Squash-corn Casserole

Recipe By : First United Methodist Church Cb, Texas
Serving Size : 2 Preparation Time :0:00
Categories : Vegetables Ctry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Or 4 zucchini (or yellow
-summer squash) sliced
1 cup Whole kernel corn
1/3 Onion — chopped
1 Jalapeno pepper — seeded
-and chopped
Salt to taste

Mix above ingredients and cook (or steam) until tender. Drain and top
with: 3/4 cup grated cheddar or Monterey Jack cheese. Bake about 10
minutes at 350 . Cindy Mercer From Cis d/l file Chur-r, nf

– – – – – – – – – – – – – – – – – –

LUXE BAY-SCALLOP STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews
Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Olive Oil (Ext.Virg. pref.)
1 Lg. Carrot*
1 Med. Onion
1 Fennel Bulb * **
1 Large Leek, white part only*
6 cl Garlic, peeled sliced thin
1/8 ts Saffron threads
4 c Fish broth ***
1 tb Fresh Basil
1 tb Dill
1 tb Tarragon
3 tb Wine Vinegar (Champagne
-preffered, more to taste)
Salt Pepper to taste
2 oz French Green Beans, blanced
– cut into 1-1/4″ peices
1 Med. Potato (new or red)*
1 Sm. Tomato, Seeded *
3/4 lb Bay scallops

[ * peeled and cut into medium dice] [ ** stalks and
outer layer removed, then cut into medium dice] [***
may substitute 2 cups clam juice plus 2 cups water]

I. Tie fresh basil, dill, and taragon in cheesecloth.
Save a little extra for garnish

II. Heat olive oil over low heat in a large saucepan
with carrot, onion, and fennel. Stir occasionally
until vegetables are softened but not brown. Add leek,
garlic and saffron and cook and stir until soft. Add
fish broth and herb sachet. Bring both to a simmer,
cook for 5 minutes, then add vinegar and season to
taste with salt and a little cayenne. Strain 2 cups of
broth into a small saucepan. Reserve the remaining
broth and vegetables.

III.Meanwhile, heat water in a small saucepan. When
it boils, add 1 tablespoon salt and green beans. When
just tender, transfer then to a bowl of cold water
with a slotted spoon. Add the diced potato and cook
until just tender. Drain. Prepare tomato. (Recipe
may be done ahead to this point.)

IV. To finish the dish, divide the green beans, potato
and tomato among six soup bowls or plates. Reheat the
broth and vegetables. Heat broth in small pan. When
it simmers add the scallops. Cook only a minute or
two, then portion oout the vegetables and broth. Add
scallops and their broth. Garnish with a sprinkling of
coarsly chopped basil, dill, and tarragon. Serve at
once. ~from the Luxe (24 E. 21st St., NY,NY), chef
Nick Laakkonen Chicago Tribune Magazine, Mar. 21, 1993

posted by Bud Cloyd

– – – – – – – – – – – – – – – – – –

Fresh Corn and Polish Sausage Chowder

Recipe By : the California Culinary Academy
Serving Size : 4 Preparation Time :1:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds kielbasa — sliced 1/4″ thick
2 medium boiling potatoes — cut in 1/2″ cubes
1 bay leaf
1 green bell pepper — chopped
2 ounces pimientos — sliced
1 medium onion — chopped
13 3/4 ounces chicken broth
2 cups corn cut from 2 ears
2 cups shredded cabbage
2 cups milk
salt
white pepper
paprika

1. Place sausage slices in a 4- to 6-quart kettle or Dutch oven; cook over
medium heat, stirring, to brown sausage lightly in its own drippings. Spoon
off fat. Add potatoes, bay leaf, green pepper, pimientos, onion, and broth.
Bring to a boil, reduce heat, cover, and simmer for 10 to 25 minutes, until
potatoes are tender.

2. Stir in corn and cabbage and boil gently, uncovered, about 3 minutes.
Add milk. Heat slowly just until soup is steaming hot (do not boil). Season
to taste with salt and white pepper. Sprinkle with paprika.

– – – – – – – – – – – – – – – – – –
NOTES : Creamy and colorful, this quick soup features the crisp freshness
of corn, green pepper, and cabbage.

Nutr. Assoc. : 0 0 0 0 0 0 0 2865 0 0 0 0 0

Date: Sat, 09 Oct 93 23:06:21 CDT
From:

Graham Cracker Crust

1 egg white
2 tbs brown rice syrup
4 graham crackers (crushed fine)
1/4 – 1/2 cup whole wheat flour (or more)
1 tbs water

Beat egg to frothy state, blend in rice syrup. Stir in crushed graham
crackers, add 1/3 cup whole wheat flour and water (perhaps only a tsp
of water at a time). Get it to a ball which you can knead between your
fingers. Roll it out (on parchment paper, preferably) to the size of a
8 inch piepan, gently peel the parchment paper off the crust as you are
settling it into a non-stick or lightly swiped w/oil piepan. Bake 350F
for about 10 minutes, or add piefilling if you plan to bake them together.

This should go good with apple pies, or strong flavored pies. It was
used for my orange squash “cheesecake” which is a refrigerator pie, and
my opinion was it was too strong flavored for that. All the wholewheat
may have contributed to this. Crust cuts fine, is non-sticky, and has
good piecrust consistency. It doesn’t flake, but it does bake (errr).
Four graham crackers yielded 4 grams of fat in total (because of the
brand used).

Title: PINEAPPLE MUSTARD HORSERADISH SAUCE
Categories: Sauces, Fruits
Yield: 1 servings

10 oz Pineapple preserves
10 oz Apple jelly
6 oz Horseradish
1 1/2 oz Dry mustard
1 ts Black pepper

Mix all ingredients and let sit in refrigerator for 1
hour. Hope you enjoy. VICKI PHILLIPS (JFPH78B)
Source: “Welcome to Our Family Dinner Table”

—–

Title: Albondigas
Categories: Main dish Poultry Soups
Servings: 10

1/2 lb Skinless Turkey; Ground
1/4 ea Onion; Md, Chopped
1 ea Egg White; Lg
1/4 c Rice; Quick Cooking
8 c Chicken Broth
4 c Water
1/4 c Tomato Sauce
2 ea Roasted Chiles; Whole, Chop
1 ea Tomato; Fresh, Chopped
1 ea Carrot; Julienned
2 ea Green Onions; *
1/4 ts Leaf Oregano; Dried
1/3 c Corn Kernels; Frozen
2 tb Cilantro; Fresh, Chopped

* Cut the green onions into 2-inch lengths and use both the green and
white parts.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

In a small bowl combine the turkey, chopped onion, and egg white. Take
about 1 Tbls of the mixture and form into 1-inch balls. Set aside. In a
4-quart pot, combine the broth, water, tomato sauce, chiles, tomato,
carrot, green onions, oregano, and corn. Bring the mixture to a boil.
Add the meatballs, reduce the heat and simmer about 30 minutes. Add the
cilantro and cook another 5 minutes.

Each 1 cup serving contains:

Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
————————————————————————
108 11 G 6 G 1 G 4 G 1 G 16 Mg 67 Mg

From The Cookbook For The 90s by Helen V. Fisher

—————————————————————————–

Title: CAESAR SALAD WITH TORTELLINI
Categories: Salads
Yield: 6 servings

3 T Fresh lemon juice
2 T Water
1 1/2 T Olive oil
1 t Anchovy paste
1/8 t Freshly ground pepper
1 Clove garlic, crushed
9 oz Uncooked cheese tortellini
12 c Torn romaine lettuce
1 1/2 c 2"pieces fresh asparagus (1#)
1/4 c Fresh grated parmesan cheese

1. Combine the first 6 ingredients in a bowl and stir well with a
whisk and set aside.

2. Cook the tortellini in boiling water for 7 minutes or until
tender, omitting the salt and fat. Drain well and set aside.

3. Arrange the asparagus in a vegetable steamer over boiling water.
Cover and steam 2 minutes or until crisp-tender. Combine asparagus
and tortellini in a bowl, add 2 T of lemon juice mixture and toss
gently to coat.

4. Place lettuce in a large bowl; drizzle remaining lemon juice
mixture over lettuce and toss well. Add tortellini mixture, tossing
gently to coat. Spoon salad onto serving plates, and sprinkle cheese
ontop.

MMMMM

FISH AND CHEESE CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fish fillets, fresh or froze

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿÿÿÿÿÿûBS: Ned’s Opus Date: 03-21-94
(00:52) Number: 309 From: STUART FLECK Refer#: 30 To:
CARL GRIFFITH Recvd: NO Subj: MREs Conf: (4) Cooking

– – – – – – – – – – – – – – – – – –

Title: Peanut Soup
Categories: Soup/stew
Yield: 4 Servings

3 tb Butter
1 ea Onion, chopped
2 ea Stalks Celery, chopped
1 tb Flour
6 c Chicken Stock
3/4 c Peanut Butter
1 x Salt to taste
1 x Squeeze of Lemon Juice
1/2 c Heavy Cream
1/2 c Chopped Peanuts

Saute onions and celery in butter until soft. Sprinkle flour over
vegetables and cook 1 minute, stirring to coat. Add stock and peanut
butter; simmer 20 minutes.
Allow mixture to cool 15 minutes, then puree in batches in blender. (The
soup may be made ahead to this point and refrigerated.)
To serve, reheat in saucepan over medium heat. Correct seasoning with
salt and lemon juice. Serve with a dash of cream and a sprinkling of
peanuts. SOURCE: Dallas Morning News, 11/18/90

—–

Title: Ann Kathleen McKay’s Strawberry Cake a la Dacquoise
Categories: Cakes, Desserts, Masterchefs, Frisco, Relf
Yield: 16 servings

1 ea Genoise, 9-inch ** 1 pt Strawberries
2 c Buttercream ** Strawberry leaves, and
1/4 c Eau de Vie Framboise — flowers
— (raspberry brandy) 12 ea Fraise des bois with stems
1 c Creme fraiche — (wild strawberries)
1/2 c Cream, heavy — (optional)

** Recipes for this ingredient are elsewhere in this database.

Cut one of the two 9-inch genoise in two. These “half-layers” will be
the top two layers of the cake. The whole genoise will be the bottom.
Sprinkle each of the three genoise layers lightly with 2 tablespoons of
Framboise.

Flavor 2 cups of buttercream with 1 tablespoon of Framboise.

Whip the creme fraiche and heavy cream together to form stiff peaks.
Add 1/4 cup of creme anglaise and 1 tablespoon Framboise and continue
whipping until stiff peaks form again.

If the strawberries are small, slice them in half lengthwise. If they
are larger, slice them crosswise into 1/2-inch slices.

Spread the full thick layer of genoise (which will be the bottom of
the cake) with one-third of the buttercream. Arrange sliced berries around
the perimeter of the cake, with the cut side out. Continue to cover the
bottom of the cake with half of the berries and spread with half of the
whipped cream-creme anglaise mixture.

Repeat the same process for the second layer of genoise then place the
final layer on top and spread with a thin layer of buttercream. Smooth
nicely.

With a small star tip on a pastry pipe, make an attractive border
around the top of the cake with the remaining buttercream. (You can add
food coloring to the buttercream at this point if desired.)

Arrange the fraise des bois (wild strawberries with their stems) along
the perimeter of the cake then garnish with strawberry leaves and flowers.

Refrigerate for 2 – 4 hours before serving.

Preparation time: 1 1/2 hours

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Bruce LeFavour, Rose et Le Favour, St. Helena,
: Napa Valley, California

Pastry Chef: Ann McKay

—–