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* Toretellini with Navy Bean Sauce
* Healthful Caesar Salad

Tortellini with Navy Bean Sauce
Waldorf Astoria, New York

Makes 10 servings

 1/2 pound uncooked navy or white beans
 2 tablespoons olive oil
 1 cup finely chopped onion
 1 tablespoon finely chopped garlic
 1 cup chopped fresh tomato
 2 tablespoons tomato paste
 7 cups chicken broth *(use vegetable broth to make a vegetarian recipe)
 1/4 teaspoon freshly ground white pepper
 1 pound store-bought tortellini, with the filling of your choice, cooked
 2 tablespoons chopped fresh basil

1. Cover the beans with water and soak for at least 8 hours, overnight, or,
if you are in a hurry, boil the water-covered beans for 2 minutes, then set
aside for 1 hour to soak. Drain the beans of the soaking water.

2. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion
and cook, over medium heat, for 1 minute. Stir often. Mix in the garlic and
cook for 30 seconds. Add the tomato and tomato paste, stir and cook for a
moment. Add the beans, chicken broth, and pepper, bring to a boil, reduce
the heat and simmer, uncovered, for 1+1/2 hours.

3. Pour the bean mixture into the bowl of a blender or food processor and
process into a puree. Adjust the consistency with more stock if necessary.
The sauce should be the thickness of a rich tomato sauce. Return to the
saucepan and keep warm.

4. Add the cooked tortellini and the basil to the sauce and toss to combine.
Serve.

* Not part of original recipe
Copyright 1995 Acorn Associates, Ltd.


Healthful Caesar Salad with Garlic Croutons

Makes 4 servings

 2 hard-boiled egg whites, finely chopped
 2 anchovy fillets, chopped
 2 tablespoons prepared mustard
 2 cloves garlic, chopped
 Juice of 1/2 lemon
 1 tablespoon red wine vinegar
 1/4 cup vegetable oil
 1 large head of leaf lettuce, washed, dried, and chopped into bite-sized
pieces
 1 cup garlic croutons (see following recipe)
 3 tablespoons grated Parmesan cheese
 3 drops Tabasco sauce
 5 drops Worcestershire sauce

1. In a salad bowl, blend together the hard-boiled egg whites, anchovies,
mustard, garlic, and lemon juice to make a paste.

2. Add the vinegar and slowly blend in the vegetable oil.

3. Add the remaining ingredients and toss to coat thoroughly.

Copyright 1995 Acorn Associates, Ltd.

Garlic Croutons

Makes 2 cups

 3 cloves garlic, finely minced  1/3 cup olive oil  6 slices bread, crusts
removed, cut into 1/2-inch cubes

1. In a small bowl, combine the garlic and oil. Cover and let marinate for 3
hours or longer.

2. Preheat the oven to 400 F.

3. Place the bread cubes in a single layer in a saute pan or baking pan.
Pour the garlic and oil mixture over the bread and stir to coat.

4. Bake for 10 minutes, or until golden brown.

NOTE: The croutons can be stored in a covered container in the refrigerator
for 2 weeks.

Copyright 1995 Acorn Associates, Ltd.
 





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