This issue "W" 11-18-201
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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Walnut Spread
2. What To Do with Kale
3. White Bean Soup
4. White Brownies
5. Wild Mushroom Risotto
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1. Walnut Spread

Categories: Pickles, Spreads

Yield: 8 Servings

15 Walnuts, shelled (about 1 Cup)
1/4 ts Ground pepper
2 ts Liquamen (sep. recipe)
2 ts Grape juice or sweet wine
2 ts Olive oil
1/2 ts Ground cumin
Garnish of parsley or water
Cress and walnut halves


Grind the walnuts in a blender, or pound them in a mortar until pulverized. Transfer to a mixing bowl.
Add the remaining ingredients and blend well. Place the spread on a flat serving dish and form into the shape of a fish. Decorate by surrounding with parsley (or cress) and unbroken walnut halves.
Serve with bread, rolls, crackers, or by itself. NOTE: The Romans preferred the taste of walnuts with their thin inner skins removed. To do this, drop the walnut meats into boiling water for 30 seconds. Drain immediately, rinse under cold water, and then peel off the thin inner skins.

Source: FreeGroups.net
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2. What To Do with Kale

Categories: Digest, Oct.

Yield: 1 Servings

4 c Cooked white beans
Lemon juice to taste
Salt, pepper, red pepper
Flakes to taste.
1 lb Kale
4 Garlic cloves
1 Onion

Mix beans, lemon juice, salt and peppers together. Heat gently and mash slightly.

Chop onions and garlic. Saute until garlic golden. Slice the greens into shreds and add to garlic onion mix. Saute until greens wilted.

Suggested serving mound beans on top of greens.

I like to mix them together top with a little Parmesan cheese and eat with big hunks of crusty bread.

from Moosewood Restaurant Cooks at Home.

Posted by (Beth Bradley) to the Fatfree Digest [Volume 11 Issue 27], Oct. 27, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith

Source: FreeGroups.net
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3. White Bean Soup

Try this delicious soup.

From, "Tell Me More...A Cookbook Spiced with Cajun Traditions and Food Memories" published by The Junior League of Lafayette, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS:
3 Tablespoons light margarine
1 medium chopped onion
2 stalks chopped celery
1 medium chopped bell pepper
1 pound smoked turkey sausage, sliced
1 (8 ounce) can tomato sauce
2 (15 ounce) cans Navy beans
1 (10 ounce) can chicken broth
2 cups water
Salt free seasoning to taste


TO PREPARE:
In heavy stock pot, saute chopped vegetables in margarine. Add sliced sausage and tomato sauce. Simmer 15 minutes. Add beans (with juice), broth, seasoning and water. (Mash one cup of beans for consistency). Cook over medium heat for one hour.

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4. White Brownies

Categories:

Yield: 48 Servings

6 Squares white baking chocolate
1 c Butter or margarine
6 Eggs
3 c Sugar
2 ts Vanilla
3 c All-purpose flour
1 ts Baking powder
1/2 ts Salt
1 pk (12 oz) vanilla chips
1 c Chopped pecans

In a double boiler or microwave, melt chocolate and butter; cool for 20 minutes. In a mixing bowl, beat eggs and sugar until thick and lemon-colored, about 4 minutes. Gradually beat in melted chocolate and vanilla. Combine flour, baking powder and salt; add to chocolate mixture. Stir in chips and pecans. Pour into a greased 15x10x1-inch baking pan. Bake at 350 for 40-45 minutes or until golden brown. Cool on a wire rack.

Recipe by: Quick Cooking - March/April 1998

Posted to MC-Recipe Digest by The Taillons on Apr 08, 1998

Source: FreeGroups.net
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5. Wild Mushroom Risotto

Try this delicious side dish with tonight's dinner.

From, "Colorado Colore...A Palate of Tastes" published by The Junior League of Denver, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS:
1 (3/4-ounce) package dried porcini mushrooms
1 cup hot water
2 Tablespoons unsalted butter
1 Tablespoon olive oil
1 medium red onion, chopped
1 garlic clove, minced
10 to 12 button mushrooms, sliced
2 cups arborio rice
1/2 cup red wine
6 cups vegetable stock, heated
1/4 cup (1/2 stick) unsalted butter
2 ounces Parmigiano-Reggiano cheese, grated
Salt and pepper to taste

TO PREPARE:
Soak the porcini mushrooms in the hot water in a bowl for 30 minutes. Drain, reserving the liquid. Rinse the mushrooms and slice.Heat 2 Tablespoons unsalted butter and olive oil in a large skillet. Saute the onion and garlic in the butter mixture for 2 minutes. Stir in the button mushrooms. Saute for 3 minutes. Add the rice and mix well.

Saute for 1 minute. Stir in the wine. Cook until the wine evaporates, stirring constantly. Add 1 cup of the hot stock. Cook until the stock is absorbed, stirring constantly. Add the porcini mushrooms and 1 cup of the remaining stock. Cook until the stock is absorbed, stirring constantly. Pour the reserved mushroom liquid through a fine strainer into the rice mixture and mix well.

Add the remaining stock 1 cup at a time, stirring constantly and cooking until the stock is absorbed after each addition. This will take approximately 20 minutes. Remove from the heat. Stir in 1/4 cup unsalted butter and cheese. Season with salt and pepper. Serve immediately.
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