Recipes Included On This Page Mama's Pork and Beans Marinara Sauce - Rao's Restaurant, NY Martha's Pizza Mexican Pork Steaks w/Orange Bitters Minestrone With Clams Mocha Truffles Mom's Hot Dog Dish My Old Truffle Recipe Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Mama's Pork and Beans Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 4, Jan. '99 Bacon Beans/Legumes Luncheon Main Dishes Onions Side Dishes Quick And Easy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can pork and beans -- (16 oz) brown sugar onions -- peeled and thinly sliced bacon (optional but really good) mustard seeds Use the cheapest store brand "pork and beans" as many cans as you need. It depends on how many you're feeding and the size of the baking dish. In a shallow baking dish, like the french white corning ware, place 1 or 2 cans beans. Place a layer of thinly sliced onions, a generous sprinkle of mustard seeds, a light sprinkling or brown sugarm light or dark, and slices of bacon. Repeat to make at least 3 complete layers. You can use bacon only on the top to get the taste, and avoid so much fat, or you can choose to use none. I have never tried this with "turkey bacon". Bake at 300F-325F for as long as you have time, at least 1 1/2 hours. If you don't use bacon, push the top onion layer under the liquid so they won't burn. Check on it, and add a little apple juice or water if it's getting too dry. Serve with hot dogs, frizzled spam, etc, celery straws and carrot sticks, coleslaw if there's a cabbage in the hydrator. Posted to FareShare 1-99 by Gayle/ddmmom<ddmmom@popalex1.linknet.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Marinara Sauce - Rao's Restaurant, NY Recipe By : Frank Pellegrino - Owner Rao's Restaurant, Harlem Serving Size : 1 Preparation Time :0:00 Categories : Sauces Bacon Main Dishes Pasta/Noodles Volume 4, Jan. '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 56 ounces plum tomatoes (canned-see below)* 1/4 cup olive oil (fine quality) 2 ounces salt pork (or fatback, optional) 3 tablespoons onion -- minced 2 cloves garlic -- peeled, minced 6 leaves fresh basil (optional) -- torn 1 pinch dried oregano salt and pepper to taste *Recipe calls for using two 28-ounce cans of preferably San Marzano plum tomatoes with basil. Remove tomatoes from the can, reserving the juice in which they are packed. Using your hands, crush the tomatoes, gently remove and discard the hard core from the stem end, and remove and discard any skin and tough membrane. Set aside. Put oil in a large, nonreactive saucepan over medium low heat. If using fatback. cut it into small pieces and add to the pan. Saute for about 5 minutes or until all fat has been rendered. Remove and discard fatback. Then add onion. Saute for 3 minutes or until translucent and just beginning to brown. Stir in garlic and saute for 30 seconds or until just softened. Stir in tomatoes, reserved juice, and salt. Raise heat and bring to a boil. Immediately reduce heat to a very low simmer and cook for about 1 hour or until flavors have combined and sauce is slightly thickened. (If you prefer a thicker sauce, cook for an additional 15 minutes.) Stir in basil, oregano, and pepper, and cook for an additional minute. Remove from heat and serve. Makes about 7 cups. From Rao's Cookbook by Frank Pellegrino; Copyright 1998 by Frank Pellegrino ISBN 0 679 45749 6 Contributed to FareShare 1/99 by JoAnn Pellegrino <gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Martha's Pizza Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads - Yeast Lamb/Goat Main Dishes Pizza/Calzones Volume 4, Jan. '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground chevon (goat meat) -- or turkey or - anything not fatty 2 tsp minced fresh rosemary 2 tsp minced fresh basil 1 tsp sea salt 1/4 cup tomato juice ABM dough for 1 1/2 lb bread loaf. (I followed the directions for a plain white loaf, but I tossed in some minced fresh rosemary before the first (liquid) ingredients went into the bread pan.) Knead and rise the dough for 1 1/2 hours. Pull out and let rest covered a little while. (Make the meat topping while this happens) Simmer while you make the pizza crust. Roll dough out to a rough 15" shape. There'll be more dough leftover draping the sides, fold into the pizza pan and trim the edges. (Save this into a ball for something else, it's great bread!) Smooth 3/4 of an 8 oz can of tomato sauce onto the pizza with more herbs if desired. Add the meat mix. Add about 1/4 cup of finely minced onion, 1/2 lb rough chopped portobello mushrooms, minced garlic if you like. SLATHER freshly grated parmesan cheese over the whole thing. Variation, I had some ham and a baked chicken leg I minced together with some balsamic vinegar and a couple of drops of Mongolian Fire Oil. Meat marinated while the dough was rising in the machine, and later scattered over the chevon topping (before the cheese goes on.) Minced bell peppers, black or green olives, other cheeses all would have been great, but this was a 'refrigerator special' using what I had on hand. Posted on FareShare 1-99 by Martha Wells <flylo@txcyber.com> martha (tx) http://www.geocities.com/Heartland/Fields/5505/index.html - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mexican Pork Steaks w/Orange Bitters Recipe By : Josephine Bacon Serving Size : 8 Preparation Time :0:45 Categories : Main Dishes Pork Ethnic Volume 4, Jan. '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large oranges -- divided use 1 tablespoon orange bitters or substitute Angostura bitters -- see note 48 ounces pork tenderloin -- trimmed and cut into one 6-oz portion portion per serving 1 teaspoon chili powder 1 teaspoon dijon mustard 3 drops Tabasco sauce 1/4 teaspoon ground cinnamon chopped fresh cilantro -- for garnish Ready in less than 45 minutes. Grate the rind and squeeze the juice from 4 of the oranges. Add the bitters to the liquid. Slice the other 2 oranges crosswise into 8 slices (or one per portion), discarding both ends. Sprinkle the meat with the chili powder. Put the meat into a heated nonstick stillet with a lid and cook until brown on both sides. Pour the orange juice over the meat and sprinkled with the mustard, tabasco and cinnamon. Cover and simmer for 20 minutes. Add half the orange slices and cook for another 5 minutes. To serve, arrange one portion of pork on a dinner plate. Place an orange slice on each piece. Pour sauce over them. Garnish with cilantro or herb of choice. Makes 8 portions, each 245 cals, 6g total fat, 21%cff [2g Sat fat; 111mg cholesterol; 98mg sodium; 3g fiber] ACCOMPANIMENTS: SALSA - made by chopping raw tomatoes with raw white onion and sprinkling liberally with chopped fresh cilantro, salt and pepper. Offer warm flour tortillas and/or hot cooked rice. BOOK : Eating Meat & Staying Healthy, Josephine Bacon (1987 Barrons) ISBN 0-8120-5865-8 Posted to FareShare 1-99 by Pat Hanneman <kitpath@earthlink.net> - - - - - - - - - - - - - - - - - - NOTES : orange, available in hispanic markets in the Americas. Nutr. Assoc. : 0 0 0 0 0 0 0 0 2252 0 * Exported from MasterCook * Minestrone With Clams Recipe By : Cooking Light, Sept 1994, page 94 Serving Size : 10 Preparation Time :0:16 Categories : Beans/Legumes Clams Healthwise Seafood Zucchini Volume 4, Jan. '99 Soups,Stocks & Chowder Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dried baby lima beans 1 tablespoon olive oil 2 cups finely chopped onion 1 teaspoon fennel seeds -- crushed 1 teaspoon dried whole thyme 3 cloves garlic -- minced 52 1/2 ounces low-sodium chicken broth -- (5 cans) 2 cups diced zucchini 1 cup small seashell macaroni -- uncooked 1/2 cup chopped fresh flat-leaf parsley 3/4 teaspoon grated lemon rind 1/4 teaspoon salt 1/4 teaspoon crushed red pepper 1 10 oz. can whole baby clams -- undrained 5 tablespoons grated Parmesan cheese Fresh clams -- (optional) Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans. Heat oil in pan over medium heat. Add onion and next 3 ingredients; saute 5 minutes. Add beans and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour. Add zucchini and next 6 ingredients; cook 15 minutes or until pasta is done. Yield: 10 servings (serving size: 1 cup soup and 1/2 tablespoon cheese). Posted to FareShare 1-99 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - Serving Ideas : Garnish with fresh clams, if desired. Nutr. Assoc. : 2114 0 0 0 0 0 0 5663 848 1036 0 0 0 2716 0 0 * Exported from MasterCook * Mocha Truffles Recipe By : Sweet Seduction Serving Size : 1 Preparation Time :0:00 Categories : Candies Volume 4, Jan. '99 Spirits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Filling: 2/3 C. heavy cream 1 vanilla bean -- cut in half 1 T. coarsely ground coffee beans -- pref. Mocha few grains of salt 7 oz bittersweet chocolate -- in 1" pieces 2 oz milk chocolate -- in 1-inch pieces 1 tablespoon Tia Maria (or I've used Kaula) 2 tsp Cognac 1/2 T. butter (I use unsalted) -- cut in half, at room temperature Confectioners' sugar Coating: 1 1/2 pounds bittersweet chocolate courverture 1/4 cup unsweetened cocoa To make filling, combine the heavy cream, vanilla bean, coffee, and salt in a small saucepan over medium heat. Bring to a gentle boil. Remove from the heat and allow to cool for 5 minutes. While the cream is heating, melt the chocolate in a heavy 2-quart saucepan, stirring frequently with a rubber spatula. Set aside. Strain the hot cream through a fine sieve into a small mixing bowl. Whisk in the chocolate. Add the Tia Maria and Cognac. Stir in the butter and blend until smooth. Allow to cool to room temperature, cover with plastic wrap, and freeze overnight. To shape the centers, use a melon baller to scoop the filling and roll into 1-inch balls. Dust the melon baller and your hands with confectioners' sugar if necessary. Place the centers in pie tins, cover with plastic wrap, and freeze until firm, about 2 hours. To coat the truffles, temper the bittersweet couverture. Place the cocoa in a small bowl. Set the pan of tempered couverture on a heating pad. Dip the frozen centers one at a time into the chocolate and place on a baking sheet lined with foil. Sprinkle the top of each truffle with a pinch of cocoa powder immediately after placing it on the sheet. Refrigerate for 5 minutes to set the chocolate. from "Sweet Seduction," Adrienne Welch, Harper and Row Publishers, 1984. Makes 3 dozen truffles. Posted on FareShare 1-99 by Bev Janson <ClayCooker@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mom's Hot Dog Dish Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 4, Jan. '99 Beans/Legumes Luncheon Main Dishes Sausage Quick And Easy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- onions diced (optional) hot dogs ketchup brown sugar mustard canned baked beans Dice an onion, saute it in just a little bit of butter or oil. put the onions in a oven proof casserole dish, add the baked beans mixed with ketchup, brown sugar, and mustard to taste. cut up the hot dogs and mix them in. Bake at 350 for about 30 minutes. serve with a nice crusty bread and salad. Posted on FareShare 1-99 by Bev in NYC <bevmed@ingress.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * My Old Truffle Recipe Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candies Volume 4, Jan. '99 Chocolate Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 oz Dark or Light CHOCOLATE 1/3 C. WHIPPING CREAM 1 T. BUTTER 2 T. CHAMBORD -- or COGNAC Scald Cream & Butter together (1 min+10 sec in Radar Range). Comb chopped Choc & Scalded Cream mix. Melt together; Mix in Booze; cool, form into balls w/scoop let sit overnight on waxed paper reform balls. dip in Dark/light CHOCOLATE COATING CANDY - TRUFFLES Posted on FareShare 1-99 by Bev Janson <ClayCooker@aol.com> - - - - - - - - - - - - - - - - - -

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