BRUNCH ENCHILADAS

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Mexican Breakfast
Eggs Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1 c Ham — diced
2 Eggs
1 sm Onion — diced
ds Salt
ds Pepper
2 tb Butter
1/4 c White flour
1/2 c Colby jack cheese — shredded
3/4 c Milk
Salsa

Saute ham and onion in olive oil. Add eggs and
scramble. In small pan, heat butter and whisk in
flour. Slowly add milk while whisking. Heat until
thickened and bubbly. Salt and pepper to taste. Heat
tortillas on a griddle until soft and pliable, but do
not allow to harden. Divide the egg mixture into three
tortillas and roll. Pour the white sauce over and top
with cheese. Serve with salsa on the side.

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SWISS FLAN

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers Swedish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Biscuit mix
3 tb Butter
1/4 c Light cream
FILLING:
1 Onion, large, sliced or
-chopped
2 tb Butter
2 Eggs, beaten
2 c Natural Gruyere cheese (1/2
-lb), shredded
1/4 ts Salt

PASTRY:

A Swiss cheese pie is called “flan.” The pastry for
this pie is sometimes closer to a rich biscuit dough,
but in other versions a short pastry may be used. The
word “flan” means different things in different
countries; In Spain it is plain cramel custard, in
France a fruit tart in pastry, in Switzerland a cheese
custard in pastry. And sometimes Swiss Flan is made
with onions and cheese in custard!

TO MAKE THE PASTRY, chop butter into the biscuit mix,
work in cream, and roll out on lightly floured board;
or press into a 9 inch pie plate, fluting the edges.
Chill while preparing filling.

FOR THE FILLING, cook onion in butter until golden;
cool slightly. Add eggs, cheese, and salt. Pour this
mixture into pastry, and bake in oven preheated to 425
degrees F. (very hot) for 15 minutes; then reduce heat
to 350 degrees F. (moderate) and continue baking 25 to
30 minutes or until a knife inserted in the center
comes out clean. Serve warm as a luncheon entree to 4
to 6 persons, or cut into small wedges for appetizers.
Makes 10 to 12 appetizers.

VARIATIONS: Instead of this pastry, regular pie crust
may be used. Or make pastry of 1 cup flour, 1 teaspoon
baking powder, 1/4 teaspoon salt, 1/3 cup butter, and
1 beaten egg. Do not attempt to roll out this
butter-rich pastry; press it with your fingers into
pie pan, fluting the edges.

From: A Salute to Cheese, by Betty Wason, Hawthorn
Books, Inc., 1966.

Shared by: June Hoffman, 8/93

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Title: Beef Fajita Marinade
Categories: Beef, Sauces
Yield: 1 servings

12 oz Beer
1/2 c Italian salad dressing
5 Cl Garlic; (minced)
2 tb Lemon or lime juice
1 tb Sugar
Salt and pepper
3 Cloves
Worchestershire sauce
2 tb Vinegar

Recipe by: tuttle@afton.cs.dal.ca (Marni Tuttle)
Combine all ingredients in a large pan. Add beef
fajitas then over and chill in refrigerator over night.

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Creme d’Artichaux Aux Huitres

Recipe By : Mrs. Charles G. Moyers, Jr.
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Green Onions — finely chopped
2 Tbsp Butter
1 Dz Large Oysters
1 Qt Chicken Stock
1 14 Oz. Can Artichoke Hearts
Pinch Tarragon
Pinch Chervil
1 C Light Cream
4 tbsp Chopped Parsley — for garnish

Cook onions in butter in a large skillet until wilted. Add the oysters and
their liquid and simmer very gently, just until the oysters plump a little
on the edges. Do not overcook. Remove oysters immediately with a slotted
spoon and set aside. Add the chicken stock to the skillet.

Drain the artichokes and add their juices to to the the stock and pan
juices. Add tarragon, chervil, salt, and pepper, and simmer mixture
uncovered until it is reduced to about 3 cups. Place 1 cup of the stock in
a blender with the artichoke hearts and blend to a fine purée. (If a
blender is not available, chop artichokes finely). Return the artichoke
mixture to the skillet with the rest of the ingredients, and simmer about
10 minutes to blend flavors. At this point the soup may be set aside or
refrigerated.

Just before serving, heat the soup to boiling. Reduce heat, and add the
cream and poached oysters. Correct salt and pepper. Return the soup to a
simmer. Sprinkle with parsley and serve.

Serves 6 as an appetizer.

Source: “Mountain Measures” — Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

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ANGEL BISCUITS (M_C-TX)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Yeast
2 tb Warm water
5 c Flour
1 t Soda
3 ts Baking powder
1 t Salt
4 tb Sugar
1 c Shortening
2 c Buttermilk

Dissolve yeast in warm water. Sift dry ingredients.
Cut in shortening, add buttermilk and yeast mixture.
Knead on floured board about a minute. Roll to 1/4″ –
1/2″ and cut in rounds. Bake at 400 for 10 minutes on
greased pan. Place close together. Dough can be kept
in refrigerator up to a week covered. Best to let rise
slightly.

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Acorn Squash And Apple Soup

Recipe By : Harvey Steiman’s California Kitchen
Serving Size : 6 Preparation Time :0:00
Categories : Low Fat Soups/Stews
Want To Try

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Med Onion — Chopped
1 Sm Acorn Squash — Peel, Seed
1 1/2 Tbsp Butter — (1/2 Stick), *Note
1 1/2 C Apple Juice
1 1/2 C Nonfat Vegetarian Broth — Chicken, *Note
1 Sm Apple — Peel, Core
Salt And White Pepper — To Taste
Sugar — To Taste
Sour Cream For Garnish — Optional
Chopped Parsley — For Garnish

*NOTE: Original recipe used 4 T butter… I used 1 1/2 T

This soup captures the taste of autumn with minimal fuss. It is especially
delicious served cold with a dollop of sour cream. To make a lower calorie
version, use half of the butter and garnish with yogurt.

Saute the onion and squash in the butter for 2 minutes. Add the apple
juice, chicken stock, apple and seasoning. Cook until vegetableare tender,
then puree in blender. Serve warm with sour cream on side. Garnish with
parsley. Can be served hot or cold.

Makes 6 servings.

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NOTES : Cal 94.7
Fat 3.1g
Carb 16.9g
Fib 0.8g
Pro 1.2g
Sod 151mg
CFF 27.6%

Title: CHERRY-AND-APRICOT COBBLER
Categories: Desserts, Fruits, Malgieri
Yield: 10 servings

MMMMM——————BUTTERMILK BISCUIT CRUST———————–
3 c Self-rising cake flour
3/4 c Unsalted butter
1 1/4 c Buttermilk

MMMMM————————–FILLING——————————-
3 lb Fresh apricots; rinsed,
-halved, pitted and sliced
1 1/2 lb Fresh cherries
– sour if possible,
– rinsed and pitted
3/4 c Sugar
3 tb Butter
1/2 ts Almond extract

MMMMM———————–FOR FINISHING—————————-
Buttermilk
Sugar

PREHEAT OVEN TO 450F.

For the crust: Place flour in a bowl and rub in butter until fine and
mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk,
adding the remainder if necessary. Press dough together on a floured
surface, wrap in plastic wrap and allow to rest while preparing
filling.

FOR THE FILLING: Combine apricots and cherries in a bowl and toss with
sugar. Pour into a large gratin dish or other shallow baking dish.
Dot with butter and sprinkle evenly with the almond extract. Press
the dough out on a floured surface until roughly the size of the
baking dish. Lift dough onto filling and cut several vent holes in
top. Brush with buttermilk and sprinkle with sugar. Bake the cobbler
about 20 minutes, until crust is well colored and filling is
bubbling. Cool slightly on a rack and serve warm or at room
temperature with whipped cream or vanilla ice cream.

NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

BEAN SPROUT SALAD WITH GARLIC

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoon Sesame seeds
1 pound Fresh bean sprouts
thoroughly washed
– and drained
3 md Garlic cloves
peeled and minced
2 md Scallions — trimmed minced
1 1″ cube ginger
peeled and minced
2 tablespoon Oriental sesame oil
1/3 cup Soy sauce
2 tablespoon Cider vinegar
1 tablespoon Mirin (sweet rice wine)
2 teaspoon Light brown sugar
1 teaspoon Spicy sesame oil

Makes 4 to 6 Servings Fresh bean sprouts are a must for this recipe from
China’s Hunan province.
The canned variety don’t have the requisite crispness. Keep a close eye on the
toasting sesame seeds so they don’t burn.

PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them over the
bottom of a pie tin. Roast for 12-to-16 minutes, stirring often, until they
are golden. The seeds can be toasted in advance and stored in an airtight
container. Place the bean sprouts in a large heatproof bowl and set it aside.
In a medium-size skillet set over moderately low heat, stir-fry the garlic,
scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add
all the remaining ingredients, increase the heat to moderate, then boil the
mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the
boiling dressing over the bean sprouts, toss well, then cover the bowl and
chill the salad for several hours. Toss again before serving.

JEAN ANDERSON – PRODIGY GUEST CHEFS COOKBOOK

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Title: Black Bean Tart With Cornmeal Crust
Categories: Main dish, Pies, Vegetarian
Yield: 6 servings

———————————–CRUST———————————–
1 c Cornmeal
1 c White flour
1/2 ts Salt
1/3 c Olive oil
4 tb Ice water

———————————-FILLING———————————-
1/2 lb Soft tofu, drained
1/2 ts Cumin
1/2 ts Salt
1/4 ts Pepper
1/4 ts Cayenne
2 c Black beans, cooked
2 tb Onion, minced
6 ea Garlic cloves, roasted
1/2 c Corn kernels, cooked, for
— garnish, optional

CRUST: In a large bowl, combine cornmeal, flour salt. Drizzle in
oil: stir or use fingers to mix until the mixture becomes crumbly.
Sprinkle with water mix again. The mixture should form into a
ball, add more water if necessary, but only a little at a time. Wrap
in a damp towel refrigerate for 1 hour.

FILLING: Mash tofu stir in cumin, salt, pepper cayenne. Mix in
the beans, being careful not to break them, onion. Set aside.

Preheat oven to 400F. Place dough in a 9″ pie plate press down
until it covers the plate. Refrigerate 30 minutes. Prick crust
several times, cover with aluminum foil weight it down. Bake 20
minutes, remove weights foil bake until the crust is dried out,
about 5 minutes.

Spread roasted garlic over the crust spoon on the filling. Return
to oven until heated through, about 15 minutes. Garnish with corn
kernels if desired.

“Vegetarian Times” August, 1994

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Title: GIARDINIERA (PRETTY PICKLE)
Categories: Pickles
Yield: 1 servings

1 kg Small carrots (2cm diam)
1 bn Celery
4 Capsicums
1 lg Cauliflower (1 kg)
1 kg Small white onions, peeled
1 c Salt
4 l Cold water
2 l White vinegar
1/4 c Mustard seed
2 tb Celery seed
3 Dried chillies
500 g Sugar

1. Peel carrots, cut in half lengthwise then into 4cm
(1.5 inch) long pieces. Cut celery into similar sized
pieces. Remove seeds from Capsicums and cut into 2cm
(3/4 inch) strips, 4cm long. Break the cauliflower
into 4cm flowerets. Dissolve the salt in cold water.
Dissolve the salt in cold water. Cover the vegetables
with this brine and leave overnight. A clean (new)
plastic bucket is a suitable container. After 12-18
hours drain the vegetables, rinse in cold water, and
allow to drain again.

2. Select jars with glass or enamelled lids. Wash and
rinse well, then dry in a warm oven, 100 deg C.

3. In a large enamel or stainless steel pan combine
vinegar, mustard seed, celery seed, chillies and
sugar. Boil for 3 minutes and then add the carrots and
onions and boil for 5 minutes. Fill the warmed jars
with hot vegetables and top up with vinegar to within
1cm (half inch) of rim. Close lids firmly.

Makes approx 3 litres.

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