March 24th, 2007 by alice
Tags: Belles, Mashed, Potato
INGREDIENTS
- 2lbspotatoes
- butter
- 1dashmilk
- saladcream
DIRECTIONS
- boil potatos until very tender.
- mash with butter and milk until smooth.
- add salad cream to taste.
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March 24th, 2007 by alice
Tags: Mushroom, Oriental, Tofu
INGREDIENTS
- 230gportabella mushrooms
- 230gshiitake mushrooms
- 230gbutton mushrooms
- 1largeonion, sliced in rings
- 1teaspoonolive oil
- 4clovesgarlic
- 1 1/2teaspoonsdried dill weed
- 1teaspoonsalt
- 1/4teaspoonblack pepper
- 230gsoft tofu, drained
- 1cuplow-fat sour cream
- 2tablespoonsall-purpose flour
- 2tablespoonsorange rind, grated
- 6cupslinguine
- 3/4cupskim milk
- 1/2cupyellow bell peppers, sliced
DIRECTIONS
- Heat oil in a saute pan or wok.
- Add garlic and onion to it.
- Saute for 5-7 minutes until the raw smell of garlic is gone and the onion is softened.
- Add mushrooms (reserving a few mushroom slices).
- Cook for 10 minutes or until tender on medium flame.
- Stir in dill weed, salt and pepper.
- While mushrooms are cooking, put tofu, sour cream, milk and flour in a blender.
- Cover.
- Blend on medium speed until smooth.
- Put this tofu mixture over the mushroom mixture.
- Cook on medium heat, stirring constantly, until the mixture is thickened.
- Transfer this entire mixture over hot cooked linguini.
- Sprinkle orange peel over this.
- In a separate pan, saute the yellow bell pepper in 2 tsps.
- of oil until tender.
- Dot the top of the linguini mixture with these slices.
- For added colour, place a few orange slices on the platter before serving.
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March 24th, 2007 by alice
Tags: Sausage, Turkey
INGREDIENTS
- 3/4lbground turkey(not labeled “all breast meat”)
- 1mediumbosc pear, peeled,cored,and coarsely grated(6 oz)
- 1/4cup choppedfresh flat-leaf parsley
- 2tablespoons finely choppedfresh sage
- 3/4teaspoonsalt
- 1/4teaspoonblack pepper
- 1/4teaspoonground allspice
- 1largeegg, lightly beaten
- vegetable oil, for brushing skillet
DIRECTIONS
- Stir together all ingredients except oil in a large bowl until combined well.
- Form 1/4 cups of sausage mixture into patties (3 inches in diameter; about 8 total) using moistened hands and arrange on a wax-paper-lined tray.
- Lightly brush a 12-inch nonstick skillet with oil and heat over moderate heat until hot but not smoking.
- Cook patties in batches of 4, turning over once, until browned and cooked through, about 6 minutes per batch.
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March 24th, 2007 by alice
Tags: Chunkypplesauce
INGREDIENTS
- 20largetart apples
- 4cupswater
- 1/2cupbrown sugar, to taste
- 1/4cupfresh lemon juice, to taste
- 1teaspooncinnamon, to taste
- 1/2teaspoonnutmeg, to taste
- 1/4teaspoonground cloves, to taste
DIRECTIONS
- Peel and core, and quarter apples.
- Place in a large pot with the 4 cups water.
- Over medium heat bring to a simmer, reduce to medium low and cook until apples are soft, stirring constantly.
- Mash apples until desired consistency is reached.
- Add Sugar, Lemon Juice and spices to taste.
- While stirring bring applesauce to a full boil.
- Remove from heat and ladle into clean hot jars, leaving 1/2 inch head space.
- Process for 25 minutes in a boiling water bath.
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March 24th, 2007 by alice
Tags: Frosting, Mountain, White
INGREDIENTS
- 1/2cupsugar
- 1/4cuplight corn syrup
- 2tablespoonswater
- 2egg whites
- 1teaspoonvanilla
DIRECTIONS
- Combine sugar, corn syrup, and water in small saucepan.
- Cover; heat to rolling boil over medium heat.
- Remove cover and boil rapidly, without stirring, to 242 F on candy thermometer.
- As mixture boils, beat egg whites until stiff peaks form.
- Pour hot syrup very slowly in a thin stream into the beaten egg whites, beating constantly on medium speed.
- Beat on high speed until stiff peaks form.
- Add vanilla during last minute of beating.
- VARIATIONS: Add 1/4 cup sifted cocoa for Cocoa Frosting, folding in till blended; for Lemon Frosting substitute 1 TBSP lemon juice for the vanilla and add 1/4 tsp.
- grated lemon peel and 10 drops of yellow food coloring; for Pink Mountain Frosting, sustitute maraschino cherry juice for the water; for Satiny Beige Frosting substitute brown sugar (packed) for the granulated sugar and decrease vanilla to 1/2 tsp.
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