Lost Recipes, Do You Have Them?

[Mike B]

When my ex-wife and I were divorced, she kept our personal cookbook, old Cooking Light issues, and all other cookbooks. There are three recipes that came from Cooking Light that are not in the database, and I don't know what issue/year they were in. I am hoping that someone out here might be able to either provide the publication issue, or a copy of the recipes.

Southwestern Lasagna
Thai Shrimp and Coconut Soup
Peach and Ginger Pork Tenderloin

Thanks to anyone able to assist!

Mike Berman, Tampa, Florida

[Janet K]

Found this one doing a search of the BB:

Southwestern Lasagna
Cooking Light July 2000


1 cup chopped onion
½ lb ground turkey
4 cups bottled salsa
2 teaspoons ground cumin
8 garlic cloves, minced and divided
1 (15 oz) can pinto beans, rinsed and drained
1 (15oz) carton part-skim ricotta cheese
½ cup (4 oz) 1/3 less fat cream cheese
½ cup (2 oz) grated fresh Parmesan cheese, divided
1 large egg white
1 (10 oz) package frozen chopped spinach, thawed, drained, and squeezed dry
15 pre cooked lasagna noodles
1 cup (4 oz) preshredded reduced fat Mexican blend or cheddar cheese
Oregano sprigs (optional)

1) Place a large nonstick skillet coated with cooking spray over medium-high head until hot. Add onion, and cook for 3 minutes. Add turkey; cook until browned, stirring to crumble. Add salsa, cumin, half the garlic, and beans.

2) Place ricotta in a food processor, and process for 1 minute or until smooth. Add remaining garlic, cream cheese, ¼ cup Parmesan, and egg white; pulse 2 to 3 times.

3) Spread ¾ cup turkey mixture in the bottom of a 13 x 9 inch baking dish coated with cooking spray. Arrange 3 noodles over the turkey mixture, and top with 1 cup ricotta mixture, ¾ cup turkey mixture, and ¼ cup Mexican cheese. Repeat layers, ending with noodles. Spread remaining turkey mixture over noodles, and sprinkle with ¼ cup Parmesan. Cover with foil, store in refrigerator up to 24 hours.

4) Preheat oven to 375°

5) Back, covered, at 375° for 30 minutes. Uncover and sprinkle with ¼ cup Mexican cheese, and bake, uncovered for 10 minutes. Let stand for 10 minutes. Garnish with oregano sprigs, if desired.

Yield: 9 servings

Calories 400
Fat 12.5 g

[Janet K]

Found a Pork Tenderloin with Apple-Ginger Sauce, and Apricot Glazed Pork Tenderloin.

also a Thai Shrimp Bisque which has a can of coconut milk in the ingredients. here it is... maybe it's the one you're looking for.

Thai Shrimp Bisque

Marinade:
1 1/2 pounds medium shrimp
1 1/2 Tbls grated lime rind
1/3 cup fresh lime juice
1 1/2 Tbls ground coriander
1 Tbls minced fresh cilantro
1 Tbls minced peeled fresh ginger
1 1/2 tsp sugar
1/4 tsp ground red pepper
2 garlic cloves, crushed

Shrimp Stock:
2 cups water
1/4 cup dry white wine
1 Tbls tomato paste

Soup:
1 tsp olive oil
1/2 cup chopped onion
1/3 cup chopped celery
1 (14oz) can coconut milk
1 Tbls tomato paste
1/4 cup all purpose flour
1 cup milk
1 Tbls grated lime rind
1Tbls minced fresh ciliantro
1/2 tsp salt

1. To prepare marinde, peel shrimp, reserving shells.
Combine shrimp and next 8 ingredients (Shrimp through
garlic) in a large zip-top plastic bag; seal and
marinate for 30 mins

2. To prepare the shrimp stock, combine the reserved
shrimp shells, water, wine and 1 tabls tomato paste in
a large dutch oven. Bring mixture to a boil. Reduce
heat; simmer until the liquid is reduced to 1 cup
(about 10 mins) Strain mixture through a sieve over a
bowl, and discard solids.

3. To prepare the soup, heat olive oil in a large
dutch oven over medium heat. Add onion and celery and
saute 8 mins or until brown. Add 1 cup shrimp stock,
coconut milk and 1 tbls tomato paste. Bring to a boil.
Combine flour and milk in a bowl, stirring with a
whisk. Add to pan: reduce heat, and simmer until thick
(about 5 min). Add shrimp and marinade and cook 5 min.
Stir in 1 Tbls cilantro and 1 Tbls lime rind and salt.
Yield 6 servings.

[Mike B]

Janet, thank you! Both of those are the recipes I was looking for!

[Holly in KC]

Mike -

Welcome to the board!!

glad to see Janet was able to find 2 of your missing recipes. I checked the annual index listings - couldn't find the peach/ginger pork tenderloin you are looking for.

Since not all of the CL recipes are in the recipe finder, I frequently use the index listings to find recipes I am looking for. Here's a link (the '95 - '99 combined listing is especially useful).

http://www.cookinglight.com/customerservice/annual_indexes.asp

Let us know if you find the recipe you are looking for... I'd be happy to post anything back through 1995.

[Mike B]

Holly, thanks for the welcome and the link. I checked the index, and don't see the recipe. It is entirely possible that the recipe predates 1994. It's too bad, because that was an excellent tenderloin!

Mike

[LynnSC]

Hi Mike,
I checked my Cookinglight Mastercook 6.0. It goes back to 1992. I wasn't able to find the Pork Tenderloin recipe, sorry. You might consider emailing Maelyn Chung (moderator of this board). Maybe she could find it for you. Good luck. BTW, if you find it, please post it. :)
Lynn

[Grace]

Hi Mike,

I have every single CL issue back to July 1991. I checked every one from July 91 all the way through 1995, and didn't find your pork recipe. Is it possible that it predates even 1991? Is it possible it wasn't a CL recipe after all? I second the idea of e-mailing Maelynn - she should be able to find out if it was a CL recipe. If you have any more information on where it might be, I'd be happy to look some more. Good luck, I hope you find it!

[Mike B]

I could swear that the recipe was originally from CL, however, It sounds like I am wrong. Thank you for taking the time to look for it, though.

For any of you that haven't tried the Thai Shrimp Bisque recipe that Janet posted, you are really missing out on something!

[Gail]

Well, now-- that's a horse of a different color.

Could it be this one, perhaps?

GRILLED PORK TENDERLOIN WITH FRESH PEACH AND GINGER SAUCE


The robust sauce doubles as a marinade for this easy and elegant entrée. Begin preparing well before serving so that the pork has time to marinate. Accompany with boiled green beans and a full-bodied Zinfandel.
1 tablespoon vegetable oil
1 cup chopped onion
5 tablespoons sugar
1 1/2 cups dry red wine
3/4 cup reduced-sodium soy sauce
1/4 cup balsamic vinegar
2 1/2 tablespoons finely chopped peeled fresh ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon coarsely ground black pepper

3 14- to 16-ounce pork tenderloins

3 medium peaches, blanched in boiling water 1 minute, peeled, pitted, chopped

2 tablespoons chopped fresh chives

Heat oil in heavy medium saucepan over medium-high heat. Add onion and sugar. Sauté until onion is golden, about 6 minutes. Mix in wine and next 5 ingredients. Cook 1 minute longer. Remove from heat. Cool sauce completely.

Place pork in large resealable plastic bag. Pour 1 cup sauce over pork. Seal and refrigerate at least 6 hours or overnight, turning meat occasionally. Cover remaining sauce separately and refrigerate.

Prepare barbecue (medium heat). Remove pork from marinade; discard marinade. Grill pork until meat thermometer inserted into center registers 155°F, turning often, about 35 minutes.

Meanwhile, boil remaining sauce in heavy medium saucepan until reduced by half, about 5 minutes. Add peaches. Stir until heated through, about 1 minute. Slice pork and arrange on platter. Spoon some sauce over. Top with chives. Pass remaining sauce separately.

Serves 8.


Bon Appétit
August 1998

[Little Bit]

I have a copy of Cooking Light '87 and it doesn't seem to be in there. Hope this helps. :)

[Lynn B]

Gail,

That recipe sounds WONDERFUL! What a good detective you are! I bet Mike will do backflips when he sees your post!

<sigh> He'll be the newest member of the We-Love-Gail Fan Club... :)

Lynn

[Linda in MO]

Mike B, could you give us a review on the Southwestern Lasagna?
Thanks!

[Vanessa]

Gail:
How's the pork recipe? MMM sounds VERY good!

[Mike B]

Gail,

Your nickname of "Bulletin Board Goddess" is well deserving! I truly cannot express how happy I am to see this recipe, it has been a favorite for several years. One of the funny things about your posting is that I know that I cooked this recipe well before 1998. This is a recipe that my family has called my ex-wife for, that I have tried to recreate (I can't believe I forgot the balsamic, it is integral!), and that I have truly missed.

I am truly touched by the way the members of this Bulletin Board have spent the time to help me. I wish you guys played Fantasy Football! The guys on Sandbox.com pay little attention to our league.

I am going to stick around on this BB, all of you have earned my respect!

Thank you soooooooooooooooo much!

Mike

[Mike B]

Lynn, give me the address, and my check for the We-Love-Gail Fan Club will be on the way!!!!!!!!!!!

Linda, it has been awhile since I made the Southwestern Lasagna, but I am a great fan of it! It is extremely easy to prepare, in fact I used to make it in advance, refrigerate, and cook it at a later date. One change though, I recall that I increased the amount of cumin in the recipe. One of the things that I have noticed about cumin is that the level of aroma it gives off does not translate into the flavor, so I tend to increase the amount by a factor of about fifty percent.

Vanessa, I can only say that this is not just my favorite pork tenderloin recipe, but my family's as well. I used to make this whenever my family came into town; they never wanted the recipe, they just wanted me to cook it. When my ex-wife and I split, they were heartbroken that I did not have the recipe, even more so than I! I can only ask you to try it, and let everyone know how you feel. I feel strongly that you will feel as my family and I do! When I prepare it, I usually serve it with grilled asparagus. Also, don't try to substitute the peach with pears. I tried this out of season, and it just wasn't the same.

I know that I am repeating myself, but I can't help it! Thank all of you for everything that you have done to help me. Cooking is life, and life is about cooking. I personally prefer to enjoy life; and therefore cooking means a lot to me. Having these recipes is almost like a personal triumph.

[SandyM]

Originally posted by Lynn B
<sigh> He'll be the newest member of the We-Love-Gail Fan Club... :)

Lynn

Ummm......there's a club????

[Gail]

(Blushing wildly, standing pigeon-toed, back hunched, hiding face with hands) Shucks, I'm speechless... It was just a little search on epicurious.com...

And you're welcome, Mike.

[browneye]

Hey Mike-
What's fantasy football? Can girls play too? I always wanted to play football.

He he.....

BTW, I am glad you brought the Peach Pork Tenderloin to my attention. I am sure my Hubby and I will love that recipe!!!

[Lynn B]

Mike,

SO glad you got your recipes! Isn't this BB the greatest?!! Stick around... we have loads of fun here! :) (And the other guys on this board will love to have you on their "team", I'm sure!)

Lynn

PS SANDY?!!! Whatdy'a mean, "there's a club???" -- don'tya REMEMBER?! YOU'RE THE PRESIDENT!!!!!!! :) :) :)

[valeriek]

Browneye -

Just a word on Fantasy Football - I consider myself a Fantasy Football widow. What these guys do is actually draft a football team. The way my BF and his buddies do it is that they designate a draft night, draw numbers for what order they will draft in, and then the fun begins. They put together a team of existing NFL players. Then each week one team plays another, and they get points based on how their NFL guy did that Sunday. For example, my BF has Kurt Warner for a QB. If Kurt throws for a touchdown, he gets some points, if Kurt runs in for a Touchdown, he gets more points. Each time a player on his team does something well, he can earn points. At the end of the football week (after the Monday night game), all the points are calculated and the person with the highest points wins the game for that week. Let me tell you, the way these guys research which player to draft and then watch ALL the games on Sunday (what would they do without satellite TV?) is a little insane. They even have playoffs and trade players etc. There are 10 teams in BF's league. I do enjoy a good football game, and I love to watch the games with BF and friends because they get so into the action, but this fantasy thing is way too time consuming!

Valerie

[Mike B]

Valerie,

The amount of time someone spends on Fantasy Football depends upon their level of dedication, as well as how well they can process football data. I personally spend a couple hours a week on it, ckecking websites to keep track of how teams are doing, possible injuries, etc. I generally only watch one game a week, when the Bears play. It sounds like your BF is playing in a money league, which is a whole different story. Some of the guys I know can get fanatical in a money league, and I tend to avoid those leagues. The site I play on, www.sandbox.com, is set up so that people of varying levels of skill can play. They have very simple leagues for novices, and they have quite complicated leagues for the experts. I would highly recommend this site to anyone!

Mike

[valeriek]

Mike,

You've got BF's league about right! They are fanatical! BTW, I'm still hurting over Bears victory over the Lions at the end of last season. I keep telling myself that this year the Lions will do something special (or at least keep Batch healthy). Now talk about fantasy....

[SandyM]

Originally posted by valeriek
I keep telling myself that this year the Lions will do something special (or at least keep Batch healthy). Now talk about fantasy....

ummm Valerie? Time to take off those rose-colored glasses :D :D :D

[valeriek]

I know Sandy! But, I'm always the eternal optimist:) !

[Mike B]

Ahhhhh, a Lions fan. I'm sorry. In all honesty, the Lions and the Bears will be fighting for the basement of the NFC Central.

Mike

[Wendy w]

Originally posted by Lynn B

PS SANDY?!!! Whatdy'a mean, "there's a club???" -- don'tya REMEMBER?! YOU'RE THE PRESIDENT!!!!!!! :) :) :)

Good one, Lynn!!!!!!!:D ::D