Recipes Included On This Page Old Fashioned Chicken Macaroni Salad Old-Fashioned Beef Stew - 7 pts (HeartSmart) Olive Oil Panna Cotta Olive Oil Poached Halibut Oriental Chrysanthemum Bowl Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Old Fashioned Chicken Macaroni Salad Recipe By : Nola Erbe, Lodi, WI Serving Size : 2 Preparation Time :0:25 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup elbow macaroni 1/3 cup frozen corn 1 cup cubed cooked chicken 1/4 cup sliced celery 1 hard-cooked egg -- chopped 2 tablespoons chopped green bell pepper 1 tablespoon chopped onion 1/2 cup mayonnaise 2 teaspoons white vinegar 1/4 teaspoon salt 1/8 teaspoon pepper Cook macaroni according to package directions; drain and rinse in cold water. Cook corn according to package directions; drain and cool. In a serving bowl, combine the macaroni, corn, chicken, celery, egg, green pepper and onion. In a small bowl, combine the mayonnaise, vinegar, salt and pepper. Pour over salad and stir to coat. Cover and refrigerate for 2 hours before serving. Serves 2. Source : "Cooking for 2, Spring 2007, p. 39-40" S(MC Formatting by): "Sheryl Donner, augmented by Bobbie" Copyright : "Reiman Publications, 2007" T(Chilling Time): "2:00" NOTES : "My sister gave me the recipe for this creamy pasta salad about 25 years ago," Nola says. "It's great to make for watching football games on TV. I serve it with potato chips, celery and pickles." Bobbie's Note: This is so nice with things that we usually have on hand. I cooked the pasta and egg at the same time and added the corn to the same pan for the last few minutes of cooking time. Less work, only one pan! I speeded up the chilled by putting it in the freezer for a few minutes, then in the fridge. This was extremely delicious! Contributed to the FareShare Gazette by Bobbie; 28 May, 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 535 Calories; 50g Fat (79.3% calories from fat); 7g Protein; 22g Carbohydrate; 2g Dietary Fiber; 125mg Cholesterol; 626mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Old-Fashioned Beef Stew - 7 pts (HeartSmart) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound lean beef stew meat, cut into 1/2-inch cubes 2 tablespoons flour 1 tablespoon canola oil 3 cups reduced-sodium beef broth, divided 3 cups onion, thinly sliced 2 cups mushrooms, sliced 3 cloves garlic, finely minced 1 can (15 ounces) tomato sauce 1/2 cup dry red wine 2 cups carrots, sliced 2 cups russet potatoes, cubed 1 tablespoon cornstarch 1 tablespoon cold water 1 teaspoon dried thyme leaves 1/2 teaspoon salt 1/4 teaspoon ground black pepper 6 cups cooked couscous Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over medium-high heat. Add beef and sauté until browned, about 5 minutes. Remove beef from pot. Add 1/4 cup to 1/2 cup of beef broth to pot; add onions, mushrooms and garlic; sauté until tender, about 6 minutes. Return beef to pot; stir in remaining broth, tomato sauce and wine. Cover and bring to a boil, reduce heat to low and simmer until beef is tender, about 45 minutes. Add carrots and potatoes. Cover and simmer for an additional 45 minutes. In a small bowl, mix cornstarch and cold water; stir into stew. Increase heat and boil uncovered for 1 minute. Add thyme, salt and pepper. Serve over prepared couscous. Serves: 8 Preparation time: 20 minutes Total time: 2 hours Source: Darlene Zimmerman, MS, RD, for Heart Smart and tested by Susan Selasky for the Free Press Test Kitchen. Formatted by ChupaBabi in MC: 03.28.07 Contributed to the FareShare Gazette by Chupa; May 3, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 169 Calories; 2g Fat (11.0% calories from fat); 5g Protein; 30g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 149mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Fat. * Exported from MasterCook * Olive Oil Panna Cotta Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole milk 1 1/2 cups heavy cream 1/2 cup sugar Zest of 1/4 of a lemon 1/2 cup extra virgin olive oil plus a little extra for finishing the dessert 2 1/2 teaspoons unflavored gelatin powder 1/4 cup cold water 6 blood oranges 1 fennel 2 tablespoons sugar 1 tablespoon water 6 Nicoise olives 1 teaspoon sugar Maldon sea salt to taste 1. Combine the milk, cream, sugar and lemon zest in a medium pot. Bring to a boil over medium heat, stirring until the sugar is dissolved. While you are waiting, sprinkle the gelatin over the cold water and stir to dissolve. After the liquids boil remove the pot from the heat and pour the olive oil into the hot liquid. Add the completely dissolved gelatin to the hot liquids. Stir to combine thoroughly. 2. Place the pot into a larger container filled with ice water. Stir occasionally to cool the mixture down. Once the mixture has reached room temperature use an electric hand mixer to emulsify the olive oil. Divide the mixture into individual serving containers and refrigerate. Allow the panna cotta to set overnight. 3. To make candied olives: place pitted chopped olives in a saucepan with 1 teaspoon sugar and 1 teaspoon blood orange juice. Bring to a boil. Place the olives on a baking sheet and place in a 200-degree-F. oven until crispy. This will take about 45 minutes to 1 hour. 4. To make candied fennel: slice the white part only of a fennel into small strips. Blanch the strips in hot water and remove. Place the fennel strips into a saucepan with 2 Tablespoons sugar and 1 Tablespoon water. Bring to a boil and allow to simmer until it coats the fennel and the fennel strips become translucent. 5. To make a blood orange sauce for serving: juice 4 blood oranges and strain to remove any pulp. Place the juice in a saucepan and place over medium high heat. Cook until the juice is reduced by half. Remove the saucepan from the heat and immediately pour the reduction into a separate heat-proof container. Segment the remaining 2 blood oranges and cut each segment into smaller pieces. 6. To serve: dip the panna cotta containers into a bowl of hot water for several seconds to loosen and unmold onto a plate. Drizzle some of the blood orange reduction around the panna cotta and garnish with the blood orange segments, candied olives and candied fennel. Drizzle the entire dish with a little bit of the olive oil. Author : Donatella Arpaia. Formatted by Chupa Babi in MC: 05.14.07 Donatella Arpaia has opened a string of New York's hottest restaurants — including David Burke & Donatella, Dona and Anthos. She was crowned Zagat's "The Hostess with the Mostest" and launched a successful high-end food collection including a line of tomato sauces made using 100% fresh San Marzano tomatoes. All products are available directly from Donatella's website. Contributed to the FareShare Gazette by Chupa; 31 May, 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Oil Poached Halibut Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces halibut Olive oil Salt & pepper **Use a virgin olive oil for sauteing **Use extra virgin (for the flavor) for poaching 1. Lightly sear the flesh side of the halibut. Salt & pepper the fish. 2. Fill sauté pan with olive oil (enough to reach the top of the fish, but not cover it!). Warm the oil to about 125 degrees F. The oil should be warm to the touch, enough to place your finger in and not burn. 3. Salt and pepper the oil. 4. Place the fish in the pan and poach for about 12 minutes. 5. When finished the fish should be firm and warm in the center. The fish will only be as hot as the oil — it will not be overcooked as long as you keep the oil at a consistent temperature. 6. Remove the fish and place on a paper towel to absorb any excess oil. 7. Place on plate and garnish with fresh lemon juice, drizzle of olive oil and a pinch of sea salt. Author : Donatella Arpaia. Formatted by Chupa Babi in MC: 05.14.07 TIPS It's actually easier to poach fish in olive oil than water. The fish poaches at a lower temperature, so the result is that the fish is less likely to fall apart! Also it infuses the fish with a great flavor and it keeps the fish super moist. Many people think that olive oils should only be used for sauteing or salad dressings, but really you can do much more with it, such as poaching and baking. Having grown up in Italy, Italian chef Donatella Arpaia is an expert on the different types of olive oils; in fact, she never used butter to cook until college. Unconventional uses for olive oil: Italian chef Donatella Arpaia shares recipes for unique and tasty dishes. Contributed to the FareShare Gazette by Chupa; 31 May 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 187 Calories; 4g Fat (19.8% calories from fat); 35g Protein; 0g Carbohydrate; 0g Dietary Fiber; 54mg Cholesterol; 92mg Sodium. Exchanges: 5 Lean Meat. * Exported from MasterCook * Oriental Chrysanthemum Bowl Recipe By : Bon Appetit Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts chicken broth 3/4 tablespoon sesame oil 2 teaspoons salt 4 ounces bean threads -- (cellophane noodles) 1 cabbage head -- shredded 1 pound fresh spinach 2 chicken boneless breasts 8 ounces chicken livers 8 ounces pork tenderloin 8 ounces firm white fish 8 ounces shrimp 1 cup small oysters 3 tablespoons soy sauce 2 tablespoons sherry 2 large chrysanthemums Slice all meats and vegetables in Chinese manner (thin strips). Bring chicken stock, oil and salt to boil in large serving pot (a Mongolian Hot Pot is traditional) and keep bubbling over heat. Arrange noodles and all raw ingredients attractively on large platter. Add sherry and soy sauce to bubbling broth. Provide guests with chopsticks and serving bowls. Invite guests to add the raw ingredients to the broth. Let cook just until fish and shrimp are opaque. Just before guests serve themselves from the pot, sprinkle leaves from the chrysanthemums on top of bubbling soup. Ladle some of the soup into each guest's bowl. Source : Bon Appetit. From the collection of: Joan Mershon ---> Cautionary note: If too much raw ingredients are put into a hot pot at one time the temperature may be lowered to a point where it becomes unsafe. It is important to use a heat source that can keep the broth at a safe temperature. H. Contributed to the FareShare Gazette by Jim in response to a request; 29 May 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 249 Calories; 6g Fat (21.2% calories from fat); 27g Protein; 22g Carbohydrate; 5g Dietary Fiber; 186mg Cholesterol; 2087mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

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