UNCLE BUCK’S CURRANT JELLY SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Venison

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Cider vinegar
1 1/2 c Water
1 t Dry mustard
1/4 ts Cayenne pepper — to taste
1 t Paprika — hungarian
2 tb Worcestershire sauce
1 tb Tabasco sauce
1 tb Chili powder
1 tb Black pepper — freshly ground
Juice of 1/2 lemon
1 md Onion — coarsely chopped
1 Cl Garlic — crushed
2 tb Currant jelly
8 tb Unsalted butter

Recipe by: Uncle Buck’s Venison, Littleton, NH
Combine all ingredients except the butter in a stainless steel or enamel pa

Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
(Don’t let it burn. Add a small amount of water if it cooks down too low.)
Strain sauce into a clean pan. Add butter. Simmer until the butter melts.
Stir with a wooden spoon until well mixed. Remove from heat. NOTE: This
sauce keeps well in your refrigerator. Do not freeze!

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Title: Low-Fat Vegetable Lasagne Roll-Ups
Categories: pasta
Yield: 1 servings

1/2 lb lasagne noodles
2 broccoli, cooked 5 min, chop
2 ts basil
1/4 c chopped fresh parsley
1 pepper to taste
1 lb no-fat cottage cheese
1 4-oz pkg shredded mozzarella
1 egg
2 sm onions, chopped
1 1/2 ts oregano
1/2 ts garlic salt
1 26-oz jar spaghetti sauce

Recipe by: F D Preheat oven to 350. Cook lasagne til tender. Drain.
Lay flat on towel to dry. Combine all other ingredients except the
sauce. Spoon about 1/3 c. of mixture onto each noodle, leaving about
2″ at end; roll up. Spread some sauce in baking dish. Place rolls in
dish seam-side down. Pour remaining sauce over rolls. Cover dish with
foil and bake for 40 min.

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Caramel-Vanilla Ice Cream

Recipe By : Lifestyle
Serving Size : 0 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 14 ounce cans sweetened condensed milk
2 cups sugar
4 cups half-and-half
2 cups whipping cream
4 eggs — lightly beaten
4 cups milk

Pour sweetened condensed milk into two 8-inch square baking
dishes. Cover with aluminum foil. Place dishes in a larger
shallow pan filled with hot water to depth of 1/4 inch. Bake
at 425 degrees for 1 hour and 20 minutes or until condensed
milk is thick and caramel colored (add hot water to pan as
needed). Remove foil; let caramelized milk cool.

Combine sugar, half-and-half, and whipping cream in a
saucepan. Bring to a boil over medium heat, stirring
constantly. Gradually stir about one-fourth of hot mixture
into eggs; add to remaining hot mixture, stirring
constantly. Cook over medium heat, stirring constantly, 1
minute. Remove from heat, and stir in caramelized milk. Let
cool. Chill thoroughly.

Pour caramelized milk mixture into freezer can of a 1
1/2-gallon hand-turned or electric ice cream freezer; add
milk, stirring well. Freeze according to manufacturer’s
instructions. Let ripen at least 1 hour.

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ENGLISH BERRY TRIFLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Pkg frozen raspberries in
Syrup, thawed
10 oz Pkg frozen strawberries in
Syrup, thawed
Cranberry juice cocktail or
Cranberry juice (optional)
1 tb Cornstarch
2 tb Raspberry or blackberry rum
(optional)
1 Recipe Vanilla Custard
Pudding
1 Angel food cake (about 10 oz)
1/4 c Fresh raspberries or
Straberries (garnish)

Place the thawed raspberries and strawberries in a
large sieve and drain over a bowl. Place the fruit in
a medium bowl and set it aside. Measure the syrup.
You should have 1 cup; if necessary, add enough
cranberry juice to bring up the level.
Transfer 1/4 cup of the syrup to a small saucepan.
Add the cornstarch and stir to mix well. Stir in the
remaining syrup and mix well. Bring to a boil over
medium-high heat. Cook, stirring, until the juice
thickens and turns clear. Stir in the brandy or rum
(if using). Measure out and reserve 1/2 cup of the
fruit for garnish. Meanwhile, prepare the custard,
cover, and chill. Cut the cake into bite-size pieces
using a serrated knife. Place half of the pieces in a
large straight-sided glass bowl. Spoon half of the
fruit over the cake. Cover with half of the custard.
Repeat to use all the cake, fruit, and custard.
Garnish the top with the reserved fruit and the fresh
raspberries or strawberries. Cover and refrigerate
for at least 2 hours and up to 6 hours before serving.
~–

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CHOCOLATE SILK DESSERT

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
1/4 c Stick margarine — melted
1 1/4 c Graham cracker crumbs
3 tb Honey
—–FILLING—–
1 1/2 c Semi-sweet chocolate chips
2 1/2 c Extra firm silken tofu
3 tb Honey

For CRUST: Mix together and press onto bottom and 1-inch up the side of
a 9-inch springform pan. Bake at 350 F degrees for 8 minutes. Let cool
and then chill.

For FILLING: Heat chocolate chips over low heat until melted, stirring
often and set aside. In a food processor or blender, blend tofu until
smooth. Add honey and blend until mixed. Add melted chocolate chips and
blend until creamy. Pour filling into chilled pie crust. Place in
refrigerator until firm.

Serves 10.

Nutritional Analysis The following analysis is for a 1/2 cup slice:
Calories 351
Protein 6.6g
Carbohydrates 10.4g
Dietary Fiber 3.2g
Saturated Fat 7.1g
monounsaturated 6.5g
polyunsaturated 2.8g
Cholesterol 6.4mg
Sodium 175.5mg

Reprinted with permission from the Indiana Soybean Development Council.

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HERBED ZUCCHINI-PEA SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Chicken broth
4 sm Thinly sliced onion
1/4 c Minced fresh parsley
1/4 ts Minced fresh oregano
1/4 ts Minced fresh chervil
Salt
Freshly ground pepper
4 md Thinly sliced zucchini
2 c Shelled fresh green pea
2 tb Sugar
2 ts Prepared horseradish
1 t Fresh lemon juice
2 c Half and half
Garnish
Sliced rounds lemon
Sliced rounds zucchini

Combine chicken broth, onions, parsley, oregano,
chervil and salt and pepper to taste in large saucepan
and bring to boil. Add zucchini and boil until tender,
about 5 minutes. Transfer mixture to blender.

Cook peas in boiling salted water until tender. Drain.
Add to blender and puree until smooth. Add sugar,
horseradish and lemon juice and blend thoroughly. Mix
in half and half. Cover and refrigerate at least 5
hours.

Adjust seasoning with salt and pepper. Ladle soup into
bowls. Garnish with lemon and zucchini rounds.

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Jalapeno Potato Soup

Recipe By : Peach Tree Gift Gallery and Tea Room
Serving Size : 18 Preparation Time :0:50
Categories : New Potato
Quantity Cooking

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium onion — chopped
1/4 cup margarine
5 pounds russet potatoes — peeled and cubed
8 cups chicken broth
1 teaspoon ground cumin
1/2 cup jalapeno chiles – coarsely chopped
1 pinch baking soda — * see note
4 cups evaporated milk
Salt and pepper — to taste
Sour cream
green onions — chopped

In a large stockpot, saute onion in butter or margarine until just tender.
Add potatoes, chicken broth, and cumin, then cover and cook until potatoes
are tender (about 20 or 30 minutes).

Remove from heat and add jalapenos, with liquid, baking soda (to prevent
curdling), and evaporated milk. Coarsely mash potatoes in the pot with a
potato masher. Stir well, then season with sal and pepper, Return to heat
and simmer for 15 minutes, stirring frequently. Garnish individual servings
with a dollop of sour cream and a sprinkling of chopped green onions.

This is one of the owner’s newest soup recipes and is fast becoming a
favorite of their customers. In fact, Gourmet Magazine requested this
recipe! “What’s Cooking in San Antonio” web page (April, 1996).

Serves 16 to 18

This recipe courtesy of: The Peach Tree Gift Gallery and Tea Room, 210 South
Adams Street, Fredericksburg, Texas 78264 (210) 997-9527

COOKsNOTE: Great as a Cup of Soup for a Lunch Crowd (departmental). Dice
all vegetables. Add one 7-ounce can of Ortega Diced Green Chiles – Mild or
Medium, with liquid. Substituted *cream of tartar, evaporated skim milk.
MENU: Quesadlilas, taquitos, raw vegetable platter, asparagus and avocado
puree with lemon, iced tea, and lemon ice, and sugar cookies.

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NOTES : Posted on 22 Ap 96 by self [ phannema@wizard.ucr.edu ]

Falafel, Vegetarian Style

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 T Garlic clove minced
1 md Onion
1/2 c Parsley fresh
15 oz Chickpeas canned
1 T Lemon juice
1 t Cumin seed, ground
1/2 t Basil
1/2 t Coriander, ground
1/2 t Thyme, ground
1/2 T Tabasco Sauce
2 ea Slices French bread
1/2 c Whole Wheat flour
1 T Extra Virgin olive oil
4 ea (6″ Diam.) Pita whole wheat
2 md Tomato raw
1 md Cucumber

You need a serving of hot sauce and yogurt sauce for this recipe.
Dice the onion into 1/4 pieces. Tear the french bread slices into
large pieces and soak in cold water to cover. Dice the cucumbers and
tomatoes and shred lettuce into small strips to add on top as
garnishes after sandwich is done. Preheat oven to 375 degrees. Blend
garlic, 1/2 onion and parsely in a blender until finely minced. Add
chickpeas and blend until finely chopped and pasty. Add lemon juice,
cumin, basil, coriander, thyme and tabasco. Squeeze the water out of
bread and add to blender. Blend until well mixed. Form the mixture
into 16 balls. Flatten each ball to form a 1/2 inch thick patty and
dredge in flour. Place patties on a lightly greased baking sheet.
Bake for 10 minutes. Turn patties and bake another 10 minutes. Remove
from oven. In a heavy large skillet heat half the olive oil over
medium high heat. Add patties and fry until golden brown on bottom.
Turn patties and add remainder of oil swirling it so it comes in
contact with all patties. Fry until brown and crispy, then drain on
paper towels. To serve: Cut off about 1/3 of each pita round and open
to form a pocket. Fill each pocket with 4 falafel balls. Garnish with
lettuce, tomato, onion, cucumber and the sauces.

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Title: Apricot Fruit Flip
Categories: Drinks, Beverages, Desserts
Yield: 4 servings

1 cn Apricot nectar (12 oz)
1 md Ripe banana
1/4 c Instant nonfat dry milk
-powder
2 t Lemon juice
1 T Honey
1 t Grated lemon rind
Ice cubes

Combine all ingredients, except ice cubes, in container of an electric
blender. Add enough ice cubes to measure 4 cups. Blend until smooth.

MMMMM

Title: Hilda’s Stuffies
Categories: Emeril, Appetizers, Ethnic, Am/la
Yield: 4 servings

1 tb Olive oil
2/3 c Chorizo sausage; chopped
1/2 c Onions
2 tb Shallots; minced
1 tb Garlic; minced
1/2 c Green peppers; chopped
1 ts Salt
1/4 ts Cayenne pepper
1 tb Parsley; chopped
16 Quailhog clams; shucked and
-chopped (reserve the shells
-fully intact)
1 tb Creole mustard
3/4 c Bread crumbs
Butcher’s twine
1 c Garlic butter sauce; hot
1 c Sizzled leeks (julienned
-leeks, lightly fried)
2 tb Brunoise red peppers
2 tb Parsley; chopped

Preheat the oven to 400 degrees F. In a saute pan,
heat the olive oil. Add the chorizo and render for 2-3
minutes. Add the onions, shallots, garlic, and
peppers. Saute the mixture until the vegetables are
light in color, about 2 minutes. Remove from heat and
turn into a mixing bowl. Season with salt, cayenne,
and parsley. Stir in the clams and creole mustard.
Fold in enough bread crumbs to bind the mixture. Pack
the mixture into each shell and tiwe with butcher’s
twine. Place on a baking sheet and bake for 8-10
minutes, or until stuffing is cooked through. Remove
from oven and place untied clams on a platter.
Drizzle the butter sauce over the clams. Place a
small bundle of leeks in the center of each clam,
Garnish with red peppers, parsley and Essence.

Source: Essence of Emeril, #EE2334, TVFN
formatted by Lisa Crawford, 6/21/96

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