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Houston's Spinach-Artichoke Dip
Fish Soup ( Caldillo de Congrio)
Green Chile Stew (Chile Verde Con Carne or "Caldillo")
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More Soulful Recipes September 14th, 2002 (Part 2)
Publisher: Willie Crawford
http://www.chitterlings.com
Home Office: Phone 850-651-3527
Member - International Council Of Online Professionals
Member - Northwest Florida Better Business Bureau
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Please send your posts and email notes to:
posts@chitterlings.com
Please send recipes in the body of emails instead as
attachments.
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What's In This Issue:
Recipe Request: Seafood Pie
Recipe: Strawberry
Dumplings
Recipe: Fried Dried
Peach Pies
Recipe: Spinach Dip
Recipes: Houston's
Spinach-Artichoke Dip, Easy
Salmon Dip,
Smoked Salmon Spread
Recipe: Authentic
Mexican Tamales
Recipe: Coca
Cola Cake W/ Pecan Icing
Recipe: Garlic Herb Butter
Recipes: Fish
Soup ( Caldillo de Congrio),Green
Chile Stew (Chile Verde Con Carne or
"Caldillo")
Recipes: Caldillo 3 Recipes
Recipe Request: Pound Cake For Diabetics
Recipe: Meat Patties
(Jamaica)
Recipe: Chicken
Alfredo a la Moi
You can also swap recipes on our online discussion board
by visiting
http://chitterlings.com/cgi-bin/chit_index.cgi today!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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Those recipes are all in our cookbook. Willie Crawford
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Plunk123
Subject: SEAFOOD PIE
To: posts@chitterlings.com
Does anyone have the recipe for seafood pie" If so,
please post
it. Also, I have read several time about Willie's oven
baby back
barbecue ribs. Evidently, I missed that delicious recipe.
Please
post again. Thanks to everyone for all these delicious
recipes.
**** Moderators Note: The references you are referring to
is a
testimonial in an ad for the cookbook. I've never seen
this recipe
posted. ****
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Dumplings
Strawberry Dumplings
Ingredients
For the dumplings:
3/4 cup sifted flour
2-1/2 tsp. baking powder
1/2 tsp. salt
1 egg
1/3 cup milk
For the sauce:
1 lb. strawberries, washed and chopped
2 cups water
2 tbsp. butter
2/3 cup sugar
Instructions
To make the dumplings, mix the flour, baking powder and
salt in a
medium size bowl. Add the egg and milk and beat until you
have a
smooth paste. Set aside.
Prepare the sauce by putting the chopped strawberries,
butter, sugar
and water in a large pot. Mix. Bring to a boil, stirring
occasionally. When the sauce is boiling, drop the
dumpling batter
into it by small spoonfuls. Cover the pot and cook for 15
minutes. Do
not remove the lid while the dumplings are cooking, as
they need the
steam to be light.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Pies
Fried Dried Peach Pies
Ingredients
4 cups flour
2 teaspoons salt
1 cup shortening
1 cup milk
2 cups dried peaches
3/4 cup white sugar
2 cups oil for frying
Directions
Make Crust: Mix together flour and salt. Cut in
shortening until
mixture is crumbly. Add milk and stir until dough forms a
ball. Roll
out and cut into 6-inch circles...about 16 or so.
Make the filling: Add sugar to peaches. Add enough water
to cover
fruit. Cook covered, over low heat until peaches are
falling to
pieces. Remove lid and cook until water is evaporated.
Heat oil in
skillet, over medium heat. Spoon equal amounts of peach
filling onto
each circle of pastry and fold in half. Seal pastry with
a fork
dipped in cold water. Fry and drain.
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From: GLASSWOMN9
Subject: houston's dip
To: posts@chitterlings.com
spinach dip
What you need:
1 can of whole artichoke hearts (drained)
1 cup parmesan cheese
1 pkg of frozen spinach (thawed & drained well)
1 cup mayonnaise (not Miracle Whip)
1 clove garlic, minced (or more if you like)
Monterey Jack Cheese What you do:
Blend artichoke hearts and parmesan cheese in a food
processor. Add
remaining
3 ingredients and blend.
Bake in over at 350 for 20 minutes.
Place the slices of cheese on top and bake until melted.
Remove from oven and stir cheese into mixture.
Get out the chips or pumpernickel bread pieces and chow
down.
Enjoy!!!! Tracey Glasswomn9"AT"aol.com
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Dips
HOUSTON'S
SPINACH-ARTICHOKE DIP
Ingredients
2 pkg. frozen chopped spinach
1-1/2 cans artichoke hearts, chopped and strained
1 onion, chopped
1/2 cup (1 stick) butter
1/2 tsp. cayenne pepper
salt and pepper, to taste
8 oz. cream cheese
8 oz. Monterey Jack cheese, shredded
4 oz. Swiss cheese, grated
4 oz. Mozzarella cheese, grated
4 to 6 oz. heavy whipping cream
4 oz. fresh Parmesan cheese, shredded
Directions
Cook spinach according to package directions. Drain and
set aside.
Sauté chopped onion in one stick of butter until tender.
With a
beater, beat cream on medium speed and gradually fold in
cream cheese
until it forms a creamy mixture.
Mix all remaining ingredients, except for the Parmesan
cheese, adding
salt, peppers, and onion and garlic powder (if you
desire) to your
taste preference.
Marinate in the refrigerator for at least two hours (the
longer the
better. Top dip with the shredded Parmesan cheese and
heat in the
microwave until it is hot and the cheese is melted.
Serve with restaurant-style tortilla chips.
-------------
Easy Salmon Dip
Makes 4 cups
Ingredients
24 oz. cream cheese
1/2 lb. smoked salmon
Juice of 2 limes
10 to 12 scallions, sliced, including green tops
2 to 3 tablespoons chopped fresh dill
Directions
Place the cream cheese and salmon in the bowl of a
blender or food
processor and process until just combined. Add the lime
juice,
scallions and fresh dill and pulse 4 to 5 times, or until
combined
but still retaining some texture.
Serve with cucumber rounds or crackers.
------------
Smoky Salmon Spread
Makes 20 servings (approx. 2-1/2 cups)
Ingredients
1 can (15 1/2 oz.) Alaska salmon
1 pkg. (8 oz. ) light cream cheese
2 Tablespoons lemon juice
1/4 cup thinly sliced green onions
2-3 drops natural hickory liquid smoke
Crackers or French bread rounds
Directions
Drain and flake salmon. Beat cream cheese with lemon
juice in
electric mixer until light and fluffy. Beat in flaked
salmon and
green onions until thoroughly
combined. Season with liquid smoke to taste. Chill
several hours
before serving to allow flavors to blend. To serve,
spread on
crackers or French bread rounds.
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From: GLASSWOMN9
Subject: tamales
Tamales Recipe
Authentic Mexican
Tamales
Recipe Ingredients
5 lbs. lean pork or beef, cooked and shredded
6 to 7 lbs. fresh masa
1 1/2 lbs lard
1 tbls. salt
1 1/2 pts. red chili sauce
1 bundle oujas (corn shucks) How to Make Tamales
To make tamales, cook meat by boiling in a large covered
pot
with enough water to cover completely. Add salt to taste
and
slow boil till completely done. Cool meat and save broth.
When
meat has cooled, shred and mix in the chili sauce. Clean
oujas
(corn shucks or outer husk)in warm water. (make masa by
hand
or with mixer) Mix the masa, lard , salt and enough broth
to
make a smooth paste. Beat till a small amount (1 tsp)
will
float in a cup of cool water.
Spread masa (1/8 to 1/4 inch thick layer, or to
preference) on
ouja, add a small amount of meat and roll up. Fold up
ends of
ouja and place(fold down) on a rack in a pan deep enough
to
steam. Add 1 to 2 inches water, cover with a tight
fitting lid
and steam about 1 1/2 hours. (a cloth can be used under
the lid
to make a tighter fit)
Many variations of ingredients can be used in making
tamales.
You can use a combination of beef and pork, use chicken
or even
fried beans. One or two olives may be added to the center
or
try adding a few raisins.
This recipe will make 4 to 5 dozen Mexican tamales.
Enjoy!!! Tracey Glasswomn9
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From: GLASSWOMN9
Subject: coca cola cake w/ pecan icing
To: posts@chitterlings.com
Copies to: chast@wt.net
Coca Cola Cake W/
Pecan Icing
This is a southern charmer!
cake
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 cup butter
1/2 cup vegetable shortening
3 tablespoons unsweetened cocoa powder
1 cup Coca-Cola
2 eggs
1-1/2 cup mini-marshmallows
1 teaspoon vanilla
1/2 cup buttermilk
icing
1/2 cup margarine
7 tablespoons Coca-Cola
2 teaspoons unsweetened cocoa powder
1 pound box powdered sugar
1 cup chopped pecans
Preheat oven to 325°F.
Sift flour, sugar and baking soda together.
In a pan, bring butter, shortening, cola and cocoa powder
to a boil.
Remove from heat and pour over dry ingredients.
Add eggs and buttermilk, beat well.
Stir in marshmallows and vanilla.
Pour into a 9 x 13" cake pan.
Bake 35 minutes or until done.
Combine margarine, Coca-Cola and cocoa powder in a
saucepan.
Bring to boil.
Add powdered sugar and pecans.
Pour over hot cake while icing is still hot.
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Butter
Garlic Herb Butter
Makes 2 cups
Ingredients
1 tablespoon garlic powder
1 minced fresh garlic clove
1 teaspoon minced fresh parsley
1 teaspoon minced fresh basil
1 teaspoon minced fresh shallots
1 teaspoon minced fresh watercress
juice of 1 lemon
1 pound (4 sticks) salted butter
Directions
In the bowl of a food processor or mixer, combine all
ingredients.
Beat until smooth, about 4 minutes. Pack into molds or a
glass
container with a lid, and refrigerate. Keeps up to 1
week.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: GLASSWOMN9
Subject: Caldillo Soup 2 recipes
To: MsTMyAngel
Cc: posts@chitterlings.com
Fish Soup (
Caldillo de Congrio)
4 servings
INGREDIENTS:
2 pounds cod, cut into 4 steaks salt 1/4 cup lemon juice
2 carrots, scraped and thinly sliced 2 pounds small
potatoes, peeled
and thinly sliced 2 medium onions, halved and thinly
sliced
2 cloves garlic, chopped (optional) freshly ground pepper
1/4 teaspoon
oregano
1 cup dry white wine 4 cups fish stock 4 tablespoons
olive oil
1 Put the fish steaks into a casserole, preferably
earthenware, large
enough to hold them in a single layer. Season with salt
and the lemon
juice. Cover with a layer of carrots, then a layer of
half the
potaotes, then the onions and garlic, and the rest of the
potatoes.
Season with salt, pepper, and oregano. Pour in the wine,
fish stock,
and olive oil. Bring to a boil, reduce the heat, and
simmer until the
potatoes and carrots are tender, about 30 minutes. Serve
in soup bowls
accompanied by crusty bread and butter. With the addition
of dessert,
or cheese, this makes a splendid lunch or dinner.
------------------------------
GREEN
CHILE STEW(Chile Verde Con Carne or "Caldillo")
5 medium
potatoes, peeled and diced 1/2-inch pieces
3 carrots, peeled and cut into 1/2-inch pieces
3 stalks celery cut into 1/4-inch pieces
1/2 yellow onion, chopped
2 tomatoes, chopped
2 teaspoons meat seasoning (1/4 teaspoon paprika, 1/4
teaspoon cayenne
pepper, 1 teaspoon ground celery seed, 1/2 teaspoon salt)
1/2 cup prepared basic green chile
1 pound beef stew meat or 1 pound pork butt
Water to cover
Salt and pepper to taste
Add stew meat to a large casserole and cover with water.
Bring to a
boil and remove any film or residue from the surface.
Turn down to a
simmer and cook for ten minutes. Add onion, tomato,
celery, meat
seasoning, and basic green chile and continue cooking
over low heat,
just above a simmer. When meat begins to become fork
tender (about 1
hour) add carrots and continue cooking for 15 minutes.
Just before
serving, add potatoes, adjust seasoning, and serve when
potatoes are
cooked through. Makes 4 servings.
Enjoy!!!!!!! Tracey Glasswomn9
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: CorinnaMarieE
Subject: Caldillo 3 Recipes
To: posts@chitterlings.com
---------------
Caldillo can be made of any meat or seafood. Not sure
what kind you
wanted so I listed 3 of the most popular types.
GREEN CHILE STEW
(Chile Verde Con Carne or "Caldillo")
5 medium potatoes, peeled and diced 1/2-inch pieces
3 carrots, peeled and cut into 1/2-inch pieces
3 stalks celery cut into 1/4-inch pieces
1/2 yellow onion, chopped
2 tomatoes, chopped
2 teaspoons meat seasoning (1/4 teaspoon paprika, 1/4
teaspoon
cayenne pepper, 1 teaspoon ground celery seed, 1/2
teaspoon salt)
1/2 cup prepared basic green chile
1 pound beef stew meat or 1 pound pork butt
Water to cover
Salt and pepper to taste
Add stew meat to a large casserole and cover with water.
Bring to
a boil and remove any film or residue from the surface.
Turn down
to a simmer and cook for ten minutes. Add onion, tomato,
celery,
meat seasoning, and basic green chile and continue
cooking over
low heat, just above a simmer. When meat begins to become
fork
tender (about 1 hour) add carrots and continue cooking
for 15
minutes. Just before serving, add potatoes, adjust
seasoning,
and serve when potatoes are cooked through.
Makes 4 servings.
Leona's Restaurant, Chimayo, NM
BASIC GREEN CHILE
1 1/2 pounds roasted and peeled green chilies (anaheim,
poblano, etc.)
salt to taste
1 clove garlic
1/2 quart water or enough to barely cover chopped peppers
Roast peppers in a 450°F oven for 20-25 minutes until
the skin
blisters.
Immediately place all of the peppers in a bowl (or
plastic bag)
and cover for about 20-30 minutes. Remove the skins and
seeds from
the peppers and discard.
Chop the flesh of the peppers into bite size pieces and
place in a
pot with garlic and enough water to just barely cover the
peppers.
Bring to a boil and season with salt. Turn down to a
simmer and
allow to cook for several hours. The peppers should break
down so
that you are left with a chunky puree that is not too
watery. You
may puree the peppers for a smoother consistency if you
like. Allow
to cool. This will freeze well for several months.
-----------------------------
CALDILLO (MEXICAN STEW)
3 lbs. cubed beef
1 1/2 c. diced onion
Bacon drippings
3 c. diced tomatoes
1 1/2 c. sliced green chilies
1/2 c. beef stock
1/2 c. chicken stock
2 tsp. salt
2 tsp. pepper
2 tsp. garlic salt
2 tsp. cumin
2 lbs. potatoes, cubed
Saute beef and onion in bacon drippings. Add tomaotes,
sliced green
chilies, stocks and seasonings. Cook over low heat until
meat is
tender. Add cubed potatoes during last 30 minutes.
Caldillo may be
frozen after preparation (with or without potatoes).
Yield: 1 gallon.
-------------------------------------
Caldillo de Congrio (Pescado)
Conger (or Fish) Chowder
Immortalized by Pablo Neruda in his Elementos
Odas'"Oda al Caldillo
de Congrio," this classic fish soup of the Chilean
coast is simple,
tasty, and filling. If you first read Neruda's poem,
though, you
will cook it up in a haze of pleasure and dine on it in
heaven. If
you want to add potatoes for heartiness, cook them,
diced, in a
little fish stock until tender and add with the fish.
Serve hot to
4 as a meal, ideally with lots of crusty bread and good
Chilean wine.
2 Tablespoons olive oil
6 cloves garlic, peeled and chopped
2 large onions, peeled and chopped
1 jalapeno pepper, seeded and chopped finely
4 tomatoes, peeled and chopped, juices reserved (canned
tomatoes are
fine)
1 pound large shrimp, peeled and deveined
1 pound eel, skinned, or other fish fillets
1 pound potatoes, diced and cooked til tender in fish
stock (optional)
1 cup seafood stock
1 cup heavy cream
salt and pepper to taste
Garnish: finely chopped parsley or scallions
Heat the oil in a large pot and stir in garlic, onions,
and jalapeno
pepper and saute until soft. Add the tomato pieces and
cook down over
medium heat, about 8 minutes. Toss in the eel and the
shrimp, covering
and steaming for about 2 minutes. Remove cover and let
stew gently for
5 more minutes, until the eel is just done and a little
shrunk. Pour
in the reserved tomato juice and stock and bring to a
boil. Stir in
the cooked potatoes, if you decide to use them, and
return to a
simmer. Stir in cream. When the chowder is simmering, it
is ready to
serve. Fork the eel off the bone into the soup,
discarding the bone.
Ladle the soup into bowls and garnish with minced parsley
or scallion.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: LSheltonca
Subject: Recipes
To: posts@chitterlings.com
Mr. Crawford,
I certainly do enjoy receiving the many different
recipes. I
would love to get a recipe on how to make a POUND CAKE
for a
diabetic.
Thank You
Laura Carr
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: YvonneBeetlebug
Subject: MEAT PIES
To: posts@chitterlings.com
--------------------------------------------------------------------------------
Meat Patties (Jamaica) --
From Sugar Reef Caribbean Cooking by
---------------------- Devra Dedeaux, Roundtable Press,
ISBN
0-07-062457-7
Note: The Spanish call their delectable meat pies
pasteles. In the
islands the patties were transformed to utilize native
ingredients,
such a potatoes, plaintains, and bananas. The frugal
Indian and
African population saved scraps of meat left over from
meals, ground
them up with seasonings, and enclosed them in pastry.
PASTRY: 2 c flour
1/4 t salt
1/4 c solid shortening
1/4 c (1/2 stick) margarine
1/3 c cold water
MEAT
FILLING: 2 T margarine
1 small white onion, finely chopped
1/4 t chopped Scotch Bonnet pepper (very fruity and
spicy local hot pepper; substitute accordingly)
1/2 lb lean ground beef
1/2 t salt
1/2 t freshly ground black pepper
1/2 t curry powder
1/2 t dried thyme
1/4 c bread crumbs
1/4 c beef or chicken stock
1 egg, beaten
1/4 c water
1. Sift the flour and salt into a large bowl. Cut in the
shortening
and margarine until crumbly. Add the cold water to make a
stiff
dough. Lightly flour a wooden cutting board and roll out
the dough
until about 1/8 inch thick. Cut out 8-inch circles. Cover
with wax
paper or a damp cloth towel until ready to use.
2. In a heavy skillet, melt the margarine and saute the
onion and
Scotch Bonnet pepper until they become limp. Add the
ground beef,
salt, pepper, curry powder, and thyme and mix well. Brown
the meat
for
about 10 minutes, stirring occasionally.
3. Add the bread crumbs and the stock, and combine all
the
ingredients
well. Cover the skillet and simmer for about 10 to 15
minutes,
stirring occasionally. When all the liquids have been
absorbed, the
filling is ready. It should be moist but not watery.
Remove the
skillet from the stove and preheat the oven to 400 deg F.
4. Uncover the dough circles and place 2 to 3 T of
filling on each
half. Moisten the edges of the dough with water and fold
the
remaining
half over the meat filling. Pinch the edges closed with a
fork.
Lghtly brush the postry with a mixture of the egg and
water. Bake on
a
lightly greased baking sheet for 30 to 40 minutes or
until pastry is
golden brown.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "streek53"
To: <posts@chitterlings.com>
Subject: Chicken Alfredo a la Moi
My wife finally got me eating pasta (besides just
spaghetti) and I am
now a convert. What follows is a combination of several
similar
recipes. While I am sure to include this in my
forthcoming cookbook -
Death by Cholesterol - this may not be something you'd
want to eat all
the time. On the other hand, the occasional splurge is
certainly
justified...especially if you've been good.
If you haven't been good, this dish will change your life
for the
better and cure cooties, unless you're a Boy
Scout-bashing,
Christian-hating, blame-America-first far left liberal
democrat, in
which case you ARE a cootie and beyond hope. Go to
Florida and become
involved in their elections process. If your IQ breaks
into double
figures, your help is urgently needed in this
voting-challenged state.
One wonders how these people manage to do REALLY
difficult stuff, like
driving a car, boiling water, or counting past 10 without
removing
their shoes.
American by birth, Southern by the grace of God,
streek
Chicken Alfredo a la
Moi
What it is:
1/2 pint heavy whipping cream (Food Lion will have this)
1/2 stick butter (okay, I used Parkay, but that's what I
had on hand)
1 tablespoon all-purpose flour
1/2 of 8 oz package of cream cheese
1/2 cup grated Parmesan cheese
1 teaspoon parsley flakes
1/2 teaspoon Garlic powder
1 chicken breast, cooked and diced
1/2 of small can of mushrooms (Food Lion again, house
brand)
1 cup steamed broccoli
4 oz fettuccine
optional: mozzarella cheese to top it with
optional: 1/2 teaspoon or so of onion flakes
salt and pepper to taste
olive oil (civilized people keep a supply of olive oil at
hand at all
times)
How it's done:
Cook your chicken breast in enough water to use later to
cook
fettuccine noodles. I added a bit of Garlic powder and a
tablespoon or
so of olive oil, which will keep noodles from bonding
together into a
yucky ball of library paste. I bring it to a boil, then
cut to low and
cook for about 45 minutes or an hour, while steaming my
broccoli in a
colander placed over the pot with the chicken, with a
large pot lid
over the colander.
(You can cook the fettuccine whenever you please after
the chicken is
done. When you drain it in a colander, stir in a bit of
olive oil so
the noodles don't congeal. My wife does this with cooked
pasta, so it
must be a good idea. My wife's ideas are all good ideas;
she told me
so.)
In a 2-quart Corningware container, melt your butter
(stick it in the
microwave to melt it while your burner heats up...or not,
if you're
really into melting butter on the stove top), then
sprinkle your flour
over the melted butter and stir it up over med-low heat.
You're not
making gravy here so the result should be fairly liquid,
not a roux,
which is basically the consistency of a peanut butter
cookie that
you've chewed up, then spit out.
When you've mashed out all the lumps of flour and are
happy with it,
dump in the whipping cream and allow to reheat. This
would be a good
time to open the cream cheese and cut it up into smaller
slices for
easier melting. I also took my broccoli (chopping some of
it up but
keeping bigger clumps as well; the little bits of
broccoli and the
parsley add zest - sorry, but I've always wanted to use
the term
"zest," but the occasion arises so infrequently
- and visual appeal to
the finished product), chicken, and mushrooms and
sautéed them in
olive oil with about a half teaspoon of onion flakes.
Add your cream cheese, Parmesan cheese, and parsley
flakes to the
butter-flour-whipping cream mixture, then stir constantly
until
everything is melted. Even if you don't stir it
constantly, whatever
sticks to the bottom of the Corningware container will be
delicious if
you scrape it off the bottom with a fork or something.
(This is
optional and probably repulsive for someone else to
observe you doing;
if there are any guilty bystanders standing around
guiltily, tell them
that you have a chore you want them to do, but can't
remember what it
is. They'll leave quickly before you have a chance to
remember what
the "chore" was.)
Next, add the chicken, mushrooms, and broccoli to the
sauce and stir
in well. I let it simmer for a few minutes just to be on
the safe
side. (This would be a good excuse to stir it and give it
a sample
taste; this is good stuff.)
Now dump in your fettuccine noodles and mix thoroughly. I
sprinkled a
handful or so of mozzarella cheese on top, stuck it in a
heated
toaster oven, let it melt for a couple of minutes, then
turned off the
toaster oven before the mozzarella cheese started
browning and went
off and did something else for a while.
Whenever you're ready to serve this (or right away if you
simply can't
wait, which is understandable), reheat the toaster oven
and brown the
mozzarella as much or as little as you like. If there's
not a little
brown here and there, I always feel like I haven't cooked
it quite
enough.
This will make an excellent dish to make when the rest of
your family
is out of town or something. This way, you can enjoy it
all by
yourself and no one will be any the wiser. After all,
they don't know
what they're missing, right?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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this form if you'd like to join our general recipe
trading list.
You are free to post
virtually any recipe to this moderated list.
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