PASTA AND RICE
Baked
Rigatoni With Sausage
Baked
Vegetable Rigatoni
Baked
Ziti With Roast Vegetables
Chicken-Flavoured
Rice Mix
Chili
Rice
Congee
Congee
With Vegetables
Cranberry
Couscous
Cumin-Scented
Rice With Sweet Peppers
Dampfnudle
(Yeast Dumplings)
Eggplant
and Pasta Pasticcio
Eggplant
and Zucchini with Pasta in a Greek Red Sauce
Extra
Crusty Macaroni & Cheese
FETTUCCINE
WITH FRESH TOMATOES
Lasagna
Rolls
Lasagna
Roll-ups
LASAGNA
WITH WHITE SAUCE
Mandarin
Noodles
Minestrone
Macaroni
Nima's
Fruited Rice
NO-FUSS
BEEF LASAGNA
NORTHERN-STYLE
LASAGNA
Pasta
Pomodoro
Pasta
With Scallops
Rio
Grande Valley Spanish Rice
Spaetzle
Cheese Noodles
Spanish
Rice
Tibetan
Steamed Dumplings
Tortellini
Traditional
Lasagne
Ultimate
Baked Macaroni & Cheese
Vegetable
Fried Rice
Wild
Rice Stir Fry Recipe
Yankee
Doodle Noodles
Zucchini
Lasagna
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Extra Crusty Macaroni
& Cheese
Yield: 4 servings
1/2 lb Macaroni
1 c White sauce
1 ts Prepared mustard
1 pn Cayenne pepper
1/2 lb Sharp cheddar ch.shredded
1 Salt to taste
1 Fresh ground pepper to taste
2 oz Munster cheese,thin sliced
1/4 c Fresh ground parmesan ch.
2 tb Breadcrumbs
1 tb Butter,cut in small pieces
Cook the macaroni in plenty of salted water until tender,8 to 10
minutes.Drain and cool under cold running water.Prepare the White
Sauce,and while still hot,toss all but two tables. of it with the
macaroni,mustard,cayenne,Cheddar,salt and pepper.Turn into a large
buttered casserole and top with the munster cheese.P Bake in a preheated
375 deg.oven for 15 minutes,or until the top is crusty and brown.Spread
the remaining 2 tables. White Sauce over the top.Cover with a layer
of
parmesan cheese mixed with the breadcrumbs.Dab with the butter.Return
to
the oven for 10 more minutes.Place under high broiler for 1 minute
to
brown the top and serve immediately.Makes 4 servings.
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Traditional Lasagne
Yield: 4 servings
3 Rashers streaky bacon, Derinded and
chopped
1 lg Onion, peeled and chopped
1 Clove garlic, peeled and crushed
1 lb Minced Beef
2 md Carrots, peeled and grated
14 oz Canned Chopped Tomatoes
2 tb Tomato Puree
5 fl Beef Stock
Salt and Pepper
2 oz Butter or Margarine
2 oz Plain Flour
20 fl Milk
6 oz Strong Cheddar Cheese, grated
6 oz (Dry Weight) lasagne
Salad to serve
In a pan, dry-fry bacon pieces over a high heat, until starting to
brown. Add onion and garlic. When onion is starting to soften, stir
in
beef and brown quickly.
Add carrots, tomatoes, tomato puree and beef stock. Bring mixture
to the
boil, then simmer for 30 minutes until meat is tender. Season to
taste.
Preheat oven to 180C/350F/Gas Mark 4.
While beef mixture is cooking, prepare sauce. In a pan, melt butter
or
margarine. Remove pan from heat. Stir in flour and gradually blend
in
milk. Return pan to heat, stirring constantly. When liquid is smooth,
bring to the boil to thicken. Add half the cheese, with seasoning.
Spoon half the beef mixture into a 4 pint/2.25 litre shallow oveproof
dish. Cover mixture with a layer of lasagne. Spoon over half the
sauce,
then repeat these three layers once more.
Sprinkle lasagne with remaining cheese and bake in preheated oven
for 1
hour, until golden brown. Serve with salad.
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Ultimate Baked Macaroni
& Cheese
4 cups
uncooked elbow macaroni
1 1/4 pounds sharp
Cheddar cheese -- grated
4 ounces
Creamy Havarti -- shredded
4 Tablespoons
grated Parmesan cheese
1 cup
butter
1 cup flour
3 cups
milk
3 cups sour cream
2 teaspoons
salt
1 tablespoon pepper
1 medium
onion -- chopped
1/2 red bell pepper- chopped
Preheat oven to 350°F.
Cook macaroni in salted boiling water according to package directions.
Drain and rinse with cold water. Pour into a 3-qt. casserole
In a saucepan, melt butter and stir in flour. Gradually stir in
milk
and sour cream. Add salt and pepper.
Cook over low heat, stirring constantly, until sauce bubbles and
thickens.
Reserve 1 c. grated cheese for the top of the casserole. Toss macaroni
with remaining cheese.
CHANGES:
Grease large casserole. Layer as follows:
half of the pasta
half of the onion
half of the red bell pepper
cover with sauce
Repeat, ending with the last 1 cup of grated sharp cheddar cheese.
Pour sauce over macaroni and mix thoroughly. Sprinkle with reserved
cheese.
Bake for 1 hour, or until bubbly and brown.
Serve immediately.
Serves 6.
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Zucchini Lasagna
1 lb.
lean ground beef
1 med. onion, finely chopped
2 cloves garlic cloves,
minced 1 can
tomato sauce (15 oz)
1 tsp. salt
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
1 egg, lightly beaten
1-1/2 cups dry cottage cheese or low-fat
ricotta cheese
(I used 1 cup of ricotta and 1/2 cup cottage cheese)
1/2 cup freshly grated Parmesan Cheese
4 medium zucchini
1 cup shredded part-skim milk mozzarella cheese.
(I used the 12 oz. ball).
Brown the beef with onions and garlic until beef is no longer pink;
drain off fat. Stir in the tomato sauce, salt and herbs. Simmer,
uncovered, for 10 minutes. Combine the cottage cheese and ricotta
with
half the Parmesan cheese and the eggs until well blended; set aside.
Wash zucchini and slice lengthwise into 1/8 inch thick slices. Oil
a 13
x 9 x 2 inch baking dish. Use half the zucchini to cover the bottom
of
the dish. Top with half the cottage cheese mixture and half the
meat
sauce. Top with remaining zucchini and repeat layering. Sprinkle
top
with mozzarella and remaining Parmesan. Bake uncovered, at 350 degrees
for 1 hour. Let stand 10-15 minutes before slicing. Serves 6.
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Pasta Pomodoro
2 tsp extra-virgin olive oil
2 cloves garlic, peeled & minced
2 lg tomatoes, chopped
1 cup fresh basil leaves, chopped
1 cup drained canned chickpeas
3/4 lb dried angel hair or linguine pasta, cooked
1/4 cup Asiago cheese, grated
1 tbsp balsamic vinegar
1 tsp salt
1/2 tsp black pepper
In a nonreactive skillet over med-hi heat, heat olive oil. Add garlic
and tomatoes; saute 2 minutes. Add basil, chickpeas and pasta; saute
1
minute. Add remaining ingredients and combine well. Heat through.
Makes
4 servings.
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Tibetan Steamed Dumplings
Yield: 12 servings
---------------------------DOUGH--------------------------------
3 c All purpose flour
1 c Water
------------------------MEAT FILLING-----------------------------
1 lb Extra lean ground beef
1 ea Onion; chopped
1/2 lb Daikon, spinach or cabbage chopped *
1 ea Garlic clove; minced (one teaspoon)
1/2 ts Fresh ginger; grated or to taste
2 ea Green onion; chopped
2 tb Fresh cilantro; chopped or to taste
Salt
Salsa, Vietnamese hot sauce or Vietnamese soybean sauce
TO PREPARE DOUGH Mix flour and the water; knead into a ball. Let
it rise
under a napkin to soften, about 1/2 hour.
Bring a large pot of water to a boil. Cut dough into small chunks
and
roll into 12 to 18 small flat circles.
TO PREPARE FILLING AND ASSEMBLE Mash the ground beef, onion, daikon,
garlic, ginger, green onions and cilantro together. Season with
salt to
taste.
Place a spoonful or two of filling on a dough circle, bring the
edges
together and pinch them closed.
Place momos in a steaming basket or on a rack over boiling water
and
cook on high for 30 minutes. Serve hot with salsa, Vietnamese hot
sauce
and Vietnamese soybean sauce.
NOTE: * Daikon is a mild white radish available in the produce section
of Oriental markets and many supermarkets.
NOTE: Vietnamese hot sauce or Vietnamese soybean sauce is available
in
Oriental markets.
Makes 12 to 18
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Pasta With Scallops
1 Small
yellow onion -- chopped
3
garlic cloves -- chopped
3 Cups
fresh Tomatoes -- peel, seed & chop and drained
1 1/2 Cups
dry red wine
2 Tablespoons chopped
fresh flat-leaf parsley
1/2 Teaspoon chopped fresh rosemary
1/2 Teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
2
bay leaves
2 whole
cloves
1 tablespoon red
wine vinegar
Coarse salt and freshly ground black pepper
1 pound
bay or sea scallops -- side muscle removed
3 tablespoons extra virgin
olive
1/2 cup
cured black olives -- pitted and chopped
1 cup
capers
1 pound
dried linguine or fettucine
Heat 2 tablespoons of the oil in a large frying pan over medium heat.
Add the onion and cook until soft, about 7 minutes. Add the garlic
and
cook for I minute. Add the tomatoes, 2 cups water, the wine, parsley,
rosemary, thyme, oregano, bay leaves and cloves. Reduce the heat
to
medium-low and cook, uncovered, until the sauce is thick, 45 to
55
minutes. Remove the cloves and bay leaves and discard. Pass the
sauce
through a food mill or puree in a blender until smooth. Strain through
a
fine strainer into a saucepan. Add the red wine vinegar and season
to
taste with salt and pepper. Set aside.
If you are using sea scallops cut them into 1/4-inch slices.. the
remaining 1 tablespoon , oil in a large frying pan over medium heat.
Add
the scallops cook until almost firm to the touch 2 to 3 minutes.
Add the
scallops the tomato sauce. Add the and capers to the frying pan
cook,
stirring until hot, 1 min. Set aside in the pan. Meanwhile, bring
a
large pot of salted water to a boil. Add pasta and cook until al
dente,
10 minutes.
While the pasta cooks, heat the sauce over medium-low heat until
hot.
Drain the pasta, toss with the sauce, and place on a serving platter.
Garnish with the olives capers and the parsley, and serve immediately.
NOTES : You may substitute canned tomatoes, chopped & drained.
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Lasagna Roll-ups
Yield: 8 Servings
1 lb Mild Italian sausage, Casings removed
8 Lasagna noodless, cooked, Drained and kept warm
1/2 c Chopped onion
2 Cloves garlic, minced
1 1/3 c Tomato paste
1 2/3 c Water
1 ts Dried oregano
1 ts Dried basil, crushed
1 Egg
1 Pkg. frozen spinach,thawed,
Squeezed dry
2 c Ricotta cheese
1 1/2 c Mozzarella,shredded, divided
1 c Grated parmesan cheese
1/2 ts Salt
1/2 ts Pepper
In large skillet, crumble sausage. Add onion and garlic; cook until
sausage is no longer pink. Drain. Stir in tomato paste, water, oregano
and basil; cover. Bring to a boil. Reduce heat to low; simmer,
uncovered, for 20 minutes. In medium bowl, beat egg lightly. Add
spinach, ricotta cheese, 1 cup mozzarella cheese, parmesan cheese,
salt
and pepper. Spread about 1/2 cup cheese mixture onto each noodle;
roll
up. Place seam side down in a 12x7 1/2 inch baking dish. Pour sauce
over
rolls; top with remaining mozzarella cheese. Bake in preheated oven
350F
for 30 to 45 minutes or until heated through.
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LASAGNA WITH WHITE SAUCE
Yield: 6 servings
1 lb Ground beef
1 lg Onion, chopped
14 1/2 oz Can tomatoes with liquid, cut up
2 tb Tomato paste
1 Beef bouillon cube
1 1/2 ts Italian seasoning
1 ts Salt
1/2 ts Pepper
1/4 ts Ground red or cayenne pepper
WHITE SAUCE:
2 tb Butter or margarine
3 tb Flour
1 ts Salt
1/4 ts Pepper
2 c Milk
1 1/4 c Shredded mozzarella cheese, divided
10 To 12 uncooked lasagna noodles
In a Dutch oven, cook beef and onion until meat is browned and onion
is
tender; drain. Add tomatoes, tomato paste, bouillon and seasonings.
Cover and cook over medium-low heat for 20 minutes, stirring
occasionally. Meanwhile, melt butter in a medium saucepan; stir
in
flour, salt and pepper. Add milk gradually; bring to a boil, stirring
constantly. Reduce heat and cook for 1 minute. Remove from the heat
and
stir in half of the cheese; set aside. Pour half of the meat sauce
into
an ungreased 13x9x2" baking dish. Cover with half of the lasagna
noodles. Cover with remaining meat sauce. Top with remaining noodles.
Pour white sauce over noodles. Sprinkle with remaining cheese. Cover
and
bake at 400 degrees for 40 minutes or until noodles are done.
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Lasagna Rolls
Yield: 1 servings
1/4 lb Bulk Italian Sausage
1 Large Egg Yolk, Beaten
1 tb Grated Parmesan Cheese
1/2 c Pizza Sauce
2 tb Shredded Mozzarella Cheese
2 tb Chopped Onion
1/4 c Cream-style Cottage Cheese
2 Lasagna Noodles, Cooked
1 1/2 ts Water or Dry Red Wine
Crumble the Italian sausage into a 15-ounce casserole. Stir in onion.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till
sausage
is done and onion is tender. Drain off fat. Stir in beaten egg yolk,
cream-style cottage cheese, and grated parmesan cheese. Spread each
lasagna noodle with half of the meat mixture. Roll up jelly-roll
style,
starting at short edge. Place, seam side down, in small greased
baking
dish. Stir together the pizza sauce and water or dry red wine. Pour
atop
the lasagna rolls in the baking dish. Micro-cook, uncovered, on
100%
power for 2 to 3 minutes or till the lasagna roll are heated through.
Sprinkle shredded mozzarella cheese atop the lasgna rolls. Micro-cook,
uncovered, on 100% power abnout 30 seconds more or till the cheese
is
just melted.
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NORTHERN-STYLE LASAGNA
Yield: 8 servings
4 sl Bacon; diced
1 lb Ground beef
1 c Onion; chopped
3 c Spaghetti sauce
1 cn Cream of mushroom soup 1/2 cn
Milk (soup can)
1 ct Ricotta cheese
1/2 c Parmesan cheese; grated & divided
9 Lasagna noodles; cooked & drained
In 10" skillet over medium-high heat, cook bacon until crisp. Spoon
off
fat. Add beef and onion. Cook until meat is browned and is thoroughly
cooked and no pink remains, stirring once during cooking to separate
meat. Spoon off fat. Stir in spaghetti sauce; set aside. Meanwhile,
in
small bowl, combine soup and milk. In another small bowl, combine
ricotta and 1/4 cup of parmesan. In 13x9" baking dish, spread 1-1/2
cups
of meat sauce. Top with 3 lasagna noodles, spread with 1/2 of soup
mixture, 1/2 of cheese mixture, and 1/3 of remaining meat sauce.
Repeat
layers. Top with remaining lasagna noodles and remaining meat sauce.
Cover with foil. Bake at 375 for 30 minutes. Uncover, sprinkle with
remaining 1/4 cup parmesan. Bake 10 minutes more or until hot and
bubbling. Let stand 10 minutes before serving.
TIP: In northern Italy, many lasagna recipes often use a creamy white
sauce along with the traditional red sauce.
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NO-FUSS BEEF LASAGNA
Yield: 12 Servings
1 lb Lean ground beef
1/4 ts Salt
26 oz Prepared spaghetti sauce
14 1/2 oz Canned diced tomatoes Italian-style, undrained
1/4 ts Ground red pepper
15 oz Part-skim ricotta cheese
1/4 c Grated Parmesan cheese
1 Egg; beaten
10 Uncooked lasagna noodles
1 1/2 c Part-skim mozzarella cheese (shredded)
All-time favorite lasagna just got easier! This one is layered with
uncooked lasagna noodles to save a step.
Preparation and cook time: 65 Minutes
Heat oven to 375 F. In large nonstick skillet, brown ground beef
over
medium heat 8 to 10 minutes or until no longer pink. Pour off drippings.
Season beef with salt; stir in spaghetti sauce, tomatoes and red
pepper;
set aside.
Meanwhile in medium bowl, combine ricotta cheese, Parmesan cheese
and
egg.
Spread 2 cups beef sauce over bottom of 13 x 9 inch baking dish.
Arrange 4 lasagna noodles lengthwise in single layer. Place 5th
noodle
across end of baking dish, breaking noodle to fit dish; press noodles
into sauce. Spread entire ricotta cheese mixture over noodles; sprinkle
with 1 cup mozzarella cheese and top with 1 1/2 cups beef suace.
Arrange
remaining noodles in single layer; press lightly into sauce. Top
with
remaining beef sauce.
Bake 45 minutes or until noodles are tender. Sprinkle remaining
mozzarella cheese on top; tent lightly with aluminum foil. Let stand
15
minutes; cut into 12 (3 x 3-inch) squares.
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Dampfnudle (Yeast Dumplings)
Servings: 4
500 g Flour (4 1/2 cups less 1Tbsp)
1/4 l Milk (1 cup plus 1 Tbsp)
40 g [fresh] yeast (1.4 oz)
1 ds Salt
150 g Butter OR, better yet, clarified butter (2/3 cup)
1 To 2 eggs
Heat the milk a bit and then dissolve the yeast in it. Make a well
in
the flour, and pour the yeast mixture into it. Let rest for 1/2
hour.
Then, add the remaining milk and the salt, and knead well. Vigorously
beat the dough until it forms bubbles, then cover, and in a warm
spot,
let rest for 1 hour. Cut off fist size pieces, and - on a floured
pastry
board - let these pieces rise one more time, for another 15 minutes.
In a wide pot, melt the fat, and then add warm, salted water to a
depth
of about 3/4 inch. Add the dumplings, arranged in one layer, touching
each other. Put a lid on the pot, and additionally seal the edges
-
where the lid rests on the pot - with damp cloths in order to keep
the
steam inside. Bake at low heat. The dumplings should be done in
about 20
minutes, and have the highly desirable 'Schuepet' (hard, brown crust)
on
the bottom.
'Dampfnudle' may be served sour, with sauerkraut, or sweet, with
stewed
fruit or vanilla sauce.
Variation: DAMPFNUDLE IN DER SCHLEIFERBRUEH* (Steamed Dumplings in
Thin
Gravy):
Prepare as for regular 'Dampfnudle', but prior to arranging them
in the
pot, thoroughly dust the bottom of each dumpling with flour. During
the
steaming process, the flour and water will form a whitish gravy
that is
called 'Schleiferbrueh'.
Serves 4.
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Spaetzle Cheese Noodles
Servings: 4
3 tb Butter Or Margarine
3 Onions, In Small Rings
3 oz Emmenthaler Cheese, Grated
1 ts Dry Mustard
2 c Spaetzle Noodles
2 tb Chives, Chopped
Heat butter in frypan, add onions, and brown lightly. Toss cheese
with
dry mustard. Add cooked noodles to cooked onions and cheese; mix
well.
Place mixture in an ovenproof casserole. Bake at 300F for 20 to
30
minutes or until hot and bubbly. Sprinkle top with chopped chives
before
serving.
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Cranberry Couscous
1 1/2 c
couscous
1/2 c
dried cranberries
1/2 tsp
cinnamon
1/2 tsp
salt
1 1/2 c
boiling water
1 tbsp
butter
1/3 c
sliced almonds
Place the couscous, cranberries, cinnamon and salt in a serving bowl.
Add water and butter. Let stand 10 minutes. Fluff with a fork and
toss
with almonds
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FETTUCCINE WITH FRESH
TOMATOES
(Serves 8 as a first course, 6 as a side dish, 4 as a luncheon main dish)
2 pounds ripe tomatoes, peeled
1 cup olive oil
1 cup fresh basil leaves
3 teaspoons oregeno
Salt
Ground black pepper
1 pound mozzarella cheese
2 pounds fettucine
1/2 cup grated Parmesan cheese
Cut the tomatoes into thin wedges and drain. Add the olive oil, herbs,
and a little salt and pepper. Refrigerate until ready to toss with
the
pasta.
Cut the mozzarella into small chunks, and set aside.
Cook the pasta until al dente and drain. Place in a serving bowl
and
toss quickly with the mozzarella and tomatoes. Sprinkle with the
Parmesan and serve immediately.
(NOTE: this pasta is NOT served piping hot. It is supposed to be
warm
only. Serve it with veal or other meat for dinner, with a green
salad
for luncheon, or as is for a first course).
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Yankee Doodle Noodles
8 ounces wide egg noodles
1-1/2 tablespoons all-purpose flour
1-1/2 cans (12 ounces each) evaporated skimmed milk
1/4 cup cream sherry
1 can (14-1/2 ounces) stewed tomatoes
Pinch of cayenne pepper
Salt and freshly ground pepper to taste
2-1/2 cups shredded cooked turkey meat
1 can (13.75 ounces) artichoke hearts, drained and sliced thinly
2 cups shredded sharp cheddar cheese
Preheat the oven to 375 degrees F. Butter a 2-1/2 to 3 quart
casserole dish.
Cook the noodles in a large pot of boiling salted water just until
al
dente (firm to the bite). Drain in a colander
Meanwhile, melt the butter over medium-high heat in a medium-size
saucepan. Add the onion and saute until softened, about 5 minutes.
Sprinkle with the flour and continue cooking, stirring constantly,
for a
minute more. Gradually pour in the evaporated milk and sherry and
stir
until smooth. Continue cooking, stirring occasionally, until the
mixture
thickens, 5 to 7 minutes more. Stir in the can of stewed tomatoes
and
then season the sauce to taste with cayenne, salt and pepper. Stir
the
sauce and noodles together in a large mixing bowl.
Gently fold the turkey, artichoke hearts and 1 cup of the cheese
into
the noodle mixture. Turn into the prepared casserole dish. Sprinkle
the
remaining cup of cheese over the top of the casserole.
Bake the casserole until bubbling and lightly browned on top, 35
to
45 minutes. Serve hot.
Makes 6 servings. Per serving: 569 calories, 41 g protein, 22 g fat,
50
g carbohydrate, 616 mg sodium, 140 mg cholesterol.
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Minestrone Macaroni
6 servings
1 pound ground beef
2 cans (14 1/2 ounces each) italian diced tomatoes,undrained
2 1/4 cups water
1 12 cups uncooked elbow macaroni
2 beef bouillon cubes
1 can (16 ounces) kidney beans,rinsed and drained
1 can ( 15 ounces) garbanzo beans,rinsed and drained
1 can (14 1/2 ounces) green beans,rinsed and drained
In a large skillet,brown beef;drain.Add tomatoes,water,macaroni and
bouillon,bring to a boil.Reduce heat;cover and simmer for 12-15
minutes
or until macaroni is tender.stir in beans and heat through
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Cumin-Scented
Rice With Sweet Peppers
3 Tbsp
Unsalted Butter
1 Med
Red Bell Pepper -- finely diced
1 Med
Yellow Pepper -- finely diced
1 Med
Orange Pepper -- finely diced
1 C
Chopped Onions
2 1/2 C
Long-Grain Rice -- +ACo-see notes
2 Tbsp
Ground Cumin
1 Tsp
Salt -- or to taste
4 1/2 C
Chicken Stock
Melt butter in large, heavy saucepan over medium heat. When hot,
add
peppers and onions and saute, stirring constantly, 2 minutes.
Add rice, cumin and 1 tsp. salt. Stir to mix well and cook 1 minute
more. Add heat and cook, covered, at a gentle simmer 20 to 25 minutes
until all liquid has been absorbed.
Taste and add additional salt if desired. To serve, mound rice in
shallow serving bowl. Serve hot
Makes 6 to 8 servings.
NOTES : There are packaged rice blends, which include white, brown
and
wild rice grains. These products are prepared so that the rices,
which
individually would require different cooking times, can be cooked
together. Uncle Ben's Trio Rice works quite nicely.
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Nima's Fruited Rice
3 C sweet rice (Jasmine rice was recommended)
3 C water
2 Tb butter
3/4 C sugar
1/8 tsp nutmeg
1/2 to 1 C flaked coconut (optional)
1 or 2 small containers yogurt (plain is traditional, but vanilla
works
as well)
Assorted dried fruits in 1/4 to 1/2 C amounts (raisins, apricots,
nectarines, peaches, plums, figs, mangoes, jujube--which is a Tibetan
or
Chinese fruit similar in taste and texture to dates; sometimes called
hung-tsou in Chinese groceries--etc. Salted cashews also work.)
Cut fruit into small chunks and cover with hot water. Let soak overnight
to plump up.
Rinse rice once. Cook for slightly less than the time indicated on
the
bag/box. Remove from heat and add butter, sugar, nutmeg, and coconut.
Cover and cook the remaining time required. (Probably about 5 min.)
Note-if all water has been absorbed when you add the sugar, etc.,
then
add a small additional amount of water. When rice is cooked and
all
water absorbed, drain the fruits and add them to the rice, tossing
to
mix. Put in a large bowl (or mold) and refrigerate until ready to
serve.
Unmold onto a plate or pile it like a "mountain." Serve with yoghurt
as
a topping. Tibetans serve this at room temperature. Chinese would
serve
it hot.
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Eggplant and Pasta Pasticcio
2 pounds
tomatoes
2 cloves
garlic, minced
1 tablespoon chopped
basil
1 tablespoon chopped oregano
1 chile
pepper, minced
Salt and pepper
1 cup
extra virgin olive oil
1 pound
eggplant,sliced intp -- 1/4"thick rounds
1/2 cup
flour
1 pound
mozzarella , sliced
PASTA
1 1/2 cups
all-purpose flour
2 large
eggs
salt.
MAke sauce.Blanch the tomatoes in pot of boiling water for 1 minute.
Peel, seed, and chop them. Toss then with garlic, basil, oregano,
chili,
salt, pepper and 1/2 cup of the olive oil in a bowl and let marinate
1
hour.
Prepare eggplants.Arrange slices on a try overlapping slightly.
Sprinkle with 1 teaspoon salt;set aside to purge bitter liquid for
30
minutes.
Meanwhile,make the pasta. Work the flour with eggs and a pinch of
salt until firm elastic dough forms; you may need to add a little
flour
or water. Wrap in plastic and set aside for 30 minutes. Roll out
into
thin sheets using a pasta machine,keep covered with a slightly damp
towel so they donot dry out. This dish is unusal cause it does not
call
for boiling the pasta before baking it.
Squeeze eggplant slices gently,bot the dry with paper towels,then
dredge them in the flour, Shake off excess flour. Heat all but 1
tablespoon of the remaining oil, in a wide skillet and fry eggplant
slices until golden on both sides. Blot dry on paper towels.
Preheat oven to 375*. Lightly an oven to table dish with remaining
olive oil. Line bottom odf dish with a few spoons of the tomato
sauce
top with a few sheets of fresh pasta draping them over the rim of
the
dish.
Layer fried eggplant slices and mozzarella slices in baking dish
Add
a spoonful of the saucce sparingly. Fold overlapping pasta sheets
over
the top to enclose and bake for 45 minutes. Serve hot.
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Eggplant
and Zucchini with Pasta in a Greek Red Sauce
5 ounces
uncooked mini lasagna noodles (mafalda)
1 small
zucchini,cut in short -- julienne strips
1 small
japanese eggplant,cut into -- 1/2-inch cubes
1/2 cup
chopped green onions
2 cloves
garlic, minced
1 14.5-oz. can stewed tomatoes,
undrained
3/4 cup
drained canned datk red kidney beans
1 teaspoon
dried oregano leaves
1/4 teaspoon dried thyme leaves
Cook noodles to desired doneness as directed on package. Meanwhile,
spray medium nonstick skillet with cooking spray. Add zucchini,
eggplant, onions and garlic; cook over medium heat for about 5 minutes
or until lightly browned, stirring occasionally. Add tomatoes, beans,
oregano and thyme; cook until thoroughly heated. Drain noodles.
Serve
sauce over noodles. Serves 2.
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Congee
1 cup
short-grain rice
8 cups
cold water
Combine the rice and water in a large saucepan with a tight-fitting
lid.
Bring to a boil, cover, and reduce heat to simmer. Cook for 1 1/2
hours.
Serve hot.
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Congee With Vegetables
1 recipe
congee
1/2 pound
spinach
1
egg
1 tablespoon ginger
-- finely shredded
1
scallion -- thinly sliced
1 medium
tomato -- coarsely chopped
salt and pepper -- to taste
Prepare congee following the basic recipe. Meanwhile, wash the spinach,
trim any tough stems, and pat dry. Lightly beat the egg. When the
congee
is cooked, stir in the egg, ginger, scallion, spinach, and tomato.
Cook just until the spinach is wilted and the tomato is heated through,
about 3 minutes. Season to taste with salt and pepper. Serve
immediately.
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Mandarin Noodles
4
dried chinese mushrooms
1/2 pound
fresh chinese noodles
1/4 cup
peanut oil
1 tablespoon hoisin
sauce
1 tablespoon bean
sauce
2 tablespoons rice wine
or dry sherry
3 tablespoons light soy
sauce
1 teaspoon
sugar or honey
1/2 cup
reserved mushroom soaking liquid
1 teaspoon
chili paste
1 tablespoon cornstarch
1/2
red bell pepper -- in 1/2 inch cubes
1/2 8 ounces can whole bamboo shoots -- cut in 1/2in
cubes,
-- rinsed and drained
2 cups
bean sprouts
1
scallion -- thinly sliced
Soak the Chinese mushrooms in 1 1/4 cups of hot water for 30 minutes.
While they are soaking, bring 4 quarts of water to a boil and cook
teh
noodles for 3 minutes. Drain and toss with 1 tablespoon of peanut
oil;
set aside.
Remove the mushrooms; strain and reserve 1/2 cup of the soaking liquid
for the sauce. Trin and discard the mushroom stems; coarsely chop
the
caps and set aside. Combine the ingredients for the sauce in a small
bowl and stir well to dissolve the sugar; set aside. Dissolve the
cornstarch in 2 tablespoons of cold water; set aside.
Place the wok over medium-high heat. When it begins to smoke, add
the
remaining 3 tablespoons of peanut oil, then the mushrooms, red pepper,
bamboo shoots, and bean sprouts. Stir-fry 2 minutes. Stir the sauce
and
add it to the wok, and continue to stir-fry until the mixture begins
to
boil, about 30 seconds. Mix the dissolved cornstarch and add it
to the
wok. Continue to stir until the sauce thickens, about 1 minute.
Add the
noodles and toss until heated through, about 2 minutes. Transfer
to a
serving platter and sprinkle with the sliced scallion. Serve
immediately.
NOTES : Because of the chili paste in the sauce, this is a rather
hot
dish. If you prefer less spicy food, cut down on the chili paste
or
leave it out entirely...the noodles are still delicious without
it.
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Vegetable Fried Rice
1/4 cup
light soy sauce
3 tablespoons rice wine
or dry sherry
1/2 teaspoon salt
6 tablespoons peanut oil
2
eggs -- lightly beaten
1
carrot -- in 1/2" cubes
1
red bell pepper -- in 1/2" cubes
1/2 cup
frozen peas
4 cups
cold cooked rice
Combine the ingredients for the sauce in a small bowl. Mix to blend
well
and set aside.
Place a small skillet over medium heat. When it begins to smoke,
add 2
tablespoons of peanut oil and the lightly beaten eggs. Stir until
the
eggs are firm but moist. Transfer the eggs from the skillet to a
small
bowl and break them into small curds. Set aside.
Bring 1 quart of water to a boil in a small saucepan. Add the carrot
and
boil 1 minute. Drain and rinse in cold water. Drain again and reserve.
Place a wok over medium-high heat. When it begins to smoke, add the
remaining 1/4 cup of peanut oil and the garlic. Stir briefly. Add
the
carrots, celery, red pepper, and peas. Stir-fry 1 minute. Stir in
the
rice and stir-fry 1 minute. Pour in the sauce and cook until the
rice is
heated through, about 5 minutes, stirring frequently. Serve hot.
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Chicken-Flavoured Rice
Mix
4 c Uncooked Long Grain Rice
1 ts Salt
2 ts Dried Parsley Flakes
4 tb Instant Chicken Bouillon
2 ts Dried Tarragon
1/4 ts White Pepper
Combine all ingredients in a large bowl. Stir until evenly distributed.
Put about 1 1/3 cups into three 1-pint containers and label as
Chicken-Flavoured Rice Mix. Store in a cool, dry place and use within
6
to 8 months. Makes about 4 cups of mix.
CHICKEN-FLAVOURED RICE: Mix 1 1/3 cups CHICKEN-FLAVOURED RICE MIX
with 2
cups cold water and 1 T butter or margarine in a medium saucepan.
Bring
water to a boil over high heat. Cover and reduce the heat and cook
for
15 to 25 minutes, until liquid is absorbed.
Makes 4 to 6 servings.
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Tortellini
***Tortellini Dough***
1 pound
flour
4
eggs
***Tortellini Stuffing***
2 tablespoons butter
1/4 pound
pork loin -- boned
2 ounces
chicken breast -- boned
1/4 pound
mortadella (Italian cold cuts)
1 ounce
very lean Prosicutto ham
2
egg yolks
1/2 pound
grated Parmesan cheese
pinch salt
pinch nutmeg
***Soup***
9 cups
Mona Martelli's Basic Broth -- see recipe
***one of author's favorites and most frequently asked for
serves 8
Tortellini Dough:
Place flour in a large bowl, mix in the eggs, and work together
with
your hand to make a stiff dough. Turn the dough out on a floured
pastry
board and knead until smooth. Roll the dough as thin as possible
and cut
into squares. Place a tablespoon of stuffing in the center of each
square. Starting at one end of a tortellini, bring a corner up to
form
the tortellini into a triangle. Then, with both corners of the base
of
widest end of the triangle secured, wrap the tortellini around a
finger
and tuck one corner into the other. The apex or point of the triangle
should remain upright, and the tortellini should fit your finger
like a
ring. A little practice will produce a perfect tortellini, an
inspiration to behold.
Tortellini Stuffing:
Heat the butter in a large skillet. Add the pork loin and chicken
breast
and saute for 10 minutes. Place the mortadella and prosciutto in
the
skillet and saute all the meat for 5 minutes more. Cool slightly,
and
grind all the meat together 2 or 3 times in the meat grinder. Stir
the
egg yolks, Parmesan cheese, salt and nutmeg into the ground meat
mixture. Put all ingredients together in the grinder and grind once
more. Arrange a tablespoon of meat stuffing on each tortellini square
of
dough. Shape the tortellini as directed.
Soup:
Bring 9 cups of broth to a boil in a large kettle. Drop stuffed
tortellini into the broth, reduce to very low heat and simmer for
5
minutes, or until the tortellini are cooked through. spoon some
tortellini into each soup plate, pour the broth over them, and serve
immediately.
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Wild Rice Stir Fry Recipe
1 medium
onion -- chopped
1 clove
garlic -- minced
1 teaspoon
fresh ginger -- grated
2 tablespoons butter
1/2 cup
celery -- diced
1/2 cup
pea pods
1 cup
fresh broccoli florets
1 cup
fresh mushroom -- sliced
1/2
red pepper -- out in strips
2 cups
cooked wild rice
1/2 cup
pine nuts
1 tablespoon soy
sauce
salt and pepper
Saute onion, garlic and ginger in bufter. Add vegetables; cook until
tender-crisp. Add wild rice, nuts and soy sauce. Salt and pepper
to
taste. Serve hot.
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Baked Rigatoni With Sausage
1 bunch
broccoli -- cut into florets
1/4 pound
hot italian sausage -- casing removed
1/2 cup
finely chopped onion
26 ounces
marinara sauce -- (up to 32)
8 ounces
shredded part-skim mozzarella cheese
2 tablespoons freshly
grated parmesan cheese
1 pound
rigatoni -- cooked according to
-- package directions
Heat oven to 375°F. Bring 1 inch water to boil in 4-quart saucepan
over high heat. Add broccoli florets. Reduce heat to low; cover
and
simmer 2 minutes, stirring once. Drain and set aside.
In same saucepan, cook sausage and onion, stirring frequently, using
spoon to break up sausage, until well browned. Stir in marinara
sauce;
heat through.
Toss marinara sauce, broccoli, mozzarella and Parmesan cheese with
cooked pasta. Spoon into shallow 2 1/2-quart baking dish; cover
with
foil. Bake 20 to 25 minutes until cheese is melted.
Notes: What a difference just one link of hot Italian sausage makes
when
added to bottled marinara! The sausage is removed from its casing
and
breaks up into bits--like ground beef--during cooking. The broccoli
florets add color contrast and great nutrition. Prep Time: 25 minutes
Baking Time: 20 to 25 minutes Degree of Difficulty: Easy
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Baked Vegetable Rigatoni
DOUBLE TOMATO HERB SAUCE
1/3 cup
dry-packed sun-dried tomatoes
2 tablespoons olive oil
1 medium
onion -- finely chopped
1 medium
carrot -- finely chopped
1
celery rib -- finely chopped
1 tablespoon minced
garlic
1 can
(28 oz.) crushed tomatoes
1 can
(14 oz.) tomatoes -- chopped
1 cup
red wine
2 cups
water
1/4 cup
chopped fresh flat leaf parsley
1/4 cup
chopped fresh basil
3/4 teaspoon salt
1/2 teaspoon freshly ground
pepper
1/2 teaspoon thyme
******
2 tablespoons olive oil
1 small
onion -- finely chopped
1 1/2 pounds Japanese
eggplants -- sliced
1 1/4 pounds mushrooms
-- quartered
2 large
red peppers -- cut into 1-inch
-- pieces
1 teaspoon
salt
1/2 teaspoon freshly ground
pepper
1 pound
rigatoni pasta -- cooked according to
-- package directions
8 ounces
provolone cheese -- diced
3/4 cup
freshly grated Parmesan cheese -- divided
2 tablespoons chopped
fresh basil
Make Double Tomato Herb Sauce: Combine sun-dried tomatoes with
boiling water to cover in small bowl; let stand 5 minutes. Drain.
Heat
oil in Dutch oven over medium heat. Add onion, carrot and celery;
cook,
stirring, 8 minutes. Stir in garlic and cook 30 seconds. Add sun-dried
tomatoes and remaining ingredients and bring to boil. Reduce heat
and
simmer, partially covered, 1 1/2 hours. Puree sauce in batches in
food
processor, transfer to bowl. (Makes 7 cups.)
Heat oven to 425øF. Toss oil, onion, eggplants, mushrooms,
peppers,
salt and pepper in roasting pan. Roast uncovered 45 minutes, stirring
twice, until tender.
Reduce oven temperature to 400øF. Grease a 13x9-inch baking
dish.
Combine hot rigatoni, 3 1/2 cups sauce, roasted vegetables, provolone,
1/4 cup Parmesan and basil in large bowl. Spoon into prepared dish.
Dot
with 1/2 cup more sauce and sprinkle with remaining 1/2 cup Parmesan.
(Freeze remaining sauce for another use.) Bake 20 minutes. Makes
12
servings.
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Baked Ziti With Roast
Vegetables
1 pound
eggplant -- cut into 1-inch
dice (4 cups)
1 large
red onion -- cut into 1-inch dice
2
yellow peppers -- chopped
1 tablespoon olive
oil
1/2 teaspoon salt
TOMATO SAUCE
1 teaspoon
olive oil
1 cup
finely chopped onions
2 teaspoons
minced garlic
1/4 teaspoon crushed red pepper
1/4 teaspoon fennel seeds --
crushed
1 can
crushed tomatoes -- (28 oz.)
3/4 teaspoon salt
1/2 teaspoon freshly ground
pepper
1/4 teaspoon sugar
1 Pinch
thyme
2 tablespoons chopped
fresh parsley
1 package
ziti -- (16 oz.) cooked
according to package directions
1 bunch
spinach -- (10 oz.) chopped
4 ounces
shredded part-skim mozzarella cheese -- (1 cup)
Heat oven to 450°F. Toss eggplant, red onion, peppers oil and
salt in
jelly-roll pan. Roast 30 minutes, stirring once or twice, until
vegetables begin to brown.
Make Tomato Sauce: Heat oil in saucepan. Add onions and cook,
covered, over medium-low heat 10 minutes. Stir in garlic, red pepper
and
fennel; cook 30 seconds. Add tomatoes, salt, pepper, sugar and thyme.
Bring to boil, reduce heat and simmer 15 minutes. Stir in parsley.
Makes
3 cups.
Reduce oven heat to 400°F. Toss ziti with vegetables, sauce
and
spinach in bowl. Spread in shallow 3-quart baking dish. Sprinkle
mozzarella over top. Bake 20 minutes or until bubbly. Makes 6 servings.
Prep time: 55 minutes Baking time: 20 minutes
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Spanish Rice
Yield: 4 servings
3 tb Shortening
1 1/2 c Rice
1/2 c Onion, sliced
1/2 c Bell pepper,sliced
1 14 oz can whole tomatoes
1 Medium clove garlic, minced
1 ts Black pepper
2 ts Salt
3 c Water
Melt shortening in large skillet. Add rice and brown. When rice is
a
golden brown, reduce heat and add onion, bell pepper, tomatoes,
garlic
and pep per. Mix well and add 1 1/2 cups warm water or enough to
just
cover the rice . Add salt. Cover and let simmer until almost dry.
Add
remaining water, cold, a little at a time, cooking over low heat
until
fluffy. Note: You may substitue peeled seeded green chili for the
bell
pepper.
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Chili Rice
Yield: 4 servings
1 ts Olive Oil
1/2 Onion, chopped
2 Garlic Cloves, minced
2 c Cooked Brown Rice
SAUCE:
3 tb Salsa
4 oz Can Green Chilies -or-
2 To 3 Anaheim or California Chilies, fresh
1/3 c White Vinegar
1/4 c Onion, chopped
1/2 c Cilantro, freshly chopped
RICE:
To prepare the rice, heat oil in a skillet. Add onion and garlic
and
saute until onion is translucent.
Stir in cooked rice and heat thoroughly.
If using fresh chilies, grill or roast them by setting them under
the
broiler until they start to blister and turn born. Turn chilies
to broi
l evenly. Place chilies in a plastic bag and let steam 5 minutes
or
until cool. Remove from bag and peel skin using fingers or knife.
For the sauce, mix salsa, chilies and vinegar in a blender or food
processor.
Stir in onion and cilantro.
Pour chili sauce over rice and serve.
Yield: 4 servings, 3 cups
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Rio Grande Valley Spanish
Rice
Yield: 10 servings
2 tb Bacon grease or oil
1 1/2 c Rice 7F
1/2 ts Garlic powder
1 ts Cumin seed
1/2 ts Oregano (Mexican)
1/2 ts Black pepper (chopped)
1/2 c Bell pepper (chopped)
1/2 c Onion
1 c Tomato sauce
3 c Boiling salted water
In hot bacon grease, cook 1 1/2 Cups rice til golden brown. Add seasoni
ngs, chopped pepper and onion, and tomato sauce. Pour all this into
boiling water. Reduce heat, cover and cook 12-15 minutes. Remove
from
heat, lea ve covered and let steam a few minutes. Doubles nicely
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