Date: Tue, 17 Aug 93 10:19:01 EDT
From: EPATRICK@PEARL.TUFTS.EDU

From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to “keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
break down.)”

Lemongrass Vinegar

3 stalks of lemongrass
2 cups rice vinegar
Slice thin the bottom 8 inches of the lemongrass stalks, put
the slices lemongrass in a very clean 1-qt glass jar, and bruise
it with a wooden spoon. Add the vinegar and let the mixture
steep, covered with the lid, in a cool dark place for at lease 4
days and up to 2 weeks, depending on the strength desired.
Strain the vinegar through a fine sieve into a glass pitcher,
discarding the lemongrass slices, pour it into 2 very clean 1/2
pint glass jars, and seal the jars with the lids.

PAN-ROASTED RABBIT WITH FRESH HERBS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Game
Masterchefs New york

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Rabbit (3 to 4 pounds)
—–MARINADE—–
1/3 c Brandy
1/4 c Wine, red, dry
2 tb Oil, olive, extra-virgin
4 ea Garlic, cloves, crushed
2 ea Thyme, sprigs OR
1/2 ts Thyme, dried
3 ea Savory, winter, sprigs OR
1/2 ts Savory, dried
2 ea Rosemary, sprigs OR
1/4 ts Rosemary, dried
2 ea Marjoram, sprigs OR
1/4 ts Marjoram, dried
1 t Oregano, fresh OR
1/2 ts Oregano, dried
5 ea Bay, leaves, crumbled
3 tb Juniper, berries, crushed
1/2 c Oil, olive, extra-virgin
Salt (to taste)
Pepper (to taste)
1 c Wine, white, dry
2 c Stock, chicken, dark **
8 ea Garlic, cloves, peeled
1 tb Oil, olive, extra-virgin
3/4 ts Arrowroot OR
3/4 ts Cornstarch
1 tb Water, cold
1 1/2 tb Brandy
Roast Beef Puree **
Spinach ***
Beet Greens ***

** See recipes for Brown Chicken Stock and Roast Beef Puree.

*** Blanch 1 1/2 pounds of fresh spinach, stems removed, and
reserved greens from 4 beets. Drain, rinse under cold water and
squeeze out all of the liquid. Toss the greens in a skillet over
medium-high beat with 2 tablespoons of butter and until heated
through. Season with salt.

To Marinate:
ÿÿÿÿ

You can do this yourself, or you can ask your butcher to cut up your
rabbit as follows: forelegs left whole, hind legs cut into 3 pieces each
(lower joint; thigh cut diagonally into 2 pieces), rib section cut into 3
pieces, loin cut into 3 pieces, neck left whole. At least 2 days before
serving, place the rabbit in a shallow glass or enamel pan and add
marinade ingredients. Turn rabbit pieces over to coat. Marinate,
covered, in refrigerator, turning occasionally.

Preheat you oven to 325 F. Remove the rabbit from the marinade. In a
heavy large skillet, heat about 1/4 cup of olive oil over medium-high
heat. Add half of the rabbit pieces and sprinkle with salt and pepper.
Saute, turning pieces once, until golden brown, about 5 minutes. Transfer
to oven-proof casserole. Discard fat from skillet and add 1/2 cup of
white wine, scraping up all of the browned bits in the pan. Boil for 2
minutes and add the liquids out of the skillet to the casserole. Repeat
the procedure, browning the remaining rabbit, deglazing and adding rabbit
and liquid to the casserole.

Bring the brown chicken stock to a boil; skim, if necessary, and pour
it into the casserole (liquid should not quite cover meat). Place the
casserole, partially covered, in the lower third of the oven. After 50
minutes, check the forelegs, racks and loins. If they are tender, remove
them. Continue cooking until all of the remaining pieces are tender, 1 to
1 1/2 hours total cooking time (timing can vary depending on size and
tenderness of the rabbit). Transfer to serving plates and keep warm.

Meanwhile, blanch the garlic in boiling salted water for 30 seconds;
drain. Blanch again for 30 seconds, drain. Place in a small skillet with
1 tablespoon of olive oil and saute over high heat for 1 minute.

Place the skillet in the oven until the garlic is golden, 25 to 30
minutes. Cut each clove into 3 or 4 pieces; set aside.

When the rabbit is tender, place the skillet with cooking liquid over
high heat and boil until reduced by half, about 15 minutes. Skim all of
the fat from the surface. In a small cup, stir together the arrowroot and
water; whisk the mixture into the reduced cooking liquid and return to a
boil. Add brandy, adjust seasonings with salt and pepper, and skim again
if necessary. Stir in the reserved garlic pieces, and pour over the
rabbit.

Serve your rabbit with Roast Beef Puree, spinach and beet greens.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York

– – – – – – – – – – – – – – – – – –

Fried Mexican Ice Cream

Recipe By : Los Angeles Times California Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pint vanilla ice cream
1/2 Cup cornflake or cookie crumbs — crushed fine
1 Teaspoon cinnamon
2 Teaspoons sugar
1 egg
oil
honey
whipped cream

Use vanilla or other flavors if you prefer.
Scoop out 4 or 5 balls of ice cream, return to freezer. Mix cornflake
crumbs, cinnamon and sugar. Roll frozen ice cream balls in half the
crumb mixture and freeze again. Beat egg and dip coated balls in egg,
then roll again in remaining crumbs. Freeze until ready to use.
For thicker coating, repeat dipping in egg and rolling in crumbs.
When ready to serve, heat oil to 450 degrees. Place a frozen ice cream
ball in fryer basket or on a perforated spoon and lower into the hot oil
for 1 minute. Immediently remove and place in dessert compote. Drizzle
with honey and top with a dollop of whipped cream. Continue to fry ice
cream balls one at a time. Balls will be crunchy on the outside and just
beginning to melt on the inside.

Posted on Genie C04 T06 M176 By J.Merrill1 on 11/30/93

– – – – – – – – – – – – – – – – – –

CHILI-BEEF-POTATO SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Chili
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Ground beef
1/2 c Chopped onion
1/2 c Chopped celery
1 cn Tomatoes (16 oz), cut up
2 c Potatoes, peeled diced
1 cn Condensed beef broth
– (10 1/2 oz)
1 cn Water (1 1/3 cups)
1 t Chili powder
1/2 ts Salt
1/2 ts Worchestershire sauce
1 c Cooked or leftover peas
-green beans

Brown meat in saucepan. Drain off fat. Add onion and
celery and cook until vegetales are tender-crisp. Stir
in tomatoes, potatoes, beef broth, water, chili
powder, salt, and Worchester sauce. Cover and cook
until potatoes are tender (about 15 min.) Stir in
peas or beans; heat through. From “Better Homes and
Gardens: Good Food on a Budget” c.1971.

I personally, would use more chili powder and
Worchestershire.

Posted by Bud Cloyd

– – – – – – – – – – – – – – – – – –

Authentic Maryland Crab Soup

Recipe By : Diana Rich (Dr. Gabe Mirkin’s Fat Free Clinic)
Serving Size : 10 Preparation Time :0:00
Categories : American Seafood
Soups Stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 onions — chopped
2 cloves garlic — minced
1 green bell pepper — chopped
3 stalks celery — chopped
6 cups fish stock or bouillon
2 29-oz. cans tomato sauce (or crushed tomatoes)
1 bay leaf
1 tablespoon fresh oregano or 1 tsp. dried
2 dried red peppers — crumbled
or a pinch of cayenne — to taste
2 potatoes — diced
4 carrots — sliced
2 cups fresh or frozen corn kernels
1 pound crab meat
1/2 cup Italian parsley — chopped
freshly ground black pepper — to taste

1. Cook the onions, garlic, green pepper and celery in 1/2 cup of the stock
to soften, 5-10 minutes.

2. Add the remaining stock, tomato sauce (or crushed tomatoes), bay leaf,
oregano, red peppers, potatoes and carrots and cook 20 minutes, or until the
vegetables are tender.

3. Stir in the corn, crabmeat and parsley and simmer 5 minutes. Serve with
ground pepper to taste.

– – – – – – – – – – – – – – – – – –

Title: Hot Tuna Pasta Salad
Categories: Seafood
Yield: 4 servings

1/2 c reduced calorie mayonnaise
1/3 c realemon lemon juice
1 tb dijon style mustard
1 tb sugar
1/2 ts basil leaves
1/2 ts salt
1/2 lb medium pasta shells cooked
-and drai
2 cn tuna,chunk,light, 6 1/2 oz.
-ea, dra
2 c broccoli, flowerets, cooked
-and dra
2 c carrots, sliced, cooked
-drained

In large bowl, combine mayonnaise, lemon juice, mustard, sugar, basil
and salt; stir in shells, tuna and vegetables. Serve hot. Refrigerate
leftovers.

—–

Title: Vegetable Broth
Categories: Soups, Vegetarian, Vegan
Yield: 6 cups

3 qt Water
3 lg Leeks, washed well, ends
-removed, diced
3 lg Onions; peeled, ends removed
-diced
1 c Shallots; chopped
2 lg Carrots; peeled, ends
-removed, diced
3 c Dry white wine
1 bn Parsley stems; washed
2 Bay leaves
2 tb Black peppercorns

Place the water in a larges tock pot. Add the leeks,
onions, shallots, carrots, and wine.
Bring to a simmer over medium heat, skim the surface
and add the parsley stems, bay leaves and peppercorns.
Return to a gentle simmer, partially cover and cook
for 4 hours, adding more water if necessary to keep
the ingredients covered. Remove from heat and strain
through a fine sieve; discard solids. Cool slightly
and refrigerate until ready to use. Broth will keep in
refrigerator for up to 5 days of well covered, or
frozen for 1 month.

Nutritional info per serving:27 cal; 1g pro, 6g carb,
tr fat (3%) Exchanges: 1 veg

Source: Miami Herald, 2/8/96
formatted by Lisa Crawford, 4/22/96

—–

NORTH POLE CHERRY PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Vanilla ice cream
1 ea Baked 9″ pie shell
1 x Or crumb crust
22 oz Can cherry pie filling

Spread slightly softened ice cream in pie shell and freeze.An hour
before serving,spread filling over top.Return to freezer.Serve
quickly.

– – – – – – – – – – – – – – – – – –

Vegetable Lasagna Roll-Ups

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—– FILLING—–
1 cup Part-skim ricotta cheese
1/4 cup Part-skim mozzarella cheese
1/4 cup Freshly grated Parmesan — cheese
8 ounces Fresh spinach — washed and
chopped
1 can (15 oz) white kidney beans — drained and rinsed
2 tablespoons Fresh chopped oregano
2 tablespoons Fresh chopped basin
8 ounces Raw lasagna noodles
—–SAUCE—–
3 teaspoons Extra-light olive oil with — a dash of sesame oil
2 cups Chopped onions
2 Cloves garlic, peeled — chopped
2 cups Finely diced eggplant
1 large Red bell pepper — seeded
finely diced
2 tablespoons Low-sodium tomato paste
1/4 teaspoon Red pepper flakes
1 cup Red wine
1 can (16 oz) whole tomatoes — with liquid
1 tablespoon Freshly squeezed lemon juice
1/2 teaspoon Freshly ground salt
1/2 teaspoon Freshly ground black pepper
2 tablespoons Freshly grated Parmesan — cheese

Combine in a large mixing bowl the three cheeses, the spinach, half the
beans, half the oregano, and half the basil. Set aside.

Cook the noodles al dente. Cool them under cold water when they’re cooked
the way you like them.

Preheat the oven to 350F. Pour 1 teaspoon of the oil into a large skillet
over medium-high heat and fry the onions and the garlic for 5 minutes,=
stirring often.
Transfer half to the spinach and cheese filling and set the other half
aside. Wipe the pan clean.

Add 1 teaspoon of the oil to the same pan and over a medium heat, cook the
eggplant for 8 minutes, stirring often. It’s important that the bottom of
the pan does not scorch. Spoon the cooked eggplant into the filling mixture
and stir well. Wipe the pan clean.

Add the remaining oil to the same pan and, over medium heat, cook the red
bell pepper for 3 minutes. Spoon the cooked pepper into the filling
mixture. Wipe the pan clean.

Add the tomato paste to the same pan and, over medium heat, cook until it
turns brown–about 5 minutes. It is very important it doesn’t burn but just
browns.
Stir in the red pepper flakes and the wine, bring to a boil, lower the heat
to a simmer and reduce the liquid by about one fourth–about 15 minutes.=
Add the canned tomatoes and their liquid, stirring until the tomatoes break
into pieces.

Add the remaining beans, oregano, basil, and reserved cooked onions and
garlic and cook for 5 minutes at a very low simmer. Stir in the lemon
juice, salt, and black pepper and mix well.

Lay a lasagna noodle flat on a cutting board. Form 1/2 cup of the filling
into a rough ball, lay on one end of the lasagna and roll it up end to end.=
Repeat with the remaining noodles.

Pour the sauce into a 9″ X 13″ baking pan. Place the lasagna rolls on top,=
seam side down, and spoon some of the sauce over them. Cover with aluminum
foil and bake for 40 minutes. Remove the foil, sprinkle with Parmesan
cheese and bake for 5 minutes.

– – – – – – – – – – – – – – – – – –

–=====================_823140628==_
Content-Type: text/plain; charset=“us-ascii”

–=====================_823140628==_–

CARAWAY PUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–LISA CRAWLEY
TSPN00B——————-
3 tb Butter
1/2 c Creamed Cottage Cheese
1/3 c Sugar
1 Egg
1 t Grated Lemon Peel
3/4 ts Caraway Seed
1 1/2 c Biscuit Mix
1/2 c Milk

Cream butter, cottage cheese and sugar. Add grated
Lemon peel, caraway seed and egg. Beat with mixer til
smooth. Stir in biscuit mix and milk alternately. Do
not beat. Spoon batter into greased muffin pans,
filling 2/3 full. Bake at 400 for 20 min. or til
lightly browned.

– – – – – – – – – – – – – – – – – –