Tuna Provencal (or Open Faced Sandwiches

Recipe By : How to Boil Water, TVFN
Serving Size : 2 Preparation Time :0:00
Categories : Cold Sandwiches Greensalads
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can White tuna — drained
1 tbsp Capers
12 Cured black olives — sliced
1/2 Red onion — minced
2 Plum tomatoes, seeded — chpd
1 tbsp Olive oil
2 tbsp Red wine vinegar
Salt and pepper
1 bn Watercress
6 slices Whole grain bread
—–SALAD VARIATION—–
Mixed greens
Boiled new potato — quartered
Hard cooked egg — quartered
Cooked green beans

In lg bowl, mix tuna, capers, olives, onion, and tomatoes. Pour in oil and
vinegar; toss. Season and serve with watercress on whole grain bread.
Salad Variation: Arrange mixed greens on plate, top with potato, egg and
green beans. Place a scoop of tuna salad in center of plate.

Shared by Sherilyn Schamber

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Sauteing Techniques

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Info

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

While stir-frying cooks small pieces of seafood and
vegetables over high heat with constant stirring,
saut‚ing is done in a skillet over moderate heat with
less activity. First you brown the fish on one side,
then turn it over to finish cooking on the other ÄÄ an
ideal way to cook larger or more delicate pieces of
fish.

The fish can be whole, cut into easy-to-handle
fillets, or cut into small pieces. Very thin fillets
are tricky to saut‚ because they become quite fragile
as they cook; you might want to consider steaming them
instead. To create a nice crisp coating when saut‚ing,
first dust the fish lightly with flour, cornmeal,
breadcrumbs or finely chopped nuts.

Once the fish is cooked and has been transferred to
warmed dinner plates, you can make sauce in a flash
using the same skillet. Add a splash of lemon juice or
white wine, some freshly chopped herbs and/or minced
green onion, heat just until warmed and pour over the
fish to serve. Or add a handful of chopped nuts to the
skillet, toast over moderately high heat, and scatter
over the fish.

Because saut‚ing requires the use of fat (oil, butter,
or margarine), you can’t avoid the added calories, but
a skillet with a nonstick surface keeps added fat to a
minimum. If you are not using a nonstick pan, be sure
that a thin layer of fat evenly covers the bottom of
the pan. You may need more or less oil than called for
in the recipe depending on the size of the pan.

How to Saute

1. If cooking the fish uncoated, pat dry with paper
towels to remove excess moisture and avoid splattering
during cooking. If coating the fish, lightly dust with
the chosen coating and pat to remove the excess.

2. Heat the oil or butter in a large skillet over
medium heat, then add the fish. Take are that the fish
fits evenly in the pan without overlapping. If
necessary, cook the fish in batches or in two pans at
one time. Cook the fish until nicely browned, then
carefully turn.

3. Continue cooking until well browned on both sides
and opaque through the thickest part of the fish.
Cooking time will depend on the thickness of the fish,
but figure roughly 10 minutes total for each inch of
thickness.

4. Transfer the fish to warmed dinner plates and cover
with foil to keep warm. Add sauce ingredients to the
pan and bring to a boil.

5. Arrange the fish on individual plates, spoon sauce
over the fish and serve.

Simply Seafood Fall 1994

Posted by Michael Prothro

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Title: Suzy’s Favorite Rice Pudding
Categories: Dessert, Posted-mm
Yield: 6 servings

6 c Milk
3/4 c Long-grain rice
1 c Heavy cream
3/4 c Granulated sugar
3 Egg yolks, beaten
2 ts Vanilla extract
1/4 ts Salt
1 ts Cinnamon and/or nutmeg
1/4 c Golden Raisins (optional)

Rinse pan with COLD water (DO NOT DRY) – pour in milk and bring to a boil
over medium heat. Stir in rice and return to a boil. Reduce heat and simmer
=uncovered= until rice is tender 30-45 min. stirring occasionally.

Meanwhile in small bowl combine cream, sugar, egg yolks, vanilla and salt,
mix or beat lightly. Set aside. When rice is thick and tender stir in cream
mixture and raisins if desired until completely combined. Heat to a boil.
Remove from heat and pour into a 2-quart serving bowl.

Sprinkle with cinnamon or nutmeg.

Chill at least 4 hours.

From the recipe files of suzy@gannett.infi.net

—–

Title: DO-AHEAD STICKY BUNS
Categories: Biscuits, Breads, Desserts
Yield: 9 rolls

1/2 c Packed brown sugar
1 pk Butterscotch regular pudding
-And pie filling (3 5/8 oz)
1/4 c Margarine or butter melted
1 tb Milk
1/2 ts Ground cinnamon
1 pk Active dry yeast
3/4 c Water water (105øto115ø)
2 3/4 c Bisquick baking mix

MIX brown sugar, pudding (dry), margarine, milk and cinnamon. Dissolve
yeast in water water; stir in baking mix until soft dough forms. Turn dough
onto cloth-covered board dusted with baking mix. Knead until smooth, about
20 times. Sprinkle with additional baking mix (up to 1/4 cup) if dough is
too sticky. Roll into rectangle, 15 X 9 inches.
SPREAD 3/4 of the reserved butterscotch mixture over dough. Roll up
tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal.
Cut into 9 slices. Pour remaining butterscotch mixture into square pan, 9
X 9 X 2 inches. Place rolls slightly apart on butterscotch mixture. Cover
and refrigerate up to 24 hour. (To bake immediately, cover and let rise in
warm place until double, 25 to 30 minutes. Bake as directed below.
REMOVE cover from pan of rolls. Let rise in warm place until double, 45
to 60 minutes. Heat oven to 375ø. Bake until golden brown, 25 to 30
minutes. Immediately invert pan on heat proof serving plate. Let pan
remain a minute so butterscotch drizzles over rolls.
High Altitude Directions (3500 to 6500 feet): No adjustments are
necessary.

—–

SEP-DINNER: OXTAIL CONSOMM

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
3 lb Oxtails
1 Onion, chopped
1 Leek, white part only, chop
4 Celery stalks, chopped
1 Carrot, chopped
1 Garlic clove, chopped
10 c Beef stock
2 Bay leaves
2 Whole cloves
1 tb Tomato paste
1 1/2 ts Black peppercorns
1 Whole nutmeg, grated
1 Thyme sprig
4 Egg whites
Salt
Pepper

Make this consomm the day before, then chill it
overnight so as to be able to scoop the fat off the
top. Float wild-rice ravioli filled with squash pure
in this rich-tasting consomm.

In large 24-cup stockpot, hat oil over medium-high
heat; cook oxtails for about 5 minutes or until
browned. Remove from pot and set aside. In same pot,
cook onion, leek, celery, carrot and garlic for 5
minutes or until softened. Stir in stock, 4 cups
water, oxtails, bay leaves, cloves, tomato paste,
peppercorns, nutmeg and thyme. Bring to boil; reduce
heat and simmer, covered, for 2 hours.

Using fine sieve, strain stock. Refrigerate stock,
uncovered, for about 12 hours or until fat has
congealed. Using slotted spoon, remove and discard
fat. Pour stock into clean stockpot.

Whisk egg whites for about 45 seconds or until foamy.
Stir in cold stock. Over medium-high heat, continue
stirring egg mixture until it reaches 98F 37C or body
temperature. Stop stirring; bring to boil. Reduce heat
to low. Using handle of wooden spoon, make 1/2-inch
wide hole in egg white. Simmer gently for 15-20
minutes or until consomm is clear.

Leaving pot on warm element, ladle consomm into
cheesecloth-lined sieve; discard egg white. Season
with salt and pepper to taste.

Recipe by Jamie Kennedy, co-owner Palmerston
Restaurant, Toronto, Ontario, Canada.

Luncheon Menu:[originating chef indicated]
Smoked Salmon Tartare [Alan Johnston]
Oxtail Consomm [Jamie Kennedy]
Roasted Shrimp With Chanterelles And Sweet Corn [John
Bishop] Roasted Cornish Hens – Shiitake Basil Stuffing
[Anne Desjardin] Fresh Pear Ice Cream [Daphna
Rabinovitch]

Source: Canadian Living magazine, Sep 94
Presented in article by Donna Paris: “Julia Child
Comes For Lunch”

[-úMÿ PA_Meadows@msn.com

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Potatoes With Bacon Zucchini

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
1 md Zucchini — sliced fairly thin
2 tablespoon Butter
6 lg Potatoes — boiled and skinned
4 tablespoon Olive oil
6 Slices bacon
Salt and pepper to taste

In a skillet, fry the bacon until almost crisp. Drain most of the fat. Chop the
bacon and return to pan. Add sliced zucchini, butter and oil. Sautee until
slightly soft. In a large serving bowl, slice the potatoes about 1/2″ thick.
Add bacon-veggie mixture, salt and freshly ground pepper and mix well. Serve
hot or warm. *You may also use sliced onions in this recipe.
Add them with the zucchini.

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MULTI-GRAIN NUT BREAD

Recipe By : =

Serving Size : 6 Preparation Time :0:00
Categories : Breads Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WENDY CERACCHE DBCP84B—–
1 1/4 cup Bread flour
1 cup Whole wheat flour
3 tablespoon Rye flour
3 tablespoon Yellow cornmeal
1/3 cup Rolled oats
3 tablespoon Quaker Multi-Grain
2 tablespoon Oat flour
3 tablespoon Wheat Germ (honey crunch)
1 cup Water
1/2 cup Milk or cottage cheese
1 1/2 tablespoon Vegetable oil
3 tablespoon Honey
1/2 teaspoon Salt
1 1/2 tablespoon Vital Gluten
1 1/2 teaspoon Yeast
—–ADD WHEN DOUGH FORMED—–
1/4 cup Walnuts (or other) — chopped
1/4 cup Sunflower seeds
1 tablespoon Sesame seeds
1 tablespoon Poppy seeds
1/4 cup Carrots — grated (optional)

Add everything (except the seeds and nuts) to breadbaker in the order app=
ropriate for your machine.
I have Panasonic and use VARIETY Cycle which allows me to take the dough =
out, work with it, then put it back (minus the blade-VERY IMPORTANT) to co=
ntinue to bake. If you don’t have this feature, you can just set it to a =
dough cycle and finish baking manually. The important thing with this bre=
ad is that you have to add the seeds and nuts separately because of the l=
arge qty, otherwise they will fly around the machine and make a mess. **F=
or the Panasonic, on the Variety Cycle, it will beep after about 2 hrs. a=
nd 20 min.
(and will indicate 1:55 on machine). When it beeps, take dough out and pu=
t on a floured surface. Also TAKE DOUGH BLADE OUT OF BUCKET. Add the seed=
s nuts, carrots too if desired. (Raisins can also be added as well). Wo=
rk it into the dough, so it is spread fairly evenly. Put back in bucket, =
and press START. *** You can also roll out dough, place ingredients on to=
p and then roll up the dough, tucking under the ends.

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Yellow and Red Bell Peppers Filled with Tuna

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Italian Fish
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 Yellow bell peppers — cut
Lengthwise into thirds
10 Red bell peppers — cut
Lengthwise into thirds
1 Cup Plus
2 Tablespoons Olive oil
5 Tablespoons Fresh lemon juice
5 Garlic cloves — pressed
Salt and freshly
Ground pepper
3 Cans Albacore tuna packed in
Water — drained
1/2 Cup Chopped fresh parsley
5 Tablespoons Drained capers
Fresh parsley sprigs
Imported black olives
(such as Kalamata or
Nicoise)

Arrange pepper skin side up in broiler pan (in batches if necessary) and
broil until blackened. Wrap in paper bag and let stand 10 minutes to
steam. Peel and pat dry. Mix olive oil, lemon juice and garlic in large
bowl. Season with salt and pepper. Add peppers and marinate at least 30
minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room
temperature before continuing.) Drain peppers, reserving marinade. Combine
tuna, chopped parsley and capers in another bowl, breaking up tuna with a
fork.
Mix in enough reserved marinade to season to taste.
Season with salt and pepper. Place 1 tablespoon tuna mixture on inside of
each piece of pepper at one end.
Roll up. Arrange seam side down on serving platter.
Pour remaining marinade over rolls. (Can be prepared 6 hours ahead. Cover
and refrigerate.) Garnish with parsley sprigs and olives before serving. 16
appetizer servings.

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Virginia Country Potato Salad

Recipe By : Friend of Grandma Matt’s from Warrenton
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds potatoes, boiled — cubed
1 large onion — chopped
3 stalks celery ribs — chopped
6 eggs, hard-boiled — chopped
1/4 cup bread and butter pickles — chopped
1/4 cup juice from pickles
1 cup mayonnaise

Put every thing in bowl except mayonnaise. Let sit for 15 minutes so that
falvors blend. Add mayonnaise until desired consistency. Amount varies with
potaotoes.

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Serving Ideas : Garnish with sliced eggs and paprika.

Silky Bean Curd Soup With Greens (Mf)

Recipe By : MONDAY TO FRIDAY SHOW #MF6605
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups chicken broth
2 cups water
1 teaspoon soy sauce
2 tablespoons miso paste
4 ounces silky soft bean curd
–cut into 1/2-inch dice
8 ounces spinach — stemmed
–and leaves washed
garnish crushed red pepper flakes
toasted sesame seeds

Bring chicken broth and water to simmer with soy sauce. Whisk a few
tablespoonfuls of the hot broth into the miso paste and reserve. Add bean
curd and spinach and cook over low heat for a minute to wilt. Return miso
paste to soup and simmer a few seconds to thicken, but DO NOT BOIL. Adjust
the seasoning. Garnish and ladle out.

Yield: 2 servings

Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97

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