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[Guest guest]

I am still slowly working my way through my magazines finding recipes I

want to try.

 

Laura

 

* Exported from MasterCook Mac *

 

Rosy Apple Crisp

 

Recipe By : Food and Wine, March 1996

Serving Size : 8 Preparation Time :0:55

Categories : Dessert

 

Amount Measure Ingredient -- Preparation Method

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10 ozs raspberries, frozen -- in syrup, thawed

6 lg golden delicious apples

2 tbsps fresh lemon juice

1 c rolled oats

1/3 c light brown sugar

2 1/2 tbsps unsalted butter -- cut into bits

1 tsp cinnamon

whipping cream -- lightly sweetened

 

Drain the raspberries in a strainer set over a bowl. Peel the apples and rub

them with 1 tablespoon of the lemon juice. Quarter and core the apples, then

slice them crosswise 1/4 " thick.

 

In a heavy nonreactive saucepan, toss the apples with the remaining 1 tablespoon

lemon juice. Add the drained respberry syrup, cover and cook over moderately low

heat for 10 minutes. Gently stir the apples, cover and cook for 5 minutes

longer. Uncover and simmer, stirring occasionally, until just tender, about 5

minutes. Stir in the raspberries and remove from the heat.

 

In a large bowl, rub together the oats, sugar, butter and cinnamon. (Make ahead:

The apples and topping can be covered and refrigerated separately for up to 4

days.)

 

Preheat the oven to 350 degrees. Spread the apple mixture in a 10-inch ceramic

baking dish. Sprinkle the oat topping in a wide ring over the apples and bake

for 30 to 35 minutes, or until the oats are toasted and the apples are bubbling

around the edges. Serve warm with whipped cream or frozen yogurt.

 

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Per serving: 169 Calories; 5g Fat (24% calories from fat); 2g Protein; 31g

Carbohydrate; 10mg Cholesterol; 7mg Sodium

 

 

 

* Exported from MasterCook Mac *

 

Toasted Barley Mashed Potatoes

 

Recipe By : Food and Wine, February 1997

Serving Size : 4 Preparation Time :1:05

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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1/2 c pearl barley

3 c vegetable stock

4 sprigs fresh thyme

1 lb red potatoes -- peeled and quartered

---or Yukon Gold

1/2 c lowfat buttermilk -- warmed

salt and pepper -- to taste

 

In a medium saucepan, cook the barley over moderately high heat, stirring

frequently, until toasted, 8 to 10 minutes. Add the vegetable stock and thyme

and bring to a simmer. Reduce the heat to low and cook, stirring often, until

tender, about 35 minutes. Drain the barley. Discard the thyme sprigs.

 

Meanwhile, in another medium saucepan, cover the potatoes with water. Bring to a

boil over moderate heat and cook until tender, about 20 minutes. Drain, return

to the pan and keep warm.

 

Pass the hot potatoes through a ricer or food mill or mash with a potato masher.

Stir in the barley and warm buttermilk, season with salt and pepper and serve.

 

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Per serving: 295 Calories; 4g Fat (12% calories from fat); 10g Protein; 57g

Carbohydrate; 4mg Cholesterol; 1278mg Sodium

 

 

 

* Exported from MasterCook Mac *

 

Vegetable Studded Couscous

 

Recipe By : Food and Wine, February 1997

Serving Size : 6 Preparation Time :0:20

Categories : Side Dishes Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 c couscous

1 med red onion -- finely chopped

1/3 c celery -- finely chopped

1/3 c red bell pepper -- finely chopped

1/3 c yellow bell pepper -- finely chopped

1/3 c zucchini -- finely chopped

1/3 c dried currants

1/2 c Italian parsley -- finely chopped

2 1/2 c vegetable stock

salt and pepper -- to taste

 

In a large bowl, toss together the couscous, onion, celery, red and yellow

peppers, zucchini, currants and parsley.

 

In a small saucepan, bring the vegetable stock to a boil. Pour the stock over

the couscous, tossing with a spatula to evenly combine. Cover and let stand

until the liquid is absorbed, about 10 minutes. Season with salt and pepper;

serve warm or at room temperature.

 

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Per serving: 280 Calories; 2g Fat (7% calories from fat); 9g Protein; 56g

Carbohydrate; 1mg Cholesterol; 703mg Sodium

 

 

 

* Exported from MasterCook Mac *

 

Wild Rice with Grapes and Toasted Almonds

 

Recipe By : Food and Wine, February 1997

Serving Size : 6 Preparation Time :1:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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

3 c vegetable stock

1 c wild rice -- rinsed and drained

1 tsp minced garlic

1 tbsp fresh oregano -- minced

2 tsps fresh thyme -- minced

1 bay leaf

1/4 c sliced almonds -- blanched

1/2 c seedless grapes -- halved

2 med scallions -- thinly sliced

1 tbsp feta cheese -- crumbled

salt and pepper -- to taste

 

In a medium saucepan, bring the vegetable stock to a boil. Add the wild rice,

garlic, oregano, thyme and bay leaf and return to a boil over moderate heat.

Reduce the heat to low, cover and cook until the wild rice is tender, about 40

minutes. Drain any excess liquid, return the wild rice to the pan and discard

the bay leaf. Cover and let stand 10 minutes.

 

Meanwhile, in a small, heavy skillet, toast the almonds over moderate heat,

stirring constantly, until golden, 6 to 8 minutes. Transfer to a plate to cool.

 

Transfer the wild rice to a bowl and stir in the grapes, scallions and feta.

Season with salt and pepper. Stir in the almonds and serve.

 

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Per serving: 230 Calories; 6g Fat (22% calories from fat); 9g Protein; 38g

Carbohydrate; 2mg Cholesterol; 844mg Sodium