Recipes Included On This Page Angel Hair Pasta with Smoked Salmon in Tomato-Herb Sauce Anginette, Nanny Grace's Antipasto Apple-Prosciutto Chicken Apricot-Jalapeno Jelly Asian Style Turkey Salad Avocado and Smoked Salmon Soup Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Angel Hair Pasta with Smoked Salmon in Tomato-Herb Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Main Dishes Pasta/Noodles Tomatoes Volume 3, Dec. '98 Fish - Salmon - Smoked Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces thinly sliced smoked salmon 8 ounces angel hair (capellini) pasta 1 large clove garlic, minced 3 tablespoons olive oil 2 1/4 cups seeded & chopped tomatoes (2 medium), divided 1/2 cup dry white wine 3 tablespoons drained large capers 1 teaspoon dill weed 1/2 teaspoon sweet basil 1/2 cup freshly grated Parmesan cheese Parsley -- optional Cut smoked salmon, with the grain, into 1/2-inch wide strips; reserve. Cook pasta as package directs. Meanwhile, in large skillet, stir and cook garlic in hot oil over medium-high heat until garlic is golden. Add 2 cups tomatoes, wine, capers, dill weed and basil; stir and cook until mixture is hot. Drain pasta, place in large serving bowl. Toss angel hair with tomato mixture. Add smoked salmon and cheese; toss gently. Garnish with remaining tomatoes and parsley, if desired. Posted on FareShare 12-98 by Grazie Adams <GAdams1350@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Anginette, Nanny Grace's Recipe By : Grace Adams Serving Size : 1 Preparation Time :0:00 Categories : Cookies Italian Desserts Volume 3, Dec. '98 Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c sugar 1 c vegetable oil 4 eggs 4 t baking powder 6 c flour 3/4 t baking soda 1 jigger anisette juice of 2 med. oranges 1 t grated orange rind Preheat oven to 400. GLAZE: 1/2 stick butter juice of 1 orange 3/4 box confectioners sugar mix sugar and oil. Add eggs, alternating flour, orange juice and orange rind. Add anisette and remaining ingredients. Work with your hands. Roll into lengths. Cut into 2" pieces and give a slight twist in the center. Bake for 7 to 8 minutes. Dip cookies in glaze and let harden on a rack. Glaze will be pale yellow from orange juice but can be tinted with food coloring. Cookies will be white on top when baked. Bottom should be light brown. This is a traditional Italian cookie, often made at Christmas. Italian Cookies posted on FareShare 12-98 by Grazie Adams <GAdams1350@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Antipasto Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Artichokes Fish Mushrooms Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 bottles CATSUP -- reg size 1 bottle CHILE CATSUP 2 sm cans TOMATO sauce 1 t. WORCHESTERSHIRE sauce 1/2 t. PEPPER 1 t. SALT 1/4 C. OLIVE OIL (or oil from artichokes) 2 jars ARTICHOKE HEARTS 2 T. WINE VINEGAR 4 Chopped GREEN ONIONS 3 CELERY stalks -- chopped (3 to 4) 2 cloves GARLIC -- pressed 2 cans TUNA -- drained 1 can RIPE OLIVES 1 can GREEN OLIVES 1 jar stuffed OLIVES 1 lg jar SWEET PICKLES -- in 1/4 in squares 2 lg DILL PICKLES -- in 1/4 in squares 1 can WHITE ONIONS -- lg size, cut in 1/2 1 can MUSHROOMS Mix all ingredients, at least 1 day ahead. Can be made 5 days ahead, keep refrigerated. Freezes well. Makes LOTS! Good served w/Italian dry salami, bread sticks or sour french bread. Posted on FareShare 12-98 by Bev Janson <claycooker@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple-Prosciutto Chicken Recipe By : From Better Homes and Gardens Low Calorie, Spring '90 Serving Size : 6 Preparation Time :0:00 Categories : Apples Cheese Chicken Ham Main Dishes Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Boneless skinless chicken breast halves -- 1 lb. total Additional apple pie spice 2 tbsp. green onion -- finely chopped 1 tbsp. butter or margarine 4 slices Prosciutto or boiled ham 1 tbsp. Flour 1/2 c Finely chopped apple 2/3 c Skim milk 1/8 t Apple pie spice (I used cinnamon) 1/2 c Shredded provolone Rinse chicken and pat dry. Place each breast half between 2 pieces of plastic wrap. Pound from he center to edges with the flat side of a meat mallet until 1/4 inch thick. Remove plastic wrap. Place one prosciutto slice on each breast half. Combine apple and 1/8 tsp pie spice. Place a fourth of the apple mixture on each breast half. fold in sides and roll up each half starting from the narrow end. Secure with wooden toothpicks. Sprinkle with additional pie spice. Place in a 10x6x2-inch baking dish. Bake, uncovered, in a 350 degree oven for 25-30 minutes or until tender and no longer pink. Remove toothpicks. In a small saucepan, cook onion in margarine until tender. Stir in flour and dash of pepper. Add milk. cook and stir until thickened and bubbly; cook and stir one minute more. Stir in cheese until melted. Serve sauce over chicken rolls. Serve with rice, if desired. Serves 6. Nutrition info. per serving: 315 calories, 43 g protein, 6 g carbohydrates, 12 g fat (34% of calories from fat) 116 mg cholesterol, 427 mg sodium. Recipe from Cheshire's Crafts & Cuisine < http://www.cheshcat.com> Posted on FareShare 12-98 by JoAnn <gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot-Jalapeno Jelly Recipe By : Chili Pepper Magazine Serving Size : 6 Preparation Time :0:00 Categories : Jams And Jellies Volume 3, Dec. '98 Fruit Dips/Spreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Jalapeno peppers -- stems & removed 1 large Red bell pepper -- stem & removed 2 cups Cider vinegar 1 And 1/2 cups dried apricots -- chopped 6 cups Sugar 3 ounces Liquid pectin 4 Drops red food color Put jalapenos, bell pepper, & vinegar in blender. Puree 'til coarsely ground and small chunks remain. Combine apricots, sugar, & jalapeno/pepper/vinegar mixture in large saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat; skim off any foam that forms. Allow mixture to cool for 2 minutes. Then mix in pectin (and food coloring if you're going to use it). Pour into sterilized jars, seal, and cool. (I processed in a boiling water bath for 10 minutes.) Yield: 3 pints (I got 7 half pint containers.) From "Chile Pepper: The Magazine of Spicy Foods" May/June 1990. Vol. IV, No. 3, pp. 30-31. In "Fiery Fruits" article by Nancy Gerlach. Gerlach also wrote: "This recipe calls for apricots but peaches, nectarines, and pears work equally well. Any fresh green chile can also be substituted, depending on your heat preference. From soar.berkely Posted on FareShare 12-98 by JoAnn <gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asian Style Turkey Salad-Tvfn Recipe By : Michele Urvater-TVFN Serving Size : 2 Preparation Time :0:00 Categories : Poultry Salads Turkey Vegetables Volume 3, Dec. '98 Wine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups roast turkey -- (leftover) 1 tablespoon light soy sauce 1 tablespoon dry sherry or Mirin 1 tablespoon vegetable oil 1 tablespoon Oriental sesame oil Quarter size fresh ginger -- minced 2 green onions -- thinly sliced Salt and freshly ground black pepper 1 head Belgian endive -- separated into spears 1/4 cup red bell pepper -- finely diced 2 tablespoons cilantro -- finely chopped, or peanuts Cut the turkey into small cubes, making sure to remove all fat and skin. Make a dressing of the soy sauce, sherry, oils and ginger and toss with the turkey and green onions. Season to taste with salt and pepper. Center the salad on a plate and surround with endive spears. Garnish the salad with red pepper and cilantro or peanuts. Yield: 2 servings COOKING MONDAY TO FRIDAY SHOW #MF6766 -TVFN Posted to FareShare 12/98 by J Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Avocado and Smoked Salmon Soup Recipe By : Gourmet Magazine Serving Size : 6 Preparation Time :0:00 Categories : Avocados Volume 3, Dec. '98 Fish - Salmon - Smoked Soups,Stocks & Chowder Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 avocados (preferable California) 2 tablespoons fresh lemon juice 1/2 cup sour cream 3 cups chicken broth -- (3 to 3 1/2) 1/4 teaspoon Tabasco 2 ounces Raven House smoked salmon Peel and pit the avocados and in a blender blend them with the lemon juice, the sour cream, 3 cups of the broth, and the Tabasco until the mixture is smooth, adding enough of the remaining 1/2 cup broth to thin mixture to desired consistency. Transfer the soup to a bowl, season it with salt and pepper, and chill, its surface covered with plastic wrap, for 1 hour, or until it is cold. (Soup will discolor if kept for more than 6 hours.) Stir half the salmon, chopped, into the soup, divide the soup among chilled bowls, and garnish it with the remaining salmon, cut into strips. Makes about 5 cups, serving 6. Can be prepared in 45 minutes or less but requires additional unattended time. Gourmet Magazine, June 1991 Raven House website. MC formatting by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - -