Spinach spread

Ingredients

10 oz package spinach, defrosted and squeezed dry
1 small onion, finely chopped
1 tbsp mayonnaise (lowfat or nonfat)
2 tbsp sour cream (lowfat or nonfat)
1 or 2 drops of tabasco (optional)

Pinch of salt
fresh ground pepper to taste

How to prepare

Defrost and squeeze out the excess water from one 10 oz. Package of frozen chopped spinach. Finely chop one small onion and toss into the spinach. Add salt, pepper, and tabasco, blend. Add the mayonnaise and sour cream to the spinach mixture and blend well. Chill.

Serve in a pretty bowl with garlic toast . Spread, eat and enjoy!

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Shrimp & artichoke pasta salad

Ingredients

1 lb med pasta shells, cooked
2 9-oz pkg frozen artichoke hearts
1 1/2 lbs medium shrimp; peeled, deveined and cooked
1/2 cup red wine vinegar
1/4 cup dijon mustard
1/4 cup fresh chives, snipped

2 egg yolks
2 tbsp green onion, minced
1/2 cup olive oil
1/4 cup vegetable oil
salt and freshly ground pepper

How to prepare

Cook artichoke hearts according to package directions. Drain and place in a large bowl. Add shrimp and place bowl in refrigerator. Combine vinegar, mustard, chives, egg yolks and onion in a blender or food processor. Combine oils. W/machine running, slowly add oil in a thin stream. Season with salt and pepper. Pour over artichoke hearts and shrimp. Cover and refrigerate 2 to 4 hours, stirring occasionally. Combine shrimp and artichokes with pasta and toss thoroughly. Cover and refrigerate until chilled. Serve cold. Makes 4 to 6 servings

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Chocolate zucchini cake

Ingredients

1/2 cup butter
2 eggs
1/2 cup vegetable oil
1 tsp vanilla
1 3/4 cup sugar
4 tbsp cocoa
2 1/2 cup flour
1 tsp baking soda
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 cup sour milk (a tsp of vinegar added to milk)
1 cup chocolate chips
2 cup zucchini, unpeeled, grated

How to prepare

In a bowl, cream butter and eggs. Add oil, vanilla and sugar. Blend well. Sift together the cocoa, flour, baking soda, baking powder, cloves, and cinnamon. Add to the butter mixture alternately with the milk. Add zucchini and chocolate chips. Bake in a greased 9″x13″ pan at 325 degrees for 40 to 50 minutes. There is no need to frost this cake, but if you wish, sprinkle or sift powdered sugar on top of the cooled cake.

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Cheese & poblano quesadillas

Ingredients

1 1/2 cups grated monterey jack
1 cup ricotta cheese
1/2 cup grated romano cheese
6 flour tortillas
1/3 cup chipotle salsa
4 poblano chiles, roasted, peeled, seeded and julienned

2 tbsp unsalted butter, melted

How to prepare

1. In a bowl, mix together the cheeses.
2. Lay the tortillas on a counter. Divide the cheese mixture into 6 portions and spread over half of each tortilla. If desired, sprinkle about a tbsp of salsa over each. Arrange the chile strips evenly over the cheese. Fold the tortillas over to enclose the filling and brush the tops with butter.
3. Preheat the oven to 350 degrees f.
4. Place a dry griddle or cast-iron skillet over medium-high heat. Place the tortillas buttered side down in the pan. Cook until very light golden, about 1 minute. Then brush the un-coated sides with butter and flip over, cook until golden, and transfer to a baking sheet. When all the quesadillas are cooked, transfer the baking sheet to the oven and bake 10 minutes, until the cheese begins to ooze. Serve hot, whole or cut into wedges.
Note: easily-found mexican cheeses can be substituted for those used in the recipe. Use: – manchego for monterey jack – cotija for romano – panela for ricotta
prepared 3/6/95 by mary sue milliken and susan feniger co-owners of the border grill in los angeles. From: mike n maty

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Pasta with squid

Ingredients

2 tbsp olive oil
1 tbsp safflower oil
1 lb squid, cut into 1/2″ strips
2 cloves garlic, finely chopped
hot pepper flakes to taste
3/4 cup dry white wine
1 tsp dried oregano

Salt to taste
3/4 lb fresh spinach, picked over & well washed about
1 lb feathery greens from fennel tied in a bundle (optional)
3/4 lb pasta, such as penne

How to prepare

Heat the oils in a medium skillet, then add squid. Cook over high heat until liquid cooks out and squid begins to stick. Add garlic and hot pepper and cook about 1 minute. Then add the wine and oregano, lower heat, and cook until wine cooks out. Add salt and spinach. Cook over medium heat for 5 minutes, then set aside covered. In the meantime, bring 5 quarts water to a boil in a large pot, add fennel greens and cook for 20 minutes. Remove fennel and discard. Add salt and pasta and cook until done al dente. Drain. Toss the pasta with the spinach and squid and cook over high heat for several minutes, stirring constantly. Serve immediately. Serves 4-8

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Garlic Butter Scampi

Ingredients

Butter Sauce
3/4 cup butter
1 tbsp garlic, finely minced
1 cup clam juice
1/4 cup flour
1 tbsp parsley, minced
1/3 cup white wine
juice of 1/2 lemon
1 tbsp basil, dry
1/4 tbsp nutmeg
salt and pepper
1/2 cup half and half or light cream
Scampi
2 tbsp butter
1/3 cup olive oil
1 tbsp garlic, minced
juice of 1 lemon
1 tbsp parsley, chopped
1/2 tbsp red pepper, crushed
1 tbsp basil, fresh
1/4 cup white wine
1 ds vermouth, dry
salt and pepper
3 lb shrimp, deveined

How to prepare

MAKE SAUCE: Melt butter with garlic in saucepan over med heat; do not let the garlic brown.
In a separate bowl, mix clam juice, flour and parsley, blending until mixture is smooth. Pour flour mixture into garlic butter and stir until smooth and well blended. Stir in wine, lemon juice, herbs and spices, stirring constantly. Gradually add half and half and stir until thickened. Simmer for 30 to 45 min..
MAKE SCAMPI: Melt butter in lg saucepan on high heat and add oil.
Combine remaining ingredients keeping scampi aside until the last min.. Add scampi and saute until firm and slightly pink. Do not overcook. Pour scampi butter over scampi. from the “Garlic Lovers’ Cookbook,” published by the Gilroy Garlic Festival Yield: 8 Servings

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Baked clams

Ingredients

2 dozen clams
8 tbsp olive oil
10 garlic cloves, minced
1 cup flavored bread crumbs
1 tbsp oregano
Olive oil
Lemon wedges

How to prepare

Place clams in freezer for 15 to 20 minutes to stun them. You’ll see when you go to open them that they open easily. Save the juice and loosen each clam, leaving it in its bottom shell.
In a saucepan, heat the minced garlic gently until golden brown. Spoon a very little on each clam and mix the remainder with the bread crumbs, which you generously sprinkle to cover the clams in their shells.
Sprinkle with oregano and a few more drops of olive oil. Put them in a baking dish and then in a pre-heated 375-degree oven for 25 minutes. Serve hot with plenty of lemon wedges and hot (italian) bread. Serves 1- 24 people.

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Chiles rellenos de elote con crema – chiles stuffed w/corn & cream

Ingredients

4 tbsp sweet butter
1 medium white onion, finely chopped
2 cloves garlic, peeled and minced
4 cups corn kernels
1 1/2 tsp salt, or to taste
1/3 cup water, if necessary
3 tbsp finely chopped epazote (optional)
12 small chiles poblanos, charred, peeled, and cleaned
1/2 lb queso fresco or farmer cheese, cut into thick slices
2 cups sour cream or creme fraiche
3 oz chihuahua cheese or mild cheddar, grated

How to prepare

Melt the butter and fry the onion and garlic gently, without browning, until soft. Add the corn kernels and salt, then cover the pan and cook over a gentle heat until the kernels are tender (if the corn is very dry, then add about 1/3 cup water)- 15 to 20 minutes, depending on whether fresh or frozen corn is used. Add the epazote and adjust the seasoning. Set aside to cool a little. Preheat the oven to 350

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Green Beans with Lemon Sauce

Ingredients

2 cups chicken broth
2 cups water
1 poundgreen beans
2 tablespoons margarine
1 vegetable cooking spray
1 tablespoononion – thinly sliced
3 tablespoons lemon juice
1 egg – beaten
1 tablespoonparsley – chopped

How to prepare

Heat chicken broth and water to boiling. Add green beans. Cover and boil for 8 minutes or until tender. Drain Coat a large skillet with cooking spray. Add margarine until it melts at medium heat. Saute onion in margarine. Add beans and lemon juice. Stir in egg. Cook 3 minutes, stirring frequently, until egg is cooked. Sprinkle with parsley

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Greek baked prawns with feta and tomatoes

Ingredients

1/2 cup + 3 tbsp olive oil, divided use
1 medium onion, finely chopped
1 lb tomatoes, chopped
4 tbsp chopped parsley , divided use
2 clove garlic, minced
dash cayenne
freshly ground pepper

1 lb uncooked large shrimp, peeled
1/4 cup ouzo
4 oz feta cheese, crumbled

How to prepare

Heat 1/3 cup oil in a heavy medium saucepan over medium heat. Add onions and saut

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