. It's summer in Chile now, so his Berry Sorbet is seasonal, sort of. In it he uses fructose. Not because this sugar is more easily digested by some people, but because he had some on the shelf the day he ran out of granulated sugar. If you've run out of fructose, you can use granulated sugar it its place.¶ ======================================================= ============== ===¶ * - optional¶
======================================================= ============== ===¶ 1. In a 2-3 quart pan, combine the 2 cups of blackberries and raspberries, fructose, water, and lime juice. Bring to a boil over high heat, stirring often. Then reduce heat and simmer until blackberries mash redily, 3-4 minutes. Whirl mixture, a portion at a time, in blender or food processor until smoothly pureed. To remove seeds, rub puree through a fine strainer into a bowl.¶
2. Pour puree into a 9-10" square metal pan. Cover airtight and freeze until firm, at least 8 hours or up to 2 weeks.¶ 3. Frozen sorbet has an icy texture. If you like a softer texture, break frozen sorbet into chunks and beat with a mixer until slushy; serve at once or return to freezer up to 1 hour. Top servings of sorbet with additional berries and liqueur to taste (1-2 tablespoons per portion). Makes about 3 cups.

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

Rick's Generic Dry Rub

Servings: 1 Servings

Ingredients:

¼ cub Paprika
¼ cub Black pepper
¼ cub Salt
1 ??????, see directions

Preparation:

Use this rub as a base and add your favorite dry spices to make your smoker the best on the block. Garlic and brown sugar come to mind...

Combine these ingredients in a small bowl and mix well. This rub can be used on any barbeque item. Just sprinkle lightly on the intended food and rub. For a spicy taste, sprinkle more heavily. This batch will do about 6 to 8 slabs of pork ribs.

Source: Kansas City Barbeque

Posted to EAT-L Digest 18 Sep 96

Date: Thu, 19 Sep 1996 07:41:48 -0700

From: Carey Starzinger <cstarz@TELEPORT.COM>

Rick's Hot Rice

Servings: 8 Servings

Ingredients:

1 can (28 oz.) whole plum tomatoeswith juice
1 cub Uncooked rice
1 cub Water
3 Fresh jalapenos; seeded andminced
1 small Onion; diced
2 tablespoon Durkee® red hot sauce
1 tablespoon Butter
½ teaspoon Salt
1 Clove garlic; crushed

Preparation:

Combine all ingredients in a kettle, breaking up tomatoes with a spoon.
Simmer uncovered for 45 minutes, stirring occasionally. Let stand 10 minutes before serving.

Recipe by: You asked for it! Recipe by "Pillsbury Kitchens' Family Cookbook" 1979 edition
Posted to MC-Recipe Digest by Gr8seeksM8@aol.com on Feb 17, 1998

Rick's Mincemeat (From American Charcuterie, V Wise)

Servings: 20 Servings

Ingredients:

5 pound Beef shank with marrow
1 Beef heart, about 2 ½ lb
1 ½ pound Suet, chopped
1 pound Dried currants
1 pound Golden raisins
½ pound Citron, chopped
2 pound Candied citrus peel
2 cub Dark molasses
1 pound Brown sugar
1 quart Sparkling cider, pref. Frnch
3 pound Tart apples, cored, diced
2 Quinces, cored, diced
1 tablespoon Ground mace
2 tablespoon Ground cinnamon
2 tablespoon Ground nutmeg
2 tablespoon Ground allspice
2 tablespoon White pepper
1 Fifth bottle brandy

Preparation:

Clean heart (or ask the butcher to do it for you), removing any outer white membrane and inner dark membrane. Cut into ¼ inch dice.

Place beef shanks on a baking sheet and roast in a 350 degree oven 30 minutes. When done, remove and cool enough to handle. Cut meat into ¼ inch dice, remove marrow, and place both in a large pot. . Add heart, suet, currants, raisins, citron, candied citrus peel, molasses, brown sugar, and cider to the pot. Set over medium low heat and bring to a boil, stirring frequently. Cook while preparing apples and quinces. . Add apples and quinces, along with spices and brandy, to the pot. Place pot on a stovetop trivet and simmer 3 hours, stirring frequently. Remove from heat, cool, and pack into storage containers. . Refrigerate up to one year -- mincemeat improves with age. Two cups will fill a nine-inch piecrust.
Posted to CHILE-HEADS DIGEST V4 #154 by Peter Morwood & Diane Duane <owlsprng@iol.ie> on Oct 09, 1997

Rick's on the Bricks Fried Dill Pickles

Servings: 6 Servings

Ingredients:

1 16-oz. jar hamburger dillpickles; sliced
1 cub Whole milk
5 drop Yellow food coloring; (5 to7 drops)
3 cub Flour
Salt and pepper
Vegetable oil; for frying

Preparation:

Spread pickles in single layer on paper towels to drain. In small bowl, combine milk and enough yellow food coloring to produce a medium color.

Place flour, salt and pepper to taste in large, shallow bowl. Set aside.

To small saucepan, add enough oil to come 1 inch up the side of the pan.
Heat oil to 350 F. over medium-high heat.

In small batches, submerge pickles in milk mixture. Transfer to flour bowl and roll in flour to coat all sides well. Separate slices if they stick together.

Repeat process by returning pickles to milk mixture and flour, again making sure slices are coated evenly and do not stick together.

Carefully drop one by one into hot oil and fry 3 to 5 minutes or until golden brown and crispy. Drain on paper towels. Repeat this process until all pickles are cooked. Makes 6 servings.

Cook's Notes: This recipe appeared in Dotty Griffith's column (about restaurant French fries) in the Dallas Morning News on 7/31/96. It was a "Reader Request" from C.B. in Dallas, who said; "Dear Dotty: We were served a delectable hors d'oeuvre at a party in Fort Worth. The hostess said the treat--enjoyed by all the guests--came from Rick's on the Bricks (in Fort Worth)..." Dotty replied: "Dear C.B.: Rick Mumford was happy to share the recipe, in the Recipe File at left. Add it to your deep-fried collection." Posted to MC-Recipe Digest V1 #216

Date: 25 Aug 96 13:53:02 EDT

From: Paul & Terri Law <103366.1520@CompuServe.COM>

Rick's Smoked Turkey

Servings: 12 Servings

Ingredients:

1 10 LB Turkey; washed anddried (10 to 12)
Salt and pepper

Preparation:

The night before cooking: Soak hickory chunks in water. The next day: Salt and pepper the cavity and outside of the bird. To cook indirect: Make the fire in your smoker or covered grill on one end of the unit- the food will go on the other side. The turkey should be positioned as high away from the heat as possible. Make an aluminum foil "drip pan" to fit in the space beneath the bird,(save juices for gravy>) Cook breast side down, for about 6 to 6 ½ hrs. @ 200 degrees. Check with meat thermometer to be sure internal heat is 185 degrees. Keep adding wet hickory to fire for plenty of smoke. The skin will turn black and the meat will be a nice pink and white as smoking should always turn meat these colors so make sure to use a thermometer and that juices run clear. The slower the cooking the better it is!!!

Serving Ideas : Great with Hoppin' John and Mom's Biscuits!!!

NOTES : We have a Hasty Bake Charcoal Range. Its a great smoker and has never failed us yet. Hens have more fat than Tom's and are much jucier smoked.
Recipe by: Rick Dixon

Posted to MC-Recipe Digest V1 #915 by lisacooks@juno.com (Lisa L Dixon) on Nov 18, 1997

Ricky's Baked Beans

Servings: 1 Servings

Ingredients:

3 can (15 oz) pork and beans(drained)
1 pound Bacon
About ¾ cup of brownsugar*
About 3 tablespoons yellowmustard*
1 tablespoon Instant coffee

Preparation:

*Ricky doesn't use exact measurements so you may have to adjust the brown sugar and mustard to taste. Mix all ingredients except bacon in a 1.5 or 2 quart casserole dish. Top mixture with raw bacon. Bake at 350 degrees for about 30-45 min. or until bacon is done. These are really easy and great at cook-outs. We love 'em! Posted to Bakery-Shoppe Digest V1 #216 by Tammy Miller <bebo@stc.net> on Sep 03, 1997

Ricky's Pound Cake

Servings: 1 Servings

Ingredients:

2 cub Plain flour
1 cub Self-rising flour
1 cub Milk
2 ¾ cub Sugar
1 Stick butter
½ cub Crisco (shortening)
2 teaspoon Vanilla
5 Eggs

Preparation:

Mix all ingredients together. We bake this in one of those old Bundt pans that has been buttered and floured (I'd rather use cooking spray, but Ricky insists on using butter and flour when he makes it). Bake at 300 degrees for 1 ½ hours. This is definitely not low calorie or low fat! We love to top it with strawberries and whipped cream. Posted to Bakery-Shoppe Digest V1 #213 by Tammy Miller <bebo@stc.net> on Sep 02, 1997

Ricotta and Beet Green Tart

Servings: 1 Servings

Ingredients:

4 cub Raw beet greens (or otherdark greens like chard orcoll
2 pound Ricotta, preferably sheep'smilk
4 large Eggs
1 cub Freshly grated parmesancheese
¼ teaspoon Freshly grated nutmeg
1 tablespoon Sweet butter

Preparation:

(Spring form pan is essential to this recipe)

Preheat oven to 350 degrees F. In boiling, salted water, cook beet greens until tender (about 7 to 8 minutes). Refresh in ice water bath and drain liquid. Roughly chop beet greens and toss into mixing bowl. Add ricotta and eggs and mix well. Add parmesan cheese and fresh nutmeg and just stir through. Butter spring form pan with 1 tablespoon butter and pour batter into pan. Bake at 350 degrees for 1 hour and 10 minutes, or until a knife inserted near edge exists cleanly. Cool 10 minutes, remove from spring mold and serve warm.

Yield: 8 servings
Recipe By :MOLTO MARIO SHOW#MB5661

Posted to MC-Recipe Digest V1 #292

Date: Sun, 10 Nov 1996 22:55:09 -0500

From: Meg Antczak <meginny@frontiernet.net>

Ricotta and Pignoli Sauce

Servings: 4 Servings

Ingredients:

½ cub Pine nuts
1 cub Reduced-fat ricotta
2 tablespoon Chopped fresh mint leaves
2 tablespoon Olive oil
2 Garlic cloves, minced
1 small Onion, chopped
4 Plum tomatoes, chopped
4 Fresh basil leaves, chopped
Salt to taste
Pepper to taste
8 ounce Rotelle or orecchiete pasta
½ cub Grated Parmesan cheese

Preparation:

In a medium skillet, toast pine nuts over medium heat until light brown, 4-5 minutes, shaking pan frequently. Cool and combine with ricotta and mint.

In a skillet, heat oil and saute garlic and onion 2 minutes. Add chopped tomatoes and cook 2-3 minutes. Add basil, salt and pepper and cook another minute or two. Stir in ricotta mixture and cook over very low heat 1 minute.

Cook pasta until almost al dente. Drain and return to pot; stir in sauce and ¼ cup Parmesan cheese. Cook over low heat until pasta is cooked. Spoon into warm dishes and sprinkle with additional Parmesan cheese, if desired.

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

Ricotta and Red Chard Cannelloni

Servings: 1 Servings

Ingredients:

2 tablespoon Olive oil
1 Onion; chopped
2 tablespoon Chopped garlic
¾ pound Red Swiss chard; (about 8large leaves), stemmed,chopped
2 Containers; (15-oz) ricottacheese
2 ½ cub Grated Parmesan cheese
1 Jar; (26-oz) prepared tomatopasta sauce (about 3 ¼cups)
12 Lasagna noodles; (from1-pound package), freshlycooked

Preparation:

Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté until translucent, about 5 minutes. Add chard; toss until wiled and almost tender, about 3 minutes. Transfer mixture to large bowl; cool 10 minutes. Mix in ricotta and 1 cup Parmesan. Season with salt and pepper.

Spread ¾ cup sauce over bottom of 13x9x2-inch glass baking dish. Place 1 lasagna noodle on work surface. Spread 1/3 cup filling over noodle.
Starting at 1 short side, roll up noodle jelly roll style. Place

filled noodle, seam side down, in prepared dish. Repeat filling and rolling remaining lasagna noodles. Arrange in dish. Pour remaining sauce over cannelloni. (Can be made 1 day ahead. Cover with plastic wrap; refrigerate.
Uncover; let stand at room temperature 30 minutes before continuing.)

Preheat oven to 350°F. Cover dish loosely with foil. Bake cannelloni until heated through, about 45 minutes. Let stand uncovered 10 minutes. Serve, passing remaining 1 ½ cups Parmesan.

Makes 6 Servings

Bon Appétit

July 1997

Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 27, 1998

Ricotta Bread (Medium Size)

Servings: 1 Servings

Ingredients:

1 ½ teaspoon Yeast
2 ¼ cub Bread flour
1 teaspoon Salt
2 ½ tablespoon Sugar
1 Egg
2 tablespoon Marg./butter
1 cub Ricotta cheese
(I use only 2/3 cup)
1/3 cub Milk

Preparation:

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

Ricotta Cassata

Servings: 1 Servings

Ingredients:

CRUST:
1 ¼ cub Flour, sifted
½ teaspoon Salt
1 tablespoon Sugar
1/3 cub Solid shortening, chilled
¼ cub Cold water

FILLING:
3 Eggs
1 ½ pound Ricotta cheese
¼ teaspoon Salt
¼ cub Light cream or half and half
½ cub Sugar
1 teaspoon Ground cinnamon

Preparation:

Crust: combine flour, salt and sugar in large bowl. Cut in shortening until mixture is crumbly. Sprinkle water, l tablespoon at a time over mixture, mixing quickly with fork until pastry holds together. Place dough on lightly floured surface; shape gently into ball and flatten. Lightly flour rolling pin and roll dough into large circle. Transfer pastry to 9 - 10 inch pie plate. Make filling. Filling: Beat eggs in mixing bowl until light and frothy. Beat ricotta in large bowl until smooth; add eggs, salt and cream, beating until smooth. Preheat oven to 375°. Pour mixture into pastry shell and sprinkle top with mixture of sugar and cinnamon. Bake in oven 10 minutes; reduce heat to 350° and bake 25 to 30 minutes, or until done.

NOTES : Please feel free to add golden raisins or tiny pieces of chocolate.
Recipe by: Treasured Recipes-1984 Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Apr 12, 1997

Ricotta Cheese

Servings: 6 Servings

Ingredients:

1 quart Milk
2 tablespoon Lemon juice

Preparation:

Put the milk in saucepan over low heat and bring to the scalding point 150 F. Remove from heat and stir in lemon juice, the milk will curdle. Let the mix sit without refrigeration for 2 - 12 hours. This is the mellowing process and it seems the more patient you are the mellower the cheese. Put 2 thicknesses of cheesecloth in a strainer and put strainer over a bowl, Pour the cheese mixture in and allow the whey to drain several hours until the curd is dry. This is a Mennonite recipe.

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

Ricotta Cheese Cake #1

Servings: 8 Servings

Ingredients:

1 package Yellow cake mix with pudding
2 pound Ricotta cheese
¾ cub Sugar
3 Eggs

Preparation:

From: mark@alexr.co.uk

Date: Sun, 25 Feb 1996 00:00:24 GMT

PREPARE CAKE MIX ACCORDING TO PACKAGE DIRECTIONS AND POUR INTO GREASED AND FLOURED 9X13 CAKE PAN. MIX THE REST OF THE INGREDIENTS TOGETHER UNTIL FLUFFY. POUR OVER TOP OF CAKE MIXTURE. BAKE AT 350 DEGREES ABOUT 1 HOUR.
CHEESE MIX WILL FORM BOTTOM LAYER WHILE CAKE BAKES. YUMMY!

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.

Ricotta Cheese Cake #2

Servings: 10 Servings

Ingredients:

3 pound Ricotta; drained
2 cub Sugar
½ cub Flour; sifted
Graham cracker crumbs
8 Egg yolks
1 Lemon; grated rind of
1 teaspoon Vanilla
½ cub Cream (optional); whipped
8 Egg whites

Preparation:

From: mark@alexr.co.uk

Date: Sun, 25 Feb 1996 00:00:24 GMT

Beat ricotta until smooth, gradually add 1-½ cups sugar and egg yolks, beating after each addition. Beat in flour, lemon rind and vanilla. Beat egg whites with ½ cup sugar. Fold whipped cream and egg whites into ricotta mixture and turn into a 12" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. Bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. Turn off heat and allow to cool in oven with door closed. Freezes well. Dust with powdered sugar when served.

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.

Ricotta Cheese Cookies

Servings: 58 Servings

Ingredients:

½ pound Margarine
2 Eggs
1 pound Ricotta cheese
2 cub Sugar
1 teaspoon Baking powder
1 teaspoon Baking soda
4 cub Flour
2 teaspoon Vanilla or lemon extract
¼ teaspoon Nutmeg

Preparation:

Cream butter and sugar and then add extract. Add egg, one at a time, beating well after each addition. Add cheese and beat 1 min. Add dry ingredients slowly. Drop by teaspoons on ungreased cookie sheet. Bake at 350° for 12-15 mins. Turn out on rack to cool and sprinkle with powdered sugar if desired.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on 7 De, c 1997

Ricotta Cheese Icing

Servings: 16 Servings

Ingredients:

2 cub Ricotta cheese, part skim
Milk
1 teaspoon Vanilla extract
4 tablespoon Honey or maple syrup

Preparation:

Place all ingredients in a food processor and blend until smooth.

Recipe By : Secrets of Fat Free Baking, by S. Woodruff

From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denndate: 16 Apr 1996 21:37:58 Gmt

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

Ricotta Cheese Omelet

Servings: 3 Servings

Ingredients:

SAUCE:
¼ cub Olive oil
¼ cub Yellow onion; chopped
1 tablespoon Fresh basil; chopped
1 ½ cub Tomato; peeled and chopped

FILLING:
1 cub Ricotta cheese
1/3 cub Parmesan cheese; freshlygrated
Salt; to taste
2 tablespoon Fresh parsley; minced

OMELET:
6 large Egg
Salt and pepper; to taste
3 tablespoon Butter

Preparation:

SAUCE: Heat oil in a sauce pan. Add rest of sauce ingredients and simmer 20 minutes.

FILLING: Beat ricotta with two tablespoons of parmesan, salt, and parsley until smooth. Set aside.

OMELET: Beat eggs with remaining parmesan and salt and pepper to taste. Set aside. Heat butter in omelet pan or large cast iron frying pan. Pour in egg mixture and cook over low heat until puffy. Spread ricotta mixture down middle and fold sides toward middle. Remove to a warm platter, seam side down. Cover with tomato sauce and serve immediately.

Recipe by: Margaret Gin - One Pot Meals

Posted to TNT Recipes Digest by "Barbara Zack" <bzack@leading.net> on May 10, 1998

Ricotta Cheese Pancakes

Servings: 6 Servings

Ingredients:

2 cub Drained ricotta cheese
6 Egg yolks
¼ cub Sugar
6 tablespoon Flour
½ teaspoon Vanilla
6 Egg whites

Preparation:

Beat together ricotta, egg yolks, sugar, flour and vanilla. Beat egg whites to a soft peak with a pinch of salt and fold into the batter. Make 2 to 3 inch pancakes on a hot greased griddle and brown on both sides over moderate to high heat, flipping after 2 to 3 minutes. Serve immediately with fruit.

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

Ricotta Cheese Pie with Pine Nut Crust

Servings: 1 Servings

Ingredients:

CRUST:
¼ cub Butter unsalted
¾ cub Crumbs from amaretto cookies
½ cub Pine nuts

CHEESE FILLING:
15 ounce Ricotta cheese
½ cub Sugar
1 ½ cub Sour cream
2 tablespoon Four
2 teaspoon Lemon peel
2 Eggs

Preparation:

Berries, grapes, or orange garnish.

To make crust, place melted butter in 9 inch pie plate. Stir in cookie crumbs and pine nuts until well blended. Press firmly against bottom and sides of dish to form crust. Heat until set.

To make filling, combine ricotte cheese, sour cream, sugar, flour, lemon peel, and eggs in 8 cup glass measure. Heat until center is very warm to the touch, stirring every two minutes. (Microwave is easy). Mixture will be a little lumpy at this point but will cook into a smooth pie. Pour filling into crust, smoothing it evenly on top. Place pie on top of microwave proof cereal bowl and microwave on medium for 8 to 14 minutes or until almost set in center, rotating one quarter turn once or twice. Let stand directly on counter for 30 minutes. Chill for 3 hours or overnight before serving.
Garnish pie. To test to see if done, touch the top 1 inch from the center with your finger. When top adheres to your finger, cheese cake underneath should appear to be moist but set, not gooey. Sides should begin to pull away from dish.

Note: Uploaded to Compuserve by Dr. Jim Culveyhouse 73330,2525

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

Ricotta Cheese Poundcake

Servings: 1 Servings

Ingredients:

1 cub Unsalted butter, softened
2 cub Packed light brown sugar
6 Large eggs
2 teaspoon Vanilla extract
Finely grated zest of 2
Lemons
2 cub Unbleached flour
2 cub Whole wheat flour
1 tablespoon Baking powder
1 teaspoon Salt
1 teaspoon Nutmeg
1 ¾ cub Milk or light cream
1 cub Ricotta cheese

Preparation:

1. Preheat oven to 350F. Butter and lightly flour a 10 inch tube pan.
In a large mixing bowl, cream the butter with an electric mixer, gradually beating in the brown sugar. Add the eggs, one at a time, beating well after each one. Beat in the vanilla and lemon zest. 2.
Sift the flours, baking powder, salt, and nutmeg into another bowl, adding any pieces of bran that remain in the sifter; set aside.
Puree the milk or cream and ricotta cheese in a blender. 3. Stir the dry ingredients into the creamed mixture alternately with the milk/ricotta; do this in several stages, beginning and ending with the dry ingredients. Do not beat the batter. Distribute the batter evenly in the prepared pan, then bake for approximately 1 hour and 15 minutes; a tester inserted in the center should come out clean. 4. Cool the pan on a rack for 10 minutes, then invert it onto the rack
and cool the cake for at least one hour before cutting. Transfer the cake to a serving platter.

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

Ricotta Cheese Spread

Servings: 2 + cups

Ingredients:

15 ounce Ricotta cheese
4 Radishes, chopped
2 Green onions (with tops),chopped
1 Clove garlic, finely chopped
2 tablespoon Chopped green pepper
2 tablespoon Lemon juice
2 tablespoon Dairy sour cream
½ teaspoon Salt
¼ teaspoon Ground red pepper
Raw vegetabtes orassorted crackers

Preparation:

Mix all ingredients except raw vegetables. Cover and refrigerate 1 hour.
Serve with vegetables. 2 ½ cups spread; 45 calories per tb.

Source: Betty Crocker's Cookbook, 6th Edition

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

Ricotta Cheesecake with Ginger

Servings: 12 Servings

Ingredients:

CRUNCHY CRUST:
1 cub Grape Nuts cereal
2 tablespoon Oil or melted butter
1 tablespoon Apple juice

FILLING:
¾ cub Apple juice
2 tablespoon Agar flakes
1 cub Low-fat ricotta cheese
2/3 cub Plain nonfat yogurt
1 pinch Ground ginger
¼ teaspoon Ground nutmeg
½ cub Sliced strawberries

Preparation:

TO MAKE CRUST: Preheat oven to 350 degrees F. Oil bottom and sides of a 9" springform pan. Place Grape Nuts in a blender and process until finely ground. Place crumbs in a small mixing bowl. Blend oil and one tablespoon apple juice into crumbs to moisten. Moisten fingers with water and pat crumb mixture into bottom of pan. Bake for 8 minutes, remove from oven and set aside to cool. TO MAKE FILLING: Bring apple juice to a boil and whisk in agar. Reduce heat and simmer until agar is dissolved, about 5 minutes.
Remove from heat and set aside to cool for one minute. (If let sit too long, will solidfy.) Combine agar mixture, cheese, yogurt and ginger in a food processor and blend until very smooth. Pour into crust, sprinkle with nutmeg and chill for 2 hours or overnight. Serve cheesecake garnished with sliced strawberries.

Ricotta Cheese-Lemon Thyme Tart with Sweet Cornmeal Crust

Servings: 1 Servings

Ingredients:

CORNMEAL CRUST:
½ cub Butter; room temperature
2 tablespoon Sugar
1 cub Yellow cornmeal
2 Eggs; room temperature
1 teaspoon Salt
1 ½ cub All-purpose flour
FOR THE FILLING:
4 tablespoon Shallots or green onions;minced
1 tablespoon Butter
2/3 cub Heavy cream
½ cub White wine
½ teaspoon Salt
¼ teaspoon Ground white pepper
12 ounce Fresh Ricotta cheese
3 Eggs
1 ½ tablespoon Fresh lemon thyme*; chopped

Preparation:

Oven 350=B0F.

FOR TART CRUST: Beat butter and sugar until smooth. Add cornmeal, eggs and salt and beat until well combined. Add flour and mix until dough forms a ball. Mixture should be soft and moist. Wrap in plastic and chill for 1 hour. Roll out the crust to fit a prepared 9 by 1-inch tart pan with removable bottom. Wrap and save any leftover dough in freezer. Prick with a fork several times and bake for at least 8 minutes at 350 degrees until lightly browned.

FOR FILLING: Saute shallots in butter until soft, not brown. Add cream, wine, salt and white pepper. Reduce by one half. Cool. Add ricotta cheese, eggs and thyme and beat until smooth. Pour into prepared tart shell. Bake in a 350 degree preheated oven for 35-40 minutes, or until the filling is just set and lightly browned. Serve warm or at room temperature. Garnish with a sprinkling of herbs.

Yield: 8-12 servings

10/11/96

: Copyright, 1996, TV FOOD NETWORK, G.P.
Recipe By : COOKING RIGHT SHOW #CR9724

Posted to MC-Recipe Digest V1 #242

Date: Sat, 12 Oct 1996 18:01:04 -0400 (EDT)

From: Bill Spalding <billspa@icanect.net>

NOTES : *or other fresh herbs (chives,parsley, basil) From SUNNY West Palm Beach, FL

Ricotta Con Le Fragole (Strawberries with Ricotta Cream)

Servings: 6 Servings

Ingredients:

Text Only

Preparation:

Unlike most other cheeses, Italian ricotta is comparatively low in fat and has only 420 kilojoules per 100 g compared to cream's 1400.
So this recipe for ricotta cream is an excellent and rich-tasting alternative to whipped cream.

Hull 3 punnets of strawberries and put them in 1 large or 6 individual dishes. Put 450 g ricotta cheese in a food processor and add 2 egg yolks, 2 tablespoons of rum, the grated zest of a lemon and 3 tablespoons of honey or sugar. Process, pour over the strawberries and chill until serving.

Makes 6 servings.

From the Sydney Morning Herald, 11/3/92. Courtesy, Mark Herron.

Posted by Stephen Ceideberg; November 17 1992.

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

Ricotta Cream

Servings: 6 Servings

Ingredients:

Tangy Fruit Salsa, (recipeavailable)
2 cub Nonfat ricotta cheese
1/3 cub Sugar
¼ teaspoon Vanilla
½ package Light cream cheese, (8-ouncesize)

Preparation:

Prepare Tangy Fruit Salsa. Place remaining ingredients in blender or food processor. Cover and blend, stopping occasionally to scrape sides, until smooth. Spoon into 6 dessert dishes. Serve with Salsa.

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

Ricotta Dip for Summer Fruits

Servings: 12 Servings

Ingredients:

15 ounce Fat-free ricotta cheese
2 tablespoon Sugar
1 ½ teaspoon Vanilla extract
1 ½ teaspoon Grated orange peel
¾ teaspoon Ground cinnamon

Preparation:

A lightened recipe for the traditional filling for cannoli, the classic Sicilian sweet pastry. This dip is delicious on fresh fruit such as melon spears, peach wedges, strawberries and grapes.

Combine all ingredients in processor and puree until very smooth.
Transfer to bowl. (Can be prepared 6 hours ahead. Cover and refrigerate.)

Per 2-tablespoon serving: calories, 40; fat, 0; sodium, 38 mg; cholesterol, 0

Source: Richard Sax and Marie Simmons in: Bon Appetit (June 1993) Typed for you by Karen Mintzias

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

Ricotta Filled Crepes with Berry Sauce

Servings: 1 Servings

Ingredients:

½ cub Unbleached all purpose flour
½ teaspoon Salt
3 large Eggs
1 cub Milk
2 tablespoon Unsalted butter; melted
1 tablespoon Brandy; (optional)

BERRY SAUCE:
¼ cub Water
1 tablespoon Cornstarch
10 ounce Frozen strawberries orraspberries; thawed
2 tablespoon Orange liqueur

RICOTTA FILLING:
15 ounce Ricotta cheese
½ cub Confectioner's sugar
1 teaspoon Vanilla extract
½ teaspoon Grated orange zest
1 pinch Ground nutmeg
¼ cub Minced candied orange rindor citron; (optional)

Preparation:

Combine flour and salt in a medium bowl. In a separate bowl, whisk the eggs, milk, butter and brandy, if using, until blended. Add to the flour all at once and gently stir with the whisk until blended. Let stand for at least 1 hour at room temperature. (The batter can be refrigerated, covered, overnight; stir to blend before using.)

Make berry sauce: In a small saucepan combine water and cornstarch and stir until the cornstarch is dissolved. Add the strawberries or raspberries.
Heat, stirring, until the mixture boils and thickens. Remove from the heat and stir in orange liqueur, if desired. Set aside.

Make ricotta filling: In a bowl, mix together the ricotta, sugar, vanilla, zest, nutmeg, and optional candied orange rind. Set aside.

Heat a 6 or 7-inch heavy nonstick skillet or crepe pan over medium heat until hot enough to sizzle a drop of water. Brush with a thin film of vegetable oil, or spray with nonstick cooking spray. Ladle about 3 tablespoons batter (or a scant ¼ cup measure) into the hot pan and quickly tilt to coat the pan and make a thin pancake.

Cook the crepe until the edges begin to curl and the underside is golden, about 1 ½ minutes. Loosen the edges of the crepe with a thin flexible spatula or a heatproof rubber spatula and gently turn. Cook the underside until lightly spotted with color, about 30 seconds. Turn the crepe out onto a wire rack.

Repeat with the remaining batter, stirring it occasionally. As the crepes are made, transfer them from the rack to a pie plate. Cover lightly with a piece of foil and keep warm in an oven set at the lowest temperature. Fill with the ricotta mixture and drizzle with the berry sauce.

The crepes can be cooled, wrapped in foil and refrigerated for a few days before reheating in a warm oven. They can also be frozen for at least 1 month. Cool, stack them on top of one another and wrap tightly in foil and then in a freezer bag. The crepes need no paper between them; they will not stick together when frozen or refrigerated. They thaw at room temperature in about 1 hour, and can be reheated right in the foil without unwrapping.

Yield: 15 crepes

Notes: Recipe courtesy of Marie Simmons, "Pancakes A to Z"

Recipe by: Cooking Live Show #CL9061

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

Ricotta Filling

Servings: 1 Servings

Ingredients:

1 ½ cub Ricotta cheese
1 Egg; slightly beaten
1 tablespoon Sugar
¼ teaspoon Almond extract (up to ½)
2 tablespoon Butter; melted
10 Crepes

Preparation:

Combine all ingredients except butter and blend well. Place 2 Tbsp. of filling in each crepe and fold opposite sides to center to form a package.
Place seam side down in buttered baking dish and refrigerate overnight.
Heat oven to 400. Brush blintzes with melted butter. Bake 18 to 22 minutes or until golden brown.

Posted to EAT-L Digest by Beartooth Ranch <beartooth@MCN.NET> on Sep 18, 1997

Ricotta Fruit Dip

Servings: 4 Servings

Ingredients:

1/3 cub Fat-free ricotta cheese
2 tablespoon Powdered sugar
1 tablespoon Orange juice
½ teaspoon Vanilla
1/3 cub Vanilla or peach yogurt;low-fat
2 cub Strawberries; or melonballs and/o
Fruit

Preparation:

In a blender container or food processor bowl combine the ricotta cheese, powdered sugar, orange juice, and vanilla. Cover and blend or process till smooth. Stir into the yogurt.

If desired, cover and chill up to 24 hours. Serve with berries, melon, and other fruit.

73 calories, 1 g total fat, 0 g saturated fat, 3 mg cholesterol, 27 mg sodium, 14 g carbohydrate, 1 g fiber, 4 g protein.

SOURCE: BH&G Quick, Healthy, and Delicious Cooking (pg. 209)

Posted to EAT-L Digest 25 Sep 96

Date: Wed, 25 Sep 1996 16:37:41 -0500

From: LD Goss <ldgoss@METRONET.COM>

Ricotta Fruit Tart with Kiwi and Raspberry Sauce

Servings: 1 Servings

Ingredients:

1/3 cub All purpose flour
1/3 cub Brown sugar; packed
3 tablespoon Unsalted butter
1 cub Flaked coconut
½ cub Chopped pecans; or macadamianuts
2 cub Lowfat ricotta cheese
½ cub Powdered sugar
1 teaspoon Vanilla extract
1 teaspoon Lime zest; grated
10 ounce Frozen raspberries; thawed
1 Kiwi fruit; peeled andsliced

Preparation:

Prep: 10 min, Cook: 15 min, plus refrigeration time.

Preheat oven to 350øF. Combine flour and brown sugar in a food processor or bowl. Cut in butter until mixture resembles coarse crumbs. Add coconut and nuts and process until just combined. Press into 10 inch tart pan or pie plate. Bake 15 minutes. Remove from oven and set aside to cool. Combine cheese and next 3 ingredients in a food processor or blender and process until smooth. Spoon mixture into prepared crust. Refrigerate 1 hour. Before serving, place raspberries in a food processor or blender and pur‚e.
Arrange kiwi slices and arrange in a circle on top of tart. (Recipe can be prepared to this point and refrigerated until ready to serve.) Serve tart with sauce.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 23, 1998

Ricotta Garlic Herb Spread

Servings: 10 Servings

Ingredients:

8 ounce Ricotta cheese
2 Cloves garlic; minced
4 Leaves fresh basil; torn
2 tablespoon Fresh thyme
2 dash Hot pepper sauce

Preparation:

1. Combine all ingredients together in a small food processor. 2. Combine until smooth and well mixed. 3. Refrigerate for at least 2 hours.

Notes: use as a dip for raw veggies, on crackers as a bagel spread or even tossed with a bit of pasta and heated ! This is low cal and make a great change to regular light cream cheese.

Made on March 7, 1998

Recipe by: RecipeLu

Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Mar 07, 1998

Ricotta Gnocchi

Servings: 1 Servings

Ingredients:

1 pound Riccota cheese
½ cub Romano cheese
¼ cub Butter
4 Eggs well beaten
1/3 cub Flour
½ teaspoon Salt

Preparation:

Recipe by: Foodview Mix all ingredients together until well mixed. Roll dough into pencil-like rope about ¾ inch thick. Drop into boiling salted water. Let cook until gnocchi float on top. Remove with slotted spoon.
Toss gently with your favorite sauce. Top with romano cheese. Serves 8.

Ricotta Gnocchi

Servings: 8 Servings

Ingredients:

2 Pks. froz. chopped spinach
2 Eggs
2 cub Ricotta cheese
1 cub Bread crumbs
1 cub Grated parmesan cheese
1 Clove minced garlic
½ teaspoon Salt
1 pinch Pepper
¼ teaspoon Ground nutmeg
1 teaspoon Dry basil
1 Flour

Preparation:

Cook spinach according to directions, then drain. When cool enough to handle, press out as much water as possible with your hands. In a large bowl, beat eggs. Add ricotta and mix well. Stir in bread crumbs, parmesan, garlic, salt, pepper, nutmeg, basil, and spinach. Mix well. Shape into 1 ½ inch balls. Rollin four to coat lightly. Poach half the balls at a time in a large kettle of boiling water.Cook at a gentle boil for 10 min.
Remove with a slotted spoon. Serve with butter & parmesan cheese, or with a tomato sauce. Note: You can also bake these in a 375 oven for about 20 minutes.

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

Ricotta Gnocchi (Malfatti Di Ricotta)

Servings: 4 Servings

Ingredients:

2 cub Chopped Cooked Spinach
2 cub Parmesan Cheese; grated
1/3 cub All-Purpose Flour
1 cub Ricotta Cheese
2 Eggs
1 pinch Nutmeg
Salt
Ground Pepper
1/3 cub Unsalted Butter; melted

Preparation:

In a large mixing bowl, combine spinach with 1/3 cup Parmesan, ¼ cup flour, ricotta, eggs, nutmeg, salt and pepper to taste. With the help of a spoon, shape spinach mixture into ovals about the size of a walnut and roll each one in remaining flour. Bring a pot of lightly salted water to a boil.
Drop gnocchi a few at a time into boiling water and cook until they float to the surface. Drain in colander and arrange on serving dish. Pour melted butter over gnocchi with remaining Parmesan and serve.

Source: Medford Mail Tribune, 18 October 1994 TYped by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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

Ricotta Gnocchi (Renkoski)

Servings: 4 Servings

Ingredients:

16 ounce Ricotta cheese
¼ cub Parmesan cheese
1 teaspoon Salt
1 Clove minced garlic; or moreto taste
2 Eggs
2 cub Flour

Preparation:

In a large bowl mix together the ricotta, Parmesan cheese, salt, garlic and eggs. Gradually mix in flour to form a soft dough. Turn dough out onto a floured board and knead to a smooth ball of dough.

Take pieces and roll out into a rope ½-inch thick. Cut into pieces ¾- to 1-inch in length. Roll on the tines of a fork.

Boil in salted water, with a little oil added, until they float to the top.
Drain and serve with a red sauce or cream sauce.

>From Cook and Tell by Liz Caesar, 18-Feb-98, Riverside Press-Enterprise.
Topic: Gnocchi (pronouced no-key or yo-key, Italian, for dumplings). An excellent side dish. >another McBust from Pat Hanneman (kitpath)

Notes: Gnocchi made with ricotta cheese. M. Renkoski, San Jacinto, freezes them.

Recipe by: Press-Enterprise (1998) Riverside, CA

Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 18, 1998

Ricotta Gnocchi with Pesto

Servings: 1 Servings

Ingredients:

1 Clove garlic
¼ cub Grated Parmesan cheese
2 cub Ricotta cheese
2 Eggs
1 teaspoon Salt
2 cub Flour
5 quart Water
Some butter
Some salt
Some pepper
Some Pesto (12 to 16Tablespoons)

Preparation:

>From Sunset's _Food_Processor_Cook_Book_ (Lane Publishing 19830

Mince garlic in the bowl of a food processor using the metal blade. Add Parmesan cheese, Ricotta cheese, eggs, 1 tsp salt and flour to work bowl.
Process continuously (stopping to scrape bowl every now and then) until mixture forms a ball. Remove dough, dust lightly with flour, and wrap in plastic wrap. Chill 4 to 6 hours.

Unwrap dough onto floured board. Roll small pieces of dough into ropes ⅜" thick. Cut ropes into 1 ¼" pieces, and shape into gnocchi with your finger.

Bring 5 quarts water to boil in 6 to 8 quart pot; cook gnocchi 30 to 40 at a time for about 10 minutes. Drain and keep warm in a covered dish until all Gnocchi are cooked. Season to taste with butter, salt and pepper. Top each serving with about 2 Tablespoons pesto. Makes 6 to 8 small servings.

Posted to rec.food.recipes by Jessica Litman <p01046@psilink.com> on 1994b, .

Ricotta Honey Spread

Servings: 1 Servings

Ingredients:

½ cub Ricotta cheese
1 tablespoon Honey
¼ teaspoon Cinnamon

Preparation:

Mix all ingredients until blended. Refrigerate any leftover spread.

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

Ricotta Latkes

Servings: 10 Servings

Ingredients:

-MARILYN SULTAR FJVS25A

BATTER:
1 15-16 oz. Container Part-Skim or Regular RicottaCheese
4 Eggs; large
6 tablespoon Matzo meal; or flour;
2 tablespoon Butter or Margarine; meltedand cooled
1 tablespoon Sugar; 1-2 tbs. sugar
1 teaspoon Vanilla

FOR FRYING:
Butter, Margarine, VegetableOil, or Non-Stick VegetableSpray

TO SERVE:
Jam, applesauce, plain orvanilla yogurt, sour creamor other pancakeaccompaniments

Preparation:

Put all the batter ingredients in a food processor (fitted with the steel blade) or blender, in batches if necessary, and process until the batter is very smooth, like thick cream. Scrape down the sides of the container a few times during processing. (The batter will be thinner than most pancake batters.)

Preheat a griddle or large skillet over med. heat (NOT HOTTER), AND LIGHTLY GREASE IT. Spoon 1 ½-2 tbsp. measures of batter onto the preheated griddle. When a few bubbles have risen to the surface of the pancakes, and the bottoms are golden brown (the pancakes will not rise,) turn them once, and cook them briefly on the second side, just until they are golden brown.
Serve the pancakes with your choice of accompaniment. Makes about 30 2 ½-3" pancakes.

I have not tried this recipe. It comes from "The Jewish Holiday Cookbook," by Gloria Kaufer Greene. Marilyn Sultar

Posted to JEWISH-FOOD digest V97 #321 by ELAINE RADIS (AUNTIE_E@prodigy.net) on Dec 8, 1997

Ricotta Pancakes with Blueberry Sauce - Martha Stewart Li

Servings: 8 Servings

Ingredients:

1 cub Fresh or thawed frozenblueberries
1 tablespoon Plus 2 t sugar
¼ teaspoon Grated lemon zest
Pinch of ground cinnamon
2 large Eggs, separated
1/3 cub Nonfat or part-skim ricotta
¼ cub Low-fat milk
6 tablespoon All-purpose flour
¼ teaspoon Baking powder
Pinch of salt
2 teaspoon Canola oil
Any combination of freshberries, for garnish (opt.)

Preparation:

1. In a small saucepan over medium heat, cook blueberries, 2 T water, 1 T sugar, the lemon zest, and cinnamon, stirring frequently, until syrupy, about 5 minutes. Remove from heat.

2. Blend egg yolks and ricotta in a food processor until smooth. Add milk, flour, remaining 2 t sugar, baking powder, and salt, and process until completely blended. Pour into a mixing bowl.

3. Beat egg whites in another bowl until stiff peaks form; fold gently into batter.

4. Heat oil in a large nonstick skillet over medium-low heat. Pour batter into skillet by the quarter cups. Cook until tops are bubbly and dry-looking, about 4 minutes; turn and cook until golden brown, about 4 minutes more. Serve with blueberry sauce. Garnish with berries, if desired.

Martha Stewart Living/October/94 Scanned & edited by Di Pahl & <gg> Posted to MM-Recipes Digest V4 #055 by "Kim" <kreese@paradise.net> on Feb 23, 1997.

Ricotta Pantesca

Servings: 1 Servings

Ingredients:

1 tablespoon Sea salt
2 cub Water (filtered or bottled,if local water is toochlorinated)
2 quart Whole milk
1 cub Heavy cream
2 Lemons (about 1/3 cup),juice of

Preparation:

Mix salt in water until dissolved. Heat the milk and the "seawater" over low heat until the mixture boils. Add the lemon juice, stir a few times, and when mixture begins to curdle remove from the heat. Let curds rest for a minute or two. Skim the ricotta curds from the whey with a slotted spoon or skimmer and place them in a colander lined with cheesecloth, a wire sieve, or a plastic ricotta basket. Drain for 15 minutes. Serve warm, or at room temperature, with a drizzle of honey.

Yield: around ½ pound pantesca

Recipe by: Cooking Live Show #CL8914 Posted to MC-Recipe Digest V1 #653 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 30, 1997

Ricotta Pepper Bread

Servings: 12 Servings

Ingredients:

½ cub Milk; * see note
2 package Active Dry Yeast
1 tablespoon Sugar
6 tablespoon Unsalted Butter; at roomtemperature
2 cub Ricotta Cheese
2 Eggs
2 teaspoon Salt
1 tablespoon Black Pepper; coarselyground
½ cub Fresh Chives; snipped
4 cub Flour; (to 4 ½ cups)

Preparation:

From: Pat Asher <asher@mcs.com>

Date: Mon, 01 Jul 1996 14:26:09 -0500
* scalded and cooled to 115 degrees

Pour the milk into a large bowl and stir in the yeast and sugar. Let stand until foamy, about 5 minutes. Beat the butter, ricotta, eggs, and salt into the yeast mixture with a whisk; then whisk in the pepper and chives.
Stir in enough of the flour to make a soft dough. Knead on a floured surface 5-10 minutes. Place the dough in a greased large bowl and turn to coat. Cover the bowl with a damp towel and let rise in a warm spot until doubled in bulk, 1 to 1 ½ hours. Punch the dough down and let it rise again for about 1 hour. Grease a cookie sheet. Punch the dough down, shape it into an oval loaf, cover and let rise for 45 minutes. Preheat oven to 350. Bake about 45-50 minutes, occasionally spraying top with water.

MC-Recipe Digest V1 #136

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

Ricotta Pie

Servings: 1 Servings

Ingredients:

-(FHFG38A)
1 ½ cub Crushed graham crackers *
1/3 cub Melted butter. *
1 pound Ricotta cheese;
2 Eggs;
½ cub Ugar;
1 tablespoon Vanilla

Preparation:

*line or 10 inch pie pan. Beat above ingredients until smooth. Pour into cracker shell and bake at 350 degrees for 20 minutes. Remove from oven. Set oven to 450. Add: 2 tbsp. sugar to 1 pint sour cream and spread (spoon it first; don't dump!) over pie. Return to oven for 10 minutes. Topping: In saucepan combine 1 can black cherries cut in pieces; ½ cup sugar, and scant 3 tbsp. cornstarch. Cook and stir until thick and clear. Makes 8-10 portions. I asked her for the recipe once. She gave me the club cookbook she had helped edit. I copied it for you from that. Millie O. in SLO FROM:
MILLIE OTHMAN (FHFG38A)

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

Ricotta Pudding

Servings: 4 Servings

Ingredients:

1 Egg; separated
1 tablespoon Sugar
1 cub Ricotta cheese, part-skim
½ teaspoon Lemon peel; grated
1 tablespoon Flour, all-purpose
½ teaspoon Baking powder
1 teaspoon Cinnamon-sugar mix; opt.
4 Strawberries;For garnish; optional

Preparation:

Preheat oven to 350 degrees. In small bowl, with electric mixer at high, beat egg white until stiff but not dry; set aside. In small bowl, beat egg yolk and sugar until slightly thick and lemon-colored; set aside. Place cheese in a sieve, press to drain any water. Add cheese to egg yolk mixture with lemon peel; blend well. Stir in flour and baking powder until well blended. Fold in egg white. Pour mixture into four 4-oz baking cups, filling about 2/3 full; bake 20-25 minutes until puffed and golden brown.
If desired, garnish each with ¼ teaspoon cinnamon-sugar mix and a strawberry. Serve immediately.
Per serving: about 125 cals.; 9 g. protein; 6 g fat; 9 g. carbs.; 147 mg sodium.
Preparation: 15 minutes; total time, 35 minutes. Enjoy!! Sorry, do not have name of recipe contributor.

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

Ricotta Pudding (Italian Cheesecake)

Servings: 6 Servings

Ingredients:

¼ cub Fine dry bread crumbs
¼ cub Raisins
¼ cub Chopped mixed dried fruit
¼ cub Rum
3 Eggs separated
1 ½ pound Whole-milk ricotta cheese
¼ cub Flour
½ teaspoon Vanilla
¼ cub Plus
1 tablespoon Sugar
⅛ teaspoon Cinnamon
1 teaspoon Grated lemon rind (1 lemon)
1 Whole egg
½ teaspoon Vanilla

Preparation:

From: Charles Nagel <cnagel@u.washington.edu>

Date: 16 Sep 1995 08:13:58 -0600
This has been a family favorite for years, and a good rebuttal to those who claim that "Italians don't make cheescake"....8->

Combine raisins and dried fruit in bowl; add rum and let stand 1 hour.
Butter a 1-½ quart souffle dish and coat with bread crumbs, shaking out excess. Beat 3 egg yolks and the whole egg in a large bowl until frothy.
Gradually mix in ricotta; beat until well combined. Combine flour, sugar, and cinnamon in a small bowl. Add to ricotta mixture along with lemon rind and vanilla. Stir in fruit=rum mixture, blending well. Beat egg whites in a small bowl until soft peaks form. Gently fold whites into ricotta mixture.
Pour into prepared dish. Bake in 350 oven for 50 minutes, or until center is set, top is lightly browned, and sides start to pull away from the dish.
Let stand in turned-off oven with door closed for 1 hour.

Invert pudding onto serving platter. Serve warm or chilled, garnished with whipped cream and cinnamon sugar, if desired.

Note: I turn the "pudding" out onto the serving dish, wash the souffle dish, and use it to cover the pudding in the refrigerator. We like it best when made ahead, when the flavors blend nicely. A bit like cassata alla Siciliana, but not so much sweat to make!

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

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

Ricotta Puffs

Servings: 40 Servings

Ingredients:

1 cub Ricotta cheese; ¾ inchthick
3 Eggs
¼ cub Flour
4 teaspoon Baking powder
¼ teaspoon Salt
Salad oil
Powdered sugar

Preparation:

Beat ricotta with eggs & sugar till blended and smooth. In another bowl, stir together flour, baking powder & salt;add to ricotta mixture, beating till smooth.

Pour oil into deep pan to depth of 1 ½";heat to 360 on deep-frying thermometer. For each puff, drop a rounded teaspoonful into hot oil; fry several at a time till golden brown (about 1 ½ minutes). Lit out with slotted spoon; drain well.

If made ahead, let cool, then wrap airtight and rerigerate. To reheat, arrangepuffs on single layer on rimmed baking sheet; place in 350oven or about 10 min., or till heated through.

Dust with powdered sugar and serve hot. Makes 3 ½ doz.

Per serving: 14 Calories; 1g Fat (52% calories from fat); 1g Protein; 1g Carbohydrate; 3mg Cholesterol; 55mg Sodium

Recipe by: Sunset Favorite Recipes II

Posted to recipelu-digest by Vicky Campagna <drvicky@pacbell.net> on Feb 14, 1998

Ricotta Raspberry Tart

Servings: 12 Servings

Ingredients:

2 cub Ricotta Cheese -- 250 g/8
Oz
1 Orange Zest
4 Eggs
½ cub Granulated Sugar -- 120 g/4
Oz
4 cub Raspberries -- 250 g/8 oz/2
Pts
¾ cub Unsalted Butter -- 185 g/6
Oz
½ cub Confectioner's Sugar -- 90
G/3 oz
1 ½ cub Flour, All-Purpose -- 250
G/8 oz
½ cub Toasted Almonds -- 60 g/2
Oz
½ teaspoon Almond Extract
½ teaspoon Salt

Preparation:

Ricotta Raspberry Tart is an excellent brunch dessert. Either fresh or frozen berries can be used - frozen will make the tart a bit more juicy.

Preheat the oven to 350 deg F/175 deg C/gas mark 4. Grease well a 12"/30 cm springform pan.

In a large bowl, mix together the ricotta and orange zest. Lightly beat 3 of the eggs and add them and the granulated sugar to the ricotta. Mix well. Pour the mixture into the prepared pan and top with the raspberries. Set aside.

In a med bowl, mix together well the butter and confectioners sugar. Add the remaining egg and mix again. Add the flour, almonds. almond extract, and salt and mix well.

Crumble this topping mixture over the raspberries and bake for 35 - 45 min, or until a tester inserted in the center of the cheese custard comes out clean.

Allow the tart to cool completely befor chilling in the refrigerator for an hour or 2.

Serve chilled.

Serves: 8 - 12

Recipe By : Caprial's Cafe Favorites, Chef Caprial Pence, pg 118

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

Ricotta Roquefort Cheesecake

Servings: 16 Servings

Ingredients:

2 package Part skim ricotta cheese --
ounce each)
1 cub Roquefort cheese; (6 oz) --
Packed
1 teaspoon -Freshly ground black pepper
6 large Egg whites
¼ cub Parmesan cheese -- fresh,
Shredded
To taste
42 Red radishes -- ends trimmed
Rinsed and drained
Parsley sprigs
Crisp crackers

Preparation:

1. In a processor or bowl, mix ricotta, Roquefort, pepper and salt. Beat in egg whites. Scrape mixture into a 10 in cheesecake pan with removable rim. Sprinkle evenly with parmesan cheese.

2. Bake uncovered, in a 325F oven until cheesecake is firm in center when pan is gently shaken, 35 to 45 minutes. Cool, cover, and chill at least two hours or up until next day.

3. Pinch all but 1 or 2 pretty leaves from radishes. Wrap in damp cloth and enclose in a plastic bag. Chill at least half an hour. 4. Remove pan rim and set cake on serving plate. Surround and garnish with radishes and parsley, and accompany with crackers.

Sunset Magazine 12/91.

Recipe By :

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

Ricotta Souffles with Raspberry Sauce

Servings: 4 Servings

Ingredients:

-Dorothy Cross TMPJ72B
¼ cub Sugar; divided
1 tablespoon Sugar; divided
1 ½ cub Onfat ricotta cheese
2 tablespoon All-purpose flour
½ teaspoon Grated lemon rind
½ teaspoon Vanilla extract
1 dash Ground cinnamon
1 Egg yolk
2 Egg whites
dash Salt
Vegetable cooking spray
Raspberry Sauce(se seperate recipe)
2 teaspoon Powdered sugar

Preparation:

Position knife blade in food processor bowl; add ¼ cup sugar, cheese, and next 5 ingredients. Process 1 minute or until smooth, scraping sides of processor bowl once. Spoon mixture into a large bowl, and set aside. Beat egg whites (at room temperature) and salt at high speed of an electric mixer until foamy. Gradually add remaining tablespoon sugar, beating until soft peaks form. Gently fold egg white mixture into cheese mixture. Spoon mixture evenly into 4 (6-oz.) souffle cups coated with cooking spray. Place souffle cups in a 13- x 9- x 2-inch baking pan; add hot water to pan to depth of 1 inch. Bake at 350 degrees for 30 minutes or until puffed and golden. Remove cups from baking pan. Make a 2-inch-deep slash through center of each souffle; spoon 2 tablespoons Raspberry Sauce into each souffle. Sprinkle each with ½ teaspoon powdered sugar; serve immediately.
4 servings (serving size: 1 souffle and 2 T sauce). Calories: 242 (6% from fat), 1.7 g fat, 63 mg chol, 111 mg sodium.

COMMENTS: A crimson-colored raspberry sauce drapes

these airy ricotta souffles....and better yet, they're low in fat!

Source: Cooking Light Magazine - May/June, 1993

Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH

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

Ricotta Stuffed French Toast

Servings: 1 Servings

Ingredients:

1 pound Italian Bread (Or day oldchallah)
4 Fresh eggs
1 tablespoon Vanilla
½ teaspoon Cinnamon
8 ounce Ricotta
½ cub Cream
½ teaspoon Nutmeg
Vermont maple syrup

Preparation:

from Grunberg Haus B&B and Cabins Waterbury-Stowe, Vermont (As featured in Country Magazine and Rise and Dine)

Thinly slice bread into 24 slices; spread half with fresh ricotta cheese; top with remaining slices.

Whisk together fresh eggs, cream, vanilla, nutmeg, cinnamon.

Dip sandwiches into mixture; grill slowly until browned. Dust with confectioner's sugar; serve with Vermont maple syrup.

Posted to JEWISH-FOOD digest V96 #106

From: msteinhorn@exit109.com

Date: Fri, 20 Dec 1996 10:49:33 -0500 (EST)

Ricotta Sunburst

Servings: 1 Servings

Ingredients:

Sunburst squash, 4-6" across
Ricotta cheese
Scallions
Summer Savory

Preparation:

Take Sunburst squash, remove the core and stuff with a mixture of ricotta cheese, chopped scallions and Summer Savory. Place in a pan with ¼" of water and bake at 400 degrees F until tender.

From: The Cook's Garden catalog - Spring/Summer 1989 - page 36

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

Ricotta Tacos - Tacos De Requeson

Servings: 6 Servings

Ingredients:

Jim Vorheis
1/3 cub Fresh lime juice
Sea salt to taste
1/3 cub Finely chopped radishes
¼ cub Finely chopped white onion
1 Chile peron, black seedsremoved and roughlychopped,
Or any hot green chile,chopped with seeds
1 tablespoon Roughly chopped cilantro
The tacos:
1 cub Drained and lightly saltedricotta cheese
6 Thin 5-inch corn tortillas
6 Toothpicks
Safflower oil for frying

Preparation:

Have ready a tray lined with a double thickness of paper toweling.

First make the sauce. Put the lime juice and salt into a glass bowl, mix in the rest of the ingredients, and leave for at least 30 minutes to marinate. This should make about 1 cup.

Spread 1 tablespoon of the ricotta over half of each tortilla. Fold over and secure with a toothpick.

Put oil to a depth of ¼ inch in a large frying pan and heat. When hot but not smoking, add a few of the tacos and fry, turning once until they are a golden color and quite crisp. Continue with the rest, adding oil if necessary.

Drain the tacos well on paper toweling and remove as soon as they are cool enough to handle. With a toothpick, ease them open and insert about 2 tablespoons of the sauce. Serve immediately; they cannot wait.

The Art of Mexican Cooking From the collection of Jim Vorheis

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

Ricotta Torte

Servings: 4 Servings

Ingredients:

4 Eggs
½ teaspoon Salt
1 cub Powdered sugar
3 tablespoon Cornstarch
1 ½ pound Ricotta cheese
½ pound Cream cheese
½ cub Half & Half
1 tablespoon Rum or brandy
½ tablespoon Vanilla
½ cub Assorted candied fruits

Preparation:

Contributed to the echo by: Sue Sanna Here's the Ricotta Torta Recipe:
recipe for 2 crust pie Beat eggs until light and add ½ t. salt and 1 c.
Powdered sugar, adding one tablespoon at a time and continuing to beat uniterruptedly. This is best done in an electric blender. Add 3 T.
cornstarch, beating until the mixture is smooth and thick.

Force the ricotta cheese through a fine sieve. Combine with softened cream cheese and beat in ½ c. half and half, adding this cheese mixture to egg mixture while beating continuously. The success of this torta lies in the thorough beating. Flavor with 1 T. brandy or rum. Mix thoroughly, then fold in ½ c. chopped assorted candied fruit. Pour into pie shell.

Cover with second pie pastry and flute. Bake in preheated oven for 1 hour.
Turn off the heat and allow the cake to remain in the oven with the door closed for ¾ of an hour. Let cool, but DO NOT REFRIGERATE before serving.
Decorate the top with candied fruit, and powdered sugar.

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

Ricotta-Roast Garlic Spread

Servings: 1 Servings

Ingredients:

1 Head garlic; large, (not 1clove)
1 cub Nonfat ricotta cheese
¼ teaspoon Black pepper

Preparation:

Preheat oven to 375 degrees F. Wrap garlic in aluminum foil and roast for 1 hour. Unwrap garlic. When it is cool enough to handle, peel away as much of the outer papery layers of skin as possible. Use a sharp knife to cut the entire head in half, crosswise (across the middle). Hold each half over the work bowl of a food processor and squeeze out as much garlic as possible.
Add cheese and pepper, and puree. Serve with crisp crackers such as melba toast or Rye-Krisp.

Makes 1 cup.

Adapted from ``500 Low-Fat and Fat-Free Appetizers, Snacks, and Hors D'oeuvres.''

Posted: Mon Nov 25 05:05:01 PST 1996 in the San Jose Mercury. Copied with permission.
Posted to Digest eat-lf.v096.n228

Date: Mon, 25 Nov 1996 13:09:33 -0800

From: Reggie Dwork <reggie@reggie.com>

NOTES : Cal 185.3, Fat 0g, Carb 13.2g, Fib 0.2g, Pro 36.2g, Sod 481mg, CFF 0.1%.

Ricotta-Sour Cream Cheesecake with Strawberry Sauce

Servings: 10 Servings

Ingredients:

3 cub Part-skim ricotta cheese
4 Eggs
¾ cub Light sour cream
2 tablespoon + 2 t. honey
1 tablespoon Fresh lemon juice
2 teaspoon Grated lemon peel
1 ½ cub Strawberries
2 tablespoon + 2 t. confectioners sugar
1 medium Kiwi fruit, pared and sliced

Preparation:

1. Preheat oven to 400F. Spray and 8" springform pan with non-stick cooking spray.

2. In a large bowl, with an electric mixer, beat ricotta cheese until smooth; add eggs one at a time, beating well after each addition. Add sour cream, honey, 2 tsps. of the lemon juice and the lemon peel; beat until combined.

3. Pour mixture into prepared springform pan; set pan in 13x9 baking pan. Pour hot water into the baking pan until it comes halfway up on the sides of the springform pan. Bake 1 hour or until top feels firm to the touch. Cool to room temperature.

4. Set aside 5 whole strawberries for garnish; slice the remaining berries. In a blender combine the sliced strawberries, sugar and remaining 1 tsp lemon juice; puree until smooth. Strain through cheesecloth into a small bowl.

5. Carefully remove sides of springform pan from cheesecake. Cut reserved strawberries into halves. Garnish cheesecake with sliced kiwi fruit and halved strawberries; serve with strawberry sauce.

Source: Weight Watchers Magazine Light and Easy New Family Classics 1993

Each serving provides: 1 ½ proteins, ¼ fruit, 60 optional calories Per serving: 192 calories; 12 g protein, 9 g fat, 15 g carbohydrates, 241 mg calcium, 133 mg sodium, 113 mg cholesterol, 1 g dietary fiber

Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip

Ricotta-Stuffed Zucchini Flowers

Servings: 10 Servings

Ingredients:

1 pound Ricotta cheese
1 Onion; minced
½ cub Toasted almonds or pine nuts(finely chopped)
½ cub Grated Italian Asiago cheeseOR- Parmesan cheese
½ teaspoon Ground pepper
1 teaspoon Seasoning salt
2 tablespoon Minced fresh basil; -=OR=-
1 teaspoon -Dried basil
2 tablespoon Minced parsley
1 teaspoon Butter; melted
20 medium Zucchini flowers, or moreOR- any squash flowers,Freshly picked andrinsed in cold water
Nasturtiums for garnish

Preparation:

Mix together all ingredients except butter and flowers. With filling at room temperature, use a pastry tube to carefully stuff flowers; do not overfill. Drizzle melted butter over flowers and cook in microwave on medium power for 3 minutes, or at 350 F in regular oven for about 15 minutes. Be careful not to let filling ooze out of flowers. Garnish with nasturtiums stuffed with extra filling.

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

Ricotto Cheese

Servings: 1 Servings

Ingredients:

1 gallon Milk
3 ounce Vinegar
1 teaspoon Salt

Preparation:

Coat bottom of stock pot with Pam or similar non-stick product; add milk to pot. On medium heat, bring milk to the point just before boiling. Add salt to milk; stir. Now add vinegar to milk, stirring slowly. Turn off fire. Let pot stand on stove for 5 minutes, stirring several times. Strain cheese through a collander. Press all excess water from cheese with a spoon. Refrigerate or freeze until needed. Use in meat loaf as an extender, with American cheese in Baked Macaroni and cheese, in lasagna, pizza, casseroles, etc.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ridiculously Easy Lentil Soup

Servings: 1 Servings

Ingredients:

1 ½ cub Lentils (regular, not red)
7 cub Water
1 medium Yellow onion, chopped
3 To 5 cloves garlic, minced
Or pressed
1 tablespoon Olive oil
1 teaspoon Salt
Freshly ground black pepper
Juice of one lemon

Preparation:

Bring the lentils and water to a boil in a large soup pot, then reduce heat and simmer. When the lentils have cooked for about 40 minutes, saute the onion and garlic in the olive oil until the onion is soft, then add the mixture to the lentils, along with the salt and plenty of black pepper.
Simmer for another 30 minutes or so. Just before serving, add about half the lemon juice, then taste to see whether you want to add the rest. Add more salt and/or pepper if you like.

This is a very simple and soothing soup.

From: janet@netcom.com (Janet M. Lafler). rfvc Digest V94 Issue #202 Sept.
20, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip

Riesling Pyment

Servings: 1 Servings

Ingredients:

4 ½ pound Wildflower honey
5 ½ pound Partial blueberry honey
2 tablespoon Acid blend
1 tablespoon Pectic enzyme
4 pound Alexander's Johanissberg
Riesling extract
1 Pack
Red Star champagne yeast

Preparation:

Boil honey, acid, enzyme and Riesling extract for 1 hour (I have since learned that honey is best not boiled; subsequent batches have been made by holding the mixture for 2 hours). Cool and pitch yeast. Rack to secondary after 8 days. Bottle after 4 months. This is more winey than your straight mead, but very pleasant. Medium dry and spritzig---very nice as a table wine. Those of you set up to crush your own grapes might try a grape honey mix. A drink of noble history! Primary Ferment: 8 days Secondary Ferment: 48 days

Recipe By : Serving Size:

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

Riewe Schales (Turnip Casserole) (Amish)

Servings: 5 Servings

Ingredients:

1 ½ cub Turnip, grated
1 ½ cub Potato, grated
¾ cub Milk
½ cub Low fat yogurt
½ cub Whole grain bread crumbs
¼ cub Sunflower, olive, or
Safflower oil
2 medium Onions, chopped
1 tablespoon Dried parsely
½ teaspoon Ground black pepper

Preparation:

1) Thoroughly mix all the ingredients, except the bread crumbs, in a large bowl.

2) Pour the mixture into a lightly greased shallow casserole (23 cm or 9 inches). Then scatter the bread crumbs over the top.

3) Bake for 40 minutes at 375F (190C). Serve immediately.

** Variations **

Fry the bread crumbs in a small amount of oil, before scattering them over the top of the dish.

Posted by ab684@freenet.carleton.ca (Walter Brown). rfvc Digest V94 Issue #215, Oct. 6, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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

Rigani Cheese Bread

Servings: 12 Servings

Ingredients:

Karen Mintzias
1 tablespoon Active dry yeast
1 cub Tepid (110 F) water
3 tablespoon Olive oil
½ teaspoon Fine-grain sea salt
3 cub Whole wheat flour, or more
2 tablespoon Dried rigani; crumbled
½ tablespoon Dried mint; finely crumbled
¾ pound Feta cheese; well drained, finely crumbled
1 Egg yolk; beaten with:
2 tablespoon Warm water

Preparation:

Sprinkle the yeast over the water and set aside in a warm place until foamy, about 10 minutes. Whisk in 2 tablespoons of the olive oil and the salt.

Sift the flour into a large mixing bowl, make a well in the center, and pour in the yeast mixture. Knead 10 minutes, adding additional flour if necessary to make a firm elastic dough. Transfer to a lightly oiled bowl, tightly cover with plastic wrap, and set aside for 2 hours in a warm draft-free spot.

Knead in the rigani, mint, and feta until evenly distributed throughout the dough. Lightly oil a heavy baking sheet and place the dough in the center.
Form into a round loaf and flatten to a thickness of 2 inches. Cover with a clean kitchen towel and set aside for 1 hour in a warm draft-free spot. The dough will rise only slightly.

Heat the oven to 350 F.

With a sharp thin blade, slash the top of the loaf diagonally in 2 or 3 parallel lines, brush with the remaining olive oil, and bake 25 minutes.
Brush with the beaten egg yolk and bake 15 minutes longer, or until the bread is deep golden brown and sounds hollow when tapped on the bottom.

Source: Flavors of Greece - by Rosemary Barron ISBN: 0-688-07087-6

Typed for you by Karen Mintzias

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

Rigatoncelli Con Pomodori

Servings: 1 Servings

Ingredients:

4 large Ripe yet firm tomatoes
1 pound Ditalini Rigati pasta
4 tablespoon Mint leaves, freshly chopped
1 bunch Italian parsley, finelychopped
2 Cloves garlic, finely minced
2 tablespoon Freshly ground pepper
4 tablespoon Extra virgin olive oil

Preparation:

Bring 6 quarts water to a boil and add 2 tablespoons salt.

Preheat oven to 450 degrees.

Slice off tops of tomatoes, but keep the tops to use as a lid later in the recipe. Using a melon baller, scape out seeds and flesh. Chop the flesh and set aside for later use. Cook Ditalini in boiling water according to package instructions until "al dente". Drain, refresh with cold water, and drain again. Place in a large mixing bowl and add mint, parsley, garlic, pepper, oil and chopped tomato flesh. Stuff pasta mixture back into tomatoes until brimming. Place tomato lids on top and bake 15 to 20 minutes until quite soft, yet still holding shape and serve immediately.

Yield: 4 servings

Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #586 by Sue <suechef@sover.net> on Apr 24, 1997

Rigatone All" Arrabiata

Servings: 1 Servings

Ingredients:

1 pound Rigatoni
3 tablespoon Olive oil
2 Garlic cloves; crushed in amortar or minced, (up to 3)
1 teaspoon Hot pepper flakes or 1 smallfresh; hot pepper, seededand finely chopped, (up to2)
1 ½ cub Tomato sauce
¼ teaspoon Salt
½ teaspoon Pepper
3 tablespoon Fresh parsley; chopped
1 tablespoon Fresh rosemary; chopped
½ cub Freshly grated Parmesan

Preparation:

Cook the pasta in 4 quarts of rapidly boiling salted water, stirring occasionally with a wooden spoon, until al dente.

While the pasta cooks, heat the olive oil in a sauce pan. Add the garlic and hot pepper and saute for 1 min., stirring occasionally. Add the tomato sauce, salt, and pepper and cook for 5 min. Drain the rigatoni when cooked.
Put 3 Tbsp. of the sauc e on the bottom of a heated serving dish. Add the pasta and top it with the rest of the sauce. Combine, sprinkle with the chopper parsley and rosemary, and serve immediately. Pass Parmesan at the table for those who want it.
Posted to JEWISH-FOOD digest Volume 98 #025 by BNLImp <BNLImp@aol.com> on Jan 13, 1998

Rigatoni

Servings: 6 Servings

Ingredients:

½ pound Rigatoni, cooked
1 cl Garlic, minced
1/3 cub Oil
14 ½ ounce Cn Stewed Tomatoes
8 ounce Cn Tomato Sauce
1 teaspoon Oregano
¼ teaspoon Pepper
2 tablespoon Parsley
Parmesan

Preparation:

In saucepan, heat oil. Saute garlic 3 mins. Add remaining ingreds. Cook 10-15 mins. Pour over rigatoni and toss to combine.

Good. Reg. tomatoes were used instead of stewed. Next time use stewed.

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

Rigatoni a la Vodka

Servings: 4 Servings

Ingredients:

- G Granaroli XBRG76AMM:MK VMXV03A
1 ½ cub Plain tomato sauce
¼ cub Butter
¼ pound Bacon diced
1/3 cub Vodka
½ cub Heavy cream
1 Packet bouillion
Salt and pepper to taste
1 pound Rigatoni
Grated cheese(parmagiana)

Preparation:

Lightly sautee bacon. Drain except for 2 tbls drippings. Add butter and simmer on low heat for 3 min. Add vodka and tomato sauce and simmer 5 min.
Add cream. salt and pepper and keep warm(never cook with cream on high heat-it will separate) Cook macaroni according to directions. Drain well, mix with sauce, top with cheese and serve.

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

Rigatoni Al Forno with Roasted Asparagus

Servings: 4 Servings

Ingredients:

2 tablespoon Olive oil; may be doubled
3 cub Chopped onion; large chunks
¾ pound Rigatoni; or similargrooved, tubular pasta
1 pound Asparagus; cut into 2"pieces
½ teaspoon Salt; plus more to taste
3 tablespoon Balsamic vinegar; (3 to 4tbs)
Freshly ground black pepper
1/3 cub Grated parmesan cheese;(plus extra for the top)
½ cub Bread crumbs
Balsamic vinegar; to serve

Preparation:

Preheat oven to 375F/ 190C. Put up a large potful of water to boil.

Pour the oil into a 9x13-inch baking pan (preferably glass). Break up the onion chunks with your hands, add them to the oil, and stir them around a little so they get coated. Place the uncovered pan in the oven and roast for 5 minutes.

When the water reaches a rapid boil, add the pasta and let it begin cooking while you continue roasting the vegetables.

After the onions have been in the oven for about 5 minutes, stir in the asparagus and sprinkle with ½ teaspoon salt. Spread everthing into a single layer, return the pan to the oven, and roast for 5 minutes longer.

Drain the pasts as soon as it is al dente, and stir it into the panful of onions and asparagus. Add the 3 to 4 tablespoons vinegar, black pepper, and parmesan, and mix well. Sprinkle the bread crumbs over the top, and return the pan to the oven. Bake uncovered for 10 to 15 minutes, or until the bread crumbs are brown and crisp. Serve hot, and pass around the pepper mill, extra parmesan and a cruet of additional balsamic vinegar, if desired. Yields 4 to 5 servings. Prep time 30 minutes. PER SERVING: 522 cals, 11.3 g fat, 19.4%

"Al forno means 'oven-baked,' and that's one of the wonderful features of this dish. The vegetables are cooked in a roasting pan right in the oven and cooked pasta gets added directly to the same pan. Cover, return the pan to the oven, then bring it directly to the table when it's done. This is a great make-after-work dish, and the cleanup is minimal.

*To make this for a crowd, bake two pans simultaneously.

**The rigatoni can be cooked a day or two in advance, lightly oiled and stored in an airtight container in the refrigerator, or you can boil it while you roast the vegetables, as indicated in the recipe.

MENU: Potato Soup with Rosemary and Roasted Garlic; Yuppie Platter: A Warm Salad of Radicchio, Belgian Endive, and Goat Cheese; Rigatoni al Forno with Roasted Asparagus amd Onions; Lemon Cloud.

Recipe by: Mollie Katzen's Vegetable Heaven (1997)

Rigatoni Al Gorgonzola Romana

Servings: 6 Servings

Ingredients:

1 cub Heavy Cream
½ pound Gorgonzola cheese, crumbled
½ teaspoon Nutmeg, grnd
2 tablespoon Butter
¾ cub Parmesan, grated

Preparation:

Heat cream to simmering, do not boil. Add Gorgonzola, salt, pepper and nutmeg; crush Gorgonzola against the pot's sides with the back of a wooden spoon until it's thoroughly mixed. Cook rigatoni al dente, toss with butter, then mix the pasta into the cream sauce. Mix in about half the Parmesan, serve the rest at table.
[It's worth a trip to the Italian deli to get a GOOD hunk of Gorgonzola for this!]

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

Rigatoni Al Prosciutto Cotto

Servings: 1 Servings

Ingredients:

6 ounce Prosciutto Cotto; (ItalianCooked Ham), diced
4 ounce Whole milk Mozzarella; diced
1 cub Cream
1 pound Rigatoni
6 ounce Freshly grated ParmigianoReggiano
Salt
2 tablespoon Butter

Preparation:

Place the ham and mozzarella in a saucepan. Add the cream and Parmigiano Reggiano. Turn on the heat to low and cook for a few minutes until the cream is slightly reduced. Drop the rigatoni into boiling salted water and cook until al dente (firm to the bite). Drain immediately. Transfer to a butter smeared baking dish. Add the sauce and toss thoroughly. Place in a preheated oven at 400 degrees and bake for 15 minutes. Allow to settle for a few minutes until serving. Serves 4 to 6 people.

Posted to recipelu-digest by molony <molony@scsn.net> on Feb 23, 1998

Rigatoni Alfredo with Asparagus

Servings: 2 Servings

Ingredients:

1/3 cub Whipping cream
3 tablespoon Butter
2 cub Cooked rigatoni
3 tablespoon Parmesan cheese; grated
1 cub Asparagus; cooked
½ tablespoon Fresh dill weed; minced, *see note
Fresh ground pepper

Preparation:

*½ to 1 teaspoon of dried dill may be substitiuted.

In skillet, heat cream to boiling. Cook until reduced by half. Turn off heat. Add butter and stir until melted. Add rigatoni and Parmesan and toss well. Drain asparagus and add to pasta. Reheat if necessary. Season to taste and sprinkle with dill. Serve hot.

Note: I have used frozen asparagus in this, and it worked nicely. Clipped from the newspaper years ago.

Serving Ideas : Serve with Cajun Barbequed Shrimp Posted to TNT Recipes Digest by JoAnn <joannr@pclink.com> on Feb 19, 1998

Rigatoni Alla Carbonara

Servings: 4 Servings

Ingredients:

3 ounce Pancetta
¼ cub Chopped onion
1 small Dried red chile
3 tablespoon Butter
3 tablespoon Olive oil
4 Eggs
½ cub Grated Parmesan cheese
½ cub Grated pecorino
1 tablespoon Salt
½ teaspoon Salt
Freshly ground black pepper
1 tablespoon Chopped parsley
1 pound Imported Italian spaghetti

Preparation:

FINELY DICE THE PANCETTA and saute it gently with the onion and chile in the butter and olive oil until pancetta is rendered and the onion soft, about 10 minutes. Discard chile. Beat the eggs with the 2 cheeses, ½ teaspoon salt, several grindings of black pepper and the parsley. Bring 4-to-5 quarts of water to the boil. Add 1 tablespoon salt and put in the pasta. When pasta is still slightly underdone, drain it and add it to the pan with the pancetta. Over low heat, toss thoroughly to coat the pasta with the oil and butter. Off heat, stir in the egg-cheese mixture and toss vigorously. Serve at once.

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

Rigatoni Alla Fontina

Servings: 4 Servings

Ingredients:

1 pound Rigatoni
6 tablespoon Sweet butter
2 pinch Nutmeg
2 pinch Black pepper
3 tablespoon Salt
½ pound Sliced fontina cheese
1 cub Parmigiano cheese

Preparation:

Preheat oven to 400 degrees.

Cook the rigatoni in 5 to 6 quarts salted boiling water until extra al dante (they will finish cooking in the oven). Drain well and place in a large bowl.

Add 2/3 of the butter, ½ of the parmigiano, and nutmeg and mix well until all the pasta is coated. In a buttered baking dish, make a layer of the pasta, a layer of the fontina cheese, sprinkle with the parmigiano, and repeat the process until the pasta is used up, ending with a layer of the fontina on top. Sprinkle with parmigiano and black pepper and dot with the remaining butter. Bake for 15 minutes, or until the cheese is melted. May be served on flat plates.

Posted to the TWSU BBS (316-689-3779), compiled by the Sysop.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip

Rigatoni All'amatriciana (Rigatoni with Pance

Servings: 4 Servings

Ingredients:

1 ½ pound Rigatoni
1 large Onion; finely chopped
1 cl Garlic; chopped
2 ounce Pancetta bacon
Extra virgin olive oil
1 ½ cub Italian tomatoescanned, peeled, hand broken
Parmigiano-Reggianofreshly grated
Fresh ground black pepper

Preparation:

Cut pancetta bacon into very fine julienne strips. In a large skillet, saute the onion in oil over medium heat until it starts to become transparent. Add the pancetta and fry gently until the onion is golden brown and the pancetta transparent. Add the tomatoes, salt and pepper, and cook over high heat for 10 minutes. Meanwhile cook the pasta uncovered in boiling salted water, stirring occasionally with a plastic or wooden fork.
For cooking time, see package instructions. When the pasta is ready, drain in a colander, then add to the sauce over low heat. Mix gently, top with cheese and serve immediately.

Rigatoni and Italian Sausage

Servings: 1 Servings

Ingredients:

1 pound Italian sausage, cut in 1"pieces (remove casings ifdesired)
2 tablespoon Olive oil
1 Onion, chopped
1 Bell pepper, chopped
2 Cloves garlic, chopped
1 can (12-oz.) tomato paste
1 can (16-oz.) stewed or dicedtomatoes
1 cub Water
¼ teaspoon Dried crushed red pepper
1 ¼ teaspoon Dried oregano
1 teaspoon Salt
⅛ teaspoon Pepper
1 Bay leaf
1 package (12 or 16 oz) of Rigatoni
Shredded Parmesan cheese, ifdesired

Preparation:

1. In heavy dutch oven, brown sausage pieces.

2. Remove sausage and add onion and bell pepper. Cook until tender.

3. Return sausage to pot and add remaining ingredients (except for Rigatoni).

4. Bring mixture just to a boil, then reduce heat to a low simmer and cook for 1-½ to 2 hours, stirring occasionally.

5. When sauce is done, cook rigatoni to al dente perfection. Drain, toss lightly with butter, then serve with sauce. Top with Parmesan cheese, if desired.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by poobery@ix.netcom.com (Jayni G. Mosher) on Feb 22, 1997.

Rigatoni Au Gratin with Asiago

Servings: 6 Servings

Ingredients:

¼ cub Olive oil
4 Shallots; chopped
3 Garlic cloves; chopped
1 Carrot; chopped
2 pound Tomatoes; blanched and peele
1 Bouquet garni (parsley, thym
And bay leave)
2 cub Heavy cream
Salt and pepper; to taste
12 ounce Cooked rigatoni
8 ounce Asiago; divided

Preparation:

Recipe by: Philippe Schmit, Park Bistro, New York City Saute shallots, garlic and carrots in olive oil. Chop tomatoes, add to pan with bouquet garni and cream. Reduce heat and simmer for 30 minutes. Remove bouquet garni and season with salt and pepper. Combine sauce with rigatoni and half of the asiago. Pour into greased gratin dish and top with remaining asiago.
Bake 30 minutes at 400-degrees.

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

Rigatoni Casserole

Servings: 6 Servings

Ingredients:

1 Box rigatoni pasta
10 ounce Sharp cheddar cheese; grated
1 can (large) tomatoes; peeled orstewed
1 can (small) V-8® vegetable juice

Preparation:

1. Parboil rigatoni until slightly tender, still chewy.

2. Pam the casserole dish.

3. Mix together the pasta, tomatoes, grated cheese and pour 1 cup of tomato juice over all.

4. Bake uncovered at 450 for 1 hour.

Recipe by: Deborah McHugh

Posted to MC-Recipe Digest V1 #999 by njwwb <njwwb@ibm.net> on Jan 09, 1998

Rigatoni Con Pomodoro E Broccoli

Servings: 10 Servings

Ingredients:

1 bunch Fresh broccoli; cleaned andcut into bite-sized pieces
⅜ cub Olive oil
Salt and pepper to taste
Vegetable oil
1 pound Rigatoni; preferably Italian

SAUCE:
⅝ tablespoon Garlic; coarsely chopped
⅜ cub Fresh basil; chopped
¼ cub Italian parsley; chopped
1 cub Fresh tomatoes; chopped
⅛ cub Olive oil
1 bunch Whole scallions; thinlysliced
3 Ripe tomatoes at roomtemperature; cut into bite-sized pieces

Preparation:

Boil the broccoli for about 5 mintues, until al dente--do not overcook.
Drain, place in large bowls and allow to cool. Pour ½ of the olive oil over the broccoli and add salt and pepper.

Cook pasta in boiling, salted water, with one tbs of vegetable. oil. Stir often with a fork or spoon long enough to reach the bottom of the pot.

When cooked a little firmer than al dente, drain the pasta well and allow to cool in wide serving bowls.
Pour the rest of the olive oil over the pasta, add salt and pepper and mix so that it does not stick.

Make the sauce: blend the garlic, basil, parsley, chopped tomatoes and oils in a food processor. When the pasta and broccoli are cool, gently mix togehter (it's easier to do with your hands). Add scallions and mix with the pasta and broccoli. Add the sauce and gently mix. Add ½ cup of parsley and the tomatoes.
Check for salt. Do not refrigerate but serve at room temperature.

The components of this recipe may be made ahead of time--the pasta cooked in the morning; and dressed just with the olive oil, the sauce made, and the vegetables prepared. It is best to blanch the broccoli, however, just a little before mixing together so it keeps its freshness.

Recipe from LaTosca Restaurant, Dallas, Texas/MM by DEEANNE

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

Rigatoni Modo Mio

Servings: 4 Servings

Ingredients:

1 teaspoon Butter
1 teaspoon Olive oil
1 Onions
½ Garlic cloves
¾ cub Boiled ham
½ teaspoon Basil
1 teaspoon Parsley
½ cub White wine
½ teaspoon Salt
½ teaspoon Pepper
¼ pound Rigatoni
1 Potatoes
½ Cauliflower
¼ cub Parmesan cheese

Preparation:

Slice onions thinly. Chop garlic and parsley finely. Cut potatoes and ham into ½ inch pieces. Break cauliflower into flowerets. Grate cheese. Boil pasta water. Heat butter and oil and add onions. Cook until golden. Add garlic, ham, basil, parsley, wine, salt and pepper and simmer. Add rigatoni and potatoes to water with salt and pepper. Cook about four minutes. Add cauliflower and cook four to five more minutes. Drain and add to ham mixture. Toss with half the grated cheese. Serve with garlic bread and remaining cheese.

Recipe by: Craig Claiborne - The New New York Times Cookbook

Posted to TNT Recipes Digest by "Barbara Zack" <bzack@leading.net> on May 10, 1998

Rigatoni W Three Cheeses

Servings: 4 Servings

Ingredients:

3 tablespoon Salt
1 pound Rigatoni
3 ½ tablespoon Melted sweet butter
½ cub Shredded fontina
½ cub Shredded swiss cheese
½ cub Shredded mozzarella
1 cub Heavy cream
½ cub Grated parmigiano cheese
½ teaspoon Nutmeg

Preparation:

1. In salted boiling water, cook rigatoni until super al dante (will finish cooking in oven). Drain and rinse in cold water.

2. In a large bowl, mix butter into pasta until well coated. Add the three cheeses and the cream. Toss well and add ¼ cup of the parmigiano while tossing.

3. Place in a buttered casserole and sprinkle the remaining parmigiano on top. Sprinkle nutmeg over everything and bake at 375F for 15-20 mins. When the top of the pasta has turned golden brown, it is done.
Posted to recipelu-digest Volume 01 Number 276 by Cathleen <catht@interlog.com> on Nov 19, 1997

Rigatoni with a Sauce of Lamb and Pine Nuts

Servings: 6 Servings

Ingredients:

1 Whole onion -- chopped
3 tablespoon Olive oil
2 Cloves garlic -- chopped
½ pound Lamb -- ground
1 teaspoon Dried oregano
2 tablespoon Fresh parsley -- chopped
1 tablespoon Tomato paste
1 cub Chicken broth
Salt and freshly ground
Black pepper -- to taste
1 pound Rigatoni (durum wheat
Pasta)
¼ cub Fresh mint leaves --
Chopped
¾ cub Feta cheese -- crumbled
1 ½ tablespoon Olive oil -- optional
3 tablespoon Pine nuts -- toasted

Preparation:

In a heavy saucepan, saute the onion in the 3 Tablespoon. oil over low heat for 3 to 4 min.

Add the garlic and cook, stirring, for less than a minute; then add the lamb and oregano. Cook the lamb over high heat, stirring frequently to break up the lumps, until it has just lost its raw color.

Stir in the parsley, tomato paste and chicken broth. Season with salt and pepper. Bring to a simmer, place cover on slightly askew and cook over low heat for 15 min.

While the sauce is cooking, bring a large kettle of water to a boil. When the water is boiling furiously, add 1 Tablespoon. salt; add the rigatoni and stir once or twice. Boil the pasta for 8 to 10 min., or until tender-firm to the bite.

Turn the pasta into a colander, drain well, then transfer to a large warmed bowl. Pour over the sauce, add the mint, feta cheese, pine nuts, and optional 1 ½ Tablespoon. of olive oil.

Toss again and serve piping hot.

Posted to MM-Recipes Digest V3 #199

Date: Tue, 09 Jul 1996 09:39:38 -0500

From: Sharon <jouet@telalink.net>

Recipe By : Washington Post, 9/27/95

Rigatoni with a Thick Mushroom Sauce

Servings: 6 Servings

Ingredients:

1 tablespoon Unsalted butter
¼ cub Extra virgin olive oil
1 pound Portobello mushrooms;cleaned
2 Cloves Garlic; Sliced
⅛ teaspoon Crushed red pepper
1 ½ cub Chicken broth
½ Chicken bouillon cube
1 ½ tablespoon Italian parsley; Finelychopped
¼ teaspoon Salt
1 pound Short tubular pasta(rigatoni; mezze, etc.
¼ cub Parmesan cheese; Grated

Preparation:

1. Sauce: Put butter and oil in a large nonstick skillet. Using the largest holes on a grater, shred mushrooms directly into skillet. Add garlic and crushed pepper.

2. Saute over medium heat until liquid from mushrooms evaporates, about 10 minutes. Add broth and bouilion cube, increase heat to high and cook 10 to 12 minutes for flavors to blend and liquid to reduce somewhat. Remove from heat, stir in parsley and salt. Set aside.

3. While sauce cooks, bring a large pot of lightly salted water to a boil.
Add the pasta and cook according to package directions until firm-tender (al dente). Drain well and return to pot. Add mushroom sauce and stir over medium heat 1 minute. Remove from heat, add cheese and toss to mix. Serve immediately.

Recipe by: In Nonna's Kitchen by Carol Field

Posted to recipelu-digest by Rodeo46898 <Rodeo46898@aol.com> on Mar 2, 1998

Rigatoni with Bacon, Spinach and Two Cheeses

Servings: 4 Servings

Ingredients:

8 slice Bacon; cut into 1 inch pcs
1 large Red bell pepper; cut intomatchstick, size strips
1 cub Onion; chopped
12 ounce Rigatoni
1 2/3 cub Fontina cheese; (about 5ounces), grated
1 ½ cub Gorgonzola cheese; (about 5ounces), crumbled
6 tablespoon Butter; cut into pieces,room temperature
8 ounce Fresh spinach; (about 8cups), chopped
3 tablespoon Brandy
1/3 cub Walnuts; toasted/chopped
2 tablespoon Fresh chives or green oniontops; chopped

Preparation:

Cook bacon in heavy large skillet, over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 3 tablespoons drippings from skillet. Add bell pepper and onion to skillet and saute until tender, about 4 minutes. Remove skillet from heat.

Meanwhile, cook rigatoni in large pot of boiling salted water until tender but still firm to bite. Drain.

Immediately return pasta to same pot. Add Fontina, Gorgonzola and butter and toss until cheeses and butter melt and coat pasta. Add spinach and brandy and toss over medium heat until spinach wilts, about 3 minutes.
Gently mix in red bell pepper mixture and cooked bacon pieces. Season to taste with salt and pepper.

Transfer pasta to large bowl. Sprinkle with walnuts and chives and serve.

Printed in Bon Appetit April 1998

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

Recipe by: Frankie, Johnnie & Luigi Too - Dublin, CA

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

Rigatoni with Chicken and Three Pepper Sauce

Servings: 4 Servings

Ingredients:

½ pound Rigatoni or other tubepasta; uncooked
2 tablespoon Olive oil
½ medium Onion; chopped
½ large Green bell pepper; julienned
½ large Red bell pepper; julienned
½ large Yellow bell pepper;julienned
1 Clove garlic; minced
1 Tomato; chopped
¼ cub Low sodium chicken broth
2 tablespoon Fresh parsley; minced
¼ teaspoon Dried basil
⅛ teaspoon Crushed red pepper
1 tablespoon Lemon juice
2 Boneless skinless chickenbreasts; halved and cooked

Preparation:

Cook the rigatoni according to package directions, without adding salt, drain and set aside. In a large skillet, over medium heat, heat the oil.
Add the onion, peppers and garlic and saut‚ for 6 minutes. Add the tomatoes, chicken broth, parsley, basil, crushed red pepper and salt and pepper to taste. Add the lemon juice. Add chicken to the skillet and cook chicken in sauce over low heat just until chicken is warmed in the sauce.
Arrange the cooked rigatoni on a serving platter. Spoon chicken and pepper sauce over rigatoni and serve.

Per serving: calories 376, fat 9.6g, 23% calories from fat, cholesterol 37mg, protein 22.1g, carbohydrates 50.1g, fiber 4.2g, sodium 80mg.

Exchanges: 3 Lean Meat, 3 Starch, 1 Vegetable.

Source: webmaster@MealsForYou.com Copyright © 1996-1998 Meals For You.

MC Formatted & MC Busted by Barb at Possum Kingdom

NOTES : Prep: 10 min, Cook: 15 min.

Recipe by: The American Diabetes Association's Easy & Elegant Entrees

Posted to recipelu-digest by "abprice@wf.net" <abprice@wf.net> on Mar 21, 1998

Rigatoni with Four Cheeses

Servings: 4 Servings

Ingredients:

1 pound Rigatoni
1 ½ cub Half and half
3 ounce Gorgonzola cheese --
Crumbled
3 ounce Bela Paese or Talegggio
Cheese -- cubed
3 ounce Fontina cheese -- cubed
½ cub Freshly grated Parmesan
Cheese
2 tablespoon Chopped fresh parsley

Preparation:

Cook pasta in salted water until tender but still firm to the bite.
Meanwhile bring half and half to simmer in heavy skillet over medium-low heat. Add Gorgonzola, Bel Paese and Fontina cheeses, stir until melted.
Drain pasta and add to sauce. Toss to coat. Season with salt and pepper.
Transfer to large bowl. Sprinkle with Parmesan and parsley and serve.

Posted to EAT-L Digest - 17 Jun

Date: Tue, 18 Jun 1996 08:24:26 -0400

From: Betsy Burtis <BuddoB@AOL.COM>

Recipe By : Valentino in Santa Monica

Rigatoni with Gorgonzola Cheese (Timballo Al Gorgonzola)

Servings: 8 Servings

Ingredients:

2 ½ tablespoon Butter
½ cub French bread crumbs, fresh
1 ¼ cub Whole milk
½ cub Whipping cream
1 tablespoon All-purpose flour
12 ounce Gorgonzola cheese, crumbled
1 pound Rigatoni or penne pasta
¼ cub Grated parmesan cheese

Preparation:

Preheat oven to 400F. Butter 9x13" baking dish. Melt ½T butter in small nonstick skillet over med heat. Add breadcrumbs and stir until golden, about 4 min. Remove skillet from heat. Bring milk and cream to simmer in med saucepan. Remove from heat. Melt remaining 2T butter in another med saucepan over low heat. Add flour; stir 2 min. Whisk in milk mixture. Whisk until slightly thickened, about 4 min. Add gorgonzola and whisk until cheese melts and sauce is almost smooth. Set aside. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain.
Return pasta to pot. Add gorgonzola sauce and toss to coat pasta. Season pasta to taste with salt and pepper. Transfer to prepared baking dish.
Sprinkle with grated parmesan cheese and breadcrumbs. Bake pasta and sauce until sauce bubbles, about 25 min. Let stand 5 min and serve.

Recipe by: Bon Appetit 5/97 Posted to MC-Recipe Digest V1 #612 by "terily@tenet.edu" <terily@tenet.edu> on May 14, 1997

Rigatoni with Ground Turkey

Servings: 1 Servings

Ingredients:

1 pound Ground turkey
1/3 cub Onion -- chopped
2 tablespoon Parsley -- minced
1 pound Mushrooms -- sliced
1 ounce Porcini mushrooms --
Rehydrate
Save water
½ cub Tomatoes -- chopped
Rigatoni -- cooked al dente
Toasted breadcrumbs
1/3 cub Parmesan cheese
2/3 cub Bechamel sauce
1 tablespoon Olive oil
2 tablespoon Flour
1 cub Milk
Salt and pepper

Preparation:

Saute turkey; add onions, parsley, mushrooms, tomatoes and porcinis with their juice. Cook until meat is done and onions are tender. Toss pasta with sauce. Put in a baking dish. Top with Bechamel Sauce, breadcrumbs and Parmesan. Bake 400~ for 15 minutes. BECHAMEL SAUCE-Cook flour in oil until smooth. Add milk, salt and pepper. Cook until thick.

Recipe By :

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

Rigatoni with Hot Sausage and Fennel

Servings: 2 Servings

Ingredients:

½ pound Hot italian sausage; casings discarded
1 tablespoon Olive oil
½ cub Onion; finely chopped
1 Garlic; minced
1 Large red bell pepper (about 1 cup); chopped
1 Fennel bulb (about 2 cups);thinly sliced
1/3 cub Dry white wine
½ cub Chicken broth
¼ cub Heavy cream
½ pound Rigatoni or other tubularpasta
¼ cub Fresh parsley; minced
Parmesan cheese to taste;freshly grated

Preparation:

in a heavy skillet, cook the sausage over moderate heat, stirring and breaking up any lumps, until it is cooked through, and transfer it with a slotted spoon to paper towels to drain. Add the oil to the skillet, and in it cook the onion and the garlic over moderately low heat, stirring, until the onion is softened. Add the bell pepper and the fennel and cook the mixture over moderate heat, stirring occasionally, for 5 minutes, or until the bell pepper and fennel are softened. Add the wine and broth, bring the liquid to a boil, and simmer the mixture, covered, for 5 minutes. Add the cream and boil the mixture until it is thickened slightly and reduced by about one-third. In a kettle of boiling water, cook the rigatoni until it is al dente, and drain it well. Stir into the fennel mixture the parsley, the sausage, and salt and pepper to taste, and in a bowl toss the sauce with the rigatoni and the parrmesan cheese.

Contributor: Epicurious Recipe File

Posted to MM-Recipes Digest by Jack Elvis <jackelvis@moonlink.net> on Apr 28, 1998

Rigatoni with Mushrooms and Peppers, Lhj

Servings: 6 Servings

Ingredients:

2 tablespoon Consorzio roasted garlicflavored olive oi
12 ounce Mushrooms; sliced
3 medium Assorted peppers; cut intostrips
1 pound Rigatoni pasta
1 teaspoon Salt
¼ teaspoon Freshly ground pepper
½ cub Freshly grated Romano cheese

Preparation:

1. Heat oil in 12-inch skillet over medium-high heat. Add mushrooms and peppers; cook 5 minutes.

2. Meanwhile, start to cook pasta according to package directions,

3. Stir in salt and pepper into vegetables. Reduce heat to medium-low and cook, stirring occasionally, 10 minutes until vegetables are tender.

4. Drain pasta; reserve ¾ cup pasta water. Add pasta water to skillet with vegetables; bring to boil, scraping bottom to loosen browned bits.
Combine sauce with pasta in large serving bowl; toss with half the Romano.
Sprinkle top with remaining cheese. Serve immediately.

* Available from Napa Valley Kitchens, 800-288-1089.

Prep time: 15 minutes Cooking time: 23 minutes

(C) Copyright 1997, Meredith Corporation, All Rights Reserved.

NOTES : Roasted garlic flavored olive oil adds a nice twist to this pasta dish--but regular or extra-virgin olive oil work well too.

Recipe by: Ladies Home Journal

Posted to MC-Recipe Digest V1 #942 by "abprice@wf.net" <abprice@wf.net> on Dec 2, 1997

Rigatoni with Olives

Servings: 2 Servings

Ingredients:

½ pound Rigatoni
½ pound Back olives, chopped
½ pound Mozzarella cheese
8 Leaves basil, shredded
Salt
Tomato sauce
½ cub Parmesan cheese, grated

Preparation:

Cook rigatoni in plenty of salted water. Drain and place in a bowl of ice water. Fill each drained rigatoni with ½ a slice of mozzarella, a little basil and ¼ teaspoon olives, transferring each to a buttered baking dish.
Cover with tomato sauce and plenty of parmesan cheese. Bake until mozzarella has melted.

Recipe by: Miriam P. Posvolsky Posted to Kitmailbox by Leon & Miriam Posvolsky <posvolsk@centroin.com.br> on Jul 06, 1997

Rigatoni with Sausage

Servings: 4 Servings

Ingredients:

1 pound Italian Sausage *
¼ cub Pepperoncini Peppers **
Clove Garlic; minced
½ cub Olives; quartered
2 cub Spaghetti Sauce
1 cub Grated Cheese (your choice)
¼ cub Dry Red Wine or Water
4 cub Hot Cooked Rigatoni

Preparation:

Servings: 4

* Remove Casing ** Sliced and Drained In 10 qt skillet over medium heat, cook sausage until browned, stirring to separate meat. Spoon off fat. Add garlic, sauce, wine and peppers. Heat to boiling. Reduce heat to low; simmer 5 min, stirring occasionally. Add olives, ½ cup cheese and rigatoni; toss to coat well. Serve topped with remaining cheese.

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

Rigatoni with Sausage (Spicy) Sauce

Servings: 4 Servings

Ingredients:

12 ounce Rigatoni or ziti macaroni
2 ¾ teaspoon Salt
¾ pound Extra lean ground beef;(ground round)
1 medium Onion; diced
1 teaspoon Fennel seeds; crushed
¼ teaspoon Crushed red pepper
28 ounce Canned Italian-style stewedtomatoes; (one large or twostandard cans)
Chopped parsley; for garnish

Preparation:

1. Prepare rigatoni as label directs, using 2 teaspoons salt in water; drain and keep warm.

2. Meanwhile, in nonstick 12-inch skillet over medium-high heat, cook ground beef, onion, fennel seeds, crushed red pepper, and ¾ teaspoon salt, stirring occasionally, until all pan juices evaporate and meat is well browned.

3. Stir in stewed tomatoes; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes. Spoon sauce over rigatoni; sprinkle with chopped parsley.

Each serving: About 585 calories, 29 g protein, 79 g carbohydrate, 16 g total fat (6 g saturated), 57 mg cholesterol, 1120 mg sodium.

Copyright © 1995 The Hearst Corporation; all rights reserved

Notes: Made with extra-lean ground beef and sausage spices, this main dish tastes great served with crusty Italian bread and a salad of tossed cucumbers with Buttermilk-Chive Dressing. Work Time: 5 minutes; Total Time:
30 minutes.

Buster for McRecipe by Pat Hanneman (kitpath) feb98

Recipe by: Homearts Recipe Archive

Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 26, 1998

Rigatoni with Scallops and Lemon Mustard Sauc

Servings: 4 Servings

Ingredients:

1 pound Rigatoni or other Mediumpasta shape
2 cub White wine
1 tablespoon Grated lemon peel
1 pound Bay scallops
4 teaspoon Dijon mustard
¼ cub Butter or margarine; chilled
1 tablespoon Chopped chives or parsley
Salt; to taste
Freshly ground black Pepper;to taste

Preparation:

Prepare pasta according to package directions, drain. In a large skillet, bring wine and lemon peel to simmer. Add scallops and cook about 1 minute.
Remove scallops from pan. Increase heat and boil wine until reduced by half, about 5 minutes. Whisk in mustard, then add butter, one tablespoon at a time. Add scallops and pasta. Heat thoroughly. Sprinkle with chopped chives or parsley, salt and pepper to taste and serve. This recipe serves 4 to 6.

Recipe Source: 100 BEST PASTA RECIPES by The National Pasta Association (cookbooklet by mail) - Send $2.50 check or money order (payable to National Pasta Association) to: "NPA's 100 Best Recipes," 2101 Wilson Blvd., Suite 920, Arlington, VA 22201. As reprinted in the Mar/Apr, 1992 issue of Cookbook Digest.

Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 12-13-1995.

Re-formatted for Meal-Master by: Nancy Filbert {*Prodigy Service ID# LRCE87A} January, 1996.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on May 17, 1998

Rigatoni with Shrimp in Tomato and Feta Sauce

Servings: 1 Servings

Ingredients:

½ cub Finely chopped onion
1 Garlic clove; minced
6 tablespoon Olive oil
½ cub Dry white wine
3 can (14 to 16 ounce) plumtomatoes including thejuice; chopped coarse
2 tablespoon Finely chopped fresh parsleyleaves
½ teaspoon Dried basil; crumbled
½ teaspoon Dried oregano; crumbled
¾ teaspoon Salt
Dried hot red pepper flakesto taste
1 ½ pound Medium shrimp; shelled,deveined, and rinsed
1 pound Rigatoni or other tubularpasta
½ pound Feta; crumbled

Preparation:

In a kettle cook the onion and garlic in oil over moderately low heat, stirring occasionally until they are softened, add wine, and boil mixture for 1 minute. Stir in tomatoes with juice, 1 tablespoon parsley, basil, oregano, salt, and red pepper flakes and boil mixture, stirring occasionally, for 5 minutes, or until it is thickened. Add the shrimp and cook the mixture over moderate heat, stirring, for 4 to 5 minutes, or until the shrimp are just firm. In a large kettle of boiling salted water cook the rigatoni until it is just al dente, drain it well, and stir it into the shrimp mixture. Stir in 6 ounces of Feta and salt and pepper to taste, transfer the mixture to a lightly oiled 4 quart shallow glass baking dish, and sprinkle the top with the remaining 1 tablespoon parsley and the remaining 2 ounces Feta. Bake the pasta in the middle of a preheated 450 degree oven for 20 minutes, or until Feta is bubbling and the top is slightly crusty.

Yield: 6 servings

NOTES : Recipe courtesy of Gourmet Magazine

Recipe by: Cooking Live Show #CL9051

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

Rigatoni with Spicy Sun-Dried Tomato Sauce

Servings: 1 Servings

Ingredients:

1 pound Rigatoni
1 ounce jar sun-driedtomatoes in olive oil withherbs; drained, 1tablespoon oil reserved
1 tablespoon Minced garlic
1 can (29-ounce) ready-cuttomatoes
½ cub Kalamata olives; pitted,chopped
1 cub Fresh chopped basil
1 cub Crumbled feta cheese; (about4 ounces)
¾ cub Freshly grated Parmesancheese; (about 2 ounces)

Preparation:

Cook pasta in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally.

Meanwhile, heat oil reserved from sun-dried tomatoes in heavy large skillet over medium heat. Add garlic and cook 30 seconds. Add sun-dried tomatoes, ready-cut tomatoes and their liquid and olives and bring to boil. Reduce heat and simmer until sauce thickens slightly, about 4 minutes. Mix basil and both cheeses and stir until cheeses melt. Season to taste with salt and pepper. Remove sauce from heat.

Drain pasta. Add to skillet; toss to coat with sauce. Transfer to bowl; serve.

4 SERVINGS

Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 23, 1998

Rigatoni with Three Cheeses

Servings: 4 Servings

Ingredients:

3 tablespoon Salt
3 ½ tablespoon Melted sweet butter
½ cub Shredded fontina
1 cub Heavy cream
½ teaspoon Nutmeg
1 pound Rigatoni
½ cub Shredded swiss cheese
½ cub Shredded mozzarella
½ cub Grated parmigiano cheese

Preparation:

Preheat oven to 375 degrees.

In lots of boiling water, add the salt and rigatoni. Cook until super al dante as they are going into the oven. Drain and rinse in cold water.

In a large bowl, mix the butter into the pasta until it is well coated.
Add the three cheeses and the cream. Toss well and add ½ the parmigiano while tossing. Place in a buttered casserole and sprinkle the remaining parmigiano on top. Sprinkle the nutmeg over everything and bake for 15 to 20 minutes. When the top of the pasta has turned golden brown, it is done.

Posted to the TWSU BBS (316-689-3779), compiled by the Sysop.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip

Rigatoni with Turkey and Broccoli

Servings: 6 Servings

Ingredients:

6 ounce Italian-Style TurkeySausage; (Approx. 2 Links)
2 teaspoon Olive Oil
1 large Onion; Sliced
1 Red Pepper; Sliced
2 Cloves Garlic; Minced
½ teaspoon Fennel Seeds; Crushed
2 tablespoon All-purpose Flour
2 cub Skim Milk
Salt & Freshly Ground Pepperto Taste
3 cub Broccoli Florets
1 pound Dried Rigatoni
½ cub Parmesan Cheese; FreshlyGrated

Preparation:

Welcome to On the Lighter Side of Cooking month at Recipe-a-Day.com. The Cook and Kitchen Staff have exchanged the fatty pork sausage with turkey, replaced the heavy cream with skim milk and strengthened the flavor with a little extra seasoning in this classic sausage and rigatoni main course.

At 455 calories per serving, it’s still a hearty meal with 10 grams of fat, but only 1.9 grams of saturated fat in the meal. Prepare it tonight and keep your resolutions in place on the first day of this New Year!

Put a pot of lightly salted water on to boil for the rigatoni. Meanwhile, bring sausages and ¼-inch water to simmer over medium heat in a large skillet. Cook sausages, uncovered for 12 to15-minutes until browned on all sides. Transfer sausages to an area to cool and cut into ½-inch slices.

Heat oil over medium in a large heavy saucepan. Add onion, pepper, garlic and fennel seeds. Cook, stirring often, for about 5-minutes to soften vegetables. Sprinkle flour evenly over the cooking vegetables and gradually whisk in milk, stirring constantly until thickened. Remove mixture from heat, cover and keep warm.

Cook broccoli in boiling water for about 3-minutes and remove with a slotted spoon, add to the vegetable-sauce mixture. In the pot of boiling water cook rigatoni as directed. Drain and transfer to a large warmed serving bowl. Add vegetable-sauce mixture and toss to coat. Add salt and pepper, then sprinkle with parmesan cheese and serve immediately.

Posted to dailyrecipe@recipe-a-day.com by The Cook <owner-dailyrecipe@recipe-a-day.com> on Jan 01, 1998

Rigatoni with Tuscan-Style Cauliflower and Pecorino

Servings: 1 Servings

Ingredients:

4 tablespoon Virgin olive oil
1 medium Red onion, thinly sliced
6 Mint leaves
½ tablespoon Crushed red pepper
1 5-inch head of cauliflower,;about 1 to 1-¼ pounds
1 pound Rigatoni pasta,; preferablyItalian
½ cub Grated Pecorino cheese
2 tablespoon Freshly ground black pepper
1 bunch Italian parsley, finelychopped; to yield ¼ cup

Preparation:

Bring 6 quarts water to boil in a large spaghetti pot and add 2 tablespoons salt.

In a 14- to 18-inch saute pan, heat oil until just smoking and add onion, mint and red pepper. Cook until soft, about 5 to 6 minutes.

Meanwhile, remove leaves and base core from cauliflower and chop into ¼-inch pieces. Break the florets away from the central core and size them similarly. Cut the core into ¼-inch coins and throw all the pieces into the sautJ pan with the onions. Lower the heat to medium and cook, stirring regularly for about 12 to 15 minutes, until cauliflower is softened and light brown but not mushy.

Cook the rigatoni according to package instructions until ?al dente@, about 8 to 12 minutes, and drain in colander. Toss hot pasta into pan with cauliflower and add grated cheese, black pepper and parsley. Toss to coat and serve immediately.

Yield: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5676

Posted to MC-Recipe Digest V1 #258

Date: Fri, 25 Oct 1996 14:26:26 -0400

From: Meg Antczak <meginny@node1.frontiernet.net>

Rigatoni with Veal Sauce

Servings: 4 Servings

Ingredients:

½ cub Sliced mushrooms
¼ cub Olive oil
½ cub Fresh green peas
1 Clove garlic; chopped
½ pound Ground veal
½ cub Dry sherry
¼ cub Sweet Marsala
¼ pound Butter; melted
2 cub Tomato sauce
1 pound Rigatoni
Grated Parmesan cheese

Preparation:

1. Saute mushrooms in olive oil until almost done. Add the peas & garlic & saute for 1 to 2 minutes. Mix in the ground veal & then cook until browned.
Drain off the excess grease & set aside.

2. Mix together the sherry, Marsala & butter. Combine them with the tomato sauce & add to the ground veal. Let mixture simer for 10 to 15 min. Cook the rigatoni in plenty of boiling salted water until tender, but al dente (still a little crunchy). Drain. Add veal sauce to rigatoni & serve with grated Parmesan.

SABATINO'S

FAWN STREET, BALTIMORE

WINE: BOLLA AMARONE

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

Rigatoni with Vegetable Cream Sauce

Servings: 6 Servings

Ingredients:

½ pound Rigatoni or medium sizedpasta
1 teaspoon Salt
3 cub Small broccoli florets
1 cub Frozen peas
½ cub Skim milk
¼ cub Nonfat sour cream
2 tablespoon Flour
6 tablespoon Nonfat parmesan cheese
1 ¾ cub Vegetable broth (Swanson)
2 cub Carrots (about 4) peeled,cut¼ inch thick
2 Yellow squash (about 8ounces each), quarteredlengthwise, cut into 1"lengths
2 teaspoon Dried basil
¼ Red pepper - cut in ⅜"pieces
Salt and pepper
Nonfat parmesan cheese

Preparation:

In large pot or Dutch oven over high heat bring 2 quarts water to boil with ½ teaspoon salt. Add pasta and cook for 8 to 10 minutes. Add broccoli and peas and cook for 2 more minutes till tender crisp. Drain all and return to the pot. Meanwhile in bowl, whisk the milk, sour cream, flour and parmesan cheese. In a skillet over high heat, bring broth to boil, add carrots, boil 3 minutes. Add squash and red pepper and cook 3 minutes more, stirring 2 times. Pour milk mixture and basil in broth. Cook gently 2 minutes till thickened. Pour this sauce mixture over the pasta and veggies. Add more salt and pepper as desired. When serving top with a bit more parmesan cheese.

Recipe by: Flo Posted to fatfree digest V97 #042 by Terry and Kathleen Schuller <schuller@ix.netcom.com> on Mar 30, 1997

Rigatoni with Vodka Tomato Sauce

Servings: 2 Servings

Ingredients:

2 tablespoon Olive oil
1 cub Finely chopped shallots
¼ teaspoon Dried crushed red pepper
½ cub Vodka
¾ cub Whipping cream
¾ cub Tomato sauce
8 ounce Rigatoni pasta
4 ounce Thinly sliced prosciutto,chopped
1/3 cub Grated Asiago cheese (about2 oz)
2 tablespoon Chopped fresh parsley
2 tablespoon Chopped fresh basil or 2 tdried

Preparation:

Heat oil in heavy large skillet over medium heat. Add shallots and crushed red pepper; saute until shallots are translucent, about 5 minutes. Add vodka and ignite with long match. Simmer until flames subside, shaking pan occasionally, about 2 minutes. Increase heat to high, add cream and bou until mixture thickens, about 3 minutes. Add tomato sauce; boil until sauce thickens and coats back of spoon, about 2 minutes. (Can be made 1 day ahead; chill.) Cook pasta in pot of boiling salted water until tender but still firm to bite.
Drain; reserve ¼ C cooking liquid. Bring sauce to simmer. Add pasta, prosciutto, 1/3 C cheese, parsley and basil to skillet and toss to coat. Add reserved pasta cooking liquid if mixture is too dry. Season to taste with pepper. Transfer to large bowl. Sprinkle with remaining 1/3 C cheese and serve.

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

Rigatoni with White Beans and Tomatoes

Servings: 6 Servings

Ingredients:

1 cub Dried cannellini beans
6 tablespoon Extra-virgin olive oil
3 Cloves garlic; chopped
20 Fresh sage leaves
1 ¼ pound Ripe plum tomatoes;peeled/chopped OR cannedplum tomatoes,drained/chopped
1 pound Rigatoni

Preparation:

Soak the beans in cold water to cover for about 12 hours. Drain the beans and transfer them to a heavy saucepan. Add water to cover by about 1 inch and bring to a boil over Medium heat. Reduce the heat to Low and simmer very gently until the beans are tender and most of the liquid has been absorbed, about 1 ½ hours. When the beans have been cooked for about 1 hour, in a large, wide, shallow saucepan heat the olive oil over Low heat.
Add the garlic and sage leaves and saute, stirring frequently until the garlic is translucent, about 2m inutes. Add the tomatoes and season to taste with salt and pepper. Simmer for about 20 minutes. Add the beans, cover the pan with the lid slightly ajar and simmer for 15 minutes.
Meanwhile, in a large pot bring 5 pints salted water to a boil. Add the rigatoni to the boiling water and cook until barely al dente. Drain the pasta and transfer it to the saucepan containing the beans. Raise the heat to medium and stir well to coat the psta, about 1 minute. Arrange the pasta on a warm platter and serve at one. Serves 6. MC formatting by bobbi744@sojourn.com

Recipe by: William Sonoma Kitchen Library, '92

Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on May 04, 1998

Rigatoni, Cheese and Pea Casserole

Servings: 6 Servings

Ingredients:

½ cub Fine dry breadcrumbs
2 tablespoon Olive oil
1 ½ tablespoon All-purpose flour
2 cub 1% low-fat milk; heated
¼ teaspoon Ground nutmeg
Salt and freghly groundblack pepper
1 medium Onion; thinly sliced
10 ounce Pkg. frozen peas; thawed
1 pound Rigatoni; or ziti
1 cub Fontini; grated
2 tablespoon Parmesan cheese; freshgrated

Preparation:

Preheat oven to 350øF. Lightly oil a 3-quart baking dish or coat it with non-stick spray. Coat dish with ¼ cup breadcrumbs, tapping out the excess. Put a pot of water o to boil for cooking pasta.

In a heavy medium saucepan, heat 1 tablespoon oil over medium heat. Add flour and cook, whisking, until smooth and slightly thickened, 3 to 4 minutes. Add nutmeg. Season with salt and pepper. Transfer to a bowl; set aside to cool.

In a large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat. Add onion and saute until softened, about 5 minutes. Add peas and cook for 4 minutes longer. Season with salt and pepper. Add to milk mixture.

Meanwhile, cook rigatoni in boiling salted water until al dente, 8 to 10 minutes. Drain and rinse well. Toss with reserved sauce and vegetables.
Stir in fontina.

Spoon pasta mixture into prepared baking dish. In a small bowl, mix remaining ¼ breadcrumbs and Parmesan. Sprinkle evenly over pasta.

Bake pasta for 30 to 45 minutes, or until golden and bubbly. Let stand for 10 minutes befor serving.

NOTES : The pasta mixture will keep, covered, in the refrigerator for up = to 2 days.
Recipe by: Eating Well (November 1997)

Posted to recipelu-digest by Nesb2 <Nesb2@aol.com> on Mar 3, 1998

Rigatoni, Sausage and Cheese

Servings: 8 Servings

Ingredients:

1 ½ pound Sweet Italian sausage
8 ounce Rigatoni
3 tablespoon Butter or margarine
¼ teaspoon Black pepper
4 cub Milk
1 cub Parmesan cheese, grated
Salt
2 Cloves of garlic minced
1 medium Onion chopped
¼ cub Flour
¼ teaspoon Nutmeg
1 pound Ricotta cheese
½ pound Mozzarella cheese,
Grated

Preparation:

Remove sausage meat from casing and put in skillet with garlic and ½ tsp salt. Brown over medium heat, stirring frequently, until well done; set aside. Cook and drain rigatoni. Saute onion lightly in the butter.
Blend in flour, 1 ½ tsp salt, pepper and nutmeg. Gradually add milk and cook, stirring, until thickened. Pour a small amount of mixture in a 13 x 9 x 2 - inch baking pan. Layer half the rigatoni, meat, ricotta, Parmesan and sauce in the pan. Repeat layers and top with mozzarella. Bake in preheated 375 degree oven about 20 minutes. Broil about 4 inches from preheated broiler 1 to 2 minutes, or until browned.
Posted to MM-Recipes Digest V3 #341

From: Corky Courtright <corky@discover.net>

Date: Fri, 13 Dec 1996 05:39:09 -0800 (PST)

Rigglevake Kucha (Railroad Cookie)

Servings: 1 Servings

Ingredients:

LIGHT PART:
4 cub Sugar
1 Egg
1 cub Butter
½ cub Milk
2 teaspoon Baking powder
½ teaspoon Vanilla
Flour: enough to make dougheasy to handle

DARK PART:
1 cub Brown sugar
1 cub Molasses
½ cub Water
2 teaspoon Soda
½ teaspoon Vanilla
Flour: enough to make dougheasy to handle

Preparation:

Mix the light and dark parts in separate bowls. Blend the sugar and butter for both parts.

For the light part, beat in the egg then alternately add the milk, vanilla and baking powder sifted with flour.

For the dark part add to the butter-sugar mixture the molasses, water and vanilla alternately with enough flour.

Break off pieces of dough from both dark and light parts, shape them into rounds and roll them separately about ⅛ inch thick. Put one on top of the other, roll up like a jelly roll and slice off the pieces as thinly as you can. Place on greased cookie sheets and bake at 350'F until done.

This is a cookie with a "laminated dough structure," that is, one part is crispy and the other part is chewy. It results from differential sugar crystallization. Ordinary sugar is readily crystallizable and produces the crisp part of the cookie (the light part). Molasses contains invert sugar and is crystallization resistant; it produces the crispy, dark part of the cookie.

Source: "Food That Really Schmecks" edited by Edna Staebler, reprinted in Procter & Gamble v. Nabisco, 711 F.Supp. 759, 763 (D. Del. 1989) (alleging patent infringment of Duncan Hines label cookie by Nabisco ("Almost Home" and "Chewy Chips Ahoy"), by Keebler ("Soft Batch"), and by Frito-Lay ("Grandma's Rich and Chewy")).
Posted to MM-Recipes Digest V3 #196

Date: Sun, 14 Jul 1996 00:54:01 GMT

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

Right Bite Finger Sandwiches

Servings: 18 Servings

Ingredients:

1 large Egg; beaten
½ cub Barbecue sauce; or catsup
1 ½ tablespoon Worcestershire sauce
1 cub Soft bread crumbs
½ cub Onion; finely chopped
2 ½ Serrano peppers; seeded,finely chopped
1 teaspoon Dried oregano; crushed
1 ¼ pound Lean ground beef
12 slice Bread
30 slice Pickle; thin, lengthwise
Arugula or other leafygreens

Preparation:

"Meat loaf dressed up with tangy barbecue sauce and crisp pickle planks lets this small slice of an old favorite deliver a big taste of home. "Use different types of bread, such as sourdough and pumpernickel, for visual flavor variety." In a large mixing bowl combine the egg, ¼ cup barbecue sauce and the Worcestershire. Stir in bread crumbs, onion, peppers, and oregano. Add beef and mix well; press into an ungreased 8x4x2" loaf pan.
Bake at 350F 55 minutes or until no pink remains. Cool in pan, remove from pan, cover and chill two hours. Trim crusts from bread; spread bread with remaining barbecue sauce. Cut meat loaf crosswise into 6 equal slices.
Place 1 slice of meat on each of the bread slices. Top with pickle slices, arugula or leafy greens and the remaining bread slices. Cut each sandwich into 3 lengthwise strips. Makes 18 finger sandwiches.

Recipe by: Better Homes and Gardens, January 1998, Page 126.

Posted to recipelu-digest Volume 01 Number 347 by Peg Baldassari <Baldassari@compuserve.com> on Dec 7, 1997

Right in the Oven Smoking

Servings: 1 Servings

Ingredients:

3 tablespoon Liquid smoke
1 6 quart pan or casserolewith tight fitting lid
1 Steamer or rack that fitsinside pan
Meat or fish to smoke

Preparation:

Now you can have the smoked effect and similar flavor without a fire using your oven. The technique is called oven-smoking and the ingredient that makes it possible is "liquid smoke". This preparation flavors foods, but it does not preserve them as true smoking-brining folled by partial drying does.

The pale liquid, slold in small bottles alongside seasoning sauces in the supermarket, is actually made from smoke. As the wood burns, the smoke is captured intubes, where it cools and condenses, and then is filtered and bottled. It comes in several flavors.

Oven smoking is actually a combination of baking and steaming. The equipment is simple: a f to 6 quart pan with a tight lid and a rack that will fit inside. All you do is pour a small amount of liqid smoke in the pan, set foods you want to smoke on the rack, cover and bake. As the smoke evaporates it permeates the food. A little goes a long way and it tastes stronger when the food is cold.

Oven smoked foods will keep well for a few days. To store wrap securely to prevent smoke flavor from permeating other items in your refrigerator.

Here are some foods you can oven smoke:

FOODS TO TRY: MAXIMUM SIZE OR AMOUNT WHEN THEY ARE DONE Whole chicken breasts , 4 half-breasts White in center (1 lb ea) boned (cut to test) skinned cut in half, 20-25 minutes

Chicken Legs, 4 legs, No longer pink at (thigh w/drumstick 1-½ to 2 lbs total), thigh, cut to test,
40 to 50 minutes

Whole Fryer Chicken, 3 to 3-½ lbs No longer pink at thigh, cut to test, 1-¼ to 1-½ hrs.

Game hens, 2 (2-1/3 to 3lbs total), No longer pink at thigh, cut to test, 1 to 1-¼ hours.

Pork Tenderloin, 1 to 2 lbs total, Meat thermometer at thickest point reads 160; not pink. 35 to 40 min.

Pork chops, 4, each 1" thick, No longer pink, cut to test. 25 to 30 minutes.

Mussels, 18; about 1lb total, shells open, about well scrubbed, 15 minutes beards removed

Steamer Clams, 18; about 1-½ lbs total, Shells open wide well scrubbed, about 15 minutes.

Trout, whole, 10 to 11" each; 1lb total, Opaque in center of thickest part, 15 to 20 minutes.

Salmon steak or 1" thick steaks; or ¾lb fillet, Same as trout: Fillet, skin removed, 15 to 25 minutes

Thin skinned potatoes, 3 or 4 large, Tender when scrubbed and cut in half lengthwise (1-½ to 2 lbs total) pierced; about 45 minutes

Found by Fran McGee Source: Sunset Magazine March 1987

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

Rigo Jancsi Chocolate Slices

Servings: 10 Servings

Ingredients:

3 Eggs; separated
3 tablespoon Caster sugar
1 ounce Dark chocolate; grated
2 tablespoon Plain flour

FILLING:
Apricot jam
1 ounce Cocoa powder
Vanilla essence
6 ounce Double cream; stifflywhipped
6 ounce Dark chocolate
1 ounce Unsalted butter

Preparation:

Cream together the egg yolks and sugar. Whisk the egg whites until very stiff. Add the grated chocolate and flour to the yolk mixture, then fold in the whites. Line and grease a 1 ½ pound loaf pan and pour in chocolate mixture. Bake in a preheated oven at 350 degrees for 15 to 20 minutes. Turn out and cool on a rack. When cold, slice in half lengthways through the middle.

Spread both halves of cake with jam on the cut sides. For the filling, mix together all the remaining ingredients and spread evenly over one half on top of the jam. Make the icing by melting the chocolate with the butter.
Allow to cool slightly, then spread over the jam on the other half. Put the two strips together so that the icing and filling are together in the middle, with the iced strip on top, and chill slightly before slicing to serve.

Formatted by suechef@sover.net

Recipe by: TWO FAT LADIES #FL1B03

Posted to MC-Recipe Digest V1 #823 by Sue <suechef@sover.net> on Oct 02, 1997

Rigo Jancsi, Part 1 of 2

Servings: 1 Batch

Ingredients:

CAKE:
2 tablespoon Butter
Flour or cocoa
3 ounce Chocolate, unsweetened
¾ cub Butter (unsalted),softened
½ cub Sugar
4 Eggs, separated
1 pinch Salt
½ cub Flour, all-purpose(sifted)

FILLING:
10 ounce Chocolate (semisweet),chopped or brokeninto small chunks
1 ½ cub Heavy cream
4 tablespoon Dark rum
1 teaspoon Vanilla extract

GLAZE:
7 ounce Chocolate (semisweet),broken or choppedinto small chunks
1 cub Sugar, granulated (fine)
1/3 cub Water

Preparation:

TO MAKE CAKE: Preheat the oven to 350 degrees F. With a pastry brush or paper towel, coat an 11x17 inch jelly-roll pan with the butter. This will seem like a lot; be very generous. Sprinkle the flour or cocoa over the butter and shake the pan to coat the butter fully. Tap the edge of the pan on a table to knock out the excess flour. Melt the chocolate in a double boiler or a bowl over a pan of simmering water. Set aside to cool to lukewarm.

Beat the egg whites with a pinch of salt until the whites cling to the beater. Add about ¼ cup of the sugar and beat until the whites form stiff, unwavering peaks. Cream the butter and the other (about) ¼ cup of the sugar until the mixture is light and fluffy. Add the melted chocolate and beat in the egg yolks one at a time.

With a rubber spatula, stir about 1/3 of the beaten egg whites into the chocolate mixture, then pour the chocolate mixture over the rest of the whites. Sprinkle the flour lightly on top. Gently fold the mixture together until no white streaks remain. Pour the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake in the middle of the oven for 15 to 18 minutes, or until the cake shrinks slightly away from the sides of the pan and a knife inserted in the middle comes out clean. It will still be very flat. Loosen the cake from the pan with a sharp knife around the sides and turn it out onto a rack to cool. (Put the rack over the pan and flip the whole thing over to keep the cake from breaking.)

TO MAKE FILLING: In a small, heavy saucepan, combine the cream and chocolate and stir over medium heat until the chocolate dissolves. Then reduce the heat to very low and simmer, stirring constantly, until the mixture thickens to the consistency of a pudding. Pour it into a bowl and refrigerate for at least 1 hour.

When the mixture is very cold, pour in the rum and vanilla and beat with a whisk or beater until the filling is smooth and creamy and forms soft peaks when the beater is lifted. Do not over-beat or you will get butter. (If this should happen, don't despair; chocolate buttercream makes a perfectly fine filling.)

Cut the cake in half to make two layers, each about 8 ½ inches wide.
Spread the filling over one layer and set the other layer on top. Smooth out the edges with a spatula. If one of the cake layers should break, use it on the bottom. Refrigerate on a rack for about 1 hour.

: Continued in Part 2

: Copyright (C) 1986 USENET Community Trust

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

Rigo Jancsi, Part 2 of 2

Servings: 1 Batch

Ingredients:

See Part 1

Preparation:

: Continued from Part 1

TO MAKE GLAZE: In a small, heavy saucepan, heat the sugar, water and chocolate over medium heat, stirring constantly, until the sugar and chocolate are dissolved. Make sure the sugar is fully dissolved or you will get a grainy glaze. Cover the pan and let the glaze cool for about 20 minutes.

Set a jelly-roll pan on a table with one short edge propped up. Put the rack with the cake on something else so that it is suspended level over the pan but offset about 2 inches so that you can reach down into the lower pan with a spoon. Hold the pan with the glaze about 2 inches over the cake and pour the glaze on the cake. Using a large spoon, scoop up the glaze that collects in the jelly-roll pan and put it back on the cake. Keep doing this until the glaze begins to stop flowing smoothly. You should end up with a thick, even layer of glaze on the cake.

Refrigerate the cake until the glaze is firm, 10 to 20 minutes. Serve by cutting into 35 small, equal pieces, 5 in each row across and 7 in each row down. For cutting, use a sharp knife that has been dipped in warm water and wiped off between slices. Keep refrigerated, but for maximum flavor, allow to come to room temperature before serving.

NOTES:

* Serving these chocolate cream slices will guarantee the success of any endeavor. The name is pronounced, approximately, rrigo yanshi (trilled r).
This recipe comes from "The Cooking of Vienna's Empire" and is, of course, Hungarian. A friend of mine describes the Hungarians as the people who taught the Viennese how to bake. Yield: Makes 35.

* Fine granulated sugar is not the same thing as confectioner's sugar.
Regular granulated sugar will work ok for the glaze, just make sure it is fully dissolved. You can avoid lots of chopping by using chocolate chips; one cup of chips equals about 6 oz. chips.

: Difficulty: Quite difficult. For experienced dessert cooks only.
: Time: several hours.
: Precision: measure carefully.

: Paul Asente
: Stanford University, Palo Alto, California, USA : asente@cascade.stanford.edu
: decwrl!cascade.stanford.edu!asente

: Copyright (C) 1986 USENET Community Trust

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

Rigodon

Servings: 4 Servings

Ingredients:

1 ½ cub Cream
¾ cub Milk
1 Slice bacon, optional,Depending on meat chosen
1 tablespoon Butter
¾ cub Cubed brioche
1 Green onion,sliced
1 ½ tablespoon Flour
4 Eggs
1 ½ cub Cubed meat
1 tablespoon Chopped fresh parsley
¼ teaspoon Salt
½ teaspoon Freshly ground black pepper
½ cub Cubed mozzarella cheese
1 tablespoon Freshly grated ParmesanCheese

Preparation:

In a small saucepan,bring milk and cream to a boil.Set aside.Saute bacon until crisp;drain and crumble.Set aside.Place butter in saucepan over medium heat and toss brioche cubes to brown.Halfway through, place chopped green onion in pan and saute with brioche until wilted. Set aside. In a large bowl,whisk together flour and eggs until smooth.Add meat, parsley,salt,pepper and mix again.Pour into greased 8 x 8" baking dish.
Sprinkle mozzarella cheese cubes evenly over top,followed by toasted brioche-onion mixture.Sprinkle with Parmesan cheese and crumbled bacon.
Bake until set and lightly browned,about 30 minutes.Let cool at least an hour before serving.

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

Rildo's Brazillian Pudding (Flan)

Servings: 4 Servings

Ingredients:

CUSTARD:
3 large Eggs
1 can Condensed milk
Milk; to fill container to 4cups/w eggs and condensedmilk
2 tablespoon Brazilian cheese; (likeamerican cheese)

CARMEL:
4 tablespoon Sugar
½ cub Water; more or less

Preparation:

Put the eggs, cheese and condensed milk into a quart container; fill with whole milk. Blend in a blender or with hand held blender, until well mixed.

Take a 1 ½ quart souffle pan and have it ready. Sprinkle 4 Tablespoons of sugar in skillet (best Teflon covered, or T-fal) over bottom, a little up the side. Put pan on top of oven on low heat, and the sugar will melt.
After the sugar melts pour in ½ cup of water and let simmer on low heat until it bubbles (don't use the spoon), tilt and play with pan, until caramelized. You might need to add a bit more water. When it's all caramelized, you put in souffle pan (NO butter). Cover the sides and the bottom. Pour the custard over the caramel in pan. Cover the top with aluminum foil.

Preheat the oven to 375. You will need a large casserole; 9x12 or bigger to hold the souffle pan. Pour water into the casserole, place in middle, of casserole...put it in the oven. Bake for 1 ½ hours, test with fork (remove small part of foil) to see if it is dry and firm (doesn't shake)...

Cool and then refrigerate...serve cold. Turn it out, after it is cool.

NOTES: The cheese doesn't really give flavor but 'cancels' out the taste of the eggs.

Auntie's Note: This recipe was given to me Rildo Ferreira who lives in Framingham and is from Brazil.
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 7, 1998

Rilled Reuben Sandwich

Servings: 100 Servings

Ingredients:

16 pound BEEF CORNED FZ
6 ¼ pound CHEESE MOZZARELLA
2 pound BUTTER PRINT SURE
3 quart SAUERKRAUT #10
200 slice BREAD CH 7 GRAIN #83
4 ⅛ pound THOUSAND DRESSING

Preparation:

TEMPERATURE: 400 F. GRIDDL

1. SLICE CORNED BEEF ACROSS GRAIN INTO THIN SLICES, 19-25 PER POUND.

2. PREPARE ½ RECIPE FOR THOUSAND ISLAND DRESSING (RECIPE NO. M07000).

3. SPREAD EACH SLICE OF BREAD THOUSAND ISLAND DRESSING.

4. PLACE 3 TO 4 SLICES OF CORNED BEEF ON 1 SLICE BREAD, 2 TBSP SAUERKRAUT, 1 SLICE CHEESE; TOP WITH SECOND SLICE OF BREAD.

5. BRUSH OUTSIDE OF SANDWICH WITH MELTED BUTTER OR MARGARINE; GRILL UNTIL LIGHTLY BROWNED ON EACH SIDE AND CHEESE IS MELTED.

6. CUT EACH SANDWICH IN HALF. SERVE HOT.

NOTE: 1. IN STEP 1, 24 LB CORNED BEEF WILL YIELD ABOUT 16 LB COOKED CORNED
BEEF.

NOTE: 2. IN STEP 3, 4 LB (2 QT) PREPARED, READY-TO-USE THOUSAND ISLAND DRESSING MAY BE USED.
Recipe Number: N02000

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.

Rillettes

Servings: 16 Servings

Ingredients:

3 ½ pound Lean pork
2 pound Fatty pork
5 teaspoon Salt
2 teaspoon Pepper
1 pinch Nutmeg
½ teaspoon Allspice
1 pinch Dried thyme
2 Bay leaves
1 ½ cub Water

Preparation:

Cut 3 ½ pounds of lean pork, can include some bones, and 2 pounds of fatty pork into 2 inch cubes and transfer them to large casserole. Add the salt, pepper, nutmeg, allspice, dried thyme, bay leaves, and water. Bring the water slowly to a boil, stirring constantly, cover tightly and cook in a 300 degree oven for 4 to 5 hours or until all the fat has melted and is clear. The rillettes should cook slowly and never boil. As liquid evaporates, add more water gradually to prevent the meat from sticking.
Drain pork and discard bay leaves. Reserve fat. Shred meat with two forks, discarding bones. Add the fat and mix it with meat. Taste for seasoning.
Transfer rillettes to a stone crock, cover with more fat, and then plastic wrap. Chill the rillettes for at least 2 days before serving. Sealed like this the rillettes can be kept for up to 2 weeks.

Yield: 16 to 18 snacks TASTE SHOW #TS4905

Recipe by: Anne Willan, Regional French Cooking

Posted to MC-Recipe Digest V1 #814 by Holly Butman <butma001@acpub.duke.edu> on Sep 28, 1997

Rillons

Servings: 12 Servings

Ingredients:

2 ¼ pound Pork breast or belly
2 tablespoon Lard
¼ cub Water
½ tablespoon Salt
Pepper; to taste
1 pinch Ground allspice
½ Bay leaf
1 pinch Thyme

Preparation:

Cut pork breast or belly into 2 inch cubes. Heat lard over medium high heat in a casserole. Add pork and brown on all sides. Add the water, salt, pepper, allspice, bay leaf, and thyme. Cover and cook over low heat, stirring often and being careful not to break up meat, for 2 hours, or until meat is just tender but not falling apart. Put meat in crock and pour over enough of fat to cover. If well sealed with fat, rillons can be kept in the refrigerator for up to 2 weeks. You should scrape or melt off excess fat before serving.

Yield: 12 to 16 snacks TASTE SHOW #TS4905

Recipe by: Anne Willan, La France Gastronomique

Posted to MC-Recipe Digest V1 #814 by Holly Butman <butma001@acpub.duke.edu> on Sep 28, 1997

Rimote

Servings: 1 Batch

Ingredients:

125 g Finely ground cornmeal
100 g Goose fat
2 tablespoon Wheat flour
100 g Gruyere cheese
1 Egg
500 ml Salted water

Preparation:

Boil in a stewpot 500 milliliters of salted water. Pour in the corn meal and stir it with a wooden spatula until you have a thick porridge. Add two tablespoons of the goose fat, mix well and take off the heat. Lightly grease your work-surface, spread out your porridge over it to a thickness of about 3 millimeters, smooth it out and let it cool. Beat the egg.
Sprinkle the wheat flour over part of your work surface. With a sharp knife, cut squares from the porridge mixture, brush them with the egg and pass them through the wheat flour. Golden both sides in a frying pan in the remainder of the goose fat. Serve immediately, sprinkled with grated Gruyere.

This corn cake or bread is very simple to make and is called a rimote or milassou. It is to be found particularly in the Vezere Valley, in and near the town of Montignac, the location of Lascaux Cave where is found illustrated on its walls Aurignacian paintings.

NOTE: A sweet biscuit, cruchade, is made in the same way, but eaten sprinkled with lemon and sugar.

BENTLEY, James: Life and Food in the Dordogne. New Amsterdam Books/Meredith Press. New York. MM Format by John Hartman Indianapolis, IN hartman@indy.net From: Date:

Rindergulasch (Beef Goulash)

Servings: 4 Servings

Ingredients:

3 tablespoon Vegetable Oil
1 pound Round Steak; Cubed
3 Onions; Medium, Chopped
½ teaspoon Salt
¼ teaspoon Pepper
½ teaspoon Garlic Salt
1 teaspoon Paprika
¼ teaspoon Sugar
2 cub Water; Hot
1 tablespoon Unbleached Flour
¼ cub Water; Cold
½ cub Cream; Heavy

Preparation:

Heat vegetable oil in a large fry pan or Dutch oven. Add meat cubes and brown well, approximately 10 minutes. Stir in onions; cook until soft.
Sprinkle with salt, pepper, garlic salt, paprika, and sugar. Blend thoroughly. Pour in hot water; cover and simmer gently about 1 ½ hours.
In a small jar or container, shake or blend flour with cold water. Be sure to break up all lumps. Add to meat about 7 minutes before the end of the cooking time. Stir constantly until sauce is thickened and bubbling. Remove from heat; stir in cream. Serve with noodles, accompanied by a tomato salad if desired.

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

Rinderrouladen (Beef Rolls)

Servings: 4 Servings

Ingredients:

4 Sandwich or roll steaks; *
2 teaspoon Mustard; dijon-style
½ teaspoon Salt
¼ teaspoon Pepper
2 Pickles; **
2 ounce Salt pork; ** or
2 strips **
1 Onion; large, chopped
¼ cub Vegetable oil
1 ½ cub Beef broth; hot
4 Peppercorns
½ Bay leaf
1 tablespoon Cornstarch

Preparation:

* Sandwich or roll steaks should weigh about 6 oz each. ** Pickles, Salt Pork or Bacon should be cut into long thin strips.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Lay steaks on a flat surface. Spread each with mustard; sprinkle with salt and pepper. Divide pickles, salt pork (or bacon), and onion among the steaks equally. Roll up steaks jelly-roll fashion; secure with beef-roll clamps, toothpicks, or thread. Heat oil in a heavy saucepan, add the steak roll, and brown well on all sides, about 15 minutes. Pour in hot beef broth, peppercorns, and bay leaf. Cover and simmer for 1 hour and 20 minutes. Remove beef rolls, discard clamps, and arrange on a preheated platter. Blend cornstarch with a small amount of cold water, stir into gravy and bring to a boil. Boil until gravy is thick and bubbly. Correct seasonings and serve separately.

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

Rindfleisch-Eintopf (Beef Stew)

Servings: 6 Servings

Ingredients:

¼ cub Shortening
3 pound Rump roast; boneless
2 cub Onions; sliced
¼ cub Unbleached flour
2 tablespoon Salt
2 tablespoon Sugar
Pepper; to taste
2 teaspoon Mustard; dry
½ teaspoon Celery seed
¼ cub Water
1 pound Tomatoes; (1 can)

Preparation:

From: kmeade@ids2.idsonline.com (The Meades)

Date: Thu, 23 May 1996 21:41:55 -0400

Melt shortening in a Dutch oven. Add the meat and brown on all sides.
Place the onions on top of the meat. Mix the flour and seasonings with ¼ c water. Blend with the tomatoes and add the misture to the dutch oven.
Bake at 325 degrees F about 2 hours, until the meat is fork-tender. Serve with oven-browned potatoes.

Posted to Master Cook Recipes List, Digest #96

Rindfleischsalat (Beef Salad)

Servings: 1 Servings

Ingredients:

1 pound Cooked beef
1 Hard-boiled egg
1 small Onion
5 Dill pickles
2 tablespoon Chives
Parsley

MARINADE:
4 tablespoon Beef stock
2 tablespoon Vinegar
2 tablespoon Oil
tablespoon Mustard
Salt
Pepper

Preparation:

Mix the ingredients for the marinade well. Dice the beef. Chop all the other ingredients finely, then mix all into the marinade. Garnish with parsley.

Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998

Rindsrouladen

Servings: 4 Servings

Ingredients:

4 Thin slices beef; cut fromshoulder
4 slice Bacon; chopped
1 Onion; chopped
1 tablespoon Parsley
1 tablespoon Prepared mustard
Flour for dredging
2 tablespoon Butter
½ cub Beef stock
¼ cub Red wine
4 Spears sour pickle;(optional)

SAUCE:
1 tablespoon Flour
2 tablespoon Cream
2 tablespoon Beef stock
Salt; pepper, paprika totaste

Preparation:

Pound beef slices and rub with salt and pepper. Chop bacon, onion and parsley and mix with mustard. Spread mixture on beef; add pickle, if desired and roll up tightly. Tie with string.

Dredge rolls in flour and brown all sides in butter. Add stock and wine; cover and braise for 1 hour. Liquid should evaporate. Turn rolls again; remove from pan and remove string. Place on HOT platter while making Sauce.

To make Sauce: Add to drippings in pan, the flour, cream and salt, pepper and paprika to taste and beef stock. Stir until thickened and pour over meat.

Faculty

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 19, 1998

Ring Around the Rum Cake

Servings: 12 Servings

Ingredients:

3 cub Flour
1 ½ cub Sugar
4 ½ teaspoon Baking powder
1 ½ teaspoon Salt
1 1/3 cub Milk
1/3 cub Butter
1/3 cub Shortening
3 Eggs
2 teaspoon Vanilla
½ cub Nuts, ground

RUM SAUCE:
1 ½ cub Apricot nectar
1 cub Sugar
1 ½ tablespoon Cornstarch
2 tablespoon Water, cold
½ cub Rum, light or dark
2 can Mandarin orange segments, dr

Preparation:

Heat oven to 350~. Grease and flour a 12 cup bundt pan. Measure all ingredients into lg. mixing bowl. Blend ½ min. on low speed, and then 3 minutes on high speed (scraping constantly). Bake 55-60 mins turn out and cool, pour rum sauce over top. Rum Sauce; Combine nectar and sugar in saucepan, bring to a boil stiring often. Simmer 8 minutes. Blend cornstarch and water to a smooth paste. Stir into hot sauce. Cook stirring constantly until sauce thickens and clears. Slightly cool and add rum and orange slices.

Posted to MC-Recipe Digest V1 #524 by Nancy Berry <nlberry@prodigy.net> on Mar 19, 1997

Ring Cake (Microwave)

Servings: 1 Servings

Ingredients:

2 cub Flour
1 ½ cub Sugar
¾ cub Milk
3 Eggs
¼ cub Shortening
¼ cub Butter or margarine
3 ½ teaspoon Baking powder
1 teaspoon Salt
1 teaspoon Vanilla

Preparation:

Lightly grease 12 cup microwave Bundt dish. Combine all ingredients in large mixing bowl. Beat at low speed until ingredients are blended. Beat at high speed 3 minutes, scraping bowl frequently. Pour batter into dish.
Microwave at 50 percent (Medium) for 12 minutes, rotating after half the cooking time. Increase power to High. Microwave 3 ½ to 6 ½ minutes, or until to springs back when lightly touched, rotating after half the last cooking time. Let stand 10 to 15 minutes upright in dish directly on counter top before removing. Notes: Cut through batter with knife to eliminate air bubbles. Chopped nuts may be sprinkled in bottom of the dish to provide a topping. Glaze cake with ½ cup orange marmalade that has been microwaved at High 20 to 24 seconds until melted.

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

Ring of Coconut Fudge Cake

Servings: 1 Servings

Ingredients:

2 cub White Sugar
1 cub Veg. Oil
2 Eggs
3 cub Flour
1 cub Hot Coffee Or Water
1 cub Buttermilk
1 teaspoon Vanilla
2 teaspoon Baking Soda
2 teaspoon Baking Powder
½ cub Chopped NutsCream Cheese Filling---
¼ cub Sugar
1 teaspoon Vanilla
1 package (8 Oz) Cream Cheese
1 Egg
1 package (6 Oz) Choc.Chips
½ cub Coconut

Preparation:

In a large mixing bowl, mix sugar, oil and eggs. Beat 1 minute on high speed. Add remaining ingredients except nuts. Beat 3 minutes on medium speed. Stir in nuts. Pour ½ batter into greased and floured bundt pan.
For filling, combine and beat until smooth. Spoon filling over batter. Top with remaining batter. Bake 1 hour and 15 minutes in a 350 degree oven. Let cool 15 minutes and turn out on rack.

Marietta in Kansas

Marietta J Slater <marietta2@juno.com>
Posted to Bakery-Shoppe Digest by "Bill Spalding" <billspa@icanect.net> on Feb 17, 1998

Ring of Fire Mustard

Servings: 1 Servings

Ingredients:

20 Heads of Garlic (more if youprefer)
1 Ripe Mango (Seeded)
1 Ripe Papaya (Seeded)
¼ cub Brown Sugar Substitute( UseReal if you like, I'mDiabetic so I don't)
¼ Orange Juice Concentrate
¼ cub Vinegar (Balsamic Works wellMakes it look like BlackDeath)
⅛ cub Chinese Mustard (up to ¼)
1/3 cub White Wine (up to ½)
Black Pepper
12 Habs; Scotchies more or less(Chipotles work but changethe flavor and color of theMustard to a diarrheabrown)

Preparation:

Mix The Mustard and the wine together first let stand until it sets up.
Peel and seed the Mango and Papaya and put in a blender. Mince the Habs(I Keep the seeds in the peppers) add the rest of the ingredients and black pepper to taste. Then Blend the Daylights out of it.

This makes a good sauce for Chicken(on the Grill of course) Hot dogs 'specially and Tuna definitely Posted to CHILE-HEADS DIGEST V4 #049 by Chris Meredith <merc@innocent.com> on Jul 29, 1997

Ring-Around-The-Collar

Servings: 1 Good idea

Ingredients:

MAKE IT YOURSELF:
1 tablespoon Ammonia
½ teaspoon Detergent
1 cub Warm water

Preparation:

This usually works: Rub warm detergent water before washing and allow to set 15 mins. For tougher jobs: Work solution in to collar and allow it to set 30 mins before laundering. Typed by Sherilyn Schamber

Posted to MM-Recipes Digest V4 #095 by Jessica Wildes <jessann@texas.net> on Apr 06, 1997

Ring-O-Coconut Cake

Servings: 10 Servings

Ingredients:

2 cub Sugar
1 cub Cooking oil
2 Eggs
3 cub All-purpose flour
¾ cub Unsweetened cocoa
2 teaspoon Baking soda
2 teaspoon Baking powder
1 ½ teaspoon Salt
1 cub Coffee -- hot
1 cub Buttermilk
1 teaspoon Vanilla
½ cub Nuts -- chopped
FILLING-----
8 ounce Cream cheese -- softened
¼ cub Sugar
1 teaspoon Vanilla
1 Egg
½ cub Flaked coconut
1 cub Semisweet chocolate pieces
=OR=- milk chocolate
GLAZE-----
1 cub Powdered sugar
3 tablespoon Cocoa
2 tablespoon Butter -- melted
2 teaspoon Vanilla
3 tablespoon Water; hot -- to 5 tbls

Preparation:

Generously grease and lightly flour a 10" tube or Bundt pan. Prepare filling: set aside. In large mixer bowl, combine sugar, oil, and eggs; beat 1 minute at high speed. Add remaining ingredients except filling and nuts; beat 3 minutes at medium speed, scraping bowl occaisonally. By hand, stir in nuts. Pour half of the batter in prepared pan. Carefully top with filling. Cover with remaining batter. Bake at 350~ for 70-75 minutes, (cover with foil if it starts to get too brown) until top springs back when touched lightly in center. Cool upright in pan for 15 minutes; remove from pan. Cool completely. If desired, drizzle with glaze.

FILLING: In small bowl, beat cream cheese, sugar, vanilla, and egg until smooth. Stir in coconut and chocolate pieces.

Recipe By :

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

Ring-Of-Fire Dip

Servings: 8 Servings

Ingredients:

10 -(up to)
15 small Red chillis (the hottestones you can get; I'm not100% sure what variety weget here in Australia)
1 large Onion
2 Receipe tubs of tomato paste(or a tin (475ml) of tomatopuree)
2 teaspoon Coarse ground blackpeppercorns
½ Green capsicum chile
Olive oil

Preparation:

Fry the onion in olive oil (or canola). Chop finely (but not too fine) the chillis. Add the chilli, tomato paste and one tub of water (omit water if using puree). Add the capsicum and pepper, simmer for ~20 mins, until thick. Serve HOT with plain corn chips. Carl
<carl@oversteer.library.uwa.edu.au>

CHILE-HEADS ARCHIVES

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

Rings 'n' Strings

Servings: 8 Servings

Ingredients:

2 cub Flour
2 cub Flat beer
2 teaspoon Salt -- plus salt to taste
2 pound Sweet red onion --
¼ -inch-thick slice
2 pound Baking potatoes -- peeled
Vegetable oil -- for
Deep-frying

Preparation:

1. Whisk together flour, beer, and 2 teaspoons of the salt and let stand, covered, 3 hours. Soak onion slices in ice water while beer batter rests.

2. Using a mandoline, a sharp knife, or a shoestring-potato cutter, cut potatoes into thin strips about 5 inches long and ⅛ inch thick. Transfer strips to ice water as they are cut and soak 30 minutes.

3. In a deep kettle heat at least 3 inches of vegetable oil to 375 degrees.
Drain potato strips well and pat thoroughly dry. Fry until golden brown (about 2 to 3 minutes). Use a large wire-mesh spoon to transfer potatoes to paper towels to drain. Salt lightly.

4. Drain onions well and pat thoroughly dry. Dip in batter, letting excess drip off. Fry until golden on both sides, turning once. Drain on paper towels and salt lightly.

Recipe By : The California Culinary Academy

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

Ringwarmer Nuts

Servings: 4 Servings

Ingredients:

1 -(up to)
2 teaspoon Good cooking oil orclarified butter
4 ounce Cashew nuts or peanuts
1 -(up to)
2 Cloves garlic; crushed
1 teaspoon Salt
1 -(up to)
2 teaspoon Chile powder

Preparation:

Heat the oil or butter in a big frying pan. Stir in the nuts, keep stirring to prevent burning until the nuts are golden. Take from the pan and drain on some kitchen towel, while still warm put into a screw top jar and put in the other ingredients and shake until the nuts are fully covered with the mixture. The above recipe is a good basis and other stuff can be added to taste. Best eaten the next day. Peter Giblin <peter@paddy.demon.co.uk>

CHILE-HEADS ARCHIVES

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

Rinktum Ditty

Servings: 1 Servings

Ingredients:

1 tablespoon Butter
1 Sm Onion, minced
1 pound Cheese
1 cub Milk
1 tablespoon Flour
1 cub Catsup
1 teaspoon Mustard, dry
1 tablespoon Worcestershire sauce
½ teaspoon Salt
¼ teaspoon Paprika
1 Egg, well beaten

Preparation:

Cut cheese in small pieces. Melt the butter in top of a double boiler, add the onion and cook until onion is soft. Stir in the flour and blend; then gradually add the milk and mix well. Add the cheese and cook until the cheese has melted. Mix together the catsup, mustard, Worcestershire sauce, salt and paprika; add to cheese sauce and cook for 5 minutes. Stir in the egg and cook one minute longer. Serve at once on toast or crackers. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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

Rio Grande Chile

Servings: 12 Servings

Ingredients:

1 pound Pintos-directions on pkg.
2 can Beer--12 oz.
8 pound Bone-in beef chuck
2 tablespoon Salad oil (approx. amt.)
4 Large onions, chopped
1 Head garlic, chopped
1 ½ tablespoon Chili powder
1 ½ tablespoon Paprika
4 teaspoon Ground cumin
1 tablespoon Oregano leaves
1 ½ teaspoon Sugar
1 teaspoon Corriander, ground
½ teaspoon Red pepper (cayenne)
¼ teaspoon Allspice
1 can Chicken broth
1 can Tomato sauce (8 oz.)
2 tablespoon Bourbon whiskey (opt)
Salt to taste

Preparation:

Soak pintos overnight, then cook as directed. Meanwhile, rinse chiles; discard stems and seeds. Break chiles into pieces. Combine chiles and beeer in a 4 to 5 qt. pan. Bring to a boil over high heat;then reduce heat, cover, and simmer until chiles are soft. Puree chiles and liquid in blender. Rub puree through wire strainer with back of spoon--discard residue, set puree aside.

Cut beef from bones. Trim and discard excess fat; cut meat into 1" cubes.

Heat oil in an 8 to 10 qt. pot over med heat. Add meat, abt. ¼ at a time, and cook until well browned on all sides. Lift out meat and set aside.

Add onions and garlic to pan. Cook over med. heat, stirring often, until onions are soft. Add chili powder, paprika, cumin, oregano, sugar, coriander, red pepper, and allspice. Cook, stirring for 2 min.. Add beef and any juices that have accumulated., chile puree, broth, tomato sauce, and whiskey. Stir well, then bring to a boil over high heat; reduce heat, cover, and simmer stirring occasionally, until beef is very tender to bite (abt. 2 hrs.). Ladle chili into individ. bowls; top with beans and condiments.

Condiments: Arrange in separate bowls 3 cups ea.: shredded cheese, diced tomatoes, sliced green onion tops, sour cream.

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

Rio Grande Chili

Servings: 4 Servings

Ingredients:

2 pound Ground round
1 ½ teaspoon Salt
2 tablespoon Oil
3 tablespoon Cumin seed
1 tablespoon Paprika
2 tablespoon Tabasco sauce
2 cl Garlic, minced
2 Onions, chopped
3 tablespoon Masa flour
2 ounce can diced green chiles
3 tablespoon Chili powder
12 ounce Beer
10 ounce Can beef broth

Preparation:

In a large skillet, brown ground round and salt in heated oil. Add cumin seed, paprika, Tabasco, garlic, and onions to beef. Sprinkle mixture with masa flour. Toss gently. Add green chilies and chili powder. Add beer and broth. Mix well to blend all ingredients. Add water if mixture is too thick. Cook covered 2 hours, stirring occasionally. A Hot Texas variety

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

Rio Grande Cole Slaw

Servings: 4 Servings

Ingredients:

4 cub Shredded green cabbage
1 cub Shredded carrots
¼ cub Sliced scallions
¼ cub Chopped cilantro

TANGY DRESSING:
2 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Dry mustard
2/3 cub Cider vinegar
1/3 cub Water
1 tablespoon Ketchup
1 teaspoon Ground cumin

Preparation:

From: "Tina D. Bell" <tdbell@altair.csustan.edu>

Date: Fri, 28 Jun 1996 15:16:39 -0700 (PDT)
Source: COOKING LIVE SHOW #CL8664

To prepare cabbage for slaw, discard tough or badly bruised outer leaves, wash the head, then cut it in half through the stem end. Shred the cabbage with a sharp knife to get long, thin pieces. You can also use a food processor to chop the cabbage. 1 pound of cabbage yields about 6 cups of loosely packed shreds.

For slaw: Combine cabbage, carrots, scallions, and cilantro. Top with 1/3 cup Tangy Dressing, ketchup and cumin. Yield: 4 servings

For dressing: Mix sugar, salt and dry mustard. Add vinegar and water and stir until sugar dissolves. Yield: 1 ½ cups

fatfree digest V96 #179

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

Rio Grande Dressing

Servings: 2 Cups

Ingredients:

1 can RO*TEL Diced Tomatoes andGreen Chilies (10 oz)
½ cub Olive oil
¼ cub Red wine vinegar
2 teaspoon Gulden's Spicy Brown Mustard
1 teaspoon Minced garlic
1 teaspoon Ground black pepper
1 teaspoon Paprika
1 teaspoon Worcestershire sauce
½ teaspoon Salt

Preparation:

Combine all ingredients in blender. Pulse on/off for 30 seconds or until thoroughly blended. Dressing is best when used the same day.
Makes about 1 ¾ cup dressing.

From "Southwestern Sensations Starring RO*TEL", courtesy Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sw-sense.zip

Rio Grande Kidney Bean Soup

Servings: 6 Servings

Ingredients:

1 slice Bacon;
1 teaspoon Garlic; minced
½ cub Onion; chopped
2 ½ cub Kidney beans; canned withliquid
3 cub Beef broth;
3 Bay leaves;
½ teaspoon Salt;
⅛ teaspoon Ground pepper; freshly
¼ teaspoon Dried basil; crumbled

Preparation:

Fry bacon over medium heat in heavy frying pan; crumble bacon and set aside. Reheat bacon drippings over medium heat; saute garlic and onion until tender, stirring occaionally. Puree beans in blender or food processor fitted with steel blade and stir into onion mixture.
Blend in crumbled bacon and remaining ingredients, stirring occasionally until soup is hot. Remove and discard by leaves. Soup will thicken as it stands and be thinned with water or additional beef broth.

Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 STARCH/BREAD EXCHANGE + ½ FAT EXCHANGE CHO: 19g; PRO: 8g; FAT: 3g; CAL: 136 Low-sodium diets: This recipe is not suitable.

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton

Brought to you and yours via Nancy O'Brion and her Meal-Master

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

Rio Grande Meat Loaf

Servings: 6 Servings

Ingredients:

1 can (3 oz) mushrooms
1 ½ pound Ground beef
1 Egg, slightly beaten
1/3 cub Heinz Ketchup 'n Onions
1/3 cub Crushed tortilla chips
½ teaspoon Garlic salt
⅛ teaspoon Red pepper
Dash pepper

Preparation:

Drain mushrooms,reserving ¼ cup liquid.Finely chop mushrooms. Combine mushrooms and reserved liquid with beef and remaining ingredients.Form into a loaf (8 x 4 x 1 ½") in shallow baking dish.Bake in 350 degree oven,1 hour.Let meat loaf stand 5 minutes before slicing.Serve with additional Ketchup 'n Onions,if desired. Makes 6 servings.

Rio Grande Pork Roast

Servings: 6 Servings

Ingredients:

1 (4-5 lb) pork roast
1 teaspoon Salt
1 teaspoon Garlic salt
1 teaspoon Chili powder
½ cub Apple jelly
½ cub Catsup
1 tablespoon Vinegar
½ teaspoon Chili powder
1 cub Crushed corn chips

Preparation:

Preheat oven to 325. Place roast on rack. Rub first 3 ingredients over roast. Roast to within 15 minutes of done, about 2 hours. In a sauce pan, combine rest of ingredients. Bring to a boil. Simmer 2 minutes. Brush on roast. Put corn chips over roast. Roast for 15 minutes. Use drippings as sauce.

MRS R.O. (BARBARA) HAYS

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Rio Grande Quinoa Salad

Servings: 4 Servings

Ingredients:

3 tablespoon Lemon juice
3 tablespoon Olive oil
3 tablespoon Cilantro, minced
Sea salt
Freshly ground black pepper
1 cub Fresh or frozen corn
½ cub Quinoa; rinsed well
½ teaspoon Cumin seeds; toasted
1 cub Cooked black beans
1 medium Tomato; diced
3 tablespoon Red onion, minced

Preparation:

Whisk together lemon juice, olive oil, cilantro, and salt and pepper to taste; set aside. In a small saucepan, bring 1-½ cups water to a boil and add corn. Reduce heat and let corn simmer until tender. Drain corn, reserving 1 cup of cooking liquid. Bring cooking liquid to a boil and add quinoa and cumin. Cover, reducing heat, and let simmer until liquid is absorbed (about 10 minutes). Remove pan from heat and leave undisturbed for 5 minutes. Fluff quinoa with a fork and allow to cool slightly. In a bowl, combine cooled quinoa, corn, black beans, tomato and onion. Pour dressing over and toss gently to mix. Refrigerate salad until ready to serve.

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

Rio Grande Valley Spanish Rice

Servings: 10 Servings

Ingredients:

2 tablespoon Bacon grease or oil
1 ½ cub Rice
½ teaspoon Garlic powder
1 teaspoon Cumin seed
½ teaspoon Oregano (Mexican)
½ teaspoon Black pepper (chopped)
½ cub Bell pepper (chopped)
½ cub Onion
1 cub Tomato sauce
3 cub Boiling salted water

Preparation:

In hot bacon grease, cook 1 ½ Cups rice til golden brown. Add seasonings, chopped pepper and onion, and tomato sauce. Pour all this into boiling water. Reduce heat, cover and cook 12-15 minutes. Remove from heat, leave covered and let steam a few minutes. Doubles nicely

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

Rio Party Salad

Servings: 10 Servings

Ingredients:

2 can (1-lb) hearts of palm;drained
1 pint Cherry tomatoes; halved
2/3 cub Extra-virgin olive oil
¼ cub Sherry wine vinegar
1 Clove garlic; finely minced
½ teaspoon Salt
1 teaspoon Caribe (crushed N. NewMexico hot red chile)
1 Head boston lettuce
1 Head red leaf lettuce

Preparation:

Place hearts of palm and tomatoes in a medium bowl. Combine oil, vinegar, garlic, salt and caribe; pour over vegetables and stir gently to coat evenly. Let stand at room temperature throughout the day, stirring often and spooning dressing over vegetables. About 2 hours before serving, cover and refrigerate. To serve, arrange Boston and leaf lettuce leaves around edge of a large platter. Place hearts of palm spoke-fashion around edge; place tomatoes in center. Drizzle all with dressing and serve. Makes about 10 servings.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Rio Ranch Spicy Chicken Wings

Servings: 20 Servings

Ingredients:

Seasoned Flour:
1 cub Flour
½ cub Sugar
1 tablespoon Coarse salt
1 teaspoon Black pepper
2 teaspoon Ground cinnamon
2 tablespoon Paprika
2 tablespoon Chili powder
1 teaspoon Garlic powder
1 teaspoon Ground ginger
Spicy Butter:
½ pound Butter -- melted
3 teaspoon Tabasco sauce
¼ cub Chili sa
1 teaspoon Maple syrup
1 tablespoon Lime juice
1 teaspoon Coarse salt
1 teaspoon Black pepper
Bleu Cheese Ranch Dressing:
½ cub Mayonnaise
½ cub Heavy cream
½ cub Buttermilk
½ cub Bleu cheese -- grated
1 teaspoon Tabasco sauce
1 teaspoon Garlic -- minced
2 Green onions -- chopped
2 teaspoon Lime juice
2 teaspoon Brown sugar
4 pound Chicken wings

Preparation:

For the flour: combine all ingredients and mix well. For the spicy butter:
combine all ingredients and whisk well to combine. Keep in a warm place.
For the bleu cheese ranch dressing: combine all of the ingredients and mix.
Remove wing tips from chicken wings and discard, then cut in 2 at the joint.

In a deep pot, heat approximately 2 - 3" of peanut oil to 350F. In small batches, dust the chicken wings with the seasoned flour. Fry the seasoned wings in small batches for about 10 mins or until the wings are cooked thoroughly. Transfer the wings to a mixing bowl. Add about 2 tablespoons of the spicy butter per 10 pieces of chicken and lightly toss. Serve immediately.

Recipe By :

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

Rio Verde Chicken Enchiladas

Servings: 4 Servings

Ingredients:

2 Whole cooked chickenbreasts; shredded
1 cub Chopped onion
1 cub Grated Jack cheese
¼ cub Grated Parmesan cheese
¼ cub Vegetable oil
8 Corn tortillas
2 cub Heavy cream
1 Jar Goldwater's Rio VerdeTomatillo sauce (or use anytomatillo salsa; or anytomato based salsa)
4 Eggs
2 cub Grated Chedder cheese

Preparation:

Preheat oven to 350F

Combine chicken, onion and white cheeses. Heat oil and fry tortillas until just soft. Drain on paper towels. Divide chicken mixture between the tortillas, roll tortillas and place seam side down in a medium baking dish.

Beat together salsa, cream and eggs. Cover tortillas with sauce, top with chedder cheese. Bake 30 min. You can garnish with guacamole, sour cream, shredded lettuce, chopped tomatoes or chopped black olives.

[From 'Meltdown -- the official Firey Foods Show Cookbook', by Dave DeWitt and Mary Jane Wilan, published by Crossing Press (800-777-1048)].

CHILE-HEADS ARCHIVES

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

Rioja Red Wine Vinaigrette (Gc)

Servings: 1 Servings

Ingredients:

½ Bottle rioja red wine
1 tablespoon Dijon mustard
½ cub Olive oil

Preparation:

In a saucepan, reduce Rioja until it reaches a syrup consistency. In a food processor, place reduced red wine and Dijon mustard. With motor running, slowly add olive oil until emulsified. Season to taste with salt and pepper. Serve drizzled over lamb skewers.

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

Busted by Gail Shermeyer <4paws@netrax.net> on Jun 2, 1997

Recipe by: GRILLIN' & CHILLIN' SHOW #GR3620 Posted to MC-Recipe Digest V1 #673 by 4paws@netrax.net (Shermeyer-Gail) on Jul 15, 1997

Rip and Dip

Servings: 6 Servings

Ingredients:

1 Bread; round, hollowed out,
2 package Spinach; frozen, chopped
2 package Cream cheese - 8 oz
1/3 cub Water chestnuts, chopped
3 tablespoon Milk
1 teaspoon Lemon juice
¼ teaspoon Nutmeg; ground
⅛ teaspoon Cayenne; ground

Preparation:

Cut 2" slice off top of round bread loaf. Remove centre portion, leaving at least 2" of bread on the bottom and 1" on the sides. Cut remaining bread into cubes. Unwrap spinach; place on plate. Microwave on High 5-8 minutes or till defrosted. Drain spinach, pressing to remove excess moisture. In medium bowl, microwave the cream cheese at 50% (medium) or till softened.
Mix in the spinach and remaining ingredients. Spoon spinach mixture into hollowed out bread loaf. Serve dip with reserved bread cubes, carrot and celery sticks.

Variation: can add following ingredients Parmesan cheese, cooked crumbled bacon, sliced almonds, chopped hard boiled eggs, shredded carrot or pine nuts.

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

Ripe Banana Bread

Servings: 12 Servings

Ingredients:

8 tablespoon Butter; At Room Temperature
¾ cub Sugar
2 Eggs
1 cub All-Purpose Flour
1 teaspoon Baking Soda
½ teaspoon Salt
1 cub Whole Wheat Flour
3 large Bananas; Ripe, Mashed
1 teaspoon Vanilla
½ cub Walnuts; Coarsely Chopped

Preparation:

1. Preheat oven to 350F, grease 9x5x3" bread pan.

2. Cream butter and sugar till light and fluffy. Add eggs one at a time, beating well after each addition.

3. Sift all purpose flour, baking soda and salt together, stir in whole wheat flour and add to creamed mixture, mixing well.

4. Fold in bananas, vanilla and walnuts.

5. Pour mixture into pan, bake 50 to 60 mintes or till cake tester comes out clean- cool in pan 10 minutes, then on rack. Makes one loaf.

NOTES : I like adding 1 cup of chopped dates to the batter to make a tasty addition.
Recipe by: From the Ripe Banana Bag Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Bob & Carole Walberg" <walbergr@mb.sympatico.ca> on Sep 2, 1997

Ripe Banana Loaf

Servings: 1 Loaf

Ingredients:

250 g Self raising flour
1 teaspoon Level mixed spice
½ teaspoon Salt
125 g Caster sugar
125 g Butter
1 tablespoon Honey
125 g Sultanas
100 g Glace cherries
100 g Blanched almonds, chopped
Or walnuts
500 g Very ripe bananas
2 Eggs
Juice of 1 lemon

Preparation:

Sift flour, spice, salt, and caster sugar, into a bowl. Chop butter into small pieces and add that, and then all remaining ingredients - remember to peel the bananas first and mash them with a fork. Mix thoroughly. Turn the mixture into a 22cm [9"] loaf tin. Bake at 180c for one hour, then for another ½ hour at 160c. Remove from the tin and cool on a rack. Serve thinly sliced and buttered - like most tea loaves, it tastes all the better for keeping. From Ron's (and Lillian's) Plaice in Blackpool:)

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

Ripe Cucumber Catsup

Servings: 6 Servings

Ingredients:

1 Red pepper, chopped
2 cub Sugar
1 teaspoon Cinnamon
1 cub Chopped onion
4 cub Vinegar
1 teaspoon Salt
1 teaspoon Cloves
⅛ teaspoon Pepper
Ripe cucumbers

Preparation:

Pare sufficient ripe cucumbers to make 2 quarts after seeds and soft centers have been removed. Add onion, pepper, and sufficient water to prevent sticking. Cook slowly, stirring frequently, until tender. Add remaining ingredients. Cook slowly, stirring frequently, until thick. Eva Goding, Livermore Falls, ME.

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

Ripe Cucumber Relish

Servings: 1 Servings

Ingredients:

3 quart Cucumbers, cut fine
2 quart Onions, cut fine (I now usethe food processor)--nomore tears
1 cub Flour
7 cub White sugar
4 teaspoon Celery seed
2 teaspoon (heaping) tumeric
4 tablespoon Dry mustard

Preparation:

Put onions and cucumbers into a large pot and cover with ½ cup salt. Let stand 12 hours. Drain and then add 5 cups vinegar or enough to come to just near the top of the mixture. Cook over medium heat for 20 minutes or longer, (usually longer), until clear. Mix together remaining ingredients.
Add to the cucs and cook a few minutes longer. Place in steralized jars.
Seal

P.S. No problem doubling this recipe..just be careful it doesn't scorch on the bottom after the flour and sugar mixture are put in.

Posted to EAT-L Digest 29 Aug 96

From: Chris Wylde <cwylde@HIGHLANDER.CBNET.NS.CA>

Date: Thu, 29 Aug 1996 22:35:12 +0000

Ripe Grape Jam

Servings: 6 Servings

Ingredients:

4 ½ cub Prepared fruit
½ cub Water
7 cub Sugar
½ Bottle fruit pectin

Preparation:

Use only fully ripened grapes. Separate skins and pulp. Simmer pulp 5 minutes. Remove seeds by sieving. Crush skins. Add pulp. Add water and stir until mixture boils. Cover, and simmer slowly 30 minutes. Measure fruit into large kettle. Add sugar. Mix well. Heat rapidly to full rolling boil. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire. Stir in fruit pectin. Skim. The Household Searchlight

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

Ripe Olive and Walnut Brie Torte

Servings: 12 Servings

Ingredients:

1 (14-oz) ripe Brie cheese
½ cub Butter; softened
2 teaspoon Prepared chopped garlic
1/3 cub Finely chopped walnuts
1/3 cub Finely chopped ripe olives
2 tablespoon Finely chopped fresh basilleaves -or-
2 teaspoon Dried basil

Preparation:

Carefully cut well chilled Brie into halves, horizontally; set aside. In a small bowl, cream butter and garlic. Mix in the walnuts, olives and basil; blend thoroughly. Spread evenly on cut side of one of the brie halves. Top with the other half, cut side down. Press together lightly; wrap and chill.
Bring to room temperature before serving. Makes 12 appetizer servings.

MILITARY FAMILY MAGAZINE

JANUARY 1996

Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ripe Olive Canapes

Servings: 32 Appetizers

Ingredients:

398 ml Ripe olives; chopped (14oz)
1 cub Medium cheddar; grated
¼ cub Salad dressing or mayonnaise
¼ teaspoon Onion powder
¼ teaspoon Curry powder
8 slice Sandwich bread; crustsremoved

Preparation:

1. In small bowl, mix first 5 ingredients.

2. Arrange bread slices on ungreased baking sheet and toast 1 side under broiler. Spread olive mixture on untoasted side and broil for 2-3 mins more until bubbly. Cut each into 4 squares or triangles.

Make olive mixture day before. Or spread on bread and freeze and broil when thawed.

Contributor: Company's Coming for Christmas - Jean Pare

Posted to recipelu-digest Volume 01 Number 301 by Cathleen <catht@interlog.com> on Nov 24, 1997

Ripe Olive Swiss Enchiladas

Servings: 6 Servings

Ingredients:

1 cub Canned pitted ripe olives(the black ones); cut intolarge wedges
½ cub Chopped onion
1 Clove (small) garlic; minced
1 tablespoon Cooking oil
1 pound Canned tomatoes (orsubstitute fresh)
1 teaspoon Salt
⅛ teaspoon White pepper
3 tablespoon Chopped green chiles; or addJalapenos; etc to taste
1 ½ cub Diced cooked chicken
2 Chicken bouillon cubes
1 cub Light cream
6 large Corn totillas
1 cub Oil for frying tortillas;about
1 ½ cub Grated Monteray Jack cheese

Preparation:

I got this recipie off the back of a tortilla package several years ago -- you can obviously leave the olives out if you wish...

Preheat oven to 350F. Heat oil, add onion and garlic and cook until tender, but not brown. Add tomatoes, salt, pepper and green chile to pan.
Cook gently for 15 minutes. Remove from heat, add olives and chicken.

Crumble bouillon into cream. Heat cream, stirring, until bouillon dissolves. Pour into a shallow dish. Heat oil, fry tortillas lightly until pubbed and tinged with brown. Drain on paper towels. Dip each tortilla into cream to soften. Divide chicken mixture between tortillas, rool up each filled tortilla, and place seam side down in a baking dish. (I need to use toothpicks to hold them shut!). Pour remaining cream over tortillas.
Top with cheese. Bake 25 minutes until well heated. Watch out for the toothpicks if you used them!!!

CHILE-HEADS ARCHIVES

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

Ripe Olives

Servings: 100 Servings

Ingredients:

3 can OLIVES RIPE #300

Preparation:

Recipe Number: X42025

SERVING SIZE: 2 LARGE

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ripe Plantains (Mf)

Servings: 4 Servings

Ingredients:

2 large Ripe plantains
Vegetable oil as needed
Salt and freshly groundblack pepper

Preparation:

Cut plantains in half and peel. Slice them crosswise on the diagonal into ¼inch ovals. In a 10inch iron skillet heat oil over moderate heat until hazy. Fry the plantains for about 4 minutes a side, turning them once. They should look golden brown. Drain on paper towels and season well with salt and pepper.

Yield: 4 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6755

Posted to MC-Recipe Digest V1 #305

Date: Sat, 16 Nov 1996 18:02:12 -0500

From: Gail Shermeyer <4paws@netrax.net>

Ripe Plum Jelly

Servings: 6 Servings

Ingredients:

4 cub Juice
½ Bottle fruit pectin
7 ½ cub Sugar
1 cub Water

Preparation:

Use only fully ripened fruit. Wash fruit. Do not peel or pit. Crush thoroughly. Add water. Stir until mixture boils. Cover and simmer 10 minutes. Drain through jelly bag. Measure juice and sugar into a large kettle. Stir. Heat rapidly to boiling. Add fruit pectin at once. Stir constantly before and while boiling. Heat to full rolling boil. Boil hard ½ minute. Remove from fire. Skim. The recipe requires about 4 pounds of fruit. The Household Searchlight

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

Ripe Tomato Jam

Servings: 6 Servings

Ingredients:

4 pound Medium ripe tomatoes
4 cub Sugar
1 teaspoon Whole cloves
½ tablespoon Broken stick cinnamon
2 cub Vinegar
½ teaspoon Whole allspice

Preparation:

Scald, peel, and quarter tomatoes. Place in preserving kettle. Add sugar, vinegar, cloves, allspice, and cinnamon. The spices may be tied in a loose muslin bag. Simmer, stirring frequently, until thick.

Ripple Cheesecake

Servings: 1 Servings

Ingredients:

1 package (250 gm) plain chocbiscuits, crushed
125 Gm butter, melted
250 Gm strawberries
Extra whipped cream andextra strawberries todecorate.

FILLING:
3 teaspoon Gelatine
1/3 cub Water
1 package (250 gm) cream cheese
1 Carton (200 gm) strawberryyogurt
¾ cub Caster sugar
1 Carton (300 ml) cream,whipped

Preparation:

Grease spring form tin. Combine biscuits and butter in bowl. Press over base and side of prepared tin. Cover and refridgerate until set. Filling:
Sprinkle gelatine over water in a cup. Stand cup in pan of simmering water, stir until dissolved; cool slightly. Beat cream cheese, yogurt and sugar in a bowl until smooth. Fold in cream and gelatine mixture. Blend strawberries until smooth. Pour half the filling over biscuit base, cover with half the strawberry puree. Using a fork, gently swirl puree through filling. Repeat with remaining filling and puree; swirl with a fork.
Cover, refridgerate for several hours or until set. Serve decorated with extra whipped cream and extra strawberries.

Posted to Recipe Archive - 17 November 96

Date: Sun, 17 Nov 96 5:33:26 EST

submitted by: aaap@net1.nw.com.au

Ripple Mousse

Servings: 4 Servings

Ingredients:

6 ounce Dark Bitter Chocolate
½ ounce Butter
4 medium Eggs, Seperated
3 drop Vanilla Essence
Soft dark brown sugar, totaste
2 tablespoon Brandy or Other Liquer,warmed

TO DECORATE:
1 ounce Each, White and Darkchocolate
1 tablespoon Hot Milk
Chocolate Curls

Preparation:

Break chocolate into pieces. Place in a bowl with the butter, stand bowl over a pan of hot water until chocolate melts, stirring occasionally.

Whisk egg yolks with vanilla and sugar until fluffy and light. Whisk in the brandy or liquer and keep whisking for 1 minute until frothy.

Gently stir the hot egg liquid into the chocolate and allow to cool.

Whisk the egg whites until stiff. Fold into the chocolate mixture.

Place in 4 glass dishes. Chill until firm.

To Decorate: melt the white and dark chocolates separately. Add 1 tablespoon hot water to the dark chocolate and the hot milk to the white chocolate. With two spoons, spoon a little of each chocolate on top of the mousses and chill. Top with chocolate curls.

Source: Woman's Realm

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

Ris a L' Amande (Danish Rice and Almond Dessert)

Servings: 6 Servings

Ingredients:

1 quart Milk
3 ½ tablespoon Sugar
¾ cub Long-grain white rice
¾ Almonds; blanched andchopped
¼ cub Kirsch or sherry
2 teaspoon Vanilla extract
½ pint Heavy cream; chilled

Preparation:

Bring the milk to a boil in a 2 quart saucepan, and add the sugar and the rice. Stir occasionally. Lower heat and simmer uncovered about 25 minutes, till the rice is quite soft but not mushy. Pour the finished rice immediately into a shallow bowl to cool quickly. Add the chopped almonds, sherry and vanilla.

Whip heavy cream in a chilled bowl with wire whisk until it thickens and holds it shape. Fold it into the cooled rice mixture. Turn the pudding into a serving dish and child before serving. Serve with a spoonful of warmed cherry juice or Kirsch over the top.

NOTES : This is a traditional Danish dessert usually served after Christmas Eve dinner. The Danish chef hides a marzipan pig or whole almond in the dessert. Legend has it that the person who finds the token will have good luck throughout the coming New Year.

Recipe by: Anneliesa D.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Patrice McClure <works4mee@earthlink.net> on Nov 18, 1997

Ris a L'almande

Servings: 6 Servings

Ingredients:

1 ¾ cub Whipping cream
1 ½ cub Finely chopped or sliveredblanched almonds
4 tablespoon Sugar
2 teaspoon Vanilla
3 tablespoon Sherry (optional)
Rice Porridge, cold (seebelow)
1 Whole almond
Cherry Sauce (see below)

RICE PORRIDGE:
½ cub Long-grain white rice
1 ¾ cub Milk
¼ cub Whipping cream
¼ teaspoon Salt

CHERRY SAUCE:
1 can (17 ounces) pitted Bingcherries, drained (savejuice)
1 ½ cub Juice (add water to make theamount)
2 tablespoon Cornstarch
1 teaspoon Lemon juice
¼ teaspoon Almond extract

Preparation:

1. Whip cream to stiff stage in large bowl. Gently fold in almonds, sugar, vanilla, sherry, and cooled rice porridge.

2. Fold in 1 whole almond.

3. Cover dish and refrigerate for at least 2 hours.

4. Serve with cherry sauce or other fruit sauce.

Rice Porridge:

1. Combine rice and milk in top of double boiler. Bring water to boil in bottom of double boiler. Cover top of pan and place over hot water. Keep water at a low boil.

2. Cook for 1 ½ hours, stirring several times to mix rice and milk. Milk will be all absorbed at end of cooking period.

3. Cool rice for ½ hour. Stir in whipping cream and salt. Cover.

Cherry Sauce:

1. Combine juice-water with cornstarch in small heavy saucepan. Stir until blended. Bring to a boil over medium heat. Stir until clear. 2. Add cherries, lemon juice, and almond extract. Set aside to cool.

VARIATIONS: Make fruit sauces using raspberries or strawberries. Some cooks use commercially canned pie filling.

Posted to EAT-L Digest 06 Feb 97 by Felicia Pickering <MNHAN063@SIVM.SI.EDU> on Feb 6, 1997.

Rise and Shine Casserole

Servings: 1 Servings

Ingredients:

3 slice Day old bread; cubed
½ cub Shredded Cheddar cheese
3 Eggs
¾ cub Milk
½ teaspoon Prepared mustard
¼ teaspoon Salt
1 dash Pepper

VARIATIONS:
1/3 pound Browned sliced sausage
1 cub Cubed ham
1 cub Dried beef

Preparation:

Grease 1 quart baking dish. Toss bread cubes and cheese in dish.* Beat eggs, milk, mustard, salt and pepper together and pour over bread and cheese. Cover and refrigerate several hours or overnight. Bake covered at 350 for 45-50 minutes until golden brown. (Add to bread and cheese) Posted to MC-Recipe Digest V1 #246

Date: Wed, 16 Oct 1996 10:24:02 -0700

From: Gerald Edgerton <jerrye@wizard.com>

Rise and Shine Muffins

Servings: 1 Servings

Ingredients:

1 cub High fiber bran cereal;crushed
1 Egg
2/3 cub Skim milk
2 Egg whites
½ cub Crunchy peanut butter
1 ¾ cub Whole wheat flour
1 cub Coarsely grated apple
1 tablespoon Baking powder
½ cub Coarsely grated zucchini
1 tablespoon Orange peel
½ cub Coarsely grated carrots
2 teaspoon Ground cinnamon
2/3 cub Brown sugar
1 teaspoon Lite salt
1 teaspoon Maple extract
Cooking spray

Preparation:

Preheat oven to 375°F. Mix the bran cereal and milk in a large bowl and let stand until softened. Fold in the peanut butter, apple, zucchini, carrots, brown sugar and maple extract until mixed. In a small bowl, beat the egg and egg whites and then fold into the bran mixture. In a medium bowl, combine the flour, baking powder, orange peel, cinnamon and salt. Add the dry ingredients to the bran mixture, but be careful not to over-mix. Spray the cups of a muffin pan with cooking spray. Divide the batter evenly among the muffin cups. Place a shallow pan of water on the bottom rack of the oven to prevent the muffins from drying. Place the muffins on the middle rack and bake for 20 to 25 minutes until golden brown. Remove from muffin pan and serve. Makes 12 servings of one muffin each.

Per serving: CALORIES 161 (20% from fat); PROTEIN 6g; FAT 4g (saturated 1g); CARBOHYDRATES 30g; FIBER 3g; CHOLESTEROL 23mg, SODIUM 221mg

Posted to recipelu-digest Volume 01 Number 485 by Kara9718 <Kara9718@aol.com> on Jan 10, 1998

Risen Dough Custard Pie

Servings: 24 Servings

Ingredients:

¼ cub Sugar
¼ cub Butter
½ teaspoon Salt
1 Egg
½ cub Lukewarm milk
1 package Yeast
2 cub All purpose flour; sifted

Preparation:

Mix butter, sugar, salt and egg together. Dissolve yeast in milk and add to the first mixture. Stir in flour and knead for about 5 minutes. Place in a warm place to rise. Punch down and roll out about ¼ inch thick; place in pie pans. Pour in your favorite custard and bake.

On Good Friday, my grandmother always made what she called Good Friday Custard Pie. This was the crust she made. She invited the whole family and always served dinner at 11:00 AM so everyone could go to church from noon until 3:00 PM. Fish courtbouillon and hot tea were always served with the Good Friday Pie for dessert. This tradition was carried on until the time of her death (at least 60 years).

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Risi E Bisi

Servings: 1 Servings

Ingredients:

½ cub Butter
1 cub Finely chopped onion
1 ½ cub Rice ( I use white Basmatifrom the health food store)
3 ½ cub Hot chicken stock
1 ½ cub Frozen peas
2 ounce Sliced ham cut into smalldice( I have used 4 or 5slices cooked crumbledbacon)
Salt and pepper
1 cub Freshly grated parmesancheese

Preparation:

From: Wild About Rice by Marie Bianco

Melt butter in large saucepan and saute onion until transparent. Add rice and cook, stirring constantly, for 5 min. or until golden. Add chicken stock, stir, cover and simmer for 18 minutes or until liquid is absorbed, but mixture is still creamy. Rinse peas in hot water to thaw, and drain well. Add peas, diced ham or bacon, and half the cheese, stir and transfer to a serving dish. Top with remaining cheese and serve at once.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by The Davis Family <leelee@harborside.com> on Sep 16, 1997

Risi E Bisi (Italian Rice and Peas)

Servings: 1 Servings

Ingredients:

2 pound Fresh, young peas, weighedwith the pods
4 tablespoon (½ stick) butter
2 tablespoon Chopped onion
Salt
3 ½ cub Meat broth (see below)
1 cub Italian rice, like Arborio
2 tablespoon Chopped parsley
½ cub Freshly grated parmesancheese, preferablyparmigiano-reggiano

Preparation:

All of the above is from _Essentials of Classic Italian Cooking_ by Marcella Hazan.

1. Shell the peas. Keep 1 cupful of the empty pods, selecting the crispest unblemished ones, and discard the rest.

2. Separate the two halves of each pod. Take a half pod, turning the glossy, inner, concave side that held the peas, toward you. That side is lined by a tough, film-like membrane that you must pull off. Hold the pod with one hand, and with the other snap one end, pulling it down gently against the pod itself. You will find the thin membrane coming away without resistance. Because it is so thin, it is likely to break off before you have detached it entirely. Don't fuss over it: Keep the skinned portion of the pod, snap the other end of the pod and try to remove the remaining section of membrane. Cut off and discard those parts of any pod that you have been unable to skin completely. It's not necessary to end up with perfect whole pods since they will dissolve in the cooking anyway. Any skinned piece will serve the purpose, which is that of sweetening the soup.
Add all the prepared pod pieces to the shelled peas, soak in cold water, drain, and set aside.

3. Put the butter and onion in a soup pot and turn on the heat to medium.
Saute the onion until it becomes colored a pale gold, then add the peas and the stripped-down pods, and a good pinch of salt to keep the peas green.
Cook for 2 or 3 minutes, stirring to coat the peas well.

4. Add 3 cups of the broth, cover the pot, and adjust the heat so the broth bubbles at a slow, gentle boil for 10 minutes.

5. Add the rice and the remaining ½ cup of broth, stir, cover the pot again, and cook at a steady moderate boil until the rice is tender, but firm to the bite, about 20 minutes or so. Stir occasionally while the soup is cooking.

6. When the rice is done, stir in the parsley, then the grated Parmesan.
Taste and correct for salt, then turn off the heat. Serves 4 Posted to EAT-L Digest 05 Mar 97 by Felicia Pickering <MNHAN063@SIVM.SI.EDU> on Mar 5, 1997

Risi E Bisi (Rice and Peas)

Servings: 1 Servings

Ingredients:

6 tablespoon Butter or margarine
1/3 cub Finely chopped onion
2 tablespoon Finely chopped parsley
1 cub Raw regular white rice
1 package Frozen peas; (10 oz.)
1 teaspoon Salt
2 tablespoon Grated Parmesan cheese

Preparation:

In 4 tablespoons hot butter in heavy 3 quart saucepan saute onion and parsley 5 minutes. Add 2 cups water; bring to boiling. Reduce heat and simmer, covered, without stirring 14 minutes or until liquid is all absorbed. Meanwhile, cook peas as package label directs; drain well. Stir peas, salt and remaining butter into rice. Turn on serving dish. Sprinkle top with grated Parmesan cheese. Makes 6 to 8 servings. Note: You may substitute 1 ½ cups fresh shelled peas for frozen peas. Cook in boiling salt water 10 to 15 minutes or until just tender. Drain well and add to rice.
Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4, 1998

Riso Al Basilico in Forma (Basil Rice)

Servings: 4 Servings

Ingredients:

2 cub Arborio Rice
6 Fresh Basil Leaves --
Minced
4 tablespoon Romano Cheese -- freshly
Grated
1 ½ tablespoon Olive Oil
Salt -- to tasteGarnish-----
2 medium Tomatoes -- cut into thin
Wedges
Fresh Parsley Sprigs

Preparation:

Bring 4 quarts lightly salted water to a boil in a large saucepan. Add the rice and cook, checking for doneness after approximately 18 minutes. Rice should be al dente, or firm to the bite; do not overcook. When the rice is done, remove from the heat, pour into a colander, and toss gently to remove excess water. Place the hot rice in large mixing bowl and add the basil and cheese. Stir gently to combine, then add the olive oil and toss thoroughly.
Season with salt. Spoon the hot rice mixture into a 2-quart mold and press gently to set. Immediately unmold the rice onto a large serving platter.
Garnish with tomato wedges and parsley sprigs.

Recipe By : Felicia Pickering <MNHAN063@SIVM.SI.EDU>

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

Riso Coll'uvetta - Rice with Raisins

Servings: 6 Servings

Ingredients:

4 tablespoon Olive oil
1 Clove garlic, finely minced
1 tablespoon Italian parsley, freshlychopped
1 ½ Cups short grain rice
½ cub Dark raisins
½ teaspoon Salt
3 cub Hot broth or water
Pepper

Preparation:

These three recipes come from the <<Classic Cuisine of the Italian Jews> by Edda Servi Machlin (an interesting cookbook). Alaine

This is an ancient Venetian dish prepared mainly during Chanukah. It has an interesting taste, but is not for every palate.

Heat the oil in a large skillet. Add garlic, parsley, and rice. Cook over high heat, stirring with a wooden spoon, until garlic begins to discolor.
Add raisins and salt. Add hot broth or water, ¼ cup at a time, & continue to cook uncovered over high heat until rice is done -- about 15 minutes in all. Taste for salt & pepper & add if necessary. Serve hot or at room temperature.

Posted to JEWISH-FOOD digest V96 #79

Date: Sun, 17 Nov 96 10:24:07 CST

From: bgl@leass.PCC.COM (Barbara Leass)

Risotta Primavera

Servings: 4 Servings

Ingredients:

1 tablespoon Butter
½ cub Onion, finely chopped
14 ounce Can chicken broth, reducedsodium,
(or 1 can vegetable broth)
1 cub Arborio rice
1 medium Carrot, peeled & finely
Chopped
½ cub Sweet red pepper, finely
Chopped
½ cub Fresh or frozen green peas
1/3 cub + 2-4 T. water
1 teaspoon Dried basil leaves
½ cub Parmesan cheese, grated
1 Clove garlic, finely
Chopped
¼ teaspoon Black pepper

Preparation:

In a 1-qt microwave-proof dish, microwave butter on high for 20-30 secs until melted. Stir in onion, cover and microwave for 1 min.

Stir broth & rice into onion mixture; cover. Microwave on high 6 min.
Rotate halfway through. Stir in carrot & red pepper; cover and microwave 4 min on high.

Stir peas, ½ c. water and basil into rice mixture. Cover and microwave 4 min. on high. Stir, cover, and microwave on high 2 more min.

Stir in parmesan cheese, garlic and pepper. Cover and set aside for 6-8 min., stirring occasionally, until rice is cooked but slightly chewy. Stir in an add'l 2-4 T of water for a creamier texture.

Recipe By : Country Living, May 1995

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

Risotto

Servings: 6 Servings

Ingredients:

1 cub Rice, uncooked
½ cub Onion, chopped
2 Bouillon cubes
¼ cub Parmesan cheese
2 cub Boiling water
¼ teaspoon Saffron
2 tablespoon Butter

Preparation:

Heat butter and saute' onion in a deep skillet. Add rice and saute'; stirring frequently until light brown. Add saffron. Dissolve bouillon in boiling water and pour over rice. Cover tightly and simmer until rice is tender, about 20 minutes. Stir in parmesan cheese when serving.

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

Risotto

Servings: 4 Servings

Ingredients:

½ cub Chopped scallions
1 cub Uncooked brown rice
2 tablespoon Olive oil
2 cub Chicken broth
1 cub Green peas
1 teaspoon Dried rosemary
1 teaspoon Dried oregano

Preparation:

saute scallions and rice in hot oil in large skillet for about 3 minutes.
Stir in broth and bring to a boil. Remove from heat. Pour mixture into a 1 ½ qt casserole. Stir in peas and herbs. Cover, bake at 400 for 20-25 minutes. Liquid should be absorbed. FROM: SONDRA PETERSON (DMDG94A)

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

Risotto

Servings: 1 Servings

Ingredients:

1 Part arborio rice
3 Parts hot liquid
Whatever you like to use for
Sauteing

Preparation:

Saute the rice over a medium to high heat until translucent. Add one half a cup or so of the stock and stir. Reduce heat to somewhere between medium and low. The stock will absorb into the rice. When absorbed, add another half cup or so of stock and continue stirring. keep stirring and adding stock. The whole process takes twenty to thirty minutes.

I usually throw in a cup of frozen veggies when the rice is almost done (corn and peas are good) for texture. My boss adds mushrooms. Also good.
(If you eat dairy, a little bit of high quality parm or romano sprinkled on before serving is really good but not a necessity.)

Posted by "Lisa E. Loewy" <lloewy@fdic.gov> to the Fatfree Digest [Volume 14 Issue 10] Jan. 10, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80á

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

Risotto (Italian Arborio Rice)

Servings: 4 Servings

Ingredients:

2 teaspoon Virgin olive oil;
1 small Onion; chopped
1 cub Italian Arborio rice;
2 cub Vegetables stock
¼ teaspoon Salt
Pepper to taste;
2 tablespoon Parmesan OR;
2 tablespoon Romano cheese

Preparation:

In a medium-size non-stick saucepan, heat oil and saute onion until tender. Add rice and cook, until, stirring, 2 or 3 minutes. Add stock and salt. Bring to a boil, cover and simmer 20 minutes.
Remove from heat. Turn rice into a warm dish and season with pepper.
Garnish with cheese.

NOTE: This is a basic risotto rice . Many ingredients may be added, such as green onion, peas, sliced mushrooms, clams, shrimp, lean hamburger or chicken.

Food Exchanges per serving: 2 STRACH/BREAD EXCHANGES + (if meat, fish or a vegetable is added, be sure to include these exchanges).
CAL: 136; CHO: 1mg; CAR: 26g; PRO: 3g; SOD: 107mg; FAT: 2g;

Source: Light & Easy Diabetic Cuisine by Betty Marks

Brought to you and yours via Nancy O'Brion her Meal-Master.

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

Risotto Alla Boscaiola, Veneto Region (Venice)

Servings: 1 Servings

Ingredients:

1 cub Beef stock, ( you can usebeef broth, but be carefulof salt)
1 Portabello mushroom, large
1 tablespoon Unsalted butter
1 tablespoon Onions, minced
1/3 cub Aborio rice
½ tablespoon Prosciutto ham, sliced thin
¼ cub Red wine, 2 ounces(preferably the wine youwill drink with this)
¼ teaspoon Chopped parsley
2 tablespoon Grated Parmesan cheese

Preparation:

Just got back from the Disney Institute again and as always, I had a marvelous time. You guys have got to go! I took: Imagineering!, Radio Drama, Outdoor Photography, Celebrations!, Boxing Aerobics, Animation Sampler, Romantic Dinners, Canoe Adventures and Taste of the Word: Bayou.

Wine, Wonder and Song: Italy: This class picks a wine region and then you proceed to not only learn about the wine from that area but, how to tell what makes a good wine, how to pair wine with food and listen to music from the area . No cooking here. The assistant chef prepares for everyone. You get to sit back and enjoy. I have yet to actually take this class. Both times I got recipes, I stuck my head in after the class and gave them my best puppy dog eyes.

Heat the stock in a medium sized sauce pan, then keep warm over low heat.
Melt ¾ Tblsp. of butter (keeping a little for later) in another pan. When butter begins to froth, add the onions and cook until translucent.

Add the rice and cook, stirring constantly until rice is covered with butter.

Add the Prosciutto and mushroom, stir, and add the wine. Continue to stir until the wine is all evaporated or absorbed. Add ¼ cup of the warm beef stock and stir until almost evaporated.

Continue to stir and add stock, a little at a time, until the rice is tender.

Season with salt and pepper, as desired. Stir in remaining butter at the last moment, then add the Parmesan cheese and serve.

Posted to EAT-L Digest 16 Dec 96

From: TeAntae Turner <tturner@DIEHLGRAPHSOFT.COM>

Date: Tue, 17 Dec 1996 14:02:41 -0500

Risotto Alla Fontina (Rice with Fontina Chees

Servings: 4 Servings

Ingredients:

5 ounce Fontina cheese, diced
½ cub Milk
1 tablespoon Dry porcino mushrooms
2 Egg yolks
1/3 cub Butter (unsalted)
pinch White pepper
1 small Onion, finely chopped
¾ cub Dry white wine
Salt
3 cub Beef broth; hot
1 2/3 cub Arborio Italian rice

Preparation:

Soften mushrooms in warm water for 20 minutes. Place the Fontina cheese in a bowl, cover with the milk and soak for several hours in the refrigerator.
Melt half the butter in a saucepan and saute the onion over low heat until transparent. Add the mushrooms and cook until soft. Next add the rice and stir until the rice absorbs the butter. Pour in the wine and stir. When the wine has been absorbed, add the beef broth a little at a time, stirring continuously until fully absorbed. Cook for 10 minutes longer. Turn off the heat, cover the saucepan and let stand for a few more minutes without stirring until the rice is soft but al dente. While the rice is cooking, prepare the sauce. Put the softened cheese and milk into a double boiler and cook over medium heat until the cheese starts to melt. Then stir in the egg yolks and the rest of the butter. Keep stirring until the cheese has completely melted and the mixture is uniformly blended. Sprinkle with salt.
Put the rice into a warmed serving bowl, pour the cheese mixture over it and serve immediately.

Risotto Alla Milanesa

Servings: 1 Servings

Ingredients:

4 tablespoon Butter, plus 4 T
¼ pound Beef marrow, chopped, in¼" cubes
1 medium Spanish onion, chopped, in¼" dice
2 cub Vialone Nano rice
6 cub Strong chicken stock,simmering
½ cub Red wine
½ teaspoon Saffron threads
1/3 cub Freshly grated Parmigiano

Preparation:

In a 6 quart saucepan, melt 4 tablespoons butter with marrow and onion and cook over medium heat until onion is soft but not browned. Add all the rice and, stirring regularly, cook until opaque, about 2 to 3 minutes. Add a 6ounce ladle of hot stock, ½ cup red wine and saffron and bring to a boil. Stirring constantly, cook until stock level goes below level of rice.
Add another 6ounce ladle and repeat the process for 16 minutes, until rice is Aal dente, yet creamy and tender. Remove from heat and add cheese and remaining butter. Season to taste and serve immediately with stufato.

Yield: 4 servings

Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #566 by Sue <suechef@sover.net> on Apr 14, 1997

Risotto Alla Milanese

Servings: 5 Servings

Ingredients:

5 cub Chicken stock
pinch Saffron threads
3 tablespoon Olive oil
1/3 cub Onion; minced
2 tablespoon Prosciutto; finely diced
1 ½ cub Arborio rice
¼ cub Marsala; or white wine
¼ cub Parmesan cheese, grated
½ teaspoon Black pepper
2 tablespoon Butter

Preparation:

In a medium saucepan, bring the stock to a simmer and crumble in the saffron. Maintain at a simmer over moderately low heat.
In a large nonreactive saucepan or flameproof casserole, heat the oil over moderate heat. Add onion and prosciutto and cook until the onion is softened and translucent, about 2 minutes.
Add the rice and stir for 1-2 minutes until well coated with oil and slightly translucent. Add the Marsala and cook, stirring until it evaporates.
Add ½ cup of the simmering stock and cook, stirring constantly, until the rice is almost tender but still slightly crunchy in the center, 20-25 minutes.
Add cheese and season with the pepper and salt to taste. Continue to cook, stirring and adding stock as necessary, ¼ cup at a time, until the rice is tender but still firm and is bound with a creamy sauce 3-6 minutes longer. Stir in butter and serve hot.

Risotto Alla Milanese #1

Servings: 6 Servings

Ingredients:

2 cub Short grain white rice
2 quart Chicken or beef stock
8 tablespoon Butter
2 slice Prosciutto; diced
1 small Onion; thinly sliced
Salt and freshly groundpepper
2 cub Shelled fresh peas
1 tablespoon Chopped fresh parsley
1 cub Freshly grated parmesancheese

Preparation:

Bring the stock to a boil and keep it simmering. Melt half of the butter in a saucepan set over medium heat; then add the prosciutto. When the ham is very hot, add the onion. When the onion is transparent, add the rice and stir the grains until they are well coated with butter. When the rice glistens, start adding the hot stock a ladleful at a time. Allow the first ladleful to be absorbed before adding the next, but do not let the rice dry out. Season with salt and pepper and, when the rice is half-done (about 10 to 12 minutes), add the peas. Continue adding the stock and continue stirring. When the rice is almost done (about 25 minutes), add the parsley and Parmesan. Just before removing the pan from the heat, add the rest of the butter. Serve immediately.

ARIELLE@TARONGA.COM

(STEPHANIE DA SILVA)

REC.FOOD.RECIPES

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

Risotto Alla Milanese #2

Servings: 4 Servings

Ingredients:

1 l Boiling broth or waterand cubes to make the broth
1 small Size onion
50 Grams butter
1 Glasses white dry wine
400 Grams Arborio or Roma rice(½ glass per personaprox)
½ teaspoon Saffron
1 cub Grated parmesan cheese
Salt as necessary

Preparation:

Have 1 litre or more of clear salted broth made (preferably) by boiling ca 500 grams or more of beef and bones for about 2 hrs or more. Alternatively you can use cubes for an easiest and fastest preparation (but it will not taste the same). Keep the broth boiling in a pot on the fire.

Finely chop a small onion, then stir fry it for about a minute (don`t let it turn brown) with about 50 grams of butter. If you wish, you may also add one possibly-Italian red sausage cut in small pieces, and let all fry for an additional 3-5 minutes at a low flame. This is however a variation of the traditional recipe.

Add the rice (suggested Arborio or Roma rice, definitely not Uncle Ben's or similiar), and stir. Add the glass of wine and let it dry out stirring continuously. Turn the flame down to the minimum, or just above. Start adding two dippers of the boiling broth until it evaporates, stirring the rice continuously. Then add again two dippers at a time when the rice gets dry, and continue the same way until the rice is ready (about 15 to 20 minutes, depending on the rice you are using, taste for consistency).
Definitely avoid versing the whole broth at large at once, but keep versing it in small quantities, and stir. Make sure all the broth with the rice has evaporated before serving. Just before taking it off the fire add the grated parmesan cheese and stir well. Add salt if needed. At this point you already have a tasty Parmesan risotto.

For a "Risotto alla Milanese", add the saffron (in Italy they sell it in small packages of the proper amount) in the end and stir well one last time.

The recipe for Parmesan risotto is the base recipe for almost all the other "risotti" you may prepare. You can add champagne or beer instead of wine, or you can stew peas, mushrooms, asparagi or artichokes (always finely chopped) with some broth just before adding the rice. Or just anything else you may want to experiment with (e.g. with apples or prunes you will make an excellent "nouvelle cousine" risotto, but in this case instead of parmesan you should use cream).

ARIELLE@TARONGA.COM

(STEPHANIE DA SILVA)

REC.FOOD.RECIPES

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

Risotto Alla Monzese (Rice and Sausage - Monza Style)

Servings: 4 Servings

Ingredients:

4 pint (approx) beef stock (broth)/ OR 2 beef bouillon cubes
4 ounce Butter
1 medium Onion
1/3 cub Dry white wine
2 cub Rice; (Arborio, if possible)
8 ounce Italian sausage
Saffron
4 tablespoon Grated Parmesan cheese

Preparation:

Heat the stock (or water & cubes) and hold at a low simmer. In another saucepan, melt half of the butter, add the onion and cook over medium heat until translucent, about 5 minutes. Add the rice and a pinch of saffron and cook over medium heat for another 3 minutes, stirring often, until the rice has "warmed up" evenly. Turn up the heat and pour in the white wine. When the wine has been absorbed, add the sausage, cut in 1-inch pieces. Reduce the heat, stir and cook for a couple of minutes; then add just enough hot stock to cover the rice and stir well. Keep the rice at a gentle simmer and continue to add more stock, a little (1 cup) at a time, letting each addition be absorbed by the rice. Stir frequently, making sure the rice doesn't stick. After 18 to 20 minutes, taste the rice for texture. When it's cooked, remove from heat and stir in another pinch of saffron, dissolved in a little broth (more or less ½ cup, according to the consistency), the rest of the butter and the cheese. Stir brisky and serve in warm bowls and garnish with extra cheese.

NOTE: Saffron is required for Risotto alla Monzese, but you can leave it out and get a wonderful sausage risotto anyway!

SOURCE: Family recipe

Posted to TNT Recipes Digest, Vol 01, Nr 948 by Lucretia B <lucretiab@geocities.com> on Jan 18, 1998

Risotto Alla Parmigiana

Servings: 10 Servings

Ingredients:

2 tablespoon Unsalted butter
2 tablespoon Olive oil
1 medium Onion; finely chopped
1 pound Arborio rice
6 cub Chicken stock; hot
2 tablespoon Butter
3 ounce Parmagiano Reggiano cheese;coarsely grated

Preparation:

1. Heat the butter and oil in a large, straight-sided saute pan or saucepan. Add the onion, and saute until soft, without browning.

2. Add the rice, and saute for 2 minutes until the rice is well-coated.

3. Ladle ½ cup of stock into the rice, stirring constantly, until all the liquid is absorbed and the rice is almost dry.

4. Add more stock, ½ cup at a time, including the saffron stock about halfway through, until it's all absorbed by the rice and the rice is al dente. The rice should be very moist and creamy, but not runny; the rice should be firm but tender, not crunchy.

5. Remove from heat, and stir in the raw butter and the Parmagiano cheese.
Salt to taste, and serve immediately.

Formatted and Busted by RecipeLu <recipelu@recipelu.com> Posted to recipelu-digest Volume 01 Number 223 by RecipeLu <recipelu@geocities.com> on Nov 08, 1997

Risotto Alla Piemontese

Servings: 4 -6 serving

Ingredients:

1 cub Rice
3 Chicken livers; cut up
1/3 cub Dried wild mushrooms
(soaked one hour)
1/3 cub Chopped onion
¼ cub Butter or margarine
2 can Condensed chicken broth
ounces each)
Parmesan cheese

Preparation:

In saucepan, brown rice and cook livers, mushrooms, and onion in butter until tender. Add broth. Cover; bring to a boil. Cook over low heat 20 minutes or until all liquid is absorbed. Serve with cheese.

Adaption of recipe by Laura Maioglio, Barbetta restaurant (New York).
Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of Karen Mintzias Submitted By KM@SALATA.COM (KAREN MINTZIAS) On 23 NOV 95 231733 -0800

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

Risotto Barolo

Servings: 6 Servings

Ingredients:

5 tablespoon Unsalted butter
1 Medium-size yellow onion;finely diced
1 ½ cub Arborio rice
1 cub Seasoned chicken broth
1 Bottle Piemonteis Barolowine
1 cub Freshly grated ItalianParmesan cheese

SEASONED CHICKEN BROTH:
1 5-lb. stewing hen
3 -(up to)
4 pound Chicken scraps & bones
2 Carrots; peeled and chopped
1 Medium-size yellow onion;peeled and quartered
2 Stalks celery; washed
½ Green or red pepper; chopped
2 Tomatoes; peeled, seeded,and chopped (cannedoptional)
1 small Potato; peeled andquartered
1 teaspoon Salt
1 pinch Tarragon

Preparation:

1. In a 10-in saute pan, melt 4 tbs. of the butter over medium heat. Add the onion and saute until golden brown. Add the rice and the Seasoned Chicken Broth, stirring constantly with a wooden spoon to prevent sticking.

2. When the rice has absorbed the broth, add 3 cups of the wine. Stirring constantly, continue to cook about 25 to 30 minutes until the rice is tender. The rice may require a little more wine as it cooks to achieve the desired moistness.

3. Stir in the remaining butter and the Parmesan. Serve in six deep bowls or small plates. It is important to use only the arborio rice from Italy, available at all Italian groceries as well as many food markets. In the Piemonte, Val d'Aosta and other regions of northern Italy rice replaces pasta as a first course. Chicken Broth:

1. Place all the ingredients in a large stockpot and cover with at least 2 qts. cold water. Do not cover. Place over moderate heat and bring to a full boil. Reduce heat so that liquid just simmers.

2. Remove any scum that appears on the surface. Cover the pot and cook 3 to 4 hours.

3. Using a fine sieve lined with dampened cheesecloth, strain the mixture into a clean pot or large bowl.

4. Let the broth cool well, then refrigerate. Remove the congealed fat from the surface. Reheat as needed, freezing the unused portion for future use.

CANTINA D'ITALIA

18TH STREET N.W., WASHINGTON, DC

BEV: GATTINARA

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

Risotto Cakes

Servings: 1 Servings

Ingredients:

1 cub Leftover Risotto
½ cub Finely-chopped cooked shrimp
2 tablespoon Chopped prosciutto
1 teaspoon Chopped sage
2 tablespoon Diced Mozzarella
Salt and pepper
1 cub Flour
1 ½ cub Bread crumbs
4 Eggs,; lightly beaten
3 tablespoon Oil
2 tablespoon Pesto thinned with 2 tbspolive oil,; for serving

Preparation:

Combine Risotto, shrimp, Prosciutto, sage and cheese; season to taste with salt and pepper. Form mixture into 8 equal cakes, no thicker then ¾ inch.
Place flour, eggs and bread crumbs into three shallow bowls. Season flour and bread crumbs with salt and pepper. Dredge each cake in flour, dip in egg wash, and then dredge in bread crumbs, patting to make crumbs adhere.
Shake off any excess. Heat oil in a large nonstick skillet, add cakes and cook until golden. Turn and continue to cook until golden. Serve drizzled with pesto sauce.

Yield: 4 servings
Recipe By :ESSENCE OF EMERIL SHOW# EE075

Posted to MC-Recipe Digest V1 #305

Date: Sat, 16 Nov 1996 09:27:24 -0500

From: Meg Antczak <meginny@frontiernet.net>

Risotto Con Calamari (Rice with Squid)

Servings: 1 Servings

Ingredients:

1 ½ pound Squid with tentacles
4 tablespoon Olive oil
1 large Onion; chopped
1 Pimiento; chopped
1 Tomato; peeled, seeded,; & chopped
2 Garlic clove; minced
1 tablespoon Parsley, mincedKosher salt; to tastePepper; to taste
1 pinch Saffron threads
½ Chili pepper, deveinedcrumbled
¼ cub Dry red wine
2 cub Short-grain rice
3 cub Fish broth or claim juice,heated to a boil
1 Pimiento, cut into strips

GARLIC:

Preparation:

~-----------------------SAUCE---------------------------------------------- ~

3 Garlic cloves, crushed ½ c Olive oil

Clean the squid, reserving their ink sacs and the tentacles. Cut the squid into ½-inch-wide rings or into pieces. Chop the tentacles.

In a wide, shallow casserole, preferably earthenware and about 12 inches across, heat the oil and saute the onion until it is wilted. Add the squid rings and tentacles and saute for 5 minutes; then add the chopped pimiento, tomato, garlic, parsley, salt, pepper, saffron, and chili pepper. Cover and simmer for 30 minutes.

Break the ink sacs into a cup and mix with the wine. Pass this mixture through a sieve several times until most of the ink is extracted. Reserve.
Add the rice and boiling hot broth to the casserole and stir in the ink mixture. Season with salt and pepper. Bring to a boil and cook over medium-high heat, uncovered, and stirring occasionally, for 10 minutes, or until the rice is no longer soupy but some liquid remains. Decorate with the pimiento strips and transfer to a 325-degree oven. Bake for 15 minutes, uncovered, until the liquid is absorbed but the rice is not quite done.
Remove from the oven, cover lightly with foil and let sit for 10 minutes.

While the rice is resting, make the garlic sauce. Place the crushed garlic in a processor or blender. Very gradually, with the motor running, pour in the oil. Blend until smooth. Serve separately.

This recipe is based on Penelope Casas' Arroz Negro from her excellent book The Foods and Wines of Spain. The result is a superb, rich black risotto.
Use only Italian short-grain rice; otherwise the dish will not work. The rice will be mushy.

Yield: 4-6 servings. Note: Serve this dish with a salad and a dry white wine. From: Pat Stockett Date: Mon, 10-1
Posted to EAT-L Digest 19 Sep 96

Date: Fri, 20 Sep 1996 08:52:19 -0500

From: LD Goss <ldgoss@METRONET.COM>

Risotto Con Gamberetti (Risotto W/shrimp)

Servings: 1 Servings

Ingredients:

3 tablespoon Extra-virgin olive oil
1 pound Medium shrimp, peeled,deveined and halved,lengthwise
1 small Yellow onion, peeled andfinely chopped
1 Clove garlic, peeled &minced
1 cub Arborio rice
½ cub Dry white wine
1 Tomato, peeled, seeded &diced
3 cub Fish or chicken stock, hot
Salt and freshly groundpepper
¼ cub Freshly gratedparmesan-reggiano cheese,(optional)

Preparation:

FROM SAVEUR MAGAZINE Sept/Oct 1996

1. Heat 2 tblspns oil in a medium saucepan over medium-high heat. Add shrimp & cook, stirring, until shrimp are almost done, about 1 minute.
Remove shrimp with slotted spoon and set aside.

2. Add remaining oil and reduce heat to medium-low. Add onions and garlic & cook,, stirring occasionally, until onions begin to soften, about 10 minutes.

3. Add rice, stirring to coat with oil. Add wine & tomato and cook, stirring, until rice absorbs all liquid, about 2-3 mins. Add hot stock one cup at a time. Continue cooking, stirring constantly and allowing rice to absorb all liquid before adding additional stock.

4. Add shrimp and cook, stirring, until rice is tender and risotto is creamy, but not wet, about 5 mins more. Season with salt & pepper. If desired, stir in parmesan-reggiano.
Posted to EAT-L Digest 27 October 96

Date: Mon, 28 Oct 1996 09:59:24 -0500

From: Twallace <twallace@BIDDEFORD.COM>

Risotto Con Pesce Gatto E Erba Cipollina (L A

Servings: 4 Servings

Ingredients:

Juice of ½ lemon
1 Celery stalk, chopped
½ Carrot, chopped
½ Head fennel, chopped
1 ¾ pound Catfish fillets
Fish or vegetable stock
5 tablespoon Unsalted butter
½ Onion, finely chopped
Salt, pepper
1 Cipollotto (wild onion orgreen onion) finely chopped
9 ounce Vialone Nano rice-see recipe
2 tablespoon White wine
2 tablespoon Chopped chives
Typed by Manny Rothstein

Preparation:

(Another recipe from Del Pescatore, along the banks of the Oglio River and in the small village of Runate, Italy. This is one of the house specialties, risotto made with wild onions and catfish.)MR

Antonio Santini is adamant about using Vialone Nano rice for this dish, but arborito will work almost as well. If you can find those little onions that look like scallions but have very rounded bulbs (cipollotti), use those for a more assertive onion flavor and cut the final amount of chives in half.
In pot bring 4 cups water to boil with lemon, celery, carrot and fennel.
Reduce to simmer and add catfish. Cook at bare simmer until just flaking, about 6 to 10 minutes. Remove fish from poaching liquid. Reserve poaching liquid, adding enough fish stock or water to make 5 cups. Keep at boil for cooking risotto.
While fish is poaching, melt 2 tb butter over med. heat in skillet. Add onion and cook slowly, stirring, until onion is very tender. When onion is tender, add fish and cook several minutes more. Season to taste with salt and pepper. Let cool. When fish is cool, chop coarsly.
In separate saute pan, cook wild onion in 1 tb butter over med. heat with dash salt and 2 tb water. When water evaporates, add rice and cook cook several minutes, until rice makes a dry "singing" sound when stirred. Add 1 cup boiling stock and cook, stirring until almost all stock is absorbed by rice. Repeat, 1 cup at time, until rice is creamy and still bit chalky to bite, about 15 minutes. Add fish, wine and chives and cook another 2 to 3 minutes. When rice is cooked al dente, add remaining butter and stir vigorously so mixture becomes creamier. Rice should have a slightly soupy consistancy. Makes 4 servings.

Each serving contains about: 648 calories; 260 mg sodium; 131 mg cholesterol; 22 grams fat; 75 grams carbs.; 38 grams protein; 2.6 grams fiber. L A Times, 3/17/94.

Risotto Con Porcini Mushrooms

Servings: 1 Servings

Ingredients:

3 tablespoon Olive oil
1 cub Minced onion
2 tablespoon Minced shallots
12 ounce Fresh porcini mushrooms;sliced or
Mixed wild mushrooms
2 cub Arborio rice
½ cub Dry white wine
6 ½ cub Hot chicken or
Veal stock
½ teaspoon Salt
2 tablespoon Butter; cut into bits
½ cub Freshly gratedParmigiano-Reggiano
Freshly ground pepper totaste

Preparation:

In a medium casserole, heat the olive oil and saute the onion and shallots until golden. Add the mushrooms and saute until tender, about 5 minutes.
Add the rice and stir to coat it with oil. Add the wine, stir well, and add ½ cup of the hot chicken stock and the salt. Cook, stirring constantly, until all the liquid has been absorbed. Continue to add hot stock in small batches (just enough to completely moisten the rice) and cook until each successive batch has been absorbed, stirring constantly, until the rice mixture is creamy al dente.

Remove from the heat, beat in the butter and cheese, season with pepper to taste and serve immediately.

Yield: 4 servings
Posted to EAT-L Digest 24 Aug 96

Date: Sun, 25 Aug 1996 04:26:16 EDT

From: erika metzieder <100627.3022@COMPUSERVE.COM>

Risotto Con Verdurine E Zafferano (W/spring Vegs & Saffron)

Servings: 4 Servings

Ingredients:

6 cub Chicken broth
5 tablespoon Unsalted butter
1 small Onion; minced
2 cub Arborio
1 cub Dry white wine
¼ teaspoon Powdered saffron
2 cub Cooked; mixed, fresh vegs,diced
1 cub Parmigiaino

Preparation:

During the summer, use asparagus, peas, tomatoes, and small zucchini. In winter, use carrots, broccoli, cauliflower, and mushrooms.

Dice and steam all vegetables separately until tender but still firm to the bite. You can prepare this ahead of time and use it when needed. If you have any leftover vegetables, just toss them with olive oil, vinegar, salt and pepper to make a lovely salad.

Heat broth in medium saucepan and keep warm over low heat.

Melt 4 tablespoons butter in large saucepan over medium heat. When butter foams add onions and cook, stirring, until onion is pale yellow and soft, 2-3 minutes. Add rice and cook until it is well coated with butter and the onion, 1 minute. Add wine and cook, stirring, until wine is almost all reduced. Add just enough broth to barely cover the rice. Cook, still over medium heat, stirring constantly, until broth has been absorbed almost completely. Continue cooking and stirring rice in this manner, adding broth a bit at a time, until rice is tender but still firm to the bite, 15 minutes.

Dilute saffron in ½ cup broth and add it to the rice. Add all vegetables and cook a couple of minutes. Taste and adjust seasoning, then add remaining 1 tablespoon of butter and 1/3 cup Parmigiano. Mix well and quickly to combine. At this point the rice should have a moist, creamy, and slightly loose consistency.

Serve at once with a sprinkling of the remaining Parmigiano.

MC shared by Sherilyn Schamber, March 1998

Recipe by: Trattoria Cooking (Biba)

Posted to MC-Recipe Digest by Sherilyn Schamber <sherilyn@inreach.com> on Apr 01, 1998

Risotto Di Zucca

Servings: 6 Servings

Ingredients:

3 cub Onions, yellow; sliced
1 medium Kabocha squash; cubed*
1 ½ tablespoon Olive oil
1 tablespoon Butter
1 Clove garlic; chopped
1 teaspoon Salt
1 teaspoon Sage, dried
5 cub Vegetable broth
1 ½ cub Arborio rice
¼ cub Marsala wine
¾ cub White wine
1 tablespoon Balsamic vinegar
Fresh ground black pepper
¼ cub Parmesan cheese; grated

Preparation:

* 2 ¼ pounds, or about 3-4 cups cubed. If kabocha squash is unavailable, you can use buttercup squash, one of the hubbards, or a couple of acorn squashes. Avoid the blander varieties such as butternut and banana squashes ~- you want rich, sweet flavor for this.

Peel the onions and cut them in quarters, then slice them crosswise. Peel the Kabocha squash, cutting away any dark-green parts, seed it, and cut the firm yellow flesh into ½-inch cubes.

Heat the oil and butter in a large, preferably non-stick saute pan. Add the onions and chopped garlic and stir over high heat for 3-4 minutes, then add the cubed squash, salt, and sage. Continue cooking on medium-high heat, stirring often, until the vegetables are spotted with golden brown and the squash is becoming tender -- about 15 minutes. Meanwhile, heat the vegetable broth to a simmer.

Add the rice to the squash mixture and stir constantly for 2 minutes. Add the Marsala, stir quickly as it cooks away, then add the white wine.

When the wine has all been absorbed, add about a cup of the hot broth, along with the balsamic vinegar. Lower the heat to a simmer and stir the risotto gently with a wooden spoon. As the broth is absorbed, add another ladle, and then another, always keeping the rice moist, and stirring constantly or at least very often. Some of the squash will fall apart into a puree.

Use as much broth as you need to achieve rice that is al dente, tender but firm, with a creamy sauce around it. It will take about 30 minutes, but start tasting after 20 minutes.

At that point, correct the seasoning with a touch more salt and some pepper if needed, and stir in about ¼ cup of grated Parmesan cheese. Add another ½ ladle of broth, stir well, and serve at once in warmed, shallow bowls.
Garnish each serving with slivers of fresh basil, and pass more Parmesan cheese separately.

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>

Risotto From Southern Living

Servings: 12 Servings

Ingredients:

1/3 cub Olive oil
¼ cub Butter or margarine
1 large Onion, chopped
4 cub Aborio rice (short-grain), uncooked
1 cub Dry white wine
2 pound Roma tomatoes, peeled, seeded and chopped
8 cub Chicken broth, heated
2 ½ tablespoon Gremolata

Preparation:

1. Heat olive oil and butter in a Dutch oven over medium heat. Add onion; cook, stirring constantly, 2 to 3 minutes. Add rice, stirring to coat well. Stir in wine and cook until wine is absorbed. Stir in tomatoes; cook, stirring constantly 2 minutes. Reduce heat to medium low.

2. Add about 1 cup hot chicken broth; cook, stirring constantly, until liquid is absorbed. Repeat procedure using remaining chicken broth, 1 cup at a time, stirring constantly, allowing liquid to be absorbed after each addition. (This process will take about an hour.)

3. Stir gremolata into rice mixture.

Gremolata:

Risotto Milan Style

Servings: 6 Servings

Ingredients:

1 quart Homemade meat broth (cannedis fine)
2 tablespoon Diced beef marrow; pancetta,or prosciutto
2 tablespoon Finely chopped shallots oryellow onion
5 tablespoon Butter
2 tablespoon Vegetable oil
2 Arborio rice (do notsubstitute another kind ofrice)
1/3 teaspoon Powdered saffron -or-
½ teaspoon Chopped whole saffron;dissolved in:
1 ½ cub Hot broth or water
Salt/pepper to taste

Preparation:

I most often use saffron in risotto; I have found Marcella Hazan's basic risotto milanese recipe (in her "Classic Italian Cookbook) to be a good basic starting point. Anything in brackets will be my additions...this is a *very* flexible, basic, forgiving recipe!

Cooking directions condensed and "intuited" thru experience...

1. Bring broth to a simmer; keep it there, don't let it actually reach a rolling boil.

2. In a "heavy bottomed casserole" (I use my le Creuset Dutch oven) saute whatever meat you're using and shallots/onions in 3T butter and all of the oil. When the onions become translucent, add the rice and stir for a few minutes until it's well coated and sauteed.

3. After the rice has sauteed for a bit, add ½ C or so of the hot broth (keep it simmering!); stir this in, add another ½ cup or so as the rice dries out, and stir it often to keep it from sticking; continue for a while (@ 15, 20 minutes. Just add more liquid whenever it starts sticking or looking dry; the rice will soak it all up.)

4. After 15 minutes of this (when the rice starts tasing like it "might" be done soon, add ½ the dissolved saffron and whatever else you want to add (see below); I like a lot of saffron, so I would go on ahead and add all that you've prepared; Marcella is concerned about herbs overwhelming the dish; my sense is that it's easy to add "a certain amount" of saffron and then add more to taste a bit later. I like a lot.

5. When the rice is done (ie, tender but al dente, still a bit firm) correct for salt. If you're eating this with parmesan cheese, don't add very much salt at all. Add remaining 2 T butter and about ¼ cp grated p.
cheese and mix, and serve.

Serve with additional grated Parmesan cheese in case anyone wants it.

NOTE: I like to soak porcini mushrooms, chop them and add them towards the end. After soaking (ie reconstituting) the shrooms, you get a nice concentrated liquid that can be used in the risotto for cooking liquid *as long as you drain it first* (I use a coffee filter in a sieve) I also have had fabulous luck with just stirring in clean, raw leaves of spinach into the risotto at the end (it wilts very quickly), zucchini, shrimp, asparagus, sun dried tomatoes, chopped olives, fresh sage, canned tuna, capers, anything. Literally anything.

AMMO@OWLNET.RICE.EDU

(ANNE O'REILLY)

REC.FOOD.RECIPES

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

Risotto Milanese

Servings: 4 Servings

Ingredients:

- G. Granaroli XBRG76AMM:MK VMXV03A
1 Onion; chopped
½ Stick butter
¼ cub Olive oil
1 quart Chicken broth; (canned o.k.)
2 Boullion cubes
1 ½ cub Rice; Uncle Ben`s converted
2 Pk saffaron; can be found inItalian or Spanish section)
3 Sausages; (Optional)
½ cub Cheese; grated (up 2 ¾c)
½ cub White wine

Preparation:

Melt butter in olive oil and sautee onion until golden. Remove sausage meat from skin and crumble up and add to onions.Brown slowly on med heat.
In a separate pot, heat chicken broth with boullion and keep warm. Add rice to sausage mixture andmix well. Gradually add broth to rice about 1 ½ cups at a time and cook until broth is absorbed.Continue this process until rice is cooked. Before the last cups are added add the wine and saffaron and continue to mix so it doesn`t stick. When the rice is done, mix in ½ cup of grated cheese. Serve hot with extra cheese on the side.

This is really not hard, give it a try. It can be a meal in itself or a side dish. It`s great for a buffet.

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

Risotto Nero

Servings: 1 Servings

Ingredients:

½ Onion, chopped
½ Carrot, hopped
1 Bay leaf
1 pound Cleaned cuttlefish orcalamari, ink sac retained
4 tablespoon Olive oil
1 medium Spanish onion, in ¼" dice
2 package Squid ink
1 ½ cub Rice, Vialone Nano orArborio
1 cub Dry white wine
2 tablespoon Butter
1 bunch Italian parsley, finelychopped

Preparation:

Bring 3 quarts water to boil with ½ onion, ½ carrot and 1 bay leaf.
Prepare ice bath. Plunge calamari into boiling water and cook 30 seconds.
Remove and submerge in ice water 1 minute. Drain and set aside. Keep cooking liquid warm on stove.

In a 12 to 14-inch frying pan with 3-inch sides, heat olive oil and onion and squid ink over medium heat until softened but not brown, about 8 to 10 minutes. Add rice and, stirring constantly, cook until opaque, about 2 minutes. Add white wine, then shellfish cooking liquid ladle by ladle until rice is covered. Turn heat to high and, stirring constantly, continue to cook, maintaining the level of liquid just above the level of rice, for 15 minutes. Chop the calamari into 1-inch pieces and toss into rice. Continue cooking until rice is soft but still al dente. Season with salt and pepper, remove from heat and stir in butter and parsley. Serve immediately.

Yield: 4 servings

Recipe by: Molto Mario MB1D12 Posted to MC-Recipe Digest V1 #603 by Sue <suechef@sover.net> on May 09, 1997

Risotto of Sweet Sausage and Broccoli Raab

Servings: 2 Servings

Ingredients:

3 cub Chicken stock; more ifneeded
2 tablespoon Butter
½ cub Arborio rice, about 2 cups
¼ pound Sweet Italian sausage;skinned, crumbled
1 Garlic; chopped
½ cub Dry white wine
Salt to taste
pinch Cayenne pepper
¼ pound Broccoli raab; drained,squeezed, and
Cont'd; coarsely chopped
Black pepper; freshly ground
2 tablespoon Parmigiano-reggiano; freshly grated

Preparation:

Bring the stock to a boil; lower the heat to a simmer. In a large, heavy gauge saucepan over medium heat, melt the butter. Stir in the rice, toasting just until it starts to sizzle and pop, about 1 minute. It should not color. Add the sausage and garlic. Stir, breaking up the meat into small bits, until the sausage has lost its pink color, about 1 minute.

Pour in the wine. Stir occasionally, cooking until the liquid is almost gone, about 2 minutes. Add just enough hot stock to cover the rice. Lower the heat to maintain a vigorous simmer; stir occasionally. When the liquid is almost gone, add just enough hot stock to cover the rice, along with a pinch of salt and cayenne. Check the risotto every 3 or 4 minutes, giving it an additional stir to make sure it isn't sticking to the bottom of the pan and adding just enough stock to cover the rice when the liquid has almost disappeared. After a couple of additions of stock, add the broccoli raab. Continue adding stock and checking until the rice is just al dente, about 20 minutes total cooking time. Bite into a grain; you

should see a small white pin-dot in the center. Take the risotto off the heat and stir vigorously for a few seconds. Fold in the pepper, cheese, and a pinch of salt if needed. Stir in a few tablespoons of stock to loosen the risotto, if you like. serve immediately.

Contributor: "Fine Cooking" - 5/98

Posted to MM-Recipes Digest by Jack Elvis <jackelvis@moonlink.net> on Apr 03, 1998

Risotto Parmigiano

Servings: 1 Servings

Ingredients:

5 cub To 6 Cups Chicken Stock
1 tablespoon Olive Oil
1 small Onion -- minced
1 ½ cub Arborio Rice
3 tablespoon Unsalted Butter -- at room
Temperature
Salt And Pepper
2/3 cub Grated Parmesan Cheese

Preparation:

Bring the stock to a simmer in a saucepan.

Heat the olive oil in a 3-quart saucepan and cook the onion over medium heat, stirring until the onion is golden but not brown - about 3-5 minutes.

Add the rice and stir to coat the rice. Turn the heat to medium-high, add about ½ cup of the stock and keep the mixture boiling, stirring constantly. As soon as the stock has been absorbed, add another ½ cup of stock and stir. The risotto must keep boiling, but it must not stick to the pot. The whole cooking process may take 25-30 minutes. Once all the stock has been absorbed, and the risotto is tender, remove the pan from the heat and quickly stir in the butter and parmesan.

Recipe By :

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

Risotto Pomodoro (Rice and Tomatoes)

Servings: 4 Servings

Ingredients:

4 teaspoon Margarine
½ cub Chopped onion
2 Garlic cloves, minced
4 ounce Uncooked arborio rice (orany short- or
Medium-grain rice)
1 Pkt instant chicken brothand seasoning mix,
Dissolved in 1 cup hot water
1 medium Tomato, blanched, peeled,seeded,
And chopped
1 dash Each salt and pepper

Preparation:

In 10-inch skillet heat margarine until bubbly and hot; add onion and garlic and saute until onion is soft (DO NOT BROWN). Add rice and cook, stirring frequently, until golden, about 3 minutes; stir in ¼ cup dissolved broth mix and cover skillet. cook over medium heat until rice begins to absorb liquid, about 3 minutes (watch carefully so that rice does not burn). Stir in tomato, salt, pepper, and about ¼ cup more broth; cover skillet and cook, checking frequently, until liquid has been almost absorbed. Continue cooking and adding broth as described until rice is tender but still moist, about 15 minutes (be careful that rice does not dry out completely).

Makes 4 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

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

Risotto Primavera

Servings: 1 Servings

Ingredients:

½ Lemon
5 ½ cub Chicken Stock --
Approximately
3 tablespoon Olive Oil
1 large Onion -- finely chopped
1 Stalk Celery -- **
1 ½ cub Arborio Rice
2 medium Potatoes -- peeled & cubed
4 ounce Fresh Green Beans -- trimmed
**
3 medium Tomatoes -- seeded **
1 small Carrot -- peeled **
4 ounce Asparagus -- trimmed **
1 ¼ cub Shelled Fresh Peas -- or
Frozen, thawed
1 can Water-Packed ArtichokeHearts -- drained
Salt And Freshly Ground
Pepper -- to taste
¼ cub Unsalted Butter -- cut into
Pieces
1 cub Parmesan Cheese -- freshly
Grated

Preparation:

* Keep immersed in water to avoid discoloration. ** cut into ¼" pieces

Bring chicken stock to a simmer in a medium saucepan. Reduce heat to low.
Cover and keep warm.

Heat oil in large heavy saucepan over medium heat. Add onion and celery and saute 3 minutes. Add rice and stir about 30 seconds. Add potatoes, beans, tomatoes and carrot and saute 10 minutes, adding a bit of stock if it becomes too dry.

Add ½ cup of stock to rice, reduce heat and simmer until liquid is absorbed, stirring frequently. Continue adding stock a half cup at a time, stirring frequently and allowing each addition to be completely absorebed before adding another. Add artichokes, asparagus and peas about half way through the process when a little more than half the stock has been used.
Continue adding stock in the same manner until rice is tender but still slightly firm to the bite. Remove from heat. Season with salt and pepper.
Stir in butter, then cheese.

Recipe By : Patricia Williams <PIE@TWC.EDU>

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

Risotto Primavera #2

Servings: 8 Servings

Ingredients:

5 cub Chicken broth; (up to 6)
3 tablespoon Unsalted butter
1 tablespoon Olive oil
1 cub Finely chopped onion
3 Garlic; chopped
1 ¼ cub Arborio rice
½ cub Dry white wine
1 ½ teaspoon Grated lemon zest
1 pound Pencil-thin asparagus;trimmed, cut; diagon into 1½ inch lengths
1 ½ cub Diced red bell pepper
1 ½ cub Diced yellow summer squash
¼ teaspoon Freshly ground black pepper
3 tablespoon Chopped parsley
½ cub Freshly grated Parmesan;cheese

Preparation:

In medium saucepan, heat broth to a simmer; keep hot over very low heat. In large heavy skillet, combine 2 tablespoons of the butter, the oil, onion and garlic; cook over medium heat, stirring, 5 minutes or until crisp-tender. Add rice; cook stirring, 3 minutes. Add wine and zest; cook stirring, wine absorbed. Raise heat to medium-high. Stir in ½ cup hot broth; cook, stirring, until most of the liquid evaporates (spoon leaves track on bottom of pan, yet liquid surronds each grain). Cook, stirring, 10 minutes more, adding broth, ½ cup at a time, as liquid evaporates. Stir in asparagus, bell pepper, squash and black pepper; cook 12 to 15 minutes more; adding hot broth, ½ cup at a time, until rice is firm yet tender, a creamy sauce forms and vegetables are tender. Remove from heat; stir in remaining butter, the parsley and cheese. Serve immediately. Makes 8 servings.

Recipe by: McCALL'S MAGAZINE -- APRIL 1997

Posted to MC-Recipe Digest by P&S Gruenwald <sitm@ne.infi.net> on Apr 01, 1998

Risotto Saint-Jacques

Servings: 2 Servings

Ingredients:

1 Oignon; finement hache
1 Gousse d'ail; finement hache
3 tablespoon Huile d'olive
1 cub Riz pour risotto Carnarolli ou une autre sorte
1 cub Vin blanc sec
Bouillon
4 Coquilles Saint-Jacques avec corail
1 pinch Safran

Preparation:

Posted to MM-Recipes Digest V4 #253 by "ghislaine dumont " <ghislaine.dumont@videotron.ca> on Sep 22, 1997

Risotto Scampi

Servings: 6 Servings

Ingredients:

½ pound Shrimp -- peeled
1 Clove garlic -- minced
3 tablespoon Lemon juice
1 tablespoon Parsley -- finely chopped
3 tablespoon Butter
1 Clove garlic -- minced
1 small Onion -- finely chopped
1 ¼ cub Chicken stock
½ cub White wine
1 cub Arborio rice
¼ cub Parmesan cheese -- grated

Preparation:

TO PREPARE PRAWNS Peel, devein, and cut in half. Toss with lemon juice, garlic, and parsley. [preferrably marinate for an hour]. Place in glass dish and microwave for 3 minutes on high. Set aside. TO PREPARE RISOTTO In glass serving dish, combine butter, garlic and onion. Cook on high 2-3 minutes. Stir in rice to coat. Add in heated broth and wine. Cover and cook on high 6 minutes until boiling. Reduce high to medium and cook another 6 minutes. Stir in prawns an d their juice and cook 3 minutes on high. Mix in cheese and let stand 5 minutes.

Recipe By : NCS

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

Risotto Soup

Servings: 6 Servings

Ingredients:

4 cub Vegetable stock
1 Onion, chopped
4 Cloves garlic, chopped
1 ¼ cub Arborio rice
2 Carrots, chopped
2 Celery sticks, chopped
5 ounce Frozen spinach, chopped
5 ounce Frozen peas
5 ounce Frozen green beans
15 ounce Can of tomatoes, chopped
15 ounce Can of corn
1 teaspoon Cilantro
1 teaspoon Fines herbes
Salt and pepper

Preparation:

Saute the onion and garlic in a couple of tablespoons of vegetable stock until the onion is translucent. Add the rice and brown for 3 - 5 minutes.

Add the carrots, celery, spinach, peas, and green beans. (Frozen stuff still frozen.) Cook on medium high heat, stirring occasionally, until everything has defrosted and the rice has absorbed the liquid from the vegetables.

Add 1 cup of the remaining vegetable stock and cook, stirring occasionally, until the rice absorbs the stock. Repeat a cup at a time with the rest of the stock.

Add the corn, tomatoes, and spices. Cook until the liquid is mostly absorbed.

Posted by Karen Murphy <74111.672@compuserve.com> to the Fatfree Digest [Volume 13 Issue 21] Dec. 22, 1994.

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

Risotto Stuffed Eggplant

Servings: 1 Servings

Ingredients:

3 can Vegetable stock plus enoughwater to total 6 cups ofliquid
2 medium Eggplants
1 tablespoon Olive oil
2 Cloves garlic minced
1 cub Chopped onion
1 cub Chopped celery
1 cub Arborio rice
1 cub White wine
½ teaspoon Season salt (i make my ownand use it on everything)
Black pepper to taste
¾ teaspoon Dried basil
½ cub Grated parmesan cheese
¼ cub Shredded light cheddarcheese (or use mozzarella,i didn't have any)

Preparation:

Bring the six cups of liquid to a simmer in a saucepan. Do not boil. Keep warm over low heat.

Slice eggplants in half and scoop out the middle of each half, leaving enough meat for the eggplant to hold its shape. Rub the scooped out eggpant shells with lemon juice to keep from browning. Place shells in a 13x9 inch pan that has been sprayed with Pam. Chop the eggplant pulp that was scooped out. Measure about 2 cups of chopped pulp and discard the rest or save for another use. Preheat oven to 375.

Heat oil in a deep-sided skillet or large saucepan. Add the onion, celery, garlic and eggplant pulp, saute for 1 minute. Add rice, saute 5 minutes.
Stir in wine, cook 5 minutes or until liquid is nearly absorbed. Add season salt, basil and pepper. Add broth mixture, ½ cup at a time, stirring until each portion of broth is absorbed before adding the next (about 30 minutes total). Remove from heat, stir in Parmesan cheese.

Spoon rice into eggplant shells. Sprinkle the grated cheddar evenly over each shell. Pour about ½ cup water into bottom of baking dish and bake in the preheated oven for 30 minutes, or until golden on top. Posted to Digest eat-lf.v097.n208 by "Y.C. Bacandreas" <ybac@midwest.net> on Aug 17, 97

Risotto Tutto Giardino

Servings: 4 Servings

Ingredients:

2 tablespoon Olive Oil
5 Shallots, chopped
3 Cloves Garlic, chopped
1 1/3 cub Arborio Rice
4 cub Vegetable Broth
Broccoli Florets
1 Zucchini, chunked
½ Red Bell Pepper, cubed
¼ cub Peas or Corn
6 Spears Asparagus, cut up
¼ cub Parmesean Cheese, grated
2 tablespoon Basil, chopped

Preparation:

From: "Wendy Lockman" <wlockman@ra1.randomc.com>

Date: Sat, 18 May 1996 12:27:25 +0000

Heat Olive oil in a saute pan over medium-high heat. Add shallots and garlic and saute until softened, then stir in rice. Stir in wine and 1 cup of the hot broth. Cook over meduim-high heat, stirring, until liquid is almost absorbed, then pour in another cup of stock and continue cooking and stirring. The grains will swell, the liquid will become creamy and the rice will be cooking it's way to al dente. Continue stirring and adding broth.

When rice is nearly cooked, about 20 minutes, begin adding vegetables, starting with those that take the longest to cook, and ending with those that take but a moment.

Sir in half the Parmesean, then serve immediately, sprinkled with the remaining Parmesean and the basil.

Source: San Francisco Chronicle

Posted to Master Cook Recipes List, Digest #90

Risotto Variations

Servings: 4 Servings

Ingredients:

1 Basic risotto recipe

Preparation:

RISOTTO WITH WHITE TRUFFLES:
Prepare the Basic Risotta, omitting the garlic and cooking the onion in 3 Tbsp butter. Use short grain California pearl rice amd 3 cups chicken broth, adding to it the juice drained from 1 can (1 oz.) white truffles.
When rice is almost tender, stir in ½ cup whipping cream. Slice the truffles paper thin. To finish, stir in the 1 Tbsp butter, ¾ cup grated Parmesan cheese, amd about half the truffles. Pour into a serving dish and top with the balance of the truffles and sprinkle with about ¼ cup more of cheese.

RISOTTO ALLA MILANESE: Soak 5 large slices dried Italian mushrooms in hot water about 1 hour, rinse, drain, chop, and add to saute with onions in the Basic Risotto recipe. (or use about 4 medium-sized fresh mushrooms, chopped.)
Use chicken broth for the liquid. About 5 to 10 minutes before the rice is done, stir in with a fork ¼ teaspoon saffrron, disolved in ¼ cup Madeira, white wine, or chicken broth. (the Madeira makes an outstanding dish.)

RISSOTO VERDE:

Use the Basic Risotto recipe, except substitute 3 slices green onion. While the rice is simmering, prepare this mixture; place 2 Tbsp butter or margarine in a frying pan over medium heat. Add 1 carrot, shredded, and one stalk celery, thinly sliced; cover and cook about 5 minutes. Add 2 cups finely chopped fresh spinach or Swiss chard and 2 Tbsp minced parsley, continue to cook, stirring several times, about 3 minutes; sprinkle with a dash of nutmeg and add vegetables to rice when it is about three-quarters done. Finish as for Basic Risotto, omitting the final 1 Tbsp butter.

RISOTTO ALLA FINANZIERA:

Prepare the Basic Risotto, using chicken broth. While it is simmering, prepare this sauce: Heat 2 Tbsp butter in a frying pan. Add 1 medium- sized onion, chopped, saute until onion is golden. Add 1 cup sliced fresh mushrooms, ½ pound chicken livers (cut in bite sized pieces), ⅛ tsp EACH ground sage and crushed bay leaf, and ½ tsp salt, continue to saute over medium heat about 5 minutes. Add ¼ cup DRY Sherry or chicken broth; cook quickly until almost all liquid has been evaporated.
Stir half the sauce into risotto with the first addition of cheese, omitting the 1 Tbsp butter. Turn out onto a serving dish, making a well in the centre of the risotto, add the remaining sauce to the well, then sprinkle with the remaining cheese.

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

Risotto Verde (Green Rice)

Servings: 1 Servings

Ingredients:

- G. Granaroli XBRG76AMM:MK VMXV03A
1 pound Thin asparagus
½ Stick butter
2 tablespoon Olive oil
1 Onion chopped
1 quart Chicken broth
2 cub Water from cooking theasparagus(strained)
1 ½ cub Rice (Uncle Ben`s)½ cgrated cheese+

Preparation:

Clean and trim asparagus and cook in lightly salted water until tender.
Carefully remove the tender tips (1" + 1" again) reserve on the side. In a blender puree the rest of the stems with some of the water and strain . Add enough of the water to make the required 2 cups of liquid. Melt butter in oil and sautee the onion. Add the rice, mix and gradually add the asparagus broth until all absorbed. Continue addin the chicken broth until the rice is cooked. Stir often to avoid sticking. When done gently mix in grated cheese and asparagus tips. Serve Hot.

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

Risotto with Asparagus and Fennel (Vegetarian)

Servings: 1 Servings

Ingredients:

½ pound Asparagus, rough endsremoved
2 medium Bulbs fennel, with stalkstrimmed, and set aside
4 tablespoon Olive oil
1 medium Spanish onion, in ⅛" dice
1 ½ cub Rice, Vialone Nano orArborio
4 tablespoon Butter
¾ cub Parmigiano-Reggiano, grated
1 bunch Italian parsley, finelychopped

Preparation:

Measure 4 quarts of water and bring to a boil. Add asparagus stalks and 2 tablespoons salt. Set up ice bath next to the pot. Blanch asparagus for 1 minute, place in an ice bath and keep the asparagus cooking water until later. In the meantime, chop fennel into ½-inch batons and place in a 12 to 14-inch fry pan with 3-inch sides. Place over medium heat with olive oil and onion. Cook over medium heat until softened but not browned. Add rice and, stirring constantly, cook until rice turns opaque, about 2 minutes.
Add asparagus cooking water until it covers the rice. Turn the heat up to high, stirring constantly, and cook the rice until the liquid level goes below the level of the rice. Continue adding the warm asparagus cooking liquid, 1 ladle at a time, to maintain the liquid level above the rice for 15 minutes. Drain asparagus and chop into 1-inch pieces. Add asparagus to rice and cook until rice is soft but still al dente. Remove from heat, add butter, Parmigiano and parsley and stir through. Serve immediately.

Yield: 4 servings

Recipe by: Molto Mario MB1D12 Posted to MC-Recipe Digest V1 #603 by Sue <suechef@sover.net> on May 09, 1997

Risotto with Aspargus

Servings: 6 Servings
Source: The Meatless Gourmet

Ingredients:

5 cub Vegetable broth
2 teaspoon Olive oil
½ cub Finely chopped onions
½ cub Coarsely shredded carrots
2 Cloves garlic, finely minced
1 ½ cub Arborio rice, uncooked
½ cub Dry white wine
½ pound Fresh asparagus, cutdiagonally into ½" pieces
2 Plum tomatoes, (large)chopped
½ teaspoon Dried basil
¼ teaspoon Dried oregano
¼ teaspoon Dried thyme
1 ½ tablespoon Grated Parmesan cheese
Freshly ground black pepper

Preparation:

Bring the broth to a simmer in a medium saucepan over mediuim heat. Reduce heat to low and keep broth warm. Heat oil in a large nonstick skillet over medium heat. Add onion, carrots and garlic. Cook, stirring frequently, 3-4 minutes until onion is tender. Add rice. Cook and stir 1 minute. Add the wine and cook until most of it is evaporated. Then add ½ cup of broth and continue cooking, stirring constantly, until the rice has absorbed the liquid. Add another ½ cup of broth, along with the asparagus, tomatoes and herbs. Stir until broth is absorbed.

Nutrition (per serving): 226 calories Saturated fat 0 g Total Fat 2 g (8% of calories) Protein 5 g (9% of calories) Carbohydrates 44 g (78% of calories)

Posted to Digest eat-lf.v097.n069 by BunnyMama@aol.com on Mar 14, 1997

Risotto with Butternut Squash, Greens, Tomato

Servings: 6 Servings

Ingredients:

7 cub Vegetable stock
2 cub Onion, yellow -- diced
1 ½ cub Butternut squash -- cut
Into
½ -inch cubes
2 cub Arborio rice
¾ cub Plum tomatoes, canned
Drained, cut in ½" dice
Juices reserved
½ teaspoon Nutmeg (optional)
1 teaspoon Orange zest -- grated (opt)
3 cub Swiss chard -- cut into
½ "
Strips
Salt and pepper

Preparation:

Bring 1 cup stock to a simmer in a large saute pan. Add the onions and simmer for 10 to 15 minutes, or until they are tender and translucent.

While the onions are cooking, bring the restof the stock to aboil in alarge saucepan.Drop the butternut squash into the boilinig stock, reduce th eheat, and simmer until the squash is cooked but still firm. Remove the squash with a slotted spoon and set aside. Keep the stock at a simmer.

Add the rice to the cooked onions and cook 3 to 5 minutes, until the rice is opaque. Ladle 1 cup of the simmering stock into the rice and stiruntil the stock is absorbed. Add another cup of stock and cook over low heat, stirring occasionaly. Repeat the process with 1 more cup of stock; the rice wil absorb the stock more slowly now but you can't rush it. When the rice is almost al dente, stir in the cooked squash and the tomatoes, the optional nutmeg and orange zest, and cook for a few minutes. Add 1 ½ cups more simmering stock and cook again until nearly absorbed, then add the greens and stir until they are wilted. Season to taste with salt and pepper. Serve at once. The misture should be a little soupy in the bowl and the rice should be al dente, soft on the outside and firm in the center.

Serving size: 2 cups 308 cal .8 g fat 0 mg chol 212.2 mg sod w/o added salt Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE

Recipe By :

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

Risotto with Cashew Nuts (Marguerite Patten)

Servings: 4 Servings

Ingredients:

1 large Onion, peeled
1 Red pepper, deseeded
4 ounce Mushrooms
2 tablespoon Olive oil
10 ounce Mixed Basmati and wild rice
5 fluid ounce Dry white wine or extrawater
20 fluid ounce Water
3 tablespoon Mushroom ketchup
4 ounce Frozen peas
Salt and black pepper
4 ounce Cashew nuts
1 ounce Parmesan cheese, grated

Preparation:

Finely chop the onion, dice the red pepper; wipe and slice the mushrooms.
Heat the oil in a pan, add the onion. Cook gently for 5 minutes then add the rice. Stir well to coat all the rice grains in the oil. Add the wine and water, or use all water, and bring the mixhzre to boiling point. Simmer for 15 minutes without covering the saucepan. Stir once then add the ketchup, red pepper, frozen peas and mushrooms, together with seasoning to taste. Check there is still some liquid left in the pan, if not add a little more water. Cover the saucepan and simmer for 15 minutes or until the rice is tender and all the excess liquid has evaporated. Put in the cashew nuts and cheese and cover the pan. Stand off the heat for 5 minutes then serve with crusty French bread.

Source: Marguerite Patten's Marvellous Meals, Yours Magazine, UK

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

Risotto with Chanterelles, Hen of Woods Mushrooms, and Black

Servings: 1 Servings

Ingredients:

7 cub Water
3 tablespoon Olive oi
1 tablespoon Butter
1 Shallot chopped
2 Gloves garlic chopped
½ pound Fresh chanterelles mushrooms
½ pound Hen of the woods mushrooms
2 cub Arborio rice
1 tablespoon Fresh thyme chopped
1 Black truffle approx ¾ ozsliced thin
Salt and Pepper to taste

Preparation:

1.Heat 1 Tbl. olive oil and 1 Tbl. butter in a large sauce pot (3-4qt), add shallots and garlic, saut‚ until translucent.

2.Add mushrooms and saut‚ for approx. 4-5 minutes until tender; remove and set aside.

3.Add remaining olive oil and arborio rice and saut‚ over medium heat to toast the rice approximately 5 minutes.

4.Add one cup of the simmering reconstituted Glace de Poulet Gold, stirring constantly, and simmer until the stock is absorbed.

5.Continue adding stock as it is absorbed, ½ cup at a time, until all the liquid is absorbed.

6.Just before the rice is done ( and this is not the easiest to determine) add the reserved mushrooms, fresh thyme, and black truffle.

7.Add salt and pepper to taste, and serve.

8.ENJOY!

The Reluctant Gourmet, http://www.pcfastnet.com/~reluctg

Posted to FOODWINE Digest 16 Jan 97, by Reluctant Gourmet <reluctg@PCFASTNET.COM> on Fri, 17 Jan 1997.

Risotto with Corn and Red Peppers

Servings: 1 Servings

Ingredients:

5 cub Vegetable broth
1 ½ cub Arborio rice
1 cub Diced red bell peppers
½ cub Diced roasted onion; (recipeto follow)
1 Garlic clove; minced, (Iused 3)
1 cub Corn; frozen or fresh
¼ cub Sliced fresh basil
Salt and pepper to taste

Preparation:

It's from Dr. Ornish's Everyday Cooking

In a saucepan bring broth to a simmer; adjust heat to keep barely simmering. In another saucepan, combine rice, pepper, onion, garlic, and 3 cups of the hot vegetable broth. Bring mixture to a simmer over moderately high heat, adjust heat to maintian a simmer and cook, stiring occasionally, until most 9of the liquid has been absorbed, about 10 minutes, stirring accasionally. Add more hot broth 1 cup at a time, stirring often and waiting until the rice has absorbed most of the liquid before adding more.
After 8 more minutes, the rice shoudl still be a little firm to the bite, and it should have absorbed about 5 cups total liquid. If the rice seems underdone or the mixture seems dry, add a little more liquid. Risotto should be creamy, but not soupy. Remove from heat annd stir in basil.
Season with salt and pepper and serve immediately.

Note: Arborio rice can often be found in an Italian grocery.
Posted to fatfree digest by <JBennicoff@aol.com> on May 30, 1998

Risotto with Crabmeat and Basil

Servings: 1 Servings

Ingredients:

3 tablespoon Butter
1 small Onion, minced
1 ½ cub Arborio rice* ormedium-grain rice
5 cub Chicken stock or broth
½ cub Whipping cream
3 ½ ounce Fresh mild goat cheese(such as Montrachet)
8 ounce Crabmeat
1/3 cub Chopped fresh basil or 1teaspoon dried

Preparation:

This special appetizer is served at Allegro in Santa Barbara. It was a winner.

*Arborio, an Italian short-grain rice, is available at Italian markets and some specialty foods stores

Melt butter in heavy large saucepan over medium heat. Add minced onion and saute until translucent, about 3 minutes. Add rice and saute 1 minute. Add 1 cup chicken stock to rice, reduce heat and simmer until liquid is absorbed, stirring frequently. Continue adding enough of remaining chicken stock 1 cup at a time until rice is just tender but still firm to bite, stirring frequently and allowing each addition to be absorbed before adding next, about 20 minutes. Add whipping cream and simmer 2 minutes. Mix i n goat cheese, then crabmeat and chopped basil. Season risotto to taste with salt and pepper. Serves 6. From the files of Al Rice, North Pole Alaska.
Feb 1994

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

Risotto with Crabmeat and Peas

Servings: 4 Servings

Ingredients:

2 tablespoon Butter; unsalted
1 small Onion; peeled and finelychopped
3 cub Fish stock
1 cub Italian Arborio rice
1 cub White wine
12 ounce Crabmeat; fresh
1 cub Peas; fresh
½ cub Parmesan; grated
Ground black pepper; totaste

Preparation:

Melt the butter in a heavy saucepan at least 8" in diameter over medium low heat. Add the onion. Cook gently, stirring occasionally with a wooden spoon, until the onion is translucent. Meanwhile, bring the stock to a boil in another pan. (You may have some stock left over when you finish.) When stock boils, turn off the heat but keep the stock warm. When onion is translucent, add all the rice to the onion. Fold the butter into the rice until it is well coated. Add the wine. Stir. The wine will quickly be absorbed. Add enough stock to just cover the rice. Reduce the heat as low as possible. Turn the rice using the wooden spoon to make sure it absorbs the stock evenly without sticking to the pan. Keep adding stock at 5 to 10 minute intervals - just enough to recover the rice. Turn the rice to absorb stock at each interval. The rice should not get dry, but it should not drown in stock either. The slower you cook it, the better it will be. Pick over the crabmeat, discarding any bits of shell. In 20 to 30 minutes, start tasting the rice. It should begin to soften, as pasta begins to soften, with brittleness turning to pliancy. Cooking time will vary according to the stove heat, altitude, room temperature and the age of the rice. As the rice becomes pliant, about 10 minutes before it is done, add the crabmeat and fold it in gently. A minute or two later add and fold in the peas, which should cook about 5 minutes. Because of the added bulk, you may have to turn the heat up slightly. When rice is still firm but no longer brittle, stir in the cheese and cover for a minute or two to allow rice to become very hot. Add freshly ground black pepper to taste. Serve immediately.

JOEL.EHRLICH@SALATA.COM

(JOEL EHRLICH)

REC.FOOD.RECIPES

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

Risotto with Fennel

Servings: 4 Servings

Ingredients:

6 tablespoon Unsalted butter
½ cub Chopped sweet yellow onion
1 Fennel bulb (1 lb); trimmed quartered, cored and cut into ¼-in slices
¼ teaspoon Salt
1 pinch Nutmeg preferably freshly grated
5 cub Light chicken stock; -=OR=-
2 ½ cub - Canned broth with
2 ½ cub - Water
1 ½ cub Arborio rice
¼ teaspoon Freshly ground pepper
¼ cub Freshly grated Parmesan

Preparation:

IN A LARGE HEAVY SAUCEPAN OR flame-proof casserole, melt 3 tablespoons of the butter over low heat. Add the onion and cook until softened, but not browned, about 3 minutes. Stir in the sliced fennel. Season with the salt and nutmeg; mix well. Cover and simmer, stirring occasionally, for 10 minutes. Meanwhile, bring the stock to a simmer in another saucepan. After 10 minutes, add the rice to the fennel, stirring to coat each grain with butter. Add 2 cups of the hot stock. Bring to a simmer and cook, uncovered, stirring constantly, until the rice is just tender, adding more stock, ½ cup at a time as the rice absorbs the liquid, about 20 minutes. (If you run out of stock before the rice is done, use hot water.) The finished dish should be moist but not soupy. When the rice is tender but still firm, remove from the heat and stir in the pepper, the remaining 3 tablespoons butter and the grated Parmesan cheese. Season with additional salt to taste and serve immediately in warm bowls.

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

Risotto with Fennel and Leeks

Servings: 4 Servings

Ingredients:

2 teaspoon Olive Oil, **Note
2 cub Thinly Sliced Leeks, WellWashed
2 cub Chopped Fennel Bulb
6 ounce Arborio Rice
½ cub Dry White Wine, (4 Oz)
Parmesan Cheese, ***Note
1 teaspoon Lowfat Margarine
Freshly Ground Black Pepper,To Taste
1 tablespoon Sliced Leeks, Well Washed,Garnish

Preparation:

*NOTE: Original recipe used 2 ½ C low-sodium chicken broth.

**NOTE: Original recipe used 1 T olive oil

***NOTE: Original recipe included 2 T freshly grated Parmesan cheese... I omitted it completely

In medium saucepan, bring broth to a boil; reduce heat and keep at a simmer.

Place medium saucepan over medium heat 30 seconds; heat oil 30 seconds more. Add leeks and fennel;and cook, stirring frequently, 2 minutes, until softened. Add rice and cook, stirring constantly, 3 minutes, to coat rice thoroughly.

Add wine and ½ C broth; cook, stirring constantly, until liquid has been absorbed. Continue adding broth, ½ C at a time, stirring constantly until each addition is absorbed before adding more broth. Risotto is done when creamy and tender

According to book per serving (about 1 C): 1 Fat, 2 Veg, 1 ½ Breads, 55 Optional Calories

Per Serving: Cal 301; Fat 7g; Carb44g; Fib 2g; Pro 8g; Sod 207mg

This was excellent.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com>
NOTES : Cal 230.4, Fat 3g, Carb 40.6g, Fib 0.4g, Pro 4.7g, Sod 800mg, CFF 12.8%.

Posted to Digest eat-lf.v096.n249

Recipe by: Weight Watchers

From: Reggie Dwork <reggie@reggie.com>

Date: Tue, 17 Dec 1996 11:14:19 -0800

Risotto with Four Cheeses

Servings: 4 Servings

Ingredients:

1 medium Onion
4 ounce Fontina cheese
5 ounce Gorganzola cheese
6 cub Chicken stock (OR 3 cupscanned chicken broth and
3 cub Water)
5 tablespoon Butter
2 cub Arborio rice (15 ounces)
3 tablespoon Grated Parmesan cheese
3 tablespoon Grated pecorino cheese
1 teaspoon Ground black pepper

Preparation:

Peel and mince the onion. Cut the fontina and Gorganzola cheeses into ¼-inch dice (1 cup each). Bring the chicken stock (or chicken broth and water) to a boil; cover and keep warm. Heat 4 tablespoons butter in a large soup kettle. Add the onions and saute until softened, about 4 minutes.
Stir in rice and saute until translucent and coated with butter, 1 to 2 minutes. Add ½ cup hot stock and, stirring continuously, simmer until liquid is completely absorbed, about 1 minute. Repeat with remaining stock, stirring continuously, adding ½ cup at a time. Add more stock only after previous addition has been absorbed. Continue to cook, stirring and adding hot stock, until rice is creamy and just tender, 20 to 25 minutes. Remove from heat and stir in remaining butter, cheeses, and pepper. Serve immediately.

Makes 4 to 6 servings.

BASIC RISOTTO: Use the same recipe except increase the butter to ¼ pound, increase the Parmesan cheese to 6 tablespoons and omit the other three cheeses

[COOKS; APRIL 1989] Posted by Fred Peters.

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

Risotto with Gorgonzola and Pistachios

Servings: 1 Servings

Ingredients:

2 tablespoon Olive Oil
½ small Onion -- finely chopped
¾ cub Arborio Rice
½ cub Dry White Wine
2 ¾ cub Chicken Stock -- (approx)
1/3 cub Crumbled Gorgonzola Cheese
Freshly Ground Black Pepper
To taste
½ cub Freshly Grated Parmesan
3 tablespoon Unsalted Butter
4 tablespoon Shelled Pistachios -- finely
Chopped

Preparation:

Heat oil in heavy saucepan over medium heat. Saute onion until translucent, about 3 minutes. Add rice and stir 1 minute. Add wine and stir until liquid has evaporated.

Meanwhile, heat chicken stock to a low simmer in a separate saucepan.
Reduce heat, cover and keep warm.

Add ½ cup stock to rice and simmer until liquid is absorbed, stirring frequently. Continue adding remaining stock, ½ cup at a time, in the same fashion, allowing each addition to be completely absorbed before adding more. This should take about 30 minutes. The rice will be done when tender but still slightly firm to the bite on the inside. Don't allow it to overcook and keep in mind you may not need to add all of the stock and you may find you need a bit more.

Add Gorgonzola and stir until melted. Remove from heat. Season with pepper.
Stir in Parmesan, butter and 3 Tbs of pistachios. Transfer to serving dish.
Sprinkle with remaining pistachios

Recipe By :

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

Risotto with Lamb and Fennel

Servings: 1 Servings

Ingredients:

2 tablespoon Extra virgin olive oil
1 Lamb loin (about 1 pound)
1 Shallot; finely chopped
1 pound Ostigliato rosso rice
2 quart Beef broth
1 medium Size fennel; diced andblanched
½ teaspoon Fennel seeds
2 tablespoon Freshly grated parmigianoreggiano
1 tablespoon Unsalted butter
Salt
Pepper

Preparation:

In a heavy skillet, heat 1 tablespoon of the olive oil. Season the lamb with salt and pepper and sear on all sides, reduce heat and cook until rare. Dice the cooked lamb and set aside.

In a saucepan, bring broth to a gentle boil.

In a medium saucepan, saute the shallot in 1 tablespoon of olive oil until transparent. Add the rice and stir to coat with oil. When it is lightly toasted but not brown, pour in 2 cups of boiling broth. Stir constantly, making sure to scrape the bottom of the pan. Add broth when necessary, always keeping the risotto slightly liquid, and not allowing it to dry out.
Cook for about 15 minutes, it should be firm but not raw inside. Add the blanched fennel, fennel seeds and diced lamb, stir to combine and cook another 2 minutes.

Remove from the heat, add the Parmigiano and the butter and let sit for one minute. Stir thoroughly and serve immediately.

Yield: 6 to 8 first course servings

Recipe by: Cooking Live Show #CL8925 Posted to MC-Recipe Digest V1 #693 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Jul 26, 1997

Risotto with Lamb Casserole

Servings: 8 Servings

Ingredients:

2 ½ pound Leg of lamb or lamb shoulder
Trimmed, bones and cut into
1-in cubes
Olive oil
¼ teaspoon Each, dried: rosemary,
Thyme and white pepper
Salt to taste
4 ½ cub Vegetable broth (recipe
Follows)
½ teaspoon Saffron threads or ground
Turmeric
1 ½ cub Arborio rice
1 ½ cub Dry white wine, such as
Pinot Grigio
10 Baby asparagus spears, each
Cut into 2 (1-½-in pieces)
And lightly steamed
½ cub Freshly grated Parmesan
Cheese
1 ½ cub Tomatoes, chopped
VEGETABLE BROTH
¾ cub Each, chopped: onion,celery,
Carrots and mushrooms
4 ½ cub Water

Preparation:

Preheat oven to 250 degrees. Lightly and quickly sear cubed lamb in 1/3 cup olive oil in a skillet over high heat. Do not let the meat cook inside.Remove lamb with slotted spoon immediately and place in a 3-qt casserole that has been coated with vegetable spray. Add thyme, rosemary and pepper to casserole and toss with meat;season with salt. Cover casserole with lid or a piece of aluminum foil and bake 30 minutes. Lamb should be very tender. When the casserole goes in the oven, reheat broth with saffron threads (to soften) over medium heat;set aside. Heat 2 tablespoons olive oil in a saucepan over medium heat;add rice and saute 2 to 3 minutes. Add 3 cups hot broth to rice and stir well. Simmer rice, stirring occasionally, until it begins to have a cremay texture. To do this, add wine and remaining broth, a little at a time, stirring till liquid is almost absorbed before adding more. The process takes about 20 to 25 minutes. Do not overcook;rice should remain slightly firm. Gently stir in asparagus and Parmesan. Spoon rice in a layer over lamb and garnish with the chopped tomatoes. VEGETABLE BROTH: Simmer chopped vegetables in water 1 hour. Strain broth and use as directed.

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

Risotto with Mint

Servings: 6 Servings

Ingredients:

6 cub Chicken stock
5 tablespoon Unsalted butter
1 Onion; finely chopped
2 cub Arborio rice
1 cub Dry white wine
1/3 cub Fresh mint leaves; looselypacked
1 cub Parmigiano; freshly grated
Salt; to taste

Preparation:

Recipe by: Modern Italian Cooking Heat stock in a medium-size saucepan and keep warm over very low heat.

Melt 4 Tablespoons of the butter in a large saucepan. When the butter foams, add the onion. Saute over medium heat until the onion is pale yellow. Add the rice. Cook for 1 to 2 minutes, or just enough to coat the rice with the butter and onion. Stir in the wine. Cook, stirring constantly, until the wine has evaporated. Add a few laddles of broth, just enough to barely cover the rice. Cook over medium heat, until the broth has been absorbed. Continue cooking and stirring the rice in this manner, adding the broth a bit at a time, until the rice is done, 15 to 20 minutes.
During the last 2 or 3 minutes of cooking, chop the mint very fine and add to the rice with the remaining tablespoon of butter and 1/3 cup of the parmigiano. Taste for seasoning and doneness. The rice should be tender but still firm to the bite. At this point, the rice should have a creamy, moist consistancy. Serve immediately with the remaining parmigiano.

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

Risotto with Mozzarella and Hot Pepper Flakes

Servings: 6 Servings

Ingredients:

1 tablespoon Olive oil
2 tablespoon Butter
1 small Onion, peeled and chopped
1 medium Red bell pepper, seeded
And finely chopped
2 medium Cloves garlic, minced
1 ½ cub Arborio rice
¼ teaspoon Hot red pepper flakes
5 cub Chicken broth, heated
8 Pitted kalamata olives,
Coarsely chopped
6 Sun-dried tomatoes packed in
Oil, drained and slivered
1 cub Shredded part-skim
Mozzarella
¼ cub Finely chopped parsley
2 tablespoon Grated Parmesan cheese

Preparation:

1. In a large skillet, preferably nonstick, or large pot, heat the oil and butter over medium heat until hot. Add the onion and red pepper; saute 5 minutes. Add the garlic and saute an additional minute.

2. Stir in the rice and hot pepper flakes. Cook, stirring, 2 minutes.
Slowly start to add the liquid, about a ladleful at a time. Cook, covered, over medium-low heat, 10 minutes, stirring occasionally. Add the liquid slowly and stir often. Wait until the liquid has been absorbed each time before adding the next ladleful. Repeat the cooking process, covered, 10 minutes.

3. Uncover and add the olives and sun-dried tomatoes. Continue adding the liquid and stirring often. The risotto should cook in about 30 minutes.
(The finished risotto should be creamy, with a little chewiness at the center of the rice.)

4. Add the mozzarella, parsley and Parmesan, stirring until the cheese has melted.

Data per serving: Calories.....360 Carbohydrates.......49g Monounsaturated fat.....5g Protein......12g Sodium...........1077mg Polyunsaturated fat.....1g Fat..........13g Saturated fat........5g Cholesterol...........23mg

(From "Pilaf, Risotto and Other Ways with Rice" by Sada Fretz) Submitted By CHERYL <FEATHERS@ESKIMO.COM> On SUN, 4 JUN 1995 184729 ~0700 (PDT)

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

Risotto with Mushrooms and Asparagus

Servings: 6 Servings

Ingredients:

1 pound Mushrooms; assorment
1 pound Asparagus
1 small Onion; chopped very fine
1 pound Arborio rice
Olive oil and butter
1 quart Chicken stock
1 quart Red wine; see options
½ cub Parmesan cheese
Salt and pepper

Preparation:

Assorted mushrooms: crimini, shitake, oyster; or combination of standard white, dried morel or porcini soaked in warm water one hour. OPTIONS: Need 2 quarts of liquid to cook the risotto. Half should be chicken stock but the rest can be either wine, mushroom liquid, or vegetable stock; or some combination. For a red wine, try Barbera D'Alba.

Saute mushrooms in a little olive oil and butter and set aside. Blanch asparagus by a quick dip in boiling water until they turn bright green.
Then plunge them in a bowl of ice water (not tap water). Chop off the tips and three or four inches os stalk. Save the rest for soup.
With a low flame under the heaviest saucepan or saute pan you have:
saute onion in a butter/oil combo until clear. Add rice and coat the grains with the oil.
After a couple of minutes start adding liquid a little at a time, just enough to cover the rice. Stir often with a wooden spoon. Alternate chicken stock and the wine or other liquid.
Continue adding the liquids a little at a time. The rice is done when it is still firm at the very middle of the grain but not crunchy to taste.
This takes about 25 minutes. When it reaches this stage, add the mushrooms, a tablespoon of butter, the cheese, the salt and pepper, and thee sections of asparagus, saving the tips to decorate the tope of the dish.
Posted to MC-Recipe Digest V1 #167

Date: Wed, 24 Jul 1996 11:42:04 -0700 (PDT)

From: PatH <phannema@wizard.ucr.edu>

Risotto with Peas and Carrots Ww

Servings: 4 Servings

Ingredients:

3 ½ cub Low-salt chicken broth
1 tablespoon Olive oil
1 teaspoon Olive oil
1 ½ cub Carrot, finely chopped
½ cub Onion, chopped
7 ounce Arborio rice
8 ounce Low-alcohol white wine
½ cub Green peas fresh or frozen,thawed
2 tablespoon Parmesan cheese, grated
¼ teaspoon White pepper, ground
Parsley to garnish, fresh

Preparation:

1. In small saucepan over medium heat, bring chicken broth just below boiling. Reduce heat and keep at a simmer.

2. Meanwhile, place medium saucepan over medium-high heat 30 seconds; add oil and heat 30 seconds more. Add carrots and onion; cook, stirring constantly until softened, about 2 minutes.

3. Add rice; stir to coat and cook, stirring constantly, 1 minute. Lower heat to medium; add wine and ½ cup of the simmering broth; cook, stirring constantly, until liquid has been absorbed. After 15 minutes, add peas. The risotto is done when rice is tender and mixture is creamy about 18-20 minutes.

4. Remove from heat; stir in cheese and pepper. Divide evenly among 4 plates; garnish with parsley and serve immediately.

NOTES : Serving ½ Cup provides: 1F, 1V, 2B, 60 Optional Calories; 8g Fat, 3 g Fiber. Per serving: 322 Calories, 8g Total Fat, 2g Saturated Fat, 2mg Cholesterol, 174mg Sodium, 51g Total Carbohydrate, 3g Dietary Fiber, 9g Protein

Posted to MC-Recipe Digest V1 #369

Recipe by: Weight Watchers Cut the Fat Cookbook

From: rocean046@dbeach.com

Date: Sat, 11 Jan 1997 21:31:07 -0800 (PST)

Risotto with Peas and Mushrooms

Servings: 6 Servings

Ingredients:

SIDES FROM CHEF FREDDY'S:
½ cub Onion [choped]
2 teaspoon Butter/margarine
1 cub Rice [uncooked]
1/3 cub White wine [dry]
1 cub Chicken broth
4 cub Water
1 cub Frozen peas [thawed]
2 ½ ounce (1 jar) mushrooms [drained
& sliced]
¼ cub Parmesan cheese [grated]
¼ teaspoon White pepper [ground]
1/3 cub 2% milk

Preparation:

1) Cook the onion in the butter/margarine in a skillet over med-high heat, until soft, then add the rice, stirring constantly for 2 to 3 min...
Add the wine; stirr until absorbed, then stir in the broth, cooking uncovered,and stirring constantly... 2) Continue stirring and adding water one cup at a time allowing each cup to be absorbed before adding another; until rice is tender and has creamy consistancy approx 20 to 25 min... 3) Stir in the remaining ingredients, stirring until creamy 1 to 2 min... and serve immediately...

Calories... 205 Cholesterol... 4mg Fat... 6g Sodium... 316mg

From the All New Diet Cookbook and Fred Goslin on Cyberealn Bbs, home of KookNet, in Watertown NY (315) 786-1120

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

Risotto with Peas and Parmigiano

Servings: 4 Servings

Ingredients:

BIBA'S ITALIAN KITCHEN, TLC:
5 tablespoon Unsalted butter
1 small Onion; minced
2 cub Arborio
1 cub Dry white wine
6 cub Chicken broth
1 cub Peas
1 tablespoon Butter
1 cub Parmesan

Preparation:

Date: Fri, 03 May 1996 18:59:16 -0700

From: Dan Schamber <dansch@haven.ios.com>
Total cooking time: 15-18 mins. Saute onion in butter until soft and translucent. Add arborio; stir to coat. Add wine; reduce by turning heat to high. Add 1c broth, stirring constantly; lower heat. Add ½c broth at a time when arborio appears dry, while constantly stirring. Toward the end of cooking time, add peas, butter and Parmesan. The risotto should be moist and juicy but not soupy. Don't add too much broth.

Delicious. I cut butter to 3T. You can pretty much do whatever you want to with risotto. I didn't have white wine-- did a splash of red and it made the rice turn purple, so I didn't continue with it and we didn't miss the wine.

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LISTSERVER

MM-RECIPES DIGEST V3 #125

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

Risotto with Pomegranate Seeds

Servings: 6 Servings

Ingredients:

1 Onion; minced
2 tablespoon Unsalted butter
2 tablespoon Olive oil
2 ½ cub Arbono rice; (available atspecialty food shops andsome supermarkets)
½ cub Dry white wine
5 cub Chicken broth OR more ifnecessary
6 ounce Gorgonzola cheese; cut intosmall cubes
1 Pomegranate; halved andsqueezed gently to yieldenough seeds to measureabout 2/3 cup
Salt and pepper

Preparation:

In a large saucepan, cook the onion in the butter and the oil over

moderately low heat until it is softened, add the rice and cook for 2 minutes, stirring constantly (Do not let the rice brown.) Add the wine and cook over moderately high heat for 1 minute. Add about ½ cup of the broth, heated, and cook over moderate heat, stirring constantly until the broth is absorbed. Continue adding the broth, about ½ cup at a time, stirring constantly and letting each portion be ab- sorbed before adding the next. (The cooking time will be about 18 minutes for creamy aT dente rice.) Remove the pan from the heat and add the Gorgonzola, stirring until it is melted completely Stir in the pomegranate seeds and season the risotto with salt and pepper. Serves 6 to 8.

Recipe by: Arizona Magazine 10/94

Posted to MC-Recipe Digest V1 #987 by Walt Gray <waltgray@mnsinc.com> on Jan 06, 1998

Risotto with Porcini Mushrooms

Servings: 9 Servings

Ingredients:

1 ounce Dried porcini, soaked in 1
Cup hot water for 1 hour
6 tablespoon Unsalted butter, divided use
1 tablespoon Olive oil
1 Medium red onion, peeled and
Chopped
1 cl Garlic, peeled and chopped
½ cub Red table wine
14 ounce Arborio rice, about 2 cups
6 cub Meat or vegetable stock,
Heated, divided use
2 teaspoon Fine sea salt, or to taste
¼ teaspoon Freshly ground black pepper,
Or to taste
4 tablespoon Chopped flat-leaf parsley
2 ounce Parmigiano-Reggiano (about
½ cup), grated

Preparation:

1. Drain, reserving the liquid, and rinse the mushroom well. Cut them into strips.

2. Heat 3 T of the butter and the olkive oil in a large (12") skillet or saute pan, and add the onion and garlic. Saute gently for 2 minutes, add the wine, and continue stirring until the wine has almost disappeared.

3. add the srborio rice and saute 1 minute, stirring constantly. still stirring, add a large (6-ounce) ladle of meat or vegetable stock. When the stock has disappeared, adde the rehydrated drained porcini, and still stirring, another ladle of stock. When the stock has been absorbed, add the mushroom liquid through a fine strainer. Continue adding stock as needed until the rice is cooked, about 20 minutes. You may not need all the liquid, or you may need more.) The rice is cooked when it is tender and creamy with a slightly crunchy center. Add the salt and pepper.

4. Remove from heat, stir in parsley and remaining butter until well mixed, then stir in the Parmigiano-Reggiano and serve.

FOR EXTRA LIGHT: Eliminate the butter, use 1-½ T olive oil, and reduce the Parmigiano-Reggiano by half.

MAKE IT AHEAD: You can make the risotto up to 2 hours in advance through Step 3, reserving 1 cup of stock. Wheen you are ready, heat the risotto, stir in the reserved stock, and proceed with Step 4.

SERVING SUGGESTION: For a light luncheon or supper, serve with a Caesar salad. If you want to serve as a first course, serve a very small portion, followed by grilled chicken, meat, or fish.

NUTRITUTIONAL INFORMATION (per serving, based on 9 servings): 304 calories, 11.5 grams fat, 6.1 grams saturated fat, 25 milligrams cholesterol, 1247 milligrams sodium, 34% calories from fat.

SOURCE: HomeChef, Newport Beach, "The Essential Series " stocks and sauces class, as published in the Orange County Register.
Posted to MM-Recipes Digest by Jack Elvis <jackelvis@moonlink.net> on Feb 06, 1998

Risotto with Porcini, Shiitake and Vin Santo

Servings: 1 Servings

Ingredients:

4 cub Chicken stock; heated tosimmer in
Saucepan
4 tablespoon Virgin olive oil
½ medium Red onion; finely chopped
½ pound Fresh porcini mushrooms
½ pound Fresh shiitake mushrooms
1 ½ cub Italian arborio rice
4 tablespoon Sweet butter
1 cub Vin santo
½ cub Freshly grated ParmigianoReggiano

Preparation:

Heat all chicken stock to simmer and place on back burner at low temperature.

In a heavy bottom 12 to 14-inch saute pan over medium flame, heat 4 tablespoons virgin olive oil, add chopped onion, and saute until translucent but not browned.

Add mushrooms and saute until lightly browned but not fully cooked. Add rice and stir over heat one minute to coat thoroughly. Add a 4-ounce ladle of warm chicken stock and, stirring constantly, allow it to cook, boiling slowly until it dissipates. When it is gone, add another ladle of broth and repeat until rice is quite al dente (about 12 to 14 minutes). Add butter, vin santo and Parmigiano Reggiano and bring to boil again, continuing to stir until rice is done, firm and tender all the way through.

Yield: 4 servings
Posted to EAT-L Digest 24 Aug 96

Date: Sun, 25 Aug 1996 04:26:16 EDT

From: erika metzieder <100627.3022@COMPUSERVE.COM>

Risotto with Prociutto and Lemon

Servings: 1 Servings

Ingredients:

2 tablespoon Lemon Peel -- julienne
4 tablespoon Unsalted Butter
¾ cub Onion -- finely chopped
1 Garlic Clove -- bruised
2 ounce Paper-Thin Slices Of
Prosciutto -- chopped *
1 cub Arborio Rice -- (plus 2 Tbsp
½ cub Dry White Wine
3 ½ cub Chicken Stock -- (about)
½ cub Freshly Grated Parmesan
Cheese

Preparation:

Blanch lemon peel in small saucepan of boiling water 15 seconds. Drain.
Repeat blanching process twice using fresh water each time. Alternatively, place peel in heat proof bowl. Pour boiling water over and let stand 15-20 seconds. Repeat as above.

Melt 2 tablespoons butter in a large heavy saucepan over medium heat. Add onion and saute until translucent, about 5 minutes. Add garlic and half the prosciutto and saute 2 minutes. Remove garlic and discard. Add rice and stir 1 minute. Add ½ cup wine and cook until evaporated, stirring constantly, about 5 minutes.

Meanwhile, bring the chicken stock to a simmer in a saucepan. Reduce heat to low. Cover and keep warm.

Add ½ cup stock to rice, reduce heat and simmer until liquid is absorbed, stirring frequently. Continue adding remaining stock a half cup at a time in the same manner, allowing each addition to be completely absorbed before adding the next half cup. This should take about 25 minutes. Stop adding stock if the rice begins looking really mushy. It should be tender but still slightly firm to the bite.

Remove from heat. Mix in remaining 2 tablespoons of butter, then the parmesan, lemon peel and remaining prosciutto. Garnish with paper- thin slices of lemon and/or a few julienne slices of prosciutto, if desired.

*When I make this, I use close to ¼ lb. of prosciutto because I *love* prosciutto and I also like to have a little left over for garnish as above.

Recipe By : Patricia Williams <PIE@TWC.EDU>

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

Risotto with Radicchio (Tuscan)

Servings: 4 Servings

Ingredients:

5 cub Vegetable broth; plus
1 cub Vegetable broth; as needed
4 tablespoon Extra-virgin olive oil
1 medium Onion; finely chopped
1 ½ cub Arborio rice
1 pound Radicchio or 1-large; *seenote
Salt
Freshly ground black pepper
½ cub Freshly gratedParmigiano-Reggiano

Preparation:

1. Wash, dry, core and julienne the radicchio. Heat the broth in a saucepan and adjust the heat to keep it simmering.

2. Heat the oil in a large, heavy-gauge pot. Add the onion and saute over low heat until soft and translucent, about 5 minutes. Add the rice and stir until all the kernels are well coated.

3. Add the wine or beer and stir until the rice absorbs all the liquid.

4. Begin adding broth to the rice pot, a few ladles at a time, stirring occasionally and adding additional broth only when the previous liquid has been almost completely absorbed. The heat should be low and the rice gently simmering.

5. Add ¾ of the radicchio at the halfway mark (after the rice has been cooking for about 10 minutes and stir to blend. Continue adding broth until the rice is tender and there is still enough broth to produce a slightly runny consistency. You may not need to use the extra broth, or all the broth.

6. Season with salt and pepper, add the cheese and remaining radicchio.
Stir until all ingredients are well blended, and serve immediately in warm bowls.

SERVES 4, takes about 60 minutes maximum; there's moderate difficulty.
mc-PER SERVING 30% cff: 693cals; 23g fat

VARIATIONS: In place of radicchio, try using arugula, mustard greens, watercress, dandelions, kale, or chard, or a combination. Use young, tender leaves for julienne.

MAKE AHEAD: not advsided. Although restaurants generally cook risotto to the halfway point and finish it to order, I feel that the flavor is definitely affected. However, risotto is quite good reheated in a double boiler. But not too long because the rice will continue to absorb -- so add a little heated liquid as needed.

~ ----------

RADICCHIO (Cichorium intybus) is a member of the sunflower family and native to Italy. There are 3 types. VERONA has short, ruby-red leaves and white ribs and veins; CASTELFRANCO has variegated leaves shaped like the red Verona but white or pale green speckled with deep red spots; and TREVISO has slender dark leaves, 3 to 6 inches long attached to a woody root.

Verona is the most pungent of the three varieties and is recommended for this recipe; but if Treviso is all you can find, you might want to add a little extra salt or grated Parmesan to spice up the flavor.

To Buy: Season: May through November. Select only firm, brightly colored heads with no drying or browning at leaf's edge.

To Prepare: Separate the leaves (unless grilling) and wash under several changes of water. Proceed as with other leafy vegetables.

>"Risotto con Radicchio," from SOLO VERDURA, by Anne Bianchi (Ecco, 1997).
>Edited by Pat Hanneman 3/98

Notes: The following risotto is both delicious and colorful, its color resulting from the julienned ribbons of radicchio added at the last minute.
I have also suggested using pale ale as a substitute for white wine. The idea was first suggested to me by Slgnora Adua Manfredi of Piano di Mommio, and I have used it often as a delicious change of pace.-AB

Recipe by: SOLO VERDURA, by Anne Bianchi

Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 26, 1998

Risotto with Saffron

Servings: 8 Servings

Ingredients:

7 cub Chicken stock
1 cub Dry white wine
1 pinch Saffron threads (goodpinch!)
2 tablespoon Olive oil
2 Cloves garlic;crushed
1 medium Onion; diced
2 cub Arborio rice
Salt and pepper to taste
1 tablespoon Chopped parsley

Preparation:

Bring to a simmer chicken stock, wine, and saffron in a 4 quart pot. Heat another 4-6 quart pot with the oil, garlic and onion. Saute for three minutes and add the arborio. Saute over low heat for 6 minutes to lightly toast the rice.

Add 1 cup of the simmering stock to the toasted rice and cook over medium-low heat, stirring all the time until the liquid is absorbed. Begin adding the remaining simmering stock ½ cup at a time allowing the rice to absorb the liquid each time. Cook for about 30 minutes until all the stock has been used. add salt and pepper to taste and stir in the parsley.

Do not substitute regular rice or it will be mush! Much better than your average saffron rice dish.

STEFANT@IX.NETCOM.COM

(ERIC TRIMBOLI)

REC.FOOD.RECIPES

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

Risotto with Sausage

Servings: 4 Servings

Ingredients:

3 Links parsley/cheese sausage=OR=-
½ pound - Luganega sausage, (commercially made)
1 quart Meat broth
1/3 cub Finely chopped onion
3 tablespoon Butter
2 tablespoon Dry white wine
1 ½ cub Arborio rice
¾ cub Grated Parmesan cheese
Salt
Freshly ground black pepper

Preparation:

REMOVE THE CASINGS from the sausage and break up the sausage. Bring the broth to a simmer. In a casserole, soften the chopped onion in half the butter. Add the sausage meat and brown it. Raise heat, sprinkle on the wine, and let it evaporate. Add the rice, stirring to coat all the grains with the fat. Saute 1 to 2 minutes. Reduce heat to medium-low and start adding broth, a ladleful at a time. Stir often and add more broth only as the rice begins to dry out. Cook for 35 to 45 minutes, or until the rice is al dente and has absorbed almost all its liquid. (If you run out of broth before then, use boiling water.) Stir in the remaining butter and all the grated cheese. Taste for salt and pepper. Serve at once.

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

Risotto with Seafood and Dill

Servings: 8 Servings

Ingredients:

1 pound Medium shrimp (16-24 count)
3 pound Assorted bivalves (in shell) such as Manila clams, small mussels, & scallops
1 cub Dry white wine
Water
1 bunch Dill
1 small Onion; finely diced
1 Bay leaf
1 quart Fish broth; -OR-
16 ounce -Bottled clam juice
3 tablespoon Olive oil
2 tablespoon Unsalted butter
1 small Onion; coarsely chopped
3 Garlic cloves; minced
2 cub Arborio rice
4 Green onions; trimmed with about 4" green and cut in ½-inch lengths
Salt
Freshly ground pepper
Lemon wedges (optional)
1 cub Freshly grated Parmesan (optional)

Preparation:

Shell and devein the shrimp, rinsing only if necessary. Reserve the shells to enhance the broth.

Heat the other shellfish, once kind at a time, in the wine in a tightly covered pan. Remove them as they open to a dish.

Strain the shellfish liquor into a pot through a sieve lined with rinsed white paper toweling or tripled cheesecloth. Add the shrimp shells, about 2 cups of water, three or four dill sprigs, the coarsely chopped onion, bay leaf, and fish broth or clam juice. Simmer about 15 minutes, then strain and measure the broth. You should have at least 2 quarts; add wine or water if necessary to equal this amount. Add salt and pepper to taste. Heat the broth to just below a simmer and keep warm.

Meanwhile, saute the shrimp in 1 tablespoon of olive oil for about 1-½ minutes, or until just pink. Transfer the shrimp to the dish with the other shellfish.

Place the remaining olive oil and butter in a large casserole that can be used on the stove, cover, and sweat the diced onion and garlic over medium-low heat. When the onion is softened, add the rice, stir well, and reduce the heat. Saute the rice gently for about 10 minutes, then stir in about 2 cups of broth. Raise the heat again to medium-low. Continue stirring the risotto and adding more broth, about ½ cup at a time, as soon as the previous addition of liquid has been absorbed.

Meanwhile, remove the leaves from five or six dill sprigs and chop them.

The risotto will be creamy and the rice al dente when it is done, in 16 to 20 minutes. Two or three minutes before this point, stir in the bivalves, then the shrimp, chopped dill, and green onions if desired. When the dish is heated through, remove it from the heat and add salt and pepper. If the risotto is too thick, add more hot broth. Serve immediately. Pass lemon wedges and cheese if desired.

* Source: The Herb Companion, August/September 1993 * Typos by: Karen Mintzias

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

Risotto with Seared Asparagus an Smoked Mozzarella

Servings: 6 Servings

Ingredients:

1 pound Slender asparagus
1 ½ tablespoon Olive oil
Salt
1 tablespoon Unsalted butter
1 cub Arborio rice
¼ cub Dry white wine
2 ¼ cub Chicken stock; or cannedbroth
½ cub Shredded smoked mozzarellacheese; or other smokedcheese
Freshly ground pepper
Grated Parmesan cheese; forserving

Preparation:

Cut off the bottom third of the asparagus. Cut the remainder of the spears into ¾ " pieces and reserve. Finly mince the bottom third. Heat the oil with a dash of salt in the pressure cooker over High heat. ADd the asparagus pieces. Cook uncovered over High heat, shaking the pan occasionally, until the asparagus is beginning to brown at the edges, 4-5 minutes. Remove from the cooker and set aside. (If your pressure cooker is lightweight aluminum, you will hav better results browning the asparagus in a heavy skillet.) Let the pressure cooker cool for a minute, then add the butter. Return to Medium heat and add the rice. Stir so it is well coated with butter. Add the wine and boil over High heat until it almost has evaporated. Add the minced asparagus stems and stock or broth. Cover nad bring up to High pressure. Reduce heat tostabilize pressure and cook for 6 minutes. Release pressure by running cold water over colver. Add reserved asparagus and smoked mozzarella cheese. Cover pressure cooker and let stand for 5 minutes. Season with salt and pepper to taste. Serve at once, with Parmesan cheese on the side. Makes 4-6 servings. >From The Best Pressure Cooker Cookbook Ever by Pat Daily, HarperCollins, '94. MC formatting by bobbi744@sojourn.com

Recipe by: The Best Pressure Cooker Cookbook Ever

Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Apr 08, 1998

Risotto with Shrimp and Vegetables

Servings: 6 Servings

Ingredients:

½ cub Dried mushrooms (porcini)
2 cub Hot water
1 can Chicken broth (14 oz)
1 cub Water
1 cub Dry white wine
2 medium Tomatoes
1 medium Bunch broccoli
4 tablespoon Butter or margarine
1 medium Onion, chopped
1 Clove garlic, minced
2 cub Arborio rice, uncooked (ORlong-grain rice)
1 ½ pound medium shrimp, peeledand deveined
½ cub Fresh basil leaves, torn(OPTIONAL)

Preparation:

Soak dried mushrooms in hot water until soft, at least ½ hour. Remove mushrooms with slotted spoon and strain liquid through cheesecloth into medium saucepan. Add chicken broth, water,and wine; bring to a boil. Keep hot over low heat, covered. Rinse mushrooms in water to remove all grit; chop into ½-inch pieces. Remove stem ends and seeds from tomatoes; chop into ½-inch cubes. Cut flowerets from broccoli. Peel tough skin from stems with vegetable peeler; cut stems into ¼-inch slices. Heat oil in 5-quart Dutch oven over medium-high heat. Add broccoli and saute until tender-crisp. Transfer to bowl; cover, and keep warm. Add 2 tablespoons butter to Dutch oven; saute onion and garlic for 1 minute. Add rice; cook over medium heat, stirring, for 2 minutes. Laddle simmering broth, ½ cup at a time, into rice mixture, while stirring. Alloe rice to absorb broth before adding more. After 10 minutes, add mushrooms, and continue to cook, stirring, until rice is tender but firm, about 10 to 15 minutes longer.
Rice should be creamy. Remove rice from heat; cover and keep warm. Melt remaining butter in medium skillet over medium heat. Add shrimp; cook, stirring constantly, until shrimp are just pink, about 3 minutes. Remove from heat. Stir tomatoes and broccoli into cooked rice. Add shrimp and pan liquid to rice and vegetable mixture; mix well. Cook over medium-high heat until heated through; remove from heat. Stir in basil, if desired. Serve immediately in warmed shallow soup bowls or deep plates.

Makes 6 main-dish or 10 first-course servings.

[McCall's COOKING SCHOOL No 12] Posted by Fred Peters.

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

Risotto with Shrimp, Tomatoes and Sun-Dried Tomato Pesto

Servings: 8 Servings

Ingredients:

6 Plum tomatoes, cored
4 cub Chicken broth combined with
2 cups water
2 tablespoon Butter
1 tablespoon Olive oil
½ medium Onion, peeled and finely
Chopped
1 medium Clove garlic, peeled and
Minced
2 cub Arborio rice
¼ cub Tomato pesto (see note)
¼ teaspoon Salt
Freshly ground black pepper
To taste
SHRIMP:
1 tablespoon Olive oil
1 medium Clove garlic, peeled and
Minced
2/3 pound Medium shrimp, peeled and
Deveined
1/3 cub Dry white wine
¼ cub Chopped parley
10 Basil leaves, slivered
⅛ teaspoon Salt
Freshly ground black pepper
To taste

Preparation:

1. To prepare the risotto: Bring a pan of water to the boil, add the tomatoes and time 1 minute. Drain and rinse briefly with cold water.
Peel, seed and coarsely chop. 2. Heat the broth-water combination in a saucepan on low heat. Keep warm. 3. In a large skillet or pot, preferably nonstick, heat the butter and olive oil over medium heat.
Add the onion and garlic; saute 5 minutes. Add the tomatoes and cook 5 minutes, until softened and starting to break down. Stir in the rice, cooking for 2 minutes. 4. Slowly start to add the liquid, about a ladleful at a time. Cook over low heat, stirring frequently. Wait until the liquid has been absorbed each time before adding the next ladleful. The risotto should cook in about 35 minutes. (The finished risotto should be creamy, with a little bite at the center of the rice.) Stir in the sun-dried pesto during the last 10 minutes of cooking time. Stir in the salt and pepper. 5. When the risotto is almost done, start the shrimp. Heat the olive oil over medium heat.
When hot, add the garlic and cook 30 seconds. Cook the shrimp until pink, curled and cooked through. Remove the shrimp with a slotted spoon to a plate. Add the wine and boil until thickened to about 2 tablespoons. Put the shrimp back into the pan, stirring to coat.
Stir in the parsley, basil, salt and pepper. 6. Spoon the shrimp over the risotto and serve. Note: The Cibo brand of sun-dried pesto used in this recipe can be found in the refrigerator section of major supermarkets.

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

Risotto with Smoked Turkey Sausage and Sun-Dried Tomatoes

Servings: 6 Servings

Ingredients:

½ cub Sun-dried tomato halves,oil-packed
1/3 cub Fresh parsley, packed
1 tablespoon Oil, (from tomatoes)
6 cub Chicken broth
1 tablespoon Butter
1 tablespoon Olive oil
½ cub Onion, finely chopped
1 Clove garlic, minced
8 ounce Smoked turkey sausage,thinly sliced
2 cub Arborio rice
1/3 cub Parmesan cheese, grated
Freshly ground black pepper,to taste

Preparation:

1. Combine the tomato halves, parsley and tomato oil in a food processor and process until very finely chopped. (Or chop by hand.) Set aside.

2. Pour the chicken broth into a saucepan and heat on medium-low heat. Keep warm.

3. In a large pot or 12-inch skillet, heat the butter and olive oil over medium heat. When hot, add the onion mixture and cook 1 minute.

4. Stir in the rice to coat with the onion mixture and cook 1 minute.

5. Begin to add the warm broth, about ½ cup at a time. (Reserve ¼ cup broth.) Cover and cook 5 minutes, stirring occasionally. Add another ½ cup of broth, cover and cook another 5 minutes, or until the broth is absorbed. Then cook uncovered about 15 to 20 minutes longer, adding broth gradually and stirring well after each addition.

6. Stir in the reserved ¼ cup broth, the sun-dried tomato mixture, cheese and several grindings black pepper. (If you have used canned broth, you may not need additional salt. Taste and adjust the seasonings if necessary.) Serve immediately.

>From "Risotto, Risotti" by Judith Barrett. MC formatted 3/18/97 by MsRooby@sprintmail.com

Recipe by: Seattle Times 3/12/97 Posted to MC-Recipe Digest V1 #522 by "Rooby" <MsRooby@sprintmail.com> on Mar 18, 1997

Risotto with Spring Vegetables

Servings: 4 Servings

Ingredients:

5 ½ cub Chicken broth, fat free
6 ounce Baby carrots; peeled andsliced
6 ounce Asparagus; trimmed andsliced
4 ounce Snow peas; trimmed andsliced
2 teaspoon Canola oil
1 Whole onion; chopped
1 cub Garlic; minced
1 ½ cub Arborio rice
½ cub Dry white wine
9 ounce Frozen artichokes; thawed
1 ½ tablespoon Fresh thyme; chopped
****OR****
1 ½ teaspoon Dried thyme
¼ cub Parmesan cheese; grated

Preparation:

In medium saucepan, bring broth to a boil. Add carrots and cook until almost tender - 3-5 minutes. Add asparagus and peas and cook 1 minute longer. With a slotted spoon, remove vegetables to a bowl and set aside.
Maintain broth at a gentle simmer.
In a Dutch oven heat oil over medium-low heat. Add onion and garlic and cook until softened 3-5 minutes. Add rice and stir to coat grains. Pour in wine and cook, stirring frequently, until most of the liquid has been absorbed. Add broth, 1 cup at a time, stirring until liquid is absorbed each time. Stir in artichoke hearts and thyme. Continue to add broth as needed. Stir in the reserved vegetables and cheese. Serve immediately.
Recipe By : Eating Well Magazine

Posted to MC-Recipe Digest V1 #237

Date: Wed, 09 Oct 1996 08:35:24 -0400

From: Eileen & Bob Holze <beck4@asan.com>

Risotto with Squash and Sweet Peas

Servings: 3 Servings

Ingredients:

2 teaspoon Olive oil
8 ounce Zucchini; cut lengthwise andthen in ¼-inch slices
8 ounce Yellow squash; cutlengthwise and then in¼-inch slices
1 quart Chicken stock
1 tablespoon Butter
1 cub Arborio rice
1 cub Peas
½ cub Parmesan cheese; gratd
¼ cub Parsley; chopped
1 tablespoon Lemon juice
Salt; to taste
Black pepper; freshly groundto taste

Preparation:

Heat the olive oil in a non-stick pan over high heat. Add the zucchini and yellow squash. Saute tossing once in a while until they are speckled brown (2 to 3 minutes). Set aside. Heat the stock. Melt the butter in a heavy large saucepan over moderate heat. Add the rice, stirring until it is well coated. Add ½ cup stock. Cook, stirring constantly until the stock is absorbed. Continue adding stock, about one cup at a time, stirring frequently with a wooden spoon. By the time most or all of the broth is added, the rice should be tender but still firm, the mixture creamy. Add the reserved zucchini, squash and peas. Cook until they are heated through.
Remove from heat. Stir in the Parmesan, parsley and lemon juice. Add salt and pepper. Serve.

JOEL.EHRLICH@SALATA.COM

(JOEL EHRLICH)

REC.FOOD.RECIPES

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

Risotto with Strawberries and Champagne

Servings: 1 Servings

Ingredients:

1 Shallot; chopped finely
1 tablespoon Extra virgin olive oil
1 pound Carnaroli rice
2 quart Vegetable broth; hot
1 pint Strawberries; quartered
1 teaspoon Fresh chervil; chopped
1 cub Champagne
1 tablespoon Unsalted butter
1 tablespoon Freshly gratedparmigiano-reggiano

Preparation:

In a heavy saucepan, heat the olive oil and saute the shallot until it is transparent. Add the rice and lightly toast it for 2 minutes, stirring constantly. Pour in 2 cups of the hot vegetable broth, and cook for 12 minutes. Stir continuously, making sure to scrape the bottom of the pan.
Add more broth as necessary, keeping the risotto slightly liquid, not allowing it to dry out. Gently stir in the strawberries, chervil and Champagne, and cook for another minute.

Remove from the heat, and add the butter and cheese, letting it sit for 1 minute. Stir thoroughly but carefully, trying not to break up the strawberries. Serve immediately.

Yield: 6 to 8 first course servings

Recipe by: Cooking Live Show #CL8925 Posted to MC-Recipe Digest V1 #693 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Jul 26, 1997

Risotto with Sundried Tomatoes

Servings: 3 Servings

Ingredients:

1 tablespoon Sweet butter
1 tablespoon Oil from sundried tomatoes
½ cub Onion -- finely chopped
1 ½ cub Arborio rice
3 ½ cub To 4 c vegetable stock orboullion
1/3 cub Sun-dried tomatoes --
Drained, chopped
1 cub Smoked mozzarella(5 oz) grated
Salt to taste

Preparation:

Heat the butter and oil in the cooker. Saute the onion until soft but not brown, about 2 minues. Stir in the rice, making sure to coat in thoroughly with the fat. Stir in 3 ½ cups stock. Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 6 minutes. Reduce pressure with quick release method. Remove the lid carefully and taste the rice.
If it isn't sufficiently cooked add a bit more stock as you stir.
Cook over medium heat until the additional liquid has been absorbed and the rice is the desired consistency, another minute or two. When the rice is ready stir in the tomatoes and mozzarella and add salt if desired. Serve immediately.

Recipe By : Lorna Sass, Cooking Under Pressure

From: Donna Bunch <bunch@farm.Fccc.Edu>
Posted to MM-Recipes Digest V3 #245

Date: Sat, 7 Sep 1996 21:54:42 -0400

From: BobbieB1@aol.com

Risotto with Sun-Dried Tomatoes and Basil

Servings: 4 Servings

Ingredients:

1 ounce Sun-dried tomatoes; packedwithout oil, about 14
½ cub Boiling water
2 cub Water
14 ½ ounce Canned vegetable broth
1 teaspoon Olive oil
½ cub Shallots; finely chopped
1 ½ cub Arborio rice
1 cub Dry white wine
¾ cub Grated fresh Parmesan cheese
½ cub Thinly sliced fresh basil
⅛ teaspoon Pepper
Shaved fresh parmesan;optional
Basil sprigs; optional

Preparation:

1. Combine tomatoes and ½ cup boiling water in a bowl; cover and let stand 30 minutes or until soft. Drain and chop.

2. Combine 2 cups water and broth in a saucepan; simmer (don't boil). Keep warm.

3. Heat oil in a saucepan over medium heat. Add shallots; saute 2 minutes.
Stir in rice; saute 5 minutes. Add wine; cook 1 minute or until wine is nearly absorbed, stirring constantly. Add broth mixture, ½ cup at a time, stirring often; cook until each portion of liquid is absorbed before adding the next (about 25 minutes). Add tomatoes; cook 2 minutes, stirring constantly. Remove from heat; stir in cheese, basil and pepper. Garnish with shaved cheese and basil springs, if desired.

Recipe by: Cooking Light, 9/96 Posted to MC-Recipe Digest V1 #735 by "Kathy Rogers" <kathyrogers@earthlink.net> on Aug 10, 1997

Risotto with Toasted Mushrooms

Servings: 1 Servings

Ingredients:

1 small Onion; finely chopped
300 Risotto rice; or quick-boili
15 Butter
1 ½ Dry white wine
8 Chicken bouillon; (boiling)
1 Grated parmesan cheese; (50
10 Butter

mushroom mixture:
375 Fresh mushrooms; or mix of o
1 tablespoon Olive oil
1 Cl Garlic; finely chopped

garnish:
Parsley sprigs

Preparation:

Preparation Time: 0:25 Lightly brown rice and onions in butter. Add white wine and approximately ¼ of the chicken bullion. Let rice cook uncovered until excess liquid is gone. Continue this procedure till remaining bullion is used up. Stir often during this process. Total cooking time is 20-25 minutes. Add cheese and butter. Rinse and cut up mushrooms. Fry until golden brown in olive oil. Add garlic Spread mushrooms on top of risotto along with parsley sprigs.

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

Risotto with Vegetables

Servings: 4 Servings

Ingredients:

1 tablespoon Unsalted butter
1 tablespoon Virgin olive oil
¼ cub Onion -- chopped
1 cub Arborio rice
3 ½ cub Defatted chicken stock --
Homemade*
¾ teaspoon Salt
1 4 ounce
Chopped
4 Asparagus spears -- peeled,
Cut
1 cub Frozen petite peas
1 small Red pepper (4 oz.) -- peeled
Cut
3 large Mushrooms -- julienned
¼ cub Grated Parmesan cheese
Fennel bulb -- coarsely

Preparation:

Heat the butter and the oil in a skillet. When they are hot, add the onion and saute' for 1 minute. Add the rice, mix well, and stir in 2 ½ cups of the stock. Cook for 12 minutes, covered, over medium heat, removing the lid two or three times to stir the rice, which otherwise tends to stick to the bottom of the pan. Then uncover the pan and continue cooking the rice, stirring occasionally, until all the stock has been absorbed. Add the fennel to the pan with another ½ cup of the stock and cook, covered, for 5 minutes, removing the lid once or twice to stir the rice. Add the remainder of the vegetables, stock, and salt, and cook, uncovered, another 5 minutes, stirring, until the mixture is creamy and the rice is tender.
Stir in the cheese and serve immediately. Nutritional analysis per serving:
calories 368, protein 12 gm; carbohydrates 57 gm; fat 10.0 gm; saturated fat 3.9 gm; cholesterol 13 mg; sodium 663 mg.

Recipe By : Jacques Pepin, Today's Gourmet II

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

Risotto with Wild Mushrooms

Servings: 2 Servings

Ingredients:

¼ cub Dried porcini mushrooms
1 cub Cold water
4 cub Vegetable or other stock
1 tablespoon Olive oil
¼ cub Shallots, chopped
1 cub Arborio rice
1 Portobello mushroom, sliced
1 ¼ teaspoon Salt
¾ teaspoon Pepper
½ cub White wine

Preparation:

1. Soak the porcini in the cold water for 30 minutes. Lift the mushrooms from the soaking water, squeezing them over the water to return any liquid to the cup; dice the mushrooms. Strain the porcini water through a fine-mesh sieve and add it to the stock.

2. Heat the stock until it reaches a low simmer, then adjust the heat so that it stays just at the simmering point.

3. Heat the olive oil over low heat in a wide heavy pot. Add the shallots & saut=82 until they begin to soften, 3-4 minutes. Add the rice and stir well to coat the grains. Add the porcini and portobello mushrooms and saut=82 for 2 minutes.

4. Add a ladle of stock (about =AB cup). Stir until the liquid is absorbed.
Add the salt and pepper. Keep the heat under the rice at medium and the liquid always simmering.

5. After adding 3 or 4 ladles of stock, add the wine. Continue to stir frequently and to add a ladle of stock at a time. When the rice is almost cooked through, in about 20-25 minutes, reduce the amount of stock added each time. As soon as the rice is cooked, remove it from the heat and serve hot.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Feb 09, 98

Risotto with Winter Squash

Servings: 1 Servings

Ingredients:

1 tablespoon Olive oil
1 cub Finely chopped shallot oronion
1 teaspoon Dried sage leaves
1 ½ cub Arborio rice
3 ½ cub Vegetable stock (up to 4)
1 pound Butternut squash, peeled,seeded and cut into 1-inchcubes (about 3 cups)
1 teaspoon Salt or to taste
¼ cub Freshly grated Parmesancheese (optional) orbalsamic vinegar to taste
Freshly grated pepper totaste
2 tablespoon Minced fresh parsley

Preparation:

Heat the oil in the cooker. Cook the shallots over medium-high heat, stirring frequently, for 1 minute. Add the sage and rice, stirring to coat the rice with the oil. Stir in 3 ½ cups of the stock, and then bring to a boil. Add the squash and salt.

Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 5 minutes. Reduce the pressure with a quick-release method. Remove the lid, tilting away from you to allow any excess steam to escape.

If the risotto isn't creamy, stir in a bit more stock. Cook over medium heat, stirring constantly, until the rice achieves the desired consistency.
Stir in the Parmesean (if using) or vinegar, pepper, and parsley. Serve immediately in shallow soup bowls.

Posted to rec.food.recipes by christi@meaddata.com (Christi Wilson) on Feb 8, 1995.

Risotto, Saffron

Servings: 1 Servings

Ingredients:

5 cub Chicken or vegetable stock
½ cub White wine
½ teaspoon Saffron threads
3 tablespoon Butter
2 Whole shallots; minced
Salt; to taste
1 ½ cub Arborio rice

Preparation:

Heat the stock in a medium pot and keep it barely at a simmer. Mix ½ cup of the hot stock with the saffron; stir and set aside.

In large skillet or soup pot, combine 2 Tbs butter, shallots, and salt over medium heat. Cook, stirring, until the shallots are translucent and soft.
Do not brown. Add rice and stir until well coated and semi translucent, 1-2 minutes.

Add a ladleful of stock to the rice. Cook, stirring constantly, a few minutes or until most of the stock is absorbed. Continue this process, always stirring and keeping the heat at a gentle simmer, until the rice is al dente--tender but with a firm core. (As far as I know, the only way to judge is to taste. Start checking after approximately 4 cups of stock have been absorbed.) Add the saffron stock last. The risotto will have a wonderful creamy consistency.

Stir in the remaining Tbs of butter and the Parmesan cheese, and serve immediately.

We served this with roasted vegetables, and I HIGHLY recommend roasting a couple of sliced red peppers and quartered small red onions as this cooks.
The color and flavor combination is absolutely incredible. A simple green salad and good crusty French bread fill this out into a really memorable meal.

NOTES : This is an absolutely beautiful, sunny yellow rice dish adapted slightly from Patricia Wells' "Trattoria". The taste is subtle, complex, and delicious. Though simple, it is time-consuming, as it must be stirred constantly for at least 20 minutes. I suggest doing what I did last night--have an informal dinner party and allow the guests to help stir as you stand in the kitchen and chat! This way no one's arm falls off and everyone feels accomplished when the steaming platter comes to the table.
Recipe by: TRATTORIA by Patricia Wells Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sharon <jouet@mindspring.com> on Jul 17, 1997

Risotto, Saffron with Sea Scallops

Servings: 6 Servings

Ingredients:

2 tablespoon Unsalted butter
½ cub Onion; diced
1 tablespoon Fresh ginger; finely diced
1 ½ cub Arborio rice
1/3 cub Dry white wine
3 cub Vegetable broth; hot
½ teaspoon Saffron threads
¾ pound Sea scallops
Salt and pepper

Preparation:

Melt butter in a large sauce pan, add onion and ginger and saute over medium heat until onion is translucent (do not brown). Add rice and stir to coat with butter. Add wine, increase heat, and cook, stirring, until it is almost absorbed. Begin adding broth, about ½ cup at a time, letting the rice absorb almost all before making another addition. This process will take about 15 minutes. Steep the saffron in some of the broth in a small cup and add it when making one of the broth additions. The rice should have a creamy consistency with a noticeable light crunch in the center of the kernel. Immediately after the last broth addition, add the scallops and cook for just a few moments - do not over cook them or they will toughen.
Season to taste with salt and pepper and serve immediately.

Recipe by: Unknown Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sharon <jouet@mindspring.com> on Jul 17, 1997

Rissois

Servings: 36 Servings

Ingredients:

1 pound Crab meat; picked over forcartilage
¼ cub Minced onions
1 tablespoon Minced garlic
2 tablespoon Finely-chopped parsley
Salt; to taste
Freshly-ground black pepper;to taste
¼ cub Aioli
3 Dozen Three-inch squares ofpuff pastry
Oil; for frying
Drizzle of Piri Piri Isauce; see * Note

Preparation:

* Note: See the "Piri Piri I" recipe which is included in this collection.

Preheat the oil. In a mixing bowl, combine the crab meat, onions, garlic and parsley together. Season the mixture with salt and pepper. Stir in the aioli. Place a tablespoon of the filling in the center of each puff pastry square. Bring to corners of the square together, forming a triangle. Seal the edges of the triangle tightly. Fry the triangle in the hot oil until golden brown and crispy, about 2 minutes, stirring constantly for over-all browning. Remove the triangles from the oil and drain on a paper-lined plate. Season with salt and pepper. Mound the rissois on a platter and drizzle with Piri Piri I sauce. Garnish with parsley.

This recipe yields 3 dozen.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A63 broadcast 10-20-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

11-08-1997

Recipe by: Emeril Lagasse

Rissole Pot. (Alt. Method

Servings: 100 Servings

Ingredients:

43 ⅛ pound POTATOES WHITE FRE
pound PEPPER BLACK 1 LB CN
⅛ pound SALT TABLE 5LB

Preparation:

TEMPERATURE: 360 F. DEEP FAT

1. PARBOIL POTATOES OR COOK IN STEAMER 10 MINUTES. DRAIN.

2. FRY IN 360 F DEEP FAT UNTIL GOLDEN BROWN. DRAIN WELL IN IN BASKET OR ON ABSORBENT PAPER.

3. SPRINKLE WITH SALT AND PEPPER, SERVE IMMEDIATELY.

NOTE: 1. IN STEP 1, 43 LB 1 OZ FRESH, WHITE POTATOES A.P. WILL YIELD 35 LB
PEELED POTATOES.

NOTE: 2. IN STEP 1, 35 LB FRESH, PEELED, WHOLE, READY-TO-USE POTATOES MAY BE USED. CUT POTATOES INTO WEDGES.

NOTE: 3. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTIOXIDANT
AND WATER TO PREVENT DISCOLORATION. SEE RECIPE CARD A02000.

NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500.

Recipe Number: Q05201

SERVING SIZE: 100

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Rissole Potatoes

Servings: 100 Servings

Ingredients:

35 pound POTATOES WHITE FRE

Preparation:

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 360 F. DEEP FAT
400 F. OVEN

1. COOK POTATOES IN STEAMER 5 TO 7 MINUTES AT 15 PSI OR 12 TO 15 MINUTES AT 5 PSI. DRAIN.

2. FRY IN DEEP FAT UNTIL GOLDEN BROWN.

3. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

4. SERVE IMMEDIATELY.

NOTE: 1. IN STEP 1, 43 LB 1 OZ FRESH, WHITE POTATOES A.P. WILL YIELD 35 LB
PEELED POTATOES.

NOTE: 2. IN STEP 1, 35 LB FRESH, PEELED, WHOLE, READY-TO-USE POTATOES MAY BE USED. CUT POTATOES INTO WEDGES.

NOTE: 3. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTIOXIDANT
AND WATR TO PREVENT DISCOLORATION. SEE RECIPE CARD A02000.

NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500.

Recipe Number: Q05200

SERVING SIZE: 2/3 CUP

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Rissolles De Crevettes

Servings: 24 Rissolles

Ingredients:

1 Pour la p=83te :
½ kg De farine de bl=82
4 Petits verres d'eau
1 tablespoon De beurre
4 Oeufs
200 g De chapelure
1 Sel
1 Pour la farce :
250 g De crevettes moulues
1 Citron
1 Petit oignon hach=82 menu
1 tablespoon Coriande hach=82
1 tablespoon De pur=82e de tomate
2 Tomates epluch=82es,=82p=82pin=82es
1 ½ l Lait
2 tablespoon De farine de bl=82
1 tablespoon Beurre
1 Sel
1 Poivre
1 Cuisson : 5 =85 10 minutes

Preparation:

Pour la p=83te, faite bouillir l'eau avec le sel et le beurre. Versez la farine tamis=82e en une seul fois et m=82langez bien. Retirez du feu un instant et battez soigneusement. Remettez =85 nouveau sur feu doux en battant jusqu'=85 ce que la p=83te forme une boule et commence =85 se detacher du fond de la casserole. Laissez refroidir. Passez de la farine sur vos main et abaissez la p=83te en petites masses sur une surface farin=82e. D=82coupez des disques =85 l'aide d'un emporte piece cannel=82 rond ou des bords d'un verre. Pour pr=82parer la farce, assaisonnez tout d'abord les crevettes pr=82alablement d=82cortiqu=82es, lav=82es et =82goutt=82es avec le citron, le sel et le poivre. Laissez reposer 15 minutes. Faites revenir ensuite l'oignon dans le beurre et ajoutez les crevettes. Laissez bouillier et incoporez les tomates =82crass=82es avec la pur=82e de tomates et le coriandre. Laissez cuire =85 feu doux juqu'=85 ce que le liqui reduise et =82paississe. Faites alors un roux blanc et incoporez le aux crevettes. Remuez bien et laissez refroidir. D=82posez une noix de farce au centre de la moiti=82 d'une rondelle de p=83te, recouvrez de l'autre moiti=82 de p=83te et pressez pour bien coller les bords. Passez les rissolles dans les oeufs l=82g=8Arement battus et sal=82s puis dans la chapelure et plongez les dans de la friture br=96lante. Faites les dorer sur les deux faces, =82gouttez et =82pongez sur du papier absorbant.
Posted to MM-Recipes Digest V4 #253 by "ghislaine dumont " <ghislaine.dumont@videotron.ca> on Sep 22, 1997

Rissoto Cakes

Servings: 6 Servings

Ingredients:

16 Servings
4 ½ cub Of chicken stock
6 tablespoon Unsalted butter
1 medium Onion, finely chopped
1 ½ cub Arborio rice
1 cub Dry white wine
½ cub Freshly grated parmesancheese
1 large Egg, lightly beaten
½ cub All-Purpose flour
2 tablespoon Olive oil

Preparation:

1. In a medium saucepan, bring the chicken stock to a simmer over moderate heat. Butter a 9 by 13 inch glass baking dish.

2. Melt 4 tbsp of the butter in a large non-reactive saucepan. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the rice and stir until coated with butter, 1 to 2 minutes. Raise the heat to moderately high and pour in the wine. Cook, stirring, until almost all the wine is absorbed, about 4 minutes.

3. Add about 1 cup of the simmering stock ( enough to just cover the rice ) and cook, stirring constantly, until the stock is absorbed. Continue adding stock, about 1 cup at a time; stir constantly until the stock is absorbed before adding more. The rice is done when it is just cooked through and lightly bound with with creamy liquid, after about 15 minutes. Remove from the heat and stir in the Parmesan cheese. Let cool slightly, then stir in the egg. Spread the risotto evenly in the prepared baking dish. Cover and refrigerate until very firm, at least 4 hours or overnight.

4. Cut the risotto into 16 even squares. Shape each square into a disk, about 2 ½" in diameter and ½" thick. Coat the disks with flour and refrigerate on a baking sheet until firm, about 20 minutes.

5. In a skillet, melt 1 tbsp of the butter in 1 tbsp of the olive oil. Add 8 of the cakes to the skillet and cook over moderately high heat, turning once, until browned and warmed through, about 3 minutes per side. Transfer the cakes to a warm serving platter, cover and keep warm in a low oven.
Wipe out the pan and repeat with the remaining butter, oil, and risotto cakes. (The risotto cakes can be fried up to 1 day ahead. To serve, warm them in a 450 degree oven for about 10 minutes, or until heated through.)

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

Rissoto in a Thai Style

Servings: 6 Servings

Ingredients:

2 cub Thai style Jasmine rice
1 tablespoon Sliced garlic
1 tablespoon Ground ginger
1 tablespoon Chopped shallots (purpleonions)
1 tablespoon Red prik ki nu (Birdseye orDynamite chilis) sliced
1 tablespoon Green prik ki nu; sliced
Good chicken stock; equal tothe volume water specifiedby the rice cooker to cooktwo cups rice; plus twotablespoons

Preparation:

Date: Tue, 26 Mar 1996 11:33:07 -0700

From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th> This is a simple vegetarian style dish, that in this case is cooked in an electric rice steamer.

Place the rice in the cooker. Stir fry the other ingredients (except the stock of course :-) Add the ingredients to the cooker, and switch on. When the cooking time is finished the dish is ready to serve. (if you wish you can add a pinch of saffron or turmeric to colour the rice yellow.)

CHILE-HEADS DIGEST V2 #277

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

Risted Laks Med Kremsaus (Fried Trout in Sour

Servings: 4 Servings

Ingredients:

4 Trout; fresh or frozen,about ½ lb ea, cleanedbut with head & tail left
Salt
½ cub Flour
4 tablespoon Butter
2 tablespoon Vegetable oil
1 cub Sour cream
½ teaspoon Lemon juice
1 tablespoon Parsley; fresh chopped

Preparation:

If you are using frozen trout, defrost them completely before cooking. Wash fish under cold running water, pat dry inside and out and sprinkle a little salt into the cavities. Spread the ½ cup flour over wax paper, roll the fish around in the flour and shake off any excess. In a heavy 10-12" skillet, heat 2 tb butter and 2 tb oil. When foam subsides, lower heat to moderate and fry the trout, 2 at a time, for about 5 minutes on each side, turning them carefully with a large spatula. When all the trout have been browned, keep them warm on a heatproof platter in a 200øF. oven while you quickly make the sauce. Pour off all the fat from the skillet and replace it with 2 tablespoons fresh butter. Stir over low heat, scraping up the brown pan drippings with a wooden spoon. Add the sour cream and continue stirring for about 3 minutes without letting the cream boil. Stir in the lemon juice and pour the sauce over the hot fish. Garnish with chopped parsley and serve at once.

Rita's Cheese Crisps

Servings: 1 Servings

Ingredients:

Flour tortillas*
1 can Refried beans; (spicy kind)
Shredded Cheddar cheese
Green onion
Sliced black olives
Pace Picante Sauce or other
Sour cream

Preparation:

*(As many as you want) Preheat oven to 400F. Spread a layer of refried beans over one tortilla. Sprinkle as much shredded Cheddar on top of that as you want. Place some sliced olives on top and some chopped green onion.
Bake in 400F oven for about 12 minutes, till nice and crisp. Cut in 4 (kind of like a mini slice of pizza) and serve with salsa and sour cream. Makes for a great snack. FROM: RITA TAULE (BTVC62A) Posted to MM-Recipes Digest V4 #337 by "Deborah Kühnen" <DEBKUHNEN@classic.msn.com> on Dec 29, 97

Rita's Corn Relish

Servings: 1 Servings

Ingredients:

3 cub Finely shredded cabbage
1 tablespoon Salt
1 cub Sugar
1 cub Cider vinegar
2 tablespoon Mustard seed
1 tablespoon Flour
1 teaspoon Turmeric
1 medium Onion; minced (½ cup)
1 Jar (5 ounces)pimiento;drained andchopped
2 can (12-ounces each) wholekernel corn; drained

Preparation:

Sprinkle cabbage with salt; let stand one hour. Drain well. In saucepan blend in next 5 ingredients. Bring to a boil, stirring. Stir in cabbage and onions. Reheat to boiling. Add pimiento. Remove from heat and stir in corn.
Spoon into hot sterilized jars, cover and refrigerate.

Will keep refrigerated several months.

Makes about 6 cups.

Recipe by: RITA OERTEL

Posted to recipelu-digest Volume 01 Number 592 by ctlindab@mail1.nai.net on Jan 24, 1998

Rita's Gramma's Cheesecake

Servings: 1 Cake

Ingredients:

2 ½ cub Crushed graham crackers
3 tablespoon Sugar
1 Stick oleo
Reserve
¼ cub For topping
1 small Lemon jello
1 large Philadelphia cream cheese
1 large Milnot
1 cub Hot pineapple juice
¾ cub Sugar
1 teaspoon Vanilla

Preparation:

Bake crust at 375 degrees for 8 minutes

Add hot juice to jello and stir until dissolved, let cool. Blend cheese, sugar and vanilla. Add cooled jello mixture and mix well. Fold into WHIPPED Milnot and pour into crust. Chill.

Hint: Put Milnot in a Large bowl to whip.

Even if this is not the one it is light and wonderful. Rita Posted to MM-Recipes Digest V5 #021 by valerie@nbnet.nb.ca (valerie) on Jan 21, 1998

Rita's Meringue

Servings: 8 Servings

Ingredients:

3 large Egg whites
¼ teaspoon Cream of tartar
6 tablespoon Sugar
1 tablespoon Marshmallow cream; optional
½ teaspoon White vanilla

Preparation:

Beat egg whites and cream of tartar until fluffy. Add sugar gradually, beating until stiff and glossy. Add marshmallow creme and vanilla and continue beating until stiff. Heap meringue onto hot pie filling. Seal meringue carefully around edge of crust to prevent shrinking and weeping.
Bake at 350 degrees for about 10 minutes.

Source: Grade A Recipes - A collection of recipes by students, staff, parents and friends of Jamestown Elementary School in Jamestown, Kentucky (my daughter's school)

Recipe by: Chad VonGruenigen/3rd grade/Jamestown Elem.School

Posted to Bakery-Shoppe Digest by "Kalico" <ayla@duo-county.com> on Apr 17, 1998

Rita's Stuffed Bell Peppers

Servings: 4 Servings

Ingredients:

4 Bell peppers
2 tablespoon Olive oil
1 pound Lean ground beef
2 tablespoon Butter
1 Onion; chopped
1 Small bell pepper; chopped
2 Cloves garlic; minced
1 Knorr beef buillon cube
1 can Corn kernels
1 cub Cooked white rice

Preparation:

Saute' onion and garlic in butter mixture (about 5 min). Add ground beef and fry till barely cooked. Take bouillon cube and crumble over beef mixture. Season with salt, pepper and paprika.Stir till well blended. Place mixture in bowl and add corn and the rice to the beef mixture.Stuff bell peppers. Cook bells peppers in sauce over medium heat until tender, about 45 minutes.

SAUCE: 1 lg can of tomatoes diced into a chunky sauce,add more diced onion, and diced bell pepper to taste and texture.Pour this mixture into coverable casserole dish and place stuffed bell peppers in it and cook until the bells are tender.

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

Ritoli Alla Norcina

Servings: 1 Servings

Ingredients:

PASTA:
1 Recipe black pepper pasta

FILLING:
2 pound Fresh Italian sausage,crumbled, cooked anddrained
1 cub Fresh ricotta
1 bunch Fresh Swiss chard, boiled,drained and chopped
1 teaspoon Freshly grated nutmeg
1 cub Freshly gratedParmigiano-Reggiano plus½ cup
½ Recipe balsamella sauce

Preparation:

X-URL: http://www.foodtv.com/rmario/01-20a.htm

MOLTO MARIO SHOW #MB5706

Preheat oven to 400 degrees F.

Bring 6 quarts water to boil and add 2 tablespoons salt.

Make the pasta and roll out to the third thinnest mark on the pasta roller.
Cut the sheets into pieces 10 inches long. Cover and set aside. In a mixing bowl, stir together cooked sausage, ricotta, cooked chard, nutmeg and Parmigiano until well blended. Blanch pasta sheets 1 minute and refresh in an ice bath. Drain well and lay on clean counter.

Divide filling among pasta pieces, completely covering each sheet with ½ inch to 1 inch of filling. Roll each pasta piece up like a jelly roll and place in a buttered baking dish. Cover with balsamella sauce and sprinkle with remaining cheese. Bake for 45 minutes until light brown on top and bubbly everywhere. Remove, let stand 10 minutes. To serve, slice across each roll to form rounds and place flat on plate.

Yield: 4 servings

Posted to MC-Recipe Digest V1 #391 by TGRECO@SHRSYS.HSLC.ORG on Jan 21, 1997.

Ritz Apple Pie)

Servings: 6 Servings

Ingredients:

20 Ritz Crackers
2 cub Water
1 ¼ cub Sugar
2 teaspoon Cream of tartar
1 teaspoon Cinnamon
¼ teaspoon Nutmeg
2 teaspoon Butter

Preparation:

Combine water, sugar, cream of tartar and bring to a boil, drop in crackers whole and continue boiling until transparent, about 8-10 min. Pour into unbaked pie shell and sprinkle on cinnamon and nutmeg and dot with the butter. Cover with top crust, cut slits in crust to let steam out.Bake in 425 oven 30 to 40 min.

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

Ritz Bits Delight

Servings: 1 Servings

Ingredients:

2 Boxes ritz bits
½ cub Oil
1 teaspoon Garlic powder
1 tablespoon Dill
1 Envelope hidden valleyranch dressing mix

Preparation:

From: Sandra Tanner <elaine@CWCONNECT.CA>

Date: Tue, 30 Jul 1996 13:03:38 -0700
Mix all together well and enjoy!

EAT-L Digest 29 July 96

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

Ritz Cracker Apple Pie

Servings: 6 Servings

Ingredients:

20 Ritz crackers
2 cub Water
1 ¼ cub Sugar
2 teaspoon Cream tartar
1 teaspoon Cinnamon
¼ teaspoon Nutmeg
1 tablespoon Butter

Preparation:

Make pastry for 9" pie. Combine sugar, water and cream tartar and bring to a boil, drop in ritz crackers and keep boiling until transparent about 8 - 10 min. Pour into unbaked pie shell and sprinkle with cinnamon and nutmeg, dot with butter, cover with top crust and slit crust to let steam escape.
Bake in hot oven 425 for 30 ~35 min.

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

Ritz Cracker Dessert

Servings: 6 Servings

Ingredients:

20 Ritz crackers
½ cub Walnuts cut up
3 Egg whites
1 cub Sugar
½ teaspoon Baking powder
1 teaspoon Vanilla

Preparation:

crush crackers coarsely and add walnuts. Beat the egg whites and gradually add the sugar, baking powder and vanilla. Mix with the crackers and nuts and spread in a pie plate. Bake 25 min. in 350 oven. Cover with whipped cream and top with grated sweet chocolate or Hershey bar. Best if cream is put on ½ day before serving, also good second day. Important: Crust will fall when cool, which is what it should do to hold the cream. Sure is good.

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

Ritz Cracker Pie (Mock Apple Pie)

Servings: 1 Servings

Ingredients:

Pastry for two-crust 9 inchpie
36 Ritz Crackers; coarselybroken (about 1 ¾ cupscrumbs)
2 teaspoon Cream of tartar
2 tablespoon Lemon juice
Grated rind of 1 lemon
2 cub Water
2 tablespoon Margarine
2 cub Sugar
½ teaspoon Ground cinnamon
No apples needed

Preparation:

Roll out half the pastry and line a 9 inch pie plate. Place crackers in prepared crust. In saucepan, over high heat, heat water, sugar, and cream of tartar to a boil and simmer for 15 minutes. Add lemon juice and rind; cool. Pour syrup over crackers. Dot with margarine; sprinkle with cinnamon.
Roll out remaining pastry; place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape. Bake at 425 F for 30-35 minutes or until crust is crisp and golden. Cool completely.

Posted to Bakery-Shoppe Digest V1 #222 by Shelley Sparks <ssparks@mailbox.arn.net> on Sep 06, 1997

Ritz Cracker Torte

Servings: 1 Servings

Ingredients:

21 Ritz crackers, crushed
3 Egg white
1 cub Chopped nuts
1 cub Sugar

Preparation:

Combine crackers and nuts. Beat egg whites to consistency of meringue, fold in one cup sugar. Combine all ingredients. Bake in 8 or 9 inch pie pan for 30 mins at 350. Cool. Top with ice cream or whipped cream.

Source: Blue Cross 1093 Very Personal Recipes Typed by Gail/Dale Shipp

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

Ritz Dessert

Servings: 1 Servings

Ingredients:

2 cub Ritz crackers, crushed
1 teaspoon Baking powder
1 teaspoon Vanilla
6 Egg whites
2 cub White sugar
1 ½ cub Chopped nuts

Preparation:

Beat egg whites and slowly add sugar, baking powder and vanilla. Beat until stiff. Fold cracker crumbs and nuts into egg mixture. Bake in greased 9 X 13- inch pan at 375 degrees for 20 minutes.

1 large tub Cook Whip 2 large pkg. cream cheese, softened 2 cups crushed pineapple, well drained.

Mix crushed pineapple with cream cheese. Fold in the Cool Whip and after the first mixture cools, spread cream mixture over it and refrigerate.
Posted to Recipe Archive - 06 Apr 97 by ted by: ajewell@sound.net on Apr 6, 9

Ritz Mock Apple Pie

Servings: 1 Servings

Ingredients:

Pastry for two-crust 9 inchpie
36 Ritz Crackers, coarselybroken (about 1 ¾ cupscrumbs)
2 teaspoon Cream of tartar
2 tablespoon Lemon juice
1 Lemon, Grated rind of
2 cub Water
2 tablespoon Margarine
2 cub Sugar
½ teaspoon Ground cinnamon
No apples needed

Preparation:

Here's the Mock Apple Pie recipe. I just picked it up from Nabisco web page ~ http://www.nabisco.com/kitchen/recipes/MOCKAPPL.html Check out http://www.nabisco.com. It's a very interesting page with recipes from all their products and many things to do. If you go to home page first, scroll down to Kitchen, click on that for the recipes.

Roll out half the pastry and line a 9 inch pie plate. Place crackers in prepared crust. In saucepan, over high heat, heat water, sugar, and cream of tartar to a boil and simmer for 15 minutes. Add lemon juice and rind; cool. Pour syrup over crackers. Dot with margarine; sprinkle with cinnamon.
Roll out remaining pastry; place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape. Bake at 425 F for 30-35 minutes or until crust is crisp and golden. Cool completely.

The History of RITZ Mock Apple Pie: Food historians believe that the concept of mock apple pie was developed by the pioneers during the nineteenth century. Constant travel did not allow for proper food storage conditions, and apples were not always available. With a little improvisation, these pioneers created an apple pie-like dessert out of crackers, sugar, and spice. It wasn’t until the Depression years that we saw the emergence of this unique recipe on RITZ Cracker boxes. At the time of RITZ Mock Apple Pie’s development, apples were once again scarce and very expensive. Thanks to NABISCO, families across the United States could once again enjoy and afford the luxury of Apple Pie.

1997 Nabisco

Posted to EAT-L Digest 18 Feb 97 by Martha Sheppard <marthahs@WORLDNET.ATT.NET> on Feb 19, 1997.

Ritz Pecan Pie

Servings: 8 Servings

Ingredients:

20 Ritz Crackers; Crushed *
1 teaspoon Baking Powder
3 Egg Whites; Large
1 cub Sugar
1 teaspoon Vanilla Extract
½ cub Pecans; Halves
3 ounce Milk Chocolate; Fine Shred

Preparation:

* Crush Ritz Crackers to crumbs.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Preheat oven to 325 degrees F. Mix cracker crumbs and baking powder. Beat egg whites stiff, then very gradually add sugar, continiuing to beat. Add vanilla. Fold egg whites and crackers together. Put in a buttered 9-inch pie plate.
Arrange pecans across top. Bake 30 minutes. Remove from oven, Sprinkle with shredded chocolate, then put under the broiler for a few seconds, watching closely so that the chocolate melts but does not scorch.
Serve with ice cream or whipped cream.

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

Ritz Pie

Servings: 8 Servings

Ingredients:

3 Egg whites, beaten untilstiff
1 cub Sugar
½ teaspoon Baking powder
½ teaspoon Vanilla
½ cub Walnuts, or pecans
19 Ritz crackers, crushed fine
½ pint Heavy cream, whipped

Preparation:

Grease pie tin. Set stiff egg whites aside. Mix together sugar, baking powder, vanilla, nuts and crackers. Fold in egg whites to mixture. Bake for 30 minutes at 325 degrees. Cool and top with half of the whipped cream and chill. Serve with rest of whipped cream on top.

Recipe by: Nabisco

Posted to EAT-L Digest 17 Feb 97 by "Sharon L. Nardo" <snardo@ONRAMP.NET> on Feb 18, 1997.

Ritz Relish

Servings: 8 Servings

Ingredients:

½ cub Chopped Lettuce
½ cub Chopped Green Pepper
½ cub Chopped Tomatoes
1 ½ cub Chopped Celery
½ cub Sugar
½ cub Vinegar
¼ cub Catsup
½ tablespoon Pepper
1 teaspoon Worcestershire Sauce

Preparation:

Mix all ingredients thoroughly. Put in a jar and store in refrigerator.
Will keep for 2-3 days.

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

Ritzier Chicken

Servings: 1 Servings

Ingredients:

6 Boneless, skinless chickenbreast halves (lightlypounded if thick)
3 large Egg whites, beaten lightly
2/3 cub Seasoned bread crumbs*
2 tablespoon Olive oil**
3 ounce Part skim mozzarella, sliced
1 ½ cub Evaporated skim milk
1 tablespoon Corn starch
½ cub Parmesan cheese
2 tablespoon Chopped fresh parsley
¼ teaspoon Freshly ground black pepper

Preparation:

Preheat oven to 350 degrees. Heat 1 Tbs. of oil in a large skillet over medium heat. Dip breasts in egg white, then in bread crumbs. Brown half the chicken in oil. Remove to a baking dish coated with non-stick spray. Repeat process using the remaining Tbs. of oil and the rest of the chicken.

Top chicken with sliced mozzarella. In a small bowl, combine 3 Tbs. of the evaporated milk with 1 Tbs. corn starch. Mix well.

In a small saucepan over medium heat, combine remaining evaporated milk, parmesan, parsley and black pepper. When it begins to simmer, stir in corn starch mixture. Stir sauce until thickened, then pour over chicken. Bake for about 25 minutes.

* I ended up needing about an additional ½ cup or so of bread crumbs, and I was not coating them thickly

** I used half olive, half canola oil

Posted to EAT-L Digest 24 Feb 97 by Patricia Williams <PIE@TWC.EDU> on Feb 25, 1997.

Ritzy Chocolate-Covered Nuts

Servings: 1 Batch

Ingredients:

CANDY:
2 cub Almond slivers
1 cub Sugar
1/3 cub Water (or less)

TOPPING:
12 ounce Chocolate (can usechips, but if theyhave a gray bloom,they might not melt)

Preparation:

In a heavy sauce pan, boil almond slivers, sugar and water over low to medium heat until all the water is gone and the sugar crystallizes on the peanuts.

Pour almond slivers out onto a well-greased baking sheet. Separate clumps with a greased fork. Bake in a preheated 350 degree F. oven about 15 minutes. Be careful not to burn.

Melt chocolate over low heat with constant stirring. When candied almonds have cooled, dip into melted chocolate. Place on foil to set.

Her notes:

* These nuts -- which are "quick and easy" for holiday entertaining -- were inspired by a presentation Shirley attended at a cooking schools convention at the Ritz Carlton. They are basically the same recipe Paula Murphy uses for candied peanuts; she uses raw, Spanish peanuts instead of almonds, and she doesn't coat them with chocolate.

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

Ritzy Macaroni and Cheese

Servings: 6 Servings

Ingredients:

4 tablespoon FLEISCHMANN'S Margarine
2 tablespoon All-purpose flour
2 cub Milk
2 cub Shredded Cheddar cheese
2 teaspoon GREY POUPON Dijon mustard
2 cub Elbow macaroni; cooked
12 RITZ Crackers; crushed,(about ½ cup crumbs)

Preparation:

PREPARATION TIME: 15 minutes COOKING TIME: 30 to 40 minutes

In large saucepan, over medium heat, melt 2 tablespoons margarine. Stir in flour until smooth. Gradually stir in milk; cook, stirring constantly, until mixture thickens and begins to boil. Remove from heat. Blend in cheese and mustard; stir in macaroni. Pour into lightly greased 1-½-quart baking dish; sprinkle with crumbs. Melt remaining 2 tablespoons margarine; drizzle over crumbs. Bake at 400 degrees F. for 30 to 40 minutes until bubbly and browned.

Posted to recipelu-digest Volume 01 Number 667 by "Karen Coe" <ayla@duo-county.com> on Feb 1, 1998

Ritzy Ragout (Microwave)

Servings: 8 Servings

Ingredients:

6 Slices bacon, cut crosswise
Into eighths
2 ½ pound Boneless beef chuck roast,
Cut into ¾" cubes
1/3 cub All-purpose flour
1 tablespoon Soy sauce
1 ½ teaspoon Seasoned salt
¼ teaspoon Dried basil,crushed
⅛ teaspoon Garlic powder
½ cub Dry red wine
2 medium Onions,cut in 8 wedges
2 cub Sliced fresh mushrooms

Preparation:

In a 3 qt. microwave safe casserole, microwave bacon, covered, on 100 % power (HIGH) for 6 minutes. Drain off fat,reserving 2 tbsp. in casserole.
Add beef cubes to casserole. Toss with flour, soy sauce, seasoned salt,basil and garlic powder.Stir in 1 ½ cups HOT water, wine and onions.Cook,covered,5 minutes.Cook,uncovered,on 50% power (MEDIUM) for 30 minutes,stirring once.Add mushrooms.Cook,uncovered, 35 to 45 minutes or until beef is tender,stirring once.Cover and let stand 10 minutes.Makes 8 servings.

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

Ritzy Roughy

Servings: 1 Servings

Ingredients:

1 pound Orange Roughy fillets
1 Green pepper
1 Sleeve Ritz crackers
1 tablespoon Honey

Preparation:

Here is a four ingredient recipe for Orange Roughy that even finicky fish eaters will love. The combination of ingredients sounds strange, but they are really good!

In a blender, grind the crackers to crumbs. Remove from blender and then finely chop green pepper in blender. Add to crumbs. Add the honey and mix well. In a shallow baking dish (glass pie plate) lay fillets in one layer.
Top with crumb mixture to cover. Bake at 350 degrees for 20 minutes or until fish flakes.

I posted more of my favorite 5 ingredient or less recipes, plus links to related recipe collections on the Web, on this web page of my site dedicated to "Express Lane Cooking":
http://busycooks.miningco.com/library/weekly/aa063097.htm Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lynn Nelson <lynnn@erols.com> on Aug 08, 1997

Rivel Soup

Servings: 1 Servings

Ingredients:

2 cub Flour
½ teaspoon Salt
1 Egg, well beaten
Broth, chicken
*or:
Broth, beef
1 cub Corn, crushed

Preparation:

Combine the flour, salt and beaten egg and mix together with the fingers until mixture is crumbly. Pour this mixture into the broth, add the corn and cook about 10 minutes. The rivels will look like boiled rice when cooked. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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

River Market and Deli's White Chili

Servings: 8 Servings

Ingredients:

2 pound Navy beans, soaked
3 medium Yellow onions, diced
1 small (no. 3) can green chillies,
Diced
1 tablespoon Garlic, chopped
1/3 cub Cumin
1/3 cub Cilantro, chopped
2 tablespoon Oregano, chopped
½ teaspoon Cayenne
1 teaspoon Cloves, chopped
¾ gallon Chicken stock
12 ounce Monterey Jack Cheese,
Shredded
24 ounce Sor cream
2 pound Chicken, diced
1/3 cub Olive oil

Preparation:

Wash beans. Cover water 3 inches over the beans and soak over night. Wash chicken. Bake until done. Do not overcook. Cool and dice. Heat oil.
Saute onions, chillies and garlic until translucent. Add spices. Add beans and chicken stock and cook until beans are soft, about 2 to 3 hours.

Add cheese, stirring continuously. Add sour cream, stirring constantly.
Add chicken.

Recipe painstakingly typed and converted by Phillip Waters on 02-05-1998

Riverside Kedgeree

Servings: 4 Servings

Ingredients:

½ pound Cold cooked salmon or trout*
1 large Cucumber
1 bunch Watercress
¼ pound Shelled young peas
8 ounce Brown rice
2 ounce Butter
A little caster sugar
A little tarragon vinegar

Preparation:

*Note: Salmon, sea trout or river trout may be used (farmed trout is unsuitable - its texture is too soft).

Peel and seed the cucumber and cut the flesh into pieces no larger than matchsticks. Sprinkle with ½ teaspoon each salt and caster sugar and 1 teaspoon tarragon vinegar. Toss lightly and set aside for at least 40 minutes, or all day if you prefer, to draw out some of the cucumber juices.
Drain well and pat dry.

Cook the rice in double its volume of boiling salted water or, better still, in fish stock. It will take about 35 minutes to become tender.
Towards the end of this time cook the vegetables. Boil the peas in a little lightly sugared water. Melt the butter in a flameproof casserole, add the sticks of cucumber and cook over medium-low heat for 2 minutes, just stirring occasionally. Break the skinned and boned fish into big flaky chunks. Lay the fish on top of the cucumber ~ don't stir it in. Cover the casserole and reduce heat as low as possible. Leave to cook, just shaking the casserole occasionally, until the cucumber is tender and the fish is well heated through - 4 minutes or so. Meanwhile put the watercress into a food-processor and reduce it to green flecks.

To assemble the kedgeree, add the prepared watercress, peas and cooked rice to the buttery fish and cucumber mixture. Immediately draw the casserole away from the heat and season it generously with sea salt and freshly ground black pepper. Toss the ingredients gently but thoroughly to mix them well and serve straight away with a large fresh green salad, or with a tomato salad if you prefer. Serves 4-6.

Source: Philippa Davenport in "Country Living" (British), June 1987. Typed for you by Karen Mintzias

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

Riviera Chicken

Servings: 4 Servings

Ingredients:

1 Medium Chicken
2 Cloves Garlic, peeled
Juice of 1 lemon
2 tablespoon Oil
1 pound Scrubbed New Potatoes
1 pound Cherry Tomatoes
1 teaspoon Sweet Basil
3 teaspoon Chopped Fresh Parlsey

Preparation:

Heat the oil in an oven-proof casserole and brown the chicken on all sides.
Chop the garlic and put into the casserole, pour on the lemon juice, put the lid on and bake for 40 minutes in a medium oven, gas mark 4, 350F, 180C. Meanwhile, dice the potatoes into small pieces - about half an inch - and add to the casserole after 40 minutes. Continue to bake for another 30 minutes and check to make sure the chicken is thoroughly cooked. Add the basil and the cherry tomatoes, arranging them around the chicken, and cook for another five minutes until the tomatoes are just heated through.
Sprinkle with chopped parsley and serve.

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

Riviera Peaches

Servings: 6 Servings

Ingredients:

2 Peach halves
2/3 cub Raspberry jelly

Preparation:

pistachio ice cream

Place 2 peach halves in each of 8 sherbet glasses. Melt 2/3 c raspberry jelly; pour over peaches. Chill 3 hours. Just before serving, top each serving with 1 scoop pistachio ice cream.

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

Riviera Rounds

Servings: 1 Servings

Ingredients:

6 Bays english muffins;lightly toasted andbuttered
12 ounce Mascarpone cheese or creamcheese
1/3 cub Whipping cream
2 tablespoon Sifted powdered sugar
1 teaspoon Vanilla extract
Sugared nuts; (recipefollows)
1 cub Hot fudge sauce; warmed

SUGARED NUTS:
2 tablespoon Butter
2 tablespoon Sugar
1 cub Pecan halves or walnutpieces*

Preparation:

In small skillet, over medium heat, melt butter; add sugar. In small skillet, over medium heat, melt butter, add sugar. Heat, stirring constantly, until butter foams and sugar melts. Add nuts; stir and toast until golden brown, about 2 to 3 minutes. Cool. May be stored in a covered container in refrigerator for up to 2 weeks.

*Macadamia pieces may be substituted

In medium bowl, combine cheese, cream, sugar and vanilla; beat until smooth. Spoon cheese mixture evenly over muffins. Arrange sugared nuts over cheese;drizzle with hot fudge sauce. Serves 6

Recipe by: Bays English Muffins

Posted to MC-Recipe Digest by Gr8seeksM8@aol.com on Feb 13, 1998

Riwwel-Suppe (Struesel Soup)

Servings: 1 Servings

Ingredients:

1 l Milk
100 GM flour
1 Eggs (up to 2)
Salt

Preparation:

Here are some German recipes from the Hessian area (Hessen being one of the federal states of Germany.). I found those dishes on some sheets that were used as separators when a copy shop returned my printing order for a science fiction fanzine I'm publishing.

[note: Riwwel is a dialect expression for Streusel, which are fine crumbs] (Streusel Soup)

Knead eggs, flour and salt to crumbs. Put them in the boiling milk and cook for about 10 minutes. Season to taste. The soup is served with boiled potatoes in their skins. (Be sure to peel them before you eat them!) Riwwel-Suppe is a supper dish from the Odenwald.
From archives of rec.food.recipes

Date: Thu, 5 Aug 93 09:50:21 +0200

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)

Riz.au.lait Cajun Rice Pudding

Servings: 1 Servings

Ingredients:

1 teaspoon Cinnamon
4 cub Milk
1 teaspoon Vanilla
2 cub Cooked rice
1 ½ cub Sugar

Preparation:

cook rice and milk together for 2 mins. Add sugar; stir & cook 1 min. Add vanilla and cinnamon

By Lora Hebert of Galliano, La. From: Lisa Wilson

Rizi O Graten (Rice Au Gratin)

Servings: 6 Servings

Ingredients:

3 ½ cub Chicken or beef broth
4 tablespoon Butter
1 ½ cub Raw rice
Salt & pepper to taste
1 ½ cub Kefalotiri cheese, grated
4 Eggs
1 cub Ham, chopped
3 tablespoon Bread crumbs, toasted

Preparation:

Boil broth w/2 tb. of the butter. Add rice, stirring it so it doesn't stick. Add salt & pepper. Cover pot and simmer until liquid is absorbed (abt. 15 min.). Add 2/3 ofthe cheese, mix well, then remove from heat. Half cool. Beat egg lightly and add to rice. Add ham and mix in well with a fork. Butter a baking pan. Put rice in and spread evenly. Sprinkle with remaining cheese and then the bread crumbs. Melt the remaining butter and drizzle it over the top of the rice. Bake in preheated 350 F. oven abt. 15 min., or until golden brown. Serves 4-6.

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

Rizogalo

Servings: 8 Servings

Ingredients:

8 cub Milk
1 cub Raw long-grain white rice
¾ cub Sugar
4 tablespoon Butter
1 Cinnamon stick (optional)
3 Whole cloves (optional)
2 Eggs; slightly beaten
Ground cinnamon

Preparation:

In a heaavy saucepan, pour the cold milk, add the rice, sugar, and butter.
Cook over low heat, stirring frequently until thickened, approximately 1 hour, adding cinnamon stick and cloves for flavor, if desired, during the last 15 minutes. Remove from the heat, stir in the vanilla, then remove the cinnamon stick and cloves. Beat the eggs lightly in a small bowl, then add one tablespoon of the hot pudding mixture into the eggs, stir and repeat twice. Add the egg mixture into the pudding, stirring until mixed thoroughly. Pour into individual serving dishes or large serving bowl.
Sprinkle with ground cinnamon, cool, then chill. Serve cold. Note: You may use a vanilla bean, added with the rice, instead of stick cinnamon and cloves, or substitute grated lemon rind for all the other flavorings.

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

Rizogalo (Chantiles)

Servings: 8 Servings

Ingredients:

8 cub Milk
1 cub Raw long-grain white rice
¾ cub Sugar
4 tablespoon Butter
1 Cinnamon stick (optional)
3 Whole cloves (optional)
2 Eggs; slightly beaten
Ground cinnamon

Preparation:

In a heaavy saucepan, pour the cold milk, add the rice, sugar, and butter.
Cook over low heat, stirring frequently until thickened, approximately 1 hour, adding cinnamon stick and cloves for flavor, if desired, during the last 15 minutes. Remove from the heat, stir in the vanilla, then remove the cinnamon stick and cloves.

Beat the eggs lightly in a small bowl, then add one tablespoon of the hot pudding mixture into the eggs, stir and repeat twice. Add the egg mixture into the pudding, stirring until mixed thoroughly. Pour into individual serving dishes or large serving bowl. Sprinkle with ground cinnamon, cool, then chill. Serve cold.

Note: You may use a vanilla bean, added with the rice, instead of stick cinnamon and cloves, or substitute grated lemon rind for all the other flavorings.

Source: The Food of Greece - by Vilma Liacouras Chantiles Avenel Books, New York

Typed for you by Karen Mintzias

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

Rizogalo (Rice Pudding)

Servings: 8 Servings

Ingredients:

6 cub Cold milk
¼ teaspoon Salt
¾ cub Sugar
3 Egg yolks; beaten
¾ cub Long-grain rice
1 cub Heavy cream
1 teaspoon Ground cinnamon
2 teaspoon Vanilla extract

Preparation:

From: sokolata@panacea.phys.utk.edu (MAPAKI)

Date: 9 Jun 1994 18:33:25 -0400
Rinse pan with cold water DO NOT DRY. (don't ask why - just DO IT!)

Pour in milk and bring to a boil over medium heat. Stir in rice and return to boil over medium heat. Reduce heat and simmer uncovered until rice is tender, approx. 30-45 minutes. Stirring occasionally. Meanwhile in a small bowl combine heavy cream, sugar, egg yolks, vanilla and salt, mix or whip lightly. Set aside. When rice is thick and tender stir in cream mixture until completely combined. Heat to a boil. Remove and pour into a 2 qt.
serving bowl.Sprinkle with cinnamon and chill at least 3 hours.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

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

Rizogalo (Rice Pudding, Easy Version)

Servings: 8 Servings

Ingredients:

6 cub Cold milk
¾ cub Sugar
1 teaspoon Vanilla extract
¾ cub Long-grain rice
Ground cinnamon (sprinkleafter-wards )
2 cub Water

Preparation:

From: sokolata@panacea.phys.utk.edu (MAPAKI)

Date: 9 Jun 1994 18:33:25 -0400

In one pan put the milk to boil (low heat) In another pan bring water to boil, and put rice in the boiling water. When the rice is soft (and the water has disappeared ) Get the hot milk into the rice (pan) and stir constantly (slowly), Add sugar and Vanilla (stirring) Once the rice-milk is thick then you are done, put it in bowls and let it cool down, (later put it in the refrigerator) sprinkle Cinnamon before serving

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

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

Rngrovr's Vegetarian Roulade

Servings: 1 Servings

Ingredients:

Vegetarian roulade

Preparation:

Slice eggplants about ¼ " thick About 4 will do Lightly salt to remove excess water Slice about 8 Zucchini about ¼" thick Lightly salt to remove etc... Rinse all off and preheat grill Lightly dip in olive oil and remove excess. Mark (make an X) on one side of eggplant and zucchini. Layer on sheetpan overlapping each other eggplant down first to form bottom layer.
Completely cover bottom. Layer zucchini the same way to completely cover the eggplant. Lay two rows of roasted red pepper (mancini ok) down center of zucchini. Pile on top of peppers, Thick pesto sauce (recipe follows).
Roll up the whole thing like so. Start at one side(long side). And roll completly over to form effect similar to pinwheel. Wrap tightly in Plastic wrap ant tie off ends to keep shape. Refrigerate for 4-8 hrs. Make tomato coulis. Crushed toms, balsamic vinegar s+p and chopped garlic. Bring to a boil and reduce by half. Strain into another bowl/pot. Let sit to remove all liquid. Press some of tomatoe through the strainer. Chill. Roast garlic cloves in olive oil in oven until gbd (golden brown and delicious) Chiffonade greenleaf lettuce and make pile of it down the center of your plate. Slice roulade into ½ to ¾" slices remove plastic. Layer off-set onto chiffonade of lettuce. Pour coulis onto both sides of the lettuce.
Place three roasted garlic cloves on sauce on one side and three caperberries on the other. Sprinkle top with parm and serve. - Finis

Thick Pesto for Vegetarian Roulade: 6 bunches basil no stems (i.e. picked) Puree' with approx. 1 and ¼ to 1 and ½ # Pignoli nouts Add to the moving blender, Approx. ¼ cp olive oil (the more virgin the better) (making emulsion...sort of). Also add Freshly ground white pepper to taste Add approx. ½-1 cps (depending on your taste) Dijion Mustard (any kind, Pommery is best) Add Approx. ½ to 1 # of grated parmesan cheese. Thickens right up from there and sets up perfectly for the roulade shape. Fridge times will vary depending on the size of your fridge.

Recipe By : CrumpldPpr

From: Date: 05/27

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

Ro*Tel Barbecue Sauce

Servings: 2 Cups

Ingredients:

1 can RO*TEL Diced Tomatoes andGreen Chilies (10 oz)
½ cub Ketchup
2 tablespoon Brown sugar
¼ cub Diced onion
1 teaspoon Worcestershire sauce

Preparation:

In a saucepan combine all ingredients. Heat to a boil; reduce heat.
Stirring occasionally, simmer 30 minutes or to desired consistency.
Brush on ribs or chicken during the last 10-20 minutes of grilling or roasting. Makes 1 1/3 cups sauce.

From "Southwestern Sensations Starring RO*TEL", courtesy Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sw-sense.zip

Ro*Tel Cornbread

Servings: 8 Servings

Ingredients:

¾ cub White cornmeal
¾ cub Yellow cornmeal
3 tablespoon Flour
¼ teaspoon Soda
1 ½ teaspoon Baking powder
1 teaspoon Salt
2 tablespoon Vegetable shortening; melted
1 cub Buttermilk
1 Egg; beaten
1 Jalapeno; finely chopped
10 ounce Ro*tel tomato w/green chili
All ingredients together. b

Preparation:

degrees for 25 to 30 minutes. This recipe comes from a book "Snake; Rattle; and RO*TEL."

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

Ro*Tel Famous Cheese Dip

Servings: 3 Cups

Ingredients:

1 pound Pasteurized processed cheesespread, cut into cubes
1 can RO*TEL Tomatoes and GreenChilies

Preparation:

STOVE TOP: In saucepan combine ingredients; stir over low heat until cheese spread is melted.

MICROWAVE: Place ingredients in a covered casserole. Microwave on HIGH until cheese spread is melted, about 5 minutes, stirring once. Makes about 3 ½ cups of dip.

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

Ro*Tel Salsa

Servings: 3 Cups

Ingredients:

1 can RO*TEL Diced Tomatoes andGreen Chilies, drained
1 bunch Green onions, thinly sliced
1 large Tomato, chopped
1 teaspoon Salt (opt)
Juice of 1 ½ fresh limes
1 can Chopped green chilies,drained (4 oz)

Preparation:

Combine all ingredients. Cover and refrigerate 5-6 hours. Serve on tacos or use as a dip. Makes about 2 ¼ cups salsa.

From "Southwestern Sensations Starring RO*TEL", courtesy Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sw-sense.zip

Ro*Tel Spaghetti Sauce

Servings: 2 Quarts

Ingredients:

2 tablespoon Olive oil
2 medium Onions, chopped
4 Garlic cloves, minced
1 can Whole peeled tomatoes,cut up (28 oz)
1 can Tomato paste (6 oz)
1 can RO*TEL Diced Tomatoes andGreen Chilies
2 tablespoon Dried basil
2 teaspoon Dried oregano
1 tablespoon Sugar
½ cub White wine (opt)

Preparation:

In a 3-quart saucepan, over medium-low heat, cook onion and garlic in hot oil until onion is tender, stirring occasionally. Stir in remaining ingredients except wine; heat to a boil, stirring occasionally. Reduce heat; cover and simmer 15 minutes. Stir in wine and simmer 5 minutes. Makes about 1 ½ quarts sauce.

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

Road Kill Soup

Servings: 1 Servings

Ingredients:

1 pound Ground beef
2 cub Canned chopped tomatoes
1 ½ cub Beef or vegetable broth
1 teaspoon Sugar
2 teaspoon Salt
1 ½ cub Onion; chopped
1 ½ cub Carrots
2 cub Potatoes; diced
1 ¼ cub Celery; sliced

Preparation:

Add any extra vegetables you want. Cook on low all day.
Posted to recipelu-digest Volume 01 Number 285 by James and Susan Kirkland <kirkland@gj.net> on Nov 22, 1997

Road Trip Cookies (Marcel Desaulniers)

Servings: 1 Servings

Ingredients:

2 ½ cub All-purpose flour
1 teaspoon Baking soda
½ teaspoon Salt
6 ounce Semisweet chocolate; choppedinto ¼-inch pieces
¾ cub Granulated sugar
¾ cub Tightly packed light brownsugar
¼ pound Room temperature unsaltedbutter
2 large Eggs
2 teaspoon Pure vanilla extract
3 cub M&M's peanuts

Preparation:

Preheat the oven to 350 degrees. In a sifter combine the flour, baking soda and salt. Sift onto a large piece of wax paper and set aside until needed. Heat 1 inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 4 to 5 minutes. Transfer to a 1-quart bowl and set aside. Place the granulated sugar, light brown sugar and butter in a 7-quart bowl. Use a stiff rubber spatula (or a wooden spoon) to cream the ingredients together until smooth. Add the eggs and vanilla extract and mix to incorporate. Add the melted chocolate and mix until combined. Add the sifted dry ingredients and thoroughly combine. Add the M&M's, mixing to incorporate. Using 3 heaping tablespoons of dough for each cookie (approximately 3 ounces), portion 6 cookies, evenly spaced, onto each of 3 nonstick baking sheets (this is a hefty cookie, so don't crowd). Place the baking sheets on the top and center racks of the preheated oven and bake for 14 minutes. Remove the cookies from the oven and cool to room temperature on the baking sheets, about 30 minutes. Store the cooled cookies in a tightly sealed plastic container until ready to serve.
Recipe By : BAKERS' DOZEN (MARCEL DESAULNIERS) SHOW #BD1A23

Posted to MC-Recipe Digest V1 #309

Date: Sat, 23 Nov 1996 22:27:23 -0600

From: Jackie Bordelon <jbord@premier.net>

Roadhouse Roast Beef and Mashed Potatoes

Servings: 4 Servings

Ingredients:

GARLIC MASHED POTATOES:
1 1/3 pound (4 medium) potatoes
1 cub Lowfat milk
2 tablespoon Butter or margarine
3 Garlic cloves; minced
Salt and pepper, to taste

ROAST BEEF AND GRAVY:
1 can (10 ¾ ounces) beef gravy
1 teaspoon Dried thyme
⅛ teaspoon Pepper
12 ounce Sliced deli roast beef

Preparation:

Pierce potatoes with tines of fork; microwave on HIGH 13 minutes until potatoes are fork-tender. Halve lengthwise; scoop pulp into medium microwave-safe bowl. Mash potatoes with potato masher or beat with electric hand mixer; reserve. Place milk, butter and garlic in small microwave-safe bowl. Microwave on HIGH 2 minutes; thoroughly mix into potato pulp. Mix in additional milk, if necessary, to reach desired consistency. Season with salt and pepper. Microwave on HIGH 1 to 2 minutes until hot. Meanwhile, in 2-quart saucepan combine gravy, thyme and pepper; bring to simmer over medium heat. Add beef slices; heat through. Serve beef and gravy with mashed potatoes.

NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven. Menu: Peas, romaine Lettuce and Tomato Salad, Peach Cobbler

Nutritional Information Per Serving: 420 calories; 17 g fat; 105 mg cholesterol; 550 mg sodium; 32 g carbohydrate; 3 g fiber; 35 g protein.

Source: The Potato Board <recipes@potatoes.com>

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

Roadside Hard Cider

Servings: 1 Servings

Ingredients:

1 gallon Roadside apple juice

Preparation:

For those of you in apple country it is time to start seeing roadside stands with those lovely gallon jugs of cloudy apple cider. If you do nothing it will start fermenting at room temperature so here is the first zero cost trick to keep it from exploding or becoming contaminated. Replace the cap with an unopened lunch sandwich bag so there are two layers covering the mouth. Hold in place with a rubber band. Puncture both layers with a pin. Move the plastic a little so the hole don't line up. Drink when the bubbling slows, 5-7 days.
For kick -- add 1 to 1 ½ cups of sugar (never two unless you like it sweet).
For consistancy -- add half a pack of dry baker's yeast. ~---- Fermenting time about the same for all three, decide by fewer bubbles, refrigerate to keep at some level of fermentation. ~---- You can do a lot better than this but you need to get a book on making fruit wines. But this is how to do it with things around the kitchen.
Submitted By MGIWER@AOL.COM On MON, 30 OCT 1995 233351 -0500

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

Roadside Potatoes

Servings: 8 Servings

Ingredients:

3 pound Froz Hash brown potatoes;thawed
1 quart Half & half
1 ½ Sticks butter
¾ cub Parmesan cheese
1 teaspoon Salt

Preparation:

Thaw hash browns and place in a small roasting pan. Melt butter in half & half. Add salt. Pour over potatoes. Sprinkle with parmesan cheese. Bake at 350~F for 1 hour and 15 minutes, covered for 1 hour, then remove cover to brown.

Posted to MealMaster Recipes List, Digest #153

Date: Sun, 02 Jun 1996 11:58:03 -0700

From: Dan Schamber <dansch@haven.ios.com>

Roast "Chrysanthemum" Onions

Servings: 1 Servings

Ingredients:

16 small Yellow onions (each about 2"in diameter)
1 teaspoon Sugar
¼ cub Chicken broth
3 tablespoon Unsalted butter

Preparation:

Preheat oven to 450 degrees F.

With a sharp knife trim root end of each onion flat so that it is still intact but will stand on end. Standing each onion on its root end, cut parallel vertical slices at ¼-inch intervals into but not through onion, stopping about ¾-inch above root end. Rotate each onion 90 degrees and cut parallel vertical slices in same manner to form a crosshatch pattern, keeping onions intact.

In a lightly buttered shallow baking dish large enough to let onions open, or "flower," put onions, root ends down, and sprinkle with sugar and salt to taste.

In a small saucepan heat broth and butter over moderately high heat until butter is melted and pour over onions. Cover onions with foil and roast in middle of oven 45 minutes, or until tender. Remove foil and roast onions, basting occasionally, 30 to 45 minutes more, or until golden. Onions may be made 1 day ahead and chilled, covered. Reheat onions before serving.

Yield: 8 serving

NOTES : (Recipes courtesy of Gourmet Magazine

Posted to MC-Recipe Digest V1 #324

Recipe by: COOKING LIVE SHOW #CL8767

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

Date: Sun, 1 Dec 1996 14:39:49 -0500

Roast Apricots with Mascarpone and Pine Kernels

Servings: 4 Servings

Ingredients:

2 pound Apricots
8 ounce Mascarpone
2 tablespoon Pine Kernels
2 fluid ounce Brandy
5 fluid ounce White wine

Preparation:

Preheat the oven to Gas Mark 5/375F/190C. Put the apricots in a shallow roasting tin and roast for 15 minutes. Remove from the oven, place over a moderate heat, add the brandy and wine to the roasting tin and gently remove the apricots. Reduce the sauce over a gentle heat for two minutes.

In a dry frying pan toast the pine kernels over a moderate heat until they are golden and set aside.

Peel the apricots, cut in half and gently ease out the stones. Put a dollop of mascarpone in the middle of each plate, pour the sauce around the edge, arrange the fruit on top of the sauce and sprinkle over the pine kernels.

Source: Hugo Arnold, Evening Standard, London, UK

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

Roast Asparagus & Red Onion Quesadillas with Cumin-Lime Crea

Servings: 2 Servings

Ingredients:

1 pound Asparagus; trimmed
3 tablespoon Olive oil
1 large Red onion; cut in ¼"slices
8 Flour tortillas
½ pound Pepper jack cheese; coarselyshredded
¼ cub Fresh cilantro (OPT); minced

LIME CREAM:
½ cub Sour cream
1 teaspoon Ground cumin
1 teaspoon Fresh lime juice

Preparation:

Preheat oven to 500.

Im a large shallow baking pan, toss asparagus with 1 ½ t oil and salt and pepper to taste until coated well. In another shallow pan, toss onion in similar manner. Roast vegetables in upper and lower thirds of oven, shaking pans ocassionally and switching position of pans in oven halfway through baking, until tender and lightly browned, about 10 minutes. Remove from heat.

Adjust oven to Broil. On a large baking sheet. arrange 4 tortillas in one layer and divide vegetables, cheese and cilantro among them. Cover with remaining 4 tortillas.

Brush top of tortillas with remaining 2T oil and broil quesadillas about 3 inches from heat until golden, about 2 minutes. Turn quesadillas with a spatula and broil other side til golden brown.

Mix lime cream ingredients while quesadillas broil. Serve with quesadillas

Recipe by: Gourmet April 1995

Posted to MC-Recipe Digest by "Montiel Arredondo" <apocrypha7@hotmail.com> on Apr 20, 1998

Roast Aubergine and Vegetable Pate

Servings: 16 Fl oz

Ingredients:

1 small Aubergine, weighing about
8 ounce --
4 tablespoon White wine vinegar
1 1 cm cube peeled ginger, cut into thin strips
1 teaspoon Cumin seed
1 Yellow bell pepper, seeded and diced
1 Courgette, coarsely shredded
2 Tomatoes, peeled, seeded and chopped
2 tablespoon Finely-chopped onion
Salt and black pepper

Preparation:

EITHER preheat oven to 230 C (450 F)
OR proudly admire your microwave.

If possible, char the aubergine over a medium gas flame, turning frequently,
until all the skin is blackened. If not possible, don't worry. Then,

EITHER bake the aubergine about 30 minutes, or until collapsed OR pierce the aubergine with a knife and microwave on HIGH for about 5 minutes until collapsed.

Meanwhile, heat the vinegar in a frying pan (skillet). When boiling, add the ginger and cumin seeds. Cook, stirring, for 30 seconds. Then add the yellow pepper and a little water if necessary. Saute for about 10 minutes, or until the pepper is soft, making further additions of boiling water as required. Add the courgettes and tomatoes and continue to cook for about 2-3 minutes or until courgette is just soft.

Peel the aubergine and chop the flesh roughly. Put everything in a food processor and blend with the pulse action until all is roughly chopped.
Season to taste with salt and black pepper.

Serve with Lavash (crispy flat bread) or pitta as a light lunch or snack; or use instead of tomato sauce in practically any pasta recipe...on its own with spaghetti; in lasagne; whatever. Keeps in fridge 1 week.

Recipe slightly adapted from one acquired from Mark Satterly - originally from "Yamuna's Table" by Yamuna Devi
Posted to fatfree digest V96 #251

Date: Tue, 10 Sep 1996 14:46:26 +0000

From: "Kate Pugh" <katherine.sheppard@corpus-christi.oxford.ac.uk>

Roast Beef

Servings: 6 Servings

Ingredients:

1 ½ kg Rib Steak
6 Cloves Garlic
10 Peppercorns
1 ½ cub Olive oil

Preparation:

Ask your butcher to give you a whole rib steak. A day before the cooking pierce the meat with skewers and insert the peeled garlic cloves and the peppercorns.

Marinate in the olive oil, turning from time to time within the 24 hours.
Remove from marinade and pat dry with a kitchen towel, and brown all sides.
Cook in a 180°C oven for 45 minutes. You can check if it is done by piercing and controlling the colour of the running liquid. Posted to Digest eat-lf.v097.n171 by gladysdinletir@superonline.com (Gladys Dinletir) on Jul 07, 1997

Roast Beef (Precooked)

Servings: 100 Servings

Ingredients:

26 pound BEEF;OVEN ROAST FZ

Preparation:

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN OMIT ALL INGREDIENTS. USE 26 LB PRECOOKED ROAST BEEF. EACH PORTION: 4 OUNCES.

Recipe Number: L00501

SERVING SIZE: 2 SLICES (

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Roast Beef a la Stroganoff

Servings: 4 Servings

Ingredients:

½ cub Chopped celery
1 Onion, chopped fine
¼ pound Mushrooms, sliced
¼ cub Butter
½ cub Flour
1 teaspoon Soy sauce
1 ½ cub Beef bouillon
1 cub Sour cream
2 cub Thinly sliced roast beef,
Cooked

Preparation:

Cook celery, onion and mushrooms in butter until tender. Stir in flour and soy sauce. Add bouillon; cook, stirring until thickened. Stir in sour cream. Add beef and heat through. Serve with hot cooked rice or noodles.

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

Roast Beef Al Pastor

Servings: 1 Servings

Ingredients:

See instructions

Preparation:

From: The Only Texas Cookbook, Texas Monthly Press, 1981 By: Linda West Eckhardt

John Casey has spent a lot of time in South Texas and has watched the Mexican cowboys cook over an open fire. Here is the way he says to make a perfect al pastor roast beef. First of all go to the best butcher you know and buy a good quality roast beef, a rump roast, that weighs between 6 and 8 pounds.

Next, you go to the hardware store. Get a steel rod 4-5 feet long and ½ inch in diameter. Have one end of the rod sharpened so you can drive it into the ground. Drill 4 holes 6 inches apart at 2 feet, 2 ½ feet, 3 feet, and so on. Each hole must accommodate a good-sized cotter pin, which is inserted through the hole at right angles to the rod. Thread a big flat washer onto the rod and let it rest on the cotter pin. These pins and washers keep the meat from sliding down the rod. The various holes allow you to adjust the distance between the meat and heat source, as necessary.
Salt and pepper the roast, then impale the meat on the rod. Fix the washers below and above the meat, drive the rod into the ground at a 60 degree angle, and you have an alfresco spit.

Now here is the way Casey says to build the perfect outdoor fire. Get the kids to find 2 logs that are well seasoned but not rotten. They should be about 3 feet long and at least 4 to 6 inches in diameter. Butt these logs into a right angle. Build a hardwood fire-oak, hickory, or pecan-in the crotch or the joint of the logs. Keep the meat on the rod which is hanging out over this fire about 3 feet above the heat. Turn the meat from time to time, Casey says the fire will smoulder in the logs and that if you have everything positioned just so, you can go away at dawn and by 2 o'clock in the afternoon have a good dinner waiting.
Posted to bbq-digest V4 #027

From: "Garry Howard" <g.howard@ix.netcom.com>

Date: Sun, 22 Dec 1996 13:08:44 -0500

Roast Beef and Pasta Salad

Servings: 4 Servings

Ingredients:

16 ounce Pkg. frozen vegetables and
Pasta in garlic sauce
½ cub Fat-free peppercorn ranch or
Ranch dressing
6 ounce Cooked roast beef (from deli
Cut into bite-size strips
6 Cherry tomatoes (optional)

Preparation:

Cook vegetable-pasta mix according to package directions; do not drain. Add salad dressing and roast beef to pasta mixture; toss to coat well. Cover and chill several hours, stirring once or twice. Garnish with halved cherry tomatoes.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on May 16, 1998

Roast Beef and Wild Mushroom Hash

Servings: 4 Servings

Ingredients:

2 Russet potatoes; peeled &diced
¼ cub Olive oil
1 large Spanish onion; peeled &diced
¼ pound Shiitake mushroom caps;julienned
2 pound Top round of beef; cut in½" cubes
1 teaspoon Salt
1 teaspoon Freshly ground black pepper
1 tablespoon Chili pepper puree (ancho;new mexico or california)
½ cub Fresh plum tomato dice;seedless
2 tablespoon Chopped cilantro
½ cub Sugar snap peas; blanched &julienned
Poached quail eggs; forserving (optional)

Preparation:

Place the diced potatoes into a pot covered with cold water, set over medium heat and bring to a boil. Cook the potatoes for 12 minutes or until softened but still firm, drain, and spread out on a cookie sheet to cool quickly for 5 minutes. Heat the olive oil in a large skillet, add the onion and cook to a light golden color before adding the blanched potatoes. Cook the potatoes and onions for 4 to 5 minutes or until the potatoes begin to brown. Add the julienned mushrooms to the skillet and cook for 3 to 4 additional minutes. Season the vegetable mixture with salt and pepper, remove using a slotted spoon, and add the cubed beef to the hot oil in one even layer. Brown the beef over high heat, turning only when one side has browned, and browning all sides evenly and quickly to maintain a medium rare interior. The beef should brown in approximately 7 to 8 minutes.
Season the beef with salt and pepper. Add the chili puree, tomato dice and cilantro. Add the cooked onion potato mushroom mix back to the pan and stir to combine. Press down along the edges so that a crust forms along the bottom. Turn the cooked hash out onto a plate and garnish with warm blanched sugar snap peas. Serve {optional} with poached quail eggs.

Yield: 4 to 6 servings

c. Michael Lomonaco MICHAEL'S PLACE SHOW #ML1B07

Recipe by: Michael Lomonaco

Posted to MC-Recipe Digest V1 #815 by Holly Butman <butma001@acpub.duke.edu> on Sep 28, 1997

Roast Beef and Yorkshire Pudding

Servings: 1 Servings

Ingredients:

4 pound Rib roast
2 tablespoon Oil

YORKSHIRE PUDDING:
¾ cub Flour
½ teaspoon -Salt
¾ cub Milk
1 tablespoon Milk
2 Eggs

Preparation:

"It used to be the custom to cook Yorkshire Pudding and the Roast Beef in the same pan. Although it is rarely done today, Yorkshire Pudding still taste best if it is cooked in the fat that the meat has been cooked in, so that it absorbed with meat juices. Serve with Horseradish Sauce." Preheat the oven to 450F. Place the beef fat side up in the roasting pan and coat with oil. If you like your beef rare, it should cook for 1 ¼ hours and the meat thermometer should register between 130F and 140F. If you prefer it medium to well done, it should cook for 1 ½ hours and a meat thermometer should register between 150F and 160F. Baste the meat frequently while it is cooking.
Meanwhile, prepare the batter for the Yorkshire Pudding. Sift the flour and salt into a mixing bowl. Make a well in the centre and add milk and the water gradually, beating well after each addition with a wooden spoon.
In a separate bowl, beat the eggs until fluffy. Add them to the flour mixture. Beat until bubbles rise to the surface. Pour the batter in a pitcher and refrigerate for ½ hour.
When the meat is cooked, remove it from the pan and place it on a warm platter. Cover with aluminum foil and let it stand 25 minutes before carving.
Reheat the batter and pour it quickly into the still hot cooking pan.
Bake it in the oven for 10 minutes at 450F. Then reduce the heat to 350F and cook it an additional 15 minutes, until it is well risen and has turned a golden brown. (Do NOT open the oven door while it is cooking.) Serve immediately from the pan in which it has been cooked. SERVES:6-8

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

Roast Beef Croissant

Servings: 100 Servings

Ingredients:

18 ¾ pound BEEF;OVEN ROAST FZ
4 pound LETTUCE FRESH
3 ¼ cub SALAD DRESSING #2 ½
½ cub MUSTARD PREP. 1 LB JAR

Preparation:

1. SLICE COOKED BEEF INTO THIN SLICES, 16-22 SLICES PER POUND.

2. COMBINE MUSTARD AND SALAD DRESSING; BLEND WELL.

3. USE 15 LB 10 OZ (100) CROISSANTS, SLICED IN HALF. OVERLAP CROISSANTS ON
3 SHEET PANS (18 BY 26"). BAKE UNTIL CRISP AT 325F. 3-5 MINUTES OR IN 300F.
CONVECTION OVEN, ABOUT 3 MINUTES ON HIGH FAN, OPEN VENT. REMOVE FROM OVEN.
SPREAD BOTTOM HALF OF EACH CROISSANT WITH 2 TSP SALAD DRESSING MIXTURE.
PLACE 3 OZ (3-4 SLICES) BEEF ON HALF OF CROISSANT; TOP WITH LETTUCE AND SECOND HALF OF CROISSANT.

4. SERVE IMMEDIATELY.

NOTE: 1. IN STEP 1, 28 LB BEEF, OVEN ROAST, WILL YIELD ABOUT 18 LB 12 OZ COOKED BEEF. SEE RECIPE NO. L-5.

2. IN STEP 1, 18 LB 12 OZ BEEF, POT ROAST, COOKED MAY BE USED FOR BEEF. 27 LB 10 OZ BEEF, POT ROAST WILL YIELD ABOUT 18 LB 12 OZ COOKED BEEF.
SEE RECIPE NO. L-10.

3. IN STEP 1, 18 LB 12 OZ BEEF, ROAST, PRECOOKED MAY BE USED.

4. IN STEP 3, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

5. IN STEP 3, 13 LB 8 OZ ROUND TIP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.

Recipe Number: N00404

SERVING SIZE: 1 SANDWIC

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Roast Beef Diablo

Servings: 8 Servings

Ingredients:

1 5 lb. chuck roast
¼ cub Onion, finely chopped
2 teaspoon Salt
¼ cub Chili sauce
1 tablespoon Sugar
1 tablespoon Worcestershire sauce
3 tablespoon Veg. oil
½ cub Beef broth, divided
¼ teaspoon Pepper
2 tablespoon All-purpose flour
2 tablespoon Prepared mustard
1 tablespoon Water
¼ cub Vinegar

Preparation:

Brown roast on all sides in hot oil in large Dutch oven or roastin pan.
Pour off all but 1 tb. drippings. Add oniion, ¼ c. broth, salt and pepper. Simmer 2 ½ hrs or until meat is tender. Combine flour, sugar, chili sauce, mustard, worcestershire sauce and vinegar. Stir in water and pour over roast. Simmer abt. 30 min. or until tender. Remove roast and stir in remaining beef broth. Simmer abt. 5 min., strain and serve with roast. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A

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

Roast Beef Hash

Servings: 4 Servings

Ingredients:

1 pound Roast beef, cut into¼-inch dice
¾ pound Potatoes, boiled untiltender and cut into¼-inch dice
2 medium Onions, finely chopped
1 Green bell pepper, seededand finely chopped
¼ cub Heavy cream
2 tablespoon Fresh parsley, chopped
Salt and freshly groundblack pepper to taste
3 tablespoon Unsalted butter
1 ½ tablespoon Vegetable oil

Preparation:

In mixing bowl, stir together the roast beef, potatoes, onions, pepper, heavy cream, parsley, salt and pepper until thoroughly blended. Heat 2 tablespoons of the butter and 1 tablespoon of the oil in 10- inch heavy skillet over moderately high heat. Add hash mixture, and use spatula or back of a wooden spoon to pack it down firmly in skillet, on top and all around its sides to make a neat, solid cake.

Reduce heat to low and cook the hash, shaking skillet occasionally to keep hash from sticking, until its underside is crusty and well browned, 8 to 10 minutes.

Unmold hash cake onto large dinner plate by inverting plate over the skillet, holding it there firmly, and turning skillet and plate over together. Raise heat and add the remaining butter and oil to skillet.

Slide flipped hash cake back into pan, reduce heat and cook it for 8 to 10 minutes more.

Makes 4 servings.

"Breakfast & Brunch Book". From the Hayward Daily Review, 11/9/88.

Posted by Stephen Ceideberg; November 1 1992.

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

Roast Beef Hash

Servings: 4 Servings

Ingredients:

6 4 ounce boiled red skinnedpotatoes, peeled & cut into¼" diced pieces
¼ cub Plain low-fat yogurt
1 ½ teaspoon Worcestershire sauce
½ teaspoon Salt
⅛ teaspoon Pepper
½ pound Lean cooked roast beef
1 tablespoon + 1 t vegetable oil
Chopped parsley to garnish

Preparation:

1. In a large bowl, mash 1 cup of the potatoes with a fork or potato masher. Add yogurt, Worcestershire sauce, salt and pepper; masn until smooth. Add remaining potatoes and roast beef. Stir to combine.

2. In a large nonstick skillet, heat oil. Add hash and press it into a large cake. With a wooden spoon handle, poke 4 steam holes near the center. Cook over medium heat, pressing cake several times with a spatula until well browned on the bottom, about 15 minutes.

3. To turn hash, place a large plate over the skillet and turn both plate and skillet over, so hash slides onto plate. Slide back into skillet. (If cake breaks, simply patch and press together). Cook until well-browned and slide hash onto sreving plate. Garnish with parsley.

Each serving provides: 1 Fat, 2 proteins, 1 ½ breads, 10 cal.
Per serving: 293 calories, 20 g protein, 32 g carbos, 9 gm fat, 354 mg sodium.

Source: Weight Watchers Magazine, March 1994
Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip

Roast Beef Hash

Servings: 8 Servings

Ingredients:

1 ½ pound Cold roast beef (about 3cups chopped)
1 pound Cooked diced potatoes (about2 cups)
1 large Onion, grated
¼ Green pepper, chopped
1 cub Beef stock or gravy
1/3 cub Tomato paste
Salt to taste
Fresh ground pepper to taste

Preparation:

From "The New York Times Cook Book."

Chop or grind the roast beef, add the remaining ingredients and mix well.

Turn the mixture into a greased, preheated frying pan and cook, stirring occasionally, until the hash is thoroughly hot. Let cook until brown and crusted underneath.

Fold the hash over as you would an omelet and turn out on a hot platter.

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

Roast Beef Hash (Breakfas

Servings: 100 Servings

Ingredients:

1 ½ quart WATER; BOILING
9 ⅝ pound BEEF;POT ROAST FZ
¾ teaspoon GARLIC DEHY GRA
9 ⅝ pound POTATOES FRENCH FZ
2 7/16 pound ONIONS DRY
2 7/16 pound PEPPER SWT GRN FRESH
1 2/3 tablespoon SOUP GRAVY BASE BEEF
13 ounce SHORTENING; 3LB
1 ½ teaspoon PEPPER BLACK 1 LB CN
14 ounce CATSUP TOMATO#10
2 1/3 tablespoon SALT TABLE 5LB

Preparation:

PAN: 18 BY 24" ROASTING PAN
OVEN

1. PLACE BEEF IN ONE PAN.

2. SAUTE' ONIONS, PEPPERS AND GARLIC IN SHORTENING OR SALAD OIL UNTIL TENDER
STIR FREQUENTLY. DRAIN OR SKIM OFF EXCESS FAT.

3. PLACE INGREDIENTS OVER BEEF IN PAN.

4. CAREFULLY MIX AN EQUAL QUANTITY POTATOES, SALT AND PEPPER INTO EACH PAN OF BEEF-VEGETABLE MIX.

6. RECONSTITUTE SOUP & GRAVY BASE WITH BOILING WATER. STIR TO MIX WELL.

7. ADD CATSUP TO HOT STOCK. BLEND WELL.

8. POUR 2 ½ QT HOT SOUP & GRAVY BASE MIXTURE OVER BEEF-VEGETABLE MIXTURE.

9. COVER PANS. BAKE 45 MINUTES. REMOVE COVER; CONTINUE BAKING 15 MINUTES OR UNTIL LIGHTLY BROWNED.
:

NOTE: 1. IN STEP 1, 40 LB BEEF, POT ROAST A.P. WILL YIELD 24 LB COOKED BEEF
COOK ACCORDING TO INSTRUCTIONS ON RECIPE NO. L-10.

2. IN STEP 2, 12 OZ (1 QT) DEHYDRATED ONIONS AND 1 LB (3 QT) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 6 LB ( 4 ½ QT) FROZEN DICED PEPPERS MAY BE USED.

3. IN STEP 2, 6 LB 10 OZ DRY ONIONS A.P. WILL YIELD 6 LB CHOPPED ONIONS AND 7 LB 5 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 6 LB CHOPPED PEPPERS.

4. IN STEP 2, 1 OZ (3 TBSP-9 CLOVES) DRY GARLIC MAY BE USED. MINCE AND FRY WITH ONIONS AND PEPPERS.

5. IN STEP 4, 29 LB 8 OZ FRESH WHITE POTATOES A.P. WILL YIELD 24 PEELED COOKED POTATOES.

6. IN STEP 4, 5 LB DEHYDRATED SLICED POTATOES, COOKED, DRAINED, AND CHOPPED OR 5 LB DEHYDRATED DICED POTATOES, COOKED AND DRAINED MAY BE USED.

7. IN STEP 5, 1 GAL HOT BEEF STOCK MAY BE USED FOR 4 OZ SOUP & GRAVY BASE, BEEF AND 1 GAL HOT WATER. SEE RECIPE NO. A-12.

8. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
Recipe Number: L03303

SERVING SIZE: ½ CUP (4

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Roast Beef in Bourbon Sauce

Servings: 10 Servings

Ingredients:

½ cub Vegetable Oil
TEMPERATURE: 350F.
½ cub Bourbon
1 large Onion; Thinly Sliced
2 large Cloves Garlic; Minced
1 teaspoon Freshly Ground Black Pepper
1 teaspoon Dry Mustard
1 teaspoon Salt
¼ cub Wine Or Cider Vinegar
1 Rib-Eye Or First Cut Chuck
Or Boneless Round Steak;
About 5 to 6 Pounds

Preparation:

Combine the oil, bourbon, onion, garlic, pepper, mustard, salt and vinegar, blending well. Place the meat in a plastic bag or glass dish. Pour the marinade over the meat and marinate 1 hour at room temperature, turning the meat 2 to 3 times. Drain the meat, reserving the marinade. Spit the meat from end to end through the center or on a diagonal, making sure that the roast is balanced. If the meat has not been tied already, tie it after you have fastened it in place with the spit forks--it will be a little firmer that way. Engage the spit and turn the meat, 8 to 10 inches above hot coals, for 1 ½ hours or until a meat thermometer registers 120 degrees F.
for rare, to 2 ½ hours for well-done, 165 Degrees F on the meat thermometer. Brush with the sauce for the last 30 minutes of cooking. To roast on the grill, place the meat over a drip pan with the hot coals surrounding the drip pan, or pushed back. Turn and baste the meat as needed to cook evenly. Grill 1 ½ to 2 ½ hours. Let the meat stand, on a platter, 20 to 30 minutes before carving. Heat the sauce and serve with the meat.

NOTE:

Any leftovers make great sandwiches and beef salads.

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

Roast Beef in Onion Rolls

Servings: 2 Servings

Ingredients:

2 Onion rolls;split
½ pound Sliced roast beef
4 slice Tomato
Watercress or lettuce leaves

HORSERADISH SAUCE:
2 tablespoon Mayonaisse
2 tablespoon Sour cream
2 teaspoon Prepared horseradish
1 teaspoon Dijon style mustard

Preparation:

Prepare horseradish sauce; spread on rolls. Fill rolls with beef, tomatoes and watercress. Serve with dill pickles and olives, if desired.

Date: Sun, 23 Jun 1996 14:23:52 -0700

From: Dan Schamber <dansch@haven.ios.com>

MM-Recipes Digest V3 #175

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

Roast Beef in the Clay Pot

Servings: 6 Servings

Ingredients:

5 pound Rolled roast of beef
1 teaspoon Salt
Pepper; to taste
6 small White onions; peeled
6 medium Carrots;peel/slice lengthwis
6 small New potatoes; unpeeled
6 large Mushrooms; sliced
3 tablespoon Parsley, fresh; chopped
2 Bay leaves; whole
1 teaspoon Arrowroot; approximately

Preparation:

"Roast beef steamed in the clay pot is a different experience. The meat has a delightful texture you can't find in beef cooked any other way. But one word of caution: it's going to take much less time to cook than you think.
Rely strictly on your meat thermometer. The size of both the pot and roast will make a difference. If you like your beef rare, check the thermometer after 40 minutes. You can omit the vegetables if you don't want a complete dinner."

Presoak your largest clay pot, top and bottom, in water fifteen minutes.

Trim fat from beef and rub with salt and pepper. Place beef in pot and insert meat thermometer. Add to pot all above ingredients, plus 1 teaspoon salt and dash of pepper.

Place covered pot in cold oven. Set temperature to 480 degrees. For rare beef, check meat thermometer after 40 minutes. For medium beef, check after 1 hour. For well-done beef--if you really want it that way--check after 90 minutes.

Remove pot from oven when meat thermometer is almost up to temperature.
(Don't wait until it's right on the nose or it will be overdone.) Pour liquid into saucepan, bring to boil and thicken with about ½ teaspoon arrowroot.

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>

Roast Beef Pasta Salad

Servings: 1 Servings

Ingredients:

1 package (16 ounces) spiral pasta
2 cub Julienned cooked roast beef
1 cub Chopped green pepper
1 cub Sliced celery
¾ cub Chopped red onion
½ cub Chopped sweet red pepper
1/3 cub Chopped dill pickle
2 Or 3 green onions, sliced

DRESSING:
2 tablespoon Beef bouillon granules
¼ cub Boiling water
½ cub Milk
2 cub Mayonnaise
1 cub (8 ounces) sour cream
1 teaspoon Dill weed
1 dash Pepper

Preparation:

Cook the pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add beef, green pepper, celery, onion, red pepper, pickle and green onions. For dressing, dissolve bouillon in water.
Add milk, mayonnaise, sour cream, dill and pepper; mix well. Toss with pasta mixture. Cover and refrigerate until ready to serve. Yield: 12-16 servings.

Posted to EAT-L Digest 17 Sep 96

From: "<Judy Garrison>" <bluj@JUNO.COM>

Date: Tue, 17 Sep 1996 21:29:24 PST

Roast Beef Pocket Sandwiches

Servings: 1 Servings

Ingredients:

1 cub Plain nonfat yogurt
1 ½ teaspoon Chopped fresh or
½ teaspoon Dried dill weed
1 teaspoon Prepared mustard
1 cub Chopped red or green bellpepper (about I medium)
2 Pita breads (6 inches indiameter), cut in half
1/3 pound Thinly sliced lean roastbeef
1 cub Alfalfa sprouts

Preparation:

Combine savory roast beef, tangy yogurt and fresh vegetables in a pita bread and what do you get? An incredibly delicious neat-to-eat sandwich!

Mix yogurt, dill weed and mustard. Stir in bell pepper Fill each pita bread half with l/3 cup yogurt mixture and ¼ of the beef and alfalfa sprouts.

4 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

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

Roast Beef Puree - Master Chefs

Servings: 4 Servings

Ingredients:

4 medium Beets, with greens, stems trimmed, (save greens)
½ teaspoon Oregano, dried
½ teaspoon Thyme, dried
¼ teaspoon Fennel seed
¼ teaspoon Coriander, ground
¼ teaspoon Rosemary, dried
4 Bay leaves
10 Peppercorns
2 tablespoon Oil, olive, extra-virgin
2 tablespoon Butter, unsalted, cut into pieces
Salt

Preparation:

Preheat the oven to 450 F.

Mix the oregano, thyme, fennel seed, coriander, rosemary, bay leaves and peppercorns together.

Place the beets in a roasting pan, and sprinkle with the the mixture of dried spices and herbs and drizzle with olive oil to coat. Bake, uncovered, until tender when pierced with a fork (about 1 hour.) When cool enough to handle, slip off the skins.

Quarter the beets and transfer them to a processor. Process the beets until coarsely chopped. Transfer them again to a small saucepan and stir over medium heat until heated through. Add the butter and stir until glossy. Season to taste with salt, and serve immediately.

Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985

Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York

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

Roast Beef Roll-Ups

Servings: 6 Servings

Ingredients:

1 package (6-oz) herb stuffing mix
1 2/3 cub Margarine or butter
6 slice Cooked roast beef; 2-ozeach, from deli; ¼" thick
1 Jar (12-oz) beef or browngravy

Preparation:

MICROWAVE DIRECTIONS: Prepare stuffing mix as directed on package, using 1-2/3 cups water and ¼ cup margarine. Place ½ cup stuffing mixture on each slice of beef. Roll up, enclosing stuffing. Place beef rolls, seam side down, in ungreased 8-inch square (1-½ quart) microwave-safe baking dish. Pour gravy over beef rolls. Cover with microwave-safe waxed paper.
Microwave on HIGH for 8-10 minutes or until hot, rotating dish once halfway through cooking. 6 servings.

CALORIES: 320 SODIUM: 1320MG

CHOLESTEROL: 55MG FAT: 15G

CARBOHYDRATE: 24G SAT: 4G

From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Roast Beef Salad

Servings: 4 Servings

Ingredients:

4 cub Salad greens
(lettuce, chinese cabbage,
Spinach)
3 cub Beef roast, rare -- cut in
Strips
2 Tomatoes -- cut in wedges
1 Green pepper -- cut in
Strips
1 cub Fresh mushrooms -- sliced
1 cub Celery -- sliced
½ cub Green or sweet onion --
Thinly sliced
Marinade:
½ cub Teriyaki sauce
1/3 cub Oil
¼ cub Vinegar
½ teaspoon Ground ginger

Preparation:

Combine the marinade ingredients and mix well. Pour over beef, tomatoes, green pepper, mushrooms, celery and onions. Refrigerate for 3 - 4 hours (a plastic bag works well for this). Place 4 cups of salad greens into a bowl.
Drain excess marinade off vegetable and beef mixture, save for later.
Arrange the beef and vegetables on the greens. Toss just before serving.
Add extra vegetables or bean sprouts if you wish. Serve with the exxtra marinade for dressing.

From Pat Crafts

Recipe By : Concord Hospital Admitting Cookbook

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

Roast Beef Sandwich

Servings: 1 Servings

Ingredients:

MICKEY'S GOURMET CKBK:
3 slice Rye bread, toasted
¼ pound Roast beef, rare, thin slice
2 slice Muenster cheese
3 slice Bacon, cooked
½ cub Iceberg lettuce, shredded
¼ cub Thousand Island dressing
Tomato, sliced
Onion, sliced
Dill pickle spears

Preparation:

50's Prime Time Cafe, Disney-MGM Preheat oven 400 F. Divide beef in half and place on a cookie sheet; top each portion of beef with a slice of cheese; bake until cheese melts and beef is warm. REmove from oven; assemble sandwich as follows: Spread all 3 slices of bread wtih dressing.
On one slice, add a portion of beef; top with lettuce and another slice of bread with dressing. Add another portion of beef, lettuce, bacon and finally the third piece of toast with dressing. Secure with picks; cut in half. Serve with tomato, onion, and pickle.

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

Roast Beef Sandwich W/horseradish Mayo

Servings: 4 Servings

Ingredients:

¾ cub Hellmann's or Best Foodsreal or light mayonnaiseor low fat mayonnaisedressing
3 tablespoon Prepared horseradish
4 Hard rolls; split
¾ pound Sliced roast beef
Lettuce; tomato and onionslices

Preparation:

In small bowl combine mayonnaise and horseradish; set aside. Fill rolls with roast beef, lettuce, tomato and onion; top with horseradish mayonnaise.

MILITARY FAMILY MAGAZINE

JANUARY 1996

Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Roast Beef Spanish Style (Rosbif Espanol

Servings: 12 Servings

Ingredients:

3 tablespoon Oil
1 teaspoon Pepper
1 Bay leaf
1 teaspoon Minced parsley
1 teaspoon Chopped scallion
5 pound Rolled rib roast of beef
2 teaspoon Salt
½ cub Dry red wine

Preparation:

submitted by: LeiG@aol.com
from: The wonderful World of cooking

combine oil, pepper, bay leaf, parsley and scallion Marinate meat for 8 hours in mixture drain, reserving marinade. Place meat in roasting pan sprinkle with salt. add reserved marinade. Bake at 400 degrees for 20 minutes, turning several times. add wine. Bake at 325 deg F. for 2 hours, basting frequently.

Recipe Archive - 5 August 96

From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Roast Beef W/gravy

Servings: 4 Servings

Ingredients:

1 Sirloin Tip Roast Or Rump,Eye Of Round
6 slice Bacon
1 package Onion Soup Mix - Mrs Grass
Alunimum Foil-Wide

GRAVY:
Flour
Milk
Gravy Browner

Preparation:

On foil put roast sprinkle with soup mix and lay bacon on top. Bake until desired doneness. Remove roast from foil. Cut up bacon; place in saucepan. Cook awhile. Return ½ of dripping to saucepan (most of time I use all the drippings) and add Flour to make a thick paste; cook awhile to remove flour taste. Gradually add Milk depending on how much how much flour (usally for 2T flour/1 C milk). Cook and stir until heated and thickened.
Serve with Mashed Potatoes

Recipe by: Cathy Posted to TNT - Prodigy's Recipe Exchange Newsletter by Cathy <andys@thor.pla-net.net> on Apr 2, 1997

Roast Beef with Blackberry Ketchup

Servings: 1 Servings

Ingredients:

ROAST BEEF:
4 pound Serloin tip beef roast
Chinese 5-spice seasoning
Sesame oil
Blackberry ketchup *below*

BLACKBERRY KETCHUP:
2 cub Blackberries (fresh/frozen)
½ cub Cider vinegar
½ cub Water
¾ cub Dark brown sugar, firmly packed
½ teaspoon Ground cloves
½ teaspoon Ground ginger
1 teaspoon Ground cinnamon
¼ teaspoon Cayenne pepper
½ teaspoon Salt
2 tablespoon Unsalted butter
Grated rind of 1 tangerine

Preparation:

ROAST BEEF: Rub serloin tip roast with 5-spice seasoning and sesame oil.
Place beef, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of beef and does not touch bone or rest in fat. Do not add water. Do not cover. Roast in 325 degree oven to desired degree of doneness, planning about 21 to 30 minutes per pound (140 degrees rare; 160 degrees medium). Roast to 5 degrees below desired degree of doneness. Cover roast with foil tent and let stand 15 to 20 minutes before carving. Temperature will rise about 5 degrees. Serve with Blackberry Ketchup. BLACKBERRY KETCHUP: Mix the berries with vinegar and water in a saucepan. Bring to a boil; lower heat to a simmer and cook 5 minutes. Sieve out seeds. Return to saucepan and add brown sugar, cloves, ginger, cinnamon, cayenne pepper, salt, butter and grated tangerine rind.
Simmer about 10 minutes, until thickened. Let cool. Makes approximately 2 cups. Preperation time: 20 minutes Baking time: about 2 hours

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

Roast Beef with Fresh Garlic Seasoning Salt

Servings: 6 Servings

Ingredients:

3 large Garlic cloves
1 ½ tablespoon Salt
½ teaspoon Hungarian sweet paprika
½ teaspoon Tumeric
½ teaspoon Ground thyme
½ teaspoon Pepper
1 pound beef rib roastcut from small end(about 3 ribs), trimmed
2 tablespoon Vegetable oil

Preparation:

STEEL KNIFE: With machine running, drop garlic through feed tube and process until minced. Transfer contents of work bowl to small bowl. Mix in salt, paprika, tumeric, thyme and pepper. Wipe beef dry with paper towels.
Rub all sides with oil. Rub garlic and salt mixture over sides and top of beef. Transfer to shallow pan. Cover loosely with foil. Refrigerate overnight. Let roast stand at room temperature 1 hour. Position rack in lower third of oven and preheat to 450 F. Roast beef 30 minutes to seat.
Reduce oven temperature to 325 F. Roast until thermometer inserted straight down from top center reads 120 F for medium-rare, about 1 hour 15 minutes longer. Transfer meat to platter. Let meat stand at least 15 minutes. Carve meat into ½-inch-thick slices and serve.

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

Roast Beef with Garlic Crust

Servings: 1 Servings

Ingredients:

3 pound Beef roast
2 tablespoon Olive oil
3 Cloves garlic, peeled andcrushed
1 cub Bread crumbs
¼ cub Chopped fresh parsley
½ teaspoon Salt
½ teaspoon Black pepper

Preparation:

Wipe roast and place on roasting rack. Heat oil in skillet. Add garlic and saute 2 minutes, pressing juice from garlic into oil. Discard garlic. (My note: I finely minced the garlic and left it in.)

Mix in bread crumbs, parsley, salt and black pepper. Press mixture onto roast, coating well. Insert meat thermometer into thickest portion of meat. Roast at 325 degrees until meat thermometer registers 140 for rare (18-20 minutes per pound) 160 for medium (20-22 minutes per pound) or 170 for well done (22-24 minutes per pound.

Remove from oven. Allow to stand 15-20 minutes before carving.

Source: Eve Protin

* The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN

Posted to MC-Recipe Digest V1 #704 by Lisa Clarke <lisa@gaf.com> on Aug 1, 9

Roast Beef with Vinegarsauce

Servings: 4 Servings

Ingredients:

2 tablespoon Butter
29 ounce Beef Shoulder
Salt
Pepper
1 Onion, chopped, coarsley
4 tablespoon Wine Vinegar
1 cub Broth
1 cub Cream

Preparation:

1.Heat butter in open pot; season beef and brown in butter on all sides. 2.Add the onion to meat;saute until onions are golden brown. 3.Add the vinegar and let it cook until it is all evaporated. 4.Add broth and water until the meat is half covered. Cover and bake in 200C preheated oven 2-3 hours. 5.Take out meat; keep warm. 6.Cook the sauce a little more then add the cream and cook until the sauce is thick enough. Strain and season to taste. 7.Cut the meat in slices and arrange on a plate and serve with sauce.
Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

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

Roast Beef Wraps with Horseradish Coleslaw

Servings: 1 Servings

Ingredients:

HORSERADISH COLESLAW:
2 10-inch flour tortillas orone 4 ½-ounce sheet softlavash bread; trimmed to20-inch length
8 ounce Thinly sliced roast beef
1 ounce jar roasted redpeppers; drained, sliced
½ cub Chopped green onions

Preparation:

Buy some potato salad and raw vegetable sticks to round out the menu; then offer fudgy chocolate cupcakes for dessert.

Can be prepared in 45 minutes or less.

Heat large skillet over medium heat. Add 1 tortilla to skillet and heat until soft, about 1 minute per side; transfer to work surface. Repeat with second tortilla. Alternatively, open lavash on work surface. Spread half of coleslaw mixture on each tortilla or all of coleslaw on lavash, leaving ½-inch border at edges. Arrange beef, roasted peppers and green onions over coleslaw mixture. Starting at edge of tortillas or at 1 long side of lavash, roll up, enclosing fillings. Cut tortillas in half or lavash into 4 pieces.

Serves 2, can be doubled.

Bon Appétit January 1998

Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 16, 1998

Roast Beef, Saga Blue, and Watercress with Horseradish Mayon

Servings: 1 Servings

Ingredients:

4 5-inch lengths of Frenchbread; split horizontallyleaving the halves attached
1/3 pound Saga blue cheese; softenedand the rind discarded
2 cub Watercress sprigs
1 pound Thinly sliced rare roastbeef
¼ cub Mayonnaise
1 tablespoon Drained bottled horseradish;or to taste

Preparation:

Can be prepared in 45 minutes or less.

Open the bread lengths, spread the cut sides with the blue cheese, and top the cheese with the watercress and the roast beef. In a small bowl combine well the mayonnaise and the horseradish and drizzle the horseradish mayonnaise over the roast beef. Season the sandwich with salt and pepper and close them, pressing them firmly.

Makes 4 sandwiches.

Gourmet June 1990

Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24, 1998

Roast Beef/clay Cooker

Servings: 6 Servings

Ingredients:

4 pound Rump roast, trimmed
¼ cub Brandy
1 ½ cub Dry red wine
1 medium Onion; thinly sliced
1 Cl Garlic; minced
1 teaspoon Salt
¼ teaspoon Black peppercorns
¼ teaspoon Dried thyme
⅛ teaspoon Ground nutmeg
1 ¾ teaspoon Whole cloves
1 Bay leaf
1 cub Beef broth
12 Small new potatoes; scrubbed
6 medium Carrots; pared
2 teaspoon Flour
1 tablespoon Butter
Fresh parsley; minced

Preparation:

Recipe by: Clay Cookery Preparation Time: 3:00 1. Place meat in deep bowl.
Pour in brandy and wine. Add onion, garlic, salt, peppercorns, thyme, nutmeg, cloves, and bay leaf: turn roast with herbs to combine ingredients.
Refrigerate covered 8 hours or overnight. 2. Soak top and bottom of clay cooker in water about 15 minutes; drain. 3. Place roast in cooker; pour marinade and beef broth over roast. 4. Place covered cooker in cold oven.
Set oven at 425 degrees. Bake 2 hours. 5. While roast is baking, pare thin strip around center of each potato. Cut carrots lengthwise into quarters.
Place carrots and potatoes around roast. Bake covered until meat and vegetables are tender, about 1 hour. 6. Remove meat and vegetables to serving platter; keep warm. Strain cooking liquid; skim and discard fat.
Pour liquid into large skillet. Heat to boiling; cook, stirring occasionally, until reduced by about a third. Mix flour and butter; stir into liquid. Cook and stir until thickened. 7. Carve roast; sprinkle parsley over vegetables; spoon sauce over meat and vegetables.

Posted to MM-Recipes Digest V4 #103 by "Griff" <wgriffin@ix.netcom.com> on Apr 13, 1997

Roast Beef'n Swiss Tortilla Roll-Ups

Servings: 32 Appetizers

Ingredients:

BILLS20086:
4 tablespoon Ranch salad dressing
4 8" flour tortillas
4 large Lettuce leaves; torn to fit tortillas
8 ounce Deli roast beef
8 slice Swiss cheese
4 teaspoon Red onion; diced

Preparation:

Spread 1 tbls salad dressing on each tortilla, covering entire surface. Top each with lettuce leaf and 2 oz of roast beef, a slice of cheese, and 1 tsp onion. Roll up each tortilla tightly. To serve, cut roll-ups into 1" slices. Insert fancy toothpick into each to secure. Can be made ahead, covered, and refrigerated up to 1 hour.

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

Roast Beet Puree - Master Chefs

Servings: 4 Servings

Ingredients:

4 medium Beets, with greens, stems trimmed, (save greens)
½ teaspoon Oregano, dried
½ teaspoon Thyme, dried
¼ teaspoon Fennel seed
¼ teaspoon Coriander, ground
¼ teaspoon Rosemary, dried
4 Bay leaves
10 Peppercorns
2 tablespoon Oil, olive, extra-virgin
2 tablespoon Butter, unsalted, cut into pieces
Salt

Preparation:

Preheat the oven to 450 F.

Mix the oregano, thyme, fennel seed, coriander, rosemary, bay leaves and peppercorns together.

Place the beets in a roasting pan, and sprinkle with the the mixture of dried spices and herbs and drizzle with olive oil to coat. Bake, uncovered, until tender when pierced with a fork (about 1 hour.) When cool enough to handle, slip off the skins.

Quarter the beets and transfer them to a processor. Process the beets until coarsely chopped. Transfer them again to a small saucepan and stir over medium heat until heated through. Add the butter and stir until glossy. Season to taste with salt, and serve immediately.

Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985

Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York

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

Roast Boar and Black Bean Chili

Servings: 1 Servings

Ingredients:

¼ cub Bacon drippings
2 Garlic cloves, crushed
3 tablespoon Chili powder
⅛ teaspoon Ground cumin seeds
¼ teaspoon Black pepper
4 pound Saddle of wild boar (OR loinpork with bone in)
1 pound Black turtle beans
2 tablespoon Olive oil
½ cub Diced salt pork
2 Onions, chopped
3 Cloves garlic, minced
1 Jalapeno pepper, seeded,deveined and minced
1 cub Cooked, smoked ham, diced (cup = 5 oz)
2 cub Beef broth
1 Bay leaf
1 teaspoon Chopped fresh oregano (orhalf that if dried)
1 teaspoon Red wine vinegar
2 tablespoon Dark rum
4 Scallions, thinly sliced
2 Eggs, hard cooked, sieved

Preparation:

In a medium bowl, combine the bacon drippings with the crushed garlic, two tablespoons of the chili powder, the cumin, and freshly ground pepper.
Spread over the wild boar and let stand while preparing the beans.

In a large pot, cover the beans with cold water. Heat to boiling and boil for two minutes. Turn off the heat and let stand one hour. Drain. Wipe out the pot and return beans, cover with cold water and heat to boiling. Reduce heat and simmer for 30 minutes. Drain.

Preheat the oven to 325 degrees. Cook the salt pork in boiling water for five minutes. Drain and pat dry. Heat the oil in a heavy, deep casserole.
Stir in the salt pork and cook over medium heat until golden, about 3 min.
Stir in the onion, minced garlic, and Jalapeno pepper. Cook 1 minute. Stir in the ham and cook two more minutes.

Stir the remaining chili powder into the onion mixture. Add the beans, broth, bay leaf, oregano, vinegar and rum. Mix well. Place the saddle of boar on top of the beans, cover and place in the middle of the oven. Cook for 1 ½ to 2 hours or until internal meat thermometer reads 170 degrees.
Turn the meat twice and stir the beans. Add more broth if dry.

Remove the meat and allow it to stand, covered, for 10 to 15 minutes.
Meanwhile, skim the fat from the chili. Cut the meat from the bone and into thin slices. Layer it over the beans. If desired, stew, covered, to tenderize the meat. Serve with hot rice and a sprinkling of scallions and sieved eggs.

Serves 6 generously.

Roast Boiler-Fryer/with Whole Grain Stuffing

Servings: 1 Servings

Ingredients:

3 pound Chicken
Olive oil
Fresh rosemary
Whole grain rice stuffing;see recipe
Garlic; chopped
Fresh rosemary
Fresh basil; optional
Orange juice; optional

Preparation:

Coat chicken with olive oil. Shove it into a paper bag. Roast in a 350 degree oven for about 45 minutes. Now pull the bag out of the oven; wipe the inside of the chicken with fresh rosemary and stuff with a whole grain rice dressing. Add fresh rosemary, finely chopped garlic and maybe just a little fresh basil, but no salt or pepper to the dressing or stuffing. Put the bird back into the oven and roast it for 20 minutes or more until its falling off the bones. Done as an additional touch squeeze orange juice over the chicken about 15 minutes before its done. This really sets your roast chicken apart.
Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 21, 1998

Roast Breast of Turkey W/escarole Stuffi

Servings: 8 Servings

Ingredients:

1 Whole turkey breast;defrosted; skinned, bonedand butterflied

MARINADE:
3 Average oranges; juice andgrated peel of
1/3 cub Red wine vinegar
1/3 cub Dry red wine
1/3 cub Olive oil
1/3 cub Honey

STUFFING:
2 tablespoon Olive oil
2 Onions; chopped
3 cub Escarole; torn into smallpieces (I just cut it)
2 cub Matzo farfel or stuffing mix
2 cub Coarsely chopped pecans
1 cub Coarsely chopped apricots
3 Eggs; lightly beaten (or useegg substitute)
Freshly found black pepper

SAUCE:
1 cub Dry red wine
¾ cub Chicken broth
¼ cub Honey
Corn or potato starch forthickening

Preparation:

From: birgittaw@acsworld.net (Birgitta Wade)

Date: Fri, 09 Aug 1996 21:13:17 -0400
This is probably my favorite turkey breast recipe. Once you get the turkey breast butterflied, it's not a big deal, but it gets rave reviews, has traditional ingredients, freezes nicely and reheats well. All your husband has to do it to defrost it (figure on at least 24 hours in the refrigerator) -- you cover it with foil, add a little broth, reheat for 30 minutes in 375 degree oven, heat the sauce and there you are. I once substituted part of the red wine vinegar with balsamic (Kedem makes a kosher one), but a little goes a long way. A tablespoon is plenty! Think of this as a jelly roll since assembly is virtually identical. Slices are nicely pale green and look lovely.

Start with the turkey roast: Take the skin off. Remove the meat from the bones the same way you would debone a chicken breast for cutlets: Start by peeling the meat from the ribs, working with a boning knife scraping away from the ribs, and using your hands. If you have a kosher butcher, you can probably con him into doing this for you! Once it's off the carcass, lay it flat, and cut into it lengthwise so that you can peel it back on itself forming a rectangle.

Mix ingredients for marinade. Place roast in a shallow bowl, pour marinade over, cover and refrigerate overnight. Turn once or twice. Make stuffing:
Heat oil and saute onion in large saucepan. Add escarole and cook until all is wilted. A little garlic doesn't hurt either. Remove to a large bowl and stir in farfel, nuts, apricots, eggs and pepper to taste.

Assembly: Remove turkey from marinade and put on large flat surface (what was the top down) Put marinade in saucepan and set aside. Spread the meat with the stuffing about one inch from the edges. Roll up like a jelly roll and tie every inch or so. Don't worry about torn pieces -- just stick them back in.

Place roast on a rack and bake in preheated oven for about 1 hour. Add about a cup of water to the bottom of the pan. While roasting, add the wine and broth to the marinade you saved in saucepan, bring to a boil and reduce by half. Set aside.

Remove turkey from roasting pan. Pour the drippings into the saucepan and brush the turkey with the honey. Put back in the oven for another 15 minutes, drizzle with more honey, and roast another 15 minutes or until meat thermometer reachs 150 degrees. Remove roast to cutting board and let cool before wrapping securely in foil and freezing. Finishg sauce: Put the roasting pan with those nice brown bits over medium heat, add a little of the sauce, and scrape off the bits. Place into saucepan, add starch and whisk until the sauce comes to a boil and thickens. Add salt and pepper to taste, add more wine and/or honey if needed. Freeze.

To reheat: Bring roast to room temperature, place in roasting pan, roast at 375 for 30 minutes. Reheat sauce, slice roast, drizzle sauce over roast and pass remaining sauce.

Note: It took longer to keyboard this than to make it!

JEWISH-FOOD digest 311

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

Roast Breast of Turkey with Mashed Potatoes and Gravy

Servings: 6 Servings

Ingredients:

¼ cub Olive oil
2 Cloves garlic; minced
2 teaspoon Dried thyme; crumbled
2 teaspoon Dried sage; crumbled
Salt and pepper
3 ¼ pound Turkey light meat, skinless,boneless, rolled and tied
2 cub Chicken stock

GRAVY:
½ cub Water
1 tablespoon Cornstarch
1 cub Chicken stock
1 teaspoon Canola oil; butter flavored
Salt and pepper
3 pound Boiled potatoes; mashed
1 cub Lowfat buttermilk
1 Clove garlic; roasted

Preparation:

THE BIRD:

Herb rub: In a large baking dish, stir together the olive oil, garlic, thyme, sage and about ⅛ teaspoon pepper. Place the

turkey breast in the dish and rub the mixture over the entire surface of the turkey breast. Wrap in saran, and refrigerate for 3 hrs or overnight.
Preheat the oven to 350F (180C).

Place the breast on a rack in metal roasting pan, season lightly with salt and pepper and pour 1 cup chicken stock into the bottom of the pan. Tent with foil. Roast, basting with the pan juices every 15 minutes or so, adding the rest of the stock as needed, until instant-read thermometer insert into the center registers 165F (74C), about 1 hour and 20 minutes.
Transfer the breast to warmed serving platter and cover with aluminum foil while you make the gravy.
THE GRAVY: Place the roasting pan on the stove top over high heat, add the water and deglaze the pan by stirring to dislodge any browned bits on the pan bottom. Boil until the liquid is reduced by half, about 2 minutes. Turn off heat source. Dissolve the cornstarch in the stock, add optional butter flavored canola oil. With a whisk, add the thickener to the pan liquids, turn heat source on to medium-high and continue to whisk until thickened, as much as 5 minutes. Season to taste with salt and pepper.
Service: Snip and discard the string from the turkey breast. Slice the meat and serve on warmed individual plates.

Place a mound of mashed potatoes alongside and drizzle the gravy over the turkey and potatoes. Sides: cranberry-raspberry relish; a platter of corn and peas garnished with grated raw carrot and orange zest.
Recipe from Diner: Best of Casual American Cooking by Diane Rossen Worthington (1995). Part of a series: Casual Cuisines of the World (Sunset Books, $19.95). [Edited Oct 1996: Pat H. McRecipe, III: about 530 cals, 14 g fat].
Recipe By : idea from Diane Rossen Worthington, Diner

Posted to MC-Recipe Digest V1 #256

Date: Thu, 24 Oct 1996 10:15:37 -0700 (PDT)

From: PatH <phannema@wizard.ucr.edu>

Roast Brisket

Servings: 1 Servings

Ingredients:

7 pound Brisket
1 can Chicken consomme
1 package Onion soup mix
Kitchen boquet
Garlic powder
Dry mustard
1 can Water
1 Beef bullion cube
Mushrooms (opt.)

Preparation:

Rub brisket wit a combination of dry mustard and kitchen bouquet (enough to cover all sides of roast). Sprinkle with garlic powder. Place in an uncovered roaster in 325 F. oven for half of cooking time figuring 35-40 min. per lb. Towards end of cooking time, heat soup, water, bullion cube and onion soup mix together. Pour over roast which is real brown by this time. Cover and cook until nearly tender. Do not overcook, as it will be difficult to slice. Remove every bit of fat from sauce. When ready to serve, warm gravy; thicken with a little flour and cook until slightly thickened. If mushrooms are used, add juice of mushrooms, the sliced meat and top with mushrooms.

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

Roast Brisket of Beef

Servings: 6 Servings

Ingredients:

1 3-Pound brisket of beef
1 Env dehydrated onion soupmix
½ pound Fresh mushrooms; sliced

Preparation:

Trim fat from meat. With a fork, pierce meat on both sides. Place meat in an Oven Cooking Bag. Sprinkle onion soup over meat To seal the bag, tie loosely with a strip of plastic or string, leaving a small space for steam to escape. Place bag in a 2 quart baking dish. Microwave at high (100%) for 5 minutes. Microwave at medium (50%) for 50 minutes. Turn roast over, add mushrooms. Microwave at medium (50%) for 25 minutes. Let stand 15 minutes.
Makes 6 servings.

Recipe by: diane@keyway.net

Posted to recipelu-digest Volume 01 Number 212 by "Diane Geary" <diane@keyway.net> on Nov 7, 1997

Roast Brisket with Sauerkraut

Servings: 4 Servings

Ingredients:

---Dwigans fwds07a---
2 ½ pound Piece of double brisket Orshort ribs of beef
4 Garlic buds; crushed
Salt and pepper to taste
1 teaspoon Cinnamon
Cooking oil
6 large Tomatoes; halved or
1 small Can tomato paste
3 large Onions; sliced
1 can Sauerkraut
6 tablespoon Sugar

Preparation:

Rinse the meat with cld water. Pat it dry. Rub the meat on all sides with the garlic. Sprinkle with salt, pepper and cinnamon. Heat a small amount of oil in a heavy bottomed kettle and brown the meat slightly on all sides.
Add the vegetables; cover and cook over low heat from 3-4 hours, until the meat is tender. ½ hour before the meat is done, drain the sauerkraut, place it in a saucepan and cover it with cold water. bring it to a boil, add the sugar and some of the tomatoes and onion slices from the meat.
Cover and cook over low heat for ½ hour. Serve the meat with the sauerkraut.
Posted to JEWISH-FOOD digest V97 #329 by Nancy Berry <nlberry@prodigy.net> on Dec 19, 1997

Roast Capon with Rye Bread Stuffing

Servings: 6 Servings

Ingredients:

6 pound Capon or roasting chicken
4 tablespoon Butter or margarine
½ cub Finely chopped onion
½ cub Finely chopped celery
½ teaspoon Salt
¼ teaspoon Pepper
½ teaspoon Caraway seeds (optional)
1 package Instant chicken broth or
1 Cube chicken bouillon,crumbled
6 cub Cubed day-old rye bread
¼ cub Finely chopped parsley
¼ cub Boiling water
Salt and pepper to taste
Seasoned coating for chicken

Preparation:

1. Wash capon and pat dry with paper toweling and set aside. 2. Melt butter or margarine in a deep, 2-quart, heat-resistant, non-metallic casserole in Microwave Oven 30 seconds. 3. Add onion and celery and heat, uncovered, 4 minutes in Microwave Oven or until vegetables are tender. 4. Stir salt, pepper, caraway seeds and chicken broth mix into vegetable mixture. Add rye bread cubes and parsley; toss until well combined. 5. Moisten bread mixture with the ½ cup boiling water. 6. Rub inside cavity of capon with salt and pepper to taste. Stuff capon lightly with stuffing mixture. Close body cavity with wooden skewers or sew with string. Sprinkle capon with seasoned coating for chicken as bottle instructions direct. 7. Place capon, breast-side-up in a shallow, heat-resistant, non- metallic baking dish. Use an inverted saucer as a rack to keep capon out of pan drippings. 8. Heat, loosely covered with a paper towel, in the Microwave Oven 40 minutes or until a meat thermometer inserted in the thickest part of the bird (not touching any bones) registers 160øF. DO NOT PLACE THERMOMETER IN MICROWAVE OVEN. Wrap in aluminum foil and allow to stand 15 minutes before carving.
If it is necessary to reheat capon, DO NOT PLACE ALIMINUM FOIL IN MICROWAVE OVEN.

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

Roast Caribou

Servings: 6 Servings

Ingredients:

4 pound Caribou roast
MARINADE:
½ cub Vinegar
2 cl Garlic; minced
2 tablespoon Salt
2 tablespoon Flour
2 tablespoon Oil
2 cl Garlic; minced
1 tablespoon Brown sugar
1 teaspoon Prepared mustard
1 tablespoon Worcestershire sauce
1 tablespoon Vinegar or lemon juice
1 can Tomatoes (14 oz can)

Preparation:

Marinade the caribou with the vinegar, garlic and salt in a plastic bag turning
occasionally, over night in the refrigerator.

Remove from the marinade and discard it, pat dry, roll in flour and brown in a
little oil in a hot skillet. Make a paste of the remaining ingredients and smear over the roast. Place in a preheated 450 deg oven, reduce the heat to 300
and roast 60 -80 min until finished to desired doneness.

Deglaze the pan and make gravy.

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

Roast Carrots

Servings: 1 Servings

Ingredients:

1 large Bag peeled baby carrots (orgo ahead an peel your own)
Italian salad dressing, dryor liquid
4 tablespoon Water

Preparation:

Combine ingredients in greased pyrex baking dish. If using dry seasoning, spray carrots with oil. Roast uncovered for 45 minutes in preheated 425 oven. They're ready when they're slightly brown.

Posted to JEWISH-FOOD digest V97 #036

From: Kesselb.Bje@mavin.noli.com

Date: 24 Sep 1996 20:56:56 EDT

Roast Chicken

Servings: 1 Servings

Ingredients:

1 Chicken **
1 *bread stuffing recipe
Salt & pepper
Butter
1 cub Sour cream

Preparation:

** 4 to 5 lb roasting chicken Thoroughly clean and wash the chicken. Rub inside and out with salt and pepper mixed together. Then rub the inside of the chicken generously with butter. Fill with Bread Stuffing. Place in roasting pan in a hot oven (400-F) and roast about 2 hours, basting about every 15 minutes with spoonfuls of the sour cream. If a thicker gravy is desired, 1 Tbsp flour can be added to the liquid in pan after chicken is roasted. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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

Roast Chicken (Murray's)

Servings: 1 Servings

Ingredients:

-chicken

Preparation:

Season chicken halves with garlic powder, pepper and "Lowry's" seasoned salt. Place in a pre-heated oven at 350^ for ½ hour breast side down.

Turn at ½ hour time and cook for another ½ hour at 375^. At the one hour time mark turn the temperature up to 500^ for the last 15 minutes to brown, keep a close watch not to overbrown as different ovens cook slightly differently! Serve ½ chicken per portion and pour separated gravy* over chicken, enough to just cover inner circle of plate..... DO NOT COVER AT ANY TIME !!!!!

* - Separated gravy is gravy that is allowed to cool and the fat that rises to the top is taken off and then the remaining gravy is reheated or the hot gravy is poured into a gravy seperator !!!

From the files of Al Rice, North Pole Alaska. Feb 1994

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

Roast Chicken and Kiwi with Raspberry Glaze

Servings: 4 Servings

Ingredients:

Raspberry Glaze *

CHICKEN:
2 Chicken, whole, broiler/ fryer, halved
1 teaspoon Salt
¼ teaspoon Pepper
¼ cub Butter, melted
4 medium Kiwi, peeled, sliced

Preparation:

* See recipe for Raspberry Glaze

Sprinkle the chicken with salt and pepper. Place the chicken, skin side up, in a single layer in a large shallow baking pan. Brush some butter over the chicken then bake in a 400 F oven, basting frequently with butter, for about 45 minutes or until the chicken is fork tender.

Drain off the fat.

Spoon glaze over the chicken. Repeat glazing procedure using sauce that gathers in the pan. Top with kiwi slices, using 1 kiwi per half chicken.
Return to oven and bake about 3 minutes or until fruit and chicken are well glazed.

Cook: Stephen Abel, Delaware

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

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

Roast Chicken and Potatoes Monterey

Servings: 4 Servings

Ingredients:

1 ½ pound Red potatoes, cut into 1 ½
Inch chunks
2 tablespoon Butter, melted
4 Boneless, skinless chicken
Breast halves
1 tablespoon Fresh lime juice
1 ½ cub 6 cheese blend Mexican
Cheese (Sargento)
¼ cub Chopped cilantro
3 tablespoon Salsa
Lime wedges

Preparation:

Toss potatoes with 1 tablespoon butter; place on foil-lined large shallow roasting pan. Bake at 425 degrees for 10 minutes. Remove potatoes from oven; toss and arrange in a single layer around edges of roasting pan.
Place chicken in center of pan. Combine remaining butter and lime juice; brush evenly over chicken. Bake 20 to 22 minutes or until chicken is cooked through and potatoes are browned and tender. In a medium bowl, combine cheese, cilantro and salsa. Sprinkle cheese mixture over chicken and potatoes; continue to bake 2 to 3 minutes or until cheese is melted.

typed by jessann :)

Posted to MM-Recipes Digest V4 #145 by "J. Wildes" <jessann@texas.net> on May 25, 1997

Roast Chicken and Zucchini with Morrocan Marinade

Servings: 1 Servings

Ingredients:

1 3 pound chicken
½ cub Moroccan Marinade; (see nextrecipe)
2 Onions,; sliced
6 Zucchini,; sliced

Preparation:

Preheat oven to 400 degrees. Grease a 13-inch roasting pan. Rub chicken with ¼ cup marinade. In a mixing bowl toss onions and zucchini with remaining ¼ cup marinade and spread them in bottom of prepared pan. Place chicken, breast-side up, on top of vegetables and cook 30 minutes. Turn chicken over and bake 30 minutes more. Turn chicken breast-side up and cook until golden brown and thermometer inserted in thigh registers 180 degrees, about 20 minutes longer. Let sit 10 minutes before carving.

Yield: 4 servings
Recipe By :NATHALIE DUPREE SHOW#ND13

Posted to MC-Recipe Digest V1 #301

Date: Thu, 14 Nov 1996 07:43:50 -0500

From: Meg Antczak <meginny@frontiernet.net>

Roast Chicken Balti

Servings: 4 Servings

Ingredients:

2 Small ready-roasted chickens(cooled, the meat taken offthe bone and cut intochunks)
3 tablespoon Vegetable oil or ghee
2 Small onions, chopped
5 Garlic cloves, chopped
1 cub Chicken stock
4 tablespoon Balti masala paste
1 tablespoon Finely chopped corianderleaves

Preparation:

(Good and fast. Many grocery stores now have a "chicken-roasting machine":
a couple of these small ready-roasted chickens, or one biggish one, are what you're after.) Skin and bone the chicken, cutting the meat into chunks. Add the oil or ghee to your karahi, heat, and quickly stirfry the garlic: before it browns, add the chopped onions and fry until translucent. Add the chicken, then the masala paste.

Stir-fry for 5 minutes or so. Add the chicken stock, stir, and cook until reduced (usually 10 minutes or thereabouts). Add coriander leaves and serve in Balti bowls.

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

Roast Chicken Breasts with Asian Marinade

Servings: 6 Servings

Ingredients:

½ cub Reduced sodium soy sauce;(Minus 1 Tbsp)
1 tablespoon Molasses
2 tablespoon Light brown sugar
1 tablespoon Rice or sherry vinegar
1 piece fresh ginger;Thinly sliced
2 teaspoon Dark Oriental Sesame oil
3 Cloves Garlic; Sliced
6 large Chicken breast halves withskin & bones
1 tablespoon Vegetable oil
1 ½ cub Canned tomatoes; Crushed

Preparation:

1. Mix marinade ingredients (first 5 listed) in a gallon-size ziptop plastic bag. Add chicken and refrigerate, turning bag occasionally, at least 2 hours or up to 8.

2. Heat oven to 350 F. Have ready large roasting pan.

3. Remove breasts and drain, reserving marinade. Heat oil in a large non- stick skillet. Add chicken and cook over medium heat, turning once, until mahogany colored, about 6 minutes.

4. Place in single layer in roasting pan. Roast, basting often with reserved marinade, until juices run clear yellow when breasts are pierced with a knife, about 1 hour. Transfer chicken to serving platter, cover with foil and keep warm while making the sauce.

5. Tilt roasting pan and skim fat off juices. Add tomatoes and bring to a boil, scraping up any browned bits on bottom of pan. Boil and stir 1 or 2 minutes. Serve with chicken.

Recipe by: The Essential Cookbook

Posted to recipelu-digest by Rodeo46898 <Rodeo46898@aol.com> on Mar 2, 1998

Roast Chicken Charmoula-Moroccan

Servings: 4 Servings

Ingredients:

---Charmoula Sauce---
3 Cloves garlic
½ Inch fresh ginger root
½ cub Fresh cilantro; packed
1/3 cub Fresh parsley; packed
1 teaspoon Paprika
1 teaspoon Ground cumin
¼ teaspoon Cayenne
1 teaspoon Salt
1/3 cub Olive oil
3 tablespoon Lemon juice
4 Skinless chicken breasthalves

Preparation:

In a food processor, chop garlic with ginger. Chop in cilantro and parsley.
Blend in paproka, cumin, cayenne and salt. Blend in oil and lemon juice.
Spread over chicken. Place in a covered dish and marinate in refrigerator for at least 1 hour or up to 2 hours.

Place chicken, meaty side up on foil or parchment paper lined baking sheet.
Roast in 375 degree oven for 30 mins. Cover loosely with foil and roast for 10-15 mins longer or until no longer pink in center.

Source Canadian Living Magazine-Feb./98

NOTES : Charmoula is a pastelike sauce made from herbs and spices that is used in Moroccan cooking. It can be stirred into fish soups or used as pesto on lamb chops. It can also be used as a marinade or a spice rub Recipe by: Canadian Living Feb./98

Posted to MC-Recipe Digest V1 #1042 by Carol & Bob Floyd <c.floyd@arnprior.com> on Jan 22, 1998

Roast Chicken Goes Gourmet

Servings: 4 Servings

Ingredients:

1 Chicken (3 ¼ lb)
Salt
Pepper
Yogurt-Curry Dressing
12 Belgian endive leaves
12 Spinach leaves
¼ cub Finely diced seeded tomato
4 Handfuls mixed baby greens
12 slice Papaya
¼ cub Shredded coconut, toasted
2 tablespoon Julienned carrot
2 tablespoon Julienned zucchini
2 tablespoon Julienned daikon sprouts

Preparation:

Season chicken to taste with salt and pepper. Roast at 375'F. 1 hour 20 minutes. Cool chicken, remove skin and shred meat (there should be 1 ¼ pounds meat). Place shredded chicken in large bowl. Add Yogurt-Curry Dressing and toss with chicken.

For each serving, arrange 3 Belgian endive leaves and 3 spinach leaves around edge of large plate like flower petals. Place 1 teaspoon diced tomato on each endive leaf. Place handful baby greens in center of plate. Arrange chicken on top. Stand 3 papayas upright on 3 sides of chicken. Sprinkle 1 tablespoon coconut on top, then add ½ tablespoon julienned carrot, zucchini and daikon sprouts. Makes 4 main-dish servings.

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

Roast Chicken in Clay Baker

Servings: 1 Servings

Ingredients:

4 pound Roasting chicken; up to 5
Salt and pepper; (to taste)
Poultry seasoning
3 Whole cloves
1 small Onion; peeled
½ cub Chopped celery; with leaves
¼ cub Chopped parsley
¼ cub Chopped onion
1 large Carrot; chopped
3 Peppercorns
1 Leek; chopped
1 Bay leaf
Salt and pepper; (to taste)
¼ cub Light cream
2 teaspoon Cornstarch

Preparation:

Wash chicken, drain well and dry. Sprinkle inside of chicken generously with salt, pepper, and poultry seasoning. Stick cloves into onion and place in crop (neck) of chicken. Skewer neck flap to back.

Put celery, parsley, chopped onion, carrot, leek, peppercorns, and bay leaf in the bottom of the clay baker. Lay the chicken on top, sprinkle with salt and pepper.

Cover and put in cold oven. Set oven to 400 F. and roast for 1 ½ hours or until tender. Lift chicken out of pot and drain liquid carefully into a small saucepan. Add cream, cold water and cornstarch to liquid and heat gently, stirring, until thickened.

Return chicken to baker and place, uncovered in oven for another 10 minutes to crisp.

Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on May 09, 1998

Roast Chicken Rosemary with Lemon Ginger Rice

Servings: 6 Servings

Ingredients:

1 large Chicken
1 large Sprig fresh rosemary
2 tablespoon Margarine
1 ½ cub Rice; converted
3 cub Chicken broth
¼ cub Carrot; finely diced
3 tablespoon Sugar
½ teaspoon Ground ginger
2 Lemons; zest from 1, juicefrom both
½ cub Sliced almonds toasted;optional

Preparation:

Wash and dry inside and outside of chicken. Rub the inside with the fresh rosemary and leave the sprig in the cavity. Spread the margarine over the outside. Roast the chicken at 375 degrees for 6 mins. per 100 grams. The chicken is done when the juices in the cavity run clear. Combine rice, broth, carrots, sugar, ginger, lemon zest and juice in a med. saucepan and bring to a boil. Cover and reduce heat to a simmer. Simmer for 20 mins. oe until all the liquid is absorbed. Garnish with almonds if desired.

Source-Uncle Ben's package

Recipe by: Uncle Ben's Rice package

Posted to MC-Recipe Digest V1 #860 by Carol & Bob Floyd <c.floyd@arnprior.com> on Oct 22, 1997

Roast Chicken Stew / (*Braunes Gefluegelragou

Servings: 4 Servings

Ingredients:

3 tablespoon Butter
2 tablespoon Chopped onions
2 tablespoon Plain flour
500 ml Beef stock
50 ml Dry port or red wine
2 Thick lemon slices with peel
2 Bay leaves
Salt and fresh-ground pepper
Dash or two of wine vinegar
1 ¼ pound Roast chicken (just themeat, cut into bite-sizedpieces

Preparation:

This recipe is perfect for those of us who get home dead tired, desperately tired but with no desire to actually *cook* anything. The gravy can be cooked ahead of time and refrigerated or frozen: or made on the spot, if you feel energetic. The chicken you can roast yourself (again, if you feel like it) or pick up from the nearest place which roasts chickens and wraps them up for passersby (often using the kind of oven-with-rotating-spits which Peter refers to as "the chicken-torturing device"). Serve with mashed potatoes or noodles: or, if you have energy enough, dumplings.

Melt the butter in a heavy-bottomed non-reactive saucepan: add the chopped onions and cook until translucent. Add the flour, and cook until the *roux* is golden brown. Pour in the beef stock and port. Add lemon slices, bay leaves, salt and pepper. Allow the sauce to cook for about 20 minutes, stirring occasionally, then pour through a fine strainer, test for seasoning, and add vinegar and salt or pepper to taste. Add the chicken pieces and heat over a low flame.

Re: the gravy: There's never enough of it. If I were you, I'd double the recipe. You can always freeze what you don't use.

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

Roast Chicken Stuffed W/chestnut,mushroo

Servings: 8 Servings

Ingredients:

12 Dried black mushrooms
½ pound Chestnuts
1 (4-5 pound) chicken
1 Onion
2 tablespoon Soy sauce
½ teaspoon Salt
1 dash Pepper
1 tablespoon Sherry
1 tablespoon Soy sauce
1 tablespoon Peanut oil
Salt and pepper

Preparation:

1. Soak dried mushrooms. Shell chestnuts.

2. Wipe chicken with a damp cloth. Then dry thoroughly with paper toweling; or hang up to dry in a cool, airy place 1 to 2 hours.

3. Preheat oven to 375 degrees. Mince onion, mushrooms and chestnuts; then mix well with soy sauce, salt and pepper. Stuff chicken with mixture; then sew up securely or skewer.

4. Combine sherry with remaining soy sauce and rub over bird. Rub in oil.
Sprinkle lightly with remaining salt and pepper; then truss.

5. Place on a rack over a drip pan containing several inches of water.
Roast 20 minutes, basting frequently with drippings.

6. Reduce heat to 325 degrees and roast 40 minutes more, basting frequently. (Replenish water in drip pan as it evaporates.) VARIATION: For the chicken, substitute turkey.

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

Roast Chicken Stuffed W/fresh Mushrooms

Servings: 8 Servings

Ingredients:

1 (4-5 pound) chicken
Salt
¼ -(up to)
½ pound Fresh mushrooms
3 Or
4 slice Fresh ginger root
1 Bunch scallions
2 tablespoon Oil
1 tablespoon Sugar
2 tablespoon Soy sauce
¼ cub Sherry
1 cub Stock
1 tablespoon Cornstarch
3 tablespoon Water

Preparation:

1. Wipe chicken with a damp cloth. Dry well. Then rub lightly with salt, inside and out. Preheat the oven to 350 degrees.

2. Slice mushrOoms and ginger root. Cut scallions, stalk and leaf, in 2-inch sections.

3. Heat oil. Add ginger root; stir-fry a few times. Add scallions and mushrooms; stir-fry until softened, but not browned. Remove from pan and let cool.

4. Stuff bird with scallion-mushroom mixture. Sew up securely or skewer:
then truss. Place bird in a roasting pan.

5. Combine sugar, soy sauce, sherry and stock and pour over bird. Roast, basting frequently, until done (about 1-½ hours).

6. Carve chicken and arrange with stuffing on a serving platter. Keep warm.

7. In a saucepan, slowly reheat ½ cup of chicken drippings. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Pour sauce over chicken and serve.

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

Roast Chicken Stuffing

Servings: 6 Servings

Ingredients:

2 cub Seasoned bread stuffing mix
½ cub Butter
¼ cub Seedless raisins
¼ cub Apple -- chopped
¼ cub Celery -- chopped
2 tablespoon Walnuts -- chopped
¼ cub Chicken stock

Preparation:

Saute stuffing mix in melted butter for 5 minutes. Add all other ingredients and mix thoroughly, adding more chicken stock if the stuffing seems too dry for your taste. Will stuff a 6 to 7 pound roaster.

Recipe By : Elizabeth Powell

From: Date: 05/27

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

Roast Chicken Stuffing (American Style)

Servings: 6 Servings

Ingredients:

½ pound Chestnuts -- peeled
½ cub Chicken stock
½ cub Brandy
3 Whole shallots -- chopped
2 tablespoon Butter
½ pound Sausage meat
½ teaspoon Dried thyme
½ teaspoon Sage
2 tablespoon Fresh parsley -- chopped
¼ teaspoon Dried marjoram
3 cub Dried bread -- cubed

Preparation:

Place chestnuts in a saucepan with chicken stock and brandy. Bring to a boil and simmer 30-40 minutes.

Saute shallots in butter. Add sausage meat and cook 5 minutes, stirring with a fork to separate sausage crumbs.

Coarsely chop half the chestnuts and grind the other half. Combine all ingredients and mix well, adding more stock or brandy to moisten the stuffing.

Recipe By : Elizabeth Powell

From: Date: 05/27

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

Roast Chicken W/champagne Herb Sauce

Servings: 4 Servings

Ingredients:

3 ½ pound Chicken
Salt and pepper
1 ½ tablespoon Soft butter
2 teaspoon Chives, thinly sliced
4 ounce Mushroom, thinly sliced
Champagne Herb Sauce
1 ½ cub Brut Champagne
¾ cub Chicken stock
1 medium Shallot finely chopped
¾ cub Whipping cream
6 tablespoon Cold butter,cut into 6pieces
1 ½ tablespoon Chives, thinly sliced
1 ½ tablespoon Parsley chopped

Preparation:

Discard excess fat from chicken. Sprinkle chicken with salt and pepper. Rub all over with one Tablespoon of the softened butter. Mix another 1 Tablespoon of butter with 2 teaspoons of chives. Put mixture inside chicken and rub it well. Set the chicken in a roasting pan and skewer the skin underneath the legs to the body to keep shape of chicken. Add chicken neck to the pan. Roast at 400F about 1 hour, basting occasionally. Check to see if done. Insert skewer into leg to see if tender and that juices are clear.
Transfer and keep warm. Prepare sauteed mushrooms: Melt remaining 1 ½ tablespoon butter. Add mushrooms, salt and pepper. Saute over medium heat, tossing lightly and often, about 3 minutes until lightly browned. Pour off excess fat from chiken roasting pan. Reheat the juices in pan. Deglaze the pan with ¾ cup champagne. Reduce to about ¼ cup. Strain into a saute pan. Add remaining ¾ cup champagne, the stock and the shallot. Continue boiling, stirring often until well favored and reduced to about ¾ cup.
Add the cream and boil until the sauce is thick enough to coat a sppon. To finish the sauce, stir in cold butter one piece at a time. Add chives and parsley and taste for seasoning. Serve sauce separately.
Recipe By: Terry Pogue/tpogue@idsonline.com

Posted to FOODWINE Digest 27 October 96

Date: Mon, 28 Oct 1996 13:43:26 +0100

From: terry pogue <tpogue@IDS2.IDSONLINE.COM>

Roast Chicken with Chestnut Stuffing

Servings: 1 Servings

Ingredients:

3 tablespoon Oil
1 Medium-sized yellow onion;chopped
1 Stalk celery; chopped
4 cub Dried bread cubes
1 can (15 ½ ounces) chestnuts inbrine, drained, rinsed, andchopped, or
2 cub Chopped cooked chestnuts
¼ cub Pecan pieces; toasted
1 teaspoon Each dried thyme leaves andsavory leaves
½ teaspoon Each salt and black pepper
¾ cub Lower-sodium chicken broth
1 Whole broiler-fryer chicken(2 ½ to 3 pounds),giblets removed

Preparation:

1. In a small saucepan,oil over moderately high heat. Add the onion and celery and cook for 5 minutes or until vegetables are tender, stirring often. Remove the saucepan from the heat. In a large bowl, combine the bread cubes, chestnuts, pecans, thyme, savory, salt, and pepper. Stir in the onion mixture. Stir the chicken broth into bread cube mixture; toss to coat.

2. Preheat the oven to 375°F. Rinse chicken; drain and pat dry. Stuff and truss chicken. Then, place chicken, breast-side-up, on a rack in a roasting pan. Insert a roasting thermometer into thickest part of its thigh without touching bone. Spoon the remaining stuffing into a lightly greased 1 ½-quart casserole; cover and refrigerate. Roast chicken for 1 to 1 ¼ hours or until the thermometer registers 180°F. Bake the covered casserole of stuffing alongside the chicken during the last 20 to 30 minutes of roasting. Let chicken stand for 10 minutes. Makes 6 servings.

Prep Time: 25 minutes Cooking Time: 1 hour 5 minutes Standing Time: 10 minutes

Posted to JEWISH-FOOD digest V97 #308 by BNLImp@aol.com (Iara) on Nov 25, 1997

Roast Chicken with Creamy Mushroom Sauce

Servings: 4 Servings

Ingredients:

1 Whole chicken; about 3 ¼lbs
½ teaspoon Salt
¼ teaspoon Coarsely ground
Black pepper
8 ounce White mushrooms; quartered
3 ¼ ounce Shitake mushrooms; stemmed &quartered
1 tablespoon All-purpose flour
1 ¼ cub Reduced-sodium chicken broth
2 tablespoon Heavy or whipping cream
1 tablespoon Fresh parsley; chopped

Preparation:

1. Preheat oven to 450'F. Remove giblets and neck from chicken; refrigerate for use another day. Rinse chicken with cold running water and drain well; pat dry with paper towels. Sprinkle chicken with salt and pepper.

2. With breast side up, lift wings up toward neck, then fold wing tips under back of chicken so wings stay in place. With string, tie legs together. Place chicken, breast side up, on rack in small roasting pan (about 14" by 10").

3. Roast chicken 15 minutes; add mushrooms to roasting pan, and roast chicken about 45 minutes longer. Chicken is done when temperature on meat thermometer reaches 175' to 180 degrees F, and juices run clear when thickest part of thigh is pierced with tip of knife.

4. Place chicken on warm platter; let stand 10 minutes to allow juices to set for easier carving.

5. Meanwhile, remove rack from roasting pan. Skim and discard fat from drippings. In small bowl, with wire whisk, mix flour and ¼ cup chicken broth until smooth; stir into mushrooms in roasting pan.

6. Heat mushroom mixture over medium heat 1 minute, stirring constantly.
Slowly stir remaining 1 cup broth into roasting pan; cook, stirring con- stantly, until mixture boils and thickens slightly, about 5 minutes.

7. Remove pan from heat; stir in cream and parsley. Serve chicken with mushroom sauce.

Each serving without skin: About 330 calories, 45 g protein, 6 g carbohydrate, 14 g total fat (5 g saturated), 139g cholesterol, 570 mg sodium.

Notes: Perfectly cooked meat and a classic sauce you make in the same roasting pan~what could be easier?

Recipe by: Good Housekeeping, April 1997

Posted to recipelu-digest Volume 01 Number 447 by RecipeLu <recipelu@geocities.com> on Jan 04, 1998

Roast Chicken with Curried Honey Mustard Sauce

Servings: 4 Servings

Ingredients:

4 Breasts, chicken, halves, broiler/fryer, boned, skinned
1 small Onion, chopped
1/3 cub Honey
1/3 cub Mustard, spicy
1 tablespoon Curry powder
2 large Garlic, cloves, minced

Preparation:

In a small bowl, make the sauce by mixing together the onion, honey, mustard, curry, and garlic.

Place the chicken, skin side up, in a single layer in a large shallow baking pan. Pour sauce over the chicken and bake in a 350 F oven, basting every 15 minutes, for about 1 hour or until the chicken is fork tender.

Serve with rice.

Cook: Barbara Gulino, Maine

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

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

Roast Chicken with Daikon

Servings: 1 Servings

Ingredients:

3 Tbspsns butter
2 pound Daikon, peeled, cut into 4"sticks
2 tablespoon Melted butter
Salt & freshly ground blackpepper
1 pound chicken

Preparation:

>From SAVEUR (Sept/Oct 96)

Preheat oven to 375. Melt 3 tbspsns butter in a small saucepan over low heat. Peel 2 lbs daikon and cut into 4" sticks. Toss daikon with 2 tbspns melted butter, season with salt & freshly ground black pepper,and scatter in a single layer in a roasting pan. Rinse a 4 lb. chicken, pat dry , the season inside and out with salt & pepper. Place chicken on top of daikon, brushing with remaining butter, and roast for 1-1 ½ hours, occasionally stirring daikon to coat well with pan juices. Allow chicken to rest for 10 mins before carving.
Posted to EAT-L Digest 27 October 96

Date: Mon, 28 Oct 1996 09:59:24 -0500

From: Twallace <twallace@BIDDEFORD.COM>

Roast Chicken with Garlic

Servings: 4 Servings

Ingredients:

Stephen Ceideburg
3 Heads of garlic, peeled
3 ½ pound Chicken
Salt and pepper to taste
1 bunch Fresh thyme
½ Lemon
Jon Goldmark, chef atOliveto.
Preheat oven to 425 degrees

Preparation:

Slice 20 of the garlic cloves into slivers. Leave the re- mainder whole.

Rinse cavity of chicken and dry; season with salt and pep- per. Gently pull the skin away from the breast and slide in some of the thyme sprigs and the garlic slivers. Tuck the lemon, the remaining thyme and a few garlic cloves into the cavity and place the chicken in a roasting pan. Scatter the remaining garlic around the chicken. Place chicken in the oven, reduce heat to 350 degrees F. and roast for about 1 hour, or until juices run clear.

PER SERVING: 280 calories, 34 g protein, 0 g carbohydrate, 15 g fat (4 g saturated), 109 mg cholesterol, 98 mg sodium, 0 g fiber.

Sibella Kraus writing in the San Francisco Chronicle, 7/14/93.

Posted by Stephen Ceideburg

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

Roast Chicken with Garlic and Rosemary

Servings: 4 Servings

Ingredients:

2 Sprigs rosemary, up to 3
3 ½ pound Chicken, up to 4 pounds
2 Heads garlic, cloves peeled
½ cub White wine
2 cub Chicken stock
Salt and pepper, to taste
3 tablespoon Butter

Preparation:

Place rosemary inside cavity of chicken. Close cavity with toothpick. Roast in 4OO degree oven, adding a few tablespoons of stock or wine after the first 15 minutes and basting ocasionally thereafter.

When chicken is half done and juices have accumulated in pan, add the garlic and roast along with the chicken. Don't allow the pan to get dry or garlic will burn. Add wine or stock if necessary.

Roast approximately 1 hour. Skin should be golden, and juices should run clear when thickest part of thigh is pierced. Remove chicken from pan. Let rest while making the sauce.

Skim as much grease as possible from pan juices. Add white wine to the pan.
Scrape up pan drippings. Let boil down briefly. Add chicken stock, salt and pepper. Reduce sauce by almost half, until it begins to thicken a bit. Add salt and pepper. Remove from heat. Swirl in butter.

Cut chicken into serving pieces and pass sauce.

Serves 2-4.

Source: Dining Ethnic Around Puget Sound by Steve & Mary Taylor, 1993; Poverty Bay Publishing Co, Federal Way, Washington. ISBN# 0-936528-02-8

Typos by Brenda Adams <adamsfmle@sprintmail.com>; mc 6/7/97

Recipe by: Ristorante Machiavelli, Seattle Posted to MC-Recipe Digest V1 #637 by Badams <adamsfmle@sprintmail.com> on Jun 07, 1997

Roast Chicken with Garlic Gravy Jb

Servings: 4 Servings

Ingredients:

1 Whole chicken (3 lbs)
1 teaspoon Dried thyme
¼ teaspoon Salt
¼ teaspoon Pepper
10 Garlic cloves, peeled
½ cub Dry white wine
1 can (10 ½ oz.) low-saltchicken broth, divided
Cooking spray
1 tablespoon All-purpose flour

Preparation:

Preheat oven to 325F.

Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub thyme, salt and pepper on breast and drumsticks under loosened skin; place 2 garlic cloves in body cavity.
Lift wing tips up and over the back; tuck under chicken. Set aside.

Combine 8 garlic cloves, wine, and half of broth in a shallow foil-lined roasting pan. Place chicken on a rack coated with cooking spray; place rack in pan.

Bake at 325F for 1 hour and 45 minutes or until meat thermometer registers 180F. Discard skin. Place chicken on a platter, reserving pan drippings; set chicken aside. Keep warm.

Place flour in a small saucepan. Gradually add remaining half of broth, stirring with a whisk until blended. Set aside. Place a zip-top plastic bag inside a 2-cup measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into broth mixture in saucepan, stopping before fat layer reaches opening; discard fat. Bring mixture to a boil; cook 1 minute or until thick, stirring constantly with a whisk. Serve gravy with chicken.

Per serving: 116 cal, 4g fat (31%), 14 g pro, 213 mg sod, 39 mg chol

Reprinted from Cooking Light Magazine, September 1996.
Posted to MM-Recipes Digest V3 #242

Date: Wed, 4 Sep 1996 22:48:04 -0700

From: Julie Bertholf <jewel1@ix.netcom.com>

Roast Chicken with Guava Glaze

Servings: 6 Servings

Ingredients:

1 Roasting chicken (4 lb)
Skinned and trimmed of fat
1 teaspoon Ground cumin seeds
Salt and pepper to taste
1 tablespoon Olive oil
2 tablespoon Lime juice
GUAVA GLAZE
¾ cub Guava jelly
¾ cub Bottled guava nectar
Or guava juice
¼ cub Lime juice
3 tablespoon Jalapeno jelly
1 ½ teaspoon Worcestershire sauce
1 ½ teaspoon Red wine vinegar
1 teaspoon Paprika
½ teaspoon Ground cumin seeds
1 cub Papaya, diced (½ papaya)

Preparation:

To Marinate and Roast Chicken : Season chicken inside and out with cumin, salt and pepper. Mix together the garlic and oil and rub over the chicken. Tie the legs together and tuck the wing tips under the back. Set the chicken in a shallow glass dish and sprinkle with lime juice. Cover and marinate for 2-3 hours in the refrigerator.

Preheat oven to 400 F. Line a roasting pan with aluminum foil, set chicken in the pan, cover loosely with aluminum foil and roast for 45 min.

To Make Guava Glaze: Meanwhile, in a small saucepan, combine guava jelly, guava nectar or juice, lime juice, jalapeno jelly, Worcestershire sauce, vinegar, paprika, and cumin. Bring to a boil.
Reduce heat to low and simmer, stirring often, until the sauce has thickened and reduced to 1 cup, 10-15 min. Remove from the heat.

To Glaze Chicken: Once the chicken has roasted for 45 min, brush it with hot glaze and return to the oven. Roast, uncovered, brushing with glaze every 10 min, for 20-30 min more, or until the juices run clear when the thigh is pierced with a fork and meat thermometer inserted in the thigh registers 180 F. Transfer the chicken to a warmed platter and brush with glaze one last time. Bring the remaining glaze to a simmer. Remove from the heat and stir in papaya.
Serve the chicken with the glaze alongside.

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

Roast Chicken with Herb Butter

Servings: 12 Servings

Ingredients:

10 large Carrots; peeled and sliced
2 pound Sweet potatoes; peeled anddiced
½ cub Prunes
¼ cub Pitted dates; chopped
¼ cub Honey
¼ teaspoon Cinnamon
¼ cub Nutmeg
½ tablespoon Orange peel; grated
1 cub Orange juice
1 tablespoon Margarine

Preparation:

Preheat the oven to 350.

Cook the carrots and sweet potatoes in boiling water to cover for 10 minutes, until barely tender. Drain.

Combine the carrots and sweet potatoes with remaining ingredients, except the margarine. Turn the mixture into a shallow 3-quart baking dish. Dot the top with the margarine and bake for 30 minutes. If top becomes too brown, cover with foil. A few minutes before it is done, mash it with a potato masher for a smoother consistency.

Posted to Digest eat-lf.v096.n158

Date: Wed, 18 Sep 1996 21:10:26 -0400

From: Martha Sheppard <MARTHAHS@postoffice.worldnet.att.net>

Roast Chicken with Kasha Stuffing and Honey Glaze

Servings: 6 Servings

Ingredients:

1 Roasting Chicken; 5 Lbs.
½ cub Honey; Liquid
2 tablespoon Rendered Chicken Fat Or Oil;* See Note
½ teaspoon Salt
2 tablespoon Sesame Seeds

KASHA STUFFING:
2 tablespoon Rendered Chicken Fat Or Oil;*See Note
2 Onions; Chopped
1 ½ cub Kasha; (Buckwheat)
2 cub Chicken Stock
1/3 cub Dried Apricots; FinelyChopped
1 teaspoon Salt
1 teaspoon Pepper

Preparation:

*Recipe called for unsalted butter or rendered chicken fat. I changed it to oil or chicken fat.

Kasha Stuffing: In saucepan, melt fat over medium heat; cook onions fo 5 minutes. Add kasha; cook for 5 minutes. Stir in stock, apricots, salt and pepper; bring to boil. Reduce heat to low cover and cook for 5 minutes.
Remove from heat; let stand for 1 hour.

Remove giblets and neck from chicken. Rinse under cold water; pat dry inside and out. Loosely stuff neck and body cavities with some of the stuffing; place remaining stuffing in casserole dish and set aside. Fold neck skin over stuffing and skewer to back. Lift wings and twist under back. Place, breast side up, on rack in roasting pan.

In small saucepan, heat together honey, fat and salt over low heat until fat is melted, stirring to blend well. Brush about 1/3 cup all over chicken to coat. Roast in 325'F oven for 2-¼ hours, brushing occasionally with all but 1 tbsp of the remaining honey mixture.

Add casserole dish to oven. Brush chicken with reserved honey mixture; sprinkle all over with sesame seeds. Roast for 30 minutes or until meat thermometer inserted in thickest part of thigh registers 185'F. Transfer to cutting board; tent with foil and let stand for 10 minutes before carving.
Makes 6 servings. PER SERVING: about 610cal, 49g pro, 28g total fat (9 g sat fat), 42 g carb, 2 g fibre, 144 mg chol, 965 mg sodium.

Recipe by: Canadian Living Dec'97

Posted to JEWISH-FOOD digest V97 #299 by Bob & Carole Walberg <walbergr@mb.sympatico.ca> on Nov 16, 1997

Roast Chicken with Lemon and Lime From Lhj

Servings: 6 Servings

Ingredients:

1 Roasting chicken; rinsed
2 Lemons; rinsed well
2 Limes; rinsed well
Salt and freshly groundpepper

Preparation:

1. Heat oven to 425øF. Pat chicken dry. Cut 1 lemon in half and rub outside of chicken. Sprinkle chicken with salt and pepper inside and out. Cut 15 crosses in each lime and remaining lemon and place in cavity of chicken with cut lemon. Tie legs together and place breast side up on rack in roasting pan. Roast 20 minutes. Turn breast side down and roast 20 minutes more. Turn breast side up again and roast 20 minutes more or until thermometer inserted in thigh reaches 180øF.

2. Skim fat from juices; discard. Serve chicken with pan juices.

PER SERVING Calories 400 Total Fat 24 g Saturated Fat 7 g Cholesterol 134 mg Sodium 129 mg Carbohydrates 2 g Protein 42 g

Notes: A five-ingredient entr‚e that couldn't be simpler, yet is tastefully fit for a feast.

Prep time: 15 minutes Roasting time: 1 hour Degree of difficulty: Easy

Sent: Tuesday, March 31, 1998 5:19 AM

(C) Copyright 1998, Meredith Corporation, All Rights Reserved.

MC formatted using MC Buster 2.0d & SNT on 4/26/98

By LHJrecipe recipe mailing list [LHJRECIPE@MEDIA.TEAMNET.NET] on Tuesday, March 31, 1998 5:19 AM

Recipe by: LHJ ONLINE http://www.lhj.com

Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 26, 1998

Roast Chicken with Lemon Zest and Green Olives

Servings: 8 Servings

Ingredients:

1 tablespoon Olive oil
2 Whole chickens (3-lbs ea)
2 teaspoon Ground ginger
1 teaspoon Paprika
2 Bay leaves; crumbled
2 Cloves garlic; minced
1 Large onion; chopped
½ cub Minced parsley
½ cub Minced cilantro
¼ teaspoon Saffron, optional
Salt
Freshly ground pepper
Water or chicken stock
1 can Pitted green olives (6oz cn) drained
Julienned zest of 2 lemons

Preparation:

Heat olive oil in Dutch oven or roasting pan and place chickens, breast down, in pan.
Combine ginger, paprika, bay leaves, garlic, onion, parsley, cilantro and saffrom in bowl. Spread mixture over chickens and season to taste with salt and pepper. Add enough water to cover chickens halfway. Place over high heat and bring to boil.
Remove pan from heat and place in 400-degree oven. Bake, uncovered, for 30 minutes. Turn chickens and continue baking until very tender and golden brown, about 30 minutes.
Transfer chickens to serving platter. Place pan on stove top and heat remaining juices to boil. Add olives and lemon zest. Reduce heat to low and simmer 5 minutes. Spoon sauce over chickens and serve. Makes 8 servings.

Each serving contains about: 419 calories; 256 mg sodium; 130 mg cholesterol; 28 grams fat; 2 grams carbohydrates; 33 grams protein; 0.23 gram fiber.

Printed in the December 17, 1992, issue of the Los Angeles Times.

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

Roast Chicken with Marsala Sauce

Servings: 4 Servings

Ingredients:

1 cub Dry white wine
¼ cub Shallots
2 tablespoon Olive oil
1 tablespoon Chopped fresh sage
Or 1 ts dry
1 tablespoon Chopped fresh rosemary
Or 1 ts dry
4 ½ pound Chickens (2)
Sauce
3 cub Chicken stock
1 cub Beef stock
½ cub Plum tomatoes, seeded, diced
½ cub Dry marsala
2 tablespoon Butter, chilled, cut up
2 tablespoon Italian parsley, chopped

Preparation:

FOR CHICKEN: Mix wine, shallotsoil, sage and rosemary in a 15 x10x2- inch glass baking dish. Add chicken ;turn to coat. Cover and refrigerate at least 4 hours or overnight, turning occasionally.
: Preheat oven to 400F. Heat heavy large skillet over high heat.
Remove chicken from marinade; discard marinade. Sprinkkle chicken with salt and pepper. Working in batches, add chicken to skillet, skin side down and cook until golden brown, about 4 minutes. Transfer chicken to a heavy large rimmed baking sheet (do not clean skillet). Roast chicken in oven until cooked through, about 30 minutes. MEANWHILE PREPARE SAUCE: Pour off fat from skillet chicken waas cooked in. Add both stocks to skillet and bring to boil at high heat, scraping up any browned bits. Boil until reduced to two cups, about 15 minutes. Add tomatoes aand Marsala and boil until reduced to ¾ cup, about 10 minutes. Strain.
: Transfer chicken to platter. Pour pan juices into glass measuring cup. Add juices to skillet with sauce. Bring to boil. remove from heat.
Gradually wisk butter into sauce. Stir in parsley. Season with pepper.
spoon sauce over chicken. Bon-App---3/96 Walt

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

Roast Chicken with Peach Chutney

Servings: 4 Servings

Ingredients:

4 large Chicken Breasts; boneless
1 Jar Peach Chutney; seeRecipe
Salt And Pepper; to taste
¼ cub Oil

Preparation:

Flatten the chicken breasts with a cleaver. Season with salt and pepper.

Put 2 tablespoons of the peach chutney in the middle of the flatten breast.
Roll the breast up so that the chutney is in the middle. You can secure it with some toothpicks.

Roast it with some oil in an oven marked 450 degrees.

Recipe by: Cookbook USA #26771

Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 21, 1998

Roast Chicken with Sage

Servings: 6 Servings

Ingredients:

1 tablespoon Dried sage
2 cub Chicken broth, defatted
½ cub Apple juice, frozen
Concentrate -- thawed
5 pound Chicken
2 tablespoon Olive oil
dash Salt and pepper
1 medium Onion -- diced
2 tablespoon Fresh sage -- chopped

Preparation:

Preheat oven to 375F. Comb. dried sage, broth, and juice in a bowl. Rinse chicken pieces and pat dry. Rub ea piece w/ a little olive oil and sprinkle w/ salt and peppers. Place chicken and onion in a roasting pan. Sprinkle fresh sage over the chicken pieces. Add broth mix to pan.

Bake 45 min-1 hr, basting often. Serve chicken hot w/onions and basting suace.

Recipe By : Shape - May 1995

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

Roast Chicken with Spiced Mushroom and Winter Vegetable S

Servings: 4 Servings

Ingredients:

1 5 pound roasting chicken
¾ cub Dry sherry
1 tablespoon Flour
¼ teaspoon Salt
¼ teaspoon Freshly ground pepper
Stuffing:
1 medium Onion, finely chopped
8 ounce Mushrooms (one container),
Finely chopped
2 tablespoon Butter, divided
1 cub Chicken broth, divided
½ teaspoon Ground cinnamon, divided
½ teaspoon Ground cumin, divided
½ teaspoon Ground coriander, divided
1 cub Parsnips, coarsely grated
1 cub Carrots, coarsely grated
½ cub Finely chopped hazelnuts,
Lightly toasted
1 cub Bread crumbs, lightly
Toasted
⅛ teaspoon Salt
⅛ teaspoon Freshly ground pepper

Preparation:

Preheat oven to 400F. Rinse the chicken under cold running water; drain.
Salt and pepper inside of chicken cavity. Melt 1 tablespoon butter and add ¼ teaspoon each of cinnamon,cumin and coriander. Brush mixture over chicken. Tie up legs securely with butcher's string, set chicken on rack set into roasting pan and add ½ cup chicken broth. Roast for 30 minutes.

While chicken is roasting, in a large saucepan over medium heat melt 1 tablespoon butter. Stir in onion and saute for 5 minutes, until translucent. Stir in remaining spices and let them cook for about 1 minute, until aroma is released. Add the mushrooms, parsnips and carrots; cook until all vegetables are tender and any excess liquid had evaporated, about 6 minutes. Remove from heat and stir in hazelnuts, bread crumbs and remaining chicken broth; add salt and pepper. Place in ceramic or glass casserole dish.

Reduce oven temperature to 350F and continue to roast chicken for another hour and 15 minutes, until meat thermometer registers 180F when inserted between thigh and breast. Place stuffing in oven to cook during last half hour of roasting. Check the roasting pan periodically as the chicken cooks; if pan becomes dry, add water, several tablespoons at a time. When doen, remove the chicken to a serving platter and cover with foil.

Skim the fat off the juices left in roasting pan. Set pan over low heat on hot plate, add sherry, stirring to scrape off any bits of chicken stuck to the pan. Stir in flour to slightly thicken; simmering for about 1 minute.
Pour the pan juices into a gravy boat or small pitcher. Uncover chicken; remove string from legs; carve and serve with gravy and stuffing.. Makes 6 servings.

DECEMBER 4, 1996 Neighborhood Shopping Typos by Bobbie Beers

Posted to MM-Recipes Digest V4 #072 by BobbieB1@aol.com on Mar 12, 1997

Roast Chicken with Tarragon

Servings: 4 Servings

Ingredients:

1 3 to 4 lb. chicken with giblets
Salt & freshly ground pepper
6 ounce Day-old French bread*
1 Garlic clove; peeled
4 Sprigs fresh tarragon
1 cub Fresh tarragon leaves
2 tablespoon Unsalted butter
2 tablespoon Olive oil

Preparation:

*Cut in 1 ½ x 1 ½ x ½" pieces.

Rinse chicken well inside and out until the water runs clear. Pat it thoroughly dry. Remove as much of the fat from the tail and neck area as possible. Sprinkle the cavity with salt and pepper.

Rub the bread on all sides with garlic, and place two of these croutons, with the tarragon sprigs, inside the chicken.

Carefully separate the skin from the breast meat of the chicken by running your fingers between the skin and the meat. Rub the meat with salt and pepper, and place ½ cup of the tarragon leaves under the skin, spreading them out so they cover the entire breast.

Heat the butter and olive oil in a roasting pan over medium-high heat. Add the chicken, and brown it well on all sides, about 8 minutes. Set the chicken breast side up, transfer the pan to the oven, and roast for 30 minutes at 400 F.

Add the remaining croutons, the neck and the giblets to the pan, and continue roasting chicken until it is evenly golden all over and the juices run clear, 12 to 15 minutes. Turn the croutons occasionally so they brown evenly. Remove the chicken, croutons and giblets from the roasting pan and transfer them to a platter. Cover loosely with foil and keep warm in a low (200 F.) oven.

Place the roasting pan, with the cooking juices in it, over medium-high heat. When the juices are hot and bubbling, scrape the browned bits from the bottom of the pan, add the remaining ½ cup tarragon leaves and cook just until they are wilted, about 1 minute. (You need just enough cooking juices to wilt the tarragon. If there is no juice at all - which can happen ~ add ¼ cup dry white wine to the roasting pan, bring it to a simmer, and deglaze the pan. Add the tarragon and cook until wilted.) Taste for seasoning.

To serve, cut the chicken into serving pieces and arrange them, with the croutons and giblets, on a warmed serving platter. Pour the sauce over the chicken and serve immediately.

A rich, perfumed Fleurie, such as a Georges Duboeuf 1988 or 1989 goes well with this.

From _Farm House Cookbook_ by Susan Herrmann Loomis. New York: Workman Publishing Company, Inc., 1991. Pp. 141-142. ISBN 0-89480-772-2.

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

Roast Chicken with Two Lemons

Servings: 4 Servings

Ingredients:

1 Whole roasting/fryingchicken; (3 to 4 lbs.)
Salt & pepper
2 Small; lemons

Preparation:

1. Preheat oven to 350 degrees.

2. Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels.

3. Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity.

4. Wash the lemons in cold water and dry them with a towel. Soften each lemon byplacing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement.

5. Place both lemons in the birds cavity. Close up the opening with toothpicks or with trussing needle and string. Close it well, but don't make an absolutely airtight job of it because the chicken may burst. Run kitchen string from one leg to the other, tying it at both knuckle ends.
Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin.

6. Put the chicken into a roasting pan, breast facing down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the preheated oven.
After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected.

7. Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. There is no need to turn the chicken again. 8. Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened.
The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt.

NOTES : No-fuss roast chicken by Marcella Hazan If this were a still life its title could be "Chicken with Two Lemons." That is all that there is in it. No fat to cook with, no basting to do, no stuffing to prepare, no condiments except for salt and pepper. After you put the chicken in the oven you turn it just once. The bird, its two lemons, and the oven do all the rest. Again and again, through the years, I met people who come up to me to say, "I have made your chicken with two lemons and it is the most amazingly simple recipe, the juiciest, best-tasting chicken I have ever had." And you know, it is perfectly true.
Posted to MC-Recipe Digest V1 #1034 by -- Mom <clubok@nersp.nerdc.ufl.edu> on Jan 23, 1998

Roast Chicken, Liquid Filled

Servings: 8 Servings

Ingredients:

1 Piece dried tangerine peel
1 (4-5 pound) chicken
2 cub Stock
2 teaspoon Soy sauce
1 teaspoon Brown bean sauce
1 -(up to)
2 tablespoon Soy sauce

Preparation:

1. Soak dried tangerine peel.

2. Wipe chicken with a damp cloth. Then dry thoroughly with paper toweling; or hang up to dry in a cool, airy place 1 to 2 hours.

3. Preheat the oven to 450 degrees. Mince soaked tangerine peel; then combine with stock, soy sauce and brown bean sauce.

4. Tie chicken's neck tightly with string to make it leakproof. Then hold bird upside-down over a bowl and pour stock mixture into body cavity. Sew up cavity securely or skewer to seal in liquid.

5. Rub bird with remaining soy sauce. Place on a rack over a drip pan containing several inches of water. Roast 10 minutes. Then reduce heat to 300 degrees and continue roasting until done (about 30 minutes more).

6. Let bird cool slightly. Place in a bowl and snip threads or unskewer, letting liquids drain into bowl. Cut bird in bite-size pieces. Strain liquids and reheat; then pour over chicken and serve. Or serve cold without sauce.

NOTE: The packaged chicken sold in supermarkets cannot be used for this dish: the head and neck must be intact. VARIATIONS:

1. For the brown bean sauce, substitute hoisin sauce.

2. In step 6, thicken the reheated sauce with a cornstarch paste.

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

Roast Chiles

Servings: 1 Servings

Ingredients:

3 Anaheim; poblano, jalapeno,or serrano chilies

Preparation:

Broiler method: Set oven control to broil. Arrange whole chilies with their top surfaces about 5 inches from the heat. (Some people cut a small slit in the shoulder of each chili to prevent it from bursting.) Broil, turning occasionally, until the skin is blistered and evenly browned (not burned). Remove chilies to a plastic bag and close tightly; let chilies stand for 20 minutes, then peel.

Anaheim and pablano chilies will roast in 12 to 17 minutes; jalapeno and serrano chilies, in about 5 minutes.

Gas stove-top method: Spear a whole chili on a long-handled metal fork, and hold it about 5 inches from the flame. Turn the chili so that it roasts evenly. Place roasted chilies in a plastic bag and close tightly; let chilies stand for 20 minutes, then peel. The disadvantage of this method is, of course, that you can't roast a number of chilies at once.

Roasting enhances the flavor of chilies and makes them easy to peel.
Roasted chilies can be frozen before peeling, a convenience if you roast a big batch at once; wrap them airtight in plastic wrap. Yield: 3 chilies.

Source: Betty Crocker's Mexican Fast and Flavorful Sept. 1994.

FEMINA@DELPHI.COM (FEMINA)

REC.FOOD.RECIPES

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

Roast Cod with Persillade Crust

Servings: 4 Servings

Ingredients:

2 pound Cod Fillet of uniformthickness
Salt and Pepper
Plain flour
1 Egg, lightly beaten
8 tablespoon Chopped parsley
2 Garlic Cloves
8 ounce Spinach
1 Lemon, cut in quarters
4 ounce Stoned black olives
Olive oil

Preparation:

Cut the cod into four pieces, season with salt and pepper and set aside.
Peel the garlic, chop finely and mix with the parsley. Preheat the oven to gas mark 6, 400F, 200C. Lightly dust the fish in plain flour, dip in the egg and then coat with the parsley and garlic mixture. Dribble over a little olive oil and the turn the fish onto a roasting tin, oiled side down. Dribble a little oil on the top side and roast in the oven for 10 minutes or until cooked.

Turn the oven off, leave the door ajar and transfer the fish to a warm plate, leaving it on the edge of the oven. Place the roasting tin over a moderate heat and toss the spinach lightly in it. Allow to wilt slightly and then divide onto four plates, put the fish on top, scatter the olive around and serve with lemon quarters.

Source: Hugo Arnold, Evening Standard, London

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

Roast Codfish with Scallion and Leek Potato Cakes

Servings: 4 Servings

Ingredients:

POTATO CAKES:
1 pound Yukon gold potatoes
3 Egg yolks
4 ounce Butter
4 ounce Diced smoked slab bacon
3 ounce Chopped leeks
3 ounce Chopped scallions
Salt and pepper to taste

ROSEMARY VINEGAR REDUCTION:
1 cub Sherry vinegar
1 cub Malt vinegar
1 cub Chicken or fish stock
2 bunch Fresh rosemary

ROASTED FISH:
2 pound Codfish; skin on, scaled
Canola oil

Preparation:

FOR POTATO CAKES: Cook potatoes in jackets in salt water until done. Peel while hot. Mash potatoes until smooth. Add egg yolks and butter; mix.
Render bacon (cook over low heat so the fat separates out). Add leeks and scallions and toss quickly; add to potato mixture and mix well. Season with salt and pepper. Let mixture cool, then form into patties. Chill overnight.
When ready to serve, saute potato cakes until golden brown.

FOR VINEGAR REDUCTION: Combine vinegars and stock, and reduce by half (boil rapidly until the volume is reduced, by evaporation, to half the original amount). Add rosemary and let infuse (steep) for about 10 minutes. Strain and reserve.

COD: Season fish with salt and pepper. Heat canola oil in a pan on top of the stove. Place fish in pan with skin side down and cook until there is a little golden color around the edges. Finish fish in 450-degree oven for approximately 8 minutes. Serve reduction with fish.

"Beyond the Blarney," by ANN BURGER, Post and Courier Food Editor, Charleston, SC, Wednesday, March 11, 1998 "There's nothing particularly Irish about green beer or shamrock-shaped sugar cookies. No big headlines there. But did you know there's nothing Irish about corned beef? ^Here are authenic recipes from Frank McMahon, chef, Elliott's on the Square, Charleston, SC

Notes: A home-style recipe for those who want a taste of authentic Irish cooking. The codfish with potato cakes, he says, is sort of an Irish fish and chips. The British usually serve the dish with malt vinegar

>from Pat Hanneman (Kitpath) 98Mar12, a McBuster production

Recipe by: Frank McMahon, Elliott's on the Square^

Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 12, 1998

Roast Corn

Servings: 1 Servings

Ingredients:

See instructions

Preparation:

Discard outer husks. Strip inner husks to end of cob; do not tear off. Pull out silk. Soak in ice water 20 minutes. Drain corn on towel;; leave husks wet. Spread corn generously with butter. Rewrap in husks; then in double thickness of heavy-duty aluminum foil. Cook on ash-gray coals 10 to 15 minutes, turning once. Posted to TNT - Prodigy's Recipe Exchange Newsletter by ellenmirvine@juno.com (Ellen M Irvine) on Aug 11, 1997

Roast Corn on the Cob

Servings: 1 Servings

Ingredients:

6 Ears fresh sweet corn
6 tablespoon Butter or margarine
6 Ice cubes Salt and pepperto tasteAdditional butter ormargarine, optional

Preparation:

Remove husk and silk from corn. Place each ear of corn on a piece of aluminum foil. Add 1 tablespoon butter and 1 ice cube. Wrap securely, twisting ends to make handles for turning. Place corn on grill. Cook for 25 minutes, turning once. Season with salt and pepper, and additional butter if desired. Yield: 6 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

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

Roast Cornish Game Hen and Jerusalem Artichok

Servings: 4 Servings

Ingredients:

4 Cornish game hens; wing tipsremoved
20 Shallots; peeled and trimmed
1 pound Jerusalem artichokes; peeled
¼ cub Olive oil
Kosher salt
Freshly ground black pepper
2 tablespoon Red wine, red wine vinegaror stock
2 To 3 tomatoes; cored andcoarsely chopped
½ cub Drained medium green olives

Preparation:

Place rack in center of oven. Heat oven to 500 degrees F. PLace the hens, breast sides up, in a 14-by-12-by-2-inch roasting pan. Put 20 shallots in the cavity of each hen. Arrange the remaining shallots and the Jerusalem artichokes in the pan so that they touch as little as possible. Rub the oil over the hens, shallots and Jerusalem artichokes and the pan. Sprinkle salt and pepper pver everything.
Roast for 8 minutes. Move hens around and turn vegetables with a wooden spatula so they won't stick.
Roast 7 - 12 minutes more, or until juices run clear.
Remove hens and vegetables to a serving platter or individual plates. Tilt the pan and remove any grease.
Put pan over low heat, add the wine and tomatoes, and cook 1 minute. Add olives and cook 2 minutes over high heat, scraping any crisp bits with a wooden spoon. Taste for salt and pepper. Put warm sauce over heans and serve.

Nutritional info per serving: 621 cal; 51g pro, 36g carb, 32g fat(45%), 3g fiber, 159mg chol, 734mg sodium

Source: Roasting: A Simple Art by Barbara Kafka (Morrow) Miami Herald, ¼/96
formatted by Lisa Crawford
Posted to MM-Recipes Digest V3 #239

Date: 02 Sep 96 00:15:10 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

Roast Cornish Game Hens Stuffed with Two Basils

Servings: 2 Servings

Ingredients:

1 cub Opal basil leaves, fresh
1 cub Sweet basil leaves, fresh
1 Orange; zest & juice only
2 Cornish game hens
Olive oil; for rubbing
Black pepper

Preparation:

Preheat oven to 425 degrees F.

Chop the basils coarsely. Rinse hens and pat dry.

In a bowl, combine the basils, orange zest, and orange juice; mix well.
Tightly pack the basil mixture inside the cavity of each hen. Tie the legs together with kitchen twine and tuck the wings under. Rub the hens with olive oil and sprinkle with black pepper. Place, breast side up, on a roasting rack set inside a lightly greased roasting pan.

Roast for 10 minutes. Remove from the oven and rotate the hens so that the breasts face down. Roast for 30 minutes longer. To check for doneness, prick the under side of the thighs with a sharp fork; if the juices run clear, the hens are done. Remove from the oven and let stand at room temperature for 5 minutes before serving.

Source: "Basil" by Janet Hazen
Posted to MM-Recipes Digest V3 #279

Date: Sat, 12 Oct 1996 13:43:05 +0000

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

Roast Cornish Hens and Shiitake Basil Stuf

Servings: 6 Servings

Ingredients:

¼ cub Butter
2 cub Shiitake mushrooms; thinlysliced
1 Leek; white part only,thinly sliced
1 Clove garlic; minced
5 cub French bread; cut in¾-inch pieces
¾ cub Whipping cream
½ cub Fresh basil; packed, chopped
¼ cub Sherry
1 Egg; beaten
6 Cornish hens
¼ cub Butter; melted
¼ teaspoon Salt
¼ teaspoon Pepper

SAUCE:
2 Shallots; minced, or greenonions
1 Clove garlic; minced
4 teaspoon All-purpose flour
1 ½ cub Chicken stock
¼ cub Sherry

Preparation:

Date: Fri, 9 Feb 1996 17:02:01 -0400

From: "Paul A. Meadows" <ag441@ccn.cs.dal.ca> In skillet, melt butter over medium heat; cook mushrooms, leek and garlic for 3 minutes. Let cool to room temperature.

Meanwhile, stir together bread, cream, basil, sherry and egg; add to cooled mushroom mixture.

Using kitchen shears, remove backbones from hens by cutting along each side. Bend legs back to sever joints. Ease boning knife between ribs and meat. Holding bones with left hand, use short strokes to cut meat from rib cage of each Cornish hen. Using kitchen shears, snip rib cage free from body at collarbone.

Lay hens, skin side down, on work surface; mound ½ cup bread mixture in centre of each breast. Shape hen into original shape to enclose stuffing.
Holding skin together with 1 hand, secure with poultry pin. Plump birds to form round shape; fold wings underneath and tie legs together.

Place hens on rack in roasting pan; brush with melted butter. Sprinkle with salt and pepper. Bake in 375F 190C oven for about 45-55 minutes or just until juices run clear when hens are pierced. Transfer hens to warm platter; tent with foil.

Sauce: In roasting pan, bring cooking juices to boil over medium-high heat.
Add shallots and garlic; simmer, stirring, for 5 minutes or until softened.
Sprinkle with flour; cook, stirring, for 1 minute or until thickened. Whisk in chicken stock and sherry; bring to boil. simmer for 5 minutes or until sauce coats back of spoon. Strain sauce; serve with Cornish hens.

Recipe by Anne Desjardin, Co-owner L'Eau la Bouche Restaurant and Hotel, member of Relais & Chteaux, Ste-Adle, Quebec, Canada Source: Canadian Living magazine, Sep 94 Presented in article by Donna Paris: "Julia Child Comes For Lunch"

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

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

Roast Curried Cornish Hens

Servings: 4 Servings

Ingredients:

2 pounds Cornish hens
1/3 cub Orange juice
¼ cub Curry powder
2 tablespoon Mango chutney
2 teaspoon Vegetable oil
2 teaspoon Grated peeled fresh ginger
¼ teaspoon Salt
Nonstick cooking spray
2 cub Water

Preparation:

1. Remove and discard giblets and necks from hens. Rinse hens under cold water; pat dry. Split hens in half lengthwise; set aside. Combine juice and next 5 ingredients in a large zip-top plastic bag. Add hens; seal bag, and marinate in refrigerator 8 hours or overnight.

2. Preheat oven to 500 oF.

3. Coat a shallow roasting pan with cooking spray; add water to pan. Remove hens from plastic bag. Remove hens from plastic bag, reserving marinade.
Place hen halves, skin sides up, in pan with water. Bake at 500 oF for 30 minutes or until hens are done, basting occasionally with reserved marinade. Remove and discard skin before serving.

Yield: 4 servings (serving size: 1 hen half).

Selections: 4 P/M.

Per serving: Calories 225 (30 % from fat); Protein 34.1 g; fat 7.5 g (sat 2 g); Carbohydrates 2.8 g; Fiber 0.5 g; Cholesterol 99 mg; Iron 1.8 mg; Sodium 132 mg; Calcium 26 mg.

Recipe by: Weight Watchers Magazine, Jul/Aug 1997, page 75

Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 23, 1998

Roast Duck

Servings: 4 Servings

Ingredients:

2 tablespoon Worcestershire sauce
1 tablespoon Starch,dissolved in 2Tbwater
2 tablespoon Light Soy sauce
1 teaspoon Sugar
1 3-4 pound Long Island Duck

Preparation:

Combine the first three ingredients, coat the duck and let stand 2 hrs.
Fill a steamer pan with water 1 ½" deep. Place duck on rack breast side up, reserving marinade . Cover, bring water to boil and steam 30 min. Skim fat from steaming juice and reserve. Preheat oven to 400 F. Transfer duck to a baking dish and brush with reserved marinade. Roast uncovered 15 min.
Lower heat to 350 and roast a further 40 min. Remove duck to a cutting board. Skim and discard fat from the pan juices. In a small pan, combine reserved steaming and roasting juices, bring to a simmer, add the starch mix and cook, stirring, until thickened. Cut the wings, legs and thighs at the joints, split the back in half and the breast into quarters. Arrange pieces on a platter and top with the gravy.

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

Roast Duck #1

Servings: 8 Servings

Ingredients:

4 Ducks
Bacon drippings
Flour
1 Apple
1 Onion
Celery
1 can (13.75-oz) consomme
1 can Water
1 cub Sherry

Preparation:

Rub ducks with bacon drippings, then pat with flour (this is to keep the ducks from browning too soon). Stuff each duck with ¼ apple, ¼ onion and celery. Place in roasting pan; pour on consomme and water. Bake, covered at 275 for 4 hours, basting frequently. Add wine and bake ½ hour more. Scrape flour off ducks and brown.

MRS FLORA BELLE ANDERSON

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.

Roast Duck #2

Servings: 4 Servings

Ingredients:

Wild ducks
1 medium Onion per duck; peeled
Salt & pepper
Oil for browning

Preparation:

Duck was common among the Northwest Indians. For that matter, so were clams and oysters. But because the ducks lived on salt water and ate saltwater fish, they had a rather fishy taste.

Duck with a fishy flavor does not appeal to the white man ... at least, not to very many. My mother, Emily, was raised on the Lummi Indian reservation on Lummi Island, near Bellingham, Washington. As a child, she ate fishy duck all the time and learned to love it. Northwest fishermen still come to her door to give her fishy ducks that they have caught and will not eat. But my mother relishes them. She also used to eat the skin off my salmon when I was a boy. She had Lummi tastes, and now years later I eat the salmon skin myself and plead for a fishy duck. She has me hooked too!

This is as close as I can come to what went on in the old days here in the Northwest. I don't expect you to build a fire and roast your duck slowly for a long time. But if you ever get any wild duck from around saltwater, this is what you do ... and it is very close to what the Northwest Indians still do.

Rub each bird with salt and pepper, inside and out. Brown the birds in a big black frying pan with just a bit of oil. Turn so that each side is browned a bit. Stuff a medium-sized peeled onion inside each bird (the Northwest Indians used wild onions), and place the birds in a covered oven-proof pot. Deglaze the frying pan with a bit of water and add that to the pot. Cover and bake at 325ø for about l hour. (Wild ducks are rather small, so don't overcook them.) No, wild birds will never be as tender as domesticated birds, but the flavor is something else!

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

Roast Duck #3

Servings: 2 Servings

Ingredients:

2 Ducks or more (1 per person)
Garlic powder
Salt
Pepper
1 cub Chopped celery
1 large Onion; chopped
2 Cloves garlic
2 cub Kraft hot barbecue sauce
1 tablespoon Worcestershire sauce
1 tablespoon Dry mustard
1 tablespoon Lemon juice
1 cub Water
Paprika

Preparation:

Rub ducks with garlic powder, salt and pepper. Put breast down in a large roaster. Combine other ingredients (except paprika) and pour over ducks.
Bake, covered, for 3 hours at 325ø. When ducks are tender, turn ducks breast side up and sprinkle with paprika. Bake, uncovered, until golden brown. Serve gravy over ducks. (If thicker gravy is desired, add small amount of flour and cook until thickened.) Yield: 1 duck per person.

PATRICK D. MILLER

From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Roast Duck #4

Servings: 4 Servings

Ingredients:

2 tablespoon Worcestershire sauce
1 tablespoon Starch; dissolved in:
2 tablespoon Water
2 tablespoon Light soy sauce
1 teaspoon Sugar
1 3 to 4-lb long island duck

Preparation:

Date: Sat, 20 Apr 1996 10:09:55 -7

From: arlenes@holly.ColoState.EDU

Combine the first three ingredients, coat the duck and let stand 2 hrs.
Fill a steamer pan with water 1-½" deep. Place duck on rack breast side up, reserving marinade . Cover, bring water to boil and steam 30 min. Skim fat from steaming juice and reserve. Preheat oven to 400 F. Transfer duck to a baking dish and brush with reserved marinade. Roast uncovered 15 min.
Lower heat to 350 and roast a further 40 min. Remove duck to a cutting board. Skim and discard fat from the pan juices. In a small pan, combine reserved steaming and roasting juices, bring to a simmer, add the starch mix and cook, stirring, until thickened. Cut the wings, legs and thighs at the joints, split the back in half and the breast into quarters. Arrange pieces on a platter and top with the gravy.

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #112

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

Roast Duck Bigarade

Servings: 1 Servings

Ingredients:

4 ½ pound Duck
1 tablespoon Butter
Salt & pepper
¾ cub White wine
1 Lemon
1 Orange
1 tablespoon Sugar
1 tablespoon Sherry
1 cub Orange juice
2 tablespoon Brandy
1 tablespoon Cornstarch

Preparation:

Preheat oven to 375. Rub duck with butter & season with salt & pepper.
Place in roasting pan & add wine. Place in oven & roast 2-2 ½ hours.
Baste every 15-20 minutes with wine. Grate orange & lemon rinds into sauce pan. Melt sugar in pan with sherry & cook until caramel in color, be careful not to burn. Add juices & brandy. Simmer 5 minutes.
Cut orange into segments & add to sauce. Remove duck from oven when done. Carve & place on platter. Drain fat from pan & add sauce to duck drippings. Mix a little water with cornstarch & add to sauce.
Bring to boil for 2 minutes. Pour over duck & serve.

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

Roast Duck Breast with Cherries in a Wine-Herb Sauce

Servings: 1 Servings

Ingredients:

4 Boneless duck breast halves
Salt, pepper
1 tablespoon Olive oil
1 medium Onion, thinly sliced
2 Garlic cloves, minced
1 cub Chicken broth
1 cub Cabernet Franc (a light redwine)
3 Sprigs fresh thyme
1 tablespoon Chopped Italian parsley
1/3 cub Dried cherries (choosecherries that aren't toosweet)
1 tablespoon Honey
1 ½ tablespoon Tomato paste
1 tablespoon Balsamic vinegar
Cooked angel-hair pasta

Preparation:

I came across this recipe at the Philadelphia Inquirer site:

http://www2.phillynews.com/inquirer/97/Mar/02/food/TWOS02.htm

It sounded so good that I thought I'd share it with you all even though I haven't tried it yet. It originates with the winemaker at Chateau Ste.
Michelle in Washington. -Leslie.

With tip of sharp knife, pierce duck skin in several places. Season duck on both sides with salt and pepper. Heat heavy-bottomed skillet. Add duck, skin-side down, and brown five minutes or until fat is rendered from skin.
Turn and brown second side one to two minutes. Remove duck and reserve.

Pour off all but 1 tablespoon duck fat. Add oil and heat. Add onion and garlic and saute until onion is tender, about five minutes. Add broth, wine, thyme, parsley, cherries, honey and tomato paste. Bring to boil. Cook until liquid is reduced by one-third.

Meanwhile, remove and discard duck skin. Using sharp knife, cut duck into ⅛-inch-thick slices. Return duck to sauce and heat through, about five minutes. Stir in vinegar and season to taste with salt and pepper.

To serve, arrange mound of hot pasta on each of two plates. Top each with half of duck and half of sauce. Serve immediately.

Nutritional data per serving: Calories, 903; protein, 79 grams; carbohydrates, 70 grams; fat, 25 grams; cholesterol, 330 milligrams; sodium, 281 milligrams. Posted to FOODWINE Digest 06 Mar 97 by Leslie Duncan <duncan@VIANET.ON.CA> on Mar 7, 1997

Roast Duck Breast with Sage and Onion Puree

Servings: 4 Servings

Ingredients:

1 pound New potatoes
Salt and Pepper
3 Sprigs of Sage
2 Duck Breasts
2 medium Onions
Olive oil
10 fluid ounce Milk

Preparation:

Boil the potatoes in their skins until tender in plenty of salted water with two of the sprigs of sage. Preheat the oven to Gas Mark 6/400F/200C.

Heat a dry frying pan suitable for the oven (or a roasting tin) over a high heat until very hot. Place the duck breasts, fat side down, in the oven for two minutes until the fat starts to run. Season the top fat-less sides with salt and pepper. Continue to cook for 2 minutes and then transfer to the oven and roast for a further 10 minutes. Turn the oven off, open the door and leave the duck breasts on the edge to rest for 10 minutes.

Peel and chop the onions as finely as possible. Saute in three tablespoons of olive oil for 10 minutes without browning. Meanwhile remove the sprigs of sage, discard and mash the potatoes. Add the potatoes to the onions along with the milk, beating all the time. When you reach a suitably runny consistency, season with salt and pepper and stir in a teaspoon of chopped sage leaves. Add more sage to taste and serve with the duck, cut into slices. I serve this with french beans but you could also use broccoli.

Source: Hugo Arnold, Evening Standard, London, UK

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

Roast Duck Grand Marnier

Servings: 1 Servings

Ingredients:

1 Cut up duck
Salt & pepper
¼ cub Oil
2 cub Orange juice
¼ cub Grand Marnier
1 cub Pitted & chopped apricots
1 cub Pitted & chopped plums
2 tablespoon Flour
2 tablespoon Water

Preparation:

Remove fat & trim meat. Season with salt & pepper. Brown in oil. Add orange juice & Grand Marnier & simmer until meat is tender. Add apricots & plums & simmer 45 minutes. Mix flour with water into paste. Add to sauce & simmer until thick. Pour over buttered noodles.

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

Roast Duck Stuffed with Apples and Grapes

Servings: 4 Servings

Ingredients:

1 Duck, 5 ½ pound, dressed
Stuffing:
Duck giblets
½ pound Mushrooms, coarsely chopped
4 Greening apples, cored and
Sliced, but not peeled
1 ½ cub Seeded (or seedless) halved
Sweet grapes
2 cub Unblanched hazelnuts
1 teaspoon Salt
For basting:
2 cub Apple cider

Preparation:

Cover the duck giblets with water in a small saucepan and simmer gently for ½ hour. Drain, reserving ½ cup of the giblet-cooking water. Chop the giblets for the stuffing. Mix the giblets and ½ cup giblet-cooking water with the stuffing ingredients. Remove any pinfeathers from the duck, and singe to remove any hairs. Stuff both neck and body cavities of the bird, skewer shut, and truss. Prick the skin of the duck well all over with a sharp fork. Wrap any remaining stuffing in aluminum foil. Place the duck, breast side up, on a rack in a large roasting pan. Place the foil-wrapped stuffing in the pan beside the bird. Place in a hot oven, 400F, and roast for 1 hour, pricking the skin of the duck with a fork and basting every 20 minutes with cider. Reduce oven temperature to moderate, 350F, and continue to roast for 2 hours more, pricking the duck and basting every 20 minutes with cider and drippings.

From: The Art of American Indian Cooking by Yeffe Kimball and Jean Anderson, Avon Books, New York, NY, 1965. From Loren Martin

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

Roast Duck with Apple Jel

Servings: 100 Servings

Ingredients:

100 pound DUCK WHOLE FZ
2 ounce BUTTER PRINT SURE
9 ½ ounce ORANGES FRESH
6 ounce LEMON FRESH
1 ½ cub JUICE APPLE QT CAN
2 teaspoon PEPPER BLACK 1 LB CN
7 ounce CATSUP TOMATO#10
2 pound HOT SAUCE
2 tablespoon VINEGAR CIDER
¼ pound SALT TABLE 5LB

Preparation:

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN

1. WASH DUCK THOROUGHLY, INSIDED AND OUT, UNDER COLD RUNNING WATER. DRAIN WELL.

2. RUB CAVITY OF DUCK WITH MIXTURE OF SALT AND PEPPER.

3. PLACE DUCK, BREAST SIDE UP, IN PANS WITHOUT CROWDING. PRICK SKIN OF DUCK.

4. ROAST DUCK 1 ½ HOURS. MELT 2 OZ (¼ CUP) BUTTER OR MARGARINE. ADD 2 LB (3 CUPS) APPLE JELLY AND 1 ½ CUPS (¼-NO. 3 CYL CN) CANNED APPLE JUICE. STIR TO BREAK UP JELLY; CONTINUE STIRRING UNTIL JELLY IS MELTED.
REMOVE FROM HEAT. ADD ¼ CUP LEMON JUICE (6 OZ (1 ½ LEMONS A.P.)), ½ CUP ORANGE JUICE (9 ½ OZ (1 ¼ ORANGES A.P.)), 7 OZ (¾ CUP) TOMATO CATSUP, AND 2 TBSP VINEGAR. STIR UNTIL WELL BLENDED. DURING LAST 30 MINUTES OF ROASTING INCREASE OVEN TEMPERATURE TO 375 F.

5. BRUSH SKIN OF DUCKS EVENLY WITH ½ OF GLAZE; ROAST 15 MINUTES. REPEAT WITH REMAINING GLAZE; ROAST AN ADDITIONAL 15 MINUTES OR UNTIL TENDER.

NOTE: 1. USE V-SHAPED RACKS IN ROASTING PANS, IF AVAILABLE (7 ROASTING PANS AND 13 RACKS).

NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A-25000.

Recipe Number: L16402

SERVING SIZE: ¼ DUCK

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Roast Duck with Cranberry Sauce

Servings: 2 Servings

Ingredients:

I.E.S.JJGF65A:

PHILLY.INQUIRER:
4 pound To 5 lb.duck,thawed if froze
¼ cub Port
2 tablespoon Butter
2 tablespoon Flour
1 cub Chicken broth
¼ cub Orange juice
2 tablespoon To 4 brown sugar
½ cub Cranberries; fresh
1 dash Cayenne pepper
½ Lemon
Salt to taste
Fresh ground pepper to taste

Preparation:

Rinse duck under cold water and pat dry.Remove any large lumps of fat from skin.Rub inside cavity and skin of duck with lemon and season cavity and skin with salt and pepper.Truss bird,place on rack and set in shallow roasting pan.Roast at,350 deg.for 30 minutes.Then pierce skin all over with fork to release fat.
Continue roasting until duck is completely cooked,1 ½ to 2 hours.About once every hour,remove all but 1 cup of fat from pan,some remaining fat will keep pan from scorching.Increase oven temperature to 500 deg.for the last 15 minutes of roasting to crisp skin..
Remove duck from oven and set on warm plate.Pour off and discard fat.Place roasting pan on top of stove.Add port and heat over low heat, scrapping up any browned bits.Add butter and heat until melted.Add flour, stirring until smooth.
Add chicken broth and whisk constantly until smooth and thickened,2 to 3 minutes.Stir in orange juice and 2 tbs.brown sugar and mix well.Add cran- berries and cook over high heat until cranberries pop,2 to 3 minutes.Add cayenne and more salt and pepper to taste.If mixture is too tart,add re- maining brown sugar...
To serve, cut duck in half lengthwise,using poultry shears,and place on two serving dishes.Pour half of sauce over each serving.Serve immediately.
Makes two servings....

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

Roast Duck with Cumberland Sauce

Servings: 4 Servings

Ingredients:

1 pound duck
1 teaspoon TABASCO pepper sauce;divided
Salt
¾ cub Currant jelly
¾ cub Orange juice
¼ cub Lemon juice
¼ teaspoon Ground ginger
1 tablespoon Cornstarch
2 tablespoon Water

Preparation:

Preheat oven to 375øF. Pierce skin of duck with fork; rub duck with ½ teaspoon TABASCO sauce, and sprinkle with salt. Place on rack in roasting pan. Roast 1 ½ hours or until temperature on meat thermometer reaches 190øF.

Meanwhile, in small saucepan, melt jelly over medium heat.

Gradually stir in juices. Add ginger and remaining TABASCO sauce.

In small bowl, stir together cornstarch and water until smooth. Add to saucepan. Stirring constantly, bring to a boil and boil 1 minute.

Serve with Roast Duck.

Busted by Karen Sonnessa <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 Apr 9, 1998

Roast Duck, Marinated

Servings: 6 Servings

Ingredients:

2 Ducklings; 4-5 lb. each
3 Cloves garlic; coarselychopped
2 teaspoon Fresh ginger; minced
½ teaspoon Bay leaves; chopped
½ teaspoon Salt
¼ cub Orange juice; fresh

Preparation:

1. Preheat oven to 300 degrees Fahreheit.

2. Prepare the duck & marinade: remove any lumps of fat from ducks. Wash ducks & blot fry with paper towels. Loosen skin. To do so, start at the neck of each bird & tunnel your fingers under the skin to separate the skin from the breast meat. Try to loosen the skin over the thighs & drumsticks, as well. Work carefully so as not to tear the skin.

3. In a mortar, combine ginger, bay leaf, & salt & mash to a smooth paste.
Work in the orange juice. Spread this mixture under the skin of the ducks.
The easiest way to do this is to place a spoonful of the mixture under the skin covering the breast. Rub the skin to force the mixture over the leg meat. Truss the birds & place them, breast sides down, in a lightly greased roasting pan.

4. Roast the ducks for 45 minutes.

5. Meanwhile, prepare the tamarind-chipotle glaze (see recipe)

6. Pour the fat out of the roasting pan & invert the ducks. Brush the skin with the tamarind-chipotle glaze. Roast the ducks, brushing the skin with glaze from time to time, for another 45 minutes, or until tender.

7. Transfer the ducks to a cutting board. Cut in half with poultry shears, removing trussing & backbone. Arrange duck halfs on platters & brush with remaining glaze.
Recipe By : Miami Spice Cookbook

Posted to FOODWINE Digest 23 November 96

Date: Sat, 23 Nov 1996 21:22:24 -0500

From: Randee Fried <Noellekk@AOL.COM>

NOTES : This may seem like a rather involved way to cook duck, but it produces crisp skin & moist, tender meat. The ducks are roasted upside down

for the first 45 minutes to help prevent the breast meat from drying out.

Roast Duckling

Servings: 3 Frozen rea

Ingredients:

-duckling (about 4 ½pounds each)
2 teaspoon Salt
½ teaspoon Pepper
3 small Onions, peeled andquartered
Duck Giblet Broth
Golden Gravy
Pumpernickel Stuffing

Preparation:

1. Wash and dry ducklings. Pierce skin all over with fork so fat will cook out. (Set giblets aside to simmer for broth) 2. Rub skin with mixture of salt and pepper: stuff 4 onion quarters into cavity of each bird; place on a rack in a large roasting pan. (Or use two small pans, if necessary) 3.
Roast, uncovered in a slow over 325F 3 hours, or until drumstick joints move easily and ducklings are a rich golden-brown. (During roasting, pierce skin with fork several times. Also to keep fat from smoking, dip it from the roasting pan into a bowl several times during cooking. There will be as much as 6 cupfuls.) 4. Cut 2 ducklings into quarters. (Poultry sheers do a fast job.) Arrange on a heated serving platter. Serve with Golden Gravy and Pumpernickel Stuffing ( Set other duckling aside to cool.) 5. Wrap cooled duckling; chill with 4 cups of Duck Giblet Broth or Duck Pilaf for another meal. DUCK GIBLET BROTH Combine giblets (except liver) and necks with 1 medium-size onion, chopped; handful of celery tops; 2 teaspooons of salt; and 6 cups water in a large saucepan. Simmer one hour. Add livers for last 20 minutes cooking. Strain stock; measure; add water, if needed to make 6 cups. Save 4 cups for making Duck Pilaf, Grind or chop giblets and add to remaining 2 cups broth for Golden Gravy. Makes 6 cups. GOLDEN GRAVY Remove rack from roasting pan. Tip pan and our off all fat into a bowl. Return 4 tablespoons to pan; blend with 4 tablespoons flour; cook stirring all the time, just until mixture bubbles. Stir in 2 cups of broth with ground giblets; continue cooking and stirring, scraping baked-on juices from bottom and sides of pan, until gray thickens and boils 1 minute. Season to taste with salt and pepper. Makes about 2 ½ cups.

Roast Duckling

Servings: 2 Servings

Ingredients:

4 ½ pound To 5 lb. duckling
Chef's Salt (see below)
1 Carrot, washed, scraped,and coarsely chopped
2 Stalks celery, coarselychopped
1 medium Onion, coarsely chopped
1 Or 2 cloves garlic, thinlysliced
3 To 4 tbs. lard, duck fat,or chicken fat
3 To 4 black peppercorns
1 small Piece of bay leaf
Sprinkling of marjoram
CHEF'S SALT:
1 cub Salt
1 tablespoon Spanish paprika
1 teaspoon Ground black pepper
¼ teaspoon Ground white pepper
¼ teaspoon Celery salt
¼ teaspoon Garlic salt

Preparation:

The following three recipes are from a book called "The Chef's Secret Cook Book" by a Hungarian psychologist turned chef named Louis Szathmary. Szathmary is more interested in good food that in culinary pomposity and that makes for some good reading. At the end of each recipe is a "Chef's Secret" that explains exactly why the recipe recipe is prepared in the way it is.

1. Preheat the oven to 300F to 325F.

2. Use a roasting pan with a tight-fitting cover. Put the lard, duck fat, or chicken fat into the roasting pan. Reach into the vent end of the duckling and remove the neck and giblets, which will be inside the body cavity. Rub the inside and outside of the duckling with Chef's Salt.

3. Place the duckling, breast down, directly on top of the lump of fat in the roasting pan. Place the cut vegetables and garlic inside, on, and around the duckling. Add about 1 to 2 inches of water to the pan. Add the peppercorns, bay leaf, and marjoram. Cover and place in the preheated oven.

4. After 2 hours, take the roasting pan out of the oven and very carefully remove the duckling to a platter. Let it cool completely.
If it is not completely cooled, the dish will not turn out properly.

5. To finish, split the duckling lengthwise by standing it on the neck end and, with a sharp knife, cutting from the tip of the tail directly down the center. To quarter, each half may again be cut.

6. Place the cold, split duckling pieces, cut side down and skin side up, on a slightly greased cookie sheet. Return to a 425F to 450F oven for 18 to 22 minutes. Before serving, remove the first two joints of the wing, leaving only the third.

CHEF'S SECRET: The success of a roast duckling starts with the buying. For best results, buy the best. A 4 ½ to 5-lb. duckling is the most satisfactory and economical size. It is perfectly safe and even advisable to buy frozen duckling. Look for the mark of government inspection on the package. Store in a freezer or the freezing compartment of the refrigerator until ready to use. Before using, let the duckling defrost overnight in the bottom of the refrigerator. After it has been defrosted completely and the flesh feels soft, preparation may begin.

After the duckling has been removed from the roasting pan to cool, it can be safely kept at room temperature all day. Or, if the weather is very hot and humid, store the duckling in the refrigerator after it has cooled to room temperature. It is important to bring it back to room temperature about an hour before finishing. Do not reheat right from the refrigerator.

Perhaps you wonder why fat is added to the duck, which is a naturally fat bird. As the water starts to beat in the roasting pan, the fat becomes liquid and forms an even surface over the top of the water.

The surface of fat has a boiling point of 360F degrees, while the water boils at 212F. Without the fat, the water would create a vapor surrounding the duck in the covered roasting pan. This would give the bird a steam-cooked, undesirable taste, and would prevent the fat under the duck skin from oozing out as it does in dry air.

Makes 2 to 4 servings.

CHEF'S SALT"

Mix well and use instead of salt.

Be careful to use garlic salt, not garlic powder. If you use garlic powder a small pinch is enough.

From "The Chef's Secret Cookbook", Louis Szathmary, Quadrangle Books, Chicago. 1972.

Posted by Stephen Ceideberg; March 14 1993.

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

Roast Duckling a la Orange

Servings: 8 Servings

Ingredients:

4 pound ducklings
1 teaspoon Seasoned salt
½ teaspoon Rosemary
½ cub Celery; chopped
½ cub Onion; chopped
2 cub Brown sauce; or chicken stoc
3 tablespoon Sugar
1 tablespoon Butter
½ cub Vinegar
1 cub Orange juice
1 teaspoon English mustard
½ teaspoon Cornstarch
¼ cub Grand marnier

Preparation:

Recipe by: Joe Mannke of Rotisserie for Beef and Bird, Houston, TX Preparation Time: 2:00 STEP ONE: Prepare the Duckling and Basic Brown Sauce-- Trim the duck of excess fat at the base of the tail. Rub the inside with the seasoning salt and rosemary.

Preheat oven to 450 degrees F.

Place the duckling in a roasting pan, add ½ cup of water, and roast for 1-½ hours, basting occasionally.

Remove the duckling from the oven and keep warm.

Pour off all but two tablespoons of fat from the roasting pan, add the onions and celery, and saute until tender. Add two cups of brown sauce.
Boil for 20 minutes.

The basic sauce is now ready for additional flavoring.

STEP TWO: Prepare the Orange Sauce-- Melt the butter, vinegar, and sugar in a saucepan and boil until the liquid caramelizes. Add the orange juice, mustard, and basic brown sauce and bring to a boil.

Strain the sauce, then thicken with cornstarch and season with Grand Marnier.

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

Roast Duckling in Wine

Servings: 5 Servings

Ingredients:

4 ½ pound Duckling
2 cub Optional stuffing
1 teaspoon Kosher salt
Coarse
¼ teaspoon Nutmeg
Wine & grape
Sauce
¾ cub Marsala wine
2 tablespoon Grape jelly
1 ½ tablespoon Cornstarch
1 cub Seedless green grapes

Preparation:

1. Wash duckling and dry. Sprinkle salt and nutmeg in the cavity. Close openings with wooden picks. Tie legs together. Tie wings to body. Wrap bits of foil over legs and wings to prevent over cooking. Cover with wax paper to prevent splattering. 2. Place duckling with or without stuffing, breast side down in a baking dish. Cook at FULL POWER 6 minutes per pound or 24 minutes for a 4-lb duckling. After 12 minutes, turn bird breast side up and drain off accumulated fat. Continue cooking. 3. Remove from microwave oven; remove foil pieces and wax paper. Drain fat. 4. Blend wine jelly and cornstarch together. (You may need to add a bit of water.) Heat in a measuring cup in microwave oven 45 seconds or until thick and smooth. Add the grapes and heat at FULL POWER for 45 seconds more. Pour sauce over duck. 5. Roast in conventional range for 30 minutes at 400 deg.F. until skin is crispy brown and legs can be moved easily. Let stand 10 minutes.
Serves 4-6. Microwave time: 25-31 minutes (then 30 minutes in conventional range) Conventional range time: 2 - 2-½ hours Source: Micro Cookbook

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

Roast Duckling Milan

Servings: 4 Servings

Ingredients:

1 Duckling; thawed & quartered
¼ teaspoon Black pepper
1 tablespoon Oregano, dried
½ tablespoon Basil, dried
4 tablespoon Dijon mustard
1/3 cub Parmesan; grated
1/3 cub Vermouth, dry
¼ cub Parsley, chopped; (garnish)

Preparation:

Preheat oven to 400 degrees. With a sharp knife, score skin of duckling quarters. Place duckling quarters, skin side up, on a rack in a uncovered roasting pan; sprinkle with pepper, oregano and basil. Roast 1 hour. Remove duckling from rack. Drain liquid from pan. Place duckling quarters in pan without rack. Spread mustard over top of duckling quarters; sprinkle with cheese. Pour vermouth in pan and continue baking at 400 degrees for 45 minutes or until tender. Garnish with parsley.

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

Roast Duckling Montmorency

Servings: 1 Servings

Ingredients:

5 pound Duck
1 medium Quartered onion
2 Coasely chopped carrots
2 Coasely chopped celery
Stalks
2 ½ cub ESPAGNOLE SAUCE
14 ounce Can sweet cherries
½ cub Brights Cream Sherry
2 teaspoon Grated orange rind
¼ cub Orange juice
3 tablespoon Icing sugar
1 pinch Cinnamon
1 Pack (250 g) cream cheese,
Cut in cubes

Preparation:

Preheat oven to 350. Prick skin all over with fork. Place duck in roasting pan, surround with vegetables & add 3 cups water. Roast, uncovered, in oven for 25 minutes per pound or until cooked through.
Meanwhile, bring Espagnole sauce to boil & reduce to 1 ¼ cup. Drain cherries, reserve ½ cup cherry juice. Combine reduced Espagnole sauce, reserved cherry juice, sherry, orange rind & orange juice.
Remove duck from pan; keep warm. Discard vegetables from pan juices & drain off all fat. Stir 1 cup pan juices in Espagnole mixture. Bring to boil & reduce, stirring constantly, to 1 ¼ cups. Add sugar, cinnamon & cheese; stir until smooth. Stir in cherries. Carve duck & serve accompanied with sauce.

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

Roast Duckling with Sherry

Servings: 4 Servings

Ingredients:

2 small Ducklings (2 to 3 lb each)
½ teaspoon Celery salt
½ teaspoon Onion salt
½ teaspoon Celery seed
¼ teaspoon Curry powder
1 teaspoon Herbal salt substitute
¼ teaspoon Pepper
¼ cub Minced celery
½ cub Minced onion
½ cub Sherry

Preparation:

1. Place ducklings in a large Dutch oven, breasts up. In a small bowl mix together celery salt, onion salt, celery seed, curry powder, salt substitute, and pepper. Rub into skin of ducklings. Let marinate 1 hour.

2. Preheat oven to 300 degrees F. Add celery and onion to Dutch oven. Pour in the ½ cup sherry. Place Dutch oven over medium-high heat and brown ducklings on both sides (about 20 minutes per side). Cover Dutch oven and bake for 1 hour. Slice and serve.

Recipe By : the California Culinary Academy

From: Date: 05/27

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

Roast Filet of Beef with Madeira Sauce a la Harris'

Servings: 8 Servings

Ingredients:

1 Whole beef filet, all fatremoved and sinew removed(about 5 pounds trimmed),at room, temperature (seenote)
2 tablespoon Flour
1 cub Beef bouillon, canned (notconsume)
Salt
Freshly ground black pepper
Worcestershire sauce
Grated lemon zest
¼ cub Plus 2 tablespoons Madeira,or dry sherry
1 tablespoon Butter
Chopped fresh parsley ( forgarnish)

Preparation:

Preheat oven to 500 F.

Place meat on a rack in a roasting pan rubbed with butter; do not Cover.
Immediately turn oven down to 350 F and roast meat until internal temperature reaches 120 F for rare, approximately 30 minutes. Remove from oven and keep warm.

To make Madeira sauce, pour off fat from roasting pan, reserving 2 tablespoons in a saucepan. Add flour to saucepan and cook over medium-high heat until well blended. Add bouillon and simmer until thickened, about 5 minutes. Add salt and pepper to taste, a dash or Worcestershire, and a touch of grated lemon zest. Reserve.

Add ¼ cup Madeira or sherry to the toasting pan and deglaze, scraping the bottom of the roasting pan, and place over low heat until slightly reduced.
Strain and return to pan. Add reserved bouillon mixture and continue to cook for about 10 minutes. When ready to serve, add 2 tablespoons Madeira or sherry and 1 tablespoon butter and swirl gently into the sauce until melted. Slice beef approximately ¾ inch thick and serve with Madeira sauce. Garnish with parsley.

Serves 6 to 8.

NOTE: You may wish to remove the tail end of filet and reserve it for another use; otherwise double it under to equalize thickness of the whole portion.

Harris' San Francisco; from: James McNair, Bar & Grill Cookbook. Typos by Brenda Adams <adamsfmle@sprintmail.com>
Recipe by: James McNair; "Bar & Grill Cookbook"

Posted to MC-Recipe Digest V1 #381 by Brenda Adams <adamsfmle@sprintmail.com> on Jan 19, 1997.

Roast Fillet of Beef

Servings: 12 Servings

Ingredients:

1 Fillet of beef (5-6 lb) trimmed
5 Garlic cloves; slivered
1 teaspoon Salt
1 teaspoon Freshly ground pepper
Tabasco sauce
1 cub Soy sauce
½ cub Olive oil
1 cub Port wine
2 teaspoon Thyme
1 bunch Watercress

Preparation:

TO PREPARE THE FILLET, MAKE slits in it and put slivers of garlic in the slits. Rub well with salt, pepper and Tabasco. Combine the soy sauce, olive oil, port and herbs and place the fillet in this marinade in a baking dish for at least ½ hour unrefrigerated, or an hour or more in the refrigerator. Turn several times while it is marinating. Preheat oven to 425F. Place the fillet on a rack in a roasting pan. Roast for 30-to-35 minutes, basting occasionally with the marinade. A meat thermometer should register 120F for very rare, 125F for rare, 130F for medium-rare. After it is removed from the oven, the internal temperature will rise as much as another 10F. Allow the fillet to rest, covered with foil, up to 30 minutes.
If it needs to sit longer, you might try a catering trick: Wrap the fillet, just out of the oven, in plastic wrap. Unwrap just before slicing. Cut into slices and place on a warm platter; garnish with sprigs of watercress.

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

Roast Flank Steak with Potatoes Amd Portobell

Servings: 4 Servings

Ingredients:

4 medium Baking potatoes
12 cl Garlic; smashed, peeled androughly chopped
1 cub Olive oil
2 teaspoon Kosher salt
Freshly ground black pepper
4 Portobello mushrooms, stemends trimmed and caps wipedclean
2 pound Flank steak; trimmed of allsurface fat

Preparation:

Place one oven rack on lowest level and one rack on the next level above. Heat oven to 500 degrees F.
Forty minutes before roasting the steak and mushrooms, use a fork to prick the potatoes once or twice each.
Place them directly on the sides of the upper rack of the oven, allowing enough room for the mushrooms, which will cook on the same rack.
Put the garlic in the blender or food processor with 4 tablespoons of the oil. Blend until smooth. Scrape down the sides with a rubber spatula. Add remaining oil and salt and pepper. Blend until smooth. Put the mushrooms in a 12-by-8-by-1 ½-inch roasting pan.
Using the spatula, scrape out half the garlic mixture into the pan. Rub the puree into both sides of each mushrooms cap. Allow to marinate for at least 30 minutes. Put steak in shallow container large enough to hold it. Pour remaining garlic mixture over and rub into both sides of steak. Let marinate on kitchen counter at least 30 minutes or until meat comes to room temperature. Before roasting the steak and mushrooms, put a 14-by-12-by-2-inch roasting pan on the lower oven rack and preheat for 10 minutes.
Remove pan. Immediately, put the steak with all of its marinade in the pan. Place on the lower rack, the thickest part of the steak to the rear of the oven.
Place the mushrooms on the upper rack at the same time. For rare, roast the steak on one side for 6 minutes(for medium, 8 minutes). Turn the steak and ,ushrooms. Roast 6 minutes more. Remove steak, mushrooms and potatoes from the oven. Let steak rest about 5 minutes, Slice thinly against the grain.

Nutritional info per serving: 734 cal; 53g pro, 40g carb, 40g fat

Source: Roasting: A Simple Art by Barbara Kafka Miami Herald, ¼/96
format by Lisa Crawford
Posted to MM-Recipes Digest V3 #239

Date: 02 Sep 96 00:15:10 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

Roast for Working People

Servings: 1 Servings

Ingredients:

1 small Chuck roast
1 can Cream of mushroom soup
½ package Dry onion soup mix
4 Cloves garlic, chopped
1 teaspoon Lemon pepper

Preparation:

I put this in my crock pot for about 6 hours, and it came out wonderfull.

Posted to EAT-L Digest 12 Jan 97, by Stephanie Manley <medea@FLASH.NET> on Mon, 13 Jan 1997.

Roast Fresh Ham

Servings: 100 Servings

Ingredients:

45 pound HAM COOKED FZ

Preparation:

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN

1. PLACE HAMS IN PANS.

2. INSERT MEAT THERMOMETER INTO THICKEST PART OF HAM. DO NOT ADD WATER.
DO NOT COVER.

3. BAKE 4 ½ HOURS OR UNTIL MEAT THERMOMETER REGISTERS 170 F.

4. LET STAND 20 MINUTES. REMOVE STRING OR NETTING BEFORE SLICING.

NOTE: 1. IF HAMS ARE FROZEN, COOKING TIME WILL BE INCREASED ABOUT 1 HOUR.

NOTE: 2. IF DESIRED, RACKS MAY BE PLACED IN PANS.

NOTE: 3. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 300 F.
4 HOURS OR UNTIL MEAT THERMOMETER REGISTERS 170 F.

NOTE: 4. OTHER TYPES AND SIZES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

Recipe Number: L09600

SERVING SIZE: 2 SLICES (

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Roast Fresh Ham (Svinestek)

Servings: 1 Servings

Ingredients:

3 pound Fresh ham, with rind
1 teaspoon Salt
½ teaspoon Black pepper
¼ cub Flour
2 tablespoon Butter
¼ cub Red wine
½ teaspoon Mustard
4 cub Cooked sauerkraut
6 Apples, quartered and cooked
18 Cooked prunes

Preparation:

from: The Wonderful World of cooking

Score rind of ham or slash in 1 inch squares, being careful not to cut through. Rub with salt and pepper. Bake at 450 Degs for 1 hour. Remove rind. Return ham to oven. Reduce heat to 325 deg. and cook for 50- 60 minutes. (Bake ham to internal temperture of 185 deg. on meat thermometer, basting periodically with water.) Remove ham, keep warm. Reserve drippings.
Brown flour in butter. Strain reserved drippings. Skim off and discard fat.
Measure 1 ¾ cups drippings. Add drippings to butter-flour mixture. Cook stirring, untill thickened. Add wine and mustard. Reheat. Serve gravy over ham. Serve sauerkruat separately. Garnish ham with apples and prunes.
serves 6

Posted to Recipe Archive - 08 Sep 96

submitted by: LeiG@aol.com

Roast Fresh Ham, Tudor Style

Servings: 6 Servings

Ingredients:

1 Fresh ham or fresh porkshoulder, whole or half,
Bone in or boneless
2 large Onions, chopped
2 large Carrots, chopped
2 Stalks celery, includingleaves, chopped
3 Cloves garlic, chopped
1 teaspoon Brown caraway seeds
1 teaspoon Black caraway seeds (if notavailable, use brown)
1 teaspoon Celery seed
2 teaspoon Ground cinnamon
½ teaspoon Ground cloves, or 1 teaspoonwhole cloves
1 tablespoon Whole allspice, or 1teaspoon ground allspice
1 tablespoon Grated orange zest
1 tablespoon Black peppercorns
1 large Bay leaf
Salt, to taste (optional)
1 ½ cub Red table wine
½ cub Red wine vinegar
½ cub Olive oil
½ cub Cognac (optional)

Preparation:

Trim every bit of fat possible off the meat and discard. Place the meat in a large non-metal container.

Mix all of the other ingredients together and pour over the meat. Marinate the meat in the refrigerator for at least 6 hours or up to 8 days. Turn the meat several times during marination so that no section is allowed to become dry.

When ready to roast, transfer the meat to a large heavy roaster pan (an enameled iron roaster with a lid would be ideal). Remove the bay leaf, peppercorns, whole allspice and whole cloves (if used) from the marinade and pour the marinade over the meat.

Roast the meat in a 350 F oven, basting frequently. Allow 30 to 40 minutes per pound. The inside temperature should be 165 F to 175F as measured with a meat thermometer. Remove the cover during the last ½ hour. You should be able to "cut with a fork" when done. If the pan becomes too dry, add additional red wine and/or water, ½ cup at a time. You will want at least 1 cup of liquid remaining in the panwhen the roast is done.

Transfer the roast to a carving platter and allow it to cool slightly before carving. If desired, serve surrounded with small baked apples or spiced crab apples.

HUNTER'S SAUCE: Strain the liquid and vegetables from the roasting pan.
Transfer the vegetables to a food processor or blender. Return the liquid to the roasting pan and skim off as much fat as possible. Add ½ cup of hot water to the pan and bring to a boil over high heat, scraping up the particles adhering to the pan. Reduce the liquid to 1 cup.

Puree the vegetables in the food processor or blender. Add the reduced cooking liquid and blend until smooth. Transfer to a small saucepan and bring to a boil, stirring constantly. If the sauce is too thick, thin to the desired consistency with hot water. Serve in a silver or pewter pitcher, bowl or sauceboat.

[The Baltimore Sun; Dec 22, 1991]

Posted by Fred Peters.

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

Roast Game Hens with Grapes

Servings: 1 Servings

Ingredients:

2 Rock Cornish game hens
Salt and freshly groundblack pepper
1 cub Seedless red or green grapes
3 tablespoon Dry sherry or vermouth
½ cub Chicken stock
½ teaspoon Freshly grated lemon zest
1 teaspoon Lemon juice

Preparation:

Preheat the oven to 375°F. Season the game hens inside and out with salt and pepper and stuff the cavities with 4 grapes apiece. Place in a roasting pan and roast in the oven for 1 hour, basting occasionally with the sherry, until the drumsticks move easily and the birds are golden brown. If necessary, add a little water to the pan juices to prevent them from getting too dark. Remove the birds to a warm platter. Skim fat from the pan juices and stir in the chicken stock, lemon zest, and lemon juice. Bring to a boil and add the remaining grapes; let juices reduce slightly. Cut the hens in half and pass the sauce separately. Makes 4 servings.

Posted to TNT Recipes Digest by heartnhome@earthlink.net on Apr 28, 1998

Roast Garlic

Servings: 1 Servings

Ingredients:

1 Head elephant garlic
2 cub Water
¼ cub Olive oil

Preparation:

Preheat oven to 300F. Break garlic and clean, leaving skin on. Add water and oil to garlic in a roasting pan. Cover with foil and roast in oven for 1
hour or until soft.

Posted to MC-Recipe Digest V1 #152

Date: Sun, 14 Jul 1996 19:37:11 -0700

From: Edith Russo <edith@accessone.com>

Recipe By : Cucina! Cucina!

Ro's Stuffed Shells

Servings: 8 Servings

Ingredients:

Chuck ozburn hbwk07a --
Mm:mk vmxv03a
1 Box jumbo pasta shells
5 small Italian sausage -- skins
Remov
1 pound Ground chuck
2 ounce tubs ricotta
1 pound Mozzarella - ½ shredded --
½ Sliced
¼ cub Grated parmesan
10 ounce Pkg frozen chopped spinach
5 slice White bread - cubed
4 Eggs - beaten with a little
Water or milk
¼ cub Diced onion
Minced parsley and garlic --
To taste
Salt and freshly ground --
Pepper to taste
1 ½ To 2 quarts of your favorite
Marinara sauce

Preparation:

Mash then fry sausage and ground chuck until well browned; add onion, garlic, salt and pepper; set aside to cool; cook pasta al dente; hold under cold running water until cool; drain well and set aside; mix ricotta, bread, spinach, parsley and egg in a large bowl; add ½ of the Parmesan and the shredded mozzarella; mix well; (add milk if needed to make mixture more 'gooey' than stiff; add meat mixture, mixing well; fill shells and place in oiled 9 X 12 inch baking dishes, fairly close together; ladle Marinara over, top with sliced mozzarella and then remaining Parmesan; cover with foil and bake in a preheated 350F oven until it appears hot in the center; remove foil and cook until cheese slices are golden brown.
Yield: 2 dishes each serving 6 to 8 people. (Note: This dish freezes well; defrost before cooking and add a little water if it appears dry.)

Recipe By :

From: Date: 05/27

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

Ro-Tel Macaroni and Cheese

Servings: 11 Servings

Ingredients:

3 cub Uncooked elbow macaroni;cooked and drained
½ cub Margarine
½ cub All-purpose flour
2 cub Milk
4 Cups (1 lb.) shreddedcheddar cheese
1 10 oz. can RO-TEL dicedtomatoes and green chilies

Preparation:

Preheat oven to 375 degrees. Place macaroni in a 9x12 inch baking dish. In a medium saucepan, melt margarine over low heat. Stir in flour; cook 1 minute, stirring constantly until mixture is smooth and bubbly. Stir in milk; heat to a boil, stirring constantly. Add cheese and Rotel. Stir until cheese in melted. Pour over macaroni and stir to combine. Bake uncovered 30 minutes or until heated through.
Posted to EAT-L Digest 31 Jul 96

Date: Thu, 1 Aug 1996 17:59:33 -0400

From: Kappie King <Lestat6663@AOL.COM>

Ro-Tel Meatloaf

Servings: 1 Servings

Ingredients:

1 ½ pound Ground beef
3 slice Bread, torn into smallpieces
1 Egg
1 can (10 oz) Ro-Tel tomatoes withgreen chilis
1 small Onion, chopped fine
2 teaspoon Chili powder
¼ teaspoon Black pepper
1/3 Chili sauce (I used ketchup)

Preparation:

1. Preheat oven to 375 degrees. Combine all ingredients except chili sauce or ketchup. Blend well.

2. Press into an ungreased loaf pan. Bake, covered, for 1 hour. Drain drippings from pan.

3. Spoon chili sauce or ketchup over meat loaf. Bake uncovered an additional 15 minutes. Let stand about 10 minutes before serving.

Personal notes: This meat loaf is very moist. If you want a firmer loaf, use another slice of bread in the preparation. This is great with mashed potatoes, and the leftovers (if any) reheat well in the microwave. Kenny loved the leftovers on a "meat loaf sandwich" the next day.

Posted to EAT-L Digest 12 Sep 96

From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>

Date: Fri, 13 Sep 1996 17:44:10 EDT

Ro-Tel Salsa

Servings: 1 Servings

Ingredients:

1 can Ro-Tel Tomatoes w/Chilies
2 Green Onions; chopped fine
1 Garlic Clove; minced
1 Large Tomato; chopped
½ Lime; juice only
½ teaspoon Salt

Preparation:

Mix and enjoy. To increase heat, add canned or fresh jalapenos to taste. This recipe came from the back of a can of Ro-Tel Tomatoes w/Green Chilies.

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