Prestigious Recipes - August 15, 2001

Blueberry Nut Bread

Posted by Kelly
Ingredients:
1 pint blueberries, rinsed but not dried off
3 cups plus 3 Tbsp. whole wheat flour, divided
2 cups sugar
1 cup chopped pecans
1/2 cup vegetable oil
4 eggs
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. salt
Directions:
Preheat the oven to 350 degrees F.
In a medium bowl, combine the blueberries and 3 Tbsp. of flour.
Toss to coat evenly.
In a large bowl, combine the remaining ingredients. Mix well.
Carefully fold the blueberries into the rest of the ingredients.
Spoon the batter into two greased 9" x 5" loaf pans.
Bake for 55 to 60 minutes or until a wooden toothpick inserted into the center comes out clean.
Allow to cool slightly and then remove to a wire rack to cool completely.

Pico De Gallo

Posted by Lori
1 c. diced tomato
1/2 c. diced onion
1 serrano chile, seeded and minced
1/4 c. chopped fresh cilantro
1 Tbl. fresh lemom juice
salt to taste
Combine all ingredients; mix well. Add salt to taste.
Refridgerate for 15 mins to allow flavors to blend.
NOTE: My brother is the salsa king, he is always adding different things, peppers,
different seasonings, even oranges.
One thing I've noticed when I make it is to 'gently' chop
the cilantro and onions so they aren't bitter.

THAI BEEF WITH COUSCOUS FROM LHJ ONLINE
http://www.lhj.com

Posted by Jeanne
Give it a kick! A purchased green curry base is rubbed on skirt steak before it's cooked.
Tip: Use tongs to turn the steak; using a fork pierces the meat,
causing juices to escape.
Total prep time: 15 minutes
Degree of difficulty: easy

1 tablespoon green curry base*
1 pound skirt or flank steak, cut crosswise into 4 pieces
3/4 teaspoon salt
1/2 teaspoon vegetable oil
COUSCOUS
1 teaspoon vegetable oil
1/2 teaspoon green curry base*
1 cup coconut milk
1 cup water
1/2 teaspoon salt
1 box (10 oz.) couscous
1 box (10 oz.) frozen peas, thawed
2 tablespoons chopped fresh cilantro

Fresh cilantro leaves, for garnish
1. Rub curry base onto both sides of steak; sprinkle evenly with salt.
Heat oil in 12-inch skillet over medium-high heat.
Cook steak 3 to 4 minutes per side for rare.
2. Make couscous: Meanwhile, heat oil in 2-quart saucepan over medium heat.
Add curry base and cook, stirring, 30 seconds.
Add coconut milk, water and salt; bring to boil. Stir in couscous;
cover, remove from heat and let stand 5 minutes.
Fluff couscous with a fork. Stir in peas and cilantro;
cover and let stand 1 minute more.
3. Thinly slice steak. Divide steak and couscous among 4 serving plates.
Garnish with cilantro. Makes 4 servings.
*Available from A Taste of Thai, 800-243-0897.
PER SERVING
Calories 615 Total Fat 25 g Saturated Fat 14 g Cholesterol 44 mg Sodium 1,051 mg Carbohydrates 67 g
Protein 30 g Calcium 47 mg Fiber 6 g DAILY GOAL Calories 2,000 (F), 2,500 (M)
Total Fat 60 g or less (F), 70 g or less (M) Saturated Fat 20 g or less (F), 23 g or less (M) Cholesterol 300 mg or less Sodium 2,400 mg or less
Carbohydrates 250 g or more Protein 55 g to 90 g Calcium 1,000 mg (F), 1,000 mg (M) Fiber 20 g to 35 g

Sex on The Beach

Posted by Mai
Morning {{{{PW}}}} A day late but this might be worth the wait....
Being a bartender thought I would just throw in a drink recipe :o)
I have two recipes for this one.
1/2 oz Vodka
1/2 oz Midori melon liqueur
1/2 oz Chambord raspberry liqueur
Pineapple juice

Here is the second one!!!!!

All I have to say is:
"Bon Appetite"!