This issue "T"   04-30-2012

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Hi Everyone!
I hope you enjoy the recipes!
 

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Index
1. Tabaka (Cinnamon-Orange Marinade)
2. Tabasco Classic Peppered Pecans
3. Tomato-Basil Soup
4. T's Banana Cream Pie
5. Turkey & Vegetable Meatloaf with Chipotle Chile
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1. Tabaka (Cinnamon-Orange Marinade)

Categories: Russian, Marinades

Yield: 1 Servings      

      3    Oranges
      1    Lemon
      2    Limes
      2    Cloves garlic (2 t.)
      1    Inch piece fresh ginger
      1 md Onion
      2    Cinnamon sticks
      3 tb Paprika
      1 ts Granulated sugar
   1/2 ts Salt or to taste
   1/2 ts Cracked black pepper
   1/4 ts Freshly grated nutmeg
   1/4 c Dry white wine
      3 tb Vegetable oil

Source: FOODday, July 9, '91

This cinnamon-orange marinade, characteristic of Balkan cooking, is a specialty of Georgia in south-central Russia. The tabaka marinade is usually used with chicken and game hen, but it also goes nicely with swordfish.

Remove zest of 1 orange and the lemon. (This is best done using a vegetable peeler. Be sure to take only the zest, not bitter white pith beneath it.) Juice oranges, lemon and limes. Combine juice and zest in bowl. Peel and mince garlic and ginger root. Finely chop onion. Add garlic, ginger and onion to citrus juices along with cinnamon, paprika, sugar, salt, black pepper, nutmeg, wine and oil. Whisk to mix. Makes enough marinade for 1 1/2 pounds chicken, game hens and swordfish.

Source: freegroups.net
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2. Tabasco Classic Peppered Pecans

Categories: Appetizers, Snacks, Hot, Spicy

Yield: 1 Servings      

3 tb Butter Or Margarine
3    Cloves Minced Garlic
2 1/2 ts Tabasco Pepper Sauce
1/2 ts Salt
3 c Pecan Halves

A Louisiana tradition, these spicy pecans are eagerly anticpated by friends visiting your home during the holidays. The slow roasting in a low oven gives them extra crispness. They make a real nice gift, too.

Preheat oven to 250oF. In a small skillet, melt the butter over medium heat. Add the garlic, Tabasco sauce and salt; cook for one minute. Toss the pecans with the butter mixture and spread the nuts in a single layer on a baking sheet. Stirring occasionally, bake for 1 hour, or until the pecans are crisp. From: The Tabasco Cookbook. Typed by Syd Bigger.

Source: freegroups.net
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3. Soups and Vegetables:
Tomato-Basil Soup

from Portland’s Palate...
A Collection of Recipes from the City of Roses

INGREDIENTS:

1/4 cup butter (1/2 cube), plus 2 tablespoons, divided
5 tablespoons fresh basil, chopped and divided (See note.)
1 large yellow onion, coarsely chopped
6 garlic cloves, minced and divided
1 (35-ounce) can Italian plum tomatoes
1 (35-ounce) can whole tomatoes (See note.)
Salt and pepper
1-1/2 teaspoons Italian seasoning
2 cups chicken broth
Fontina cheese, grated

TO PREPARE:

In a large saucepan over medium heat, melt 1/4 cup butter.  Add 3 tablespoons basil, chopped onion and 4 cloves garlic.  Cook until tender, about 15 minutes.  Pour in tomatoes and their liquid.  Simmer uncovered for 30 minutes.  Season with salt and pepper.

In a food processor or blender, puree tomato mixture in small batches.  Return mixture to saucepan.  (Soup can be stored in refrigerator up to one day ahead at this point.)

In a small saucepan over medium heat, melt remaining 2 tablespoons butter.  Add remaining 2 tablespoons basil, garlic and Italian seasoning and sauté for 5 minutes.  Combine sauteed herbs with chicken broth and tomato mixture.  Simmer until heated through.  Serve immediately and garnish with grated Fontina cheese.

NOTES:  To substitute dried basil, use 2-1/2 tablespoons.  Fresh tomatoes can be substituted for canned whole tomatoes.  Use 5 cups fresh tomatoes (7 to 8 medium tomatoes) peeled, seeded and chopped.

SERVES:  8 - 10

Copyright 1992 The Junior League of Portland, Oregon, Inc.  All rights reserved.

To purchase copies of From Portland’s Palate . . . A Collection of Recipes from the City of Roses, visit the Junior League of Portland, Oregon web site or call (503) 297-6364.

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4. T's Banana Cream Pie


Categories: Pies, Desserts, Fruits, Cyberealm

Yield: 1 Pie

-----------------PASTRY CREAM----------------------

2 Tea Bags
1 3/4 c Milk
1/3 c Sugar
1/4 c Milk
1/4 c Cornstarch      
1    Egg
4    Egg Yolks
4 tb Unsalted Butter, cut up
1/2 ts Vanilla

------------------PATE BRISEE-----------------------

1 1/4 c Unbleached Flour
1/3 c Cake Flour
1/2 ts Salt
1/4 ts Baking Powder
1/2 c Unsalted Butter, cut up
3 tb To 5 Ice Water

-----------------CREAM TOPPING----------------------
1 1/4 c Heavy Cream
1 tb Sugar
1/2 tb Fruit-Flavored Tea, cold

-------------BANANA CREAM FILLING------------------      
5 oz Banana, pureed
15 oz Bananas, sliced


Pastry Cream: In a heavy medium saucepan, combine tea bags, 1 3/4 cups milk, and sugar. Bring to boiling, stirring to dissolve sugar. Remove from heat, cover and set aside.

In a small mixing bowl, gradually stir 1/4 c milk into cornstarch to form a smooth paste. Add egg. Beat at medium speed until b lended. Add egg yolks, one at a time, beating well after each addition.

Remove tea bags from milk mixture, squeezing out as much milk as possible. Gradually beat hot milk mixture into egg mixture at low speed. Pour into a clean saucepan. Cook, whisking constantly, over medium-low heat until mixture becomes extrememly thick and boils.

Pour into a large bowl. Add 4 tb butter and vanilla. Beat at medium speed until smooth. Pless plastic wrap directly on surface of pastry cream. Cool to room temperature, about 1 hour. Refrigerate until thoroughly chilled, about 2 hours.

Pate Brisee: While pastry cream is cooling, in a food provcessor combine flours, salt, baking powder, and 1/2 c butter. Pulse with quick on/off pulses until mixture resembles peas.

With processor running, gradually add ice water until dough cleans sides of bowl and forms a ball. Shape dough into a disc shape. Wrap and refrigerate at least 30 minutes.

On a lightly floured surface, roll pastry into a 12" circle. Fit into a 9: pie plate. Roll edge under and flute. Prick dough all over with tines of fork. Cover and refrigerate for 30 minutes.

Preheat oven to 425řF. Line pastry with double thickness of foil. Fill with dried beans. Bake at 425řF for 15 minutes. Remove foil and beans. Continue baking pastry shell 5-10 minutes until lightly browned. Cool on rack.

Cream Topping: Beat cream until it just begins to hold its shapeGradually add 1 tb sugar and 1/2 tb tea., beating to stiff peaks. Cover and refrigerate.

Filling: Stir pureed banana into chilled pastry cream until blended. Fold in 1/2 c cream topping, then sliced bananas.

To Assemble: Mound banana cream filling into cooled pie shell. Spread with remaining cream topping. Cover and refrigerate at least 2 hours.

Source: Victoria Magazine, August 1994
 
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5. Turkey & Vegetable Meatloaf with Chipotle Chile

Makes:
8 servings
Prep: 15 minutes
Bake: 1 hour 15 minutes


Ingredients:

2 tsp. olive oil
1 container (8 ounces) cremini mushroom, finely chopped (about 2 1/2 cups)
2 small zucchini, chopped (about 1 1/4 cups)
1 medium onion, finely chopped (about 1/2 cup)
1 carton (18.3 ounces) Campbell's® V8® Butternut Squash Soup
1 1/2 lb. lean ground turkey
2 small slices whole grain bread, finely chopped (about 3/4 cup)
1 1/2 tsp. ground chipotle chile pepper or chili powder
2 tbsp. shredded fat free Cheddar cheese


Directions:

Heat the oil in a 10-inch nonstick skillet over medium-high heat.  Add the mushrooms, zucchini and onion and cook for 10 minutes or until the vegetables are tender, stirring occasionally.  Stir in the soup and cook for 2 minutes.  Remove the skillet from the heat and let the vegetable mixture cool slightly.

Thoroughly mix the turkey, vegetable mixture, bread crumbs and chipotle pepper in a large bowl.  Place the mixture into an 8 x 4-inch loaf pan.

Bake at 350°F. for 1 hour 15 minutes or until the meatloaf is cooked through.  Sprinkle with the cheese.

Source: Campbells's V8 Soup

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