INGREDIENTS:
2 cups (500 ml) all-purpose flour
1/ teaspoon (1 ml) salt
3 eggs
1 tablespoon (15 ml) milk
1 teaspoon (5 ml) olive oil
Red Chili Sauce
1/2 cup (125 ml) grated Parmesan cheese
PROCEDURES:
1. Place flour, salt, eggs, milk and oil in food processor; process until dough forms. Shape into ball.
2. Place dough on lightly floured surface; flatten slightly. Cut dough into 4 pieces. Wrap 3 dough pieces in plastic wrap; set aside.
3. To knead by pasta machine, set rollers of pasta machine at widest setting. Feed unwrapped dough piece through flat rollers by turning handle. (Dough may crumble slightly at first but will hold together after 2 to 3 rollings.)
4. Lightly flour dough strip; fold strip into thirds. Feed through rollers again. Continue process 7 to 10 times until dough is smooth and elastic.
5. To roll out dough by machine, reduce setting. Feed dough strip through rollers. Without folding strip into thirds, repeat.
6. Let dough rest 5 to 10 minutes until slightly dry. Attach handle to angle hair pasta roller and feed dough through. Repeat kneading and rolling with reserved dough pieces.
7. Cook pasta in large pot of boiling salted water 1 to 2 minutes just until tender; remove from heat. Drain in colander.
8. Prepare Red Chili Sauce.
9. Toss sauce over pasta. Add cheese; toss well to coat.
~ Makes 4 to 6 servings
Red Chili Sauce
INGREDIENTS:
2 small red hot chili peppers
6 tablespoons (90 ml) butter or margarine
4 green onion, thinly sliced
1/2 medium red bell pepper, minced
3 garlic cloves, minced
3 tablespoons (45 ml) minced fresh parsley
1/2 teaspoon (2 ml) salt
1/8 teaspoon (15 ml) black pepper
PROCEDURES:
1. Rinse chili peppers; pat dry with paper towels. Cut peppers into halves with utility knife. Scrape out seeds. Then chop with chef's knife until peppers are in uniform small pieces.
2. Heat butter in large skillet over medium-high heat. Cook and stir 2 minutes or until onions are soft.
3. Removes from heat. Stir in parsley, salt and black pepper.
~ Makes about 3/4 cup (175 ml)
Spinach-Garlic Pasta with Garlic-Onion Sauce
INGREDIENTS:
1/2 pound (225 g) fresh spinach
6 eggs, divided
1 1/2 cups, (357 ml) all-purpose flour, divided
1 tablespoon (15 ml) olive oil
6 large cloves fresh garlic, minced
1/2 teaspoon (2 ml) salt
Garlic-onion Sauce
Grated Parmesan Cheese (optional)
PROCEDURES:
1 Separate spinach into leaves. Swish in cold water. Repeat several times with fresh cold water to remove sand and grit. Pat dry with paper towel.
2. To removed stem from spinach leaves., fold each leaf in half, then with hand pull stem toward top of leaf. Discard stem.
3. To blanch spinach, heat 1 quart (1 L) of slightly salted water in 2-quarts (2 L) saucepan over high heat to a boil. Immediately add spinach. Return to a boil; boil 2 to 3 minutes until crisp-tender. Drain spinach from saucepan, then immediately plunge into cold water to stop cooking. Place in colander to drain. Let stand until cool enough to handle. Squeeze spinach between hands to remove excess moisture. Finely chop with chef's knife.
4. To separate egg yolks from whites, gently tap egg in center against hard surface, such as side of bowl. Holding shell half in each hand, transfer yolk back and forth between shell halves. Allow white to drip down between 2 halves into bowl.
5. When all white has dripped into the bowl, place yolk in another bowl. Place white in another bowl. repeat with 3 more eggs. Store unused egg whites in airtight container for another use. Refrigerate for about 1 week.
6. Place 1 cup (250 ml) flour on cutting board. Make well in center. Whisk 2 whole egg, yolk and oil in small bowl until well blended. Gradually pour into well in flour mixture while mixing with fingertips or fork to form ball of dough.
7. Add spinach, garlic and salt. Mix, working in more flour as needed.
8. Place dough on lightly floured surface; flatten slightly. To knead dough, fold dough in half toward you and press dough away from you with heels and hands. Give dough a quarter turn and continue folding, pushing and turning. Continue kneading 5 minutes or until smooth and elastic, adding more flour to prevent sticking if necessary. Cover with plastic wrap. Let dough stand 12 minutes.
9. Unwrap dough and knead briefly as describe in step 8 on lightly floured surface, Roll out dough to 1/8 inch (3 mm) - thick circle using lightly floured rolling pin. Gently pick up dough circle with both hands Hold it up the light to check for places where dough is too thick. Return to board; even out any thick spots Let rest until dough is slightly dry but can be handled without breaking.
10. Lightly flour dough circle; roll loosely on to rolling pin.Slide rolling pin out; press dough roll gently with hand and cut into 1/4-inch (6 mm) - wide strips with sharp knife. Carefully unflod Strips.
11. Prepare Garlic-Onion Sauce
12. Cook pasta in large pot of boiling salted water 1 to 2 minutes just until lender. Drain into colander; pour into large bowl.
13. Toss sauce over pasta. Serve with cheese. Garnish as desired.
~ Makes 2 to 4 servings
* Fettuccine can be dried and stored at this point. Hang fettuccine strips over pasta rack or clean broom handle covered with plastic wrap and propped between 2 chairs. Dry for atleast 3 hours; store in airtight container at room temperature up to 4 days. To serve, cook fettuccine in large pot of boiling salted water 3 to 4 minutes just until tender. Drain colander.
Garlic-Onion Sauce
INGREDIENTS:
12 large cloves fresh garlic
1/2 cup (125 ml) butter
1 tablespoon (15 ml) olive oil
1 pound (450 g) Vidalia or other sweet onions, sliced
1 tablespoon (15 ml) honey (optional)
1/4 cup (60 ml) Marsala wine
PROCEDURES:
1 To quickly peel garlic cloves, trim ends. drop cloves into boiling water. Boil 5 to 10 seconds. Remove with slotted spoon and plunge into cold water. Drain. The skins will slip off cloves. With chef's knife, chop garlic to equal 1/3 cup (75 ml).
2. Heat butter and oil in large skillet over medium heat. Add onions and garlic; cover and cook until soft. Add honey; reduce heat to low. Cook, uncovered, 30 minutes, stirring occasionally. Add wine; cook 5 to 10 minutes.
~ Makes about 2 /14 cups (560 ml)
1/2 pound (225 g) fresh spinach
6 eggs, divided
1 1/2 cups, (357 ml) all-purpose flour, divided
1 tablespoon (15 ml) olive oil
6 large cloves fresh garlic, minced
1/2 teaspoon (2 ml) salt
Garlic-onion Sauce
Grated Parmesan Cheese (optional)
PROCEDURES:
1 Separate spinach into leaves. Swish in cold water. Repeat several times with fresh cold water to remove sand and grit. Pat dry with paper towel.
2. To removed stem from spinach leaves., fold each leaf in half, then with hand pull stem toward top of leaf. Discard stem.
3. To blanch spinach, heat 1 quart (1 L) of slightly salted water in 2-quarts (2 L) saucepan over high heat to a boil. Immediately add spinach. Return to a boil; boil 2 to 3 minutes until crisp-tender. Drain spinach from saucepan, then immediately plunge into cold water to stop cooking. Place in colander to drain. Let stand until cool enough to handle. Squeeze spinach between hands to remove excess moisture. Finely chop with chef's knife.
4. To separate egg yolks from whites, gently tap egg in center against hard surface, such as side of bowl. Holding shell half in each hand, transfer yolk back and forth between shell halves. Allow white to drip down between 2 halves into bowl.
5. When all white has dripped into the bowl, place yolk in another bowl. Place white in another bowl. repeat with 3 more eggs. Store unused egg whites in airtight container for another use. Refrigerate for about 1 week.
6. Place 1 cup (250 ml) flour on cutting board. Make well in center. Whisk 2 whole egg, yolk and oil in small bowl until well blended. Gradually pour into well in flour mixture while mixing with fingertips or fork to form ball of dough.
7. Add spinach, garlic and salt. Mix, working in more flour as needed.
8. Place dough on lightly floured surface; flatten slightly. To knead dough, fold dough in half toward you and press dough away from you with heels and hands. Give dough a quarter turn and continue folding, pushing and turning. Continue kneading 5 minutes or until smooth and elastic, adding more flour to prevent sticking if necessary. Cover with plastic wrap. Let dough stand 12 minutes.
9. Unwrap dough and knead briefly as describe in step 8 on lightly floured surface, Roll out dough to 1/8 inch (3 mm) - thick circle using lightly floured rolling pin. Gently pick up dough circle with both hands Hold it up the light to check for places where dough is too thick. Return to board; even out any thick spots Let rest until dough is slightly dry but can be handled without breaking.
10. Lightly flour dough circle; roll loosely on to rolling pin.Slide rolling pin out; press dough roll gently with hand and cut into 1/4-inch (6 mm) - wide strips with sharp knife. Carefully unflod Strips.
11. Prepare Garlic-Onion Sauce
12. Cook pasta in large pot of boiling salted water 1 to 2 minutes just until lender. Drain into colander; pour into large bowl.
13. Toss sauce over pasta. Serve with cheese. Garnish as desired.
~ Makes 2 to 4 servings
* Fettuccine can be dried and stored at this point. Hang fettuccine strips over pasta rack or clean broom handle covered with plastic wrap and propped between 2 chairs. Dry for atleast 3 hours; store in airtight container at room temperature up to 4 days. To serve, cook fettuccine in large pot of boiling salted water 3 to 4 minutes just until tender. Drain colander.
Garlic-Onion Sauce
INGREDIENTS:
12 large cloves fresh garlic
1/2 cup (125 ml) butter
1 tablespoon (15 ml) olive oil
1 pound (450 g) Vidalia or other sweet onions, sliced
1 tablespoon (15 ml) honey (optional)
1/4 cup (60 ml) Marsala wine
PROCEDURES:
1 To quickly peel garlic cloves, trim ends. drop cloves into boiling water. Boil 5 to 10 seconds. Remove with slotted spoon and plunge into cold water. Drain. The skins will slip off cloves. With chef's knife, chop garlic to equal 1/3 cup (75 ml).
2. Heat butter and oil in large skillet over medium heat. Add onions and garlic; cover and cook until soft. Add honey; reduce heat to low. Cook, uncovered, 30 minutes, stirring occasionally. Add wine; cook 5 to 10 minutes.
~ Makes about 2 /14 cups (560 ml)
Zucchini-Tomato-Noodle Soup
INGREDIENTS:
3 pounds (1.35 kg) zucchini
3/4 cup (175 ml) water
1/2 cup (125 ml) butter
4 cups (1 L) chopped onions
8 cups (2 L) tomatoes, cut into eights
1 can (48 ounces/1.5 L) chicken broth
3 cloves garlic, chopped
1 teaspoon (5 ml) Beau Monde seasoning
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) pepper
1 pound (450 g) 100% durum noodles
Garlic bread (optional)
PROCEDURES:
1. Scrub zucchini with vegetables brush under cold running water. Slice lengthwise into halves with utility knife. (If zucchini is large, cut into 4 lengthwise pieces.) Cut each half into 4 to 6 lengthwise strips. Holding strips together with fingers, cut crosswise into bite-sized pieces.
2. Combine zucchini and water in stockpot; cover. Cook over medium-high heat 10 minutes until partially done, stirring twice.
3. Heat butter in large skillet over medium heat. Add onions; cook and stir in hot butter until tender.
4. Add onion mixture, tomatoes, broth, garlic, seasoning, salt and pepper to zucchini mixture; cover. Simmer 20 to 25 minutes.
5. Meanwhile, cook noodles according to package directions. Drain well.
6. Add noodles to soup; heat through. Serve with garlic bread.
~ Makes 8 servings
3 pounds (1.35 kg) zucchini
3/4 cup (175 ml) water
1/2 cup (125 ml) butter
4 cups (1 L) chopped onions
8 cups (2 L) tomatoes, cut into eights
1 can (48 ounces/1.5 L) chicken broth
3 cloves garlic, chopped
1 teaspoon (5 ml) Beau Monde seasoning
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) pepper
1 pound (450 g) 100% durum noodles
Garlic bread (optional)
PROCEDURES:
1. Scrub zucchini with vegetables brush under cold running water. Slice lengthwise into halves with utility knife. (If zucchini is large, cut into 4 lengthwise pieces.) Cut each half into 4 to 6 lengthwise strips. Holding strips together with fingers, cut crosswise into bite-sized pieces.
2. Combine zucchini and water in stockpot; cover. Cook over medium-high heat 10 minutes until partially done, stirring twice.
3. Heat butter in large skillet over medium heat. Add onions; cook and stir in hot butter until tender.
4. Add onion mixture, tomatoes, broth, garlic, seasoning, salt and pepper to zucchini mixture; cover. Simmer 20 to 25 minutes.
5. Meanwhile, cook noodles according to package directions. Drain well.
6. Add noodles to soup; heat through. Serve with garlic bread.
~ Makes 8 servings
Quick Beef Soup
INGREDIENTS:
1 large onion
2 cloves garlic
1 1/2 pounds (675 g) lean ground beef
1 can (28 ounces/875 ml) whole peeled tomatoes, undrained
6 cups (1.5 L) water
6 beef bouillon cubes
1/4 teaspoon (1 ml) pepper
1/2 cup (125 ml) uncooked orzo
1 1/2 cups (375 ml) frozen peas, carrots and corn vegetable blended
French bread (optional)
PROCEDURES:
1. To chop onion, peel skin. Cut onion in half through root with utility knife. Place cut side down on cutting board. Holding knife horizontally, make cuts parallel to board, almost to root end. Next, cut onion vertically into thin slices, holing onion with fingers to keep its shape. Turn onion and cut crosswise to root end. (The closer the cuts are spaced, the finer the onion is chopped.) Repeat with remaining onion half.
2. To mince garlic, trim ends of garlic cloves. Slightly crush clove under flat side of chef's knife blade; peel away skin. Chop garlic with chef's knife until garlic is in uniform fine pieces .Set aside.
3. Cook beef, onion and garlic in large saucepan over medium-high heat util beef is brown, stirring to separate meat; drain drippings.
4. Place tomatoes with juice in covered blender or food processor. Process until smooth.
5. Add tomatoes, water, bouillon cubes and pepper to meat mixture. Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, 20 minutes.
6. Add orzo and vegetables. Simmer 15 minutes more. Serve with French bread.
~ Makes 6 servings
1 large onion
2 cloves garlic
1 1/2 pounds (675 g) lean ground beef
1 can (28 ounces/875 ml) whole peeled tomatoes, undrained
6 cups (1.5 L) water
6 beef bouillon cubes
1/4 teaspoon (1 ml) pepper
1/2 cup (125 ml) uncooked orzo
1 1/2 cups (375 ml) frozen peas, carrots and corn vegetable blended
French bread (optional)
PROCEDURES:
1. To chop onion, peel skin. Cut onion in half through root with utility knife. Place cut side down on cutting board. Holding knife horizontally, make cuts parallel to board, almost to root end. Next, cut onion vertically into thin slices, holing onion with fingers to keep its shape. Turn onion and cut crosswise to root end. (The closer the cuts are spaced, the finer the onion is chopped.) Repeat with remaining onion half.
2. To mince garlic, trim ends of garlic cloves. Slightly crush clove under flat side of chef's knife blade; peel away skin. Chop garlic with chef's knife until garlic is in uniform fine pieces .Set aside.
3. Cook beef, onion and garlic in large saucepan over medium-high heat util beef is brown, stirring to separate meat; drain drippings.
4. Place tomatoes with juice in covered blender or food processor. Process until smooth.
5. Add tomatoes, water, bouillon cubes and pepper to meat mixture. Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, 20 minutes.
6. Add orzo and vegetables. Simmer 15 minutes more. Serve with French bread.
~ Makes 6 servings
Pasta Salad in Artichoke Cups
INGREDIENTS:
5 cloves garlic, peeled
1/2 cup (125 ml) white wine
6 medium artichokes for cups
1 lemon, cut into halves
6 cups (1.5 L) chicken broth
1 tablespoon (15 ml) plus 1 teaspoon (5 ml) olive oil, divided
1 package (2 ounces/60 g) artichoke hearts
8 ounces (225 g) corkscrew pasta or pasta twists
1/2 teaspoon (2 ml) dried basil leaves, crushed
Basil Vinaigrette Dressing
PROCEDURES:
1. Place garlic and wine in 1-quart (1 L) saucepan. Bring to a boil over high heat; reduce heat to low. Simmer 10 minutes.
2. Meanwhile, prepare artichokes. Cut bottom from artichokes with utility knife so that artichokes will sit flat. Remove outer leaves.
3. Cut 1 inch (2.5 cm) off tops of artichokes. Snip tips from remaining leaves with scissors. To help prevent discoloration, rub ends with lemon.
4. Place chicken broth in 6-quarts (6 L) Dutch oven. Bring to a boil over high heat. Add artichokes, wine mixture and 1 tablespoon (15 ml) oil. Reduce heat to low. Cover; simmer 25 to 30 minutes or until leaves pull easily from base. Drain.
5. Cook artichoke hearts according to package directions. Drain well. Cut into slices to make 2 cups (500 ml). Set aside.
6. Cook pasta according to package directions. Drain in colander. Place pasta in large bowl. Sprinkle with remaining 1 teaspoon (5 ml) oil and basil.
7. Prepare Basil Vinaigrette Dressing.
8. Add artichoke hearts and 1 cup (250 ml) dressing to pasta; toss gently to coat.
9. Carefully spread outer leaves o whole artichokes. remove small heart leaves by grasping with fingers, then pulling and twisting. Scoop out fuzzy choke with spoon.
10. Fill with pasta mixture. Cover; refrigerate until serving time. Serve with remaining dressing. Garnish as desired.
~ Makes 6 serving
Basil Vinaigrette Dressing
1/3 cup (75 ml) white wine vinegar
2 tablespoons (30 ml) Dijon-style mustard
3 cloves garlic, peeled
3/4 cup coarsely chopped fresh basil leaves
1 cup (250 ml) olive oil
Salt and pepper to taste
PROCEDURES:
1. Place vinegar, mustard and garlic in blender or food processor. Cover; process using an on/off pulsing action until garlic is well mixed. Add basil; continue to pulse until mixture is blended.
2. With motor running, slowly pour in oil. Season to taste with salt and pepper.
~ Makes about 1 1/2 cups (375 ml)
5 cloves garlic, peeled
1/2 cup (125 ml) white wine
6 medium artichokes for cups
1 lemon, cut into halves
6 cups (1.5 L) chicken broth
1 tablespoon (15 ml) plus 1 teaspoon (5 ml) olive oil, divided
1 package (2 ounces/60 g) artichoke hearts
8 ounces (225 g) corkscrew pasta or pasta twists
1/2 teaspoon (2 ml) dried basil leaves, crushed
Basil Vinaigrette Dressing
PROCEDURES:
1. Place garlic and wine in 1-quart (1 L) saucepan. Bring to a boil over high heat; reduce heat to low. Simmer 10 minutes.
2. Meanwhile, prepare artichokes. Cut bottom from artichokes with utility knife so that artichokes will sit flat. Remove outer leaves.
3. Cut 1 inch (2.5 cm) off tops of artichokes. Snip tips from remaining leaves with scissors. To help prevent discoloration, rub ends with lemon.
4. Place chicken broth in 6-quarts (6 L) Dutch oven. Bring to a boil over high heat. Add artichokes, wine mixture and 1 tablespoon (15 ml) oil. Reduce heat to low. Cover; simmer 25 to 30 minutes or until leaves pull easily from base. Drain.
5. Cook artichoke hearts according to package directions. Drain well. Cut into slices to make 2 cups (500 ml). Set aside.
6. Cook pasta according to package directions. Drain in colander. Place pasta in large bowl. Sprinkle with remaining 1 teaspoon (5 ml) oil and basil.
7. Prepare Basil Vinaigrette Dressing.
8. Add artichoke hearts and 1 cup (250 ml) dressing to pasta; toss gently to coat.
9. Carefully spread outer leaves o whole artichokes. remove small heart leaves by grasping with fingers, then pulling and twisting. Scoop out fuzzy choke with spoon.
10. Fill with pasta mixture. Cover; refrigerate until serving time. Serve with remaining dressing. Garnish as desired.
~ Makes 6 serving
Basil Vinaigrette Dressing
1/3 cup (75 ml) white wine vinegar
2 tablespoons (30 ml) Dijon-style mustard
3 cloves garlic, peeled
3/4 cup coarsely chopped fresh basil leaves
1 cup (250 ml) olive oil
Salt and pepper to taste
PROCEDURES:
1. Place vinegar, mustard and garlic in blender or food processor. Cover; process using an on/off pulsing action until garlic is well mixed. Add basil; continue to pulse until mixture is blended.
2. With motor running, slowly pour in oil. Season to taste with salt and pepper.
~ Makes about 1 1/2 cups (375 ml)
Fresh Seafood and Linguine Salad
INGREDIENTS:
1 1/2 to 3 dozen clams
Salt
4 pounds (1.8 kg) mussels
1 1/2 pounds (675 g) small squid
8 ounces (225 g) linguine
Olive oil
1/4 cup (60 ml) freshly squeezed lemon juice
2 cloves garlic, minced
1/4 teaspoon (1 ml) pepper
1 red onion, thinly sliced and separated into rings for garnish
1/3 cup (75 ml) finely chopped
Italian parsley for garnish
PROCEDURES:
1. Discard any clams that remain open when tapped with finger. To clean clams, scrub with stiff brush under cold running water. Soak clams in mixture 1/3 cup (75 ml) salt to 1 gallon (4 L) of water for 20 minutes. Drain water; repeat 2 more times.
2. Discard any mussels that remain open when tapped with fingers. To clean mussels, scrub with stiff brush under cold running water. To debeard, pull threads from shells with finger. Soak mussels in mixture of 1/3 cup (75 ml) salt to 1 gallon (4 L) of water for 20 minutes. Drain water; repeat 2 more times.
3. To clean each squid, hold body of squid firmly in one hand. Grasp head firmly with other hand; pull head, twisting gently from side to side. (Head and contents of body should pull away in one piece.) Set aside tubular body sac. Cut tentacles off head; set aside. Discard head and contents of body.
4. Grasp tip of pointed, thin, clear cartilage from body; pull out and discard. Rinse squid under cold running water. Peel off and discard spotted outer membrane covering body sac and fins. Pull off side fins; set aside. Rinse inside of squid thoroughly under running water. Repeat with remaining squid.
5. Cut squid crosswise into 1/4-inch (6 mm) rings; finely chopped tentacles and fins. (Rings, fins and reserved tentacles are all edible parts.) Pat pieces dry with paper towels.
6. To steam clams and mussels, place 1 cup (250 ml) water in large stockpot. Bring to a boil over high heat. Add clams and mussels. Cover stockpot; reduce heat to low. Steam 5 to 7 minutes until clams and mussels are opened. Remove from stockpot with slotted spoon. Discard any clams or mussels that remain closed.
7. Meanwhile, cook pasta according to package directions. Drain in colander. Place in large bowl and toss with 2 tablespoons (30 ml) oil.
8. Add just enough oil to large skillet to cover bottom. Heat over medium heat; add squid. Cook and stir 2 minutes until squid is opaque. Place squid in large glass bowl. Add pasta, mussels and clams.
9. Combine 1/2 cup (125 ml) oil, lemon juice, garlic, 1/2 teaspoon (2 ml) salt and pepper in small bowl; blend well. Pour over salad; toss gently to coat.
10. Cover; refrigerate at least 3 hours. Season with additional lemon juice, salt and pepper, if necessary. Garnish if desired.
~ Makes 6 servings
1 1/2 to 3 dozen clams
Salt
4 pounds (1.8 kg) mussels
1 1/2 pounds (675 g) small squid
8 ounces (225 g) linguine
Olive oil
1/4 cup (60 ml) freshly squeezed lemon juice
2 cloves garlic, minced
1/4 teaspoon (1 ml) pepper
1 red onion, thinly sliced and separated into rings for garnish
1/3 cup (75 ml) finely chopped
Italian parsley for garnish
PROCEDURES:
1. Discard any clams that remain open when tapped with finger. To clean clams, scrub with stiff brush under cold running water. Soak clams in mixture 1/3 cup (75 ml) salt to 1 gallon (4 L) of water for 20 minutes. Drain water; repeat 2 more times.
2. Discard any mussels that remain open when tapped with fingers. To clean mussels, scrub with stiff brush under cold running water. To debeard, pull threads from shells with finger. Soak mussels in mixture of 1/3 cup (75 ml) salt to 1 gallon (4 L) of water for 20 minutes. Drain water; repeat 2 more times.
3. To clean each squid, hold body of squid firmly in one hand. Grasp head firmly with other hand; pull head, twisting gently from side to side. (Head and contents of body should pull away in one piece.) Set aside tubular body sac. Cut tentacles off head; set aside. Discard head and contents of body.
4. Grasp tip of pointed, thin, clear cartilage from body; pull out and discard. Rinse squid under cold running water. Peel off and discard spotted outer membrane covering body sac and fins. Pull off side fins; set aside. Rinse inside of squid thoroughly under running water. Repeat with remaining squid.
5. Cut squid crosswise into 1/4-inch (6 mm) rings; finely chopped tentacles and fins. (Rings, fins and reserved tentacles are all edible parts.) Pat pieces dry with paper towels.
6. To steam clams and mussels, place 1 cup (250 ml) water in large stockpot. Bring to a boil over high heat. Add clams and mussels. Cover stockpot; reduce heat to low. Steam 5 to 7 minutes until clams and mussels are opened. Remove from stockpot with slotted spoon. Discard any clams or mussels that remain closed.
7. Meanwhile, cook pasta according to package directions. Drain in colander. Place in large bowl and toss with 2 tablespoons (30 ml) oil.
8. Add just enough oil to large skillet to cover bottom. Heat over medium heat; add squid. Cook and stir 2 minutes until squid is opaque. Place squid in large glass bowl. Add pasta, mussels and clams.
9. Combine 1/2 cup (125 ml) oil, lemon juice, garlic, 1/2 teaspoon (2 ml) salt and pepper in small bowl; blend well. Pour over salad; toss gently to coat.
10. Cover; refrigerate at least 3 hours. Season with additional lemon juice, salt and pepper, if necessary. Garnish if desired.
~ Makes 6 servings
Thai Chicken Fettuccine Salad
INGREDIENTS:
3 boneless skinless chicken breast halves (about 15 ounces/44 g)
6 ounces (180 g) fettuccine
1 cup (250 ml) PACE Picante Sauce
1/4 cup ( 60 ml) chunky peanut butter
2 tablespoon (30 ml) honey
2 tablespoon (30 ml) orange juice
1 teaspoon (5 ml) soy sauce
1/2 teaspoon (2 ml) ground ginger
2 tablespoons (30 ml) vegetable oil
Lettuce or savoy cabbage leaves (optional)
1/4 cup (60 ml) coarsely chopped cilantro
1/4 cup (60 ml) peanut halves
1/4 cup (60 ml) thin red pepper strips, cut into halves
Additional PACE Picante Sauce (optional)
PROCEDURES:
1. Cut chicken into 1-inch (2.5 cm) pieces; set aside.
2. cook pasta according to package directions. Drain in colander.
3. While pasta is cooking, combined 1 cup (250 ml) picante sauce, peanut butter, honey, orange juice, soy sauce and ginger in small saucepan. Cook and stir over low heat until blended and smooth. Reserve 1/4 cup (60 ml) picante sauce mixture.
4. Place pasta in large bowl. Pour remaining picante sauce mixture over pasta ; toss gently to coat.
5. Heat oil in large skillet over medium-high heat until how. Cook and stir chicken in hot oil about 5 minutes until chicken is browned on the outside and no longer pink in center.
6. Add reserved 1/4 cup (60 ml) picante sauce mixture; mix well.
7. Arrange pasta on lettuce-lined platter. Place chicken mixture on pasta. Top with cilantro, peanut halves and strips.
8. Refrigerate until mixture is cooled to room temperature. Serve with additional picante sauce. Garnish as desired.
~ Makes 4 servings
3 boneless skinless chicken breast halves (about 15 ounces/44 g)
6 ounces (180 g) fettuccine
1 cup (250 ml) PACE Picante Sauce
1/4 cup ( 60 ml) chunky peanut butter
2 tablespoon (30 ml) honey
2 tablespoon (30 ml) orange juice
1 teaspoon (5 ml) soy sauce
1/2 teaspoon (2 ml) ground ginger
2 tablespoons (30 ml) vegetable oil
Lettuce or savoy cabbage leaves (optional)
1/4 cup (60 ml) coarsely chopped cilantro
1/4 cup (60 ml) peanut halves
1/4 cup (60 ml) thin red pepper strips, cut into halves
Additional PACE Picante Sauce (optional)
PROCEDURES:
1. Cut chicken into 1-inch (2.5 cm) pieces; set aside.
2. cook pasta according to package directions. Drain in colander.
3. While pasta is cooking, combined 1 cup (250 ml) picante sauce, peanut butter, honey, orange juice, soy sauce and ginger in small saucepan. Cook and stir over low heat until blended and smooth. Reserve 1/4 cup (60 ml) picante sauce mixture.
4. Place pasta in large bowl. Pour remaining picante sauce mixture over pasta ; toss gently to coat.
5. Heat oil in large skillet over medium-high heat until how. Cook and stir chicken in hot oil about 5 minutes until chicken is browned on the outside and no longer pink in center.
6. Add reserved 1/4 cup (60 ml) picante sauce mixture; mix well.
7. Arrange pasta on lettuce-lined platter. Place chicken mixture on pasta. Top with cilantro, peanut halves and strips.
8. Refrigerate until mixture is cooled to room temperature. Serve with additional picante sauce. Garnish as desired.
~ Makes 4 servings
Scallops à la Schaller
INGREDIENTS:
Fresh parsley
1 pound (450 g) bacon, cut in half crosswise
2 pounds ( 900 g) small sea scallops
1/2 cup (125 ml) olive oil
1/2 cup (125 ml) dry vermouth
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) black pepper
1/2 teaspoon (2 ml) onion powder
Dash of dried oregano leaves
Crisp salad greens
Lemon peel strips for garnish
PROCEDURES:
1. To chop parsley, place parsley in 1-cup (250 ml) measuring cup. Snip enough parsley with kitchen scissors to measure 2 tablespoons (30 ml). Set aside.
2. Wrap 1 bacon piece around each scallop; secure with wooden toothpicks if necessary. Place wrapped scallops in 13 x 9-inch (32.5 x 22.5 cm) baking dish.
3. Combined olive oil, vermouth, parsley, garlic powder, pepper, onion powder and oregano in small bowl. Pour over wrapped scallops.
4. Marinate, covered, in refrigerator at least 4 hours.
5. Remove wrapped scallops from marinade. Arrange on rack of broiler pan. Broil, 4 inches (10 cm) from heat, 7 to 10 minutes until bacon is brown. Turn over; brown other side 5 minutes or until scallops are opaque.
6. Remove wooden toothpicks. Arrange on greens-lined platter. Garnish, if desired.
~ Makes 8 servings
Fresh parsley
1 pound (450 g) bacon, cut in half crosswise
2 pounds ( 900 g) small sea scallops
1/2 cup (125 ml) olive oil
1/2 cup (125 ml) dry vermouth
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) black pepper
1/2 teaspoon (2 ml) onion powder
Dash of dried oregano leaves
Crisp salad greens
Lemon peel strips for garnish
PROCEDURES:
1. To chop parsley, place parsley in 1-cup (250 ml) measuring cup. Snip enough parsley with kitchen scissors to measure 2 tablespoons (30 ml). Set aside.
2. Wrap 1 bacon piece around each scallop; secure with wooden toothpicks if necessary. Place wrapped scallops in 13 x 9-inch (32.5 x 22.5 cm) baking dish.
3. Combined olive oil, vermouth, parsley, garlic powder, pepper, onion powder and oregano in small bowl. Pour over wrapped scallops.
4. Marinate, covered, in refrigerator at least 4 hours.
5. Remove wrapped scallops from marinade. Arrange on rack of broiler pan. Broil, 4 inches (10 cm) from heat, 7 to 10 minutes until bacon is brown. Turn over; brown other side 5 minutes or until scallops are opaque.
6. Remove wooden toothpicks. Arrange on greens-lined platter. Garnish, if desired.
~ Makes 8 servings
Shrimp Mold
INGREDIENTS:
1 can (7 1/2 ounces/225 g) crab meat
3 envelopes unflavored gelatin
3/4 cup (175 ml) water
1 can (10 3/4 ounces/307 g) cream of shrimp soup
1 package (8 ounces/225 g) cream cheese, cut into cubes
2 cans (2 1/2 ounces/75 g each) shrimp, drained
3 cups (750 ml) cooked Riceland Rice
1 medium onion, chopped
1 red bell pepper chopped
1 cup (250 ml) mayonnaise
1/4 cup cup (60 ml) lemon juice
2 tablespoons (30 ml) Worcestershire sauce
1 tablespoon (15 ml) garlic powder
1 teaspoon (5 ml) black pepper
Crisp salad greens
Crackers for serving
Lemon and lime slices and fresh mint sprig for garnish
PROCEDURES:
1. Drain and discard liquid from crab meat. Place crab meat in small bowl; flak with fork into small pieces. Remove any bits of shell or cartilage. Set aside.
2. To often gelatin, sprinkle gelatin over water in small bowl. Let stand 1 minute.
3. Heat soup over medium heat in large saucepan; add gelatin mixture and stir to dissolve.
4. Add cream cheese and stir util melted. removed from heat.
5. Add crab meat, shrimp, rice, onion, bell pepper, mayonnaise, lemon juice, Worcestershire sauce, garlic powder and black pepper; mix well.
6. Lightly spray 6-cup (1.5 L) mold with nonstick vegetable cooking spray. Pour gelatin mixture into prepared mold and refrigerate until firm.
7. To unmold, pull gelatin mixture from edge of mold with moist fingers, or run small metal spatula or pointed knife dipped in warm water around edge of gelatin mixture. (Mold can also be dipped just to the rim in warm water for 10 seconds.) Carefully invert mold onto green-lined plate. Shake mold and plate to choose gelatin. Gently remove mold. Serve with favorite crackers. Garnish if desired.
~ Makes 1 mold
1 can (7 1/2 ounces/225 g) crab meat
3 envelopes unflavored gelatin
3/4 cup (175 ml) water
1 can (10 3/4 ounces/307 g) cream of shrimp soup
1 package (8 ounces/225 g) cream cheese, cut into cubes
2 cans (2 1/2 ounces/75 g each) shrimp, drained
3 cups (750 ml) cooked Riceland Rice
1 medium onion, chopped
1 red bell pepper chopped
1 cup (250 ml) mayonnaise
1/4 cup cup (60 ml) lemon juice
2 tablespoons (30 ml) Worcestershire sauce
1 tablespoon (15 ml) garlic powder
1 teaspoon (5 ml) black pepper
Crisp salad greens
Crackers for serving
Lemon and lime slices and fresh mint sprig for garnish
PROCEDURES:
1. Drain and discard liquid from crab meat. Place crab meat in small bowl; flak with fork into small pieces. Remove any bits of shell or cartilage. Set aside.
2. To often gelatin, sprinkle gelatin over water in small bowl. Let stand 1 minute.
3. Heat soup over medium heat in large saucepan; add gelatin mixture and stir to dissolve.
4. Add cream cheese and stir util melted. removed from heat.
5. Add crab meat, shrimp, rice, onion, bell pepper, mayonnaise, lemon juice, Worcestershire sauce, garlic powder and black pepper; mix well.
6. Lightly spray 6-cup (1.5 L) mold with nonstick vegetable cooking spray. Pour gelatin mixture into prepared mold and refrigerate until firm.
7. To unmold, pull gelatin mixture from edge of mold with moist fingers, or run small metal spatula or pointed knife dipped in warm water around edge of gelatin mixture. (Mold can also be dipped just to the rim in warm water for 10 seconds.) Carefully invert mold onto green-lined plate. Shake mold and plate to choose gelatin. Gently remove mold. Serve with favorite crackers. Garnish if desired.
~ Makes 1 mold
Hot 'n' Honeyed Chicken Wings
INGREDIENTS:
1 small piece fresh ginger-root
1 orange
3 pounds (1.35 kg) chicken wings
3/4 cup (175 ml) Pace picante sauce
2/3 cup (150 ml) honey
1/3 cup (75 ml) soy sauce
1/4 cup (60 ml) Dijon-style mustard
3 tablespoons (45 ml) vegetable oil
Additional Pace picante sauce
Fresh Italian parsley sprigs for garnish
PROCEDURES:
1. to grate ginger-root, remove tough outer skin with sharp knife or vegetable peeler. Grate ginger-root using a ginger grater or the finest side of a box-shaped grater. Grate enough ginger-root to measure 2 tablespoons (30 ml). Set aside.
2. To grate orange peel, rinse orange under running water. Grate orange peel using the finest side of a box-shaped grater, being careful to remove only the outermost layer skin and not any of the bitter, white pith. Grate enough peel to measure 1/2 teaspoon (2 ml). Set aside.
3. Cut off and discard wing tips from chicken. Cut each wing in half at joint.
4. Place chicken wings in 13 x 9 inch (32.5 x 22.5 cm) baking dish. Combine 3/4 cup (175 ml) picante sauce, honey, soy sauce, mustard, oil, ginger and orange peel in small bowl; mix well. Pour over chicken wings.
5. Marinate, covered, in refrigerator at least 6 hours or overnight.
6. Preheat oven to 400°F (200°C). Drain marinade; reserve. Place chicken wings in single layer on foil-lined, 15 x 10-inch (37.5 cm x 25 cm) jelly-roll pan. Pour reserved marinade evenly over chicken wings. Bake 40 to 45 minutes until brown. Serve warm with additional picante sauce. Garnish, if desired.
~ Makes about 34 appetizers
1 small piece fresh ginger-root
1 orange
3 pounds (1.35 kg) chicken wings
3/4 cup (175 ml) Pace picante sauce
2/3 cup (150 ml) honey
1/3 cup (75 ml) soy sauce
1/4 cup (60 ml) Dijon-style mustard
3 tablespoons (45 ml) vegetable oil
Additional Pace picante sauce
Fresh Italian parsley sprigs for garnish
PROCEDURES:
1. to grate ginger-root, remove tough outer skin with sharp knife or vegetable peeler. Grate ginger-root using a ginger grater or the finest side of a box-shaped grater. Grate enough ginger-root to measure 2 tablespoons (30 ml). Set aside.
2. To grate orange peel, rinse orange under running water. Grate orange peel using the finest side of a box-shaped grater, being careful to remove only the outermost layer skin and not any of the bitter, white pith. Grate enough peel to measure 1/2 teaspoon (2 ml). Set aside.
3. Cut off and discard wing tips from chicken. Cut each wing in half at joint.
4. Place chicken wings in 13 x 9 inch (32.5 x 22.5 cm) baking dish. Combine 3/4 cup (175 ml) picante sauce, honey, soy sauce, mustard, oil, ginger and orange peel in small bowl; mix well. Pour over chicken wings.
5. Marinate, covered, in refrigerator at least 6 hours or overnight.
6. Preheat oven to 400°F (200°C). Drain marinade; reserve. Place chicken wings in single layer on foil-lined, 15 x 10-inch (37.5 cm x 25 cm) jelly-roll pan. Pour reserved marinade evenly over chicken wings. Bake 40 to 45 minutes until brown. Serve warm with additional picante sauce. Garnish, if desired.
~ Makes about 34 appetizers
Turkey-Cheese Surprises
INGREDIENTS:
1 pound (450 g) ground turkey
1/2 cup (125 ml) stuffing mix
1/2 cup (125 ml) finely chopped tart apple
1/2 cup (125 ml) plus 2 tablespoons (30 ml) grated Parmesan cheese, divided
1/2 teaspoon (2 ml) poultry seasoning
Garlic salt to taste
Black pepper to taste
1 tablespoon (15 ml) butter or margarine
1/2 cup (125 ml) finely chopped onion
2 eggs
1/4 cup (60 ml) Polly-O ricotta cheese
4 ounces (120 g) Polly-O mozzarella cheese, cut into 1/2-inch (1.5 cm) cubes
1 cup (250 ml) dry bread crumbs
Vegetable oil for frying
Cranberry sauce for serving
Orange twist, orange peel and fresh sage sprigs for garnish
PROCEDURES:
1. Combined turkey, stuffing mix, apple 2 tablespoon (30 ml) Parmesan cheese and poultry seasoning in large bowl; season with garlic salt and pepper.
2. Heat butter in small skillet over medium-high heat. Add onion; cook and stir until onion is tender but not brown. Add onion with butter, eggs and ricotta cheese to turkey mixture; blend well. If mixture seems too dry, add a little milk.
3. For each meatball, shape small amount of turkey mixture around a cube of mozzarella cheese.
4. Mix bread crumbs and remaining 1/2 cup (125 ml) Parmesan cheese in large, shallow dish. Roll cheese-filled meatballs in mixture to coat well.
5. Heat 1/4 inch (6 mm) oil in large, heavy saucepan over medium-high heat. Cook meatballs, a few at a time, until brown on all sides, 4 to 5 minutes. Remove with slotted spoon; drain on paper towels.
6. Serve with cranberry sauce. garnish, if desired.
~ Makes about 2 dozen meatballs
1 pound (450 g) ground turkey
1/2 cup (125 ml) stuffing mix
1/2 cup (125 ml) finely chopped tart apple
1/2 cup (125 ml) plus 2 tablespoons (30 ml) grated Parmesan cheese, divided
1/2 teaspoon (2 ml) poultry seasoning
Garlic salt to taste
Black pepper to taste
1 tablespoon (15 ml) butter or margarine
1/2 cup (125 ml) finely chopped onion
2 eggs
1/4 cup (60 ml) Polly-O ricotta cheese
4 ounces (120 g) Polly-O mozzarella cheese, cut into 1/2-inch (1.5 cm) cubes
1 cup (250 ml) dry bread crumbs
Vegetable oil for frying
Cranberry sauce for serving
Orange twist, orange peel and fresh sage sprigs for garnish
PROCEDURES:
1. Combined turkey, stuffing mix, apple 2 tablespoon (30 ml) Parmesan cheese and poultry seasoning in large bowl; season with garlic salt and pepper.
2. Heat butter in small skillet over medium-high heat. Add onion; cook and stir until onion is tender but not brown. Add onion with butter, eggs and ricotta cheese to turkey mixture; blend well. If mixture seems too dry, add a little milk.
3. For each meatball, shape small amount of turkey mixture around a cube of mozzarella cheese.
4. Mix bread crumbs and remaining 1/2 cup (125 ml) Parmesan cheese in large, shallow dish. Roll cheese-filled meatballs in mixture to coat well.
5. Heat 1/4 inch (6 mm) oil in large, heavy saucepan over medium-high heat. Cook meatballs, a few at a time, until brown on all sides, 4 to 5 minutes. Remove with slotted spoon; drain on paper towels.
6. Serve with cranberry sauce. garnish, if desired.
~ Makes about 2 dozen meatballs
Harvest-Time Popcorn
INGREDIENTS:
2 tablespoon (30 ml) vegetable oil
1 cup (250 ml) popcorn kernels
2 cans (1 3/4 ounces each/22 g) shoestring potatoes (3 cups/750 ml)
1 cup (250 ml) salted mixed nuts or peanuts
1/4 cup (60 ml) margarine, melted
1 teaspoon (5 ml) dill weed
1 teaspoon (5 ml) Worcestershire sauce
1/2 teaspoon (2 ml) lemon-pepper seasoning
1/4 teaspoon (1 ml) garlic powder
1/4 teaspoon (1 ml) onion salt
PROCEDURES:
1. Heat oil in 4-quart (4 L) saucepan over high heat until hot. Add popcorn kernels. Cover pan; shake continuously over heat until popping stops. Popcorn should measure 2 quart (2 L). Do not add butter or salt.
2. Preheat oven to 325°F (160°C). Combine popcorn, shoestring potatoes and nuts in large roasting pan. Set aside.
3. Combine margarine, dill, Worcestershire sauce, lemon-pepper seasoning, garlic powder and onion salt in small bowl.
4. Pour evenly over popcorn mixture, stirring until evenly coated.
5. Bake 8 to 10 minutes, stirring once. Let stand at room temperature until cool. Store in airtight containers.
~ Makes 2 /12 quarts (2.5 L)
2 tablespoon (30 ml) vegetable oil
1 cup (250 ml) popcorn kernels
2 cans (1 3/4 ounces each/22 g) shoestring potatoes (3 cups/750 ml)
1 cup (250 ml) salted mixed nuts or peanuts
1/4 cup (60 ml) margarine, melted
1 teaspoon (5 ml) dill weed
1 teaspoon (5 ml) Worcestershire sauce
1/2 teaspoon (2 ml) lemon-pepper seasoning
1/4 teaspoon (1 ml) garlic powder
1/4 teaspoon (1 ml) onion salt
PROCEDURES:
1. Heat oil in 4-quart (4 L) saucepan over high heat until hot. Add popcorn kernels. Cover pan; shake continuously over heat until popping stops. Popcorn should measure 2 quart (2 L). Do not add butter or salt.
2. Preheat oven to 325°F (160°C). Combine popcorn, shoestring potatoes and nuts in large roasting pan. Set aside.
3. Combine margarine, dill, Worcestershire sauce, lemon-pepper seasoning, garlic powder and onion salt in small bowl.
4. Pour evenly over popcorn mixture, stirring until evenly coated.
5. Bake 8 to 10 minutes, stirring once. Let stand at room temperature until cool. Store in airtight containers.
~ Makes 2 /12 quarts (2.5 L)
Cheesy Sun Crisps
INGREDIENTS:
2 cups (8 ounces/225 g) shredded Cheddar cheese
1/2 cup (125 ml) grated Parmesan cheese
1/2 cup (125 ml) sunflower oil margarine, softened
3 tablespoons (45 ml) water
1 cup (250 ml) all-purpose flour
1/4 teaspoon (1 ml) salt
1 cup (250 ml) uncooked quick-cooking oats
2/3 cup (150 ml) roasted salted sunflower kernels
PROCEDURES:
1. Beat Cheddar cheese, Parmesan cheese, margarine and water in large bowl with electric mixer at medium speed until well blended. Add flour and salt; mix well.
2. Stir in oats and sunflower kernels; mix until well combined.
3. Shape dough into 12-inch (30 cm)-long roll; wrap securely in plastic wrap.
4. Refrigerate at least 4 hours. (Dough may be stored in refrigerator up to 1 week.)
5. Preheat oven to 400°F (200°C). Lightly grease cookie sheets. Cut roll into 1/8- to 1/4-inch (3 mm to 6 mm) slices; flatter each slice slightly.
6. Place on prepared cookie sheets. Bake 8 to 10 minutes until edges are light golden brown. Remove immediately to wire racks. Let stand at room temperature until cool.
~ Makes 4 to 5 dozen crackers
Southwestern Snack Squared
INGREDIENTS:
1 1/4 cups (310 ml) all-purpose flour
1 cup (250 ml) thinly sliced green onions
3/4 cup (175 ml) Quaker Enriched Corn Meal
1 tablespoon (15 ml) firmly packed brown sugar
2 tablespoons (10 ml) baking powder
1 teaspoon (5 ml) dried oregano leaves, crushed
1/2 teaspoon (2 ml) ground cumin
1/4 teaspoon (1 ml) salt (optional)
1 cup milk (250 ml)
1/4 cup (60 ml) vegetable oil
1 egg
1 cup (4 ounces/120 g) shredded Cheddar cheese
1 can (4 ounces/120 g) chopped green chilies, well drained
1/4 cup (60 ml) finely chopped red bell pepper
2 slices crisp-cooked bacon, crumbled
PROCEDURES:
1. Preheat over to 400°F (200°C). Grease 11 x 7-inch (27.5 cl x 17.5 cm) baking dish. Combined flour, green onions, corn meal, brown sugar, baking powder, oregano, cumin and salt in large bowl; mix well.
2. Combined milk, oil and egg in small bowl. Add to corn meal mixture; mix just until moistened.
3. Spread evenly into prepared dish.
4. Combined cheese, chilies, bell pepper and bacon in medium bowl. Sprinkle evenly over corn meal mixture.
5. Bake 25 to 30 minutes until wooden toothpick inserted into center comes out clean. Let stand at room temperature to cool 10 minutes before cutting.
~ Makes about 15 pieces
Note: Also great served as a side dish to fish, chicken or pork - Just cut into 8 pieces.
1 1/4 cups (310 ml) all-purpose flour
1 cup (250 ml) thinly sliced green onions
3/4 cup (175 ml) Quaker Enriched Corn Meal
1 tablespoon (15 ml) firmly packed brown sugar
2 tablespoons (10 ml) baking powder
1 teaspoon (5 ml) dried oregano leaves, crushed
1/2 teaspoon (2 ml) ground cumin
1/4 teaspoon (1 ml) salt (optional)
1 cup milk (250 ml)
1/4 cup (60 ml) vegetable oil
1 egg
1 cup (4 ounces/120 g) shredded Cheddar cheese
1 can (4 ounces/120 g) chopped green chilies, well drained
1/4 cup (60 ml) finely chopped red bell pepper
2 slices crisp-cooked bacon, crumbled
PROCEDURES:
1. Preheat over to 400°F (200°C). Grease 11 x 7-inch (27.5 cl x 17.5 cm) baking dish. Combined flour, green onions, corn meal, brown sugar, baking powder, oregano, cumin and salt in large bowl; mix well.
2. Combined milk, oil and egg in small bowl. Add to corn meal mixture; mix just until moistened.
3. Spread evenly into prepared dish.
4. Combined cheese, chilies, bell pepper and bacon in medium bowl. Sprinkle evenly over corn meal mixture.
5. Bake 25 to 30 minutes until wooden toothpick inserted into center comes out clean. Let stand at room temperature to cool 10 minutes before cutting.
~ Makes about 15 pieces
Note: Also great served as a side dish to fish, chicken or pork - Just cut into 8 pieces.
Taco Dip
INGREDIENTS:
12 ounces (360 g) cream cheese, softened
1/2 cup (125 ml) dairy sour cream
2 teaspoons (10 ml) chili powder
1 1/2 teaspoons (7.5 ml) ground cumin
1/8 teaspoon (.5 ml) ground red pepper
1/2 cup (125 ml) salsa
Crisp salad greens
1 cup (4 ounces/120 g) shredded Wisconsin Cheddar cheese
1 cup (4 ounces/120 g) shredded Wisconsin Monterey Jack cheese
1/2 cup (125 ml) diced plum tomatoes
1/3 cup (75 ml) sliced green onions
1/4 cup (60 ml) sliced pitted ripe olives
1/4 cup (60 ml) sliced pimiento-stuffed green olives
Tortilla chips and blue corn chips for serving
PROCEDURES:
1. Combine cream cheese, sour cream, chili powder, cumin and ground red pepper in large bowl; mix until well blended. Stir in salsa
2. Spread dip onto greens-lined 10-inch (254 cm) serving platter.
3. Top with Cheddar cheese, Monterey Jack cheese, tomatoes, green onions, ripe olives and green olives.
4. Serve with tortilla chips and blue corn chips.
~ Makes 10 servings
12 ounces (360 g) cream cheese, softened
1/2 cup (125 ml) dairy sour cream
2 teaspoons (10 ml) chili powder
1 1/2 teaspoons (7.5 ml) ground cumin
1/8 teaspoon (.5 ml) ground red pepper
1/2 cup (125 ml) salsa
Crisp salad greens
1 cup (4 ounces/120 g) shredded Wisconsin Cheddar cheese
1 cup (4 ounces/120 g) shredded Wisconsin Monterey Jack cheese
1/2 cup (125 ml) diced plum tomatoes
1/3 cup (75 ml) sliced green onions
1/4 cup (60 ml) sliced pitted ripe olives
1/4 cup (60 ml) sliced pimiento-stuffed green olives
Tortilla chips and blue corn chips for serving
PROCEDURES:
1. Combine cream cheese, sour cream, chili powder, cumin and ground red pepper in large bowl; mix until well blended. Stir in salsa
2. Spread dip onto greens-lined 10-inch (254 cm) serving platter.
3. Top with Cheddar cheese, Monterey Jack cheese, tomatoes, green onions, ripe olives and green olives.
4. Serve with tortilla chips and blue corn chips.
~ Makes 10 servings
Chinese Vegetable Rolls
INGREDIENTS:
1/4 cup (60 ml) red wine
2 tablespoons (30 ml) teriyaki sauce
2 tablespoons (30 ml) Worcestershire sauce
1 cup (250 ml) diced zucchini
1 cup (250 ml) diced yellow squash
1 cup (250 ml) broccoli flowerets
1 cup (250 ml) cauliflower flowerets
1/2 cup (125 ml) diced carrots
1/4 cup (60 ml) chopped red onion
1/4 cup (60 ml) chopped fresh parsley
1/4 teaspoon (1 ml) white pepper
1/4 teaspoon ( 1 ml) garlic salt
1/8 teaspoon (.5 ml) ground red pepper
1/8 teaspoon (.5 ml) black pepper
1 package (16 ounces/450 g) egg roll wrappers
1 egg, beaten
Peanut or corn oil for frying
Sweet and sour sauce, hot mustard sauce or soy sauce for dipping
PROCEDURES:
1 Combine wine, teriyaki sauce and Worcestershire sauce in large saucepan over medium heat. Stir in zucchini, squash, broccoli, cauliflower, carrots, red onion, parsley, white pepper, garlic salt, ground red pepper and black pepper. Cook and stir 5 to 6 minutes until flavors blend and vegetables are crisp-tender. Do not overcook.
2. Remove from heat. Immediately transfer vegetable mixture to bowl to prevent further cooking. Let stand at room temperature until cool.
3. Place about 2 tablespoons (30 ml) vegetable mixture on bottom half of 1 egg roll wrapper.
4. Moisten left and right edges of wrapper with egg. Fold bottom edge up to just cover filling.
5. Fold left and right edges over 1/2 inch (1.5 cm); roll up jelly roll style.
6. Moisten top edge with egg to seal. Repeat with remaining egg roll wrappers and vegetable filling.
7. Heat 1/2 inch( 1.5 cm) oil in large, heavy saucepan over medium-high heat until oil reaches 365°F (175°C); adjust heat to maintain temperature. Fry egg rolls, a few at a time, in hot oil 2 minutes or until golden brown, turning once. Remove with slotted spoon; drain on paper towels.
8. Serve warm with sauces for dipping.
~ makes about 15 appetizers
1/4 cup (60 ml) red wine
2 tablespoons (30 ml) teriyaki sauce
2 tablespoons (30 ml) Worcestershire sauce
1 cup (250 ml) diced zucchini
1 cup (250 ml) diced yellow squash
1 cup (250 ml) broccoli flowerets
1 cup (250 ml) cauliflower flowerets
1/2 cup (125 ml) diced carrots
1/4 cup (60 ml) chopped red onion
1/4 cup (60 ml) chopped fresh parsley
1/4 teaspoon (1 ml) white pepper
1/4 teaspoon ( 1 ml) garlic salt
1/8 teaspoon (.5 ml) ground red pepper
1/8 teaspoon (.5 ml) black pepper
1 package (16 ounces/450 g) egg roll wrappers
1 egg, beaten
Peanut or corn oil for frying
Sweet and sour sauce, hot mustard sauce or soy sauce for dipping
PROCEDURES:
1 Combine wine, teriyaki sauce and Worcestershire sauce in large saucepan over medium heat. Stir in zucchini, squash, broccoli, cauliflower, carrots, red onion, parsley, white pepper, garlic salt, ground red pepper and black pepper. Cook and stir 5 to 6 minutes until flavors blend and vegetables are crisp-tender. Do not overcook.
2. Remove from heat. Immediately transfer vegetable mixture to bowl to prevent further cooking. Let stand at room temperature until cool.
3. Place about 2 tablespoons (30 ml) vegetable mixture on bottom half of 1 egg roll wrapper.
4. Moisten left and right edges of wrapper with egg. Fold bottom edge up to just cover filling.
5. Fold left and right edges over 1/2 inch (1.5 cm); roll up jelly roll style.
6. Moisten top edge with egg to seal. Repeat with remaining egg roll wrappers and vegetable filling.
7. Heat 1/2 inch( 1.5 cm) oil in large, heavy saucepan over medium-high heat until oil reaches 365°F (175°C); adjust heat to maintain temperature. Fry egg rolls, a few at a time, in hot oil 2 minutes or until golden brown, turning once. Remove with slotted spoon; drain on paper towels.
8. Serve warm with sauces for dipping.
~ makes about 15 appetizers
Cheesy Onion Focaccia
INGREDIENTS:
1 large red onion
1/2 cup (125 ml) plus 3 tablespoons (45 ml) honey, divided
2 1/3 cups (575 ml) warm water (105° to 115°F/50° to 55°C), divided
1 1/2 packages active dry yeast
6 tablespoons (90 ml) olive oil, divided
1/3 cup (75 ml) cornmeal
3 cups (750 ml) whole wheat flour
1 1/2 tablespoons (22.5 ml) coarse salt
3 to 4 cups (750 ml) - 1 L) all-purpose flour, divided
1 cup (250 ml) red wine vinegar Additional cornmeal
1 cup (250 ml) grated Parmesan cheese
1/2 teaspoon (2.5 ml) onion salt
Black pepper to taste
PROCEDURES:
1. To slice onion, peel skin and cut onion in half through the root. Place , cut side down, on cutting board. Cut thin, vertical slices the length of the onion. Set aside.
2. To proof yeast, place 3 tablespoons (45 ml) honey in large bowl. Pour 1/3 cup (75 ml) water over honey. Do not stir. Sprinkle yeast over water. Let stand at room temperature about 15 minutes or until bubbly.
3. Add remaining 2 cups (500 ml) water, 3 tablespoons (45 ml) olive oil, 1/3 cup (75 ml) cornmeal and whole wheat flour to yeast mixture; mix until well blended.
4. Stir in salt and 2 cups (500 ml) all-purpose flour. Gradually stir in enough remaining all-purpose flour until mixture clings to side of bowl.
* If yeast does not bubble, it is no longer active. Discard yeast mixture and start again. Always check the expiration date on the yeast packet. Also, water that is too hot will kill yeast; it is the best to use a thermometer.
5. Turn dough out onto lightly floured surface. To knead in remaining flour, fold the dough in half toward you and press dough away from you with heels of hands. Give dough a quarter turn and continue folding, pushing and turning until the dough is smooth and satiny, about 10 minutes.
6. Divide dough into halves. Place each half in a large, lightly greased bowl; turn each dough half over to grease surface, Cover each with clean kitchen towel and let dough rise in warm place (85°F/40°C) until doubled in bulk. (Press two fingertips about 1/2 inch/1.5 cm) into dough. Dough is ready if indentations remain when fingers are removed.)
7. Meanwhile, combined onion, vinegar and remaining 1/2 cup (125 ml) honey in medium bowl, Marinate at room temperature at least 1 hour.
8. Grease 2 (12-inch/30-cm) pizza pans and sprinkle with additional cornmeal. Stretch dough and pat into pans; create valleys with fingertips.
9. Cover dough with greased plastic wrap; let rise for 1 hour. Dough will double in bulk.
10. Preheat oven to 400°F (200°C).
11. Drain onions and scatter them over dough. Sprinkle with remaining 3 tablespoons (45 ml) olive oil, Parmesan cheese and onion salt; season with pepper.
12. Bake 25 to 30 minutes until flatbread is crusty and golden. Cut into wedges to serves. Serve warm.
~ Makes 2 breads (6 to 8 servings each)
1 large red onion
1/2 cup (125 ml) plus 3 tablespoons (45 ml) honey, divided
2 1/3 cups (575 ml) warm water (105° to 115°F/50° to 55°C), divided
1 1/2 packages active dry yeast
6 tablespoons (90 ml) olive oil, divided
1/3 cup (75 ml) cornmeal
3 cups (750 ml) whole wheat flour
1 1/2 tablespoons (22.5 ml) coarse salt
3 to 4 cups (750 ml) - 1 L) all-purpose flour, divided
1 cup (250 ml) red wine vinegar Additional cornmeal
1 cup (250 ml) grated Parmesan cheese
1/2 teaspoon (2.5 ml) onion salt
Black pepper to taste
PROCEDURES:
1. To slice onion, peel skin and cut onion in half through the root. Place , cut side down, on cutting board. Cut thin, vertical slices the length of the onion. Set aside.
2. To proof yeast, place 3 tablespoons (45 ml) honey in large bowl. Pour 1/3 cup (75 ml) water over honey. Do not stir. Sprinkle yeast over water. Let stand at room temperature about 15 minutes or until bubbly.
3. Add remaining 2 cups (500 ml) water, 3 tablespoons (45 ml) olive oil, 1/3 cup (75 ml) cornmeal and whole wheat flour to yeast mixture; mix until well blended.
4. Stir in salt and 2 cups (500 ml) all-purpose flour. Gradually stir in enough remaining all-purpose flour until mixture clings to side of bowl.
* If yeast does not bubble, it is no longer active. Discard yeast mixture and start again. Always check the expiration date on the yeast packet. Also, water that is too hot will kill yeast; it is the best to use a thermometer.
5. Turn dough out onto lightly floured surface. To knead in remaining flour, fold the dough in half toward you and press dough away from you with heels of hands. Give dough a quarter turn and continue folding, pushing and turning until the dough is smooth and satiny, about 10 minutes.
6. Divide dough into halves. Place each half in a large, lightly greased bowl; turn each dough half over to grease surface, Cover each with clean kitchen towel and let dough rise in warm place (85°F/40°C) until doubled in bulk. (Press two fingertips about 1/2 inch/1.5 cm) into dough. Dough is ready if indentations remain when fingers are removed.)
7. Meanwhile, combined onion, vinegar and remaining 1/2 cup (125 ml) honey in medium bowl, Marinate at room temperature at least 1 hour.
8. Grease 2 (12-inch/30-cm) pizza pans and sprinkle with additional cornmeal. Stretch dough and pat into pans; create valleys with fingertips.
9. Cover dough with greased plastic wrap; let rise for 1 hour. Dough will double in bulk.
10. Preheat oven to 400°F (200°C).
11. Drain onions and scatter them over dough. Sprinkle with remaining 3 tablespoons (45 ml) olive oil, Parmesan cheese and onion salt; season with pepper.
12. Bake 25 to 30 minutes until flatbread is crusty and golden. Cut into wedges to serves. Serve warm.
~ Makes 2 breads (6 to 8 servings each)
Spinach-Cheese Triangles
INGREDIENTS:
1 small onion
Fresh parsley
3 packages (10 ounces / 285 g each) frozen chopped spinach, thawed
1/4 cup (62.5 ml) olive oil
2 eggs
16 ounces (1 pound / 450 g) feta cheese, drained and crumbled
1 teaspoon dried oregano leaves, crushed, or 2 tablespoons (30 ml) chopped fresh oregano leaves
Freshly grated nutmeg to taste
salt and black pepper to taste
1 package (16 ounces / 450 g) frozen phyllo dough, thawed to room temperature
2 cups (500 ml) margarine, melted
PROCEDURES:
1. To chop onion in food processor, peel and quarter onion; place in bowl. Pulse 4 to 7 times until onion is finely chopped. Scrape bowl once during chopping. Chop enough onion to measure 1/2 cup (125 ml). Drain onions, if needed. Set aside.
2. To finely chop parsley, place parsley in 1 -cup (250 ml) measuring cup. Snip enough parsley with kitchen scissors to measure 1/2 cup (125 ml). Set aside.
3. To drain spinach, place spinach, 1 package at a time, in bottom of pie plate. Place another pie plate on top; over sink squeeze plate together and tilt slightly to press excess liquid from spinach. Set spinach. Set spinach aside
4. Preheat oven to 375°F (190°C)
5. heat oil over medium-high heat in small skillet. Add onion; cook and stir until translucent and golden.
* TO chop onion with knife, peel skin from onion. Cut in half through the root. Place, cut side down, on cutting board. To coarsley chop onion, hold knife horizontally. Make cuts parallel to board, almost to root end. Make vertical, lengthwise cuts of desired thickness. Slice across cuts to root end. (The closer cuts are spaced, the finer the onion is chopped. ) Set aside.
6. Beat eggs in large bowl with electric mixer at medium-high speed until light and lemon colored.
7. Stir in onion with oil, feta cheese, parsley, oregano and spinach. Season with nutmeg, salt and pepper.
8. Remove phyllo from package; unroll and place on large sheet of waxed paper. Fold phullo crosswise into thirds. use scissors to cut along fold into thirds.
9. Cover phyllo with large sheet of plastic wrap and damp, clean kitchen towel. (Phyllo dries out quickly if not covered.)
10. Lay 1 strip pf phyllo at a time on a flat surface and brush immediately with melted butter. Fold strip in half lengthwise. Brush with butter again. Place rounded teaspoonful (5 ml) of spinach filling on 1 end of strip; fold over 1 corner to make triangle.
11. Continue folding end to end, as you would fold a flag, keeping edges straight.
12. Brush top with butter. repeat process until all filling is used up.
13. Place triangles in a single layer, seam-side down, on ungreased jelly-roll pan. Bake 20 minutes or until lightly browned. Serve warm.
~ Makes 5 dozen appetizers
1 small onion
Fresh parsley
3 packages (10 ounces / 285 g each) frozen chopped spinach, thawed
1/4 cup (62.5 ml) olive oil
2 eggs
16 ounces (1 pound / 450 g) feta cheese, drained and crumbled
1 teaspoon dried oregano leaves, crushed, or 2 tablespoons (30 ml) chopped fresh oregano leaves
Freshly grated nutmeg to taste
salt and black pepper to taste
1 package (16 ounces / 450 g) frozen phyllo dough, thawed to room temperature
2 cups (500 ml) margarine, melted
PROCEDURES:
1. To chop onion in food processor, peel and quarter onion; place in bowl. Pulse 4 to 7 times until onion is finely chopped. Scrape bowl once during chopping. Chop enough onion to measure 1/2 cup (125 ml). Drain onions, if needed. Set aside.
2. To finely chop parsley, place parsley in 1 -cup (250 ml) measuring cup. Snip enough parsley with kitchen scissors to measure 1/2 cup (125 ml). Set aside.
3. To drain spinach, place spinach, 1 package at a time, in bottom of pie plate. Place another pie plate on top; over sink squeeze plate together and tilt slightly to press excess liquid from spinach. Set spinach. Set spinach aside
4. Preheat oven to 375°F (190°C)
5. heat oil over medium-high heat in small skillet. Add onion; cook and stir until translucent and golden.
* TO chop onion with knife, peel skin from onion. Cut in half through the root. Place, cut side down, on cutting board. To coarsley chop onion, hold knife horizontally. Make cuts parallel to board, almost to root end. Make vertical, lengthwise cuts of desired thickness. Slice across cuts to root end. (The closer cuts are spaced, the finer the onion is chopped. ) Set aside.
6. Beat eggs in large bowl with electric mixer at medium-high speed until light and lemon colored.
7. Stir in onion with oil, feta cheese, parsley, oregano and spinach. Season with nutmeg, salt and pepper.
8. Remove phyllo from package; unroll and place on large sheet of waxed paper. Fold phullo crosswise into thirds. use scissors to cut along fold into thirds.
9. Cover phyllo with large sheet of plastic wrap and damp, clean kitchen towel. (Phyllo dries out quickly if not covered.)
10. Lay 1 strip pf phyllo at a time on a flat surface and brush immediately with melted butter. Fold strip in half lengthwise. Brush with butter again. Place rounded teaspoonful (5 ml) of spinach filling on 1 end of strip; fold over 1 corner to make triangle.
11. Continue folding end to end, as you would fold a flag, keeping edges straight.
12. Brush top with butter. repeat process until all filling is used up.
13. Place triangles in a single layer, seam-side down, on ungreased jelly-roll pan. Bake 20 minutes or until lightly browned. Serve warm.
~ Makes 5 dozen appetizers
Egg Champignons
INGREDIENTS:
6 eggs
1/4 cup (60 ml) dry bread crumbs
1/4 cup (1 ounce/30 g) crumbled blue cheese
2 tablespoons (30 ml) thinly sliced green onions with tops
2 tablespoons (30 ml) dry white wine
2 tablespoons (30 ml) butter, melted
1 tablespoon (15 ml) chopped fresh parsley or 1/2 tablespoon (7.5 ml) dried parsley flakes
1/2 teaspoon (2 ml) garlic salt
24 large fresh mushroom caps (about 1 1/2 inches/4 cm in diameter)
Paprika (optional)
Green onions and tomato slices for garnish
PROCEDURES:
1. To hard-cook eggs, place the 6 eggs in a single layer in a saucepan. Add enough water to cover eggs by at least 1 inch (2.5 cm). Cover and quickly bring water just to a boil over high heat. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, in hot water 15 to 17 minuted. Immediately run cold water over eggs or place in ice water until completely cooled.
2. Peel eggs by tapping all around the shell with a table knife to form a network of cracks. Peel shell away under cold running water. Finely chop eggs.
3. Preheat oven to 450°F (230°C). Lightly grease baking sheet. Combine eggs, bread crumbs, blue cheese, 2 tablespoons (30 ml) green onions, wine, butter, parsley and garlic salt in medium bowl.
4. Fill each mushroom cap with 1 rounded tablespoon (15 ml) egg mixture. Place mushroom caps on prepared baking sheet.
5. Bake 8 to 10 minutes. Sprinkle with paprika. Garnish, if desired.
~ Make 8 first-course servings
6 eggs
1/4 cup (60 ml) dry bread crumbs
1/4 cup (1 ounce/30 g) crumbled blue cheese
2 tablespoons (30 ml) thinly sliced green onions with tops
2 tablespoons (30 ml) dry white wine
2 tablespoons (30 ml) butter, melted
1 tablespoon (15 ml) chopped fresh parsley or 1/2 tablespoon (7.5 ml) dried parsley flakes
1/2 teaspoon (2 ml) garlic salt
24 large fresh mushroom caps (about 1 1/2 inches/4 cm in diameter)
Paprika (optional)
Green onions and tomato slices for garnish
PROCEDURES:
1. To hard-cook eggs, place the 6 eggs in a single layer in a saucepan. Add enough water to cover eggs by at least 1 inch (2.5 cm). Cover and quickly bring water just to a boil over high heat. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, in hot water 15 to 17 minuted. Immediately run cold water over eggs or place in ice water until completely cooled.
2. Peel eggs by tapping all around the shell with a table knife to form a network of cracks. Peel shell away under cold running water. Finely chop eggs.
3. Preheat oven to 450°F (230°C). Lightly grease baking sheet. Combine eggs, bread crumbs, blue cheese, 2 tablespoons (30 ml) green onions, wine, butter, parsley and garlic salt in medium bowl.
4. Fill each mushroom cap with 1 rounded tablespoon (15 ml) egg mixture. Place mushroom caps on prepared baking sheet.
5. Bake 8 to 10 minutes. Sprinkle with paprika. Garnish, if desired.
~ Make 8 first-course servings
Chilled Seafood Lasagna with Herbed Cheese
INGREDIENTS:
8 uncooked lasagna noodles (2 inches wide/5 cm)
2 cups (500 ml) Wisconsin ricotta cheese
1 1/2 (375 ml) Wisconsin mascarpone cheese
2 tablespoons (30 ml) lemon juice
1 tablespoons (15 ml) minced fresh basil leaves
1 tablespoon (15 ml) minced dill
1 tablespoon (15 ml) minced fresh tarragon leaves
1/4 teaspoon (1 ml) white pepper
1 pound (450 g) lox, divided
4 ounces (120 g) Whitefish caviar, gently rinsed
Lox and fresh tarragon sprigs for garnish
PROCEDURES:
1. Cook lasagna noodles according to package directions until tender but still firm. Drain and set aside.
2. Process the ricotta cheese, mascarpone cheese, lemon juice, basil, dill, tarragon and pepper in food processor or blender until well combined.
3. Line terrine mold with plastic wrap, allowing wrap to extend 5 inches (12.5 cm) over sides of pan.
4. Place 1 noodle in bottom of pan. Spread 1/2 cup (125 ml) cheese mixture over noodle. Cover cheese mixture with 2 ounces lox (60 g); spread 2 rounded teaspoons (10 ml) caviar over lox. Repeat layers with remaining ingredients, ending with noodle. Set aside remaining 2 ounces (60 g) lox for garnish.
5. Cover; refrigerate several hours or until firm. Carefully lift lasagna from mold and remove wrap.
6. Garnish with remaining strips of lox rolled to look like roses and fresh tarragon sprigs, if desired. Slice with warm knife.
~ Makes 24 first-course or 8 entire servings
* Can be prepared without terrine mold. Layer lasagna on plastic wrap. Cover and wrap with foil.
8 uncooked lasagna noodles (2 inches wide/5 cm)
2 cups (500 ml) Wisconsin ricotta cheese
1 1/2 (375 ml) Wisconsin mascarpone cheese
2 tablespoons (30 ml) lemon juice
1 tablespoons (15 ml) minced fresh basil leaves
1 tablespoon (15 ml) minced dill
1 tablespoon (15 ml) minced fresh tarragon leaves
1/4 teaspoon (1 ml) white pepper
1 pound (450 g) lox, divided
4 ounces (120 g) Whitefish caviar, gently rinsed
Lox and fresh tarragon sprigs for garnish
PROCEDURES:
1. Cook lasagna noodles according to package directions until tender but still firm. Drain and set aside.
2. Process the ricotta cheese, mascarpone cheese, lemon juice, basil, dill, tarragon and pepper in food processor or blender until well combined.
3. Line terrine mold with plastic wrap, allowing wrap to extend 5 inches (12.5 cm) over sides of pan.
4. Place 1 noodle in bottom of pan. Spread 1/2 cup (125 ml) cheese mixture over noodle. Cover cheese mixture with 2 ounces lox (60 g); spread 2 rounded teaspoons (10 ml) caviar over lox. Repeat layers with remaining ingredients, ending with noodle. Set aside remaining 2 ounces (60 g) lox for garnish.
5. Cover; refrigerate several hours or until firm. Carefully lift lasagna from mold and remove wrap.
6. Garnish with remaining strips of lox rolled to look like roses and fresh tarragon sprigs, if desired. Slice with warm knife.
~ Makes 24 first-course or 8 entire servings
* Can be prepared without terrine mold. Layer lasagna on plastic wrap. Cover and wrap with foil.
Scampi
INGREDIENTS:
1 1/2 pounds (675 g) large raw prawns (about 16)
6 tablespoons (90 ml) butter
4 tablespoons minced garlic (60 ml)
6 green onions, thinly sliced
1/4 cup (62.5 ml) dry white wine Juice of 1 lemon (about 2 tablespoons /30 ml)
8 large fresh parsley sprigs, finely chopped
Salt and black pepper to taste
Lemon slices and fresh parsley sprigs for garnish
PROCEDURES:
1. To remove shells from prawns, use your finger to peel shell off the side with the legs. Lift it up and over, then back around to the leg side. Discard shells.
2. To devein prawns, use paring knife to make a small cut along the back of the prawns; lift out the dark vein with knife tip. (You may find this easier to do under cold running water.) Set prawns aside.
3. To clarify butter, melt butter in small saucepan over law heat. Do not stir. Skin off the white foam that forms on top. Strain clarified butter through a cheesecloth into glass measuring cup to yield 1/3 cup (75 ml). Discard milky residue in bottom of pan.
4. Heat clarified butter in large skilled over medium heat. Add garlic; cook and stir 1 to 2 minutes until softened but brown.
5. Add prawns, green onions, wine and lemon juice; cook and stir until prawns turn pink and are firm and opaque, 1 to 2 minutes on each side. Do not overcook.
6. Just before serving, add chopped parsley and season with salt and pepper. Serve on individual shell-shaped or small gratin dishes. Garnish, if desired.
~ Makes 8 first-course servings
1 1/2 pounds (675 g) large raw prawns (about 16)
6 tablespoons (90 ml) butter
4 tablespoons minced garlic (60 ml)
6 green onions, thinly sliced
1/4 cup (62.5 ml) dry white wine Juice of 1 lemon (about 2 tablespoons /30 ml)
8 large fresh parsley sprigs, finely chopped
Salt and black pepper to taste
Lemon slices and fresh parsley sprigs for garnish
PROCEDURES:
1. To remove shells from prawns, use your finger to peel shell off the side with the legs. Lift it up and over, then back around to the leg side. Discard shells.
2. To devein prawns, use paring knife to make a small cut along the back of the prawns; lift out the dark vein with knife tip. (You may find this easier to do under cold running water.) Set prawns aside.
3. To clarify butter, melt butter in small saucepan over law heat. Do not stir. Skin off the white foam that forms on top. Strain clarified butter through a cheesecloth into glass measuring cup to yield 1/3 cup (75 ml). Discard milky residue in bottom of pan.
4. Heat clarified butter in large skilled over medium heat. Add garlic; cook and stir 1 to 2 minutes until softened but brown.
5. Add prawns, green onions, wine and lemon juice; cook and stir until prawns turn pink and are firm and opaque, 1 to 2 minutes on each side. Do not overcook.
6. Just before serving, add chopped parsley and season with salt and pepper. Serve on individual shell-shaped or small gratin dishes. Garnish, if desired.
~ Makes 8 first-course servings
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