OYSTER AND PLANTATION SOUP

Recipe By : CHEF PAUL PRUDHOMME
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons white pepper
1 teaspoon dried basil
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon dried tarragon leaves
1 teaspoon dried ancho chile peppers
1/2 teaspoon dried thyme leaves
1 tablespoon all purpose flour
1 cup chicken stock
2 tablespoons butter
1 cup chopped onion
2 ripe plantains *see note
2 13 ounce cans unsweeteed cocnut milk
1 cup heavy cream
1 pint fresh shucked oysters — in their liquor,
— liquid inside shell

combine the seasoning mix ingredients in small bowl. Dissolve the flour in 2
tablespoons of the stock. Melt butter in a heavy 5 quart pot over high heat.
When it sizzles, add the onions and plantations and cook, stirring constantly,
until the onions begin to brown and the plantains are tender, about 8 minutes.
Add the remaining stock and deglaze the pot (that’s just a fancy professional
chef’s term for scraping and using the liquid to loosen the brown bits.) Add
the seasoning mix, flour-stock mixture, and coconut milk. Stir well, then
stir in the heavy cream. Bring just to a boil, stirring constantly, and add
the oysters and their liquor. Return to a gently boil, reduce the heat to
medium, and cook, stirring occasionally, just untilt he oysters are heated
through. about 3 minutes. Remove fromt he heat and serve.

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NOTES : PLANTATION: A TROPICAL FRUIT LARGE THAN BUT VERY SIMILAR TO BANANAS,
ARE GENERALLY COOKED BEFORE SERVING. WHETHER THEY ARE USED GREEN OR RIPE
DEPEND UPON THE PARTICULAR RECIPE. MOST LATIN AMERICAN MARKETS KEEP A GOOD
SUPPLY OF THE POPULAR FRUIT ON HAND.

Title: Frog-Eye Salad
Categories: Salads, Fruits, Pasta
Yield: 24 servings

1 pk Acini de pepe pasta
1 tb Oil
2 ts Salt
3 qt Water

MMMMM————————–DRESSING——————————-
1 c Sugar
2 tb Flour
2 ts Salt
2 Eggs; beaten
1 tb Lemon juice
1 3/4 c Pineapple juice; see below

MMMMM—————————SOLIDS——————————–
2 cn Crushed pineapple; 20oz each
2 cn Pineapple chunks; 20 oz each
– drain pineapples; reserve
– juice and use in recipe
3 cn Mandarin oranges; 11 oz each
1 lg Cool whip

Cook macaroni in water, oil and salt. Drain, rinse and cool. Combine
sugar, flour, and salt. Gradually stir in pineapple juice and eggs.
Cook over moderate heat until thickened. Cool. Combine sauce and
macaroni. Cover and refrigerate overnight. Add to the macaroni
mixture the pineapple, oranges, and cool whip. Refrigerate. Makes
about 6 qts, but EASY TO CUT IN SIZE.

MMMMM

VEGETABLE LOAF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Vegetable oil
2 ea Garlic cloves, minced
1 lg Onion, diced
1 ea Green pepper, diced
2 ea Celery stalks, diced
2 ea Carrots, diced
1/2 lb Fresh mushrooms, sliced
2/3 c Tamari
1 ea Salt to taste, if needed
1 t Parsley
1/4 ts Cayenne pepper
4 lg Potatoes, boiled mashed
1/4 c Soy milk
1/3 c Vegetable oil
3 tb Orange juice
1/2 ts Salt
1 1/2 c Whole wheat flour

Heat oil in a skillet Add the garlic onions
saute for 3 minutes. Add the carrots, celery, green
peppers mushrooms continue to saute for 5 minutes.
Season well with the herbs spices, including the
tamari.

Combine the mashed potatoes with the soy milk. Add
the saute to the potato mixture.

In a bowl, combine the oil, orange juice salt.
Gradually add the flour til lthe texture is moist
pliable. Roll the dough out on a floured board.
Place rolled dough in a rectangular casserole so that
the edges flop over the sides. Spoon the vegetables
into the centre of the dough. moisten the edges of the
dough seal into a loaf shape.

Place on a cookie shhet or leave in the casserole,
making sure that whatever you use is oiled to prevent
sticking. Bake for 40 minutes at 375F.

Serve with vegetables on the side, such as mashed
turnip, peas or beans, cabbage. Or whatever.

“The Cookbook For People Who Love Animals”

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Title: Vanilla Wafers
Categories: Cookies
Yield: 40 servings

1/2 c Butter; unsalted
1/2 c Crisco
2/3 c Sugar
1/2 ts Salt
2 ts Vanilla
2 Eggs
2 1/2 c Flour

In large bowl, use mixer to cream butter, crisco and sugar. Add salt and
vanilla, mix well. Add eggs one at a time, beating well after each. Stir
in flour, mix well. Drop by heaping teaspoonful, 2 inches apart on
ungreased cookie sheet. Flatten each. Bake in preheated 375~ oven for 8-10
minutes, or til edges are light brown. Remove from cookie sheet while
still hot.

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Sweet Onion Relish

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning, Preserves, Relishes Gifts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 lg onions — peeled
2 lg red bell peppers — seeded
2 c apple cider vinegar
3 c dark brown sugar
1 1/2 tbsps kosher salt
1/2 tsp cumin seeds

Using a food processor, coarsely chop the onions and peppers. Process only
two at a time, otherwise they turn into paste.
Mix all the ingredients in a large, heavy stockpot and cook over medium
heat together until onions begin to become translucent, about 15 minutes.
Prepare 8 half-pint jars, lids and rings according to manufacturer’s
instructions. Spoon the relish into the jars, filling to 1/2 inch from rim.
Clean the rims and seal according to manufacturer’s instructions. Process
sealed jars in boiling water for 10 minutes.

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Per serving: 1044 Calories; 1g Fat (1% calories from fat); 9g Protein; 265g
Carbohydrate; 0mg Cholesterol; 11762mg Sodium

Cheers, Sheri

Sheri McRae sherae@zeta.org.au
Our comedies are not to be laughed at.
– movie mogul Samuel Goldwyn

Title: LEMON SOY MARINADE
Categories: Sauces
Yield: 1 servings

3 tb Soy sauce
1 tb Ginger, fresh, or:
2 Garlic clove, minced
1/4 c Lemon juice
1/4 ts Ginger, ground

Combine, add meat and chill from 1 hour to overnight.
Make enough for about one pound of meat.

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Tom’s Bean Loaf (I made it up as I went along)

6 oz canned kidney beans
1 cup cooked brown rice
finely chopped vegetables
garlic (lots)
3 tbsp Country-style dijon mustard (I used Grey Poupon — don’t know if
other brands exist)
2 tbsp molasses

Mash the beans into paste and add the mustard and molasses. Mix well.
You can chop up whatever vegetables you like — I used onion, yellow,
red and green peppers, and celery. Once I’d chopped the vegetables, I
think I had about a cup of them. Chop up the garlic. I used about
half a head. Also note that the measurements on the mustard and
molasses are approximate. I judged the amounts of them I wanted by
the consistency of the paste rather than actually measuring them. I
am sure about the bean and rice measurements, though. Finally, I put
all the ingredients together and mixed them, sprayed a loaf pan with
non-stick spray, and put the whole thing in the oven at F 350. I
baked the thing for 45 minutes and it was still a bit juicier than I
wanted. You might want to try baking it for an hour. I poured some
mushroom gravy from a can over it and it was both tasty and hearty.

TORTILLA SOUP II

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Chicken pieces
16 c Water
1 t Celery seed
1 t Black peppercorns
2 Garlic cloves, peeled
1 lb Tomatoes (canned),
-whole, peeled (do not
-drain — reserve the liquid)
1 Onion, cut into
-1/2-inch pieces
1 Green pepper, cut into
-1/2-inch pieces
3 Sprigs fresh cilantro
1/2 t Cumin, ground
1/4 t Cayenne or chili powder
1/4 t Ground white pepper
1 Garlic clove, minced
10 oz Corn, frozen
4 Green onions,
-coarsely chopped
Salt
1 c Rice, cooked (cook about
-3 oz of raw rice to get
-that much cooked rice)
2 t Parsley, minced
4 oz Tortilla chips
1/2 lb Cheddar cheese, grated

Combine chicken and water in stockpot. Add celery seed, peppercorns and
garlic tied in cheesecloth. Cover, bring to a boil, reduce heat and simmer
for about 45 minutes. Remove chicken from broth and let cool.

Strain broth and return to pot. Add tomatoes, onion, green pepper,
cilantro, cumin, cayenne, white pepper and garlic. Cover and simmer 30
minutes.

Add corn and green onion. Simmer 10 minutes. While this is cooking, skin
and bone the chicken pieces and cut the meat into bite-size pieces. Add
salt to taste. Add the chicken, rice and parsley to the broth, and heat
through.

Garnish each bowl with a few crisp tortilla chips (homemade are best, or
those made in a homemade style) and some grated cheddar cheese.

NOTES:

* A spicy soup with cheese, tomatoes and corn — This is a recipe from
Salmagundi, a San Francisco soup restaurant chain.

* I usually make this with leftover chicken. You don’t actually need a
whole chicken worth, even a small amount will do. In this case, I use a
mixture of chicken broth and water (about 2/3 chicken broth) for the
liquid.

: Difficulty: easy.
: Time: 2 hours, most of it simmering.
: Precision: approximate measurement OK.

: Vicki O’Day
: Hewlett-Packard Laboratories, Palo Alto CA
: hplabs!oday

: Copyright (C) 1986 USENET Community Trust

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Malt Shoppe Pie

Recipe By : Long forgotten
Serving Size : 8 Preparation Time :0:00
Categories : Favorites Ice Creams
Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 graham crust — chocolate
1 pint vanilla low-fat frozen yogurt — softened
—–or ice cream
1 container Cool Whip — 8 oz., thawed
8 oz. Whoppers candy — crushed
—–(malted milk balls)

Combine yogurt and whipped topping till well blended. Reserve 1/2 cup of
crushed candy and mix remainder into yogurt mixture. Spoon into pie crust.
Top with reserved candy and freeze 4 hours.

{I have made this for years and years. Made it again this morning for a
quick dessert to take to a dinner. Quick, easy and good!}

ORIGINATOR Long Forgotten
SUBMITTED BY Grace Wagner (wgmm@main.citynet.net)
DATE 02 September 1996

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Title: CHINESE ALMOND COOKIES #1
Categories: Chinese, Cookies
Yield: 4 servings

2 3/4 c Sifted flour
1 c Sugar
1/2 ts Soda
1/2 ts Salt
1 c Butter
1 Slightly beaten egg
1 ts Almond extract
1/3 c Whole almonds

Sift flour, sugar, soda and salt together into bowl.
Cut in butter till mixt resembles cornmeal. Add egg
and almond extract; mix well. Shape dough into 1-inch
balls and place 2 inches apart on ungreased cookie
sheet. Place an almond atop each cookie and press down
to flatten slightly. Bake at 325 degrees for 15 to 18
minutes. Cool on rack.

Makes 4 1/2 dozen

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