* Exported from MasterCook * Canny Grazie's Marinara Sauce Recipe By : Grazie Adams
Serving Size : 6 Preparation Time :0:00
Categories : Italian Sauces
Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 cans whole tomatoes diced*
3 Leaves basil -- slivered OR
1/2 tsp dried basil
1 4 inch strip anchovies**
3 sundried tomatoes slivered
1/4 cup grated Italian cheese or more to taste
1 clove garlic minced
Olive oil It is best to have all your ingredients prepared ahead of time. Add a small amount of olive oil to a saute pan. Add garlic and saute but do
not let it get brown. Add the tomatoes and cook over medium heat until just
beginning to boil. Reduce heat to a fine simmer. Add remaining ingredients and simmer for about 25 minutes. Pour over hot
pasta, mix well, adding more cheese as desired. NOTES: I use canned whole plum tomatoes which I chop. I use the juice as well in
the sauce. I buy a tube of anchovy paste in the super market. One brand is
Roland. There are reasons why this sauce is called Marinara. When the women
watched for the return of their husbands coming home from the day's fishing,
they ran home to prepare a quick sauce for dinner. The word Marinara relates
to what we would call marine or seafood. The husband's often brought home
what fish or seafood they didn't sell which was often added to the sauce. I have resolved this issue with the addition of the anchovy paste. For those
of you who are concerned, let me assure you, you will not taste the anchovy
paste. Posted on FareShare 5-99 by Grazie Adams <GAdams1350@aol.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Canny Grazie's Tomato Sauce Recipe By : Graziela Cappella Adams
Serving Size : 1 Preparation Time :0:00
Categories : Italian Sauces
Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 cloves garlic, minced
2 T olive oil
1 sm can tomato paste
1 t oregano
2 28 oz. cans crushed tomatoes
1 t basil
1/2 cup grated cheese
salt & pepper
*water Heat the oil in a large saucepan or dutch oven. Lightly saute the garlic.
Add the tomato paste and blend with garlic and oil. Cook for a couple of
minutes. Keep the heat low. Fill the tomato paste can with *water and add to
pan, stirring constantly. Add the cans of crushed tomatoes. Run water around
the insides of the tomato cans, pouring it back and forth between the cans
to clean them. End with about a half can of *water. Add to the pan. Add the grated cheese and spices. Keep the heat very low and cook for at
least two hours. This is a thick sauce. You may thin it with more *water if it is too thick
for your taste. NOTE: This is the basic recipe for the sauce to which I always add meat.
**If adding meat, I at least double this recipe. Prior to making the sauce, I brown my sausage and make my meatballs. I add
them to the sauce and leave them to cook for the two hours or longer. Tomato
sauce burns easily so the heat must be very low, especially if the sauce is
thick. I have a metal diffuser with a wooden handle. It has little holes in
it and goes over my gas burner. It keeps the sauce from burning.
Posted on FareShare 5-99 by Grazie Adams <GAdams1350@aol.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Caramel Cheesecake with Praline Sauce Recipe By : Cut the Calories Cook-Off Winning Recipe's Good Morning Am.
Serving Size : 1 Preparation Time :0:00
Categories : Cottage Cheese Cream Cheese
Desserts Healthwise
Volume 2-5 May '99 Sauces Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- For Crust:
2 1/2 tablespoons graham cracker crumbs
1 tablespoon sugar
For Filling:
1 cup 1% lowfat cottage cheese
16 ounces neufchatel cream cheese -- softened
1 1/4 cups brown sugar
1 tablespoon water
2 teaspoons vanilla
1/4 cup flour
1 egg plus 1 egg white
For Sauce:
1/3 cup evaporated milk
2 1/2 tablespoons brown sugar
1 teaspoon vanilla
1 tablespoon pecans -- chopped (optional) Preheat oven to 325 degrees. Combine crumbs and sugar; sprinkle onto
bottom of a lightly greased 8 inch springform pan and set aside. In a
food processor, process cottage cheese until smooth. Mix in neufchatel
cheese, brown sugar, water and vanilla. Add flour; blend until smooth,
scraping twice. Add egg and egg white; mix just until incorporated. Carefully pour filling
into pan. Smooth top and bake for 45 minutes. Turn oven off and let
cheesecake remain in oven 30 minutes. Remove from oven, let cool then chill
several hours. For sauce, bring milk, brown sugar and vanilla to a boil, reduce heat and
cook one to one and a half minutes, stirring constantly. Remove from
heat, stir in pecans and let cool slightly. To serve, drizzle sauce over
cheesecake. Makes 12 servings. Recipes copyright ©1999 Cut the Calories Cook-Off Contest.
Copyright 1999 ABCNEWS. All rights reserved. This material may not be
published, broadcast, rewritten or redistributed. http://abcnews.go.com/onair/goodmorningamerica/recipes/recipe_main.html
Cut the Calories Cook-Off Winning Recipes, Good Morning America
Jan Curry (dessert) ABCNEWS.com
Copyright ©1999 ABC News Internet Ventures.
MC formatting and posting on FareShare 5-99
by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Chicken Can-Can Recipe By : Quick Cooking Magazine
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2-5 May '99 Casseroles
Chicken Main Dishes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 can evaporated milk -- (12 oz.)
1 can condensed cream of celery soup -- (10 3/4 oz.)
undiluted
1 can condensed cream of chicken soup -- (10 3/4 oz.)
undiluted
10 3/4 cans condensed chicken noodle -- undiluted
1/4 cup all-purpose flour
1 can chunk white chicken -- (10 oz.) drained
(or leftover cubed chicken)
1 can chow mein noodles -- (5 oz.) In a large skillet, combine the first 5 ingredients. Bring to a boil.
Cook and stir for 2 minutes or until thickened. Add the chicken; heat
through. Serve over chow mein noodles. Yield: 5 servings Recipe from Carla Hodenfield in Quick Cooking Magazine
Posted on FareShare 5-99 by Robin <GrassRats@aol.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Chicken with Oyster Sauce Recipe By : Art of the Wok Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Ethnic
Main Dishes Onions
Peppers Poultry
Rice Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 tablespoon soy sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1 tablespoon oyster sauce
2 tablespoons peanut oil
1 clove garlic -- peeled, split
1 large green pepper -- in 1" squares
1 onion -- in 1" pieces
2 whole boneless, skinless chicken breasts -- in 1" cubes
hot cooked rice Mix soy sauce, sugar, salt and oyster sauce. Set aside. heat oil in
uncovered wok to 375 f. Swirl 1 clove garlic, peeled and split around sides
and bottom of pan for 30 seconds. Remove. Add green pepper and onion.
Stir-fry for 1 minute. Add chicken. Stir-fry until opaque and heated
through, 3 minutes. Add stirred soy-oyster sauce mixture. Stir well. Serve
immediately with rice. MC formatting and posted on FareShare 5-99 by bobbi744@acd.net
ICQ# 12099532 - - - - - - - - - - - - - - - - - - Serving Ideas : Nice served with orange salad. NOTES : Can use leftover cubed chicken or turkey. My favorite way to
prepare chicken.
* Exported from MasterCook * Chickpea-Mushroom Soup Recipe By : LaCucina - January 1998
Serving Size : 4 Preparation Time :0:40
Categories : Vegetarian Beans/Legumes
Mushrooms Volume 2-5 May '99
Soups,Stocks & Chowder Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 ounces dried chick peas
1 ounce dried porcini mushrooms
1/2 pound mushrooms, -- chopped
2 cloves garlic, -- minced
2 sprigs rosemary
2 sprigs thyme
2 tablespoons extra virgin olive oil
salt
3 ounces dried lentils
2 slices Tuscan bread, cubed and toasted Soak the chickpeas in cool water to cover overnight; drain. Soak the
porcini in warm water for 30 minutes; drain and chop. Sauté the porcini,
mushrooms, garlic, rosemary, and thyme in 1 tablespoon of the olive oil with
a pinch of salt until tender, about 10 minutes. Place the drained chickpeas in a pot of cool water, bring to boil, and cook
until tender, do the same with the lentils. Purée half of the chickpeas and
lentils and place them in one pot with the whole chickpeas and lentils. Add
enough of the cooking liquid from the chickpeas and lentils to thicken the
soup to the desired consistency, and stir in the sautéed mushrooms. Bring
to a boil and simmer for 5 minutes. Drizzle with the remaining olive oil
and serve with the cubed bread. Posted on FareShare 5-99 by JennieBarFav@aol.com> - - - - - - - - - - - - - - - - - -
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