More Recipe’s from Rituals Spa

Peppermint is a hybrid mint that is a blend of spearmint and water mint. Originally from Europe and Asia, peppermint can now be found around the globe. It thrives in moist shady locations and blooms in the summer. The blooms are purple flowers that swirl around the stem. The leaves and stems contain menthol. Menthol is a  volatile oil, meaning that its aroma travels through the air easily and swiftly.

Peppermint has a lively aroma. It is spicy and cool.

It is often used in aroma therapy to relieve anxiety, exhaustion and stress. Peppermint oil is often used to brighten and cool skin. It can be used to help relieve acne and clogged pores, but you must dilute it with Jojoba oil. Add to your shampoo for relief from dandruff. You will find it in many toothpastes due to it’s antiseptic properties.

Aveda Energizing Composition has peppermint and Jojoba oils. Use in your bath or to moisturize your body and scalp. Aveda lip colors have a cool mint aroma which will help soothe sun burnt, chapped or windblown lips. Add to your bath salts to relieve cramped muscles. Foot relief uses the Peppermint oil. Your first reaction will be to enjoy the aroma releiving stress and exhaustion. Then the peppermint oil will work on your skin to soften, lightly exfoliated and soothe.

Rituals Salon & Spa

we have moved!
646 Central St
Leominster, MA 01453
978-537-9394
www.ritualsspa.com

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Some New Recipe’s

Tomato and Roasted Garlic Soup

for 6 – 8 people

1/4 cup butter

2 Tablespoons of olive oil

1 1/4 c chopped onion

1 cup chopped green pepper

1 1/2 tablespoons minced garlic

2 Tablespoons flour

4 cups chicken broth

1 Bulb Roasted garlic ( see below)

1 can 28 ounces crushed tomatoes

1 bay leaf

1/2 cup freshly grated parmesan or parm regiano

Tabasco sauce or other hot sauce

2 tablespoons freshly squeezed lemon juice

20 fresh basil leaves chopped.

optional: 1 cup of fried tofu ( approximately 1/2 cake firm tofu – see below )

to make Roasted Garlic…

preheat the oven to 375′

cut the top off of one bulb garlic (cut tips ). Place the bulb cut side up

on a  piece of foil. drizzle with a small amount of olive oil. Wrap the foil up around the bulb. Place in oven and heat for 45-60 minutes until it starts  to release its perfume. open the foil and check for doneness. The bulb should be soft when squeezed. Let is cook longer if it is not soft.  Roasted garlic

can keep for several days in the fridge.

To make the Fried Tofu.

Cut into 1/4 by 1/2″ chunks. Press gently between a

paper towel to get rid of moisture but not so hard that you mash up the

tofu.

Pour a small amount of olive oil into a small fry pan. Heat med. high. Add

tofu pieces. Turn so that you brown all sides. Once browned drain and let

them wait on paper towels.

For the soup…

Drop 2 Tablespoons of butter into a soup pot along with the olive oil. Once

hot, add the onions and green pepper. Once they are softened toss in the

minced garlic and cook for one minute more. Sprinkle the flour into the pan

and stir well. Then slowly pour in the broth and stir well.

Squeeze the roasted garlic out of its skins into a small bowl and mash into

a paste. Enjoy the aroma. Stir the paste into the soup and bring to a boil.

Add the tomatoes and the bay leaf.

Bring to a boil again, cover the pot, turn the heat to low and simmer for

15 minutes ( or longer ) .

Remove the bay leaf and add the cream.

Add the parmesan and as much Tabasco to taste.

Now stir in the lemon juice, the remaining butter and half of the fresh

chopped basil. Add the tofu, Give a stir. Pour into bowls and enjoy.

Serving suggestion. Serve with garlic bread or a Tortilla Baked Cheese (follows)

Tortilla Baked Cheese.

Take 2 flour tortillas. Put 1/4 grated cheddar cheese on one half of each

tortilla. Fold each in half. Place on a baking sheet and bake in the oven or

toaster oven till barely brown (3 minutes at 350) turn and barely brown the

other side ( 3 minutes). Cut in half and serve with soup.

Courtesy of Rituals Spa

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Peppermint Brownies

Peppermint Brownies

Ingredients

1  cups butter

1/2 cup margarine

3 cups white sugar

1 tablespoon vanilla extract

5 eggs

2 cups all-purpose flour

1 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

24 small peppermint patties

Directions

1.Mix butter, margarine, sugar, and vanilla. Beat in eggs till well blended. Stir in flour, cocoa, baking powder, and salt. Blend well.

2.Grease 13×9x2 inch pan. Spread 1/2 of the  batter in prepared pan.

Arrange peppermint patties in a single layer over batter about 1/2 inch apart. (usually 4 across and 6 lengthwise) 4.Spread the remainder of the batter over patties. Bake 350 degrees F

(175 degrees C) for 50-55 minutes till brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars.

Enjoy!!!

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Warm Spinach Salad with Grilled Sausage Recipe

Warm Spinach Salad with Grilled Sausage

A good summer supper. Serve with polenta, garlic toast  or mix in some pasta. However, it is great on its own. Serves 4.

4 italian sausage links

1 cup cherry tomatoes

1 onion, sliced into 1/2 rings

about 8-10 mushroom caps

1/2 red pepper cut into strips

4 T extra virgin olive oil

3 bunches fresh spinach (about 10 ounces)

1 Tablespoon balsamic vinegar

1 tablespoon whole grain mustard

Heat the grill to medium heat. With a fork pierce the sausage in several places. Grill till cooked. About 12 minutes.

Meanwhile rinse the spinach and let drain.

Meanwhile, clean the vegys and toss into a gallon bag. Toss with 1 Tablespoon of the olive oil to coat. Grill the vegy till tender. About 5-6 minutes for the onion slices, mushrooms and pepper.  About 5-6 minutes for the tomatoes, turning halfway though that time.

Mix the remaining 3 tablespoons of olive oil and mustard or the dressing.

Transfer the vegatables to a large bowl as they are done.

Once the sausage is cooked through, transfer to a cutting board and slice. Toss sausage in with the vegys.

Add the drained spinach and dressing and toss. The warm vegys and sausage will slightly wilt the spinach.

Serve warm.

Submitted by Rituals Spa

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Green Apple Slaw Recipe

Green Apple Slaw

This is excellent on a hot summer day. Serve with smoked poulty, grilled lemon fish or pork or just enjoy on its own. This is a keeper.

1 Tablepoon Olive Oil

1 Tablespoon fresh lemon juice

1 Tablespoon maple syrup

1 Tablespoon Scotch whiskey

1 1/2 teaspoon chopped fresh sage

1 very large green apple, cored, cut into matchstick strips ( about 2 1/2 cups)

1/4 cup paper thin slices of red onion,

2 green onions chopped.

Whisk first 5 ingredients in bowl to blend. mix in rest and toss. refrigerate for at least hour.  enjoy.

Rituals Salon & Spa

we have moved!
646 Central St
Leominster, MA 01453
978-537-9394
www.ritualsspa.com

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Recipe from Rituals Spa

Rituals Salon & Spa

7 Central St
Leominster, MA 01453
978-537-9394
www.ritualsspa.com

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Recipes

Bette Noire with Raspberry Sauce

12 oz. Bittersweet chocolate, morsels or coarsely chopped
1 1/3 cups sugar
1/2 cup bourbon, cognac, or rum
1 Cup (2 sticks) unsalted butter, cut into pieces, at room temp.
5 large eggs
1 1/2 tablespoons flour
Additional butter and flour to prepare pan
Raspberry Sauce (recipe below)
Set oven 350 degrees. Prepare an 8 inch cake pan, bottom and sides,
with butter and flour. Cut parchment paper to cover bottom of pan.
Butter and flour parchment. Place chopped chocolate in bowl of food
processor. Heat sugar and bourbon in saucepan set over med-high heat.
Cook until sugar dissolves into syrup. With food processor motor
running, pour hot syrup into chopped chocolate. Add butter in
tablespoon size pieces, incorporating each before adding more. Add
eggs, one at a time. Process until mixture is smooth and luscious. Add
flour, pulse to combine. Immediately  pour into cake pan and cook in
oven about 25 to 30 minutes, until top is just puffed. Let cool and
place plastic wrap over cake. Place plate upside down on top of
plastic and invert onto plate. Invert again onto serving plate. Cover
with plastic wrap and place in refrigerator overnight.

Raspberry Sauce
1 12 oz. bag frozen raspberries
1/4 cup Confectioner’s Sugar
1/2 lemon, juiced in food processor or blender until pureed.

Blend  above ingredients, strain seeds in fine mesh sieve and discard.
Tomato Tart

1 17.3 oz pkg Puff pastry
1 egg
4 oz (1 cup) Fontina Cheese, grated
1 1/2 lbs Tomatoes, cored and thinly sliced
Salt & pepper
Thyme Sprigs
Heat oven to 400 degrees. On lightly floured surface roll each sheet
of pasty to 11 x 11 inches. Transfer each to a parchment lined baking
sheet. Cut a 3/4 inch wide strip from each side. Whisk egg and a tbsp
of water and brush edges of pastry sheets. Line edges with strips
forming a border, trimming any overlapping pieces on the corners.
Place baking sheet in fridge or freezer about 15 mins. Brush border
with egg mixture. Use a fork to prick  pastry within the border about
every 1/2 inch. Bake just until golden, 12-15 mins. Sprinkle center of
each tart with half the cheese and arrange half the tomatoes on top.
Season with salt and pepper and sprinkle with thyme leaves. Garnish
with a few thyme sprigs and return to oven until the cheese is melted
and pastry is cook throughout, about 8 mins. Serve warm or at room
temperature.

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30 minute meal

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Deb’s Mexican Sautee

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Peanut Butter Recipes

Peanut Butter Chocolate Cake

1/2 c Butter

1/3 c peanut butter

1 1/2 c sugar

2 eggs

3sq unsweetened chocolate, melted

1 1/2 teaspoon vanilla

2 1/2 c flour

2 1/2 teaspoon Baking Powder

1 2/3 c milk

Lightly grease a 13X9 baking pan. Preheat the ove to 350′

In a mixing bowl beat sugar, butter and peanut butter. Add eggs, beat more. add melted chocolate and vanilla, blend.

Next add some of the  milk, beat in well.  Add the baking powder to the flour. Add some flour to the mixing bowl, beat in well in  betweeneach addition. Alternate milk and flour until mixed through and all ingredients have been added.

Pour batter into baking dish. bake in 350′ oven for 30-35 minutes.  Let cool, top with Peanut Butter Icing and drizzle. ( see below)

Peanut Butter Icing

1  1/4 c sifter confectioners’ sugar

1/4 c peanut butter

2 Tablespoons butter

1/2 teaspoon vanilla

Cream ingredients together. Add additional confectioners’ sugar or milk to get to the proper consistency.  Frost the cake.

Melt 1/4 cup  semi sweet chocolate pieces with 1T butter. Drizzel over the frosting.  Enjoy

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Rituals Salon & Spa
7 Central St
Leominster, MA 01453
978-537-9394
www.ritualsspa.com

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Bread and More

Bread

Parmesan Toast

4 slices sourdough bread, sliced, cut into quarters (triangles)

1/4 grated parmesan cheese

1 Tablespoon mayonnaise

1/4 teaspoon lemon juice

Lightly toast the bread. VERY lightly

Mix the remaining ingredients in a small bowl. Spread mixture onto bread triangles. put on a pan and place into the toaster oven and toast, or bake on a sheet pan 375′ oven until cheese is melted.

variation: add 1 artichoke. (non marinated) finely chopped to the topping.

Salads & Vegetables

Rice Salad

4 Cups Water

1 Chicken Bouillon Cube

2 T Butter or Margarine

1 Med. Onion, diced

2 Med. Red Peppers, diced

3 Med. Green Peppers, cut into bite sized pieces

1/2 tsp Tumeric

1 tsp Salt

2 Cups Regular Rice

1/4 cup Salad Oil

1/2 lb. Mushrooms , sliced

2 T. Lemon Juice

In saucepan heat water, butter, bouillon, tumeric , and 1/2 tsp salt to boiling; add rice. Reduce heat to low; cover and simmer 20 minutes. Place rice in large bowl. Meanwhile in large skillet over medium heat, cook onion in oil until tender. Stir in peppers, mushrooms and 1/2tsp salt; cook until all vegetables are just tender. Spoon into bowl of rice. Add lemon juice. Gently toss to blend. Chill for at least one hour.

Asparagus Parmesan

30 Stalks Cooked Asparagus (2 pkgs frozen)

1/3 cup Dry Seasoned Bread crumbs

Grated Parmesan Cheese

Salt and Pepper

2 T. Melted Butter

Drain cooked asparagus and place in greased shallow baking casserole. Sprinkle with salt and pepper. Combine crumbs with butter. Sprinkle over asparagus. Top with cheese. Bake at 375 for 20 minutes.

Spinach Puff

2pkgs. Frozen Spinach , 2 10 oz pkgs, thawed

1/4 cup Butter

2 T. Onion, grated

3/4 cup Shredded Cheddar Cheese

25 Keebler Town House Crackers, crumbled

1 Can Cream of Mushroom Soup

Drain excess liquid from the thawed spinach. Mix all ingredients together in food processor. Put casserole pan. Bake at 350 for 30 mins. or microwave 3 minutes, stirring once.

Variation: use 2 10oz packages frozen broccoli, thawed. It is also possible to use fresh, simply cook the fresh broccoli or spinach till soft. We also like to do a mix of spinach and broccoli. Either is great served with a steak and baked potato.

Broccoli Marinade

1 bunch broccoli (raw), seperated using flowerettes only

1 tsp. Dill Seed

1/3 tsp Salt

1/3 tsp. Garlic Salt

1/3 cup White Vinegar

1/2 cup Oil

1 tsp. Sugar

1 tsp. MSG

1/3 tsp Pepper

Mix marinade ingredients together and pour over broccoli floweret’s; refrigerate for 12 to 24 hours, turning occasionally.

Parmesan Artichokes

1 pound frozen artichokes

1/4 cup fresh grated parmesan

This is so simple and tasty. Spray a baking sheet with spray oil. Arrange the artichoke’s on the baking sheet. (We use frozen artichokes because they are not marinated. Using fresh artichoke is a lot to prepare, so we just use frozen.) Sprinkle/ top the artichoke tops with the grated cheese.

Bake in 350 oven 15 minutes until cheese is melted. Serve warm.

Ratatouille

1/4 cup Olive Oil

1 Clove Garlic, crushed

1/4 tsp. Salt

1 Small Eggplant cut into 1″ cubes

2 Zucchini, sliced

2 Large Tomatoes, diced

1 Large Green Pepper, cut in pieces

1 Large Onion, chopped

1 tsp. Salt

Basil

Oregano

1 T. Minced Parsley

Put garlic, salt and olive oil in bottom of heavy 3-quart saucepan. Put vegetables in layers sprinkling salt, oregano, basil, and parsley between layers. Cover, cook until tender and sauce is rich and thick. Take cover off last 5 minutes.

Baked Beans

1 pound bacon, cooked and drained

1 c water

1 medium onion, chopped

1c brown sugar

1 (16 oz) can EACH butter beans, lima beans, kidney beans Drain each can

I can ( 16 ounces) Pork and Beans

Cook bacon in frying pan. drain, crumble.

In a medium saucepan boil the water and onion 5 minutes. Add bacon and the water, boil and stir until sugar is dissolved. Turn off the heat. Add the beans and combine. pour into casserole. bake 325′ 75 minutes till bubbly.

Creole Eggplant

1 Eggplant

3 T chopped onion

2 c canned tomatoes

1/4 c diced cook bacon

1/4c chopped green pepper

1/4 t paprika

1/3 c grated parmesan cheese

Skin eggplant. Cut eggplant into 1 inch cubes.

Cook bacon in frying pan. Add eggplant , onion peppers and stir until onion is soft. Add the tomatoes, paprika. Cook slowly 25 minutes or until mixture thickens. Stir frequently. Just before serving, toss in the parmesan and give it a good stir. Serve over rice or macaroni.

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Portuguese Pork and Clam Stew

Portuguese Pork and Clam Stew

one  onion, chopped
3 cloves garlic.
6 ounces Linguici (Portuguese sausage)
1 1/2 lbs pork loin, diced
1/4c flour
1/4c cornstarch
3 medium sized potatoes
1/2 teaspoon thyme
1 Tablespoon parsley
2 cans chopped clams ( or fresh clams with shells scrubbed)
1 bottle 6 ounces clam juice
water
2 cubes beef bullion
1/4 c brandy
3 t flour

Saute onion and garlic in a little olive oil.

Slice the linguici in thin slices and toss in pot.
While you are stirring and browning that…

cube the pork. Dredge in 1/4c flour and 1/4 corstarch mixture and add
to pot. Brown all.

While that is browning… peel , rinse and cube potatoes. Toss those
in the pot once pork is browned. Stir it up. (maybe some diced carrots
would be nice too?) toss in about 1/2 teaspoon thyme

Open 2 cans of clams, drain juice into pot, reserving the clams for
the moment. add the bottle of clam juice to the pot, 2 beef bouillon
cubes and just enough water to cover the potatoes.(if using fresh
clams add them later, just add the liquids now) Cover and let simmer
for about 30-40 minutes until the potatoes are softened.

Once potatoes are cooked add  reserved clams, fresh parsley.
Thicken broth with 3T flour shaken in a container with 1/4 cup
brandy.(shake the flour and brandy until there are no lumps) Stir
this flour mixture into the pot until bubbly.

Serve with great bread.

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Cheesecake

Crust
Ingredients:
24 Shortbread cookies (I use Keebler Pecan Sandies or Simply Shortbread)
½ stick butter, melted

Method:
Pre-heat oven to 400 degrees
Make cookies into crumbs.  I use a food processor.  If you don’t have a food processer, place cookies in a plastic bag (you may want to double the bag) beat cookies in bag with a rolling pin or other heavy object.
Put cookie crumbs in a bowl, mix in melted butter with hands.
Press cookie mixture into 10-12” spring form pan.
Bake for about 10 minutes or until crust is lightly browned.
Remove from oven, let cool

Filling
Ingredients:
5-8 oz pkg cream cheese, softened
3 large egg yolks
4 large eggs
2 tsp vanilla
1 ¾ cups sugar
¼ tsp salt
½ tsp lemon rind
½ tsp orange rind
Pinch nutmeg
3 tbsp flour
¼ cup heavy cream

Method:
Increase oven temperature to 500 degrees

I use a food processor but you can make it with a hand mixer as well.

1.Beat cream cheese in food processor or with hand mixer until it appears whipped.
2.Add egg yolks then eggs, one at a time beating every two additions, beat until smooth
3.Add remaining ingredients, beat until smooth
4.Pour mixture in to spring form pan with cookie crust in bottom
5.Place in oven on a middle rack
6.Bake at 500 degrees for 10-12 minutes
7.Reduce oven heat to 200 degrees.
8.Bake for another 1.5 hours or until toothpick inserted in center of cake comes out clean
9.You can also shut off the oven after 1.5 hours and leave in oven for a few hours.
10.Remove from oven and allow to cool for an hour.
11.Run knife between edge of cheesecake and side of pan and refrigerate for at least 2 hours- overnight is best!
12.Decorate or top with your favorite fruit or glaze
13.Enjoy!!!!!!!!!!!

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Apple Bars

Apple Bars  (AKA More)

1c plus 2 tablespoons shortening
2 ¾ cups flour
Milk
1 egg yolk slightly beaten (save egg white for later in the recipe)

Cut shortening or butter into flour until shortening is pea sized. Put the egg yolk in a measuring cup, add enough milk to the yolk to total 2/3 cup. Stir this into the flour to make a soft dough.  Gather it into a ball. Divide dough in half.  On lightly floured surface roll out dough to fill a 15×10 jelly roll pan. Put dough into ungreased pan. Pat into place.

Crush enough cornflakes to make 1 cup of crushed flakes. Spread flakes onto bottom crust .

Heat oven to 350’

Peel and slice 4 apples.
Toss slices apples with 2/3 cups sugar
½ teaspoon cinnamon
¼ teaspoon allspice.
Layer apple slices over bottom crust.

Roll out the rest of the dough to make a top crust. Place on top of apples.

Beat 1 egg white till stiff peaks form.  Gently spread over top crust.

Bake in 350’ oven for 55-60 minutes until golden Brown. Remove from oven.

Mix ½ cup confectioners sugar
1 -2 tablespoons of water
½ teaspoon vanilla
Drizzle over the warm crust.

Sprinkle with chopped nuts if desired.

Cut into 3X 1 ½ inch bars. Enjoy!

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Appetizers & More!

Appetizers

Spinach dip

1 pkg frozen chopped sinach
1/2 c chopped fresh parsley
1/2 c chopped green onions
1/2 teaspoon dill weed
1 c mayonnaise
1 pt sour cream
1 tablespoons lemon juice
Thaw spinach and then squeeze moisture out. Add remaining ingredients and mix thoroughly. Better after it has set for about 8-12 hours.

Grilled prosciutto and basil wrapped shrimp

Ingredients
* 24 fresh basil leaves
* 12 thin slices prosciutto, each cut in half lengthwise
* 24 extra-large shrimp, peeled and deveined, or large sea scallops
* 24 bamboo skewers, soaked in water for at least 30 minutes before grilling
* Garlic Dipping Sauce:
* 1/3 C. red wine vinegar
* 2 Tbs. Dijon mustard
* 1 large clove garlic, chopped
* 1 C. olive oil
Directions
Place 1 basil leaf at the short end of a slice of prosciutto and a shrimp on top of the basil. Roll the shrimp in the prosciutto, then thread lengthwise onto a skewer. Repeat with the remaining basil, prosciutto, and shrimp. Place the skewers on a baking sheet and refrigerate until ready to cook.

To make the sauce, combine the vinegar, mustard and garlic in a food processor or blender. With the machine running, add the olive oil in a slow, steady stream. Process until combined. 10-15 minutes before you are ready to grill, spoon about 1/3 of the sauce over the shrimp skewers to marinate. Transfer the rest of the dipping sauce to a small bowl. Prepare a medium-hot fire in a grill. Grill the shrimp, turning often, until opaque, about 6 minutes. Arrange the cooked skewers on a platter and serve with the dipping sauce on the side.

Chiles Con Queso Dip

1 small onion, shopped
2 Tablespoons butter
1 c drained solid pack tomatoes
1 can (4 ounce) jalapenos chopped
1/2 c shredded cheddar cheese
1/2 c half and half
plain tortilla chips
in a large sauce pan sauté onion in butter until transparent. Add tomatoes and crush. Then add jalapenos. Simmer 15 minutes. Stir in the cheddar cheese and half and half. Bring to a boil. Serve with chips.

Hot Cheese Dip

1c mayonnaise
1/3 c chopped onion
1/3c bacon bits or pepperoni chopped, optional
1 c cheddar or Swiss, grated
mix all ingredients together and bake in  a small casserole pan until bubbly. Bake at 350′ for about 15 minutes. Serve warm  with your favorite chip or cracker.

Lemony shrimp spread

1 (8 oz package of cream cheese
1/4 c lemon juice
1c chopped cooked shrimp
1/4 teaspoon black pepper
1/4 c finely chopped green onions
1-2 Tablespoons prepared horseradish
In medium mixer bowl, beat  cheese unbtil fluffy; gradually beat in juice. Stir in  shrimp, onion, horseradish and pepper. Chill to blend flavors. serve on melba rounds.  makes 2 cups. refrigerate until time to use.

Cheese stuffed mushrooms

8 ounces medium mushrooms
6 slices bacon
1 T mayonnaise
1/2 c shredded cheddar cheese
Wash, stem and drain the mushrooms. Chopped the stems, put the whole caps aside. In skillet cook the bacon until crisp- cool-drain and crumble, set aside.
Heat oven to 350′
Using a small amount of the drippings in the skillet, sauté the mushroom stems. and onion until tender. Drain on paper towel. In a small bowl, blend crumbled bacon, mushrooms stems and onion, mayonnaise and cheese. Fill the caps with the cheese mixture. place on ungreased cookie sheet and bake 15-20 minutes or until filling is hot and cheese is melted.

Chinese Glazed Chicken Wings

3lbs chicken wings, cut into drummetts and wings. discard the wing tips.
2/3 c soy sauce
1/2 c honey
2 T vegetable oil
2 cloves garlic, crushed
2 teaspoons 5 spice powder

Place wings parts  in shallow dish. Mix the remaining ingredients and pour over wings. Cover and refrigerate turning pieces over occasionally. Let marinate at least one hour. arrange chicken pieces on foil lined broiler rack. Brushing with marinade occasionally, bake at 375′ for 30 minutes. Turn chicken every 10 minutes to brown on all sides.

Crab stuffed Mushrooms

1 lb large mushrooms
3/4 seasoned breadcrumbs
1 small onion  finely diced
12 ounces crabmeat
1/4 c melted butter
Rinse stem and drain mushrooms. brush caps with melted butter inside and out.
Chop stems, very finely. put in bowl. add remaining ingredients mix, put spoonfuls into mushroom caps. Arrange stuffed mushroom caps on baking sheet. bake 375′ for 10-15 minutes until tops are golden brown. enjoy.

Shrimp Stuffed Tomatoes

1 pint cherry tomatoes
1 c diced cooked shrimp
1 Tablespoon lemon juice.
1/4 c finely diced onion
1/4 teaspoon ground black pepper
2 Tablespoons mayonnaise
chopped fresh parsley for garnish

Slice off the tops of the tomatoes and scoop out a little of the inside so as to make a nest. Blend the shrimp, mayo, pepper, onion lemon juice in a bowl. put spoonfuls into the tomatoes nest, mounding the goodness into and on the tomatoes. Sprinkle the top with some of the fresh parsley.

SOUPS

Cream Of Broccoli Soup

1 can  (13-oz) chicken broth
1 can (13-oz)  evaporated milk
1 lg.  onion, chopped
1pkg. (10 oz.) frozen chopped  broccoli
1/4  tsp. paprika
1/8 tsp. ground pepper or to taste
2 T. margarine or butter
4 T. flour
4 T. water
salt to taste
cook onion in margarine until soft but not browned. Add broccoli, broth, paprika and pepper. Bring to a boil; break up broccoli. Simmer 5 minutes. Blend flour into
water. Stir into soup. Simmer 2 minutes. Slowly pour in milk, stirring  vigorously.
Bring  almost to a boil; do not boil. Season to taste with salt and serve.
Serves/Makes:   6

Broccoli and Cheddar Soup

Ingredients:
2 tablespoons butter
1 cup chopped onion
1 1/4 pound baking potato, peeled and cubed
1 1/2 cup 1% low-fat milk
1 can (13 3/4 oz size) chicken broth, salt-free
1 1/2 cup fresh broccoli, finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
6 ounces reduced-fat sharp Cheddar cheese, shredded

Directions:

Melt Butter in large saucepan. Add onion; saute 5 minutes. Add potato, milk, and broth; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes. Until potatoes are tender.

Remove 1 cup potato mixture, and set aside.

Place remaining potato mixture in container of an electric blender; cover and process until smooth. Return potato puree to pan; stir in broccoli, and cook over low heat 8 minutes, stirring frequently.

Add reserved potato mixture; cook 1 minute. Remove from heat; add cheese, stirring until cheese melts.

Cream of Spinach  Soup

1 pkg. (10-oz) frozen chopped spinach
1 can (13-oz) chicken broth
1  c. light cream or evaporated milk
3 T. flour
3 T. water
salt & pepper to taste
Place the frozen spinach and broth in a 6-cup  pot. Heat to boiling, lower heat and simmer 5 minutes . Make a paste of the flour and water. Stir into soup. Simmer 2 minutes. Slowly add cream, stirring quickly. Heat to just under boiling. Do not boil.
Salt and pepper to taste. Paprika may be sprinkled on if desired.

Turkey and White Bean Soup

2 tablespoons olive oil
2 medium onions, chopped
6 garlic cloves, minced
3 pounds turkey wings, cut at joints
9 cups canned low-salt chicken broth
2 teaspoons dried oregano

1 28-ounce can diced tomatoes in juice
3 carrots, peeled, chopped
1 cup chopped celery
1 cup orzo (rice-shaped pasta)
2 15-ounce cans cannellini (white kidney beans), drained, rinsed
green pepper
broccoli
1/2 cup thinly sliced fresh basil
Preparation
Heat oil in heavy large pot over medium heat. Add onions and garlic; sauté until translucent. Add turkey wings, chicken broth and oregano. Cover; simmer over medium-low heat 1 hour.

Using tongs, transfer wings to work surface; cool. Remove meat from bones; discard skin and bones. Mix meat into soup. Bring to simmer. Add tomatoes with juices, carrots and celery. Cover; simmer until vegetables are crisp-tender, about 6 minutes. (Can be made 1 day ahead. Cool soup slightly. Chill uncovered until cold, then cover. Keep chilled. Bring to simmer before continuing.) Add orzo; simmer, covered, until pasta is tender, stirring often, about 10 minutes. Mix in cannellini and basil green pepper and broccoli
; cook until heated, about 5 minutes. Season with salt and pepper.

Succotash Fish  Chowder

2 T. butter or margarine
1 c. chopped onion
1 c. chopped green pepper
2 T. flour
2 c. potatoes in small cubes
3 c. chicken bouillon
1 bay leaf
1/2  tsp. thyme
Salt and pepper to taste
1 pkg. (10-oz ) frozen corn
1 pkg. frozen baby lima beans
1 1/2 lbs. cod or haddock
3/4 c. buttermilk ( optional)
Chopped fresh parsley
Chopped chives
In a large saucepan melt the butter. Add onion and green pepper; sauté   until tender. Sprinkle flour over and mix to blend. Add potatoes, chicken broth leaf thyme, salt and pepper. Stir to remove flour from bottom of pan. Cover and simmer 10 to 15 minutes until potatoes are barely tender. Add corn, lima beans and heat through. (Since everyone does not like buttermilk, I add a bit to individual bowls and microwave 1 minute.) Remove bay leaf before serving . Garnish each bowls with parsley and chives. Serves 6.
Shrimp Bisque
2 T. butter or margarine
2 carrots, finely diced
1 T. chopped onion
1 can chicken broth
1 Pkg. (5 oz) frozen, uncooked shrimp (cleaned)
2 T Flour
1C light  cream of half and half
black pepper to taste
Sauté carrots, celery and onions in the butter until soft (about 7 minutes). Add broth and shrimp, bring to boil, then simmer 5 to 10 minutes. remove and set aside 8 shrimp for garnish. Pour liquid into blender and puree. In the saucepan, blend flour into the cream. stir in the puree. Heat to thicken, stirring constantly. Add pepper to taste. place 2 shrimp in each bowl, ladle in the soup. serves 4.

Herbed Vegetable Soup

2 c. lentils (about (3/4 lb.)
1/4 c. onion flakes
2 bay leaves
2 c. shredded cabbage
2 c. sliced carrots
1 T. salt
2 tsp. basil leaves
2 qts. water
1/2 tsp. minced garlic
2.c. diced tomatoes
2. c. sliced zucchini
1/4 c. soy sauce
1 1/4 tsp. ground black pepper
1/4c. parsley flakes
In large saucepan, combine lentils with water. Bring to a boil : reduce heat; simmer for 2 minutes. Remove from heat and let soak 1 hour. Add onion flakes, minced garlic, bay leaves, tomatoes, and carrots; heat to boiling point. Reduce heat; cover and simmer 1 1/2 hours, or until lentils are tender. Add cabbage, zucchini, soy sauce, salt, black pepper, basil leaves and parsley flakes. Cover; simmer for 5 minutes. Remove bay leaves before serving. makes 10-12 servings.

Mom K’s tomato rice soup

1 to 1 1/2 lbs, beef soup meat and bones
Parsley, sprig or root
1 lg. onion or 2 small
2 c. fresh or canned tomatoes
1 T. flour
1 c. sour cream (optional)
6 c. water
salt &pepper to taste
1 can tomato soup
1/3 to 1/2 c. race rice
1 c. milk
Cook meat and bones in water with salt and pepper to taste for about 1/2 hour. Add onion, carrots and parsley and cook another 1/2 hour. Add tomato soup, tomatoes and rice and simmer 10 to 20 minutes. Mix flower with milk and stir into soup. Bring to about and serve. If desired stir in sour cream just before serving.

Vegetables

Chiles Rellanoes

* 4 Poblano Chiles, roasted, peeled, and seeded
* 1 Cup Rice, cooked and cooled
* ½ Cup Chicken, grilled and diced
* 1 Cup Monterey Jack cheese, shredded
* 6 Tomatillos, roasted, peeled, and pureed
* ½ Cup Whole Milk, Half & Half, or Cream
* Salt to Taste
Directions
1. To prep the chiles: Heat under a broiler or over gas flame until skin is blistered and beginning to char. While still hot, place the roasted chiles in a covered bowl or Ziploc bag. After about 15 minutes the skin can be easily removed.
2. To roast the tomatillos: Remove husks and rinse off sticky sap. Place on a baking sheet and cook at 350 degrees F for 30 minutes or until soft. After they cool the skins can be easily removed.
3. Slit each pepper from stem to tip and remove seeds and as much of the membrane/veins as possible. Set aside.
4. Pulse roasted and peeled tomatillos in a food processor or blender to desired consistency. I like about a 50/50 proportion of liquid to pulp. For a smoother sauce, blend more and strain.
5. In a medium saucepan add tomatillo puree and simmer uncovered for 20 minutes.
6. While sauce is cooking, mix cooked rice and diced chicken and pre-heat oven to 350 degrees F.
7. Stuff each of the roasted chiles with the rice mixture and some of the shredded cheese. Fill them completely, even over-flowing. Place the stuffed chiles in a baking dish.
8. Finish the tomatillo sauce by removing from heat and whisking in the milk or cream. Taste and add salt to taste.
9. Pour tomatillo sauce over chiles, sprinkle with more cheese, and bake uncovered 15-30 minutes until cheese in melted and slightly browned.

Main Dishes

BEEF (OR VEAL) MARSALA

2 3/4 lb. round steaks
2 eggs
2 tbsp. milk
1 1/4 c. seasoned bread crumbs
1/3 c. Parmesan cheese
Salt and pepper
4 c. cooked rice
3/4 c. butter
2 garlic cloves, slivered
2 tsp. flour
1/2 c. Marsala wine
1 beef bouillon cube
1/2 c water
1/3 c. chopped parsley

Pound steak. Cut in 3×2 inch pieces. Sprinkle with salt and pepper. Beat eggs and milk in bowl. In other bowl combine bread crumbs and Parmesan cheese. Dip meat in egg mixture, then crumbs. In 12 inch skillet (medium heat) melt 1/4 cup butter; cook 1/2 the garlic. Add 1/2 of the breaded meat. Cook until lightly browned on both sides. Remove meat to platter; keep warm. Repeat using 1/4 cup butter. Meanwhile in 1 cup measuring cup mix flour with 3/4 cup water. Melt remaining 1/4 cup butter in skillet. sautee remaining garlic. Stir in flour mixture, wine, bouillon, water and 1/4 cup parsley. Cook, stirring until sauce is thickened. Add remaining parsley to sauce.
Serve rice and meat, top with sauce.

Pepper Steak

2 Tablespoons vegetable oil
One  large Onion, halved then sliced
one large green pepper, rinsed, halved then sliced
1 lb round steak, cubed
1/4 cup flour
1/4 cup cornstrach
1 c water
1 beef bullion cube
1/4 c soy sauce
1/2 c ketchup

sautee the onion and pepper chopped in the vegetable oil. (calls for one each. but I like lots)
Dreg the meat chunks in 1/4 c flour and 1/4 c corn starch. add to pan. Brown.
Once they are browned add the rest. Let simmer for about 40 minutes till meat is tender. (You can always add a shot of Saki, if you so desire)
Serve with rice.
Sides
Sofrito Mashed Potatoes
Ingredients
* 2 tablespoons salt
* 2 pounds potatoes (recommended: Yukon gold)
* 3 tablespoons canola oil
* 1/4 cup chopped red onions
* 1 red bell pepper, chopped
* 1/2 green pepper, chopped
* 3 tablespoons chopped garlic
* 2 tablespoons tomato paste
* 1/4 cup white wine
* 3 ounces tomato sauce
* 3 tablespoons unsalted butter
* 1/2 cup heavy cream
* 3 tablespoons salt
* Salt and pepper
* 2 tablespoons chopped cilantro leaves
Directions
Fill a large pot with water, salt and potatoes and bring to boil. Cook until fork tender.
Meanwhile, heat oil in a medium sauce pot over medium heat. When oil is hot add onions and peppers and saute for 3 minutes. Add the garlic and cook until it begins to brown. Lower the heat and add tomato paste and stir for 3 to 5 mnutes. Deglaze with white wine and reduce by half.
Add tomato sauce and bring to simmer for 5 minutes. Then stir in butter and cream and set aside, covered to keep warm.
When potatoes are fork tender, drain water and mash slowly adding the sofrito mixture. Season with salt and pepper and garnish with cilantro.

Chicken saltimbocca

1 pound pasta, bowties are good
Meat-
1 pound chicken cutlets
1/8 pound thinly sliced prosciutto
1/4 pound provolone
8 fresh sage leaves
1 stick butter
2 cloves garlic, minced
1 small onion diced
sauce-
pan drippings
1/3 cup Marsala shaken in a small container with 1/4  flour until lumps are gone.
1 beef bouillon cube
1 cup water
10ounces fresh or frozen spinach

Prepare the chicken. Clean,  pound to 1/3 inch thick.  top each cutlet with 1 fresh sage leaf, 1 slice of provolone and one slice prosciutto.
Begin to heat the water for the pasta and cook pasta till al dente.
Melt 2 tablespoons of butter in  large fry pan. medium heat. Add one clove minced garlic. Add chicken to the pan, cook on the first side for about 10 minutes. carefully flip the chicken onto the prosciutto side. Cook for 2 more minutes. transfer to platter, keep warm.
warm the water in the microwave. Add the bouillon to soften. set aside.
Using the drippings in the pan, add 3 T butter, the other clove of garlic and the chopped onion. sauté until garlic and onion  is softened. Stir in brandy and flour mixture, bubble  a  minute, add the water and  bouillon mix.  Stir well. Add the fresh or frozen spinach. If using frozen spinach warm through. If using the fresh spinach put a bit in at a time and stir until softened and coated with sauce.

To serve. Place some sauce and spinach on a plate, top with pasta and chicken. Serve with some good wine. YUMMMM

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