odds and ends 2

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<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 5.0 " date= " August 27, 2000 " >

<Summ>

<Nam>

Crunchy Fried Green Tomatoes With Fresh Tomato Salsa

</Nam>

<Nam>

Hand-Pulled Mozzarella Cheese

</Nam>

<Nam>

The Very Most Basic Spinach And Cheese Souffle

</Nam>

<Nam>

Vegetable Sauté With Fresh Peaches

</Nam></Summ>

<RcpE name= " Crunchy Fried Green Tomatoes With Fresh Tomato Salsa "

author= " Cooking Live with Sara Moulton " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Crunchy Fried Green Tomatoes With Fresh Tomato Salsa

 

Recipe By :Cooking Live with Sara Moulton

Serving Size : 0 Preparation Time :0:00

Categories : Side Dish To send

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds green (unripe) tomatoes (about 4 medium)

1/2 cup all-purpose flour

1 teaspoon salt

1 teaspoon sugar

3/4 teaspoon cayenne

1 large egg

1 tablespoon milk

5 cups cornflakes (about 6 ounces)

1/2 stick (1/4 cup) unsalted butter

1/4 cup vegetable oil

ACCOMPANIMENT:

fresh tomato salsa (recipe follows)

 

Cut twelve 1/2-inch thick slices from tomatoes. In a shallow bowl whisk together

flour, salt, sugar, and cayenne. In another shallow bowl whisk together egg and

milk. In a third shallow bowl coarsely crush cornflakes with hands.

 

Working with 1 tomato slice at a time, dredge in flour, shaking off excess, and

dip in egg, letting excess drip off. Coat slices with cornflakes, pressing them

to adhere, and arrange slices in one layer on a baking sheet.

 

In a 12-inch nonstick skillet heat 1 tablespoon butter and 1 tablespoon oil over

moderate heat until foam subsides and fry 3 tomato slices until golden brown,

about 3 minutes on each side. (Be careful not to let cornflakes burn.) Transfer

tomatoes to paper towels to drain. Fry remaining tomato slices in remaining

butter and oil in same manner. On another baking sheet arrange drained tomato

slices in one layer. Bake tomatoes in middle of oven until tender and hot, about

4 minutes.

 

Serve tomatoes topped with salsa.

 

Y: : 4 servings PT: 0:50 TT: 1:20

 

Copyright:

" Recipe adapted from Gourmet Magazine "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 805 Calories (kcal); 60g Total Fat; (67% calories from fat); 13g

Protein; 54g Carbohydrate; 189mg Cholesterol; 2196mg Sodium

Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat;

1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Side Dish

</CatT>

<CatT>

To Send

</CatT>

</CatS>

<IngR name= " green (unripe) tomatoes (about 4 medium) " unit= " pounds "

qty= " 2 " ></IngR>

<IngR name= " all-purpose flour " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " sugar " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " cayenne " unit= " teaspoon " qty= " 3/4 " ></IngR>

<IngR name= " egg " unit= " large " qty= " 1 " ></IngR>

<IngR name= " milk " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " cornflakes (about 6 ounces) " unit= " cups " qty= " 5 " ></IngR>

<IngR name= " (1/4 cup) unsalted butter " unit= " stick " qty= " 1/2 " ></IngR>

<IngR name= " vegetable oil " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " ACCOMPANIMENT: " code= " S " ></IngR>

<IngR name= " fresh tomato salsa (recipe follows) " ></IngR>

<DirS>

<DirT>

Cut twelve 1/2-inch thick slices from tomatoes. In a shallow bowl whisk together

flour, salt, sugar, and cayenne. In another shallow bowl whisk together egg and

milk. In a third shallow bowl coarsely crush cornflakes with hands.

</DirT>

<DirT>

Working with 1 tomato slice at a time, dredge in flour, shaking off excess, and

dip in egg, letting excess drip off. Coat slices with cornflakes, pressing them

to adhere, and arrange slices in one layer on a baking sheet.

</DirT>

<DirT>

In a 12-inch nonstick skillet heat 1 tablespoon butter and 1 tablespoon oil over

moderate heat until foam subsides and fry 3 tomato slices until golden brown,

about 3 minutes on each side. (Be careful not to let cornflakes burn.) Transfer

tomatoes to paper towels to drain. Fry remaining tomato slices in remaining

butter and oil in same manner. On another baking sheet arrange drained tomato

slices in one layer. Bake tomatoes in middle of oven until tender and hot, about

4 minutes.

</DirT>

<DirT>

Serve tomatoes topped with salsa.

</DirT>

<DirT>

Y: : 4 servings PT: 0:50 TT: 1:20

</DirT>

</DirS>

<CpyR>

Recipe adapted from Gourmet Magazine

</CpyR>

</RcpE>

<RcpE name= " Hand-Pulled Mozzarella Cheese " author= " foodtv.com " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Hand-Pulled Mozzarella Cheese

 

Recipe By :foodtv.com

Serving Size : 0 Preparation Time :0:00

Categories : Side Dish To send

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound fresh mozzarella curd -- at room temperature

2 quarts simmering water

1 tablespoon plus 1 teaspoon salt

4 medium rubber gloves

1 quart ice water

1 cup milk

1 cup water

 

In a medium stainless mixing bowl, crumble the curd into small pieces. Season

the simmering water with 1 tablespoon of the salt. Pour 4 cups of the simmering

water over the curd, 1 cup at a time. Place 4 rubber gloves over each hand.

Using your hands, carefully press the curd together, about 15 seconds. Allow the

curd to sit for 30 seconds. Using your hands, sort of knead the curd together to

form a ball. Pull the curd for a couple of minutes under the warm water. Form

the cheese into either 1 log about 3 inches thick or 2 smaller ones. If the

cheese starts to cool down and is hard to shape or pull, add some more simmering

water and let the cheese sit for about 10 seconds and then start shaping or

pulling again. Remove the cheese and place in an ice bath. Allow the cheese to

cool for a couple of minutes. In a second mixing bowl, combine the milk, water

and remaining teaspoon of salt. Place the cheese in the liquid and let sit for 2

hours. Remove the cheese from the liquid and !

wrap tightly in plastic wrap. The cheese will keep for up to 2 weeks.

 

Mozzarella curd available from: Norjoe Importers 1-800-530-4449

 

Y: 1/2 pound

 

Source:

" Recipe courtesy Emeril Lagasse, 1999 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 150 Calories (kcal); 8g Total Fat; (48% calories from fat); 8g

Protein; 11g Carbohydrate; 33mg Cholesterol; 155mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Side Dish

</CatT>

<CatT>

To Send

</CatT>

</CatS>

<IngR name= " fresh mozzarella curd " unit= " pound " qty= " 1 " >

<IPrp>

at room temperature

</IPrp>

</IngR>

<IngR name= " simmering water " unit= " quarts " qty= " 2 " ></IngR>

<IngR name= " plus 1 teaspoon salt " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " rubber gloves " unit= " medium " qty= " 4 " ></IngR>

<IngR name= " ice water " unit= " quart " qty= " 1 " ></IngR>

<IngR name= " milk " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " water " unit= " cup " qty= " 1 " ></IngR>

<DirS>

<DirT>

In a medium stainless mixing bowl, crumble the curd into small pieces. Season

the simmering water with 1 tablespoon of the salt. Pour 4 cups of the simmering

water over the curd, 1 cup at a time. Place 4 rubber gloves over each hand.

Using your hands, carefully press the curd together, about 15 seconds. Allow the

curd to sit for 30 seconds. Using your hands, sort of knead the curd together to

form a ball. Pull the curd for a couple of minutes under the warm water. Form

the cheese into either 1 log about 3 inches thick or 2 smaller ones. If the

cheese starts to cool down and is hard to shape or pull, add some more simmering

water and let the cheese sit for about 10 seconds and then start shaping or

pulling again. Remove the cheese and place in an ice bath. Allow the cheese to

cool for a couple of minutes. In a second mixing bowl, combine the milk, water

and remaining teaspoon of salt. Place the cheese in the liquid and let sit for 2

hours. Remove the cheese from the liquid and !

wrap tightly in plastic wrap. The cheese will keep for up to 2 weeks.

</DirT>

<DirT>

Mozzarella curd available from: Norjoe Importers 1-800-530-4449

</DirT>

<DirT>

Y: 1/2 pound

</DirT>

</DirS>

<Srce>

Recipe courtesy Emeril Lagasse, 1999

</Srce>

</RcpE>

<RcpE name= " The Very Most Basic Spinach And Cheese Souffle " author= " Cooking Live

with Sara Moulton " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

The Very Most Basic Spinach And Cheese Souffle

 

Recipe By :Cooking Live with Sara Moulton

Serving Size : 0 Preparation Time :0:00

Categories : Main Dish To send

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

butter or margarine

grated parmesan cheese or bread crumbs

4 egg yolks

5 egg whites

1/2 teaspoon cream of tartar

1/4 cup butter or margarine

1/4 cup all purpose flour

1 cup milk

1 cup shredded cheddar cheese

1 10-ounce package frozen chopped spinach -- thawed and wrung-out

 

Preheat oven to 350 degrees. Butter and dust a 1-1/2 quart souffle dish with

grated Parmesan or breadcrumbs. Separate the eggs. Put egg whites in mixer bowl

with cream of tartar.

 

To make a white sauce, in a medium saucepan over medium high heat, melt the

butter or margarine until it bubbles. Stir in the flour and cook, stirring

constantly until smooth and bubbly. Stir in milk all at once, than cook and stir

until mixture boils and is smooth and thickened. To flavor the white sauce,

stir in the cheese until melted. Stir in the spinach. Set aside.

 

Beat the egg whites only until they cling to the side of the mixing bowl when

you roll and tilt it. Add the yolks to the sauce, and stir.

 

To fold the sauce into the whites, first mix about a quarter of the whites right

into the sauce in the pan, then empty the sauce into the whites in the mixing

bowl. Gingerly but thoroughly fold the sauce into the whites. Then pour that

mixture into the prepared souffle dish. Bake for about 30 to 40 minutes. Don't

open oven door for at least 30 minutes. Serve immediately.

 

Y: 6 servings

 

Source:

" courtesy of Howard Helmer and the American Egg Board "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 1336 Calories (kcal); 112g Total Fat; (75% calories from fat); 65g

Protein; 17g Carbohydrate; 1126mg Cholesterol; 1592mg Sodium

Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 18 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Main Dish

</CatT>

<CatT>

To Send

</CatT>

</CatS>

<IngR name= " butter or margarine " ></IngR>

<IngR name= " grated parmesan cheese or bread crumbs " ></IngR>

<IngR name= " egg yolks " qty= " 4 " ></IngR>

<IngR name= " egg whites " qty= " 5 " ></IngR>

<IngR name= " cream of tartar " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " butter or margarine " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " all purpose flour " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " milk " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " shredded cheddar cheese " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " package frozen chopped spinach " unit= " 10-ounce " qty= " 1 " >

<IPrp>

thawed and wrung-out dry

</IPrp>

</IngR>

<DirS>

<DirT>

Preheat oven to 350 degrees. Butter and dust a 1-1/2 quart souffle dish with

grated Parmesan or breadcrumbs. Separate the eggs. Put egg whites in mixer bowl

with cream of tartar.

</DirT>

<DirT>

To make a white sauce, in a medium saucepan over medium high heat, melt the

butter or margarine until it bubbles. Stir in the flour and cook, stirring

constantly until smooth and bubbly. Stir in milk all at once, than cook and stir

until mixture boils and is smooth and thickened. To flavor the white sauce,

stir in the cheese until melted. Stir in the spinach. Set aside.

</DirT>

<DirT>

Beat the egg whites only until they cling to the side of the mixing bowl when

you roll and tilt it. Add the yolks to the sauce, and stir.

</DirT>

<DirT>

To fold the sauce into the whites, first mix about a quarter of the whites right

into the sauce in the pan, then empty the sauce into the whites in the mixing

bowl. Gingerly but thoroughly fold the sauce into the whites. Then pour that

mixture into the prepared souffle dish. Bake for about 30 to 40 minutes.

Don & apos;t open oven door for at least 30 minutes. Serve immediately.

</DirT>

<DirT>

Y: 6 servings

</DirT>

</DirS>

<Srce>

courtesy of Howard Helmer and the American Egg Board

</Srce>

</RcpE>

<RcpE name= " Vegetable Sauté With Fresh Peaches " author= " Vegetarian Times

Website " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Vegetable Sauté With Fresh Peaches

 

Recipe By :Vegetarian Times Website

Serving Size : 0 Preparation Time :0:00

Categories : Fruit To send

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

peanut sauce

3 tablespoons unsalted creamy peanut butter

2 tablespoons reduced-sodium soy sauce

1 tablespoon ground coriander

1 tablespoon fresh lemon juice

2 teaspoons turmeric

2 teaspoons ground cumin

1/2 teaspoon chili powder

generous pinch of dried lemongrass or 1/2

2 ripe large peaches

2 tablespoons chili oil

1/3 cup scallions (white part only) -- minced (about 6)

2 large cloves garlic -- minced

1 tablespoon minced fresh ginger

10 ounces extra-firm tofu -- drained and cubed (1

2 cups small broccoli florets

2 cups fresh bean sprouts

1 cup julienned carrots

8 -oz. can sliced water chestnuts -- drained

splash of rice vinegar

 

Peanut sauce: In small bowl, stir together all sauce ingredients until well

blended. Stir in 5 teaspoons water or enough to thin to consistency of ketchup.

Set aside.

 

Meanwhile, bring medium saucepan of water to a boil. Have ready bowl of ice

water. Drop peaches into boiling water and boil 45 seconds. Using slotted spoon,

transfer to ice water. When cool enough to handle, peel, halve and pit peaches,

then transfer to small bowl and mash to puree.

 

In wok or large, heavy skillet, heat chili oil over medium-high heat. Add

scallions, garlic and ginger and stir-fry 1 minute.

 

Stir in peach puree, tofu, broccoli, bean sprouts, carrots and water chestnuts.

Add rice vinegar and stir 1 minute. Add peanut sauce and stir well to coat

vegetables and tofu. Continue stirring until broccoli is crisp-tender and turns

bright green, 1 to 2 minutes more. Serve at once.

 

PER SERVING: 263 CAL.; 13G PROT.; 16G TOTAL FAT (2G SAT. FAT); 22G CARB.; 0

CHOL.; 336MG SOD.; 6G FIBER S:4 D:Dairy-free This Thai-inspired dish features a

tangy peanut sauce. It's ideal served over rice. Try this recipe with mangoes as

well.

 

Copyright:

" Vegetarian Times 2000 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 354 Calories (kcal); 20g Total Fat; (45% calories from fat); 34g

Protein; 20g Carbohydrate; 0mg Cholesterol; 1252mg Sodium

Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;

1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Fruit

</CatT>

<CatT>

To Send

</CatT>

<CatT>

Vegetables

</CatT>

</CatS>

<IngR name= " peanut sauce " ></IngR>

<IngR name= " unsalted creamy peanut butter " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " reduced-sodium soy sauce " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " ground coriander " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " fresh lemon juice " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " turmeric " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " ground cumin " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " chili powder " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " generous pinch of dried lemongrass or 1/2 tsp. grated lemon

peel " ></IngR>

<IngR name= " ripe large peaches " qty= " 2 " ></IngR>

<IngR name= " chili oil " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " scallions (white part only) " unit= " cup " qty= " 1/3 " >

<IPrp>

minced (about 6)

</IPrp>

</IngR>

<IngR name= " cloves garlic " unit= " large " qty= " 2 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " minced fresh ginger " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " extra-firm tofu " unit= " ounces " qty= " 10 " >

<IPrp>

drained and cubed (1 1/2 cups)

</IPrp>

</IngR>

<IngR name= " small broccoli florets " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " fresh bean sprouts " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " julienned carrots " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " -oz. can sliced water chestnuts " qty= " 8 " >

<IPrp>

drained

</IPrp>

</IngR>

<IngR name= " splash of rice vinegar " ></IngR>

<DirS>

<DirT>

Peanut sauce: In small bowl, stir together all sauce ingredients until well

blended. Stir in 5 teaspoons water or enough to thin to consistency of ketchup.

Set aside.

</DirT>

<DirT>

Meanwhile, bring medium saucepan of water to a boil. Have ready bowl of ice

water. Drop peaches into boiling water and boil 45 seconds. Using slotted spoon,

transfer to ice water. When cool enough to handle, peel, halve and pit peaches,

then transfer to small bowl and mash to puree.

</DirT>

<DirT>

In wok or large, heavy skillet, heat chili oil over medium-high heat. Add

scallions, garlic and ginger and stir-fry 1 minute.

</DirT>

<DirT>

Stir in peach puree, tofu, broccoli, bean sprouts, carrots and water chestnuts.

Add rice vinegar and stir 1 minute. Add peanut sauce and stir well to coat

vegetables and tofu. Continue stirring until broccoli is crisp-tender and turns

bright green, 1 to 2 minutes more. Serve at once.

</DirT>

<DirT>

PER SERVING: 263 CAL.; 13G PROT.; 16G TOTAL FAT (2G SAT. FAT); 22G CARB.; 0

CHOL.; 336MG SOD.; 6G FIBER S:4 D:Dairy-free This Thai-inspired dish features a

tangy peanut sauce. It & apos;s ideal served over rice. Try this recipe with

mangoes as well.

</DirT>

</DirS>

<CpyR>

Vegetarian Times 2000

</CpyR>

</RcpE></mx2>