Recipes Included On This Page Alfredo Sauce Anna and Frankie's Meatballs Apple Cake With Caramel Sauce Apricot-Barbecued Ham Apricot-Glazed Pork Tenderloin Artichoke Canape Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Alfredo Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 4, Jan. '99 Cream Cheese Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint Heavy Cream 1 stick butter 2 Tbsp. Cream Cheese 1/2 3/4 C. Parmesan Cheese 1 tsp. Garlic powder In a saucepan combine heavy cream, butter, and cream cheese. Simmer this until all is melted,and mixed well. Add the Parmesan cheese and garlic powder. Simmer for 15-20 minutes on low. Serve over your favorite pasta. Grilled chicken breasts go wonderfully with this! Posted on FareShare 1-99 by Allison Davidson <adavidson@wpsindustries.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Anna and Frankie's Meatballs - Rao's Restaurant, NY Recipe By : Frank Pellegrino - Owner, Rao's Restaurant, Harlem Serving Size : 1 Preparation Time :0:00 Categories : Cheese Ground Beef Main Dishes Pork Volume 4, Jan. '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound lean ground beef 1/2 pound ground veal 1/2 pound ground pork 2 large eggs 1 cup Pecorino Romano cheese -- freshly grated 1 1/2 tablespoons Italian parsley -- chopped 1/2 clove garlic (small clove), (optional) peeled/minced 2 cups bread crumbs 2 cups lukewarm water salt and pepper to taste 1 cup olive oil (fine quality) Combine beef, veal, and pork in a large bowl. Add eggs, cheese, parsley, garlic, and salt and pepper to taste. Using your hands, blend ingredients together. Blend bread crumbs into meat mixture. Slowly add water, 1 cup at a time, until the mixture is quite moist. Shape meat mixture into balls. (We usually make large, 2 1/2 to 3 inch balls) Heat oil in a large saute pan. When oil is very hot but not smoking, fry meatballs in batches. When bottom of meatball is very brown and slightly crisp turn and cook top half. Remove from heat and drain on paper towels. Lower cooked meatballs into simmering Marinara Sauce or Sunday Gravy and cook 15 minutes. Serve over pasta or on their own. Note: In place of bread crumbs, you can use stale Italian bread, white part only, that has been lightly soaked in lukewarm water. Rao's Bread Crumb Recipe: Unless you make your own bread crumbs, you won't be following Rao's kitchen tradition. Use the finest quality Italian bread you can find and allow it to dry for at least two days. Then grate, using a handheld grater or a food processor fitted with a metal blade. Shake and push the bread crumbs through a medium strainer to get an even texture. Store tightly covered and refrigerated for no more than a week. From Rao's Cookbook by Frank Pellegrino - Copyright 1998 by Frank Pellegrino ISBN 0 679 45749 6 Contributed to FareShare 1/99 by JoAnn Pellegrino <gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Cake With Caramel Sauce - Cafe for All Seasons Recipe By : Chef Donna Katzl (1999) San Francisco Serving Size : 12 Preparation Time :4:00 Categories : Apples Desserts Nuts Sauces Volume 4, Jan. '99 Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Wesson oil 2 cups sugar 3 eggs 3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon nutmeg 2 teaspoons cinnamon 3 cups coarsely chopped Granny Smith apples (unpeeled) 1 cup chopped walnuts 2 teaspoons vanilla Caramel Sauce 8 ounces butter -- cut into pieces 2 cups light brown sugar 1 cup heavy cream This moist cake from chef/owner Donna Katzl of Cafe for All Seasons is as good left over as it is warm from the oven. Secrets: Use Wesson oil, freshest apples, and a warm sauce. 1. Preheat the oven to 325 degrees. Butter and flour a 10-inch Bundt pan. 2. Using an electric mixer, blend together the oil and sugar in a large bowl. 3. Add eggs, 1 at a time, beating well after each addition. 4. Sift flour, soda, salt, nutmeg and cinnamon into egg mixture, beating thoroughly. The batter will be very stiff. 5. Fold the apples and walnuts into the batter with a spatula, then stir in the vanilla. 6. Spoon the batter into the prepared pan. 7. Bake for 1 1/4 hours, or until a toothpick inserted in cake comes out clean. Place pan on a rack; let cool for about 1 hour. 8. To make the caramel sauce: Melt butter in a heavy-bottomed saucepan set over medium heat. Stir in the brown sugar. When the sugar dissolves, add the cream, whisking to form an emulsion. 9. To unmold the cake, run a knife around the edges of the pan and gently turn out the cake onto a plate. 10. Pour about 1/2 cup of the warm sauce over the cake to form a glaze. 11. Serve immediately, with a little of the remaining sauce spooned over each slice, or let the cake cool completely. Serves 12: each (without extra sauce): 643 calories, 6 g protein, 69 g carbohydrate, 40 g fat (8 g saturated), 67 mg cholesterol, 207 mg sodium, 2g fiber. TIPS * The sauce keeps well in the refrigerator, but it should be reheated before serving. *You can use a microwave oven, or reheat on top of the stove over low heat. *Whisk well before spooning over wedges of cake. Cafe for All Seasons, 150 W. Portal Ave. (near Vicente), San Francisco; (415) 665-0900. Lunch and dinner daily. 1999 San Francisco Chronicle www.sfgate.com/ Posted on FareShare 1-99 by Pat Hanneman <kitpath@earthlink.net> - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 3545 0 0 0 0 0 0 0 1563 * Exported from MasterCook * Apricot-Barbecued Ham Recipe By : Old Recipe Card from unknown magazine Serving Size : 16 Preparation Time :0:00 Categories : Apricots Grill/Outdoor Cooking Ham Main Dishes Volume 4, Jan. '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds fully cooked ham -- (canned ) 1 12 ounce can apricot nectar 1 3/4 teaspoons cornstarch 1/3 cup red-wine vinegar 1/3 cup light brown sugar -- firmly packed 3/4 cup apricot preserves 2 tablespoons catsup 1/2 teaspoon dry mustard Secure ham on spit. Adjust spit 5 inches from prepared coals. Place foil drip pan under ham to catch drippings. Using 3/4 cup apricot nectar in all, baste ham every 15 minutes; roast 1 hour. Meanwhile, in small saucepan, mix cornstarch with 2 tablespoons cold water, remaining apricot nectar, the vinegar, sugar, apricot preserves, catsup and mustard; mix well. Bring to boiling; reduce heat, and simmer, stirring 5 minutes. Remove spit from rotisserie. With sharp knife, score ham in a diamond pattern. Brush with some of apricot sauce. Roast ham 30 minutes longer, basting every 10 minutes with sauce. Heat remaining sauce with dripping in foil pan. Serve ham. Makes 16 servings. To Cook Indoors: Roast and baste ham on rotisserie and make sauce as directed. MC formatting and posting on FareShare 1-99 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : Use a motor-driven spit for this recipe. Can be cooked outdoors or inside. * Exported from MasterCook * Apricot-Glazed Pork Tenderloin Recipe By : Cooking Light - March 1997 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Pork Volume 4, Jan. '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1 lb pork tenderloin 1/4 c all-purpose flour 4 tsp vegetable oil -- divided 1/4 c shallots -- minced 2 tbsp grated peeled fresh ginger 3/4 c apricot nectar 1/4 c dry sherry 1 3 inch cinnamon stick 2 tbsp low-sodium soy sauce 2 tsp cornstarch 3/4 c low-salt chicken broth 1/2 tsp lemon juice 1/2 tsp dark sesame oil 1/4 tsp salt 1/8 tsp pepper Trim fat from pork; cut crosswise into 1/4-inch-thick slices. Combine pork and flour in a large zip-top plastic bag. Seal and shake to coat; set aside. Heat a 10-inch cast iron skillet over medium-high heat; add 1 1/2 tsp vegetable oil; swirl to coat bottom of pan. Add half of pork to skillet; cook 2 minutes on each side or until done. Remove from skillet; set aside. Repeat procedure with remaining pork and 1 1/2 vegetable oil. Let skillet cool slightly. Heat skillet over medium heat. Add 1 tsp vegetable oil to skillet, swirling to coat. Add shallots and ginger; saute 30 seconds. Stir in apricot nectar, sherry and cinnamon stick, scraping skillet to loosen browned bits. Combine soy sauce and cornstarch in a small bowl; stir well. add cornstarch mixture to skillet. Stir in broth and lemon juice. Bring to a boil; cook 1 minute, stirring constantly. Return pork to skillet; reduce heat and simmer 3 minutes or until thoroughly heated. Stir in remaining ingredients. Discard cinnamon stick. Recipe from March '97 Cooking Light MC formatting and posting to FareShare 1-99 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : Per serving: Cals - 252 - 30%CFF, Fat - 8.3g * Exported from MasterCook * Artichoke Canape Recipe By : Serving Size : 40 Preparation Time :0:00 Categories : Appetizers Artichokes Cheese Onions Volume 4, Jan. '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 jars marinated artichoke hearts -- (6 ounce) 1 small onion -- finely chopped 1 clove garlic minced 4 eggs 1/4 cup dry bread crumbs 1/4 tsp salt 1/8 tsp pepper 1/8 tsp oregano 1/8 tsp hot sauce 1/2 pound shredded cheese 2 tbsp minced parsley Butter a 7 x 11 baking pan. Drain the juice from 1 jar artichoke hearts into a frying pan. Discard the juice from the second jar. Chop the artichokes and set aside. Saute, the onion and garlic in liquid until transparent. In a large bowl beat the eggs until frothy. Add the bread crumbs and seasonings. Stir in the cheese, parsley, artichoke hearts, and onion mixture. Place the ingredients in the prepared pan. Bake at 350 degrees for 30 mins. Cool and cut into 1 inch squares. Serve cold or hot. akes 40 squares. From the American Country Inn and Bed and Breakfast Cookbook: Jan Posted on FareShare 1-99 by jan toomey <lovefd77@hotmail.com> - - - - - - - - - - - - - - - - - -

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