| Show 40 Food Tuesday May 9 2000 -- Adapted ID m Nev Dickens Dijon mustard 14 teaspoon 14 teaspoon 14 teaspoon minced garlic black pepper hot sauce or to Sf pers - salsa 1 cup frozen tional Puree the ricotta in a blender jar until very smooth Add yogurt and lemon juice and process until incorporated Add remaining in-- gredients and puree to blend evenly Scrape out into a refriger- -' ator jar with cap or lid and chill until needed Best served at room temperature tossed with very cold romaine leaves tom into bite-siz- e pieces ' Variations: Add spinach leaves and chopped hard-cookeggs for a more nutritious Caesar sal- salad top the fid For a main-dis- h dressed romaine with grilled or ed loose-pac- k peas and loose-pac- k com r carrots Come & drop early for test ejection J V cheddar or mozza- provolone rella cheese In a large skillet cook potatoes in hot oil over medium heat for 6 to o minutes adding onion if using alter several minutes Cook stirring often until potatoes are nearly tender Stir spaghetti sauce (or tomato sauce with salsa) peas and carrots and com into the potatoes Bring to boiling and reduce heat Cover and simmer about 5 minutes Uncover and sprinkle with or a breakfast treat try this sweet sticky yeast roll recipe from the Minneapolis-S- t Paul Star Tribune Caramel Pineapple Pecan Rolls 38 cup plus 12 teaspoon sugar divided 3 tablespoons butter 1 teaspoon salt 34 cup milk scalded 3 cups flour divided cheese Let stand for 1 minute before serving Serves 4 “Better Homes and Gardens Big Book Dinners " of -- Adapted from (Meredith $2495) Per serving: 406 calories 21 g ‘ cJtainSoa 1 envelope active dry yeast warm water cup 1 egg plus 1 egg yolk beaten cup packed brown sugar divided cup chopped pecans divided 1 teaspoon cinnamon 3 tablespoon light com syrup can crushed pineapple in syrup 81 1 14 34 12 ±V r t t t I ft ! I lesterol 742 mg sodium 5 g fiber 10 g protein the beaten egg and egg yolk and gradually add enough of the remaining flour to form a soft dough Knead on a floured surface until it is smooth and elastic Wash and grease the bowl and put the dough in it turning the dough to grease it on all sides Cover and let rise in a warm place until doubled about 1 hour Meanwhile butter a pan Combine 14 cup of the brown sugar 14 cup of the pecans and the cinnamon set aside Combine remaining brown sugar pecans com syrup drained pineapple and 4 tablespoons of the melted butter Spread this mixture in the bottom of the prepared pan When the dough has risen roll it out on a floured surface to make an rectangle Brush with the remaining 2 tablespoons of melted butter and sprinkle evenly with the mixture of brown sugar pecans and cinnamon side roll up to form an Starting with the slices place cylinder Cut into them flat in the prepared pan Cover the pan and let the rolls rise in a warm place until they have doubled about 43 minutes Preheat the oven to 330 degrees Bake the rolls about 23 minutes cool 1 minute then invert onto a wire rack over waxed paper Allow to stand 1 minute before lifting pan away Spread any topping remaining in the pan onto any bare spots on the rolls Serve warm Makes 18 rolls i2 6 tablespoons melted butter divided In a large mixing bowl combine the 38 cup (14 cup plus 2 tablespoons) sugar the 3 tablespoons of f butter salt and hot milk Stir to melt the butter then stir in 2 cups of the flour ’ Soften the yeast in the warm water along with ' the remaining 12 teaspoon of sugar (If the yeast isn’t foaming slightly after 3 minutes it isn’t working start again with fresh yeast) £ Stir the yeast into the flour mixture along with r I I 13-in- ch I u i to-d- o i U 2D i i i mnsr iommtmtr t Just like you our daily I f 0 set-asi- de TWell-draine-d lists We wonder w hat we should make for dinner do homework We spoil the dog Wer e your neighbors The things that matter to you matter to us Thats why we work to treat you the way we would like to be treated — with courtesy professionalism responsiveness B B E 18-in- ch We stay up late helping kids B Sarions fat (6 g are saturated) 20 mg cho- y- We cross things off B JJ2 Jj 12 cup shredded Monterey Start day off with a sweet sticky roll F —- B E 1 cup frozen Jack kave amveJI - A ( op- B Sncrw "Village Houses - 1 small chopped onion optional 2 ups meatless spaghetti sauce OR 1 cup tomato sauce with 1 cup taste & B 2 tablespoons canola oil I tablespoon B Nortk Pole 3 cups frozen brown potatoes with onions and pep- B B hash k 0 B mm ms v loose-pac- B B Veggie Skillet sauce 18 from “The Ug Worcestershire teaspoon anchovy paste DEPARTMENT Professional Chef's Techniques of HealthyjCooking“ (The Culinary Institute of America John Wiley & Sons $5995) Per serving: 35 calories fat 5 mg cholesterol 105 mg sodium 3 g protein 7 ounces part-skiricotta cheese 6 ounces nonfat plain yogurt drained 6 tablespoons fresh lemon juice -gr to taste 1 ounce grated parmesan cheese 5 tablespoons olive oil 12 tablespoons B"gnn gB g "gng st Caesar Dressing 1 er broiled chicken-breastrips and quartered artichoke hearts Meggies From Standard-Examin- and accuracy After all we know whose needs come first With you 110 Flm Security Bank k a Member FDIC I 11 I - 4 A l 0 J Co |
