Grilled Acorn Squash, Mushroom and Asparagus

Recipe By : Flay and McDavid, Grillin’ Chillin, TVFN
Serving Size : 4 Preparation Time :0:30
Categories : Grilling Vegetables
Grillin Chillin

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 acorn squash — halved and cleaned
Salt and pepper — to taste
4 sprigs rosemary
4 tablespoons onions — minced
4 tablespoons celery — minced
4 tablespoons carrots — minced
4 tablespoons olive oil
2 cups vegetable stock
1 pound quinoa — washed
2 pounds fresh mushrooms — wild
2 pounds asparagus — “pencil” preferred

Rub acorn squash with salt, pepper, oil and rosemary vigorously, inside. Grill
face down for 8 minutes. Turn over, put rosemary inside and cook, covered for
20 minutes.

In a pot, place onions, celery, carrots and 1 tablespoon olive oil and cook.
Add stock and quinoa and bring to a boil. Cover tightly and simmer for 10
minutes. Uncover squash, place quinoa mixture inside squash and cover. Cook
for an additional 10 minutes.

Lightly toss mushrooms and asparagus with olive oil, salt and pepper. Grill
for 3 minutes on each side. Serve squash with quinoa inside and have mushrooms
and asparagus flowing around.

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NOTES : Quinoa is grown in southwestern US. High-protein, easy to prepare,
good background for tasty sauce. It’s really in the spinach family but is
used like a grain, and so is usually grouped with grains. May be found in
health food sections and at specialty shops (like Trader Joe’s). Bulgur or
brown rice are possible alternatives.

PICKLED DILLED OKRA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 lb Small okra pods
6 sm Hot peppers
4 ts Dill seed
8 Garlic cloves
2/3 c Canning or pickling salt
6 c Water
6 c Vinegar (5 percent)

Yield: 8 to 9 pints

Procedure: Wash and trim okra. Fill jars firmly with
whole okra, leaving 1/2-inch headspace. Place 1 garlic
clove in each jar. Combine salt, hot peppers, dill
seed, water, and vinegar in large saucepan and bring
to a boil. Pour hot pickling solution over okra,
leaving 1/2-inch headspace.

Adjust lids and process according to the
recommendations in Table 1.

Table 1. Recommended process time for Pickled Dilled
Okra in a boiling-water canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 10 min.
1,001 – 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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THAI CHICKEN AND NOODLE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Thai Chicken
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Chicken breast fillets
2 Cloves garlic, crushed
3 ts Ground cumin
1/2 ts Tumeric
6 c Water
2 ts Chicken stock powder
1 tb Sugar
1/2 ts Shrimp paste
3 ts Sambal oelek
1 Piece dried galangal
1 3/4 oz Rice vermicelli
1 c Bean sprouts
3 Lettuce leaves, shredded
2 tb Chopped fresh coriander

* Soup can be prepared a day ahead.

* Storage: Covered, in Fridge.

* Not suitable for freezing.

* Microwave: Suitable.

Method : Cut chicken into 2 cm slices. Combine garlic,
cumin and tumeric in pan, stir over heat for about 1
minute or until fragrant. Add chicken, water, stock
powder, sugar, paste, sambal oelek and galangal to
pan, stir util combined. Bring to boil, simmer,
uncovered, for 10 minutes. Add vermicelli to pan,
simmer for 10 minutes. Just before serving, stir in
bean sprouts, lettuce and coriander.

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Roasted Yellow Pepper Soup

Recipe By : TOO HOT TAMALES SHOW #TH6298
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 yellow peppers (or 6) — washed
2 Tablespoons butter
2 Medium yellow onions — chopped,
about 2 cups
1 Teaspoon coarse salt
1/2 Teaspoon pepper — freshly ground
1/2 Teaspoon ground cumin
3 garlic cloves — minced
1 Tablespoon flour — preferably Wondra
1 Cup Chicken Stock Or
vegetable stock or
water
2 Cups milk — warmed slightly

Preheat oven to 400 degrees. Place peppers on oiled cookie sheet and place
in oven. Roast peppers, turning occasionally, for 2030 minutes, until the
skins puffs up and is mostly blackened. Place in bowl and cover with plastic
wrap to sweat.
While peppers are roasting, melt butter over low heat and cook onion gently
with salt, pepper, and cumin for 1015 minutes, stirring occasionally, until
translucent. Add garlic and cook until aroma is released. Sprinkle flour
over and cook, stirring, another 5 minutes. Stir in stock or water and bring
to the simmer. Turn off heat and set a food mill fitted with fine sieve over
pot.
Unwrap the bowl of peppers; they should be very soft. Pull out and discard
cores. Place contents of bowl, juice and all, into food mill and pass
peppers through. Remove mill from pot and clean out pepper skins and seeds
by rotating blade backwards. Whisk contents of pot thoroughly and simmer 10
minutes for the flavors to come together. Whisk in milk, pass through food
mill again into clean pot, heat gently and serve.
Yield: 4 to 6 servings
You could also make this soup with red peppers. Better yet, make both and
serve a ladle of each in the same bowl.
When you buy peppers for roasting, choose those with flat sides as the very
curvy ones don’t roast evenly. Roasting over a flame results in roasted
peppers with a firmer texture, perfect for salads etc. Oven roasting result
in a softer pepper; using the food mill to puree eliminates the need to
spend time peeling and seeding.
To make this meal even faster, you can roast and puree the peppers a day or
two before. Roasted pepper puree also freezes beautifully.
10/22/96 show

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Title: Cherry-Cream-Cheese Cobbler
Categories: Desserts, Both
Yield: 9 servings

MMMMM———————–CHERRY FILLING—————————-
5 1/4 c Pie cherries
-pitted, drained
1/3 c Cherry juice
-from can
1/4 c Brown sugar
2 tb Tapioca
2 tb Kirsch
1 1/2 tb Butter -=OR=-
1 1/2 tb -margarine

MMMMM—————-CREAM-CHEESE SHORTCAKE CRUST———————
1 1/2 c Flour
2 ts Baking powder
3 1/2 tb Sugar
3 oz Cream cheese
-softened
1/4 c Butter -=OR=-
1/4 c -margarine, melted
3/4 c Milk
-Whipped cream
-flavored with kirsch

This recipe calls for red pie cherries enhanced with a little kirsch
and topped with a shortcake biscuit featuring cream cheese and
chopped pecans.

Preheat oven to 425^F Grease an 8-inch square baking pan or dish.
In a large mixing bowl, carefully spoon together cherries, juice,
brown sugar, tapioca and kirsch. Pour cherry filling into greased
baking pan or dish; drizzle melted butter or margarine on top and set
aside.

In another large bowl, combine crust ingredients. Stir vigorously
with a wooden spoon about 30 seconds until a stiff dough forms.
Spoon cream-cheese dough on top of cherry-kirsch filling to create a
cobblestone effect. Bake 20 to 25 minutes or until crust is golden
brown. Cool 30 minutes; then serve with kirsch-flavored whipped cream.

Makes 5 or 6 servings.

Source Cobbler Crusade

From The Cookie Lady’s Files —

-End Recipe Export-

MMMMM

Title: RICE PUDDING (HESS)
Categories: Diabetic, Grains, Desserts
Yield: 4 nice folks

2 c Skim milk;
2 md Eggs; beaten
2 tb Sugar;(or sugar sub equals
-2 tbs sugar
1/4 ts Salt;
1 ts Ground cinnamon;
1 ts Pure vanilla extract;
1 c Cooked rice, cold
2 tb Seedless raisins;

Preheat oven to 350 degrees. Prepare a 1-quart
casserole with vegetable pan-coating. Scald (heat)
milk in to top of a double boiler over simmering
water. Combine eggs, sugar salt, cinnamon, and
vanilla. Pour hot milk on top slowly, stirring to mix
well. Spread rice in the bottom of the casserole;
scatter raisins evenly over rice; pour milk mixture
carefully on top. Place casserole in pan of hot water
coming almost up to the top of the casserole. Bake
about 45 minutes or serole from water and chill in
refrigerator. This pudding may be served warm or
chilled. as you prefer.

Food Excahnge pre serving: 1 1/2 STARCH/BREAD EXCHANGE
+ 1 LEAN MEAT EXCHANGE. CAL: 159; CHO: 25g; PRO: 8g;
FAT: 3g; SOD: 221; CHO: 139; Low-sodium diets: Omit
salt when cooking rice omit salt from recipe.

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess.,R.D.,M.S. and Katharine Middleton.

Brought to you and yours via Nancy O’Brion and her

—–

Chilled Pea Soup

Recipe By : Delicious Decisions/tpogue@idsonline.com
Serving Size : 6 Preparation Time :0:00
Categories : Cold Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds peas — fresh unshelled
1 bunch watercress
3 tablespoons butter — unsalted
1 small onion — chopped
1 white potatoes — unpeeled and sliced
1 tablespoon basil — fresh chopped
2 1/2 cups nonfat chicken broth
1/4 cup cream
3 slices bacon — fried crisp,crumbled
salt and pepper — to taste
sour cream and basil — garnish

Shell peas and steam or parboil until tender. Douse immediately in cold water t
o prevent overcooking, set aside to drain. (If frozen petite peas are substitut
ed, cook two 10 ounce packages) Refrigerate all but one cup. Trim base of water
cress stems and discard. Rinse bunch and pat dry.

Melt butter in a large saucepan and saute onion until transparent. Add potato s
lices, watercress, and basil. Pour in broth, and bring to a boil. Reduce heat,
cover and cook until potatoes are tender about 10 minutes. Add peas. Remove fro
m heat.

In a food processor, puree this mixture in batches until smooth. Return puree t
o saucepan and reheat slightly and season with salt and pepper to taste. Chill
thoroughly.

To serve, add cream, thinning soup to desired consistency. Stir in reserved pea
s. Pour soup into serving bowls and crumble bacon over each. Add a dollop of so
ur cream and top with a basil leaf.

– – – – – – – – – – – – – – – – – –

Per serving: 374 Calories; 12g Fat (27% calories from fat); 21g Protein; 51g Ca
rbohydrate; 27mg Cholesterol; 279mg Sodium

_____

Title: Lobster American Sauce
Categories: Seafood, Emeril, Ethnic, Am/la
Yield: 1 cup

1 lb Whole lobster; steamed and
-shells removed
2 tb Olive oil
1 tb Butter
2 tb Shallots; minced
1 tb Garlic; minced
2 tb Tomato puree
1/2 c Brandy
1 c Shrimp or fish stock
1/2 c White wine
1 tb Parsley; chopped
1 c Heavy cream
3 tb Butter
Salt and pepper
pn Cayenne pepper

In a saute pan, heat the olive oil and butter. When
the pan is smoking hot, add the lobster shells. SAute
the shells for 2-3 minutes, or until bright res. add
the shallots and garlic and saute for 1 minute. Stir
in tomato puree. Flambe the brandy. Pour in the
shrimp stock and white wine. Season with parsley,
salt and pepper. Bring the liquid up to a boil.
Simmer 15 minutes. Remove from heat and strain
through a fine chinois into a sauce pot. Whisk in the
cream amd brign to a boil. Reduce to a simmer.
Simmer for 2-3 minutes. Mount in the 3 tablespoons
butter. Season with salt and cayenne.

Source: Essence of Emeril, #2329, TVFN
formatted by Lisa Crawford, 4/29/96

—–

Title: HALWAU-E AURD-E SUJEE (SEMOLINA SWEETMEAT)
Categories: Desserts
Yield: 1 servings

1 c Sugar
2 c Water
3/4 c Ghee
1 c Coarse semolina (farina)
1/4 c Blanched pistachio nuts
1/4 c Blanched, slivered almonds
1/2 ts Ground cardamom (or more)
1 ts Rose water (or more)
Add’l pistachios or almonds

Cooking time: 30-35 minutes
Combine sugar and water in a pan and stir occasionally until dissolved
over medium heat. Bring to the boil, and boil briskly for 5 minutes
without stirring. Remove from heat and leave aside in pan.
In a heavy deep pan heat ghee and add semolina. Stir over medium heat for
5 minutes. Semolina should not colour. Pour hot syrup over semolina,
stirring constantly. When smoothly blended, reduce heat a little and
leave to cook, uncovered, until liquid is absorbed. Mixture should be
thick, but still moist at this stage. Stir in nuts, and cardamom and rose
water to taste.
Cover rim of pan with a cloth or 2 paper towels, put lid on tightly and
leave on low heat for 5 minutes. Turn of heat and leave pan undisturbed
for 10 minutes.
Spread halwau on a flat, lightly oiled platter and decorate with nuts.
Serve warm or cold, cutting pieces into diamond shapes or squares.

—–

Title: HERB-OATMEAL BREAD (CLAY-POT)
Categories: Breads
Yield: 2 Loaves

2 pk Active dry yeast
3 tb Honey
1 1/2 tb Salt
2 c Water
3/4 c Oatmeal; not instant
2 tb Sour cream
3/4 c Whole wheat flour
1 ts Celery seeds
1 ts Poppy seeds
1 tb Sesame seeds
1 tb Fresh sage; chopped
1 tb Fresh basil; chopped
1/2 ts Dill; dried
1 Egg; beaten
2 tb Butter; melted
1/2 c Pine nuts
4 c All-purpose flour

Combine the yeast, honey and salt with 1 cup lukewarm (not hot) water
and set aside. (Remember: if the water is too hot it will kill the
growing yeast.)

Heat 1 cup water to boiling, and add the oatmeal and sour cream.
Simmer, covered, for 10 minutes, then remove from the heat and cool
to lukewarm. Combine the whole-wheat flour, seeds, and herbs in a
large mixing bowl. Add the oatmeal and yeast mixtures and beat until
well blended. Add beaten egg and melted butter and beat several times
again. Add the pine nuts, then add 3 cups of the all-purpose flour,
one cup at a time, beating between each addition until a fairly stiff
dough is developed.

Spread the remaining all-purpose flour on a board and knead the dough
into it thoroughly, about a dozen times, then put the dough in a
large, well-greased bowl and cover with a damp cloth. Set to rise in
a warm place until double its original bulk (about 1 hour).

Just before the end of the rising time, presoak 2 clay pots, top and
bottom, in hot water for 15 minutes. (We use 2 pots in order to bake
each loaf separately.)

Place the risen dough on a floured board, divide, and shape into 2
loaves. Before putting the loaves in the presoaked pots, put a small
piece of aluminum foil, just large enough to cover the bottom of the
loaf, on the bottom of each pot. (This keeps the bread from sticking
to the pot.) Place the dough inside the pots, cover, and allow to
rise until almost doubled in bulk (about 45 minutes). (I wrapped the
pot in a wet towel to keep it from drying out too soon.)

Cover the pots and put them in a cold oven.

Set the oven temperature at 480 degrees. Bake for 40 minutes. If
necessary, remove lid for the last 5 minutes of baking to get a golden
brown crust.

Source: “The Clay-Pot Cookbook” by Georgia MacLeod Sales and Grover
Sales

NOTE: This is the best bread I’ve made in a long time. High loaf,
light, and with a very crisp crust and moist inside. Pine nuts don’t
add much to it and could be left out. Had a problem with it sticking
to the pot (my clay pot has a semi-glazed bottom which I greased very
lightly with shortening, and it still stuck in spots).

MMMMM