Shrimp Etouffee

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Creole Fish
Seafood

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

3 c Onions,chopped

1 1/2 c Celery,chopped

2 Bell peppers,chopped

8 Garlic cloves,minced

3 c Green onions,chopped

1 c Butter or margarine

3 Juice of lemons

2 cn Tomato puree (15oz)

3 cn Cream/mushroom soup (10.75oz)

3 cn Mushrooms,pieces/stems (8oz)

4 c Water

6 lb Shrimp,shelled/deveined

1/2 c Cornstarch

1/2 c Water

Salt to taste

Black pepper to taste

12 c Rice,hot cooked

1. Heat half the butter in kettle; saute onions, celery, bell peppers,

garlic, and green onions until soft.

2. Add lemon juice, tomato puree, soup, mushrooms and water; simmer.

3. Saute shrimp in remaining butter in pink; add to vegetables and simmer

10 to 15 minutes.

4. Blend cornstarch and 1/2 cup water; stir into shrimp mixture.

5. Cook 10 minutes or until heated through.

6. Correct seasoning; serve over hot rice.

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Title: Fresh Lotus Root Salad
Categories: Chinese, Salads, Ceideburg 2
Yield: 8 servings

1 lb Fresh lotus root
1/2 ts Grated fresh ginger
4 ts Sugar
1 1/2 tb Soy sauce
2 tb White vinegar
1/2 tb Asian sesame oil
1 tb Chopped fresh coriander
Toasted black or white
-sesame seeds for garnish

If you haven’t tried fresh lotus roots do yourselves a favor and pick
up some from an Oriental market. They look like nothing so much as
strings of vegetable sausages a few inches long and about three
inches in diameter. The flavor is somewhat reminiscent of a water
chestnut as is the texture++very fresh, crisp and good. When sliced,
they have an intriguing, lacy cross section that comes from air
channels in the root. Lotus root is also available canned and it’s
not bad++not as good as fresh, but quite acceptable. They can better
than water chestnuts and retain more of the characteristics of the
fresh root than do water chestnuts. Lotus roots make a nice addition
to soups too.

BTW, it’s considered bad form by Asian grocers to break up the hands
of roots. They’re not that expensive and you’ll probably use all you
buy anyway.

Rinse lotus roots with cold water. Trim and discard both ends of the
bulb. With a vegetable peeler, pool the skin. Diagonally cut thee
root into 1/8 inch thick slices; immediately plunge slices into
acidulated water. Drain.

Put lotus roots into a heat-proof bowl. Pour enough boiling water to
cover; let sit for 5 minutes. Drain. Rinse with cold water. Pat
dry. refrigerate until chilled.

For the dressing; in bowl, combine thoroughly the ginger, sugar soy
sauce, vinegar, sesame oil and coriander. Put lotus root slices into
a shallow bowl; pour dressing over lotus roots. Arrange on
individual salad plates, garnish with sesame seeds. Serve chilled.

Serves 8.

San Francisco Chronicle, 11/6/90.

Posted by Stephen Ceideburg November 7 1990.

MMMMM

Quick Crawfish Jambalaya

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Fish
Seafood

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

2 tb Butter or margarine

1 c Bell pepper,green,chopped

1 c Celery,sliced

1 c Green onions,slices,w/tops

1 Garlic clove,minced

1 c Rice,uncooked

1 1/2 c Chicken broth

1 cn Tomatoes (16oz)

2 c Crawfish tails

2 c Shrimp,cooked

1 ts Salt

1 ts Poultry seasoning

Cayenne pepper to taste

1. Melt butter in large skillet; all bell pepper, celery and onions and

cook until soft but not brown.

2. Stir in remaining ingredients and bring to a boil.

3. Stir mixture once or twice, reduce heat, cover, and simmer 20 minutes or

until rice is tender (mixture should be slightly moist).

4. Correct seasonings if necessary; fluff with fork and serve.

– – – – – – – – – – – – – – – – – –

DERBY SAGE PARSNIPS (ENGLISH)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Parsnips
3 oz Flour
1 1/2 oz Derby sage cheese
Finely grated
Salt and pepper
2 tb Dripping

Set oven to 400/F or Mark 6. Mix the flour , cheese,
salt and pepper in a mixing bowl. Peel the parsnips
and cut into small chunks. Place the parsnips in a pan
of boiling, salted water and bring back to the boil.
Cover and cook for 3 minutes. Drain the parsnips and,
while hot, drop a few at a time into the cheese
mixture. Shake the bowl to ensure a good even coating,
then transfer to a tray. Place the dripping in a
roasting tin and heat in the oven. When hot, remove
the tin from oven and place in it the coated parsnips.
Spoon the hot fat over the parsnips, return to the
oven and bake for 35-40 minutes, turning over after 20
minutes. The cheese mixture will only coat the
parsnips while they are steaming. To keep them
`steamy’, drain only a few at a time.

– – – – – – – – – – – – – – – – – –

Title: Fantasy Pork
Categories: Chinese, Pork, Ceideburg 2
Yield: 8 servings

Fresh ham, about 5 pounds
-(pork shoulder with bone
-may be used)
8 Green onions
3 tb Peanut oil
8 sl Fresh ginger
4 Garlic cloves, peeled and
-crushed

MMMMM———————-BRAISING LIQUID—————————
5 c Hot water
1 c Dark soy sauce
1 c Rice wine or dry sherry
3 tb Whole roasted Szechwan
-peppercorns
6 tb Rock or ordinary sugar
4 Star anise
2 Cinnamon sticks or bark
2 ts Five-spice powder
1 ts Salt

This is a recipe from Ken Hom, an author of a number of excellent
Chinese cookbooks. This is a “red-stewed” dish. (No reflection on
Ken’s politics… ) The sauce can be kept as a “master sauce” and
used over and over again gaining more subtlety and depth the longer
you keep it going. Either freeze it or refrigerate and boil once a
week.

Author’s note: “This dish is easy to prepare, and can be made ahead
of time. It reheats well and is also very good served cold++prefect
for a dinner party or large gathering.”

Dry the ham thoroughly with paper towels. Cut the green onions into
3-inch segments

Choose a heavy casserole pot, large enough to hold the ham
comfortably. Heat the pot and then add the oil, ginger, garlic and
green onions, and stir-fry in the pot for 2 minutes. Push the
aromatics to the side and brown the ham on each side until it has
some color, 10 to 15 minutes. Pour off oil.

Add all the braising liquid ingredients to the pot and bring the
mixture to a boil. Turn the heat down to a simmer, cover tightly,
turning the ham from time to time. When the ham is tender, remove it
gently with a large spatula. The meat should be literally falling
apart. Place it on a serving platter.

Strain the sauce, skim off any surface fat and reduce the liquid
until it is slightly thick. Pour this over the ham and serve.

Serves 8 as part of a Chinese meal.

Posted by Stephen Ceideburg; February 14 1991.

MMMMM

Title: BLACKBERRY COBBLER #2
Categories: Cakes
Yield: 8 servings

4 c Blackberries, fresh
3/4 c Sugar
3 tb Flour
1 1/2 c Water
1 tb Lemon juice
2 tb Butter, melted
Pastry
Cream sugar

MMMMM—————————PASTRY——————————–
1 3/4 c Flour
2 tb Sugar
2 ts Baking powder
1 ts Salt
1/4 c Shortening
6 tb Whipping cream
6 tb Buttermilk; or sour milk

Contributed to the echo by: Sam Waring Originally from: Southern
Living magazine SOUTHERN BLACKBERRY COBBLER Place berries in a
lightly greased 2-quart baking dish. Combine sugar and flour; add
water and lemon juice, mixing well. Pour syrup over berries; bake at
350 about 15 minutes while preparing the pastry.

Place pastry over hot berries; brush with melted butter. Bake at 425
for 20 to 30 minutes, or until pastry is golden brown.

Pastry: Combine flour, sugar, baking powder, and salt. Cut in
shortening until mixture resembles coarse crumbs; stir in whipping
cream and buttermilk. Knead dough 4 or 5 times; roll to about 1/4″
thickness on a lightly floured surface. Cut dough to fit baking dish.

Serve cobbler warm with cream and sugar.

Servings: 8

MMMMM

Title: Cincinnati 5-Way Chili Pt.1
Categories: Beef, Main dish, Tex-mex, Pasta, Chili
Yield: 4 servings

————————-PART ONE————————-
1 lb Chuck,twice ground finely
2 x Onions, minced
2 x Cloves garlic, minced
1 c Tomato sauce
2 tb Catsup
1 c Water
1 tb Red wine vinegar
1 tb Chili powder
1 tb Paprika
1 ts Pepper
1 ts Honey
1/2 oz Unsweetened chocolate,grated
1/2 ts EA: ground cumin, tumeric
1/2 ts EA: marjoram, allspice
1/2 ts Cinnamon
1/4 ts EA: nutmeg, ground cloves
1/4 ts EA: mace, ground coriander
1/4 ts Ground cardamom
1/2 x Bay leaf, crumbled
1 ts Salt
————————-PART TWO————————-
8 oz Thick spaghetti
16 oz Can red kidney beans
2 x Onions, chpd
1 lb Wisconsin cheddar,fine grate

***Excerpt from “Square Meals”: “No one who loves to
eat can visit Cincinnati without falling in love with
the most eccentric and delicious noodle dish of
all–5-Way Chili. Invented by Greek immigrants in the
1920s, it is unique to southern Ohio, and served only
in chili parlors, most of which are
fluorescent-lighted luncheonettes that haven’t changed
much since 1950. Nobody in Cincinnati gives out their
recipe. It is a dish of startling complexity, so
dizzingly spicy…” THIS IS A 2 PART RECIPE. Salt a
large cast iron skillet. Turn heat to med and add
meat, onions, and garlic. Cook until meat is browned.
Add tomato sauce, catsup, water, and vinegar. As
mixture begins to boil, add everything else. Adjust
spices to taste, adding more salt if it needs perking
up, turmeric and cumin for a sweatier chili flavor,
cinnamon, cloves, and mace if you want it sweeter,
cardamom for more bang, unsweetened chocolate for
body. Cover and simmer at very low heat for about 1
hr, stirring and tasting occasionally, adding tomato
juice if it is getting too dry to ladle up easily.

The bottom layer is always spaghetti, the thickest you
can find. If you have trouble, try using long, thin
macaroni like perciatelli. Break into 4″ pieces, boil
in salted water to which oil has been added. For a
touch o swank, melt a stick of sweet butter into the
just-cooked noodles before you dish them out. You will
need about 2-3oz per serving. You want them soft
enough to cut easily with a fork, but not so soft they
lose their oomph. Remember, they are the support layer
for four other ingredients. Spread them out to cover
the bottom of a small oval plate. Ladle on the chili,
enough to cover the noodles. Wash kidney beans and
heat with 2c water, then drain. Spoon a sparce layer
atop the chili. Spread onions over beans. Quickly (so
it melts) spread cheese to cover everything. Don’t
skimp. Cheese should completely blanket the plate,
enough so that you can pat it into a neat mound with
your hands, just the way they do in Cincinnati.
Variations: 3-Way or 4-Way: Omit either beans or
onions, or both.

—–

Mussakah

Recipe By : Rick
Serving Size : 4 Preparation Time :0:00
Categories : Mediteranean Vegetarian Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large eggplant
1 large onion — chopped
5 tomatos — peeled and sliced
1/2 cup olive oil
3 cloves garlic — crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon allspice
1/4 teaspoon cinnamon
3/4 cup water

Peel eggplant and cut into 1/2″ cubes. Sprinkle with salt, let stand for 30
minutes, and drain. Fry in olive oil until golden brown, and drain again on
absorbent paper. Saute onions and garlic in oil, then add tomatos and let
mixture fry a few minutes. Combine eggplant, spices, water, and let simmer for
20 minutes. Serve hot or cold.

– – – – – – – – – – – – – – – – – –

—

APPLE GINGERBREAD (SCOTTISH)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Cooking Apples
Suger to Taste
3 oz Demerara Sugar
1/4 lb Golden Syrup
3 oz Butter
6 oz SR Flour
1 t Ground Ginger
1/4 ts Ground Cloves
1 Egg

: Set the oven to 350F/Gas 4. Grease an 8 inch x
6 inch baking tin. Peel, core and slice the apples.
Put into a pan with a little water and sufficient
sugar to taste. Stew gently until tender, then mash
and cool. In a separate pan melt the syrup and butter
and demerara sugar together gently until dissolved.
Leave to cool. Sift the flour, ginger, and cloves into
a bowl and make a well in the centre. Add the egg to
the syrup mixture and beat well into the flour. Stir
in the mashed apples and continue to beat all well
together. Turn into the tin and cook for 30 minutes
until firm. Leave to stand for a few minutes until
firm. Leave to stand for a few minutes in the tin
before turning out to cool on a wire rack; cut into
slices. :
:: From the booklet Scottish Teatime Recipes :: Typed
in for you by Ray Watson

– – – – – – – – – – – – – – – – – –

Moroccan Vegetable Tangine

Recipe By : Shoshoni Cookbook by Anne Saks and Faith Stone
Serving Size : 6 Preparation Time :1:15
Categories : Main Dishes Vegetables
Vegetarian Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Med Onion — minced
1 Clove Garlic — minced
1 C Butternut Squash — peel cube
1 C Eggplant — peel cube
1 Carrot — cubed
1/2 C Water
1 C Cauliflower Flowerets
1 Zucchini — med-lg, cubed
3 Tomatoes — cut in wedges
2 stalk Celery — cut in 1/2″ slices
1 Green Pepper — cubed
1/2 C Chickpeas — cooked
1 tbsp Fresh Parsley — minced
1 tsp Garlic
1 tsp Basil
1 tsp Cinnamon
1 tsp Cumin
1/4 tsp Cayenne
1 tsp Coriander
2 tbsp Fresh Lemon Juice
1/2 C Figs — or dates, chopped

Saute onions and garlic in water, wine, or veggie broth until they are
clear and tender. Add butternut squash, eggplant and water. Cook until
tender, about 15 min.

Add carrots, cauliflower, zucchini, tomatoes, mushrooms, celery, green
peppers, and chickpeas. Saute until veggies are tender but not
overcooked. Add some more water as needed to prevent veggies from
scorching.

Add seasonings and figs or dates. Let stand 10 min for flavors to blend.

Serve immediately.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve over golden saffron rice.

NOTES : Cal 124.8
Fat 1.6 g
Carbs 25.3 g
Protein 5.4 g
Sodium 142 mg
Dietary Fiber 6.6 g
CFF 10.3%