Date: Fri 20-Dec-1996

Publication: Bee

Author: KAAREN

Illustration: C

Location: A11

Quick Words:

BPW-recipes-cookbook

Full Text:

(BPW cookbook rev, 12/20/96)

BPW's Favorite Recipes

(with cut, recipes)

BY KAAREN VALENTA

Smart, talented - and they can cook, too.

That could be the subtitle on the new cookbook, Family and Favorite Recipes ,

which the Newtown Business & Professional Women's Club has just published.

This cookbook is uniquely designed for gift giving as well as using in your

own kitchen. Each cover can be personalized from the giver to the recipient -

you supply the names and the cover is printed to order. (A prototype of the

book, displayed at a recent BPW meeting, sported a cover reading "Family and

Favorite Recipes For Betty Boop From Katy Didd.")

The book, coordinated and published by BPW members Pam Goodman and Shirley

Jean Measures, contains about 200 recipes - and more are coming.

"We are planning on ongoing additions," Pam Goodman said. "Mae Schmidle, for

instance, has promised a section of historic recipes. There may be summer

grilling, low-fat and other categories."

Shirley Jean, who operates Measures Up, a small-quantity specialty printing

business in Newtown, is producing the books to order.

"This book is convenient to use," she said. "Every recipe is complete on one

page and each recipe has a blank page facing it for notes."

"All you have to do to add recipes is to cut an 8« by 11-inch sheet of paper

in half and punch holes in it."

The book features appetizers like Marlene Buckingham's Simple Crab D'Oeuvre,

Barbara's Curry Crab Dip (submitted by Anne Ragusa), and Glen's Alaska Salmon

Dip (Peggy Gross).

Among the salads are Pam Goodman's Thai Shrimp and Noodle Salad, Jean

Swanhill's Rose Marina Salad, and Lilly Goosman's Cold Rice Salad.

Main courses include Mary Faust's Fiery Shrimp, Gail Halapin's Fettuccine

Alfredo with Portobella Mushrooms and Joyce Emslie's Easy Beef Stew.

And who could resist desserts like Marilyn Morrissey-Montray's Hawaiian Pie,

Miriam C. DeLucio's Old-Fashioned Spice Cake or Gretchen Hyde's Pumpkin Swirl

Cheesecake?

There are also chapters on vegetables (how about Margot Hall's Mushroom

Casserole?) and relishes (Uncle Joe's Zucchini Relish, contributed by Adele J.

Furdyna). And, in the planning stages, a section of super-easy recipes from

people who do not cook.

To order copies of the book, priced at $12.50 each, or for more information,

call Shirley Jean Measures at 270-0865, or Pam Goodman at 426-0634.

Fettuccine Alfredo With

Portabella Mushrooms

(Gail Halapin)

8 oz fettuccine

8 oz portabella mushrooms, cut up

« leek, sliced thin

1 cup chicken stock

¬ cup nonfat sour cream

1 tsp lemon juice

Pinch of nutmeg

Salt and pepper

Grated Parmesan cheese

Cook fettucine until tender. Drain.

Saute mushrooms and leak for 1  minute. Add chicken stock. Cover and cook five

minutes, or until mushrooms are tender. Uncover and cook for five minutes, or

until liquid is reduced by half.

Stir in sour cream and lemon juice. Continue cooking until sauce is thick

enough to coat back of spoon. Pour sauce over fettuccine. Toss to coat. Stir

in nutmeg.

Serve sprinkled with Parmesan cheese.

Pumpkin Swirl Cheesecake

(Gretchen Hyde)

2 cups vanilla wafer crumbs

¬ cup margarine, melted

(2) 8 oz pkgs neufchatel cheese, softened

‹ cup sugar

1 tsp vanilla

3 eggs

1 cup canned pumpkin

‹ tsp cinnamon

¬ tsp ground nutmeg

Preheat oven to 350 degrees. Combine cookie crumbs and margarine. Press into

bottom and up sides of 9-inch springform pan.

Combine neufchatel cheese, « cup sugar and vanilla. Mix at medium speed until

blended. Add eggs, one at a time, mixing well after each addition. Remove and

reserve 1 cup of cheese mixture. Add pumpkin, remaining sugar and spices to

rest of cheese mixture; mix well.

Spread half of pumpkin mixture over crust. Spread reserved cheese mixture,

then top with remaining pumpkin mixture. Cut through batter several times for

marble effect.

Bake for 55 minutes. Remove cake from oven, loosen cake from rim of pan.

Chill.

Crab Meat Dip

(Lily Goosman)

8 oz pkg cream cheese

1 6 oz can crab meat

2 tsp chopped onion

2 Tbs mayonnaise

2 Tbs horseradish

¬ tsp salt

Dash pepper

¬ tsp dill seed

Dash Worcestershire sauce

cup sliced almonds, toasted

Grease 9-inch pie pan. Combine all ingredients, except almonds. Place in pie

pan. Sprinkle with almonds. Bake at 375 degrees about 15 minutes or until

bubbly. Serve with toast or pita points.