Zesty rosemary-rye sticks
Yield: 12 Servings
Ingredients:
- 1 pk (2-1/4 teaspoons) active Dry yeast
- 2 tb Molasses
- 1/4 c Warm water
- 1 ts Orange zest (approx. 1/2 Medium orange)
- 1 ts Lemon zest (approx. 1/2 Medium lemon)
- 1 1/2 c Rye flour
- 1 3/4 c All-purpose flour
- 1 ts Salt
- 1/8 ts Baking soda
- 1 tb Dried rosemary OR
- 3 tb Fresh rosemary finely Chopped
- 2 tb Vegetable oil
- 1 Egg
- 1/2 c Orange juice
Instructions:
fresh or Reconstituted Cornmeal to sprinkle on the Baking sheeet 1 Egg lightly beaten with 1 Tablespoon water 1/8 ts Salt for glazing the tops Coarse salt for the tops The citrus zest undertone of these versatile bread sticks marries
well with the rosemary and molasses to produce an intriguing addition
to a picnic basket or a formal dinner. 325~F. 30 to 35 minutes
Preheat the oven to 325~F.
In a small bowl, combine the yeast with the molasses and warm water.
Set aside in a warm place until the yeast starts to foam, about 5 to
10 minutes. Prepare the zest by lightly grating the outer peel of the
orange and lemon against the fine grate of a cheese grater. Use only
the colored part of the rind; the underlying white portion is bitter.
In a large bowl or in the food processor, combine the flours, salt,
and baking soda. Stir in the orange zest, lemon zest, and rosemary
and mix well. Add the oil, egg, and orange juice and mix well. Add
the yeast mixture and mix until well blended.
Knead well by hand for about 5 minutes on a lightly floured surface
until the dough is smooth and springy to the touch. Place the dough
in a large, lightly oiled bowl and turn over to coat all sides. Cover
with a damp towel and set in a warm place until the dough has doubled
in bulk, about 1-1/2 to 2 hours.
Punch the dough down and turn out onto a lightly floured surface or
pastry cloth. With a sharp knife, divide the dough into 12 small
pieces. With your hands, roll each piece into a stick approximately
12 inches long. You will have a more even-looking stick if you place
the dough on a firm surface and roll your hands across the top,
moving from the center outward.
Place the sticks 1 inch apart on a baking sheet that has been lightly
sprinkled with cornmeal. Cover the sheet with a towel and let the
sticks rise slightly in a warm place for 10 to 15 minutes.
Brush the tops of the sticks with the lightly beaten egg mixture and
sprinkle with coarse salt. If desired, sprinkle with chopped rosemary
for additional flavor. Bake for 30 to 35 minutes, or until well
browned.
Cool on a rack. Yield: 12.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: ZESTY SALAD DRESSING
Categories: Low-cal, Dressings
Yield: 21 Servings
1 ts Cornstarch
1 ts Dry Mustard
1/4 c Vinegar
1 ts Prepared Horseradish
1/2 ts Salt
1 ds Bottled Hot Pepper Sauce
1 ts Sugar
1 c Cold Water
1/4 c Catsup
1 ts Worcestershire Sauce
1/2 ts Paprika
1 Halved Clove Garlic
In a small saucepan combine the cornstarch, sugar, and the dry
mustard; gradually stir in water.
Cook, stirring constantly, over medium heat till thick and bubbly.
Remove from heat. Cover surface with waxed paper. Cool 10 to 15
minutes. Remove waxed paper; stir in vinegar, catsup, horseradish,
Worcestershire, salt, paprika, and hot pepper sauce; beat till
smooth. Add garlic. Transfer to storage container; cover and chill.
Remove garlic before using. Makes 1 13 cups.
6 Calories per tablespoon.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: ZESTY SHRIMP - VALENTINE'S DAY
Categories: Fish*shell, Appetizers, Feastive
Yield: 6 Servings
1 lb Jumbo shrimp
1/4 c Dry white wine
2 tb Vegetable oil
2 tb Lemon juice
2 tb Oyster sauce
2 Garlic cloves, minced
1 1/2 ts Dried oregano
1 ts Dijon mustard
1/2 ts Pepper
Peel and devein shrimp.
In bowl, combine wine, oil, lemon juice, oyster sauce, garlic,
oregano, mustard and pepper. Add shrimp. Cover and refrigerate for 30
minutes. Drain, reserving 1/4C marinade.
In skillet, heat reserved marinade over medium-high heat; cook shrimp,
stirring for 4 minutes or until pink.
Per serving: about 80 calories, 12 g protein, 3 g fat,
1 g carbohydate
Suggested Valentine's Day Menu: Hot Cheese Dip Stuffed Tomatoes [MM
recipe 12 Feb] Zesty Shrimp [MM recipe 12 Feb] Avocado and Boston
Lettuce Tossed Salad Cornish Hens [MM recipe 12 Feb] Marble
Cheesecake Coffee or Tea
Source: Canadian Living [magazine] Feb/96
[-=PAM=-] PA_Meadows@msn.com
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: ZESTY SPAGHETTI SAUCE
Categories: Main dish, Italian, Pasta, Sauces
Yield: 8 Servings
4 tb Olive oil
2 Onions, chopped
-(one red & one white)
4 Garlic cloves, chopped
3 lb Fresh or canned red
-Italian plum tomatoes
1 c Tomato juice
5 tb Combined fresh herbs:
-basil, thyme, oregano
-rosemary, etc.
1 1/2 lb Hot and sweet Italian
-sausage
1/2 c Red wine vinegar
-(use balsamic!)
2 tb Tomato paste
1 tb Sugar
Salt and freshly ground
-black pepper to taste
1/8 ts Cayenne or red pepper
1 tb Fennel seeds
Heat the olive oil in heavy, large saucepan. Add the onions and
garlic and cook until soft. Cut up the tomatoes roughly and add to
the pot. Add half of the juice from the cans, along with the fennel
seeds and 2 tbs of the herbs. Cover and simmer for 2 hours. Fry the
sausage (after taking it out of the casings, if it has them) in a
separate pan, drain off fat and add to the sauce. Taste the sauce and
add the remainder of the juice, vinegar, tomato paste, sugar, salt
and peppers as necessary to have a rich flavor. Move lid to half
cover, and simmer over very low hear for 1/2 hour, stirring
occasionally, so that the sauce does not scorch on the bottom of the
pan. The sauce may be frozen or refrigerated for several days at this
point. Toss the rest of the herbs in just before serving and stir to
mix in.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: ZESTY SPAGHETTI WITH TURKEY SAUSAGE
Categories: Italian
Yield: 6 Servings
12 oz Uncooked spaghetti
1 pk Mr. Turkey Italian-Style
-Smoked Sausage, or use
-Mr. Turkey Smoked or
-Polish Sausage, cut in 1/4 -slices 1 pk French's Zesty Pasta Sauce -Mix or use French's -Italian Style Spaghetti -Sauce Mix 1 3/4 c Water 1 cn Tomato paste (8 oz) Preparation time: 10 minutes; Cooking time: 15-20 minutes. Cook spaghetti as package directs While spaghetti cooks in large skillet cook sausage over medium-high heat turning once until browned about 4 minutes. Add remaining ingredients. Bring to boil stirring constantly. Reduce heat cover and simmer 10 minutes stirring occasionally. Drain cooked spaghetti turn into serving bowl and top with sauce.
