We're celebrating our 30th anniversary
and offering 30% off these titles!
Angel Hair Pasta with
Crab Sauce
1/2 cup minced
fresh onion
2 teaspoons minced fresh garlic
1 tablespoon extra virgin olive oil
1 tablespoon butter
2
(141/2-ounce) cans diced tomatoes with juice
1 teaspoon anchovy paste
1/4 cup red wine (Chianti, Merlot, Cabernet
Sauvignon, etc.)
1 pound Dungeness crabmeat
1 pound angel hair pasta (capellini)
In large skillet over
medium heat, sauté onion and garlic in olive oil and butter for 2 - 3 minutes. Raise heat to medium-high and
add diced tomatoes with juice, anchovy paste, and red wine. Bring to a boil. Reduce heat to medium-low and simmer
for 15 - 20 minutes, uncovered, or until sauce begins to thicken. Then, stir in crabmeat and heat thoroughly.
Reduce heat to low and keep sauce
warm. Meanwhile, bring a large stockpot of salted water to a rolling boil over high heat. Cook the pasta about
5 minutes, or until al dente. Drain pasta well; divide among 4 heated plates. Top with sauce. Serve hot,
topped with a little Parmesan, if you like. Serves 6.
Serving
Size: 2 cups; Cal 330; Total Fat 7g; Sat Fat 2g; Chol 65mg; Sod 710mg; Carbo 39g; Fiber 8g; Sugars 11g; Prot 26g.
Contributed
by All About Crab
Best of the Best from Oregon Cookbook
_____________________________________________________________________________
Bing Huckleberry Pie
3/4 cup sugar
1/4 cup flour
1 tablespoon cornstarch
2 cups ripe Bing cherries, halved and pitted
1/2 teaspoon almond extract
2 cups huckleberries
1 double pie crust
1 tablespoon butter or margarine
Mix dry ingredients. Wash, drain, and prepare
Bing cherries. Sprinkle almond extract over. Gently combine with huckleberries and the dry mixture. Transfer
into bottom crust. Dot with butter or margarine. Cover with top crust. Seal edges and cut slits near the
center. Cover with foil.
Bake at 375^ about 20 minutes. Remove foil and bake 25 minutes longer.
Cool and serve with whipped cream topping.
Contributed
by Huckleberry Haus Cookbook
Best of the Best from Idaho Cookbook
_____________________________________________________________________________
Fruity Chicken Salad
1
(151/2-ounce) can pineapple tidbits, undrained
4 cups chopped cooked chicken
1 (11-ounce) can mandarin oranges
1 cup chopped celery
1 cup seedless grapes, halved
1 (8-ounce) can sliced water chestnuts, drained
11/2 cups
mayonnaise
1 tablespoon soy sauce
1 teaspoon curry powder
1 (21/2-ounce) package sliced almonds, toasted
1 (3-ounce) can chow mein noodles
Lettuce leaves (optional)
Drain
pineapple, reserving 2 tablespoons juice. Combine with chicken, oranges, celery, grapes, and water chestnuts; mix well.
Combine 2 tablespoons pineapple juice with mayonnaise, soy sauce, and curry powder. Stir well and add to chicken mixture.
Chill. Stir in almonds and noodles just before serving on lettuce, if desired. Serves 8-10.
Recipe
by Mrs. Mac Collins, wife of Representative from Georgia.
Remove 20 minutes before serving. Slice and serve. For
a little different texture (more like ice cream), freeze and serve frozen. Either way, this is a wonderful ending to any meal.
Recipe by Mrs. Mac Collins, wife of Representative from Georgia.
Contributed by The Congressional Club Cookbook
Best of the Best from the Mid-Atlantic Cookbook
(Includes Maryland, Delaware, New Jersey, and Washington DC)
Buy Used--Best of the Best from the Mid-Atlantic Cookbook (Slightly Damaged) for only $5.00.
_____________________________________________________________________________
Almost Like Leonard's
Onion Rings
Leonard Heuberger
is generally credited with creating Memphis-style barbecue sandwiches at this tiny restaurant on South Bellevue Boulevard.
Leonard's opened in 1922 and immediately began serving his trademark sandwich: barbecued pork, pulled and piled on a bun,
sprinkled with a tomato-vinegar sauce, and crowned with coleslaw. Teenagers, among them Elvis Presley, flooded the place
in the 50s, ordering pig sandwiches with another of Leonard's specialties, onion rings, on the side. Here's
a way to create a similar version of his onion rings at home.
4
large onions
2 cups buttermilk
31/2 cups flour
1 cup cornmeal
3 tablespoons onion powder
2 teaspoons
salt
2 teaspoons sugar
4 cups milk
2 eggs, beaten
Cooking oil
Peel onions. Slice 1/2-inch thick and separate into rings. Use no ring
smaller than a silver dollar, (if you can remember how big a silver dollar is). Soak overnight in buttermilk.
Combine
flour, cornmeal, onion powder, salt, sugar, milk, and eggs and mix well. Pour oil to a depth of 2 inches in a saucepan,
and heat to 375^. Dip each onion ring in batter, then fry about 2 minutes or until golden brown. Drain and serve
hot.
Contributed by Jack Daniel's
Old Time Barbecue Cookbook
Best of the Best from Tennessee Cookbook (All-New Edition)
_____________________________________________________________________________
Chicken Pot Pies
1 cup chopped onion
1 cup chopped
celery
1 cup chopped carrots
6 tablespoons butter or margarine, melted
1 cup frozen tiny green peas
6
tablespoons flour
2 cups chicken broth
1 cup plus 1 tablespoon half-and-half, divided
1 teaspoon salt
1/4
teaspoon pepper
4 cups chopped cooked chicken
2 (17-ounce) packages frozen puff pastry, thawed
1 egg yolk
Sauté* onion, celery, and carrots in butter in large skillet 10 minutes. Stir in peas and flour.
Cook one minute, stirring constantly. Add chicken broth and 1 cup half-and-half gradually. Cook over medium heat
until thickened and bubbly, stirring constantly. Season with salt and pepper. Add chicken and mix well.
Ladle into 6 (10-ounce) oven-proof soup bowls, filling to within 3/4 inch of the rim.
Roll pastry sheets 1/8 inch thick. Cut into 6 circles 1/2 inch larger than the
rim of the soup bowls. Cut remaining pastry into decorative shapes. Mix egg yolk and 1 tablespoon half-and-half
in a bowl. Brush on one side of each circle. Arrange the circles brushed-side-down over the bowls, folding
edges under and pressing to sides of bowls. Arrange decorative pastry shapes on top. Brush with remaining egg
mixture. Arrange bowls on a large baking sheet. Bake at 400^ for 15--20 minutes or until tops are puffed and brown.
Yields 6 servings.
Contributed by Savor the Spirit
Best of the Best from Alabama Cookbook (All-New Edition)
_____________________________________________________________________________
Swiss Cheese Bread
Hearty and delicious—people love it!
1 loaf French or Italian bread
1 pound Swiss cheese, thinly sliced
1 cup butter, melted
2 tablespoons minced onion
1 tablespoon poppy seed
1 teaspoon seasoned salt
1 (4-ounce)
can mushrooms, drained
1 tablespoon dry mustard
1 tablespoon lemon juice
Slice bread loaf partly through,
diagonally in both direction, making little diamonds. Stuff slices of cheese in openings. Place loaf of bread
on foil on cookie sheet. Mix remaining ingredients and pour mixture over bread. Seal foil tightly around loaf.
Bake at 350 degrees for 45ˆ60 minutes. Check several times to be sure bottom is not browning too
quickly. Serves 6ˆ8.
Contributed
by Brunch Basket
Best of the Best from Illinois Cookbook
_____________________________________________________________________________
