Food For Thought	•  May 11, 2008
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Prosciutto-Wrapped Asparagus	Beverage or Appetizer  •  May 11, 2008
---------- Recipe via Meal-Master (tm) v8.06 Title: Prosciutto-Wrapped Asparagus Categories: Appetizers Yield: 4 Servings 20 Stalks Of Asparagus 4 Thin Slices Of Prosciutto 4 Pats Unsalted Butter Freshly Ground Pepper 1/2 c Grated Reggiano Parmesan 1 Lemon, quartered Cut off tough ends of asparagus; cover asparagus with water in a skillet; bring to a boil and cook until tender but still firm (3-4 minutes). Drain well. Divide asparagus into 4 bundles of 3 stalks each; wrap prosciutto slice around center of bundle. Place the 4 bundles into oven-proof dish; dot with butter; season with pepper, and sprinkle with parmesan cheese. Place in the oven to brown the cheese (4-5 minutes). Serve with lemon wedge. -----
Tip 1	Cooking Tip  •  May 11, 2008
Coriander is the dried seed of the cilantro. The seeds are round like tiny balls. They are used whole or ground as a flavoring for food and as a seasoning. The seeds are used in curries, curry powder, pickles, sausages, soups, stews, and ratatouille. The essential seed oil is used in various herbal remedies and dietary supplements, and to flavor gin, vermouth, liqueurs, tobacco and perfumery.   Pasta Fagioli Soup or Salad  •  May 11, 2008 ---------- Recipe via Meal-Master (tm) v8.06 Title: Pasta Fagioli Categories: Soups Yield: 4 Servings 1 Carrot, chopped 1 Onion, chopped 1 Rib Celery, chopped 4 Strips Bacon, chopped 1 Clove Garlic, chopped 1 tb Olive Oil 28 oz Can Tomatoes, chopped 1 1/2 c Water 1 cn Chicken Broth 2 tb Parsley, chopped 1 cn White Beans 1/2 c Ditalini Pasta, cooked In a large pot saute carrot, onion, celery, bacon and garlic lightly in olive oil. Add tomatoes, water and broth. Simmer for 1/2 hour. Add parsley, beans and pasta. Heat through. -----   Tip 2 Cooking Tip  •  May 11, 2008 Cilantro is the Spanish word for coriander leaves. It is also sometimes called Chinese or Mexican parsley. Technically, coriander refers to the entire plant. It is a member of the carrot family. Chopped fresh leaves are widely used in Mexican and Tex-Mex cooking, where they are combined with chilies and added to salsas, guacamoles, and seasoned rice dishes.   Pork Cutlets Main Dish  •  May 11, 2008 ---------- Recipe via Meal-Master (tm) v8.06 Title: Pork Cutlets Categories: Main Dish, Meats Yield: 4 Servings 1 1/4 lb Pork Tenderloin, sliced 1 ts Sweet Paprika 2 tb Butter 1/4 c Onion, chopped fine 1/2 c Dry White Wine 1/2 c Chicken Broth 1/2 c Sour Cream Parsley, chopped Place the meat on a flat surface and pound with a mallet to flatten without breaking the meat. Hold a small sieve over the meat and add the paprika. Tap the sieve, moving it over the meat so that the slices are evenly coated with paprika. Heat the butter in a skillet large enough to hold the meat in one layer. Add the meat and cook over high heat to brown on one side, about 3 minutes. Turn and brown on the other side, about 3-4 minutes. Transfer the slices to a warmed platter and keep hot. Pour off the fat from the skillet. To the skillet add the onion. Cook briefly, stirring, until wilted. Add the wine to dissolve the brown particles that cling to the bottom of the skillet. Add the chicken broth and simmer about 5 minutes. Remove the sauce from the heat and stir in the sour cream. Put the sauce through a fine sieve and reheat it briefly before serving. Sprinkle with parsley. -----   Tip 3 Cooking Tip  •  May 11, 2008 If a recipe calls for unsalted butter and you only have regular butter, you can safely use the regular butter. In your recipe just use less salt.   Baking Powder Biscuits Side Dish  •  May 11, 2008 ---------- Recipe via Meal-Master (tm) v8.06 Title: Baking Powder Biscuits Categories: Breads Yield: 12 Biscuits 1/2 c Shortening 2 c All-Purpose Flour 1 tb Sugar 3 ts Baking Powder 1 ts Salt 3/4 c Milk Heat oven to 450F degrees. Cut shortening into flour, sugar, baking powder and salt with pastry blender until mixture resemble fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky). Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch round cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching' for soft sides. Bake until golden brown, 10 to 12 minutes. Immediately remove from cookie sheet. -----   Tip 4 Cooking Tip  •  May 11, 2008 Mirepoix is a standard ratio of onions, carrots, and celery used in classical cooking. The ratio is 50% onion, 25% carrots, and 25% celery. Mirepoix is often used in the making of stocks and soups. Sometimes ham or bacon is added for more flavor. It is used to season sauces, stews, and soups. Mirepoix can also be used as a bed on which to braise meats.   Peach Crisp Dessert  •  May 11, 2008 ---------- Recipe via Meal-Master (tm) v8.06 Title: Peach Crisp Categories: Desserts Yield: 6 Servings 6 c Peeled, Sliced Fresh Peaches 1 c Sifted All-Purpose Flour 1 c Sugar 1/2 ts Ground Cinnamon 1/4 ts Salt 1/2 c Butter, softened Sweetened Whipped Cream Place peaches in a lightly-greased 8-inch square baking dish; set aside. Combine flour, sugar, cinnamon, and salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle mixture evenly over peaches in prepared dish. Bake at 375F degrees for 45 minutes or until golden brown. Spoon into individual serving bowls; serve warm with whipped cream. -----   Tip 5 Cooking Tip  •  May 11, 2008 Just because flowers are served with food does not mean they are edible. It's easy and very attractive to use flowers for garnish on plates or for decoration, but avoid using non-edible flowers this way. Many people believe that anything on the plate can be eaten. They may not know if the flower is edible or not and may be afraid to ask.
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