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Today's Topics:

1. THEME: Zesty Turkey Wrap (Jamie R)
2. THEME: Zucchini Appetizers (Jamie R)
3. THEME: Zucchini Pancakes (Jamie R)
4. THEME: Zuni Potato Salad (Jamie R)
5. THEME: You're My Hero Sandwich (Jamie R)
6. THEME: Yeast Free Pizza Crust and Homemade Pizza (Jamie R)
7. THEME: Yellow Squash and Onions (Jamie R)
8. THEME: Yeast Horns (Jamie R)
9. THEME: Yellow Squash Casserole (Jamie R)
10. THEME: Zesty Lemon Pound Cake (Jamie R)
11. THEME: Baked Beef Ziti (Jamie R)
12. THEME: Zucchini-Parmesan Loaf (Jamie R)
13. THEME: Zucchini-Raisin Cookies (Jamie R)
14. THEME: Zucchini-Tomato Bake (Jamie R)
15. THEME: Zuppa d'Aglio (Jamie R)
16. ADMIN: This Week's Themes (Jamie R)
17. TODAY'S THEME: Pecans (Jamie R)
18. THEME: Pecan Pudding Torte (Jamie R)


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

Message: 1
Date: Sat, 11 Jul 2009 15:06:06 -0700
From: Jamie R <craftncook@...>
Subject: [Recipe-Riot] THEME: Zesty Turkey Wrap
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
Just-Sandwiches-n-Wraps@googlegroups.com,
Recipe-Riot@..., cooking-friends@yahoogroups.com,
Just-Fruits-n-Veggies@googlegroups.com
Message-ID: <p0624080ec67ebd2696ea@[192.168.1.104]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Zesty Turkey Wrap
Cooking Method: No Cook
Prep Time: 10
Cooking Time: 10-20 minutes

Makes: 6 servings

2 cups cooked Butterball? Turkey, finely chopped
1/4 cup sliced green onions
1/4 cup sun-dried tomatoes, finely chopped
1/2 cup ranch-style dressing
6 lettuce leaves
6 whole wheat tortillas, (8 inch)

1. Combine turkey, onions, tomatoes and dressing in medium bowl.

2. Place lettuce leaves towards one edge of each tortilla. Top
each lettuce leaf with equal amounts of the turkey mixture. Roll to
wrap.

3. Option: instead of tortillas, try using pita pockets: cut
pockets in half, line with lettuce and add turkey salad.


Serving Suggestions

Serve with a baked variety of chips and crunchy celery sticks
alongside, if desired.



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

Message: 2
Date: Sat, 11 Jul 2009 15:06:42 -0700
From: Jamie R <craftncook@...>
Subject: [Recipe-Riot] THEME: Zucchini Appetizers
To: Just-Appetizers@googlegroups.com, Simply-Sides@...,
Just-Side-Dishes@googlegroups.com, Recipe-Riot@...,
cooking-friends@yahoogroups.com,
Just-Fruits-n-Veggies@googlegroups.com
Message-ID: <p0624080fc67ebd5ba356@[192.168.1.104]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Zucchini Appetizers
This is a delicious, easy appetizer for any occasion. Zucchini,
Cheddar cheese and onions are baked together to create irresistible
bite sized appetizers.

3 cups sliced zucchini
1 cup all purpose baking mix (Bisquick recommended)
1/2 cup chopped onion
1/2 tsp. salt
4 eggs, beaten
1/2 cup shredded Cheddar cheese
1/2 cup vegetable oil
1 clove garlic, minced
Parmesan cheese, grated, for garnish

Preheat oven to 350? F.

Lightly grease a 9" x 13" baking dish.

In a large bowl, mix zucchini, baking mix, onion, salt, eggs, Cheddar
cheese, vegetable oil and garlic.

Spread zucchini mixture into the prepared baking dish.

Bake in the preheated oven 25 minutes, or until bubbly and lightly browned.

Cut into bite sized pieces to serve.

Yield: one 9" x 13" pan.



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

Message: 3
Date: Sat, 11 Jul 2009 15:07:11 -0700
From: Jamie R <craftncook@...>
Subject: [Recipe-Riot] THEME: Zucchini Pancakes
To: Morning-Meals@...,
Just-Breakfast-N-Brunch@googlegroups.com,
Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
cooking-friends@yahoogroups.com, Vegetarian-For-All@...,
Just-Vegetarian-Recipes@googlegroups.com
Message-ID: <p06240810c67ebd7baabe@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Zucchini Pancakes

1-1/2 cups shredded zucchini
1 egg, lightly beaten
2 TB Bisquick baking mix
3 TB grated Parmesan cheese
Dash ground black pepper
1 TB cooking oil

In a bowl, combine zucchini, egg, baking mix, cheese and pepper.

Heat oil in a skillet over medium heat; drop batter by 1/4 cupfuls and flatten.

Fry until golden brown; turn and cook the other side until browned.

Yield: 4 servings.

Note: I like to serve these with Pico de Gallo.



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

Message: 4
Date: Sat, 11 Jul 2009 15:07:38 -0700
From: Jamie R <craftncook@...>
Subject: [Recipe-Riot] THEME: Zuni Potato Salad
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
Just-Salads@googlegroups.com, Recipe-Riot@...,
cooking-friends@yahoogroups.com,
Just-Fruits-n-Veggies@googlegroups.com
Message-ID: <p06240811c67ebd97b16d@[192.168.1.104]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Zuni Potato Salad

6 large red potatoes
6 to 8 pickled jalape?o slices, diced
4 TB mayonnaise OR Miracle Whip salad dressing
1/4 cup pickled jalape?o juice, or to taste
I-1/2 tsp. prepared yellow mustard
4 slices bacon, saut?ed and crumbled
Paprika, for garnish

Boil potatoes until tender. Drain and set aside to cool. When cool, dice.

In large bowl, place diced potatoes, mayonnaise, pickled jalape?os,
bacon, and mustard.

Add enough jalape?o juice to potato salad to suit to your taste.



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

Message: 5
Date: Sat, 11 Jul 2009 15:10:03 -0700
From: Jamie R <craftncook@...>
Subject: [Recipe-Riot] THEME: You're My Hero Sandwich
To: Meat-Lovers@...,
Just-Sandwiches-n-Wraps@googlegroups.com,
Recipe-Riot@..., cooking-friends@yahoogroups.com
Message-ID: <p06240813c67ebe0ecd45@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

You're My Hero Sandwich

Prep Time: 10 min
Total Time: 10 min
Makes: 1 serving

1 pita bread (5 to 6 inch)
1/2 cup torn lettuce
2 slices OSCAR MAYER 96% Fat Free Smoked Ham
2 slices OSCAR MAYER Smoked Turkey Breast
2 thin tomato slices
1 Tbsp. KRAFT Shredded Cheddar Cheese
1 Tbsp. KRAFT Zesty Italian Dressing

CUT edge from top of pita; fill with lettuce, meats, tomatoes and
cheese. DRIZZLE with dressing; wrap in plastic wrap. REFRIGERATE
until ready to serve.


KRAFT KITCHENS TIPS

Round Out The Meal
Serve with 1 carton (8 oz.) milk and 1 fruit cup or 1 pkg. (1.25 oz.)
Mini CHIPS AHOY! Real Chocolate Chip Cookies.

Great Substitute
Prepare as directed, using KRAFT Ranch Dressing.


NUTRITION INFORMATION
Nutrition (per serving)
Calories 340 Total fat 11 g Saturated fat 3.5 g Cholesterol
45 mg Sodium 1790 mg Carbohydrate 37 g Dietary fiber 2 g
Sugars 2 g Protein 22 g Vitamin A 20 %DV Vitamin C 8 %DV
Calcium 10 %DV Iron 15 %DV



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

Message: 6
Date: Sat, 11 Jul 2009 16:14:11 -0700
From: Jamie R <craftncook@...>
Subject: [Recipe-Riot] THEME: Yeast Free Pizza Crust and Homemade
Pizza
To: Just-Pizza@googlegroups.com, Home-Bakery@...,
Recipe-Riot@..., cooking-friends@yahoogroups.com
Message-ID: <p06240816c67ecd2c5856@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

YEAST FREE PIZZA CRUST & HOMEMADE PIZZA

CRUST:

2 c. flour
1 tsp. salt
2 tsp. baking powder
2/3 c. water
1/4 c. vegetable oil

PIZZA:

Tomato sauce
Ground pork or hamburger, browned
Chopped onion
1/2 tbsp. pizza seasoning
Mushrooms
Shredded pizza cheese

Mix flour, salt, baking powder and water. Knead on floured counter
just until workable and spreadable, about 2 minutes. Put on pizza
pan, with fingers spread vegetable oil on crust (helps so tomato
sauce won't soak in crust) then put tomato sauce on, then meat of
your choice, then pizza seasoning, next put on mushrooms and cheese
on top. Bake at 425 degrees for 20 minutes. This pizza seasoning can
be bought, it has all your dried spices all together and you just
sprinkle it on.




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

Message: 7
Date: Sat, 11 Jul 2009 16:15:34 -0700
From: Jamie R <craftncook@...>
Subject: [Recipe-Riot] THEME: Yellow Squash and Onions
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
cooking-friends@yahoogroups.com
Message-ID: <p06240818c67ecd836cad@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Yellow Squash and Onions
Servings = 2 | Serving size =about 1 1/2 cups

1 tsp olive oil
1/2 small white onion (sliced)
16 ounces yellow squash (1/2 inch slices)
1/8 tsp salt
fresh ground black pepper (to taste)

Place the olive oil in a large skillet over medium-high heat. Add the
onion and cook for about 3 minutes until it begins to soften.

Add the yellow squash and cook, tossing frequently, for about 7 - 10
minutes. Cook the squash only until it just begins to soften and then
add the salt and pepper.

Toss for one minute more and serve.



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

Message: 8
Date: Sat, 11 Jul 2009 16:15:54 -0700
From: Jamie R <craftncook@...>
Subject: [Recipe-Riot] THEME: Yeast Horns
To: Home-Bakery@...,
Just-Breakfast-N-Brunch@googlegroups.com,
Morning-Meals@..., Recipe-Riot@...,
cooking-friends@yahoogroups.com
Message-ID: <p06240817c67ecd4e602d@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Yeast Horns

Preparation times: 1 hour
Chilling time: 8 hours
Cooking time: 20 minutes
Yield: 96 pieces

4 sticks (2 cups) butter, at room temperature
5 cups sifted flour
1 package (1/4 ounce) dry yeast
1 cup sour cream
3 egg yolks, beaten
1/4 cup sugar
2 cans (8 ounces each) fruit pastry filling

1. Place the butter in a large bowl; add the flour. Sprinkle the
yeast on top; combine the ingredients by cutting together with a
pastry blender as if making pie dough; set aside. Combine the sour
cream and egg yolks in a medium bowl; add to the flour mixture, 1/3
cup at a time, mixing the stiff dough well with your hands. Divide
the dough into 8 balls; wrap each in plastic food wrap. Refrigerate
at least 8 hours.

2. Heat the oven to 350 degrees. Remove one dough ball from the
refrigerator; roll into a 9- to 10-inch circle on a board that has
been dusted with 1 1/2 teaspoons of sugar. Cut the circle into 12
(pie-shaped) wedges with a pastry cutter, pizza cutter, or knife.
Place 3/4 teaspoon of the fruit filling near the wide, outer edge of
each wedge. Roll wedges to a point; place on a greased cookie sheet.
Repeat with remaining balls of dough. Bake, in batches until golden,
about 20 minutes.

Nutrition information per piece: 72 calories, 62% of calories from
fat, 5 g fat, 3 g saturated fat, 18 mg cholesterol, 7 g
carbohydrates, 1 g protein, 3 mg sodium, 0 g fiber



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

Message: 9
Date: Sat, 11 Jul 2009 16:16:31 -0700
From: Jamie R <craftncook@...>
Subject: [Recipe-Riot] THEME: Yellow Squash Casserole
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
cooking-friends@yahoogroups.com, Vegetarian-For-All@...,
Just-Vegetarian-Recipes@googlegroups.com
Message-ID: <p06240819c67ecdb377cb@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Yellow Squash Casserole

5 pounds yellow crookneck squash, cut into 1/2-inch slices
1/2 cup diced onion
2 cups water
2 teaspoons salt, plus more to taste
1 cup grated cheddar cheese
1/2 cup whipping cream or evaporated skim milk
1 cup Ritz cracker crumbs, divided
1/2 teaspoon coarse-grind black pepper
2 tablespoons melted butter or margarine
2 large eggs, well-blended
Salt to taste
1/2 cup pecan pieces

Place squash, onion, water and 2 teaspoons salt in large stockpot.
Bring to a boil. Reduce heat, cover and simmer until tender, about 5
to 7 minutes, stirring occasionally. The squash pieces should be
fork-tender, but still hold their shape. Drain well, and press in
colander to get rid of excess liquid.

Place the cooked squash in a large bowl. Add the cheese, whipping
cream, 1/2 cup cracker crumbs, black pepper, melted butter and eggs.
Fold together with a rubber spatula, season with salt, and pour into
a 13-by-9-inch pan prepared with nonstick spray. Sprinkle the
remaining cracker crumbs over the top of the casserole along with the
pecan pieces.

Bake at 350 degrees for 25 to 30 minutes. The casserole should be
puffed and slightly firm when finished.

Serves 12.

Nutrition data per serving: 220 calories, 6 grams protein, 15 grams
carbohydrate, 4 grams fiber, 6 grams fat, 554 milligrams sodium.



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

Message: 10
Date: Sat, 11 Jul 2009 16:20:18 -0700
From: Jamie R <craftncook@...>
Subject: [Recipe-Riot] THEME: Zesty Lemon Pound Cake
To: Home-Bakery@...,
Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
cooking-friends@yahoogroups.com
Message-ID: <p0624081ac67ecea4b050@[192.168.1.104]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Zesty Lemon Pound Cake
POINTS? | 4
Servings | 4
This cake makes a wonderful dessert no matter what the occasion.

1 cup (6 oz.) Nestle Toll House Premier White Morsels*
2-1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup (2 sticks) butter, softened
1-1/2 cups granulated sugar
2 tsp. vanilla extract
3 large eggs
3 TB to 4 TB grated lemon peel, (about 3 medium lemons)
1-1/3 cups buttermilk
1 cup powdered sugar
3 TB fresh lemon juice

Preheat oven to 350? F. Grease and flour 10 cup Bundt pan.

Melt morsels in medium, uncovered, microwave safe bowl on MEDIUM-HIGH
(70%) power for 1 minute; Stir. Morsels may retain some of their
original shape. If necessary, microwave at additional 10 to 15 second
intervals, stirring just until morsels are melted. Cool slightly.

Combine flour, baking powder and salt in small bowl. Beat butter,
sugar and vanilla extract in large mixer bowl until creamy. Beat in
eggs one at a time, beating well after each addition. Beat in lemon
peel and melted morsels. Gradually beat in flour mixture alternately
with buttermilk. Pour into prepared Bundt pan.

Bake for 50 to 55 minutes or until wooden pick inserted in cake comes
out clean. Cool in pan on wire rack for 10 minutes. Combine powdered
sugar and lemon juice in small bowl. Make holes in cake with wooden
pick; pour half of lemon glaze over cake. Let stand for 5 minutes.
Invert onto plate. Make holes in top of cake; pour remaining glaze
over cake. Cool completely before serving.

Yield: 16 servings.

NOTE:
* May use 3 bars (6 oz. box) Nestle Toll House Premier White Baking
Bars instead of the morsels.



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

Message: 11
Date: Sat, 11 Jul 2009 16:21:16 -0700
From: Jamie R <craftncook@...>
Subject: [Recipe-Riot] THEME: Baked Beef Ziti
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
Just-Pasta@googlegroups.com, Recipe-Riot@...,
cooking-friends@yahoogroups.com
Message-ID: <p0624081bc67ecedabcea@[192.168.1.104]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Baked Beef Ziti
6 POINTS
Servings | 8

12 oz. uncooked ziti
1 tsp. olive oil
2 medium garlic cloves, minced
1/3 pound lean ground beef
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. dried rosemary
1/2 tsp. table salt
1/2 tsp. black pepper
1 can (28 oz.) crushed tomatoes, undrained
1 cup part-skim mozzarella cheese, shredded

Preheat oven to 350? F.

Cook pasta according to package directions without added fat or salt;
drain and set aside.

Meanwhile, heat oil in a medium saucepan over medium heat; add garlic
and saut? 2 minutes. Add beef and cook until browned, breaking up the
meat as it cooks, about 3 to 5 minutes; drain off any fat and return
pan to heat.

Add oregano, thyme, rosemary, salt and pepper; stir to coat beef.
Cook until herbs become fragrant, about 2 minutes. Add tomatoes and
bring mixture to a boil; reduce heat and simmer for 5 minutes.

Spoon a small amount of tomato mixture into the bottom of a 4-quart
casserole dish (just enough to cover the surface). Top with half of
the cooked ziti and then layer with half of the remaining tomato
sauce and half of the mozzarella cheese.

Layer remaining ziti on top and top with remaining sauce and
mozzarella cheese. Bake until cheese is golden and bubbly, about 30
minutes.

Yields about 1 cup per serving.



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

Message: 12
Date: Sat, 11 Jul 2009 16:22:54 -0700
From: Jamie R <craftncook@...>
Subject: [Recipe-Riot] THEME: Zucchini-Parmesan Loaf
To: Home-Bakery@..., Just-Breads@googlegroups.com,
Recipe-Riot@..., cooking-friends@yahoogroups.com,
Just-Fruits-n-Veggies@googlegroups.com
Message-ID: <p0624081cc67ecf1fcd26@[192.168.1.104]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Zucchini-Parmesan Loaf
Serves 8; prep time: 15 minutes; total time: 2 hours

The bread is delicious on its own, or spread with creamy ricotta
cheese. Try toasting the slices.

1/3 cup olive oil, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1/3 cup milk
2 large eggs
1 cup grated Parmesan cheese (about 4 ounces)
2 teaspoons baking powder
Coarse salt and ground pepper
1/2 pound zucchini (about 1 medium), coarsely grated

1. Preheat oven to 375?. Brush a 9-by-5-inch loaf pan (6-cup
capacity) with oil; dust with flour, and tap out excess.

2. In a small bowl, whisk oil, milk, and eggs. In a large bowl,
whisk flour, Parmesan, baking powder, 1 1/2 teaspoons salt, and 1/4
teaspoon pepper; mix in zucchini, then egg mixture until just
moistened (batter will be very thick, like biscuit dough).

3. Transfer batter to prepared pan; press in gently. Bake until a
toothpick inserted in center comes out clean, 60 to 70 minutes (tent
with foil if loaf starts to brown too quickly). Cool 15 minutes in
pan; turn out loaf onto a rack to cool completely.
MarthaStewartsLiving



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

Message: 13
Date: Sat, 11 Jul 2009 16:23:30 -0700
From: Jamie R <craftncook@...>
Subject: [Recipe-Riot] THEME: Zucchini-Raisin Cookies
To: Home-Bakery@...,
Just-Dessert-Recipes@googlegroups.com,
Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
cooking-friends@yahoogroups.com
Message-ID: <p0624081dc67ecf5bdb47@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Zucchini-Raisin Cookies

Recipe By : Real Food for Real People
Serving Size : 36 Preparation Time :0:00

1/2 cup Vegetable Shortening
1 cup Sugar
1 Egg -- (or egg substitute)
1 cup Zucchini -- shredded & peeled
2 cups Flour
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Nutmeg
1/4 teaspoon Cloves
1 cup Raisins

In a large mixing bowl, cream shortening and sugar. Add egg (or substitute)
and beat well. Stir in zucchini and set aside. Combine flour, baking soda and
cinnamon in another bowl. Add baking powder, salt, nutmeg and cloves. Add dry
ingredients to wet ingredients and stir until well mixed. Stir in raisins and
drop by rounded teaspoonfuls 2 inches apart on a greased cookie sheet. Bake at
375 degrees F for 12-15 minutes or until golden brown. Cool on pans for 2
minutes before removing to wire cooling racks. Cookies will be cake like, soft
and chewy.



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

Message: 14
Date: Sat, 11 Jul 2009 16:24:36 -0700
From: Jamie R <craftncook@...>
Subject: [Recipe-Riot] THEME: Zucchini-Tomato Bake
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
cooking-friends@yahoogroups.com,
Just-Fruits-n-Veggies@googlegroups.com,
Vegetarian-For-All@...,
Just-Vegetarian-Recipes@googlegroups.com
Message-ID: <p0624081ec67ecf83e4b6@[192.168.1.104]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Zucchini-Tomato Bake
Makes 6 servings

In this vegetable dish, zucchini is baked with eggplant, tomatoes,
mushrooms, onion, fennel and garlic to create an elegant low-fat
accompaniment to any entr?e.

1 pound eggplant, coarsely chopped
2 cups zucchini slices
2 cups mushroom slices
3 sheets (18 x 12 inches) heavy-duty foil, lightly sprayed with
nonstick cooking spray
2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup chopped fresh fennel (optional)
2 cloves garlic, minced
1 can (14-1/2 ounces) no-salt-added whole tomatoes, undrained
1 tablespoon no-salt-added tomato paste
2 teaspoons dried basil leaves
1 teaspoon sugar

Preheat oven to 400?F. Divide eggplant, zucchini and mushrooms into 3 portions.

Arrange each portion on foil sheet.

Heat oil in small skillet over medium heat. Add onion, fennel, if
desired, and garlic. Cook and stir 3 to 4 minutes or until onion is
tender. Add tomatoes with juice, tomato paste, basil and sugar. Cook
and stir about 4 minutes or until sauce thickens.

Pour sauce over eggplant mixture. Double-fold sides and ends of foil
to seal packets, leaving head space for heat circulation. Place on
baking sheet.

Bake 30 minutes. Remove from oven. Carefully open one end of each
packet to allow steam to escape. Open and transfer contents to
serving dish. Garnish, if desired.

Nutrients per Serving
(1/6 of total recipe)
Calories 71
Calories from Fat 23 %
Total Fat 2 g
Carbohydrate 13 g
Fiber 3 g
Protein 3 g
Sodium 39 mg
Dietary exchanges
2 Vegetable
1/2 Fat



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

Message: 15
Date: Sat, 11 Jul 2009 16:26:36 -0700
From: Jamie R <craftncook@...>
Subject: [Recipe-Riot] THEME: Zuppa d'Aglio
To: Soups-N-Stews@...,
Just-Soups-n-Stews@googlegroups.com,
Just-Fruits-n-Veggies@googlegroups.com,
Vegetarian-For-All@...,
Just-Vegetarian-Recipes@googlegroups.com,
Recipe-Riot@..., fr@YahooGroups.com
Message-ID: <p06240820c67ecff80014@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Zuppa d'Aglio - Garlic Soup

3 heads Garlic; fresh
1/4 cup Olive oil
1 Med Onion, cut up
2 Celery ribs, cut up
1 cup White wine; dry
1/4 cup All-purpose flour
8 cups Chicken or vegetable stock
1 Medium Potato, peeled and cut up
1 cup Whipping cream
10 Basil leaves, fresh, torn
5 Sprigs thyme leaves, fresh
2 teaspoon Salt
1 teaspoon White pepper
1/4 teaspoon Tabasco
1 teaspoon Extra-virgin olive oil
2 garlic cloves, sliced very thin

Cut two of the garlic heads in half across and remove the papery
outer skin. Put these cut side down on a very hot surface - a griddle
or black iron skillet - until they're black. Peel all the garlic
completely. Heat the olive oil in a large saucepan and saute the
onions, celery, and the garlic until lightly browned at the edges.
Add the wine and bring to a boil. Sprinkle in the flour and stir the
pot thoroughly, but don't let it brown. Add the stock, 1/2 gallon
water, and the potato. Whisk about the pot well and bring to a boil.
Reduce to a rapid simmer and cook for about an hour and 15 minutes.
Strain out the solids from the soup, and puree them in a blender or
food processor, along with enough broth to ease things along. Return
the puree to the soup and restore the boil. Add the whipping cream,
basil, thyme, salt, pepper and Tabasco. Heat the extra virgin olive
oil in a skillet very hot. In it toast the slivers of garlic until
brown around the outside. Ladle the soup into bowls and garnish with
roasted garlic slivers. Float a toasted, garlic-buttered slice of
Italian bread on top. Serves eight to twelve.



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

Message: 16
Date: Sun, 12 Jul 2009 00:04:00 -0700
From: Jamie R <craftncook@...>
Subject: [Recipe-Riot] ADMIN: This Week's Themes
To: Mastercook-Categories@...,
Recipe-Riot@..., cooking-friends@yahoogroups.com
Message-ID: <p0624081ec670baf01685@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Here are the themes for next week!

Remember Letter Days are for posting any recipe that:

-->Starts with the Letter
-->Stars an ingredient of that Letter
-->Or uses that Letter in a keyword in the title

-----------THIS WEEK------------

July 12: Pecans (National Pecan Pie Day)
July 13: Watermelon
July 14: Macaroni (Macaroni Day)
July 15: Potatoes
July 16: Tomatoes
July 17: Cream Cheese
July 18: Special Characters & Numbers in Recipe Title



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

Message: 17
Date: Sun, 12 Jul 2009 00:11:00 -0700
From: Jamie R <craftncook@...>
Subject: [Recipe-Riot] TODAY'S THEME: Pecans
To: Mastercook-Categories@...,
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Today's theme is:

Pecans (National Pecan Pie Day)

So if you have any recipes fitting this theme...please send them in!
Any and all recipes are OK...tried 'n' true, from the Web, from
cookbooks, from magazines...even your own creation!

Remember, any recipes can be posted any time...themes just add a
little more fun (and hopefully, encouragement!).



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Message: 18
Date: Sun, 12 Jul 2009 03:24:00 -0700
From: Jamie R <craftncook@...>
Subject: [Recipe-Riot] THEME: Pecan Pudding Torte
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Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
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PECAN PUDDING TORTE
SOURCE: Pot and Pans, A Slovenian-American Cookbook.

Step 1:
Heat oven to 350 degrees F. Have ready an ungreased 9 x 13-inch pan.

1 cup flour
1/2 cup butter or oleo
1/2 chopped pecans

Blend flour, butter and pecans together with a fork. Press into
prepared pan on bottom and work it up along the sides. Bake 15
minutes and cool.

Step 2:
1 package (8 ounces) cream cheese, room temperature
1 cup powdered sugar
1 carton (9 ounces) Cool Whip, divided use

Beat cream cheese, sugar and 1 cup of the Cool Whip until fluffy.
Spread over cooled crust.

Setp 3:
2 packages (3 3/4 ounces each) French vanilla instant pugging
3 cups milk
1/2 cup chopped pecans

Beat pudding and milk until thick. Spread over cheese mixture. Top
with remaining Cool Whip. Sprinkle chopped pecans on top. Refrigerate
for 6 hours or overnight.



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End of Recipe-Riot Digest, Vol 8, Issue 359
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