Recipes Included On This Page Fettuccine all' Alfredo Fettucine Alfredo #1 Fish in Foil Fresh Apricot Crumble Pie Fresh Apricot Soup Fruit Sandwich Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Fettuccine all' Alfredo Recipe By : Sue Woodward, Our Italian Heritage Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-6 June '99 Cheese Pasta/Noodles Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Heavy cream 2 c Parmesan cheese -- grated Pepper -- freshly ground 1 stick butter -- softened 1 pn Nutmeg 1 lg Fettuccine -- cooked al dente In a cook and serve enameled cast iron pan, place 3/4 cup of cream and all the butter. Simmer over low heat for about 1 minute until butter and cream have thickened slightly. Remove from heat, add drained fettuccine to pan and return to stove on low heat. Toss fettuccine, coating with sauce. Add rest of cream, grated cheese, salt, and nutmeg. Toss briefly until sauce has thickened. Serve immediately with fresh ground pepper. Source: Antoinette Zaffarano (Sgt. F. M. Bonanno Lodge #2549) From the MM database of Judi M. Phelps. jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fettucine Alfredo #1 Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Italian Volume 2-6 June '99 Cheese Pasta/Noodles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c Unsalted (sweet) butter 1 lb Fresh Fettucine noodles 1/2 c Light cream or diluted Creme Fraiche -- diluted 1 c Parmesan cheese - freshly grated 1 Pinch nutmeg 1 Pinch fresh parsley - (optional) A little ground pepper - (optional) Put water on to boil for the noodles. As the water comes to a boil, start preparing the sauce. In a separate pan melt unsalted (sweet) butter over very low heat - DO NOT LET IT BROWN!! Once the butter has melted, stir into the butter: light cream (or the diluted Creme Fraiche), freshly grated parmesan cheese. Beat this with a whisk to keep the sauce from clumping. Once the sauce is smooth, season the sauce with a pinch of nutmeg, a pinch of fresh parsley (optional), and a little pepper (optional). Turn the sauce down to a simmer and add fresh Fettucine noodles (or a batch of homemade noodles) to the boiling water. When the noodles are cooked al dente, drain and toss gently with sauce. Serve immediately. The order of these steps is important, as it is better to make the sauce wait for the noodles than to make the noodles wait for the sauce. From the MM database of Judi M. Phelps. jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fish in Foil Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Fish Grill/Outdoor Cooking Main Dishes Volume 2-6 June '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 thick, firm fish fillets (salmon, sole, cod, sea bass) 4 large pieces aluminum foil 1/4 pound butter -- melted 8 sprigs fresh thyme 8 sprigs fresh parsley 8 large leaves fresh basil 4 cloves garlic -- minced salt and black pepper to taste 4 tablespoons dry white wine 2 tablespoons butter -- cut into 4 pieces Place the pieces of foil on your work surface. Brush the facing side with the melted butter. Place a fillet on each piece of foil. Evenly dividing them, place the thyme, parsley, garlic, salt and pepper, and wine among the fillets. Dot each fillet with a pat of butter, then fold foil over each and seal well with crimps. Place the foil packets on a preheated grill and cook for about 8 minutes. Place each on a plate and open carefully. Makes 4 servings. Posted on FareShare 6-99 by <GrassRats@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Apricot Crumble Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Apricots Desserts Pies & Tarts Volume 2-6 June '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb fresh apricots -- halved and stoned 3/4 cup sugar 1 pinch salt 1 tbsp. grated lemon rind 2 tbsp lemon juice 1 tbsp corn flour 9 inch unbaked Rich Shortcrust Pie Shell (recipe below) Topping: 1/3 cup firmly packed brown sugar 1/2 cup flour 1 tsp cinnamon 3 oz butter Mix together apricots, sugar, salt, lemon rind and juice and corn flour. Pack into pie shell. For topping, combine sugar, flour and cinnamon and rub in butter to form crumbs. Sprinkle over apricots. Bake in a preheated hot oven (200c/400f) for 15 minutes. Reduce heat to moderate (180c/350f) and bake 30 minutes longer or until apricots are tender. Serve warm with cream or custard. Pie shell: 1 1/2 cups flour pinch salt 1/4 tsp baking powder 125g (4oz) chilled butter, diced 1 egg yolk 2 tsp iced water squeeze lemon juice Make pastry in same way as you would for plain shortcrust pastry, using egg yolk mixed with water and lemon juice as the liquid. Unless otherwise indicated, bake unsweetened rich shortcrust pastry in a preheated hot oven (220c/425f) and sweetened pastry in a preheated moderately hot (200c/400f). Makes sufficient dough to line a 20-23cm (8-9 in) pie plate or flan ring. Serves:6-8 nikki Message From "B & N Godby" <revod@netski.net.au> to Prodigy's Recipe Exchange Newsletter *This recipe is posted in the Cook Book by: Rottiff Posted to FareShare 6-99 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : (From Bobbie) I needed 2 Tbsp. ice water to make the pastry. Even then I mostly patted it into the pan. It did not form a ball. Since this is an Australian recipe it may be a different measurement. It would be much easier to make this with a regular pastry crust. The filling and topping were delicious. * Exported from MasterCook * Fresh Apricot Soup Recipe By : Company's Coming Soups & Sandwiches by Jean Pare Serving Size : 4 Preparation Time :0:00 Categories : Apricots Soups,Stocks & Chowder Volume 2-6 June '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups apricot halves -- (500 ml) 1 cup sugar -- (250 ml) 1 cup water -- (250 ml) 1 cup milk or light cream -- (250 ml) 1 tablespoon lemon juice -- (15 ml) Fresh mint leaves to garnish Cook 2 cups apricot halves with 1 cup granulated sugar and 1 cup water until tender. Whirl in the blender or food processor until smooth. Mix in the cream and lemon juice. Serve chilled. Makes about 4 cups [900mL]. Source : Company's Coming Soups & Sandwiches by Jean Pare; (c) 1987; ISBN 0969069561. Contributed to FareShare 6-99 by Hallie <buddy@connect.ab.ca> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Sandwich Recipe By : The Creative Lunch Box by Ellen Klavan Serving Size : 1 Preparation Time :0:00 Categories : Apricots Cottage Cheese Nuts Pineapple Volume 2-6 June '99 Sandwiches/Wraps Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tb Sm-curd cottage cheese 2 tablespoons Apple, or pear, or apricot - chopped 2 tablespoons Slivered almonds 2 tablespoons crushed pineapple -- in natural juice 2 slices Bread (any kind) In a small bowl, mix all ingredients (except the bread) together. You may need to add a little more cottage cheese to bind the ingredients. Spread the mixture on the bread. This sandwich is especially good when served on some quick beards such as banana bread, zucchini bread, or any other quick breads. Source: The Creative Lunch Box by Ellen Klavan Brought to you and yours via Nancy O'Brion and her Meal-Master. From the MM database of Judi M. Phelps. Posted on FareShare 6-99 by jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - -

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