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    38 Recipes

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    There's something about potatoes mixed with lemon juice and fresh herbs that says "perfection." This particular combination is adapted from Sally Schneider's "A New Way to Cook" and was a good accompaniment to Baked Eggplant with Feta Cheese.

    Recipe #428809

    My late and great baby sister and I shared a lot of things, food being one of them. She was a life-long vegetarian, yet found and cooked so very many wonderful dishes for us "flesh-eaters". She appreciated that we all have different tastes and march to different drummers. This is one of her delicate and tasty creations.

    Recipe #428437

    This is from Luigi Carnacina's "Great Italian Cooking". He calls it Summer Salad, which I think is only half-true. Any salad recipe calling for fresh asparagus means Spring has sprung to me. This doubles well and is a tasty and colorful addition to a lunch buffet. The recipe says to use 1 cup of vinaigrette but I've never used that much. So drizzle it on with caution and use the rest for future salads. And try and cook the asparagus, beans and artichoke hearts to the "al dente" (8 minutes and poke) point so it doesn't become Mushy Spring Salad.

    Recipe #419529

    From "Laura Groveman's Kitchen". Laura says this is a sandie with a twist: it has that sandie melt-in-your-mouth texture along with some chunky texture from the chopped peanuts and chocolate chips. The dough is on the crumbly side, but if you use your hands in the final mixing, it all comes together easily and produces a really special cookie.

    Recipe #418797

    Like everyone else, I'm always seeking new recipes. Yet when I find one, I obsessively have to tweak it. What is that...ego? Housewife boredom? I'm still struggling with this. But I make no apologies for the following. My many, many attempts with this one has produced a cake that is healthy (sort of); fool-proof (use any pan you want); internationally-acclaimed (I live in Italy and this one has brought me fame with some sweet neighbors...there's that ego thing again). But most of all, I appreciate how it can be tossed together so easily and eaten at anytime, at any temperature. Credit and praise to an old Sun Maid raisins booklet.

    Recipe #415159

    I know, I know. Lots of people don't like the idea of meat and a fruit combined. This one is different. It's subtle, it's easy to prepare and it's company-worthy. But don't save it for company. This recipe has converted 2 picky teens and an Italian DH (and by the by, let's not even START talking about accepting nuts in a recipe...almonds may be substituted, but my clan only signs off on the hazelnuts).

    Recipe #413995

    14 year-old DS brought home 19 orate (porgys) that he'd caught with his cousin. So proud! But they're a plain, bony white fish that need some ommph. I poached them in a court boullion, boned them :( and served them with the following garnish, and Perfect Microwave Rice with some cheese stirred in. It made for a lovely summer meal. Now if he'll just put his fishing pole away for a few days...

    Recipe #388726

    This uses rice vermicelli, called "mee" in Thailand. The vermicelli is first fried until crisp and then tossed with a hot, sweet, salty, and sour combo. This combo must be cooked until quite dry, else the vermicelli turns soggy. Once-upon-a-time, when living in L.A., I was addicted to this stuff at a Thai restaurant in the Valley. Now at home in Italy, I've altered the recipe to suit what's available to me here, and it is, in my husband's words, "Delizioso!" P.S. It looks time-consuming, but really isn't. As with all stir fries, if you do your prep ahead of time and have all your ingredients in ramekins or small bowls beside your stove-top, it comes together in a flash. I'm even planning to serve this to adventurous company and think the noodle prep can be done way early and held in paper towels for a successful, last-minute group meal. (Update: after posting I saw the nutritional data - yikes! I think it's incorrect in figuring in the 2 cups of oil on the ingredient list. Though there is frying involved, the noodles are really drained. With a non-stick pan or wok, you can cut the 1/4 oil down to 1 or 2 tablespoons to reduce the fat even further. It's so good, it's worth the splurge!)

    Recipe #386280

    This is easy to make (no-roll crust) and really lets the fresh peach flavor shine through. From Arthur Schwartz's "Soup Suppers".

    Recipe #377024

    A Sunset Magazine reader's recipe which I've modified. It's wonderfully satisfying and fresh and tastes like summer.

    Recipe #374471

    This is from Bakespace.com, credited to Culinaryalchemist. It truly is my favorite way to prepare tenderloin; then plate the slices on a bed of mixed small leaf greens. Make sure and fix the garlic-infused olive oil at least the day before; prep time does not include this. It never seems to matter if the tenderloin is bigger or smaller. With the help of a meat thermometer to watch the internal temp, it comes out tender and just a bit pink everytime. Leftover oil is good to use for any other dish; just remove the garlic cloves and store as usual.

    Recipe #374463

    In Italy, turkey is often prepared as you would with a chicken breast fillet. Since it's so low in fat, it dries out very quickly. This fast cooking method and creamy sauce produces a nice and easy little dinner. Come to think of it, bet the sauce would be nice on left-over roast turkey. Can't remember where this came from, so let's pretend I made it up. Update 4/14/10: Just made the sauce with low-fat cream cheese and it was every bit as good as with regular, so I'm changing the recipe. Who needs the extra calories? I recommend doubling the sauce, at least the cream cheese and milk. And it's lovely on chicken fillets as well.

    Recipe #374460

    There are several recipes posted which are similar to this, but by the Gods of the 60's, this is the basic one so many of our bridge-playing, menthol-cigarette-smoking, cream-of-mushroom-soup-casserole-making mothers had ready for us after school. I do the same for mine (without the bridge, cigs or Campbells) and they are always devoured. The recipe doubles and triples, butter substitutes well for the shortening and I use whatever nuts are on hand - they all work.

    Recipe #370157

    The reason the potatoes are called smothered here is because they are roasted under the flattened chicken, where they absorb all its juices. Prep time assumes the chicken is already butterflied. This is easy and delicious hot, tepid or cold. From "The Supper Book", Marion Cunningham.

    Recipe #368033

    These have a wonderfully Italian flavor. Adapted from "The Good Egg" by Marie Simmons.

    Recipe #364525

    Spring brings us all this gorgeous but pricey fresh asparagus. I don't mind the expense for the pleasure of steamed spears. But I've found that in making risotto, using a frozen product often gives as much flavor, and is easier and cheaper. Step 6 is where I veer away from traditional risotto making - something I figured out when my kids were little and I wanted to be with them rather than stand at the stove, stirring. This early prep saves you at least 10 minutes of on-your-way-to-varicose-veins time.

    Recipe #364483

    This is a scrumptious hummus using less oil. It's adapted from Martha Shulman's Mediterranean Light and works well with Brenda's "Middle Eastern Tuna Salad Pitas" or as a dip with raw vegetables.

    Recipe #355347

    It's winter. Hothouse tomatoes taste like pink chalk. This soup, made with canned tomatoes, actually summons up a sense memory of those glorious August and September fresh tomato soups.

    Recipe #349143

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