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07-13-09
 

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I hope you enjoy the recipes!

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Index
1. Tapenade
2. Thai Pork with Basil
3. Tomato Tip
4. Tropical Banana Cake
5. TURKEY TETRAZZINI FOR A CROWD
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1. Tapenade

Servings:
4
Preparation Time: 10 min.
Cooking Time: 0 min.
 
Ingredients:

2/3 cup pitted black olives, rinsed and drained
1/4 cup capers, rinsed and drained
1/4 cup canned white tuna, drained
1 lemon, juiced
2 Tbs. olive oil

This Recipe is considered:
Low Calorie
Low Cholesterol

Cooking Directions:
Puree first 3 ingredients in a food processor, thinning with lemon juice and olive oil to desired taste and texture. Serve with raw vegetables or crackers.

 
Per Serving: calories 111, fat 9.9g, calories from fat 80%, protein 3.1g, cholesterol 1.6mg, dietary fiber 1.5g

Nutrients Exchanges
Calories 111 Milk Exchanges 0.0
Protein 3.1g Vegetable Exchanges 0.0
Carbohydrates 3.9g Fruit Exchanges 0.2
Dietary Fiber 1.5g Bread Exchanges 0.0
Sugar 1.4g Other Carbohydrates/Sugar Exchanges 0.0
Fat Total 9.9g Lean Meat Exchanges 0.0
Saturated Fat 1.5g Very Lean Meat/Protein Exchanges 0.4
Mono-unsaturated Fat 7.0g Fat Exchanges 2.0
Poly-unsaturated Fat 1.4g
% Calories from Fat 80%    
Cholesterol 1.6mg
Sodium 543.2mg
Vitamins Minerals
Vitamin A 11.9IU Calcium 28.0mg
Thiamin (B1) 0.2mg Copper 0.2mg
Riboflavin (B2) 0.1mg Iron 1.1mg
Niacin (B3) 1.2mg Magnesium 5.9mg
Vitamin B6 0.4mg Manganese 0.1mg
Vitamin B12 0.2mcg Phosphorus 33.5mg
Vitamin C 14.6mg Potassium 58.3mg
Vitamin E 2.5IU Selenium 10.4mcg
Folate 3.4mcg Sodium 543.2mg
Pantothenic Acid 0.1mg Zinc 0.3mg

Source: Nubella
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2. Thai Pork with Basil



1 lb pork tenderloin, trimmed of all fat and sinew
2 cups basil leaves
4  shallots and/or bunch scallions                         
3 Tbsp peanut oil                        
4 cloves garlic                     
3 hot red or green chiles, thinly sliced
2  tsp fish sauce                        
4 teaspoon soy sauce
1 tsp sugar                             
1/4 cup chicken stock, dry vermouth, or water  Thinly slice the pork across the grain. Wash, dry and stem the basil. Slice shallots/scallion. Cut the green part of scallion into 1 inch pieces.
                                                                  
Heat the wok over a high flame. Swirl in the oil and heat almost to smoking. Add the garlic, chilies, shallots, and white part of scallions and cook  until it begins to brown. Add the pork and stir fry until almost done. Add the fish sauce,   soy sauce, sugar, stock and green part of scallions and bring mixture to a boil.  Whewn pork is done, Stir in the basil leaves and cook  until the leaves are  barely wilted. The dish is supposed to be soupy. Serve at once with rice or noodles.

Source: Courtney
 ------------------------------------------------------
3. Tomato Tip

If you find yourself with an abundance of tomatoes from
your garden (or great prices at the farmer's market) try
freezing them. They will not be suitable for slicing, but
their flavor will be better than canned when used in soups,
stews or sauces. Remove the stems and place them whole in a
plastic freezer bag (after rinsing and drying). You can
also chop them and puree them in a food processor before
freezing. Add some fresh chopped basil to a few of the bags
for a ready to cook Italian-style sauce base.
 
Or...
 
Remove the stem top and cut them in half. Place them in a roasting pan (cut side up) and drizzle them with a little oil. Roast them (uncovered) at 300 for 2 hours. Allow them to cool, place in plastic bags and freeze. They will be great in winter soups, stews, casseroles, pasta sauces and chili.

- Nick Sundberg
------------------------------------------------------
4. Tropical Banana Cake
Yield: 1 Servings
Categories: Desserts, Fruits, 5-star sl

Ingredients:
         
  1 1/2 c  Sugar
  1 1/2 c  Bananas (4 med); mashed
    2/3 c  Buttermilk
      2    Eggs; beaten
    1/2 c  Wesson oil
      2 c  All-purpose flour
  1 1/4 ts Baking soda
      1 ts Baking powder
    1/2 ts -salt
    1/2 ts Ground cinnamon
    1/2 c  Black walnuts; finely chop*
           Bavarian cream frosting
      8 oz Can unsweetened pineapple Juice; drained
           Reynolds crystal yel wrap
           -bavarian cream frosting
      1    Envelope unflavored gelatin
      2 tb -water
    2/3 c  Milk
    3/4 c  Sugar
  1 1/3 c  Sour cream
           Reynolds clear plastic wrap
  1 1/3 c  Whipping cream; whipped


  *Substitute Macadami nuts.

Cake: Combine sugar and next 4 ingredients in a large bowl; stir well using a wire whisk. Combine flour and next 4 ingredients; add to liquid mixture, folding just until blended. Stir in walnuts. Spread batter into two greased and floured 9-inch cakepans; bake at 375~ for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes; remove from pans, and let cool completely on wire racks. Measure out 3/4 cup Bavarian Cream Frosting; gently stir in pineapple. To assemble, place one cake layer on serving platter; spread pineapple mixture over layer. Top with second cake layer; spread remaining Bavarian Cream Frosting on top and sides of cake. Cover with plastic wrap and refrigerate at least 1 hour.

Yield: one 9-inch cake.

BAVARIAN CREAM FROSTING:
Combine gelatin and water in a small bowl; let stand 1 minute. Combine milk, sugar, and gelatin mixture in a small saucepan; cook over medium heat, stirring constantly, until sugar is melted and gelatin is dissolved (coat spoon with mixture and make sure it is no longer grainy). Remove from heat and cool to room temperature; stir in sour cream. Cover with plastic wrap and refrigerate until mixture is consistency of unbeaten egg whites, about 30 minutes. Fold one-fourth whipped cream into chilled mixture until smooth; fold in remaining whipped cream. Cover and refrigerate until spreading consistency. Yield: about 5 cups Garnish with chopped walnuts on top and surround base of cake with walnut halves.

  SOURCE: Cafe Southern Living 5-Star Dining
  Posted to MM-Recipes Digest V4 #253 by "Deborah K?hnen"
   on Sep 23, 97

Source: Steve's Recipe Database
 
------------------------------------------------------
5. TURKEY TETRAZZINI FOR A CROWD

by Tiffany Taylor

Serves 16.

4 pounds cooked, diced turkey
1/2 cup butter
1/2 cup flour
3 cups chicken broth
2 cups milk
1 cup cream
Salt and pepper
1 pound spaghetti
1/2 pound mushrooms, sliced
1 cup dry breadcrumbs
1 cup grated Parmesan cheese

Preheat oven to 425 degrees F. Butter a 2-quart casserole dish.

Melt butter in a medium saucepan. Stir in flour. Add chicken broth and
milk, stirring constantly. Cook and stir until thick and smooth. Stir
in cream; season to taste with salt and pepper.

Cook spaghetti in boiling salted water until tender. Drain; place in
prepared dish. Add turkey evenly over spaghetti. Distribute mushrooms
over turkey. Pour cream sauce evenly over.

Mix breadcrumbs and cheese; sprinkle over casserole. Bake 25-30
minutes.

Per serving: 425 calories, 20 g fat, 97 mg cholesterol, 32 g
carbohydrates, 1 g fiber, 29 g protein, 388 mg sodium.


----------------------------------------------    
  
Tiffany Taylor is an avid cook, baker, and cookbook collector. When
she isn't investigating new uses for chocolate, she's a freelance
editor of computer-related books for Sams and Coriolis and a
contributing editor at EarthWeb's CrossNodes.com.

 

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