recipes from the Detroit News (novice sender)

[Guest guest]

I downloaded these from the web today. I have been lurking and

accummulating recipes for awhile, but this is my first attempt to send

anything. (I am running MC Mac 4.06.)

 

Please feel free to critique my methods, I want to learn the correct form

and etiquette.

 

Two comments:

The first recipe for Berry Crumble said that the amount of salt was *12*

teaspoons. I took the initiative to correct this to *1/2* teaspoon.

 

The last recipe, Zucchini and Basil Pasta Salad, calls for chicken stock.

Is it offensive to anyone that I post this here? Should I change the recipe

before sending? Should I wait until I try the recipe before sending it and

note my revisions?

 

Please respond privately with your suggestions.

 

Carol

a transplanted Michigander living in the panhandle of Texas,

dreaming of green beans and zucchini fresh from a garden

You wouldn't believe what passes for produce here!

 

 

* Exported from MasterCook Mac *

 

Berry Crumble

 

Recipe By : James Borchuck / The Detroit News

Serving Size : 4 Preparation Time :0:00

Categories : Desserts Fruit

to list

 

Amount Measure Ingredient -- Preparation Method

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

3 cups blueberries

(or any combination of raspberries -- blackberries,

marionberries, etc.)

1/2 tablespoon sugar

Juice of lemon

1/4 teaspoon cinnamon

3/4 cup flour

1/3 cup butter

1/2 teaspoon salt

 

Wash the berries and put in a buttered, 9-inch square baking dish, or

casserole of a similar size. Add 6 tablespoons sugar, lemon juice and

cinnamon and stir to coat the berries.

Combine the flour, butter, remaining sugar and salt and mix with a fork

or your fingertips until the mixture is crumbly. Sprinkle the mixture over

the berries and bake at 350 degrees for 30 to 40 minutes. Makes 4 servings.

 

 

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

 

 

Per serving: 286 Calories; 16g Fat (48% calories from fat); 3g Protein; 35g

Carbohydrate; 41mg Cholesterol; 428mg Sodium

Food Exchanges: 1 Starch/Bread; 1 Fruit; 3 Fat

 

NOTES : For this deliciously easy dessert, all you have to do is wash the

berries - no peeling, coring or dicing.

 

Per serving: 429 calories; 16.7 g fat (10.1 g saturated fat; 35 percent

calories from fat); 69.7 g carbohydrates; 43 mg cholesterol; 462 mg sodium;

3.3 g protein; 3.6 g fiber.

 

James Borchuck / The Detroit News

1999, The Detroit News

http://www.detnews.com/1999/food/0722/recipes/recipes.htm

 

 

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* Exported from MasterCook Mac *

 

Green Bean Pate With Basil

 

Recipe By : James Borchuck / The Detroit News

Serving Size : 8 Preparation Time :0:00

Categories : Appetizers Vegetables

to list

 

Amount Measure Ingredient -- Preparation Method

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

1/2 pound fresh green beans -- trimmed

1 tablespoon vegetable oil

1 onion -- coarsely chopped

3 eggs -- hard boiled

3 tablespoons basil -- fresh, chopped

1 teaspoon lemon rind

Lowfat mayonnaise -- to taste

Seasoned salt -- to taste

pepper -- to taste

 

Cook beans until just tender by boiling or steaming them. In a

skillet, heat oil; add onion and saute until softened. Cool. In a food

processor or with a food chopper, process or grind green beans, onions,

eggs, basil and lemon rind until roughly pureed. Remove to a bowl; mix in

just enough mayonnaise to hold mixture together. Stir in seasoned salt and

pepper to taste. Chill. Makes 2 cups or 8 servings.

 

 

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

 

 

Per serving (excluding unknown items): 54 Calories; 4g Fat (60% calories

from fat); 3g Protein; 3g Carbohydrate; 81mg Cholesterol; 25mg Sodium

Food Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat

 

NOTES : This dish tastes sinfully rich, but it's not in the least, so

enjoy! Serve with melba toast or pita chips.

 

Per serving: 83 calories; 6.5 g fat (1.2 g saturated fat; 70 percent

calories from fat); 3.6 g carbohydrates; 82 mg cholesterol; 118 mg sodium;

3.1 g protein; 1.3 g fiber.

 

James Borchuck / The Detroit News

1999, The Detroit News

http://www.detnews.com/1999/food/0722/recipes/recipes.htm

 

 

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* Exported from MasterCook Mac *

 

Roasted Balsamic Potatoes and Onions

 

Recipe By : " Potatoes - A Country Garden, " by Maggie Waldron (Collins)

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes to list

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons olive oil

1 1/4 pounds potatoes (new, red or white) -- (1 1/4 to 1 1/2)

3/4 pound onions

1/4 cup balsamic vinegar

1 tablespoon thyme -- fresh

1/2 teaspoon salt

1/4 teaspoon black pepper -- freshly ground

 

Preheat the oven to 400 degrees.

Scrub potatoes but don't peel. If the potatoes are not small, cut in

half. Peel the onions and cut off the top but leave root ends intact. Cut

into 3/4-inch wedges.

Pour the oil into a 10 1/2-by-15 1/2-inch shallow pan such as a

jellyroll pan. Add the potatoes and onions and toss to coat with oil. Cover

with foil and roast for 30 minutes. Remove the foil.

Increase the heat to 450 degrees. Add remaining ingredients and toss

thoroughly. Continue to roast, tossing occasionally for 30 minutes until

the vegetables are browned and potatoes are crisp on the edges.

 

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

 

 

Per serving (excluding unknown items): 98 Calories; 7g Fat (61% calories

from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 270mg Sodium

Food Exchanges: 1 1/2 Vegetable; 1 1/2 Fat

 

NOTES : Per serving: 221 calories; 7.1 g fat (0.9 g saturated fat; 29

percent calories from fat); 34.8 g carbohydrates; 0 mg cholesterol; 592 mg

sodium; 4.6 g protein; 4.4 g fiber.

 

Be sure to buy the small potatoes for this recipe and absolutely use

fresh thyme. If you don't have an herb garden, check at the farm market or

the fresh herb section of the supermarket. Red onions add a nice color to

the dish, and you can mix the red and white potatoes. The balsamic glaze

gives the dish a heady flavor. From " Potatoes - A Country Garden, " by

Maggie Waldron (Collins).

 

James Borchuck / The Detroit News

1999, The Detroit News

http://www.detnews.com/1999/food/0722/recipes/recipes.htm

 

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* Exported from MasterCook Mac *

 

Zucchini and Basil Pasta Salad

 

Recipe By : James Borchuck / The Detroit News

Serving Size : 8 Preparation Time :0:00

Categories : Pasta Salads

Vegetables to list

 

Amount Measure Ingredient -- Preparation Method

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

4 medium zucchini -- very coarsely grated

(or a combination of yellow squash

and zucchini)

1 teaspoon salt

2 1/2 cups basil leaves -- packed, fresh

1/2 cup olive oil

3 cloves garlic

3/4 teaspoon oregano -- chopped, fresh

(or 1/2 teaspoon dried)

6 cups chicken stock

3/4 pound orzo (rice-shaped pasta)

1/4 cup fresh lemon juice

1/4 cup Parmesan cheese -- freshly grated

(Asiago or hard Monterey jack cheese)

3 tablespoons parsley -- chopped

Salt -- to taste

pepper -- to taste

 

Sprinkle zucchini with salt in a colander and toss. Let stand 20

minutes, stirring once or twice. Squeeze zucchini dry. Transfer to a large

bowl.

Blend basil, oil, garlic and oregano together well in food processor or

blender. Add to zucchini; reserve.

Bring chicken stock to a boil in a large pot. Add orzo and reduce heat,

cooking until orzo is just tender, about 10 to 12 minutes. Drain well. Stir

the pasta into the zucchini. Add the lemon juice, grated cheese and

parsley. Season to taste with salt and pepper.

Serve warm, at room temperature or chilled.

 

 

 

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

 

 

Per serving (excluding unknown items): 174 Calories; 15g Fat (77% calories

from fat); 4g Protein; 6g Carbohydrate; 2mg Cholesterol; 1930mg Sodium

Food Exchanges: 1 Vegetable; 3 Fat

 

NOTES : Per serving: 314 calories; 15.4 g fat (2.5 g saturated fat; 44

percent calories from fat); 36.7 g carbohydrates; 2 mg cholesterol; 394 mg

sodium; 8.5 g protein; 2.9 g fiber.

 

This is excellent as a main dish or side dish with barbecued meats. It also

makes wonderful picnic fare.

 

James Borchuck / The Detroit News

 

1999, The Detroit News

 

 

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