Guest guest Posted May 20, 1999 Report Share Posted May 20, 1999 Here's some recipes in the Tribune food section last week I typed up. I just have one thing to say about the mashed potato recipe I'm posting here - OINK! <g> And thanks Karen for the notification that some of the recipes weren't vegetarian so I could check through them and delete the non-veggie ones! * Exported from MasterCook II * Cucumber Sandwiches/CT Recipe By : Chicago Tribune/adapted from Southern Living Magazine Serving Size : 48 Preparation Time :0:30 Categories : Entertain Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 11 ounces cream cheese -- softened 1/4 cup mayonnaise 1/8 teaspoon EACH ground red pepper, hot pepper sauce 1 green onion -- chopped 1 medium cucumber, peeled, seeded -- grated 48 slices white sandwich bread, crusts trimmed cucumber wedges fresh dill Combine cream cheese, mayonnaise, red pepper, hot sauce, and green onion in bowl of electric mixer; beat at medium speed until smooth, about 2 minutes. Drain grated cucumber on paper towels, gently squeezing out excess moisture. Fold into cream cheese mixture; set aside. Spread 24 slices of bread with filling; top with remaining bread and cut into triangles. Serve with cucumber wedges and dill. Per serv: 95 cals, 40% cals from fat, 4.g fat, 140 mg sod - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Watercress Sandwiches Recipe By : Chicago Tribune/ adapted from Canadian House & Home Mag Serving Size : 24 Preparation Time :0:20 Categories : Entertain Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese -- softened 1 cup packed watercress leaves 1 tablespoon EACH: chopped chives, fresh lemon juice salt and pepper 24 thin slices sturdy sandwich bread Puree cream cheese, watercress, chives, and lemon juice in food processor fitted with metal blade or in blender. Season to taste with salt and pepper. Spread 12 slices bread evenly with mixture. Top with remaining bread slices. Trim off crusts; cut each sandwich into 2 triangles. Per serv: 70 cals, 46% cals from fat, 3.8 g fat, 120 mg sod - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Gratin of Macaroni & Cheese w/Asparagus & Mushrooms Recipe By : Chicago Tribune article on haute comfort foods Serving Size : 10 Preparation Time :0:25 Categories : Cheese Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound asparagus 1/2 pound shiitake mushroom caps -- optional 2 tablespoons olive oil salt and pepper 4 cloves garlic -- slightly crushed 1 1/2 cups milk 1/2 cup whipping cream 1/2 stick (1/4 cup) butter 1/4 cup flour 2 teaspoons kosher salt 1/2 teaspoon dry mustard 1/8 teaspoon EACH: ground nutmeg, white pepper hot pepper sauce 3/4 pound elbow macaroni, cooked -- drained 2 cups shredded Gruyere cheese -- see note 1/2 cup minced fresh chives or green onions Trim asparagus stalks; blanch in lightly salted boiling water 1 minute. Immediately drain; rinse under cold water to stop cooking. Dry asparagus. Cut into 1-inch pieces; set aside. Slice mushroom caps, if using, into 1/4-inch strips. Heat oil in large skillet over medium heat. Add mushrooms; cook 3 minutes. Season with salt and pepper to taste; set aside. Combine garlic, milk and cream in medium saucepan. Heat mixture to simmer over medium heat. Immediately remove from heat. Cover; steep 30 minutes. Remove garlic. Heat oven to 400 degrees. Melt butter in heavy saucepan over medium heat. Whisk in flour; cook over medium heat 2 minutes. Whisk warm milk mixture into saucepan; whisk constantly until sauce thickens. Add mustard, nutmeg, pepper and hot sauce. Simmer 3 minutes. Combine macaroni, asparagus, mushrooms, sauce, 1 1/2 cups of the cheese and chives in a large bowl. Stir well; pour into greased 2 to 2 1/2 quart casserole. Sprinkle with remaining cheese. Bake until bubbly, heated through and browned on top, about 25 minutes. NOTE: For a more traditional macaroni and cheese, substitute sharp Cheddar cheese for the gruyere. Per serv: 345 cals, 45% cals from fat, 17 g fat, 520 mg sod - - - - - - - - - - - - - - - - - - NOTES : Chef Erwin Drechsler's updated rendition of this classic American dish can perform as an entree or side dish. * Exported from MasterCook II * Root Beer Granita & Vanilla Parfait Recipe By : Chicago Tribune article on haute comfort foods Serving Size : 4 Preparation Time :0:00 Categories : Desserts Entertain Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups root beer 1 pint vanilla ice cream Pour 2 cups of the root beer into ice cube trays to a depth of no more than 1/2 inch (keep remaining root beer refrigerated until ready to use). Freeze trays overnight, along with tall glasses or parfaits. Unmold cubes into food processor fitted with metal blade. Process, pulsing until just crushed. Place straw in each glass, leaning alongside. Layer parfaits by alternating scoopfuls of root beer granita and vanilla ice cream, ending with a scoop of ice cream on top. Pour remaining root beer into glasses at table. Per serv: 415 cals, 30% cals from fat, 15 g fat, 155 mg sod - - - - - - - - - - - - - - - - - - NOTES : At Brasserie T, Gale Gand serves this easy dessert with mini Tootsie Rolls on the side. She said that " the smooth flavor and texture of the vanilla ice cream is a wonderful contrast to the aromatic crunch of granita, a chunkier Italian version of sorbet. " Serve with elbow straws. * Exported from MasterCook II * Garlic Mashed New Potatoes/CT Recipe By : Chicago Tribune article on haute comfort foods Serving Size : 4 Preparation Time :0:25 Categories : Potatoes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 22 cloves garlic, peeled 2 pounds red-skinned new potatoes -- cut into 1 " cubes 1 cup whole milk 1 1/2 sticks (3/4 cup) unsalted butter salt and pepper Blanch 16 of the garlic cloves in boiling water three separate times, 1 minute each time. Set aside. Mince remaining 6 cloves garlic. Cover potatoes with water in large saucepan. Heat to boil; cook over medium-high heat until tender, about 12 minutes. Drain well. Add milk, butter, and all the garlic to potatoes. Mash potatoes to desired consistency. Add salt and pepper to taste. Per serv: 510 cals, 64% cals from fat, 37 g fat, 390 mg sod - - - - - - - - - - - - - - - - - - NOTES : Adapted from a recipe by Michael Kornick of mk restaurant Quote Link to comment Share on other sites More sharing options...
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