Title: Seafood Chowder
Categories: Seafood, Soup
Yield: 8 servings

1 1/2 lb Cod or haddock fillets
Fresh or frozen
1/4 lb Salt pork or bacon diced
1 ea Medium onion finely chopped
1/2 c Celery diced
1 ea Chicken boullion cube
2 c Boiling water
2 c Potatoes diced
1 ts Salt
1/4 ts Thyme
Pepper to taste
1 c Evaporated milk or 10% light
Cream
1 c Milk

Thaw fillet if using frozen fish and cut into 11/2 in cubes. Dice
salt pork or bacon into 1/2 pieces and fry in frying pan until crisp
and brown. Remove pork or bacon and reserve until later. Saute onion
and celery in remaining fat until tender. Dissolve boullion cube in
boiling water and add to vegetables. Add potatoes and seasonings.
Cover and simmer until potatoes are tender. Add chunks of fish and
cook until fish is tender. Add evaporated milk or cream and milk.
Heat gently to blend flavours but do not boil or chowder may curdle.
Taste and adjust seasoning if necessary. Serve garnished with pork
scraps or bacon bits. From Traditional Recipes of Atlantic Canada
Nova Scotia 6

MMMMM

POLENTA WITH FONTINA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Mrs. G

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
Fontina Cheese
Melted Butter
Ingredients:
Salt pepper
Prepared polenta

After making the polenta pour into a dish and let cool until hardened. Cut into
1″ slices. In an ovenproof buttered pan cover bottom with slices of polenta.
Cover that with a generous layer of Fontina cheese. Top with another layer of
polenta. Brush with melted butter. Lightly salt and pepper the top. Bake in
oven 475 until golden brown. Serve hot.

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Curried Shrimp And Macaroni Salad

Recipe By : Moira Mallison (tektronix!moiram) Organization: Tektronix, I
Serving Size : 1 Preparation Time :0:00
Categories : Salads Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
60 g mayonnaise
10 ml curry powder (or to taste)
500 g small shrimp (cleaned, deveined, and cooke
300 g honeydew balls
200 g slivered water chestnuts — drained.
150 g small sea shell pasta — cooked. (measure bef

1. Mix the curry powder into the mayonnaise.

2. Put the remaining ingredients in a large bowl. Dress with the curried
mayonnaise.

3. Chill 1-2 hours.

A honeydew ball is a ball of honeydew melon that is scooped out of the
flesh of the melon with a “balling spoon” or “melon baller.” of pasta
will make of cooked macaroni.

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AUTUMN SQUASH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews Vegetables
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Butternut squash
2 ea Slices cubed white bread
2 ea Green apples
1 t Salt
1 md Onion — chopped
1/4 ts Pepper
1 pn Rosemary
2 ea Egg yolks
1 pn Marjoram
1/4 c Heavy cream
1 qt Chicken stock

Use a small butternut squash, approximately 1 lb unpeeled,
cut in half and seeded. Green apples should be peeled, cored
and chopped.
Combine squash, apples, onions, herbs, chicken stock, bread
cubes, salt and pepper in heavy sauce pan. Bring to a boil and
simmer uncovered 30-45 minutes. Scoop out flesh of squash and
discard the skins. Return pulp to sauce pan. Puree the bisque
in a blender until smooth. Return to sauce pan. In a small
bowl, beat egg yolks and cream together. Beat in a small amount
of the hot bisque, then return to the saucepan. Heat but do not
boil.

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GOOSEBERRY JELLY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Green gooseberries
Sugar

Wash gooseberries. Remove stems and blossom ends.
Cover with water. Cook slowly until soft. Drain
through jelly bag. Combine sugar and juice in equal
proportions. Boil rapidly until jelly sheets from
spoon. The Household Searchlight

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2/3 shot Bailey’s Irish Cream topped off with
1/3 shot Rose’s Lime Juice

Down in a single gulp but DON’T swallow immediately. Swish it around in
your mouth like mouthwash and the fun begins…swallow only at the point
where the lumpy cottage cheesiness starts to make you…well gag. It
actually tastes pretty good if you can get beyond the texture. Enjoy!

QUAKER’S: BANANA ORANGE OATMEAL MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c QUAKER Oats uncooked
-(quick or old fashioned)
1 c All-purpose flour
1/3 c Firmly packed brown sugar
1 t Baking powder
1/2 ts Baking soda
1/2 ts Ground cinnamon
1/4 ts Salt [optl)
1/3 c Chopped dates
8 oz Nonfat plain yogurt
3/4 c Mashed banana (2 medium)
2 Egg whites or
-1 egg, slightly beaten
2 tb Vegetable oil

l l/2 ts grated orange peel

Heat oven to 400 F. Spray bottoms only of 12 muffin
cups with no-stick cooking spray. Combine dry
ingredients including dates; mix well. Add combined
yogurt, banana, egg whites, oil and orange peel,
mixing just until dry ingredients are moistened. Fill
muffin cups almost full. Bake 20 to 22 minutes or
until golden brown. Let muffins stand a few minutes;
remove from pan.

* Or substitute 3/4 cup skim milk combined with 2-1/2
teaspoons lemon juice for yogurt. Let milk and juice
stand 5 minutes or until slightly thickened. Proceed
as recipe directs.

Nutrition Information: l muffin Calories 160,
Calories From Fat 27, Total Fat 3g, Saturated Fat 0g,
Cholesterol 0mg, Sodium 120mg, Total Carbohydrates
29g, Dietary Fiber 2g, Protein 4g

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Title: CALIFORNIA STYLE HUEVOS RANCHEROS
Categories: Cheese/eggs, Mexican
Yield: 4 servings

1 tb Olive oil
1/2 Medium-size onion, chopped
3/4 c Tomato juice, OR 1/2 cup
-tomato sauce thinned with 2
Tbsp water
1 sm Clove garlic, minced
3 Whole chiles, parched,
-peeled and chopped, OR 4 oz
Canned whole green chiles,
-chopped
3/4 ts Ground cumin
1/4 ts Ground Mexican oregano
1/2 ts Salt
4 Corn tortillas
4 To 8 eggs
2 Avocados, peeled and thinly
-sliced lengthwise
1/2 c Grated Monterey Jack or
-Cheddar cheese
4 Lettuce leaves, coarsely
-chopped

…Serve fresh fruit, warm wheat-flour tortillas, sweet butter, honey and
coffee for a great brunch.

1. In a medium-size saucepan, heat the oil, add the chopped onion, and fry
over medium heat until the onion is translucent. Add tomato juice, garlic,
chiles, herbs, and salt. Reduce heat to simmer for about 10 minutes. Sauce
can be made a day or hours ahead of time and left at this point.

2. Preheat oven to 350 degrees F. Warm the tortillas by wrapping in foil
and placing on the 4 serving plates (Mexican pottery if possible) in the
warm oven. At the same time, warm the extra tortillas you are serving as
bread.

3. Poach the eggs, using an egg poacher or a frying pan of hot water with
2 tablespoons vinegar and 1 teaspoon salt added. First break an egg into a
cup, then stir the water in the frying pan vigorously in a circular motion.
As you stir, slide the egg from the cup into the water. Cover the pan when
all eggs have been added.

4. To assemble the dish, place a tortilla on a plate. Top with a circle
of avocado slices, then arrange a drained poached egg (or 2 eggs) on top,
spoon sauce over, and sprinkle with cheese. Place in the oven until cheese
melts. Add the lettuce garnish after the cheese has melted.

Variation: Instead of the tortillas, rinse large “cupped” iceberg lettuce
leaves and serve the eggs topped with sauce in the lettuce leaves.

Makes 4 servings.

From: JANE BUTEL’S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New
York. 1980. ISBN 0-517-539861 Shared by: Karin Brewer, Cooking Echo, 6/93

—–

Title: Portabello Mushroom Sandwich
Categories: Vegetarian, Sandwich, Posted-mm
Yield: 2 servings

———————————-MARINADE———————————-
2 T Rice wine vinegar
2 T Lemon juice
2 T Olive oil
1 Clove, garlic minced
2 t Oregano, rubbed
1 pn Salt
1 pn Sugar
1 pn Black pepper

———————————–RECIPE———————————–
1 cl Garlic
2 T Mayonnaise
2 t Fresh thyme,chopped or more
2 lg Portabellow mushrooms
1 Red bell pepper, roasted,
-peeled,seeded
2 t Balsamic vinegar
2 t Shallots,minced
2 Soft onion rolls, split
grilled
2 Slices Monterey Jack Cheese

Combine marinade ingredients. Marinate mushroom in this mixture 1 to 2
hours.

Mash other garlic clove into fine paste. Stir into mayonnaise and add
thyme.

On grill or under broiler (or hot griddle) cook mushrooms 4 minutes on each
side, or until soft.

Sprinkle red bell pepper with balsamic vinegar and shallots. Grill or
lightly toast onion rolls. Spread mayo on each half of rolls. Place grilled
mushrooms on two onion roll halves, cover with roasted bell pepper, cheese
and top half of rolls. Cut in half and serve hot.

Makes two sandwiches.

Recipe by: Fran/Barbara from FoodLore – Posted on Eat-L

*Tried and highly recommended by Terry Pogue Eat-L

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

—–

Title: Pure Cream Of Tomato Soup
Categories: Main dish Soups Vegetables
Servings: 7

5 tb Butter
1/2 c Onion; Chopped
4 tb Unbleached Flour
4 c Milk
1/2 ea Bay Leaf
1 1/2 ts Sugar
1 1/2 ts Salt
1/2 ts Baking Soda
3 c Tomatoes; Chopped, Fresh,Can

Melt the butter in a soup-pot. Add the onion and cook over medium heat,
stirring, until the onion is soft but not browned. Sprinkle the flour
over the butter mixture and continue to cook for an additional 2 minutes.
Slowly add the milk, bay leaf, sugar, and salt and continue to cook and
stir until slightly thickened. Stir the baking soda into the tomatoes.
Add the tomatoes to the milk, and bring just to a simmer. Remove from the
heat and put through a strainer. Taste and correct the seasoning. Reheat
before serving.

—————————————————————————–