Cannoli

Posted by Skylight
makes 18 rolls
Filling Ingredients:
3 cups Ricotta cheese
1¼ cup sugar
2 tsp. vanilla extract
½ cup finely chopped candied citron
¼ cup Semi-sweet chocolate pieces
Filling Instructions:
1. Combine ricotta, sugar and vanilla
and beat until smooth (about 10 min. with an
electric mixer at medium-high speed)
2. Stir in, mixing thoroughly, citron and chocolate pieces.
3. Place mixture in refrigerator to chill.
Cannoli shells can be purchased or made from scratch...
Shell Ingredients:
3 cups flour
¼ cup sugar
1 tsp. ground cinnamon
¼ tsp. salt
3 tbs. Shortening
2 eggs, well beaten
2 tbs. white vinegar
2 tbs. cold water
2 oz. pistachio nuts
1 egg white, slightly beaten
Villaware Cannoli Forms, Set of 4,
available from Amazon.com
Shell Instructions:
1. Sift together flour, sugar, cinnamon and salt into a bowl.
Cut shortening in with a pastry blender
until pieces are size of small peas.
Stir in eggs.
Blend in, a tablespoon at a time, the vinegar and cold water.
2.Turn dough onto a lightly floured surface
and knead until smooth and elastic, about 5 to 8 minutes.
Use a small amount of additional flour
if necessary to get smooth dough.
Wrap in waxed paper and
chill in refrigerator for 30 minutes.
Roll chilled dough an lightly floured surface
to 1/8 inch thickness.
Cut with a pastry cutter 6 x 4½ ovals.
Wrap dough loosely around a tube
slightly overlapping opposite edges.
Seal edges by brushing with egg white.
Press edges together to seal.
3. Add vegetable oil in a deep saucepan and heat to 360 F.
Fry only as many shells
as will float uncrowded one layer deep
in the hot oil.
Fry about 8 minutes or until golden brown,
turning occasionally in the oil.
Drain over the pan before removing to paper towelling.
Cool slightly and remove tubes, then cool completely.
Continue forming and frying cannoli shells.
4. Blanche pistachios in boiling water,
then cool and finely chop.
5. When ready to serve, fill with the chilled ricotta filling.
Sprinkle ends with the chopped nuts and
dust with confectioner's sugar.

KENTUCKY HOT BROWN

Posted by Starr
Several Slices of Bread (Regular or Texas Toast)
Ham slices
Turkey slices
White gravy
(aka milk gravy, however you want to say it, LOL)
Grated cheddar cheese
Cooked bacon strips
You'll make this just like an open-faced sandwich.
Place two pieces of bread of the plate, next to each other.
Place ham and turkey on top
(be as generous as you like).
Make your gravy, or use bottle gravy
(my granny would roll over in her grave
if she ever heard me say that! ROFL!);
pour it over the sandwich.
Sprinkle the top of the sandwich
with the cheddar cheese,
lay bacon strips crossways (forming an "x")
on the top, and microwave for about a minute.
There you have it! Quick and delicious!

Boston Baked Beans

Posted by MaiTai
1 lb. dry navy beans
8 cups cold water
6 cups cold water
1/2 tsp. salt
1/3 cup molasses
1/4 cup packed brown sugar
1 tsp. dry mustard
1/2 tsp. salt
1/8 tsp. pepper
1 small onion
1/4 LB salt pork
Rinse beans. In a heavy 3-quart saucepan,
combine beans and the 8 cups cold water.
Cover; soak overnight,
(or bring to boiling, simmer 2 minutes. Remove from heat.
Cover and soak 1 hour.)
Drain beans, rinse and cover with 6 cups cold water.
Stir in 1/2-tsp. salt. Bring to boiling, cover, and reduce heat.
Simmer 1 1/4 to 1 1/2 hours or till tender.
Drain beans, reserving liquid.
In a 2 1/2-quart bean pot or casserole
combine the drained beans, molasses, brown sugar,
dry mustard, 1/2 tsp. salt, and the pepper.
Stir in 1 cup of the reserved bean liquid.
Place the whole onion in the beans so it is covered.
Score the salt pork at 1-inch intervals.
Place pork in the beans, covering all but the rind.
Cover bean pot or casserole and bake in a 300 degree oven
about 3 hours, adding additional reserved bean liquid if necessary.
If using bean pot, uncover the last half-hour or till pork rind is crisp.
Makes 6 to 8 servings.

Pasta Salad Nicoise

Posted by Martha
Ingredients:
2 cups Rotini or bow tie pasta , cooked, drained
1 can (15 oz.) white or red kidney beans , rinsed, drained
1 cup halved cherry tomatoes
1 can (6 oz.) albacore white tuna in water ,
drained, coarsely flaked
1/2 cup KRAFT LIGHT DONE RIGHT
Caesar Reduced Fat Dressing
Preparation:
TOSS pasta, beans, tomatoes and tuna.
SPOON onto individual salad plates.
Drizzle with dressing.
Serve with lemon wedges and cracked black pepper, if desired.

Ida's Tortierre

Posted by Kelly
This recipe makes one large pie
and it is easier than most people believe.
INGREDIENTS:
1 lb. each of LEAN ground pork and beef
1 potato (about the size of your fist ) diced
1 Medium Onion minced
1/2 teaspoon (approximately) each
of Nutmeg, cinnamon, and ground Clove
Salt and pepper to taste
2 pie crusts
Cook the ground beef, pork, and minced onion
over medium heat using a potato masher
to break it apart.
Add the diced potato, continue cooking,
and using the potato masher until
the potato is blended in with the meat.
At this point preheat the oven to 375 degrees.
Add the remaining ingredients. Adjust the spices according to your taste.
Continue to cook for about 10 or 15 minutes.
DO NOT COOK TOO LONG AS THESE ARE AROMATIC SPICES
AND YOU WILL REDUCE THEIR IDENTITY AND FLAVORS.
Prepare your piecrusts and fill.
Bake until golden brown and brush with butter or oleo.
VARIATIONS:
If you wish decorate you pie crust with 6 spikes of clove
so that there will be one on each serving.
This will also create a little hot spot in the pie.

Pennsylvania Dutch Potatoes

Posted by Maggie
slice onions and brown really good..
Make mashed potatoes the normal way.
'cept throw the onion in..
it's that simple..
the potatoes turn out brown
and this is just sooooooooo delicious..
We only have them at Thanksgiving.
And every year. Everybody! says..
Why? Since these are soooo good. Do we only have these at Thanksgiving?
Duhhh? Good question!
Enjoy!

Grilled Chicken with Nectarine Salsa

Posted by Ladyhawk
1/2-cup olive oil
2 tablespoons fresh lime juice
3 tablespoons orange juice
2 cloves garlic, minced
1 tablespoon chopped fresh cilantro
1/4-teaspoon hot pepper sauce
6 boneless chicken breast halves
1 teaspoon freshly ground black pepper
Make the marinade by mixing the first 6 ingredients.
Marinate it in a zip lock bag, refrigerated for 6 hours or overnight.
Just before grilling sprinkle with the black pepper.
Grill the chicken turning once for about 12 minutes.
Serve with the salsa.

Nectarine Salsa
3 ripe nectarines, peeled, pitted, and chopped
4 tablespoons finely chopped green onion
1 jalapeno, finely chopped, including some seeds for heat
1/4 cup finely chopped red pepper
2 tablespoons finely chopped basil
2 tablespoons fresh lime juice
1/4-teaspoon Chile powder
Salt and pepper to taste
With a fork, mash about 2 tablespoons of the nectarine.
Stir in the rest of the nectarine and the rest of the ingredients.
Let sit for 15 minutes and adjust the seasoning.

Lobster Chowder

Posted by Lady Sunny
2 c Lobster meat
2 c Potato, raw; diced
4 T Butter
1 sm. Onion; sliced
1 c Water
Paprika
2 c Milk, hot
Salt & pepper
Simmer the lobster meat in the butter
over low heat for 7 to 8 minutes.
Combine potatoes, onion and water
and boil until tender.
Add hot milk and lobster mixture.
Season to taste and add a dash of paprika.

Creamcicle Jell-O

Posted by Bev
Makes 4 servings
Ingredients:
1 pkg. (4 serving size) Sugar-Free Jell-O (1 pt whole box)
3/4 cup boiling water
3/4 cup cold water
8 oz light, non-fat yogurt (aspartame-sweetened),
any flavour (2 pt container)
Pour boiling water into Jell-O,
mix about two minutes until dissolved.
Stir in cold water. Put in fridge just until cool (not set).
Whisk in yogurt, then let set about 4 hours.
You may use any flavour Jell-O/yogurt combination.
I love the strawberry Jell-O/white chocolate strawberry yogurt!
If you add anything else (fruit, etc.) - add points accordingly.
POINTS: 3

5 Cup Salad

Posted by Jeanne
The easiest salad to make for potlucks and such.
My sister once decided to make it 25 cup salad -
it took one of the biggest Tupperware bowls to fit it all in!!!!
1 cup Mandarin Orange pieces (drained, from a can)
1 cup Pineapple pieces (drained, from a can)
1 cup sweetened shredded Coconut
1-cup mini-Marshmallows
1-cup sour cream
Mix all ingredients in a large bowl, and serve!
If you want to make this in advance,
leave out the marshmallows until serving time,
so they don't get soggy. Kids LOVE this! :-)

Coconut-Grilled Pineapple
1 ripe golden pineapple
1 14-oz can unsweetened coconut milk
1 1/2 cups turbinado sugar or granulated sugar
1 teaspoon ground cinnamon
sprigs of fresh mint, for garnish
1 quart vanilla ice cream, for serving (optional)
Set up the grill for direct grilling and preheat to high.
Peel, slice, and core the pineapple.
Shake the coconut milk well before opening the can.
Pour it into a wide, shallow bowl.
Place the sugar and cinnamon in another wide,
shallow bowl and stir with a fork to mix.
When ready to cook, brush and oil the grill grates.
Dip each pineapple slice first in coconut milk,
then in the sugar mixture,
shaking off the excess between each dipping.
Arrange the slices on the hot grate
and grill until nicely browned on both sides,
4 to 6 minutes per side.
If a crosshatch of grill marks is desired,
rotate each slice 60 degrees after 2 or 3 minutes on each side.
Transfer the pineapple slices to plates or a platter
for serving and garnish with mint sprigs.
Or serve in bowls over ice cream, if desired.
The pineapple can be served either hot or cold.

Throw your dreams into space like a kite,
and you do not know what it will bring back:
a new life, a new friend, a new love...~Anais Nin

GREEN CHILI PIE

Posted by Sheri
This savoury pie is delicious with crackers or tortilla chips.
It serves equally well as a snack or an appetiser.
Serves 12.
Per serving: 112 calories, 8.8 grams fat, 61 milligrams cholesterol,
1.2 grams carbohydrates, .1 grams fibre, 7.1 grams protein, 159 milligrams sodium.
4 ounces green chillies, drained
10 ounces cheddar cheese, shredded
2 eggs
2 tablespoons milk
Touch Tabasco sauce
Preheat oven to 325 degrees.
Spread chillies over the bottom of a greased pie plate;
sprinkle cheese over.
Mix eggs, milk, and Tabasco sauce;
pour over chillies. Bake 45 minutes.
Cool for three to five minutes; cut into squares.

Home-made Macaroni & Cheese

Posted by Melissa/RwnMayfair
This is one of the few recipes I know off the top of my head. ;)
It was one of my grandmothers, and is one of my favourites. :)
I may have shared it already, so I'm sorry if I have,
but I don't *think* I have.
It's really good - it was originally Tomato Topped Mac & Cheese,
but I always liked it without.
If you'd prefer to have it that way, top it with crushed Ritz crackers
(or crushed plain potato chips)
and sliced tomatoes before baking. Enjoy!
2 cups elbow macaroni
1 and 1/2 cups American cheese or Velveta
1 can cream of chicken soup
1 cup milk
1/4 cup of onion
1-Tablespoon butter
Preheat oven to 350. Cook macaroni until tender.
Sauté onion in butter (this works really well in the microwave
if you don't want to do this on the stove).
Add milk and cream of chicken soup to onion.
Grate or chop cheese into small pieces.
Add cheese to mixture, heat until cheese is at least mostly
(if not all) melted, stirring occasionally.
(This works well in the microwave too -
I usually microwave it on high for two minutes,
stir it, microwave it another two minutes, stir again, etc.
until the cheese is melted.)
Combine macaroni and cheese mixture in casserole dish
(or in a bowl if you prefer,
but then put it into the casserole dish afterwards).
Bake at 350 degrees for 30 minutes

Berry Smoothie

Posted by Lori
1 c milk
1 c frozen unsweetened strawberries
1/2 c frozen unsweetened raspberries
3 tablesppons sugar
1 c ice cubes
Place the milk, berries and sugar in a blender;
cover and process til smooth.
Add ice cubes; cover and process til smooth.
Yeild 3 servings.
One 1 cup serving prepared w/ skim milk
equals 113 calories, 44 mg sodium, 1 mg cholesterol,
26 gm carbohydrates. 3 gm protein, trace fat.
Diebetic exchange 1 fruit, 1/2 skim milk.
(No fiber was listed, so I figure it's 2 points)
Source Quick Cooking 2000 Cookbook